Hi @Kellya86 sorry havent been around much. My ghee doesnt have any probiotic properties that I am aware of. I make my ghee from unsalted organic butter. It isnt a difficult procedure in the instant pot pressure cooker. Thanks @momofthegoons for posting that for kelly!
Did a little cooking the other night.... my chicken stew (that I've pictured before so I just showed the prep). And a pineapple upside down cake made the way my grandmother used to make it.
We've got a ton of snow happening here today. What better time than a snow day to cook? And since the hubby's at home I decided to get creative. German Apple Pancake.
I've been a cooking fool. Since it was a snow day yesterday, I took advantage of it and also made a double batch of meatballs to freeze and then made stuffed pork chops for dinner... I use the celery and carrots as a rack to keep the chops out of their juice.
Omg.... I saw a picture of this recipe on the cover of the latest Cooks magazine and bought it just to try the recipe. And we were not disappointed. It may look fairly basic but the secret is in the 'sauce' that's made by cooking down zucchini with garlic in a bit of olive oil. Add to that some asparagus and peas with red pepper flakes. Then pecorino romano cheese, a bit of lemon juice, chives and top it with cherry tomatoes that have been marinated in oil/garlic/pepper and fresh mint? Lordy....
@momofthegoons I used to make a restaurant dish called cappellini pomodoro, the secret was to add a half-ladle of pasta water with the raw garlic and pasta and boil it together with the noodles until it's a saute from reduction. The result was garlic-infused pasta, garnished with barely-cooked tomatoes and fresh basil. From the looks of it you did that last part perfectly!
It's still one of my favorite dishes, and the main reason I grow basil and cherry roma tomatoes
If you like spicy food, this recipe is very good. It is a version of Kung Pao chicken that I've only had in Shanghai (haven't found it anywhere in the US). The Szechuan peppercorns provide this amazing numbing sensation that I find addictive (but it clearly isn't for everyone, my family did not like it). The dried arbol chilis provide the kick you expect from the US version.
Got home a bit ago from an absolute feast at my son's house today. My daughter in law, as I've said before, is an amazing cook.
I'll start with my paltry contribution.... blueberry/lemon scones...
And now on to the 'good stuff!' Fried potatoes...
Scotch Eggs and quiche in the background
Citrus Salmon....
The table... where you can see the pickled onions and dill sauce she made for the salmon, the fresh fruit and whipped cream, the bacon and missing from the photo is glazed cinnamon bread french toast. And, of course, mimosas...
Made a new lamb recipe last night that turned out much better than I had anticipated. Instead of rubbing the herbs and spices on the lamb itself, you low temp bake them in oil for an hour and then place the lamb on top to roast; shallots, coriander seed, bay leaves, rosemary, red pepper flakes, and garlic.
Ended up cooking it a little too long so the lamb got a bit overcooked. You make a sauce out of the strained oil and pan juices, some lemon juice, minced shallot, parsley and mint. I also served some tzatziki sauce on the side and rice pilaf.
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Started this Shatterday off with a couple of dabs... Nothing like a wake and bake before breakfast to give you severe munchies lol... Since it's a big work day here at the cottage, I thought I'd whip up some serious food for the guys before they start putting in docks, etc.
Breakfast nachos.... there are some refried black beans and green chilies hiding under all that cheese...
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