12
votes
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
Breakfast lately has been fresh from the garden heirloom tomatoes (Cherokee Purples), with fresh basil and a glob of ricotta. Plenty of salt and pepper on this and its an amazing breakfast!
Drink wise, I've made some hop infusion, and mix that with like 20 parts sparkling water. Tastes like a beer, but like maybe 2 calories and 0 alcohol. Very refreshing when you know your favourite hop varietals.
Since you seem like the type to grow your own basil, may I suggest putting in some lemon basil next year? (I'm particularly fond of Mrs. Burns' lemon basil.)
Ohh, I will try some! I love fresh basil, and now I'm overflowing with it! What a terrible issue to have. I will add it to my list. Mrs Burns Lemon Basil.
It's my sister's birthday! Dinner tonight was a creamy pasta with crispy wild mushrooms, feta-crusted baked heirloom tomatoes, cinnamon-roasted baked baby potatoes (I used a bag of mixed exotics), and peach kuchen made with heirloom peaches from a local orchard. We don't eat this way normally, but it's a special occasion, so ... (I am so full!!)
I recently learned how to make a Chicago style thin crust pizza that's really good....followed this YouTube and even made homemade pizza sauce for it.
It's a almost cracker thin crust traditionally cut in squares, and where I grew up we dipped it in french dressing (which we also made homemade). We can't get pizza like this anywhere near where we live, so it was a nice bit of nostalgia.
https://youtube.com/watch?v=5mIbyUgNOlo&si=aFpj1Kc9Rt0RTLoX
Woah! Thank you for reminding me that I have been sleeping on Kenji as a resource for Pizza making! I've been following Adam Ragusea's New York Style for whenever I get in the mood and I like the fact it creates multiple dough balls that I can use for lazy Kachapuri. But it doesn't provide that thin crispness that I also love, thanks for sharing!
Too little, too much and barely enough. The winter down here is dragging on what with 2 little school age petri dishes.
Someone recommended 660 Curries as a cookbook for me, but it appears it's no longer printed and the prices of used copies is all over the place. Though coincidentally I picked up the Author's, Raghavan Iyer, latest book called On the Curry Trail and it's an absolutely wonderful book that analyzes how curry has had its impact across the world.
One of the recipes I made last night from the book is Boller i Karry, which literally translates to Danish meatballs in curry. I think this dish broke I and my husband's brains in a good way! We kept saying "This is so weird, but so good" because the flavors were unlike anything else we've had. It reminded me so much of Swedish Meatballs, but with a spicy kick thanks to the homemade Madras curry powder that was in it. I couldn't help, but giggle when I first tried it because it obviously tasted very European in a way with the chopped apple and dill called for in the recipe, but the spice was certainly Indian influenced. I'm honestly so happy I made this because it has been one of the most interesting and tasty dishes I have made.