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Summer 2015; your food & drinks

post #1 of 97
Thread Starter 

Want to join this summer thread? Please post your food, dessert, drinks, fruitsalads, icecreams etc.

There's no competition at all, just for fun and eternal fame.

 

No rules either except for one thing though, well, two things;

1. PICTURES OR IT DIDN'T HAPPEN

Everyone has a camera or cell phone, so there's no excuse. It's not a contest, good picture, bad picture, who cares? As long as it's not plucked from the internet.

 

2. NO GOOGLED LINKS

Bad news for the Googlers. No links please, I'm so done with this forum changing into GoogleTalk instead of ChefTalk. Let's post our own experience,... done.

 

Thanks for participating. I'm gonna throw in a lot!


Edited by ChrisBelgium - 7/24/15 at 12:50am
post #2 of 97
Thread Starter 

Simple Summer Pasta

 

Pasta with Italian salami, fennel seeds, tomato, basil, parmesan, served with a very cool glass of fizzy Italian Lambrusco.

Lambrusco is soooooooo summery!

 

Pasta with salami, fennelseeds, tomato. Lambrusco wine 1

 

Pasta with salami, fennelseeds, tomato. Lambrusco wine 2

 

Pasta with salami, fennelseeds, tomato. Lambrusco wine 3

post #3 of 97
Thread Starter 

Tuna salad

 

I removed this from the salad challenge together with some other pictures.

Spanish canned white tuna, iceberg salad, mini tomatoes, black olives, red onion, homemade dressing.

 

Tuna salad

post #4 of 97
Thread Starter 

Quiche with ricotta and fresh spinach

 

Quiche spinach & ricotta

 

Wrap with smoked salmon and homemade tzaziki

 

Wrap with smoked salmon & homemade tzaziki

post #5 of 97
Thread Starter 

Salad of grilled aubergine, cold ratatouille and Frankfurter sausage, topped with homemade dressing

 

Salad of grilled aubergines, cold ratatouille, frankfurter sausage

 

Cod burger with romaine salad, oh, and a fresh summery rosé wine of course

 

Cod burger & romaine salad 1

 

Cod burger & romaine salad 2

post #6 of 97
Thread Starter 

Euro salad

 

Hugh... What?

Salad with the following ingredients;

- Romaine salad from Holland

- Cucumber from Holland

- Mini tomatoes from Belgium

- Bacon, panfried, from Belgium

- Red onion from Italy

- Tiny "breakfast" black olives from Turkey (almost Europe)

- Fresh oregano and oregano blossoms from my garden, that's Belgium again

- Fantastic olive oil from Spain

- Feta that I gave a torched skin fromGreece

 

Euro salad

post #7 of 97
Thread Starter 

Pilaf rice with squid

 

Bit of a tricky dish, it's all about timing the "cuisson" of the squid which I bought frozen. Cut the bodies open and score, cook as quick as possible in a very hot pan.

 

Pilaf rice and squid

 

Pasta con le cozze or Pasta and mussels in english

 

The new mussel season has started over here wiith as usual plenty of mussels coming from Holland, more specific, the Zeeland region. We Belgians eat 70% of the mussels produced in Holland!

So, there will be a few musses dishes to be seen as I'm a true freak for these delicious creatures.

So simple to make; throw a little garlic in a hot pan with olive oil and s&p, add mussels, add a dash of white wine and cover asap. Boil pasta very "al dente". Move the mussels to one side of the pan and add pasta in the other side. Roll the pasta several times in the cooking liquid of the mussels....

 

Pasta & mussels - Pasta con le cozze 1Pasta & mussels - Pasta con le cozze 2


Edited by ChrisBelgium - 7/20/15 at 5:06am
post #8 of 97
Thread Starter 

Pasta pesto

 

Pasta pesto 5


This is how I make my pesto;

 

Pasta pesto 3  Wash and dry (very important!) basil, around a fistful per person. I used pecorino this time. Cut pecorino in small pieces, easier to blend.

 

Pasta pesto 1  Start by pulsing the pecorino with a clove of chopped garlic in your blender. Add dry-roasted but not colored pine nuts and pulse again.

 

Pasta pesto 2   The mixture should look rough like this. Now add the basil leaves and pulse again a few times.

 

Pasta pesto 4   Add no more 3 tbsp. of olive oil for 2 big hands of basil and pulse shortly. This is how your pesto should look like if you want it to stick to your pasta.

post #9 of 97


Smoked Salmon Devilled Eggs
post #10 of 97
Thread Starter 

Steamed mussels

 

Cut fresh fennel, onion, garlic, celery, fresh ginger, chili in tiny brunoise and shortly fry in olive oil. Add a good blub of pernod (anisy French apéritif stuff @ 45° alcohol). Add chopped tomato. Turn heat up as high as possible and add mussels. Cover and let cook until all mussels are open, this process takes only a few minutes.

 

Mussels steamed with fennel, ginger, celery, pernod etc. 1Mussels steamed with fennel, ginger, celery, pernod etc. 2

 

Stuffed mussels and falafel salad

 

Not everyone wants mussels two days in a row, so, two simple dishes to be made.

The left-overs from the steamed mussels were "eliminated" by me the next day. Leave the mussels on one shell half. Mix butter, sour cream, parsley, chives, Chinese chives (garlicky taste), s&p, harissa (chili and garlic paste). Cover the mussels with this paste. Grill in your oven together with a few falafel tossed in a bit of oil.

Serve as shown. Hot falafel on lettuce salad and homemade dressing were much appreciated, also by me (I did some quality control).

 

Gratin of mussels and falafel salad 1Gratin of mussels and falafel salad 2


Edited by ChrisBelgium - 7/21/15 at 4:54am
post #11 of 97
Thread Starter 

Fishsoup with rouille

 

Made this yesterday using mussel cooking juices instead of (stinky) fish stock, salmon, cod, squid and shrimp. And rouille of course.

 

Fishsoup with rouille

post #12 of 97
Thread Starter 

My absolute 100% refreshing favorite summer drink

 

Plain water infused with a few lemon verbena branches and a small top of fresh sage, both from my garden. Just bruise the branches a little. Keep a large can in your fridge. Absolutely refreshing lemony taste... without using lemon and very healthy.

 

Summerdrink of water infused with lemon verbena and sage 

 

Burnt leeks

 

When you're bbq'ing, try this; use young leeks and simply put them on the BBQ, either on the fire or on the hottest spot. Let them blacken but turn them a few times. The outer skirts will blacken. Just slide the content out, cooked in its own juice, and you will enjoy the best leek taste ever!!

 

Leeks burnt on BBQ 1Leeks burnt on BBQ 2

post #13 of 97
Thread Starter 

Tomato carpacchio

 

Just finished today's lunch. I could simply say it's like turning a simple tomato salad into a gastronomical dish! Such a taste bomb.

Use very ripe tomatoes and cut them in the thinnest slices ever with a razorsharp knife.

The dressing is made from fresh herbs in the garden; savory, lemon verbena, tarragon, oregano, roman chervil, lovage (no more than just 1 leaf!), sorrel. I blanched them exactly 2 seconds in boiling water and cooled asap. The sorrel turned khaki instantly as usual, so I didn't use it after all. Mix everything with cream, s&p. What an intense taste,... de-li-ci-ous!!!

 

Tomato carpacchio 1Tomato carpacchio 2

 

Spread out the tomato slices, add s&p, a little dressing and add available herb flowers from the garden. I used flowers of oregano, savory, lemon balm and that stunning yellow lovage flower which is simply sensational!

 

Tomato carpacchio 3

post #14 of 97
Quote:
Originally Posted by ChrisBelgium View Post
 

Want to join this summer thread? Please post your food, dessert, drinks, fruitsalads, icecreams etc.

There's no competition at all, just for fun and eternal fame.

 

No rules either except for one thing though, well, two things;

1. PICTURES OR IT DIDN'T HAPPEN

Everyone has a camera or cell phone, so there's no excuse. It's not a contest, good picture, bad picture, who cares? As long as it's not plucked from the internet.

 

2. NO GOOGLED LINKS

Bad news for the Googlers. No links please, I'm so done with this forum changing into GoogleTalk instead of ChefTalk. Let's post our own experience,... done.

 

Thanks for participating. I'm gonna throw in a lot!


Great topic and beautiful pics.  Would like to see accompanying "recipes" for same.

 

Would like to see the topic open to everyone, without restrictions. 

 

Have you considered or do you have a food blog?

post #15 of 97

One word Chris: thanks.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #16 of 97
When am I driving down for dinner? Oh and btw, if yoy are in western sweden on the first of august you are most welcome to our delayed 4th of july party/ pig roast
post #17 of 97
Thread Starter 

Beef kebabs and carrot salad

 

Yesterday evening, while day-dreaming of far away holiday destinations... spicy beef kebabs and a very fresh carrot salad. Grate carrot and add nothing more than enough tarragon vinegar to make it all taste uberfresh. The vinegar will also keep the carrots from losing their vibrant color. Serve with Greek yoghurt.

 

Beef kebab and carrot salad


Edited by ChrisBelgium - 7/22/15 at 2:25am
post #18 of 97
Thread Starter 

@Cerise I'm sticking to the plan: pictures, no links. Anyone can post. Summer dishes are mostly very simple and many people take more pictures in summer, so no problem there I presume. Posting a title and a picture is quite satisfying already. However, you can always ask for more info on a specific topic. Let's keep this simple and fun. And no, I'm not a blogger, there's thousands of them on the internet. I'm looking forward to your contributions.

 

@ordo Thanks my friend, always glad to see you around. Hope you're well!

 

@Lagom Don't tease me... Sweden is not so far away for me :lol: 

It would be nice to throw in a few pictures of your delayed party, just for good summer ambiance.


Edited by ChrisBelgium - 7/22/15 at 2:53am
post #19 of 97
Thread Starter 

Tartine au fromage blanc

 

This is a typical Belgian summer's delight. A slice of bread, buttered, covered with a more than generous layer of fresh cheese, thinly sliced radish and salt which is a must.

Often consumed with a typical style of beer called gueuze which is a complex "assemblage" of young and older lambic beers on oak. Lambic beer is spontaneously fermented in open vessels (without adding yeast).  Another very summery drink often drunk with this tartine is kriek (cherry) beer, made after a very long maceration of fresh cherries and cherry juice on gueuze.

 

Bread, fresh cheese, radish and salt, a typical Belgian summer delight

 

Bread, fresh cheese and chives  Take two; fromage blanc, chives, s&p

post #20 of 97
Thread Starter 

Pork chops and aubergines with chimichurry

 

Yesterday was a colder day, time to bake a dessert and use the oven to bake aubergines too.

Pork chops and aubergines with chimichurry 1  Aubergines, peeled, oiled and fresh oregano and savory from the garden, s&p, ready for the oven.

 

Pork chops and aubergines with chimichurry 2  Chimichurry ingredients. No-shows for the group photo were oilive oil, s&p.

 

Pork chops and aubergines with chimichurry 3  Warm but very summery dish!

 

Clafoutis aux cerises

 

It's cherry season! Time for a clafoutis. Stones in or out? I tried both, there's no difference in taste, so they go out, using that simple device, a matter of just a few minutes. Scrape a vanilla pod too, that will make a biiiiig difference, together with a dash of "Kirch" (meaning cherry) firewater.

 

Clafoutis aux cerises 1

Clafoutis aux cerises 2

 

A clafoutis can be made with other fruit. Normally you serve this still a bit warm and scoop with a spoon instead of cutting slices.

post #21 of 97

Beautiful pictures, as usual :thumb:

Life is too short to drink bad wine
---Anonymus---

Reply

Life is too short to drink bad wine
---Anonymus---

Reply
post #22 of 97

Chris, you are one talented chef and photographer!  Everything looks mouthwatering. Esp the clafoutis. 

post #23 of 97

Braised and grilled Cthulhu

 

post #24 of 97

Grilled lobstrosity.  scallions, garlic, butter

 

post #25 of 97

from the smoker... a BBQ Meatloaf (pork)

 

post #26 of 97
Quote:
Originally Posted by MillionsKnives View Post

Braised and grilled Cthulhu


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Did you get the reciepe from this schools cooking tome? Just bought this shirt today, how timely.


post #27 of 97

Nice! I wish that was a real school.  I'm in Massachusetts and the towns in those stories are somewhat real.  They're based on some real places and even real towns get mentioned in reference.  Just don't try to map it out or it will be totally wrong.

post #28 of 97
Thread Starter 

@butzy and @ColleenS ; thanks ladies!

@MillionsKnives your octopus and lobster immediately take me back to many holidays spent at the French Côte d'Azur and Spain. That's what summer food is all about. Thanks!

 

Toast tomato and camembert

 

Very late lazy breakfast. Toast, tomato, camembert, piment d'Espelette, dried oregano.

 

Toast camembert

post #29 of 97

Hey Chris!  I'm down in Australia so it's actually Winter here at the moment (brrr!) but this is one my my absolute favourites for the warmer months - strawberry, balsamic and black pepper ice-cream :-) 

post #30 of 97
Thread Starter 

Very inviting, @letsforker  and great idea to combine strawberries with black pepper, they are such good mates! Meanwhile, our summer temperatures have plunged from 30°C to 18-20° and, it's raining now. I bet your winters do even better than that!

Ah well, time to play a "Mikado" game. More in the next post.

Thanks for your contribution!

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