This thread needs a revival...

We love eating foods in season, so we eat a lot of the good stuff while we can as growing seasons are short here. Strawberries are already done locally, but not long after that peaches are in season, and they are very good so far this year. The other seasonal food I look forward to is sweet corn...this year we decided to try sous vide to cook it, and I have to say it works incredibly well...





Never overcooked, always crunchy and sweet, so this will be our go to method from now on.

But last night I wanted to make something a bit different, so I whipped up a roasted sweet corn chowder. Started off by blackening some sweet red pepper and a couple of Jalapenos. Obviously moving too fast when I took this one:





Corn kernels are cut from the cobs:



Kernels and cobs go in the oven for maybe 10 minutes to get some toasty flavours...then into a pot with some chicken stock:



After cooking for a while the cobs removed and the kernels are pureed:



Cooking off some bacon pieces:



Peppers are chopped, along with some potatoes, onions, and celery:



Bacon done:



Sautee the veggies:



Corn mixture goes back in, along with 1/2 the bacon, some chopped fresh oregano, S&P, and simmer for a while:



Just after taking it off the heat, stir in a little cream (not much!) and the serve with bacon on top:



Loads of flavour...will do some tweaking to this recipe, as chicken stock probably isn't needed - maybe some veggie stock instead. I would probably not puree all the crown next time, but leave some whole kernels to add some more texture, and the cream probably wasn't needed either as it was very smooth and creamy already.

It was quite filling too, so this and some French bread and a beer, and I was all set.

Cheers, Al

 

Made some Gyros this weekend for friends and their kids, my first time making pita from scratch.

Used a really fatty lamb loin and got it well crunchy in a cast iron pan after smearing fresh rosemary and garlic all over it. A little cumin carrot salad on the side.

 

Oh I will enjoy it as is. What time is dinner and what was your address again? The last time you gave it to me I ended up in a vacant lot.

 

Milled down and reduced a couple buckets of roma tomatoes from the garden last night. Finished it this afternoon by adding in some sauteed onion, celery, garlic, etc. and some pepper flakes. Lots of work processing tons of tomatoes, and of course you wind up with a whopping 2 quarts of sauce if you are lucky Added a touch of cream and some parm and mixed it in with orecchietti for dinner tonight. Served alongside some stuffed bell peppers my wife made yesterday. Our 7 year old actually just polished off a whole stuffed pepper and a small bowl of the pasta, and he didn't fight having to eat it. He even said "this is delicious" a few times -- and that is a phase he typically reserves for desserts.

 

I'm 1/2 Italian and at 7 years old I wasn't about to touch a stuffed pepper!

 

I'm 3/4s Italian, and would not touch a stuffed pepper until I was in my late-40s. He definitely did not get it from me.

Now the part about the pasta with homemade tomato sauce, parm and a nice big spoonful of ricotta likely came from my side of the family. And probably the ice cream sandwich for dessert.

 

I knew I liked you for some reason. However it's pronounced "sangwich"

 

We pronounce it Sankwich

 

My first Tuscan butter salmon. So happy with the outcome!

 

When I was a kid we called them an Ain-kean Fanche.

 

Chinese BBQ pork, had a hankering ever since it was in fried rice last week.
(Didn’t marinate it for long enough but still tastes good)

 

Questions about the rules of the game.
Homemade or uber some form of questionable delivery

 

It's all good.

 

Caribbean Chicken with Roasted Vegetables ,

 

Last couple of nights we made some things...Focaccia. Hand made dough, then some grape tomatoes, onions, and diced olives left to macerate for a while:



Then baked...very tasty...



Last night we went a bit decadent...made Croque Monsiuer....started by making a roux:



That is made into a Béchamel sauce:



Parmesan and Gruyere added:





Bread is toasted:



Mmmm...sauce...



Ham:



More and more sauce...



More cheese:



Baked for a few minutes, then under the broiler for a few more:





Very tasty:



And some red to go with it:



Not something I'm going to eat often for sure, but it brings a ham and cheese to a...

 

Best burgers in town!

 

Loops

 

Wow, I am enthralled, mesmerized, drooling and have a growling stomach. Where would I get this creation?!? But hey, where are the fries?

 

If you ever visit Zagreb, Croatia I will be very pleased to take you out for burgers. Place is called Submarine burgers.

 

After I have done my 3 or 4 days of chevapchichi. Spent a bit of time in Belgrade in 2006 and had a chevapchichi place for lunch most days.

Had a taxi driver that took me to a burger place late one night where they mixed (pork IIRC) mince and cheese and then they cook it. Was the best burger.