Yesterday was shop day, so we had leftovers for lunch, a bunch of cold sides not worth mentioning. Today is prep day and I will be taking plenty of pictures. Off to hack some bones to make stock.
Oven roasted chicken pieces (hacked up using my new wusthof cleaver) with potatoes, carrots onions, garlic and olives, cooked in a tomato, peppers and sherry base.
Yesterday was shop day, so we had leftovers for lunch, a bunch of cold sides not worth mentioning. Today is prep day and I will be taking plenty of pictures. Off to hack some bones to make stock.
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Butternut squash and red lentil soup with kalamata olives. Everyone loves pictures of food so I will post one whenever possible. Did you know that the best olives have the pits still in them? Pitted olives taste metallic, probably as most of them are out of cans. For good olives find a Lebanese, Turkish or Greek market. I buy the flat packs imported from Turkey for $3 at Shayan Supermarket in Torrance. They are the same type I've eaten in Cyrus, Turkey and London. and I was thrilled to find a supplier here in LA. I wake up with recipes and poetry on my mind. This morning it was a limerick and a breakfast idea for the last of the fresh produce in my cupboard. I had a sweet potato, half a dozen eggs, onions, carrots, ginger, garlic and a few tomatoes. So I made: Sweet potato and carrot hash with red onion, baby heirloom tomatoes and egg scramble, cooked in olive oil with a smidgen of ginger and garlic. The limerick: Suzanna Tienshan There was a young girl from Japan Whose name was Suzanna Tienshan She didn’t wanna work Her whole life as a clerk So she married a dirty old man. Asian style chicken breast stir fry with mushrooms & bell peppers in a ginger garlic & soy bean sauce, finished off with some oyster sauce and served over noodles. With an ice cold beer. 2D-lish!
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December 2014
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