|
Post by cristina on Aug 20, 2009 3:51:34 GMT
I had a take-away caprese sandwich that I added prosciutto to. (Bad English grammar construction in that sentence.) Quite tasty.
However, I am also craving K2's tomatoes and Hw's squid.
I am also craving gazpacho. Made by my Mom, preferably.
And, off topic, I am absolutely done with summer. Done.
Done with Arizona summer anyway.
|
|
|
Post by bixaorellana on Aug 20, 2009 4:00:43 GMT
HW -- try favas! Are they available canned there? The must be available in some form so the snacks can be made. They have those things here, too. Too much aggressive skin for my taste. Here is a recent discussion about fava, with a recipe. (replies 24 -- 28) Cristina ~~ make a nice tomato and onion salad with olive oil and a little balsamic vinegar. It puts summer back in perspective.
|
|
|
Post by cristina on Aug 20, 2009 4:12:34 GMT
Bixa, I still have the rest of the lovely cherry tomato assortment from pizza night. So tomatoes will figure into tomorrow's dinner for sure.
But I am still done with summer. It was 108 here today. Forecast is similar tomorrow. (OK, maybe 106.)
|
|
|
Post by Deleted on Aug 20, 2009 11:11:25 GMT
K2's tomatoes look perfect. We have lovely Creole tomatoes here in season. I have been dining on tomato/basil salad per Bixa's suggestion with cold smoked chicken. Mr. C made his biannual batch of Olive Salad with nice small cubes of Romano cheese in it ,so ,frequent trips to the "cold box" with a big spoon and bowl will be my next plan of action in the ensuing days. I'm with you cristina, re: "summer be gone".
|
|
|
Post by bazfaz on Aug 21, 2009 17:33:41 GMT
We are having tomato salad with chopped hardboiled egg, parsley and olive oil as a starter; then calf's liver and frites and a salad of endive and perilla; then dried apricots boiled for 5 minutes and topped with ice cream.
We are without a car until Monday or Tuesday so we are eating out of the freezer and our neighbour's garden (except the perilla is ours).
|
|
|
Post by Deleted on Aug 21, 2009 19:44:13 GMT
I had sautéed vegetables (tomatoes, mild green chilis, onions, parsley, carrots) with strange surimi balls that I found in the freezer. It wasn't bad, but I was glad that I restrained the addition of the surimi balls. They are quickly overpowering.
|
|
|
Post by bixaorellana on Aug 21, 2009 23:19:42 GMT
Endive and perilla would be a really different and good combination!
I may be having tripe later -- am cooking it right now. I was all enthusiastic when I saw it at the meat store, but am not feeling very well.
|
|
|
Post by hwinpp on Aug 22, 2009 4:36:22 GMT
I'm having I- know- not- what at a birthday party this evening.
Tomorrow steam boat. Will take pics if I can be bothered to take my camera.
|
|
|
Post by Deleted on Aug 22, 2009 4:49:27 GMT
Nothing like steamboat on a tropical day!
|
|
|
Post by bixaorellana on Aug 22, 2009 5:02:49 GMT
Well, I had the tripe along with a very big banana that was sold to me as an eating-fresh banana, but . Fried that lightly with some onions for a side dish, then fried the cooked tripe lightly in olive oil & topped both with parsley sauce. Also had the rest of my corn salad from yesterday. The whole meal was sort of a chore to eat.
|
|
|
Post by Deleted on Aug 22, 2009 5:08:19 GMT
Oh you poor thing. Now that Ramadan has started, you could pretend you were Muslim and that could give you a terrific appetite in the evening.
|
|
|
Post by bixaorellana on Aug 22, 2009 5:17:38 GMT
The main problem was that the tripe seemed pretty tasteless. I think maybe I have a cold, though. I hope that's it, as I boiled a whole kilo of tripe, thinking to freeze some.
|
|
|
Post by bazfaz on Aug 22, 2009 6:46:39 GMT
Tripe is very popular in France. When Mrs Faz's choir goes out for a communal meal (I am allowed to tag along) I am amzed the number who choose to have tripe rather than, say, roast lamb. I cannot see the point of tripe. Its texture is unpleasant. It needs doctoring to give it some acceptable flavour.
Poor Bixa, munching her way through a whole kilo.
|
|
|
Post by Deleted on Aug 22, 2009 10:29:28 GMT
There's a French expression along the lines of "Politics is like tripe. If it doesn't smell a little bit like shit, there's something wrong with it."
|
|
|
Post by Deleted on Aug 22, 2009 17:49:49 GMT
I have put some marrow bones in the oven to bake slowly.
|
|
|
Post by bixaorellana on Aug 22, 2009 18:10:19 GMT
That sounds so Hansel&Gretelish.
|
|
|
Post by Deleted on Aug 22, 2009 18:12:42 GMT
They are not the bones of children!
|
|
|
Post by bixaorellana on Aug 22, 2009 18:13:58 GMT
Oh, okay. Please proceed.
|
|
|
Post by bazfaz on Aug 22, 2009 21:15:06 GMT
We had a starter of gesiers (if I say gizzards people will choke on their hamburgers); and a seafood paella; and some amazing peaches from an old fella in the village.
|
|
|
Post by Deleted on Aug 22, 2009 21:25:34 GMT
Okay, well here is my dinner tonight -- marrow bones and Greek salad. Since I bought some unusual purple tomatoes that went into the salad, I added the remaining ones to the first photograph.
|
|
|
Post by bixaorellana on Aug 22, 2009 22:03:39 GMT
I love gizzards! Hm. That reminds me I haven't had them in a while.
That's lovely, Kerouac ~~ little Nikolas and Eleni instead of Hansel and Gretel!
|
|
|
Post by cristina on Aug 23, 2009 0:32:01 GMT
K2, my father used to cook marrow bones when I was young and the 2 of us (we were the only ones who liked them) would scoop the marrow out and spread it on nice bread. Those are the only times that I've ever eaten marrow. I saw marrow on a restaurant menu in Paris and was curious how it would typically be offered - I've never seen it on a menu here, but I wonder if its presented in such a way as to make for graceful extrication of the marrow. For some reason, I have this (possibly irrational) fear that the marrow bones will appear and I won't know how to get to the marrow and will have to resort to gnawing the bones. Clearly, my childhood was a very long time ago because I don't remember how we got the marrow out (and I thought the bones were narrower than yours). Perhaps I should be posting in the thread about dementia.
|
|
|
Post by Don Cuevas on Aug 23, 2009 0:34:50 GMT
Egg salad on matzo; health salad; apple pie with sharp cheddar.
|
|
|
Post by bixaorellana on Aug 23, 2009 2:04:35 GMT
Yikes! Somebody bring that boy home before he gets too Americanized! This won't help. (avert your eyes, DonC) I fixed yesterday's boiled, unsatisfactory tripe a la Mexicana tonight. Did the bananas again, this time with lots of black pepper & lime squeezed on. It was okay. I just wish I'd cut the tripe into little postage-stamp-sizeed pieces like I usually do.
|
|
|
Post by bazfaz on Aug 23, 2009 9:17:47 GMT
I notice Don used the expression "health salad". Don, you are surely not of Hungarian extraction? In that country a salad is pickled vegetables. If you want what we would think of as salad you must ask for (if you know the Magyar) a vitamin salad.
|
|
|
Post by Deleted on Aug 23, 2009 10:21:31 GMT
I saw marrow on a restaurant menu in Paris and was curious how it would typically be offered - I've never seen it on a menu here, but I wonder if its presented in such a way as to make for graceful extrication of the marrow. For some reason, I have this (possibly irrational) fear that the marrow bones will appear and I won't know how to get to the marrow and will have to resort to gnawing the bones. Clearly, my childhood was a very long time ago because I don't remember how we got the marrow out (and I thought the bones were narrower than yours). Perhaps I should be posting in the thread about dementia. I just pick the bone up and poke the marrow out. An elegant establishment would probably have a special spoon for spooning it out. It is eaten on crusty country bread. Here is an example using the wrong bread.
|
|
|
Post by cristina on Aug 23, 2009 19:37:06 GMT
Thank you! I hope to sample some marrow when I go to France. And I don't think I'll need a fancy spoon if the bones are cut short enough.
|
|
|
Post by Deleted on Aug 23, 2009 19:47:22 GMT
Tonight was a "clean-out-the-refrigerator" night so dinner was boring and not really good. One of the Tupperware containers had some frisky furry growth in it, so it went very quickly into the trash.
|
|
|
Post by traveler63 on Aug 23, 2009 20:14:44 GMT
Last night was braised beef short ribs in Chocolate and Wine Sauce, wild mushroom risotto, baked asparagus with lemon and butter and a fruit tart for dessert. All with the requisite wine.
Tonight? Why feathers of course!!!! ( My dad always said; tonight gourmet tomorrow feathers).
|
|
|
Post by bazfaz on Aug 23, 2009 20:55:02 GMT
I don't know how long our wonderful summer can continue. We eat every night in shirt sleeves on the terrace but a storm is predicted for Tuesday and then it will cool down.
And, with no car while it is in hospital and our neighbours away, we have been emptying the freezer. So tonight we had smoked mackerel (from the freezer) with pickled cucumber and tomato salad; oxtail and broad beans (both from the freezer); and peach sorbet (from the freezer). Cooking dinner took about 10 minutes.
When we were in the Lot a few days ago I brought back some Bergerac wine. Hmmm. Bergerac thinks it is better than it is (it used to be included in Bordeaux). Better wines are produced down in the Languedoc now. But I'm sure we'll find good stuff when we move in a month's time.
|
|