Not me. At least nothing to brag about.
Oh wait! ...head thump... I did make Chicken Sauce Piquant for supper Wednesday. It was delicious and we have leftovers for the weekend.
I'm getting bread hungry...need to bake some.
It's also getting time for some homemade ice cream. I got a Kitchenaid ice cream bowl attachment for Christmas. It's in the freezer. Need to start using it!
It was pouring down rain and really cold in my neck of the woods today. Nearly made a pot of chili. Nearly, but didn't. Would have been nice to build a fire and have a steaming bowl of chili in front of it. June isn't feeling like June.
Mostly grilled or smoked meats and Farmer's market vegetables. Did make a gooseberry fool and Thursday I had to take something to a party and chose to take fresh wild blackberry tartlets with lemon curd whipped cream. Brought home an empty plate.
I am cooking like crazy because of the awesome produce in the farmer's markets these days: caponata made with lovely white and purple baby eggplants; tomato, mozarella and basil salads and sandwiches; maque choux with fresh corn and zucchini; puff pastry tart with fresh baby spinach and mushrooms and garlic. This is my favorite time of the year for seasonal dishes.
DD and DGS will be arriving in time for dinner tonight so it's mac and cheese and a turkey meatloaf (from freezer)grands (for him) and maybe strawberry shortcake for dessert. Read a great recipe for the cake in paper the other day . . . you make it in a cake pan. Oh also salad.
No local produce yet
Aychihuahua, is your recipe special for the caponata and if so can you post it. One of my favorite things!
I developed my own recipe based on the Progresso brand of caponata we used to eat as kids. I don't use measurements; I just taste constantly to get that fabulous sweet-sour taste, so here goes:
CAPONATA for two or four
One firm, medium eggplant
1/2 medium onion, diced
2 stalks of celery, cut into 1" pieces, on the bias
1/2 cup pimento-stuffed green olives, rinsed
2 TBS capers w/ a little bit of the brine
1/4 c. golden raisins
1/4 c. balsamic vinegar
2-3 TBS wine vinegar
2 TBS dark brown sugar
1 TBS tomato paste
Prepare the eggplant for salting to remove bitterness: Slice unpeeled eggplant in half lengthwise and sprinkle the flesh generously with salt. Let the eggplant halves sit on a paper towel for about an hour until they sweat. Rub off all the salt and cut into 1" cubes, more or less.
In a skillet, heat up 1-2 TBS of olive oil until hot, but not smoking. Add eggplant, onions, celery; lower heat and gently saute until vegetables are soft, but not browned.
Add olives, capers and raisins. Mix together. Mix in balsamic and wine vinegars, tomato paste and brown sugar. Add 1/2 c. water, cover and simmer mixture (low heat) for at least 30 minutes. (Check occasionally and add water 1 TBS at a time if mixture gets too sticky and dry.)
If necessary, adjust amounts of vinegar and sugar until it has just the right sour-sweet ratio for your taste. Add salt and freshly ground black pepper to taste.
This is best eaten the day after it has been made and chilled in the refrigerator. Let it come to room temperature before serving.
That's what I like about this time of year -- the great fresh vegetables!!!! Last night we had polish sausage on the grill and a big pan of red cabbage sauteed with bacon and onion.
DH is back home, no more worries about FL water. so I'm cooking something most nights.
Last night was salmon filets on te grill with an orange pineapple glaze, baked mashed potatoes and zuchinni casserole.
Tonight will be porkchops on the grill with a recipe for molasses glaze I found, corn on the cob and some kind of zuchinni and tomatoes.
Okay, Aychi -- your cooking descriptions are making my mouth water. Tell me about your maque choux. That sounds good. I haven't cooked much in the past week but expect to do more this week. We're traveling, so it'll be grilled stuff as often as possible.
Life isn't about how to survive the storm, but how to dance in the rain.
Basically, it's a slightly spicy succotash without the lima beans.
2 - 3 slices raw bacon, chopped
4 ears of husked corn, kernels scraped off
1 medium onion, diced
2 stalks celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 small zucchini, diced
2 small yellow summer squash, diced
1 small jalapeno, seeded and chopped, optional
Smoked paprika, 1 - 2 tsp.
Cumin powder, 1 tsp
In a large skillet, cook bacon on medium until crispy and fat is rendered. Remove bacon, set aside. Pour off all but 1 TBS bacon fat.
In same skillet, add all vegetables and jalapeno. Saute until soft, but not browned, about 5 minutes. Stir in smoked paprika and cumin powder. Cover skillet and simmer on low for about 15 minutes. Add a little water, if mixture gets too dry.
Salt and pepper to taste. Serve hot or warm, garnished with crispy bacon pieces and fresh chopped cilantro or flat leaf parsley.
PS Frozen white and yellow corn niblets are a great substitute for fresh corn. I like to dice all vegetables the same size as the corn kernels, for nicer look.
Hope you like it.
One whole lasagna in the freezer in preparation for son, GF and her 3 girlies visit in July.
Another small lasagna in refrigerator for tonight.
Two loaves of artisan bread in oven right now. One for us and one for my boss.
Apricot "hand" pies waiting to go in oven as soon as bread is out. I'm not frying them today. Husband will say, "These would've been good if...he can handle it this time.
Thanks, Aychi!!! Recipe saved! Sure wish I had my smoked paprika with me but didn't figure I'd need it on this trip. Guess I could always find more, huh? Got the cumin.
Life isn't about how to survive the storm, but how to dance in the rain.
Forgot to mention that this recipe is VERY FORGIVING, so feel free to add or subtract vegetables and adjust seasonings to your taste.
I once saw a maque choux recipe on TV that added some heavy cream at the end. I thought that might be gilding the lily, but I did try it once and it was oh-so-good. And, very rich.
We just had a family reunion this last weekend. DH smoked a pork shoulder & grilled tri tip.
We made salads Friday: potato, macaroni, & cole slaw.
We just added a variety of BBQ sauces from our fav BBQ place, along with rolls.
Then apple crisp & brownies with ice cream for dessert.
Thanks Aychihuahua. I am going to make it. I wonder if it was progresso I used to buy in NYC in the 50's - 60's in a small can sort of like a tomato paste can?? That is when I learned to love this dish.
That's the one, Emily! I used to love it chilled.
ETA: You probably already know this, but Progresso food was acquired by General Foods and they discontinued caponata in 2000. I am disappointed with the taste of Progresso foods these days, and now I know why.This message has been edited. Last edited by: aychihuahua,
Copper River sockeye salmon - pangrilled - fresh spinach sauteed in olive oil and garlic and leftover linguine primavera - fresh Bing cherries for dessert....
Tonight Spouse prepared red snapper Vera Cruz. It was great. He fixed it with brown rice and steamed zucchini.
We had company tonight -- DH smoked pork tenderloins and grilled a big pan of vegetables (potatoes, onions, zucchini, broccoli, purple cauliflower) with garlic and rosemary and I fixed a pot of risotto with Farmer's Market peas and spring onions. A wonderful blackberry tart was dessert (topped with whipped cream).
Last night I had a Friends of the library meeting. Husband grilled two ribeyes and some yellow squash spritzed with olive and salt and pepper. I heated up leftover fresh green beans. We had fresh cantaloupe for dessert.
I handed him the meat thermometer with instructions to take mine off the grill at 160 and not one-tenth of a degree less. Cooked to medium (by the chart I use) just perfect!
Tonight I fixed pan fried salmon fillets, plus sauted veggies and a bit of pasta.
We went to a cocktail party where everyone brings an appetizer. I brought coca cola wings -- which aren't southern but Asian -- they were good, took home an empty plate and lots of compliments. Found the recipe online today.
My oven is on the fritz AGAIN! It's not even 3 yrs old, I called the appliance store.
Then I went out to look at new upscale ranges, not much to choose from in the near metro area.
Took my best "oven meal" to the in-laws to bake for supper with everyone tonight:
Lime gelatin salad
I'm so indecisive about my next range, it's going to be awhile until I have an oven I'm afraid.
DH smoked again yesterday -- ribs and were they ever good! We had a friend whose wife is out of town over for dinner. Had leftover risotto (it was equally good the second time around) and a big Farmer's market salad -- lettuce, red onion, cherry tomato halves and basil from the garden with a simple vinaigrette.
Tonight DH will saute chicken breasts, then serve with a garlic/rosemary sauce, plus boiled potatoes and I'll make small salads.
We had some great Mondongo we brought back from Miami
Just curious, it sounds like most everyone has dessert, which I have to say we never have unless we have company, do you have dessert every night?
I cooked today!!! I don't think husband should cook on Father's Day. Even though he's not my father...
His daughter and family came Saturday night. They cleaned up the leftovers. I did make a pound cake for tomorrow but since I baked it in two loaf pans, we worked on one of those.
I got up at 6 this morning (earlier than a work day even!) and got the smoker going - we use charcoal. Seasoned ribs and got them on the grill about 7. I set out the last of the dough for artisan bread and baked that later. Also made a shrimp macaroni salad. (Removed some to another bowl before adding the shrimp when I found out SIL is allergic!!! I thought he just didn't like shrimp.) Made the base of ice cream and put it in the refrigerator to chill.
I put asparagus with bacon in the oven to roast when we heard how close step-son and his family were.
Sister-in-law brought deviled eggs.
The pound cake was served with a scoop of homemade ice cream and topped with peaches.
After every cleared out, sister-in-law, husband, and I sat down to margaritas. Brother-in-law had his Guiness stout. Noticed it was 5:30 so decided to have a very small bowl of ice cream for supper.
Not feeling well this weekend and chicken noodle soup sounded good even in the summer weather.
I broke down and bought a box of chicken stock and tried the new Knorr chicken base concentrate, had DH bake a whole chicken breast on the grill to shredd, diced carrots, celery, onion and green onion tops, and some Amish egg noodles that were extremely fine and delicate to finish it off. For some heartiness I even added diced potatoes.
The kids are all going to be home the next 2 days, so this will help so I don't have to cook again.
Spanish Revival, I definitely do NOT make desserts very often these days. DH is happy with store-bought and I'm not, so he gets it all!
There was a time, when we were first married and bought a home next to our favorite aunt and uncle, that I was making a fresh pie every night because favorite uncle and the two of us played Pinochle with our next door male neighbor (who always amazed me with his card "counting" skills). DH and I were always partners against those two seasoned players--no wonder we didn't win many games. Thank goodness, it wasn't for money.
Sadly, those days are long gone. In fact, I'm sure I'm "wearing" those desserts today!!!!
Lurah, sorry to hear that you aren't feeling well. Hope it doesn't have anything to do with your knee surgery.This message has been edited. Last edited by: CA Lori,
Having company for lunch today -- cool and creamy leek soup to start, tarragon chicken with a salad of mixed baby greens and creme brulee for dessert.
YUM!!! Lucky you.
I am making a simple paella tonight, because wild caught Gulf shrimp was on sale for $4.99/lb yesterday. Woo hoo! Don't have mussels, but do have sausages. Maybe I'll put in chicken, not sure if it will defrost in time.
Tonight it's straight from the farmers marker: new potatoes, green beans, corn on the cob, fried squash, tomato & onions, and corn bread.
We've had several cold plates for supper: ham and cheese with crackers or homemade bread, fresh tomatoes, salads, cantaloupe...
I love this time of year!
Last night, we had pizzas made with puff pastry, which I rolled into a rectangular tart shape. It was topped with fresh baby spinach, cooked bacon, raw mushrooms slices, sliced red onion and mozarella cheese, seasoned with crushed red pepper flakes and a drizzle of olive oil, and baked at 400 degrees for 20 minutes.
Tonight: braised chicken with wine, olives and capers and roasted sweet potatoes with rosemary, garlic and olive oil.
It's hot as Hades here, but I keep the shades down and the A/C cranked up when I cook.
Last day of June found DH grilling tips while I fixed just picked Farmer's Market corn and a big salad of mix greens with lots of Fresh vegetables and my usual vinaigrette.
We never have dessert at home either. We always have fruit. We will have dessert in restaurants on occasion, but it has to be really good!
Normally, just when we have company but with all the great fresh fruit available at the Farmer's Market, sometime's just for us, I'll make a cobbler or crisp -- just enough for that meal. But desserts are usually for company. (which is why, perhaps, we have so much company (BIG SMILE!)
Tonight we had grilled teriyaki pork chops/steaks served with "left-over" pork fried rice from take-out on Friday from the local Chinese restaurant. With only two of us, I like to use creative ways to use ALL food! Probably a "left-over" from my Mom's constant mantra of "waste not, want not!"
Had some fresh spinach bought Thursday and bacon from the freezer - instant Wilted Spinach Salad! The left-over bacon strips will be BLTs tomarrow!
PS. No, we don't eat dessert here on an everyday basis but I do make it for company - neither dh nor I have a sweet tooth. But, every once in a while, I do make dessert just for us. But it has to be something special like Chocolate Mousse!
*going to Idaho Resident's house for dinner*
Anytime, CCM, don't ring the doorbell - only strangers do that! Just grab a plate and put your feet up - sit back and relax! And enjoy!
Thank you, IR, and you know I'll do the dishes, too!
Anyone who will do the dishes is ALWAYS WELCOME at my house - I love to cook BUT having someone clean up after me - priceless as the CC commercials say!
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