Quiche

We made quiche with onions, bacon, leeks, mushrooms and grape tomatoes. We used Dubliner cheese. It was out of this world. Anke thought it was pretty good.

Rijsttafel, Redux

We heated up some leftover buncis and rendang. Yum-o.

Pasta, pinenuts and parsley

Bulgaria, more than you ever wanted to know

More charming pictures of Frans, and non-food pictures in general of our Bulgaria trip can be found at http://people.orie.cornell.edu/~anke/Bulgarije/bulgarije1.htm .

Sunday Offal Day; and Hip Hip...

Liver and fries, yum-o. As an added bonus, a picture of the birthday boy, when he was young and pretty (that is yesterday):

Chickpeas

Chickpea stew, a Turkish tradition... Don't we all remember how Tuncay could go on and on about this particular dish, and his mother's variants.

Failure!

One of those that taste better than they look. (It wasn't supposed to look like this actually, we failed.)

Post #150!

We were too tired and too full to make this on Sunday, but here it is finally: pisang goreng.

BTW, in case you are counting the posts yourself, and you only got up to 149, you are correct: We posted only 149 posts, but behind the scenes there is a 150th never released post. Wait for whattodayatewe-collectorsedition.blogspot.com.

Maybe Tuncay does know this one...

We think we made Turkish food today: rice pilaff in what should have been a pumpkin (ok, it is an acorn squash, sue me). Tuncay, have you ever been to Cappadocia? According to Ghillie they eat it there all the time, or at least at weddings.

Eye-talian

We used the new eye-talian (Frans insists this is the right spelling) cookbook we got from Frans's uncle Hans and aunt Tine for the first time today.

Also, we drank an Apelul, or something.

Rijsttafel, the never-ending story --- bonus track

Mmmm, kliekjes.

Rijsttafel, the never-ending story --- final edition

(not shown: nasi putih (white rice) and nasi kuning (yellow rice))

From the mailbag or Rijsttafel, part V

All natural enlargement. I love how I gained inches in just weeks, it was truly amazing:








We made krupuk.

Sunday Offal Day - early edition (again) and Rijsttafel, the never-ending story

We had Ghillie's awesome Moroccan chicken livers today. The lemon was not yet preserved, so we used fresh lemon zest instead --- I cannot wait for the real deal.


Also, we made one more dish for tomorrow: spekkoek. We will take a better picture tomorrow.


Plans for tomorrow: Atjar, shrimp, gado gado, sambal oelek, pisang goreng and of course nasi putih and nasi koening (because we are celebrating our anniversary). So many dishes, so chances are that some of them work out.

Rijsttafel, part III

For those of you worried by our lack of posts that there would not be enough to eat at the Rijsttafel: Worry no more, because we made mindboggling amounts of chicken satay today.

satay sauce

satay sauce (completed)

chicken

Our meal for today.

Rijsttafel, part II

Two more:
First of all some healthy green beans. The flavoring ingredients:


And the final product:


Also, some more protein: Babi lombok ketjap.

This is an Indo-Dutch ("Indisch") recipe, distinct from the Indonesian recipes so far (even though "rijsttafel" is also Indo-Dutch --- note that it may contain Indonesian (and even Chinese or Chinese inspired) recipes).

Rijsttafel, part I

We are following the advice of Frans's former Indonesian neighbor, and we have started cooking today for a rijsttafel that will hopefully take place next week.

We made eggs in a spicy tomato sauce (prep photos only):



And we made our favorite: Beef Rendang. As our cookbook author says, "the meat, coconut milk, and flavoring paste will [...] go on a fascinating journey":

China Road

Hmmmm, stewed pork belly with salted dried cabbage and ruby chicken! If this is not fatty and delicious, then we don't know what is.

Pancakes a la B'Elanna's grandmother

Preserving lemons

Everybody should preserve their own lemons.

Veggies

Wegmans was out of arugula, so we used mache instead. And we bought organic sour cream for the first time, which is so much better than the usual stuff!

Non-organic red peppers suck

... and hence this dish that is normally SO good, was only so good today. Also, Frans still has a lot to learn before Anke will consider him to be a Turkish baker. Nevertheless, overall this wasn't too shabby.

Salad and Cheese

Due to leftovers of jetlag, Frans was ravenous already at 3 pm, so we "did not have time to cook". So we had lots of vitamin D in the form of French cheeses and a salad with stilton, pear and walnuts. Yay for health food!

Back in Ithaca

Although the burger we had on the way home made us wonder why on earth we chose the US to live in, food at home really isn't so bad...

Back in Beek

Back in the Netherlands, we made kefta.


We wish that we had Turkish bakers in Ithaca.

Pizza

Because some of us had built up a feta aversion, and hardly any restaurant was open because of a heavy snow storm, we had authentic Bulgarian pizza on our last night.