What's cooking?

Looks amazing!

 

Looks incredible as usual. What cheeses in your soufflé Neil? Can't believe you skied in weather this cold. Dang!

 

Heh - I won't lie - it was a brutal week. Twice they closed the mountain due to temps (minus 43 at the summit at one point). We just Nordic skied instead. I don't get cold, and my daughters are pretty hearty. (their furnaces run pretty hot if they're well fed - the trick is to recognize that point after 2 or 3 hours when they're done and need a break). And my wife gets by with boot heaters and willpower.

I went all Vermont for the souffle....Jasper Hill Cheddar and Thistle Hill Tarentaise.

 

The pork & souffle look fantastic! Although I'd skip the skiing.

 

Anything like Tomme de Savoie? Not familiar but sounds fantastic.

 

Honey Sesame Chicken

 

Looks great Rick!

 

Wow - that looks good! Great looking sauce, and I love scallions.

 

Had linguini with clams last night:




And need to figure out what to do with these beautiful pork shanks. My butcher had 6 on hand....

 

Never seen a 6-legged pig before.

Although I've heard of a 3 legged pig.

"You don't eat a heroic pig like that all at once."

 

That's a great joke! Exemplifies why pigs are amazing animals.

 

hehe...might have to be a 12 legged pig, since I'm pretty sure the shanks only come from the hind legs. Anyway, these six met a slow braised fate and retired to a bed of polenta.

 

Wow... that is really outstanding!

 

Starter for guests this weekend. Sadly rest of meal didn't get captured.

 

Pulled Pork Tacos w/ Apple Fennel Slaw

 

OK. Now I'm going to have to smoke some pork just to try that.

 

Have a lot of leftover pulled pork, not to mention the g/f watched a show of Iron Chef America where the secret ingredient was Parmigiano Reggiano. Decided to make pulled pork mushroom linguini:

 

Just looking at that makes me break out in fat. Bet it tasted mighty fine.

 

Black beans, corn and fried taters

 

Fried rice with lots of duck skin scratchy on top for lunch.