tlm5150

Because we're adults and we can get away with this, we had dessert for dinner 2 nights ago. Shortcake, Mixed Berries, Brandy and Amaretto whipped cream.

Vegetarian "Diver Scallops", pasta in a white wine butter and garlic sauce and broccoli. Kinda an experiment, but I took trumpet royal mushrooms and cut them about the size of scallops and seared them in butter and oil after letting them sit, salted for about 45 minutes. I cooked them a shade too long, but the flavor was good.

It's been forever since I posted... anyway, dinner tonight was simple, just a fillet of tilapia marinated in garlic oil, baked with a mango salsa:

Ended up at Whole Foods the other day (Whole Paycheck?) and they had grass-fed beef. It was cheap so I got one of their flank steaks, marinated it in a soy sauce and ginger mixture and then tried the low-temp-oven-then-sear method (recently featured in Cook's Illustrated). I think I'll be using this method frequently. Soy-Ginger Marinated Flank Steak, Spring Mix, Jasmine Rice There was a vinaigrette involved too but fortunately I didn't use much of it, it wasn't that great.

Such wonderful looking dishes here. I have to avoid this thread during the day when my only solace foodwise is a morning-packed sandwich. Anyway, here's my contribution from this evening: Gnocchi with a Carrot Cream Sauce, Black Trumpet Mushrooms and Pancetta

I love this picture! It's like you had to sneak in, paparazzi style, to get a candid picture of the ravioli and its pork chop mistress. And looks darned good, too.

Zee -- just post here! My own shameless self-plug: I just launched my food blog and would like to invite y'all to stop on by if you feel so inclined. mis en possible

I agree with the bleach. We bleach our sink, regularly, though and odorous containers just get dumped in at the same time... sponges too.

I got bored tonight and spent most of the evening in the kitchen cleaning out the fridge... "Steak au Poivre" (ack, the evil quoted dish!) -- Beef tenderloin pounded flat, peppered and briefly seared, sliced up and then rolled up inside prosciutto with a bit of creme fraiche and chives. Bourbon reduction sauce. My 'sushi rolling' technique needs much work, unfortunately. Then my wife wanted me to cook the cauliflower. I sliced it paper thin and set it to roast for around 2 1/2 hours at somewhere under 200 degrees. Finished it with some cream, Parmesan and chive. Vegetable stew. Basically, it's all the elements of a thrown-together burgundy beef without the beef.

I hope I never have to replace my Vitamix. It scared me today, but the overload limiter worked as it was supposed to. It's almost as integral to my kitchen as the stove is. Sad? Probably. However, my go to item is a large stainless steel bowl that we picked up at Ikea a few years ago. It's perfect for chilling things in, making salads, finishing soups, whisking cream, eggs. It's perfect for a small family but also useful when we do big dinners with lots of people. We've seen similar ones, but not that exact size and shape.

My first post, go easy on me... Dinner tonight (well, tonight was the leftovers, this was taken last night): blanquette d'agneau I kinda cheated and browned the lamb first because I wanted that crust. Actually used water instead of pre-packaged lamb stock after reading one of Ruhlman's latest rants and I was surprised at how flavorful it turned out. And I do have to complain... stews are so hard to photograph!