Whatcha been making lately?

M

monj

Well-known member
Here are a few things I made this past weekend for 2 barbecues (well, Sunday bbq got rained out, so a lot of food is still in the fridge smileys/frown.gif

As a sidebar, don't you think it's rude not to show up since "the kids won't be able to swim, there won't be anything for them to do, so we're not coming" ("kids" are 10-13-16)sigh.

Anyway, thanks to posters, we had some cool food!

Assorted Bruschetta: chopped figs, gorgonzola, arugula, chopped tomato/basil/onion

Feta salsa: excellent, thanks Marianne

Hummus/pita chips

Rooster’s firehouse crackers: smoke alarm went off on first attempt (oven a little too hot) thanks Curious!

Epi ribs/sauce

steaks

Thai pasta salad

Corn salsa: John Ash (thanks Michael in Sarasota)

Grilled vegetables/mustard baste

Panzanella salad: ina garten

Cous cous salad with dried cranberries : T&T: Meryl

Grilled romaine with egg-less Caesar dressing

Nectarine and cherry compote with homemade vanilla ice cream : david liebovitz: thanks Charlie!

Fudge topped brownies: Cyn upstate (you are good for not touching these diet busters-good for you!

 
Pizza w/ roasted tomato-red pepper sauce topped with thinly>>>

sliced zucchini, yellow squash, goat cheese, sweet 100's cherry tomatoes, light sprinkling of parmesan.

 
Newest and best as of late is my chimichuri sauce...

I've used on grilled pork chops and flank steak...we can't get enough of it!

our summer isn't complete without lot's and lot's of guacamole, everyone requests I bring it wherever we go.

buffalo mozzerela, homemade roasted red peppers, beefsteak tomatoes and home grown basil...and or any combination of this to me this is a summer salad at it's best.

some great fruit desserts
cherry clafouti
cherry crumble
berry trifle
baked fruits
upside down blueberry cake

 
Glad you didn't ask this a few weeks ago

I would have said "nothing".

Today I can proudly say I've made a few new recipes and some old standbys in the last couple of weeks.

Strawberry Sherbet (posted above) good, but leave out the chopped berries.

Blueberry pound cake with an orange glaze

EMTD's Thai Pasta Salad

Fruit Salad

Fruit smoothies with almond milk (New discovery for me, really good stuff. Makes the smoothie taste like it has ice cream in it!)

A dog-approved Scooby Cake with dog-approved frosting

Peanut butter fudge

Tons and tons of salads

 
I made Melissa's Plum Kuchen, only with peaches last night. oh. my. goodness.

truly an old fashioned, knock your socks off, homey goodness that makes one think of grandma or the best corner bakery. very easy yeast dough---I actually used the Julia Child method for making it in the food processor and letting it rise in it as well. I only had 2 sticks of butter(mercy!), so used just 1 in the dough(needed that other stick for the streusel!), but had some cream to add to the milk for added richness. Just press it into a large jelly roll pan and top as desired. easy. makes a lot. It took a lot longer to bake because the peaches kept the middle of the dough gooey for too long. I had to cut off the edges that got a bit too brown and dry. but the rest of the cake was so good. thanks Melissa.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=125262

 
Hmmmm, yes, wash under running water, rubbing skin, dry with terrry towel, no fuzz here?

 
sorry charlie--read do, not did?? I do, don't know if Ang did? Happy Peach Season All!!!

 
My pleasure...Guacamole

Guacamole
My measurements are by feel not a recipe.
1-2 Haas Avacados
1 jalapeno seeded and chopped (I sometimes leave a little vein for heat)
1 shallot chopped (just started using this instead of red onion) it's not as sharp, but if you like red onion that's fine!
1 plum tomato chopped or any good ripe tomato
1 lime

add jalapeno, shallot and tomato to bottom of wooden bowl, sprinkle with a bit of kosher salt
Add cubed avacado and lime juice, mash with fork until you like the consistancy...
I sometimes give it a hit of tobasco.
I also make it right before serving...everything can be in the bowl and ready except for adding the avacado and lime juice.

 
plunged into boiling water with a fork, rubbed off skin w/knife. not much touching involved. fuzz

creeps me out---especially on my teeth and fingertips----odd. but these peaches were so lovely and cheaper than the nectarines.

 
Chimichurri

I got this recipe recently from NY Magazine
The recipe is from Argentine chef Francis Mallmann (Seven Fires)..I looked him up and liked what I saw so decided to try his version.
Check him out he's got a few other recipes on line worth looking at. (Marinated olives over grilled goat cheese for one) We were not disappointed in his version. If you try it would love to know what you think.
Recipe
1c water
1Tbs coarse salt
1 head garlic seperated into cloves and peeled
1c packed fresh flat parsley leaves
1c fresh oregano leaves
2tsp red pepper flakes
1/4c red wine vinegar
1/2c olive oil
Bring water to a boil and salt and stir to disolve..set aside to cool
Mince garlic very finely add to a medium sized
bowl
Mince the parsley and oregano, add to bowl
add red pepper flakes
whisk in red wine vinegar, then olive oil and lastly salted water.
Place in jar with tight lid.
Refrigerate
Let flavors mingle 1 day.
Can keep up to 3 weeks refrigerated.

 
Greek Feast

House full of company over the weekend, bought a new cookbook last month at the Greek Festival, and this was inevitable:

Pastitsio
Moussaka
Greek Green Beans
Greek Salad
Seasonal Fruit Salad
Um Ali (The Egyptian Pud, need to post some notes on this as there were some issues with the recipe)

Last night:

Baked Tarragon Cod
Szechwan Green Beans
Caprese Salad
Peach Pie

 
You must log in or register to reply here.
Back
Top