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What is/was for dinner?
- Thread starter Gutwrench
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Roasted up a radicchio with some primo balsamic and Bulgarian feta.
Ate it with some leftover smoked saba (pacific mackerel) my friend gave me.
Ate it with some leftover smoked saba (pacific mackerel) my friend gave me.
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When spoken, it comes out sounding something close to - similar to - "Wusster" sauce.
Roasted up a radicchio with some primo balsamic and Bulgarian feta.
Ate it with some leftover smoked saba (pacific mackerel) my friend gave me.
Ah.
When roasting radicchio, I assume it is sort of similar to stir-frying, or, applying considerable heat to the brassica/vegetable?
Anyway, how do you actually prepare this dish?
It looks delicious.
Pretty much every veggie tastes good when coated in Olive Oil, salt, pepper, and thyme. Then blasted for 15 minutes (convection) at 400 degrees.
Radiccio is definitely an aquited taste, as it is quite bitter. It adds a great contrast to salads, or acts as a good side for meats. It needs fat, and maybe a bit of sweet to taste good IMO.
The rest of the leftovers went into a lightly dressed seafood pasta my GF whipped up, and I didn't get a chance to snap a pic of.
Radiccio is definitely an aquited taste, as it is quite bitter. It adds a great contrast to salads, or acts as a good side for meats. It needs fat, and maybe a bit of sweet to taste good IMO.
The rest of the leftovers went into a lightly dressed seafood pasta my GF whipped up, and I didn't get a chance to snap a pic of.
Agreed, re the idea of how good the combination of olive oil, seasoning, and considerable heat can be for vegetables. Any vegetables.
I just hadn't considered radicchio in that context; you have given me food for thought, which may yet end up in the form of food for dinner.
I've stir-fried brassicas - to positive effect (that blessed combination of heat and oil, again) but never thought to roast them briefly at a very high heat.
I forgot to mention you should quarter them before cooking, to get as much surface area roasted as possible.
That makes complete sense.
When stir-frying them, I tend to shred them and stir rapidly.
Dinner this evening was an omelette prepared from organic, free range eggs, seasoned with parsley and French onions, and served with rye bread.
Risotto will be served for dinner, a take on the idea of Risotto Primavera:
So, very finely diced onions, carrots, couregttes (zucchini), a half a cup (Le Crueset mug) of frozen peas, a tin of asparagus, around eight, fine, fat, cloves of garlic (thinly sliced and chopped), grated Parmigiano Reggiano, chicken stock, white wine, saffron, butter, (generous quantities), a little olive oil, and, of course, Carnaroli rice.
So, very finely diced onions, carrots, couregttes (zucchini), a half a cup (Le Crueset mug) of frozen peas, a tin of asparagus, around eight, fine, fat, cloves of garlic (thinly sliced and chopped), grated Parmigiano Reggiano, chicken stock, white wine, saffron, butter, (generous quantities), a little olive oil, and, of course, Carnaroli rice.
Evidently, bananas.
Saturday:
Tuesday
Thursday:
The bottom pic is missing the entire bunch that has already been frozen because they’re ripening so quickly.
Saturday:
Tuesday
Thursday:
The bottom pic is missing the entire bunch that has already been frozen because they’re ripening so quickly.
Didn’t buy them, grew them. Hence pic #1 when the whole bunch is hanging in the shed (plant collapsed under the weight in a storm) green.
I grow bananas as well. They are a lot of work.to.maintain. We have 2 bunches coming up at once, so it will be banana overload for a while.
If you have green banana try making pastels. It is a puerto rican dish that uses plantains, but they can be substituted for green banana. With yellow try making banana lumpia.
If you have green banana try making pastels. It is a puerto rican dish that uses plantains, but they can be substituted for green banana. With yellow try making banana lumpia.
We don't maintain these that much. I need to move the plants to somewhere with more sun (other plants got bigger, so they get a lot less than they did when we first put them in), but otherwise I don't do a lot to them. They're much slower growing (and less frequently fruiting) than the common Thai bananas here, which are arguably worse than Bamboo to look after (or get rid of).
We already have a perfect use for them, once they're just slightly overripe: peel, cut and freeze them, then blend them with other stuff to make smoothies. I like them with a little yoghurt, honey and milk. Wifey likes them with some Apple.
Did you ever try roasting them, anointed with butter, squeezed passion fruit and - perhaps - a drizzle of honey?
I had roasted (in a camp fire) bananas with.. chocolate I think, as a kid. I also dabbled with a vague banana-in-pastry baked thing when I was living in a country where frozen puff pastry is a thing.
I'm not that into hot soft banana it turns out.
Bananas foster is amazing.
We have 3 varieties of banana. One is an apple banana from the philippines, another more local strain, and we also grow one called an ice cream banana wich is very smooth when ripe. I like the Filipino ones the best, they have a sourness that lends personality.
We have all of these bananas in the confines of a small lot I'm the city, so we have to cut them down, as soon a they fruit. Felling 30 foot trees in tight quarters is a pain.
Just got off of a short plane ride to another island, and am eating a lunch of local, never frozen prawns, in a garlic butter sauce. Accompanied by some other seafood salads, and dried aku fish.
Nice start to a staycation.
We have 3 varieties of banana. One is an apple banana from the philippines, another more local strain, and we also grow one called an ice cream banana wich is very smooth when ripe. I like the Filipino ones the best, they have a sourness that lends personality.
We have all of these bananas in the confines of a small lot I'm the city, so we have to cut them down, as soon a they fruit. Felling 30 foot trees in tight quarters is a pain.
Just got off of a short plane ride to another island, and am eating a lunch of local, never frozen prawns, in a garlic butter sauce. Accompanied by some other seafood salads, and dried aku fish.
Nice start to a staycation.
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Hot, soft, banana - tempered with the sort of acidity passion fruit (or, indeed, apricot) can bestow, - yet balanced by the sweetness (and saltiness) of butter (drizzled with a little honey) is actually delicious.
Time to enjoy Cavendish bananas while we can. Unless they come up with some miracle hybrid looks as if they will be going extinct due to Panama disease:
That's a big ****ing banana plant. That's like a 3 storey building.
Our 'normal' (I guess Cavendish, but might be a close relative I guess) bananas only get to about maybe 8' / 2.5m.
MIL's Thai bananas sometimes get to double that, if they're in a good spot.
Those prawns sound and look amazing.
I'd still like to try and grow some Gros Michel, to just see what they're like (I'm led to believe that 'fake banana' taste in anything "banana flavoured", was created to mimic the GM when it was the predominant type, but I'm curious how close it is, and I believe there are places here (Thailand) that have healthy plants for sale.. I just need to find one locally.Time to enjoy Cavendish bananas while we can. Unless they come up with some miracle hybrid looks as if they will be going extinct due to Panama disease:
Bananas foster is amazing.
We have 3 varieties of banana. One is an apple banana from the philippines, another more local strain, and we also grow one called an ice cream banana wich is very smooth when ripe. I like the Filipino ones the best, they have a sourness that lends personality.
We have all of these bananas in the confines of a small lot I'm the city, so we have to cut them down, as soon a they fruit. Felling 30 foot trees in tight quarters is a pain.
Just got off of a short plane ride to another island, and am eating a lunch of local, never frozen prawns, in a garlic butter sauce. Accompanied by some other seafood salads, and dried aku fish.
Nice start to a staycation.
Those prawns look absolutely amazing; how do you prepare your garlic butter sauce?
Tonight was a very successful birthday celebration. We started with Foie Gras with Piquillos spicies. It was accompanied with a Meursault 1er Cru Les Perrières 2011, outstanding Meursault that can be considered as a Grand Cru, by some.
Then, it was a delightful Dom Pérignon 2010, I wanted to keep it for the seafood, very fleural and exquisite with the seafood platter we finished with cheese (Saint Nectaire, Roquefort and Comté) and a Framboisier. A great dinner for a great celebration!
Then, it was a delightful Dom Pérignon 2010, I wanted to keep it for the seafood, very fleural and exquisite with the seafood platter we finished with cheese (Saint Nectaire, Roquefort and Comté) and a Framboisier. A great dinner for a great celebration!
Happy Birthday
!
In general I like to always have garlic butter on hand. Try making roasted garlic compund butter. Just mix softened (high quality) butter with fresh roasted garlic, and a few herbs. I use Kerry Gold Irish butter, and add a bit of rosemary, and thyme.
It is fun to experiment with different herbs, butters and garlic. If you want I your face over the top, ad both powder, and minced to the butter.
Then just place it onto cling wrap, spin it into a tube, and place back in fridge.
I went to an event tonight hosted by a woman who owns a goat farm. She brought their chevre, mixed blends, and some interesting varietals of goat cheese such as cheddar, and havrti I have never had.
!These are from a dockside fish market, so I didn't make them.
In general I like to always have garlic butter on hand. Try making roasted garlic compund butter. Just mix softened (high quality) butter with fresh roasted garlic, and a few herbs. I use Kerry Gold Irish butter, and add a bit of rosemary, and thyme.
It is fun to experiment with different herbs, butters and garlic. If you want I your face over the top, ad both powder, and minced to the butter.
Then just place it onto cling wrap, spin it into a tube, and place back in fridge.
I went to an event tonight hosted by a woman who owns a goat farm. She brought their chevre, mixed blends, and some interesting varietals of goat cheese such as cheddar, and havrti I have never had.
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Went surfing at a 4x4 only valley that has semi wild horses.
Burgers and dogs taste better the closer their proximity to the water.
Burgers and dogs taste better the closer their proximity to the water.