What's cookin', good lookin'? Part II

[KimGordon67]

Being Easter, along with standard fare of smoked fish and beef, the centre piece tonight is a take on bread and butter pudding.

Brioche hot cross buns, vanilla custard, add in dates and apricots and finish with a maple glaze.

KG,, I use lamb liver and a few other non normal offcuts. Superb dining you have lined up.

I've never cooked lambs fry myself, but recently discovered that my cat enjoys it immensely. The chicken liver dish is a pretty standard part of my rotation - I literally had cravings for them a couple of years ago - although the recipe I found uses some other kind of liver, chicken liver works just as well.

The random appearance of cheap venison at my local supermarket seems very strange. Honestly, when they have it, it's almost the cheapest meat there. Makes a good moussaka - not as fatty as lamb mince.

 

[Dreamliner]

Venison is cheap at times as exports get canceled from time to time. Full ribeye, rump and sirloin have been heavily discounted recently as well.

 

[IrisAlthea]

Tonight is chicken livers with mushrooms and onions that have been caramelised with cider, on wilted spinach. Because I live alone, I can satisfy my cravings for chicken livers whenever I like ... also they're super cheap. (Although I do get the more expensive free range ones.)

Being Easter, along with standard fare of smoked fish and beef, the centre piece tonight is a take on bread and butter pudding.

Brioche hot cross buns, vanilla custard, add in dates and apricots and finish with a maple glaze.

KG,, I use lamb liver and a few other non normal offcuts. Superb dining you have lined up.

It sounds really good!

Liver is something I really wish I liked, because the recipes often do sound fantastic.

 

[Dreamliner]

Anja, Salmon here, as with all fish is top notch. I am not a fan of asparagus .

 

[seela]

The dates in her post made me think it might, but don’t know how often she’s here.

We had cold sliced pork roast on danish rye with jellied clear gravy (no idea what it’s called in english?) and a salad made with red cabbage, granny Smith apples and walnuts.
Lindemans Apple Lambic Beer with that.

What's it called in Swedish? I'm imagining some type of sylta deal.

 

[KimGordon67]

Anja, Salmon here, as with all fish is top notch. I am not a fan of asparagus .

How can you not love asparagus? I eat a kg of it in one sitting by myself when it's in season. So yum.

 

[IrisAlthea]

What's it called in Swedish? I'm imagining some type of sylta deal.

It’s just called sky, same word as the non-thickened gravy when it’s ”runny” and not congealed. Translate tells me it’s gravy in english and bratensaft in german. The latter I would agree with but gravy seems wrong...?

More popular in Denmark than here really. Is Cumference still around?

 

[Anastasia1999]

The dates in her post made me think it might, but don’t know how often she’s here.

We had cold sliced pork roast on danish rye with jellied clear gravy (no idea what it’s called in english?) and a salad made with red cabbage, granny Smith apples and walnuts.
Lindemans Apple Lambic Beer with that.

Jellied clear gravy? Do you use gelatine? How do you clarify it? I don’t think there is an English equivalent.

Sounds interesting!

 

[seela]

Okay, sky I know. Gravy definitely is a weird translation for it!

 

[Primalex]

|Salmon-and-Asparagus pictures|

This thread is about cooking... things you have done yourself...and showing what you have done yourself - not reposting food pictures from the net.

 

[IrisAlthea]

Jellied clear gravy? Do you use gelatine? How do you clarify it? I don’t think there is an English equivalent.

Sounds interesting!

You use the liquid you get in the pan after cooking pork.
Sometimes, especially if the meat has bones, it will start to congeal a bit when it cools. You can thin it with water or broth if you want. ETA: You’ll definitely need gelatin then.
You can strain it through a paper coffee filter.
In Denmark, you can buy it in the shop, like you buy ham or paté. Lately we have been happy to find it at the deli.

Okay, sky I know. Gravy definitely is a weird translation for it!

Right?

 

[Anastasia1999]

You use the liquid you get in the pan after cooking pork.
Sometimes, especially if the meat has bones, it will start to congeal a bit when it cools. You can thin it with water or broth if you want. ETA: You’ll definitely need gelatin then.
You can strain it through a paper coffee filter.
In Denmark, you can buy it in the shop, like you buy ham or paté. Lately we have been happy to find it at the deli.


Right?

Cool, thanks! Gravy it is not, Bratensaft or jus would be a better translation. Yummy!

 

[Anastasia1999]

This thread is about cooking... things you have done yourself...and showing what you have done yourself - not reposting food pictures from the net.

Those pictures looked pretty authentic to me...

 

[IrisAlthea]

Cool, thanks! Gravy it is not, Bratensaft or jus would be a better translation. Yummy!

Ah, jus! Thanks!

Those pictures looked pretty authentic to me...

They’re not though.

 

[gracie920101]

What's it called in Swedish? I'm imagining some type of sylta deal.

I think maybe aspic is the word IrisAlthea needs.

 

[Anastasia1999]

I think maybe aspic is the word IrisAlthea needs.

Oh aspic....they put pieces of the edible parts of a pigs head in aspic here in Germany. It’s kind of gross, but the aspic is tasteless....

 

[IrisAlthea]

I think maybe aspic is the word IrisAlthea needs.

Oh aspic....they put pieces of the edible parts of a pigs head in aspic here in Germany. It’s kind of gross, but the aspic is tasteless....

That’s what I’d say in Austria!

Anastasia, as long as we are not talking about Sauerfleisch, right?

 

[Dreamliner]

This thread is about cooking... things you have done yourself...and showing what you have done yourself - not reposting food pictures from the net.

You are in for a spanking now anja.

 

[Dreamliner]

This thread is about cooking... things you have done yourself...and showing what you have done yourself - not reposting food pictures from the net.

How can you not love asparagus? I eat a kg of it in one sitting by myself when it's in season. So yum.

KG, you may have any that appear on my plate.

 

[Anastasia1999]

That’s what I’d say in Austria!

Anastasia, as long as we are not talking about Sauerfleisch, right?

Sauerfleisch is just......wrong.


Shuddering at the thought. It’s like pickled and jellied pork belly, right? I’d go without before I would touch the stuff.

I do like aspic though, vegetables done in it are nice and good for my waistline too

 

[IrisAlthea]

Sauerfleisch is just......wrong.


Shuddering at the thought. It’s like pickled and jellied pork belly, right? I’d go without before I would touch the stuff.

I do like aspic though, vegetables done in it are nice and good for my waistline too

Husband smoked duck breast today and I made a salad with fennel, oranges, almonds and St Aubray cheese in a honey and orange vinaigrette.
Served it with a Gulden Draak cuvée prestige Laphroaig.

 

[gracie920101]

One last blowout today and then we seriously diet for the next 3 months with the exception of our birthdays.

So we started the day with biscuits and gravy topped with scrambled eggs:

https://64.media.tumblr.com/942551dac88f107bfae1e1902211489c/ef6b10495b822564-49/s500x750/c87e07168aa53c49da788fc59db59af118d7a36d.jpg

Followed by lunch of leftover Philly cheese steak pizza.

Dinner was a butter-basted steak and Brussels sprouts.

A simple day with comfort food.

 

[seela]

One last blowout today and then we seriously diet for the next 3 months with the exception of our birthdays.

So we started the day with biscuits and gravy topped with scrambled eggs:

https://64.media.tumblr.com/942551dac88f107bfae1e1902211489c/ef6b10495b822564-49/s500x750/c87e07168aa53c49da788fc59db59af118d7a36d.jpg

Followed by lunch of leftover Philly cheese steak pizza.

Dinner was a butter-basted steak and Brussels sprouts.

A simple day with comfort food.

I expected the gravy to be darker. Thanks for the pic!


I made a casserole with spaghetti squash, chicken mince, kidney beans, bell pepper, broccolini, spinach and tomato.

That's lunch until the weekend sorted.

 

[KimGordon67]

I expected the gravy to be darker. Thanks for the pic!


I made a casserole with spaghetti squash, chicken mince, kidney beans, bell pepper, broccolini, spinach and tomato.

That's lunch until the weekend sorted.

Spaghetti squash! I've only ever had one of these, and have never been able to find it again. Such a cool veg.

 

[gracie920101]

Sausage gravy and gravy from the southern states are usually white.

Mine is usually darker but I was too hungry and rushed the roux a bit.