Beef and rice- stuffed eggplant and peppers (yemista), and green beans braised in tomato sauce with dill. I used some Stefano brand Marinara sauce for braising the green beans, and I’ll do that again.
16 Likes
Kindasortashawarmapita. Skinned and deboned 4 chicken thighs, mixed them with a couple of heaped tablespoons of rose harissa, formed into a parchment wrapped cylinder and baked for about 35 minutes. Unwrapped when cool, sliced, and stuffed into pitas with tahini, yogurt, slaw , chopped tomatoes and a few dashes Tabasco. A mug of Jewish penicillin on the side. No photos, messy as all get out, but really good.
17 Likes
I ran into an acquaintance at the pharmacy a few weeks ago and upon hearing of our medical woes she offered to bring dinner tonight. So dinner was salmon, pilaf, and greek salad. While contemplating reheating, son texted to say he was coming for dinner so I made him a sandwich with chimichurri
24 Likes
Prime filet of beef and baby zuccs on the grill. Aglio e olio con pomodorini e basilico.
Squash, tomatoes, basil and parsley from the garden.
23 Likes
Spicy Thai Pork Tenderloin Salad Recipe from Favorite Summer Salads thread. I added carrot and snow peas and eliminated the red bell pepper. Beefeater rocks.
https://www.hungryonion.org/t/favorite-summer-salads/5857/167
24 Likes
Tonight’s dinner was a real crowd pleaser. Had everything prepped before a lecture I had to give, so all I had to do when I got home was boil, bake, and fry.
I spent the earlier part of the evening [hopefully] enthralling people with Prohibition-era stories before making mocktails (our location does not allow alcohol). It was a gin and tonic with Ritual* Zero Proof Gin and my coworker’s homemade elderflower syrup using flowers from the grounds of our location.
*Like all the other non-alcoholic gins we have used during this monthly series, not only does it just not taste good but it does not resemble gin at all.
I had a martini with real gin when I got home. 
Another installment of the series tomorrow. Our last of the season.
30 Likes
Tourlou / türlü: sautéed a shallot and garlic in olive oil, added one diced eggplant, 5oz of beef/pork ground (I really wanted lamb, but couldn’t find any), 3 parboiled new potatoes, half a diced zuke, ¾ of a red pepper, 3 large button shrooms, and some of those disappointingly flavorless Italian tomatoes I picked up at the Italian market. Added a yuge splash of red wine, a little beef broth & let it all simmer. A buncha RPF & a little squeeze of anchovy paste rounded it all out. Fresh parsley at the end, torn basil added on the plate. For once I didn’t end up cooking for a legion (I’d bought two eggplants and was originally going to use the entire zuke), and there’s just a little bit leftover.
23 Likes
Thank you for confirming what I have long suspected.
4 Likes
Last night’s dinner was a Vegetable Egg Fried Rice. I modified an “Aaron and Claire” (youtube) recipe. Sunshine has been asking for this dish and eggs were on sale recently, so I made some up.
17 Likes
I finally cooked again…. Garlic butter umami noodles and gochujang squid.
Two versions of the noodles: with and without mushrooms (mom has been suspicious of mushrooms since her recurring tummy issues a while back).
Mom also had leftover paneer soya chilli from yesterday.
27 Likes
Last night was Cold Noodle Salad with spicy Peanut Sauce from the NYT. I omitted the honey but otherwise followed the recipe. Definitely needed the lime at service. I’m anxious to try this after it sat for a day. It seemed to be missing something but I’m not sure what!
22 Likes
Whew, for a minute there I thought you had gone over to the dark side.
2 Likes
Last night’s cherry tomato sauced penne with mostly home grown herbs (purchased parsley). Romaine lettuce with bleu cheese for a side salad. Delish and satisfying on a hot, hot day with wild fire smoke keeping us indoors,
23 Likes
Hi Guys! This is 'Chester the Squirrel Molester' clearing leaves from his outdoor water supply. Miss him much!
20 Likes
It has been a miserable cold rainy day here so Finnish salmon soup - LOHIKEITTO - courtesy of @AD1 from the salmon that’s not common thread. ETA: Recipe from the blog, The View from Great Island.
23 Likes
Is it not a very fine soup?
Indeed it is!!
1 Like
Was craving my Friday night standard, which I haven’t had in awhile. So I stopped at my local butcher for steak tips…which are now astronomically priced. Ouch.
But I still bought 2 lbs, most of which went into the freezer. Two similar sized chunks were very lightly oiled and seasoned with s/p and grilled in a cast iron grill pan for 4 minutes per side before retiring them to a 350° oven to finish cooking to medium rare.
Ballymaloe steak sauce drizzled on top, half a baked tater with TPSTOB&SC and steamed asparagus alongside.
There WAS wine.
And a 4-day weekend since I took Monday and Tuesday as PTO days.
28 Likes
Not to dwell, but I think I’ve tried every non-alcoholic gin on the market out of necessity for the job not because I want to. Its a monthly program in a garden/park that does not allow alcohol. But it incorporates Prohibition stories with drinks/cocktail pairings. So we do “mocktails”. We’ve rotated through four of these gins.
Simply put, they all use juniper but none resemble gin. They try to do too much, adding ingredients that don’t belong. This recent one used lemongrass and mint. Totally overpowering.
Another one was specifically billed as “London Dry” but when I checked the ingredients, it listed quinine. Why? Its supposed to be bottled gin not a gin and tonic.
So it brings me to warn people that they aren’t worth it. I understand why they exist. Its nice for people that don’t drink to have options. But if you want a non-alcoholic gin and tonic, just pour some tonic over ice and add a lime wedge. You’ll save $35. The 750 ML bottles are more money than handles of real gin. Ridiculous.
So my coworker and I will be making our own for future programs and are teaching a class in December on gin and vermouth. We have the copper still which she makes hydrosols (infused water) and we will use typical ingredients for gin and make our own.
12 Likes
