Dinner! 2013 (Part 3)

[Syzygies]

Prep for midweek dinner pasta. Olives, garlic, Tunisian capers, a package of partially dried tomatoes from last year's garden, a tied bunch of marjoram from the herb bed. To the right, some of the fresh pasta from freshly ground flour. Not shown: Black pepper, and olive oil, Romans like to start with these for best flavor, important that the pepper saute in the oil. Hungarians would say the same about the paprika.

[Ann_T]

Dejah, I'd be happy with a dinner of just your sweet potato fries.

Lahmacun

Lavash crackers made from leftover dough.

Roasted Golden Beet and Feta Salad

Oven roasted Halibut

[rotuts]

love the Mise en place high grade Food p0rn

nice bottle too ... kick it up a notch on the FP scale next time: show us some in the glass !

[Kim Shook]

Ann – thanks – we eat corn probably 4 times a week when it is in season. I’d eat it every day if I went to the store that often! Oh, that garlic! My mom and I were talked just today about how fabulous really fresh garlic is. I had to Google ‘lahmacun’. Sounds fantastic.

We had my mother over for dinner the other night:

Hot roast beef sandwiches, roasted potatoes and salad. Dessert was all fruit – I provided peaches and nectarines that we’d gotten from an orchard near Charlottesville:

And Momma brought strawberries, sour cream and brown sugar:

The peaches were incredible – worth another drive over before the season is out. The strawberries were really large, but still very, very good.

[rotuts]

as usual delicious!

[C. sapidus]

Dejah – You are right, fresh curry leaves do rock, and your dip sounds fantastic

Ann_T – Gorgeous, gorgeous food (and nice cutting board, too)

Kim – Mmmm, I need to keep an eye out for peaches

Syzigies – You going to leave us hanging?

Lamb pilaf with potatoes, ginger and scallion raita, unpictured salad

[cookalong]

Very Northern European:ish dish. Breaded flatfish, Danish-style sauce remoulade and spring potatoes.

[ChrisTaylor]

The crust on that fish looks magnificent.

[cookalong]

Thanks, although the lighting does enhance it quite a bit

[scubadoo97]

Ann, really nice meal. Every thing looks perfect

[rod rock]

Yummy Spaghetti for dinner tonight

[rx6006]

John Dory with zucchini and anise, steamed vegetable salad

Your basket weave with the zucchini was a phenomenal touch.

[Ann_T]

Ann, really nice meal. Every thing looks perfect

Thanks Scubadoo.

Bruce, what cut did you use for your lamb? I bought a lamb a few months ago and I still have some stewing meat left in the freezer.

Kim, got to love hot roast beef sandwiches.

Cookalong, that fish looks good. Nice and crispy breading. My husband loves breaded sole. Might have to make that for him this week.

Small leg of lamb, slow cooked Greek style.

Wings and Fries with the homemade version of TBQ sauce (Tunnel BBQ, Windsor, Ontario).

Summer Torte with red currants.

[weinoo]

Union Square Greenmarket is positively rocking as summer moves into full swing.

Linguini with Long Island littleneck clams and scallops.

[Kerry Beal]

Ann - will you be posting the recipe for the Summer Torte on your blog? Got some red currents to use up!

[Nicolai]

Lahm bel Ajeen

[rotuts]

Im dying here:

Linguini with Long Island littleneck clams and scallops

back in the day i lived in Setauket LI at that time I learned of an Italian 'market' that made its own Italian stuff :

ravioli, pasta, etc. also white clam sauce, FZ. it was on one of the upper roadways, Ive even forgot what they those roads were

called. close to NYC but not that close. lets say a 1/3d out compared to Setauket. small place. all the Great Italian Stuff.

Id die to get some of that White Clam Sauce.

your stuff looks mighty good though.

[Baselerd]

Pan-seared scallops, salsify puree, crispy fried salsify, and sorrel. I had never cooked with salsify before - does it always have sticky skin?

[FrogPrincesse]

Baselerd - salsifi skin is indeed sticky and some people prefer to wear gloves to peel them.

[patrickamory]

Gazpacho

[Nicolai]

Stuffed Vine Leaves - Courgette and Fawaregh

[MasteringTheFlame]

Wow, you all take such beautiful pics of your meals. I've got to start doing that.

For dinner last night I made grilled jerk chicken. Also with that was grilled veggies, which consisted of zucchini, mushrooms, sweet peppers, onions, and carrots. We also had some baked bean which I did on the grill as well.

To top it off for dessert I made grilled peaches which we had with vanilla ice cream.

It was all so good, now I wish I had some pictures.

[patrickamory]

Dunlopiana. Fish-fragrant eggplant and dry-fried chicken.

[nickrey]

Middle Eastern tonight. Hummus with spicy lamb and tabbouleh garnished with roasted slivered almonds.

[Rico]

Baselard - that dish is gorgeous, and reminds me of the sorrel I decided to grow this year. I grew two plants from seed, only to discover that sorrel's intense flavor makes it far too challenging an ingredient for me to use with much frequency. Yup, I grew it before I knew what it tasted like. Carts before horses and such. All that to say, if I could assemble a dish like that, I'm sure I'd have no problems at all using up the stuff ...

Dinner the other night from My Calabria - the Braciole (vraciole, I think is what they call it in the Calabrian dialect) with spaghetti. Had a bunch of garden veggies as well, so make a roasted garlic aioli (is that redundant if the garlic is roasted? How else do you describe it - roasted aioli?)