lucylou95816
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Posts posted by lucylou95816
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Nina, looking forward to your blog......Have fun.
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French raspberries and wild strawberries
That is my favorite picture. I love raspberries. Thanks.!
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This seems like a very interesting blog. What made you change careers? And who is your target customer? Thanks in advance.
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Last night and tonight are low carb tortilla fajitas. I just started cooking with flank steak and really like it for a quick grill pan steak. We marinated it in a little garlic, cilantro, lime juice, tequila, salt and pepper. Very good. The low carb tortillas were surprisingly good as well.
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Here is last night's dinner and today's lunch, probably tomorrow too. Low Carb Chicken non-tortilla soup. Hidden underneath is some avocado and cheese. Very spicy and good.
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I haven't posted in a while, since face it, as good and yummy as some low carb stuff is, it's not always the most photographic food. Tonight, I attempted a "Low Carb" crepe with a mushroom chicken filling. It's pretty good. The crepe used a low carb bake mix, and said to add splenda, which I didn't, and I am glad, because it was fairly sweet with just the mere 1/2 cup of low carb bake mix. The recipe called for creme fraiche, which the store didn't have, and they were also out of thyme, but as I was at the check out, the lady next to me had the last container of thyme. I said to her, "oh, you got the last container of thyme." She said, "I'll give you half, if you want, I won't use it all." I offered half the cost, which she turned down, so we donated that money to the breast cancer drive the store was doing. It's nice to know that there are some nice people in the world still. Here's some in progress pics with the final plating:
Mushrooms and onions simmering:
Chicken after being roasted in the oven with some bacon grease:
The chicken and mushrooms with some wine before the sour cream (which should have been creme fraiche)
Finally the finished product with a little monterey jack cheese and sauce on top.
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My personal opinion is that if the cookbook looks used, I have really made it a worthwhile cookbook. While most of my books are pristine, some are as Mayhew says "worthy of making a really nice stock".
It was funny a few years ago, my friend gave me the paperback version of Joy of Cooking, which does not have all the recipes that the older version has. Specifically, the potato dauphanois recipe. She makes this all time, and I had to house sit for her one time. Well, I wanted to make it and went and found her J of C and was able to find the recipe quickly because of the crease/grease in the book. To me, that is a cookbook of love. I think that its like someone else says, a history of what you've done in your life.
I wonder what Julie Powell's Mastering the Art of French cooking looks like after her mother had for for years and after her cooking project.
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wow David, those look great...damn the low carb diet.
Kim, thanks for posting that slaw recipe, that sounds really really good and on my diet too.
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Rachel
Love your blog. Came late to the party, but better late than never. I would love to live in Mexico. The people are always so friendly and kind and the food is wonderful. Looking forward to the rest of your week.
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wendy.........as usual......omfg
If we lived in the same city, we'd be in trouble!
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Pille
Thanks again for your great blog. Here is the recipe for the french onion bread pudding.
1 1/2 pounds onions (2 to 3 medium onions), thinly sliced
1 teaspoon sugar
3 teaspoons kosher salt
3 tablespoons clarified butter
1 tablespoon sweet sherry
1 large Italian or French bread loaf, crusts removed, cut into 5 by 1-inch pieces
6 eggs
2 cups heavy cream
1 tablespoon grainy mustard
1 teaspoon finely chopped thyme
1 teaspoon freshly ground black pepper
2 cups grated Gruyere cheese
Preheat the oven to 350 degrees F.
In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
Bake for 35 minutes or until the egg mixture is set.
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I agree with the post above about savory bread puddings. I have a recipe for a french onion soup bread pudding that always gets rave reviews at parties.
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oh I love that Tyler meatball recipe! It's so decadent and yours looks fab- well done!
mmmmm...lots of bowls of comfort going on here!
Thanks Wendy and Monovano! They were quite yummy without missing the breadcrumbs in it too. Yes, the cheese makes it quite tasty. I think the thing that makes these so good is that they are HUGE! One will fill you up and the sauce I made is very "bright" as I like to say, not overloaded with a bunch of spices and stuff, so you get the tomato flavor, but can really fall in love with the meatball......I just had another one, excuse me.
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I haven't posted in a while for a couple of reasons, 1 I just got a fancy new camera, and the pics were too big to load on imagegullet, so I had to figure that out, and 2, we're doing Atkins (15 lbs since 7/7/07) , so you can only take so many pictures of steak. But last night, I did make my low carb version of Tyler Florence's Ultimate Meatballs, obviously without the spaghetti. They were good, so good, I had one for breakfast:
After baking:
Plated up, does look lonely without the pasta.
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Pille
I am anxious to learn more about your country, because unlike Sandy, I didn't pay attention too much in school.
Your pictures are absolutely lovely! Thanks for sharing your week. -
god damn wendy! Your meals always look fab!
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As usual, everyone's dinner's look wonderful. Finally figured out the new camera and how I can now post pictures. Since we low carbing it these days, I made a salad from Epicurious that had shaved fennel, endive and celery with a lemon and olive oil, S&P dressing with chunks of burrata on top:
along side of that, we had surf and turf..prime chauteaubriand grilled perfectly with a king crab leg. The crab legs were frozen and just so so, the meat was to die for.
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Thanks Marcia, I may have to make these one of these days
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Marcia, how did you do the fritters? We are low-carbing it and would like to see if that would be something that we can eat. I haven't posted pics in a while, since I got a new camera and have to figure out how to down size the pics, but then we've been eating alot of steaks. I'll get back to it one of these days.
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Jen seemed too young and wide eyed for me...I am not a fan of Bonnie either. My favorite was Julia and I am glad he gave her the chance to hone her skills.
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Dividend
what a great blog! Did I miss it, or did you explain the meaning of your moniker? I went to KC a couple of years ago, and went to that new style of shopping center, that is like a little city with restaurants, shops and lofts. That place was really cool. I had dinner outside at that steak place (I can't remember the name, but always in the airplane mags) and watched these cops arrest this girl. It was quite exciting. I just loved that shopping/living/eating community. They are starting to do somewhat like that out here now. Thanks for sharing your week.
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omg snowangel.....that corn looks so goooood. I can't have carbs right now, and I really miss the corn, especially at this time of the year.
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blixt, love that carbonara photo!
Dinner! 2007
in Cooking
Posted
Here are some dinners from last week and the week before:
This was from Saturday, a salt and pepper shrimp that I made for our monthly dinner club. It must have been good, since over two pounds of shrimp were gone in a matter of minutes:
Next up, a low carb buffalo chicken strips with celery and homemade blue cheese dressing:
For my book club last week, I made a low carb baked artichoke square. They were pretty tasty:
Lastly, a sausage and pepper saute type thing with olives, basil, cheese and lots of garlic. Could go really well over noodles, but we had it plain.