Burgers (Motley Crew ground beef mix, excellent) and Som Tam Malakor.
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oooh where from? i’m headed to burque in two weeks and was hoping the trip might line up with the harvest.
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Randomly from Bristol Farms. Went in for tortillas and left with that and a colman farms pork butt and a couple pounds of hot hatch chilies.
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Green Shakshuka from an ATK recipe - not very photogenic and very green but at the same time quite tasty. Swiss chard (leaves and stems), baby spinach, parsley, red onions, garlic, cumin and coriander are sautéed for a few minutes. A smaller portion is then put in the blender with a little bit of bread, water and sumac and pureed. The puree is mixed with the remaining vegetables and a few eggs are added and gently cooked until set. Finished with some feta and sumac
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Chorizo Frikadelle with Creamed Kohlrabi from a German cooking magazine - frikadellen are made with ground beef, egg and a mixture of sautéed chorizo, red onions and parsley. The diced kohlrabi is sautéed and cooked in a cream/water mixture and finished with lemon juice and zest, tarragon, and nutmeg
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Made dinner for some friends in Michigan. All purchase at the local farmers market/butcher
Melon salad with burrata
Plancha charred peppers and king oysters
Delmonico cut steaks
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Potato-Chorizo Tortilla from a German cooking magazine - I guess we are still in Spain mood. Potatoes are precooked for 15 minutes and cut into slices. Chorizo, yellow bell peppers, red onions and garlic are sautéed before the potato slices and beaten eggs are added and everything is baked in the oven. Cooled down briefly before finished with some parsley.
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Pork Chorizo Taco from “Tacos” by Mark Miller - fresh Mexican chorizo is sautéed with cumin and oregano before combined with a mix of grated smoked cheddar and Oaxacan cheese. Served with corn tortillas, roasted poblano chilies, salsa fresca (tomatoes, red onion, serrano chili, cilantro and lime juice) and avocado
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I’ve been gardening all day.
tonight’s dinner was steak,
roasted new potatoes
Maritime hodge podge, with potatoes, carrots, parsnips, green beans, and peas.
roasted zucchini
and my homegrown tomatoes, mostly Early Girls,
my blueberry crop
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Preserved Lemon Risotto with Fennel from a German cooking magazine - classic risotto preparation with carnaroli rice, onion, garlic, fennel seeds, white wine and vegetable broth. In parallel, you pan sear sliced fennel and add it with a small amount of finely diced preserved lemon for the last 5 minutes to the risotto. Off heat, finished with more preserved lemon, lemon juice, parmesan, butter and tarragon
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Potato-Kohlrabi Gratin with Smoked Paprika Cod from a German cooking magazine - sliced pre-cooked potatoes, kohlrabi and carrots are mixed with olive oil and paprika and baked in the oven for 30 minutes. Pieces of cod are mixed with olive oil and smoked paprika. After 30 minutes the gratin is topped with shredded oaxacan cheese and the marinated cod and baked for 15 more minutes. Finished with a mix of parsley, chives and lemon zest
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I love the plating!
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fried white perch aka silver bass, that I picked up at this fish market in Bayfield, ON
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Chickpea and Spinach Frittata from a CI recipe - chickpeas and its liquid are precooked in the MW, drained and rinsed. They are then sautéed with red onions, spinach, cumin and smoked paprika. Beaten eggs mixed with olive oil are added and finished in the oven
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Chile Colorado from “Stews” by Xavier Bramble - ancho and guajillo chilies are rehydrated in boiling water and blended with tomatoes to form a chili paste. The paste is used to braise diced beef shank with red onions, garlic, tomato paste, cumin, paprika, chili powder, sugar, oregano and beef broth. Finished with some cilantro, served over rice and with some avocado
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Yum!
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