What was the last meal you cooked?
Replies
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I am the weekend cook. Tomorrow we have friends who want to learn how to do California hand rolls, which we will cook together. Protein will be surimi sticks, poached prawns, tamagoyaki and raw tuna. Doing miso soup with that. Ice cream with miso caramel sauce, dehydrated sweet potato shards and roasted sesame seeds for dessert. We have a small Japanese grocer around the corner so we will pay a visit while the sushi rice and tamagoyaki are cooling.4
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Oven baked pasta: A large tubular pasta (boiled for half of the cooking time, drained, then quickly mix in some tomato sauce), mozzarella, tomato sauce (made with canned tomatoes, basil, EVOO, broth crystals (powder), garlic and a little black pepper), and freshly grated Parmigiano Reggiano.
Layer in an oven proof pan--I used a glass one. First sauce, then half of the pasta, then mozzarella, the other half of the pasta, Parmigiano and last the rest of the sauce. I use a high oven temp for about half an hour. My son likes it blackened a bit and very crispy on top.5 -
My dinner guests needed to self isolate because their kid came down with flu like symptoms. A colleague came over to help eat the meal i had already shopped for.
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I made a pot pie casserole. I have to think of a more fun name for it.
Top layer- almond flour flaky herb crust 🌿
Next layer - sour cream, cheddar mashed cauliflower
Next layer - red & yellow peppers, onions, garlic
Last layer - chicken, sage, thyme, rosemary
Bake til crispy goodness.
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A late summer salad: quinoa, roasted buttercup and cauliflower, the last of the garden tomatoes, avocado, baby spinach and Greek halloumi. Seasoned with pepper, a salt and herb blend and a splash each of balsamic vinegar and olive oil.
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just_Tomek wrote: »Fettuccine, mushrooms, garlic, butter, kale.
So simple, so damn good.
Careful--you'll become Italian.
Living here I learned to cook from my mother-in-law and her sisters. It was a stitch because they were all widows, short and dressed in black. I'm a tall, blonde, Polish American. They come from Puglia in Southern Italy. They cooked simply with quality ingredients. I learned to cook simply. 2 -
Risotto with leftover scampi and the sauce I made from boiling the shells, heads and claws and straining to get the liquid, EVOO, broth, saffron, black pepper, a little milk, and freshly grated Parmigiano Reggiano.2
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Leftovers.
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Safari_Gal_ wrote: »I made a pot pie casserole. I have to think of a more fun name for it.
Top layer- almond flour flaky herb crust 🌿
Next layer - sour cream, cheddar mashed cauliflower
Next layer - red & yellow peppers, onions, garlic
Last layer - chicken, sage, thyme, rosemary
Bake til crispy goodness.
@Safari_Gal_ Sounds yummy! how did you make the crust? Ingredients/amounts? What temp did you bake at? Is chicken already cooked?2 -
Pasta Fagioli--Pasta with pinto beans, tomato, EVOO, garlic, paprica, a laurel leaf, and finely chopped carote, celery, onion and parsley (tritato).3
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Corned beef and Cabbage! In crock pot yesterday.4
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Pan fried fish fillets in EVOO and lemon, homemade vegetable barley soup with freshly grated Parmigiano Reggiano, and homemade fruit salad.2
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snowflake954 wrote: »Pan fried fish fillets in EVOO and lemon, homemade vegetable barley soup with freshly grated Parmigiano Reggiano, and homemade fruit salad.
I see that you use Parmigiano Reggiano frequently......I do too..it's delicious! In the States it's on the expensive side, but well worth it.😋
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snowflake954 wrote: »Pan fried fish fillets in EVOO and lemon, homemade vegetable barley soup with freshly grated Parmigiano Reggiano, and homemade fruit salad.
I see that you use Parmigiano Reggiano frequently......I do too..it's delicious! In the States it's on the expensive side, but well worth it.😋
It's the gold standard here in Italy. Prices depend on how long it's been aged.2 -
Made Mujadara (Lentils and Rice with Caramelized Onions) tonight.
Served with spinach salad with lemon a vinaigrette and bit of corned beef leftovers.4 -
Pasta with cream, chopped zucchini, chopped walnuts, EVOO, broth, and freshly grated Parmigiano Reggiano.2
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Corned Beef Hash. No photos as I ate it lol1
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Come on over. I am a feeder.
That dessert by the way is vanilla ice cream, miso caramel sauce from this recipe
https://food52.com/recipes/18618-miso-caramel
toasted black sesame, a few bits of chopped candied ginger, dehydrated spiralized sweet potato. Next time I will replace candied ginger with a little crumbled halva.2 -
I normally only cook on weekends because I have the corporate job and the hubby is a freelancer. Now that my employer has everyone working from home I will probably start cooking during the week. Tomorrow's plan is reverse seared sous vide steak. Will warm up some batch cooked gratin dauphinoise from the freezer in the air fryer. We have some sweet potatoes lying around that we can roast those in the air fryer at the same time. There is a romaine we could grill as char grilled salad works well with steak.2
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