i LOVE stuff avocados! there is a place here called big truck tacos, and they coat and fry slices of avocados and put them in a taco. sooooooo good!
Ok, so I'm bored. Here's the rest of the recipes from the CookingComically.com website.
Okay, the pumpkin nutella cheesecake just made my morning. I'm not much of a sweets person but that sounds nommy.
i fresh, organic, local greens. made my first balsamic vinaigrette and its fantastic.
making dressing > buying dressing
1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
1 hard-boiled egg, peeled
14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
Combine the first 4 ingredients in a blender; pur?e until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.
Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.
Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.
it's just a recipe. i'll agree that i think the new member is an asshole troll, but whatever she asked nice. i try not to be a passive aggressive asshole, even to other assholes.
i enjoyed the smite sammich, though. i was hungry. thanks.
I will be back to post pictures from my birthday celebration. No recipes though, sorry. You'll just have to get your ass to San Diego and try them :)
i want some watermelon water. that sounds fantastic.
i'm feeling like hell today, but i had a chicken in the fridge so i'm roasting it in sage butter. roasting radishes and brussels sprouts. and i'm going to try cauliflower mash which i'm a little scarred of but we shall see.
It's my birthday and I plan to spend the whole day eating to make me feel better about being so old.
Lunch - Yum Cha
Dinner - French. Fried cheese!!!!
Camembert Sauce Cumberland
Portions of Camembert cheese, deep fried, served with red-currant jelly, green peppercorns,
port wine, lemon & orange zest & shallots.
Dinner choices - my mouth is watering. I had the chicken last time. I am thinking Paupiettes de Veau Marengo sounds amazing.
Eye fillet, cooked to your liking, served with onion, shallots, tomato pur?e, mushrooms,
demiglace, cognac, & white wine.
Faux Filets Maison
Porterhouse steak, cooked to your liking, served with braised pickled onions, mushrooms,
& finished with Shiraz wine jus.
Filet de Porc aux Prunes
Char grilled pork fillet, served with marinated black prunes, finished with demiglace,
brandy & cream.
Filet de Saumon
Grilled fresh Atlantic salmon marinated in honey, soy sauce & sesame oil, served with a
sweet chilli, coriander & ginger sauce.
Paupiettes de Veau Marengo
Thinly sliced veal stuffed with pork farce, served in a pot, with mushroom, tomato, basil,
thyme & a garlic & white wine sauce.
Baked chicken breast filled with spinach, onions & parmesan cheese, served with pine nuts
& a pesto cream sauce.
Rumpsteak d’agneau Algerien
Chargrilled Lamb rumpsteak, cooked to your liking, topped with Merguez sausages, fresh
peppers & tomato concasse on a bed of couscous.
Truite Meuni?re aux Amandes
Pan-fried de-boned trout finished with butter, parsley, lemon juice and roasted almonds.
Canard ? l’Orange
Baked half de-boned duck, served with orange zest, Grand Marnier & meat glaze.
Confit de Canard
Michel’s own duck confit, served on a bed of panfried potatoes, with Foresti?re mushrooms,
garlic, parsley, & duck jus.
M?daillons de Veau aux Cerises
Chargrilled veal medallions wrapped in bacon and served with morello cherries, kirsch,
demiglace and finished with butter.
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