97
   

Dinner tonight - or last night.

 
 
ehBeth
 
  1  
Reply Sun 28 Jun, 2009 12:18 pm
@ehBeth,
ehBeth wrote:

I just bought a new, larger George Foreman. I think cheddar smokies will be grilled. A couple of salads on the side. Eventually.


eventually turned out to be lunch today.

Cheddar smokies on the George Foreman. Small green salad, tater salad and a LOT of mashed avocado mixed into a little bit of artichoke/asiago dip. oooh, that was fine. I should cooked the asparagus as well, but we were hungry after a rainy walk down at the beach.
mismi
 
  1  
Reply Sun 28 Jun, 2009 12:57 pm
@ehBeth,
Sounds yummy Beth.

We had pot roast for lunch, strawberry, kiwi salad...I toasted ramen noodles with pecans and butter, then made a red wine vinegrette, with feta. Tossed it with the crunched up and toasted noodles and pecans and fruit and feta. A side of Couscous.

I need my Sunday PM nap...I am not cooking tonight. Very Happy
0 Replies
 
msolga
 
  1  
Reply Wed 1 Jul, 2009 02:00 am
I need a jolly good garlic & parsley hit, so tonight I'm making my pasta with mushroom "sauce". Nice & easy!
ehBeth
 
  1  
Reply Wed 1 Jul, 2009 07:02 am
@msolga,
I chopped up strawberries with lots of vanilla sugar and Remy Red. Tonight I'm going to have a spectacular Canada Day banana split Cool Very Happy Cool
msolga
 
  1  
Reply Wed 1 Jul, 2009 07:19 am
@ehBeth,
Happy Canada Day, ehBeth! Smile
mismi
 
  1  
Reply Wed 1 Jul, 2009 08:58 am
@msolga,
Happy Canada Day!

I am having my in-laws over to eat dinner with us. Shrimp and Grits and some kind of salad..I haven't decided yet. A nice pinot grigot like Hogue... http://www.hoguecellars.com/images/bottle_246.jpg
0 Replies
 
alex240101
 
  1  
Reply Wed 1 Jul, 2009 03:33 pm
Appetizer: Michigan whitefish and Pike Terrine with champagne yogurt dressing
Soup: Creamed sweet onion soup with crisped prosciutto and sage
Salad: Avacado and pinto bean salad with tropical fruit vinaigrete
Entree: Sliced New York strip steak with crispy sweetbreads and tillamook cheddar polenta


ossobuco
 
  1  
Reply Wed 1 Jul, 2009 04:29 pm
@alex240101,
Hmm. Thanks, Alex for the idea. Might be time for me to do polenta again, maybe working up a polenta con adobo in chipotle (one of the items I resort to cans for, however small the cans), with or without sauteed onions and mushrooms, of which I have neither right now. So, not today.

I'm one of those people who do winter foods in summer and summer in winter, as far as generality - I do soups all year, and when I am in my salad mode, salads all year, polenta or rice or potatoes (etc) all year, though I like to follow seasonal choices re ingredients.

I'm thinking for tonight: baked rockfish with some concoction involving sliced shallots, garlic, and either cilantro or parsley and a probably combo of butter and olive oil, white wine, s/p. Side of rice, plain. Side of sliced zucchini "roasted" with dribble olive oil/salt/pepper. Slices of lemon or lime.
I guess I figure this as evolving either to some future fish patties or faux cioppino, as there's too much for one meal for one.

alex240101
 
  1  
Reply Wed 1 Jul, 2009 07:42 pm
@ossobuco,
I haven't had a good fish stew or bouillabaisse, in a long time.

Like parsley,....cilantro,....rather pass on. Two distinct flavors.

Almost ten, hungry again.
mismi
 
  1  
Reply Wed 1 Jul, 2009 09:07 pm
@alex240101,
I love cilantro - but it has to be in just the right thing...like fresh salsa. Oh my...

We had the shrimp and grits. I did quite well...it was eaten up - no leftovers. I made an amazing salad. It had Bosc pairs, candied pecans, blue cheese, thinly sliced green onions and this dijon vinagrette that was - amazing. Southern Living cookbook. It knocked my socks off...in the rotation to be sure.

And the Hogue Pinot - was absolutely the right wine.

fun, fun, fun.
0 Replies
 
ossobuco
 
  1  
Reply Wed 1 Jul, 2009 09:23 pm
@alex240101,
The fish, etc., turned out well and the zucchini did too, but the rice overcooked, which is what I get while watering the front yard and cooking at the same time. However, even it tasted good with the wine/oil/shallots/garlic sauce. Never did add any lemon but some balsamic capers instead. Parsley back in fridge to become pesto with asiago and, oh, damn, I need walnuts.

0 Replies
 
msolga
 
  1  
Reply Thu 2 Jul, 2009 04:13 am
Just made (& consumed!) a pot of lemongrass wonton soup. Very simple to make but it really hit the spot on this chilly evening. Yum.
farmerman
 
  1  
Reply Thu 2 Jul, 2009 05:37 am
@msolga,
I have 3 big hummocks of lemon grass. I always pull ome when I walk by and crush it and smkell it to get ideas. I havent gotten any idaes yet, I think the flavor just hasnt sunk in yet.
msolga
 
  1  
Reply Thu 2 Jul, 2009 05:51 am
@farmerman,
Farmer, it was terrific chopped fine & stuffed into wonton skins (like pot stickers, I think you guys call them) mixed with minced chicken, egg white & grated ginger ... then cooked for about 6 minutes in chicken broth with some ginger, more lemon grass & a little chili. Should've had some Kaffir lime leaves in the broth, too, but didn't have any. Then some Chinese broccoli thrown in towards the end of the cooking. Love easy to make, tasty food like this!

Are you interested tin Thai, SE Asian cooking, farmer? Lemongrass is often used in the food of this region.
ossobuco
 
  1  
Reply Thu 2 Jul, 2009 10:08 am
@msolga,
I've got to plant some lemongrass! I do like it, but never see it in any of the markets I go to.
msolga
 
  1  
Reply Thu 2 Jul, 2009 07:32 pm
@ossobuco,
Sadly the lemongrass I plant never survives, osso! So I now buy it - in little packets, chopped up already - from the Vietnamese market I frequent.
0 Replies
 
alex240101
 
  1  
Reply Thu 2 Jul, 2009 09:09 pm
Lamb in hummus,.....fries. Fattoush salad. Tzatziki . Marinated calamari.
ossobuco
 
  1  
Reply Thu 2 Jul, 2009 09:11 pm
@alex240101,
OK, I found some at Albertson's. Looks a tad sad.

We'll see.
0 Replies
 
farmerman
 
  1  
Reply Fri 3 Jul, 2009 03:05 am
@msolga,
we always eat at a Thai restaurant in the tourist area of Lancaster and they use the lemon grass in several dishes. Thanks for the ideas. Im trying to put the flavors together so I can decide whether lemon grass goes best with spicy, sweet, or non sweet flavors. (maybe all of the above)

PS, several of the better stocked garden centers (read AMISH plant centers) there is usually a great selection of lemon grass plugs for about 99 cents a pot. The grass is only an annual around here so I get it early enough in the eason so that, with initial feeding and watering, it thrives in the garden. My several plugs are now like some kind of small pampas grass. Well never use all the grass .
msolga
 
  2  
Reply Fri 3 Jul, 2009 06:59 pm
@farmerman,
Quote:
PS, several of the better stocked garden centers (read AMISH plant centers) there is usually a great selection of lemon grass plugs for about 99 cents a pot. The grass is only an annual around here so I get it early enough in the eason so that, with initial feeding and watering, it thrives in the garden. My several plugs are now like some kind of small pampas grass. Well never use all the grass .


OK. Timing the planting & appropriate TLC. Got it.

Where would you be without the Amish, farmer? Smile
 

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