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post #1261 of 1539
11/28/09 at 2:46pm
Made a Shepherds Pie with leftover roast leg of Lamb. Instead of mashed potato I decided to top it with thinly sliced potatoes like a Lancashire Hotpot. It turned out beautifully, although RPM's photography would have made it look a lot better! :thumb:

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post #1262 of 1539
11/28/09 at 3:21pm
That looks truly scrumptious. Ilke the idea of a hotpot style topping. I'll be giving that a go meself.

Tonight we wernt too hungry and had individual veg gratins - Aubergine, red onion, mushrooms and courgette Thinly sliced and griddled. Sweet potatoes done in the micro then peeled and chunked. Finely diced tomatoes. All mixed together in a bowl with onion powder, garlic powder, paprika,s& p.
Into the dishes with a topping of 2tbs double (thick) cream, grated cheddar and mozzarella
baked til brown and bubbly
Served with rocket and red onion salad

I've done this before as a side for steaks too.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
post #1263 of 1539
11/28/09 at 4:42pm
I'm roasting some bone marrow with a parsley salad to snack on while I'm making a batch of chicken stock,

then the wife and I are making a spaghetti squash over a tomato type stew with arugula pesto.

we have a few good cheeses left over from a coupla nights ago and a cheap bottle of Viognier
http://nicholascookbook.blogspot.com - New Project!
http://blogtimko.blogspot.com - Personal Blog
post #1264 of 1539
11/29/09 at 9:47am
Hey Doc,

Sounds pretty good.
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
post #1265 of 1539
11/29/09 at 10:39am
thin sliced variety potatoes (mixed bushel of smallish B and smaller) baked with lots of pepper, salt in bacon fat, topped with chippoline onions and really exceptional WI cheese....tato crack.
cooking with all your senses.....
post #1266 of 1539
11/29/09 at 11:18am
Sounds good to me.....

This morning I had ONE BIG Crepe style " symphonie " , (all the fresh fruit I could find especially strawberries ) fresh whipped cream, half cup, and what is breakfast like this without a "COUPLE " of chocolate chips ? ....I thought you would agree too !

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
post #1267 of 1539
11/29/09 at 6:11pm
We went crazy making stock this weekend. I wont bore you with pics of that...but if you're interested you can check out my blog Cooking My Way Through Nicholas - The Cookbook

We were pooped from our stock making and also knocking out a few other recipes that day. We made a LOT of chicken stock. So much in fact, that I had no more tupperware to store it. So, I put it back in a pot, half covered, and kept it at a VERY low simmer overnight. In the morning, it had reduced by about 1/2-1/3, darkened a little and was pretty **** rich. We used it to make a carrot stock for another recipe I want to make this week.

It doesn't look pretty....but it was **** good.

Since I only need 1/3 cup for the recipe, I saved a whole cup, then used the rest mixed with some more chicken stock to make noodles. Super awesome flavored broth. Between the carrot stock, which already had a reduced chicken stock, to the addition of some more chicken stock and some soy sauce...this broth was pretty awesome.
http://nicholascookbook.blogspot.com - New Project!
http://blogtimko.blogspot.com - Personal Blog
post #1268 of 1539
11/30/09 at 1:09pm
Almost at moving stage, so everything is pretty much store cupboard based. It's echoing in there, but there's still the basics.

Last night, made a diced sauteed chicken with creamy sauce with pasta and pide croutes, basic but spiced up with paprika and dried oregano. Was pretty good.

Have to use up some potatoes and bacon tonight, so prob a mash topped with crispy bacon bits and off to the store for some chicken schnitzel and salad.

We're living out of an ice box so can't keep much on hand. The store loves me :)
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1269 of 1539
11/30/09 at 1:13pm
That looks really, really good. I'm salivating just looking at the picture.
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
post #1270 of 1539
12/1/09 at 2:47am

My todays Breakfast,Lunch and Dinner

Todays breakfast was Aloo Chapathi.

Lunch was borken wheat with sprouts.

Dinner is going to be Curd Rice.

We made Pazham Paysam as our evening special for the kids.It came out well.I could not put the photo here.I am sending one to the site.Dont know whether they will publish it or not.I am really happy that this came out well usually I used to screw up something or other while cooking.Today was a exception.

Regards,
Kannan
post #1271 of 1539
12/1/09 at 10:20am
For dinner i am doing some grilled vegi-salad...i`ll use red pepper, zuchinni, egg plant, some blanched broccoly...then i`ll grill trout and get some garlic and parsley on it..i spice the vegies and fish just with rough salt.
Brekfast desserts
post #1272 of 1539
12/1/09 at 10:41am
Tonight is going to be a crispy Pork Hash with peppers onions and potatoes(did carnitas on Sunday) with fried eggs and drop biscuits. I love breakfast for dinner.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
post #1273 of 1539
12/1/09 at 1:41pm
meeee toooo!!!!
these banana/nueske bacon lardon pancakes are killer.
cooking with all your senses.....
post #1274 of 1539
12/1/09 at 1:54pm
Those pancakes sound delish!

Just had breaky...simply split an avocado, S&P, drizzle of lemon juice. Straight out of the skin. Yummers.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1275 of 1539
12/1/09 at 8:48pm
I turned leftover pork curry into a spicy pork / mashed potato soup. I have a new favorite soup now :smiles:
post #1276 of 1539
12/2/09 at 2:03am
I will eat bread with jam at breakfast.Chicken at breakfast and noodles at dinner.
cookchillyfood bloggertemp

post #1277 of 1539
12/2/09 at 7:10pm
Did a turkey noodle casserole for dinner tonight. It was tasty, and almost the last of the leftover turkey. In the next day or two I'll make a big pot of turkey stock to have on hand for Christmas dinner.

Yikes, that only about 3 weeks away!

mjb.
post #1278 of 1539
12/2/09 at 8:20pm
Living out of chiller still, so buying day to day, plus ice!
About to roast a chook (small one, only 2 of us tonight), will do some roast veg under with packet:eek::eek::eek::eek: gravy. Most stuff is packed so hey, I'm allowed.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1279 of 1539
12/4/09 at 7:31pm
Turkey noodle soup with some cream in it. I used broth I made from the Thanksgiving turkey carcass, and frozen thick egg noodles.
post #1280 of 1539
12/5/09 at 6:30pm
This reminds me, I've got three necks and six wings that need tending to.

Got my hands on some good line caught salmon this morning. Made some salmon tacos with a tangerine chutney and bibb lettuce.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
post #1281 of 1539
12/5/09 at 7:02pm
did some pumpkin agnolotti last night.


and some tamarind braised short ribs with horseradish mashed potatoes tonight.
http://nicholascookbook.blogspot.com - New Project!
http://blogtimko.blogspot.com - Personal Blog
post #1282 of 1539
12/5/09 at 7:09pm
Man those short ribs look beautiful. Tart tamarind and vinegary hot horseradish. Sounds great. pasta also looks good. Any wines with your meal?
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
post #1283 of 1539
12/5/09 at 7:13pm
For the pumpkin we did...


and for the short ribs, we did



we've been working our way through this new cookbook (I posted a review in the cookbook section) we fell in love with, and it gives wine recommendations for most recipes. We try to follow them. The chef was a sommelier for Jean-George. They have been pretty spot on and since we aren't big wine people (more-so cocktail people) we have been trying some different wines. It's been working out well.


Cooking My Way Through Nicholas - The Cookbook


http://nicholascookbook.blogspot.com - New Project!
http://blogtimko.blogspot.com - Personal Blog
post #1284 of 1539
12/5/09 at 7:20pm
Certainly looks like your on the right track. I really like like the edelwicker, great value from Alsace. Tell me about the Coyote Crest Syrah. Haven't had it.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
post #1285 of 1539
12/5/09 at 7:30pm
The Syrah was REALLY bold. I wouldn't drink it with anything too plain. Held up nice to the horseradish potatoes and the tamarind braised short ribs though. I can't compare it to many Syrahs, because the closest we come to drinking Syrah regularly is cheap Petite Syrah.
http://nicholascookbook.blogspot.com - New Project!
http://blogtimko.blogspot.com - Personal Blog
post #1286 of 1539
12/5/09 at 7:57pm
One summer I was working swing shift with a guy here in Corvallis. He owned property next to the South Santiam River. He'd fish there most days before work and usually caught a salmon or steelhead each time, sometimes two fish. He gave me a few of those fish. What a guy :thumb:
post #1287 of 1539
12/5/09 at 11:18pm
The only way to get fresher fish than that would be to cook on a boat. Sounds like an awesome gig with good perks.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
post #1288 of 1539
12/6/09 at 8:08am
I did a seafood bisque yesterday. I was an all day affair, but it came out great. I think it could give Al Yeganeh a run for his money.:thumb:
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
post #1289 of 1539
12/12/09 at 4:26pm
Decided to regress to my childhood today!:thumb:
Did bangers and mash with green beans, carrot and peas, roasted onions and gravy. I kicked up the mash with Lawries seasoned salt, roasted garlic, a little finely chopped Cilantro, chopped chives and a tiny splash of white wine vinegar.
Very acceptable!
http://i47.tinypic.com/2d99w7c.jpg
post #1290 of 1539
12/12/09 at 4:49pm
Steamed buns.


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