Oh - and leftovers for a light brunch.
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Awesome. Almost looks like guanciale, so I would have been all carbonara all the time with that pasta.
grilled zucchini, cauliflower, corn, green beans, fig leaf oil
I had the great fortune to be invited back to @Sarah_Kirschbaum house for an truly outrageous “lunch” (I use quotes here because it was more like an all day event rather than a meal) and in addition to copious amounts of roasted pig and great wines she sent me home with like 10lbs of fresh vegetables that wasn’t going to get used in time, so naturally it was a good day to detox and eat some veggies
the squash and the corn are grilled over charcoal, while the beans were just blanched, then combined in a pan with the corn and garlic, and some reheated cauliflower puree from the other day. Finished with purple basil and fig leaf oil
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That meal looks amazing!
That would be great to make with it but my wife has a dairy allergy so I can only add cheese to my portion. Amatriciana for us usually.
Seared Tuna on the grill, grilled eggplant. Risotto made with Paella rice because when I went in the rice box for Carnoroli there wasn’t any in there. Remembering then why I had been trying to buy some at grocery store.
Ginger pickled cucumber and pickled daikon and carrots (the carrots and daikon from a local Vietnamese grocery)
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First homemade basil pesto batch from the first basil harvest on July 4. Served it over Rana”s Spinach & Ricotta Ravioli. With a green salad, some toasted bread with a glass of 2023 Pieropan Soave Classico. Not bad at all . … .
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Thin spaghetti with spinach-chicken sausage, steamed/sautéed eggplant, sauce, fresh mozz and parmesan cheese, and home-grown parsley and basil. Rao’s jarred sauce. Hit the spot.
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Salad with some spicy blue cheese. Bacon romaine cucumber tomato.
Roasted chicken over some leftover cornbread turned into dressing.
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Tomato and Zucchini salad - poached shrimp, pickled fennel, mozzarella, purple basil
I love a plated summer salad and will be riffing on it for the rest of eternity. Tonight we have thinly shaved heirloom tomatoes and zucchini, peeled and marinated cherry tomatoes, shrimp poached with lemon and basil, and a whole lotta olive oil. This was a good version, onto the next!
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Wasn’t going to post a photo as it was pretty bland. Cilantro lime marinated grilled shrimp. Romaine corn etc. A zero carb quesadilla to accompany.
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Chicken and Monkfish paella - the abundance of peas is not to try and reflect classical Spanish traditions but to try and get some greenery in a couple of 11 year old boys (my son and his friend) and peas are one option. Served with a delicious Priorat.
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Roasted a whole head of cauliflower with olive oil, lemon salt and pepper. Did it on my kamado. Took about 30 minutes flipped several times.
Made a sauce of Tahini, Miso, lemon juice, some mayo and a little bit of sesame oil. Flat out delicious.
Duroc Pork chops with a quick marinade under vacuum of miso. Black bean sauce with those.
Arugula and tomato salad.
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I almost always get a roasted tete de choux fleur in Paris at Miznon. Usually very blackened. So good. Sometimes they leave a little bit of leafage on it which turns out great too.
To immediately get going on the jumbo boule of bread from today’s haul, I made a little burger for lunch with some sweet onions, nicely ripe Petit Basque cheese, sun dried tomatoes, lettuce and mustard. Not winning any points on plating this go-round but taste was so good I forgot all about the green beans I also made until after the burger was long gone.
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We had foodie friends come for the weekend of the 4th so we had to blow it out by cooking some good stuff.
This is my third attempt at porchetta and it was good enough that 8 people almost finished the entire thing.
I had made this pork rillette a few weeks back and froze it to let it rest until it was served. Easy to make and 1000% better after two weeks in the jar covered in butter and duck fat with a few sprigs of rosemary.
Fresh local Murrells Inlet shrimp for a low country boil.
Campo Grande Iberico Presa
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hokkaido scallops (from Eataly) pan seared topped with a sauce of olive oil, butter, minced garlic and parsley with a squeeze of lemon.
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Halibut, corn, zucchini, sungolds, oyster mushroom, miso corn sauce, basil
Halibut is sous vide with garlic oil and then torched, mushrooms were roasted in the oven until crisp. quick sauté of the corn and zucchini.
The sauce is very weird and completely improvised - earlier in the week I made a corn stock with a bunch of cobs and whatever else I had on hand, and had some leftover. The sauce is a mixture of that stock, some white miso and honey (from my neighbor!) reduced down and strained, then mounted with butter and split with some fig leaf oil
this came out really well and was a total fly by the seat of my pants type of meal. Often these types of meals are just passable for me but this worked. Im gonna refine this sauce idea a bit more this summer, with some tweaks I think it could be excellent
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Braised chuck roast with chickpeas salad.
Wines for the night.
A friend dropped off some fresh figs from their crazy fig tree, made a dairy free fig almond tart.
Coconut fat crust with apricot jam.
Almond butter “cream”.
Doubled down on dessert with a blueberry batter cake, my great grandmothers recipe.
We dropped off leftover desserts at a friends house, thankfully.
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