It’s Monday so that means salmon. Tonight I cooked it along with some vegetables in the oven after I gave them a quick ‘steam’ using microwave radiation.Continue reading “Oven-cooked salmon and steamed vegetables”
You can find the full recipe at Yummy Lummy. This is just a summary.Continue reading “Slow cooker rolled boneless lamb shoulder with green vegetables”
Do you like anchovies? I like them so I used an entire tin of anchovies on this pizza. Next time I’ll add olives too.Continue reading “Pepperoni and anchovy pizza”
I felt lazy today. I had chicken wings and I had some green vegetables. I figured a one ‘pot’ meal was in order.Continue reading “Oven-cooked chicken wings, broccolini, kale sprouts, and cherry tomatoes”
It’s Monday, that means salmon for me.Continue reading “Pan-fried salmon with scallops and fennel and pomegranate salad”
The idea for this salad comes from Lorraine Elliott who is the premier Australian food blogger known as Not Quite Nigella.
So how was your day? I had a pretty good one. I got a couple of walks in, participated in a teleconference for work, picked up new spectacles, and ordered a pair of prescription sunglasses.Continue reading “Sous vide pepper steak with fennel and pomegranate salad”
Check out the full post at Yummy Lummy.Continue reading “Iron-clad pork belly and Otis Dining Hall truffle noodles Cacio e Pepe”
I was reading Lorraine’s blog this morning and she described a fennel salad and a Thai-style dressing. It looked really good. #NotQuiteNigella I’ve adapted Lorraine’s recipe.Continue reading “Oven-cooked deboned chicken thigh on bread with fennel salad and NQN’s Thai dressing”
So tonight I tried something a little different. Sometimes when I cook a strip of pork belly, in an effort to get some crackling, the muscle meat may become a little dry. To protect the muscle meat I tried tying metal knives on either side of the strip and hoping the metal would conduct sufficient heat to cook my pork flesh and prevent too much dehydration from the meaty surface.
It worked perfectly. The crackling was fantastic and the porky muscle meat was tender, juicy, and succulent.Continue reading “Iron-clad oven-cooked pork belly with pressure cooker cabbage”
I’ve now finished all the pizza dough and other leftover stuff from the weekend. I’m back to the regular weeknight routine of chicken. I’ve been mixing things up and alternating between thigh meat and wing meat lately. This week, it’s thigh meat.Continue reading “Deboned pan-fried chicken thigh with broccolini and kale sprouts”