What's cookin', good lookin'? Part II
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midwestyankee
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Isn't it easier to use lettuce or some other kind of greens? Cheeseburgers don't shred up very neatly in my experience. YMMV, of course.
F
Farawyn
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It was baby arugula, a chopped up pickle, a 1/4 of beans, a cheeseburger, rare, no bun, garden tomatoes and grilled Vidalia and mushrooms.
You don't need dressing cause the beans kind of make it wet.
seela
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Nothing really new, just our version of tuna surprise with a salad. I did create a salad dressing today using strawberry jam.It's pretty tasty so I'm excited to have it tonight.
How did you make the dressing?
I made chicken with roasted veggies and balsamic syrup yesterday, grated kohlrabi and apple for salad. Today I'm gonna make cabbage casserole.
MeekMe
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How did you make the dressing?
I made chicken with roasted veggies and balsamic syrup yesterday, grated kohlrabi and apple for salad. Today I'm gonna make cabbage casserole.
I whisked the jam with red wine vinegar and olive oil. I added some water to take out some of the bite and seasoned it with pepper. It was really easy. I might experiment a little and try some different flavor combos. Strawberry goes well with balsamic vinegar, but I wanted to use the red wine vinegar because I wanted something lighter tasting. I don't have any measurements for this, just add until it was what I wanted.
Your chicken with roasted veggies looks so good! I'm graving a meal like this now. What did you season the chicken with?
seela
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That's nice. I've never used jam for a salad dressing. I'll give it a go, but probably with some other jam than strawberry, because strawberry jam is a rare sight in this household.
I seasoned the chicken simply with salt and black pepper and fried on a pan. I also drizzled them very lightly with balsamic syrup I made while I was cooking everything else (balsamic vinegar and sugar, boil until syrupy). Balsamic syrup goes well with beets, too, so it was a nice element to bring it all together.
MeekMe
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That's nice. I've never used jam for a salad dressing. I'll give it a go, but probably with some other jam than strawberry, because strawberry jam is a rare sight in this household.
I seasoned the chicken simply with salt and black pepper and fried on a pan. I also drizzled them very lightly with balsamic syrup I made while I was cooking everything else (balsamic vinegar and sugar, boil until syrupy). Balsamic syrup goes well with beets, too, so it was a nice element to bring it all together.
I want to try other jam or preserves. I think something citrusy would be yummy.
I think I'll make something similar. I have some veggies to use up and this just looks so good.
L
La damnee elle la licorne
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L
La damnee elle la licorne
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Collar_N_Cuffs
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I don't think I have ever seen fresh dates, let alone eaten them.
Did you grow them or buy them?
MeekMe
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seela
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Duck liver macarons. Didn't make them myself. Should be interesting nevertheless. I've never had a savory macaron before.
MeekMe
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@_@ why would anybody do this to macarons..?
(T ^ T)
I'm interested in how this turns out, please come back after you've tried them.
L
La damnee elle la licorne
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MeekMe
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That's really neat, Elle.
I made these cute cucumber cups with hummus. They are really simple and refreshing.
I didn't want to waste the scooped out portion so I mixed it with yogurt, garlic, lemon juice and olive oil and made it into tzatziki. It will probably be used as a vegetable dip today.
I made these cute cucumber cups with hummus. They are really simple and refreshing.
I didn't want to waste the scooped out portion so I mixed it with yogurt, garlic, lemon juice and olive oil and made it into tzatziki. It will probably be used as a vegetable dip today.
seela
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@_@ why would anybody do this to macarons..?
(T ^ T)
I'm interested in how this turns out, please come back after you've tried them.
They tasted pretty good, actually. Super rich.
I'm not really a fan of macarons or any type of cookie, so I had my doubts, but they were nice. Didn't taste a lot like duck liver at all on their own, but when tried with wine, it really intensified the flavor.
I liked it. Not something I'd have every week, but as a specialty snack with cheese and wine? Definitely worth the money spent on them.
seela
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I made corn chowder for the first time ever and it looks a lot like vomit. Tastes good, though. Can't wait to hear J's comment on it. Maybe it's time for me to go switchy-switch, play some sensory deprivation games and have him eat it blindfolded.
NoeMasks
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I made corn chowder for the first time ever and it looks a lot like vomit. Tastes good, though. Can't wait to hear J's comment on it. Maybe it's time for me to go switchy-switch, play some sensory deprivation games and have him eat it blindfolded.
Evil, I love it.
yellowrocket
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Having an apple pie making contest in a few weeks with the gf. Neither of us have made one. What top do people prefer, the open top, crisis cross, or fully covered?
L
La damnee elle la licorne
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MeekMe
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They tasted pretty good, actually. Super rich.
I'm not really a fan of macarons or any type of cookie, so I had my doubts, but they were nice. Didn't taste a lot like duck liver at all on their own, but when tried with wine, it really intensified the flavor.
I liked it. Not something I'd have every week, but as a specialty snack with cheese and wine? Definitely worth the money spent on them.
It sounds so interesting. I'm really curious about savory macarons now.
I hadn't known about savory macarons until you posted about this. I've only had sweet ones and I found some today. Lavender honey, lychee rose, matcha, coconut, crème brûlée and orange blossom. The lavender honey was so yummy. @_@I've found some really fun macaron instructions, I'd love to try making some. I don't think savory exists here so I could try to make my own.
seela
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It sounds so interesting. I'm really curious about savory macarons now.
I've found some really fun macaron instructions, I'd love to try making some. I don't think savory exists here so I could try to make my own.
Honestly, they were quite sweet, but they had a savory filling, so it was a nice mix. The shells weren't that different from a regular, sweet one. Chocolatey.
HisArpy
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I think it really depends on the intended goal. If you want your pie al-la-mode or with heavy cream, go with the full top crust. The criss-cross strip crust is more for cherry pie (IMO) than apple. Use the brown sugar crumble topping for those times when you want pie without ice cream or heavy cream.
Anyone ever make apple pie in two parts? By blind baking the crust as you stew the apple filling then combine? Did it work? I think it'd make a better filling, more like cherry or peach with the thickened juice/sauce. I HATE a dry or soggy apple pie.
