What are you cooking today? I have bought waaayyy too much beautiful produce

B

barbara-in-va

Well-known member
and my fridge is stuffed with things that need to be cooked up. This is what is on the immediate list:

*Chai plum butter

*zucchini bread

*grilled corn and tomato salad

*blueberry and lemon verbena pie

*some sort of crusted salmon with fennel seeds from the bronze fennel plant in my yard (who knew that eating the seeds right off the plant were soooo good, just a few tho as bronze fennel is much, much stronger than regular fennel. I am also thinking they would be good added in a quick bread)

*sauteed chard with either feta or with raisins and lemon

Here's hoping that I can get all that done today!

 
WOW! That is quite the list. Nothing too special here. Going to in-laws; bringing

CopyCat version of Olive Garden Salad (New recipe for me) and Crack Bread.

Have fun in the kitchen!!

Best,

Barb

 
Here's my list, starting with the cabbage salad posted by Brooksie

This cabbage/mango salad is so good I found myself craving it while at work. We had it three days in a row last time. In a world where I used to send Larry out for half-gallon containers of Denali Moosetracks Ice Cream, now I had him going out for more fresh mint, Napa cabbage and mangos.

However, to my tastebuds, this linked recipe is missing a key ingredient: fresh lemongrass. The original recipe includes thinly sliced fresh lemongrass simmering in the maple syrup/lime juice. Then all is strained and a neutral oil is added to finalize the dressing. I have the dressing reducing as we e-speak.

Also on the list: Stir-fried Tofu, Shrimp, and Peas (xia ren dou fu). New recipe book from the library....nothing but tofu recipes. Plus I'm new to tofu, so expectations aren't that high.

Organic chicken thawing for Thai Basil & Mint Chicken and jasmine rice.

More of the fresh watermelon with mojito syrup.

Anyone else notice a fresh lime/mint thing going on here

But we're off to the movies now.

http://www.sweetsugarbean.com/2012/06/meeting-mango-coleslaw-with-maple-lime.html

 
This weekend...

Last night before we ran off to the opera (La Traviata), I made a fabulous oyster beef stir fry with a rib eye steak I picked out of the reduced meat bin at the grocery. I made off with 8 beautiful ribeyes for half price! (and this market does their own butchering). There wasn't a thing wrong with them, they were nice and red, but the sell by date was that day so they had to go and my freezer welcomed them with open arms.

I just sliced thinly, wokked, added celery, yellow bell pepper, broccoli, and red onion. Then garlic and ginger, finished off with a slurp of oyster sauce, soy sauce, sesame oil, white and sichuan peppercorns and inhaled it. Yum.

Breakfast this morning was buffalo chicken sausages from the butcher (stuffed with chicken breast, blue cheese, tobasco, etc.) with fried eggs. I also made this week's crustless quiche bake for the week's breakfast (bacon, cheddar, red bell pepper, and mushroom).

Roasting a whole turkey breast and basting with the bacon drippings for this week's lunches and a dinner or two.

This afternoon we're going out boating on the Ohio River with friends and are stopping by our favorite Mexican bodega to pack the picnic hamper with soft chicken tacos, green pork mole, tamales, guac, chips, etc. to to take on the boat for our picnic.

I'm ready for my margarita!

 
M, about tofu...

I'm wild about tofu. So many wonderful things to do with it and it's so good for you (and low carb!).

Let us know how the recipe turns out. It sounds very interesting.

I have lunch with my friend from Shanghai several times/week and we're currently watching a Chinese television series on Chinese foods (she translates as we watch) but the video is so beautifully presented, little interpretation needs to be done. Who knew there were so many types of tofu! Dried, fermented, sheeted, noodled, roasted, pickled, etc.

 
I'm ready for your margarita, too! Wow you are both tempting with beautiful menus. M you may get me

to start eating minimally again. (I've been thinking that I'd like some of my old body back again).

Off to get some tofu.

 
The weekend here

I am between jobs (starting new one Thursday) and am having my first weekend off in over three years! Where am I? In the kitchen of course.

Last night's dinner was a salad and my version of "Killer Shrimp" with the wonderful sauce sopped up by good french bread. Then, for dessert, juicy ripe peaches peeled, sliced with a bit of brown sugar, cinnamon, nutmeg and crystalized ginger- warmed and served over good vanilla ice cream.

Today I will cut a turkey in two and we'll grill half slathered with lovely chipotle raspberry sauce. Corn on the cob and a creamy coleslaw will finish off the menu. Maybe more peaches/ ice cream because Costco's peaches are wonderful right now.

What fun to have a weekend to cook!

 
Have no clue what the combination will be but I've made

Bacon chipotle potato salad, my fav zucchini terrine,blueberry pie, shrimp on the the grill, sauteed greens and sourdough bread (from the free 100 year old Starter)

 
Here is what I have prepped for tonight...

A whole, organic, free range chicken, has been sitting in the refer for two days to allow the skin to dry out. It is stuffed with onions, garlic, and German and English thyme sprigs. It has a nice rub down with melted butter, infused with more garlic and thyme leaves. A oven tray is ready to go with Purple Peruvian Potatoes, Red Bliss and Yukon Golds, dressed with Rosemary Olive Oil and fresh rosemary. These will be mixed with balsamic, caramelized onions after roasting. Tomato bread salad made with a myriad of large heirloom tomatoes, Yellow Pear, Sungold, red cherry, fresh marjoram, sweet green and purple basil, and a red wine and olive oil vinaigrette

 
What changes did you make, Cathy? I found the recipe you posted a while

back and plan on making it this week. Love " sop up the juices" recipes!

 
More tomato paste, more Fennel, more hot pepper

I keep tweaking it but the recipe stays similar. Maybe another T of tomato paste, another tsp Fennel seed, another 1/2 tsp pepper- and I toast the Fennel seed.

The best thing is to get the first batch done, use as much of the sauce as you need for dinner then freeze the rest. Next time take the frozen sauce and make half (or a whole) a new batch on top of it- using all the shrimp shells. It gets really rich and savory using this "mother" from the freezer.

I warn you- this stuff is addicting.

 
Just made Banana-Pineapple-Coconut Breads with Coconut-Toasted Pecan topping. Tonight,

CB is getting Pork Chops smothered in Fennel, Onion and Apple with Risotto and Paneed Green Beans with Benton's Bacon. Then, we'll rest.

 
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