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What is/was for dinner?
- Thread starter Gutwrench
- Start date
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Local diner finally opened back up for dine in.
Veggie club sandwich with garlic fries.
Veggie club sandwich with garlic fries.
Just a question - would you ever eat chow mein and rice together?
Also -- what did you get takeout-wise from the Chinese?
Poached eggs (organic, free range), followed by Colombian coffee, & fruit (a dish of sliced mango, nectarine, & peach).
Today my dinner is Chocolate cake, drinks, pizzas and etc because today is my B.day so there is a party in my home.
Another simple but tasty meal: A salad (sliced organic cherry tomatoes, finely chopped organic cucumber, very thinly diced onion, finely chopped parsley, seasoned with sea salt and black pepper, and drizzled with Italian olive oil and a dash of Spanish sherry vinegar), with a cheese board (Roquefort, Bleu d'Auvergne, Taleggio, Brie, goat's Gouda), and slices of ciabatta.
Dinner comprised pasta with a home-made anchovy & broccoli dressing.
Firstly, an onion (very finely chopped) was sautéed in olive oil until soft & almost translucent; then, approximately ten anchovies were dissolved into the softened onion & olive oil, (you can use the olive oil from the jar/tin of anchovies as well, by adding it to the sauce pan) after which, I added ten very finely sliced cloves of garlic to this, and let them soften gently in the sauce, as well. This is a dish where you can afford to be prodigally generous with both garlic & anchovies, as they provide the flavour for the finished dish, & complement broccoli wonderfully well.
The broccoli was separated into stems (which were sliced & chopped) & florets.
In a large pot, water (to which salt and olive oil had been added) was set to boil; pasta was added, and, five minutes before it was ready (it was set to cook for around eleven minutes), I added the chopped broccoli stems; three minutes later, the broccoli florets were added to the pasta and its boiling cooking water.
A cup of pasta cooking water was set aside, and the pasta, broccoli stem pieces, and broccoli florets, were then removed with a slotted spoon, and added to the pan where the anchovy & garlic dressing was ready, (still on a low heat) whereupon they were mixed together, & a few spoonfuls of the pasta cooking water were also added to this.
Salt was not necessary, (the anchovies supplied sufficient) but black pepper was used to season the dish.
Firstly, an onion (very finely chopped) was sautéed in olive oil until soft & almost translucent; then, approximately ten anchovies were dissolved into the softened onion & olive oil, (you can use the olive oil from the jar/tin of anchovies as well, by adding it to the sauce pan) after which, I added ten very finely sliced cloves of garlic to this, and let them soften gently in the sauce, as well. This is a dish where you can afford to be prodigally generous with both garlic & anchovies, as they provide the flavour for the finished dish, & complement broccoli wonderfully well.
The broccoli was separated into stems (which were sliced & chopped) & florets.
In a large pot, water (to which salt and olive oil had been added) was set to boil; pasta was added, and, five minutes before it was ready (it was set to cook for around eleven minutes), I added the chopped broccoli stems; three minutes later, the broccoli florets were added to the pasta and its boiling cooking water.
A cup of pasta cooking water was set aside, and the pasta, broccoli stem pieces, and broccoli florets, were then removed with a slotted spoon, and added to the pan where the anchovy & garlic dressing was ready, (still on a low heat) whereupon they were mixed together, & a few spoonfuls of the pasta cooking water were also added to this.
Salt was not necessary, (the anchovies supplied sufficient) but black pepper was used to season the dish.
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Pretty hot outside here at present so it's just a salad for me later on this evening... tomatoes, cucumbers, a mix of iceberg lettuce and assorted organic spring greens, an oil and vinegar dressing with garlic, thyme, oregano in it, black pepper atop it and on the side some artisan bread run under the broiler after being topped with a little grated cheddar.
On this hot uncomfortable evening, a bowl of non-dairy mint chocolate chip ice cream. Not high on the nutrition, but great for the soul.
This sounds good and I am gonna try it soon, I clipped it to Evernote as a recipe. Very good timing as I just received my Ortiz order and broccoli is going to be coming again soon.
I guess you could put on some good cheese too?
Thanks for sharing.
My pleasure; hope you enjoy it. It is a lovely way to enjoy broccoli.
And I am a big fan of Ortiz products.
Although I had read a number of recipes online (including a few from the sainted Nigel Slater), they didn't strike me as sufficiently robust & intensely favoured, hence, I doubled their recommended quantities of both garlic & anchovies.
haha, I figured that already without even starting to check things out.
I think its gonna be good.
haha, I figured that already without even starting to check things out.
I think its gonna be good.
Actually, it shall make a regular appearance at my table, from now on, and has become my new favourite way of preparing broccoli.
@Clix Pix has already prepared a version, and my brother emailed me this morning to thank me - both brothers were emailed last night with a copy of this recipe (as it had worked so well, and tasted so delicious) and to let me know that he plans to prepare the dish.
Not really a fan of Slater's recipes. Much prefer Yotam's recipes, moreso because he's one of the few chefs whose inclusion of saffron I seem to stand, regardless of the fact that I'm not a fan of the spice. Which is humorous considering we own farmland that grows the stuff. For me, it can be a great spice in certain foods, but in others it reminds me of a musky, stale sitting room that's covered in thick dust. Cardamom is a big hit or miss for me, as well.
Grilled wild pacific sockeye salmon, baby new nugget spuds and fresh from the garden green beans.
Slater's early books were brilliant, very well written, full of useful suggestions, (and cheats) interesting, intelligent, generally either very doable or pretty easy, and exceptionally tasty.
However, I am less enamoured of some of his more recent works.
Saffron is a must in certain dishes (paella, some seafood soups/stews/ risotto etc) but not necessary in others.
Arroz de Tomate: A full head of garlic (fourteen cloves), two finely chopped/diced onions, a full dish of chopped, cherry & other ripe tomatoes (they are wonderfully in season just now), saffron, stock, my usual six or so anchovies dissolved with the onions (and garlic) in olive oil, pimentón (Spanish smoked paprika, both sweet, smoked paprika, and the "picante" - i.e. hot version).
Sauté onions - in olive oil - until soft; dissolve anchovies in onions; add dish of minced garlic & soften.
Add pimentón; and Spanish "bomba" rice, stir until coated with oil add large dish chopped, seasoned, tomatoes (I peeled the very large ones, but simply chopped the cherry tomatoes) & cook down; add the soaking saffron strands & the water the saffron soaked in; add stock (slowly).
Garnish with parsley, serve with a green salad, or green beans, or a cucumber salad.
Sauté onions - in olive oil - until soft; dissolve anchovies in onions; add dish of minced garlic & soften.
Add pimentón; and Spanish "bomba" rice, stir until coated with oil add large dish chopped, seasoned, tomatoes (I peeled the very large ones, but simply chopped the cherry tomatoes) & cook down; add the soaking saffron strands & the water the saffron soaked in; add stock (slowly).
Garnish with parsley, serve with a green salad, or green beans, or a cucumber salad.
Shrimp linguine with a lemon basil sauce emulsified with a bit of pasta water for a silky sauce. Lemons and basil from the garden. Pasta made by myself and dried months ago. Shrimp from a sea trawler.
So midday supper was beer brats with braised house sauerkraut & good ol’ elbow mac salad. No pics of that but it was deelish.
Late-ish night snack includes the last of my Zoes herb turkey breast, thinly sliced pepperonis, Muenster Grilled up on Ezekiel sprouted bread With organic cooperative butter & cornichon foil.
Yum
Simple, unpretentious & delicious.
Late-ish night snack includes the last of my Zoes herb turkey breast, thinly sliced pepperonis, Muenster Grilled up on Ezekiel sprouted bread With organic cooperative butter & cornichon foil.
Yum
Simple, unpretentious & delicious.