Supper

[MitchW]

The usual plating disaster:  Seared yellowfin tuna (dusted with La Boite's Lula blend) over a market salad (lettuce, heirloom tomatoes, cucumber, sweet onion) with a soy/ginger house-made vinaigrette.  Fancy Japanese rice. 

[Evelyn]

I love the Lula blend. Also the OMG blend. I like both for salmon.

[bloviatrix]

I don't see a disaster. I see something delicious.

[MitchW]

3 hours ago, bloviatrix said:

I don't see a disaster. I see something delicious.

You're too kind, and thank you.

[bloviatrix]

I never manage to keep my tuna that pink inside. What's the trick?

[MitchW]

3 hours ago, bloviatrix said:

I never manage to keep my tuna that pink inside. What's the trick?

I set a timer for 1:30 on side one, and 1:00 on side two. Hot pan, some grapeseed oil.

[small h]

3 hours ago, bloviatrix said:

What's the trick?

One method that has worked for me is to pepper the tuna, wrap it tightly in foil, and sear it for thirty seconds on a side in a very hot pan.

[Sneakeater]

You sear the tuna while it’s wrapped?  This is new to me. 

[StephanieL]

Fagioli alla Venezia, or Venetian sweet-and-sour beans, using RG Borlotti Lamons.  It's usually a starter or side dish, but we turned it into a main dish with the addition of greens (spinach and lamb's quarters) cooked in the sweet-and-sour sauce and chicken Italian sausage from our butcher.

[small h]

6 hours ago, Sneakeater said:

You sear the tuna while it’s wrapped?  This is new to me. 

It's been so long I don't remember where I first read about this method. But it works really well.

I think it's somewhere in my New York Times recipe scrapbook, which I'm afraid to open because it's so dusty.

Edited August 30, 2024 by small h

[Sneakeater]

Wow.  I can’t wait to try it. 

[bloviatrix]

Dinner last night was seared tuna dusted with La Boite's Devorah. Served with a salad of quinoa, RG christmas limas and roasted beets.

I used a a well-cured, searing hot griddle for the tuna and was pleasantly surprised to see how easily I could flip it after a minute. Thank you! This was the best I've made it.

[Sneakeater]

My griddle isn't well-seasoned -- I've used it all of twice so far -- but I can already see what a useful addition it is to my battery.

[maison rustique]

Grilled brie and home-grown tomato.

[bloviatrix]

15 hours ago, Sneakeater said:

My griddle isn't well-seasoned -- I've used it all of twice so far -- but I can already see what a useful addition it is to my battery.

I'll never forget the moment when I realized i could use it for more than pancakes.

[Diancecht]

dashi-infused heirloom tomatoes 

miso shiru with turnips and turnip greens

black cod simmered in soy sauce and mirin

steamed rice

cucumber and ginger pickles

italian fruit salad

[Sneakeater]

1 hour ago, bloviatrix said:

I'll never forget the moment when I realized i could use it for more than pancakes.

I have no idea why I didn't get one years ago.

[Wilfrid]

8 hours ago, maison rustique said:

Grilled brie and home-grown tomato.

Looks great. I have been on a grilled cheese kick recently. Grilled cheese, surprisingly is not (or was not) a British thing. I grew up eating open-faced cheese on toast or fancier Welsh rarebit, both of which are finished under a grill and not cooked in a pan.

Speaking of British, my grilled cheese does get a splash of Lea & Perrins, the traditional cheese on toast sauce. Probably wouldn’t use that on Brie and tomato though. 

[voyager]

Flammekeuche

[Sneakeater]

Oh God.

[maison rustique]

11 hours ago, voyager said:

Flammekeuche

 

Bacon & onion? It looks fantastic!

[small h]

Tilefish with sorrel sauce, possibly the Troisgros kind! Has creme fraiche! (Does not have shallots.)

 

[Wilfrid]

Another brown meal. Pork stew with paprika, cumin, onions; lentils cooked in the broth. Goulashed up with some sour cream.

It was good, but even better the lingering, pervasive smell of the stew in the apartment. Bottle it and sell it?

[voyager]

Reminds me of a flight from Prague to Heathrow.   My seat mate exuded precisely the aroma you describe.    I think it was his suit as well as his pores.

[Wilfrid]

I wonder if he had sat in a crockpot for four hours before boarding?