Dinner 2020

[scamhi]

End to a long weekend started with little new potatoes halved with creme fraiche and caviar (osetra).

Greek salad with feta and grilled chicken breast, tzatziki on the side. white burgundy and it was followed by a old vine Albariño.

Edited July 6, 2020 by scamhi (log)

[weinoo]

4 minutes ago, liuzhou said:

 

Wontons  come in several wrapper shapes, although the ones you have done so well are the classic. Round wrappers are usually reserved for jiaozi.

Egg in the filling is very unusual here. Cornstarch or any alternative starch, too.

 

 

Thank you! I couldn't really understand the egg, as I think it would make the filling really expand as it cooks?

[liuzhou]

1 minute ago, weinoo said:

 

Thank you! I couldn't really understand the egg, as I think it would make the filling really expand as it cooks?

 

I would guess so, too, but of course, I've never tried! Why would I?

[weinoo]

Yes, check my post again, @scamhi.

 

By the way, what wine shops do you use?

[scamhi]

2 minutes ago, weinoo said:

Yes, check my post again, @scamhi.

 

By the way, what wine shops do you use?

 thanks. I didn't see that earlier.

I buy from everyone. In the city my top three are Chambers Street, Flatiron and Crush.

I bought a case of this H Lamy St Aubin from a broker in Napa in 2016 (paid $41.66 a bottle)

[Shelby]

Felt like making something a little out of the ordinary for us.  

 

Zucchini flatbread.  Pesto made with basil from the garden topped with mozzarella cheese.  Baked and then topped with thinly shaved yellow squash, prosciutto and a sprinkle of red pepper flakes.

 

 

Zucchini carpaccio.  Yellow squash, sea salt, olive oil, lemon juice, basil, thinly shaved parmesan  and pine nuts.

 

 

Along with garden tomatoes and oxtail ragu.

 

Edited July 6, 2020 by Shelby (log)

[weinoo]

2 hours ago, scamhi said:

 thanks. I didn't see that earlier.

I buy from everyone. In the city my top three are Chambers Street, Flatiron and Crush.

I bought a case of this H Lamy St Aubin from a broker in Napa in 2016 (paid $41.66 a bottle)

We have similar tastes, with Chambers being my number 1. 

 

Though I am thinking of placing an order with Astor, because I "need" some booze.

 

[Duvel]

2 hours ago, Shelby said:

Zucchini carpaccio.  Yellow squash, sea salt, olive oil, lemon juice, basil, thinly shaved parmesan  and pine nuts.

 

Wow 🤗

[liamsaunt]

We grilled pizzas last night.  Pepperoni

 

 

Pesto

 

 

Clam

 

 

Margharita

 

 

And did a bakery curbside pickup for desserts for the teens

 

 

[TicTac]

Light summery meal - Vietnamese squid cold rolls - MYO (make your own - or in my case, make 2/3 kids then my own!) 

fresh herb/peanut sauce, quick shredded carrot/cabbage pickle, mung bean noodles, griddled squid, zucchini sauté (garlic scapes, baby zucchini, zucchini flowers and leaves), green things (green onion, cilantro, deer tongue lettuce, shiso leaf, mint) - Nuoc Cham not pictured.

 

assembled.

 

rolling skills 

 

 

😉

[Norm Matthews]

It probably wasn't a brilliant idea to decide to be baking all day today but I did it anyway.  There were two recipes that I wanted to try. One was brioche with extra butter and honey and a roast chicken with a sauce made with star anise, cloves, soy sauce and ginger.  There were directions for making pancake wraps but I had tortillas and use them instead.

[heidih]

4 minutes ago, TicTac said:

Light summery meal - Vietnamese squid cold rolls - MYO (make your own - or in my case, make 2/3 kids then my own!) 

 

fresh herb/peanut sauce, quick shredded carrot/cabbage pickle, mung bean noodles, griddled squid, zucchini sauté (garlic scapes, baby zucchini, zucchini flowers and leaves), green things (green onion, cilantro, deer tongue lettuce, shiso leaf, mint) - Nuoc Cham not pictured.

 

😉

I am fairly flexible  (stop laughing y'all) but never considered squid as the seafood. On of my favorite seafoods. Thanks for that. As to rolling technique - yours look really good.

[TicTac]

1 hour ago, heidih said:

I am fairly flexible  (stop laughing y'all) but never considered squid as the seafood. On of my favorite seafoods. Thanks for that. As to rolling technique - yours look really good.

Thanks @heidih!  Truth be told, this was leftover grilled squid from the previous night - when I saw how fresh it was at the market I had to get a bit extra assuming I would concoct some oddity with it.  It was either this, or squid fried rice. 

 

Apparently decade's old rolling skills are transferable....

 

 

 

[kayb]

Lord have mercy. Didn't cook the Berkshire porterhouse chops until tonight. They were sublime.

 

This would be the tenderloin portion of both chops; I left the strip side for Children A and C. No pork was wasted.

 

I do not have words for how tender,  how unctuous,  how flavorful this meat was. The rest of the veggies weren't bad, either.

 

I may not eat for two or three days. But I think I'm ruined for any other pork chop

 

[robirdstx]

 

Sizzling Grilled Chicken Fajitas

 

 

with Bacon and Jalapeño Refried Beans, Guacamole, Pico de Gallo and Sour Cream.

 

 

Before and after the fold.

 

 

Edited July 7, 2020 by robirdstx (log)

[Miriravan]

No picture, but I think peanut sauce mixed with cooked instant ramen noodles (don't judge me too harshly; I love the speed of them) and a couple handsful of random vegetable (tonight it was a seeded, sliced cucumber and a bunch of grated carrots) is officially my new 'too lazy to think/cook but too lazy/cheap to order in' meal.  At least it has a high proportion of vegetables.  That makes it healthy, right?  Of course, if I'm honest, I would probably eat the peanut sauce with pretzels.  Or tortilla chips.  Or a spoon.

Edited July 7, 2020 by Miriravan
Because I hit post too soon. (log)

[KennethT]

49 minutes ago, TicTac said:

 

Apparently decade's old rolling skills are transferable....

 

Bob Marley would have been proud

[heidih]

53 minutes ago, TicTac said:

Thanks @heidih!  Truth be told, this was leftover grilled squid from the previous night - when I saw how fresh it was at the market I had to get a bit extra assuming I would concoct some oddity with it.  It was either this, or squid fried rice. 

 

Apparently decade's old rolling skills are transferable....

 

 

 

 

Yes between spring rolls and burritos the rolling is in my neural pathway.

[Margaret Pilgrim]

Peppers and mozzarella

 

Coctel de camarones

[Ann_T]

Tonight's dinner.

Chateaubriand. Grilled.

 

With homemade Bearnaise sauce.

[Franci]

Soup with pasta, grilled Belgian endive and zucchini plus some smoked salmon and all the leftover odd pieces of bread I could  find in the freezer 

[JoNorvelleWalker]

Last night...

 

 

Chicken cacciatore.  Tonight was grilled swordfish.

 

[CantCookStillTry]

Bangers N' Mash. Simple Comfort... and it is cold (to me) here. 

Wholegrain Mustard Mash & Caramelised Onion Gravy. 

 

 

I have 2kg sliced onion to use up 🤦‍♀️. I sliced 2kg and sent with the boys on their Bucks weekend. They ate 72 Sausages and forgot the onion. 

[liuzhou]

Things were decidedly fishy today.

 

 

 

I bought a turbot and declined the vendor's offer to clean it, as always. They only ever know one way to cook it and it's seldom the way I want to cook it.

 

So I had to clean and filet it myself. No problem. I quite enjoy getting up to my elbows in fish guts.

 

4 filets

 

While they rested in the fridge, I made some clam soup using stock made from turbot skeleton and head. Usually clam soup is done here with mustard greens, but I didn't have any. Subbed some Malabar spinach .

 

Steamed the filets (2 at a time) and  served with a tomato and basil (first harvest from my balcony this year) salad and some sesame and chilli paste.

 

 

 

Ate that then repeated with the second two filets (white side).

 

On the side was a lemony orzo "risotto" for starch. Not photographed.

 

Edited July 7, 2020 by liuzhou (log)

[shain]

Small pasta with spinach bechamel, a few cubes of very lightly cooked tomatoes, plenty of Parmesan, nutmeg, pepper.

Salad of lightly stir fried zucchini and chilies, beans, tomatoes, sirene cheese, olive oil, vinegar, basil.