"Dinner Again" Returns
Newsletters of note and beach sandwiches!
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I haven’t done a “Dinner Again” installment in a beat. Because I’m in Nova Scotia where this is no takeout (at all) or a restaurant that isn’t 30 minutes away, I thought it was time. I’m cooking a lot at home. I would say 6 nights a week. We get a lovely break when we head up the road to our friends Andy and Rachel, but other than the rare frozen pizza, that’s it. There is also only garbage pick up every two weeks, so we let nothing go to waste.
These meals are documented to provide inspiration. They also offer me an opportunity to workshop some recipe ideas. Take a peek below and let me know what you think.
I also included my version of a perfect beach sandwich as I hope you’ll be at the beach at some point soon. I’d also like to know how you make yours?
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Wednesday: Grilled chicken thighs, marinaded in this dressing again! Steamed rice and a salad of little gems with scallions and sesame.
Thursday: Halloumi stuffed grape leaves, grilled until just soft, and then doused with with honey. Grilled lamb chops from up the road with fennel salt. Toasted bread salad with tomatoes, garlic and quick-pickled shallots. A lot of wine. Andy and Rachel came to dinner, whoops!
Friday: Used up the leftover lamb and shredded it. Sautéed some ginger, garlic and scallion and bloomed some ground cumin and fennel seeds. Tossed it all together with some Udon noodles and drizzle of soy and sesame oil. Topped with fried shallots, cilantro and chile crisp.
Saturday: Grilled prime rib steaks (also from up the road), simply seasoned well in advance with salt and pepper. Charred green beans and fennel Caesar with basil (do you want this recipe? It was very good) and smashed potatoes. Vanilla ice cream cone with flaky salt for dessert.
Sunday: Rachel hosted us and made us the most insane lobster salad (pictured up top). She tossed ample amounts of lobster meat with lemon and orange juice and zest, shallot, dijon, olive oil and a bit of dill. She served it on top of some beautiful lettuces from our farm share and sliced tomatoes also from the farm. Bonus, lobster (out of the shell!) here is $40 CA for 12 ounces of meat. That’s $28 USD. It’s impossible not to be gluttonous.
Monday: Roasted a spatchcocked chicken, which I salted and added some herbs de Provence to (I was feeling fancy), over some beautiful new potatoes. Made a swoopy aioli and a big salad with little gems. I made the dressing in the bottom of a big wood bowl and added about a tablespoon of Dijon, some Champagne vinegar and a small pinch of sugar. Whisked it together with olive oil until emulsified. Parfait.
Tell me what you’re having for dinner in the comments! I’d truly love to know.
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Here are some newsletters that I love. I’ve also included a few recently read pieces that packed a punch and/or I related to. I’m hopeful you’ll enjoy them as much as I do.
Since No One Asked is written by my friend Cat Sarsfield and I adore it. Cat lives in dreamy Cornwall, UK and travels through Europe often. She writes beautiful posts on food, love, travel, creativity and more. Cat has a great eye for color too. Also, her recommendations are always brilliant. Hit that subscribe button, you’ll thank me!
Thirst Behavior is written by wine writer and director Bodhi Landa. I had been following his work at Caper for some time before shyly emailing him a few weeks back. We ended up on the phone for nearly an hour. His writing is incredibly smart and explores much more than wine. His recent critique on Maddie’s Secret, the new John Earl film, is nuanced and brilliant.
I’m not a mom, but I found this piece by Danielle Shugg nostalgic and refreshing. Danielle writes The Mothership.
Also this piece by Liz Plank who writes Airplane Mode had some gut-punching quotes and is so spot on I nearly spiraled into a panic attack. If you’re up for it, give it a read.
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A Perfect Beach Sandwich
Beach sandwiches are subjective. This is how I like mine. Simple and best eaten with a good friend overlooking the water. Swap out any cheese you choose. Serve with a cold beer sitting on a beach blanket with a good friend.
Serves 2
INGREDIENTS
4 slices of your favorite squishy white sandwich bread
Mayonnaise
4 slices of Havarti cheese
2 Persian cucumber thinly sliced on the bias
Thinly sliced white onion
Kosher salt and freshly ground black pepper
METHOD
Slather two slices of the bread with as much mayonnaise you deem appropriate, I like a fair amount.
On the other slices, add the cheese, cucumbers on an angle to fit the shape of the bread, and top with the onion.
Season liberally with salt and pepper. Top the vegetable and cheese side with the one slathered with mayo and press down firmly. Cut in half at an angle and wrap tightly in whatever you like to transport sandwiches in.
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Have a good great of your week.
With love,
Lu x
I loved reading this! Your miso lime dressing is so good, and now I can't wait to use it as a marinade for chicken thighs. YES to the recipe for charred green beans and fennel Caesar with basil!!
Reading the other comments, I think there is consensus. Yes to green beans and fennel Caesar. Might that be the thing to get me out of my cooking rut?