Tonight was clean-out-the-fridge-night before the farmers market tomorrow. I had some multicolored cherry tomatoes that I “melted” in a saucepan with olive oil and lots of sliced shallots. I had mini plum tomatoes that I halved and tossed with olive oil and kosher salt and roasted until the skins shriveled but they were still juicy. Added some of each to lovely egg tagliatelle along with soft goat cheese and sliced Kalamata olives. Super tasty and the rest of both types of tomatoes went into the freezer. My only regret is that the small amount of greens I had hoped to also add were no longer viable.
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The Bristol Bay sockeye fishery closed at the end of July – British Columbia to the rescue! This week our local grocer had Fraser River sockeye salmon for $10/lb. I roasted this filet at 200 degrees for about 40 minutes – something I picked up from Jacques Pepin’s Fast Food My Way. I’ll slow roast at a low temperature like this if I’m making a lot for crowd (which I was not) or gunning for leftovers (which I was).
Served tonight with a one-pan recipe from NYT for pasta with tomatoes and kale. Veggies from the garden (I doubled down on the kale, as I had a lot on hand).
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Mini penne, mini meatball pasta with puttanesca-ish sauce, parm and parsley. Hasselback zucchini, bacon, butter, garlic, chive sauce. Toasted garlic bread. FM and garden tomato salad, burrata, balsamic, oo and tiny basil leaves and blossoms. The yellow FM tomato was disappointing, the Early Girl from the garden was great. I went to pick basil and discovered that the leaves had all been stripped. All that was left was a few tiny leaves and blossoms. Lambrusco.
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So sorry about your basil!
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Still spending evenings visiting my friend who’s recovering from surgery (two down, two to go), so dinner has been all over the place.
Tonight we are together - his BIL who is the current caregiver made a simple chicken curry, which was eaten with parathas and rice.
Last night I made Adjika Butter “Pelmeni” (adjika from a freezer stash, recipe from Kachka, frozen gyoza in place of pelmeni) eaten over a bed of broccoli slaw because I needed a vegetable and had no energy to do anything more.
I’ve been cooking and taking over an evening snack for the assorted family and friends who have been caregivers through this (dinners have been very late for all so it’s nice to have something to tide us over).
Spanakopita and cheese pie (both from frozen) and batatawada (spiced potato balls) were the latest.
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I enjoyed some excellent Peruvian takeout from the Lomo Truck. They started out as a food truck and they recently added a brick and mortar takeout restaurant, (with a couple of picnic tables outside), just 5 minutes from me. I had some delicious linguine with Peruvian pesto sauce, topped with lomo saltado. I also had some maduros (not pictured). It was my first but certainly not last time here.
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You are a caring incredible being.
I think food and friendship, combined, are a powerful medicine. And tasty!
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Gorgeous
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Stir fried dish with flank steak, plenty of celery, peanuts, garlic, jalapeño, cilantro stems, cilantro leaves and a sauce made with oyster and fish sauce. Served over rice
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Hasselback zucchini is brilliant! Did you roast it?
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how did you prep the hasselback zucchini? roasted?
You can.
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@ottawaoperadiva and @mariacarmen
Yes I roasted it for about 30 minutes, adding the bacon butter for the last few minutes so the bacon didn’t overcook. It really wasn’t all that great, the yellow zucchini was kind of tastless, maybe it would be better with green.
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Another bowl of homemade chicken corn soup, and this watermelon-feta-olive-persian cucumber salad.
Delicious.
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Went to my local FM this afternoon after my town’s inspection of my new furnace install yesterday. I picked up baby arugula, a radish mix (including daikon, red daikon, Rambo, China Rose, and Champion radish leaves, and a bit of garlic chive), black garlic (expensive! But supposed to last 2 years due to the heat treatment to make them black…figured I’d try it once), cantaloupe, green beans, a salted caramel GF brownie (I’ll have that tonight for dessert with some vanilla ice cream), a couple of croissants and 2 berry scones (the latter went into the freezer for work breakfasts).
Used 2 tiny black garlic cloves mashed into a mix of olive oil, dry sherry, a drizzle of local honey, and Spicewalla’s Honey and Herb blend. That went on a large BISO chicken breast and roasted in the oven.
Half of the chickie boobie served on leftover Basmati rice and steamed green beans with LOTS of toasted almonds alongside.
And yeah…wine.
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So what did you think about the black garlic? I’ve never had it.
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I only used 2 of the tiny cloves, so not sure it made enough of a difference. After mashing them with a fork before blending into the other ingredients, I taste-tested off what was left on the fork. Slightly sweet from the heat treatment, but not overly garlicky. Perhaps similar to roasted garlic, just nowhere near as garlicky. I’ll need to look for other uses in a greater quantity to see if I will want to buy it again.
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Sautéed haddock with frizzled capers, brown butter and lemon juice over sautéed FM greens. Easy, quick and oh so delicious!
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That Spanikopita is like viewing food porn for me. I’ve never worked with phyllo pastry - our former summer neighbors were from Greek families and used to share their food with us and I always got super excited when she gave us some of this. Best wishes to your friend - that’s a lot of surgeries.
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