Pumpkin Bolognese p385 (Six Seasons: A New Way with Vegetables)

This took about 2 hours to do, even though I was able to skip part of of the directions, since I already had some pumpkin puree on hand (it was frozen). This was a very slow cooking event. The lower temperatures are used to mesh up the flavors.This was certainly the most meat I’ve used in a dish in a bit. I think it was quite enjoyable and this would be in the “once in a while” category of foods to cook. I think I could probably start with a bit more pumpkin puree, since I was guessing as to what it would convert to (I also used pumpkin last week, and wanted to not open another frozen block of pumpkin puree). Anyways, I will have to make this again.

Sweet Corn and Green Chile Baked Flautas p62 (Thug Kitchen)

I used some of my co-worker’s corn to make this..it was easy to do, though had a few steps. Finished off in the oven, I, again, broke then vegan, by adding cheese and sour cream. Even so, by itself, it was nice. I used chipotle powder. which added a nice smokiness to the dish, plus a bit of heat. I enjoyed it.

Caramelized Cream Eggs

I may have to try this again. This was a suggestion from Jenny as something that was quite good. reading the article you get the idea that the head breaks up the cream into milk fat solids (butter) and water, which leads for a nice finish…though I have just cooked eggs in butter, which I suspect is fairly similar, though this was interesting watching it finish.

Fish (see what is around)

Yellow fin tuna, salt, pepper, olive oil, sous vide, finished in a pan.

Bison Burgers

Good as always. I combined with some chili powder that my aunt brought back from Mexico. made for a nice, mildly spicy grilled burger. Cooking it lower then you would for a fatter meat, but for longer to get that done edge, while keeping it just a little pink in the middle. it’s an odd balance to try to maintain.