Today .... I (we) have been eating ....
#4381
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Join Date: May 2008
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Omelette (2 egg + 1 white) with leftovers - poached salmon, sautéed bell pepper, sautéed onion, sautéed jalapeño)
leftover Caesar salad from Thursday night
all quite excellent!
leftover Caesar salad from Thursday night
all quite excellent!
#4382
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Join Date: Nov 2008
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Yesterday's dinner comprised Sautéed Scallops with Green Asparagus and a slice of Black Pudding; Grilled Swordfish with steamed Broccoli, Grilled Zucchini and Red Bell Peppers together with a Tomato/Red Onion/Jalapeno/Black Olives/Chives salad; Espresso Pannacotta for the finale.
#4383
Join Date: Sep 2007
Location: SNA/LAX
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Ossobuco braised with vegetables over rice last night for dinner! Cooked it with whatever veggies I could find in the fridge!
This reminds me of the good ol days when we could travel .... this is from high tea time at at IC Club - Intercontinental Bangkok!
This reminds me of the good ol days when we could travel .... this is from high tea time at at IC Club - Intercontinental Bangkok!
Last edited by iluv2fly; Sep 17, 2020 at 3:25 am Reason: merge
#4385
#4386
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Sunday bruncheon:
croissants
chocolate croissants
soft scrambled eggs
egg omelette with sautéed onion, yellow bell, and Mediterranean red spicy oil (nice splatter!)
gorgeous - that’s short rib, yes? Or oxtail? How do you braise it - I can make a short rib stew / birria plus I also like your dish.
croissants
chocolate croissants
soft scrambled eggs
egg omelette with sautéed onion, yellow bell, and Mediterranean red spicy oil (nice splatter!)
gorgeous - that’s short rib, yes? Or oxtail? How do you braise it - I can make a short rib stew / birria plus I also like your dish.
#4387
Join Date: Sep 2007
Location: SNA/LAX
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I got some lamb shanks (3 lbs) and the butcher cut each to 3 pieces. The recipe is simple and I followed one by Julia Childs with an East Coast chef I watched on PBS:
- Heat a large pot with some olive oil and butter - make sure that the pot is large enough to hold all of your ingredients covered in liquid
- Season the shanks with salt and pepper and sear the outsides to a nice dark brown. Set aside.
- Add the vegetables and cook to pan roast them, giving them a nice golden color and allowing the natural sugars to caramelize.
- Deglaze with the red wine and chicken stock - add the shanks, filling in the empty spaces with the bones
- Cover the ingredients with stock and bring to boil.
- Transfer to 430F degrees preheated oven.
- Cook for another 90 minutes turning the shanks every 30 minutes (twice).
- Remove the shanks and set aside covered in a warm place.
- Strain the broth, once through a sieve, and then again through the same sieve lined with cheesecloth or a paper towel.
- Use some broth to make the sauce to a nice glace, adjusting seasoning as you go.
- Use the mushed veggies, they are delicious - or, you can toss away!
- Serve over rice, risotto, or pasta
#4388
Join Date: Oct 2002
Location: SFO
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Polish sausage, sauerkraut, and stone ground mustard with a handful of macadamia nuts for lunch.
#4389
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I’m copy - pasting these instructions to make myself a recipe pdf.
Thank you!
#4390
Join Date: Sep 2007
Location: SNA/LAX
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Bon appetit!
#4391
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Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,876
You can find lamb at ethnic supermarkets and sometimes at Safeways. Costco carries New Zealand or Australian lamb chops and maybe some other cuts but your best bet is ethnic supermarkets (Middle Eastern, Italian, Asian, etc.). Some people object to the smell of lamb, so you can substitute with beef or pork as you see fit but basically follow the same recipe. Forgot to mention that you may add 2 bay leaves and some thyme (fresh or dry) to the broth prior to boiling.
Bon appetit!
Bon appetit!
#4392
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Late Sunday luncheon
reheated leftover pasta with meatballs & Rao’s marinara
Reheated leftover panic pizza with black olive, tomato chunks, onion, ricotta, and Italian chilis (whole Calabrian chili)
these leftovers were really really good. I’m pleased.
reheated leftover pasta with meatballs & Rao’s marinara
Reheated leftover panic pizza with black olive, tomato chunks, onion, ricotta, and Italian chilis (whole Calabrian chili)
these leftovers were really really good. I’m pleased.
#4393
Join Date: Feb 2013
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I love your photos. Inspiring to see creative but homemade food. Grilled shrimp marinate: Tomato sauce (used Rao’s bc no straight sauce in pantry), olive oil, vinegar, garlic, fresh basil, chipotle seasoning. Fresh corn off the cob.
#4394
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Today’s ham and cheese soufflés really puffed!
#4395
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