What do your meals look like (show me pictures)....
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Oh, don’t bother with the piping bag which is a hassle to clean afterwards. Just use a teaspoon to fill the tart shells, smoothing with the back of the spoon.
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Another quick hot weather dinner. Spinach soup augmented with leftover aji verde we had in the fridge. Potato gnocchi from a batch I made last month and pulled out of the freezer. Brown butter and sage as a sauce.
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@Ronnie_happy2ranch hi! 👋 I typically use a cast iron skillet - get it nice and hot, and then sear it on each side for 2-3 minutes per side. I like using a lil press/ weight on it to to make it a lil crispy.
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tried a new type of bird/poultry tonight.
Volailles du Béarn… (and some potatoes)
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@SafariGalNYC Thank you! I might try the halloumi over the holiday weekend!
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Still in "too hot to cook" mode. Cheat's soupe au pistou made with a handful of frozen veg and a dollop of store bought pesto in each bowl. Second course were a few cappelletti from the freezer that I made a few weekends ago. It was made to use up leftover braised beef from a Chinese takeaway with some store bought gyoza wrappers. Store bought pasta sauce with the semi homemade filled pasta.
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Thurs night dinner (3rd July), beginning some preps for hopefully a full weekend of holiday grilling. Tonight, made a big batch of classic homemade coleslaw, using the technique of subbing about 1/2 of the mayo with Greek yogurt; made a batch of chermoula sauce (the green stuff on the roasted zucchini coins [which is a multipurpose Moroccan marinade/condiment, very herby and lemony with warm spices], intended to be used also later this weekend as a grilled entree relish); finally, a baked lemon-pepper chicken breast (intended to play off the lemony chermoula). Chermoula looks as if it is a cousin to chimichurri, but is a different flavor combo. All very easy to make, good flavors. The combo in one meal of the chermoula and lemon-pepper chicken "sorta/kinda" worked, maybe will try a different meat flavor profile next time. The runner up today would have been ras al hanut chicken to keep with the Moroccan theme. By the way, there seem to be a lot of varied chermoula recipes online; I 1st came across it the other day on a vegan site using it on zucchini as shown here. Room to experiment.
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I made s crispy skin salmon (med rare) with zucchini noodles that I did in an aglio al olio style. It came out pretty good,and healthy
Hmmm, I tried attaching the picture but it's not coming out. Any suggestions for a first time user?
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Cassoulet & duck confit
Morning dish of fruit, cheese, ham, baguette, mousse
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Sat night (5th) dinner following a great swimming day at the community pool. Grilled cheeseburger (under the patty) garnished with some of the chermoula sauce from Thursday (see prev post), along with the last of the homemade coleslaw from Thursday, joined by new vegie sides: foil-packet savory yellow and green summer squash and a chop salad. Since it is a busy holiday weekend, I elected to use commercial beef patties and commercial rolls rather than hand-making everything.
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for a quick hack alternative, it is possible to nip off a lower corner of a topping-or-filling-filled plastic ziploc baggie and and squeeze out the contents through the hole (size the hole proportionate to the task at hand). Toss the spent baggie afterwards. no piping bag cleanup. i try to avoid generating a lot of surplus solid disposable waste, but i am not zealous in this case.
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Another "too hot cook" menu. Cantalope with serrano ham followed by cheat's bouilliabaise. We had some of the soup base in the freezer and just poached some cod in it. We still had leftover rouille from last weekend and I baked a semi-brown focaccia in the air fryer. I constructed a berry tart with some of the tart shells I still had from last weekend
.
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Duck & veggies
Hake and veggies
one of my favs - Quail on broccoli -celery custard with apple and walnut.
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Breakfast yesterday was an over-easy egg, potato hash brown, and steamed peas (the steamed in a bag frozen ones). I'm on vacation for the next week, and I'm trying to use up what I have in my freezer and pantry.
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Started my vacation with dinner at my favorite local Mexican restaurant. Enchiladas (bean, beef, chicken, cheese) and a non-alcoholic Pina colada.
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The “too hot to cook” programme continues. Melon and serrano ham followed by “homemade” cappelletti pulled out of the freezer with store bought tomato sauce.
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Well, the long holiday weekend is over, and I cleared out some leftovers from the fridge and pantry last night (Monday, 7th): grilled turkey cheeseburger garnished with chermoula sauce (the green; see previous posts), side salad, baked potato, the last of the brussels sprouts and yellow summer squash (steamed). While I did dress the potato after this photo (drizzel of EVOO, ground black pepper, chives), I left the steamed veggies plain, on a lark, and consistent with my general "going plain/going simple" direction since January. I am finding my palatte is changing, and I appreciate the subtle flavors of unseasoned foods more - I will have to watch it when cooking for guests. As it is, when we eat out, I am more finding the preps jarring … we in the USA love our sweet and salty. That is not to say I don't enjoy spicy/hot foods, or complex and savory sauces and preps, but there is a difference now. Sometimes you want a simple classical guitar solo, sometimes a full out rock band.
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I thought I was the only one in the "I can sit down to a whole bowl of peas" club, lol …
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broccoli-celery custard? intrigued, i tried looking it up, found mainly broccoli custard recipes. is it as simple as adding in some celery? or do you have a secret recipe to share lol?
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seems as if you're having some prolonged heat wave over there.
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ahh I wish! I was at a restaurant.
I did ask them about it though- broccoli and celery puree whipped with a bit of cream, butter and salt. It was awesome.
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thanks!
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For the broccoli custard I would try adding veg to chawanmushi (=Japanese savoury custard.
Heatwave dinner was fuji apple with serrano ham, air fried store bought chicken meatballs and courgette, berry tart using pastry shells and creme patisserie made on the weekend.
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Sauteed spinach, store bought mash and fried sage leaves for sprinkling on top, salt beef which I overcooked while reheating, leftover aji verde.
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Every couple of months i make a batch of corn tortillas to freeze in portions. They are useful for turning leftover protein into a quick meal. Tacos with leftover salt beef from last night warmed up in the microwave with some gravy we had in the freezer. I made fajita vegetables from a Chipotle copycat recipe. Salad with dry miso was a copycat recipe from Nobu restaurant. We had leftover aji verde sauce from the weekend. I assembled a fruit tart using green grapes from the tart shells and creme pat I had leftover from the weekend.
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Whenever we visit my mom in Canada the European hubby complains about how sweet North American supermarket food is. Even the brown bread.
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thousands of sq miles (which is a lot of hectares lol) of corn crops makes for a lot of surplus high fructose corn syrup (hfcs). it is everywhere. places and food products you wouldn't even expect it. mostly everything processed is loaded with it, including baked goods, from sweet treats to ordinary bread, topped, frosted, filled or plain, even grocery store "specialty" or "sourdough" breads. when i started baking my own bread, i discovered that most electric toasters seem to be calibrated to toast these sugar-laden breads, so that my breads (no matter the type, recipe, etc.) only lightly brown unless pushed to it. i am not doing a full lab setup of maillard reactions, lol, but the side-by-sides are dramatic. the home-cooked "simple stuff" menus i have been posting about since wintertime has been my drive to purge my intake of hfcs, among other processing junk, and it is really opening my palette to subtle food flavors. you cannot wholly escape the highly processed stuff, but the effort pays dividends. plus i have lost about 18lbs so far this year (the figure wobbles around a little bit), and haven't been eating too ascetically. i am shooting for more. while i have a small assortment of annoying age-related med problems (71yo), blood sugar issues or cholesterol are not included and i hope they never will be. looking forward to more of your postings - and everyone's, actually. i get different ideas to try.
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I made a small light brown focaccia in the air fryer because it is too hot to turn the oven on. I discovered a few hacks for making wet dough focaccia easier. First, make it in a nonstick casserole or Dutch oven instead of a bowl. Having a tight fitting lid means no messing around with cling film when you need to cover the dough. Second, make it a little wetter than normal with say 10% extra water. Instead of stretching the dough periodically and dirtying your hands you can just give a good stir with a paddle/spatula instead. Add 5 minutes baking time for the wetter dough.
This is the recipe I use as a starting point.
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I just re-read your post above and caught a context that I skipped earlier. One of my daughters married a Canadian, lives in Ottawa, and I am aware of the tight similarity in food culture -except where it isn't, lol. Of course, maple is everywhere. Pertinent to this "sweet" discussion is Tim Horton's vs. Dunkin Donuts. I actually prefer Tim's (better coffee, better donuts, better sandwiches), and am surprised the chain hasn't made much inroad in the USA except in border-adjacent areas (mostly) where the brand is more recognized. One thing … DD donuts are much sweeter to me than Tim's, almost too much so. The thing that beats them both, that I've had in Ottawa, is "beavertails" - larger, flat, fried dough treats with various toppings. Diet-killers for sure. The stand-up comedian John Pinette had a bit about beavertails in winter in Ottawa that is perfectly accurate. On Youtube.
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