Ok Tuesday night and Lyn had taken out a tenderloin out. So I cut up a baked potatoe to make french fries, Lyn was in charge of the brocollirab. Pan seared about 6 minutes in the cast iron pan flipped it and threw it in the oven with the fires for another 5 minutes let sit on cutting board while the fries finished. Everything was done about the same time, Lyn smiled she knows how I love it when everything is done at the same time. It was so tender you could cut
Lyn and I took advantage of the lower humidity and want for a walk, on the way back just before our house we discovered some super sweet wild blackberries and no posin ivy I hope.
Auggie got me hungry already, and its only 8:15 AM. She is one that enjoys cooking maybe more than me. She has an amazing knack for presentation and her food or what I have tasted matches. She inspires me.
Warmed up some butter and garlic, painted onto mushroom, mixed up a bit of toms, mozzarella basil red onion, grilled bottom side down for about 2 mins, flipped, filled with mix and grilled about 5-6 more mins then topped with basil and balsamic redux, and then the OMG grilled garlic bread! How have I never made garlic bread on the grill!!! 😊
This may become regular rotation dinner
Lyn and I stopped for some Pizza for lunch at a place that for some reason our timing was always off, Volturno. The menu was not your typical pizza joint and they happened to have a buy one get one free deal on Monday and Tuesday. We got salads and the two pizza deal. One was the Lemone was made with Cured meyer lemon, smoked mozzarella, red onion, basil and agrumata. Wow what great combination. I asked how they cured the lemons and when I got home went right to Pinterest. We ended up with a whole pizza to take home the Lemone is the part on bottom.
https://pin.it/5zsk6swlzcdijo.
Sorry I know it been up for awhile I forgot about it.
My mom used to make us what she called delicious pancakes. She would do a heaping table spoon of flour, same cottage cheese one egg and cook them up the delious part to get us to eat cottage cheese is sprinkle sugar on top.
Then along came the Ducan diet experiment and here is my take on this and there are many but recently my favorite breakfast has been
two table spoons oat bran,
two heaping tablespoons cottage cheese,
2 table spoons egg whites,
large pinch or small handful of sunflower seeds
sometimes a pinch of cinimon.
Mix together , melt a little butter over high heat,
imediately lower to medium heat.
Cook until it slides around maybe a few minutes. This is the tricky parts and does take a few times to learn. Flipping when it slides but notice if it is jiggley, sorry to get so technical, wait…when it is not jiggly flip cooking for a few minutes. Top with a spalsh of maple syrup, not to much just a hint. Thia is for one serving.
You can use this for waffles also but Lyn found what she says is better will post another time. I found that 1/4 cup of everything was good for an individual waffle maker but was in the heavy side will try what Lyn found later.
This was a quicky and gluten free, used flavored with spices cornstarch instead of flour drenched in cornstarch shaking off excess then dipping in egg shaking off excess gently pan fried in olive oil. Had. Jar of sauce put some on bottom of pan, layered eggplant more sauce and cheese. Baked at 350 for about 12 minutes watching that the cheese does not burn. You’re basically heating it up since everything is already cooked. It came out pretty good got the Lyn approval for a quickie throw to get her meal with a piece of left over eggplant that had to be used up, if you know what I mean. Oh the pasta was gluten free also.
A taste of Passover. Since our regular Eastover crew was not available and Mike had been hinting about having a candied corn beef, I jump at the chance. We had bought 2 corned beefs on ST Patrick day weeince our regular Eastover crew was not available and Mike had been hinting about having a candied corn beef, I jump at the chance. We stated with Charoset and matzo sandwiches then went to matzo ball soup and then the candied brisket. I’ll put the recipes up later.
How
I chopped and mixed everything I did not have Manischewitz so I had a open bottle of Sullivan cabernet which worked very nicely.
Candied Brisket
1 5 to 7 lbs cornedbeef
6 peppercorns
4 cloves
1 cup ketchup
1/4 cup apple cider vinegar
1/3 cup firmly pressed brown sugar
2 tablespoons Dijon mustard
Cover the cornedbeef in water bring to a boil with without the spice package.
Drain water and cover agian add then peppercorns and cloves and the spices usually packaged with the cornedbeef. Simmer for about 4 hours or until fork tender.
While this is simmering combine the ketchup, vinegar, sugar and mustard and heat mediummhat until bubbly. I might also add a small amount of the pineapple juice.
Place in roasting pan and slather with the sauce, cover with either crushed or sliced pineapple. Roast about 30 minutes basting with left over sauce occasionally. I Like to finish off under broiler for a few minutes.
Matzo ball soup
I grew up with a very brothy soup with sliced carrots. I will use box of matzo ball mix but add about 1/3 cup of soda water for a light and fluffy texture. I used maybe 2 tablespoons of oil. Very similar to this
So whole foods had whole organic chicken on sales so we bought 2. I went to make a quick butter milk brine but the powered buttermilk can was empty. So I made a quick yogart brine put one chicken in the fefrig. While we were out later grabbed a new can of buttermilk came home and did the other in that. Now we have 1/2 of each for meals this week. Made this before https://stevesacooking.com/2017/11/07/buttermilk-marinated-roast-chicken-recipe/
There is just so much that can be done with left over roasted chicken always ending with a soup or freezer broth.
Gourmet Dad, Don’t Let The Title Fool You 