liamsaunt

Shiitake mushroom ramen bowl.

Sausage parmesean with crispy roasted garlicky broccoli. The sausage was good but the broccoli was the star of the evening.

That looks tasty. Care to share your recipe? Welcome to egullet! Tonight I made a quinoa-black bean-mango-pepper-avocado salad with a cilantro-lime dressing that I found in a vegan cookbook. I topped it with grilled shrimp because I am not a vegan and crustacean allergic nephew is out of town for the week so I have plenty of time to scour the kitchen and grill before his return 🙂

Happy Anniversary! We celebrated Father's Day yesterday with my Dad. He asked for pizza. My Mom normally won't let him have it because he is diabetic, but I guess he adjusted his diet in the prior week to accommodate the carb explosion. I made five kinds of pizza. Three were his requests: sausage, pepperoni, and margarita. No pictures of those. I also did an eggplant parmesan pizza (sister's request) And a shaved asparagus white pizza @Duvel great minds think alike and all that 🙂 Tonight, niece chose the menu: chicken katzu, rice and spicy cucumbers

Thursday I made portobello mushroom patty melts Last night we had pasta with a raw tomato sauce, with fresh mozzarella

Larb. I used a mixture of ground turkey and chopped mushrooms to use some stuff up and it worked out well.

Pan bagnat made with fresh tuna that I cooked confit style with olive oil and salt

Miso glazed grilled scallops, sesame spinach and fried rice

He only likes chicken in certain preps: shawarma, burritos, parmesean off the top of my head. He likes most vegetables and beans are his favorite food so cooking for him at home is easy. Restaurants are harder but we muddle through 🙂 Because he wants to eat you 🙂 Just kidding. Sharks do not want to eat people of course, they want to eat seals. We have a huge seal explosion here because they are protected. Sharks come for the food. Any people bitten are collateral damage--they don't like the way humans taste. A young man died last year after being bitten while surfing so it's a serious concern. I will swim in shallow water on the bay side but will not go in anymore on the ocean side and that is a personal choice. Everyone needs to makes choices that work for them. Last post for this trip. The Beachcomber. Margaritas Fried clams Oyster po boy Fish sandwich A lobster trap recovered from the wreck of the Andrea Gail (Perfect Storm boat for those of you who saw the film ) The Cape Cod house we have been staying in for this trip and a sunset from the beach. That's it. Until three weeks from now when I come back to a different location on Cape Cod. More home cooking on that trip for sure. See you on the Dinner! thread 🙂

Yesterday we went to Provincetown. I walked down to try and check out Pop and Dutch, but missed them by 20 minutes. I'll try again next time We went for a pre-dinner drink at Aqua Bar, which looks out over the harbor Then had dinner at Front Street. Cheese-stuffed fried zucchini flowers Clams casino Lobster scampi Clams vongole. There is pasta under all those clams. The flavor of the sauce and pasta was good but the clams were unfortunately overcooked to the point where I could not eat them. Hlaibut with mashed potatoes and veg Papparadelle with sausage and meatball Giant slice of coffee-chocolate pie

Last night we had dinner at Blackfish in Truro. Drinks (left to right: Ice and Fire, Gin and Tonic, Margarita) Fried oysters Seared scallops with parmesan fondue and parmesean crisps Chatham said with white beans, crispy capers, white anchovies, tomato and grilled bread Burger with gorgonzola and house made chips Gnocchi with maitsutake mushrooms, peas and raps in a parmesan brodo Rigatoni with mushroom ragu Kumquat panna cotta

We are down to four people from seven, and last night my brother was not feeling well, so just three went for dinner. My husband and I took our nephew back to Winslow's Tavern at his request. It is so quiet out in Wellfleet right now. Other than one table just having drinks, we were the only people on the patio. It will look a lot different when we come back at the end of the month! Warm focaccia with whipped ricotta and olive relish Burrata salad Spring pasta Squid ink pasta with littleneck clams and roasted tomatoes Pappradelle with lamb sugo, soft poached egg and prosciutto cream sauce Warm apple galette

Yesterday we returned to Mac's Shack. A lot of repeats were ordered, so not as many pictures. Big kahuna roll Tuna poke Fish tacos Oysters Burger

Last night we checked out a newer restaurant in Wellfleet, the C Shore. It opened two years ago, I think. Drinks: a spicy margarita, a raspberry lime rickey, a lavender Tom Collins, and a blueberry mojito Fried calamari with feta, olives, peppers and garlic oil Onion rings with horseradish aioli. Nephew was happy because he could eat them as there were no fried crustaceans on the menu Three little pigs devoured by the teens. It had carmelized bacon, some sort of sausage, pork belly, cheddar honey biscuits, and some sort of slaw. I did not have any of this but the kids loved it. BBQ steak tips Fried flounder with zucchini fries Pizza of the day: white pizza with spinach, arugula, asparagus, and grape tomatoes Lobster risotto Beef lo mein And one dessert shared seven ways with some still left over: an intensely rich chocolate-espresso budinno Lots of leftovers in the fridge for future gremlins.

Yesterday we returned to Winslow's Tavern. Drinks: Summer in a Glass (sparking lemonade, basil, vodka) and Crush and Blush (sparkling rose, pampelmousse, bitters, grapefruit) Oysters broiled with tabasco-lime butter Pear-apple salad Crab cake sandwich Polpettino (veal and pork meatballs, san marzano tomatoes, citrus yoghurt, pine nut golden raisin relish) Spring pasta (asparagus, peas, snap peas, lemon dill cream, stracciatella cheese, casarecce pasta) And the usual desserts. Triple chocolate mousse Salted caramel tart

I would describe it as mild peppery but nothing like the searing heat you get from the root. Yes, exactly that. It was bright green and absolutely delicious. Last night we went to Mac's Shack. Drinks, left to right, the first was mine and it's not on the online menu so I can't recall the exact description but it was called an Assam Palmer It was basically lemon vodka blended with Assam tea. The middle drink is a Gin Spin (Hendricks Gin, fresh cucumber, basil and lime), and the right is an El Mezcalito (jalepeno and citrus infused tequila, mezcal, lime, and a chili-lime salted rim) Oysters sautéed littlenecks with shallots, garlic, white wine, fine herbs and lemon Salmon poke bowl Vegetable enchiiladas Proscuitto wrapped cod with almond mole, chayote-jicama slaw, quinoa, and crispy pepitas Grilled swordfish al pastor sandwich with avocado salsa and roasted pineapple Fried fish sandwich Squid ink gnocchi with lobster meat, peas, pea tendrils and pea puree

Last night we celebrated our anniversary (one day early) with dinner at Ceraldi. I just love this restaurant. Every year the food gets better. The meal is a seven course tasting menu with your choice of beverage pairing--soft, house wine, or reserve wine. We did the reserve pairing. Menu with complimentary glass of prosecco First course, Lucky Lips Loagy Bay oyster, horseradish petal, finger lime, olive oil. Paired with 2005 Domain Haut Bourg Muscadet de Grandlieu 'Origine" Second course: arugula, radish, farro, pistachio garden green goddess. The farro was crisped and added an incredible texture to the salad. Paired with 2016 Domaine Sainte Lucie L'Hydropathe Elite Rose Third course: Smoked mackerel, pickled bamboo, daisy greens, rye crisp, chive blossom and creme fraiche. Paired with 2016 Azienda Agricola Denavolo Dinavolo. This was probably my favorite course of the evening. The flavors were just incredible and the wine pairing was brilliant. They were very interested in our thoughts on the wine as many people don't like orange wine, but I thought it paired perfectly with the smoky, pickly flavor of this dish Fourth course: garden fennel ravioli, asparagus butter, Provincetown lobster, pink pepper, wild spruce tip, paired with 2012 Domaine Paul Jouard Chassagne Montrachet 1er Cru After the runners brougth out our plates (and after I took this picture) the chef realized the asparagus butter was missing from the plate, so he came around and added it (plus an extra ravioli) to everyone's plates. The flavors were great without the sauce, but the asparagus butter really took it over the top. I have not eaten lobster in over 30 years thanks to an unfortunate childhood overindulgence of it that resulted in my getting violently ill. After last night, lobster is back on my menu! Yum. Fifth course: Snowy Owl coffee arancini, cacio cavallo, Parmigiano Reggiano fonduta, culatello (cured by the chef). Paired with NV Fattoria Moretto Lambrusco Grassparossa Fizzante Secco D.O.P. This was incredibly rich but I could not stop eating it. The sauce was decadent. I was completely stuffed at this point with two courses to go. Sixth course: polpattone, shiitake, wild bolete potato stick, black garlic agro dolce, wild dead nettle. Paired with 2012 Azienda Agricola Massolino Barolo Sarralunga d'Alba DOCG. The chef's young son made the meatballs. He came around to the tables after to ask how we liked it. Very cute 🙂 I do not eat red meat, so the chef prepared the dish for me with a slab of celery root as a stand in for the meatball. It worked really well. I especially appreciated the bitterness of the nettle against the richness of the black garlic sauce. I could not finish this dish though I tried very hard Dessert course: Chequesett chocolate mousse and nib, Wellfleet sea salt caramel, vanilla whip, matzutake white chocolate. Paired with 20 year Ramos Pinto Tawny Quinta do Born Retiro. At this point we were both very full, so opted to have one dessert boxed up and we shared the other. That was perfect. My nephew was most appreciative of the dessert we brought home. If you are ever out this way, I highly recommend Ceraldi. It is a perfect restaurant for a special occasion.

This was the menu at last night's dinner. The food was very good. I especially liked the pea salad, the cod, the risotto, and the braised radishes. I tried everything savory but the beef (I don't eat beef) and for dessert I only tasted the panna cotta. I don't have a sweet tooth. One last walk in to town for breakfast, passing my favorite house on the way Their doghouse cracked me up. Oh, Chatham Vegetable eggs benedict with avocado, arugula and roasted peppers. Runny yolk shot And in a few hours, this will be my view

Here is the view from my hotel room Yesterday morning we returned to the Captain's Table for breakfast. http://captainstablechatham.com Husband got a lobster omelet. I should have taken a picture after he cut into it, it was stuffed with lobster. I ordered a special of poached eggs and bacon over cheddar-scallion grits with a toasted english muffin. They put the grits on the muffin. Weird. Kind of like an eggs benedict...but with grits. It's OK, I just ate the grits and the eggs and left the muffin. We had dinner at Bistro on Main. https://www.bistroonmainchatham.com We shared an order of clams balboa, which are steamed clams in a garlicky, spicy, lemony broth. So tasty Husband ordered a grilled swordfish special which came with a crab-shrimp risotto cake and some vegetables in a lobster broth I had local mussels in a spicy diablo sauce and some garlic-parmesan fries. The mussels were HUGE, but very tender and flavorful. The sauce suffered from the inclusion of unadvertised and unwelcome green bell pepper. I only had my phone with me yesterday, and probably won't have any pictures from today as I think I have to attend a work-related dinner. Tomorrow the pictures will improve when we move to Wellfleet. We are going to our 22nd anniversary dinner (one day early) at Ceraldi.

Cape Cod, 2019 edition! I'm in Chatham for a few days for the usual work conference, and then continuing on to Wellfleet for another 10 days. We have a lot of Cape Cod time planned this summer. I'm planning on cooking at the rental houses most of the time, but not this trip, as right now I am at a hotel. When we move to Wellfleet we are staying in a quirky house that, for a variety of reasons, we have deemed does not have adequate facilities for cooking. It's a great house in every other respect so we continue to rent it every year. Last night we tried a new restaurant that opened a couple of week's ago. Mac's Chatham Seafood and Lobster. Owned by the same Mac of Mac's Shack and Mac's Fish House that I've shown photos of over the years. Here's the menu https://www.macsseafood.com/images/uploads/Menu_CFL_ALL.pdf It was pretty late when we arrived. so the seafood counter was closed. It looked huge, which make me happy because we have a house rented in Chatham for a week in August. We started with the local clams, sautéed with tomatoes, basil, wine, garlic etc. Husband had a warm lobster roll (no lettuce @weinoo 🙂 ) I had a Caesar salad with shrimp. Have to get the shrimp in before my nephew with a crustacean allergy joins us Friday night in Wellfleet.

Chopped salad Chicken shawarma Plated with spiced rice and grilled flatbread

Friday i made tuna burgers Last night I made grilled chicken and black bean quesadillas

I don't know if it is the height of where the microwave was placed in the island, or my height (I am short), but I don't need to bend down to put things in or take things out of the microwave drawer. It would be kid height though, so I can see that being a concern. Yes! The pantry next to the fridge is a spice cabinet. The lower section has a series of pull out drawers that hold my large spice collection alphabetically. I made labels for the tops of the jars so it's easy to find what I need. The top portion of the pantry holds overflow spices (I buy bags from Penzey's and then decant into jars). The uppermost shelf in that cabinet holds infrequently used items because I can't reach it 🙂 I have a pole gripper to bring stuff down from that shelf if there isn't someone taller around to reach things down for me. I did not capture it in the pictures, but there is a second pantry cabinet on the left wall of the kitchen. It's about three times the width of the spice cabinet and I use it for food storage.

Thank you! I am very happy with it. Ton answer your questions: yes, we replaced the original window which had two smaller windows with a divider with one large window. The view is out to woods so it's a pretty view, at least when there are leaves on the trees. The other side of the island has two regular sized drawers (I use one for silverware and the other for side towels), a microwave drawer (truthfully I did not even know these existed until we redid the kitchen but our designer insisted on it and I am happy because it frees up a lot of counter space). There is also a very deep drawer under the microwave, which I use to store my Breville hot wok, a tall cabinet with dividers where I store sheet pans, racks and silpats, and finally a pull out cabinet where I store clean recycling and non-smelly trash until it goes to the larger bins in the garage. The countertops are quartzite.

Tuesday night we had grilled swordfish sandwiches with yellow tomatoes and roasted red pepper aioli Last night I made a tuna nicoise