Parsnip Cream
 

I made this Parsnip Cream to serve with Seared Long Island Bay Scallops and Caviar.

The cream is made from the trimmings, reduced to consistency, the parsnip are slow roasted then pureed. The dish was so good we forgot to photograph the plating.

One of the sexiest dishes I've ever eaten.

Gypsy- Your Lobster Mac sounds great. I copied it and put it into my recipe book.

Penn- Very nice- A lot of subtle textures and flavors at work in that bowl...

Ahem. :D Regarding the gravy, aka pasta sauce, the best way to make it is on a day when you have the time to cook it low and slow for about 4 hours. The ingredients must marry in order to taste the best.

You could warm up the eggplant slightly by giving it a 1 minute fry on both side in some olive oil.

If you want to impress the wife with some good garlic bread, mix equal parts of butter and olive oil in a fry pan. Smash a few or several :D garlic cloves and put into the oil. Cook on low for a few minutes then let it set at least 20 minutes so the garlic infuses oil/butter mixture. (alternately you can crush/mince the garlic and leave it in the mix so you can get garlic pieces on the bread) When you're ready to make the bread, dip slices into the garlic butter/oil, sprinkle with some sea salt and freshly cracked pepper (or not) and broil it, watch closely so it doesn't burn! It won't take long, maybe 5 minutes or less.

Back when we were first married my wife would make an all day sauce(she calls it a sauce), sounds like yours. she would save pork bones and put them in the freezer to use in the gravy. Thanks for the info on the bread!

Hope you enjoy! Got the recipe from Ina Garten on Food Network.

Oh yes, pork bones, necks you name it...then again a quick sauce is always good too. You're welcome!

Made 13 bean soup tonight.

1 package 13 beans
3 ham hocks
1 med onion
8 cloves garlic
2 celery stalks, also some of leafy portion
1 can diced tomato
2 can tomato sauce

salt, pepper, chilli powder, bay leaves to taste.

soaked beans over night, placed in crockpot on low with ham hocks in a.m., with onion and garlic.

Had to transfer to bigger pot in evening to add other ingredients, plus beans were not quite done yet.

After about 1 hour of additional simmering, it came out pretty close to perfection.

EDIT: Looks like I made a gallon, maybe a gallon and a half or so. Plenty for family and leftovers.

Gypsy-I made your seafood Mac tonight. Thanks! I owe you one.... It was delicious!

Lager Waffles with Rosemary Vanilla Maple syrup
 

Serves: 4 waffles

Ingredients:

* Waffles:
* 1 cup all-purpose flour
* 1/2 cup Yuengling Traditional Lager
* 1/4 cup whole milk
* 1/4 cup vegetable oil
* 1 egg
* 4 teaspoons sugar
* 1 teaspoon baking powder
* 1 teaspoon pure vanilla
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* ---
* Rosemary-vanilla syrup:
* 1/2 cup pure maple syrup
* 1/2 teaspoon pure vanilla
* 1 sprig (about 3 inches) fresh
* rosemary
*

Instructions:

• Combine the flour, sugar, baking powder, salt and baking soda in a medium bowl. In a separate bowl, whisk together the egg, lager, milk, oil and 1 teaspoon vanilla. Pour the egg mixture into the dry ingredients, and stir until just combined, taking care not to overmix. Let the batter sit 30 minutes.

• While the batter rests, combine the syrup, remaining 1/2 teaspoon vanilla and rosemary in a small saucepan over medium-low heat. Bring to a simmer, then keep warm over low heat.

• Preheat a waffle iron. Spoon between 1/3 and 1/2 cup of the batter onto the grid (no need to oil it first; the oil in the batter is sufficient). Spread with a rubber spatula, cover and cook according to the manufacturer’s directions until golden and crisp. Repeat with remaining batter, and serve immediately with the warm syrup.

• For crispy waffles, place cooked waffles directly on the bottom rack of a preheated 400-degree oven for 2 to 3 minutes.

It IS good, isn't it? Glad you enjoyed it! Ina Garten can really put a great spin on a classic!

POT cooking
 

Ok, today I have chuck roast covered with a half cup soy sauce, 1/4 cup brown suger, half cup of red vineger, a ton of garlic chopped, two onions chopped with a red pepper chopped. On "topp" of it are three sliced portabella mushrooms. This is an all day cook, 10hours on low. I think I should of put some hot peppers in it, maybe at noon time I will do that. Sounds good.:munchin

Just made up a big pot of....






ratatouille, with chicken. :D

Roasted some sweet potatoes and even made some cornbread. I know...odd combination. But good.

Last night made Roast Loin of Wild Boar stuffed with Chorizo, sauteed zuchinni, summer squash, baby carrots and mushrooms and Red Beans and Rice. I sliced open the loin, cut a V shape out of the bottom piece where I placed the Chorizo. I laid the V shaped piece along the edge then replaced the top piece of the loin. I used a dry rub on the meat then roasted it for 1 hour at 375. I pulled it from the oven to rest and drizzled a Carolina vinegar/mustard sauce. Wine was a Paso Robles, California Cabernet. I was not at home so no pictures but it was very good...

Just made Ma Hor, "Galloping Horses," a Southeast Asian dish. It is basically a Lettuce Wrap, and here is my spin...

Have the butcher grind a sirloin steak for you, course.
Buy a head of Butter or Bib lettuce.
Dry roast some peanuts, and rough chop.
Grab some Mayo, and whisk in some chopped chipolte peppers.
Get a watermelon, peel and cube the meat in a medium dice.
Grate some fresh ginger into a a small bowl.
And finally, have some freshly ground roasted Cumin.

Now you are ready to gallop!:D

*Peel the lettuce into leaves, then half into cups.

*Sprinkle the cumin onto the watermelon cubes and toss in the bowl.

*Brown the steak, adding a little soy sauce and fresh ginger.

*Place a heaping spoonful of meat into the lettuce cup and top with the cumin dusted watermelon.

*Top with chopped peanuts, and drizzle the chipolte mayo on last.

*Enjoy!

Holly

If you need a sous chef let me know, I can be in Kalif in a few hours.......;)

TS- I thought you are the Executive Chef? I'm the sous chef...