Food and Recipes while under Coronavirus quarantine #8

[iamshadow21]

We had decided to go to Ruth's Chris Steakhouse for our 54th anniversary on June 25. It so happened that night there was a TasteMaker's Dinner event that we have not attended previously. We've enjoyed several wine dinners on cruise ships but had never gone to one at a land restaurant. Since Ruth's Chris was hosting a TasteMaker's dinner on June 25, we decided to give it a try. The special event was held in a private dining room with about 20 people. The dinner was hosted by the manager with four servers and two bus boys.

Since everyone was having the same food and beverages, the dinner moved along rather quickly. Service was exemplary, and all the courses were beautifully presented and delicious. There was a drawing at the conclusion of the dinner during which we won a $50 RCS gift card! Other patrons won a bottle of wine and a $25 gift card. The next TasteMaker's Dinner is in October, and we look forward to attending another one of these special events.

Moët & Chandon TasteMaker Dinner​

The Menu

Amuse-Bouche
CHANDON SPRITZ

First Course
SUMMER TOMATO & GOAT CHEESE SALAD - fresh baby arugula with roasted onions and peppers, dried apricots, and crumbled goat cheese, topped with a light mint vinaigrette

paired with - Moët & Chandon Ice Impérial

Second Course
ALMOND-CRUSTED JUMBO LOBSTER TAIL - roasted lobster with a golden almond crust, served on a bed of spinach, finished with a lemon thyme cream

paired with - MOËT & CHANDON ROSÉ IMPÉRIAL

MAIN COURSE
CRAB SURF & TURF - our tender 8 oz center-cut filet topped with colossal crab meat, served with roasted asparagus and a three-cheese potato stack

paired with

Moët & Chandon Impérial Brut

DESSERT COURSE
COCONUT PINEAPPLE CAKE - fluffy coconut cake layered with roasted pineapple cream, tangy passion fruit purée and topped with a caramel sugar tuile

paired with

COFFEE & TEA

Every single part of that sounds amazing. Except the mint vinaigrette and maybe the wines, I am such a basic b where wines are concerned. Give me a seven dollar bottle of sweet white and I'm happy. I often can't tell other wines apart at all, so the pricier stuff is wasted on me. I only drink rarely, but when I do I'm mostly a gin or vodka with mixers girl.

 

[iamshadow21]

I've looked at pre-chopped/sliced veggies but haven't needed to resort to purchasing them just yet. If food prep becomes too dangerous or stressful, I would not hesitate to go this route.

Don't hesitate, and don't let anyone shame you for going down that route. It's about keeping homemade food accessible for you, and that's awesome.

I believe there are some great food processor type devices out there, too, just if you get them, try if possible to get them from a regular store - a disability/aged care supplier will charge you an absolute fortune for exactly the same device. We've run into it many times, my partner has nerve damage in her hands, and the markup is criminal the moment something gets labelled as an accessibility device rather than just as a gadget or time saver for able bodied folks.

 

[iamshadow21]

Today, I have been baking my mother-in-law's birthday cake.

Don't worry, it's meant to look like that! It's essentially a chocolate truffle cake mixed with a meringue mixture. The meringue domes up as it's cooking, then drops down as it cools. It's been a good number of years since I made this recipe - I think the last time was before COVID - but it looks and feels like I remember. My partner helped me out. She made an absolutely smashing meringue mixture while I was saving the chocolate mixture from burning.

The recipe, for those who are interested. It is naturally gluten free, but is full of dairy and almond meal.

The Muddiest Chocolate And Vodka Mud Cake (Gluten-Free)

Adapted from an original recipe from Marie Claire cookbook Taste 101. Recipe adapting, styling and photography by Tanya Zouev. Easter is a time most of us in the Western world have come to associate with chocolate. I’m all for chocolate at any time of the year, and not necessarily in the shape...

tanyazouev.com

 

[IceIce9]

Our weather has been absolutely perfect for growing tomatoes this year. Plenty of rain at he right time, and when it wasn’t raining lots of sun.

As a result the tomatoes have been growing like crazy. I planted 17 total tomato plants in my garden. several varieties. The rabbits ate 7 plants in the first days after planting but the remaining 10 thrived.

I also planted a dozen cherry and grape tomato plants in boxes on my patio. They are producing better than any I have ever grown. Hundreds of cherry and grape tomatoes, 6 different varieties.

My daughter and son-in-law have been making cherry tomato juice and freezing it. I’ve been making my favorite baked cherry tomatoes with goat cheese.

There are still hundreds of green tomatoes on the vines too.

 

[BetteDavisEyes]

Our weather has been absolutely perfect for growing tomatoes this year. Plenty of rain at he right time, and when it wasn’t raining lots of sun.

As a result the tomatoes have been growing like crazy. I planted 17 total tomato plants in my garden. several varieties. The rabbits ate 7 plants in the first days after planting but the remaining 10 thrived.

I also planted a dozen cherry and grape tomato plants in boxes on my patio. They are producing better than any I have ever grown. Hundreds of cherry and grape tomatoes, 6 different varieties.

My daughter and son-in-law have been making cherry tomato juice and freezing it. I’ve been making my favorite baked cherry tomatoes with goat cheese.

There are still hundreds of green tomatoes on the vines too.

I am absolutely green with envy of your tomato crop! We have not been able to find any flavorful tomatoes yet this season. We try to select the best looking tomatoes only to find that they are bland and tasteless. We occasionally splurge on pricy heirloom tomatoes for Caprese salad, and we enjoyed a Persian cucumber and tomato salad with "Flavor Bomb" cherry tomatoes. Large beefsteak tomatoes that I like for chicken or tuna salad stuffed tomatoes are flavorless. Michigan tomato harvest has started, and we're hoping that we will have a few weeks of good tasting tomatoes before the season ends.

 

[IceIce9]

I am absolutely green with envy of your tomato crop! We have not been able to find any flavorful tomatoes yet this season. We try to select the best looking tomatoes only to find that they are bland and tasteless. We occasionally splurge on pricy heirloom tomatoes for Caprese salad, and we enjoyed a Persian cucumber and tomato salad with "Flavor Bomb" cherry tomatoes. Large beefsteak tomatoes that I like for chicken or tuna salad stuffed tomatoes are flavorless. Michigan tomato harvest has started, and we're hoping that we will have a few weeks of good tasting tomatoes before the season ends.

I would send you some if I could! Actually I am not a very good gardener, tomatoes and peppers are the only vegetables I can grow.

My friends grow beautiful eggplant, broccoli, carrots, melons, etc. But mine never turn out very well.

 

[iamshadow21]

Well, it cooled and set overnight in the fridge, and I just took the spring form ring off successfully. Couple of shots to show the meringue shell with just a hint of the truffley chocolate centre. Even after hours on the rack and a night in the fridge, I can feel it's still crispy. I didn't remove the paper, because despite greasing it well with butter, I think there's just enough cling that removing it would demolish the meringue shell on the sides completely. But I will try and get a nice slice when we cut it so that you can all see what the middle looks like.

 

[iamshadow21]

And here's the slices!

As you can see from the two views of the slices, it's got a thin meringue shell with a very dense rich centre. These slices were probably slightly too large but that didn't stop us finishing them. We had it just with a generous dollop of double cream (unsweetened).

This is very dark, on the lovely side of the bitter spectrum. You can make it with less dark or milk chocolate, but I think I did that once and it was way too sweet. The high cacao keeps that balance between the bitter, sweet, rich, and alcohol just right.

 

[snooptroop88]

First said, the meringue above looks GREAT, I love meringue. I'd love especially a chocolate meringue which I've never made, so thinking on that. (I also can't stand it when the chocolate's too sweet, and would far prefer it more bitter and I really like very dark chocolate generally).

Next, JUST made hummus! I love hummus, so I figured now that I'm rolling my own sushi (!!! so grateful for this thread) I'd try for my own hummus, too. So I violated many of the rules saying the dried chickpeas are best, I didn't have dried at the moment, so I used one can. I added some very good tahini, olive oil, salt, fresh lemon juice, large clove garlic, churned it all up. That is SO good, seriously.

So I saved some of the aquafaba from the chickpeas and used it to brew up some flatbread to go with the hummus and some tzatziki I'll make tomorrow. I haven't made flatbread in a very long time, I couldn't believe how much flour I needed (I mixed cake and AP, mostly AP), but I think my dollops of plain yogurt in there were more expansive than I wanted. Anyway, the flatbread's awesome, I fried it up, it definitely needed more salt so I sprinkled some on before I retired it for the night. I'm going to try and get pics in of the hummus and flatbread tomorrow. I can't load them on myself (don't know how from the camera), but trying to get someone to help me, lol. These dishes are actually attractive, so I won't be embarrassed, LOL. (Some of the stuff I make looks kind of a mess but tastes good. This actually LOOKS good, lol.)

 

[IceIce9]

I love meringue too! My mom used to make the best Baked Alaska that had a perfect, lightly browned layer of meringue on top. I’ve tried her recipe several times but I have a problem with lightly browning the meringue without causing the ice cream to melt.

 

[Curious Me]

Next, JUST made hummus!

Made your own flat bread too. You're amazing, @snooptroop88. You've mentioned several foods I learned how to make on my own-- Sushi, well, California Rolls. I also learned to make Falafels, and one of those times I did use dried Chick Peas and they came great. You can freeze uncooked Falafel balls in a freezer bag too. Never tried to make flat bread. Hummus, I've been making a long time, and when the kids were young I'd make it with Peanut Butter instead of Tahini so they'd like it and they did. Well, just wanted to say I enjoy your adventures in cooking posts. ​

 

[snooptroop88]

Here we go!!



My first food photo!!

LOL, and it doesn't look that nice, my son already ate half the hummus. It originally was speckled with red pepper flakes. Well, ok, the flatbread looks nice, but we only put one in the photo.

I know some might think those flatbreads are too well-done, but I wanted them well-done, lol...

 

[Warwick1991]

I haven't been to this thread lately, but I know many of you are far more creative cooks than I am. So, I'm asking for some advice. I have been struggling with advanced fatty liver disease, and although I've made progress, I have made difficult dietary adjustments that have eliminated many of my favorite foods.

No red meat, low salt, low saturated fat, no white bread, rice or white pasta, and no deep fried food... No alcohol, and most cooking oils are off limits, except for canola oil and olive oil. No potatoes... My usual protein sources now are fish, turkey and chicken and occasional egg whites. Whole grain bread and pasta are OK. Most vegetables are OK, except potatoes.

I'm especially interested in Italian food recipes that could work with the above limits. I've been making whole grain spaghetti with marinara sauce, but I'm open to other suggestions. Payroll Nerd's eggplant and zucchini Parmesan sounded good, but I'm not sure about preparation.

 

[snooptroop88]

I haven't been to this thread lately, but I know many of you are far more creative cooks than I am. So, I'm asking for some advice. I have been struggling with advanced fatty liver disease, and although I've made progress, I have made difficult dietary adjustments that have eliminated many of my favorite foods.

No red meat, low salt, low saturated fat, no white bread, rice or white pasta, and no deep fried food... No alcohol, and most cooking oils are off limits, except for canola oil and olive oil. No potatoes... My usual protein sources now are fish, turkey and chicken and occasional egg whites. Whole grain bread and pasta are OK. Most vegetables are OK, except potatoes.

I'm especially interested in Italian food recipes that could work with the above limits. I've been making whole grain spaghetti with marinara sauce, but I'm open to other suggestions. Payroll Nerd's eggplant and zucchini Parmesan sounded good, but I'm not sure about preparation.

This Italian roasted cauliflower?

Ingredients​

1 small head cauliflower, cut into medium-size florets (about 4 cups)
1/2 cup grape tomatoes, halved
3 tablespoons extra-virgin olive oil
1 tablespoon drained capers
Kosher salt and freshly ground black pepper
2 cloves garlic, thinly sliced
1/4 lemon
2 tablespoons chopped fresh parsley

Roasted Italian Cauliflower

Get Roasted Italian Cauliflower Recipe from Food Network

www.foodnetwork.com

And then put this all on the acceptable pasta and top with a low-fat or skim milk cheese? And I imagine you could mix in some chicken. OR/and maybe even top with just a garlic-infused olive oil?

OR put it in a spinach wrap with arugula & cucumber, more lemon juice? Baste everything with olive oil & red wine vinegar, sprinkle dried basil & oregano.

Just found this, too, this is kind of the same idea of the chicken & cauliflower with a bolognese:

Roasted Cauliflower Chicken Bolognese Recipe | LaaLoosh

Check out this grain-free roasted cauliflower chicken bolognese recipe at LaaLoosh.com! Roasted cauliflower takes the place of pasta in this healthier and lighter version.

www.laaloosh.com

The hummus, too, I looked it up, it looks like you could eat that. Maybe with whole-grain pita and/or chips?

 

[BetteDavisEyes]

I haven't been to this thread lately, but I know many of you are far more creative cooks than I am. So, I'm asking for some advice. I have been struggling with advanced fatty liver disease, and although I've made progress, I have made difficult dietary adjustments that have eliminated many of my favorite foods.

No red meat, low salt, low saturated fat, no white bread, rice or white pasta, and no deep fried food... No alcohol, and most cooking oils are off limits, except for canola oil and olive oil. No potatoes... My usual protein sources now are fish, turkey and chicken and occasional egg whites. Whole grain bread and pasta are OK. Most vegetables are OK, except potatoes.

I'm especially interested in Italian food recipes that could work with the above limits. I've been making whole grain spaghetti with marinara sauce, but I'm open to other suggestions. Payroll Nerd's eggplant and zucchini Parmesan sounded good, but I'm not sure about preparation.

Healthy liver meal suggestions and recipes here:

Healthy Liver Diet Recipes: Foods Good for Your Liver

Discover delicious liver-friendly recipes to support a healthy liver. Learn about foods that are good for your liver. Start your healthy liver diet today!

liverfoundation.org

These 31 Foods Are Good for Your Liver

And yes, there's more than fruits and veggies on the list.

www.prevention.com

 

[MelmothTheLost]

No red meat, low salt, low saturated fat, no white bread, rice or white pasta, and no deep fried food... No alcohol, and most cooking oils are off limits, except for canola oil and olive oil. No potatoes... My usual protein sources now are fish, turkey and chicken and occasional egg whites. Whole grain bread and pasta are OK. Most vegetables are OK, except potatoes.

I would recommend having a browse through the recipes at the Olive Magazine website. You may, for instance, find something suitable in the collection of healthy fish recipes.

30 healthy fish recipes

Get a boost of omega-3 with our healthy sardines on toast, smoked mackerel salad, high-protein salmon bowls and more

www.olivemagazine.com

There are also plenty of interesting chicken recipes to look through.

 

[MelmothTheLost]

It would also be worth having a look through the BBC's online recipe resource which you can search by ingredients and specific cuisines.

Recipes

BBC Food

www.bbc.co.uk

 

[slowpoke]

I haven't been to this thread lately, but I know many of you are far more creative cooks than I am. So, I'm asking for some advice. I have been struggling with advanced fatty liver disease, and although I've made progress, I have made difficult dietary adjustments that have eliminated many of my favorite foods.

No red meat, low salt, low saturated fat, no white bread, rice or white pasta, and no deep fried food... No alcohol, and most cooking oils are off limits, except for canola oil and olive oil. No potatoes... My usual protein sources now are fish, turkey and chicken and occasional egg whites. Whole grain bread and pasta are OK. Most vegetables are OK, except potatoes.

I'm especially interested in Italian food recipes that could work with the above limits. I've been making whole grain spaghetti with marinara sauce, but I'm open to other suggestions. Payroll Nerd's eggplant and zucchini Parmesan sounded good, but I'm not sure about preparation.

Chicken cacciatore? I made this a long time ago and recall thinking it was good.
The notes say the wine can be omitted.

This Chicken Cacciatore Recipe Is Better Than Any Restaurant's

This classic chicken cacciatore recipe, an Italian hunter-style chicken, is braised in a tomato-based sauce with onions, garlic, and white wine.

www.simplyrecipes.com

I haven’t tried this, but the idea sounds good. Pasta Primavera. Roasted vegetables and pasta, yum.

Best Pasta Primavera with Roasted Vegetables

In this pasta primavera recipe, zucchini, squash, carrots, bell peppers, and onions are roasted and tossed with pasta and lemon zest.

www.themediterraneandish.com

 

[whiterhino]

I haven't been to this thread lately, but I know many of you are far more creative cooks than I am. So, I'm asking for some advice. I have been struggling with advanced fatty liver disease, and although I've made progress, I have made difficult dietary adjustments that have eliminated many of my favorite foods.

No red meat, low salt, low saturated fat, no white bread, rice or white pasta, and no deep fried food... No alcohol, and most cooking oils are off limits, except for canola oil and olive oil. No potatoes... My usual protein sources now are fish, turkey and chicken and occasional egg whites. Whole grain bread and pasta are OK. Most vegetables are OK, except potatoes.

I'm especially interested in Italian food recipes that could work with the above limits. I've been making whole grain spaghetti with marinara sauce, but I'm open to other suggestions. Payroll Nerd's eggplant and zucchini Parmesan sounded good, but I'm not sure about preparation.

You could do polenta. Veggie lasagna? Polenta instead of the regular noodles (which are a pain anyway). Is mozzarella safe? Ricotta?

Endless variations of egg white frittatas if you haven't done that yet. Turkey bacon on the side.

What about Mexican dishes?

Many of them call for beans as the protein and wild rice or corn as the starch/grain. You can also do chicken or fish easily. Fish tacos, bean salad with wild rice, some avocado on the side with lime would be really good! (lime, cilantro and chili powder are staples in my "mexican cooking" lol)

Mediterranean "diet" is supposed to be good for various health conditions.

Stuffed grape leaves would be good to have in the fridge as a snack. Brown rice (*you could prob swap quinoa or mix it into the rice too), tuna, onion, lemon juice and some seasonings, fairly easy to DIY

 

[Warwick1991]

You could do polenta. Veggie lasagna? Polenta instead of the regular noodles (which are a pain anyway). Is mozzarella safe? Ricotta?

Endless variations of egg white frittatas if you haven't done that yet. Turkey bacon on the side.

What about Mexican dishes?

Many of them call for beans as the protein and wild rice or corn as the starch/grain. You can also do chicken or fish easily. Fish tacos, bean salad with wild rice, some avocado on the side with lime would be really good!

Mediterranean "diet" is supposed to be good for various health conditions.

Stuffed grape leaves would be good to have in the fridge as a snack. Brown rice, tuna, onion, lemon juice and some seasonings, fairly easy to DIY

For veggie lasagna, I would order whole grain lasagna pasta. I've been thinking about how to make an acceptable lasagna. I found one place to order whole grain lasagna pasta online. I'd probably substitute low fat cottage cheese for ricotta, but I can find a suitable mozzarella. There's a fat free ricotta made, but it isn't available in any supermarket near where I live. Ricotta is unfortunately high in saturated fat and sodium. I'll experiment

I didn't think about polenta and I'll look at that.

I was told to stay away from both white and brown rice, unfortunately.

Chicken Cacciatore without the wine sounds promising, as @slowpoke noted.