What's For Dinner - #332

ann_tJuly 20, 2013

Dinner with our neighbours Thursday night. I did the whole meal on the grill - Steaks (Filet Mignon) beans, peppers and the potatoes.

Grilled Italian Sausage with Roasted Peppers finished with garlic and a drizzle of olive oil. Grilled baguette.

Antipasto Platter

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Okay that's it I am booking my next holiday to come for dinner LOL.

    Bookmark   July 20, 2013 at 11:38AM
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This is a hamburger filled with blue cheese, on a garlicky bruschetta, smothered with cucumber-mint-yoghurt sauce.

    Bookmark   July 20, 2013 at 8:52PM
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John, that looks delicious. Great photo.


    Bookmark   July 20, 2013 at 11:24PM
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Something with tomatoes and cucumbers! I have been working in the yard most of the day so the tomatoes and cukes will most likely be paired with olives, hearts of palm and capers.

The tomatoes are starting to come in. Today I picked Sun Gold, Sun Sugar, Tami G, one Isis Candy and one Anna Russian.


    Bookmark   July 21, 2013 at 7:28PM
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This is my families absolute favorite meal not sure why but if you ask them what do you want for supper "Anything" nine out of 10 times it will be potato pancakes. One is so not enough.

    Bookmark   July 21, 2013 at 9:33PM
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This doesn't look like much, but the flavours worked really well, so I'm going to figure out a better presentation.

The base is a crepe, not too sweet. The rice is sort of a sushi rice, sweet rice with vinegar, sugar and salt. The shrimp were marinated in lime juice and zest, olive oil and garlic, and slightly sautéed, with the marinade cooked as a topping. The cherries are tossed in a little sugar.

I need to present it such that each bite gets some rice, some shrimp, and some cherry. The sweet and sour mix works best that way. I might start by ditching the crepe, which didn't add much, and instead making these into bite-sized rolls with something else as wrapper. Or I could just roll them in the rice.

    Bookmark   July 21, 2013 at 11:31PM
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CLBlakey - I could easily eat potato pancakes for a meal several times a week. Earlier this year I was on a kick for zucchini pancakes.

John - that is a really pretty plate in your photo. I can't concentrate on your presentation because the plate is stealing the show!


    Bookmark   July 22, 2013 at 11:33AM
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Teresa I will have to try zucchini pancakes never had them before. I have to laugh at your harvest bowl as I picked a single pea with a single pea in it and that I think will be it for my harvest this year. I tried a bale garden with very poor results. I should have kept that pea and put it in a bowl for comparison. Then we could all laugh.

    Bookmark   July 22, 2013 at 2:44PM
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I won't see many more peas than this. I got some pea plants from one of my favorite vendors at the Farmer's Market. It was a late start this year and the plants had out grown their pots so she gave them to me. I put them along my fence where there were no climatis. I've picked a couple handfuls. Yesterday I dropped them into boiling water for less than 1 minute and then plunged into cold water. These were shell peas but the whole pods were tender nonetheless.

Here is a link to a Cook's.com recipe for zucchini pancakes. There are a number of recipes out there including a few that use Bisquick in place of the flour/baking powder mixture. Other than the zucchini and dry ingredients they all include eggs, parmesan, garlic and sometimes minced onion.


They are also good cold. I make them in half dollar size pancakes and take them to work for a snack.

Yes - that is a paper plate in the photo. I was hobbling around on crutches and saw no reason to make more work for myself!


    Bookmark   July 22, 2013 at 3:21PM
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CL, I'd be happy with potato pancakes as a main course. Just a little sour cream on the side.

Sol shared her Zucchini pancake recipe a number of years ago. I've tried other recipes but this one is the best.
I like them as a side with Roast Beef, Pork or Chicken.

Home Cookin Chapter: Recipes From Thibeault's Table

Zucchini Pancakes
Sol's recipe

2 cups grated zucchini
3 eggs, lightly beaten
3 tablespoons melted butter (more for greasing the pan)
3/4 cup AP flour
1-1/2 tablespoons water
1/3 cup grated parmesan cheese
Black Pepper and Salt to taste *
1/2 teaspoon grated nutmeg

Serve with:

6-1/2 ounces double cream brie
Roasted tomatoes
2 tablespoons chopped chives

Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water.
Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1 1/2 tablespoons). Mix until just combined.
For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.

Serve with double cream brie (or your favorite melting cheese), roasted tomatoes and chives.

*Add all the black pepper you like, but use a light hand with the salt, as parmesan provides some saltiness. I normally add 1/8 teaspoon salt, and find it's plenty. Enjoy.

    Bookmark   July 22, 2013 at 3:22PM
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Yum. All of it. My first harvest was 9 SunGolds the size of my three peas in two pods. Not a good start but the hot temps have been the best season yet for my garden...just now getting harvest.

    Bookmark   July 22, 2013 at 3:38PM
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Guess what I have to try now................. I made that pork and bean sprout dish from the other thread as food for my hubby's caterpillar. I think he likes me on this forum.

    Bookmark   July 23, 2013 at 12:43AM
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So cute. Needs antennae!

    Bookmark   July 23, 2013 at 1:12AM
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CL, Just don't give your caterpillar eyes. LOL! Looks good.

John, I don't think I would like the shrimp and cherries together, but it looks beautiful on that plate.

Grilled Chicken Bruschetta

Roasted Turkey Breast

Turkey Dinner with a German Bread Dumpling instead of traditional stuffing.

Moe's breakfast - Scrambled eggs with sauteed cherry tomatoes.

    Bookmark   July 23, 2013 at 1:59AM
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"This dinner thread leaves me bored and uninspired" Said no one. Ever.

Hi guys. The weather beckons for something like Ann's light antipasto (or as Thumper sarcastically refers to it: "anti-pasta").
John's blue cheese burger is also drool worthy.

Ann, thank you for posting my recipe. During the summer months, zucchini pancakes were always the order of the day here, as it made Sam so happy. I miss cooking for that beautiful kid.

I have lots of summer squash (from the farmers nearby), but no tomatoes yet. And I'm counting the days. But I do have raspberries. And if I can keep the birds away, I might end up with some.

And while the guys enjoy their meat and potatoes, I've been favoring three things: cold soup, cold soup and of course...salads (you thought I was gonna say cold soup, didn't you?) This chilled avocado soup is one I've been enjoying. I'll try not to be a stranger.


    Bookmark   July 23, 2013 at 2:23PM
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Oh brain, why you no work? I left out a few more photos, sorry folks.

My raspberries hanging on for dear life.

Cornmeal Crisps go well with the avocado soup.

Fourth of July Caramel Apple Pie

My daily snack this summer.

Red Bell Pepper Lips :) part of a treat for our wedding anniversary.

Chocolate Cake and Buttermilk Ice Cream.

I have dough rising for pizza tonight.


    Bookmark   July 23, 2013 at 3:02PM
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Sol- I have never really liked cold soup but the recipe looks interesting could it be served warm?

    Bookmark   July 23, 2013 at 3:19PM
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Sol, no one takes prettier pictures than you.
Love when you share them here on WFD.


    Bookmark   July 23, 2013 at 3:28PM
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Indeed, Sol's pictures are lovely, eye candy, as yours are also Ann.

I enjoy seeing everyone's pictures though, this thread is always a treat.

    Bookmark   July 23, 2013 at 4:49PM
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Sol - More than beautiful pictures, your writing skills really impress me. Your food pictures are very poetic, and your writing is delicious.

Ann_t - It has been a long time, the last time I saw turkey breast so perfectly roasted.

CLBlakey - Very cute caterpillar.

Teresa - I have to say those are very appetizing zucchini pancakes. I like the idea of a little baking sofa in the recipe. Looks like it will be a good year for your garden.

John - That’s a brilliant idea of pairing cherries and shrimps. Why didn't I think of it before? If you don’t mind, I may copy your idea.

I like buying chicken quarters, once boned, the meat and the skin are in good proportion, and I can make broth with the bones. At $0.90 a lb, I will not be complaining. Porter house was $4.99 a lb.


Sous vided chicken with hosta blossoms.

Porter house steak sous vided at 128F, pan seared each side at 585F. I did not want one side cooked more than the other if I lay it flat on the plate. So I plated the steak vertically.

    Bookmark   July 23, 2013 at 7:36PM
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What a beautiful bounty of summer cooking!

Love your Neolithic steak presentation, dcarch.

    Bookmark   July 24, 2013 at 9:01AM
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Dcarch you sure get a lot out of your hostas that is awesome. Do they taste similar to anything else?

    Bookmark   July 24, 2013 at 9:53AM
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Thanks Ruthanna. Form Follows function?

CLBlakey, I am happy that my hostas are growing everywhere, truly "local" food.

The blossom and stems are very tender, they taste like Hostas LOL!

Actually kind of like a cross between asparagus and endive.


    Bookmark   July 24, 2013 at 11:25AM
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Grilled Baby Back Ribs with homemade TBQ Sauce.

Baked Eggs with Peameal Bacon, Potatoes and Green Onions.

Garlic Rice with Chicken.

    Bookmark   July 25, 2013 at 12:04PM
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More tomatoes for dinner last night. I dipped them in blue cheese dressing. Now that I am picking so many I have started to share with co-workers.

Found this wacky dahlia in amongst my flowers.


    Bookmark   July 25, 2013 at 12:32PM
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Thank you for the comments! I do appreciate them.
And I'm thankful for you Ann, Dcarch, and all who (unlike me) contribute their outstandingly-good eats on a regular basis. Without you, the dinner thread would've ceased long, long ago.

Speaking of which, Ann, I've gone back several times to look at your grilled baby backs (And everything else you've posted since I was here last). Downside is, I'm starving and have no food in the house. Absolutamente nada!
And my cats are looking concerned. I'm kidding, of course :) - I'm allergic to them.

Dcarch, aside from your plated artworks, the American Hosta Society would be honored to have you as their president. I've always admired hostas, but, since you've joined this forum, I've learned hostas are not only beautiful, they're also delicious.

CLB, I've only served the guacamole soup cold. Due to the buttermilk in the recipe, heating it above, say 90°F. would more than likely curdle it. You could substitute 2 cups heavy cream for the buttermilk, but Jack Lalanne might roll over in this grave.


    Bookmark   July 26, 2013 at 4:03PM
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Sol, thank you for sharing your photographs. I enjoyed seeing them.

Your tomatoes look great, Theresa. Ours were a bit slow in arriving but now seem to be ripening all at once.

Ann, I could eat those ribs any day.

We have so many tomatoes that I made two tomato salads for dinner tonight. Main ingredients in addition to tomatoes were mozzarella pearls, olives, basil and basalmic vinegar in one and quinoa, oranges, mint and cucumbers in the other. We also had grilled shrimp two different ways.

We have been focusing on eating so many garden vegetables that I got hungry for a big hunk of meat and made London Broil with garlic butter with mushroom brown rice one night.

This post was edited by ruthanna on Fri, Jul 26, 13 at 19:28

    Bookmark   July 26, 2013 at 7:24PM
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Ruthanna, both of your dinners look great. Tomato season is just starting here. It will still be a while before any of my own tomatoes ripen, but I hope to pick up some of the seasons first tomatoes at the farmers market this week.

Buttermilk Fried Chicken with southern simmered beans.

Peach Shortcake

    Bookmark   July 27, 2013 at 9:04AM
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I'm ready for some of your peach shortcake for breakfast, Ann.

I plan on making a peach crisp today. An orchard I like had a whole truckload of peaches parked at the entrance to the farmers' market yesterday and were selling them as fast as they could unload them.

Sometimes I like the winding path of cooking without a recipe. I had a few cucumbers and had planned on making a spicy Caribbean lamb stew with shredded cukes stirred it at the end to cool it down a bit. But the butcher had just sold the last of the lamb cubes and only had ground lamb left and I stopped at a farm on the way home who had these cute Fairy Tale eggplants that made me buy them.

So I ended up with a lamb meatball stew with lots of peppers and onions, the eggplant and chopped peaches that worked with the cinnamon, allspice, cumin and mint in the broth. Never did use the cucumbers so that will be happening today.

    Bookmark   July 28, 2013 at 8:15AM
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Ruthanna, I like that your stew is brothy. That is how I prefer a stew. Very colourful with the peaches and peppers.

We had Mexican - Pork Enchiladas

for dinner one night and

the leftovers for breakfast. I didn't want to waste homemade corn tortillas so I used the enchiladas sauce to make Chilaquiles.

Grilled Hot Dogs.

Egg Biryani

    Bookmark   July 30, 2013 at 2:20PM
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You said it, Sol! So much inspiration! Ann ts hot dogs to Johns burgers....amazing! Love your torte too, Ann.

Nice bounty, Teresa. We are giving soil a rest thus year so no garden :( CLblakely, potato pancakes are my hubs fave too, but he like applesauce. Yours look deliah.

Sol, the soup looks beautiful. Ruthann's, love your grilled plate...so summery.

My friend brought venison burgers over that are mixed with peppers and onions. I would not have eaten these growing up, now I think hormone free, grass fed, no cholesterol ;)

Hmmm what else? My friend and I made cake pops (ok my friend lol) for my nieces graduation party. They were red velvet and vanilla. School colors black and gold.

My dad was here and we took a boat ride to Fire Island for a lobster dinner.

Happy summer everyone. I love it!

    Bookmark   August 2, 2013 at 11:06AM
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I love looking at all the photos on this thread! I don't usually photograph my food (as you can tell. lol!), but tonight was an 8-tomato sampler with grilled sweet corn and zucchini. I did think to take a photo once the tomatoes were plated. All tomatoes and zucchini were homegrown. I love summer!

PS: Sun Gold won the taste test in this set. :)

    Bookmark   August 3, 2013 at 10:26PM
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Maggie, those are the prettiest Cake Pops I've seen. Love the gold sparkles.

Party Music, I hope you will post more often. Your tomatoes are beautifully plated.

Grilled Pork Chops with Potato Gratin and Julienned Zucchini with tomatoes, garlic and basil.

Grilled a small Prime Rib. Just big enough to two.

Pork Souvlaki with Greek salad and Chickpea Flatbread.

    Bookmark   August 4, 2013 at 10:25AM
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A thing of beauty! Just took it out of the oven, and it's picture-worthy.

Trying a new recipe for dinner tonite.....slow-cooker beef in tomatoes, chipotle, cumin, onions, molasses. I'll shred it and serve it on tortilla shells I'm thinking. Make a coleslaw as well.

Awesome meals and pictures, everyone!!! I'd eat any one of them, actually I'd eat all of them, can't just pick one.

This post was edited by jasdip on Sun, Aug 4, 13 at 14:23

    Bookmark   August 4, 2013 at 2:21PM
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Jasdip, That loaf is a beauty.

Last night's dinner.

Grilled Chicken with Spaghetti (Local garlic, cherry tomatoes and basil).

    Bookmark   August 5, 2013 at 4:57PM
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Party music, your tomato platters looks so appealing. That an the corn and zucchini would make a perfect summer dinner.

Jasdip, I like the flavor of molasses in savory dishes. How was your beef? Your bread looks beautiful.

Ann, we were hungry for prime rib and went to a restaurant last week to get some but I would have rather had yours.

We are in the midst of our annual used book sale this week so most dinners will be partly things I made ahead this weekend like sloppy joes, pasta shells stuffed with ground ham and spinach and chicken corn soup.

The ham came from one of those three pound ham ends I baked on a cooler than usual day. Baked onion potatoes too, craberry-orange relish made last fall, and a garden medley of tomatoes, onions, green and yellow squash and that weird-looking but good-tasting Country Gentleman corn.

Apricots are just about finished so our teatime treat was fresh apricot tea cakes from a recipe supplied by Cloudy Christine on another thread.

    Bookmark   August 6, 2013 at 11:19AM
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My dear ball & chain would dive right into your southern chicken dinner, Ann. But I'm craving your Pork Enchiladas.

Maggie, the venison burgers look so good.
it's been years since I've had venison. Our supply came to a standstill when J gave up hunting. Nowadays, the deer are often spotted frolicking in our woods, almost tauntingly :)

Partymusic, your tomato salad is the prettiest I've seen. Reminds me of a summer wreath with all its floral touches.

Jasdip, your bread is picture-worthy indeed. Bread-baking came to a halt when our temperatures were blazing. But the weather's cooled down enough that I could go back to baking our daily bread. Amen.

Ruthanna, your dinners always look balanced, healthy and good!

Dinners are still being served here on a regular basis, Jim's been doing the actual cooking since I broke my wittle toe.
The guys have also been fishing and Thumper caught most of the fish. A few Smallmouth Bass and Walleye (below).

The fish were wonderful. And the menfolk went out again this morning. Heaven only knows what they'll bring home next.

I'll post 'finished' food next time.


    Bookmark   August 6, 2013 at 1:04PM
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Ruthanna I agree with Sols that your dinners always looks so good and healthy!!!!

The slow-cooked beef with molasses, chipotle, tomatoes etc was delicious. I have a pork recipe that takes molasses as well (another slow-cooker recipe). It's more of an Asian flavour and it's one of our favourites as well. I like molasses in meats.

Sols, thanks for the compliment about the bread! That's high praise, from you! :D
We've had screaming (to me) hot temps a couple of weeks ago, and now they are at or slightly below normal. I was able to not make bread during that hot spell (had enough in the freezer). Hubby likes rye so he will buy that, but we haven't bought white or brown bread for a number of years.

    Bookmark   August 7, 2013 at 10:56AM
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jasdip, that bread looks delicious.

Well, actually, everything looks delicious. I have been cooking and eating, but with working on the kitchen a lot of times it's not really picture worthy.

Sol, those fish look delicious. I can just picture them batter dipped and deep fried, or rolled in coating and fried in butter or....well....pretty much any way you cook them, walleye is one of my favorite fish. Enjoy them and keep sending your guys out. Grandma told me if you give a man a fish you'll feed him for a day but if you teach a man to fish, you can have peace and quiet for hours. (grin)


    Bookmark   August 7, 2013 at 10:24PM
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Thank you Ann_t, Ruthanna, and Sol for encouraging me to play. :O)

I made another of my summer favorites tonight and my BF asked if I was going to take a picture. LOL! I make it when I miss a zucchini in the garden and it gets too big.... zucchini (seeds/pith removed) stuffed with tons of basil, fresh sliced tomatoes, hot peppers (hungarian wax and long hots today), some pepperoni, and here I used sharp cheddar cheese. I just LOVE this stuff!!! The key for me is to use LOTS of basil. :O)

This post was edited by party_music50 on Wed, Aug 7, 13 at 23:50

    Bookmark   August 7, 2013 at 11:41PM
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Ruthanna, I know it is time for another ham when you post a ham dinner. Always gives me a craving.

Sol, I'm not a fan of fresh water fish, but I know Moe would love a feed of Walleye. One of his favourites.

Party Music, your stuff zucchini sounds delicious and looks so good. So colourful.

Burgers one night on homemade Kaiser Buns.

Hand Shaped.

With homemade fries.

    Bookmark   August 8, 2013 at 1:42PM
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I hope Lars, Tricia, & Grainlady see this. I've been using tomato powder from the source Lars recommended for about a year now. I mainly use it for those times when I want a touch of tomato flavor but don't want to use a full can of paste or sauce. For example, when making Spanish rice, taco filling, stews, soups, etc. It's so convenient to just stir in a tablespoon or two of the powder. It adds just enough tomato without overpowering the dish. Another great thing, for me, is that the tomato powder is salt free. So using it is great for my husband's sodium restrictions.

I also use it regularly for a quick pizza sauce, which is what I did last night. A couple of spoonfuls of the powder mixed with hot water until I got the consistency I wanted. I was really lazy and didn't even bother adding garlic & herbs to the sauce. I just mixed in some garlic and rosemary flavored olive oil.

Some low sodium Columbus salami, naturally lower in sodium fresh mozzarella, and some chopped Greek basil from my garden. On top of my low sodium pizza dough. Put it all together, and I had an easy, tasty, and low sodium pizza to serve for dinner.

The great thing about pizza is that the dough recipe I use makes enough for three pizzas. Tonight is Egg Foo Yung because I've got to use up some bean sprouts. But Sunday & Monday probably will be pizza again. Easy for me and my husband will be very happy. As an added advantage, I baked the pizza in my toaster oven. Not as good as the regular oven, but it didn't heat up the kitchen.

    Bookmark   August 10, 2013 at 2:13PM
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Shambo, the pizza looks great! Really glad to hear the tomato powder works for you. I can't imagine going back to all those canned tomato products. Better fresher taste, no added salt, way less room needed for storage and less expensive...what's not to like? :)

We're having Chinese tomorrow also. Chicken fried rice with lots of veggies. Made the rice today. Need something quick because I've ordered 20 lbs. of tomatillos for salsa verde and they will be in tomorrow morning so it will be a busy afternoon.


    Bookmark   August 10, 2013 at 2:27PM
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Sue, beautiful pizza. And I'd like both yours and Tricia's Chinese dinners.

We had a Pizza Margherita for dinner on Thursday night .

Baked on a stone on the grill so I wouldn't have to heat up the kitchen.

Last night's dinner

Handpicked fresh shrimp cocktail.

and then Halibut on the grill with vegetables that I picked up at the Duncan Farmer's Market.

    Bookmark   August 11, 2013 at 3:01PM
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Party I loved the look of your dish so tried something similar it didn't turn out half as nice.

    Bookmark   August 12, 2013 at 12:00AM
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Sunday night's dinner.

Wings, TBQ Sauce and local Vancouver Island corn

    Bookmark   August 12, 2013 at 9:29AM
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Ann_t, your kaisers look AMAZING! I'm a frustrated baker because I'm stuck with making mostly gluten-free now, so no more good chewy doughs and no more kneading! :p

CLBlakey, I'm really sorry yours didn't turn out well. I tend to cook by feel and don't really measure or time things, so hope I didn't steer you wrong.

I'm posting a not-so-good photo of tonight's dinner only because it was meant to use up some of my garden produce! I roasted a chicken, made rice pilaf w/ my Egyptian Walking Onions and parsley, made green beans and garlic (both homegrown), and tried to use more of my tomatoes and cucumbers in a salad. It sure hit the spot with me and I know I went back for 2nds and 3rds on everything but the chicken. lol!

    Bookmark   August 14, 2013 at 8:42PM
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Party it tasted just fine but didn't look near as pretty. I layered mine so it got too wet. How can you steer someone wrong with a pic. :D

    Bookmark   August 14, 2013 at 9:48PM
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OK, it's time to catch up. Last night we had maple glazed salmon with a fresh tomato tart and some maple glazed carrots:

The tart was made with a combination of Great White and Cherokee Purple tomatoes from the garden, a puff pastry crust topped with a smear of grainy mustard and some fresh herbs. The carrots were also from the garden, a mix of white, small round orange carrots (a free seed envelope, so I had to plant them, LOL) and Purple Dragon. Aren't they pretty?

Other meals included some home smoked Canadian bacon, hot biscuits and sautéed apples from my trees:

We also had sandwiches made from the Canadian bacon and slices of Great White tomato from the garden, kind of a BLT, but not really, LOL

Bud and I made ice cream sandwiches with homemade ice cream and warm chocolate chip cookies:

Elery put some Armadillo Eggs in the smoker with the Canadian bacon, that's sausage stuffed with cream cheese and jalapenos:

I baked some cupcakes for Elery's granddaughter Jamison:

Madi liked them a lot, LOL

I made a potato salad that included seafood (shrimp and crab), I used that as a main dish:

We had a stir fry of shrimp and some seed pods from the radishes, the big ones were tough but the small ones were tender and tasted slightly of radishes, a bit like turnips:

We had venison stew, then I made pasties with the leftover stew:

Makayla helped me make Nutella crepes one morning:

Bud and I made bread pudding with fresh blueberry sauce:

Yes, we've been eating well and there's more, but not loaded onto Photobucket yet. And Today Elery and I went over to the lakeshore and had lake perch at Bortell's, which has been named by one of the travel magazines as one of the 10 best fish shacks in America. We didn't even order meals, we each got a pound of fish and were happy. You stand at the counter in this tiny place, pick out your fresh fish and they fry it for you while you wait. There are tables outside, room for about 6 people inside and 4 parking spots, but it's the best fish I've ever had. We stopped at the local organic dairy on the way home for ice cream and to buy some cheese and butter. It was a very good day, since it was nearly 90F here and the only air conditioning I have is in the car. (grin)

So, what's for dinner for everyone else?


    Bookmark   August 20, 2013 at 8:53PM
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wow, Annie, that's a lot to catch up on. Everything looks great! I'd like those biscuits and sauteed apples as a little snack right now. :) The Armadillo Eggs look awesome -- never heard of them -- do you use hot or breakfast-style sausage, and do they work well on the grill? I know some guys who would LOVE them. And you did a fantastic job on the rose-frosted cupcakes!

I wanted to use some of my garden harvest tonight, so I made a quinoa version of tabbuli and it was a definite keeper (I usually use barley to make it wheat-free). I also made tzatziki and hummus to go along... for me, it's the perfect meal! I thought to take a photo after it was more than half gone. lol!

    Bookmark   August 20, 2013 at 10:37PM
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Party, as long as you remember to take a picture of the last bite, it's still all good, LOL. It looks delicious, I like quinoa and need to use some up, along with some Sungold tomatoes, so thanks for the idea.

The armadillo eggs were made from a mix of breakfast sausage and hot Italian but you could use whatever you want. Just pat out a chunk about the size of a large egg, mix the cream cheese and jalapeno together and put a spoonful in the middle, then form the meat around the cheese filling. Elery's went into the smoker for a couple of house but there's no reason I can see that they couldn't be done on a grill just as well, although I might use a piece of foil or a rack to keep them from settling down between the grates.

I know you're trying to stay somewhat wheat free. Good luck, my stepdaughter is a diagnosed celiac, and it's interesting to try to feed her sometimes. Of course, she doesn't really like vegetables, so that complicates it, but there is wheat in things I never imagined.....


    Bookmark   August 20, 2013 at 10:58PM
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Thanks, Annie! you probably see all those Sungolds in the pic! :) I used the quinoa (simmered 15 min. then cooled to barely warm), tons of cut fresh tomatoes, lots of chopped fresh parsley and mint, and lots of fresh-squeezed lemon juice. I meant to add green onions from my garden too, but forgot. :p I really enjoyed the quinoa texture and will definitely experiment with other ways to use it. I've tried it several different ways before and like it pilaf-style too, with additions like raisins and nuts.

Thanks for the info on the eggs. That's definitely party food! :)

I think I'm pretty good at baking GF.... I know a lot of celiacs and feel bad for them, so am always trying to improve on their options!!! Not liking vegetables though? yikes! and, yes, so many things include wheat-based ingredients as a thickener!

    Bookmark   August 21, 2013 at 9:20AM
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Party, we love using quinoa in in a Tabbouleh. Lots of cucumbers, tomatoes etc etc, whatever I feel like putting in there.

Some people don't like quinoa when they try it the first time, and I tend to think it's because it was overcooked. So many recipes say to cook it for 20 minutes, then it becomes mush. We love it slightly crunchy so 14 minutes works perfectly for us.

    Bookmark   August 21, 2013 at 10:20AM
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jasdip, I never tried tabbuli with cucumber (the easy local Lebanese spelling). That would be perfect when I don't make tzatziki, and I will definitely try it soon! I agree on the quinoa cooking time.... the recipes on the pkg said 20 min, but I winged it. I guess my instincts were good. :)

I'd love more salad ideas using quinoa! My sister makes a quinoa, kale, and sweet potato salad that's good but they don't often have kale available here. I haven't tried a quinoa and black bean salad yet.... I LOVE black bean salads, but that combo always looks unappealing to me. :p Anyone have a good quinoa recipe using mandarin oranges?! actually... I'd bet that a cold-salad combo of quinoa, m. oranges, red onion, red pepper, sliced almonds, etc., would be really good!

    Bookmark   August 21, 2013 at 11:08AM
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Don't take your pups to the vet after feeding them quinoa, haha. They thought mine were full of worms.

Dinner here...Moose Lasagne.

    Bookmark   August 21, 2013 at 3:04PM
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Moose lasagna? That sounds interesting and I'm quite sure it's something I've NEVER seen on What's for Dinner before, although I've made venison lasagna....

I think my favorite way to eat quinoa is with some dried fruit and a drizzle of maple syrup, hot for breakfast.


    Bookmark   August 21, 2013 at 9:21PM
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"The 150,000 moose (estimated) that are strutting about Newfoundland today are all descendants of four other moose that were introduced from New Brunswick in 1904."

Not to go deep into our history. Moose is similar to deer and in the same species family but much larger. Not as gamey. Very lean. I usually make a chili style stew with deer but moose is less gamey and tender. Made a moose bourguignon for family and pinched a qrt for stew and a pint for the lasagne. (just the meat and sauce, then chopped it fine) The usual layers with veg and ,well, i messed up a mozzarella, so i used the ricotta and made a killer lasagne by default...with fresh tomatoes...
Then i made successful mozz and topped it.

    Bookmark   August 22, 2013 at 7:55PM
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sleevendog, I've eaten moose before, but it's not common here in lower Michigan.

There is an active moose population in the Upper Peninsula, though, having been reintroduced in the 80s with a goal of having a herd of 1,000 by 2000. That didn't happen because the whitetail deer carries something called brainworm, which doesn't harm them (blasted rats on hooves anyway) but kills moose. So, maybe 1,000 by 2015, with the eventual goal being an annual moose hunt to keep numbers stable. Since the original project was funded by hunters, it seems fair that hunters should eventually "harvest".

Sorry about the messed up mozzarella, I've failed to "pull" mine enough and it gets rubbery....


    Bookmark   August 22, 2013 at 9:53PM
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Annie, I love when you do a catch up post. Especially when you include pictures like the one with Madison enjoying a cupcake.

Sleevendog, How did you end up with a place in Newfoundland. One of my favourite places to visit. Love Newfoundland. I've never cooked on a wood stove. What a beauty.

A few things from last week.

Bread with a four day fermentation.

Prime Rib dinner another night with Yorkshire Puddings.

I worked in the Victoria store a couple of days last week so we had take out one night.

Smoked Pulled Pork sandwiches from the Pig BBQ Joint in Langford. Mine was minus the bbq sauce and coleslaw. I don't want to taint that wonderful smokey flavour with sauce and slaw.

    Bookmark   August 23, 2013 at 11:24AM
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Yummy, Yorkshire Puddings. I need to learn that!
I'm happily stuck with Clafoutis this summer after finding a decorative heavy cast iron cake thing at a yard sale. Just saw a French book on sweet and savory Clafoutis on Amazon but has not been translated so i've been experimenting. A basic egg custard.

ann-t. I was working up here and feel in love. I grew up on the Eastern Shore. My uncle and grandparents had summer homes on the Del and Maryland shore. (Now condos and outlet malls and traffic)
Newfoundland is like the Eastern Shore in the 50's.

I just returned from teaching neighbors mozzarella making and the best i have done yet. A houseful and kids sitting on stools watching. I pre-sliced beets and sweet potato on my madolin, oiled, and popped them in her oven and served chips after we stretched- I had a nice taffy. Let the host stretch the other. Nice to share in person and important to actually see mozzarella made.
I gave her a kit last summer but she never tried it.

(a fisherman that hates beets loved the chips)

    Bookmark   August 23, 2013 at 1:36PM
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Sleenendog, Do you spend your summers in Nfld?

A few more of our recent meals.

Matt spent a couple of days with us last week.

Dinner cooked on the grill. Halibut for Moe and I grilled a chicken breast for Matt the fish hater.

Raspberry Scones for breakfast one morning.

Chicken Piccata

Chicken Breasts stuffed with mushroom Duxelles.

I used bone in breasts instead of boneless.

    Bookmark   August 26, 2013 at 10:33AM
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sleevendog, your moose lasagna looks fabulous. Wish I were there! :O)

Ann_t, your breads *always* look so wonderful to me!

Reading and posting to this thread has made me realize that I tend to go with less meat. Last night's dinner was one of my BF's southern favorites, sans a Smithfield ham. lol! We had pinto beans w/ optional chopped onions, mashed potatoes, warm from the oven GF cornbread, and a salad of mixed tomatoes, cucumber, and green onions.... the tomatoes were red grape, Taxi (yellow), and Kellogg's Breakfast (orange). Awesome. :O)

    Bookmark   August 27, 2013 at 10:04AM
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Same here Party Music, we eat less & less red meat. That said DS is coming for dinner tonight and we may be serving steak!

On the menu last night were Tequila Lime Shrimp! Not exactly Sol's version, but something close. I briefly marinated the pink shrimp (Key West, not imported) in lime juice, a bit of evoo, sugar, tequila, chipotle powder, a few pieces of diced hatch chilies, S&P.
I through them all in a grill pan (perforated metal pan for the bbq) and tossed them until a bit charred. I topped it with a sauce made from a super sweet prickly pear jam (bought in AZ in May), some Cholula Chipotle sauce and a bit of lime to cut the sweetness. It was a throw together meal we both loved. DH had guacamole & chips, I opted for cucumbers. Neither of us needed any more carbs!

    Bookmark   August 27, 2013 at 5:16PM
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Party, I would love a bowl of beans with a side of corn bread. And your tomato salad. The deers have been destroying my tomato plants. We had a hot summer and I was looking forward to lots of tomatoes, but it looks like I will get very few.

Ellen, I love grilled prawns/shrimp. Not sure I would care for the sweet sauce, but I would like the hot chipotle sauce and lime.

We celebrated our 34th wedding anniversary on Sunday. Dinner was grilled chicken breasts with a grilled pineapple salsa.

I don't normally care for sweet sauce with meats, but the only sweetness in this salsa came from the pineapple. I grilled fresh pineapple slices and the red pepper and then added sliced red onion, a jalapeno pepper, minced, garlic, cilantro, salt and fresh lime juice.

    Bookmark   August 27, 2013 at 6:10PM
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Happy Anniversary, Ann and Moe! I thought to myself when I saw that pineapple salsa that you were cooking with Moe in mind instead of yourself, LOL.

Here, there's not much cooking going on. Elery has a colonoscopy tomorrow, so clear liquids today. Plus, my dear sweet Mama's Boy Cooper died on Sunday night. I'm heartbroken, and he was only 4. So, I haven't felt like eating much either.

I did can 8 pints of salsa today, from a mix of Pineapple, Cherokee purple and Rutgers tomatoes. The heirlooms are doing better than the "field" type tomatoes this year, oddly enough.


    Bookmark   August 27, 2013 at 7:23PM
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Oh Annie, I'm so sorry. Cooper was so young. What happened? I loved all your posts that included Cooper. You know that I have a soft spot in my heart for Shelties. Cooper reminded me so much of Stetson. Both were foodies.


    Bookmark   August 27, 2013 at 8:16PM
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Everyone's meals look wonderful as usual!

Annie, so sorry for your loss! Such a young dog!
I envy your canning capabilities! I canned in the past, but was always so leary of eating it, lol. Now, I'm just too lazy :)

Ann T, Happy anniversary! Your dinner looked lovely! Great milestone as well.

Sleevendog, that's so cool that you taught your neighbors how to make cheese! Love that you made root chips as well for a snack for after :)

Partymusic50, your dinner sounds like something I would really enjoy! Seem to be on a bean kick lately. Never much cared for them before. Now I incorporate them into everything!

Compumom, your shrimp sound wonderful. Prickly pear jam sounds interesting. I'm sure I would have loved that too!

Made a Greek turkey meatloaf the other day that was a keeper. Didn't have any breadcrumbs (or bread) and didn't want to use panko, so I added some mashed garbanzo beans to the recipe. Worked out perfectly, and will do that again. Great flavour and more protein!

    Bookmark   August 27, 2013 at 8:58PM
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party music, before I forget, I have to tell you that I love a "mess" of beans and cornbread, one of my favorite meals.

Ann T, I was remembering Stetson too. We'll never know what was wrong with Cooper. He had his teeth cleaned 11 days ago and was fine. I played fetch with him Friday morning. Saturday he was vomiting and the usual advice is to withhold food and water for 12 hours. I did and Sunday he wasn't vomiting any more but didn't want anything at all. I managed to get about 1/2 cup of Pedialyte in him and I told Elery that he would have to go to the vet first thing Monday morning. He and Elery went to bed because the only room that has an air conditioner here is the bedroom, that was 9 or 10 pm. When I checked at midnight, he was gone. The vet said if it happened that fast, there was something "big" going on. So, we'll never know, although I keep beating myself up that I should have gotten him to the vet. We'll also never know if that would have done any good, and at least he got to die at home, with his head on Elery.


    Bookmark   August 27, 2013 at 10:54PM
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Why do people eat "fast food"? It is cheap and quick.

My lunch cost $4 (even shopping at Whole Foods!) and took 10 minutes to prep and cook, just one cast iron skillet to rinse out.

This post was edited by johnliu on Fri, Aug 30, 13 at 18:36

    Bookmark   August 30, 2013 at 6:35PM
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johnliu, exactly what is in that? it looks interesting and I love red cabbage. :)

I have *never* eaten grilled shrimp! I remember the old ads done by "Crocodile Dundee" about 'tossing some shrimp on the barbie' and was told by someone then that grilled shrimp is really tough. As a result, I've never grilled it and have never been offered any. :p Now it's on my 'to try' list!

    Bookmark   September 6, 2013 at 12:08PM
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beachlily z9a

At a very nice local Thai restaurant, they cook fresh shrimp on a griddle. Not tough at all---very tasty! That would work in this application, too.

    Bookmark   September 6, 2013 at 5:52PM
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Beachlily, that sounds good. Of course you have access to great fresh shrimp and that can't hurt. Yum, I love shrimp.

John, that does look good. It looks like beef, red cabbage, tomato, some other stuff in a tortilla?

OK, time to catch up. Tonight Elery and I had an almost vegetarian dinner just because I had a refrigerator full of fresh local vegetables I needed to use. So, we had an eggplant parmesan knock-off made with eggplant, tomatoes and basil from the garden. I baked the slices of eggplant with breadcrumbs for crunch, layered with fresh tomatoes and basil. No ricotta or cottage cheese, so I left it out, sprinkled on some parmesan and called it good.

It was good, as was the broccoli, green beans with the last slice of home smoked Canadian bacon lurking in the fridge, and homemade maple oatmeal bread:

Yesterday we had chicken salad on that same bread with slices of Great White tomato from the garden:

In a nod to Rosh Hashanah, Elery grilled some honey glazed chicken with apples and stuffed an acorn squash with a multi-grain blend, as well as apples and honey:

I"ve had some help picking tomatoes, Madi picks them all, I'm trying to convince her that I cannot fry green Sungold tomatoes, LOL:

I've been canning tomatoes, mostly Rutgers, and these are what were in the eggplant:

Elery made a "fattie", macaroni and cheese and some scotch eggs in the smoker for Labor Day weekend:

I made chocolate sheet cake with peanut butter frosting and a cheesecake that I didn't take a picture of, for some reason:

I found some local peaches and made fried peach pies:

And one day we went to Bortell's, before they closed for the season on Labor Day. I didn't bother with fries, just lake perch.

Elery made chicken tortilla soup and a boiled dinner on one of the cooler days:

OK, I think I'm caught up! Now, what else is for dinner?


    Bookmark   September 7, 2013 at 12:32AM
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Party, Shrimp cooked on the grill are not tough. Overcooked shrimp cooked regardless of method are tough. I often grill shrimp/prawns.

Annie, I like your idea of "almost vegetarian". That is a vegetarian meal I could eat.

Love the picture of Maddie picking tomatoes. She looks so focused. I planted ten tomato plants this year and they were doing well until the deer decided they like my tomatoes. They have basically wiped out all my plants.

Grilled Pork Tenderloin with fresh picked beets and greens.

Carne Colorada served over rice with homemade corn tortillas

Homemade Fudge

Maple Toasted Pecan.

Grilled Prime Rib with fries.

Grilled Lamb Sirloin Chops.

with Stacked Greek Salad.

Skillet Breakfast for Moe.

    Bookmark   September 7, 2013 at 11:20AM
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I hate visiting this thread, as I want everyone to come make dinner for me! Everyone's food looks sooo good! I wish more of you would post recipes of what you make, because I would like to try everyone of your dishes!

Enjoying the food your making and the pics! keeps it up!

    Bookmark   September 7, 2013 at 8:42PM
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Annie, that stuffed acron squash loks wonderful! I'd love to have Elery's recipe (pretty detailed, as I don't "wing it" well), if he's willing to share it.

Y'all are cooking up some appetizingly beautiful dishes. Love the kinds of food that cooler weather brings.


    Bookmark   September 7, 2013 at 9:19PM
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Jude, that squash was actually a way to use up leftovers!

The squash was cut in half and cooked in the Nesco for about half an hour, then stuffed with a multi-grain mixture that contained brown rice, red rice, quinoa, a few others. We got it at the grocery store, so it's not exotic. We'd made it for a meal a couple of days before. So, Elery chopped up a couple of apples that needed to be used, added them to the cooked grains. Drizzled the acorn squash with honey, stuffed them with the grain and baked them another half an hour in the Nesco. (I was canning tomatoes and the stove was busy, LOL). Chicken was done on the grill.....

He says the next time he'd cook the grains in apple juice for more flavor and probably add walnuts or dried cranberries or both, as the filling could have used just a bit more flavor, in his opinion. I thought it was pretty good mixed in with the squash.


    Bookmark   September 7, 2013 at 10:12PM
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As usual, I made bread this weekend. I also made a chocolate-zucchini cake. We love this cake, and it's so easy, made from scratch. Cake and ice cream is tonight's dessert.

    Bookmark   September 8, 2013 at 7:38PM
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Another great WFD thread! Luscious photos, delicious descriptions!

I didn't take a picture, but tonight's fare was capellini with lobster in brown butter sauce with fried sage, and a tossed green salad. Yum!


    Bookmark   September 8, 2013 at 11:46PM
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This salad is carrot shavings, blanched in salt water (in batches, 30 sec each, then into cold water, finally dried in a salad spinner) then tossed with vinaigrette; pesto that I made from my sage plant and some hazelnuts; fresh goat cheese. It has to be mixed to eat, but is prettier before mixing.

    Bookmark   September 9, 2013 at 10:33PM
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Pretty salad John. You haven't been around much. Nice to see you posting again.

We shared a Porterhouse steak.

I got the tenderloin. Sides were homemade fries, and locally picked Chanterelles. A friend's husband picks wild mushrooms and they share.

Chicken Yakatori.

Grilled Chicken Breasts with a salad.

Crispy Noodles with Chicken

Tomato Soup

    Bookmark   September 13, 2013 at 12:01AM
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Ann, I neglected to mention how good that fudge looks, like always. Even better than the perfectly cooked beef....


    Bookmark   September 13, 2013 at 11:44PM
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My usual summer disappearance. Every summer, I start preparing for the Seattle-To-Portland ride and trying to lose weight, SWMBO and the kids take off, for a month I just eat weird and scanty stuff while riding my bike, then we go to Tahoe and my French friends get me eating real food again. This year, I've been given some inspiring cookbooks, and the kids have finally started eating previous no-go foods (fish, mushrooms, tomatoes), so fall cooking is looking quite interesting.

    Bookmark   September 14, 2013 at 9:35AM
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John, your $4.00 WF lunch is a bargain. When I grab lunch at Whole Foods, I consider myself lucky if I walk out of there with loose change.

Everyone's food photos look delicious!

Btw, I'll have what little Madison's having. And will make sure to leave some on my face too...for later.
Then I'll dive into Moe's skillet breakfast.
Yes, I'm an honorary member of the 'Eat Dessert First' camp.

Speaking of desserts, Jasdip, your Chocolate Zucchini Cake looks very good to me.
I lost my favorite recipe long ago. And none of the ones I've tried since have come close. If you happen to see this, could you please post your recipe? Thank you.

Today it's cold and wet here in the thumb (MI). And I'm home nursing a cup of roasted tomato soup. I haven't loaded the pictures yet, because the weekend's almost over, and I've only just begun moping.


    Bookmark   September 15, 2013 at 4:34PM
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I have a fantasy, Opening a restaurant named "What's for Dinner". Every day one of you will rotate and be the new chef for the day. It will be a great restaurant!

A couple of simple dishes:

Spicy shrimps, mustard green on rice noodles (for a gluten sensitive person).

Sous vided roasted pork on asparagus.


    Bookmark   September 26, 2013 at 6:07PM
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I wasn't all that hungry till I opened this thread, now my stomach is growling!

Sol, here is my Chocolate-Zucchini Cake recipe as requested. It's the only chocolate cake we eat, and everytime I make it I get asked for the recipe, or get asked to make it again.

Chocolate Zucchini Cake

1/2 cup butter
1 3/4 cup sugar
2 eggs
1/2 cup sour milk (add 1 tsp vinegar)
1 tsp vanilla
1/2 tsp baking powder
2 tsp baking soda
2 1/2 cup flour
4 tbsp cocoa
1/2 cup oil
2 cups grated zucchini (I always add 3 to 3 1/2 cups)

Cream butter and sugar. Beat in eggs well. Add sour milk and vanilla.

Blend baking soda and powder with flour. Add cocoa to butter mixture, add flour.

Combine oil and zucchini; add to batter. Mix and pour into a 9x9 pan. Bake at 350 degrees 35-40 minutes, until toothpick comes out clean.

    Bookmark   September 26, 2013 at 8:45PM
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Talk about wanting to lick your screen, wow! Amazing... I think I'll have 2 of everything pictured :o)

I made beans in the pressure cooker for the first time tonight... Great Northern... I browned onion and garlic and threw in a few slices of smoked ham and the beans that I'd soaked overnight... I cannot believe how great they turned out. Every time I use the pressure cooker, I fall in love with it all over again! :o)

    Bookmark   September 29, 2013 at 12:07AM
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Still harvesting.... : )
Feels like spring.
Stuffed zucchini flowers with pan seared heirloom green tomatoes and cod cakes.
72, feels like 80. Leaves are blazing red and yellow.
Really, is it fall?

    Bookmark   September 29, 2013 at 4:00PM
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Cheryl, my old recipe was a double chocolate number, which included both baking cocoa and chopped chocolate.

Obviously, it's been quite some time since I made chocolate/zucchini bread, because that's all I could remember. Your recipe sound delicious. And I'll be hitting the farm stands around here for more zucchini. Thank you!


    Bookmark   September 30, 2013 at 11:25AM
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Another great thread! If I hadn't just eaten I'd be starving for sure. I haven't been cooking much due to kitchen reno and hectic schedule, but I finally got around to making something I've been meaning to try for a while.

One cooking show that's really grown on me is Diners Drive-Ins and Dives. A bar/grill in Washington served up this stout beer braised lamb and I couldn't resist. I even mail ordered their season all and I'm glad I did. It's got a sweetness that differentiates it from the usual suspects. The lamb was fantastic; seemed a shame to make a sandwich out of it with melted cheese and teriyaki mayo (?!) but it really came together well. Served au jus:

    Bookmark   September 30, 2013 at 10:35PM
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FOAS, Admit it. You know you have made a great picture.

I like the lighting and composition. Magazine quality.


    Bookmark   September 30, 2013 at 10:54PM
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I never need an excuse to make and eat soup year round, but the cool weather practically forced me to make this broccoli potato cheese soup. The addition of a couple of potatoes was nice and mellowed a creamy soup even more.

I didn't even use chicken broth/stock so it was even vegetarian.

    Bookmark   October 12, 2013 at 11:00AM
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FOAS, that sandwich looks delicious. Love the au jus for dipping.

Coconut, I always enjoy your meals. Like you I am happy to eat soup year around. Potato leek is a favourite here, but I like the idea of adding broccoli.

A few of our meals since I posted last.

Spaghetti Bolonese

Beautiful thick pork chops ready for the grill.

Resting while the vegetables finished cooking.

Roast Chicken with spinach and mushrooms.

Wings and fries with a spicy Asian plum sauce.

Small Strip Loin Roast with Yorkshire Pudding.

    Bookmark   October 12, 2013 at 11:35AM
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beachlily z9a

OK, this idea doesn't compete with the above food ..... when we were down in Sanibel, the hotel kept 2 tall glass jugs of water available at all time in the lobby. They were set on ice to keep them chilled. The first had limes, lemons and oranges. Took a sip and gagged. I have acid reflux that's nasty, so that wasn't for me. The other one was pineapple, strawberries and kiwi. I did the second one this morning after a trip to the farmer's market. Ohhhh, yum! The fruit infusion is still wonderful, even though the weather has moderated.

    Bookmark   October 12, 2013 at 3:53PM
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Yesterday was tax day for procrastinators. It went well so I celebrated with Scotch.

I haven't made Emeril's "drunken shrimp" in a long time. (Ruthanna this is for you, you recently mentioned you don't see many of us using watercress.)

And a Cooks Illustrated recipe also using Scotch:

    Bookmark   October 16, 2013 at 9:45AM
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FOAS, those pictures look like they came from a $10,000 camera, and from a $50,000 photo studio after a few hours of shooting.

A big thumbs up.


    Bookmark   October 16, 2013 at 10:40AM
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FOAS, I'd be happy to eat at your house. The shrimp over watercress would be the perfect starter and your lamb is perfectly cooked, Just the way I like it.

Did you roast or grill the rack of lamb?


    Bookmark   October 16, 2013 at 12:20PM
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FOAS, I don't even like lamb very much and I'd be happy with that, it looks delicious.

Coconut, I like the idea of adding broccoli to potato soup, I'm going to try that.

I'll have one of everything please, with a side of Ann T's fries.....

OK, time to catch up. Here goes:

Tonight's supper was beef stew with a side of white half runner beans and some Boston brown bread, steamed in the crock pot. It was an interesting method and we really like the final product:

I was a bit reluctant to cut up my homegrown and grassfed chuck roast, I was nearly tempted to just give it a quick pan fry and eat it rare, but I caved and into the stew it went, along with carrots, fingerling potatoes, onions, parsnips and turnips, plus fresh herbs from the backyard.

Last night we had pork chops, which were so big I had to cut them in half to get them on the plate. We also had sweet and sour collard greens, some fried okra for Elery and clapshot, which is a mix of potatoes, turnips and carrots, mashed. Yes, this is Elery's plate, LOL, although I did have a couple of pieces of okra. I keep trying it, but I'm still not sold...

Mother visited over the weekend, so I made chicken pot pie with a cream cheese and rosemary crust, a lot of steps. It was good but time consuming, I think I'd take some shortcuts next time. We had Elery's October beans as a side, and chocolate chip muffins courtesy of King Arthur Flour's website for dessert. The muffins had a wonderful flavor but I was talking to mother and forgot to add sugar until the end, and had to mix it in. The overmixing made a flat muffin and they fell apart when removing them from the pan. Didn't matter, we ate them warm under ice cream!

We've had duck, smoked and glazed with a dark soy sauce and hoisin glaze:

And applesauce muffins:

A breakfast from the farm, which included eggs from my "girls", fingerling potatoes and tomatoes from the garden, homemade chicken sausage, toast made from wheat berries that Elery ground and some autumn olive jelly, and fried apples from the old Wolf River tree:

Oh, and Ann T's stacked enchiladas one day, with chicken they were so filling I ate half of one, with cooked wheatberries on the side.

Finally, salmon cakes with tomato dumplings and homemade garlic aioli.

Nope, we haven't been starving. (grin)


    Bookmark   October 16, 2013 at 9:14PM
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I made a new recipe Monday afternoon -- Pumpkin Muffins from the "Joy of Baking" site. They should actually be called Pumpkin BRAN Muffins because the recipe includes 3/4 cup of wheat bran. In fact, that's why I made them. I'm always on the look out for good tasting bran muffin recipes, and this one's a real winner.

I followed the recipe but made a few changes. I used no sodium baking powder and omitted the salt altogether. I did use regular baking soda because I've had some difficulties with the no sodium version. I added 1/4 tsp. of ginger to the cinnamon too.

I usually substitute applesauce for half of the oil called for in quick breads. But, this time, since I was dealing with pumpkin puree, I used it instead. I also subbed dark chocolate chips for the dried fruit. And, finally, I added a cube of cream cheese to the muffin just because I love biting into a chunk of cream cheese.

My husband loved these muffins. I made jumbo size and froze them for his breakfasts. (He usually wakes up 2 hrs. before me, so I like to have a variety of breakfasty type things in the freezer for him.)

Anyhow, these were really good, and I know I'll be making them again and again. And I also know I'll always use chocolate chips.

Pumpkin Muffins:
1 cup canned pumpkin puree (I used 1-1/4 cups)
2 large eggs, lightly beaten
1/2 cup buttermilk or plain yogurt
1/2 cup oil (I used just 1/4 cup)
3/4 cup whole wheat flour or all-purpose flour (I used WW pastry flour)
3/4 cup natural wheat bran
3/4 cup granulated white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon (I added 1/4 tsp ginger)
1/2 teaspoon salt
1 cup raisins or dried cranberries (I used chocolate chips)

Pumpkin Muffins: Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.

In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside.

In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked.

Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes , or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins. (I made 6 jumbo size)

Here is a link that might be useful: Joy of Baking Pumpkin Muffins

    Bookmark   October 23, 2013 at 11:50AM
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Yum, shambo, those sound delicious and it's the perfect time of year. I'm saving your recipe for when I catch up!


    Bookmark   October 23, 2013 at 10:42PM
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Three muffins in the last two posts. Got to love that. I wouldn't mind one of Annie's Chocolate or Apple sauce muffins or Sue's Pumpkin muffins right about now with my morning coffee.

I'll finish this off with a couple of recent meals.

Grilled Sausage with Penne.

Prime Rib and

Yorkshire Puddings.

    Bookmark   October 27, 2013 at 8:57AM
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Ann_t - are Yorkshire puddings similar to popovers? Those look really yummy!

    Bookmark   October 29, 2013 at 1:23AM
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Yes, they do, don't they? Ann T reminded me that I haven't made popovers in a long time....

I did start WFD #333, as I thought we were still stopping at 100 posts due to the long time it takes to load all the pictures.

Please correct me if I'm wrong and we'll start to have the longer threads again, but this one is taking forever to load already, so many yummy pictures.....


    Bookmark   October 29, 2013 at 1:30AM
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