What's Cooking (Take Four)

Breakfast this morning was a slice of sourdough sandwich bread, toasted. I put 4 slices of an heirloom tomato in a small nonstick pan, topped with smoked Gruyere cheese, thinly sliced sweet basil, Mama Lil's peppers, and an egg over the top. I put a lid on the pan and cooked until the egg was done but still runny. I carefully removed it from the pan and put over the toasted bread. Very yummy!

[Jenise]

I would happily eat a giant plate of that rice dish, Karen, but I have to quibbble about it being called a Risotto. Parmesan cheese does not a risotto make; it's a very specific method for a very specific style of rice and this ain't it. I get it though--the recipe originated in 1963, when far fewer Americans were familiar with Italian cooking and wouldn't have been able to get arborio rice at the local Piggly Wiggly. American cookbooks of that time are full of recipes that made up in heart what they lacked in authenticity, and were misnamed accordingly.

Speaking of rice, though, I bought some fantastic beefsteak tomatoes a few days ago--it's time for a tomato paella!!!

The di san xian came out very tasty. I'll definitely be making it again.

Tonight's dinner will be Paul Prudhomme's Poor Man's Jambalaya.

-Paul W.

Jenise, my grandmother used to say, I tell it to you, as it was told to me...if it is a lie, I cannot help it!
By the way, I did not use Arborio rice; I used long grain, and it was great! I understand there is a history with food, but as time goes on, recipes change, and there is nothing wrong with that. It is food, and food changes with each family. I used to go to Portuguese
festivals with my grandparents, who came from the Azores. It was amazing how the same dish had been adapted to the family that brought it. It was so much fun for me to hear why and how they changed a recipe that grandma said; hers was the original. Humm

Tonight, I was Euell (tastes like wild hickory nuts) Gibbons. I noticed some pigweed (amaranth) plants growing near my tomatoes, so I pulled them up and cooked creamed pigweed as a side dish. Made a seasoned light bechamel sauce with a smidgen of minced onion, a pinch of dried garlic, and a handful of coarsely chopped young pigweed leaves. Right tasty.

Does pigweed taste like pigs?

I've never seen Pigweed or knew one could eat it. I did some reading and found this.
Studies indicate pigweed can cause nitrate and/or oxalate poisoning and renal failure. Initial symptoms may take days to appear and include labored, shallow, and rapid breathing, rapid pulse, body weakness, difficulty walking, and muscle tremors.

Don't know if it is what is being called pigweed, but larry also called it amaranth, which is definitely edible. We sometimes get in our CSA share or at market.

The Mushroom Dealer came through with a pound of nice little chantarelles, so I made ricotta gnudi to serve with a sauce that was the sauteed chantarelles with some garlic, thyme, oil, and butter. I used a recipe I found online from Food and Wine magazine and it worked well with one quibble. I made it using all measurements as specified and produced 36 gnudi, again as specified. They were a nice size when I finished making them but they swelled to a larger size after boiling. If I were to do this again, I'd use the same measurement but would make 48 smaller gnudi.

For an appetizer, we had shrimp cocktail. The shrimp were poached in a court bouillon containing some onion, leeks, garlic, and some herbs. I used chili sauce as the basis for the cocktail sauce rather than catsup, which made for great flavor albeit a little browner color than the bright red catsup would have given.

I've never seen Pigweed or knew one could eat it. I did some reading and found this.
Studies indicate pigweed can cause nitrate and/or oxalate poisoning and renal failure. Initial symptoms may take days to appear and include labored, shallow, and rapid breathing, rapid pulse, body weakness, difficulty walking, and muscle tremors.

I'd be surprised if you never saw it in nature. It's quite prolific. Look up the numerous recipes for amaranth leaves. Pigweed is just a nickname. I've eaten fresh amaranth for years (not every day, of course). It tastes like an earthy spinach. The oxalate levels are comparable to spinach or swiss chard or rhubarb stems. And boiling significantly reduces the oxalate level. No need to fear it unless you eat a wheelbarrow per day.

If you want to see the oxalate levels in various foods, here is a table (but be prepared for a shock): chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://ucikidneystonecenter.com/wp-content/uploads/2020/06/Oxalate-Content-of-Foods.pdf

[Jenise]

It's Monday. I no longer do Meatless Mondays because I often go days without consuming meat and it's not planned for. It's just that what I have on hand and what I feel like eating is produce. Tonight I'll grill some lamb chops. Not sure what will go with that, but maybe some grilled yellow squash. Meanwhile I'm starting on the terrine (jamon persille) I'm making for Thursday's wine lunch--today, the stock which will need to chill overnight. Tomorrow, the meats, and maybe I'll finish it instead of leaving that for Wednesday.

[Jenise]

Well, hell. In the end I did Meatless Monday after all. I made a tray of roasted fresh cauliflower with rosemary that I spritzed with fresh lemon juice on the plate. It was so delicious I didn't want anything else!

I use lemon all the time on so many things, lime, and vinegar, as well. Don't know what took me so long to learn about it. Oh, and Honey Crisp Apple Cider does wonders, too.

[Jenise]

I use lemon all the time on so many things, lime, and vinegar, as well. Don't know what took me so long to learn about it. Oh, and Honey Crisp Apple Cider does wonders, too.

Same. I've always known I have a sour palate. Quick pickling vegetables has become a fad but I (and my family) have been doing it all our lives. Never had a name for it, we just call it salad or cold vegetables. My grandmother never served braised meat without a diced onions lightly pickled with vinegar and salt to spoon over the top. I don't either!

Well, hell. In the end I did Meatless Monday after all. I made a tray of roasted fresh cauliflower with rosemary that I spritzed with fresh lemon juice on the plate. It was so delicious I didn't want anything else!

There you go, being all "healthy" in spite of yourself!

[Jenise]

So true! And I'd planned that specifically for the lamb chops. Oh well! Tonight: lamb chops!

Yesterday, when the morning was cool, I made another batch of Gazpacho. This time I added cherry tomatoes, Persian cukes, celery and celery leaves, avocado, shrimp, and Italian parsley along with the Clamato and V8 juice, a good red wine vinegar, fresh lime juice, and a sprinkle of green Tabasco. It tastes great. I also made a three bean salad that is a summer staple. I also have Midnight Black Beans and ingredients for my BLT sandwiches. I am set for good, healthy lunches for a while.

Ooh, thanks for the reminder about gazpacho! That moment should arrive in my house!

[Jenise]

Yesterday, when the morning was cool, I made another batch of Gazpacho. This time I added cherry tomatoes, Persian cukes, celery and celery leaves, avocado, shrimp, and Italian parsley

Do you make a chunky style?

[Jenise]

Not cooking at home today but yesterday's Jamon Persille terrine was a success! I served it on a bed of salad (chiffonade of cabbage, romaine and radicchio with a lemon vinaigrette) and for garnish each plate got a thick slice of whole grain coarse rye topped with butter and thin radish slices.

Every year in August Lull Farm in Hollis NH has an amazing (30+ varieties) collection of heirloom tomatoes for sale. I bought several of my favorites yesterday and so tonight's dinner will be a very special BLT.

-Paul W.

Not cooking at home today but yesterday's Jamon Persille terrine was a success! I served it on a bed of salad (chiffonade of cabbage, romaine and radicchio with a lemon vinaigrette) and for garnish each plate got a thick slice of whole grain coarse rye topped with butter and thin radish slices.

You do interesting and creative pairings, Jenise, I would have never thought of putting radishes on bread slices!

Yesterday, I made a cold Asian salad with broccoli slaw, shredded bell peppers, shredded carrots, cabbage, green onions, and cilantro, The dressing consisted of low-sodium soy sauce, honey, sesame oil, rice vinegar, fresh ginger root, and red pepper flakes. I used the rest of the dressing to bathe half of an organic chicken for two days. This was cooked in the oven and came out with a nice crust. I had intentions of serving the coleslaw over Soba noodles, but as the day went on, I got lazy and did not want to mess with it.

In the end I decided that it was a waste to turn such a fine Brandywine heirloom tomato into a BLT. Instead I grilled a West Indian spice-rubbed chicken thigh and enjoyed the tomato with just a touch of balsamic vinaigrette. The tomato was superb. What a difference it makes to have a fully vine-ripe, freshly picked tomato versus the artificially-ripened supermarket golf balls. It took me back to the days when my dad grew tomatoes in our garden and we enjoyed them at full ripeness, within an hour or two after they were picked.

-Paul W.

And I went just the other way!: I went to my greenmarket and bought 2.5# of Brandywines, a Kirby, a Jimmy Nardello, and a very small Vidalia, and made gazpacho. (I'm not the only one using premium toms for it, though, as a lot of recipes call for San Marzano!) It's chilling in the fridge but chef's samples taste good.