Monday, September 7, 2015

Fun Playing with Food Over Labor Day Weekend

For only the second time in 24 years, Bob and I spent Labor Day Weekend at home and not at the Western PA Mensa Regional Gathering in Pittsburgh. In 1991, we first met at this event, and we married five years later. Bob is experiencing some health issues that make travel and hotel stays difficult. so home it was. Sad as we were to miss the festivities, we did eat well.

Our Saturday breakfast was another take on Hash Brown Waffles topped with poached eggs, similar to the photo below.

Saturday's dinner was about using up some lovely peppers we'd gotten at Basketeria at the West Side Market two weeks prior, together with Farmers' Market sweet corn, and some of the last fresh Alaskan Wild King Salmon of the season, from Mister Brisket, which was fabulous. 

Stuffed Peppers with Lentils, Tomato Sauce, Onions, Cheese
Ementaler and Gruyere Cheeses complimented the salmon perfectly.

Grilled Alaskan Salmon topped with garden Garlic Chives, Grilled Corn, Stuffed Pepper
The leftover salmon became salmon salad Sunday morning, served on beautifully rustic dark rye from Lucy's Sweet Surrender at the Chagrin Falls North Union Farmers' Market and market tomatoes.

Dinner on Sunday and Monday was the same: grilled Mr. Brisket Burgers, On the Rise buns, Farmers' Market lettuce, onion and tomato, leftover stuffed peppers and corn salad made with the leftover grilled corn from Saturday's dinner:

For Sunday breakfast, the Waffle Iron Chef-ed again! I'd been wanting to make Falafel Waffles, and this was my big chance!

The recipe suggested using about a tablespoon of batter in each grid - good if you wanted falafel-ball sized waffles to stuff in pita, but not so good if the waffles would be the star, so I tripled the amount per grid after the first four. We served the waffles on the plate, with more tomato and onion, and topped it with Amir's Tahini Hummus (which was more hummus than tahini, I'm afraid, but Heinen's didn't have Amir's straight tahini), and my riff on Michael Symon's Tzadiki sauce - substituting local Anaheim Pepper for Cucumber. Since the hummus wasn't sesame-ee enough for me, we drizzled some additional Sesame Oil over all. 

As we count down the last days of summer, and the last days before Bob's surgery (to hopefully at least make a dent in his spinal problems), it was nice to pause and enjoy good food and one another. I hope your long weekend was equally delicious and that you had fun playing with your food! 

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