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Dinner 2019

liuzhou

By liuzhou
in Cooking

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HungryChris

HungryChris

Posted
Posted (edited)

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

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Edited by HungryChris (log)
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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

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

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

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Starter of cheese stuffed squash blossoms with avocado salsa

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

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eGullet member #80.

dcarch

dcarch

Posted
Posted

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

 

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Black beans for scale to show size of Corona beans

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

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chromedome

chromedome

Posted
Posted

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

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

dcarch

dcarch

Posted
Posted (edited)
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 by dcarch (log)
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liuzhou

liuzhou

Posted
  • Topic Starter
Posted

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

 

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  • Like 17

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Paul Bacino

Paul Bacino

Posted
Posted

Corn Risotto w/ Suffering Succotash 

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

 

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Its good to have Morels

Ann_T

Ann_T

Posted
Posted

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.

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My favourite side with a bowl of chili.

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

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

Ann_T

Ann_T

Posted
Posted
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. 

  • Like 4

Foodblog: Vancouver Island
Thibeault's Table -  Blog

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

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.   

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eGullet member #80.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
21 minutes ago, TicTac said:

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

 

 

 

raw?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

TdeV

TdeV

Posted
Posted

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.

 

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

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

 

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Okanagancook

Okanagancook

Posted
Posted

@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.

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KennethT

KennethT

Posted
Posted

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.

  • Like 6
robirdstx

robirdstx

Posted
Posted
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.

  • Like 3
My eG Foodblog - My Spring Break: By The Bay And Through The Pass
robirdstx

robirdstx

Posted
Posted
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.

  • Like 3
My eG Foodblog - My Spring Break: By The Bay And Through The Pass
HungryChris

HungryChris

Posted
Posted (edited)

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

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Edited by HungryChris (log)
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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
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.

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eGullet member #80.

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