Dinner 2019

[HungryChris]

Mojo rotisserie chicken with the first corn of the season. Our little town has a farmers market on Sundays and I stopped  there today.

HC

 

Edited July 29, 2019 by HungryChris (log)

[Margaret Pilgrim]

Market dinner.   Started out very nutritious, then got "fried".

So-called, and never tried before, "wild spinach"

 

Starter of cheese stuffed squash blossoms with avocado salsa

 

Above spinach, really good, fried green tomatoes with tartar sauce, famous eG shrimp/corn/tarragon

 

 

 

 

 

[dcarch]

I posted on the "Garden Forum" a little while ago about growing giant Royal Corona beans in my garden.

 

I harvested some yesterday for dinner.

 

dcarch

 

 

Black beans for scale to show size of Corona beans

 

 

Royal Corona beans and pork, with purple daicon and Swiss chard, all from my garden

 

 

 

[Margaret Pilgrim]

Framable art photos.    Absolutely lovely

[chromedome]

So what do you think of the behemoth beans? Flavor? Texture? Would you/will you grow 'em again?

[dcarch]

10 hours ago, Margaret Pilgrim said:

Framable art photos.    Absolutely lovely

 

Thank you, Thank you!

 

45 minutes ago, chromedome said:

So what do you think of the behemoth beans? Flavor? Texture? Would you/will you grow 'em again?

 

There are many others here who have cooked and tasted these huge beans, I think they will all agree that the creamy and buttery flavor and texture are above average in the legume world.

 

Of course  I will grow them again. They are not cheap beans to buy. Growing the beans yourself is great because they are not dried out if you pick them fresh. Much faster for cooking them tender. Definitely no soaking required.

 

dcarch

 

Edited July 29, 2019 by dcarch (log)

[liuzhou]

A lentil and carrot soup with curry undertones followed by a simple squid, orzo and asparagus salad. It's hot! Very hot.

 

 

 

 

[Paul Bacino]

Corn Risotto w/ Suffering Succotash 

I  made the risotto with corn cob stock/ succotash was a riff off Pioneer Women

 

 

 

[Ann_T]

I put a pot of my favourite chili on to simmer before leaving for work on Saturday. 

 

Also cooked a pot of beans in the Breville Pressure Cooker. A combination of small red chili beans, pintos and black beans. The recipe I use is a Tex Mex chili recipe which doesn't call for beans. But I love beans in chili so I always add them.

After I got home from work all I had do was reheat the chili and make the tortillas. My favourite side with a bowl of chili.

My favourite side with a bowl of chili.

Chili topped with cheese, homemade salsa and a little chopped red onion.

[Ann_T]

14 hours ago, HungryChris said:

Mojo rotisserie chicken with the first corn of the season. Our little town has a farmers market on Sundays and I stopped  there today.

OOH that chicken has my mouth watering.

Corn is just starting to come out here.   Tomatoes, Garlic and Corn , my favourite time of year. 

[Shelby]

Did another chicken sous vide and then fried.  

 

 

Apparently I was really hungry for mashed potatoes and gravy.

[Margaret Pilgrim]

I am ALWAYS hungry for mashed potatoes and gravy.    D-I.L. had told me none of the three children liked potato.   None would touch it in any form.     I served them mashed potato with roast chicken gravy and we soon ran out of both potato AND gravy.   

[Ann_T]

24 minutes ago, Margaret Pilgrim said:

I am ALWAYS hungry for mashed potatoes and gravy.

 I'm with you @Margaret Pilgrim.  I would be happy with just a plate of mashed potatoes and gravy.

 

[scubadoo97]

1 hour ago, Ann_T said:

 I'm with you @Margaret Pilgrim.  I would be happy with just a plate of mashed potatoes and gravy.

 

 

From one carb lover to another 💓

[TicTac]

Mashed, Fried, Baked, Steamed....and even raw!...oh potatoes, how I love thee - let me count the ways!

 

 

[JoNorvelleWalker]

21 minutes ago, TicTac said:

Mashed, Fried, Baked, Steamed....and even raw!...oh potatoes, how I love thee - let me count the ways!

 

 

 

raw?

 

[TdeV]

A few days ago:

Salmon sous vide at 115F. I put it in the pan to give it a crisp side but it didn't want to cooperate. Tasted good though.

 

 

ElaineA's Slow Roasted Cherry Tomatoes mixed with freshly roasted cherry tomatoes.

 

(Both uploaded images look fine in preview of post, but rotated when pasted)

 

[robirdstx]

I made three 5 oz. ground chuck burgers and cooked them Sous Vide at 130F for 90 minutes before finishing them on the searing unit on our gas grill.

 

 

 

 

Served on a toasted ciabatta roll with mustard, romaine, tomato and red onion.

 

 

[Okanagancook]

@robirdstx Wow, just wow.  What great looking burgers.  Did you made your own meat or did you get it fresh ground because it's pretty 'rare' if not.  Just a stickler for safety.

 

I am not a burger fan but about four times a year I'll make a burger.  Of course I like the patty but the 'bread component' looks interesting.  I don't like commercial hamburger buns but the homemade variety  is good.  If not available I like to use Heston's recommendation of an English Muffin.  And, I have to say, after the homemade bun, the muffin is my favourite.  About a 4 or 4.5 oz burger is perfect for me.

[KennethT]

My issue with most ciabatta for burgers is that the crust is usually too tough and that in the process of trying to bite through it, everything just squishes out.

[robirdstx]

20 minutes ago, Okanagancook said:

@robirdstx Wow, just wow.  What great looking burgers.  Did you made your own meat or did you get it fresh ground because it's pretty 'rare' if not.  Just a stickler for safety.

 

Thank you! I did not grind the meat myself, but the burger looks pinker in the photo than it really was. It was more medium than medium rare.

[robirdstx]

13 minutes ago, KennethT said:

My issue with most ciabatta for burgers is that the crust is usually too tough and that in the process of trying to bite through it, everything just squishes out.

 

We use the Marketside ciabatta rolls sold at Wal-mart. I cover the rolls while they are toasting, which allows them to steam a bit and to be soft, except on the toasted side. I don’t like trying to bite through tough ones either.

[HungryChris]

It was in the 90's today, so I chose to keep the cooking for dinner early and to a minimum. First, I made chicken soup with some of the bones and meat from last nights mojo chicken, then chicken salad with the rest. A can of cannellini beans, some lemon juice, olive oil, garlic and salt, pepper, with the immersion blender, made a pretty nice hummus. Nachos, for dipping, rounded that out. Some garlic, basil, good olive oil, sea salt, tomatoes and some good toast, made for the bruschetta I was after. Add to that a Caprese salad and dinner was pretty much covered.

HC

 

Edited July 30, 2019 by HungryChris (log)

[Shelby]

3 hours ago, JoNorvelleWalker said:

 

raw?

 

I've known many people that love eating raw potatoes.   Peeled of course.  With salt.  

[Margaret Pilgrim]

21 minutes ago, Shelby said:

I've known many people that love eating raw potatoes.   Peeled of course.  With salt.  

My mother, my husband.   Not so much large quantities but snatching pieces while you're prepping potatoes for something else.