What did you cook/eat today (December 2017)?

[Morning Glory]

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Strawberry Gelato.

What a glorious colour this is.

 

[Morning Glory]

Yesterday in Saffron Walden - brunch cooked for my friend. Bacon with egg on toast sprinkled with mushroom dust:

 

[MypinchofItaly]

Yesterday in Saffron Walden - brunch cooked for my friend. Bacon with egg on toast sprinkled with mushroom dust:

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Looks scrumptious! And I'm very intrigued with mushroom dust! How did you do it?

 

[The Late Night Gourmet]

A Spam Gyro on Not-So-Sourdough Bread. My first attempt to photograph this looked horrifying; this is somewhat better. The Spam approximates the texture of Greek-style lamb, and the spices I add make it close enough to the real thing that you might not immediately guess you're eating an impostor. There's considerably more (homemade) tzatziki sauce than this picture let on (which is why the first one looked so horrible). Fortunately, looks are deceiving. It was delicious.

 

[The Late Night Gourmet]

Looks scrumptious! And I'm very intrigued with mushroom dust! How did you do it?

I'm guessing dried mushrooms buzzed in a spice blender (or something similar)?

 

[Morning Glory]

Looks scrumptious! And I'm very intrigued with mushroom dust! How did you do it?

Dry out some ready dried mushrooms for a few mins in the microwave. Blitz in a spice grinder.

The long way round is to dry fresh mushrooms yourself - but shop bought are excellent quality.

 

[Morning Glory]

I'm guessing dried mushrooms buzzed in a spice blender (or something similar)?

I think you can try blitzing them without further drying but I found mine needed to dry out a bit more in order to get ground to a powder. so I used the microwave.

 

[ElizabethB]

@morning glory

for the tip on mushroom dust. How do you store it?

@The Late Night Gourmet you managed to turn a product into a delicacy.

 

[MypinchofItaly]

Dry out some ready dried mushrooms for a few mins in the microwave. Blitz in a spice grinder.

The long way round is to dry fresh mushrooms yourself - but shop bought are excellent quality.

Thank you @morning glory

 

[The Late Night Gourmet]

By the way, my recipe for portobello tagliatelle includes steps for drying out fresh mushrooms and then grinding them to introduce in the dough.

 

[Morning Glory]

@morning glory

for the tip on mushroom dust. How do you store it?

@The Late Night Gourmet you managed to turn a product into a delicacy.

Just in a little screw top spice jar. It keeps indefinitely just like dried mushrooms.

 

[MypinchofItaly]

By the way, my recipe for portobello tagliatelle includes steps for drying out fresh mushrooms and then grinding them to introduce in the dough.

Oh it's true! I've forgotten your Portobello tagliatelle recipe...btw, a great recipe!

 

[SatNavSaysStraightOn]

My husband cooked last night...
I forgot to say to include veg, so chips eggs and sausage was just that!

Oven cooked chips, poached eggs (dippy in the centre) and vegan chipotle sausages.

 

[Herbie]

We had fish pie today. As I can't have dairy I used to use oat cream (occasionally soy cream but I found the oat one tasted better in a savoury dish), but I can't use those now because my husband can't have gluten. So I tried a coconut cream which has a milk coconut taste so the pie ended up tasting a little 'thai'. It was very nice though.

 

[The Late Night Gourmet]

Brussel sprouts. I steamed them, then pan fried them in oil with rosemary, thyme, salt, and cumin. I finished them off by patting the grease off with a paper towel and then tossing them in balsamic vinegar. This is basically a rip off of what Michael Symon serves at his high-end steakhouse, Roast. Despite the oil, this comes across as being fairly light. And, very tasty.