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2 hours ago, shain said:

Chlodnik - cold beet soup

 

 

IMG_20200728_220645_1.jpg

 

 

Gorgeous,    I first had this at SoHo's Elephant and Castle.    Sweltering, super humid day.    Ordered "Cold Pink Cucumber soup".     Was stunned when this bawdily colored soup-plate arrived!   But so delicious and refreshing that it has become my heatwave go-to.

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eGullet member #80.

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1 hour ago, weinoo said:

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.

 

I like shiso but were I at your lovely meal I'd like perilla leaves as a wrap for the fish and rice. Something I am missing sorely from my Korean markets. I tried growing it once but the mother plant was aged and on her way out. 

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On 8/2/2020 at 9:56 AM, TdeV said:

 

Oh, so delicious looking! Fresh tomatoes or dried or mix of both?

 

All fresh tomatoes.

 

11 hours ago, pastameshugana said:


This looks fantastic, care to share a recipe or a guide?

 

Thanks!  The recipe is from Cook's Country and they keep all their recipes behind a paywall unfortunately.  It's especially annoying because you have to pay for access even if you subscribe to their print magazines.  I subscribe to the magazine but refuse to pay $79.95 for the online access on top of that.  To paraphrase the recipe, it's just salted and well drained tomatoes tossed with garlic, thyme, shallots, salt, pepper and olive oil, layered on to tart dough that is brushed with dijon mustard and sprinkled with gruyere.  The tomatoes are topped with parmesan.  The dough gets an egg wash and you put basil on after it is cooked at 375 for 45 minutes or so.

 

Dinner last night started with cucumber mint margaritas, then we had flatbreads with three dips (hummus, muhamarra, and spicy Morrocan carrot-harissa), and grilled chicken kebabs marinated in yogurt, garlic, and spices then topped with a lemon, garlic-olive oil sauce.

 

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728290803_middleeasternchicken.thumb.jpg.3effccf358f735b6d6f15f97d13aa1e4.jpg

 

 

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It's Italy then it's a Pizza.

 

I feel rather sorry for the Italian as their food is so superior and they are the ones who taught France how to cook by non other than Catherine de’ Medici.

 

OK, It is debatable as how much she was responsible for but let's go with the myth......

 

And all we have left for the masses is the double P which is Pasta and Pizza.......what a shame!

 

 

 

1- Starter

 

Burrata with Cherry Tomatoes and Basil

 

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2- Pizze

 

- Marinara

 

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- Margherita Fior di Latte and Pecorino

 

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3- Dessert....Certo....

 

Almond Chocolate cake topped with Hazelnut Ice Cream

 

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50184848613_deb105a872_b.jpg

 

Tomato Soup-  Sweet 100's/Sungold/carrots roasted and blended w/ paprika and ginger  - topped with Champagne tomatoes/ Thai Basil

 

You pluck the baby champagne tomatoes  (  1/4 " ) add them to the soup for a fresh pop/  tear the Basil and stir  .

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Its good to have Morels

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22 minutes ago, heidih said:

@Nicolai Ha you seem to be the dessert guy. Do you pace your delicious meals based on the dessert offerings?

 


LoL. Yes, I do.

 

I sometimes count how many Eclairs fit in a tray to help me go to sleep....

 

 

 

 

 

 

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Instant Pot stew with chicken stock, flageolet beans, huge (grilled) garlic cloves and tomatillos - all whizzed with the immersion blender. Then added chicken from backs and necks plus 6 sous vide chicken thighs. Grilled, chopped green tomatoes. Grilled, sliced poblano, green chile and bell peppers.  Seasoned with soy sauce, fish sauce, splash honey.
 

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Finished with a splash of cream.

 

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(How do I make this added cream look better?)

 

And then the pièce de résistance

 

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Chile-lime mix from Rancho Gordo.

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317E3179-F835-4B1D-A67D-39A486727512.thumb.jpeg.a527fa0b1f3ef57752317e8bec30470d.jpeg

 

Not terribly exciting compared to some of the meals being posted but even the simple can still be good. This was a single cabbage roll purchased from one of our better supermarkets. It makes a fine, filling and easy meal. I reheated it in the Cuisinart steam oven on steam bake at 32 5°F for 15 minutes.

 

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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

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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@pastameshugana – what a lovely thing for you and your daughter to share!  That is a great looking pizza!  And the bread is fantastic.

 

@weinoo – I don’t care if no one else in my family will eat it, I am making that pasta and clam sauce SOON!!!  Jessica has said that she’ll try it and Mr. Kim, who won’t, is ordering the cockles from Amazon for me.  He’s tried clams over and over and just doesn’t like them.  I’ve converted him to so many things over the 40 years I’ve been cooking for him that I let a few things slide!

 

@Shelby – re: your BLT, cucumber, and fries dinner.  I am having incredibly good leftovers tonight, from one of my favorite restaurants and I would trade it in a minute for that meal.  What’s in that cucumber salad besides cukes and onions.  Dill?  Something creamy?  I must make them.

 

@mgaretz – that lentil soup looks great.  I love lentil soup and haven’t made it in forever.  Lentils are one of the things that Mr. Kim filled the guest room with when he was buying emergency supplies, so I need to put that on my list.  Hope you are doing better and better!

 

@kayb – ooohhh!  I hate dental crap!  I joke that I would prefer actual body surgery to dental surgery (it’s not totally a joke either – I’d do my gastric bypass again in a minute if insurance would pay for it).  Hope you feel better soon and that it really is the last one you need. 

 

@Nicolai – that Greek meal has me very envious.  Some of my favorite food. 

 

@Duvel – gorgeous food and views.  I’m starting to wish that we’d made our England trip in March, after all, and gotten stuck there. 

 

@gfweb – which Kenji recipe is that?  I’m finding a number of them when I Google.

 

@Anna N – I wish I could get one single cabbage roll like that.  I’ve never had them and generally do not care for cooked cabbage, but seeing them prepared on TV, I suspect that I might just like them. 

 

Wednesday’s dinner was a bunch of leftovers:

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Even the tomato slice was leftover from dinner the night before!

 

 

We had a huge lunch yesterday, so last night’s dinner ended up being at breakfast food at 10pm:

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Toast, eggs on frozen hash brown patties, and Benton’s bacon.

 

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https://www.seriouseats.com/recipes/2015/10/the-food-labs-ultra-gooey-stovetop-mac-cheese.html

@Kim Shook

he has several recipes. He ought to make up his mind. this one made the most sense. I rarely make m&c...never satisfied with the texture. But this one stayed smooth and cheesy without seizing up or getting grainy. If I ever make it again this is the one.

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2 hours ago, gfweb said:

https://www.seriouseats.com/recipes/2015/10/the-food-labs-ultra-gooey-stovetop-mac-cheese.html

@Kim Shook

he has several recipes. He ought to make up his mind. this one made the most sense. I rarely make m&c...never satisfied with the texture. But this one stayed smooth and cheesy without seizing up or getting grainy. If I ever make it again this is the one.

Oh just get the box ')  

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On Sunday we got up at 6 to BBQ. I do not like this hobby. 

On the menu was a Beef Roast, Pork Ribs, Beef Ribs, Vegan Chili and sides. 

 

The Process.

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Nibbles to Start. 

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Beef.

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In a defatted reduction of its juices and stock and onion. 

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Beef ribs (delicious apparently but not the texture for me). 

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Meat Station with Pork ribs at front. BBQ sauced 🤢 and Sticky Asian-ish

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Side station. The Vegan Chili went in the front, the smaller bowls are vegan, potato, pasta and cous cous salads. 

The big bowls are slaw & potato, bacon & egg salad. 

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Sorry about the terrible lighting. The man cave is gloomy and also "under construction" 😄

 

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Mujadara - bulgur and lentils with caramelized onions, baharat, allspice, cinnamon, sumac and few more spices. Served with mint yogurt.

Stir fried zucchini in lightly cooked tomatoes, garlic, lemon zest and juice, zaatar, chilies, herbs. Served with labaneh.

Veggies and torshi pickles.

 

 

IMG_20200729_215745_1.jpg

IMG_20200729_215844.jpg

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~ Shai N.

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5 hours ago, CantCookStillTry said:

On Sunday we got up at 6 to BBQ. I do not like this hobby. 

On the menu was a Beef Roast, Pork Ribs, Beef Ribs, Vegan Chili and sides. 

 

The Process.

20200802_113513.thumb.jpg.3ee45daf88cbaed3c5ff7217d37b3c6a.jpg

 

 

 

Nice food. At least the aluminum disposable pans are being used. I know not environmentally wonderful but SO handy.. I give them a quick rinse and store in freezer for  re-use unless punctured. I love cooking but hate cleaning 

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4 hours ago, liamsaunt said:

Miso glazed monkfish skewer with ginger rice and a yu choy-mushroom stir fry

 

monkfish.thumb.jpg.597fd7a9e993918986eb23545791520b.jpg

 

Looks really good, @liamsaunt . Every time I've tried to order monkfish in a restaurant, they're out of it (86'd). How does it taste, to you? (Supposed to taste like lobster, I heard.) TIA.

 

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10 hours ago, shain said:

Mujadara - bulgur and lentils with caramelized onions, baharat, allspice, cinnamon, sumac and few more spices. Served with mint yogurt.

 

Oh, Shai. Delicious! Recipe, please?

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