Lots of kimchi happening- i gave a few jars to friends, this was partway through packing it up, had another six jars worth when i was done. The radishes turned the brine pink! (And how hideous is that kitchen tile?? Ugh. )
Picked up those vegan dumplings for dinner last night- there’s enough leftover for tonight too. Had some sliced cucumbers and kimchi with them and dunked in a soy/black vinegar/sesame oil/garlic mix.
Love the color of your kimchi and the potstickers & watermelon look fantastic as well! We’ve got a cantaloupe to finish, then will buy our first watermelon of the season. Yum.
A visit to my Happy Place, Wegmans, resulted in some very nice sea scallops.
Pan-seared, but not as well as I had hoped. In fact, a really crappy job on the sear. But ohhh, they tasted so sweet and good! Served on toasted Israeli couscous with lemon-thyme and lemon zest, and sauteed green beans, corn, and red bell pepper with Penzeys Tuscan Sunset seasoning.
Wine.
Dessert will be a snifter of Cuarenta y Tres because I forgot to buy ice cream.
We had another excellent dinner at Laurel and Sage in Montclair. They had an awesome special of Braised BBQ rabbit leg with a citrus BBQ glaze made on pecan wood with a side of granny smith apple slaw. We also had the always excellent beet salad and crispy blackened maki swordfish roll. Mrs. P had her usual soft shell crab (not pictured). It all went great with a 2014 Chateau Sixtine Chateauneuf Du Pape.
I LOVE soupy gravy kinds of things over bread. In my mind there is no such thing as stale good bread, only a reason to save soupy gravy kinds of things.
There oughta be a way to ban you from taunting us with your brilliantly sourced and ordered dinners. In the meantime, we can only lick the screen. But…watch out!
We went to an afternoon party and had lots of snacks. For dinner I had a chipotle black bean burger in a ww tortilla with cheese, homegrown lettuce, and Thousand Island dressing.
This worked so well I did a repeat performance with dinner guests tonight. Added a starter of a corn soup that was puréed smooth. My wife is still raving about this one. Can’t even remember what I did, just knew it would not be bad. I was looking to do a non puréed chowder but the frozen corn I used when broken up with an immersion blender was too fibrous, so into the Vitamix it went. The results were a velvety smooth corn chowder with loads of flavor
Standing in our study a few weeks ago, staring at the wall of cook books, I told my DH I think I was done buying cook books since I have a few hundred and have never cooked from many. Hahahaha…spent Friday afternoon at the bookstore and came home with 4 new books. One was Jos Andres’s new Vegetable cook book. It’s a fun read.
So, tonight was his fennel bouillabaisse. Onions, fennel, leeks, tomatoes, saffron, Pernod. Delicious! Side was toasted baguette rubbed with garlic, Brie, and a fave bean (faves, mint, evoo, lemon juice).
STOF . Rib eye steak dinner with a pint. To go prime rib dinner and two orders of hot wings . Total cost 4 dollars. At the casino . I tipped her well .
The broth was made from a small 10oz container of corn cob stock and chicken stock. I put a gallon sized bag of cobs in the pressure cooker. Got 20 oz of stock when I opened it up after about an hour. It was so loaded with corn flavor. I usually get a better yield but I can only assume the cobs absorbed a lot of the liquid.
My wife definitely understood why I save cobs in the freezer. I have another bag that I plan on cooking soon to have more corn cob stock at the ready. Now how to squeeze out the liquid from the cobs for a better yield?
5 Likes
meatn3
(equal opportunity eater in the NC Triangle)
377
Father’s Day celebration here. I got antipasti, assorted cheeses and crackers, bubbly, jamón and Tuscan melon. Macarons for dessert. I was going to make a steak, pappardelle with mushroom sauce, and grilled baby zukes, but who has room?
Penne alla Vodka with grilled chicken and asparagus. I’ve tried several vodka sauce variations over the years and this one was a homerun. The shallot and prosciutto added to the sauce really helped.
