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Post by Don Cuevas on Jun 10, 2009 9:08:44 GMT
Yeterday was hot, and we had a salad for our comida. It was made from whole leaves of hearts of romaine, half a Roma tomato each, an avocado half filled with tuna salad (albacore tuna, celery, onion, parsley, sweet red pepper, watercress remains—all diced or minced— and dressed with Green Goddess Dressing.) I also had a boiled egg with it. No bread or crackers!
We seem to be eating very little if any red meat lately, although we have not converted to Vegetarianism.
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Post by bazfaz on Jun 10, 2009 14:40:14 GMT
A sort of Vietnamese meal tonight. There will be little shrimpcakes; then pork with lots of black pepper and dark muscovado sugar and mam nuoc (I had this in a Vietnamese restaurant in Paris where it was called porc au poivre). And I have just come home with a big bag of cherries.
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Post by Deleted on Jun 10, 2009 17:02:18 GMT
(Can cherries give you the hives? My Chinese colleague has a case of it, and the principal item that she has been abusing is cherries.)
Tonight is pissaladière for me (from the frozen food store), and a tomato and feta salad.
That sounds like a delight summery meal when I write it, but it is cool and pouring rain tonight -- almost soup weather!
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Post by bazfaz on Jun 10, 2009 20:46:06 GMT
Sorry about your weather, K. We had our dinner on the terrace. I wore a T-shirt though Mrs Faz put on a sweater. The shrimpcakes I could have made more interesting (buying better quality frozen shrimps for a start); but the pork was good; and I used the last of our artichokes (heart only) in a vegetable stirfry.
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Post by distantshores on Jun 10, 2009 21:05:08 GMT
A sort of Vietnamese meal tonight. There will be little shrimpcakes; then pork with lots of black pepper and dark muscovado sugar and mam nuoc (I had this in a Vietnamese restaurant in Paris where it was called porc au poivre). And I have just come home with a big bag of cherries. Little shrimpcakes huh? Would these be similar to salmoncakes by chance! I think Bixa would call them corquettes! And of course I am just picking on her! I'm in a good mood today!
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Post by Deleted on Jun 10, 2009 21:07:53 GMT
Leftovers from last p.m.'s potluck,tabouli,tomatoes with basil and feta,watermelon and blueberries . The blueberries in an interesting yogurt dressing with banana and mint? It seemed to work last night.
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Post by Don Cuevas on Jun 11, 2009 2:13:16 GMT
Leftovers here; some spaghetti with a spicy sausage sauce; my wife had a bowl of spicy Caldo Tlalpeño (chicken) with plain spag added. She oohed and aahed over it.
Tonight, a Tillamook Cheddar, lettuce, tomato and GG Dressing spread on toasted Bulgar Oatmeal bread.
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Post by hwinpp on Jun 11, 2009 4:25:22 GMT
Our dinner last night: The shells were a bit disappointing, they were quite tasteless.
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Post by bixaorellana on Jun 11, 2009 5:40:02 GMT
Were they freshwater clams?
WHAT is the bright green food on the far left? I want it!
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Post by hwinpp on Jun 11, 2009 6:40:03 GMT
The main dishes from left to right are stir fried chives with tofu, small freshwater mussels steamed with basil, chile and lemon grass and pork knuckle in soy sauce flavoured soup. Above ae two dips and vegetables, cucumbers and those elusive 'frilly' beans. The shells (no idea what they're called) were a disappointment, no taste. Next time I'll get proper clams from the sea.
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Post by bazfaz on Jun 11, 2009 7:07:06 GMT
DS, shrimpcakes are nothing like salmon fishcakes. The shrimp croquettes (if you prefer) have shrimps, egg, cornflour, chilli, fish sauce and coriander leaf.
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Post by bixaorellana on Jun 11, 2009 7:07:12 GMT
I absolutely have to try that chives dish. Can you see your way clear to writing out the directions, please?
Maybe the mussels were overly purged. Aren't shellfish sometimes kept in a tank of running water & fed something like cornmeal to make sure they're super clean? Either that, or it's a climate thing. You should ask your fish lady -- she'd probably know.
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Post by hwinpp on Jun 11, 2009 11:09:44 GMT
Will do once I'm back from... Laos!
;D ;D ;D
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Post by bixaorellana on Jun 11, 2009 14:59:43 GMT
Ooooo ~~ you're going to Laos?! When? Why? Bring me something! (I'll accept a nice recipe. )
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Post by Deleted on Jun 11, 2009 17:43:22 GMT
Will do once I'm back from... Laos! ;D ;D ;D They have cheap cyber cafés in Laos!
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Post by bixaorellana on Jun 11, 2009 22:01:01 GMT
They have cheap cyber cafés in Laos! Okay! We'll be expecting some cheap cyber-thoughts from there, HW.
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Post by Don Cuevas on Jun 11, 2009 23:01:36 GMT
Today it was a very simple lunch (at 3:00 p.m.) of Southern Style Buttermilk Cornbread, boiled alubias blancas, boiled daikon greens.
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Post by traveler63 on Jun 11, 2009 23:41:51 GMT
Steak and salad, on the grill, and perhaps some kind of dessert, haven't decided. This is the red meat for this week. !!!! Red meat in this family is once a week maybe, eating more vegetables, etc. We are working on getting in shape for our trip to Paris. Am definitely not going to Paris 10 pounds overweight!!!!!
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Post by imec on Jun 11, 2009 23:49:55 GMT
We are working on getting in shape for our trip to Paris. HA! Low fat meal here tonight too (pasta with red sauce - small portion) for the same reason. If I go there 10 over, I'll come back 20 over at least!
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Post by Deleted on Jun 12, 2009 0:03:20 GMT
Will do once I'm back from... Laos! ;D ;D ;D They have cheap cyber cafés in Laos! He's not going to Laos to go sit in some cyber cafe ,nuh uh.
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Post by bazfaz on Jun 12, 2009 6:42:35 GMT
We'll have avocado and smoked lardons as a starter; then calf's liver and corkscrew potatoes and salad; and cherries and peaches.
The peaches are a mistake, too early in the season. They are obviously bred to ripen early but they lack flavour. It is just I am impatient ecause our local supplier doesn't have peaches until July, and then we are inundated.
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Post by Deleted on Jun 12, 2009 6:55:12 GMT
I bought some lardons yesterday. I think they'll be going on tonight's salad -- either the green one or the potato salad.
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Post by Don Cuevas on Jun 12, 2009 23:58:04 GMT
Today's comida was rather complicated. I'd intended to make a nice, easy meatloaf, but when I got home from the carnicería, I realized that it was too hot to turn on the oven.
So, I changed the plan to Sweet and Sour Meatballs. Without a recipe. It's my way.
Unlike a simple, mix, pat, bake, slice meatloaf; the meatballs involved mixing PLUS forming of meatballs, (many, wet soft meatballs), rolling in cornstarch, browning in oil, cutting of various vegetables, setting the MBs aside on paper towels, stir frying the vegs, adding the MBs back to the pan, and pouring in the sauce mixture and thickener.
There were some fun substitutions for ingredients as well; candied ginger for fresh ginger root, mini-gherkins and cocktails onions for pickled scallions. I remembered to put in a slug or two of Heinz Ketchup, for that touch of authenticity.
We had some leftover rice that we microwaved, and the dish was very tasty and satisfying. Not the sort of thing I'd order in Chinese restaurant, but more than o.k. for Home Cooking.
Before the main course, I had one of my Quick 'n Dirty Martinis. (Glass; a glug of gin; a sprinkle of vermouth, a plop of two or three pickled onions and/or olives. Whatever pickle juice drops in makes it Dirty.)
With the meal, I drank Agua de Jamaica. (Cold, sweetened, red hibiscus tea.)
After, I had a 2-hour siesta.
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Post by imec on Jun 13, 2009 5:00:03 GMT
The Friday night pasta.
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Post by Deleted on Jun 13, 2009 5:19:43 GMT
Tonight I will have unexciting but regularly indispensable pork chops.
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Post by imec on Jun 13, 2009 14:48:04 GMT
Guests from Saskatchewan tonight. I will grill some steaks and do some large (8-12 to the pound) shrimps (head off, shell on, deveined ) this way...
Marinate the shrimp in chopped garlic, cut up lemon, seasoned pepper (it's coarse black pepper mixed with several other dried spices and seasonings - I buy it at Safeway) and a little olive oil for about an hour or two then grill them. Chop up one or two canned chipotles in adobo and put in a small pot with 1/4 pound butter and eat until bubbling. Place the shrimps on a platter and drizzle with the chipotle butter. Serve with some fresh lemon and or lime wedges. Great with Tequila or Margaritas if using as an appetizer.
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Post by imec on Jun 13, 2009 16:36:35 GMT
For appetizers I think I'll fry some pickerel cheeks (from Lake Winnipeg pickerel) and pick up some fantastic spring rolls from the Vietnamese family at our local farmers market.
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Post by auntieannie on Jun 14, 2009 9:14:55 GMT
last night, we had a version of cheese on toast as follows: cut pitabread in strips and arrange in an oven-proof dish(you can slightly wet the pitabread with a tiny bit of milk if you want) . Stir some chopped mushrooms and garlic and thyme in heated oil in a pan - pour the mixture on the bread. then put on the pita bread. Add slices of raclette cheese or a similarly creamy melty cheese on top. put under the grill. season with pepper or paprika or any other spices/herbs you like and eat.
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Post by Deleted on Jun 14, 2009 9:39:32 GMT
I'm in Lille today. It's quite likely I'll be eating mussels tonight.
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Post by imec on Jun 15, 2009 1:41:43 GMT
Pizza again. Pepperoni and Capicolla for the little fella' and Spicy Chicken (a Wolfgang Puck recipe - one that we have done for years) accompanied by some arugula and baby spinach tossed with EVO, white balsamic and finished with some shaved reggiano.
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