liamsaunt

My local paper had a story about the CSA I have been posting pictures of: Boston Globe: I just want something local

Grilled mahi mahi with mango salsa, corn and summer squash saute, and curried roasted sweet potatoes. Nephew won't eat fish unless it is fried, so I made him a buffalo chicken sub

Vegetable pajeon with grilled chicken skewers basted with a gochujang glaze. The pajeon had carrots, green daikon, scallions, and turnip. I used my waffle maker to cook the pancakes. They came out nice and crispy. My niece thought this meal was too spicy, but everyone else really liked it.

Yesterday, a BLT on Dave's Killer Bread Today, a kimchi omelet with sriracha syrup

I second the suggestion for ricotta or paneer. I like Ina Garten's ricotta recipe. You do need some cream. A creamy soup is another idea. I use milk rather than cream when I make chowder. King Arthur has flour back in stock. Also, Baker's Authority has white whole wheat. I just got a huge sack of that and also of bread flour delivered from them. I am planning on dividing it up into 5 lb quantities and sealing in vacuum bags, then freezing it. Here is this week's CSA box Rhubarb, shiitake mushrooms, micro choi sum, green garlic, green daikon, sorrel, onions, potatoes, a huge sweet potato, bread, blueberry jam, and Lowe's red beans. I made some ramp kimchi a couple of weeks ago that is ready to eat, so am thinking the daikon and that will go into vegetable pajeon as part of dinner tomorrow. I think I am going to make muffins with the rhubarb. The green garlic will definitely be made into another batch of vampire repellant butter 🙂

No, I made the full recipe. That is an 8x8 pan. I just pressed down on the bread to make it all fit.

It was so delicious! I am going to make it all of the time. I had to google silan. That sounds really interesting! Tonight, Thai flavored salmon cakes with lime dipping sauce, rice, and cucumber salad.

This morning was my niece's Senior Breakfast, conducted via Zoom of course. I made her the official recipe of her high school's Senior Breakfast, blueberry bread pudding.

Spinach salad with dates, almonds, and sumac crusted pita from Ottolenghi's Jerusalem Then, from his cookbook Simple, two recipes: oregano-ricotta meatballs, and pasta with spiced tomato sauce. The meatballs were very light from the ricotta cheese. This is my 21 year old nephew's plate--no way could I eat that much food. Grilled bruschetta with green garlic butter (vampire repellant butter)

Yes, Jacob's Cattle beans.

Thanks for sharing your fun day with us! All of my original summer vacations have been cancelled due to this virus. Bermuda for our anniversary in June, St. John VI in July. We pivoted and are going to Cape Cod, staying in a private home on a private beach where we will continue to quarantine. I'm going to miss all of my favorite Cape restaurants, beaches and shops, but this plan is better than nothing.

Here is a link to the recipe. It's the second one in the article: Iraqi spiced chicken Last night, cornflake crumb crusted haddock sandwiches.

Here is this week's CSA box. Pretty similar to last week's. Fiddleheads, beans, bread, so many potatoes, Jerusalem artichokes, corn tortillas, ramps, green garlic, parsnips, apples, shiitake mushrooms, micro greens. I'm still doing the food share run by a local restaurant too. That box comes in an hour or so. I forgot to take a picture of last week's share. It is an incredible amount of food for the money. I've been sharing the contents with my parents and brother. I really hope I don't get any more potatoes....

Yesterday I baked a loaf of pan de mie Toasted with raspberry jam Today, pumpernickel bagel with whitefish salad. I had bagels, lox, and whitefish salad shipped from Russ and Daughters. The FedEx guy inexplicably left it at a house three streets over. Luckily, the people living there were nice enough to bring the box to my house!

Iraqi spiced chicken. I did not get photos of the rest of the meal, but I also made Greek salad, pita and muhamurra, and lemon roasted potatoes.

I baked sourdough for the first time yesterday. It has cranberries and walnuts in it.

Sweet and sour salmon, bok choy, pineapple fried rice

I have made the King Arthur Flour recipes for crumpets and waffles, both of which we liked. I also made their cracker recipe One recipe that we did not really like was their recipe for sourdough discard pizza dough. We all felt that the crust was too chewy. I posted a picture of that pizza in the Dinner! thread. My first loaf of sourdough bread is in the oven as we speak. It's not for my house, it is going to my parents. I have a loaf of pan de mie baking in the other oven for my house.

Fish and cauliflower coconut curry.

Crispy chicken topped with wild mushrooms, parsnip and carrot oven fries (the carrot in the front is not burnt--it is a deep purple carrot), and Caesar salad

Pizza with dough made from sourdough discard.

Cooking class is over. Confession: I got the recipes in advance and did not want to wait until 7PMish to eat, so I prepped everything this afternoon 🙂 Well, not the cocktail. The cocktail was called "A Taste of Spring." It had lemon juice, simple syrup. creme de violette, and gin--shaken over ice and topped with sparkling wine and fresh violets. There were 115 people on the zoom class, and not one person other than me seemed to have actually made the cocktail! Even the chef was drinking rose. When I joined I blocked my video and muted my mic, but I almost came out of hiding to show that I made the recipe. I even went to my parents' yard to pick the violets haha! So, now I have a whole bottle of creme de violette (obtained via contactless curbside pickup at Total Wine) to add to my giant liquor cabinet of obscure cocktail ingredients that I will likely not ever use again. The main course was malfatti con pomodoro. The sauce was really great. I am glad I doubled the recipe for later use. I should have doubled the malfatti too. When I brought the plates to the table, my nephew asked me if I thought I was feeding a bunch of 98 year old ladies 😆 Frankly it was more than enough food for everyone except him. I only ate four, myself. I am not sure how similar my version is to the one the chef made, because once I found out that all participants were being emailed a video of the class, I left to eat 🙂 Quarantine has my family on a weird food schedule. Pre-quarantine, we ate dinner at 8:30-9PM. Now, people get antsy if dinner is not on the table by 6PM at the very latest.

One egg omelet with chives and swiss cheese, Dave's Killer Bread.

The recipe was in my local paper a couple of weeks ago. Here is a link: peanut butter noodles I think it makes more than four servings--more like six. Super simple: 1/4 cup white miso mixed with 2 tbsp. each sake and sugar. Marinate the fish for at least 8 and up to 24 hours. Broil until cooked to desired temperature. We like ours rare in the center.

Two meals (of course) Ladies: miso salmon with peanut noodles and veggies Gentlemen: steak sandwich with roasted peppers and onions, and arugula, mustard, cheese etc. Plus pasta salad from my food share box that came today. Tomorrow I am Zoom cooking dinner with the chef from my favorite restaurant on Cape Cod. Everyone WILL be eating the same thing! 🙂