I've discovered a wonderful way to enjoy fish. A Moroccan marinade called chermoula. Kind of like pesto, but with cilantro instead of basil, and no pignoli. Finely chop cilantro (small stems are fine, but remove the thicker ones), add some chopped garlic, salt, paprika, ground cumin, ground coriander, turmeric, cayenne, salt, and lemon juice. blend with enough olive oil to make a paste. Spread generously on both sides of a fish filet (I used cod), and let sit while you get the charcoal grill ready. cook the fish on a sheet of foil over moderate heat, turning once. Don't lose the juices! Pour them over the fish after you transfer it to your serving platter. It's fifteen kinds of awesome, and goes well with rice flavored with a dash of ras el hanout.
There are two top cheesecake shops in my city and they're like day and night. The number 1 place is older, more established and their cheesecake is thick and cheesy. The second place is a little a little newer, but the cheesecake is light and more like cream. What do you like? I'm for the former.
I like it dense or light. My preference is plain with just a hint of lemon in it. I'm not a person who overly likes sweets, so some of the gooey toppings or chocolate are too much for me.
Those big mushrooms (not sure what they're called, but they're about 4.5" across). Put them in a dish, smother in butter, dollop some Lazy Garlic into the butter, microwave for four minutes. Delicious! When the mushroom juices mix with the melted butter and garlic, it creates the finest mushroom soup you ever tasted.
Fly Agaric - the red, white spotted shroom? l think so, in raw & cooked state is poisonous, ...though, long time ago I knew a Viking, Viking recreationist. He told me - chosen Viking would consume shroom, then as he writhed in the forest - poisoned, brethren would drink his urine, and as consequence trip magically, dance with forest faeries type experience...you know the score. Enboldened I tried with the wife, portobello mushroom, tasty, wet, not so vivid.
I just made the most amazing squash soup yesterday. And pumpkin cupcakes. I've been bitten by the autumn bug.
About to have some Wild Boar and Apple sausages, along with some kangaroo sausages. I also have some ostrich steaks, but I'll have them another day.
had a bit of a cake fest on Tuesday as I had friends around for cake and coffee on Wednesday. I made: Sticky chocolate muffins Ginger muffins with icing and mini gingerbread toppers Gingerbread stars Millionaire's shortbread Italian apple cake New York Italian baked cheesecake Pistachio biscotti Bruschetta Mini cheese, tomato and bean paninis Was very yummy!
Sliced apple dusted with cinnamon sugar and baked. A simple, cozy treat. I'm using small gala apples cut into 8ths, baked at 350°F for 10 minutes. Nom nom nom.
I recently discovered grilled cheese and banana sandwich's. I know they sound gross, but they're actually pretty good. Just a normal grilled cheese, except with banana slices on it. I've heard you can put peanut butter on it as well, so I'll have to try that next....
I found a lovely recipe in an old friends cook book. Lady fingers. Unfortunately it required the chef to remove the fingers from a lady. That is when I realized it was The Cannibal Cookbook. Well Hannibal Lector would have Gordon Ramsy'd the hell out the book.
It came in a large square flat cardboard box, and it was a pizza. Well square pegs and round holes are still an uncomfortable prospect, but square holes and round pegs seems to solve this problem.
I have just recently re-discovered horseradish. Give me some prime rib & horseradish sauce & I'm in heaven! Well, as far as a meal is concerned. There are a lot of other spicy things I'm in heaven about.
A tender center cut pork chop(cooked in Italian dressing), broccoli and butter, home made mashed potatoes with butter and whole milk, and mushroom gravy.
1/3 lb ground beef. 5-6 smallish potatoes (Mashed) 2 carrots (finely shredded 1/2 cup of baby peas 1 Packet of Mushroom Gravy. On happy me.
I can not say that I am a big fan of beef liver, but sometimes I cook beef liver in Chinese style. The main ingredient is beef liver, sliced into 1 inch squares or thin strips and wine vinegar. I cook this dish in my new Redmond multicooker which I bought on https://multicooker.com/uk/catalog/multicookers/ good luck.
There was a time, not long ago, when I considered Wendy's and Burger King two of my favorite restaurants. They weren't very expensive or attractive-looking, but they tasted good, which is all that matters. Or so I thought. But after eating countless burgers and French fries after my evening classes, I'd be happy if I never saw another Whopper in my life.
Was watching Rick Stein's Tour of Shanghai earlier during which he was served chunks of belly pork in a sweet sticky sauce. Didn't follow the recipe but I just bought some belly pork. As for the sweet sticky sauce, I'll have to make that up as I go along.
Picked up some pate from the supermarket the other day - wild boar, chestnut and cranberry. Very rare for them to have anything other than boring old liver and bacon.
