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Salmon dusted with Tajin, peach salsa, and “chunky” caprese. ETA: I wanted swordfish but it looked gross.

Is the dough laminated?

I'm still playing around with ideas before I make my gifts. These are double filling - black sesame and black bean (ala red bean...but black) teochew style.

@gulfporter Id gobble up both of those Ok Ok 1.2 of each , and have a big smile on my face.

The Camarones Francese sounds like something you'd get at 3am in Glasgow

Out for lunch at our Plaza. It is the first place we ate when we first visited here in 2007 and basically the same exact menu. French dip is always excellent, served on a local buttery bolillo. The "Camarones Francese" is shrimp salad (mayo forward) between 2 slices of bread, dipped in batter, then rolled in corn flakes and deep fried. No idea why or how it got on a menu of a small outdoor eatery in an equally small village. I don't recall ever seeing it elsewhere in MEX or in the US. Or in France for that matter.

Prima Taste brand Singapore curry noodles with added veg & egg

I do have some quail and chicken pics to post, btw. It's just been a time issue. Maybe this evening, we'll see.

Made Moe French Toast for breakfast and I split open a baguette baked on Sunday, toasted and topped with a tomato from Matt's garden.

Udon noodle bowl with miso roasted napa cabbage, shiitake mushrooms, and peppers topped with quick soy sauce marinated jammy eggs

Waffles here , Waffles there seems every other post on eG has a waffle involved. thought of going to IHOP , just because I do have a waffle iron , but mixing up a batch of waffle mix for it approaches zero , as they say spotted these @ Tj's this AM : these are not light nor are extra crunchy . these are pound cake like , sweet but not too sweet , w a light sugar crunch . individually wrapped which is nice . they are substantial . all good for : a topping of vanilla ( or your favorite ) ice cream , after carefully toasted but not burnt . so : an excellent source for the cake part of ' cake and ice cream ' and the rest will keep and be ready for seconds. I used to use TJ's seasonal doughnuts for C&IC , but then had extra doughnuts I had to keep. these have supplanted those for sure .

not new but exceptionally delicious for so little work : Naan-ish AF pizza , Campari tomatoes , Fontina , Chipotle Tabasco , window green onions. the Naan ( TJ's ) is from Fz , and lightly coated in EVOO before the tomatoes and cheese are added , then straight into the AF youve seen this before , and I post it now as a reminder : the main ingredients are @ Tj's all the time. delicious and satisfies a pizza craving , thus avoiding a delivery . the second is as easy to make as the first. thus saving one AF clean up !

Shaun Brady was a beloved KC chef and member of the Irish community here. Last year, he was gunned down by teens when he attempted to stop the theft of his car outside his restaurant. The city is still mourning his loss and a cookbook celebrating his life was recently published to help aid his family. I never met him, but my dear friend Dave Eckert (a food/wine journalist) wrote about him often and they were good friends. During the last couple of years that my husband was still alive and living here, he unbeknownst to me blew through most of our money (dementia will do that). I was truly fearful that we would be homeless. Dave and his wife fed us/me for much of that dreadful insecure time. (I'm now recovered thanks to long-term care insurance and life insurance.) Every time Dave would go see Shaun, Shaun would send me food--and always his delicious scones. My copy of this book arrived yesterday.

Smithy, you can find it here on the blog..........https://thibeaultstable.com/2012/09/12/crispy-pork-stuffed-eggplant/ The seasoned pork is sandwiched between two thin slices of eggplant and then dipped in a tempura type batter.

The depths of despair. Bacon, cØrn and "cheese".

The reason I was surprised by the pork mooncake above wasn't that it was meat; more that it was just meat. Meat in mooncakes is not unusual. But usually with other ingredients making up the bulk.. This here is either a ham or char siu (Mandarin, 叉烧 (chā shāo)) and mixed nuts mooncake. I'm not sure which as they do both and they look the same. Mixed nuts is clearly the trend for this year.

Never heard of them. Where are you watching this?

Red Lentil & Pumpkin Dal from “Simple” by Diana Henry - made with pan-seared butternut squash, caramelized onions, red lentils, tomatoes, garlic, ginger, cumin, turmeric, chili flakes and cilantro. Served with yoghurt

Sambal udang (stir-fried shrimp sambal): Sear shrimp and remove. Blend and stir-fry a paste of toasted shrimp paste, long red chiles, shallot, garlic, and macadamia nuts (sub for candlenuts). Add shrimp, heat through, and serve. Forgot to add palm sugar, oh well. Tumis sayur: Stir-fried frozen spinach with smashed garlic and long red chiles.

Don't leave us hanging like that! Is it the pork or the eggplant that's crispy? Got a recipe, or a general procedure?

Italian ham on ciabatta with buffalo mozzarella, pesto, arugula, and basil.

I made Crispy Pork Stuffed Eggplant for dinner tonight. I made this the first time back in 2012. I guess I must have forgot just how good it is because I hadn't made it since. So good.................

I too am on a tomato kick. Tonight's dinner, despite my attesting in today's lunch post that I probably wouldn't want more than a salad, was a slice of tomato-cheese pie and a salad of broccoli, cauliflower, cabbage, peanuts, and barberries tossed with a salad dressing based on the dressing from this recipe. I posted about the first effort at this pie in an earlier dinner post. This time I did things differently. About a week ago I roasted the sliced tomatoes per the recipe, then stuffed them in a container and froze them until I could use them. I thawed them yesterday, thinking I'd get around to baking the pie, but all I did yesterday was prepare the elements: made the pie dough, shaped and blind-baked it, then refrigerated it; made the cheese / mayonnaise mixture and refrigerated it; put the thawed tomatoes into the refrigerator. Today was assembly and baking day. I pulled the blind-baked pie shell out and let it warm in the oven as the oven preheated. The tomatoes had thrown a lot of liquid out. I left the liquid out of the pie and drank it instead. (By the way, it was delicious!) I loaded the tomatoes into the barely-warmed pie shell, topped them with the cheese / mayo mixture, and baked. Before baking: After: And garnished: Marvelous! How much of that was due to the intensified tomato flavor because of freezing and thawing, the use of the proper pie pan size so the tomato layer was thicker, or sheer luck? I don't know, but I won't hesitate again to have everything prepared and ready for assembly. If I can lay my hands on more heirloom tomatoes before the season ends, I'm going to give them the same treatment and post about it in the Preserving topic. Then, later, I'll groan at myself for adding more stuff to the freezer. 🙂 As far as the salad goes...well, it's edible but won't win any prizes. It's based on this recipe: Healthy Broccoli-Cauliflower Salad from theplantbasedschool.com. I have only myself to blame. I cringe at the use of "healthy" when somebody means "healthful"! But I forged ahead and made their recipe to the best of my abilities. The dressing isn't very different from my basic broccoli salad dressing, except that it's heavy on Greek yogurt and light on mayonnaise; mine is heavy on mayonnaise and thinned slightly with milk or cream. The difference seems to be crucial. I'll eat the salad, but I won't repeat that dressing. But the pie, now, that's a keeper. For reference, here's the recipe one more time: Roasted Tomato Pie with Cheddar-Parmesan Crust (WaPo gift article, I hope) and here's a PDF of the recipe in case that link doesn't work: Roasted Tomato Pie With Cheddar-Parmesan Crust Recipe - The Washington Post.PDF

So, I've been watching a lot of "historical" cdramas lately, and the most recent one, they were making "flower mooncakes" in an episode. Is that common? It appeared to be roses. I'm watching through OK-ish translation, so never quite sure.

She said when she brought them that she'd gotten them for her lunches at work and really liked them but had been eating them for a while and was getting tired of them. I've got 2 more to try--one is tuna and another salmon. I think the tuna is provencal or nicoise and the salmon is Moroccan.