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Dinner has been weird this week, because I'm in a cooking funk, need to find some new recipes! :) 

Here we have an old fave, fave e cicorie.

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Then we had fried zucchini flowers, three different kinds of peppers (peperoni amollicati, which has onions, bread crumbs and vinegar, roasted peppers with olive oil and capers and fried friggitelli peppers) and barbecued chicken with an alla diavola marinade. The flowers didn't come out great. I stuffed some with ricotta and anchovy but the ricotta was a little too watery and they were essentially ruined. 

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We are always looking for everyday bubbles because we are bubble-dependent, especially for the aforementioned fried zucchini flowers. This is our latest bottle to try. It costs 15 euros a bottle. I used to get amazing Franciacorta from a little-known grower, but he and his wife both got Covid and passed away and his son decided to rent the vineyards to another larger winery. They only have about 5,000 bottles left. 

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Pasta e fagioli made with fresh Borlotti beans. 

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And finally there was some (sort of) Singapore chicken rice, with sweet soy sauce and chili sauce. It's one of our favorite dishes. IMG_7935.jpg.2dc100df9769b7edf26fd2c3abf2d099.jpg

 

Edited by ambra (log)
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@ambra You say you're in a cooking funk, I say it all looks amazing and delicious!!!

 

I was hungry for a good ole macaroni salad so we had that with BLT's and fries

 

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Yesterday I put a pork roast in the slow cooker along with some of our new potatoes that I've stored in the basement and some carrots.  Made a pretty good gravy to go with.

 

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Edited by Shelby (log)
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Guests over for a BBQ.

Some kebabs and skewers, not cooked by me though.

Fire roasted eggplants with tahini, tomatoes, and mint.

Quinoa and apples salad, with poppy seeds, walnuts, herbs.

Baked ricotta with peas. Over roasted eggplant creme. Sesame, nigella seed, chilies, olive oil.

Rice with carrots, raisins, silan, nutmeg and spices (not as sweet as the ingredients may suggest).

Crispy spiced potatoes.

Vegetable salads, pickles, tahini, wine (semi-dry Gewurztraminer), beers.

 

 

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~ Shai N.

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Not sure what happened:  But my Picture

 

The Caponata Ramen/ Caponata/blistered shishito/roasted brussel sprouts/Pickled Pheasant back mushrooms/ coriander/Sun Noodles/ deep broth

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Its good to have Morels

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 I am on Cape Cod for the next month, so will be eating lots of seafood. Last night, I made a cold lobster roll 

 

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A scallop roll 

 

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And brown butter lobster rolls (with an extra scallop that would not fit in my roll)

 

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No picture of my nephew's hot dogs 🙂

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8 hours ago, patti said:

Not pictured is a wedge of overdone cornbread, which ended up broken up into pieces like croutons. That was not the plan, but it’s what happened. 

 

 

Cornbread croutons are under-rated. I love the taste nd the texture :)Will admit they are often an "oops"  rescue

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@Margaret Pilgrim – you’ve inspired me.  I need to cook Chow Fun again soon.

 

@robirdstx – your frittata looks lovely.  So often, I think they are much too dry and overcooked (even coming from “professionals”), but I’d love to sit down to that!

 

@Shelby – I’ve just gone to my recipe for Lasagna soup and added a note to get campanelle pasta next time I make it. 

 

@liamsaunt – all I can say is that your Cape cooking causes an occasion of sin in me.  I truly covet your lobster and scallop rolls.  I have a good friend in Sudbury who is thinking of buying a retirement home on the Cape and she is always after me to come visit (when it is safe again).  I am going to be sending her the pictures of your food and saying that is what I want to find when we come up north!!!😁

 

Mr. Kim’s stepmom is not doing well (they think a mini-stroke), so his brother is in town to visit with their dad and her.  I made a dinner for him to take out to them on Saturday.  Just a casserole (which she loves like the elderly Midwesterner that she is!), salad and rolls.  I did my grandmother’s prize-winning beef casserole: IMG_3399.jpg.a48f4f1fea9aedb775b39e287d3d4d14.jpg

She actually won 2nd place in a recipe contest held by the Greensboro (NC) Daily News and Record newspaper in 1973 for this recipe – I have the clipping with her cooking in some strange kitchen I’ve never seen🙂 .  This is basically Hamburger Helper – ground beef, shredded cheese, macaroni, tomatoes, cream of mushroom soup, etc.  I remember her making this when I was a little girl in the 1960’s, so this pre-dated HH.  This will get baked when they want it, so the cheese on top isn’t yet melted. 

 

Saturday’s dinner was a pull together of various leftovers:

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Broccoli salad, flank steak and gravy, and the same bread as that morning’s bruschetta, except with fresh tomatoes and Duke’s. 

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8 minutes ago, Paul Bacino said:

 

My mind now has Ron Popeil's image imprinted. I am quite visual. Off to watch something ridiculous to eradicate it. Not his product but the immediate thoughts went his way. 

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23 hours ago, KennethT said:

That rib eye is a thing of beauty.  Time and temp for the SV, and then how long on the grill? Did you chill in between?

Thank you.  Near 3 hours @52c and no real waiting time before searing.

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7 hours ago, heidih said:

 

Cornbread croutons are under-rated. I love the taste nd the texture :)Will admit they are often an "oops"  rescue

I was surprised by how much I liked it. Might have to do it on purpose sometime. :)

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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Not very pretty, but the meatloaf was moist and tasty. Baked sweet potato, cannellini beans with a little pesto, and cantaloupe. 
 

 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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2 hours ago, patti said:

Not very pretty, but the meatloaf was moist and tasty. Baked sweet potato, cannellini beans with a little pesto, and cantaloupe. 
 

 

Thanks you reminded me of a good thing I tell parents who lament about kids and vegetables. Sometimes just think color wheel. Mine had a phase of no cooked veg. Colorful fruit like cantaloupe worked for us. "Rules" - meant to be massaged. 

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A quickly made dinner. Noodles inspired by tantanmen, a Japanese take on dan dan noodles. The Japanese version is a sort of ramen, but I opted for a semi-soupy base.

Sesame paste, garlic, ginger, chili oil, soy sauce, black rice vinegar, zha cai, a little sugar and MSG. The noodles are spaghetti cooked in alkaline water. Mixed in are a scrambled egg and marinated fried tofu cubes. Peas, scallions, toasted sesame, and nigella seeds. The latter are quite interesting and unusual in this flavor profile, I strongly associate it with middle eastern / Mediterranean cuisine. I will experiment with them more in Eastern cooking.

 

 

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~ Shai N.

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14 hours ago, heidih said:

 

My mind now has Ron Popeil's image imprinted. I am quite visual. Off to watch something ridiculous to eradicate it. Not his product but the immediate thoughts went his way. 

I think..I just created a still..

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Its good to have Morels

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@Shelby I envy the bounty of Ronnie's hunting (aided by pups of course). Are the birds like the teal, doves, and quail very lean yet stand up to roasting?  A family friend (Texan) used to hunt a lot and offered my mom birds but she "ran for the hills"!

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