Hmm, didn't see this thread before. Here's a few things from the last couple of weeks:
In order they are:
Spicy italian sausage with peppers served on a bed of tomato risotto (Arborio rice/vegetable stock/tomatoes, shallot and onions) Topped with fresh parmesan.
A salmon destined for the Orion Cooker Spices were very simple, olive oil with salt and pepper
Spinach and tomato salad with goat cheese and pine nut crumble and a light lemon vinaigrette as an appetizer for the salmon
The salmon cooked with purple potato mash and a coarse pesto that was heavily herbed (When served, the salmon was on top of the potato to hide the color)
Lemon Sherbet (Fresh) with a touch of chocolate mint (from fresh chocolate mint in the neighbor's garden) to clear the palette at the end of the salmon meal. To use flavors like the chocolate mint without changing the color of the finished food, I use an ISI whip, a light oil and the herbs. Charge twice with NO2 and refrigerate without breaking the seal for 30 minutes. It infuses the oil with the flavor without having to wait for 2-3 weeks like you normally would. Don't forget to bleed the pressure when you open it or it's a mess, trust me on this
For this particular one, I put the lemon rinds, water and mint leaves in the ISI whip then strained off the solids with cheesecloth to leave only the clear, slightly lemony very minty water for use in the sherbet.
Mac And Cheese with onion and bacon crumble on top (under a layer of cheese of course)... Cheeses were Cheddar (Medium sharp) and Asiago. This was a BIG hit at christmas. Recipe here:
http://allrecipes.com/recipe/macaron...on/detail.aspx I added an extra cup of cheddar and removed a cup of asiago. I also put the cheese over the onions and bacon instead of the other way around.