Thyme-Roast Lamb Chops with Tomatoes, Black Olives, Potatoes & Goat Cheese

 Scott had returned from Taiwan. We had a welcome back dinner. Thyme-Roast Lamb Chops with Tomatoes, Black Olives, Potatoes & Goat Cheese was a new recipe for us. I really liked it. We could have been in Provence. This is a wonderful recipe. You can find the recipe on our blog of: July 25, 2021. Click the date to get the recipe.

We started with one of my favorite tomato salad recipes from Campanile: Green and Red Tomato Salad with Russian Dressing from New Classic Family Dinners by Mark Peel.  The Russian Dressing is exceptional. We did cheat however and use Best Foods mayo rather than make our own. We crushed garlic into it. This is a fabulous salad when tomatoes are at their peak. You can get this recipe from our blog of: July 4, 2010. Click the date to get the recipe.

Lentil Pata and Marinated Mozzarella, Olives and Cherry Tomatoes

 We made a new Appetizer for us: Marinated Mozzarella, Olives and Cherry Tomatoes. We liked its simplicity. Definitely we will make it again.

For the main course we made We used the Tomatoes we bought at the Atwater Farmer's Market for our main course: Lentil Pasta. The Italian Lentil Pasta from the restaurant Locanda Veneta in Los Angeles is one of the best. It is so rich, you would swear it was made with meat. You can get the recipe from our blog of: July 22, 2008. Click the date to get the recipes for both the pasta and the tomatoes.

I can’t say enough about Lentil Pasta! It is one of our favorites and we have made it many, many times. It is a vegetarian dish that tastes like it has a meat sauce. But that isn’t the secret. The secret is it is DELICIOUS! Try it.

Marinated Mozzarella, Olives and Cherry Tomatoes

New York Times

 

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You’ll want to make this all summer long.

 

Ingredients

 

1       pound cherry or grape tomatoes, a mixture of colors, halved

Salt and black pepper

¾      cup olives, such as Moroccan or niçoise

¼      cup extra-virgin olive oil

2       tablespoons red wine vinegar

1       garlic clove, smashed to a paste

Pinch of dried oregano

Pinch of red-pepper flakes

1       pound fresh mozzarella, cut into ¼-inch slices

Basil leaves, for garnish

 

Preparation

 

1.            Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.

2.            In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.

3.            When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

 

BLT Pasta

I purchased Tomatoes at the Atwater Farmer's Market. We started with a Tomato Salad with Burrata. For the main course we had a clever idea the name of the dish tells you the ingredients. BLT Pasta. It was great! Of course Bacon is my favorite seasoning, so it has to be great! Try it!

BLT Pasta

New York Times

 

When another summer tomato sandwich just won’t do, try this BLT pasta instead. This clever twist on the classic sandwich substitutes spicy arugula for lettuce and in-season cherry tomatoes for heirlooms, which cook in bacon fat and produce a silky, smoky sauce. If baby arugula is out of reach, baby spinach, watercress or Swiss chard would work well in its place. Serve with a raw, shaved zucchini salad tossed with lemon juice, olive oil and mint.

 

Ingredients

 

1       pound paccheri pasta or other tubelike shape, such as penne or rigatoni

8       ounces bacon, diced into 1/2-inch pieces

1       pound cherry tomatoes, halved

Kosher salt and black pepper

5       ounces baby arugula

½      cup grated Pecorino Romano, plus more for serving

Flaky salt, for serving (optional)

 

Preparation

 

1.            Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.

2.            Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a few tablespoons of the pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half the cooked bacon back to the skillet and toss to combine.

3.            Increase the heat to medium-high and add the pasta directly to the skillet tossing to coat with the sauce. Add the arugula and 1/4 cup of the pasta water and carefully toss (you'll have a very full pan) until the arugula wilts. Add the cheese and an additional 1/4 cup pasta water and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another 1/4 cup pasta water to loosen the sauce.

4.            Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired.

Lobster Fried Rice

We started with a summer Tomato Salad with Burrata and Basil. For the main course we had Lobster Fried Rice. That of course means we had Lobster from Newport Seafood (our favorite Chinese Restaurant).

We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson. We simply substituted the crab with Lobster. It was as good or better than any Fried Rice we get a restaurants. This is a recipe (with Crab or Pork or Shrimp, or Lobster) that you should try. The fried rice is unbelievably good!

You can get the recipe for Fried Rice from our blog of: April 4, 2013. Click the date to get the recipe.
 

Glazed Cod with Bok Choy, Ginger and Oyster Sauce

Glazed Cod with Bok Choy, Ginger and Oyster Sauce was a new recipe for us. I like it. One more relatively interesting dish, with a Chinese twist. We would be happy to make it again. It is amazing how many things you can do with Cod. It is a very versatile fish. Takes many different sauces and preparations.
 

Glazed Cod with Bok Choy, Ginger and Oyster Sauce

New York Times

 

This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that’s often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.

 

Ingredients

 

3         tablespoons canola oil

3         garlic cloves, thinly sliced

2         tablespoons minced fresh ginger

1         pound baby bok choy, halved lengthwise

Kosher salt and black pepper

¼        cup oyster sauce

1         tablespoon low-sodium soy sauce

1-½    pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces

1         tablespoon unsalted butter

1         tablespoon lime juice

Cooked rice, soba or egg noodles, for serving

 

Preparation

 

1.            In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.

2.            Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.

3.            Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

Zucchini Pasta

This is one of our favorite summer dishes. Zucchini Pasta. Actually to be clear the pasta isn't made from zucchini, the sauce is. It is sautéed until it is a rich dark mass. The browned zucchini almost taste like a meat sauce. It is a delicious pasta especially appropriate for you vegetarians. The zucchini is sliced very thin and sautéed until dark and crisp. They cook down to very little, so start with a lot of zucks. You can find the recipe for this simple and delicious pasta in our blog of: June 19, 2009. Click the date to get the recipe. This is one of those dishes that makes me realize I could be a vegetarian (theoretically speaking - I will never give up my love a great steak!).

We started with a Melon Salad with Speck. Perfect summer dinner.

Covid Dinner #2

 

Still in isolation because of Covid, we invited our fellow Covid poositive neighbor Tom over. We made another Panzanella Salad. You can get the recipe for this delicious Tomato Salad on our blog of: July 10, 2022. Click the date to get the recipe.

This is one of my favorite dinners. Shu Mai Burgers are great! Not exactly like Shu Mai that one would get at a Chinese  Restaurant, but a great American nock off. You can get the recipe for the Shu Mai Burgers on our blog of: June 30, 2010. Click the date to get the recipe.

The Unami Garlic Noodles are super tasty. You can get the recipe for the Noodles on our blog of: January 25, 2020,  All together it is a perfect dinner!

Steak and Panzanella Salad

I really like Panzanella Salads. When Tomatoes are at their peak, it is a fantastic salad. We usually use store bought Croutons, but this recipe tells the simple method to make your own. It just takes good Bread - we used a Brioche. This salad turned out perfectly. Try it!

What can I say - I will never be a vegetarian. What a beautiful hunk of Porterhouse Steak. You can read about how we cook it indoors on our blog of: February 17, 2018. Click the date to get the recipe. These are the best Baked Potatoes ever! You can get the recipe on our blog of: February 8, 2022. Click the date to get the recipe.

Panzanella Salad

Washington Post

 

3         cups packed, torn pieces sourdough bread, including crusts

1/4      cup olive oil

2-1/4  pounds ripe heirloom tomatoes, hulled and cut into bite-size wedges

1         teaspoon kosher or sea salt, plus more as needed

1         teaspoon minced garlic

1         tablespoon minced shallot

1         tablespoon white wine vinegar

Freshly cracked black pepper

10       fresh basil leaves, stacked, rolled and cut into very thin slices

 

Preheat the oven to 350 degrees.

Arrange the bread pieces on a rimmed baking sheet and drizzle them with half of the oil. Toss to coat. Bake for 15 minutes, until the bread is dried and fragrant but not browned. Let cool.

Place the chopped tomatoes in a colander set over a mixing bowl. Sprinkle the tomatoes with the teaspoon of salt; let them drain for about 20 minutes, gently tossing them every few minutes.

Transfer the tomatoes to a serving bowl along with the cooled bread pieces. Toss to incorporate. Reserve the tomato juices in their bowl; there should be at least a half-cup.

Add the garlic, shallot and vinegar to the tomato juices, then gradually whisk in the remaining 2 tablespoons of oil to form a vinaigrette. Season lightly with salt and pepper. Pour over the tomato-bread mixture, just enough to wet the pieces but not soak them. (You may not use all the vinaigrette, but make sure to transfer the minced garlic and shallot, which can collect at the bottom of the bowl.) Use your clean hands to gently toss and coat the tomatoes and bread.

Scatter the basil over the salad and serve right away.

 

 

Roast Cod with Black Bean Sauce

We like Roast Cod with Black Bean Sauce. This is a delicious recipe. Black Cod is flakey and the Black Bean Sauce is perfect for them. We served with Sautéed Snap Peas. You can get the recipe for the Roast Cod with Bean Sauce on our blog of: December 21, 2020. Click the date to get the recipe.

Pork and Chicken Rice Fried Rice

Our good friend Timmy, brought over Roast Pork from Sam Woo in Van Nuys. We also had left over Chicken. So we made a Pork and Chicken Fried Rice. We followed our traditional recipe for Lobster Fried Rice. We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson.

We simply substituted the crab with Pork and Chicken. It was as good or better than any Fried Rice we get a restaurants. This is a recipe (with Crab, Pork, Shrimp or lobster) that you should try. The Fried Rice was unbelievably good!

You can get the recipe for fried rice from our blog of: April 4, 2013. Click the date to get the recipe. It was excellent!

 

COVID Salmon Dinner

Our neighbor Tom, Cathy and I all had a mild case of COVID. We were isolating from the non-infected world. We decided to invite Tom over for dinner, since we were all sick anyways. We made Miso and Maple Salmon - is a delicious recipe to make when Copper River Salmon is in season. You can find the recipe on our blog of November 21, 2021. Click the date to get the recipe. It is simple to make and tastes delicious. I like making it as a Sheet Pan dish. We started with a Melon and Speck appetizer. We are all recovered now!

Rotisserie Greek Chicken

We really like Greek Chicken. We decided as an experiment to follow the recipe for Greek Chicken, but rather than fry it, to cook it on the rotisserie. That way as the seasoning and fat dripped off it would flavor the Potatoes roasting below the Chicken. It worked! The recipe for Greek Chicken can be found on our blog of: November 30, 2021. Click the date to get the recipe.