shain

We had my parents over for dinner. Trying out the new grill. Greek style. Laffah breads (large flat pita breads) filled with grilled halloumi, vegetables, grilled onion, tzatziki, hot sauce. Kebabs with same addons and some eggplant salad with tahini. The laffahs were than wrapped and lightly charred on the outside. More of the eggplant salad and tzatziki on the side.

I use the stove.

Thanks. I use this recipe by Kenji from Serious Eats. For a quiche, I cut down on sugar and butter. This time I added some finely ground up cheese to the mix, but I won't do that again, it made the dough less flaky than usual, and the custard is cheesey enough. I'd also mention this recipe for no-roll crust by David Lebovitz which I make often.

Quiche with roasted peppers, feta, kashkaval cheese, some chili, thyme, nutmeg. Salad and wine.

Vanilla ice creams with bananas, chocolate, walnuts, pecans.

Seeded bread with a porridge of oat bran and cornmeal. Sesame, poppy, flax, sunflower seeds, pumpkin seeds, a little caraway and coriander seeds. Salad with fennel, arugula, mullberries, almonds, olive oil, balsamic vinegar. Emmentaler, Buche, Cheddar, Sirene.

Seeded bread with a porridge of oat bran and cornmeal. Sesame, poppy, flax, sunflower seeds, pumpkin seeds, a little caraway and coriander seeds. Edit: link to recpie from 2 ears ago.

Broccoli and kashkaval frittata, with some chillies and scallions.

Why almost?

Beetroot and ricotta gnudi with nutmeg and poppy seeds. In brown butter, peas, rosemary, lemon zest.

Second half of the blintzes, this time with sour cream and black cherry preserve.

Risotto al limone e gamberetti (ain't italian food item names fun to say?), peas, zest, preserved lemon, some juice, butter (no other dairy), pepper, bay leaves, garlic, vegetable stock. Salad of fennel, arugula, tomatoes, sirene cheese, almonds, balsamic, olive oil, a little honey.

Great seeing you around Would you care to share some of your insights? I plan to dabble with the style sometime soon. Looks delicious, BTW.

Blintzes with cheese and caramelized apples (nutmeg and vanilla, no cinnamon) . Served with walnuts and vanilla ice cream.

Jiucai hezi - chives, spring onions, eggs, cellophane noodles. Flavored with pepper, sesame oil, oyster sauce, soy sauce, ginger. Par baked than pan fried. Vegetarian pseudo black pepper buns (hujiao bing) with mushrooms, tofu, spring onion, egg as a binder, loads of pepper, some five spice, soy sauce and sesame oil. Dipping sauce of black vinegar, hoisin sauce, chili oil. I had leftover filling, so today I placed it in hollowed out ciabatta, baked until crisp. Same sauce, this time with some sesame paste. It's very good. Noted to myself I should do more sandwiches with Chinese flavors (and other Asian cousins).

+1 to this.

Vanilla ice cream with amarena cherry and dark chocolate.

Sweet potato and 3 goat & sheep cheeses cannelloni. Roasted sweet potatoes, onion, fresh goat cheese, feta, with chives, sage, nutmeg, pepper. Kashkaval bechamel. I like making cannelloni

Taiwanese iron eggs. Those are flavored with five spice and dark caramel. Those are quail eggs, which are cooked and air dried until the egg-white is chewy-elastic ("Q") and the flavor is concentrated. The yolk is very rich, more than a regular tea egg. Goes well with beer.

Salad of radish and kohlrabi with cucumber, mayonnaise, pickled ginger, ginger juice, rice vinegar, garlic, crisp wasabi peas. Takoyaki made in a muffin tin, with various addons: peas, cabbage, pickled ginger, calamari / oyster mushrooms. Sauce. Couldn't get anori Mufifn tin works pretty well - they were crisp with a chewy-soft center.

Carrots with tofu, peanuts, chili, scallions, ginger, garlic, fennel seeds, coriander seeds, cumin. Some soy sauce and vinegar. Silken tofu with stir fried mushrooms and duo jiao yu style sauce of pickled chilies, douchi, scallions, ginger, garlic, soy sauce, vinegar.

Pasta with tomatoes, broccoli, almonds, pine nuts, raisins, garlic, pecorino.

Frozen yogurt mae granita style (no machine). Yogurt, banana and chocolate. Yogurt, banana and mullberry. Topped with some quickly made granola.

Hummus takeaway. There's hummus, chickpeas, fava beans (ful), schug, tahini sauce, olives. I just sliced some fresh veggies. So good.

Yesterday I used the remaining batter to make more spinach-ricotta gnudi / malfatti. This time in tomato sauce with garlic, thyme, chili and olive oil. Parmesan and sourdough.