What's for Dinner #308 - A Midsummer's Night's Dream Dinner Edition! [through June 25, 2014]
- roxlet Jun 22, 2014 11:27 AM
This is the period known as midsummer, which always confused me as a child since summer has actually just begun. It's my favorite time of the summer for a couple of reasons -- the days are so long that they seem to almost extend all the way to bedtime, and the weather hasn't usually yet indulged in stultifying hot days and nights.
It's lovely to sit out, and to cook out as well. Tonight's dinner will be rotisserie chicken served with corn, and to start, a tomato bruschetta made with Poilane bread, which we were able to procure from Manhattan. Since rjbh20 worked at Poilane one summer in HS, it's always been a treat for us to get a loaf, particularly in the summer when we can toast it on the BBQ, rub it with garlic, and top with summer's bounty.
What's on your table this Midsummer?
Leftover balsamic/rosemary marinated pork loin, macaroni and cheese, and some veggie from the freezer. We are heading home from the beach and I feel a nap in my future. Dinner will be something easy.
Will cook pork mince, onions and garlic, add sage leaves and sage flowers from the garden. De-glaze with dry sherry and then add chicken stock and orzo pasta.
It's about time, it's been too long since I've had a proper Sunday steak night. It'll be a surf and turf adventure since I couldn't resist the jumbo shrimp at the farmers' market this morning. The slated line up - paprika/lemon/parsley jumbo shrimp, roasted asparagus and mushrooms, and a chuck end ribeye which is currently enjoying a nice salting and drying in the fridge and will be finished with shallot-thyme butter.
Last night we had a "put stuff on bread" night. A variety of bruschette, if you will.
The big plate has everything I made--sliced grilled tenderloin (blasphemous well-done beef, but it's all I can manage stomach-wise), BBQ sauce, carrot mash, pesto heavy on the cheese, slow roasted garden tomatoes, roasted zucchini, sautéed mushrooms with garlic/parsley/thyme, and roasted red peppers.
Homemade Italian bread was the foundation.
Quick pickled zucchini slices (salt/sugar/garlic/RW and AC vinegar/celery seed/mustard) as the "palate cleanser."
We adored this dinner. It was very fun... the bf thanked me profusely and helped himself to a whole second plate.
Brownies with chips and powdered sugar for after.
More farmers marketing today - this time up in Salem, NH. Didn't get a whole lot, but lots of garlic scapes, and I made a scape pesto for later use (and some 1/2 cup freezer containers for later-later use). I'll be back there, as they definitely had some great vendors up there.
Tonight I'll be using that small piece of Alaskan King salmon with tonight's dinner. It's small, so I'll have it alongside some pasta and steamed asparagus.
The salmon will get lightly oiled, seasoned with salt and pepper, and baked at low heat in the convection oven just until it flakes.
Pasta will be dried pappardelle, and the sauce will be a throw-together using up some bits and bobs in the fridge. About a cup of ricotta cheese was whisked with a couple of Tbsp. of heavy cream, a few tsp. of roasted garlic, and "leftover" minced parsley and thyme that I didn't use last night, along with a pinch of salt and pepper. Some hot pasta water, finely grated Parm-Reg, and a bit of lemon zest will be added at the end to heat it up before tossing with the pappardelle.
We'll see how this works. Hopefully well enough to give me enough for a work lunch for tomorrow (sans salmon).
There's wine. And the new season of Falling Skies on the TV tonight.
Waiting for the farmers markets in New England to get up to speed on the first weekend of summer- thank goodness for garlic scapes- I used them last night in a hasty pasta sauce and tonight they are joining some rosemary and oregano from my tiny herb garden in a paste for a small pork tenderloin. I have some "low fat" scalloped potatoes (leftovers) and spinach. Wine! Watching USA vs Portugal soccer on TV. Why do they have to switch off uniform colors? I was routing for the wrong team on the first goal- ugh!
I have to add that I finally found my perfect pork tenderloin recipe. Due to the game I decided I needed strict instructions and ended up with a perfectly cooked moist piece of meat. A slightly smaller than one pound pork tenderloin was lightly salted and peppered, then coated with a paste of garlic, fresh herbs, (lemon zest was omitted because there wasn't any), and olive oil. The thing was roasted at 475F for 10 minutes, then flipped over and roasted for another 8 to 10 minutes. Final temp was 155 f on the instant read. mmmm good.