Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

  A PORTABELLO MUSHROOM, MARINATED IN OLIVE OIL, CRUSHED GARLIC, ROSEMARY  AND GINGER, SMOKED SPANISH PAPRIKA, GROUND GREEN PEPPER CORNS, OLIVE OIL, AND GINGER VINEGAR.....COOKED IN A CAST IRON SKILLET, GILLS INTACT, THEN COOLED AND SLICED.......SPRINKLED WITH DRIED CORIANDER FLAKES......

  basic 'reed' stew: I cut up an herb-roasted chicken......sauteed a large, chopped vidalia onion in safflower oil, added the chicken, red bell peppers, cilantro, pepper, cooked black beans, a handful of walnut halves, chopped basil, croutons with Italian seasonings, chole masala (ground coriander, cumin, pomegranate seeds, dry mango, black salt, red chili, bay leaf, black pepper, clove, cinnamon, fenugreek leaves and black cardamon........) hot chili oil and fresh sliced ginger.........cook for 3 or 4 minutes, in a wok...........dish it up, and serve with a fresh, exotic salad of lettuces, radicchio, cilantro, endive, cashews dipped in honey and covered with sesame seeds, & a dash of Prelibato white balsamic vinegar with a splash of cashew oil.............don't forget a glass of nutty white wine.........yummy! for dessert......coconut gelato with lightly salted pine nuts..... & a cup of coffee with heavy cream........

  everything got into the swimming 'pot' this afternoon......yet another vegan party in a pot.....this batch even has candied prunes, basil chutney, pickled limes, fresh spinach, candied ginger, smoky chipotle lentil hummus, sliced black olives, leftover sushi rice, and some end-of-the jar Major Grey's mango chutney, all swimming around in a thickened tomatoey cilantro/mushroom broth.....

  alternative to that second cup of java.....looks like a toasted almond.....decorated with pecan bits, swimming in a bowl of Sangria.....the masquerader is made of crushed Peruvian cocoa nibs, heavy cream, crystallized ginger, giant raisins...marinated in creme de cocoa liquor....with a pinch of cinnamon, dried & powdered red pepper and cayenne......experiment #4, variation #3..... All reactions: 5 Patrick Mizelle, Art Armstrong and 3 others 3 comments Share

 

Composed of only 'just about ready to compost' stuff that was left in the downstairs fridge.....the last of a carton of month-old eggs; wilting and yellowing parsley and cilantro; 'browning' chunky guacamole with mushy onions and tomatoes; year-old marinated, sundried tomatoes....scrambled and dumped on a toasted...and burned, then scraped, Alon's croissant that had been frozen for a month, or longer.....enlivened, somewhat, by slices of a Roma tomato that had rolled beneath the stove, a week ago.......'Waste Not, Want Not'.......But, Still, much tastier than some crapola from a drive-through window at McDonalds.......

  Vegan 'tapas'.....mushroom ravioli, one with recaito Culantro and another with green Thai curry on crunchy white corn and sweet potato tortilla......

  .I couldn't resist some culinary experimentation..........at 4am... Chicken tenderloins encrusted with sweet chipotle panko bread crumbs and Sri Lankan curry........to be served over slices of spicy, flaky spanakopita, with sliced pickled yellow beets........ spicy, acidic, sweet and crunchy!

  I got the 'bunned' burger with mixed cheeses .....my gluten-free...and lactose intolerant lunchen guest was served my spicy, hot concocted 'dragon lion' burger with purple corn chips and sliced 'grape' tomatos... 

a mini-lunch, shared on a long-handled silver 'pitchfork' with a tiny adult 'hand fed' Pomeranian that is visiting a next door neighbor....and loved licking up the last of the dribbles of Saus Bumbu Tumis...... a glop of pumpkin/almond/ginger bread with ligonberry preserves and sliced almonds, now that 'Chi-Chi' dog has returned to her mommy's lap, taking her dripping tongue with her........although, I can see her nostrils, widening, at the potential of  'dessert'.......upps.....here she comes.....as I gobble the last crumbs, leaving a dry crust for 'Chi-Chi'.......