MitchW Posted June 25 Share Posted June 25 I had poached some shrimp, scallops and halibut... Insalata di Mare. Pasta "salad" and broccoli rabe, cooked to hell. 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted June 25 Share Posted June 25 No photos but dinner last night was hotdogs from Romanian in Chicago. The best! Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 25 Share Posted June 25 I will pretend I am eating a small plates menu tonight as I have a series of leftovers that need to be eaten, just not together. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted June 25 Author Share Posted June 25 Sounds like a tasting menu to me. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 25 Share Posted June 25 You’re right. Menu Gourmandise. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted June 26 Share Posted June 26 Menu Non Surprise 1 Quote Link to comment Share on other sites More sharing options...
small h Posted June 26 Author Share Posted June 26 Happy colonoscopy prep day to all who celebrate, and I'm guessing that's all y'all! No fiber for small _today. Instead, acres of beige-ness. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted June 26 Share Posted June 26 I win! But I’ll write about that elsewhere eventually. Quote Link to comment Share on other sites More sharing options...
voyager Posted June 26 Share Posted June 26 9 hours ago, small h said: Happy colonoscopy prep day to all who celebrate, and I'm guessing that's all y'all! No fiber for small _today. Instead, acres of beige-ness. You get real food? I get clear liquid and green jello! 1 Quote Link to comment Share on other sites More sharing options...
small h Posted June 26 Author Share Posted June 26 The procedure is tomorrow. I had to start prepping yesterday. At 2pm today, I move to vegetarian chicken broth and peppermint tea. 1 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted June 27 Share Posted June 27 Cacik, a Turkish yogurt/cucumber soup, made very similarly to tzatziki. Often served in lieu of a salad, before the rest of the meal. Lots of fresh herbs; in this case dill, mint and parsley. I like to serve it pretty thick, but it can be thinned out with water, to give it more of a soup consistency. Pan fried chicken thigh, green beans (blanched and sautéed in chicken thigh drippings), and spud puppies. 2 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted June 27 Share Posted June 27 I'm off to find a recipe for cacik. That looks/sounds fantastic, @MitchW. No pix but I met friends for happy hour at Osteria Bianchi again. They have the best pizza in town! I had the mortadella pizza which has a pistachio pesto on it. So delicious and their crust is perfect. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 27 Share Posted June 27 I received this as a complimentary gift. "Sort of like a spicy mayo, but all grown up. A creamy base starring fruity aji amarillo (a beloved Peruvian chili pepper), bright citrus zest, and sweet garlic. Drizzle it, dip it, and spread it on everything." No, not on everything. I am not a fan of the grand aioli. I wonder what I should do with it? It is also vegan: chickpeas rather than eggs. Dip for chips is easy, but maybe there is something more ambitious. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted June 30 Share Posted June 30 Friday night dinner. Lots of local eats. Salmon with a spicy soy, garlic, and ginger glaze. It was a little salty - next time I'll used the reduced salt soy sauce. Local CORN!!! Salad with green and wax beans, peppers and basil Pesto pasta To drink Hendrick's Grand Cabaret mixed with a citrus-passion fruit syrup and seltzer, which goes together perfectly. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted July 1 Author Share Posted July 1 Living off the land. Daylilies from next to the driveway. Basil from the balcony. Lettuce from the garden. Grilled seafood and vegetables. H got this cut rate charcoal that never seems to get very hot. I'm trying to figure out how to compensate. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted July 1 Share Posted July 1 2 hours ago, small h said: I'm trying to figure out how to compensate. Throw it out and buy real charcoal? Quote Link to comment Share on other sites More sharing options...
MitchW Posted July 1 Share Posted July 1 A really lovely penne al pesto (with potatoes), though I forgot the already blanched string beans, because...I forget things every now and then. Grilled branzino, with couscous and chopped salad...Jack's Wife Freda. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted July 1 Author Share Posted July 1 17 minutes ago, MitchW said: Throw it out and buy real charcoal? I see you haven't met my Thrifty Man Who Also May Be A Hoarder. Quote Link to comment Share on other sites More sharing options...
MitchW Posted July 1 Share Posted July 1 (edited) 2 minutes ago, small h said: I see you haven't met my Thrifty Man Who Also May Be A Hoarder. There are reasons to be thrifty, and then...there are reasons to not...like when you want to sear stuff on your grill. Edited July 1 by MitchW Quote Link to comment Share on other sites More sharing options...
small h Posted July 1 Author Share Posted July 1 I will bring you along as my second, and together we will talk some sense into him. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 2 Share Posted July 2 On 6/27/2024 at 2:21 PM, Wilfrid said: I received this as a complimentary gift. I put it on some grilled veal tacos. More fruity than spicy. Nice. Quote Link to comment Share on other sites More sharing options...
voyager Posted July 2 Share Posted July 2 2 hours ago, MitchW said: There are reasons to be thrifty, and then...there are reasons to not...like when you want to sear stuff on your grill. Like when an inferior product is going to screw up something prime. Quote Link to comment Share on other sites More sharing options...
small h Posted July 2 Author Share Posted July 2 (edited) Okay, so this was kind of a disaster. I am at best a medium good cook. My knife skills are pretty shoddy. I have no actual training other than what I've acquired through osmosis. But! I got very excited about seeing @danielboulud in the first episode of @thebearfx Season Three, making sea bass in a potato crust. I have sea bass! I have a potato! I have...red wine, maybe it's Barolo, maybe it isn't, shut your mouth. I don't have shallots, but I have onions, and who's gonna know, really. Anyway, I was not successful in wrapping the sea bass in thinly sliced potato, partly because I wasn't sure how thinly sliced the potato should be. I made two piles: 1/8" and 1/16" and neither worked that well. Also, I've made red wine reductions before with success, but damned if I know what happened here. Bitter, no wine taste, just grease, basically. Ugh. I actually liked how it came out. Which was definitely not how it was supposed to come out, but whattaya gonna do. Edited July 2 by small h 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 2 Share Posted July 2 Great try. I am mildly surprised that Boulud is out there with this. I mean, it is ancient. I ate it at Le Cirque long after he left and I ate it a long time ago. Quote Link to comment Share on other sites More sharing options...
rozrapp Posted July 2 Share Posted July 2 @small h, Very bold of you to attempt to make it. It seems pretty difficult, at least for me. (l’m a pretty decent cook with poor knife skills.) Pre-pandemic, we ate often at Cafe Boulud at its original location. Given that this is Boulud’s signature dish, it was usually on the La Tradition section of the menu, and I’d occasionally order it. I just checked the menu at Cafe Boulud’s new location, and it is on that menu section. There’s even a photo of it. This reminds me of the time when I attempted to make a favorite dish from EMP: Avocado Roulade with Prawn. Many years ago, I was gifted the first EMP cookbook for my birthday, and the recipe is in it. To make a long story short, it was a disaster. Quote Link to comment Share on other sites More sharing options...
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