What did you cook today?

I felt cheesy tonight...so I went all out and went way bad and made a cheesy chili mac...of sorts.
The sauce was made with a nice chunk of mild cheddar, milk, 3 fresh garden tomatoes I previously cooked down to a sauce, jalepeno chili diced/seeded, small palm of cumin and chili powder and a few squirts of siracha sauce.
Sinful...but it met the need.

 

Well damn that sounds amazing and I am now thinking about making mac and cheese for dinner. I'll just have to go buy some aged cheddar.

 

I just made a very large salad and ate two and a half bowls of it. I also mixed Sriracha in with my dressing and it was delicious and spicy.

 

Love the stuff, mix a little with mayo and minced garlic - makes a great burger topping...fry some sweet onions until carmalized and top with the sauce - better

 

You know, I have never really been all that good at carmalizing oinions. I don't know if I have the sauce pan too high or too low, I just don't know!! I do love onions though - they tend to make everything better. Sometimes I even dice them up really really small and put them in salad.

 

That is really amazing that you have found a place that you can get those kind of deals. The other benefit is that you are probably going to try more different recipes based on the ingredients you do get. Double win!!

 

I did end up making cheesy pasta. I made the sauce with a half can of ipa beer, cream, old cheddar, a roux and a few spices. I also threw in some chopped up spicy sausage. I threw it over some whole weat rotini. And had some pan fried zucchini on the side.



The zucchini was on a different plate. I forgot to take a pic.

 

But I want to see the zucchini! :-D I love zucchini. Mac and cheese not so much. Although if you're going to have it, aged cheddar is the way to go.

 

Probably too high. I used to sear mine to a crisp before I learned to make them properly. The trick is to keep the heat low, and put water in the pan to cover them, then let them simmer until the water is soaked into the onions. Once the water is gone they'll caramelize nicely without burning because of the water they've absorbed. You do have to be patient, it takes a while. Don't be tempted to turn up the heat! (I said don't! smacks Ash's hand).

 

Wow that looks delicious!!!

 

Thanks for the tip! I'm going to try tomorrow - I'm making roast beef in my slow cooker and carmalized onions would be a great side dish.

Approximately how long do they take? About half an hour?

 

Sorry, I'm on mobile and having trouble replying. Mobile really sucks on this site. Yes, it's around a half hour. You have to use a lot of sliced onion because it really shrinks down. And you have to keep an eye on it and stir it often. I'll post a good video I have on my laptop tomorrow.

 

Great, thanks!

Good to know to use a lot of sliced onion. I will pick up two or three large onions when I go to the market tomorrow.

 

A Big Plate Of Scrambled Eggs With Tomato Sauce.....



Cheers Glen.

 

YUM! Except the tomato sauce.

 

Egg roll in a bowl

Raw stuff


Cooked


It was easy, quick and tasty!

 

I'm drooling over here.

 

Today I'm going to have a foodstravaganza! I went on a shopping day with my mom and that normally just means picking up lots of food, so I'm pretty excited for dinner tonight!

I picked up some fresh oysters from the fish market as an appetizer that we will have with some crusty bread that I got at a bakery and some balsamic vinegar. I got 3 kinds of oysters: malpeque, lucky lime and blackberry oysters. I have a small piece of horseradish to grate over them and lemon juice.

I'm going to do a baked mac and cheese filled with veggies covered in breadcrumbs with the leftover cheese sauce from yesterday. I am also doing fried green tomatoes with some huge green beefsteak tomatoes I picked up at a farmstand. For dessert I am roasting peaches and will have them with a bit of cream.

We also drove out to the mill in manotick so I could get some fresh stone ground whole wheat flour! This is the best flour I can get. They grind it in a stone mill that has been there since the 1800s and there are no preservatives in it. I will be baking some bread with this flour soon. I have been on a long quest for the perfect loaf of bread, and I think this flour might help.

 

I'm drooling along with Expanse (though he's making a bigger mess than I am.)

 

Since I was so bad yesterday...today is salad.
I made some apple vinaigrette that ended up being really good...one of the better dressings I have made, and I have made a lot.

Measurements are approximate, I am not one to carefully measure things.
3 small apples cored and peeled, don;t know what kind but they were pretty sour...my wife uses them to make apple pie. Smallish with red and green skin.
About 1/4 cup apple cider vinegar
About 1/4 cup olive oil
3 Tb of honey
1 Tb of Dijon mustard
2 basil leaves
Pinch of salt and black pepper

Awesome.