Khaosan Road style Pad Thai with chicken – shrimp, dried onions, crispy chicken skin, red cabbage, sprouts, home grown cilantro, fresh limes, green hot peppers, carrots, garlic, leeks, basil and Bulgarian mint.
Cabbage rolls with rice and pork. I remember using a touch of dried mint which gave the rolls a nice, light, fresh flavor.
Dark photo of strained yogurt, green figs in syrup, strawberries and toasted pinenuts.
Pork steak with roasted sesame and broccoli crumble (steam broccoli then dehydrate), octopus onigiri and lemon olive oil octopus salad.
Roasted chicken with homemade antipasto. Note to self, make more antipasto. I’m pretty sure I used this recipe.
Caviar cake! Layers of blini, avocado and trout caviar.
Homemade schnitzel with beans, sausage and sauerkraut.
Beef tripe in butter with 3 dipping sauces. Parsley, chili and more butter?
Caesar salad with AWSOME dressing and grilled chicken thighs.
4 large cloves Garlic
2 Egg yolk, large
2 tsp Dijon mustard
3 tbsp Lemon juice, fresh
1 1/2 tsp Worcestershire sauce
1 tsp Honey
1 tsp Salt
1 tsp Black pepper, ground
1/2 cup Olive oil…maybe less
The trick is to first blend the hard ingredients with the yolks and then add the wet ingredients, except the oil which you slowly pour into the blender to thicken the sauce.
Polish “Milk Bar” dinner.
Pressure cooker osso bucco with spinach dumplings. I really like Emeril’s recipe.
I went dehydrator crazy and made my own veggie stock.
French onion soup.
Avocado and caviar appetizer.
Chicken liver pâté.
Pickled herring. Even I, who for some reason hates pickled herring, liked these…maybe because I added a stick of cinnamon? I’m not 100% sure but I think I used this recipe.