Lastnight: sausage gnocchi bake. Very tasty!
RON PARRISH twilliams I agree with HerbcoFood , it takes some time and practice. My wife and I have been cooking together nearly every day for the past 5 years. I recently upgraded to an iPhone11 with the portrait mode and that takes killer plated pictures very easily. This cook was a solo cook that I made for my wife and I for Valentines day this year. I watch a ton of youtube channels on cooking and found this recipe that I wanted to replicate. It came out really well. I’ll see if I can post the original video that I sourced it from as well. The meal was three courses, the starter was simple toast with a ricotta spread, topped with pan-seared tomato and garlic with an olive oil drizzle. Main dish was a stuffed chicken thigh, rolled/tied then pan-seared and baked to finish cooking. The chicken medallions were plated on a bed of creamy pureed cauliflower. Desert is a baked pear on a slather of greek yogurt with a homemade caramel sauce and granola. I didn’t have regular granola so I chopped up a granola bar! Whatever works! Joshua Weissman was the original creator that I followed for the recipe: https://www.youtube.com/watch?v=zU9OP776xcE&list=PL4WiRZw8bmXt9q1_5MhZWqfhIdFg3eINH&index=30
Each year I usually make some extravagant meal that is way more involved than our normal table-fare. Last year I made a spinach/ricotta/stoneground mustard stuffed chicken thigh roll with a roasted tomato/garlic/ricotta toast and a cauliflower puree with a caramel and yogurt pear desert.
This year I’m going French and starting the meal with a Gorgonzola Souffle, Pork Chops with a red wine shallot sauce, bacon & almond green beans, rosemary fondant potatoes and I’ll be dutchoven cooking desert in the evening down at our fire pit, It will either be cinnamon rolls or a rhubarb-tart/cobbler for a late evening with my wife, toddler son, some wine and hopefully a star filled sky.
Stay tuned - I should have a post in the “what did everyone cook today” Thursday evening or Friday morning. Excited about this one!
Good talk on the podcast today. I agree with not having a moral objection to lab meat. If price was a wash, I would prefer to support my neighbors and local producers/local economy, thus would opt to buy slaughtered beef.
For sure a fact that outdoors men & women who enjoy hunting and fishing are contributing way more to the cause to maintain and improve the environment and animal conservation.