What did you cook or eat today (December 2021)?

[flyinglentris]

For supper today, I had lobster ravioli covered in my home made spaghetti sauce.

Lobster Ravioli with Spaghetti Sauce

• flyinglentris
• 12 Dec 2021
• lobster pasta ravioli tomato sauce

Lobster Ravioli with Spaghetti Sauce

 

[JAS_OH1]

I made a homemade pizza with fresh tomatoes, asparagus, yellow bell pepper, red onion, mushrooms, parmesan cheese, goat cheese, mozzarella, and crispy prosciutto. The crust was made from dough infused with roasted garlic cloves and sundried tomato powder. I used a lot of the sundried tomato powder, which is why the crust looks so dark, but it wasn't overcooked. I also used an olive oil that was infused with sundried tomatoes and roasted garlic to brush on the edges and also I spooned a little on the fresh tomatoes before adding them to the pizza. It was really, really good.

 

[flyinglentris]

It's time for a dessert, - Tiptree Preserves Raspberry Dessert Cup.

Preserves Raspberry Dessert Cup

• flyinglentris
• 12 Dec 2021
• dessert dessert cups preserves raspberry yoghurt/yogurt

Preserves Raspberry Dessert Cup

This starts with lemon curd in the bottom, vanilla yogurt, strawberry preserves, vanilla yogurt, blueberry preserves, vanilla yogurt, raspberry preserves, raspberries, whipped topping and a few more raspberries.

 

[caseydog]

I rolled up a big old fatty, and smoked it.

No, not that kind of fatty. This is a chub of breakfast sausage, cooked on the smoker.

I started with a chub of Owen's Country Sausage, which I seasoned with the chipotle/cocoa rub I made for the cocoa challenge. Then onto the smoker to cook until an internal temperature of 160 degrees.

EDIT: I used part of this fatty tonight for sausage sliders on brioche slider rolls.

Photo from a previous fatty.

Note: Owens Sausage used to be made about 15 miles away from me at the original Owens Spring Creek farm. Looks like Bob Evans, Inc. bought the company, and shut that historic Owens farm down. Developers want to turn it into a warehouse park. So, I have to find another sausage to buy. I ain't buying anything from Bob Evans.

CD

 

[SatNavSaysStraightOn]

myself and the pizza dough had a little disagreement as to how thick it was meant to be. I think I lost this round! I'll try again tomorrow.

home-made pizza

• SatNavSaysStraightOn
• 12 Dec 2021

home-made pizza

• SatNavSaysStraightOn
• 12 Dec 2021

toppings include 3 different tomatoes, aubergine, artichoke hearts, kalamata olives, black garlic, red onions

 

[Yorky]

Bubbles and sqeaks with boiled duck eggs and piccalilli.

With boiled egg s.jpg

• Yorky
• 12 Dec 2021

 

[Windigo]

Spanish style marinated chicken, with goosefat sauteed potatoes & green beans

 

[flyinglentris]

myself and the pizza dough had a little disagreement as to how thick it was meant to be. I think I lost this round! I'll try again tomorrow.

home-made pizza

• SatNavSaysStraightOn
• 12 Dec 2021

home-made pizza

• SatNavSaysStraightOn
• 12 Dec 2021

toppings include 3 different tomatoes, aubergine, artichoke hearts, kalamata olives, black garlic, red onions

There is such a thing as thick crust pizza. What you need to master, is the right temperature and time to do a thick crust, so that it doesn't burn anywhere or isn't underdone.

 

[Morning Glory]

There is such a thing as thick crust pizza. What you need to master, is the right temperature and time to do a thick crust, so that it doesn't burn anywhere or isn't underdone.

I'm pretty sure SatNavSaysStraightOn knows that. She has made a lot of pizzas over the years!

Personally I like a bit of char - in fact I often get out the blow torch to achieve it. Here is one such of mine:

 

[flyinglentris]

I'm pretty sure SatNavSaysStraightOn knows that. She has made a lot of pizzas over the years!

Personally I like a bit of char - in fact I often get out the blow torch to achieve it. Here is one such of mine:

View attachment 76974

Yes, but still, she claims a disagreement between herself and the dough. Further, the comment allows other readers to think about temp and time with regard to dough thickness.

 

[Windigo]

I'm pretty sure SatNavSaysStraightOn knows that. She has made a lot of pizzas over the years!

Personally I like a bit of char - in fact I often get out the blow torch to achieve it. Here is one such of mine:

View attachment 76974

Wowie

 

[Lullabelle]

Lunch today: roast turkey, roast potatoes, mash, piggies, parsnips, sprouts, carrots. Followed by Christmas pud and custard.

 

[Wyshiepoo]

From a few days ago. A faux spag bol.

 

[Wyshiepoo]

Couple of days ago, a simple fillet of pan fried Brill.

 

[detroitdad]