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Post by rikita on May 15, 2017 7:51:12 GMT
yeah well, half the fun in eating asparagus is that there is a specific time for it, so it feels like something special ...
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Post by Deleted on May 19, 2017 21:14:49 GMT
I have moved into the domain of eating huge salads for dinner.
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Post by lagatta on May 19, 2017 23:23:53 GMT
Chicken liver and various vegetables: the Arab places near me (both Maghrebi and Levantine) are gearing up for Ramadan already. Funny how a month of fasting also involves feasting, special breads (mmm with Nigella seeds) special sweets etc. I bought some very nice chicken livers, and marinated them a bit in reconstituted lemon juice (not always a good sub for fresh lemons, but useful for that sort of thing). Before the livers I had sautéed a Spanish onion with some garlic and the remains of a red sweet pepper. I sautéed the livers, being careful not to overcook them, and added the vegetables back in. This can be a sort of pasta sauce (a dish from Piemonte in northwestern Italy) or combined with rice as a sort of "dirty rice". I added finely minced fresh coriander (cilantro) though parsley or other green herbs would also be fine.
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Post by Deleted on May 20, 2017 11:19:59 GMT
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Post by rikita on May 20, 2017 23:28:06 GMT
pasta bake with cauliflower and cheese.
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Post by Don Cuevas on May 22, 2017 12:31:15 GMT
I have moved into the domain of eating huge salads for dinner. Good and healthy, depending on how much add-ons and dressing you apply.
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Post by Don Cuevas on May 22, 2017 12:33:45 GMT
Last night, a light soup based on leftover chicken stock, mixed frozen vegetables, a few grape tomatoes at the last minute, and handfuls of cooked Chinese wide noodles.
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Post by rikita on May 22, 2017 15:20:51 GMT
tonight we have a pasta bake with arrabiata sauce and cheese and tuna fish. yesterday we had gulash with mushrooms, with potatoes and asparagus.
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Post by kerouac2 on May 22, 2017 18:17:17 GMT
bolognese sauce on couscous grain, sort of a surprise meal because I was unsure of what I was defrosting
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Post by cheerypeabrain on May 22, 2017 18:19:24 GMT
Nom.....that looks tasty
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Post by tod2 on May 25, 2017 17:27:31 GMT
Tonight was roasted pork belly with potatoes, Mirlitons ( su-su or chayote)in a white sauce, green peas and rice. The Chayotes come straight out of my garden and the vine got so large it crawled up the wire holding the electric light pole on the street, and would have made it all across if it had not been for the heavy fruit falling down. What a bloody chore to peel them!
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Post by Don Cuevas on May 26, 2017 13:17:00 GMT
Tonight was roasted pork belly with potatoes, Mirlitons ( su-su or chayote)in a white sauce, green peas and rice. The Chayotes come straight out of my garden and the vine got so large it crawled up the wire holding the electric light pole on the street, and would have made it all across if it had not been for the heavy fruit falling down. What a bloody chore to peel them! Our neighbors had a chayote plant or two which eventually engulfed the work shed at whose base it had been planted. (Those were the spiny type chayote and nasty). The shed was covered in a matted entanglement of spiny chayote vines and much work with a machete was required to remove them. I don't ever recall peeling raw chayotes. We quarter them, (the spineless kind), cook them, and eat the seed and the skin if they are tender young chayotes. Cook, then peel. It makes it much easier. Spiny chayotes: I think that we may have some growing on our back fence.
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Post by kerouac2 on May 27, 2017 18:47:36 GMT
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Post by rikita on May 29, 2017 11:40:49 GMT
on our trip there was always some of us cooking for the whole group, so it was meals that are good for that kind of cooking - first day (wednesday) was taboulé salad, bread, different cheeses etc., second day was pasta with a bolognese sauce and/or a tomato sauce and cheese, friday was potatoes boiled with skin and quark (don't know the english word, it is a bit similar to tsatsiki, but without cucumber inside and a bit less garlicky) and salad, saturday was bbq with sausages for the kids, various meats, salad, taboulé, leftover quark, bread. yesterday we got back home for dinner time and went to an indian restaurant, i had fish in mango sauce, rice, and bathura.
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Post by cheerypeabrain on May 29, 2017 20:02:34 GMT
Frittata made with leftover new potatoes and gammon baked yesterday, onion, cheese, peppers and eggs...tasty.
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Post by kerouac2 on May 31, 2017 15:08:39 GMT
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Post by rikita on Jun 1, 2017 0:21:00 GMT
chinapfanne (noodle stir fry) today, the person i bought it from seemed to have a bad mood. or maybe it was her version of effective sales person.
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Post by rikita on Jun 4, 2017 0:34:57 GMT
potato-tortilla with lots of vegetables
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Post by kerouac2 on Jun 4, 2017 14:54:54 GMT
buckwheat crêpe rolls containing creamed celeriac, cucumbers, cream cheese, tomato pesto and some other stuff I guess
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Post by kerouac2 on Jun 4, 2017 14:57:43 GMT
I was particularly indecisive so: cabbage salad, quail eggs, North African taboulé, poached ocean perch, lettuce, cantaloupe and creamed celeriac
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Post by whatagain on Jun 4, 2017 17:09:26 GMT
Dinner is less than 2 hours away. The neighbours are cooking. They are both good cooks. She had a bar in southern france then a restaurant with her dons on Saint-Martin. So it can be a ti ponch followed by a féroce de morue and a navarin d'agneau or à bouillabaisse or ? Only thing I know is it will be good and there will be good ways be. Provence wine. But first a pastis.
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Post by mickthecactus on Jun 4, 2017 18:40:57 GMT
Dinner is less than 2 hours away. The neighbours are cooking. They are both good cooks. She had a bar in southern france then a restaurant with her dons on Saint-Martin. So it can be a ti ponch followed by a féroce de morue and a navarin d'agneau or à bouillabaisse or ? Only thing I know is it will be good and there will be good ways be. Provence wine. But first a pastis. It sounds delicious even though I don't know what the first 2 items are The wine and pastis are definitely for me..
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Post by mickthecactus on Jun 4, 2017 18:45:13 GMT
K2 I am so impressed by the variety of food that you eat. No wonder you have a cast iron constitution.
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Post by whatagain on Jun 5, 2017 10:40:15 GMT
Tu ponch is a cocktail with rum
Féroce is a mix of morue (cod) and advocate and some onions and spices.
Yesterday we had filet mignon de porc with vegetable, from the oven. Sauce of confit de tomate au piment d'espelette cumin etc. Delicious.
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Post by mickthecactus on Jun 5, 2017 10:47:38 GMT
It all sounds delicious whatagain. I must pop over next Sunday.....
When you say advocate do you mean avocado or Advocaat the drink?
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Post by rikita on Jun 5, 2017 20:47:02 GMT
Fish tajine with potatoes, carrots, peppers, peas, raisins, ...
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Post by whatagain on Jun 6, 2017 7:22:49 GMT
So we had some amuse-gueules (snacks).
Then tourteau with a sorbet if paprika. (Tourteau is some kind of crab) Then quenelle de brochet with an emulsion of something Then foie gras poêle Then pigeon breast with ? Then a very Nice dessert.
All of these accompanied by a different glass of wine. A saint Joseph white then à condrieu a côte rôtie and à vin doux de rasteau.
We were sleeping at the restaurant. Just in front of le Rhône. A gorgeous stop over o. The way back home.
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Post by Don Cuevas on Jun 6, 2017 9:25:20 GMT
Maruchan Instant Lunch Noodles, shrimp flavor. After this, I'll stick to chicken flavor.
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Post by lagatta on Jun 6, 2017 9:43:00 GMT
whatagain, that sounds like a most pleasant excursion.
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Post by Don Cuevas on Jun 6, 2017 21:37:14 GMT
Dessert: either some lemon curd on crackers or lime Jell-o with peach slices.
Neither. Instead, a lightweight cheese and tomato torta and a can of San Pellegrino Aranciata.
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