BeeZee
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Posts posted by BeeZee
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Pizza...local joint, we have an abundance of good pizza in our neighborhood. This one is called the Brooklyn, it has fresh mozzarella and crushed tomatoes, fresh basil, olive oil instead of cooked sauce.
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Friends came over for dinner, made gazpacho last night, it definitely needed a day in the fridge to come together; grilled yellow squash and red onions; salmon fillets grilled on cedar planks; pearl couscous salad. Both the squash and salmon got the same marinade, soy/lemon juice/honey/garlic/aleppo pepper/oil.
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12 hours ago, chromedome said:
"Save the liver"?
Julia Child via Dan Ackroyd
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Not quite as picturesque, but needed to eat lunch "al desko" today and one of the people in my office is a Chick Fil A addict, so...grilled chicken wrap. The dressing is pretty tasty, the sandwich was made to order (lettuce was crisp and cold, outer wrap not dried out). It is probably the only fast food I'll eat.
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Strangely...the cherry tomatoes on the vine at one of the ShopRites near my house do not appear to be the same “brand” as the ones I got near my office. I bought a pack of tiny tomatoes (the size of currants) which were from Canada, it was a tri-color pack and they were very disappointing in flavor, too soft, likely sat around too long. Oh well, they look cute in the salad.
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Is the cream cheese within a bonbon anerobic because it is encased in chocolate?
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As I have no eggs in the house, yet felt a need for brownies, I did some research and found that one small banana, mashed (1/4c) would be a suitable replacement for one egg. It was either that or unsweetened applesauce (no ground flaxseed on hand) and I figured the banana flavor would be OK with chocolate. It was Ghiradelli mix from the pantry, so not a big investment. I baked the brownies for the max recommended time and they were a bit underdone in the center to my taste. The banana taste is very faint, will see if DH notices...since I don’t plan to tell him.😏
Edit to add, the next day, no banana taste.
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Dinner was prepared and cooked at what would be lunch time since the weather did not look promising for grilling at dinnertime. So we had a cold dinner...grilled chicken breasts and a few shrimp that were loitering in the freezer were also cooked, grilled corn/tomato/avocado salad, leftover quinoa pilaf.
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2 minutes ago, Katie Meadow said:
I never even heard of putting ketchup on a grilled cheese sandwich. Who does that?
I do, but not “on” the sandwich, it is more of a “dip the edge in” situation, and only if it is old school grilled cheese made with white bread and basic american or similar. Fancy cheese/bread, no ketchup.
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I don't like scrambled eggs (or eggs in any form). I like grilled cheese. I like ketchup with grilled cheese. I am indifferent on Miracle Whip vs Mayo (but probably lean towards MW since I always "sense" the egg in mayo and it kind of skeeves me out). So I'm not a textbook case.
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Alpine Lace swiss cheese (made by Land O Lakes) is a reduced fat swiss cheese which is a bit over 100 mg sodium per oz., 6 grams of fat. It is much milder than “real” swiss cheese but it has some flavor and will melt. I have made yogurt cheese at home by draining greek yogurt in a coffee filter in the refrig overnight, it is a good canvas for flavors.
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What a wonderful thing to do for your Mother, she will cherish the memory!
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Hmmm, this may be what pushes me to buy an enameled pot (since I don't have any pots that would hold heat well enough). I love the idea of yogurt via neglect.
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https://images.app.goo.gl/dPdkEkVRFuwNhjMf9
Uncle Fester had a unique talent with light bulbs
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@Margaret Pilgrim, so jealous, I love fresh apricots and I rarely get any here in NJ that are not mealy or lacking in deep flavor.
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The large tomatoes on the vine are always mediocre. These cherry tomatoes were very fresh, the vine still had that unique tomato vine smell, the fruit itself was very sweet. I may have to go back tomorrow on my way to the office to buy some more to bring home.
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Something that I find mildly annoying is that Shop Rite (big supermarket chain in NJ) has stores owned by different "families" or groups. I have 4 stores within 20 minutes of my house, and one within walking distance of my office. There is a pretty big variation in the variety and quality of produce in each store. At lunchtime today I bought a pack of cherry tomatoes on the vine (99 cents) that was incredible, but never saw them at the 2 stores closest to my house. Not that the store by my office is any great shakes, but they must have a better produce buyer.
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Brunch at my desk (busy morning)...cottage cheese, blueberries, white nectarine, cherries
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I believe they fry the panko briefly to take some of the “raw” flavor off, but not so long as to brown it. You might just want to try toasting some briefly in a sautee pan?
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Salad for dinner after an indulgent breakfast out with friends (full all day from those pancakes!)...endive, radish, english cuke, grape tomatoes, scallion, cooked shrimp. Simple lemon juice dressing with some fresh dill.
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working at home...had leftover grilled salmon portion over lettuce from co-worker's garden and some sliced white grapes in the salad. They were pretty sour, so I thought they would be better in the salad, which they were. TJ's champagne vinaigrette dressing. No photo as I had to guard it from a highly interested cat.
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1 hour ago, Katie Meadow said:
I've never added mustard seeds to cole slaw but it sounds brilliant.
Okay, a question, peripheral to cole slaw. My mother's favorite sandwich was this: rye bread, very thin sliced ham and turkey and a generous layer of cole slaw with Russian dressing. What is the origin of that sandwich?
If it helps, she grew up in Cincinnati in a household that, if not strictly kosher, didn't eat pork or shellfish. Then she moved to New York and became a devotee of that sandwich. (Not to mention Italian sausages and raw clams.)
Well, if that sandwich were made with Corned Beef (common deli sandwich in this area), they would call it a Corned Beef Special (Turkey Special exists also, one of my fav's). So it was likely your family adapting the NY area deli concept to their preferred/available deli meat.
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Toastie...gigantic slice of rye bread (freezer to micro, then toaster oven) with Jarlsberg cheese on top. Couple of grape tomatoes on the side. Black coffee. Working from home with a dastardly summer cold and my sense of taste is dulled, but I appreciated the texture of the crispy bread crust.
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Pan seared dry sea scallops, salad of yellow tomato and cuke, packaged green curry rice. Boy, there is nothing tastier than the fond from scallops seared in butter. Shellfish caramel.
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Spice or no spice in fruit dishes
in Cooking
Posted
My Sicilian BIL insists on putting lemon juice on all fruit, drives me crazy. If the fruit is ripe, thats what I want to taste. When he is cutting up fruit for dessert I have learned to ask for a portion to be set aside, plain, before he drowns it.