What Did You Eat Today?

Just finished cooking for dinner, but still have to wait for my wife to get home from her visit to my FIL.

Made pork marsala to eat with rice. However, to borrow from a mediterranean dish, I added tomato and capers to the usual onion. The aroma is just driving me nuts, as I am sipping some pinot noir with no food. I only had vegetable soup for lunch (home-made of course), and am so hungry.
 
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I made us a rare treat today...fruit upside down cake from scratch. It is usually made with only pineapple and maraschino cherries as the fruit. I had some cubed tropical fruit mix left over from my last Legion volunteer gig that needed to be used up. The mixed fruit was fabulous. :)
Mr B had never had upside down cake of any type [-]must have lived in a cave somewhere[/-]. He really liked it. :D
I told him to cut a few pieces for himself and bring the rest to the Legion buddies' coffee clache tomorrow morning. In other words, SHARE IT.
I got this kind of look :( from him.

I had a 3 egg cheese omelet, a buttermilk biscuit, a piece of the cake, and salt potatoes and butter for dinner.
 
Steamed clams Brodelaise, in arally nice place on the docks in Tacoma.

Ha
 
I suddenly had a craving for calf liver. So, I went to the store to get some to make Venetian liver, which is just liver and onion for the common man. ;)

Several Web sites say that the onion must be cooked at low temperature for a long time, as long as 1 hr over low heat with butter. Then the liver is fried at high heat for only 1 min a side.

Will see how that works out. Forgot to get polenta, so I will eat it with mashed potatoes. It is going to be good.
 
Onion and garlic and green pepper sautéed in olive oil and set aside. Large scallops very quickly sautéed, then the veg added back. Sautéed briefly. Grated Swiss Emmenthaler cheese on top, put under a very close broiler element for 75 sec and put hand ground pepper on top. Eaten with some nice Chilean white wine.
 
NW-Bound said:
I suddenly had a craving for calf liver. So, I went to the store to get some to make Venetian liver, which is just liver and onion for the common man. ;)
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Sounds good. Where do you find calves' liver, as opposed to the commonly sold beef liver?

Ha
 
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Breakfast:
Coffee, whole grain toast with pear jam, sausage

Lunch:
Green leaf lettuce salad with Stilton cheese, pecans, raspberries and blackberries, vinaigrette, orange juice

Dinner (shortly):
Leftovers from last weekend's dinner party: Abacchio alla Cacciatore (Hunter's Lamb Casserole), served with steamed bok choy and rice, glass of Chardonnay.
 
haha said:
Sounds good. Where do you find calve's liver, as opposed to the commonly sold beef liver?

Ha
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A grocery store near us called Sprouts has it at $5 in a 1-lb frozen pack. It was just a bit more expensive than beef liver (I thought the latter was $4/lb).

I just finished frying the liver. Thinly-sliced calf liver is so soft, it tears so easily, and I am a clumsy cook.

I deglazed the pan with a bit of red wine, and a tablespoon of balsamic vinegar. The aroma drove me nuts. I have not had it yet, as I am waiting for my wife to get home from her errand.
 
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NW-Bound said:
A grocery store near us called Sprout has it at $5 in a 1-lb frozen pack. It was just a bit more expensive than beef liver (I thought the latter was $4/lb).

I just finished frying the liver. Thinly-sliced calf liver is so soft, it tears so easily, and I am a clumsy cook.

I deglazed the pan with a bit of red wine, and a tablespoon of balsamic vinegar. The aroma drove me nuts. I have not had it yet, as I am waiting for my wife to get home from her errand.
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Sounds good. IMO, that is a very good price for calves' liver.

Ha
 
Glad to oblige with the recipe for Hunter's Lamb Casserole. I have loved this dish for 30 years and made it many times. It holds up well when people arrive late. :LOL: The original was in a cooking magazine by Robert Carrier published in 1980, but I've adapted and simplified it without losing anything. Please see the attachment for the original recipe.

Ingredients (Meadbh's easy version for approximately six servings):
Leg of lamb, 1.1 Kg or 2 lbs 7 oz approx.
Crimini mushrooms, 8-10 medium sized
White mushrooms, 8-10 medium sized
Olive oil
Garlic
Rosemary
Sage
Flour
Wine or cider vinegar
Anchovy paste
One lemon
Bunch of fresh parsley

Meadbh's simplified recipe:
Trim the fat from the leg of lamb and cut the meat into cubes.
Saute the lamb cubes in olive oil in a big saucepan until they are browned on all sides.
Crush a couple of garlic cloves and add them to the lamb.
Sprinkle in 1 teaspoon of flour.
Pour in 45 mls of the vinegar and 60 mls of hot water, stir, and simmer gently for an hour. Check and stir occasionally.
Meanwhile, cut the mushrooms in two (so they are approximately the same size as the lamb cubes) and saute both types of mushrooms in a spoonful or two of olive oil.
Grate the zest of the lemon and reserve. Slice the lemon.
Chop up the fresh parsley.
After ~45 minutes, add the mushrooms and a tablespoon of anchovy paste to the lamb. Simmer for ~10 minutes.
Turn out the casserole on a warmed serving dish. Garnish with lemon zest and parsley, and decorate the outside with lemon slices.

Serve with vegetables of your choice. Last weekend I served this with roasted beets and garlic potatoes, and steamed chard. The wine was Quail's Gate Old Vines Foch Reserve. Went over really well!

Disclaimer: I am not a good cook. But this is delicious on a cold winter evening. Enjoy!
 
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Sounds excellent, Meadbh. Thanks for sharing it.

Ha
 
Calves' liver and onions sounds good to me (and very healthy).

Tonight for dinner we had venison backstraps on the grill. They were rubbed first with a mix of spices (cumin, black pepper, a little chili pepper, sea salt, and some other stuff). My wife then chopped up a couple of ripe avocados and made an avocado salsa to go with the cooked venison. For sides, we had a baked sweet potato with butter, and a nice big green salad. Yum, yum. The venison is from a young deer I just got last week........so very fresh. I have about 40 lbs. more of it in the freezer now, so lots of good eating lies ahead. :)
 
I have not had venison for a while. Thought I saw ground elk at Sprouts today. Perhaps I will have elk burger this weekend.
 
NW-Bound said:
I have not had venison for a while. Thought I saw ground elk at Sprouts today. Perhaps I will have elk burger this weekend.
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Elk is wonderful in chili.

Lessee...what I ate today...

Crackers and spinach dip for lunch.

Half price Sonic cheeseburger and fries for supper.

:D
 
Let's see.....

Breakfast: cafe au lait with a sprinkle of cocoa powder, whole wheat toast, pear jam.

Lunch: I guess I forgot.

Snack: glass of orange juice, lots of pulp, just the way I like it.

Dinner: 6 oz steak, grilled with a little piece of Stilton melted on top, roasted garlic potatoes and beets. Veggies were from the freezer, leftovers from recent dinner party. Glass of red wine. Cheers!

This ER thing is very economical on the food budget. You get to actually use the food you buy, and you have time to buy it fresh. No more waste! :dance:
 
fresh California figs as a snack
homemade Jager Schnitzel for midday dinner
homemade chocolate ice cream with a little bit of creamy peanut butter on the side for dessert :D
 

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Yesterday I invented a new chicken casserole recipe, improvising on the hunter's lamb casserole that I shared on December 4th.

Ingredients:

1 kg of skinned, boneless chicken thighs
2 garlic cloves, crushed
16 medium sized mushrooms
1 cup of steamed basmati rice (leftovers)
Sage
Paprika
Cider vinegar
Low salt organic chicken bouillon
Slice of lemon

What I did:

Heat 2 tbsp of olive oil in a large saucepan and brown the chicken pieces. Add garlic, sage, paprika, 1/2 cup cider vinegar, 1/2 cup bouillon, and simmer for 10 minutes, stirring to avoid any chicken sticking to the bottom.

In a separate pan, sauté the mushrooms in 1 tbsp olive oil, then add them to the chicken. Now stir in the rice. Add the slice of lemon.

Transfer the whole thing to an ovenproof casserole and bake at 350 degrees for 30 minutes. Makes 4-6 portions. Serve with vegetables of your choice. I used broccoli.

This was absolutely delicious. The rice gave it a nice texture and the lemon was reminiscent of a Greek dish. This is so much healthier than processed food, or dumping a can of Campbell's soup in a pile of chicken.

:dance:
 
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Breakfast: greek yogurt with frozen blueberries, small glass orange/pinapple juice and a k-cup of Starbuck's Pike Place Roast

Lunch will be a bologna sandwich on wheat with tomato slices, lettuce, roasted red pepper slices and brown mustard; kettle cooked bbq chips and slaw; a large glass of water

Dinner will be sweet Italian sausage with bell peppers, onions and potatoes and a small side salad with a mixture of blue cheese and Russian dressings; a glass of unsweetened tea with lime slices

It is so nice to be able to think and plan and then create meals. Fast food lost its glitter a long time ago.
 
Not eating it yet as it is still cookin', but I woke up this cold morning and felt like some Manhattan clam chowder for lunch.

I first had a taste of this soup nearly 40 years ago, out of a can of Campbell soup. I've always liked this more than New England clam chowder, because it has tomato, I guess. Campbell stopped making this soup long ago. I guess it has not been popular.

Anyway, looking for a recipe on the Web, I found what was said about this soup by renowned chef James Beard (1903-1985) "...that rather horrendous soup called Manhattan clam chowder. . . resembles a vegetable soup that accidentally had some clams dumped into it."

Hah! Well, I like it and I am not goin' to be talked out of it. Anyway, I do not have live clams on hand and have to use canned clams, otherwise it would look like the following picture linked off the Epicurious site (Manhattan Clam Chowder Photo at Epicurious.com)


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Last night, we had some grilled pork chops.

Today, on a grocery run, saw some good-looking NY strips at Fresh & Easy, so bought some for dinner. Just finished eating it.

It has been a while since I last grilled a steak. Nowadays, I brown the meat in a pan, then finish it in the oven. With a digital thermometer standing watch, I always hit the perfect medium rare. Then, the pan gets deglazed with some brandy to make a sauce. Gosh, just typing this makes me feel hungry all over again. Should have had two pieces instead of just one. Well, I already had more than one as DW needed help, as usual.

Will wait a bit, then go pour myself an after-dinner shot. Have not touched that bottle of tequila since New Year day.

Life is so good, I wonder why I am so lucky.
 
Breakfast: chai tea with nutmeg, waffles with blackberries and Greek yogurt.
Late lunch/early dinner: baked Chicken Neptune (from my wonderful local butcher), steamed broccoli and carrots.
 
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