small h Posted July 2 Author Share Posted July 2 34 minutes ago, rozrapp said: Avocado Roulade with Prawn Oh, boy, I could make an absolute HASH out of this! (Puts avocados and apples on the shopping list.) Quote Link to comment Share on other sites More sharing options...
rozrapp Posted July 2 Share Posted July 2 2 hours ago, small h said: Oh, boy, I could make an absolute HASH out of this! (Puts avocados and apples on the shopping list.) Whoa! He looks so young there! Thinking back, I must not have looked at the instructions carefully enough. Otherwise, I would have seen that it included the need for sous vide equipment which I didn’t have (and have never bought). Also, while the recipe calls for poaching the shrimp, I bought already cooked shrimp (like what is used for shrimp cocktail). No surprise that making the shrimp salad was easy. It was trying to do the roulade thingy where I failed miserably. I ended up putting the avocado slices on the plate and piling the shrimp salad on top. Looking forward to seeing how you do. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted July 2 Share Posted July 2 His hands are too pretty, and I think he needs to sharpen that knife. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 2 Share Posted July 2 I have a butterflied rainbow trout, asking to be stuffed. I have eggs, liverwurst, coleslaw and cubes of cheese in the fridge. I need to think harder about this. Quote Link to comment Share on other sites More sharing options...
voyager Posted July 3 Share Posted July 3 Unless you’re looking to ape Red Lobster, I’d save that collection and stick to lemon. Quote Link to comment Share on other sites More sharing options...
small h Posted July 3 Author Share Posted July 3 Somewhat better outcome today! I tried my hand at ravioli for the first time (not a big leap from pierogi, which I make fairly often), 'cause someone posted theirs and I am nothing if not suggestible. Spinach & ricotta, with sage brown butter sauce. Mine are a little rough, 'cause I had to cut the ravioli apart with a knife. And it wasn't even ravioli dough, it was pierogi dough. Still! Very nice. With a shrimp cocktail, for fanciness. 2 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 3 Share Posted July 3 17 hours ago, voyager said: Unless you’re looking to ape Red Lobster, I’d save that collection and stick to lemon. I think you’re right. I just picked up some salmon caviar from Zabar’s as a garnish and I do of course have lemons. Quote Link to comment Share on other sites More sharing options...
maison rustique Posted July 3 Share Posted July 3 I bought another of the small but tasty meatloaves from my milkman. That and the tater tots were impulse buys. Pardon my presentation. I mangled the meat loaf getting it to my plate. All is delish. Have my German potato salt on the tots. And a glass of my cheap but good cartignan. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 4 Share Posted July 4 5 hours ago, Wilfrid said: I think you’re right. I just picked up some salmon caviar from Zabar’s as a garnish and I do of course have lemons. Skin beneath the trout crunchy, the garnishes good. Quote Link to comment Share on other sites More sharing options...
small h Posted July 4 Author Share Posted July 4 I've been looking for a way to have cold clams on a hot day without having to shuck them. Et voila, chilled steamed clams with herb oil. Also deviled eggs. Also salad. Also schav. All the cold things. 2 Quote Link to comment Share on other sites More sharing options...
rozrapp Posted July 5 Share Posted July 5 (edited) Since our main meal for yesterday's July 4th celebration was at lunch, late supper was a panzanella salad. It included the first Jersey tomatoes of this season. Edited July 5 by rozrapp 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted July 6 Share Posted July 6 Tagliatelle with homegrown peas & favas, ricotta, and Meyer lemon zest. 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted July 7 Share Posted July 7 tomato sarada shoyu-fumi (tomato salad with soy sauce dressing). these are sliced tomatoes that have been coated with a very light dressing consisting of one tablespoon sunflower oil, 1 teaspoon usukuchi soy sauce, 1 teaspoon rice vinegar and 1 teaspoon shinko pear vinegar. the latter is a local product from a producer based in oakland. quick-pickled zucchini with ginger and garlic - thinly slice zucchini, then place in a bowl and add 2.5% salt by weight (so for example, for 167 g sliced zucchini, that meant 3/4 teaspoon/4.1 g salt), a pinch of sugar, and some dried kombu. mix well, then cover and store in the fridge for 30 minutes. after 30 minutes, discard liquid. squeeze the vegetables and discard the liquid. add seasonings, then marinate in the fridge until you’re ready to eat. asari no sakamushi (clams simmered in sake with scallions). miso shiru with fresh corn and early girl tomatoes. toumorokoshi gohan (corn rice) - this is japanese rice that had been cooked with pieces of corn cob. once the rice is done, remove and discard the corn cob. stir in fresh corn that you’ve stir-fried in unsalted butter and seasoned with usukuchi soy sauce. macedonia di frutta for dessert - sliced peaches, apricots, strawberries, meyer lemon juice, a tiny amount of splenda. the clams and tomato salad are from this cookbook; the corn rice from this book; and the zucchini quick pickle was adapted from just one cookbook. individually, none of these are very filling, but served as a part of a complete japanese meal, you’ll be stuffed. 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted July 7 Share Posted July 7 if you are in sf, you can get usukuchi soy sauce from nijiya market in japantown. otherwise, amazon is your best bet. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted July 7 Share Posted July 7 Cold dinner for a hot day: --Salad with mixed lettuces, radishes, Persian cucumber, and tinned blue mussels I got in Copenhagen --The last of the Nordic rye bread with Portuguese smoked trout spread (bought in Oakland) and fresh dill --Ice cream 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 8 Share Posted July 8 Same again, rainbow trout, salmon caviar, aioli. I could keep doing this. 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted July 8 Share Posted July 8 ooooh thanks for the idea @Wilfrid Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 8 Share Posted July 8 I am finding very nice trout at Whole Foods right now. And I hardly ever buy fish or meat from them. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 8 Share Posted July 8 4 hours ago, StephanieL said: Cold dinner for a hot day: … Exactly. Last night was scallop sashimi from a Korean market, with the caviar (see above) I need to finish this week. Quote Link to comment Share on other sites More sharing options...
maison rustique Posted July 8 Share Posted July 8 @Diancecht I don't have the specialty ingredients on hand, but my sister brought me a lot of home grown tomatoes this weekend, so I may need to fake it. Those look/sound delicious. Last night I had a pre-baked potato to use up and little bits of taco leftovers, so I topped the potato with taco beef, fresh salsa and shredded cheddar. It was filling and delicious. 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted July 8 Share Posted July 8 thanks @maison rustique we had baked pork chops with garlic and rosemary, green beans braised in tomato sauce, and corn on the cob last night. and the usual fruit salad for dessert. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted July 8 Author Share Posted July 8 4th of July grillfest. Trout, oyster mushrooms, corn, squash, shrimp, shishitos, salad (grown and foraged!). 3 Quote Link to comment Share on other sites More sharing options...
small h Posted July 9 Author Share Posted July 9 Steamed cod, spinach oshitashi, dashi broth. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted July 9 Share Posted July 9 Ravioli (from Raffetto's). Sauce from me. Poached shrimp and scallop "cocktail." Cocktail sauce by me. Lani's Farm heirloom tomato and lemon cucumber salad. Drizzled with olive oil and aged aceto balsamico. Both cucumber and tomatoes are very good. 2 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 9 Share Posted July 9 Tonight I will break what might be my longest run of eating fish for dinner in 20 years. I even ate (mainly) fish at Francie. An unforeseen effect of climate change. (And no, it’s not a hearty stew tonight just a thin piece of smoked pork with salad.) Quote Link to comment Share on other sites More sharing options...
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