We should have a "What are you cooking?" thread. Now we do.

[davent]

Take two on chilaquiles, more great avocados.




Chickpea soup, pretty much a thinned down hummus with pomegranate seeds, lemon oil, cilantro and totally insipid cayenne, no heat whatsoever.




Saturday, take care.dave

[davent]

Delayed a week, last week ended up being entirely vegetarian or vegan dinners... back on schedule.

Osso Buco for two with polenta, orange/honey roasted carrots, pan roasted Brussels sprouts. The osso buco recipe i used this time was more  guidelines than recipe, no quantities or cooking times, general instruction suggested pureeing the cooking liquid and bits which i did and it tasted great but i know i would have enjoyed it much more intact. Onions, celery, carrots, fennel, pancetta, half jar of tomato chunks, half jar of tomato sauce, beef stock and wine.







Take care,dave

[jimilee]

Nice Dave! I bake more than I cook. Here is my latest, it's a blueberry pastry. It tastes as good as it looks.





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[rockola]

Nice Dave! I bake more than I cook. Here is my latest, it's a blueberry pastry. It tastes as good as it looks.





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Here's a pizza inspired by a silly poll on Twitter. Wish I had the photography chops of davent, because it was actually rather tasty. I substituted tomato paste for ketchup but otherwise it has every single one of the hated ingredients: onion, anchovies, black olives, pineapple, jalapenos, mushrooms.

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[jimilee]

Nice Dave! I bake more than I cook. Here is my latest, it's a blueberry pastry. It tastes as good as it looks.





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Here's a pizza inspired by a silly poll on Twitter. Wish I had the photography chops of davent, because it was actually rather tasty. I substituted tomato paste for ketchup but otherwise it has every single one of the hated ingredients: onion, anchovies, black olives, pineapple, jalapenos, mushrooms.

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As a vegetarian, I must say, it does look tasty.


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[EBK]

I love anchovies on pizza, as long as they are NOT white anchovies (the vinegary kind).  Yeah, ketchup is the only absolutely repulsive ingredient on that list for me (I do love ketchup, just not near pizza).

[davent]

Nice one Jimi, pefect for my sweet tooth slathered with butter.

Rockola, pizza looks good except for that pineapple, never ever heard of ketchup and pizza being compatible but all else good to go. When we do pizza we do two and on one anchovies are usually a topping of choice.

Pineapple, did once on a pizza, i love fresh pineapple but heat it, cook it or grill it, horrid, my mom would sometimes bake a pineapple upset down cake when i was a kid, didn't like what pineapple became then and nothing's changed.
dave

[davent]

Sunday dinner, Vegetable Masala started in the vegan corner then the ghee came out instead of vegetable oil to cook the vegetable, then i like to keep a bag of shrimp in the freezer cause you never know and this looked like one of those occasions...

Potatoes, red onion, our garden romano beans from the freezer, tomato sauce with fresh ginger and turmeric, a mess of spices, papadums, pistachios, cilantro and red sweet pepper because chilies are pretty scarce this time of year but have no fear, Arbol chili flakes for a bit uh zing. Shrimp.








February already, one down...
Take care,dave

[rockola]

Rockola, pizza looks good except for that pineapple, never ever heard of ketchup and pizza being compatible but all else good to go. When we do pizza we do two and on one anchovies are usually a topping of choice.

Pineapple, did once on a pizza, i love fresh pineapple but heat it, cook it or grill it, horrid, my mom would sometimes bake a pineapple upset down cake when i was a kid, didn't like what pineapple became then and nothing's changed.

Pineapple on pizza seems to be somewhat divisive. Here's an extract from the preface of my dissertation.

[davent]

Rockola, pizza looks good except for that pineapple, never ever heard of ketchup and pizza being compatible but all else good to go. When we do pizza we do two and on one anchovies are usually a topping of choice.

Pineapple, did once on a pizza, i love fresh pineapple but heat it, cook it or grill it, horrid, my mom would sometimes bake a pineapple upset down cake when i was a kid, didn't like what pineapple became then and nothing's changed.

Pineapple on pizza seems to be somewhat divisive. Here's an extract from the preface of my dissertation.

Just one more thing to blame on Canada, we're sorry.
dave

[davent]

Roast/grill/rotisserie a chicken about once a month. I can take credit tonight for the shopping and the pictures.

Dinner for two, chicken stuffed with lemon, olive oil,  garlic, oregano and basil stuffed under the skin, roasted with potatoes, carrots, Brussels sprouts, radishes and onions, N. Spy apples for the pie, all from the farmer's market.








Have a decent February.dave

[davent]

Last few days have been the coldest so far this winter, soup to the rescue. Made stock on Friday, made the soup this afternoon.

Beef and barley soup, used short ribs, fall apart tender, beef, carrots, onions, celery, garlic, cremini mushrooms, stock, Guinness, Worcestershire, capers, tomato paste, fresh thyme, salt and pepper. Barley was cooked seperate and added to the bowls before ladling in the soup. Right kind of meal for the day.











Bucs up by a bunch... dave

[jimilee]

Shrimp and Grits, a staple on the South.


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[midwayfair]

Shrimp and Grits, a staple on the South.

Is it the lighting, or zat yellow grits?

It's almost embarrassing how hard it is to get good grits in Baltimore, though Quaker is worth buying in a pinch. My favorite thing to do with it is set it into a loaf, slice it up, and fry it in butter. It's actually kind of funny how we've always had White Lilly flour for making biscuits here, and I can walk a mile in any direction to get some decent soul food, but there's just random food stuffs that don't seem to be popular a smidge too far north.

[jimilee]

It's actually just Quaker old fashioned grits. I put butter and cheddar cheese [emoji893] in there, that's probably what you're seeing.

It's hard to get actual stone ground grits, close by anyway. Last ones I got came from an hour away from here.


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