What's cookin', good lookin'?

[La damnee elle la licorne]

 

[barefootgirl69]

what's NOT cooking lol

We'll be having grilled chicken, steak, corn on the cob, squash, and spicy shrimp. The remoulade is in the fridge along with raspberry lemonade. Watermelon set to be cut for dessert...love holidays!!

 

[RISsey]

Hope all my US friends are enjoying their Independence day and having a lovely feast with family and friends or relaxing solo

http://www.foodnetwork.com/recipes/amy-thielen/maple-bread-with-soft-cheese.html
I made this this afternoon and I have to say it is too too good!!!! I used a nice soft brie for the cheese spread and am thinking about tossing the leftover three pieces i the trash as I can feel my derriere expanding as I type this from the two pieces I ate earlier! (lol). Seriously a delicious flavorful appy for a party but not something to make if there aren;t enough people to eat it all right away

Grilling Buffalo steaks with a tomato cucumber salad ... first time grilling buffalo so anxious to make sure I do not overcook it!

Have a wonderful evening!

 

[IrisAlthea]

Eggs Benedict for breakfast with Lapsang Sochong tea. Made it without ham though because we didn't have any.

It tasted great and my husband's and my youngest' plates looked perfect too.
The other two plates looked like a three year old plated them.

Lunch will be watermelon, olives, karst ham and Croatian cheese, because it's 34 C in the shade and obviously building pressure for a thunder storm.
I hope it waits until late so I can lie in bed (did I get the lie/lay right?) in bed and look at the lightning.

 

[Primalex]

Going to make a chili con carne later today.

 

[Collar_N_Cuffs]

Eggs Benedict for breakfast with Lapsang Sochong tea. Made it without ham though because we didn't have any.

It tasted great and my husband's and my youngest' plates looked perfect too.
The other two plates looked like a three year old plated them.

Lunch will be watermelon, olives, karst ham and Croatian cheese, because it's 34 C in the shade and obviously building pressure for a thunder storm.
I hope it waits until late so I can lie in bed (did I get the lie/lay right?) in bed and look at the lightning.

Yes, you got it right (lay with a direct object - lay the basket down - and lie without one (lie in bed)).

I haven't heard of karst ham, and in the previous bit you mentioned you didn't have any ham for the Eggs Benedict. Is that as simple as... you went to the store? Or do you have two very distinct hams?

 

[La damnee elle la licorne]

 

[Niam1985]

Supper, mmmmm, one of my favourite salads in the whole world. Duck and grapefruit. Usually for the green I use watercress ( its unbeatable combination) but we have none in so tonight its not peppery cress but sweet pea shoots ( and a couple of the peas that have snuck through the salading cropping) the grapefruit juice and the duck fat is enough dressing. Its not really a weight loss type salad.

http://i1240.photobucket.com/albums/gg491/onceuponatimetherewasapicture/private/58410aafc9bdac68126ffc0476485cf5_zpsdunqucxl.jpg

And if the duck were not calorific enough, a medieval pudding for Desertslave. Not bettered over time, posset. This time a lemon posset, ( the best surely?) not flavoured with lavender but just scented with it by placing the lavender on while the cream was just poured And still freshly hot, so some scent would come out, but not flavour the cream.

http://i1240.photobucket.com/albums/gg491/onceuponatimetherewasapicture/private/6cd8ef691e842d9d962f320cf773b9b4_zpsiugtt14p.jpg

I want to eat supper at your house. Those both look beautiful.

 

[La damnee elle la licorne]

 

[Niam1985]

What a wonderful compliment, thank you, you have made me blush and happy!

In truth, both are extraordinarily easy dishes, the posset just needs to be made in the morning before you serve ( or the day before).

I love looking at other meals. A lot of people hate 'food porn'. Each to their own.

I am a fan of food porn. I wish I snapped a picture of my chicken yesterday when it came off the grill, it looked so pretty.

 

[IrisAlthea]

Yes, you got it right (lay with a direct object - lay the basket down - and lie without one (lie in bed)).

I haven't heard of karst ham, and in the previous bit you mentioned you didn't have any ham for the Eggs Benedict. Is that as simple as... you went to the store? Or do you have two very distinct hams?

Thanks, I always get confused.

Karst ham is a kind of dry-cured ham like prosciutto crudo in Italy. I don't think it would go well with Eggs Benedict.

 

[Collar_N_Cuffs]

Thanks, I always get confused.

Karst ham is a kind of dry-cured ham like prosciutto crudo in Italy. I don't think it would go well with Eggs Benedict.

Ok, that makes perfect sense!! Cured ham doesn't go, I have to agree...

And that looks really yummy, Elle!! Just lovely!

 

[seela]

Yesterday I made thai green curry with chicken. I'm so glad I've started to make and freeze my own curry paste. Makes for some very fast cooking if need be.

Today I'mma make the lentil thing Iris posted a month or so back and some chorizo to go with it.

 

[Collar_N_Cuffs]

Yesterday I made thai green curry with chicken. I'm so glad I've started to make and freeze my own curry paste. Makes for some very fast cooking if need be.

Today I'mma make the lentil thing Iris posted a month or so back and some chorizo to go with it.

What do you get there, Seela? Dried, Spanish style chorizo? Or fresh, Mexican style?

 

[seela]

What do you get there, Seela? Dried, Spanish style chorizo? Or fresh, Mexican style?

Both. This time I'm using fresh, because we happen to have some.

 

[Collar_N_Cuffs]

Both. This time I'm using fresh, because we happen to have some.

I have to search high and low for the Spanish kind here, but there are a few places that have it every now and then. The Mexican kind is available at almost every supermarket around here, at all times... I like them both, though I prefer to cook with the fresh stuff and just eat the Spanish stuff as a snack.

Question on lentils now, for anyone who cares to contribute...
I didn't used to find a big difference between red and brown lentils, until I cooked them this way. Now I prefer the red ones. I think they cook faster, but no difference on taste. Do you have a preference?

 

[seela]

I have to search high and low for the Spanish kind here, but there are a few places that have it every now and then. The Mexican kind is available at almost every supermarket around here, at all times... I like them both, though I prefer to cook with the fresh stuff and just eat the Spanish stuff as a snack.

Question on lentils now, for anyone who cares to contribute...
I didn't used to find a big difference between red and brown lentils, until I cooked them this way. Now I prefer the red ones. I think they cook faster, but no difference on taste. Do you have a preference?

The fresh one is a pretty recent come here, it's been more widely available only for 2 or 3 years now.

And I prefer red lentils, just because they don't need soaking and cook faster. It depends a lot on what I'm doing, though. I also find the red ones get too mushy easier.

 

[IrisAlthea]

I have to search high and low for the Spanish kind here, but there are a few places that have it every now and then. The Mexican kind is available at almost every supermarket around here, at all times... I like them both, though I prefer to cook with the fresh stuff and just eat the Spanish stuff as a snack.

Question on lentils now, for anyone who cares to contribute...
I didn't used to find a big difference between red and brown lentils, until I cooked them this way. Now I prefer the red ones. I think they cook faster, but no difference on taste. Do you have a preference?

Depends on what I'm cooking.
The red ones are the quickest to cook and I always use them for daal.
The geen and the beluga are quick enough if you just soak them though.
I like puy lentils a lot, but they are a bit hard to find.

Experimenting with making portobello mushroom pizzas right now.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Re: Lentils

Weirdly, I usually bake them. I know that sounds really odd, but I have a little clay bean pot and its really easy to bake them. With rice. And mushrooms Yes! I have already said it's weird But the point is, the red and brown ones behave pretty much identically this way. Now I can appreciate the difference though, and see what you all are saying about the reds being faster (albeit possibly muzhier). Thanks!

I have been out of sorts lately, not cooking so much Maybe because there is so much raw food to eat?

 

[bleublood]

Lentils with duck confit and duck fat fried potatoes? Oh my!

 

[La damnee elle la licorne]

 

[bleublood]

Rather than fry them I tend to cube them and roast them. Its easier, , them in oven and leave them, turning occasionally, and how i grew used to eating them in France with duck. But tbh, I could leave the potatoes most days, the duck and the lentils are for me.

When i do this the potatoes are always in a large cube. 1 inch to 1 1/2 inch. But yes, duck confit and lentils, a match made in heaven.

 

[seela]

Eggplant stuffed with tomatoey lentil mush (what an appetizing description, mmmmm...), watermelon salad and spiced yoghurt to go with it.

Rhubarb quark cake for dessert.

 

[La damnee elle la licorne]