What's cooking?

I drank it and wanted more, but I was out of tequila.

 

It was a kiddie meal tonight, something that a pre-schooler would love to eat: chorizo/carrot risotto with alfalfa and mint pea soup. It's good that my little pre-schooler likes alfalfa sprout.

 

You got a pre-schooler that likes alfalfa sprouts and pea soup? You are doing something right :like

My niece would kick me in the shins If I tried to feed her that. :BF

 

Lucretia, those morels are gorgeous. Beautiful hunks o' meat, Jeffery and Schanop!

Had a bunch of Yukon golds I needed to use up. Layered with chèvre, heavy cream and a buttload of garlic:

 

Came in hot and sweaty from pulling weeds and saw those yukon gold taters...craving a big cold slab with a salad and a gigantic glass of wine. Alas, it's burgers tonite.

my kind of seasoning!

 

The old man is out of town, so not a lot of cooking going on, mostly cleaning out the fridge.

I did find out that salted caramel butter pecan ice cream is just dandy with a margarita.

 

The sacrifices we have to make in name of cleaning out the fridge/freezer

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My sister is coming out to visit the end of the month, and of course we're having a heat wave and everything will bloom and be done before she gets here. Since she's not going to be able to walk out into the yard and get slapped in the face with the smell of roses, I made some rose petal jam today so she can at least eat some of them. It's not something I've had before.

So first, check out the different roses to see which ones smell the very best and pick a bunch of petals:



Then make jam:




It tastes kind of pink. And a little pretty. Not something I'd put on a PB&J, but would be dandy spread thin on poundcake with some whipped cream.

I hope it sets up. My pectin was out of date, but the residual in the pot and on the ladle are setting just fine.

 

It set! And it's really pink! It would be wonderful for filling for petit fours. Or on a biscuit...

 

Looks beautiful Lucretia

 

Had another crack at hanger steak sous vide again. This time it was just a basic garlic, thyme, pepper at 55˚C for 8 hours, chilled, then seared and served. Am pretty happy with colour. My pre-schooler turned out loving it, and said "It is soft, I can chew it."

 

Had a few people over this weekend

 

How did your pork belly turn out this time?

 

Much better texture wise. I liked it.

 

What? My invitation did not arrive.....
Looks fantastic.

 

Sounds good. Where the picture of that big Blue Eye being cooked? Awesome catch, that one.

 

Soon I hope. Been busy last few weeks. Now I understand the Japanese obsession with perfection. I want to get that belly right damn it!

 

Ready to fold up some shrimp tacos.



Margarita and guacamole too.

 

Oh my.

 

Mmmm shrimp.