Halibut with miso, smoked sweet potato, marinated fennel and cucumber (lemmy.world)
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Translation isn’t accurate since cruschi is a dialect word from Basilicata, the Italian region where this dish originates....
I made quesabirria de res and proveletta cheese with consomme. My little innovation is that I gave it a pat of cilantro garlic compound butter with flake salt on top. I’m gonna die happy. These are the best tacos I’ve ever made. They taste better than being thin, god help me.
Used this recipe for the panna cotta (though I did fudge the numbers on the gelatin and just used the whole packet since there wasn’t really enough to save) and this recipe for the raspberry sauce. She uses sour cream in her recipe which I’ve never heard of, I might try it next time but for right now I just wanted the basic...
pasta...
It seems that I’m into sweet stuff lately…
I made baked falafel with red lentil flat bread for the wrap. I baked them just because it’s easier then frying all these for a family but, still they are delicious. The lentil wraps are great with it as well. Honestly, 7-10 years ago if you told me that some of my favorite meals to make would be plant based… I’d chuckle...
I made a carrot banana muffin for the baby and it came out delicious, now I want to eat it.
Filled with beef taco meat, green onions, smoked cheddar. Topped with cilantro. Sautéed spinach w/ cherry tomatoes on the side. Tortilla wedges with salsa verde
One of my favs....
Lemon glaze on the left, chocolate ganache on the right....
My first. 10 lbs, bone in. Cooked at 175 for 6 hours until temp hit 128. Out of the oven for a rest with a light foil tent for 45 mins. Internal temp rose to 133.5 during the rest. Back in to oven on air fryer at 500 degrees for 6 mins. Exterior was blistered and delicious. Medium rare and just right. Served with homemade...
Didn’t have any stock around, so I improvised with a combination of port, malt flakes and fish sauce. Which made it very red and delicious!
Made it with my own vegetable broth as well. It turned out great, would definitely make this again. Just didn’t have cilantro and missed that.
Our wine & cheese course at Thanksgiving. There were also baguettes, out of frame. Wine is 2015 Baron de Brane, it was good! I don’t always like wine but this one was delicious. The big wedge of cheese with a line through it is my beloved Humboldt Fog.