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liuzhou

Dinner 2019

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DH invited neighbors for dinner.    Ooops.   Stone soup is in order.

Gaspacho with corn bread tiles

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Roast pork belly, pretty small but sharable portion

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Beans with pork jus, onion, garlic, thyme and bay leaf

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Vegetable tian

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Kind neighbor brought scrumptious brownies.    They say you always remember a meal by its last bite.

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I had a late lunch/early dinner around 3 p.m. at the local barbecue establishment. Lots of food. I may snack tonight, and I may not.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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It is said that in order to tie a scarf well one has to have been born in Paris.    Well, we've debunked that one.   But then there's the one that to make a proper stuffed zucchini, you have to be Italian.   One of my treasured childhood memories was visiting my sister-in-law's mother who was born in Genoa.    I loved her pantry where one always found scraps of extraordinary things.    Foccacia.  Cold fried fish.   And if you were lucky, cold stuffed zucchini.   (I won't get into the platters of ravioli she would send over on Christmas...)    But back to stuffed zucchini.  

 

Tonight, home from the country, we wanted a simple veg dinner.    Corn on the cog.   Okay.    Really it just depends on the corn.

Seared/grilled cauliflower.   Rather good but no awards.

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And "don't quit your day job" stuffed zucchini.  

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Maybe in my next life...

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I am pretty particular about what my zucchini is stuffed with.

For me, bread crumbs make for a stoggie pasty filling.  Much prefer cooked rice.

what is the browned strip on the top of yours?  Bechamel?

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19 minutes ago, Okanagancook said:

I am pretty particular about what my zucchini is stuffed with.

For me, bread crumbs make for a stoggie pasty filling.  Much prefer cooked rice.

what is the browned strip on the top of yours?  Bechamel?

Oaxacan cheese.    Not a great choice because it added little flavor.  

The filling was chopped zucchini, onion, garlic, panko, egg, parmesan.    I lacked the "mustiness" I remember from Mrs. Crocetti's.   As I remember, she always used Grano Padano rather than parmesan.   Also different curmbs.

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Spotting these quarter sized Narragansett Bay clams, all tightly closed  and on sale, banished all previous plans for dinner that I had. A pint of chopped sea clams, and 22 of these little beauties, along with some garlic, olive oil, white wine, herbs and a little prep time made for a wonderful dinner!

Timing and staging errors, caused the hot garlic bread to miss the photo opp.

HC

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"In the grip of a heat wave" food.

Chilled creamy parsnip soup

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Smoked herring salad

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Poached chicken salad

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Pesto with linguini and tomatoes:  MVIMG_20190629_170841.jpg?width=1218&hei

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Tonight's dinner: Wings! (slow cooked in broth, onion/bacon jam, leftover burger sauce, miso, strawberry/cayenne jam, and char siu sauce, then crisped up on the wok) with rapini on the side.

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Dinner was week-old bread and cold cuts.  I seem to have lost my sense of taste.  It may be the drugs I'm taking, or it may be that my tongue is swollen, or it may be this afternoon's Sichuan peppercorns -- or it may be as the Canadian, Ferron, has said:  "It's so optional what you may or may not lose in this pattern we call time."

 

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2 Minute N-oops-dles. AKA Mums late home and disorganised again.

 

2 minute noodles cooked in boiling water in the microwave whilst I chop. 

Onion, Garlic, Ginger, whatever veg needs using. Leftover protein. Sweet Chilli, Soy and Oyster Sauce. Do what needs to be done on the heat. Add drained noods. 

Phew. They is fed. 

 

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Scallops

 

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Its good to have Morels

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On 6/25/2019 at 6:04 PM, liamsaunt said:

Grilled shrimp and eggplant with fish sauce, mint, cilantro and lime

 

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Hi Liam, 

 

How did you cook the eggplants? I am trying to get new recipes for this amazing vegetable, and yours looks really fine.

 

Thanks

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Lobster Tails cooked in the Weber Go Anywhere.

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Then smoked Pulled pork Taco's for Sunday night

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It having been Monday all...damn...day, I am enjoying poppy seed chicken from one of the two local establishments that offers entrees and sides you take home and bake. And fruit salad from the other.

 

Anyone want to offer opinions on why one's computer malfunctions when one is facing a deadline? Thank God for the local computer repair place, where they fixed it while I waited.

 

There's something to this "shop local" business.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Roasted beets with feta cheese, thinly sliced jalapeños on a  schmear of toum (garlic sauce) rescued from the office.  

Roasted chicken served with more toum.

Vampires beware, garlic is flowing in my veins.

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1 hour ago, chefmd said:

Roasted beets with feta cheese, thinly sliced jalapeños on a  schmear of toum (garlic sauce) rescued from the office.  

 

What else do you keep in your office?

 

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2 minutes ago, JoNorvelleWalker said:

 

What else do you keep in your office?

 

I bring home left over food that nobody else wants when we get catered lunches.  I can’t waste food.  I became quite proficient with left overs ;)

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Another pantry/fridge meal

Tomato

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Bratwurst

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Caramelized apple

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Greens

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On 6/30/2019 at 10:26 PM, JoNorvelleWalker said:

Dinner was week-old bread and cold cuts.  I seem to have lost my sense of taste.  It may be the drugs I'm taking, or it may be that my tongue is swollen, or it may be this afternoon's Sichuan peppercorns -- or it may be as the Canadian, Ferron, has said:  "It's so optional what you may or may not lose in this pattern we call time."

 

@JoNorvelleWalker, hope the loss of taste is temporary and you get it back soon.  Moe has lost his sense of taste and smell a couple of times and it seemed to be medication related. 

 

 

Last night's dinner inspired by @HungryChris.   Been craving clams since Saturday.

 

Linguine with Clams July 1st, 2019.jpg

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On 7/1/2019 at 2:50 PM, zend said:

 

Hi Liam, 

 

How did you cook the eggplants? I am trying to get new recipes for this amazing vegetable, and yours looks really fine.

 

Thanks

 

I'm not Liam, I am Liam's aunt 🙂  The recipe is from New York Times cooking.  Here is a link: https://cooking.nytimes.com/recipes/1012807-grilled-shrimp-and-eggplant-with-asian-fish-sauce-and-mint?action=click&module=Global Search Recipe Card&pgType=search&rank=1

 

the eggplant was very creamy and tender.

 

I'm on vacation on Cape Cod at the moment, and have been taking advantage of the delicious local seafood.  Last night I made steamer clams

 

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grilled swordfish

 

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that I topped with a tomato-anchovy salsa and served with some local greens

 

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