Dinner 2020

[scamhi]

Shrimp seared in gochujang sauce thinned with a little olive oil. With sauteed cabbage with 1- jalapeño, onion and cumin seeds and more albariño

[heidih]

@BKEats Lovely food as always. I am also "artichoke girl". Have you had then more simply with grilled lemon halves?  The butternut squash souns like a perfect assembly of flavor. How do you do your rosemary oil? 

[BKEats]

31 minutes ago, heidih said:

@BKEats Lovely food as always. I am also "artichoke girl". Have you had then more simply with grilled lemon halves?  The butternut squash souns like a perfect assembly of flavor. How do you do your rosemary oil? 

 

I have had them many ways..  I am usually more into simplicity but, these days, if I just boiled and grilled something, that wouldn't kill much time, would it!  😆  I often just like in steamed in some flavored water and served with a garlic mayo. The grilling definitely kicks it up bit.    i prefer the added smoke and char but, my wife grew up eating them one way. 

As I was running, i was  taking inventory of my fridge.. i have scallions, i have watercress,  spinach, i have artichokes, mozzarella, i think I have a lamb head and tongue in my freezer, I have some left over sauce gribiche.. then i have this guanciale, i was thinking maybe a carbonara with the leftover artichokes, or I was thinking vitello tonnato, but, with lamb and artichokes and a really love tuna sauce. Or I was thinking of artichokes with tuna sauce, or artichokes baked with mozarella, i have a tomato, so I was thinking of a baked stuffed tomato, or stew artichokes in a tomato sauce maybe with anchovies and artichokes, serve with pasta, or just gratin with some bread crumbs and melted cheese. I have the end of a sourdough my friend was making to help restraunts,  Or spinach, watercress, artichoke dip, or pizza, or calzone, or cannelloni... It's exhausting...  And all I really want it cold sesame noodles but, i have too many things that need to be eaten before I can make them. 

 

The butternut squash, I  used a spaghetti squash but, butternut would have been just as good..  I never made  rosemary oil, i had made a scallion oil for the cucumbers.. That was essentially taking unflavored oil and smashing it on the mortar with the scallions.. I added a shot of a sichuan oil to it as well.. 

Edited May 5, 2020 by BKEats (log)

[heidih]

@BKEats Sorry the squash and rosemary oil questions should have been directed @Okanagancook

 

On artichokes (ooh sounds like a serious essay)  have you had or made Carciofi alla Giudia - the Roman fried?

 

Edited May 5, 2020 by heidih (log)

[weinoo]

2 hours ago, heidih said:

@BKEats Sorry the squash and rosemary oil questions should have been directed @Okanagancook

 

On artichokes (ooh sounds like a serious essay)  have you had or made Carciofi alla Giudia - the Roman fried?

 

 

 

Or my other favorite way they're prepared in Roime, Carciofi alla Romana?

[liamsaunt]

Haddock steamed with garlic and ginger, rice, and a stir fry of sugar snap peas, fiddleheads, and fava bean shoots

 

[heidih]

19 minutes ago, weinoo said:

 

Or my other favorite way they're prepared in Roime, Carciofi alla Romana?

 

Yes what I  wrote is the dialect - maybe no longer used

[BKEats]

Never made Roman Fried!  That is not my favorite version.  Artichokes are the rare thing that I will happily eat the healthy version of! 

 

So, i guess I'll keep going with these artichokes:

 

 

So, first I made a semolina pasta dough.. 2 cups semolina, 2 eggs, some olive oil... All roughly.. It weighed out to be about 10 ounces

 

 

To the pan I put roughly 5 cloves of garlic sliced, olive oil and a package of cherry tomatoes.. Then salt, vermouth, water, red chile, capers and three anchovies.  

 

I put the artichoke steams in toward the end and the cut up hearts last to heat up:

 

 

 

 

 

 

This was the sauce i put in a hot pan prior to adding the pasta

 

 

Mixed the two, added some oil, some more hot pepper, I messed up and forgot basil:

 

 

then there is a photo with toasted bread crumbs but, it's not loading. 

 

 

Edited May 5, 2020 by BKEats (log)

[mgaretz]

Made another onion-dill rye.

 

 

Salmon, glazed with orange juice and made on the PAG, served on a bed of steamed spinach and with a slice of the onion-dill rye.

 

 

 

[Shelby]

Inspired by @weinoo (I think...I can't find the post now!)  He made me remember that I have some canned clams downstairs.

 

[suzilightning]

On 5/4/2020 at 3:41 AM, BKEats said:

its always soup weather, just put the ac on. 

not everyone has AC.  If it is too hot/humid I hide in the basement with the dehumidifiers on.

luckily it is supposed to be in the low 60s for the next week or so … definitely soup weather here.

[weinoo]

1 hour ago, heidih said:

 

Yes what I  wrote is the dialect - maybe no longer used

 

No - they're 2 different dishes...alla Romana is braised in olive oil, alla Giudea is deep fried!  Either way, they're spectacular. Here's an alla Romana prep...

 

32 minutes ago, Shelby said:

Inspired by @weinoo (I think...I can't find the post now!)  He made me remember that I have some canned clams downstairs.

 

 

 

Looks good, @Shelby!

[weinoo]

23 hours ago, scubadoo97 said:

looks like a good beginning to caldo verde

 

Well, not exactly...

 

 

But Close...sautéed some garlic, celery  and onion in olive oil. Added the leftover kale, leftover RG beans from another meal, a can of tomatoes, some water, simmered it all for about 30 minutes, and had a fine soup.  Went along with this...

 

 

Egg salad on lettuce leaves and a more Nordic than French potato salad, made with creme fraiche, mustard and lots of dill. Good.

 

 

 

  

Edited May 5, 2020 by weinoo (log)

[Dante]

Last night's dinner: meatloaf and mashed potatoes with mushroom gravy

[Kim Shook]

Last night:

Brats and fried onions, green beans, kraut, and my MIL’s pickled green tomatoes. 

[Okanagancook]

6 hours ago, heidih said:

@BKEats Sorry the squash and rosemary oil questions should have been directed @Okanagancook

 

On artichokes (ooh sounds like a serious essay)  have you had or made Carciofi alla Giudia - the Roman fried?

 

 

I heated some canola oil to about 230f and added chopped fresh rosemary.  Let it sit for an hour and strain.  Sorry, do not remember ratios of oil to rosemary.  I then froze it.

[robirdstx]

 

Grilled Fajita Chicken and Sautéed Mushroom Quesadillas 

 

 

[Captain]

16 hours ago, CantCookStillTry said:

the method for perfect meat and skin..

Doing the Chook, or the "BBqed Buzzard" is usually a two day event for me.  Brine for a day and a night.  Dry uncovered in the fridge for the day till cooking time.

To brine is definitely the way to go and a large amount of salt is the trick.    Moist and crisp. 🐔

[Margaret Pilgrim]

5 hours ago, weinoo said:

.

Egg salad on lettuce leaves and a more Nordic than French potato salad, made with creme fraiche, mustard and lots of dill. Good.

 

 

Many thanks = tomorrow's lunch.

[Dante]

Tonight's dinner: pizza with black olives and prosciutto:

 

[heidih]

37 minutes ago, Dante said:

Tonight's dinner: pizza with black olives and prosciutto:

 

 

Sure it was tasty but having oversalted something tonight (yes in the dark to the trash bin past the night critters) how do you balance salt. More Tuscan style dough (no salt) or am I overthinking? Thanks

[CantCookStillTry]

8 hours ago, Captain said:

 

To brine is definitely the way to go and a large amount of salt is the trick.    Moist and crisp. 🐔

 

Go on then Gimmie your brine recipe! I'll be honest I did pull up on the salt because my heart started to tick funny as I measured 😂. 

Pretty Please. 

[shain]

Paneer biryani. With chickpeas, onion, cardamom, cinnamon, ginger and a few more spices. Raita with cucumber, garlic, mint.

 

 

[liuzhou]

Lazy food. I just didn't want to go shopping, so store cupboard dinner. Pasta with sausage, garlic, chilli, Chinese chives and coriander leaf / cilantro. Lazy but hit the spot.

 

 

[weinoo]

 

Focaccia, a few anchovies on half, tomatoes and herbs on it all. Big salad to go along with.