Supper

[bloviatrix]

Pizza! King Arthur dough recipe. With caramelized onions, sauteed peppers, vegan sausage, and a ton of fresh moz.

[Wilfrid]

Half a Zabar meatloaf from the freezer with a fresh lettuce salad. Livarot. I am so tired.

[MitchW]

Wild gulf shrimp.  Anson Mills grits.

[Diancecht]

wedge salad with bacon, toasted almonds, fried shallots, and grape cherry tomatoes; prime rib steak; baked potato with butter, sour cream, and bacon.

[Diancecht]

we’re having pizza and salad from a local place tonight as part of a viewing party for this year’s tony awards. however, one of the desserts is blueberry and nectarine galette. there’s a layer of frangipane underneath the fruit. and there’s chocolate ice cream and vanilla ice cream for one of the guests who is an extremely picky eater.

[maison rustique]

I'm drooling over that galette. And craving pizza!

[Diancecht]

thanks everybody 😉

[small h]

First cookout of the summer! Shrimp & scallops from Trader Joe's, and man, it is tough to get grill marks on those soggy scallops. Also gai lan in the fish griller (I get so much use out of this thing), scallions, shiitakes, and a salad of tomato, apricot, feta and basil.

 

[Wilfrid]

Perfect weather for a hearty lamb stew, I lied to myself as I saw what was in the fridge. At least it’s brewing in the stockpot; no need for a blazing oven.

[Wilfrid]

Neither pretty nor photogenic but real. Lamb (from Wegmans) cooked for many hours while I was outdoors perspiring. Rosemary, thyme. I reduced a few spoonfuls of the broth with butter.

[small h]

Well, now I feel weird about posting this pretty and photogenic asperges tonnato. Someone had it at Le Coucou and put it up on Instagram, which gave me ideas. Dunno if my version is as good, but it is almost definitely cheaper.

I also had a salad.

 

[Wilfrid]

Double cheeseburger from At the Wallace around the corner, transferred to my very low carb bun. You think that is photogenic?

Tomorrow, the rest of the lamb stew, which can only be getting better. 

[MitchW]

23 hours ago, small h said:

Well, now I feel weird about posting this pretty and photogenic asperges tonnato

There is tonnato on so many menus right now.  It's the something of 2024.  Though it's still best with vitello.

[small h]

Is that right? It's good, and pretty cinchy to make, at least the way I did it. So I can see why it's having a moment.

[MitchW]

22 minutes ago, small h said:

Is that right? It's good, and pretty cinchy to make, at least the way I did it. So I can see why it's having a moment.

I guess its moment has been going on for a while (https://www.newyorker.com/culture/kitchen-notes/tomato-tonnato-is-the-sauce-of-the-summer), since this piece is from 2022.  

But I know I saw it at least once in Montreal recently, and on the return trip it was ordered at Twelve, in Portland.

With the asparagus.

Did a simple asparagus vinaigrette last night:

Served alongside:

Roasted chicken thighs. Potato salad. Corn.

Edited June 21, 2024 by MitchW

[Wilfrid]

Thank goodness I don’t need to cook this evening. 🥵

My lamb stew, ideal for serving piping hot on a wintry night around the camp fire, just needs reheating.

[StephanieL]

Quick meal using a recipe from the RG website: (chicken) Italian sausage, Rebosero beans, canned tomatoes, and escarole (substitute for the original dandelion greens).

[bloviatrix]

Friday night - Chilled borscht with sour cream (of the kid's favorites) followed by seared tuna over wilted beet greens.

[MitchW]

Green salad, potato salad, chicken thigh.

[small h]

Risotto with asparagus, peas, shrimp & mushrooms. I forgot the wine. I guess I didn’t miss it, 'cause I didn’t remember that I forget the wine 'til this morning. It’s been a while since I made risotto. I'm still pretending to be low carb. Lowish, anyway.

[Wilfrid]

Okay this is slightly pretty. Cod loin, mushroom thyme red wine…

[maison rustique]

Really too hot to eat. Had a salad with nuts, brioche crumbles and crispy pepperoni. With toasted buttered Organic Super Bread from TJs.

[small h]

Perfect schav. This is it. Do not try to out-schav this schav, for you cannot.

I got to Union Square late, at 4pm, and mostly everyone was all packed up. I spied one vendor with two tomatoes left, which were pretty banged up, so she gave one to me for free. I recently discovered a quarter of an everything bagel lurking in my freezer, so I figured that and a banged-up tomato would be a good start to a panzanella. Also roasted the last of the asparagus and the last of the oyster mushrooms and paired that with the last of the herb sauce. I almost have room in my fridge, now.

[voyager]

56 minutes ago, small h said:

Perfect schav. This is it. Do not try to out-schav this schav, for you cannot.

Brava!    100% sorrel, not 90% spinach to create color!

[small h]

Actually it's 50/50. Somehow that is the magic ratio!