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

[La damnee elle la licorne]

 

[pensivepoet]

Seela

I forgot, I took a ( terrible) picture of my mushroom tart for you.

http://i1240.photobucket.com/albums/gg491/onceuponatimetherewasapicture/8a369ca2c9ddcf1a646afa3e5b1daaf8_zpsqiiuzo6d.jpg

That looks really good.

 

[La damnee elle la licorne]

 

[AKentuckyLady]

I'm so glad I found this thread I love to cook even though I'm only cooking for myself these days.

Tonight, it's Dijon chicken with roasted root vegetables (baby red potatoes, baby carrots, Brussels sprouts and shallots) and I've been craving cornbread, so I might make some of that in a few minutes.

 

[Lyricalli]

There are no puddings left, but I hear the most loved was the humble Apple crumble, which I made which almost the last of last years apples from the freezer, and cooked them in an elderflower syrup, as the elder flowers are just sitting there now. And topped with hazelnuts and oats in the mix. I usually never serve this sort of pudding, as I think it's a bit home spun. But, it was just family supper, so ....

That apple crumble sounds absolutely delicious and anything but humble, with your fancy syrup and nuts. Crumbles, cobblers, and the like are some of my favourite puddings, because of their simplicity. Perhaps homespun, but in the best possible way.

I cannot tell you how good it is. It works with lots of sorts of mushrooms ( in this were the little field mushrooms you can see, and because of lack of time and poor mushroom weather yielding nothing great here also bought shiitake, oyster and some mixed bought interesting varieties. It is best room temperature, and I think made the day before, for the flavour to deepen. It's quick and easy, but rich and luxurious. It's one of my 'best' signature things, because I love it's rustic appearance, everyone who likes mushrooms loves it, and it's so easy.

It looks fantastic! I've never made (or had) a mushroom tart, but I think I need to correct that oversight.

 

[seela]

Elle, the tart looks yummy! Mushrooms are so good.

I haven't been super excited about having to spend the Mid Summer with J's family in the sticks, but! I just heard the good news, that chanterelles are already popping up in places, so now I hope it'll be warm enough for the next two weeks so that the mushrooms wake up up there as well.

 

[La damnee elle la licorne]

 

[Lyricalli]

I will send you the recipe.

I would love that, thank you!

 

[Collar_N_Cuffs]

I will send you the recipe.

Post! Post! Post!

 

[cfuhrer]

My honey cooked tonight.

Ground beef burritos, rice and refried beans all from scratch.

 

[Collar_N_Cuffs]

Potato gnocchi, fried to a crisp in a brown butter parmesan sauce.
They turned out perfectly pillowy and delightful. Nom!

 

[Endless_Night]

Blackberry glazed pork chops, season with cinnamon. Sweet potatoes puree with honey butter. Rosemary cloud bread, and for dessert, homemade almond butter with reserved blackberry balsamic.

Best new meal I've made in a while. Nom.

 

[Collar_N_Cuffs]

Blackberry glazed pork chops, season with cinnamon. Sweet potatoes puree with honey butter. Rosemary cloud bread, and for dessert, homemade almond butter with reserved blackberry balsamic.

Best new meal I've made in a while. Nom.

That sounds awesome!
Except for the cloud bread.
You just made that up, didn't you?

 

[Endless_Night]

That sounds awesome!
Except for the cloud bread.
You just made that up, didn't you?

Haha! Nope.

A friend told my about the cloud bread. Apparently Dr. Oz (?) is a fan. I was a tad doubtful, but anything that is bread-y yet contains no flour must be investigated. Pretty good stuff, actually. Quick, easy, and can be dressed up or down.

 

[Endless_Night]

I will send you the recipe.

Post! Post! Post!

Ooh! Ooh! If you are handing out recipes, Elle.

I am a mushroom fan.

 

[seela]

Tofu, broccoli and zucchini.

Or, as we always call it, Meeks' tofu with something green.

 

[MeekMe]

Tofu, broccoli and zucchini.

Or, as we always call it, Meeks' tofu with something green.

That's looks good! I'm in need of some tofu with greens. I've been indulging in rich foods lately and I've gained weight. (ノ_＜)

Tonight is not quite the tofu and green stuff I need. I'm making salmon patties with couscous and haven't decided on more veggies yet.

 

[La damnee elle la licorne]

 

[Farawyn]

Seela

I forgot, I took a ( terrible) picture of my mushroom tart for you.

http://i1240.photobucket.com/albums/gg491/onceuponatimetherewasapicture/8a369ca2c9ddcf1a646afa3e5b1daaf8_zpsqiiuzo6d.jpg

That looks soooo good!

 

[Endless_Night]

I will give tart recipe. It will be dollops and 'some' not table spoons and X oz though

I will measure the dish I normally use and say I use three of my hens eggs and weigh the eggs to give the only precise measure I can though, hence delay.

Thanks, Elle. Much appreciated. And I'm learning to decipher the whole "dollop" vocabulary used by you cooking types.

 

[seela]

Soup.

Tofu, enokitake, edamame, broccoli and soba.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Endless - Question for you on the cloud bread. Did you include the honey or sweetener and make a savoury bread? Would you do it that way again? Did yours turn out all pillowy?
Thanks

 

[Endless_Night]

Endless - Question for you on the cloud bread. Did you include the honey or sweetener and make a savoury bread? Would you do it that way again? Did yours turn out all pillowy?
Thanks

I never use any type of sweetener, sweet or savory. For the savory version I just added a little garlic powder and rosemary. They do rise, but how much seems to vary, dependent on how stiff you whip the whites. The one time I over-whipped, they pillowed.

They're also time sensitive, as far as cooking goes. 9-10 rounds, seventeen minutes in my oven. Drop down to 7-8 rounds and you'll need to add as much as three or four minutes.

 

[Farawyn]

Celery so far.
Too hot to eat today.