Supper

[small h]

13 hours ago, Wilfrid said:

the damn salad went off

It left you?

[StephanieL]

Salad spoils?

[small h]

And the victor gets them.

[StephanieL]

I got N to start growing Jimmy Nardello peppers and they're finally beginning to ripen, so tonight's dinner will be fusilli with a pepper and tomato sauce.  (We've already had a few simply sauteed.)

[MitchW]

Lamb, roasted potatoes and carrots, corn.  Yogurt/dill sauce.

Pan fried wild striped bass, mashed potatoes, corn.  Cole slaw and cucumber salad also.

[maison rustique]

Home grown tomato from my sister and some local bacon from a friend meant a delicious BLT. 

[MitchW]

Paella. Chicken thigh.

[Wilfrid]

Goat stewed in Italian wine for four hours. Spoon tender. 
 

 

[relbbaddoof]

2 minutes ago, Wilfrid said:

Goat stewed in Italian wine for four hours. Spoon tender. 

Read that as "got stewed..." and thought we'd lost you.

[Wilfrid]

Oh I have been stewed in Italian wine many times. 

[maison rustique]

I might finally be getting the hang of cooking for one. A loaf pan fits nicely in the toaster oven with supper for tonight and leftovers for another night.

Penne with a little creamy white wine tomato cheese sauce topped with paradise locker (local purveyor) bacon, soffrito and more cheese. 

[small h]

I usually cook for one, and I can tell you that the purchase of a 1/8 sheet pan will change your life.

[small h]

My cukes are starting to mature, so I made salad of roasted squid, cucumber and mint. Very refreshing! Also some roasted avocado squash. And hey, @maison rustique, I made the squash and then the squid IN THE SAME 1/8 SHEET PAN, so easy!

[Wilfrid]

I have eaten over a pound of goat stew in two sittings and it was so good. Random luck finding cuts of goat without so many little bones, this was mainly slices cut across the leg. And good decision to stew it for a very long time in a little wine.

[maison rustique]

My sis brought me some pasta salad on Friday and what she said was their last home grown tomato of the season. So, last night I had some pasta salad, tomato and a bit of potato salad that I'd made the other day.

 

[small h]

My Premio tomatoes are doing well this year - looks like I'll get a least a dozen if things go well. And one was ready last night!

So I put it in a salad with a couple of Sungolds. also from the balcony, and some lettuce i grew upstate. Plus cukes and red onion.

I also had a ton of herbs and a handful of beans, and I'd scored a nice piece of seabass at Tompkins Square greenmarket. Gotta get rid of some of that sage and tarragon!

 

 

Edited August 4, 2024 by small h

[MitchW]

Sorta piccata, with shrimp and scallops.

Served with rice.

[small h]

Cod with sorrel sauce, king oysters with sage. And a nice burn on my palm from grabbing the hot pan handle yet again, what the hell is wrong with me (I have a lot on my mind, is what).

[MitchW]

Roasted five ears of real Jersey white corn, procured earlier in the day at the greenmarket. I'd never done this in the countertop oven; came out great.

Buttered, served with a Greek salad, with greenmarket tomatoes, lettuce, cukes. Olives are hiding under it all.

Sometimes this is all we need in the heat (I did eat two ears of corn).

[bloviatrix]

Roasted salmon with nectarine and cherry salsa.

[Sneakeater]

5 hours ago, small h said:

(I have a lot on my mind, is what).

Sorrel!

Edited August 6, 2024 by Sneakeater

[small h]

Sorrel on my mind! I love sorrel and grow it on my balcony. I don't think I even had to plant it this year - it just came back from last year.

[Sneakeater]

My sorrel sauce is so good it's no wonder Pierre Troisgrois stole it.

[small h]

Mine was a lot less involved, but maybe I'll take a shot at the Troisgros one when I'm feeling ambitious.

[Sneakeater]

Maybe I leave out some steps, but I find it very easy.