Havenite Food Creations

pustelniakr

Silver Miner at Large
Staff member
Italian Sandwich

All day, I have been hankering for a hot Italian sandwich. While I did my taxes, what I wanted in it quietly formed in my brain.

First, I tried a new for me brand of frozen steak fries, Lamb Weston brand. I would buy these again.

Next, a new recipe, Baked Panko Parmesan Crusted Zucchini Fries: strips of fresh zucchini, panko crumbs, grated Parmesan cheese, Italian seasoning, garlic salt, eggs, and melted butter.

Finally, the long awaited sandwich: sliced and sauteed hot chicken Italian sausage, sauteed onion slivers, sauteed mini sweet red peppers, pickled pepperoncini, shredded lettuce, quartered grape tomatoes, chopped kalamata olives, and crumbled feta cheese, all on Iraqi samoon bread.

All of this was washed down with an ice cold Erdinger Oktoberfest.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Japanese Sukiyaki

We have so much good food in the fridge and freezer that there really is no room for anything new. So, she who is to be obeyed has mandated a drawing down of what we already have. Here is what I have put together from the available ingredients...

First, leftover rice, sauteed in butter and shichimi (a Japanese spice combo).

Next, a new discovery: segments of Japanese Sumo oranges. These are a new development, and are like the "cuties" that one sees in many grocery stores, only full sized and delicious. They are quite expensive right now, being a new development, but do taste wonderful.

Next, edamame: young soy beans, dusted with fleur du sel (sea salt flakes)

Next, Hiyayako: bite-sized blocks of firm tofu, thin-slices of scallion greens, grated ginger and garlic, katsuobushi (bonito flakes), and ponzu (a citrus-soy sauce, Kikoman brand)

Japanese Sukiyaki: Sukiyaki simmering sauce (mushroom infused soy sauce, mirin, sake, shiitake-kombu-katsuobushi dashi, and sugar), thin-sliced ribeye, carrot slices, small blocks of fried tofu, scallion segments, slivers of fresh onion, shirataki (glass noodles), udon noodles, sections of Napa cabbage, and shiitake mushroom heads.

This was all washed down with Bohae (Korean black raspberry wine).

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Enjoy,
Rich P
 

Celt

Peanut Head
Today was a rather meh lunch...but I gobbled it up like I was 8 years old! Fish Sticks and crinkle cut French Fries.
I gave the fries a shake of sea salt....and splash of lemon juice on the fish...along with Tarter Sauce...of course....

 

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GuyK

Junior Member
Kartoffel Klösse, Schweinbraten, Krautsalat.

This one did not turn out well. In spite of considerable evidence to the contrary, I remain convinced that potato dumplings require lots of flour to bind them, or they turn to starchy mush while simmering. Also without the flour, the dough always seems to end up far too moist and sticky to form. And because I struggled with the dumplings, I overcooked the roast. Oh well, they can't all turn out great. It's still tolerable.
 

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pustelniakr

Silver Miner at Large
Staff member
Hole in One

This morning, I only had a heel left from this bread I like alot (Nature's Own, Honey Oat), so this fit right in. I also did up some smoked beef (Brother and Sister brand), thin-sliced off of the slab and brought to a slightly crisp state in a convection toaster oven. I added a garnish of cilantro leaves from the vase in the kitchen window.

This was a nice light breakfast, with a small glass of Dole pineapple-orange juice to wash it down...

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Eastern European Night

I had dinner at my Dad's place last night and we had chicken soup with kluski noodles, golumpki (stuffed cabbage), and kraut pierogi (like ravioli, only different). This inspired me to put together a nice Eastern European dinner of my own.

First, buttered pumpernickel rye.

Next, Küpsetatud Peedid Köömnetega (Estonian Roast Beets with Caraway Seeds): wedged baby beets, olive oil, balsamic vinegar, sugar, caraway seeds, and sea salt.

Next, Frigarui (Romanian Chicken Kebabs): cubed chicken thigh meat, marinated in a special sauce (French thyme, rosemary from the garden out front, parsley from out back, fresh-ground black pepper, lemon juice, sugar, minced ginger, minced garlic, and plain yogurt), and grilled. This was served with mujdei de usturoi (Romanian garlic sauce): minced garlic, sea salt, olive oil, sour cream, and fresh ground black pepper.

Next, Shchi (Russian Cabbage Soup): butter, chopped onion, shredded cabbage, grated carrot, chopped celery, bay leaf, whole black peppercorns, vegetable stock, chopped russet potatoes, peeled and chopped tomatoes, sea salt, fresh-ground black pepper, and a garnish of sour cream and fresh dill from the garden out back.

This was all washed down with an ice-cold Golden Pheasant (a Slovakian lager).

For dessert, strawberry shortcake (I know, not Eastern European, but good, nonetheless): home made shortcake (dusted with pink sparkling sugar), strawberries from out back, fresh whipped cream, dusted with grated unsweetened baking chocolate.

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Enjoy,
Rich P
 

airdronian

Junior Member
Eastern European Night

I had dinner at my Dad's place last night and we had chicken soup with kluski noodles, golumpki (stuffed cabbage), and kraut pierogi (like ravioli, only different). This inspired me to put together a nice Eastern European dinner of my own.

First, buttered pumpernickel rye.

Next, Küpsetatud Peedid Köömnetega (Estonian Roast Beets with Caraway Seeds): wedged baby beets, olive oil, balsamic vinegar, sugar, caraway seeds, and sea salt.

Next, Frigarui (Romanian Chicken Kebabs): cubed chicken thigh meat, marinated in a special sauce (French thyme, rosemary from the garden out front, parsley from out back, fresh-ground black pepper, lemon juice, sugar, minced ginger, minced garlic, and plain yogurt), and grilled. This was served with mujdei de usturoi (Romanian garlic sauce): minced garlic, sea salt, olive oil, sour cream, and fresh ground black pepper.

Next, Shchi (Russian Cabbage Soup): butter, chopped onion, shredded cabbage, grated carrot, chopped celery, bay leaf, whole black peppercorns, vegetable stock, chopped russet potatoes, peeled and chopped tomatoes, sea salt, fresh-ground black pepper, and a garnish of sour cream and fresh dill from the garden out back.

This was all washed down with an ice-cold Golden Pheasant (a Slovakian lager).

For dessert, strawberry shortcake (I know, not Eastern European, but good, nonetheless): home made shortcake (dusted with pink sparkling sugar), strawberries from out back, fresh whipped cream, dusted with grated unsweetened baking chocolate.

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Enjoy,
Rich P
Great meal !
 

pustelniakr

Silver Miner at Large
Staff member
Fun With Leftovers

We have had some good eats over the last few days. I'm kind of funny, in that I don't like to eat the same thing two days in a row, sometimes 3. We do have some nice leftovers, and I have been ruminating over how to use them in different enough ways to keep my culinary interest. I think this worked out quite nicely.

First, some leftover Baked Panko Parmesan Crusted Zucchini Fries (from our Italian Sandwich meal the other night). The good thing about Panko is that it will re-crisp when re-baked: strips of fresh zucchini, panko crumbs, grated Parmesan cheese, Italian seasoning, garlic salt, eggs, and melted butter.

Next, some nice frozen onion rings. I discovered these recently, and they are actually quite good: Alexia brand.

Next, bottled barbecue sauce I also recently discovered, and is also quite good: Stubbs Sweet Honey & Spice. This was for dipping the onion rings.

Next, leftover Mujdei de Usturoi (Romanian garlic sauce, from our Eastern European dinner) for dipping the zucchini fries, and to dress my sandwich: minced garlic, sea salt, olive oil, sour cream, and fresh ground black pepper.

Next the meat for my sandwich, leftover Frigarui (Romanian Chicken Kebabs, from our Eastern European dinner): cubed chicken thigh meat, marinated in a special sauce (French thyme, rosemary from the garden out front, parsley from out back, fresh-ground black pepper, lemon juice, sugar, minced ginger, minced garlic, and plain yogurt), and grilled.

Finally, a sandwich I just made up while thinking about it for a couple of hours: pita bread, Frigarui, cubes of Eclipse tomatoes, slivers of red onion, fresh cilantro leaves, broccoli-clover sprouts, and Mujdei de Usturoi as a dressing.

This was all washed down with an ice-cold Erdinger Oktoberfest.

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Enjoy,
Rich P
 

GuyK

Junior Member
...
For dessert, strawberry shortcake (I know, not Eastern European, but good, nonetheless): home made shortcake (dusted with pink sparkling sugar), strawberries from out back, fresh whipped cream, dusted with grated unsweetened baking chocolate.
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Enjoy,
Rich P
Fresh strawberries already? We only barely have tulips starting to poke up!
 

pustelniakr

Silver Miner at Large
Staff member
Fresh strawberries already? We only barely have tulips starting to poke up!
Yes. This has been a strange year, all around. We had only a very few, but they were tasty. There are a very few more coming to ready, and there are blooms all over the planter. For strawberries, we use an old wheelbarrow as a planter.

Strangely, our young curry leaf plant kept her leaves and flourished through the winter, and that is truly unusual. We have had some periods of freezing, more than normal. Our kefir lime tree also flourished through the winter. As a result, we should have a lot of Thai/Lao/Vietnamese, as well as Indian/Indonesian/Sri Lankan, goodies this year.

My bride has a way with plants, and really gets a lot of joy out of it. I get my joy out of making people happy with food, drink, and music. We are a good team.

Enjoy,
Rich P
 
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pustelniakr

Silver Miner at Large
Staff member
Greek Gyro Platter

Funny how you get the taste for things. This was tugging at my heart pretty hard this morning. I just did not have the strength to resist, so I didn't. I like this way much better than as a sandwich.

First, a bit of on-the-plate salad: iceberg lettuce leaves, slices of Eclipse tomato, and crumbled feta cheese.

Next, slivers of red onion, fresh parsley leaves (from out back), and wedges of toasted pita.

Next, a big dollop of tzatziki sauce: grated cucumber, Greek yogurt, fresh-squeezed lemon juice, fresh dill (from out back), minced garlic, olive oil, fine-grated lemon zest, sea salt & fresh-ground black pepper.

Next, steak fries, dusted with sea salt & fresh-ground black pepper.

Finally the thinly sliced Gyro (mixture of lamb, beef, and spices, Midamar brand, from the middle-eastern grocer down the street).

This was all washed down with an ice-cold Kilt Lifter (not Greek but went down just right).

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Enjoy,
Rich P
 
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