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Vanessa

Supper

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Broke out the grill for the first time this season.  N used the wood smoke part and grilled sausages (one smoked beer, one garlic) over hardwood, then toasted the French rolls we got and voila, sausage sandwiches.  She made a typical South African tomato-onion sauce to go on top.

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Pasta with several month old sausage from the freezer (aged 60 days?), shallot, garlic, parsley, basil, cream, sauted crumbs, parmesan.  
 

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leftovers aka cream of white asparagus soup with chervil from the terrace. 

 

Frugal cooking German style: you save the water from cooking the asparagus and use it to make a roux. Add some cream (lightly whipped is nice for texture). Spoon over cut-up leftover asparagus tops. If you want a more substantial meal you can also put in teeny meatballs. Veal is nice. 

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I have been vegan for 5 days.  Last night:

 

i cooked soaked chickpeas in a broth with tomato, garlic, paprika and pepper.. 

 

Steamed a whole head of cauliflower in a salted broth with lots of lemon and black pepper. 

 

Made quinoa with salt.  added sesame oil, rice vinegar, diced red pepper, very lightly. 

 

 

 

This afternoon, I took the quinoa put in a tupperware, topped with chickpeas, made a tahini in mortar and pestle and added tahini and finally cauliflower.  Sprinkled some hot pepper vinegar on top..   

 

Anyway, it was delicious.  I don't know if I would have thought it was delicious last week but, yeh, good stuff.  But the way the chickpeas had a little extra bubble pop being coated with the quinoa that was bound by the tahini.  

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Small bits dinner began with seared peppers

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then first squash blossoms of the season, stuffed with garlicky goat cheese

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and "main" of veal stock based vegetable soup with rye  croutons.

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Lazy, rainy Sunday.

Ruby grapefruit, followed by chicken thighs, yogurt, turmeric, harissa, Meyer lemon, fennel seed, garbanzos, fresh mint.

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Rainy day 90's flashback: black bean soup with chipotle, avocado, lime, some muenster-similar Italian buffalo milk cheese. Also a good way to use up left-over toppings from weekend burgers. 

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Grilled peppers, heirloom tomato

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Squid ink pasta in shellfish broth, white wine, herb, cream sauce.   I wanted to include clams, but husband said he was "clammed out"  Oooookay...

 

 

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Still, not bad, and rivaled similar restaurant dish we loved.   

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Mrs. P made a pan seared chimichurri shrimp salad with fresh parsley, olive oil, oregano, lemon zest, grilled lemons, red wine vinegar, fresh garlic, salt, red pepper flakes, arugula, sugar snap peas, tomatoes, red onions, scallions, olives, and English cucumbers.

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Fatuously plated and named mushroom "carpaccio" (s and p, meyer lemon, evoo)
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Empty the larder frittata: potato, onion, garlic, shishitos, grey zucchini, favas, chard from yard, bratwurst, oaxacan cheese, eggs and cream, cooked by tortilla method

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Served with current fave green salsa

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It's a process...

 

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El sofrito, untraditionally made with RAMPS, red bell pepper, tomato, onion (and shhh, chorizo). 

 

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The rice added and cooked for a few minutes, prior to the addition of (home made, of course) chicken and clam stocks infused with saffron. Cooked uncovered.  Shrimp steamed on top of the rice toward the end of the cooking time, and then removed so they don't overcook.

 

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Finished product - according to Significant Eater, my best tasting attempt yet.

 

 

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