What did you cook today?

lol Hasn't Cheeze Whiz been banned yet? ;-)


This morning I made French toast with a sprinkle of cinnamon, and mango.

 

Weird.

Anyways, people, post more pictures.
I very much enjoy looking at pictures of food.

 

I have ruined my share getting them out of the pan as well. When you get one to come out perfectly it is such a great feeling!

Today I did a stuffed roast chicken with new potatoes, cauliflower, baby carrots and a tomato cucumber salad.

Greatest is that there is left overs so tomorrow I will have a chicken sandwich, my reward!

 

Baked potatoes, frozen corn, butter and herbs. What more could one want?





Maybe meat......on occasion.

 

I made spaghetti with a sausage meat sauce instead of the usual ground beef. It came out really good. In the tomato sauce I put the sausage, green peppers, mushrooms, fresh oregano, basil, fennel, savory, a little bit of brown sugar, red pepper, and salt n pepa. I simmered it for like 3 hours like an old school Italian mama

 

Oh that sounds so good. I actually prefer sausage in my pasta sauces, I'm not big on ground meat.


I made the Angus rib eye tonight. Was it ever good! I sprinkled the smoked salt on it, more this time than I did the last and it was perfectly smoky, as if it were done on the BBQ. I'll def buy that cut again. We had it with grilled yellow and green zucchini, wax beans and rainbow tomatoes. I put some of the smoked salt on the zucchini too before searing it, it was delicious! Oh and crème brûlée, my fav dessert of all time. No pic of dessert because I didn't make it.

 

Mmmm, Angus beef...
for those of us that like a little rangey flavor in our beef, no?

Love that grilled zuccini too!

Never a lack of fruits and vegetables with your dishes, Lucy..:2thumbsup:

 

Nothing too rangy in today's breakfast ;-) but yummy anyway. Eggs over easy. Also not my forté. I'll be practicing those too. I tend to stick to sunny side up. If anyone has any pointers, please chime in. Even though I had the heat pretty low, I think it was still too high and cooked the yolks too quickly. Gotta get used to these new pans (I'm still trying to master the new-to-me range). I wonder if Chef Pépin has a video out on the perfect eggs over easy!

 

Last night my wife made fish (sole) wrapped in parchment paper with fennel and shallots. I'd never had fennel before, and I wasn't a bit fan, but it was a cool way to cook fish. It kind of steams it and infuses it with the flavour of whatever you cook with it.

 

I need a wife to cook for me.

Also, that plate is severely lacking in bacon.

 

ha, i just cooked 3 pieces of bacon i picked up at a farmers market and a couple eggs. should fill me up for the next 5-7 hours

 

I really need to change my habits. All I ever cook is coffee. Two pots today.

 

Today I tried the Angus striploin. It was to die for! So flavourful. The rib eye was more tender, but the striploin was bigger on flavour. I'm going to have to stick with Angus beef for my steaks. And I'm really liking this grill pan. I tried for a different grill mark pattern this time, more square, but I prefer the classic diamond pattern better.






And here's Jacques again explaining how to perfect it. The lemon thyme butter sounds good too.

https://www.youtube.com/watch?v=qZKYAPZkaNQ"]KQED: Essential Pepin Shorts, Steak - YouTube

 

Scrambled eggs and pancakes this morning. With my ration of bacon.

 

Lovely breakfast Luce, nice fluffy scrambled eggs. Maybe a bit light on the bacon, you can't have too much bacon.

But where's the maple syrup for your delicious pancakes? I was under the impression you're Canadian, surely that's a must!

 

lol I had maple syrup! But I poured it after I took the picture. Honest! What kind of Canadian would I be eating pancakes without maple syrup! Mmm, I love maple syrup. Particularly the dark. Stronger flavour. Actually I like No. 2 Amber for pancakes (and dipping bacon in ). No. 3 Dark for cooking with. Am I redeemed?

 

Absolutely! You've proved you're a worthy Canuck to me. But you might have to have a word with Bob and Doug MacKenzie about bacon, eh?

 

Oh right, should be back bacon eh? LOL

 

Ha ha! Sautéed in beer! (Molson Canadian, of course.) What a bad Canadian I am. Eating side bacon when there's peameal back bacon to be had. Sorry Bob and Doug, I'll do better next time!

 

A true Canadian would have sauteed the bacon in La Fin du Monde.