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Lately, somehow, it's been me cooking. Cooking notes:
Side of Goat.
I'd tried goat a few other times and met with massive fail. But it was an Iron Chef night and my duty was goat ribs.
1 rack frozen goat ribs, 1 jar apple chutney. Bake at 200 for 6 hours. Amazing
Butternut squash souffle
Adapted from a restaurant in NO.
I had a pureed butternut squash. Add 2 eggs. Sugar. 2T garam masala. Bake until browning on the top. We were out of butter, you would want to add a lot of butter, but is fine without it.
Garam masala is my favorite "spice." Tastes amazing in chocolate, or collard greens, or beets, or grains. I use a hefty amount in my granola.
The collard and kohlrabi greens caught fire. I was too busy making vagina jokes to add water to my steaming greens. Luckily, there was some spinach.
----
Vietnamese Bun (boon) has been one of my favorite foods since I was wee. It's like a cold noodle salad.
Chop some lettuce. Top with rice noodles. Top with pickled spicy carrots/radish. Garnish with thai basil, mint, cilantro, and I did garlic shoots too.
There is a "vietnamese spring roll dipping sauce" that combined with some vinegar makes a great dressing.
I topped all that with grilled teriyaki beef and chicken.
soy sauce, brown sugar, ground ginger, marinate for 1 h. Grill.
-----
I did some indian food last night. A beet thing, and a tatoe chickpea thing.
----
I've been enjoying the Pacific Rim wines. I like the outside of the bottle, and the inside, and how the inside looks when you are done.
Side of Goat.
I'd tried goat a few other times and met with massive fail. But it was an Iron Chef night and my duty was goat ribs.
1 rack frozen goat ribs, 1 jar apple chutney. Bake at 200 for 6 hours. Amazing
Butternut squash souffle
Adapted from a restaurant in NO.
I had a pureed butternut squash. Add 2 eggs. Sugar. 2T garam masala. Bake until browning on the top. We were out of butter, you would want to add a lot of butter, but is fine without it.
Garam masala is my favorite "spice." Tastes amazing in chocolate, or collard greens, or beets, or grains. I use a hefty amount in my granola.
The collard and kohlrabi greens caught fire. I was too busy making vagina jokes to add water to my steaming greens. Luckily, there was some spinach.
----
Vietnamese Bun (boon) has been one of my favorite foods since I was wee. It's like a cold noodle salad.
Chop some lettuce. Top with rice noodles. Top with pickled spicy carrots/radish. Garnish with thai basil, mint, cilantro, and I did garlic shoots too.
There is a "vietnamese spring roll dipping sauce" that combined with some vinegar makes a great dressing.
I topped all that with grilled teriyaki beef and chicken.
soy sauce, brown sugar, ground ginger, marinate for 1 h. Grill.
-----
I did some indian food last night. A beet thing, and a tatoe chickpea thing.
----
I've been enjoying the Pacific Rim wines. I like the outside of the bottle, and the inside, and how the inside looks when you are done.
