What do your meals look like (show me pictures)....
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Had to try another calorie bomb side from d'Aubrac of truffade. That's diced potato cooked in goose fat and smothered with cheese. Served with a green salad. It's not quite as decadent as aligot (also from d'Aubrac) where a typical recipe is 500g potato to 300g cheese, 200g creme fraiche and 5g butter. Truffade is 500g potato to 250g cheese and 5g goose fat.
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Sunday family lunch :
🍴 broiled Bluefish with assorted microgreens and edible flowers.
Sautéed liver medallions with red onion and tomatoes. Harissa on the side.
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Last dinner in Paris was steak frites with bearnaise at a brasserie. Sauteed garnish of veg hidden under the steak.
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Brunch today was steak, basted eggs with Frank's Hot sauce, whole-wheat toast with raspberry jam, crispy fried potatoes and a side of Hollandaise sauce! Mmm!😋
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Dinner at a local Mexican restaurant while on a work trip. As a Texan transplant to the Midwest I try to keep my expectations in check. The flavor was mediocre but it was hot and fast so there’s that.6 -
Meat sauce over spaghetti, sautéed asparagus and bacon Caesar salad (from a kit). I usually use wild boar for my meat sauce unless I'm doing a bolognese or similar but the store was out of it so I got venison instead. Last time I had that was probably 25 years or more ago. For the sauce I used the venison, pancetta, onion, fresh rosemary, dried oregano and red wine (a blend of mostly cab). It tasted different but was still good.
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Last dinner in Paris was steak frites with bearnaise at a brasserie. Sauteed garnish of veg hidden under the steak.LazyBlondeChef wrote: »Meat sauce over spaghetti, sautéed asparagus and bacon Caesar salad (from a kit). I usually use wild boar for my meat sauce unless I'm doing a bolognese or similar but the store was out of it so I got venison instead. Last time I had that was probably 25 years or more ago. For the sauce I used the venison, pancetta, onion, fresh rosemary, dried oregano and red wine (a blend of mostly cab). It tasted different but was still good.
Ahhh @acpgee -/ I hope you had a fabulous gastronomy trip! My grandmother made frites like that!
@LazyBlondeChef - that venison looks great!! I’m off to the butcher today!
Happy Monday foodie friends! 😉4 -
Last meal in Paris. Salade de chèvre chaud.
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Roast chicken, spinach salad and giant cous cous with vegetables and dried apricots
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We got home tonight from Paris. First meal was cullen skink warmed up from the freezer with some crackers we had brought to nibble on in the train.
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Some of my favorites: chicken (thigh) Alfredo, salad, green beans, strawberries.4 -
Air fried pork chops coated with za'atar, mashed potatoes and broccoli crunch salad (another kit).
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Sea bass with a lemon dressing, ribboned courgette and spinach sprinkled with feta and a teeny tiny baked potato5 -
@LisaStapleton83 your little baked potato made me laugh. The meal looks fantastic though.3
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LazyBlondeChef wrote: »@LisaStapleton83 your little baked potato made me laugh. The meal loos fantastic though.
It was all I could afford calorie wise 🤣🤣
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Tostadas with tuna ceviche to start. You can make tostadas in the microwave without any added oil.
https://www.cooksillustrated.com/how_tos/6544-microwave-tostadas
Main of tacos filled with leftover beef stew we had in the freezer. Pico de gallo is easy made by blitzing tomato and onion together in the food processor and seasoning with salt. Coriander should go in that but we have ours on the side for the benefit of my coriander hating hubby. Crumbled feta as a substitute for soft cotijo. Store bought quac and some shredded lettuce as well as the leftover ceviche from the starter.
This is a festive easy meal to put together, especially if you use store bought tortillas. I made my own with blue masa harina which is quick work if you knead the dough in the food processor, have a tortilla press and use multiple dry skillets on the range. A cast iron tortilla press is about the same size as a small frying pan, so worth it's space in kitchen storage. I used to flatten tortillas between two cutting boards lined with non stick kitchen paper by standing on them.
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Forgot to load the picture of the main.
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Spaghetti with shrimp and pesto plus a bit of rough cut fresh basil. Chopped salad. I was intending to sauté the shrimp and make some quinoa but my partner requested the pasta/pesto combo so I went along with it.
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Fig & Goat’s Cheese Bruschetta with Salad.
I finally remembered to weigh the finished, cooled loaf I made yesterday so I can accurately track the calories for my homemade bread! I’ve avoided it up until now, but it’s made me realise I can have some in moderation, as part of dinner.
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Cold and rainy here means grilled cheese and tomato soup!6
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