OMGEEEEEEEEE...again!

Absolutely breathtaking! You know, when I was first learning to cook I made these things that were kind of like spanakopita, but with pizza dough. Apparently, I didn't fry them long enough, because my friend said her favorite part about them was the cheese- but there was no cheese in them.

Looking fab as usual. Who was your lucky guest(s)?

Whitney Houston was a powerhouse of talent, and will be missed.
And so would your beautifully-plated dishes, if you were to quit doing it.

Sol

Looks fantastic!

Nothing better than a good piece of venison,
Cooked to perfection,
beautifully and artistically plated.

I sure would love to try your morel mushrooms, too.
They sound wonderful
But we don't have them here. :>(

Rusty

Beautiful dish. Love, love, love it.

Linda

Love the hearts!

Thank you, thank you, thank you and thank you.

Sol, "Whitney Houston was a powerhouse of talent, and will be missed.
And so would your beautifully-plated dishes, if you were to quit doing it. Sol"

I will say the same about you, Sol, you are my inspiration.

Teresa, the lucky one is me. there are people who will put up with me.

-------------------------------------

That was Valentine on Sunday. This was for valentine on Monday.

The Birkshire pork shoulder from my dear friend, simply sous vided. It was simply amazing pork. It was so juicy, beyond fork-tender, literally melting tender. Good thing that I decided not to over season it.

dcarch

Those beets are too cute! What kind of grain is that? I've never tried morel mushrooms. I hear they're quite expensive, but worth the price.

Thank you Jenny.

That's Israeli couscous cooked with a little beet juice. Morel is not cheap, unless you hunt for them yourself. Yes, they are fantastic.

Well, I am not done with Valentine�s Day yet. A couple of days ago, had to make few dishes for another SVD party.

Rack of lamb, Wild rice stuffed fennel. It was a very nice pairing to have fennel infused wild rice. What can I say, Teresa, I have had so much fun and enjoyment with your very generous gift of wild rice. I can�t thank you enough.

dcarch

THAT looks good DC! I love the fennel and wild rice especially. I'll bet it was good. You must have steamed the fennel to soften it to stuff. Then re-heat it?

Thanks jasdip.

As you know the layers of fennel are very tightly wrapped around the bulb. It is not easy to unwrap them without damaging them.

But there is an easier way. You score each layer from the bottom around the core, and peel from the bottom. The layer can be released without damage.

No, You don't have to steam it soft first. To stuff the fennel, just fill each leaf up and use a toothpick to close the opening, or a string.

There are so many things you can stuff the fennel with.

dcarch

I've never heard of stuffed fennel! Love that.