Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 43  

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:

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.

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

Hey Doc,

Sounds pretty good.

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.

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 !

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.

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 :)

That looks really, really good. I'm salivating just looking at the picture.

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

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.

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.

meeee toooo!!!!
these banana/nueske bacon lardon pancakes are killer.

Those pancakes sound delish!

Just had breaky...simply split an avocado, S&P, drizzle of lemon juice. Straight out of the skin. Yummers.

I turned leftover pork curry into a spicy pork / mashed potato soup. I have a new favorite soup now :smiles:

I will eat bread with jam at breakfast.Chicken at breakfast and noodles at dinner.

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.

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.

Turkey noodle soup with some cream in it. I used broth I made from the Thanksgiving turkey carcass, and frozen thick egg noodles.

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.

did some pumpkin agnolotti last night.


and some tamarind braised short ribs with horseradish mashed potatoes tonight.

Man those short ribs look beautiful. Tart tamarind and vinegary hot horseradish. Sounds great. pasta also looks good. Any wines with your meal?

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

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.

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.

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:

The only way to get fresher fish than that would be to cook on a boat. Sounds like an awesome gig with good perks.

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:

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

Steamed buns.