What are you eating?

[Brünnhilde forever]

Ah! That's my chicken soup with Semmelknödel; same as the Matzo Balls. Looking good and tasty.

Scroll up to my Marsala pork, the round thing on the right, that's my Semmelknödel. 

[toledobass]

Had some Korean food today. Specifically some soft tofu soup and some zazang myun. 


Allan

[Brünnhilde forever]

Some day I'll get desperate - or courageous! - enough to eat Tofu. Soft Tofu? I thought it's naturally soft. Had a Korean friend who made her own Kimtschi (?) and she convinced me it's good for my health and I believed her, got used to it. She never served Tofu, that habit goes to another friend who assured me, eating Tofu sustained her through all the years at law school - it's cheap and nourishing - .

I won't ask you, Allan, what that other thing was you ate, must have been good though! 

[orbital]

Passover cake with cinnamon and walnuts.

No, not leftovers from passover  Mother keeps the special Passover flour (if that's not an oxymoron I don't know what is) year round. I think it yields better results than regular flour in home made cakes.

and coffee.

[Brünnhilde forever]

Frau Sonic Man calls them Matzo Balls. In Tyrol they are called Semmelknödel. Same thing and both delicious. 

[Brünnhilde forever]

Poached wild Coho Salmon, saffron rice, steamed purple asparagus and my own version of Bearnaise sauce made with smoked cheddar and saffron.

Not bad at all, love those purple asparagus and every thread of saffron comes from my garden. Actually it's a b ..... of job to harvest it, but when I cook with it and eat it, the hours on my knees during the harvest, make it all worthwhile!  0:)

[Brünnhilde forever]

P.S.: The photo is sadly over exposed, but I can't do it again - already ate it all! 

[DavidRoss]

Poached wild Coho Salmon, saffron rice, steamed purple asparagus and my own version of Bearnaise sauce made with smoked cheddar and saffron.

Not bad at all, love those purple asparagus and every thread of saffron comes from my garden. Actually it's a b ..... of job to harvest it, but when I cook with it and eat it, the hours on my knees during the harvest, make it all worthwhile!  0:)

My goodness:  smart, beautiful, funny, warm-hearted, and a creative cook?  If I weren't happily married I'd be finding an excuse to visit central Washington!

Brunch today consisted of complimentary croissant, apple, and yogurt at the finish of the Susan G. Komen race for the cure in Sacramento.  Yum.

[jlaurson]

I've been on a lentil trip, lately... and although I've not yet found out quite what to do with it in a big way (I have visions that involve Frissee lettuce, lemon juice, prawns maybe... or perhaps grilled goat cheese), I've hit upon a little something today that was neat enough to take a picture of and post. It was left-over desperation and, since the lentils had already been prepared two days ago, was done in about (or less than) five minutes:

Oyster mushrooms around Leeks on Lentils

pictures later. can't find the upload cable right now.

[SonicMan46]

Frau Sonic Man calls them Matzo Balls. In Tyrol they are called Semmelknödel. Same thing and both delicious. 

Lis - you're taking over the 'eating thread' -        

I'd love to taste those 'other' types of Matzo balls - Susan makes hers from 'scratch' and they always come out just right - light & fluffy w/ that great chicken broth flavor; plus, she uses pretty much a 'whole' chicken for a BIG pot of soup - love chicken cooked many ways but this is a favorite! 

Poached wild Coho Salmon, saffron rice, steamed purple asparagus and my own version of Bearnaise sauce made with smoked cheddar and saffron.

Not bad at all, love those purple asparagus and every thread of saffron comes from my garden. Actually it's a b ..... of job to harvest it, but when I cook with it and eat it, the hours on my knees during the harvest, make it all worthwhile!  0:)

Well, along w/ David, think that I could easily join you w/ that dish! Now, w/ saffron, don't you have to pick out those little stigmas from the flowers of that special species?  Of course, that's why the STUFF is so expensive (but luckily not much is needed per recipe) - love saffron dishes, myself. BTW - I've never had 'purple asparagus' - is this the same veggie or something different?  I know that 'white' asparagus is just covered from the sun and never turns green, but purple?  Explanation please -     Dave

[Brünnhilde forever]

Nobody was home when I started posting so I grabbed the opportunity and kept on posting! 

I confess to many times using Semmelknödel out of a box, made by Pfanni, but then I want a variety and make them from scratch: 3 days old baguettes or pancetta from the local bakery - for heaven's sake not the crap that comes in polka dot plastic wraps.  - and add chopped mushrooms or roasted onions, or diced smoked ham.

Next time at the market I shall ask my friendly produce man about the purple asparagus. There is purple cauliflower and a green variety. Hmmm. Maybe I better not ask!

You are correct, Dave, it's those three tiny threads in each crocus-shaped flower I am cutting with cuticle scissors, put them on paper towels on top of the hotwater heater for drying. Can't dry them outside because they bloom in fall, too cold and rainy. You are right, one doesn't use too much and of course I don't cook things with saffron every day either.

[Brünnhilde forever]

My goodness:  smart, beautiful, funny, warm-hearted, and a creative cook?  If I weren't happily married I'd be finding an excuse to visit central Washington!

David, if you weren't happily married I'd be down in Northern California, breaking all speed limits! A nice, friendly hug, a grateful peck on your cheek, will have to make do! 

Thank you!
Lis

[Lilas Pastia]

For Mother's Day I'll have to cook for 3 mothers - 3 generations. Since one of them (meine liebe Weib ) will be away on the appointed day, I've decided to cook MD's meal next Tuesday, when everyone is available. I'll throw an émincé de veau on egg noodles or mashed potatoes - separate of course but what can one do? Mom craves mashed, while my better half and my daughter prefer noodles. Today I lmolto lentamente cooked the fond de veau with veal cuts, bones and fat, strained and reduced with cream and beef broth. When the veal strips (émincé ) is done, the sauce must be ready to be poured on the dish. No time then to cook, reduce or rectify ! Yellow and Green beans will be served. I haven't decided on the dessert yet.

[toledobass]

[karlhenning]

For Mother's Day I'll have to cook for 3 mothers - 3 generations. Since one of them (meine liebe Weib ) will be away on the appointed day, I've decided to cook MD's meal next Tuesday, when everyone is available. I'll throw an émincé de veau on egg noodles or mashed potatoes - separate of course but what can one do? Mom craves mashed, while my better half and my daughter prefer noodles. Today I lmolto lentamente cooked the fond de veau with veal cuts, bones and fat, strained and reduced with cream and beef broth. When the veal strips (émincé ) is done, the sauce must be ready to be poured on the dish. No time then to cook, reduce or rectify ! Yellow and Green beans will be served. I haven't decided on the dessert yet.

Well . . . so what was for dessert, André? 

[DavidRoss]

Wor won ton soup, potstickers, chicken in curry sauce, crispy tofu, bok choy in garlic sauce, steamed rice.  Mother's Day dinner leftovers, reheated.  Not as good second time around, but still tasty.

[ChamberNut]

Wor won ton soup, potstickers, chicken in curry sauce, crispy tofu, bok choy in garlic sauce, steamed rice.  Mother's Day dinner leftovers, reheated.  Not as good second time around, but still tasty.

I thought for sure you'd be eating a cheeseburger today, Dave. 

[DavidRoss]

I thought for sure you'd be eating a cheeseburger today, Dave. 

Ahh...you're a witty fellow, Ray, and you do get around!    

[ChamberNut]

A couple of slices of my favorite cheese....Smoked Gouda!   It's very gouda! 

I LOVE CHEESE! 

[Lilas Pastia]

Well . . . so what was for dessert, André? 

Arrggghhhh! Please don't rub it in, Karl !That's Mrs. Pastia's weak spot, and my blind one.   .

She has a sweet tooth and, after almost 30 years of marriage I still haven't factored that in. I shop all over the place, buy and cook all kinds of delicacies while all she's really interested in is, 'what's for dessert' ?  .

Well, it was a charlotte aux fruits