Wednesday, March 21, 2018

Not so hot

Looking to put some zip into my microwaved cauliflower, which to be honest, I love just plain so I don't really know why I opened this jar of extra hot Calabrese peperoncino that Karen gave me knowing my love of spicy food. 

The label got my attention, it looks like the flames of hell. I was apprehensive.

Peh. Extra hot my butt. It was good though.

Tuesday, March 20, 2018

Irish Cream tiramisu

The Chocolate Sommelier had 5 bags of chocolate chip biscotti she dumped on me. I had a quart of leftover Irish cream that the Royal Indian Mounted Food Control Police made at Christmas. (Yes, it is still good). Initially I was thinking some sort of bread pudding deal but then settled on tiramisu. I'm not sure why and if the RIMFCP were really doing his job he'd have stopped me. It wasn't a whole hell of a lot of work although there was an inordinate amount of post preparation mess, of course, but biscotti isn't what's usually used in tiramisu and there's a reason for that.

It tasted fine. But the texture was off. Biscotti essentially turn into mush like graham crackers. It was more like pudding. Now that I know how to do it (it was super easy) I'm going to try it again and instead of mascarpone I'm going to use cream cheese. It'll reduce the cost and no one will notice. Least of all the meddling RIMFCP.

Monday, March 19, 2018

Further complicating things

I like the consistency of the stuff (slop, mostly) that comes out of the pressure cooker (Instapot) but there really isn't a way to brown things effectively. So just to make things more complicated for myself I decided to brown the mushrooms and chicken first. I figured it would taste better that way. And it did. This, uh, slop, was divine. Chicken, mushrooms, white beans, garlic, onions and fresh sage. I'd serve this to the queen, which is sorta what I did, come to think of it.

Thursday, March 15, 2018

Breakfast in a hurry.

Maybe not as pretty as one would prefer but this messy spinach omelet was a delicious, took 2 minutes to make and even less to eat. I wish I could slow down when I eat.

Wednesday, March 14, 2018

Food in Florida

I was in Florida for such a short time I can hardly remember it. Although if memory serves I did eat a thing or two. Carol made this lustrous strata. It was almost too pretty to cut in to. But we did. We ate out on the lanai watching the little alligators.

It started raining about 10 minutes later. I remember that much.

Sunday, March 11, 2018

Taco salad

I had some leftover chili. Not enough for a meal. So I made a taco salad. Shredded lettuce, onions, sour cream, salsa, jalapeƱos, crushed tortilla chips, chili and cheese. Then I tossed it all. Looks like slop, tasted like heaven.

Thursday, March 8, 2018

Yes, more Instapot news

What can I say, it's a slow food-news day. While it is possible to brown meat in this contraption, the burner surface does not get as raging hot as one might want and the surface is small so you can't crowd it. Consequently it takes quite a while to brown meat and/or vegetables. The up shot is that once it is browned (and to be honest I got sick of putzing around with it and just threw the rest of the meat in there) and put on pressure cook, you can have shredding meat in 35 minutes vs 2 hours on the stove.