And day 97, t-3 to 100, is our usual margarita friday.

I defrosted some tilapia loin yesterday on accident so its getting used today. What to make, what to make…

First inspiration was refried black beans—i was home today so that was perfect. Alas, i have none, but i have a bounty of lentils. True to form those google searched resulted in a mexican inspired lentil salad.

Lentil salad with a red jalapeño hiding out in there for bite

We had mexican corn and zucchini

And a spice rubbed tilapia loin

And of course…margarita—-with our home grown grapefuit juice

Day 96, zucchini/corn tacos and black eyed pea salad with hot sauce vinaigrette

The summer is for zucchini right? I had it in my head to try the black eyed peas with hot sauce vinaigrette….

But i didn’t know what to make with it. I was trying to think south but got stuck at the southwest and settled on zucchini/corn tacos since I have fresh corn on hand that needed used.

It all worked out nicely along with a marg to wash it down.

Day 86. Monday. Scallops, Poached.

I have never ever made poached scallops before. I never thought of it until yesterday when I said, what can I do with the scallops? So I googled poached scallops and discovered that I wasn’t as innovative as I presumed.

The scallops we poached in a chardonnay, butter, olive oil and water liquid for like 2 minute. Removed from heat for 10. Then scallops were removed and the liquid was reduced to make a sauce and thicken with a little gluten free baking mix.

I had some squash so I made my lifelong goto squash cooked in onions, tomato and italian seasoning.

And a little bit of store bought rice with veggies

It worked.

Recent food finds

I am constantly taking pictures of food that i see and i have fallen so far behind in sharing lately.   Im going to try and do a catch up of the last couple weeks of things that I thought were fun enough to share.  Passionflowers are blooming, figs and squash are in season.   We are like a week or two away from the Southern California summer cornucopia of ridiculous bounty.

My neighbor at the community garden has a full on passionflower wall growing.  I have never had the fruit.   I was planning to trellis one in my backyard this year but a young plant wont survive our july vaca so after we return.

The van nuys german deli is sooo close to my house:


Usually i will get two smoked brats, 2 swiss and 2 neurenberger for the 2 of us and simmer in saurkraut and wine…

Head cheese anyone?


Does everyone know that i love marzipan!   British cadbury chocolate and marzipan enrobed in dark chocolate are two wonderful things. 

Gooseberries!

If you zoom in, you will notice flavors of soy sauce in this chinese whisky

Fresh almonds

Dragonfruit

Banana blossoms


No name whiskey shots for your carry on bag

I thoroughly enjoy stroopwafel and if you have had an am flight on United, you have been gifted with a stroopwafel…not sure of the cocktail i would make with this

Last weekend was a roadtrip to the BH branch of Laduree to get the much coveted Barbie box

And of course view the special promo display dolls

Macaron!!!!!  

Its fig season!   I have some in the fridge waiting to be covered with cheese and balsamic

Its still peach season

Jim is scoping out his fav variety of strawberry



Tomatoes are breaking in.  Next week will be full blown tomato explosion

Look close…bok choi and cress flowers

The aquash in unstoppable now.


So that updates like 2 weeks of non restaurant/non home cooking pics….home tou saw something fun or unique.

Everything gets roasted Wednesday!

Wednesday is clean out the produce day before tomorrow/tonight’s produce delivery.  And magically was inspired by an email from Bon Appetit today: Surprising roasted vegetables

What does the cabbage say?  “Roast me!”  

(I promise that I’ve only had one beer…)   
Leek, tomatoe, squash, broccoli, fennel and tomato…everything with its own penzey spice—curry for the squash, sea salt for fennel, tarragon for broccoli, roasted garlic on the tomato, and mural of flavor for the leek

 
I bought a case of these in my Amazon subscription this month so thought I’d roast them like I do garbanzos and cannelini 

   
Look good…olive oil and penzeys rogan josh blend

 
Fail!    They exploded in about five minutes so they got added to the original blight tomato sauce I was simmering with the San Marizanos below that Amazon sent instead of my subscription garbanzos today

  

The sauce tastes better with the addition of the beans …just not as attractive

Midway through:   
 

Almost final

   
I removed the broccoli and leaks, flipped the fennel and squash and gave the tomatoes a hint of Asiago/parm 

  This is how they looked on the platter (need to

Keep them heated for when Jim best home)  
Plated 

 

This was better than I dreamed!

The sweet dumpling squash was perfect with curry and the fennel was excellent with just the sea salt.  The cabbage was also good and would be perfect with some roasted apple (and sausage if I was being flexitarian :-))….frankly it was all good…..when I was 14 I thought I was cutting edge because I broiled everything—tomatoes, grapefruit…now I realize I was just on the verge of becoming a roasting fan.  I’m serious that roasting may be better than grilling…so I’m guessing that I need to start trying to grill my veggies low and slow..

Worry not friends…roasted turkey will not replace my  grilled bird for tday!

Winter squash time has come

I’ve never been big on winter squash except for butternut which I grew more than I could handle last year.  Thanks to my farm fresh to you subscription, I owned a Hubbard … I have never cooked a Hubbard before.  But I have now.  I also included a new (to me) try at a butternut that I made tonight.

  
So I looked online and found that the “best way” to eat a Hubbard is roasted and I followed that recipe until:

  
I peaked and it looked like this.  So I went to plan b.  Mashed!

  
While it was still warm I added some shredded 3 year aged cheddar and cumin…paired it with mashed potatoes and some white bean burger patties topped with tomato/shiitake sauce.

Tonight was a butternut.   I read that I’ve been struggling too much to peel it. Slice off the ends, then use a peeler on the whole thing, cut in half width wise right where the skinny and fat parts meet, cut the ends lengthwise and sees them and then cube

I used the kale and butternut recipes I say online and used the collards I had on hand

  
Plus a can of garbanzos for protein…seasoned with chipotle and penzeys mural of flavor

  
I have a kabocha and a butternut waiting to be cooked next….