Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2020


JoNorvelleWalker

Recommended Posts

Blintzes with cheddar, dill and garlic (in the batter, no filling). Served warm with sour cream. We ate through this stack so quickly :P

Zucchini casserole.

Pineapple , mint and ouzo granita.

 

IMG_20200620_224216.thumb.jpg.4209f7e3ef94cf9aaf6763b901f4cf1b.jpg

 

IMG_20200620_215934.jpg

 

 

IMG_20200621_230133.jpg

Edited by shain (log)
  • Like 14
  • Delicious 2

~ Shai N.

Link to comment
Share on other sites

19 hours ago, Shelby said:

I highly recommend that recipe.  Very refreshing :) .  Yeah it's hot now.  Low's in the high 70's highs near 100.  Yes, squash from the garden--dunno how much longer though...the damn squash bugs are back and they already killed one squash overnight.  Sigh.  Yes, the unpeeled tomatoes.  A travesty...but they really shouldn't even be called tomatoes as tasteless as they are (store bought).  I guess I put them in for color lol.

Can you post a link to the recipe or a general guideline?

 

Love pickley things!!!

 

 

Link to comment
Share on other sites

16 hours ago, Shelby said:

Chicken fried venison steaks and the first cucumbers from the garden

 

thumbnail_IMG_7926.jpg.1477c54acf8d0d01e0794ed5af67ad94.jpg

 

16 hours ago, Shelby said:

 

 

 

What's your veggie dip there? It looks good. 

 

  • Like 1
Link to comment
Share on other sites

I've been making soup! It's not that hot here (though it's starting to feel warm for wusses like me) and it's a great way to use up veggies and we have a lot of veggies to use up right now. I make soup for dinner some nights and we have sandwiches and leftover soup for lunch the next day. 

 

I would call this minestrone but my husband has some irrational dislike of soup by that name. So I left out the pasta and called it tomato vegetable soup and he was happy. It's got lots of wonderful veggies. 

 

IMG_20200628_191237.thumb.jpg.f056cd35b33efd3bcdd48d5a889c7856.jpg

 

And next time a slightly chunkier version with lots of fresh peas, beef instead of chicken stock. 

 

IMG_20200628_194913.thumb.jpg.232cfc1c551cce9a02376e820de82d38.jpg

 

Fresh picked strawberries for dessert, sometimes with ice cream or just on their own. I'm a fan of the quick guillotine method, off with their heads! Maybe I should use a huller. 😄

 

IMG_20200628_203106.thumb.jpg.86d3bb00978574894354459ca6360547.jpg

 

Tonight we had burgers and potato salad. I used up some of my garlic scapes, celery and scallions for the [potato] salad greens. We always get beautiful farm eggs and we have local Warba potatoes everywhere right now. Here's the fixings. 

 

IMG_20200629_175323.thumb.jpg.669e0fc97319c2abee99e5dfcd2e7f72.jpg

 

This is a local Warba, I'm not sure how widespread they are, but everyone here in southern BC goes nuts for them in the late Spring/early Summer. They are never around long enough. They have a lovely texture, clear and white and very clean tasting if steamed but more complex if baked/roasted. One of those new potatoes that is amazing with a touch of butter and fresh herb of your choice. I guess many areas have their own Warbas, what is your local equivalent, if you have one? 

 

IMG_20200629_175422.thumb.jpg.4a04719e74f8455c55c40b0e5bcd9773.jpg

 

 

Edited by FauxPas (log)
  • Like 7
  • Delicious 4
Link to comment
Share on other sites

I had to look up Warba potatoes :

 

https://www.potatopro.com/news/2016/harvest-warba-potatoes-british-columbia-signifies-beginning-summer

 

https://www.fruitandveggie.com/warba-potatoes-bcs-special-spud-13955

 

https://bcfresh.ca/warbas-are-coming-soon/

 

very jealous .

 

sounds like they make fantastic potato salad 

 

and fresh steamed !

Edited by rotuts (log)
  • Like 2
Link to comment
Share on other sites

Masabacha - Best described as un-blended hummus. Although it is usually a little bolder on the flavoring (garlic, lemon, cumin) it often also has a touch of chili (while hummus rarely does have chili blended in it). I like mine with plenty of parsely, a little olive oil and lots of chopped onion and fresh chilies on the side.

 

IMG_20200623_155510.thumb.jpg.3b4b79bc5cc5be8e80e632e98c9ca4da.jpg

 

Also tomatoes, pickles and pitas.

 

IMG_20200623_155656.thumb.jpg.71f0ad02615df171559f853c424c0081.jpg

 

I had the leftovers a day after with a haminados egg (in pressure cooker), Yemeni schug and of course pita, onion and chilies.

 

  • Like 9
  • Delicious 1

~ Shai N.

Link to comment
Share on other sites

A couple of recent dinners.  Wagyu tri-tip steak?  Not really but looks like it!  Cooked SV then seared and served with broccolini.

 

tt-wagyu.jpg.af98657b717c7edb19f02a1e311997e7.jpg

 

tt-steak-broc-3.jpg.3b286cd5a216813da0dc8474abb0de63.jpg

 

BBQ'd chicken thighs served with jumbo artichokes.

 

bbq-chicken5.jpg.43b5ee72f6eb178691b9df7f20d6a0a4.jpg

 

  • Like 12
  • Delicious 3

Mark

My eG Food Blog

www.markiscooking.com

My NEW Ribs site: BlasphemyRibs.com

My NEWER laser stuff site: Lightmade Designs

Link to comment
Share on other sites

we had some dry aged rib eye tonight. This steak was about 2.25" thick

served with a butter lettuce, tomato, shallot and bayley hazen blue salad with a mustard vinaigrette

nice dinner. we had left over crozes hermitage and nama sake to drink

grilling steak.jpg

61525139380__DEE09F46-0BBA-42FC-9D9F-4AD4CB90DD83.JPG

steak_done.jpg

steak Plated.jpg

  • Like 11
  • Delicious 6
Link to comment
Share on other sites

On 6/29/2020 at 8:12 AM, shain said:

Blintzes with cheddar, dill and garlic, served warm with sour cream. We ate through this stack so quickly :P

 

IMG_20200620_224216.thumb.jpg.4209f7e3ef94cf9aaf6763b901f4cf1b.jpg

 

 

This is a style of blintz that I'm not familiar with but which looks fabulous!   While I could imagine their filling, can you point us toward a more reliable recipe?    I will definitely do these!   

  • Like 1

eGullet member #80.

Link to comment
Share on other sites

I am still on my pizza kick 😁 This time 24 Hours dough,18 hours in the fridge plus 6 hours room temperature. 1g fresh bakers yeast over 500g flour. Still combo cooking, debuyer crepier on the stove and convection broiler to finish. I also made some fried cod, baked vegetables, 4 small panzerotti with onion filling 

5826B759-4D27-4C3C-9C46-E4CCCF8AA84F.jpeg

92B336AD-E61A-4F2D-B739-9D3FCF5A2D73.jpeg

F04E43E3-6CD6-489D-B8EF-1FED21E27C42.jpeg

47D14F0E-3314-4057-98B1-BBEAADAA5AAE.jpeg

Edited by Franci (log)
  • Like 15
  • Delicious 4
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...