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What's on your plate today?

Daughter in Law's birthday yesterday. Tradition around here is I'll cook anything you ask for. She chose baked chicken breasts with lemon, rosemary and garlic, Fettuccini Alfredo, and roasted beets. Desert was Chocolate peanut butter swirl brownies, with vanilla ice cream. Piece of cake.

Doc
 
Neapolitan Ragu served on a bed of cous-cous. Topped with pecorino Romano, along with French bread and Dago-red made by my brother.

Doc
 
Blood sausage on a bun, topped with a fried egg.
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Chicken Cordon Bleu. My local supermarket does these pre-made, cook at home stuffed chicken breasts. I usually get the asparagus, Havarti, and prosciutto, but they were out. The Cordon Bleu was pretty awesome as well!

~Boar
 
Just put, what I'll call, a "Hail Mary Mac & Cheese" in the oven. I went a little crazy at the Murray's Cheese shop, and got "some" :D cheeses on clearance. Made a nice Bechamel, added the cheeses, some leftover Ricotta, and topped with Fresh Mozz. We'll see. I let my Son pick the cheeses. Pro nobis, ut Deus.
 
MadMonk said:
Just put, what I'll call, a "Hail Mary Mac & Cheese" in the oven. I went a little crazy at the Murray's Cheese shop, and got "some" :D cheeses on clearance. Made a nice Bechamel, added the cheeses, some leftover Ricotta, and topped with Fresh Mozz. We'll see. I let my Son pick the cheeses. Pro nobis, ut Deus.
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I'd like to see a pic of that!
 
Taking the day off. Made another Dutch Baby alongside some apple cinnamon breakfast sausages I picked up at the market. I followed a different recipe for the Dutch Baby which called for a longer cooking time in the oven. The difference is pretty noticeable. It definitely rose higher and had more browning. Planning on working some of this off by heading to the rink for some practice.
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Succubus said:
I'd like to see a pic of that!
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Oops! Just saw this. We made it all gone. Not impressive looking. All white due to all white cheeses. Pretty tasty, but next time I need to add something, maybe romano, to bump up the "sharpness".
 
The Black Cloud said:
Taking the day off. Made another Dutch Baby alongside some apple cinnamon breakfast sausages I picked up at the market. I followed a different recipe for the Dutch Baby which called for a longer cooking time in the oven. The difference is pretty noticeable. It definitely rose higher and had more browning. Planning on working some of this off by heading to the rink for some practice.
105dxjn.jpg
Click to expand...

Nice mug!
 
Tonight I am playing with my new immersion circulator. The menu: ribeye steaks, butter poached garlic rosemary potatoes and glazed carrots. All prepared "sous vide".
Earlier I made a tuna steak for lunch using the sous vide method. It was by far the best I have prepared.
 
While it may be too early for traditional Christmas tamales, it's never too early for tamales in my opinion. I helped my mom all day long, as I have the past 5 or so years, and we cranked out a batch. Pictured is a cheese and chili one on the left side and a chicken one on the right. We also made some pork ones as well as sweet pineapple ones. We also made some champurrado to drink.
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