Tomato soup was made two days ago using garden tomatoes, garlic and onion. The recipe came from Tom Douglas. It used to be made for an eight year old boy who said it was the best tomato soup he ever had.

This morning I read a recipe called "Marry Me Chicken" which involved chicken in a tomato cream sauce. So I was inspired. I had chicken, which came from a local farm and never saw a styrofoam tray. Before it went in the oven it was salted, peppered, and doused with some flour. Browned for about a half hour in a cast-iron skillet with some butter and olive oil. It sat in the oven with some chicken stock made last Saturday for about four hours.

After it got a nice skin on it, it was removed from the oven and the prior tomato soup became a tomato cream sauce by adding some...wait for it...cream. The chicken was removed from the pan and returned to the oven, and the tomato soup/cream/chicken stock reduced for 20 minutes or so. Meanwhile some noodles were cooked and last night's garden vegetables were reheated. Most of the vegetables came from our garden except for the cauliflower which came from a local farm.

Souperman made me post this, saying the result was delicious beyond words.



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Here are the other images Lois had hoped to post. Lois prepares delicious meals daily. This one was extraordinary:

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(^yum)

Mods:
Just for reference I'm seeing several extra pages after the 'last'.

My understanding is that the last round of massive Pelican Parts crashes were caused by someone who went back and deleted a bunch of posts and somehow screwed up the database.

Mussaman curry..

When I was done shopping today... I had this itch that I forgot something.....

Cilantro.. It was pretty good without


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Went to Flushing yesterday to meet a good friend for lunch

Food was amazing... inexpensive... and the company was priceless..


Cumin Lamb

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Dry Fried long beans


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Pork and glass noodle soup

My friend explained it is something popular in far north China....Its pork broth, with glass noodles, fermented (kimchi) cabbage, pork belly and spices.. it was really really good....


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I have a couple specialties. One is Paella cooked on my charcoal grill.http://forums.pelicanparts.com/uploa...1696894071.jpg

Chicken thighs battered with spices and deep fried in peanut oil sliced. Pre-cooked bacon. Vadalia. lettuce. 1 tomato. spicy guac. Polynesian sweet and spicy sos. On a wrap with frozen cheese.

I put it on low, tightly covered, and it actually didn't cook or even burn for about an hour in a thin fry pan.
Uncovered and turned it up to medium at the end to crisp.

Double the wraps with cheese inbetween with hamburger and you got yourself a taco bell pizza.

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Dave's Insanity sauce marinated chicken thighs, grilled, in arepas with blue cheese dressing wedge and avocado painted with more Dave's, spritzed with fresh lemon, the acid a critical counterpoint to the blue cheese and the Dave's. This was frickin' amazing. Next time I'm definitely grilling the chicken over wood outside, even on the grill/griddle, the chicken really shined, but a little extra smoke would have put it over the top. Have to open a food truck soon.

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That looks amazing! Always enjoy your upscale food posts!

Thank you Mark, I can say the same for yours. It's great to see what other folks like to make and get ideas and inspiration. And it was amazing. Definitely make them if you have a chance.

Spaghetti all'Assassina. This was fun and the result was excellent. EVOO, crushed red pepper, 1 Thai birdseye chili, garlic, tomato paste and San Marzano tomatoes. Burning the pasta and tomato on the bottom of the pan yields an earthy, crunchy intense tomato flavor that you can't get any other way. I'm doing it again with cast iron to burn the pasta more and intensify the deep rich flavor and texture. Took forever to make and I don't have a set of skinny tongs to twirl the pasta in a ladle so it was a one shot photoshoot and then pour a glass of Bordeaux and eat kind of night.

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Hey Jim, how did I miss this. Looks fantastic! and love the cast iron pic, magazine cover ready. Please give my compliments to Chef Lois! Hope you guys are doing well!

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Fiestaware... I have some really old Fiestware that is allegedly worth some coin


Get some tweezers...I got two from Amazon for like $15

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I've done this a few times now. It's REALLY good. Forgot to take pic's but have a read and you'll get the idea. Here's the recipe :)


Chicken Biryani aka Chicken Coconut Rice.

Ingredients and prep:
Cut up two packs of boneless chicken thighs. Remove fat
Two onions
One tsp of zested ginger
Two big cloves of zested garlic
Three bay leaves
Half a tin of coconut cream
Half a litre of chicken stock
One and a third cups of rice rinsed 3 times and drain.

In a ramekin mix:
1½ tsp cumin seeds
1 tsp turmeric
1 tsp paprika
1 tsp carum masala
½ tsp of chili
½ tsp cinnamon or a cinnamon stick.

Put the oven on to 180c fan bake.
Cut up the chicken and sear/seal in the big pan with ricebran oil and a lump of butter. You can add salt and pepper. Place on plate for later.

Fry onions with the chicken oils. Keep the heat fairly low so they caramelize. When cooked add the ginger and garlic and give it a very quick fry until it smells cooked. Add the spices and fry. Don’t burn it. Add the bay leaves, coconut cream and chicken stock. Add one tsp of salt. Add the rice and stir it in well. Add the chicken.

Cover with aluminium foil and place in the oven for 25 minutes. Take the foil off and give it another 15 minutes.

Some chicken curry ingredients
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Jambalaya cheese wraps something
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Many many years ago Fiestaware had gotten trendy and valuable, I can only imagine what originals are worth today.

Thank for tweezer suggestion Tim, I'll get one.

That looks amazing John, what is it?

A boneless leg of lamb. Mustard-herb mixture inside, then sous vide for 6 hours at 130F. For some reason that I don’t understand, it took forever to heat up. I was running late on prep and overconfident. Started with lamb at room temp and water at 130F, but 5 hours in, the internal temp was still <120F. I finally pulled it still below target 130F, and tried to salvage an underdone situation by cutting the 7 lb leg in half, opening it up, and searing it hard on inside and outside. Worked, just barely. Dinner guests liked it, though I’d have liked it a bit more done. On top is a chimmichurri (minced basil, cilantro, jalapeno, garlic, shallots, tomato, lemon juice, etc).

Normally I do leg of lamb with rosemary, garlic, butter and roast in oven. This was an experiment. Whole dinner was an experiment, made stuff I don’t usually do. Lentils with eggplant puree, grilled zucchini salad, etc. Turned out okay.

The grilled zuk was trivially easy. Cut small zucchini on the diagonal into long 3/8" slices, salt, pat dry, grill to get nice char marks, then roast until tender, and toss in balsamic vinegar. Cut Parmesan cheese into large flakes and crumble onto the zucchini. Toss peeled hazelnuts in olive oil, salt, and sugar, roast until fragrant, break into fragments (2 second spin in the RobotCoupe), and add. Chop up mint leaves, cilantro, garlic, spices of your choice (cumin, etc), and toss in. Drizzle with red wine vinegar. This was very popular.

The lentils were more complicated. Simmer small green lentils with carrot and onion until tender, drain and discard the carrot and onion. Dice carrot, celery, tomato, garlic, shallots and roast in a pan. Roast eggplant, extract flesh, put in Robot Coupe with creme fraiche (or yoghurt or tzatziki sauce) and process to a soft puree, adding spices (I used paprika, cayenne pepper, garlic powder, onion powder, wasabi power, salt and pepper) until the sweetness of the eggplant is accented with some heat. Mix lentils, roast veg, eggplant puree, and maybe a little olive oil, stock, water (or puree'd lentils) to get a loose, moist texture. Top with creme fraiche (or yoghurt or tzatziki sauce). My wife hates lentils, but loved this.

I also made panko crab cakes, which were tasty but didn't hold together - next time I'll add some egg white as binder. I'd defrosted some salmon filets for salmon cakes, but wife picked up lump crab instead, so I have to cook the salmon soon. Going to figure out some way to use the left-over roast hazelnuts on that.