More food!
I think moving in with the boyfriend has been great for culinary adventures...I'm more inclined to go out of my way and do interesting things for two than just for one. These are from the last week or two. I could really stand to study those food photography tips thoroughly, but for now these shots will hopefully suffice.
First up, I had a fresh loaf of sourdough (my second ever from my starter...so far so good!) that was about the perfect size to be sliced up for some sandwiches. I grilled off some well seasoned flank steak and sliced it thin on the bias, piled on the caramelized onions and roasted red peppers, put on a bit of blue cheese for flavor and muenster for some extra cheesiness, and then topped it off with a little honey-mustard-mayo (not too heavy on the honey).
-----------------------------------------
Next was a farewell dinner. Jason's headed back home to Illinois to spend a few days with friends, and then he's off to Miami with his family. He's quite fond of eggplant and I've never cooked with it at home so I thought this would be fun. The eggplant is lightly seasoned with S&P, then dipped in seasoned flour, egg, and then a mix of breadcrumbs, seasonings, and parmesan. They were lightly fried in some butter and olive oil. The risotto is a 'basic' recipe finished with a goat cheese gouda and some cremini and shiitake mushrooms that I'd sauteed in olive oil, butter, and seasoned with fresh ground rosemary, and S&P. To finish it off, I piled more of the goat gouda on the eggplants and stuck them under the broiler for a few minutes then dished it all up.
First up, I had a fresh loaf of sourdough (my second ever from my starter...so far so good!) that was about the perfect size to be sliced up for some sandwiches. I grilled off some well seasoned flank steak and sliced it thin on the bias, piled on the caramelized onions and roasted red peppers, put on a bit of blue cheese for flavor and muenster for some extra cheesiness, and then topped it off with a little honey-mustard-mayo (not too heavy on the honey).
-----------------------------------------
Next was a farewell dinner. Jason's headed back home to Illinois to spend a few days with friends, and then he's off to Miami with his family. He's quite fond of eggplant and I've never cooked with it at home so I thought this would be fun. The eggplant is lightly seasoned with S&P, then dipped in seasoned flour, egg, and then a mix of breadcrumbs, seasonings, and parmesan. They were lightly fried in some butter and olive oil. The risotto is a 'basic' recipe finished with a goat cheese gouda and some cremini and shiitake mushrooms that I'd sauteed in olive oil, butter, and seasoned with fresh ground rosemary, and S&P. To finish it off, I piled more of the goat gouda on the eggplants and stuck them under the broiler for a few minutes then dished it all up.