liamsaunt

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! 🙂

That Fishing Vessel St. Jude tuna looks great. I usually buy Ortiz, but it has been out of stock in my local markets recently. I really miss fresh clams. The local markets are not stocking them at the moment. I bought a couple of cans of Bar Harbour clams and am going to try them on pizza this weekend. I am going to get some fresh ones shipped from Wellfleet for my birthday in a couple of weeks. They come in quantities of 100, so we will be eating a lot of clams!

Tomato, bacon and egg on Dave's Killer Bread

Every week there has been a nonperishable item from a Massachusetts business. The curry powder was made in Cambridge. Other things I have gotten in this category are flour (Lynn), coffee (Sudbury), and sriracha (Sunderland). I read with envy and longing about those of you who are planning card parties, shopping in person, and planning group meals. We are still in the thick of it here. Of the testing done today, 28% tested positive, and our daily death toll was 205 as of 4:30 PM, bringing us to over 4,000. Face masks became mandatory as of this morning.

Banh mis on homemade bolillo rolls. Chicken katsu for the nephew Salmon for everyone else. Both recipes from Andrea Nyguen's Banh Mi Cookbook. The daikon radishes I got in my farm box were purple, hence the purple veg. Everyone liked, which is a rare occurrence. I am usually making multiple meals.

Here is this week's CSA box. Potatoes, apples, chives, Jerusalem artichokes, carrots, ramps, fiddleheads, onions, carrots, arugula, curry powder and bread. The herbs in the back are not from the CSA.

Tacos and rice and beans. Margaritas not pictured.

Haddock steamed with garlic and ginger, rice, and a stir fry of sugar snap peas, fiddleheads, and fava bean shoots

Andrea Gail is not fiction. It is a true, and sad, story. That storm was a whopper. Bananas! They have turned yellow now 🙂 I got the strangest substitution to date in my last grocery order. I asked for two packages of plain frozen udon noodles. Instead, I received two packages of Bertolli frozen prepared pasta dinners. One is chicken carbonara, and the other is shrimp scampi. I am sending them to my mother in law's house.