Supper

[maison rustique]

I wish I would inherit one!! 

[StephanieL]

Butternut squash and ricotta ravioli purchased at the farmer's market, with a homemade pesto of pumpkin seeds, fresh thyme, garlic, and pumpkin seed oil.

[Wilfrid]

Went to an event this evening, made no plans for food, had some kielbasa in the fridge. Could I just eat it with some bread and salad?

No, had to slice it and sear it and make little cucumber pedestals, because who wouldn't?

 

[maison rustique]

I'd have used pickles, but then I'm still on my salty pickley kick. 😃

[Wilfrid]

Good idea, but I need to go shopping. 

[MitchW]

Fresh wild Alaskan king salmon, slow roasted in the steam oven, with some La Boîte Lula sprinkled atop.  Salmon had also bee pre-salted and rested the day before.  Basmati rice pilaf.  Sauté of fresh corn, zucchini, onions, and tomatoes.

[splinky]

14 minutes ago, MitchW said:

Fresh wild Alaskan king salmon, slow roasted in the steam oven, with some La Boîte Lula sprinkled atop.  Salmon had also bee pre-salted and rested the day before.  Basmati rice pilaf.  Sauté of fresh corn, zucchini, onions, and tomatoes.

i've gotten some really nice corn this summer

[Evelyn]

I love the Lula on salmon. I usually put the Lula on the flesh. And have the skin lightly brushed with soy up. Broiled for crispy skin.

[bloviatrix]

End of summer dinner - corn chowder, tuna and salmon nigiri, a salad of pole beans, corn, and sungolds, pasta with eggplant. A Cypriot wine from a grape called  Xynisteri.

All of the produce was purchased at the greenmarket earlier in the morning. I love eating this way.

Edited September 14, 2025 by bloviatrix

[StephanieL]

We had a bumper crop of cherry tomatoes this year, so N made a kind of galette, with the tomatoes and a combination of gruyere and fresh mozzarella.  The crust had fresh thyme, lemon zest, and Parmesan in it.

[maison rustique]

Hot weather salad for supper. Spinach, bacon, blueberries, red onion, goat cheese.

[small h]

I haven’t cooked in a while. This is mostly reheating, but it was still pretty good. Rice, beans, salsa, fried egg. Homegrown cuke, tomato, cilantro.

[small h]

This isn't really cooking either. Let's call it tuna nicoise adjacent.

[maison rustique]

BST (spinach instead of lettuce) served with salt & vinegar chips.

[MitchW]

Setaro Maccheroncini Rigati with broccoli cooked into a sauce-like consistency, garlic, feta, Kalamata olives, parmesan, black pepper and parsley.

[StephanieL]

RG cassoulet beans and various roasted vegetables, baked in a cast-iron skillet with a tomato sauce and topped with mozzarella. Peaches & cream pie from a local restaurant for dessert. 

[maison rustique]

A month or so, my sister gave me 3 tins of fish meals that she'd bought to have for her lunches at work. She said they were good, but she was getting tired of them. I have lots of tomatoes, so tonight for a light supper, I had this salmon over a home-grown tomato and spinach. I sprinkled the tomato generously with Omnivore Limone salt blend.

[StephanieL]

Spinach-cheese ravioli (purchased) with homemade puttanesca sauce.

[small h]

Two pizzas, alike in dignity, except one is too dark.

[StephanieL]

This NY Times recipe for salmon with a horseradish-tarragon sauce.  I used Greek yogurt instead of sour cream (per the recipe) because that's what I had on hand, threw in a golden beet along with the potatoes, and substituted steelhead trout for the salmon because my fishmonger had large fillets of trout and only smaller salmon steaks.  The recipe specifies skinless fish and I forgot to ask them to take the skin off; alas, the skin does not get crispy with this baking method (hence the caveat).

Prepared horseradish in a jar always puts me in a Passover state of mind, no matter what time of year.

Edited September 29, 2025 by StephanieL

[small h]

Ooh, I'm gonna make this. I just have to dig up my horseradish plant and cut off some root.

[MitchW]

With apéritifs the other night (followed by pasta of some sort):

Pa amb tomàquet, with Lomo Iberico and Chorizo Iberico.

[maison rustique]

[StephanieL]

On 9/29/2025 at 11:56 AM, small h said:

Ooh, I'm gonna make this. I just have to dig up my horseradish plant and cut off some root.

The recipe specifically calls for prepared horseradish, so make adjustments for fresh accordingly.

Edited October 1, 2025 by StephanieL

[small h]

Noted. But I like a lotta horseradish heat.