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Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.

Miniature Thanksgiving dinner. Everything hand molded from gumpaste or fondant. Real candles in gumpaste candle holders. Damask stenciling on fondant tablecloth.

 

This cake measured 12x6 inches. First time I'd ever set a table with a pair of tweezers!

Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.

Today I grilled up a sirloin steak. In the center of the steak I have place some crumbled Salemville Smokehaus Blue Cheese. On the ends of the steak I have added a roasted garlic and red onion chutney. The potatoes are topped wth sour cream. butter and blue cheese.

 

The chutney was made by Kettle Creek Kitchen out of Chaska Minnesota. This is one of the best I have ever eaten, they make a phenominal chutney. I will be buying more of this. I want to try this over a block of cream cheese or used on grilled chicken breasts

Mashed Potatoes.

Ham.

Coleslaw.

Corn that never cools™.

Beans with pineapple.

Shane knew that I was feeling bummed because of the holidays, so he made me a Thanksgiving Pizza to cheer me up! It's a lot like the one we had in 2011 (veganpizzafuckyeah.tumblr.com/post/68412498577), with mashed potatoes, stuffing, Tofurky (slices AND Kielbasa; a strange choice, but I'm not complaining) and gravy - BUT it has a top crust too. The result is kind of like a giant pot pie. So, so good. One slice filled me up, but we also have leftover potatoes and stuffing. It's gonna take us the good part of a week to finish it all.

 

Recipe: www.easyvegan.info/2013/11/29/ginormous-pot-pie-or-stuffe...

Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.

yummy my cooking paid off 😋

Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.

Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.

Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.

Turkey Salisbury Steak, Mashed Potatoes, Gravy, Green Beans, Sesame Breadsticks

Harris Ranch Inn & Restaurant, Coalinga, California

Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.

Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.

Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.

Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.

Baikonur 9th Sep 2017

 

Hotel N:o 17

Our hotel in the desert.

 

Souveniers

 

Juhani Anttonen

Pork goulash with mashed potatoes and red cabbage. Polish cuisine.

Gulasz wieprzowy z kartoflami puree i czerwona kapusta.

Read more about it at - *www.shinsveganloving.blogspot.com/

Polish cuisine

Kielbasa z gryla, z warzywami i bulka.

Before I left work today, I started fantasizing about having baked chicken for dinner so bad I could smell it cooking.

 

So when I got off, I mad a mad dash to pick up a roasting chicken, fennel, & rosemary. Once I got home, I cleaned my chicken, seasoned it well (of course), rubbed it down with olive oil, covered it in freshly minced garlic & rosemary sprigs, then stuffed it with chopped fennel, vidalia onion & lemon.

 

Once I had that puppy in the oven, I steamed some red gold potatoes & made my dreamy & creamy whipped cheddar potatoes with chives.

 

Two hours later my chicken was done, dinner was on & poppin’.

 

Damn dinner was great tonight!

Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.

I'm not particularly fond of chicken.

Left tier: steamed brussels sprouts; glazed Parisian carrots (a touch of butter and brown sugar)

 

Right tier: skinny mashed potatoes; Apple Curry Chicken - 1/2 c. unsweetened applesauce, 2 cloves minced garlic, 1/2 tsp. curry powder, dash of red pepper and paprika. Mix all sauce ingredients and pour over chicken thighs in a silicone steamer or make foil packets. Bake at 400F for about 45-60 min. A wonderfully easy weeknight recipe!

For mains, Julia had the other special, Fiveways Lamb roasted on the bone, with anchovies, capers and creamy mashed potato. The lamb was tender, moist and very flavoursome. All it needed was a drizzle of the roasting juices and the occasional salty hit of anchovies or capers. Together with the comforting buttery mash, this simple dish was stunning.

 

I had a hard time deciding between the tripe and the trotters, both offally good. In the end, I decided that rich tripe would be overwhelming as a main. What followed was a plateful of a single silky, gooey, deboned pig's trotter, filled with a rich sausage, possibly cotechino, studded with raisins and pistachio. Underneath the trotter was a bed of tender puy lentils with a nice bite and nutty flavour. All this was bound together with a rich tomato sauce. I was very glad that the soft gelatinous tendons in the toes was included! The flavours of every part of this dish was intense, from the rich sausage filling with its slight mustiness to the tangy tomato sauce with distinct basil notes, perhaps due to the slightly heavy-handed seasoning to bring out the tastes.

  

We'll most definitely be back!

 

Full review: Greedy Gourmets

 

Bella Vedere, Badger's Brook Vineyard

(03) 5962 6161

874 Maroondah Hwy,

Coldstream VIC 3770

www.badgersbrook.com.au/

 

Reviews:

- Bella Vedere, by John Lethlean, Epicure, The Age, May 15, 2007

- Bella Vedere - Mietta's

- Bella Vedere, by John Lethlean, Epicure, The Age, July 26, 2005

getting ready mise en place

 

pan seared bone in skin on chicken breasts with a sage vermouth sauce. steamed asparagus drizzled with xtra virgin olive oil, fresh cracked pepper, herbes de provence and freshly shaved artisinal parmesan. fresh corn on the cob. creamy mashed potatoes.

 

breasts are seared skin side down for 5 min, then other side for 3, then finished in 450° oven for about 14 minutes

 

i think this recipe is on flickr member tequilaanddonuts stream...i think i gave it to her. it's one of our favourites here

 

Recipe:

 

chicken

1 cup kosher salt (or 1/2 cup table salt)

2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each, or 4 split breasts

ground black pepper

1 teaspoon vegetable oil

 

sage-vermouth sauce

1 large shallot , minced

3/4 cup low-sodium chicken broth

1/2 cup dry vermouth

6 fresh sage leaves , each leaf torn in half

3 tablespoons unsalted butter , cut into 3 pieces (keep cold in fridge until ready to use at end of sauce making)

table salt and ground black pepper

 

now to put it all together...it really doesn't take long, and it's not that hard...the results are great!

 

first, brine the birdie boobs...won't take long:

 

dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. rinse chicken pieces under running water and pat dry with paper towels. season chicken with pepper.

 

(it's amazing how brining the chicken makes them retain their plumpy juicyness through the cooking process...it really is worth it)

 

adjust oven rack to lowest position and heat oven to 450 degrees.

 

heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. turn chicken skin-side down and place skillet in oven. roast for 15 to 18 minutes. transfer chicken to platter, tent loosely with foil and let rest while making sauce.

 

use a potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes. add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. pour accumulated chicken juices into skillet, reduce heat to medium or medium low, and whisk in butter 1 piece at a time; season to taste with salt and pepper and pick out the sage bits. spoon sauce around chicken breasts and serve immediately.

 

i usually serve with rice and some baby carrots cooked till tender then warmed in small skillet with minced ginger and honey

  

edit you can see the menu in the thread here

Wiener schnitzel at Miro's Restaurant.

 

This is one of my favorite dishes.

This monster consisted of bacon-topped mashed potatoes, two eggs over easy, a giant biscuit, four tomato slices, watermelon wedge and fried chicken wing. It was like a buffet on a plate.

 

Get the full scoop

Cranberry sauce

cranberry fruit compote

roasted root vegetables

sweet potatoes

turkey

mashed potatoes

stuffing

 

Not pictured is some pumpkin soup. Also some corn bread stuffing. There was so much food that I didn't even realize I had to serve it until plates were already full and deliverd. Everything was harried enough and getting cold and pictures had yet to be taken and... I just put it away. There was too much as it was. Of course, I tasted it first. It was good. Also particularly good were the cranberry sauce, the cranberry fruit compote, the root vegetables, the turkey and the gravy. After the picture was taken, several more ladels of the wonderful gravy were ultimately ladled over the turkey and fixin's. The turkey itself was moist and flavorful.

 

This was all from Dante. I'm glad we skipped the traditional Chinese restaurant Thanksgiving. How often do you eat cranberry sauce?

For Thanksgiving we made Straight-Up-Thanksgiving Burgers, topped with Hickory Smoked Tofurky slices and gravy and served on toasted onion rolls. On the side: extra garlic & chive mashed potatoes and stuffing (my own recipes), as well as Hunan-Style Baked Sweet Potato French Fries with Chili Sauce (recipe via the upcoming The Chinese Vegan Kitchen, which I'm in the process of reviewing).

 

I accidentally ate so much that I had to swap my pants for a bathrobe. My only regret? I didn't have any room left for the homemade soy chai ice cream or So Delicious Nog!

 

Blogged: www.easyvegan.info/2012/11/23/straight-up-thanksgiving-bu...

 

Reviewed: www.easyvegan.info/2012/12/17/the-chinese-vegan-kitchen-b...

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