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We had a little Italian take away. Here's vitello tonnato and caprese salad 
What did you cook or eat today (October 2020)?
- Thread starter Morning Glory
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MypinchofItaly
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Tomato soup with Provolone flakes and oregano
There is a French bistro chain here called La Madeleine, they make an awesome tomato basil soup.
CD
rascal
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Boiling eggs for a salad later for family BBQ. Marinating lamb chops as well.
Russ
Russ
epicuric
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I don't often eat chocolate, but have some 80% left over from a curry recipe - possibly try it tomorrowThey are a staple for me and for aperitive in general in Italy I might eat a whole pack of them. Have you ever paired them with some chocolate? Oh, a taste experience
medtran49
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Tasso pasta, a staple for us.
rascal
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rascal
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The first challenge is to find tasso in NZ. I can't get it in Dallas, I have to cure and smoke my own. I imagine Craig and Medtran have to make their own, too.
CD
Burt Blank
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Last night was Jewish Penicillin. Haimisha Chicken soup mit lokshen, Chopped Turkey liver pate, Fruit Wellington with Vanilla ice cream . I put the chicken back in slow cooker added parsley root, celeriac, carrots and onions. Pass and place stock in the pan. Remove meat and skin from the carcass and chop. Do the same with the veg. Bring the stock to the boil add the lokshen just before it is cooked add the chicken and veg. You know its spot on when a schmaltz slick covers the surface.
You can use Duck, Chicken or Turkey for this, Hard boil and peel two eggs, Fry liver gently in lots of butter, you don't want to color it just cook it. Using a spatula clean the pan into your food processor, add the eggs and 2/3 spring onions. Blitz, we like it smooth my Dad like to see bits of egg and liver.
You can use Duck, Chicken or Turkey for this, Hard boil and peel two eggs, Fry liver gently in lots of butter, you don't want to color it just cook it. Using a spatula clean the pan into your food processor, add the eggs and 2/3 spring onions. Blitz, we like it smooth my Dad like to see bits of egg and liver.
Burt Blank
Legendary Member
Nb the bread shown is the reason we do not bother making our own. This bakery is a husband and wife team. She is German. This is a light rye sour dough baked in a wood oven. Notice the excellent crust and open texture, because of the crust it slices well.
Burt Blank
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Tonight will be half of the fresh local squid we bought last week, green salad and potato wedges. The squid has had a week in the freezer so it should be tender. Pictures Tomorrow.
rascal
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BBQ as mentioned prior, great comments on my new sausage supplier. Sons going to get some for him during the week.
Russ
Russ
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Lunch was eaten out rather unexpectedly. (I needed some trainers so that meant going out into the city center, then on to another shopping center to get some plants for the garden.)
The places is Japanese, but makes mostly Thai food! They have a separate vegan menu that is a select 1 option from each of the next 6 options. Each has 4 to 6 variables. Then there are a few separate options such as vegan pad Thai. Hubby had that, I had 'rice stick noodles, Blackbean sauce, Garlic and sweet basil spices, roasted cashew nuts with tofu...
The places is Japanese, but makes mostly Thai food! They have a separate vegan menu that is a select 1 option from each of the next 6 options. Each has 4 to 6 variables. Then there are a few separate options such as vegan pad Thai. Hubby had that, I had 'rice stick noodles, Blackbean sauce, Garlic and sweet basil spices, roasted cashew nuts with tofu...
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