Tonight's meal: #figs in #blankets, a #MiddleEastern take on #pigsinablanket with figs spiced with #zaatar wrapped in #Serrano #ham and drizzled with a bit of #balsamic. Followed by the #garlic and #almond #soup with #shredded #chicken and #dates, dotted with #extravirginoliveoil and #harissa.
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chefdaddy:
Haha that looks like "blanket in a pig". And also it looks delicious
shinyarmour90:
@chefdaddy the pig is the blanket! 😂
Tonight's meal is a dabble in known and unknown ingredients for me... starting with an old friend: whipped feta and heirloom carrots. These beauties were just lying around in the supermarket. They were accompanied by a bunch of pitas and a dip of fava beans with truffle oil, carrot, and onion. The main was some chipolata sausages which came out quite nicely and just YUM...
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shinyarmour90:
@chefdaddy that's exactly it 😂
chefdaddy:
I meant to say ricer not river, auto correct.Â
Tonight's meal: a lamb couscous with dried apricots, pine nuts, and almonds. Served with last night's turnips in date syrup, feta coated sweet potato, and pita(this time it's home made) shawarma.
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Tonight's #mezze, a small plate of #döner, #iraqi #turnip in #date syrup, roasted #yams with #feta, #chickpeas with #zaatar, #butternut #rösti and some #calamari.
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shinyarmour90:
@chef my interview is tonight, I'll post about it later :)
shinyarmour90:
@chef afraid I can't deliver, the interview was postponed due to private circumstances (of the owner, not mine) and I'm awaiting a new date 😂
Tonight's meal: a #venison#roast in a crust of #juniper salt with a #port and #redwine sauce, served on a bed of #pomegranate and #date #labneh#yoghurt and a crumb of #cocoa, #peanuts, and #ginger. The second photograph was the starter but I had to lead with this pearl obviously; it's #jalapeño #peppers with a #pine nut crunch and some #feta with...
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mickdawg75:
Marvelous Cookbook  that Ottolenghi is!Â
shinyarmour90:
@mickdawg75 I absolutely love how he describes both methods for everything; the original as well as the one adjusted for home cooks. This one has to be one of my all time favourites.Â
We're off! Tonight's dish was brought to you by the suggestion of @mickdawg75 who said I'd love to try Persian cuisine. Not quite there yet, but working my way there with gems from the middle east. Tonight I'm playing it safe with some Greek flavours before taking a trip to Morocco and then bringing it around to Turkey.
pita (not homemade, the dough is still
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chefdaddy:
That all looks delicious. If that last shot is baklava it is unlike any I have ever seen.
mickdawg75:
Nice job on those plates! Â Love the colours and the flavour profiles!Â
About a year ago I became a member of suicide girls. It's also around that time when I started to get serious with my cooking. My baby girl Jessie had just been put to sleep and I needed something else to put all of my passion and love into, and food was a good match. Around that time, I applied for a job as a...
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mickdawg75:
Dude, go after your goals/dreams... If you're truly passionate about food, Â and I think you are, then go and make it happen. Â I didn't get into the industry for money. I did it for the food and the lifestyle. Â The money will come in time, but ya gotta put in your time. It's not an easy task, Â but ya gotta persevere. All or nothing. Myself, even with all my years in, out of the necessity to work, I took a part time job in the dish pits, and am now up to full time again and working a Line again after only 4 months at said job. Â Anyhow, go after it and make it your own. My last job, I was a last minute hire sous chef late in the sailing season on a cruise ship in Alaska. Â I didn't do too well in that gig, and felt crushed, and Damn near gave up completely on cooking professionally. Â Feels good to be working behind a stove again.Â
shinyarmour90:
Thanks guys. I appreciate the input and I'll inquire about the ability to grow as well as the pay cut. Maybe I'll take @mickdawg75's idea and see about part timing to overcome the wage gap. But I'm really considering going pro. Oh by the by Mick, I've gone ahead and picked up both Persian cookbooks as well as white heat. I've been meaning to get my hands on Marco's book anyway so your advice gave me a little extra push. Now next week I'm doing Persian food, and I'll plan a full month of French and molecular dishes from Marco, Gordon, and Heston.Â