ninagluck

Pickled green tomatoes, a recipe from my granny, for sure more than 100 years old as she took over from her mum.

I guess today I picked the last red tomatoes and made a savoury clafoutis, perfect with a cold beer

I went to a food fair recently and by the end of the day one of the stands gave away what was left for free. not being greedy, I just took some cheese. 1 kg Taleggio and abt 2 kg of Manchego. First dish: risotto with taleggio, fig and bacon chip. for the risotto I used fermented red grape juice, the one just before turning into wine, still a sweet hint, but already enough alcohol

I did eat out to often lately, but with normal temperatures back I started cooking again. Potatoe gnocchi, confit porcini, raw porcini, crispy parsley, chicken jus

No worries, I am fine and I kept on cooking 😉 lovage gnocchi, tomato sauce, prosciutto butter, grana. Umami on a plate

May I come back after a very long absence?

horseradish powder for the beets..........

yes, I pre cooked the veggies. I would go for spices that complement the veggies. dried and ground orange peel for carrots e.g. do you have the flavor bible?

yes, I also tried it with baby carotts and baby beets. The raw asparagus was slightly marinated in water, verjus, miso, salt, sugar and was not bitter at all, if well peeled

today I did something called "lekvar", we guess it came to us from Hungary. I made it from white onions and cooked it until it became almost a jam. Sweet with a sour twist. Delicious with any cold cuts.

I did not cook much lately due to visitors and eating out a lot. The big heat is gone, so I really enjoyed cooking again. Puree from yellos split peas, grilled octopus, pickled lily buds and mustard seeds.

@Tuber magnatum, only the single stalk was coated, the shaved ones are raw. the recipe for the coating: 90g water, 60 g kaolin, 40g lactose, salt. mix everything together, rest for 12h in the fridge. I guess not much different from yours?

with tropical temperatures for weeks, I just eat cold food which needs very little cooking. Tonight: cucumber panna cotta, gin cured salmon trout, fingerlimes, tapioca chip, invisible tonic gel. basically a GT with fish on a plate 😎

@stephen129 I recommend these two: https://www.japancentre.com/en https://www.souschef.co.uk/

me again! the next chilled soup, cooked last night when I had 5 degrees less in the kitchen. corn soup, pimenton de la vera oil, deep fried corn hair.