Halibut Baked In Dijon Mustard And White Wine Sauce.

This is a variation on a dish called Lobster Thermidor. It is a classic dish in the french repertoire and complex to make. This makes it all the more enjoyable to execute and also makes it taste better. Don't ask me why. These were the kind of dishes that were popular in the 60's and 70's from Dublin to London to Paris. You don't see them now and if you do then they have a different name. There is not much new under the sun and that applies to cooking.

You will find this dish on google and if you have any questions then............. don't hesitate.

Beef Stroganoff.

Bangers And Red Onion Mash With Pucks Of Onion Rings.

Pasta With Bacon And Shrimp In Garlic Cream Sauce

Fresh Trout, Almond And Caper Butter And Caramelized Lemons

This was a nice piece of fish.

Publicity Shot

Publicity shot for The Four Seasons Hotels new healthy cuisine menus. This was in the early 80's. Things have changed.

Baked Potato And Bacon Soup

This is self explanatory as you can see. You chop up some onions, saute them off in bacon bits while the potatoes are baking. You then take the flesh from the potatoes and add them to this mix after crushing them. Add a little garlic and and a dusting of flour then some stock or water and allow to cook for 30 mins. or so. The mix gets a little thick so milk should be added before serving and also a little cream and chopped chives. This is a great winter soup and a very cheap one.

You should also add some thyme and bay leaf during the cooking as with all soups.

Open Faced Fishcake Sandwich, Fresh Tartar Sauce And Matchstick Potatoes.

Tomato Risotto With Shrimp, Okra And Corn.

Great risotto made in the traditional way but with a little tomato paste added at the start of the process.

In season: Okra loves hot weather | News for Dallas, Texas | Dallas Morning News | Cooking tips | Food | Dallas Morning News

In season: Okra loves hot weather | News for Dallas, Texas | Dallas Morning News | Cooking tips | Food | Dallas Morning News

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Stocking Up For Winter Part Deux

Okra is impossible to find around here except for in the summertime. I think that is when it is in season. Anyway, I got a pound or two this afternoon and blanched them. I will freeze them for future soups, rice , gumbos and jambalays.

Okra is not everyone's cup of tea but I really like it. It is eaten a lot in Brazil and Africa and I suppose that is where I developed the taste for it. I know it wan't in Crumlin.

Getting Ready For Winter.

Big batch of spicy tomato soup here. There is a smoked ham hock hidden in there somewhere. This will cook in the slow cooker for about five hours and then it will be strained and put into portion bags and frozen. There is probably about seven portions here.

It will need a little heavy cream before serving.

Skirt Steak Again!!!!!!

Yes. Skirt steak again. This time with gratin of potatoes and walnut brussel sprouts. The sauce is a shallot and white wine sauce.

Choucroute Garnie

Moussaka

More anon.

Yesterdays Leftover Beef With Avocado And BBQ Sauce In Ciapatta, Beef Barley Soup.

Garlic Studded Tri Tip Roast, Root Vegetables And Horseradish Mash.

Shish Kabob, Greek Rice And Pepper Sauce

Clam And Shrimp Saffron Risotto.

Marinated Skirt Steak, Roasted Sprouts With Almond And Mash With Cream.

This does not look like much bit it was a fantastic

Marinade:

1/2 cup balsamic vinegar
2 tablespoons light-brown sugar
2 garlic cloves, minced

1 tablespoon of dijon mustard
1 teaspoon crushed thyme

ground pepper
1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
Oil for grates

mix all ingredients together and pour over meat. Slather the mustard on both sides and leave overnight.

Lamb Shoulder Steak, Parpadelle Pasta And Ratatouille.

Skirt Steak With Bernaise, Green Beans And Boulangere Potatoes.

Chicken Curry With Almond Basmati Rice

This was good.

And Another Tagine.

This is a lamb and date tagine .As you can see by how often I make tagines, it is one of my favorite dishes.