Yay! Olive oil cake is something my family agrees on!
I recently visited a friend for a few days and she made puffy tacos. Iâd never had them before. Delicious! You get that satisfying crunch without the shattering.
To be honest, I tried making the puffy taco shell once, but mostly just make the filling. My husband calls it âminceâ.
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That is so awesome.
Half & halfâŠI to use half and half, but not being a real coffee drinkerâŠmilk of varying degrees of fat can suffice.
I was once on cruise from San Diego to Miami through the Panama canal⊠Eating breakfast one morning , very early at the buffet, and the woman at the next table simply demanded "heavy cream " for her coffee⊠she said this is the 3rd day I have asked for and not got my creamâŠthe poor steward replied , I have asked everyone in the hotel department if we even had heavy cream on the shipâŠand the answer was no!
The annoyed passenger asked how could they have whipped cream at their late night desert buffet?..truth beholdâŠhis answer⊠"I am sorry they do not use heavy cream for the whipped cream⊠only regular cream⊠he walked away⊠the next morning I saw her drinking tea!!! (true story)
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If Iâm attending a multi-day conference, etc. where they usually put out the powdered creamer I bring a big box of âmini moosâ from Costco and just add it to the coffee area. Itâs amazing how many people you can make happy for under $10! Iâll skip the coffee if the fake stuff is the only âcreamâ.
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Dinning solo and hit a container of my Texas caviar heavy for lunch. So just a pita and cheese toasted was dinner
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I sometimes do this, but my MIL always cooks crazily as if she is preparing for a whole village. I think she is used to cook for a big family in the past, she has difficulty in scaling down now all the kids left home.
Oooops for your elderly neighbour, hope there is eventually a fine solution for her. Great to have you as a neighbour!
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Right now flowers in garden are doing better than veggies at home. My first attempt to make a bouquet. Each roses has a different scent, fighting with wild sage and the delicate philadelphus. LOL!
Roasted cauliflower and duck breast for Tuesday.
Monkfish in Matelote sauce, minty pea puree and peas with mint, chives, lemon verbena. Monkfish cooked in olive oil just below the boiling point for 5 minutes. Matelote sauce was a reduction of shallots, onions and garlic reduced with red wine. The recipe asked for vin flambĂ©, before adding with other ingredients and gelatine. With 14% alcohol, it didnât light up. Anyway, the sauce needed to shimmer for another 2 hours, I donât see why it is necessary to burn the alcohol before⊠Original recipe asked for dried verbena and bacon powder. Naaa, too much work, I just put fresh herbs and some dried pancetta.
The pea tasted good as was the dish. We both think the wine sauce doesnât show much importance. Usually the traditional recipe the fish cooks with the wine. Maybe I missed something.
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Nice! Can you describe how you do the cauliflower? I tend to use my memory of a variety of recipes, and sometimes are better than others. I think I am still uncertain about the best way and size to cut the pieces, the amount of fat in the pan, and what temp to roast at.
As good a guess as any. Thanks.
Restaurant dinner this evening - a favourite Italian in the city centre.
Tomorrow, dinner is from a cookbook weâve had for, literally, decades - âTraditional British Cookingâ. Itâs one of those compilation cookbooks, rather than having a known author. The chapters are based on different regions and âWhite Devilâ is in the Scotland one. Apparently the dish use dot be served at the Cafe Royal in Edinburgh.
Anyway, smoked haddock is poached in water until nearly cooked and then goes in a baking dish. I suppose thatâs the âwhiteâ bit of the name, although haddock,when smoked, isnt white. The âDevilâ bit comes from mixing turmeric, cayenne, mustard powder, s & p and double cream, which all goes over the fish and it goes in the oven for 10 minutes at 200. The recipe suggests using puff pastry as the carb but weâll have spuds. Veg to be determined, probably peas.
By the by, the book is somewhat unreliable in its attribution of recipes. For example, the next recipe to the fish is one for Scotch eggs, which have no connection with Scotland, other than the name - https://en.wikipedia.org/wiki/Scotch_egg
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What a lovely and thoughtful way to share. Mini Moos - perfect! Iâve found the coffee to be usually quite good at those events, but not with bad creamers. Totally with you on the 1/2 &1/2
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Plus I reserve several for my hotel room. I like my first cup of the day while still in my pjâs!
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This is Paryzerâs friend, Rich (my first post here). We had a great time Saturday night and his photos are amazing - best food photographer I know.
And Mrs. P is a multi-talented person who has incredible cooking skills and Mr. P has great eating skills. (LOL)
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Your food is fabulous. Hope to see more, either directly from you or via Paryzer.
Welcome!
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Your meal was very inspirational. I max out at 4 courses. After that, quality begins to drop. Please post whenever you get a chance.
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Hi Rich. Welcome to Hungry Onion! Thanks for the outstanding dinner as always! Yes, those are my two skills; eating and taking food pics 
You and Mrs. P are the real talented ones.
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Of course! I didnât even know it was possible to have that first cup while dressedâŠ
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