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JoNorvelleWalker

Dinner 2020

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Posted (edited)
2 hours ago, weinoo said:

Last night's spaghetti cacio e pepe. I like to toast the peppercorns a bit, and then grind them in the mortar - I think it ups the dish.

Snack with drinks...

 

 

Can I just rob you and take the  lovely green  m & p home - mine is just white/grey Do  have the big Thai greenish one.


Edited by heidih (log)
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Cast iron blistered shishito peppers with leftover wild salmon, cream, Parmesan.  Salmon skin was roasted till crispy and crumbled on top.

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52 minutes ago, heidih said:

Can I just rob you and take the  lovely green  m & p home - mine is just white/grey Do  have the big Thai greenish one.

 

 

Here's the big sister...

 

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The small one is really only for grinding spices.

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Mitch Weinstein aka "weinoo"

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Raided the squash plant and made fried squash blossoms.  It's only had a few zucchini on it, so I'm eating the blossoms. More taste anyway 😁

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21 minutes ago, RWood said:

Raided the squash plant and made fried squash blossoms.  It's only had a few zucchini on it, so I'm eating the blossoms. More taste anyway 😁

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I would/should plant zucchini just for the blossoms.    I used to buy large bags of morning-fresh blossoms at Laney Flea market in Oakland, which is of course now closed.    I so miss my squash blossom, chili, bean and stone fruit men.   Sweet people, super product and amazing prices.  

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33 minutes ago, RWood said:

Raided the squash plant and made fried squash blossoms.  It's only had a few zucchini on it, so I'm eating the blossoms. More taste anyway 😁

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My favorite bit is the end which some people use as a handle and discard - to me it has the sweetest bit of z  Oh and nice fry job

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Sous-vide striploin with buttered spinach. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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Did my weekly grocery shopping so I picked up some fresh Arctic Char (filet). Roasted in oven, seasoned couscous from mix, big salad.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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23 hours ago, heidih said:

Pasta itself looks very toothesome - oops overused goofy descriptor - but not sure how else to describe its appeal

 

This restaurant makes its own pasta, and it is very good.  That said, it did suffer a bit texture wise from being takeout.  I am a little sick of takeout to be honest.  We are heading home today for a week or so.  I miss my bed and my kitchen 🙂

 

I cooked last night. Of course, a million different things since no one can agree on what they want to eat 🙄

 

For my nephew, a sausage and pepper sub

 

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For my sister, a cold lobster roll

 

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For me, a scallop roll

 

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For my husband and his brother, a duo of warm brown butter lobster rolls (Eventide recipe)

 

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My niece had takeout sushi.  And for dessert,  I made a strawberry sonker

 

 

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Pasta al forno with tomatoes, mozzarella, basil, lots of garlic. Baked until crisp.

Salad of lima beans, green beans, arugula, roasted peppers, vinaigrette, grated eggs.

 

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Recipe for baked pasta:

 

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~ Shai N.

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16 hours ago, RWood said:

Raided the squash plant and made fried squash blossoms.  It's only had a few zucchini on it, so I'm eating the blossoms. More taste anyway 😁

16BB153F-08E4-42AE-BEE6-51D1ED5B090D.jpeg

 

Fantastic!  Did you stuff them or just battered?

 

One thing I learned this year as I continue to expand my zucchini/squash knowledge...the female flowers (with the fruit below them) need the male flowers to pollinate and grow that fruit (duh!).  Taking no chances and wanting to eat flowers too, I have been meddling with mother nature and put on my scientific robe as I steal (what I have dubbed the Zuchenis) the little stamen in the flower (the bit covered with pollen) and then go and impregnate the females.  It has worked 80% of the time this season and then I can without bad conscious, eat the male flowers, knowing they have served their purpose!

 

Not to mention that Zucchini plants love to get a good hairleafCut!  The growth on these things is unreal.

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@liamsaunt Sometimes I think you're running a high end restaurant when you're making 6 different meals for 6 different people... you have my utmost respect!

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5 hours ago, liamsaunt said:

And for dessert,  I made a strawberry sonker

 

 

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I'd never heard of a sonker, but it looks tasty! I looked it up, similar to a cobbler I guess and would work with various fruits. Do you have a favourite recipe, @liamsaunt? Thanks! 

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@TicTac I learned that as well from one of my landlords. We, city people,  started to grow zucchini using his garden and we got a lesson from him  because we were to impatient picking flowers 😅.  If you have extra in the future, zucchini flowers freeze really well! You can have in plain winter. I learned the trick from a wonderful lady at the vegetable market in Ventimiglia, Liguria. You need to freeze in a hard container, so they don’t get crushed and dip in the batter and fry them from frozen. I love zucchini flowers! My father would bring bags from the market growing up! 

 

These pictures for a two day ago. Take out sushi...not the greatest but not bad. These days take out sushi is an exception for us. 

 

Yesterday I made some picanha, not in the picture, some toasted potatoes and peppers, tomato salad, some salumi and olives.  Nothing special really but still good. 

 

 

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I can only get sushi from the big city grocery store--well maybe there are other places but I don't know about them.  I'd kill for some grocery store sushi right now.  I go to the grocery store so early that they don't have any made yet.  Annnnnd....not sure I should buy some but they have always worn masks and gloves so I think it would be safe.....  All this to say, I'm super jealous @Franci :) 

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4 hours ago, TicTac said:

 

Fantastic!  Did you stuff them or just battered?

 

One thing I learned this year as I continue to expand my zucchini/squash knowledge...the female flowers (with the fruit below them) need the male flowers to pollinate and grow that fruit (duh!).  Taking no chances and wanting to eat flowers too, I have been meddling with mother nature and put on my scientific robe as I steal (what I have dubbed the Zuchenis) the little stamen in the flower (the bit covered with pollen) and then go and impregnate the females.  It has worked 80% of the time this season and then I can without bad conscious, eat the male flowers, knowing they have served their purpose!

 

Not to mention that Zucchini plants love to get a good hairleafCut!  The growth on these things is unreal.

 

I just fried this time. I would like too stuff with goat cheese, but my mother doesn't like it. So, maybe ricotta next time. I'm still experimenting with the batter, this was with club soda, gonna try beer next time. 

 

I really cut the leaves back on ours. The flowers were getting hidden, so once I did, the bees were getting back to work. 

When I removed the stamens, I was considering doing just that, but there weren't any flowers ready. 

We've only had about 5 so far, but that's been plenty. I've got two now I'm trying to decide what to do with. I would rather have the blossoms though ☺️

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6 minutes ago, RWood said:

 

I just fried this time. I would like too stuff with goat cheese, but my mother doesn't like it. So, maybe ricotta next time. I'm still experimenting with the batter, this was with club soda, gonna try beer next time. 

 

I really cut the leaves back on ours. The flowers were getting hidden, so once I did, the bees were getting back to work. 

When I removed the stamens, I was considering doing just that, but there weren't any flowers ready. 

We've only had about 5 so far, but that's been plenty. I've got two now I'm trying to decide what to do with. I would rather have the blossoms though ☺️

 

I prefer to leave them whole. Bees are smart - they go as needed (part time bee keeper years ago). @Franci Good to know on the flower freezing Thanks!

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20 hours ago, liamsaunt said:

I cooked last night. Of course, a million different things since no one can agree on what they want to eat 🙄

 

Have you ever tried making just one or two things (it's known that there are food allergies) and see what happens?

I would think if people get hungry enough, they'll eat.

 

In any event, last night...

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Caesar. Lamb ribs, slow roasted in the steam girl, then blasted under her broiler to crisp up.  Japanese short-grain brown rice. Sautéed mushrooms. My brown period.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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our first takeout during COVID.

it was my birthday yesterday, so we celebrated with my kids total 6 people.

live king crab served 3 ways , steamed with garlic and scallion, dry fried with ginger and scallion (no picture) and crab fried rice,  sauteed homestyle clams with fried anchovies, roast pork,  and snow pea leaves with dried scallops.  All came from Wu's Wonton King in NYC.

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Happy Birthday @scamhi!

 

@RWood Gorgeous zuke flowers.  I've only tried to fry them once and failed miserably.  I need to try again.

 

Ronnie caught some nice catfish out of the lake the other day.  Had that with the first green beans from the garden.

 

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Chef salads to use up some leftover steak and smoked chicken

 

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Last night venison cheeseburger pizza and salad

 

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Posted (edited)

@scamhi 

 

I just can't stand it !

 

Ive never eaten :

 

live king crab served 3 ways'    is that like sashimi ?

 

Ha Ha , so hot  here.

 

Wu's W  seems to have done a fine job.

 

but Id probably , due to the heat  ( as good as an excuse as any these days )

 

have just drunk the Chablis , my favorite wine

 

then raded your cellar for others ,  or sent out to your external Cave

 

for what ever was there.

 

 


Edited by rotuts (log)
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