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32 minutes ago, Shelby said:

I've been so hungry for Asian food.  ANY type of Asian food.  So you'll be seeing it quite often in the next coming days lol.  I've been dying to try @Norm Matthews China Coast Salad Dressing-- @Kim Shook made it a while back and she also adds those crunchy chow mein to her salads sometimes so she inspired me to pick some up at the store.

 

So, I made some of the dressing, did some sticky beef ribs in the IP along with drunken noodles and salad.  OHHHH it hit the spot.  Honestly, the salad dressing and salad were the star of the night.  Definitely will be keeping that dressing in the fridge at all times.

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I used to keep those crunchy noodles in my pantry. I think I prefer them to croutons.  Good for contrast with a "Chinese" chicken salad. 

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Amaranth mixed  with teetroot puree, wilted samphire and smoked herring.

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We have 2 mussel seasons here. First one starts in July and the other in October, I think.

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Brought this back from Sicily. Fish sauce/garum. A little goes a long way and not to be added to food being cooked, unlike Vietnamese and Thai fish sauce.

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For the dentally-challenged, I chopped up some leftover roast beef and used the jus and some chicken stock and a dark roux to make a brown gravy. Mashed potatoes, overmashed them and they were "gluey." Squash casserole. Tomato cobbler, which is thinner-than-normal cornbread batter in a pie plate, with a mix of diced fresh tomatoes, garlic, bacon, olive oil and a splash of white balsamic vinegar dolloped in liberally, then the whole thing topped with a handful of grated parmesan cheese before baking.

 

And ate about two bites of each of them, because nothing tastes good. Child A said it was all excellent, but for the cobbler, which had "way too many tomatoes." I burnt her out on ripe tomatoes, I guess, because I craved them when I was pregnant with her.

 

Attempted a gluten free peach cobbler. It was not pretty.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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made pizza yesterday... Stretched the dough over a cast iron plancha... I covered the bottom in olive oil, the other side I covered in spicy hariss... Then I added the roasted tomatoes, onions and dill that I roughly chopped.. I also had some eggplant that I had left sitting in salt to drain.. Then cut and added to the pizza...I also added potatoes that I boiled and chopped, fresh thai basil and also a cashew ricotta and carrot top pesto. 

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The pizza was so damn good!

 

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Edited by BKEats (log)
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I should have been enjoying Catalonia by now, but unfortunately ...

 

Due to the recent Corona outbreak in three cities in Catalonia (including Barcelona) the area was declared a high risk area by the German government with a clear advise not to travel & the need to test for Corona upon return. So we scrapped our holidays at my parents in law and made a last minute booking at a resort in rural Bavaria, at the feet of the Alps.

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It came with a wellness package and  half-board. We arrived on Thursday and I have been in a food coma ever since ...

 

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Today we visited Salzburg, and befitting had a Austrian dinner ...

 

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Goulash soup

 

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Headcheese

 

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Tafelspitz, braised spinach & fried Knödel

 

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Local fish and cucumber salad

 

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Mountain cheeses with fig-mustard cream, fresh rye bread

 

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Apfelstrudel with cinnamon cream

 

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Chocolate mousse

 

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It all gets served with a full bottle of white. Every night. Am a tiny it full 😉

 

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And an extra dessert for me. Cheers !

 

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Edited by Duvel (log)
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I can imagine the food coma. Everything looks great.  The fig-mustard cream caught my eye as something to try. Funny story - I had a pan prepped lined with parchment the other day and my dad walks in and thought it was phyllo and asked if I was going to make  Topfen Strudel! He is so health conscious he does not even eat sweets anymore. I had to leave the room and laugh. Lovely scenery.

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 A requested dinner by our son and his wife.

 

Smoked brisket

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Macaroni and cheese (made by the Kenji Alt recipe...its quick to make, stays creamy when held at 135F for 3 hours...a keeper for those who like M&C) Not shown is a M&C to which we added salsa...nice.

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Brussels sprout and apple slaw.  Another keeper.

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Baked sweet potato with cinnamon and sugar

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12 minutes ago, MetsFan5 said:

Sweet Italian sausages, fresh green beans and basil polenta all grilled on the BGE. 

 

Polenta - you cook, cool, slice and grill or?

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Grilled "superburgers" (half hot Italian sausage, half ground beef, with finely chopped onion mixed in) and warm fresh sweet corn. There were also 3 types of potato salad for a taste-test, but we didn't get very far with that. There was plenty of dinner already.

At this time of the day I generally have the meat patty without bread, but the opportunity for the sandwich was too good to pass up. The burger and bread are a perfect size match. We also have tomatoes that are a perfect size match.

 

Top photo: his preference. The burger between two pieces of toast. Miracle Whip on the toast. That's it. O.o

 

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Bottom photo: my burger, placed between two pieces of toast with mayonnaise, lettuce and tomato. It was a tossup as to whether the tomato or the burger was juicier. The blend was marvelous.

 

We finished dinner celebrating our differences.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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36 minutes ago, heidih said:

 

Polenta - you cook, cool, slice and grill or?

 Um... I bought it. I know it was the lazy way but since it comes refrigerated and in a tube it grills up nicely. Otherwise I would have cooked it, rolled it in Saran Wrap once it was cooled and refrigerated it for a day. 

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For our FaceTime happy hour with by step sister and her husband, I made a Caprese salad,  crab stuffed zucchini flowers and arancini. Served with a Pinot grigio.

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2 hours ago, KennethT said:

 

Salmon with Thai green papaya som tum.

 

The mention of som tum got me thinking of my lost favorite Thai food court (neighbors complained) but the video will give you a drool fest  I'v eaten and now I am very hungry. They used to do a great fish in coconut sauce steamed in banana leaf that was amazing. https://www.eater.com/2016/8/23/12607828/spicy-thai-street-food-what-buddhist-temple-parking-lot-dining-dime

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Chlodnik - cold beet soup with buttermilk, with cucumbers, scallions. Flavored with dill, dill seed, fennel seeds, tarragon, pepper, apple cider vinegar. Served with semi-soft boiled eggs, sour cream, chives, warm toasted rye bread, onions marinated in vinegar and dill, horseradish.

 

 

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~ Shai N.

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@shain - that beet soup looks beautiful. I'll remember it next time I see beets at our farmers' market; they're coming into season here.

 

@liamsaunt - your tomato galette is one of several recent entries that reminds me I can actually cook some of the beautiful tomatoes that are in season now. I tend to just cut and eat them fresh - maybe on a sandwich, maybe in a salad - but I bet they also shine in something like that galette!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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9 minutes ago, Smithy said:

@shain - that beet soup looks beautiful. I'll remember it next time I see beets at our farmers' market; they're coming into season here.

 

 

Thanks. I always use vacuum packed beets for this, because I find the quality of beetroots I can get at this time of year to be quite bad. Also, vacuum packed beets are really convenient and consistently tasty.

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~ Shai N.

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dinner last night

started with a slice of tortilla española with home made romesco

then a pan seared picanha sliced into 1.75" steaks salted and air dried in the fridge.

With wild arugula dress with sherry vinegar and a little blue cheese.

with a cru bojo

 

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1 hour ago, shain said:

Chlodnik - cold beet soup with buttermilk, with cucumbers, scallions. Flavored with dill, dill seed, fennel seeds, tarragon, pepper, apple cider vinegar. Served with semi-soft boiled eggs, sour cream, chives, warm toasted rye bread, onions marinated in vinegar and dill, horseradish.

 

 

Interesting, as I make cold borscht with similar ingredients, using kefir as a standin for buttermilk.

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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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After a day (Friday) spent making dumplings, Szechuan and Hunan food, Saturday night meant...

 

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A simple Japanese dinner. Rice in the donabe (note the small amount of socarrat), slow roasted Copper river salmon, a tomato atop red shiso leaves.

 

Sunday was another prep day, to try and use some of the herbs. So...

 

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Mezze platters. Baba ghanoush. Tzatziki (not cacik) (for @Margaret Pilgrim!). Olives. Crudité. Tabbouleh. A frankfurter and mustard. Baguette.

 

 

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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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