What do your meals look like (show me pictures)....

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  • acpgee
    acpgee Posts: 8,293 Member

    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.

  • acpgee
    acpgee Posts: 8,293 Member

    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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  • SafariGalNYC
    SafariGalNYC Posts: 2,260 Member

    @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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  • SafariGalNYC
    SafariGalNYC Posts: 2,260 Member

    tried a new type of bird/poultry tonight.
    Volailles du Béarn… (and some potatoes)


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  • Ronnie_happy2ranch
    Ronnie_happy2ranch Posts: 1,539 Member

    @SafariGalNYC Thank you! I might try the halloumi over the holiday weekend!

  • acpgee
    acpgee Posts: 8,293 Member

    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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  • rhowebassoon
    rhowebassoon Posts: 1 Member
    edited July 5

    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?

  • SafariGalNYC
    SafariGalNYC Posts: 2,260 Member

    @rhowebassoon


    did you click the photo in photo library and choose - then it uploads

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  • mjbnj0001
    mjbnj0001 Posts: 1,346 Member

    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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  • mjbnj0001
    mjbnj0001 Posts: 1,346 Member

    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.

  • acpgee
    acpgee Posts: 8,293 Member

    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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    .

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  • SafariGalNYC
    SafariGalNYC Posts: 2,260 Member
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    Duck & veggies


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    Hake and veggies


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    one of my favs - Quail on broccoli -celery custard with apple and walnut.

  • acpgee
    acpgee Posts: 8,293 Member

    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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  • mjbnj0001
    mjbnj0001 Posts: 1,346 Member

    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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  • mjbnj0001
    mjbnj0001 Posts: 1,346 Member

    I thought I was the only one in the "I can sit down to a whole bowl of peas" club, lol …

  • mjbnj0001
    mjbnj0001 Posts: 1,346 Member

    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?

  • mjbnj0001
    mjbnj0001 Posts: 1,346 Member

    seems as if you're having some prolonged heat wave over there.

  • SafariGalNYC
    SafariGalNYC Posts: 2,260 Member

    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.

  • acpgee
    acpgee Posts: 8,293 Member

    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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  • acpgee
    acpgee Posts: 8,293 Member

    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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  • acpgee
    acpgee Posts: 8,293 Member

    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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  • acpgee
    acpgee Posts: 8,293 Member

    Whenever we visit my mom in Canada the European hubby complains about how sweet North American supermarket food is. Even the brown bread.

  • mjbnj0001
    mjbnj0001 Posts: 1,346 Member

    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.

  • acpgee
    acpgee Posts: 8,293 Member

    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.

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    This is the recipe I use as a starting point.

    https://www.emmafontanella.com/no-knead-focaccia

  • mjbnj0001
    mjbnj0001 Posts: 1,346 Member

    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.