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Last of the Crabbies--before I go fishing    :)

 

Seasoned with Slap your Momma/  standard panko setup dredge/ remoulade--gilded with egg  -- Dave's Bread

 

51187850034_2ba26e677e_z.jpg

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Its good to have Morels

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On 5/17/2021 at 9:48 AM, weinoo said:

 

What kind of ramen noodles are you making? Or using?

 

I have never tried making my own ramen.  Maybe I should, though it would probably be a disaster.  Plus, we watched Tampopo last week and now I am intimidated by the whole process haha 🙂  These were just dried ramen noodles from my latest Whole Foods delivery.  The brand is Ocean's Halo.  

 

Last night, seared miso glazed scallops, sautéed red tabby spinach (from my farm box, I have never seen this variety in the stores before) mixed with shiitake mushrooms, and rice.

 

1288139789_misoscallopswithredtabbyspinach.thumb.jpg.a583c0e41e056ad055d2abbb5334b0af.jpg

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1 hour ago, liamsaunt said:

Last night, seared miso glazed scallops, sautéed red tabby spinach (from my farm box, I have never seen this variety in the stores before) mixed with shiitake mushrooms, and rice.

 

1288139789_misoscallopswithredtabbyspinach.thumb.jpg.a583c0e41e056ad055d2abbb5334b0af.jpg

I had not heard of the red Tabby spinach. Reading, it sounds on the firm side with a stronger taste - things I like in spinach. Did you enjoy it?

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Posted (edited)

thanks to @Duvel

 

I to have a Pizza and Movie Night

 

its Monday , and the Night sometimes 

 

if not always

 

starts in the Afternoon.

\

the pizza is Uno's  deep dish

 

ddSausage14-1.jpg.440c8aee9681e0741190a52222f08530.jpg

 

 

I have attended Uno's in Chicago  a few time

 

circa 1974 or so.

 

lines of course , but not really long

 

I timed the trips ( perhaps 3 ? )

 

for the warm weather , and w a friend w a car.

 

not so easy getting from Hyde Park to

 

the North Side w/o a car

 

but the Elders of Chicago 

 

arranged  this design.

 

the movie for me

 

its not a movie as such  but a series :

 

Mare of Easttown:

 

https://en.wikipedia.org/wiki/Mare_of_Easttown

 

https://www.rottentomatoes.com/tv/mare_of_easttown

 

https://www.theguardian.com/tv-and-radio/2021/may/18/mare-of-easttown-terrifying-riveting-tv-thats-a-wonder-to-witness

 

https://www.nytimes.com/2021/04/15/arts/television/mare-of-easttown-review-kate-winslet.html

 

NYTimes dropped the pelota :

 

""""  This has to be so because “Mare of Easttown,” which was created and written by Brad Ingelsby and directed by Craig Zobel, is in the tradition of Middle American miserabilism, a genre HBO has cultivated before in """

 

https://www.wsj.com/articles/mare-of-easttown-review-all-gone-but-not-forgotten-11618521099

 

so , my  advice ? if you have not seen this series

 

yet

 

as there are two more eps coming up 

 

to finish the series at 7 episodes 

 

wait for a Binge ?

 

I jumped in early

 

so now I have Uno's Pizza night on Monday , 

 

as the hBO show is on on Sunday , I D/L on Monday and

 

make it a Monday Event.

 

My mother might say :

 

do you need to get your head examined ?

 

a complement actually

 

used rarely , but w a smile.

 

ot , now :  C-19 aside , or front and center :

 

well , younhave this to look forward to

 

some thing 

 

for now

 

its Mare.

 

 

 

 

 

 

 

Edited by rotuts (log)
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4 hours ago, rotuts said:

thanks to @Duvel

 

I to have a Pizza and Movie Night

 

its Monday , and the Night sometimes 

 

if not always

 

starts in the Afternoon.

\

the pizza is Uno's  deep dish

 

ddSausage14-1.jpg.440c8aee9681e0741190a52222f08530.jpg

 

 

I have attended Uno's in Chicago  a few time

 

circa 1974 or so.

 

lines of course , but not really long

 

I timed the trips ( perhaps 3 ? )

 

for the warm weather , and w a friend w a car.

 

not so easy getting from Hyde Park to

 

the North Side w/o a car

 

but the Elders of Chicago 

 

arranged  this design.

 

the movie for me

 

its not a movie as such  but a series :

 

Mare of Easttown:

 

https://en.wikipedia.org/wiki/Mare_of_Easttown

 

https://www.rottentomatoes.com/tv/mare_of_easttown

 

https://www.theguardian.com/tv-and-radio/2021/may/18/mare-of-easttown-terrifying-riveting-tv-thats-a-wonder-to-witness

 

https://www.nytimes.com/2021/04/15/arts/television/mare-of-easttown-review-kate-winslet.html

 

NYTimes dropped the pelota :

 

""""  This has to be so because “Mare of Easttown,” which was created and written by Brad Ingelsby and directed by Craig Zobel, is in the tradition of Middle American miserabilism, a genre HBO has cultivated before in """

 

https://www.wsj.com/articles/mare-of-easttown-review-all-gone-but-not-forgotten-11618521099

 

so , my  advice ? if you have not seen this series

 

yet

 

as there are two more eps coming up 

 

to finish the series at 7 episodes 

 

wait for a Binge ?

 

I jumped in early

 

so now I have Uno's Pizza night on Monday , 

 

as the hBO show is on on Sunday , I D/L on Monday and

 

make it a Monday Event.

 

My mother might say :

 

do you need to get your head examined ?

 

a complement actually

 

used rarely , but w a smile.

 

ot , now :  C-19 aside , or front and center :

 

well , younhave this to look forward to

 

some thing 

 

for now

 

its Mare.

 

 

 

 

 

 

 

I'm unclear what Mare of Easttown and Uno's pizza have in common. However I am really loving the word MISERABILISM!

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Pictures from my backlog. We had a pizza night. Those were Neapolitan-ish in style. ~2-2.5 minutes baking time which is a bit longer than I like for the style. Still tasty.

 

#1 - Alla puttanesca - bright tomato sauce with a bit of garlic and oregano. Olives, capers, a small amount of motz, pecorino Romano to finish, parsley.

 

PXL_20210321_194303254.thumb.jpg.75b2c81dc8f5e77beaa23b79976b2022.jpgPXL_20210321_194350832.thumb.jpg.0e950bb277c1059eb604317bb2034598.jpg

 

#2 - Motz, parsley and basil pesto with garlic, olive oil, chili. Cherry tomatoes, shrimp.

 

PXL_20210320_195649647.thumb.jpg.0a49cc228b28826b0a526c8b245bb4c9.jpgPXL_20210320_200005962.thumb.jpg.066b589bd7a7c2c543b7579c662a3248.jpg

 

# 3 - Ricotta, motz, vanilla, honey, strawberries, basil. Pepper to finish. No balsamic. 

 

PXL_20210320_203124970.thumb.jpg.6c685af5d200036ac424dbd2e81e1c65.jpgPXL_20210320_203149401.thumb.jpg.96b2d74949d791c642e2add2658b617e.jpg

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~ Shai N.

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@Anna N – thank you for the recipe.  It sounds wonderful. Like something that all three of us would like. 

 

@weinoo – yes to Cantler’s.  My parents lived in Edgewater (just outside of Annapolis) when I was in college and it was a favorite.  I loved crab stuffed shrimp back then!  Still do, but not many places do it anymore.

 

@Captain – your Toad in the Hole looks gorgeous.  Our stores have recently started carrying tallow, so I can try that again soon. 

 

@gfweb – your twice bakes look great.  Wish I had a couple of those to go with our dinner tonight.

 

@pattiHappy Anniversary to you and your husband!  Your dinner looked fantastic.  And like you, I’m not a huge fan of bread pudding, but that chocolate version is speaking to me.

 

@Shelby@rotuts likes the reds and oranges.  I’m the one who detests all manner of bell peppers, no matter the color or size.  I find that one tiny piece will pollute an entire dish 😁.  Also – I need both chicken strips and scallops SOON, thanks to your meals!  Your peonies are gorgeous – one of my very favorites.  I love how you used “our” dish – putting salt in one of the sections is smart!

 

@Paul Bacino – your beautiful soft shells have made me intensely envious.  I always try to make it to at least one restaurant to have a sandwich during the season, but I’ve never cooked my own.  My mother’s best friends family owned a seafood restaurant in Washington DC in the 1950s and we spent many weekends at their house on the Chesapeake Bay.  I remember being a little girl and sitting in the kitchen watching her father prepare meals.  I was fascinated with everything, but I confess that the soft shells freaked me out a little.  He assured me that cutting their eyes off killed them instantly, but I was bothered a bit.  Not enough to refrain from eating my share, however 😉!

 

@cteavin – those potatoes are just astonishing!  Would you be willing to describe how they are done?

 

Dinner on Wednesday was Beefy Noodles (from IP beef leftovers) and corn:

05122021b.jpg.586d33d8549f623b6eeec5492dc00cb4.jpg

 

05122021c.jpg.4a050a29d90edc460f9eafb247ff0660.jpg

 

On Thursday we had our first dinner party in over a year.  Our former next door neighbors came over so we could celebrate one of their birthdays.  Started with cheeses, crackers, olives, and Dorie’s Sweet & Spicy Cocktail Nuts (peanuts this time and not-so-spicy):

IMG_5907.jpg.72087fa86d78e92e03352db4fd761141.jpg

Kalamatas, castelvetranos, Gouda, Cheddar, and lemon & honey Wensleydale.  The birthday girl requested shrimp burgers:

IMG_5909.jpg.0afea1fdcb199e7c6346e49c251cc4dd.jpg

 

IMG_5915.jpg.54840ddb3b300ca04e7c3f4e4cd683f5.jpg

 

A cooled down version of a corn dip a friend makes:

IMG_5904.jpg.2f99d1ff938d8e11363d9960ecc3325f.jpg

I served tortilla chips with this, but it really served as a corn salad.  One of our friends made a Napa and spinach salad:

IMG_5914.thumb.jpg.cdd3d77751751e8dde40375343ae9776.jpg

There was a ginger-sesame dressing and almonds and fried rice noodles to go on top. 

 

I also did @Marlene’s Crispy Smashed Potatoes, but somehow missed getting a picture of them. 

 

On Friday since Mr. Kim was off work, we drove up to Fredericksburg to do some antiquing and stopped on the way home at a favorite place in Ashland for dinner.  Mr. Kim had the Trackside burger – Cheddar, bacon, caramelized onions, and sautéed mushrooms and potato salad:

IMG_5938.jpg.817919ed0869a7ec7197ed5135ca99ef.jpg

Truly great burger, but the potato salad was basically cold mashed potatoes with some pickle relish and onions.  I’m not a fan of potato salad (I don’t really care for cold potatoes unless they are raw), but Mr. Kim is and he wasn’t crazy about it.   

 

I had a cup of the chili and a chicken salad sandwich:

IMG_5937.jpg.9c6467d6938a0685746edf99b9bd1f5b.jpg

I love their chili.  It is one of the only places where I order it.  I find most places make it too spicy or else they load it with bell peppers. 

 

IMG_5939.jpg.372107fe912007daa6527fc972687fa7.jpg

Really good chicken salad – I brought half of this home.

 

Night before last was short cut veal Parm:

IMG_5945.jpg.ca7425437c8ce73849a7380581e7f1bb.jpg

Frozen veal patties and fixed up Rao’s sauce with angel hair pasta and Brussels sprouts.  Served with salad and garlic toast:

IMG_5944.thumb.jpg.c7d90050153e084a82c44fa8f71e14e7.jpg

 

IMG_5947.thumb.jpg.55d5b05c9b38923d84c85c11a4b18105.jpg

 

 

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Posted (edited)

@Kim ShookThank you! 
 

 

Mushroom galette. My first attempt at making my own dough. Good thing the dish is meant to be rustic. 
 

 

182FA703-9880-4026-8F86-5C015F1B76DD.jpeg

Edited by patti (log)
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Dear Food: I hate myself for loving you.

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@Kim Shook Those shrimp burgers look generously shrimpy. This from you made me laugh as I get the sense you are particular about tastes:  "I don’t really care for cold potatoes unless they are raw". How do you like them raw? I know other countries do that but you I am curious.

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Air fried chicken tenders - brined in home-made pickle brine, marinated in buttermilk, dredged in seasoned teff flour (because I forgot that I had no regular flour) and breaded with panko, with a butter/bourbon/maple drizzle and a ketchup/mayonnaise/yellow sriracha dipping sauce. Steamed rapini on the side.

20210518_194125.jpg

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Fired up the charcoal grill for the first of the season! All veg, all the way.... the real standouts were the romaine hearts with a drizzle of olive oil, the Belgian endive, and the mushrooms soaked in black vinegar with a little hit of liquid Maggi. I’m still reeling a bit from the idea that lettuce stole the show out from under roasted sweet corn.

AA64CE52-CD62-4B19-9F91-DF836760C1D0.jpeg

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AEFD1C8D-049E-4175-8BED-D552143DFE23.jpeg

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Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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12 minutes ago, Panaderia Canadiense said:

I’m still reeling a bit from the idea that lettuce stole the show out from under roasted sweet corn.

Grilled romaine is a revelation. Not always an easy sell but I have managed a few converts. 

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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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19 minutes ago, Anna N said:

Grilled romaine is a revelation. Not always an easy sell but I have managed a few converts. 

 

I bought a head today.  Do you do something to your romaine or just grill it naked.

 

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Posted (edited)
8 hours ago, JoNorvelleWalker said:

 

I bought a head today.  Do you do something to your romaine or just grill it naked.

 

 

I either halve it and saute in butter till brown or chuck it on the grill. Gets sweet and nutty tasting.

 

It gets limp when done which can be tough to handle on a grill

Edited by gfweb (log)
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8 hours ago, JoNorvelleWalker said:

 

I bought a head today.  Do you do something to your romaine or just grill it naked.

 

Lightly brush it with olive oil. I have not run into the issue of it becoming so limp that it is hard to handle as mentioned by @gfweb.  I like mine still crisp but with char. 

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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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