Steak, speck and bacon pasta bake, plated up. Red wine and Swiss French dressing on the side.

Closer on the steak, bacon and tomato pasta bake, plated up. Salad with Swiss French dressing on the side.

Status report, "#Cooking Photos" dep't: For those who might be curious about how that steak, speck & bacon pasta bake the other night (bsky.app/profile/dian...) turned out: here it is. Not a #ChaletChef recipe, really: just a thing thrown together from (mostly) freezer food. Yummy, anyway. 🙂

Steak and kidney pie filling, stage 1: sauteed carrots and mushrooms: half a kilo of sirlion, chunked small: previously-cooked deviled kidneys added: a roux of the sauteeing juices: gravy from a couple of stock cubes: then cooked low&slow for 2 hours.

Status report, "#ChaletChef cooking schedule": So w/today's electric-service interruption, I won't be cooking stage 2 today, as I wouldn't be able to photo it in daylight. —Yet *LOOK at this lovely stew. (It's my opinion that meat-filled suet puddings started as a way to stretch stews. FIGHT ME.)😏

So for those who may have been watching the #ChaletChef tag: the last of the RECIPE recipes will go up this weekend. I was challenged by a friend to do a steak and kidney pie. “Haha,” I said, “that’s a bit simple: let’s stretch a bit. I will do a steak and kidney PUDDING.” 😄 …Recipe & pics follow.

Lamb ribs marinating in red wine, red wine vinegar, herbs and spices

In other #ChaletChef lamb recipe news (because when you're feeding #werewolf athletes you can't go wrong with lamb): These ribs spent the night marinating, but no point in roasting them tonight when (a) I have lamb hash ready for dinner and (b) will be out tomorrow. So, one more night of marination.

Deviled lamb kidneys on toast, with a glass of rosé on the side

Deviled lamb kidneys on toast, with a glass of rosé on the side (closer on the kidneys)

Meanwhile, one of the recipes that will turn up in the #ChaletChef #werewolf #romance book: deviled lamb kidneys. Just shot them, and they don't look too bad. (Even though the sun went in just before I started shooting. In hopes it might come back, I'll leave the staging on the kitchen table...)

Status report, "Culinary Devilment" dep't: As part of the prep for the #ChaletChef #werewolf #romance book, getting ready to devil some lamb kidneys. Withholding early process photos to avoid squicking those who have trouble with organ meats. (Not that these aren't lovely. Our butchers are super.) 🙂

But this is just the first of a number of lamb recipes coming. (Got a houseful of hungry foodie #Olympic -athlete werewolves? Can't go wrong with lamb.) 😅 (3/3) #ChaletChef

Lamb shanklarded with anchovies and roasted in red wine. Sides: Parsnip wedges tossed in smoked paprika butter: potato wedges tossed in olive oil with cracked allspice, black pepper, and pink mountain salt.

So this is a tryout of one of a number of recipes for the #ChaletChef book: Lamb shank larded with anchovies and slow-roasted in red wine. Sides: Parsnip wedges tossed in smoked paprika butter: potato wedges tossed in olive oil with cracked allspice, black pepper, and pink mountain salt. (1/2)