What's Cooking

[six-point socket II]

Lasagna.

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Kind regards,
Oliver

 

[semenza]

Lasagna.

Kind regards,
Oliver

  Hmmm, probably too late, but I need to see a pic of a cut piece to show all those nice layers.  [drooling]

  Otherwise how do we know you didn't just fill a pan with pasta and cheese and this may be a fake lasagna.  [scratch chin]

Seth

 

[six-point socket II]

lol. Yes, way too late. Next time I’ll show the layers.

Kind regards,
Oliver

 

[six-point socket II]

Swiss roll/ jelly roll. Layers showing for [member=1619]SRSemenza[/member]  [big grin] [big grin] [big grin]

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Kind regards,
Oliver

 

[semenza]

Swiss roll/ jelly roll. Layers showing for [member=1619]SRSemenza[/member]  [big grin] [big grin] [big grin]

Kind regards,
Oliver

Ok, that's more like it.  [thumbs up]

Seth

 

[six-point socket II]

Scampi with cherry tomatoes and lemon pesto. The weather absolutely asks for this dish. Cherry tomatoes and basil right from our garden.

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Kind regards,
Oliver

 

[tjbnwi]

Went simple tonight.

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Tom

 

[rmwarren]

Likewise, Jersey corn hit the farms stands here. Delish!

Served with a side of burgers...

RMW

 

[six-point socket II]

Bruschetta.

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Medallions of pork filet, chanterelles & potato croquettes.

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Kind regards,
Oliver

 

[Cheese]

Oliver...looks delicious. In-season fresh tomatoes, some basil, salt & pepper on toasted Vienna bread. Nothing better than that.

 

[six-point socket II]

Oh yeah.  [big grin]

Kind regards,
Oliver

 

[rvieceli]

Oliver...looks delicious. In-season fresh tomatoes, some basil, salt & pepper on toasted Vienna bread. Nothing better than that.

Perhaps a drizzle of at least 12 year old balsamic vinegar on the top.

Ron

 

[tjbnwi]

First iteration of egg fu young on the griddle. Now that I have a base line I have a few months of adjustments to get it right.

Tom

 

[Cheese]

First iteration of egg fu young on the griddle. Now that I have a base line I have a few months of adjustments to get it right.

Looks good Tom...I've made egg foo young from scratch and it was absolutely delicious. Far better than what's commonly served at most asian restaurants.

I also have a love affair with tea eggs which are delicious.

Tonight's supper was some left over Italian red sauce with sweet Italian sausage that I turned into a vodka sauce. I just can't eat the same meal 2 days in a row...I need some time to regroup.  [smile]  So my normal strategy is to cook, save the leftovers and then reinvent them 2-3 days later. 

In this case, it was some fusilli with the vodka sauce, topped with some toasted pignoli, Reggiano grated, Reggiano shaved and some fresh basil leaves from the garden.

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[hdv]

I made some boeuf stroganoff . We prefer it a bit different compared to the traditional recipe. A Swedish friend of ours always added vodka and parsley to it. We have since done the same.

 

[rmwarren]

Talk about chasing a shiny squirrel down the rabbit hole...

It started with an article about our superhuman Aussie left tackle for the Eagles promoting Poi Dog sauces for a local small business, with a mention of Aussie meat pies. This led to the Cornish pasty, then a Food Wishes video, and when Chef John said not to worry about the health effects of the lard in the crust because there was also butter, all hope was abandoned.

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I riffed on the filling by searing chunks of a strip steak found in the freezer, sautéed onion/carrot & added the meat back with beef stock, a dollop of Worchester, salt/pepper/garlic and simmered for a couple of hours. Thicken with flour and allow to cool.

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40 minutes @ 350, now they are cooling on the counter.

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Basically, it's beef stew served with biscuits, that you can pick up and eat by hand. This was so easy I'm going to give the Aussie version a try next.

RMW

 

[tjbnwi]

In the Swiss roll vain.

The Yule Log cake I made for my daughter’s Christmas dinner.

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Tom

 

[tjbnwi]

Ooni pizza. Very different from my Chicago thin.

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Tom

 

[tjbnwi]

Two Chicago items I need to work on;

Dresslers Chocolate Whipped Cream Cake.

Maurice Leonel’s Pin Wheel cookie. They are rolled like the Swiss Roll and Yule Cake.

Dresslers building was 10 blocks north of my father’s business I remember the aroma. I don’t recall ever having one. They are designed to be frozen and eaten just thawed.

The pinwheels, just because.

Tom

 

[tjbnwi]

Can’t make patty melts without marbled rye, marbled rye is hard to come by here….so……

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Tom