Inspired by @Natural-Lite’s request! I don’t take pictures of my food very often, but over the years I have accumulated a few. I’ll start with just posting two I mentioned in the thread. Please feel free to add your own pictures and / or recipes!
Vietnamese Noodle Bowl
I’ve since made it with a thinner noodle, which is better, but this picture still captures the gist.
I actually don’t have a lot of pictures of them, which is a shame since they’re very photogenic. But they all look similar to this - coated in chocolate and then I try to top them with something. These are pumpkin spice truffles.
is it okay for others to add to this thread as well I now have a renewed need to cook. also are the noodle bowls dry or do you add broth (pho style). looks delicious.
I don’t have a picture, but @Natural-Lite asked for the recipe!
¼ C flour
1 t Essence (recipe for Essense is below)
3 chicken breasts, cut in halves and pounded thin
1 T olive oil
4 T butter
3 C sliced mushrooms (cremini, oyster, shiitake)
¾ C Marsala
1 C chicken stock
In a shallow bowl combine the flour and Essence, mix well
Dredge the chicken breasts in flour
Heat the oil in a large skillet over medium high heat until very hot
Add 1 T butter
Cook the breasts until golden brown on both sides, about 3 minutes per side
Transfer to a plate and set aside
Add 1 T butter to the pan
Add mushrooms
Cook, stirring frequently
Add Marsala wine, bring to a boil, cook off ~half the wine
Add chicken stock, cook for 3 minutes
Lower heat to medium, re-add chicken breasts, cook through, about 5-6 minutes
Swirl in remaining 2 T butter, salt and pepper to taste
Can garnish with chopped chives
Essence
From Emeril Legasse. I’d suggest scaling to whatever you need. What I do is make a batch every now and then and then keep THAT in a spice jar so I can use it quickly when needed.
2.5 T paprika
2 T salt
2 T garlic powder
1 T pepper
1 T onion powder
1 T cayenne pepper
1 T oregano
1 T thyme
Yields ~2/3 C
Dry. I don’t really have the right size and shape bowls for pho, but if I did I’m sure it’d be trivially easy to find a decent broth recipe and cover them in it.
I think you could substitute in something pretty easily, depending on your preferences. A firm tofu comes readily to mind as it would give some mouthfeel while just imbibing the taste of the marsala sauce, basically. A vegetable like zucchini could also work. I’m even wondering how sweet potatoes would go.
Not said berry compote but here’s a plated & non-plated version of my white chocolate bread pudding with sea salt caramel, white chocolate ganache and blueberry drizzle (seen in 3 mason jars in pic 1) with vanilla-lemon whipped cream