Dinner 2019

[CantCookStillTry]

10 hours ago, Captain said:

 

I just add honey & mayonnaise to whole grain mustard.

 

Hmmm.. perhaps I'll try this next time. Seeing as it's a Bona Fide Aussie recipe 😁

[BonVivant]

Caramilsed figs with Pedro Ximénez, balsamic vinegar, liquid smoke.

 

SV duck leg

 

Grilled aubergines. Green sauce is basil, capers, anchovies, garlic.

 

Super corny, cheesy frittata.

 

 

 

The cheeses used in the frittata (not all 3): French, (semi) hard, high pungency.

 

[Margaret Pilgrim]

3 hours ago, CantCookStillTry said:

 

 It's not something I grew up with so I'm feeling my way! Constantly battling with the husbands childhood memories of how it should be! 

Oh, lordy, do we understand that!

Edited September 15, 2019 by Margaret Pilgrim (log)

[Ann_T]

Halibut with Dungeness crab for Moe and I.

I was baking sourdough bread last night and used some of the dough

in a simple cheese pizza for Matt. 

[SharonEM]

Tomato galette with fresh garden tomatoes from Stephanie Hemphill's garden. I use an all butter short crust, and I line the round where I will layer the tomatoes with seasoned breadcrumbs tossed with shredded Parm and whatever else is handy. Mozzarella and Havarti on top. So it is a bit like a pizza pie, just a rustic tomato cheese pie. Thanks!

 

[TdeV]

Welcome @SharonEM. Do you have a bit more of a recipe for that luscious looking pie?

[SharonEM]

I used 1/2 of one batch bate brisee,  which is 2 sticks of very cold but not frozen butter, cut into 2 and 1/4 cups of AP flour already mixed with salt to taste. (Rice/tapioca works fine for those with gluten intolerance, but increase to 2 1/2 cups.) Add 1/2 cup cold water. Some cooks try for 1/4 cup but I fined this makes for a dough you simply can't work with. My pie dough is a touch wet and that makes it just fine to liberally flour your board when you roll it. I will pick up the flour it needs and I never have a problem with toughness due to gluten formation, especially if working with gluten-free, Ha! I work my butter into the dough with a pastry cutter, I don't use the food processor anymore for his, I like the control I have with a BIG shallow sturdy work bowl and a sturdy pastry cutter, with sharp blades, not just wire hoops like the antiques have. I work the dough until some of the butter is smeared into the flour, while some chunks of whole cold butter remains. Scatter 1/2 of the cold water, fold it in, scatter the rest. Don't listen to the water-phobes who try to get you to use as little water as possible.  Dough should hold together easily if pressed. Make this the night before if you can, or at least 2 hours ahead to chill. Then bring it out at least 20 minutes but not more than 40 to warm up just enough to work with. It should be cold but pliable and you should see whole bits of butter still when you roll it out. I had access to garden tomatoes that still smell a hint minty from the vine and warm with sunshine. Nothing better. This recipe works with any kind of tomato, but I like the larger round ones to slice. I sliced the tomatoes and salted them and put them on a rack over a pan to drain a little, for 2 hours, flipped once. Bread crumb mixture had shredded Parmigiano-Reggiano, 2 cloves of very finely minced garlic, some oregano and parsley, rosemary and sage, just a pinch and all fresh from the garden this time, panko bread crumbs.  I did not measure my bread crumb mixture, I just scattered enough down until the bottom was covered, layered the tomatoes in 2 layers overlapping, scatter chiffonade of basil, folded the edges of the dough over. Mozz and Havarti slices on top, not so much as to cover entirely, and only one deli slice of each ripped up, so only a little. Bake in a 400 degree oven 45min, more or less depending on your oven. I used to make beautiful no fuss pies in gas ovens by putting them a little high in the oven. Now I am working with electric ovens with the heating element on top, and I have had fits. The top burns and the bottom is raw. So I put the pie in the bottom of the oven, even with the convection bake option, and put 2 heavy cookie sheets on the rack moved to the middle as a heat shield. With Double crust pies I put foil on as well for the first 3/4 of bake time. 

[scubadoo97]

Oops.  Sorry for the crossed post

Edited September 15, 2019 by scubadoo97 (log)

[gfweb]

 

 

SV Sirloin, veg, cauliflower gratin.  The gratin varies between batches. Some are watery,  some creamy. It must have to do with how wet the cauliflower is, but it frustrates the hell out of me.  Tastes good though.

 

 

SV (130 x 40 min) swordfish and potatoes

 

 

[liamsaunt]

Sunday family linner serving plates.  Chopped salad

 

 

Chicken shawarma

 

 

Jeweled rice with cauliflower

 

 

grilled pita

 

[dcarch]

BBLT! 

 

Some one posted a  moon cake topic. So I did a little Googling.

 

I understand that moon cakes are for the celebration of Mid Autumn Festival in many Asian countries, but they are like Western fruit cakes, moon cakes are not exactly the kind of cake you want to have one more piece. People don’t really like to eat them. They buy them mostly for gift giving.

 

Well, Mid Autumn Festival came on Friday the 13th. I didn't think I was going to spend time to make moon cakes. Instead, I decided to have my own way to celebrate Mid Autumn Festival.

 

Mid Autumn Festival is to celebrate harvest. I have been lucky so far with what my garden has given me this year.

 

Lots of amazing huge tomatoes this year to be thankful for. So I think I will make a moon shaped BBLT. (Boboli, Bacon, Lettuce, Tomato)

 

dcarch

 

Endless tomatoes from the garden

 

Boboli bread from the store

 

Lettuce, arugula from the garden, squirts of mayonnaise. 

 

 A blanket of very crispy bacon

 

and, T, T, T, --- more Ts!

 

BBLT done

 

Divide

 

and conquer

Edited September 15, 2019 by dcarch (log)

[robirdstx]

 

Grilled Eckermann’s Smoked Jalapeño Sausage with Garlic and Potato Salad

 

[Margaret Pilgrim]

 

Lazy country dinner: bottom shelf of oven pizza.    Mozzarella,  mushrooms, onion, pepperoni on his, additional brush of red sauce and fresh basil on mine.     Crazy lighting bleached out the right hand side which was much darker in reality.

 

 

DH is requesting "thin crust pizza".   This was 3/16 thick at center, 1/2 inch edges.    Not thin enough.    Any advice, other than less dough per pie?

 

 

[JoNorvelleWalker]

From the current issue of Cook's Illustrated...

 

 

 

 

 

 

 

Chile verde con cerdo.  Quite tasty.

 

I could have used up some cabbage but I forgot.

 

 

[kayb]

@dcarch, the BBLT is a thing of beauty. Tomatoes are just about all gone down here; burned up in the September heat. (96 here yesterday, 93-97 all week...sigh...)

 

[Paul Bacino]

Edited September 16, 2019 by Paul Bacino (log)

[Paul Bacino]

 Grilled Sword fish--  with cilantro/lemon/basil/ginger/ evoo and homemade pickle relish

 

Cherokee Purple tomatoes/ garlic mash/ pan sauted green beans

Edited September 17, 2019 by Paul Bacino (log)

[TdeV]

14 hours ago, Margaret Pilgrim said:

DH is requesting "thin crust pizza".   This was 3/16 thick at center, 1/2 inch edges.    Not thin enough.    Any advice, other than less dough per pie?

 

Margaret, I make two 495g balls using dough cycle in the bread machine (actually, more like 488g when done) which have used a total of .7 tsp of yeast. The balls sit in the fridge for 3 to 10+ days. I have discovered that, at the long end of the fridge-ageing, the dough gets cracker-like and is thinner than earlier, though there is still tooth in the baked crust. The dough is brittle and more prone to tears.

[TdeV]

Last night went to a wine tasting. Took filo dough triangles filled with sweet potato purée mixed with a little Maggi, caramelized onion, shredded gouda, and fresh pecans. Sorry no photo.

Edited September 16, 2019 by TdeV
Correcting punctuation (log)

[mgaretz]

Brisket on the smoker.  Started as a prime full packer, trimmed and separated the point from the flat.  Here they are going into the smoker (flat is on the left):

 

 

Served with coleslaw and baked then air-fried potato wedges.  Cherry pie for dessert (not pictured).

 

 

 

 

[chromedome]

7 hours ago, kayb said:

@dcarch, the BBLT is a thing of beauty. Tomatoes are just about all gone down here; burned up in the September heat. (96 here yesterday, 93-97 all week...sigh...)

 

Tomatoes here are racing to ripen before the frost, as usual. It's supposed to get down to 1.3 C (34-ish Fahrenheit) on Wednesday night/Thursday early AM.

 

I'll be putting covers over much of my garden tomorrow.

[Dante]

Bean and cheese enchiladas with cebollitas, and pan roasted brussels sprouts

[Dante]

Last night's dinner:skillet pizza with green bell peppers, onions, mushrooms, black olives, and Italian sausage

[Dante]

 

 

Chickpeas ala King over biscuits

Edited September 17, 2019 by Dante (log)

[chefmd]

Sesame crusted tuna with roasted eggplant.