FauxPas

We also had a chef salad type dinner last night. (Similar to @HungryChris, but his ingredients look more interesting, ha,) And I made a Green Goddess dressing that used up some herbs and scallions.

Scandinavia? Newfoundland? edited to add: (cloudberry = bakeapple in Nfld)

@Thanks for the Crepes, thanks so much! I roughly halved the recipe as the original (in a 9" X 13") would have made too much for our purposes. I used an 8" X 8" pan, cooked at only 350F on convection bake in the Cuisinart Convection Steam Oven and reduced the cooking time to about 30 or 35 mins. I can't remember the exact cooking time but I took them out when the top had a nice bit of browning on it. I agree that the one I made looked tastier (not sure why, maybe just the photo angle?) and it was really good. I still used one egg, but a small one and I used a bit more than half the butter, and maybe a tad more than half the other ingredients also as I wanted lots of crust and topping. I don't have a food processor so used a hand pastry cutter/blender to cut the partially softened butter into the flour mix and I suspect the resulting mix was therefore coarser than the original. And yes, this absolutely would work with other fruits! If you make it, would love to see your pics! Edited to add: I think this simple recipe is all over the place - I see Smitten Kitchen has basically the same one today featured on her Facebook page, only with blueberries and called Blueberry Crumb Bars. Ha.

We eat quite a bit of salmon here and we often enjoy it plain - in this case Spring salmon fillets steam-broiled with a bit of lemon. I think @FrogPrincesse mentioned piperade recently and I made an attempt at something similar but substituting a bit of paprika and cayenne for the Espelette pepper. I added some summer squash to the onion, pepper and tomato mix and served it on top of some summer squash rounds. Tasty! And simple but delicious Blackberry Pie Bars. (Served with a bit of ice cream.) So good!

Blackberry Pie Bars! A cross between a crumble and a pie, no pastry rolling. I divided the recipe in half (roughly) and used a 8X8 inch pan and reduced the cooking time a bit. Edited to add: This recipe would work with different fruits, of course.

@ElsieD, we adore chicken wings cooked in the CSO. I'm not sure they are the same as fried wings, but the skin does crisp and the meat stays moist. It's our favourite way of cooking wings now and I make them fairly often. I rub a little bit of olive oil on the wings, spread them out on a foil-lined baking sheet and sprinkle them with salt and pepper. I steam-bake them for about 50 mins at 325 or 350, turning them halfway. I don't usually bother cooking them on a rack, as the oil they release is an enhancement, ha. If there is too much liquid, I remove some at the half way point when I turn them. This is not the best picture, but they usually do brown nicely and have crisp skin. it's a very simple way of cooking them and my husband raves about them every time. (Usually, the skin looks browner and crispier.) Edited to add: If I'm in a hurry, I steam-bake at a slightly higher temp for a shorter cook time. Both methods work well, but for some reason I tend to prefer the longer cook time. Sometimes I add a sprinkle or other spices or blends, but the S&P on its own is really good.

Trying to keep on top of CSA farm box. Salad of lettuce, basil, diced onion, blackberries, goat cheese, pecans with a blackberry balsamic vinaigrette. So good! And simple meal of corn, tomato and chicken wings. Wings are steam-baked in Cuisinart steam oven. We'll have mixed berries with ice cream later, if we have room.

Was the eggplant from your garden? I really like your serving bowl, very pretty and rustic at the same time. Did you make it, by chance?

You never know, though. There are always the times we assume something wrongly and it turns out to be a new cooking term, right? Ha.

I'm guessing that it's a typo and was meant to read "poached."

Warm summer days and sometimes we want simple meals. Also, had to use up farm eggs and CSA farm box produce (peppers, cukes, tomatoes, onion, pattypan squash, basil). So, last night's dinner was an easy baked frittata with squash, garlic, parmesan cheese and basil. And a Greek salad on the side.

How did you prepare the ribs, Shelby? Looks delicious! Edited to add: Just looked at the Instant Pot thread and see you probably pressure-cooked them!

Our neighbour has been catching lots of salmon lately and lucky for us, he's willing to share! The latest was a silver Spring (ivory Chinook or King) that we had for dinner along with some stir-fried sugar peas, sweet red peppers and water chestnuts. We ate it before I had a chance to take a picture, but here are some of the leftovers. I love the nearly white flesh of the silver or ivory salmon. I cooked it with a light teriyaki-type glaze in the Cuisinart Steam Oven. The cat got a bit while I was packaging the left-overs, he goes mad for this kind of salmon. For more info: Is that White Salmon?

Ha, I didn't wait that long. We had that relish on burgers the next day and it was delicious! Your pickles all look wonderful!!!

Measure the bag and find a container that size or larger. Or, for a standard-size bag of flour, King Arthur has done the work for you. http://www.kingarthurflour.com/shop/items/lock-top-container-flour

I bet they miss your personality, also. I suspect they find you guys fun to be around!

Do you mean this one, Tere? -- Good Food: Pressure Cooker Favourites?

@ElsieD and @demiglace, I should mention that I find both recipes have too much sugar in them. I made a half recipe of the Canadian Living version and halved the sugar and I would do the same with the Akis recipe.

I posted about some Canadians loving Bick's red hamburger relish on the Dinner thread, but thought I might add it here, also. Bick's Pickle used to be based in Ontario, Canada but was bought out by a US company, which moved production to the US and discontinued the red hamburger relish made under the Bick's label. We really missed it, as it used to be a summertime staple on burgers in parts of Canada. Anyway, I tracked down some recipes and found a couple that are pretty good. This Canadian Living recipe for Red Hamburger Relish was pretty close to the flavour I remember from Bick's - probably even better! (Although I halved the recipe and reduced the sugar further to 1/2 cup, because I don't like too sweet condiments.) And in the Victoria, BC paper, Eric Akis wrote a column on reproducing the same relish. His recipe is similar but adds cauliflower and more peppers and skips the celery and onion. And I still think it has too much sugar, but maybe that's just me. We grew up with this stuff and really missed it at times.

Is it still warm and humid there? Looks like a lovely evening to be out on the water!

@ElsieD, here is one more version. Eric's Red Hamburger Relish, by Eric Akis who writes the food column for the Victoria paper. He adds some cauliflower.

Ribs, definitely. Both pork side or baby back ribs and beef short ribs. Stews, tenderizing tough cuts. Soups. Potatoes. Eggs. Rice. Beans. The ability to sauté in the same pot before using the slow-cooker function.

Sailing? Sounds like fun! Will you take Kira again?

A few nights ago, we had burgers for dinner. There wasn't much of anything that was special about the burgers - we were in a hurry to have dinner that night, the patties are ground chuck and I didn't shape them very well, the buns are store bought, a slice of tomato, some mayo, melted cheddar. But we also had red relish on them, something we have both been missing on our burgers. Other Canadians may remember the red hamburger relish that Bick's Pickle (of Ontario) used to make, before they were bought out by US-based Smucker. Smucker continued to make it in Canada, or for the Canadian market, for awhile but the grocery version has been completely discontinued now. Both my husband and I (and some of our friends) grew up on this red relish and we associate it with back-yard burgers and we missed it! Finally I got around to doing a search for a recipe that might be similar and found one at Canadian Living. And it's really good, probably better than the original. And this weekend, the local paper featured a similar version, which I will also try soon. Funny how these little things can take you back and make you smile. A very unglamorous burger. But it had this lovely condiment on it, ha!

One of my favourite summer salads - peach, golden beet, sweet onion, red pepper, goat cheese, fresh basil and an orangey vinaigrette over mixed greens. Perfect on a warm day when we wanted a light dinner. (Though we will have fresh strawberries and ice cream for dessert, so not all that light, ha.)