What's for Dinner? ~ Thursday July 11th

[Lucinda]

Adding soft foods and low residue things to my liquidy stuff - so nothing exciting for me for Thursday. I am getting my appetite back though, so yay! A good sign.

You?

[NRaleighLiberal]

1. Tonight was a good night - got to speak at a local restaurant tomato-themed dinner!

http://zelyandritz.com/

(their supplying farm gets their tomato seedlings from me - so my wife and I get to attend the dinners - I get to talk about the tomatoes in between courses!)...yes, I feel very fortunate!



2013 Heirloom Tomato Dinners

July 10th, July 18th, July 23rd, July 25th & July 31st

7:00 PM


Reception

BLT Bite
My new summer wine Las Lilas Vinho Verde Blanco, Portugal, 2012

1st Course:

Coon Rock Farm Heirloom Tomato & Vegetable Gazpacho Finished with Basil Oil
Wine: Michlits Frizzante Pinot Noir Rose,Austria 2012

2nd Course:

Coon Rock Farm & Wild Onion Farm Heirloom Tomatoes: Cherokee Purple, German Green, Chocolate Stripe, Persimmon, Virginia Sweets & Richard’s Black
With Chapel Hill Creamery Fresh Mozzarella Cheese,
Extra Virgin Olive Oil, Fresh Basil and Sweet Balsamic Vinegar Glaze
Wine:

Domaine de Aubuisieres Cuvee de Silex Vouvray,(Chenin Blanc) Loire Valley, France 2011

3rd Course:

Assorted Heirloom Tomatoes Stuffed with Rabbit and Sweet Corn,
Served on a Bed of Creamy Sweet Corn Risotto
Wine: Pinot Noir, from the Willamette Valley, OR

4th Course:

Harris Robinette Ribeye of Beef Roasted with Caramelized Onions and Tomato Guts,
Served with Grilled Eggplant, Grilled Squash, Roasted New Potatoes
and Finished with Over Dried Amish Paste Roma Tomatoes
Wine: Zinfandel probably from Napa Valley, CA

5th Course:

Sungold Tomato Panna Cotta
Wine: La Spinetta Bricco Quaglia Moscato D’Asti, Piedmont Italy 2012

[Lucinda]

2. I'm so jealous!

We never planted this year and every time I see your sig pic is makes me miss my heirlooms even more!
I still want to get a few herbs going though. At least I have time for that!

[NRaleighLiberal]

3. my little tomato hobby has taken me some interesting places! this is what I do Sunday...

http://www.southernseason.com/events/single/?type=cooking-school&id=6611

CLASS: Heirloom Tomatoes: Craig LeHoullier and Alex Hitt
Sunday, July 14, 2013 at 2:00pm
Craig and Alex want people to eat better tomatoes. Together, they are on a seed-saving, plant-propagating quest to give us a taste of heirloom tomatoes from the past. Join Craig LeHoullier, the "NC Tomato Man," Alex Hitt of Peregrine Farms, and the cooking school staff for a fine afternoon of propagating, growing and cooking with heirloom tomatoes.

Menu: Salsa; Tomato Pie; Deconstructed BLT; Salmon with Tomatoes, Red Onions, Lemon and Parmesan

[Lucinda]

4. What an awesome way to spend the day!

And so worthwhile. People who haven't had an heirloom tomato haven't ever really tasted a great tomato IMO.
People don't know what they have been missing, but I'm glad they have you to show them.

We got hooked on growing heirlooms several years back and have ordered a few new (to us) varieties from Rare Seeds every year.

[MiddleFingerMom]

5. "I'll trade you my 3rd course for your 2nd course", he said, knowing full well...

.
.
.
... that by the time the third course arrives, he will have conveniently forgotten
that he had made that deal in the first place.
.
.
.

.
.
.

[NRaleighLiberal]

6. .

[cbayer]

7. What a feast!

Sounds absolutely delicious.

And huge congratulations for having become so famous!

[NRaleighLiberal]

9. hey friend....

...now you've raised a bit of a thorn in all of this - don't care for the whole fame bit (not a follower, and don't like to be followed) - always hoping for teaching opportunities....kind of an interesting conundrum (esp as I get older and more curmudgeonly!!!).

The meal is nice - small portions but quite a few of them so all adds up to a great event. Yes, canker sore alerts as well! (no shortage of acid on all those tomatoes!)...

hoping once the book is out speaking opportunities takes me to your neck of the woods!

[cbayer]

12. I hear you. I am way past the point in my life of wanting any recognition whatsoever,

except that given when I cook an especially good meal.

I love that kind of dinner. One of my best meals was at Emerils - a degustation of 10 courses, all small plates. Absolutely perfect.

We would welcome you out here any time. It's an easy ferry ride from the mainland and a great place to visit.

[cbayer]

8. Margherita Pizza - I have a big, beautiful heirloom tomato and

some fresh Mozz and I am growing basil right now.

And probably a salad on the side. A friend brought us some good lettuce, so-so tomatoes and lots of citrus.

Glad you are feeling better.

[sad-cafe]

10. tried something new

Grannys Salisbury Steak

1 ½ lbs ground beef
1 cup chopped onion
½ cup cooked rice
... ¼ tsp black pepper
1 egg
1 ¾ cups sliced fresh mushrooms
2 Tbsp Worcestershire sauce
½ tsp salt
3 cups beef broth
3 Tbsp water
2 Tbsp cornstarch

Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.

[cbayer]

11. I find dishes made with ground meat very comforting.

This looks great. I also love a good meatloaf and sometimes make just plain "slop", which is a lot like a hamburger helper dish.

[sad-cafe]

13. it was very good

we had not made it before so it took a little time but next time will be easier.

This is one we will use again.


We love a good meatloaf.

[NJCher]

18. You must check out this cookbook, then!

The Meatloaf Bakery Cookbook


http://www.barnesandnoble.com/sample/read/9781440544545

and here's her store, which I hope to patronize next week when I am in Chicago visiting my aunt:



This cookbook has the best ideas and pictures. I got it from the library, but I will be buying this book for my cookbook collection.

She is very creative with toppings for the meatloaves.

In addition, she sells other kinds of loaves, like vegetarian loaves, pasta loaves, etc. There are recipes for these in the book.

But yeah, when you said "comforting," that's what I thought when I looked over this cookbook. Comforting and charming, too.


Cher

[cbayer]

20. That looks great!

I just got rid of all my paper cookbooks and have been exclusively using on-line sources, but this is one I might have to have.

They are perfect for the boat - one pan, great leftovers, easy to store.... and comforting.

[livetohike]

14. Southwestern style home fries and a kidney

bean salad and watermelon.

[cbayer]

15. OMG! I thought you were having a kidney

[livetohike]

16. LOL! I'm still trying to get used to my new smartphone

so far it is smarter than me . I can't tell when I am at the end of the title line .

[NJCher]

19. me, too!

I had a vision of a little kidney on a plate. Then I said, "That's not like livetohike. What's up?"


Cher

[pinto]

17. Since I had shrimp and noodles, parmesan, veggies for breakfast - not a clue.

Yay! back at you.

[greatauntoftriplets]

21. Pot roast.

With carrots, green beans and scallions in it. Saffron rice on the side.

I'm happy to hear that you are feeling some better, Lucinda.

[maddezmom]

22. Kids are having grilled sausages

With assorted sides. I am having a tuna salad lettuce wrap with some left over green and yellow beans. And we are all having fruit smoothies for dessert as I need to use up the strawberries, blue berries and raspberries.

Good to hear you are getting better.

[Callalily]

23. Homemade pizza.

I've got bread dough in the fridge. Have a recipe where I can leave the dough in the fridge for up to two weeks. Typically I make small loaves so I always have fresh bread. Anyway, I make pizza using that dough too. Pizza is a composite of whatever I could find in the fridge/cupboard which isn't much today. Base on dough is salsa topped with green olives and kalamata olives, chopped pickled pepper rings all topped with some fresh grated parmesan cheese. May sound strange but I've made this already, simply for the fact that I always have those particular ingredients on hand.

[pinto]

24. Poached egg on crusty toast, sauteed peppers and onions.

[LaydeeBug]

25. organic mesculin greens with goat cheese, blueberries and raspberries. nt