Mango Pickle Recipe | Aam Ka Achar | Achar Banane Ka Tarika | Mom and So...
Breakfast when you know dinner is gonna be very rich and flavorful. Toasted English muffin, sautéed cherry tomatoes seasoned with Gourmet Pepper Blend and avocado slices seasoned with Everything Bagel Seasoning. #Spice #spices #spiceblends #seasoning #seasonings #homemade #homechef #homecooking #foodie #noms #goodeats #feastgram #eatlocal #supportlocal #feedwell #instafoodie #instafood #breakfast #lunch #dinner #brunch #mealprep https://www.instagram.com/p/CQTqlcvpkOh/?utm_medium=tumblr
Past lunches #colorfullunchbox #afewyearsago #instafood #homecooking (at Roosendaal) https://www.instagram.com/p/CQTercLBRXK/?utm_medium=tumblr
HomeChef 👨🍳. Weekend Cooking 🥘. Simple and Delicious 🤤 Mom Styles Stir Fry White Fungus with Quail Eggs 🥚 and Sweet Corn 🌽 #homechef #dadchef #homecooking #homecook #globaleats #foods #foodporn #foodstagram #instagram #simpleandhealthy #simpleandtasty #simplecooking #asianfoodchannel #gordongram #healthyfood #foodgasm #foodie #nigellalawson #jamieoliver #chefvalerie #eathealthy #fusionchef #fusioncooking #lovecooking #asianfood #chefsofinstagram #truecooks #asiancooking #food_desires #dellishfoodie (at Kuching, Malaysia) https://www.instagram.com/p/CQTLckYLiGv/?utm_medium=tumblr
HomeChef 👨🍳. Weekend Cooking 🥘. Simple and Delicious 🤤 Oven Baked Barramundi with Rosemary,Garlic🧄,Lemon 🍋, Onion 🧅 ,Black Pepper, Tomato 🍅 , Olives 🫒 Oil and Mediterranean Sea Salt 🧂 #homechef #dadchef #homecooking #homecook #globaleats #foods #foodporn #foodstagram #instagram #simpleandhealthy #simpleandtasty #simplecooking #asianfoodchannel #gordongram #healthyfood #foodgasm #foodie #nigellalawson #jamieoliver #chefvalerie #eathealthy #fusionchef #fusioncooking #lovecooking #asianfood #chefsofinstagram #truecooks #asiancooking #food_desires #dellishfoodie (at Kuching, Malaysia) https://www.instagram.com/p/CQTKPpwrYg7/?utm_medium=tumblr
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Fandom: Hunter X Hunter
Rating: General Audiences
Warnings: Creator Chose Not To Use Archive Warnings
Characters: Senritsu | Melody, Mito Freecs, Kurapika (Hunter X Hunter)
Additional Tags: Minor Kurapika/Leorio Paladiknight, Character Study, whale island, aka I decided it was Kurapika's turn to be the plot device, Rarepair
Series: Part 5 of I'll Prepare a Place for You
Kurapika and Melody spend some time on Whale Island. A hidden behind-the-scenes between the last chapter and epilogue of When You Come Home.
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Fun with Fennel
Well over a decade ago, I dined with friends at Mark Peel’s Tar Pit, where we had some dish that had fennel in it. When Chef Peel came by our table, one of my friends gushed over him at his use of fennel in the dish and just how much she loved fennel. I had fennel before that day, but I definitely became more aware of it every time I had it since. It was an aromatic that often supported starring entrée (like a roasted meat), so I was curious when my Italian cooking instructor used it as the main ingredient in an appetizer.
I took a pretty casual, monthly Italian cooking class for 4 years. It was a fun and delicious hobby that really paid off during the safer at home directive of the pandemic. My teacher was the amazing Nami Aoki (yes, I was learning Italian cooking from a Japanese chef) whose recipes were simplified for homecooks. I’m not sure what got into me while grocery shopping one day, but I saw fennel and decided I wanted to have that and when I got home, pulled up Nami-sensei’s recipe for Fincchi Gratinati, or fennel gratin. Although her recipes were already using ingredients that were very accessible, I still occasionally strayed from what she taught me because there were items that I just didn’t have on hand. This happened with the fennel gratin. I was missing was the Italian staple, Parmigiano-Reggiano, so I had to adjust and it still came out quite well!
Servings: 4 people as an “antipasto” or 2 people as a vegetable side dish (”contorno”)
1 large fennel bulb
2-3 slices of diParma prosciutto
80ml heavy whipping cream
1/8 cup breadcrumbs
1 tablespoon butter
salt & ground pepper to taste
Preheat oven to 400 degrees F.
Clean fennel and trim the stems. Wrap the fennel in a wet paper towel and cook in the microwave for 2-3 minutes, until fennel is tender. (If you don’t have a microwave or just hate using one, you can boil the fennel instead for 20-30 minutes and then drain when tender.) Cut cooked fennel into wedges.
Divide fennel wedges evenly into baking dishes. Lightly add salt on the fennel. Cut the prosciutto into 2-3cm and place on top of the fennel. Pour the heavy whipping cream over the fennel and prosciutto. Evenly sprinkle with breadcrumbs and then top with fresh ground pepper as desired. Put butter on top.
Bake in the preheated oven for 15 minutes.
Note: in the original recipe, no salt is added, as the Parmigiano-Reggiano with the prosciutto more then takes care of that. The breadcrumbs that I use have no salt included, which is why I added a bit of salt to my fennel. If you use this recipe, check the sodium on your breadcrumbs packaging to help you decide how much salt you need to add, if any.
Hey everyone, I used one of the canned goods from Kosa Foods: the canned young green jackfruit!
It looks like this!
Does this look about right?
I haven’t eaten real jackfruit before & TBH, I don’t know the varieties, nor texture or ANYTHING haha but I didn’t expect to see the jackfruit pieces in wedges like pineapples. *shrugs* & I didn’t think they’d be so white in appearance.
Anyway, I read about how canned jackfruit, & long story short, I discovered that basically it is used as a meat substitute in vegan dishes. So the variety of uses is quite diverse! You can use it in salads, stews/soups (like “chicken” noodle soup), pulled “jackfruit”, curries.. . or blend in smoothies. It sounds very versatile for a fruit haha
However. .. the taste & texture was very unappealing for me! It was bland, which was ok I guess, bcos I’d rather eat something bland than something that tastes ‘not good’. You know what I mean? As for the texture. .. it was strange. It kinda comes apart in shreds on its own with minimal pressure. But it was also slightly slimy. Maybe it was from the water?? It shouldn’t be slimy though, right? =/
In any case, I used about 6-7 pieces in curry!
I have potato, sweet potato, some carrot, ham meat, & the pressed/shredded jackfruit.
So so weirdddddd. There are so many layers!
Seasoned it with some salt, but mostly just flavoured with the curry block I have at home. Most fruits release water content upon being cooked but surprisingly, the jackfruit did not. Furthermore, it kept its form! I was surprised. I thought it would all disintegrate like onion. ..
Honestly, the cooked texture wasn’t much better but bcos the flavour of the curry was so strong, plus the savouriness from the ham. .. the “flavour” of the jackfruit was pretty much non-existent (not that it had much of it to begin with).
My question is: with 2/3 of the can left, what should I do with the remainder?!?!