Last night: grilled pizza with olives and pesto (first harvest from my basil plants) and a salad of beets with goat cheese, walnuts and watercress. They had some really awesome baby beets at the farmer’s market yesterday, and I’m planning to pickle the rest of them.
Tonight: grilled trout with hotel butter, roasted new potatoes with rosemary, and green beans. The beans and potatoes also came from the farmer’s market–my first visit of the year was a good one! (Ours doesn’t open until June.)
Think of all the shekels I saved on toilet paper this weekend!
Good tip with merguez – I forgot about that one. I have some good toasted couscous from some market where everything’s all squiggly writing. That’ll (maybe) be tomorrow.
Food people are good people – just thinking of my secretary. (Not you! You know who you are!). I guess it takes all sorts – I haven’t eaten in almost three days and I’m still checking to see if there’s another recipe! Better safe than sorry, I guess.
DoctorJ Fuck you – now I’m hungry for trout. Sounds good – catch it yourself?
I’m making Kotopoulo Fournou, which is chicken roasted over potatoes with lemon, olive oil, Greek oregano and garlic.
I also made Chefguy’s Herb-Parmesan Bread. Awesome recipe. I make all the time.
We are getting ready to move across country in a few weeks so we are winding down our freezer. Basically whatever package of meat we pull out we find something we like to make with it.
Tonights was ground beef, farmers market had some delicious yellow bell peppers ergo we are having stuffed peppers. They are all prepped and ready to go in the oven when mr ems gets home. Side of roasted veggies to go with it.
Alas, no–fished it right out of the seafood case at Food City. 
I just wrap it in foil with some of the hotel butter* and throw it on a blistering grill for long enough.
Dinner came out very tasty.
Lamb Italian sausage, whole wheat penne, green peas and fresh Parmesan.
Mine, too.
Sorry for not getting back sooner Jaledin!
Our recipe is essentially this one, and though it doesn’t call for legumes I would be willing to bet that legumes would work well in it. It’s already a thick soup, we eat it almost like chili (and on cold days it’s a 50/50 chance we’ll be eating it or chili). I have had a spicy version though my family doesn’t really do spicy. You might need more liquid or in place of the barley which seems to absorb a lot, sometimes we even put more barley in so it’s really thick. There’s lots of variations out there I’ve found.
Comfort food at its finest.
Tried a new greens recipe for lunch yesterday:
1 pound greens (I used half bok choy, half turnip, but whatever you have is fine)
1/2 pound pasta
1/8 cup olive oil
2 cloves garlic, chopped
squirt of anchovy paste (I’d use one filet, if doing it that way)
Pinch dried red pepper flakes
two small (baby) portabello mushrooms, sliced (optional)
4 ounces cubed extra-firm tofu (optional, or substitute meat of your choice)
Brought 6 cups of water to boil on the stove, with 1 tablespoon of salt, and boiled the greens for 5 minutes. I removed the greens with a slotted spoon to a colander, and used the remaining liquid to cook the pasta.
Meanwhile, I minced the garlic and heated it and the olive oil, anchovy paste, and red pepper flakes in a frying pan. Added the greens, mushrooms and tofu and sauteed. When the pasta was done I added it to the pan and tossed everything together until coated with oil and evenly heated.
The impetus was needing to find a new recipe for all the greens the garden is producing already this year - in addition to my usual chicken-and-greens and this one, I also froze yet another pound of greens this weekend.
Sausage of course! I’m making REAL homemade Italian sausage… Ran some pork through a meat grinder with some anise and used my sausage stuffer to do the rest. Can’t wait to cook it up for dinner tonight.
Sounds awesome – thanks for the link! (already saved as we speak – I’m a be cooking that soon!).
Spätzle with chicken and baby courgettes (OK, zucchini, whatever) from the garden, with a little blue cheese and a LOT of paprika and garlic. It was delicious.
Thanks, Alice. I didn’t feel like going on with that one anymore either.
Last night we grilled burgers and corn on the cob. The kids made a cake from a boxed mix as a Father’s Day treat, so I got to do my Creepshow movie reference (“Where’s my cake, Bedelia?!”)
Tonight is likely Ham and Couscous.
Saturday, grilled up some chicken breasts on a cedar plank. The sauce was something with soy sauce, ginger, garlic, crushed red pepper, and some other ingredients I can’t recall off the top of my head. Tasty, first time I’ve grilled with cedar planks before (and of course the first time we’ve used this recipe).
Sunday breakfast is always sausage, eggs, and fried potato cubes. I typically add spice to the taters by eyeball - a few shakes of cumin, a few shakes of pepper, oregano, etc. - but last week I had bought some lavender, chervil and savory so that I could follow a recipe and make herbs de provence for the taters. Tasty.
Sunday dinner? Recipe was for lamb curry, but wife and I don’t care for lamb, so we made it with beef instead - and a *shitload[/i ]of spinach. Really good.
I got 15 lbs of tomatoes at the local farm market that were about to go bad. I cleaned them and baked them at 400 for 2 hours with a little olive oil and coarse sea salt. The intensity of flavor and caramelization was just incredible. Added some onion and carrot and garlic and homemade chick stock for the last 30 min and purreed it. 1-2 Cups into quart freezer bags laid flat with the air expelled. It will last forever in the freezer–no freezer burn if no air in the bag.
Tonight I played with the idea of a grilled stir-fry. I made a pretty basic stir-fry sauce (with lots of ginger) and marinated a $4 top sirloin in soy sauce, garlic, sriacha, and sesame oil. I cut some broccoli into big spears that I charred over a really hot grill and then wrapped up in foil with some of the sauce. I put that up on the rack while I grilled the steak. By the time the steak rested the broccoli was just right. I cut up the meat and tossed it with the broccoli and a little more sauce.
It all came out great, and it solved some of the issues that stem from not having a properly hot wok burner. I’m going to play more with the idea, particularly with adding other vegetables.
I don’t feel like cooking tonight, so it’s going to be easy food: Hamburger patties with brown gravy, plus the leftover rice-and-asparagus and veg. Roomie said that sounded OK. She was looking at the Trader Joe’s fajita burritos, but she says we should save those for when we really don’t want to cook.
You all are making me hungry again – I had a whole-wheat burrito with some cheese today, and now (not working anymore today – had a whopping double sawbuck lesson before noon), so I’ll just go have a microbrew and see if there’s anyone around to talk to.
Grilled cheeseburgers (half 10% fat/half 20% fat), grilled onions, kaiser rolls brushed with olive oil, then toasted on the grill. Beer.