What's cookin', good lookin'? Part II

[seela]

Today’s yummy mushroom dinner was an open face sandwich with sweetbread mushroom and parsley topping and parasol mushroom cap cooked as a steak. Some lamb’s lettuce and zucchini on the side.

Some people say you shouldn’t eat the sweetbread mushroom because there are deadly lookalikes, but so far so good! Fingers crossed!

(No need to worry, I’m good at mushrooms.)

 

[Wonderer67]

I’m good at identifying mush….

 

[Wonderer67]

I don’t normally toot my own horn (well figuratively maybe) but I have never made eggplant parm that was this good!

Got two decent sized eggplant in our garden. Figured it would go to waste but was determined to use it. I had a perfect opportunity, as we had a bunch of tomatoes that were going to go bad. So I made a big pot of marinara.

Then, peeled, sliced and cured the eggplant. Floured, egg wash and breaded it. Then pan fried it. It’s a labor intensive dish to put together.

Made into little “parms “ covered by tomato sauce and fresh mozzarella. Magnifique! Soooooo good!

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[BiBunny]

I don’t normally toot my own horn (well figuratively maybe) but I have never made eggplant parm that was this good!

Got two decent sized eggplant in our garden. Figured it would go to waste but was determined to use it. I had a perfect opportunity, as we had a bunch of tomatoes that were going to go bad. So I made a big pot of marinara.

Then, peeled, sliced and cured the eggplant. Floured, egg wash and breaded it. Then pan fried it. It’s a labor intensive dish to put together.

Made into little “parms “ covered by tomato sauce and fresh mozzarella. Magnifique! Soooooo good!

View this content on Instagram

View this content on Instagram

I love eggplant parm so much, but I'm terrible at making it. So great job!

 

[Wonderer67]

Thanks bunny. Eggplant parm is super labor intensive. You have to skin the eggplant, then slice it. Then you put salt on it for a few hours to pull out some of the bitterness.

Then you rinse, put it in flour, then, egg wash, then breading. Then I pan fry it.

When done, I put two on top of each other sauce in the middle sauce on top and mozzarella on top of that and bake it for about 20 minutes.

It’s a lot of fucking work, but this last batch was well worth it.

 

[Wonderer67]

We’re leaving for vacation on Saturday, so I’m using up all the food. I’m a total nut when it comes to throwing away food.

Drives me crazy to waste it.

Diced green pepper, leftover crookneck, squash, one carrot diced all sautéed and leftover marinara added in.

added in Gorgonzola cheese, because I did not want to go to waste.

Served over ravioli.

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[seela]

J is baking an apple pie, it’s currently in the oven. The kind of pie with a lid, which is totally not the norm here. I tried to suggest trying an easier version first, because he’s not exactly an experienced baker, but he wanted to make a pie that “looks like Grandma Duck has made it”.

Well, it doesn’t quite look like as neat and cute, but it smells really good though!

 

[IrisAlthea]

J is baking an apple pie, it’s currently in the oven. The kind of pie with a lid, which is totally not the norm here. I tried to suggest trying an easier version first, because he’s not exactly an experienced baker, but he wanted to make a pie that “looks like Grandma Duck has made it”.

Well, it doesn’t quite look like as neat and cute, but it smells really good though!

I like his method of choosing what to make.
No fear - the food can smell fear.

 

[Wonderer67]

J is baking an apple pie, it’s currently in the oven. The kind of pie with a lid, which is totally not the norm here. I tried to suggest trying an easier version first, because he’s not exactly an experienced baker, but he wanted to make a pie that “looks like Grandma Duck has made it”.

Well, it doesn’t quite look like as neat and cute, but it smells really good though!

I’ll be there in about 15 hrs! Sounds yummy.

 

[seela]

I like his method of choosing what to make.
No fear - the food can smell fear.

That is very true. The pie turned out very tasty, the looks left a little to desire, if the goal was Grandma Duck perfection.

I’ll be there in about 15 hrs! Sounds yummy.

See you soon I guess?

 

[seela]

More mushrooms!

Quiche with mixed mushrooms and cavolo nero. Chanterelles, black trumpet mushrooms, yellowfoots, sheep polypores and hedgehog mushrooms in my mix today.

 

[seela]

Leftovers.

Mushroom quiche, crayfish, roasted zucchini and bell pepper, salad.

Dessert is vanilla mousse with lingonberries and white chocolate. The glass is not dirty, btw, it’s just condensation because it was in the fridge. Leftovers, you see.

 

[IrisAlthea]

Leftovers.

Mushroom quiche, crayfish, roasted zucchini and bell pepper, salad.

Dessert is vanilla mousse with lingonberries and white chocolate. The glass is not dirty, btw, it’s just condensation because it was in the fridge. Leftovers, you see.

That looks so good!


I made a salad with chorizo, beans and grilled bell peppers.
I used the herb savory for the first time that I know of.
Yesterday I started a little kitchen fire for the first time, when making Bavarian kohlrabi and bacon salad.
A week of firsts!

 

[IrisAlthea]

Was going to meet with friends for dinner, but it got postponed. As the dinner plans at home were made without me, I decided to go my own way.
Dinner ended up being fresh figs, cottage cheese, mortadella and a half slice of sourdough rye bread, according to the theory ”It’s a meal if I say so”.

 

[seela]

More leftovers. Roasted butternut squash, beet, chickpeas, black beans, cavolo nero and feta. Very yum.

 

[IrisAlthea]

Beef sirloin, ricotta with pancetta and gorgonzola and San Marzano tomatoes.
And I didn’t have to do anything but poor a glass of wine.

 

[IrisAlthea]

Leaft dough for bread to rise overnight and baked it in the morning for breakfast.
Weekend happiness.

 

[Wonderer67]

Fresh madinad. Tomatoes and basil right out of the garden.

This totally reminds me of my dad who taught me how to make red sauce.

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[BaldAndHorny]

I hadn't grilled lobster tails in a while, but rectified that tonight.

 

[seela]

Apple pie with sour milk batter.

 

[IrisAlthea]

Peanut and almond ”breaded chicken with asians style carrot salad made with black sesame seeds and dressed with ginger, garlic, lime, light soy sauce, dates and cilantro.

 

[IrisAlthea]

Good food day!

 

[CuriousRick]

Pork butt is in the sous vide for lunch tomorrow.

 

[seela]

Apple lingonberry crumble. Here the topping is always made with rolled oats, not wheat flour, so that’s what I did as well.

Edit: A quick google consultation told me that if it’s made with oats, it’s actually called an apple crisp, not a crumble. Live and learn.

 

[IrisAlthea]

Made mushroom miso soup with mung beans and shirataki noodles for dinner.


I also want to remind my dear onion soup friends that winter is coming (at least in the northern parts).
No time tomorrow so onion soup being prepared today.


And since it is cinnamon bun day tomorrow here:


I was only the ver unprepared consultant on those though.

I may have spilled some port in a glass for me when I poured some for the soup because that is a full evening in the kitchen.