Scarlett Posted April 25, 2023 Share Posted April 25, 2023 (edited) 12 hours ago, saraha said: Not to toot my own horn but biscuits and gravy are one of my specialties. I would love to help you have delicious biscuits and gravy! I have any easy homemade biscuits recipe if anyone interested I am! I would love to learn how for my dh’s sake. Edited April 25, 2023 by Scarlett 2 Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted April 25, 2023 Share Posted April 25, 2023 (edited) Tonight I'm making something that you could call layered. In a pasta bowl I will be putting a salad of rocket with a fresh lime/mint dressing. On top - to wilt it slightly - will be warm cannelini beans made with home-made chicken stock, leeks, courgette, wild garlic and lemon zest (roughly a risotto level of liquid). On the very top will be a simply salted and peppered hot pan-fried fillet of haddock, split between the two of us. There will be lemon slices on the side in case more citrus is necessary, but I suspect it won't be. ETA: oh, the fish is local - brought from the coast by fish van this morning and purchased five metres from my door. I picked the wild garlic last spring and froze it. Edited April 25, 2023 by Laura Corin 7 Quote Link to comment Share on other sites More sharing options...
WildflowerMom Posted April 25, 2023 Author Share Posted April 25, 2023 @Laura Corin, what is rocket? Some sort of greens? Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted April 25, 2023 Share Posted April 25, 2023 (edited) 17 minutes ago, WildflowerMom said: @Laura Corin, what is rocket? Some sort of greens? I looked it up - it's arugula ETA: https://www.eurocentres.com/blog/11-foods-different-names-uk-us In general, because of different culinary influences, the UK is more likely to use French rather than Italian or Spanish words. Edited April 25, 2023 by Laura Corin 1 Quote Link to comment Share on other sites More sharing options...
Teaching3bears Posted April 27, 2023 Share Posted April 27, 2023 Something layered: I made scalloped potatoes and cabbage. I am posting a picture but it does not do it justice. This combo is a yum! 5 1 Quote Link to comment Share on other sites More sharing options...
WildflowerMom Posted April 27, 2023 Author Share Posted April 27, 2023 58 minutes ago, Teaching3bears said: Something layered: I made scalloped potatoes and cabbage. I am posting a picture but it does not do it justice. This combo is a yum! I would love that combo! Quote Link to comment Share on other sites More sharing options...
WildflowerMom Posted April 27, 2023 Author Share Posted April 27, 2023 Well I did the regional dish today. Biscuits and gravy and grits and eggs. I made it in honor or where my family is from: Appalachia, NC specifically. It did not turn out like my nana’s, unfortunately. I will not ever (attempt to) make gravy again. I really studied hard for this assignment and failed. Yet again. It tasted ok but not like my family’s. Next up is something layered. Possibly a Mexican dip since I’ve been in the mood for guacamole. (my biscuits were frozen. 🫢) 5 1 Quote Link to comment Share on other sites More sharing options...
saraha Posted April 27, 2023 Share Posted April 27, 2023 21 minutes ago, WildflowerMom said: Well I did the regional dish today. Biscuits and gravy and grits and eggs. I made it in honor or where my family is from: Appalachia, NC specifically. It did not turn out like my nana’s, unfortunately. I will not ever (attempt to) make gravy again. I really studied hard for this assignment and failed. Yet again. It tasted ok but not like my family’s. Next up is something layered. Possibly a Mexican dip since I’ve been in the mood for guacamole. (my biscuits were frozen. 🫢) Oh no! What happened? It looks good though 1 Quote Link to comment Share on other sites More sharing options...
WildflowerMom Posted April 27, 2023 Author Share Posted April 27, 2023 19 minutes ago, saraha said: Oh no! What happened? It looks good though It actually tastes pretty good, too, but it’s just not my nanas. And it’s so much work for it not to turn out like I want it to. 🤷🏻♀️. I forgot to brown some sausage in it so the bits in it are just the little leftover from the patties. It was after I put the flour in that I realized I hadn’t browned some sausage bits up. 🙇🏻♀️. My cooking skills are just severely lacking and my ADD keeps me from concentrating on the next step. I’m just all over the place in the kitchen. At least this was edible, 🤣. Quote Link to comment Share on other sites More sharing options...
saraha Posted April 27, 2023 Share Posted April 27, 2023 2 minutes ago, WildflowerMom said: It actually tastes pretty good, too, but it’s just not my nanas. And it’s so much work for it not to turn out like I want it to. 🤷🏻♀️. I forgot to brown some sausage in it so the bits in it are just the little leftover from the patties. It was after I put the flour in that I realized I hadn’t browned some sausage bits up. 🙇🏻♀️. My cooking skills are just severely lacking and my ADD keeps me from concentrating on the next step. I’m just all over the place in the kitchen. At least this was edible, 🤣. Aw, I’m sorry 1 Quote Link to comment Share on other sites More sharing options...
saraha Posted April 27, 2023 Share Posted April 27, 2023 (edited) 3 hours ago, WildflowerMom said: It actually tastes pretty good, too, but it’s just not my nanas. And it’s so much work for it not to turn out like I want it to. 🤷🏻♀️. I forgot to brown some sausage in it so the bits in it are just the little leftover from the patties. It was after I put the flour in that I realized I hadn’t browned some sausage bits up. 🙇🏻♀️. My cooking skills are just severely lacking and my ADD keeps me from concentrating on the next step. I’m just all over the place in the kitchen. At least this was edible, 🤣. I wonder if she used a specific brand of sausage that had a distinct flavor, or maybe she added a little coffee? Edited April 27, 2023 by saraha 1 Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted April 27, 2023 Share Posted April 27, 2023 (edited) I, again, made something regional just not my region. Zucchini caponata. A friend of mine is laid up on bed rest with countdown to preemie twins so I’m gonna spend my weekend, prayerfully, making preemie boy jumpsuits. Her baby shower wasn’t until late June. She still needs low-salt recipes and this can be made omitting capers, olives and salt. ETA: it usually has celery too but DH hates it in anything other than bolognese so I left that out. Edited April 28, 2023 by Sneezyone 9 Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted April 27, 2023 Share Posted April 27, 2023 Layered Mexican salad (garden salad mix that I am trying to use up; black beans, tomatoes, corn mix, dairy free sour cream, guacamole, salsa, red onion). Served with drumsticks in a sweet chili marinade. 7 Quote Link to comment Share on other sites More sharing options...
WildflowerMom Posted April 28, 2023 Author Share Posted April 28, 2023 35 minutes ago, saraha said: I wonder if she used a specific brand of sausage that had a distinct flavor, or maybe she added a little coffee? My guess is the sausage was different. I know there wasn’t coffee in hers. But I think the sausage was different. I’ll have to ask my cousin. She makes her recipes like a pro. 1 Quote Link to comment Share on other sites More sharing options...
WildflowerMom Posted April 28, 2023 Author Share Posted April 28, 2023 @Sneezyone, that looks awesome. I’m going to have to google that. Never heard of it! @Jean in Newcastle, that makes me crave a good salad. Looks so fresh! 1 1 Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted April 28, 2023 Share Posted April 28, 2023 (edited) 11 minutes ago, WildflowerMom said: My guess is the sausage was different. I know there wasn’t coffee in hers. But I think the sausage was different. I’ll have to ask my cousin. She makes her recipes like a pro. Any eggplant recipe will do, just replace it with zucchini (and don’t pre-salt!) Today’s—fast— had onions, garlic, tomatoes, capers, roasted red peppers, yellow/zucchini squash, Kalamata olives, aged balsamic vinegar, salt and crushed red pepper. Edited April 28, 2023 by Sneezyone 1 1 Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted April 28, 2023 Share Posted April 28, 2023 I forgot the kofta pic. I didn’t put it on skewers, just a foreman grill as patties. 🤣 6 Quote Link to comment Share on other sites More sharing options...
WildflowerMom Posted May 2, 2023 Author Share Posted May 2, 2023 Finally got something layered! It’s not pretty layers, but they’re there! nachos tonite for dh… 9 Quote Link to comment Share on other sites More sharing options...
Eos Posted May 3, 2023 Share Posted May 3, 2023 On 4/24/2023 at 4:01 PM, Carol in Cal. said: This is a Ukrainian Christmas cake that I made in December of last year. It’s got layers, alright—4 layers of sweet yeast dough, a poppyseed filling, a sweet walnut filling, and an apricot filling. It’s HUGE, and I will probably never attempt it again, but it keeps by itself at room temp, kind of like fruit cake, and we ate it for a few months. I will, however, make the fillings again for thumbprint cookies as they were pretty easy and truly outstanding in flavor. Wow! That is gorgeous and delicious-looking! Quote Link to comment Share on other sites More sharing options...
Eos Posted May 3, 2023 Share Posted May 3, 2023 OK regional and layered: I will make a late-spring composed salad with our hens' jammy eggs, pan-roasted locally grown sweet potato slices, greens and baby kale from a farm nearby, dandelion greens from the yard, and the last of this season's scallops. I'll make a lemony vinaigrette (very much not from our region) and serve it with my hubby's sourdough. Fun thread, thank you! Love seeing the pics even though I don't post them myself. 2 Quote Link to comment Share on other sites More sharing options...
WildflowerMom Posted May 3, 2023 Author Share Posted May 3, 2023 @Eos, what are jammy eggs? Quote Link to comment Share on other sites More sharing options...
Indigo Blue Posted May 3, 2023 Share Posted May 3, 2023 A layered vegan and gluten free taco salad. It has Cocojune yogurt as a sub for sour cream, and I just threw some vegan cheese on. Don’t usually use that, but I needed to use it up. It has just a small bit of salsa and beans, which was fodmap-friendly enough to pass. Low in protein, but it was good. 2 Quote Link to comment Share on other sites More sharing options...
Eos Posted May 4, 2023 Share Posted May 4, 2023 11 hours ago, WildflowerMom said: @Eos, what are jammy eggs? Eggs that are almost hard boiled but very soft in the yolk, not runny. I put mine into boiling water for 8 minutes, pull them out and run them under cold water, peel them a few minutes later. 1 1 Quote Link to comment Share on other sites More sharing options...
Eos Posted May 4, 2023 Share Posted May 4, 2023 I also made ployes today, to eat with sauteed greens and eggs. 1 Quote Link to comment Share on other sites More sharing options...
Clarita Posted May 7, 2023 Share Posted May 7, 2023 Sneaking this in. This is what I call Spring Root Vegetables on a Bed of Asparagus Noodles Topped with Fresh Mandarins and an Orange Balsamic Vinaigrette. Layered and my tongue in cheek "regional". I'm in CA this was as pretentious because CA seems to be all about the crazy elaborate seasonal salads. The produce comes from our CSA so also it is "farm to table". It was yummy and does make for a great picture. 1 1 Quote Link to comment Share on other sites More sharing options...
Amira Posted May 7, 2023 Share Posted May 7, 2023 My photo isn’t great so I’m not going to post it, but on Thursday we grilled store-bought blue corn tortillas over a flame for a few seconds, then topped them with traditional carnitas, rajas con crema, salsa verde, salsa roja, and queso fundido. Since we lived in Guadalajara for a couple of years, I’m counting this for both the regional and layered challenge. I’m going to make borek too, but it won’t happen till tomorrow. 1 1 Quote Link to comment Share on other sites More sharing options...
marbel Posted May 7, 2023 Share Posted May 7, 2023 (edited) I'm just getting to my regional dish today. It's in process now, but I never remember to take a photo anyway. It's an Italian roast pork sandwich, made with slow-cooked pork shoulder with lots of garlic and rosemary, sauteed broccoli rabe, and provolone. To me, it's better than it's more famous cousin, the cheesesteak. Oh, my region is Philly! But once I said cheesesteak you probably knew that. 🙂 I first had it at a friend's kid's graduation party, and was led to this recipe. Tony Luke's is the name of the restaurant where this originated (so I'm told). I've never actually eaten at a Tony Luke's. https://www.food.com/recipe/tony-lukes-italian-roast-pork-sandwich-the-real-deal-109581 Edited May 7, 2023 by marbel 1 1 Quote Link to comment Share on other sites More sharing options...
WildflowerMom Posted May 7, 2023 Author Share Posted May 7, 2023 I've eaten at Tony Luke's but didn't have this! I've heard about it though! Let us know how it comes out! 1 Quote Link to comment Share on other sites More sharing options...
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