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Aug 27, 2006 09:38 PM

Raining in CT--what's cooking at your house?

I cooked up some chili, roasted plum tomatoes, lasagne and cookies (in the oven right now). What are you other Chowhounds making today?

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  1. Yum, chili. Dreary day here in Philadelphia - not rainy but chilly and damp. Making Rachael Ray's greek meatballs. Not a fan of her, she drives me crazy, but found the recipe on the FN site and really like them. Healthy eats - made with ground chicken and frozen spinach. Easy to make and satisfying. Next weekend I will make the recipe for pulled pork I saw on America's Test kitchen this weekend - shoulder roast done on the grill, yum. Links to both are below if anyone is interested. ;) Those cookies must smell wonderful in your house right now...

    1 Reply
    1. re: ClaireLiz

      Eventually I settled on a crab chowder but I seriously considered making spaghetti and meatballs today! I don't think I've ever made it in August before. We're in the 'burbs and had a long damp weekend. But it was a great weekend for cooking.

      As I said, I decided to improvise a crab chowder. We wanted something less caloric than a creamy chowder so I basically made a Maryland crabsoup with corn. I had a couple of nice Dungeness crabs in the freezer as well as some shrimp shells but I wanted more of a crab stock. I was able to get a half dozen live blue crabs at Assi and along with a lot of veg plus the shrimp shells they made an amazing stock.

      Then I used a couple slices of bacon and added potato, fennel, carrot, celery, leek, shallot, corn, tomato, and red pepper. For seasonings, Hungarian paprika, bay leaf, celery seed, black pepper, dry mustard, thyme, ground chipotle, and saffron.

      Give it a good hour with the stock then add your crabmeat and some fresh parsley at the last minute. Because my crabs were cooked and frozen I just picked them and added them, but if you were using fresh crab you could cook them quickly in the soup, then fish them out and pick them.

      Yum! It was so good I'm really glad that I've got enough leftover to enjoy it again during the week.

    2. In Indiana it is hot and steamy. I am cooking the Bayless recipe for carnitas that is in the Authentic Mexican cookbook. I was lucky enough to score about 5 lbs. of pure lard, not any of the partially hydrogenated stuff, at our farmer's market yesterday. I found pork country style ribs cut from the shoulder at clearence pricing and they have been slowly cooking covered in lard with some lime zest and salt. See my talke of the gawd-awful guacamole I just posted on General Topics. My avacados were not ripe and after pitching the overly processed crap I ran over to the neighborhood Mexican rest. They were out. Their avacados were not ripe either. My last ditch effort yielded success in a smaller grocery's salad bar. I snagged a bit of a chip and tasted it and decided it was edible and just needed a little doctoring. It has all ended well and that pork is turning golden and juicy as the recipe promised. I will warm up some corn tortillas in a bit and we'll have a feast. I guess I need to do something about some beans too.

      1. Raining in Manhattan too - making French Onion Soup from the Balthazar cookbook, with an arugula salad maybe. May make some little crostini to imitate the most fantastic open face sandwich I've ever had, at Via Quadronno - toasted bread with melted fontina, sauteed mushrooms & truffle oil - to die for. Yes, it's overload with the onion soup - maybe I'll make the "crouton" for the onion soup that way - that might not be bad. I feel fall coming on, so will be cooking a roasted pork loin stuffed w/ prune d'agen this week, but also picked up some lovely wild salmon to cook. Happy cooking all!

        1. Just finished a quick pasta sauce with local heirlooms, fresh spinach. That's for dinner tonight. I've been cooking most of the day, food to be eaten later. So I baked the dacquoise for my DH's birthday cake next weekend. I baked a pan of oatmeal muffins. Smoked a whole Alaskan salmon. Made refried beans. Made channa masala. I have onions caramelizing in the slow cooker.

          It's a mixed bag, pretty typical for my eclectic style of cooking. All turned out fairly well though I think the salmon a little bit overcooked. That's dinner tomorrow night, with a dill mustard sauce made yesterday.

          Good eating to all too!

          1. CT Downpour. Several teenage visitors from UK stuck in as well. Modified high heat roasted chicken. Mandelined some potatoes, into roasting pan, the two chicks highly seasoned roasting on top. DW to make a big salad and then some broc. Then some Turkey Hill cookies and cream ice cream