What did you cook tonight?

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Nola Palomar
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Re: What did you cook tonight?

#1351 Post by Nola Palomar » August 20th, 2019, 8:26 pm

Craig G wrote:
August 19th, 2019, 7:04 pm
Ventresca paella with Veleta tuna and Paella seasoning, and leftover stuff.

2076D219-2B52-4A81-A36D-28CB83B163BF.jpeg
Yummmm [wow.gif]
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Jim Stewart
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Re: What did you cook tonight?

#1352 Post by Jim Stewart » August 22nd, 2019, 4:31 pm

‘Farm to table’ basil pesto.

My backyard “farm” is about 70sq. ft., and my summer crops are usually tomatoes and basil. This year I spread wildflower seeds instead and dropped in a handful of basil plants to fend for themselves. I am usually very attentive about growing the basil: pinching flower buds, fertilizing, watering, weed picking, etc., but this year the basil was left to grow wild among the wildflowers.

Today was the last harvest. I cut the stalks, picked off the leaves, washed them, soaked them in ice water, then spinned them dry. Our favorite way to make pesto is to go heavy on the basil and combine it with toasted pine nuts, parmesan and a little romano, garlic, olive oil, salt and pepper. We routinely let the food processor do the work of getting everybody to hold hands, but we tried a new recipe this time, which calls for a manual chop and mince of the ingredients rather than the food processor smash up. https://www.101cookbooks.com/pesto-reci ... ovjXUJTnCU

We served the pesto over pici, a thick Tuscan noodle. The recipe called for no salt or pepper, so our first tastes were “as is”. Different and tasty, but we added some salt, pepper, and grated parmesan. By the end of our meal we both agreed that we preferred this new version to our “usual”. Seemed rustic and sophisticated at the same time; less processed with flavors and textures closer to the source ingredients. Recommend giving it a try. We had a lemony-salty Roulerie Anjou Chenin blanc with it ($18 at Total Wine). This was a good match but on a less warm day I would try a Chianti.

Bon appétit !

Scott Goodwin
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Re: What did you cook tonight?

#1353 Post by Scott Goodwin » August 22nd, 2019, 8:58 pm

Craig G wrote:
August 19th, 2019, 7:04 pm
Ventresca paella with Veleta tuna and Paella seasoning, and leftover stuff.

2076D219-2B52-4A81-A36D-28CB83B163BF.jpeg
Dang, that paella looks awesome! I just recently received my Veleta order with some tuna and have been trying to think of some recipes that are "Veleta worthy". Any paella recipe secrets you can share? TIA

Scott

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Craig G
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Re: What did you cook tonight?

#1354 Post by Craig G » August 22nd, 2019, 9:08 pm

Scott Goodwin wrote:
August 22nd, 2019, 8:58 pm
Craig G wrote:
August 19th, 2019, 7:04 pm
Ventresca paella with Veleta tuna and Paella seasoning, and leftover stuff.

2076D219-2B52-4A81-A36D-28CB83B163BF.jpeg
Dang, that paella looks awesome! I just recently received my Veleta order with some tuna and have been trying to think of some recipes that are "Veleta worthy". Any paella recipe secrets you can share? TIA

Scott
I’m not sure I have much to offer. This was truly just what was in the pantry. Not even the right type of rice. I added some Aleppo pepper on top after the tuna, and some lemon slices (also leftover!). Great weekday dinner, though.

I’ve been reheating the leftovers by chopping up some skinny asparagus, sautéing it in olive oil, and throwing the paella into the pan until hot with some more Aleppo and black pepper.

BTW my rice was basmati which makes it a bit more like Spanish biryani. You do what you can when you’re on a Webex and trying to make dinner.
“You need to look down to the bottom shelf where they keep the Fighting Cock” — Corey N.

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K_F_o_l_e_y
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Re: What did you cook tonight?

#1355 Post by K_F_o_l_e_y » September 2nd, 2019, 5:49 pm

Lemon semifreddo with raspberry and wild Maine blueberry sauce
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Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
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