Onto a cold platter go Little Gem (baby cos) leaves, shaved celery, avocado chunks, and warm red Argentine prawns. Topped with caesar croutons, parmesan curls, and a creamy caesar dressing. Looks like we’ll be back to warm dinners soon.
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That’s how stuffed zucchini are often made in Greece, did you put anything like paniermehl to catch the juices and prevent the meat to become a grenade-like thing, egg binder? Or maybe it’s because these zucchinis are less watery it’s not needed?
No, nothing else added – these zuccinis are really just less watery and remain quite firm even when fully baked.
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Ribeye, sous vide 2¾ hours at 56°C, on the very hot grill for about 90 seconds each side, green beans salad with the beans from our garden.
The day before we had seared spigola and sole
fillets with cous cous. As usual, I forgot to take a picture. Here’s a shot of the leftover cous cous:
Had to look up Seezunge in English. Google detected Zulu as the source language and found a translation:
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Seatongue… or Sole, as in Dover sole.
What do you do in an afternoon at 40C? Light up the charcoal and grill something.
Not the best pics, I already had 4 or 5 473 ml beers, but the thick chuck steak was really fatty. Paired along grilled garlic, sea salt and bock beer, nothing else.
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This looks like a gorgeous piece of meat!
No charcoal for me, both because of the neighbors – we use a gas grill instead – as well as it’s currently not allowed in the city of Zurich to use anything but gas or electro grills.
Kind of makes sense for us as we live within 50 meters from the forest, but utmostly ridiculous if you live on, say, Paradeplatz or so.
If you still know the exact amount of ml of your beer bottle, you’re still good with the number of bottles you can drink. 
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Homer Simpsonesque drooool!
I’m like 110 degrees of longitude away from Zürich and surrounded by concrete, asphalt and neighbors cooking with charcoal too.
Numbers are not a good standard for drinks, I could be tripping over my feet and still fixated on trivial details. In the vacations from last year, wifey rescued me from friend’s house and drove home. When we arrived I found several beetles that come out once a year after summer rainfalls. I had a blackout by then and wifey told me I was pretty happy talking about the beetles, the species name and their life habits…I learned about that next morning.
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That’s quite the distance but perhaps explains the nice meat cut, especially if going West (not that I know anything about meat cuts when going East).
Gemini says you’re either in Eastern China or in the American Plains & Texas.
In neither place has any member of the overzealous Zurich Stadtrat any say of what fires can or cannot be lit.
Given time zones and night times you’re in the Americas? Enjoy!
Especially that meat!
Northeast Mexico, south of Texas. Right in the cattle screwworm area. I’m helping to isolate cows and keep safe distance…by reducing the cow population
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“Salmon provencal”
At my parent’s place. Way too much salmon but it wasn’t too bad, taste-wise.
From Chefkoch:
Dried instead of fresh thyme.
Since the stroke last year, mom can’t cook anymore (wasn’t really much even before that), so whenever one of my brother visits, I try to be there, too, and cook.
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I’ll wager your cooking is one of the highlights of her life.
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Meals on wheels (“Essen auf Rädern”) is apparently not too bad.
Dad can’t cook. Never had to
So, the meals on wheels bridges them over the week. They thaw left-overs from my meals on the weekends or just go out.
I prepare a mixed salat to every lunch (paprika, tomato, iceberg lettuce, cucumber, onion), if I’m not there they hardly eat fresh produce apart from fruit.
Dad’s keeping the ship running (doing the laundry, driving her to appointments, helping her walk the stairs), there’s a lady coming in once a week to do cleaning and the equivalent of Spitex is showering mom two or three times a week…
Mom had a meal prepared for us every day when we came back from school.
I started “cooking” at 9 years, when I prepared my first Dr Oetker pudding under guidance from mom. I sort of remember it, actually.
At some point during my later years at school, I started to realize just how much work cooking was (and I felt that my brothers, who were picky eaters did not appreciate it adequately).
I was mainly the “Sunday cook” back then.
I think it was Easter this year when a lot of people were there and I really spent a lot of time in the kitchen when it finally dawned on me just how much work it must have been to cook for us all those years. And bake. And clean. And do laundry. Every. Single. Day.
The stroke happened on December 5th last year and for the first time ever, I was completely on my own preparing the Christmas cookies. I had always helped her, but I never really put much thought into the recipes because she had her routine and just told me what to do…
I think I made five or six different types (got slightly sick while there, too, because I had worked a bit much to finish some work before the holidays…). I remember we once had over 20 different types!
Can’t imagine how she did that.
Didn’t think of making pics of those.
Anyway, sorry for the rambling and sort-of un-foody content.
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@rainer_d, this will be one of OH’s heartbreaks this coming Christmas…The White Tornado used to bake up a storm, with many kinds of cookies, some iced, dipped in chocolate, powdered-sugar dusted, spekulatius, spritz, lacy brandy snaps–you name it. This will be the first Christmas with no cookies from MIL.
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My mom made an awesome sticky toffee pudding for chrstmas and my daughter is carrying on the tradition..
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Yes, Madam!
Thanks for your suggestion!
Felt in the end that the zaalouk could use something creamy and a little sour on top, dashed with my bicycle to Coop and bought Crème Fraîche and Saurer Halbrahm and in the end – on a hunch only – slapped on just Saurer Halbrahm and some Chipotle Cayenne (and more fresh parsley and coriander).
There’s about another 4-5 of these zucchini pumpkin babies ready in the garden to be harvested within a day or two.
Next up will hopefully be the baked zucchini fries as described by @Meloncollie above. I already bought the Panko which previously hasn’t been on my radar.
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I hadn’t made pastry for years, but this was really, really good! Butter pastry with parmesan and herbes de Provence (my version) stayed in the fridge for a day, then was rolled very thin. The tomatoes are oxhearts from the Hungarian border, where it’s warm enough to make decent fruit. I thought the Cheddar-pesto filling had too much mayo, so I substituted half with frischkäse (the Philly kind, not cottage cheese). Baked on a lower rack in the toaster oven, even the bottom was crispy-crispy. Fresh basil from the forest on the terrace!
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Panko is mandatory for making meatloaf or meatballs–it makes a much lighter mix than breadcrumbs, particularly if you grate the onion over it. It’s also a treat when pan-fried in a tiny bit of butter and tossed on top of veggies. Or ditto, with garlic, and pressed on a Dijon-slathered filet of salmon and baked.
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