What's cookin', good lookin'?

[Primalex]

Braised lamb shoulder with roasted carrots and potatoes, shredded and served open faced sandwich style on fresh baked bread spread with roasted garlic paste, salad, paleo pound cake with honey and red wine macerated raspberries, and a white chocolate cheesecake chilling in the fridge. And the rest of the red wine It's good to know a chef that needs to test recipes...

http://mballestero.files.wordpress.com/2010/06/6a00d83451b82d69e200e5537c1e938833-800wi.jpg

 

[StrayKat]

Pah I raised sheep. Lambs are wonderful.

And tasty

 

[MeekMe]

Simmering chili at the moment. Not sure if I should make anything else.

It's pretty standard chili so I don't have a fancy description.

 

[Collar_N_Cuffs]

http://mballestero.files.wordpress.com/2010/06/6a00d83451b82d69e200e5537c1e938833-800wi.jpg

Dammit... now I'm hungry again...
Besides. It was just his shoulder. Not like we took his head or anything

 

[vedette]

I think I'm getting Indian food tonight with my best friend and her boyfriend/not boyfriend/friend. I'm excited!

 

[Collar_N_Cuffs]

I think I'm getting Indian food tonight with my best friend and her boyfriend/not boyfriend/friend. I'm excited!

Mmmmmmmmm.... *jealous!*

 

[Primalex]

Fish fillet in tin foil, with vegetables Caribbean style as side dish (pineapple, mango, red pepper, yellow carrots, needle beans, broccoli in curry-coconut sauce).

 

[Collar_N_Cuffs]

Fish fillet in tin foil, with vegetables Caribbean style as side dish (pineapple, mango, red pepper, yellow carrots, needle beans, broccoli in curry-coconut sauce).

Look at you, on a chef kick and all

 

[StrayKat]

Lovely Primalex.

I really like fish, I could go without meat for the rest of my life without noticing.
You should start posting recipes btw.

 

[IrisAlthea]

We had Berner Wurstsalat made with julienne of Emmentaler cheese, sausage cold cuts, cucumber, yellow and red bell peppers, white onion and tomato and dressed with a vinaigrette.

 

[Primalex]

cucumber or gherkin?

 

[IrisAlthea]

cucumber or gherkin?

Cucumber but it works well with those salty gherkins too.

 

[Curious_in_Cali]

Baked sweet potato fries and spiced ketchup.

 

[Collar_N_Cuffs]

Braised lamb shanks with rice made from the braising liquid, and pan roasted carrots. And yes, it's me cooking this time for my friend the chef, and not the other way around Ice cream for dessert. Yum!

https://31.media.tumblr.com/1839ffcaee18f58d8180b3bbcea65545/tumblr_n9rb7vhSGm1ttoj3bo1_400.jpg

I know, I know, poor little lamb...

 

[Primalex]

Pre-made lasagne

Yes, I know, I just thought it's fair to mention it. I'm lazy, too, sometimes.

 

[IrisAlthea]

Fettuccine al limone, the sauce made with cream, vodka and lemon and served with tomato salad with balsamico dressing

 

[Aurantica]

Thinking of putting on some chicken strips or nice soup thats easy on my tummy.

 

[IrisAlthea]

Involtini made from thin slices of beef filled with mozarella, black olives and sundried tomatoes served with pasta pesto and cherry tomatoes.

 

[IrisAlthea]

Crayfish, baguette, butter and västerbotten cheese.
Not really cooking, but still.

 

[Collar_N_Cuffs]

Crayfish, baguette, butter and västerbotten cheese.
Not really cooking, but still.

For our intents and purposes, I believe it counts as long as you consume it
What is västerbotten cheese? Yes, I realize I can Google it but I would rather hear from someone who actually eats the stuff...

 

[IrisAlthea]

For our intents and purposes, I believe it counts as long as you consume it
What is västerbotten cheese? Yes, I realize I can Google it but I would rather hear from someone who actually eats the stuff...

It's not that unlike parmesan. The texture is as hard and crumbly and the taste is strong and salty. It does have more of a tangy taste than the parmesan though, a bit like the mountain cheeses like Appenzeller or Gruyère.
It's from the Västerbotten region in northern Sweden.

It can be used much like parmesan in cooking in risottos for example but it's very popular to make a kind of quiche with Västerbotten cheese in the custard often in combination with either chanterelles or crayfish and often both.

 

[seela]

Crayfish, baguette, butter and västerbotten cheese.
Not really cooking, but still.

We had a kräftskiva this weekend, too!

Chanterelle soup for starter, then crayfish, toast, butter and dill for main, and blueberry sorbet for dessert. And artichokes with lemon butter for the one vegetarian in the group who didn't eat the crayfish.

Lanterns, snaps and snapsvisor to go with the food, of course. We caught about half of the crayfish ourself, that was fun (and made the whole event that much cheaper). I think this was also the first time I've had a crayfish party outside instead of on a veranda or even inside. Usually it's already been a bit too chilly at night in August.

I've never had cheese with crayfish, at least I can't remember I've had. Must try sometime.

 

[Collar_N_Cuffs]

It's not that unlike parmesan. The texture is as hard and crumbly and the taste is strong and salty. It does have more of a tangy taste than the parmesan though, a bit like the mountain cheeses like Appenzeller or Gruyère.
It's from the Västerbotten region in northern Sweden.

It can be used much like parmesan in cooking in risottos for example but it's very popular to make a kind of quiche with Västerbotten cheese in the custard often in combination with either chanterelles or crayfish and often both.

That sounds yummy, and particularly good in a quiche... also, judging from Seela's post it appears that crayfish are popular! I think I would stick to the quiche

 

[IrisAlthea]

We had a kräftskiva this weekend, too!

Chanterelle soup for starter, then crayfish, toast, butter and dill for main, and blueberry sorbet for dessert. And artichokes with lemon butter for the one vegetarian in the group who didn't eat the crayfish.

Lanterns, snaps and snapsvisor to go with the food, of course. We caught about half of the crayfish ourself, that was fun (and made the whole event that much cheaper). I think this was also the first time I've had a crayfish party outside instead of on a veranda or even inside. Usually it's already been a bit too chilly at night in August.

I've never had cheese with crayfish, at least I can't remember I've had. Must try sometime.

Turns out it was crayfish premiere this weekend. We had no idea, just walked by the boxes at the grocery store and decided to pig out royally.
No hats, no songs, no dessert but beer and snaps. Can't leave all of tradition behind.
The kids are finally learning to peel them and I'm really grateful for that.
Fresh catch is infinitely better of course or at least fresh non imported.

That sounds yummy, and particularly good in a quiche... also, judging from Seela's post it appears that crayfish are popular! I think I would stick to the quiche

Yes, it's a really big deal up here, with lot's of traditions and such.
Not everybody's taste though which makes the quiche important at bigger partys and some serve other seafood like scampi or shrimp too.

 

[Collar_N_Cuffs]

Turns out it was crayfish premiere this weekend. We had no idea, just walked by the boxes at the grocery store and decided to pig out royally.
No hats, no songs, no dessert but beer and snaps. Can't leave all of tradition behind.
The kids are finally learning to peel them and I'm really grateful for that.
Fresh catch is infinitely better of course or at least fresh non imported.


Yes, it's a really big deal up here, with lot's of traditions and such.
Not everybody's taste though which makes the quiche important at bigger partys and some serve other seafood like scampi or shrimp too.

Well to be fair, the only way I have ever had them is in Cajun cooking, which tends to be rather too strongly flavored and spiced for me. And as I am not a big fan of lobster in general, I don't hold out much hope... but I would try them if you served them