Roasted Eggplant & Steamed Broccoli tossed with Teriyaki Sauce
Yes, it looks awful. It is, however, edible.
Next time, I'll
--Take the skin off the eggplant,
--Add garlic to the roast,
--Use a different type of frozen broccoli, (i.e., not chopped), and
--Add chopped walnuts just before eating.
Some grated parmesan or pecorino probably would be a nice
finish as well, but I'm trying to cut down on the cheese.
Greens & Yams with a bit o' Pork
This is a one pot go-to comprised of onions, sweet
potatoes and greens.
This time I used mustards and white sweet potatoes. That bit
of pork is some leftover fatback/salt pork (best for a pot o' beans); bacon is
better, though. In either case, the onions are sautéed in the pork
grease before the sweet potatoes are added.
As usual, I waited a bit too late to add the greens, so the
sweet potatoes are overcooked. <sigh>
Variations on the theme include adding lentils and/or curry
powder. Nor do I always add pork or meat.
Apple Salad
Granny smiths, raisins, sour cream. Something I sort of
remember from childhood, in that I can't remember precisely when we ate it, but
I make it the same way I think I remember it from when I was a child.
Here again, chopped walnuts would give it a nice finish.
Next time,
Cappuccino Crème Brulee
|
I know it's hard to tell, but that custard is smoooth |
So excited.
There are no scrambled eggs in my custard! (Though I didn't strain it,
so I might find a small piece later.) Success with tempering whisked egg yolks
with hot whipping cream!
What I wanted to do was make a caramel, crack it up, blitz
it in the blender, then sprinkle on top for torching. Alas, my
caramel still needs work, so I had go with torching regular granulated sugar.
Yum