What's for Dinner, Sat., Nov. 5, 2016

[NJCher]

Greek Salad

I got the recipe from April Bloomfield's cookbook, A Girl and Her Greens. When I saw that book title, I said I have to get that cookbook. That would be me! A girl and her greens!

The first recipe I've made is Greek salad. It doesn't have lettuce, but is a mixture of tomatoes, cucumber, and scallions, which are briefly pickled before adding to the salad. In addition, feta cheese and black olives, of course. I had this package of dehydrated black olives from Trader Joe's that I've been wanting to use, so I opened the package and pitted and then chopped them. Over all this is chopped mint. The dressing is freshly squeezed lemon juice and olive oil. Very simple to make.

I was lucky to have some good quality feta cheese in the frig, and if I messed up anywhere, it was with the red wine vinegar. She specified Banyuls, which I know nothing of, so I just used what I had. The vinegar was only used to pickle the onions.


Cher

[Galileo126]

1. Dinner across the mountain

That is to say, the other side of Mt. Wilson. It's only a 50 minute drive to Pasadena.

I have no idea what everyone else wants, so I'm keeping an open mind. "Some restaurant", they said. There's no shortage of them there.

This is cool, because I just did all my Saturday cleaning, including the kitchen. Wouldn't want to mess it all up so soon after cleaning, huh?



ps: Cher - I put those kalamatas on my TJ's list. Thanks!

[NJCher]

3. and I put your crab sauce idea on mine!

'Cuz I had been looking at those lobster raviolis when I was there the other night and the only reason I didn't buy them is that I didn't have any good ideas about what kind of sauce to make for them. Tomato-cream-crab sauce--ummm!

BTW, for anyone who didn't click the link, those kalamatas are a very good value. I think they must save a lot on the packaging and shipping.


Cher

[elleng]

2. Nothing as creative as yours, of course,

but grocery store's having a special on lobster tails so they steamed 2 for me which I'll have with fresh lemon, and I'm roasting red potato discs (w o.oil, salt, garlic powder + paprika,) and will similarly roast fresh asparagus, for this last Daylight Savings Time dinner!

[Cairycat]

4. Cod with Romesco sauce

which I have never made before ... what I have so far is pretty good, a little vinegary. It called for red wine vinegar, which I used because that's what I have, but I've seen recipes that call for sherry vinegar, maybe that would be more subtle. Baked potatoes, asparagus (yes out of season but Aldis - the lower end TJs - had it on sale. Dessert seems to mitigate any entree missteps, so there's a Fruits of the Forest strudel from Aldis, with real whipped cream to have on it.

[Liberal Jesus Freak]

5. Greek salad is the best!

I'll be trying this soon We had beef stew over rice, prepared by hubby, which was much appreciated on this chilly day

[Yonnie3]

6. Salad with chicken

I had a long day of work at an event. There were lectures about beer flavoring, paring a beer with chocolate and about beer ingredients including the ancestry of yeasts. I especially liked a (unnamed as of yet) wine beer (13+% alcohol) which was reminiscent of Grand Marnier, but not as sweet, paired with a locally made confection called orange peel chocolate.

I got home hungry, weary and sore footed so I didn't cook. I put together a garden salad with lots of baby spinach and some chopped up fried chicken topped with ranch dressing. It wasn't enough. I'm not sure what will be next. I'm eyeing some left over pizza. Toasted in the oven until crunchy with a bit more cheese might be good.

[NJCher]

7. beer and chocolate

I've heard of it before, but know nothing of it! Quite an interesting day, I'd say.


Cher

[Yonnie3]

8. Yes it was interesting, although I rarely drink beer.

I was providing a PA for the instructors at the Beer University tent, while a loud band played at the other end of the venue. I couldn't focus on the presentation as much as I would have liked. I got to sample the one pairing only because the audience had somehow missed that one chocolate. I did have sips of some of the brews during the lecture about flavoring. I found about a third to be unpalatable to me, although many folks there liked them. Too hoppy or bitter was my thought. He talked about paring some of the beers with foods and I could see how they would be a good pair. There were some very subtle flavorings that seem to change as I sipped, much like some wines I've had. Since I rarely drink alcohol, I had to decline most samples to maintain an even keel.

I have more fun when I do a PA for a local Iron Chef style competition held at the Farmers Market. The 6 am setup is the big negative. While appearance/presentation and ingenuity/creativity seem important, the judges seem to like comfort food best. The last winner was an employee of the hospital's food service rather than the local restaurant chefs who usually win. He was so emotional that he couldn't talk. I packed up afterward feeling good.