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Re: What's cooking?

PostPosted: Fri Aug 24, 2012 7:37 am
by Robin Garr
Heinz Bobek wrote:Yesterday's desert was a raspberry charlotte (charlotte royale aka diplomat's tarte) decorated with whipped cream and strawberries.

Amazing, Heinz! What a beautiful charlotte!

Re: What's cooking?

PostPosted: Fri Aug 24, 2012 3:43 pm
by Jenise
Heinz Bobek wrote:Yesterday's desert was a raspberry charlotte (charlotte royale aka diplomat's tarte) decorated with whipped cream and strawberries.

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Heinz, you're a master. That's sinfully beautiful.

Re: What's cooking?

PostPosted: Fri Aug 24, 2012 3:45 pm
by Jenise
Our dinner tonight? Just put our crab traps out, but I'm a little over-seafooded this week. So I'm leaning toward the dreaded Surf and Turf--like, Steak Oscar. As always, I'm creeped out by the wine selection, but I do enjoy the dish.

Re: What's cooking?

PostPosted: Sat Aug 25, 2012 9:09 am
by Jenise
Record catch last night! 28 crabs in one trap! Seven keepers! (As compared to 12 in the other three traps combined with only 1 keeper--as unusually bad on a per-trap basis as the one trap was unusually good.)

So tonight we're having our friends David and Nadine down for an all-crab dinner: crab cakes, crab cocktails, and crab-chorizo pasta.

Re: What's cooking?

PostPosted: Sat Aug 25, 2012 1:20 pm
by Carl Eppig
Last night we had our 49th anniversary dinner at Warren's in Kittery, ME. We both had baked stuffed 1 1/4 lb lobster stuffed with lobster stuffing, along with pilaf, and salad bar. They have the best salad bar in the area (remember them?). Anyhow, it was a fabulous dinner. We didn't order wine as she can't drink any right now, so I washed mine down with a local brew.

Re: What's cooking?

PostPosted: Sat Aug 25, 2012 3:05 pm
by Robin Garr
Carl Eppig wrote:Last night we had our 49th anniversary dinner


Happy Anniversary! :!: 8) :mrgreen:

Re: What's cooking?

PostPosted: Sat Aug 25, 2012 4:25 pm
by Jenise
Yes indeed, happy anniversary Carl and True Love!

Re: What's cooking?

PostPosted: Sat Aug 25, 2012 5:27 pm
by Jo Ann Henderson
Happy Anniversary, Carl.

Re: What's cooking?

PostPosted: Sat Aug 25, 2012 6:27 pm
by Carl Eppig
Many thanks to all of you!!!

Re: What's cooking?

PostPosted: Sat Aug 25, 2012 7:29 pm
by Karen/NoCA
Happy 49th Carl. Your dinner sounded great!

Re: What's cooking?

PostPosted: Sat Aug 25, 2012 7:50 pm
by Robin Garr
Sometimes even food writers have to eat ... leftovers! I try to kick them up a notch, though. Here, the remains of Wednesday's black beans and corn, enhanced with a fresh spicy-umami tomato concassé, are served on hot pepper potatoes we brought home from Jasmine Sichuan. 

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Re: What's cooking?

PostPosted: Sun Aug 26, 2012 8:06 am
by Drew Hall
Heinz Bobek wrote:Yesterday's desert was a raspberry charlotte (charlotte royale aka diplomat's tarte) decorated with whipped cream and strawberries.

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What a beautiful desert!!!

Re: What's cooking?

PostPosted: Sun Aug 26, 2012 1:16 pm
by Carl Eppig
Last night we cooked Chicken Romano, and served with pasta and pesto with basil we grew from one little tiny seed! Washed it down with '11 Masciarelli Rosato Colline Teatine. Had local peaches and blueberries for dessert.

Re: What's cooking?

PostPosted: Sun Aug 26, 2012 3:35 pm
by Jenise
Yesterday we smoked ten pounds of fresh king salmon. For breakfast this morning on the patio, then, we had a PNW take on lox and bagels: fresh white and orange smoked king salmons, mascarpone, red onion slivers with parsel and capers on split toasted multi-grain English muffins from a great local bakery.

After bidding our overnight guests goodbye, I turned the rest of the weekend's crab catch into 16 plump crabcakes.

And for the rest of the day, I'm going to rest. :)

Re: What's cooking?

PostPosted: Sun Aug 26, 2012 7:13 pm
by Robin Garr
Another leftovers night: Last Sunday's asparagus pesto had lost a little of its pretty green color in a sealed glass container in the fridge, but it still tasted fine, reheated and served over spinach shirataki noodles heated with a quick sauté in unrefined peanut and sesame oil. 

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Re: What's cooking?

PostPosted: Mon Aug 27, 2012 10:55 am
by Paul Winalski
Dinner last night was Thai: pad prik gai bai krapow (stir-fried chicken, bird's eye chiles, and holy basil).

-Paul W.

Re: What's cooking?

PostPosted: Mon Aug 27, 2012 11:35 am
by Karen/NoCA
Yesterday it was beef brisket cooked in a low sodium tomato based juice (Knudsen's Very Veggie) with carrots, onions, and celery. The house smelled wonderful and we loved the resulting juices. I also made a very spicy concoction with black beans, kidney beans, and pinto beans, chipotle peppers in adobo, dried mustard and molasses,chile sauce, allspice, and cloves. Rainbow Swiss Chard from the garden, picked young, was on the side and a plate of heirloom tomatoes. Left overs for tonight :)

Re: What's cooking?

PostPosted: Thu Aug 30, 2012 7:53 pm
by Robin Garr
Thinking of our friends and all the people in Isaac's wake in New Orleans and Cajun country, we cooked up a batch of garden okra and tomatoes into bowls of gumbo. 

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Re: What's cooking?

PostPosted: Sat Sep 01, 2012 1:09 pm
by Karen/NoCA
Wild Salmon with maple/mustard glaze. Sun-dried tomato Risotto and a medley of veggies, sautéed in butter and fresh herbs. I have Sunburst Patty Pan squash, baby okra, sweet peppers, red jalapeño, and torpedo onion.

Re: What's cooking?

PostPosted: Sat Sep 01, 2012 2:21 pm
by Heinz Bobek
Today we had fried sea bass fillet on fennel cream with celery puree, carrot puree , pea puree and steamed potatoes

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Re: What's cooking?

PostPosted: Sat Sep 01, 2012 7:46 pm
by Karen/NoCA
Beautiful, and which puree did you like best with the sea bass?

Re: What's cooking?

PostPosted: Sat Sep 01, 2012 7:49 pm
by Robin Garr
Caprese Is a regular entry in the dinner rotation around here during summer, and the heirloom Italian oxheart tomatoes and Genovese basil are at their peak of flavor right now. Add just-made fresh mozzarella from Lotsa Pasta and fruity Sicilian olive oil, kosher salt, freshly ground Tellicherry pepper ... and rub the serving plate all over with a smashed garlic clove and some extra olive oil before laying the tomato slices down, and it's over the top. 

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Re: What's cooking?

PostPosted: Sat Sep 01, 2012 7:50 pm
by Robin Garr
Karen/NoCA wrote:Beautiful, and which puree did you like best with the sea bass?

Agreed about the beauty, and i'd like to know about the purées, too.

Re: What's cooking?

PostPosted: Sat Sep 01, 2012 9:39 pm
by Frank Deis
Robin, Caprese is a constant for us this time of year.

One of my favorite variations -- green zebra tomatoes -- a subliminal sprinkling of sugar. The unique flavor profie of green zebras includes some sweetness and I just love to bring that out. It does NOT taste sugared, it tastes like the best Green Zebra ever.

Then of course fresh Mozz and fresh picked basil leaves from the back yard. The basil also brings out the green zebra flavor, I think more so than with most red tomatoes. The olive oil I have been using to finish is Veleta Olive Oil made by friends of mine in southern Spain. Beautiful green color...