some recent results from my kitchen
The photos are in reverse chronological order, because every time I post a photo, blogger puts it at the top of the manuscript, regardless of where my cursor is. It wasn't always like that.
seared fillet mignon over butter lettuce with mint and carrot yogurts, Burgundy mustard and creamy balsamic vinaigrette; pita bread and hummus. this meal would have been a starchless disaster, but my sister pointed out that since I already had mint in the refrigerator I could make hummus. thanks A!
stew
toast, marmalade, cappuccino
"Thai jambalaya" (anyone know a better name for this?)
liguine with lemon goat cheese sauce. I didn't have time to sit around and wait for a roux to thicken, so I used an egg yolk as an emulsifier. it actually worked pretty well. the wine is a cheap Burgundy I got at Trader Joe's; it was a lot better than I expected.
NASCAR food: stuffed jalapenos with homemade ranch dip and anchor steam in a frosty mug
sausage sandwich (idea ripped off from defalco's)
fried eggs
a more adventurous way to eat eggs. the coffee is not a prime example. I think it's from the melita.
pasta rustica with tomato sauce. I actually didn't care for these pasta from Coppola. They didn't cook well, because they have a thick core and thin pieces sticking out, so they turned out really uneven. But the sauce was good.
cinnamon toast breakfast
espresso with cream
Peet's Arabian mocha java (this is not an espresso drink and there is no steamed milk. The frothiness is a result of convection and deposition processes involving chilled heavy cream and fine sediment from the press pot brewing technique.)
rigatoni with fresh herbs and Oregon white truffles
nacho night
liguine with capers, anchovy and fresh basil; Kim Crawford marl. sauv. blan.
breakfast alla Zanzibar's Coffee Adventure (sub berry jam for marmalade)
liguine with capers, sausage with carrots
thick cut "Iowa" chop with green beans, mashers and pear sauce
seared fillet mignon over butter lettuce with mint and carrot yogurts, Burgundy mustard and creamy balsamic vinaigrette; pita bread and hummus. this meal would have been a starchless disaster, but my sister pointed out that since I already had mint in the refrigerator I could make hummus. thanks A!
stew
toast, marmalade, cappuccino
"Thai jambalaya" (anyone know a better name for this?)
liguine with lemon goat cheese sauce. I didn't have time to sit around and wait for a roux to thicken, so I used an egg yolk as an emulsifier. it actually worked pretty well. the wine is a cheap Burgundy I got at Trader Joe's; it was a lot better than I expected.
NASCAR food: stuffed jalapenos with homemade ranch dip and anchor steam in a frosty mug
sausage sandwich (idea ripped off from defalco's)
fried eggs
a more adventurous way to eat eggs. the coffee is not a prime example. I think it's from the melita.
pasta rustica with tomato sauce. I actually didn't care for these pasta from Coppola. They didn't cook well, because they have a thick core and thin pieces sticking out, so they turned out really uneven. But the sauce was good.
cinnamon toast breakfast
espresso with cream
Peet's Arabian mocha java (this is not an espresso drink and there is no steamed milk. The frothiness is a result of convection and deposition processes involving chilled heavy cream and fine sediment from the press pot brewing technique.)
rigatoni with fresh herbs and Oregon white truffles
nacho night
liguine with capers, anchovy and fresh basil; Kim Crawford marl. sauv. blan.
breakfast alla Zanzibar's Coffee Adventure (sub berry jam for marmalade)
liguine with capers, sausage with carrots
thick cut "Iowa" chop with green beans, mashers and pear sauce
posted by Allan Friesen at 10:46 PM
4 Comments:
My suggestion for the Thai Jambalaya: sai grok pet johk
literally: spicy sausage rice porridge
I appreciate the way you displayed all your food; nice attention to detail. My favorites are the stuffed jalapenos, the creative egg dish, and seared fillet.
Are you SURE you didn't mean to write sai grok ped johk? That's how I've always written spicy sausage rice porridge in Thai. Thanks for the suggestion, since that's exactly what it is. I'll change it on my menu.
Hi Big Al,
I found your and Aaron's blogs via Google.
Thanks for coming to The Big Bake to visit. We had a fun time together with the Fun Friesen Family.
I don't see a photo of "pasties" or what ever it's called. :(
We'll in touch. Love, Uncle Charlie, Bakersphield
We had a great time with you too! Sorry to disappoint you, but pasties is not yet part of my repertoire.
-Al in feeniks
Post a Comment
<< Home