What's Cooking (Take Three!)

Larry, that sounds like a lovely dinner. I have Macadamia nut oil and out of all the nut oils I stock, this one does not smell or taste like a Macadamia nut. How does that compare to yours? The name on the bottle is Ellyndale and says it is a product of South Africa,
packaged in IL. Not sure why or where I bought it other than the fact that I am a vinegar and oil lover and love to try different pairings.

My macadamia oil is Olivado from New Zealand. No notice of nut smell.

I use a number of different oils: peanut, macadamia, avocado all for high smoke points. EEVO and sometimes some kind of vegetable oil. I tend to avoid canola oil because brands smell and taste fishy under high heat.

I presume you've used walnut oil for your salads?

Tonight, in honor of the much-improved weather around here, I ran the oven: a sheet pan full of chicken pieces (roasted simply with EVOO, paprika, s+p), a few Russets, and a baking tray of Robin's much-loved fennel gratin (seasoned with tarragon, thyme, and fennel seed).

[Jenise]

Sounds delish, Jeff. Last night we sat outside and dined on terrine. This, or at least a tweaked-up version of this, will be what we take to Bill's event last week. I made small quantities of all kinds of things--enough to fill a turkey platter edge to edge with little bowls--that we tested with one of the wines I'm planning to serve in order to choose the most flattering accoutrements for the plate. A really fun and delicious working dinner.

My macadamia oil is Olivado from New Zealand. No notice of nut smell.

I use a number of different oils: peanut, macadamia, and avocado all for high smoke points. EEVO and sometimes some kind of vegetable oil. I tend to avoid canola oil because brands smell and taste fishy under high heat.

I presume you've used walnut oil for your salads?

Yes, I use nut oils from La Tourangelle. Love the product, they smell and taste like the nut, Jars come with a statement of what each oil s best suited for. I've used them for years. They are kept in the fridge and last a long time.

I made small quantities of all kinds of things--enough to fill a turkey platter edge to edge with little bowls--that we tested with one of the wines I'm planning to serve in order to choose the most flattering accoutrements for the plate. A really fun and delicious working dinner.

Sounds like fun to me, too. Hard to get bored when there's always something new to nibble.

Last night we sat outside and dined on terrine. This, or at least a tweaked-up version of this, will be what we take to Bill's event last week.

Is that the Spam based idea you had....(spam, spam, spam, spam, spammity spam....)

https://www.youtube.com/watch?v=ycKNt0MhTkk

Tonight we're having Chilli sin Carne with pita. Nothing unusual as its a regular and its already made and just waiting for dinner time., but it is the first meal I have cooked since 16 June when I broke my humerus.

Mrs M has been on cooking duty since 16 June and she doesn't like it. It's not the end of her cooking duties tho' as I can't hold anything with the broken arm.

I'll be grilling chicken tonight. I haven't decided what seasoning rub to use.

-Paul W.

Might fresh lemon and Zatar interest you?
Fresh Rosemary and Vermouth?

I ended up going with barbecue rub. Lemon and za'atar is a great idea. I'll try that next time.

-Paul W.

[Jenise]

Peter, didn't realize you'd been injured! You poor thing. Never fun, and welcome back to the kitchen (at least, conditionally).

Last night we had a platter of sliced cucumbers sprinkled with maldon salt and a cup of cream of French onion soup with espresso with a 2020 Rostaing Viognier. Viognier hater though I am, I loved this wine and the food match was en pointe!

I had grilled chicken again last night, this time with a rub of za'atar and lime juice (didn't have a lemon on hand). It came out great. Thanks for the za'atar suggestion, Karen!

-Paul W.

Spatcocked organic chicken tonight, seasoned with garlic salt, pepper, thyme, and rosemary, sitting on a bed of red onion and lemon slices. Roma tomatoes will sit alongside, (a neighbor gave me a bagful) and so will thick slices of ciabatta bread. I am makings some sort of layered veggie dish, using all kinds of sweet peppers, baby summer squashes, red onion, herbs, and Italian seasoning. It will come together as I go along. Heading to Farmer's Market soon so will see what else grabs me.

Always tough cooking in someone else's kitchen. We've been renting an apartment in Berlin for the past 5 weeks and the conditions were never as good as my own, but, I can't complain about these 'sacrifices'. And, sometimes, the meals do rise above what I can make at home in Nyc.

Tonight was gorgeous cod roasted with capers and ridiculously fragrant local thyme, roasted potatoes, sauteed kale, and more sauteed chanterelles than I could ever buy at home, topped with celery leaves. Lots of different southern/northern european directions there, but it all came together with lemon squeezes and went down well with both German weissburgunder and a ripe 2012 Saint-Émilion (at least for the chanterelles and potatoes).

Life is good.

[Jenise]

Sounds like a lovely treatment of cod. We're not cooking at home tonight but going to a friend's for burgers. I am taking along a cucumber salad made from an Inagi cucumber (first time for me with this variety of Japanese cucumber), which is about two feet long and 3" diameter. $1 each at a local farm stand!

[Jenise]

Sounds like a lovely treatment of cod. We're not cooking at home tonight but going to a friend's for burgers. I am taking along a cucumber salad made from an Inagi cucumber (first time for me with this variety of Japanese cucumber), which is about two feet long and 3" diameter. $1 each at a local farm stand!

Ah, chanterelles! Sounds just heavenly, Rahsaan.

Ah, chanterelles! Sounds just heavenly, Rahsaan.

Indeed. I go overboard (if that's even possible) with chanterelles in Berlin. They range from 10-15 USD per lb and come from very nearby, always in plentiful supply. I never buy them in the US, but can't get enough here!

Sounds like a lovely treatment of cod. We're not cooking at home tonight but going to a friend's for burgers. I am taking along a cucumber salad made from an Inagi cucumber (first time for me with this variety of Japanese cucumber), which is about two feet long and 3" diameter. $1 each at a local farm stand!

Those cucumbers are a hybrid cross between the Mediterranean and Asian type cukes. I cannot say I have seen them here but they do remind me of the English cucumbers. How do they compare in taste? Come to think of it, I did see a new cuke at Red Gate Ranch's booth yesterday...very long and fatter than an English cuke. I should have inquired about it and will do so next Saturday. I am loving their small cucumbers, no need to peel them, and have hardly any seeds. Might be a Persian type, but will ask about that, as well.
I was gifted a new Melon by my favorite Hmong grower. He called it a South Korean Melon, so I looked it up. It is beautiful and I have not cut into it yet. https://specialtyproduce.com/produce/Ko ... on_294.php

Friday morning, I roasted a half-sheet pan of Roma tomatoes given to me by a neighbor. I used garlic salt, pepper, and Italian herb seasoning, and drizzled it with fresh garlic olive oil. I roasted them until almost done the way I like, then turned off the oven and finished until nicely charred and all the liquid is gone. I cut two thin slices of Kalamata Olive sourdough bread, toasted them, and smeared an avocado slice on each one—added coarse salt, and topped with a few charred tomatoes. I drizzled fresh lime juice over and they were crazy good for breakfast this morning along with fresh peach slices.

[Jenise]

Karen, very long and fatter than an English sounds like the Inagi cucumber I was describing. Can't compare taste really as it's not fair to compare my most recent experience with supermarket English cukes vs. something grown and picked locally. BUT they were quite tasty. I did find them very wet so peeled, cut and salted chunks to drain off the considerable moisture contet before dressing. Really good, though!

[Jenise]

Today's cooking day for terrine day, which is tomorrow.

My dish, Spanish in concept and an original creation: chicken pieces, cooling right now after poaching, will be torn in strips and layered in a terrine mold with a heavy gelatinized panade of chicken broth and fresh tarragon blended with pureed garlic, almonds, and fried bread. That will set overnight and be wrapped in serrano ham in the morning. Two slices per person will be nested on melted leeks and doused with a tarragon vinaigrette. The garnishes will be marinated mushrooms and a palo cortado gelee. The wines will be two Lopez de Heredia blancos, one Gravonia and one Tondonia.

Ah, chanterelles! Sounds just heavenly, Rahsaan.

Indeed. I go overboard (if that's even possible) with chanterelles in Berlin. They range from 10-15 USD per lb and come from very nearby, always in plentiful supply. I never buy them in the US, but can't get enough here!

On two trips to Europe -- Scandinavian countries in 2013, and Russia in 2011 -- there were bushels of chanterelles coming in from Poland. I ordered them from every menu that even hinted there were mushrooms in the house.