What did you cook or eat today (March 2022)?

[karadekoolaid]

Today we had a faceful of chilaquiles, with a proper home-made salsa verde (green sauce). That went down a treat!

 

[The Velvet Curtain]

Today we visited a very exclusive furniture store where their resident Michelin Starred chef produced a dish of the finest seasonal ingredients.

 

[JAS_OH1]

Baked Mahi Mahi with a parmesan panko topping over fettuccine with a roasted tomato garlic cream sauce.

 

[Sandtree]

Salt baked beetroot (normal, candy and golden), horseradish, candied hazelnuts and pickled fennel with watercress.... I think I am slightly addicted to horseradish and this was a particularly potent one!

 

[Rocklobster]

It is really nice! Though I am sure it's even better homemade, which I will attempt in the future. For now however, this is a nice find

Yes..Ever since I first discovered it a few years ago I have to have a jar in my fridge and one back up in the pantry

 

[kaneohegirlinaz]

Yes..Ever since I first discovered it a few years ago I have to have a jar in my fridge and one back up in the pantry

Have you tried it with Garlic in it as well? MMM!

 

[Windigo]

Have you tried it with Garlic in it as well? MMM!

I would have prefered that but it's unavailable here

 

[Morning Glory]

Salt baked beetroot (normal, candy and golden), horseradish, candied hazelnuts and pickled fennel with watercress.... I think I am slightly addicted to horseradish and this was a particularly potent one!

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I love the sound of this very much. Its a bit of shame we can't see those pretty beetroots in the photo. Don't take this as a criticism of your dish which I think is a great concept and combination of flavours. I'm just making a point about 'food styling' or 'plating'. It won't make a jot of difference to how it tastes!

 

[Sandtree]

I love the sound of this very much. Its a bit of shame we can't see those pretty beetroots in the photo. Don't take this as a criticism of your dish which I think is a great concept and combination of flavours. I'm just making a point about 'food styling' or 'plating'. It won't make a jot of difference to how it tastes!

Totally get what you say from a photo perspective, I think it works a little better in the flesh as you move/spread the rabbit food to reveal the beets and other goodies underneath. I've been to Heston's Dinner a few times where what you see isn't what you get and whilst I am not up to recreating his "meat fruit" I do conceal elements to create some intrigue when serving

PS. perfectly comfortable with criticism

 

[Peloquin]

The wife was called into work so before w she went we headed out fir a full English breakfast.
That was 09.30. Its now 20.22 and I still couldn't eat a single mouthful.

 

[Morning Glory]

I've been to Heston's Dinner a few times where what you see isn't what you get and whilst I am not up to recreating his "meat fruit" I do conceal elements to create some intrigue when serving

That is an excellent point and one I hadn't considered. I was thinking in terms of food photos. I had Heston's booked for a birthday lunch some years ago (you have to book well ahead) and ended up a few days before the date in hospital with a broken pelvis. That was so disappointing...

 

[Morning Glory]

Lamb curry:

 

[Sandtree]

Lamb curry:

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Looks good... are the chillies for decoration or eating?

 

[Morning Glory]

Looks good... are the chillies for decoration or eating?

Depends how brave you are! I'm a complete chilli-head. I put them in with 'slits' to let the chilli flavour escape and so they don't need to be eaten. But yeah - its a food styling thing too.

 

[rascal]

Baked Mahi Mahi with a parmesan panko topping over fettuccine with a roasted tomato garlic cream sauce.
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Your husband is very lucky to have you. Beautiful dishes presented superbly.

Russ