What's cooking?

Beans & cornbread. Fried taters

 

What kind of meat are you sporting in that dish?

 

Ham! I guess overnight and all day in the crock pot will make it take on the bean color. It blends in!

 

For excess egg whites, another option is to make different types of dacquoise. They work really well as a base for all types of entremets... which leads me to the reverse question. What to do with egg yolks?

At the moment I use them to do chocolate mousse or canneles, but any other suggestions?

 

Custard, Aioli, Crema, Caesar, Anglaise to name a few.

 

Pasta dough and mayo use all the yolks around here. We used to make these rice merengue fritters with the whites, now we just freeze pints when anyone wants to make macaroons at home.

 

Finally picked up a new pasta machine today. Braised some Italian sausage in red wine to accompany the fresh tagiolini alfredo.

 

First up is Sunday baking with (for more or less) my three years old, sweet rolls and chocolate chip cookies. Then we head to simple Sunday dinner with Onglet steak, roasted potato and carrot, and salad. Spring is definitely here, and grilling is getting into swing.

 

Tried my first Frittata last night, wasnt perfect but it was good

 

Made with De Buyer pan, I supposed. :cool1

 

actually i used the lodge for this

 

Looks pretty good to me James. Onglet steak. We call that hanger steak here, sometimes Butcher's Tenderloin. Great flavor. This one looks excellent.

 

Good looking frittata, James!

Back to the farmers' market this weekend. My tomato guy was there again:



And so was the mushroom guy with some yellow oysters (next to regular greyish-browns)



Time to make some tomato sauce:



But wait! There's basil & oregano in pots by the sink, and found some buried treasure in the freezer--some meatballs! So time for spaghetti & meatballs with oyster mushrooms:

 

This looks amazing...I want one of those cookies! and steak! and potatoes!....well, just fix me a plate.

 

I was just going to ask what pan....I've only made a fritatta a couple of times...yours looks better

 

those tomatoes look amazing...'shrooms too! Nice meal.

 

three eggs in the 10 inch pan, thought it may have been to much but it wasn't bad at all

 

It was my turn for a frittata for lunch with what was left over in the fridge, cooked on De Buyer Carbone pan.

 

I hate this thread

I hate it so much I love it.

 

It is morning tea time: espresso freshly brewed and a cookie baked the other day.