It’s been a while since I could cook due to the horrific weather here in Belgium the last weeks. A quick meal to resume the cooking adventure :)
Porc chop with asparagus, tiny potatoes and jus
It’s been a while since I could cook due to the horrific weather here in Belgium the last weeks. A quick meal to resume the cooking adventure :)
25 Comments
Whitebrow@lemmy.world · 18 pts · 64d
Homie whipped up a Michelin star worthy looking plate and called it a quick meal
a4ng3l@lemmy.world · 8 pts · 64d
😅 under an hour of cooking without prep (excluding the chicken base broth I keep in the freezer) is quick meal. Compared to the more complicated things I try on weekends.
SatansMaggotyCumFart@piefed.world · 5 pts · 64d
That's a sexy meal.
What's in the leaf? Is that an endive?
bryophile@lemmy.zip · 7 pts · 64d
It's a Belgian endives leaf. Which is not the same as endives, but it is a chicory. It's a not all chicories are endives but all endives are chicory type of thing.
They're from the same genus but different.
a4ng3l@lemmy.world · 5 pts · 64d
Endive with egg mimosa. I wanted something a bit creamy in the plate and this was an easy one.
SatansMaggotyCumFart@piefed.world · 2 pts · 64d
is egg mimosa similar to egg salad?
a4ng3l@lemmy.world · 3 pts · 64d
Mhhh it’s mashed eggs, mayo, parsley, salt & pepper.
SatansMaggotyCumFart@piefed.world · 2 pts · 64d
Similar.
I add finely diced onion, celery and a bit of lemon juice to my egg salad.
a4ng3l@lemmy.world · 3 pts · 64d
I was hesitant on onions or shallots. Lemon / acidity makes everything better as well :) Celery though… must be an acquired taste or something it escapes me completely.
__Lost__@lemmy.dbzer0.com · 1 pts · 64d
Yeah celery sounds wrong in there. When i make egg salad it's basically the same as what you made. Helpful hint -- I got some Japanese Kewpie mayo last year and it makes so much better egg salad than the other brands I've tried. It makes everything better, but egg salad is the biggest improvement.
voidsignal@lemmy.world · 3 pts · 64d
Asparagus. I don't get that food. I find it repulsive and disgusting. The rest though.. looks tasty!
zikzak025@lemmy.world · 7 pts · 64d
Totally fair. I hated asparagus for a while, but then realized I just wasn't eating them cooked the right way.
I grew up in a household where basically all veggies were steamed because "that's how it's always been done", which I really hated, and so I developed an aversion to greens in general that took some time to overcome. But cooked with a slight char, along with some salt and pepper, really helps. I don't go out of my way for asparagus, but I have no problems eating it now.
Green beans though can fuck right off. I've never had a dish with any amount of green beans that wasn't ruined by them.
RoquetteQueen@sh.itjust.works · 3 pts · 64d
I'm with you on the green bean hate but asparagus is one of my favourite vegetables. Grilled with some garlic, salt, and pepper? Sooo good.
voidsignal@lemmy.world · 3 pts · 64d
I love green beans. So heh.
voidsignal@lemmy.world · 2 pts · 64d
Well. In the US, I don't like how green beans are cooked. They're "crusty" and taste like grass. Yuck. I like em slightly overcooked, cold, with red onions and vinaigrette, salt and pepper. Maybe I'll try your receipe next time I cross path with an asparagus. But there's another reason I don't like them. The smell in the johns.
RoquetteQueen@sh.itjust.works · 2 pts · 63d
I have heard that the ability to smell that is genetic. I can't smell it, so I get to just enjoy my asparagus.
voidsignal@lemmy.world · 2 pts · 63d
I also think cilantro tastes like soap. maybe our genome evolved to warn the rest of you about asparagus and cilantro
RoquetteQueen@sh.itjust.works · 1 pts · 63d
Cilantro is one of my favourite flavours ever, too.
kamenlady@lemmy.world · 2 pts · 64d
rustydrd@sh.itjust.works · 7 pts · 64d
German here, how dare you?
But in more seriousness, asparagus is a bit of an acquired taste. For white asparagus, it really needs to be fresh produce, ideally directly from the field. There are also a few tricks for cooking it, but once you get it right, it's a beautiful, simple meal. I'm from an "asparagus region" in eastern Germany, hated it as a kid but came to love it as an adult. My favorite version is just plain asparagus, cooked in salted water with some butter and a dash of sugar and lemon juice, with potatoes and a sauce of breadcrumbs fried in butter.
SaveTheTuaHawk@lemmy.ca · 1 pts · 63d
Ah, the Pischshtinken region of Germany.
a4ng3l@lemmy.world · 6 pts · 64d
I personally grew into the green ones. White asparagus I don’t connect with.
SpaceNoodle@lemmy.world · 2 pts · 64d
Racist
a4ng3l@lemmy.world · 5 pts · 64d
Fair.
SaveTheTuaHawk@lemmy.ca · 2 pts · 63d
And jus wut?
a4ng3l@lemmy.world · 4 pts · 63d
Chicken stock which you thicken and add some herbs and, as always, butter. It’s a kind of sauce.