Sprouts from the freezer, lightly boiled, halved and fried a bit with butter.
Green salad and potato salad, leftovers from yesterday. Poultry sausages.
Still with the migraine, so still no digestiv.
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Almost forgot, sourdough focaccia:
seasoned with Rosemary, caraway seed & of course diamond crystal kosher salt.
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You don’t dimple your focaccia?
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I normally do. I did only very lightly with this one, as I wasn’t sure how much it would spring (first time using sourdough starter for this) & I wanted to make sure it was thick enough for sandwiches.
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Speaking of which; here’s today’s Random Sandwich:
(I was craving something I hadn’t had in years; a Blackend salmon sandwich. I would have settled for cod or even chicken, but I don’t have any of them). So…:
Blackened Sandwich Patty: (Kind of a fritter I suppose)
- 1/4 - 1/3 cup corn meal
- 2 tbsp frozen corn
- 3 re-hydrated shiitakes
- less than 1 whole egg, beaten
- ground coriander
- kosher salt
- black pepper
- garlic powder
- dash of Old Bay seasoning
’Blackened Seasoning’ (followed my own on the spot made-up recipe)
Not-Quite-Tartar-Sauce (No pickles in the house either
)
- 2 Tbsp Mayo
- 1/2 tsp capers + liquid
- dash El Yucateco Kutbil-Ik XXXtra Hot Habanero Sauce
Seared yellow onion slices (raw red probably would have been better)
Fennel Sprigs
and of course the afore-mentioned sourdough focaccia
Made a little mold out of foil to help it keep it’s shape while cooking.
It was pretty good!
IF I do it again, things I may do differently are:
- Make it slightly thinner and up the proportion of corn a bit (it was fully cooked, but even so by the end it was feeling a bit mealy.
- Add some Worcestershire sauce or fish sauce to the patty to up the meaty umami (anchovy paste would be great for this too).
- It occurs to me that an addition of baking soda, sodium carbonate or lye water could help give a firmer springier texture. I know this works with wheat based pastas / doughs. I don’t know if it would work with a corn meal based dough.
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That looks really good. The fresh dill! Yum.
I’m also having a throwback sandwich lunch: egg salad. We had a good number of hard-boiled eggs, and that’s my least favorite way to eat eggs, but a proper egg salad transforms ‘meh’ hard boiled eggs to a great lunch sandwich. Mine included fresh chopped green onions, diced celery, yellow mustard, kewpie mayonnaise, salt, pepper, smoked paprika, and Penzey’s Sunny Spain spice mix.
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Hey guys, I had a grilled cheese sandwich today (my own 8-grain bread, at least), so I think I win the ‘throwback sandwich lunch’ Olympics for the day!
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Only if you ate it by dipping it in tomato soup.
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Ugh…foiled again!
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Haven’t had that particular Penzey’s mix, but I’m sure it’s spot on.
I do have everything you listed (except for the Kewpie mayo & Penzey’s), may have to give a similar concoction a try 
ETA: tray to try
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I love Penzey’s. What great products.
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Full disclosure: the pepper and smoked paprika were both Penzey’s, too. The salt was Jacobsen’s.
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Costco finally had bread flour this week, in 50 lb bags. I’ll be sharing with a friend, but I can stress bake now, knowing that I have a supply.
Today’s loaf:
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Baked off today: two nice sourdough boules and an orange-vanilla-pecan-chocolate brioche. Also made some chocolate puddings for my mom. Tuna melts for lunch!
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I tried something different. I had one zucchini to make as a vegetable side dish for BBQ chicken. I got out the mandoline to slice it thin for the grill, but it came out too thin. So I looked at what else was in the fridge. Some big carrots, some spinach, some leftover tomato sauce, and lots of shredded cheese. Hmm. Time for a vegetable strata?
So the zucchini when in the bottom of the baking dish with olive oil, salt, and pepper. Then a layer of cheese. Then mandoline-shaved carrot. Then cheese and tomato sauce, then spinach and more cheese on top. A vaguely Italian-style herb mix interspersed between layers, salt and pepper on top. Oven at 350 for 20 minutes, then on broil for a few minutes more.
I cut into it, and I’d say I should have steamed the carrots before layering them in. They were cooked, but still too al dente.
But the juice in the bottom was really amazing! I sopped it up with bread, it was so good.
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You guys are killing me with all the delicious-looking food. I’m really limited in what I can do in my little temporary-researcher-cell. However, I did make more of an effort this evening and throw some salmon and broccoli into a goat-cheese risotto:
Unfortunately, I couldn’t have any wine with it as I have a seminar in a little while.
Looking at the photo, I see that goat cheese (white) and yogurt (white) with white rice on a white plate on a white table looks a little…white.
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Monochrome meals are a thing. I really wanted to put up a picture of the potatoes and chicken I mentioned making a week or so ago (butter poached potatoes + honey mustard chicken), but it was beige, on beige, on a light brown wooden table (beige). At least you have some flecks of green and pink in there for contrast. It looks yummy!
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The last couple of nights, my dinner was also mostly monochrome, other than the salmon. I had browned the filets in the skillet on both sides, then dumped in a can of mandarin oranges in syrup and a few dashes of El Yucateco XXXtra Hot, let it boil down (which made the oranges sauce-like), and served them up with bacon cheddar potatoes and a side of corn. The result was mostly yellow/orange, and quite tasty. I didn’t think to take any pictures, though.
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This sauce is BOSS. That Mayan recipe tho
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https://www.thekitchn.com/pinterest-top-quarantine-recipes-world-23028653
- United States : Navajo Bread and Shepherd’s Pie with Ground Beef
- Canada : Asparagus Pasta and Canned Ham Recipes
- Mexico : Shrimp Aguachile and Recipes with Canned Tuna
- Brazil : Blender Chicken Pie and Canned Sardine Recipes
- Argentina : Fried Sweet Fritters and Salty Croissants
- United Kingdom : Oat Flour Recipe and No Egg Cake Recipe
- Spain : Homemade Churros and Burnt Cream
- Algeria : Strawberry Pie and Baghrir (Moroccan Honeycomb Pancakes)
- South Africa : Nann Bread No Yeast and Macaroni Recipes
- Germany : Stick Bread and Wild Garlic Bread
- Italy : Apulian Breadstick and Mimosa (Flower) Cake
- Turkey : Banana Bread and Granola Recipe
- Indonesia : Beef Floss and Potato Donut
- Australia : Damper Bread (bread made with beer or milk and served with honey) and Curried Sausages
- India : Palak Kofta (spinach and cheese balls in curry) and Puran Poli (sweet stuffed flatbread)
- Japan : Healthy Gut Recipe and Deep Fried Lotus Roots
- New Zealand : Easy 3 Ingredient Scones and Apple Crumble
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