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What did you make today?

I liked the "What did you make this weekend?" thread from last week, so what's on this weekend?

I'm goofy busy this weekend, but I made some meatballs. No real recipe to speak of: had some ground beef and pork, steel knived a piece of veal, garlic, onion, basil, parmesan, eggs, stale bread soaked in milk, fennel and red pepper flakes.

Fried up some bacon for the fat!

Browned the meatballs in the bacon fat...

Then smoked them on the grill with applewood.

What did you guys make?

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  1. Those look pretty good. I made a meatball sandwich last night, shaved some parm and mozz, put that on bread and "toaster ovened" it, then put the meatballs on after the cheese was melted and the bread crispy. A little salt, pepper, and *yikes* horseradish. I've got some fresh horseradish in the fridge and I've been using it on everything lately!

    I always get hungry when I come to this forum *off to the kitchen* :)

    1. I roasted some butternut squash, and made a butternut lasagne, using besciamella, fresh mozzerella, parmesan, and just a bit of sage. I used the fresh lasagne noodles I found at Costco, and they worked very well. I just ran them under warm water to soften slightly instead of boiling. I also made biscotti from a new cookbook, Dolce Italiano. These were fantastic--bitter chocolate, hazelnuts, and pistachios.

      1. thx for re-doing my post :) i always like to hear what people are making too

        tomorrow is my husband's 35th birthday so i have been shopping and prepping all day today -- supposed to be mid 60's tomorrow so trying to go for al fresco in the backyard with white tablecloths, candles, fire pits (and blankets maybe) - hopefully it won't be too cold...

        having 10 guests, meal inpsired by Bon App this month and recent trip to Italy:
        - antipasta platter with prosciutto wrapped persimmon and arugula, assorted italian cheeses and meats
        - bread baskets of grissini, ciabatta, baguette and rosemary boule
        - pasta primi course of butternut squash ravioli in brown butter sage sauce
        - Braised Short Ribs with gorgonzola polenta (a modified version of Bon App's cover recipe this month)
        - broccoli rabe
        - the Elvis cake everyone's been raving about on this board (i know, doesnt go with the italian "theme" but it looks/sounds so friggin good)

        hope all goes as planned and i don't get in over my head -- wish me luck!

        2 Replies
        1. re: jpmcd

          Wow - that sounds wonderful - v. impressed - love the overlay of the Elvis cake on top of the meal!! My husband is finally home from a week in Bangkok and I'm browsing through JC to decide what to cook for a nice homey dinner tomorrow night - I made the parmentier soup tonight, but will probably add something to it for dinner tomorrow. Will post back!

          1. re: jpmcd

            I LOVE braised beef short ribs! I made some as well this weekend as its just cooling off here in Phoenix. Perfect weather for a long slow braise:


          2. I had some fresh cranberries in the fridge, so I made some cranberry-orange scones and cranberry-orange sorbet (from David Lebovitz's The Perfect Scoop - it's delish).

            1. Today was a perfect October day...sunny and cool. I was inspired to make a batch of lentil soup...one of my favorite soups. This we will enjoy over the next few days. For dinner this evening, we had a tri-tip roast done on the grill. I rubbed it with olive oil, thyme and oregano. I baked some yukon gold potatoes to accompany the roast. As we enjoyed some fresh mozzarella and garden fresh heirloom tomatoes before dinner, I opted not to do a vegetable. Just a simple fuss free meal.

              1. Lobster pot pies. Occasionally someone will order from my local Kroger to steam some lobsters for them and does not pick them up. I got lucky yesterday and found 2 still warm from steaming, heavily discounted and of course they went home with me. DuFour all butter puff pastry from my freezer yielded a feast tonight.

                2 Replies
                1. re: Candy

                  Friday PM it was osso bucco bianco from Marcella and since my new pressure cooker had arrived a couple of days earlier I have it a test run with porcini risotto. Tonight, Sunday I am making good old chicken and dumplings. The weather warmed up to 75 so i put the air back on and went ahead with my plans.

                2. Last night : wood grilled veal chops, grilled leeks, baked potatoes and acorn squash garnished pre bake with Ceylon cinnamon , white pepper and butter . and dessert the easiest of guilty delights Vosges Barcelona bar. Served with a great super Tuscan. Tonite I am making reservations

                  1 Reply
                  1. re: capeanne

                    I have a greek style lamb stew in the oven right now.... It is inspired by Nigellas recipe- I could only find lamb shoulder that was already cut into chops so it took a while to get as much meat as I could off the bone and into cubes.... I will post later and let you know how it is- so far smells great!!!!

                  2. Grilled Berkshire pork chops, creamed crook neck squash and onions, bacon braised mustard greens and the last of my tomatoes and cucumbers

                    1. pizza.

                      made the dough yesterday (sparkling mineral water, dry yeast, sugar, sea salt, extra virgin olive oil and bread flour). let it rise overnight.

                      i cribbed the sauce recipe from peter reinhart's, "an american pie." recipe includes canned san marzano tomatoes, fresh ground black pepper, dried basil, dried oregano, garlic powder, fresh lemon juice and sea salt. keep the sauce in the refrigerator for a few days so the flavors meld.

                      take the dough out of the refrigerator 2-3 hours before baking.

                      i keep a pizza stone on the lowest rack and fire up the oven to 500 degrees. i want the oven and stone to heat up for at least one hour before baking.

                      roll your dough thin. transfer to a floured peel. paint with olive oil. spoon on some sauce (less is more), add your mozzarella slices, add your lightly browned italian sausage, top with some freshly grated parmigiano-reggiano and sprinkle on some dried oregano. a few drizzles of oil on top seals the deal.

                      bake 8-10 minutes. remove and let stand for 3 three minutes or so.

                      slice the pie, pop a few beers, kick back and watch your favorite football game.

                      7 Replies
                      1. re: steve h.

                        Steve I have never heard of sparkling mineral water as part of pizza dough recipe Can you explain how it comes out ( thick , thin , bubbly?)

                        1. re: capeanne

                          it adds a pleasant, mineral taste to the dough that tap water, at least my miserable tap water, can't. i use pellegrino water. the small bottles (300 ml.) are perfect for my dough batches. i can't make a scientific case that the dough comes out lighter but i can say that it tastes better. much better than my city water.

                          edited to add: i'm a giants fan. i'm really rooting for you guys to take out the cowboys today. best of luck!

                          1. re: steve h.

                            and we did!!!! We do pizza on a wood fired grille and haven't found the solution ( consistency ) yet...we do variations of the Al Forno recipe and have had OMG to bleh...but can't seem to repeat the OMG thing We will try the fizzy thing and thanks for the GO PATS... We do pizza on Sunday nites at our beach house while watching Family Guy...generally who could ask for anything more?

                            1. re: capeanne

                              only a churl could cavil. mr. brady is mighty tough. best of luck down the road.
                              pizza is a mighty simple/mighty tough dish. deb and i try to tune up the taste buds at least once a year in italy. we'll be back in the campo come late february.
                              pleasure chatting with you.

                            2. re: steve h.

                              so glad to see the pats pull that one off...i'm a giants fan too :)

                              steve: scientifically speaking, the sparkling water does make your dough lighter...the minerals and the carbonation in the water react with the yeast and the gluten differently, altering the consistency. it's a great technique...and one that also works wonders for producing light & fluffy matzoh balls! [seltzer or club soda works too.]

                              1. re: goodhealthgourmet

                                capeanne and goodhealthgourmet are my new best friends!

                                1. re: steve h.

                                  figure out how to make a gluten-free version of your pizza that's just as good as the original, and i'll REALLY be your best friend! :)

                        2. I love to make soup on Sundays. There are only two weeks left to my CSA season, so I was happy to use some of this week's vegetables to make Barley and Lentil Soup with Swiss Chard. I added some turkey sausage and a parmesan rind to the recipe. I've made it before.....so full of deliciousness. I'll freeze some and give some to family. Nice feeling.


                          1. I made Jungmann's Red-Cooked chicken on Friday night, was very good but I had a question about the recipe that I posted but he may be busy this weekend and didn't see it...but I have some star anise left that I'd like to use so I found this recipe for Star Anise and Coriander Spice Cake at epicurious and made it this afternoon. Delicious but a bit crumbly--they call for taking the cake out of the pan after 10 minutes and I really think that was my problem...but what a unique cake...calls for Farina (Cream of Wheat) as one of the ingredients....I would recommend it for anyone who wants to try something really different:


                            1. Simple dinner for us. Roast beef with gravy, mashed potatoes, green beans, leeks ( with cream and butter), cabbage salad and popovers. Nice comfort food!

                              1. Not very exciting...nachos. Lots of cheese, jalapenos, refried beans with chilis...Yummm.

                                1 Reply
                                1. re: Judy Loves Entertaining

                                  Saturday dinner was TJ's organic tomato soup, with grilled Tillamook cheese sandwiches.

                                  Sunday breakfast, I was inspired by the thread about biscuits and gravy, so that's what I made and it was pretty good.

                                  Tonight, tacos--not very chowish but sometimes you just gotta eat tacos!

                                2. I did a lot of grocery shopping and put a bunch of meat in the freezer for future meals like rogan josh...also made a bunch of turkey burgers and froze them after discovering I can put a frozen one in the oven, bake it, and have it turn out just fine--a new quick dinner idea.

                                  Tonight is baked breaded chicken breasts with mashed potatoes, steamed broccoli, and either mashed sweet potato or baked acorn squash...followed by apple crisp and vanilla ice cream. Better get started!

                                  1. I try to use weekends to cook for the week and given the hellish week that I will have at work starting tomorrow, Saturday was cooking-to-relieve-stress day:
                                    - eggplant parm & chicken parm for DH
                                    - mashed potatoes with caramelized onions & sour cream
                                    - escarole and white bean soup
                                    - bok choy in garlic sauce (residual cooking from my CSA, not intended to match any of the above)
                                    - avocado & red onion grilled cheese sandwiches

                                    1. steak, broccoli florets, and mashed potatoes w/gravy.

                                      1. On Thursday nights we have "Grey's Party" and a few of us get together for dinner and the show. I made city chicken in a roasted garlic and mushroom gravy with mashed red skins and earlier in the day I made caramel apples rolled in graham cracker crumbs.

                                        Friday night was a super spicy chili over white rice doused with lime and cilantro and sweet cornbread.

                                        Saturday we did some fall cleaning and winterizing so it was an easy dinner of italian subs with salami, ham, sharp provolone, hot peppers, tomatoes and viniagrette toasted in the oven with good old fashioned Wise potato chips straight out of the bag!

                                        Today was sauce simmered all day with hot sausage and meatballs served over angel hair, but breakfast was scrambled eggs, sausage and toast with my homemade raspberry jam, then an appetizer of fried raviolis, salad with butter lettuce and roasted tomatoes, and since I was bored during football games I cranked out some brownie bites laced with caramel and pecans.

                                        Wow, I am full!

                                        1 Reply
                                        1. re: chelleyd01

                                          City chicken?? I wonder if that is the one I make. It is pork and veal arranged on wooden dowels fried then baked in the oven after being rolled in egg and breadcrumbs?

                                        2. about 16 quarts of fresh blackeye peas, with smoked hamhocks and jalapenos

                                          1. mrs jfood was scheduled to take little jfood to a play in nyc today so jfood planned a cook-fest. unfortinately their train hit someone (honestly) and they never made it as the police halted trains for hours. Jfood had to delay the start for 2 hours to pick them up two towns away. But with all the ingredients still waiting to go he had to finish and dinner is still about an hour away. But for the jfood-fest:

                                            - 5 pounds of john besh short ribs entering hour 5 in the oven
                                            - double batch of hazan bolognese entering hour 4 on the stove
                                            - double batch of Rao's Frankies Meatballs finished and already packed in the freezer.

                                            Golden yukon potatoes peeled and ready to be made and mashed. This was definitely a 5-star day.

                                            12 Replies
                                            1. re: jfood

                                              chubby little puppies!
                                              it all sounds wonderful. it would feed me and mine for a week.
                                              i hear you on the short ribs. i'm waiting for colder temps. earlier, jpmcd mentioned braised short ribs with gorgonzola polenta, a riff on bon appetit's recipe.
                                              it's all good.

                                              1. re: jfood

                                                Kids are not with me during the weekends so i bake , cook , clean and do laundry on the weekend -keep busy as not to miss them too much. Made corn flakes with marshmallow - rice crispies recipe. Made siopao- my daughter has been requesting them for her school lunch. Made english muffins- for my son- and glazed salmon and and steamed vegetables for me. Will make corn flakes cookies later for desert next week.

                                                1. re: jfood

                                                  hey jfood, Ive never had the occasion to do a braised short rib dish before but would love to try. What exactly am I looking for when I go to my butcher? Any good tips or braises for me to try as a first timer? I look for your responses/posts in 1st person and respect them immensely. Thanks in advance!

                                                    1. re: goodhealthgourmet

                                                      you got that right good. 5# short ribs, 1.5# ground meat for bolognese, another 1.5# of beef plus 1.5# of combo veal/pork for the meatballs. pass the lip please.

                                                      just finished the short ribs, gotta give it a 9. to get to a 10, jfood would add a bunch of shitakis. that would make it sing.

                                                      1. re: jfood

                                                        all this talk about short ribs has me thinking about a recipe i may try this week -
                                                        they did an amazing "beef braised in barolo" on ATK last sunday, and commented that the depth of flavor was akin to short ribs, as opposed to ordinary pot roast. it really looked fantastic...

                                                        1. re: jfood

                                                          short rib season is coming up for me.
                                                          i ask the market guy to leave 'em alone and not cut them up. looking forward.

                                                          1. re: steve h.

                                                            Here's a link to the recipe. The overnight soaking in the wine marinade pushed the flavor all the way through the meat. Jfood placed the ribs into two separate glad 1-gallon bags and laid flat on a cookie sheet and into the fridge for the night. He also placed in a 275 oven instead of on top of the stove.

                                                            When he removed from the oven, he removed the ribs onto a baking sheet, strained the marinade through a sieve and then into a separator to remove all the fat (quite a bit). Then the de-fatted marinade went back into the dutch oven and the ribs back in for five minutes to bring back to temp.

                                                            The meat was incredible and the four jfoods ate about 2/3 of the 5 pounds.

                                                            Only addition jfood would make is additional shitake mushrooms next time.

                                                            A true classic recipe.

                                                        2. Wow, you guys put me to shame.

                                                          I made curried pumpkin/cauliflower soup to use up the rest of my pumpkin purée can - it turned out surprisingly great, so now I'll have to make it on purpose. I also made garlic-roasted baby eggplants ( you halve them, then score the flesh and insert slivers of garlic in the cracks and roast) and sautéed broccoli with mustard seeds; and whole-wheat buttermilk pancakes for dinner (ate one serving, froze the rest for later).

                                                          2 Replies
                                                          1. re: piccola

                                                            I usually don't have the drive to cook during the week. Went to the farmers market on saturday though and did all the grocery shopping so went out of my way to try new dishes this weekend based on seasonal produce:

                                                            Last night, Chicken breast and a red wine pan sauce with fresh figs, Baked sweet potatoes and a couple roasted figs stuffed with goat cheese and drizzled with a bit of honey. We found out that DF likes sweet potatoes! Yay new vegetable I can count on.

                                                            Today I'm attempting to do braised beef with shiitake mushrooms in the slow cooker. I'm adapting a recipe so I hope everything works out.

                                                            1. re: Jeters

                                                              Please let us know how the braised beef/shiitake in slow cooker turned out...I made some tonight on stovetop, shiitakes leftover from red-cooked chicken, bought the 7 bone chuck steak on sale, simmered it all with red wine, beef broth, fresh thyme, bay leaf..topped with sour cream then served over noodles...was good, but not stellar. Would love something stellar!

                                                          2. We ended up having, courtesy of JC:

                                                            Potage Parmentier, with some added broccoli pureed in and chopped chives, parsley and tarragon on top.

                                                            Tournedos Henri IV (Filet Steaks with Artichoke Hearts and Bernaise Sauce) with Pointes d'Asperges au Beurre and Pommes de Terre Pour Garniture (I'd wanted to make the Parisiennes ones.but couldn't find my melon baller at the last minute.

                                                            Bleu d'Agur with a Prune/Pear compote and a Fig/Fennelseed "sausage", as well as some roasted hazelnuts (thanks to Patricia Wells)

                                                            Having been locked in our 1920s elevator for an hour today, as well as having the dog hospitalized Thursday (turns out the vacuum cleaner ate a piece of corncob - he's now licking the Bernaise sauce that got spattered onto MtAoFC), and the fire department here on Friday for a possible gas leak that resulted in their shutting of the gas to the stove (by some miracle found a repairman to come before the end of the day Friday so that I wouldn't have a weekend w/o cooking), I was pretty happy with the results! When things get tough - the tough get cooking!

                                                            4 Replies
                                                            1. re: MMRuth

                                                              LOCKED IN AN ELEVATOR!!!????? and still cookin'. Woman, you are the best!

                                                              1. re: MMRuth

                                                                as of this moment you are my true HERO Nice

                                                                1. re: MMRuth

                                                                  and may we have a picture of the omnivore doggie please?

                                                                  1. re: capeanne

                                                                    That would be too "ot" (grin) - but he is in my avatar sitting on a picnic table while we were grilling this summer!

                                                                2. Tonight was roast whole chicken with cajun seasoning and lemon wedges..... roasted, cubed butternut squash with onions & garlic seasoned with fresh thyme, Kosher salt, freshly ground Tellicherry pepper, cumin, cilantro, etc.
                                                                  Green salad with grape tomatoes with olive oil & red wine vinegar dressing.

                                                                  1. today for breakfast made bacon, eggs scrambled in the bacon pan, drained, and finally got those hash browns down!

                                                                    tuna sandwich with chopped onion and carrot on dark brown bread with tomato soup for lunch

                                                                    supper was italian vegetable soup with penne and a really nice zinfandel, and apple cranberry pie

                                                                    1. Today I tackled my too-full freezer - took everything out, inventoried and reorganized. Now to make up a menu plan to free up some space (Thanksgiving is coming soon!).

                                                                      I had the oven going most of the afternoon - made up a big batch of Nigella's granola (from "Feast" - my version adds unsweetened coconut, pepitas and raw cashews). After that was done, I cranked up the oven to preheat my Le Creuset for some no-knead bread. I added 1/2 cup of 7-grain cereal. Used some flour and some semolina to shape the loaf. It came out perfect this time!

                                                                      Now the last item baking is dinner - from Peter Berley's "Modern Vegetarian Kitchen" - Stuffed Collards Baked in Zesty Tomato Sauce. Got some collards in my CSA this week and thought this recipe looked good. The sauce used up some overripe organic tomatoes and includes a couple pieces of orange zest and some red pepper flakes. I think its assertive taste will match well with the greens. I made the stuffing (brown rice, breadcrumbs, carrots, mushrooms, pine nuts, raisins and parmesan cheese) and sauce last night and put the casserole together this afternoon while the granola was in the oven. It should be done in about 10 minutes.

                                                                      Will cut into the Bittman bread and have a nice Sunday supper!

                                                                      1 Reply
                                                                      1. re: mimilulu

                                                                        I just made baked tilapia with a some tomato garlic marinade I had sitting around from Costco, baked salmon with a balsamic dressing from TJ's and baked sweet potatoes. I am set for a few days now.

                                                                      2. I made 4 loaves of bread from the American Boulangerie Cookbook. Pain au Levain, 2 Levains with walnuts, and a cranberry/pumpkin seed levain. The breads came out pretty good, but this definitely is NOT my favorite cookbook. Inconsistent measurements (flour measured in cups in one recipe, but ounces in another) and extra large eggs just turn me off.

                                                                        I also made banana bread from Matha's Stewarts old blue book. My husband is making Coq au Vin right now. It's been a great weekend :)

                                                                        1. very simple food today...it's sunday!

                                                                          breakfast was a spicy indian-style egg white frittata with a side of spinach & a handful of cashews. [thanks to yesterday's "what's in your fridge?" thread, i'm back on a curry kick.]

                                                                          morning snack was cottage cheese with tj's pumpkin butter & maple syrup.

                                                                          lunch was a big salad with all sorts of goodies from whole foods' salad bar, followed by a cup of chocolate & pomegranate frozen yogurt from sno:la, my favorite place - and new obsession - in beverly hills.

                                                                          afternoon snack was waaay too many roasted in-shell pumpkin seeds. once i get started on those things i just can't stop.

                                                                          getting started on dinner soon...quick & easy. reheating leftover meat loaf i made a few nights ago. also roasting some cauliflower & broccoli rabe to go with it.

                                                                          the only question now is whether i should open a bottle of wine. and if so, which one?

                                                                          1. For the football game, I took the leftover pork butt and sauteed onions in olive oil cooked it all down in some barbecue sauce and had pulled pork sandwiches for the boys to eat while watching football. Went for a traditional meatloaf and mashed potatoes for dinner added sauteed spinach on the side. I'm going to make it fall here in SouthernCal if it kills me...lol

                                                                            1. On Saturday night I had friends over for dinner and made mac and cheese from Ina Garten's recipe...turned out amazing, it's so good! To go with, I made a romaine salad with tomatoes, cucumbers, yellow pepper, and mushrooms with a balsamic vinaigrette, and a chocolate bundt cake for dessert. That recipe is from my mom, and it's a bit of a cheat b/c it uses devil's food cake mix with instant chocolate pudding mix as the base, but then you add coffee liqueur and orange zest and chocolate chips...it's fantastic every time, super chocolaty and moist.

                                                                              1. Friday night I made two loaves of 7 grain bread. It turns out I needed 3/4 of a cup of pumkin seeds to make the bread, so I roasted the pumkin I had on hand, toasted the seeds, put the seeds in the bread and make pumkin cranberry muffins out of the pumkin I had left.

                                                                                I love fall. I stocked up on pie apples the other day and I plan on picking up a few more pie pumkins for all kinds of projects.

                                                                                1. I feel like a total dud compared to you folks...Friday night I made hamburgers and some Ore-Ida frozen french fries. I topped my burgers with blue cheese, horseradish (which I've been eating in irrational abundance here lately), and sauteed onions and peppers. Saturday I made a batch of chicken and dumplings--wanted oxtails, but my friend at the Mexican market was out of them--and we ate them left over yesterday.

                                                                                  1 Reply
                                                                                  1. re: revsharkie

                                                                                    you are just keeping it real sweetheart! That is totally appreciated by me :). Sometimes it's just a good simple meal .... as long as you enjoyed it then that is all that really matters. By the way... where is my burger? LOL

                                                                                  2. Last night made chicken piccata, rice pilaf and corn on the cob, apple pie for dessert.

                                                                                    1. For Sunday dinner: Warm Goat cheese salads, followed by Grilled salmon and rice pilaf with prunes and toasted almonds and for a desert a bowl of Peppermint ice cream (my seasonal FAVE that just peeked it's head in the freezer aisle)

                                                                                      I also made celery root cauliflower bisque to have for the week (see new post) and it needs somethin!

                                                                                      1. Planning on using up some ingredients kicking around the fridge/freezer tonite. Rack of lamb w/ a dollop of pesto sauce, creamy parmesan polenta and haricots verts with some fresh lemon.

                                                                                        1 Reply
                                                                                        1. re: NovoCuisine

                                                                                          The hubby was sick this weekend, so I mainly hung out/cooked with a glass of wine in hand. I made a lasagna Friday night, I just love how the leftovers freeze. Made Julia Child's beef bourguignon Saturday night. Sunday I made Bonnie's buffalo chicken dip and Cooks Illustrated chocolate chip cookies (highly recommended) to bring to a friends house to watch football.

                                                                                        2. Dear God! Who are you people?? And why aren't you all my close personal friends?

                                                                                          I put up some peach butter and apple butter. Other than that, my only weekend cooking resulted in buttermilk pancakes and sausages on Saturday morning, and stuffed green peppers on Sunday. No recipes used. Oh, and I've had chicken marinating since last night for tonight's dinner of chicken with prunes & olives, roasted squash, mashed parsnips & potatoes, and sauteed chard.

                                                                                          1. I made arroz con habichuelas and empanadas for dinner tonight. Simple dish but delicious every time. Being of Latin descent, as most know, we cook a lot of rice and beans with our meals... it's just the way it is. I am not sure how to cook healthy using brown rice since the taste is so different and wheat flour maybe to make my empanadas. I do not want to compromise taste.... I don't want a simple yummy dish to be bland and blah.... :( Oh Well, guess we can't win them all huh? LOL Buen Provecho!

                                                                                            2 Replies
                                                                                            1. re: lynng32

                                                                                              I cooked rice and beans today, and hamburger steaks with onions. and a big peach

                                                                                              1. re: bigjimbray

                                                                                                Sounds Yummy!!! I love Peach cobbler too! Got a good recipe? :)

                                                                                            2. So far today I've made a simple sponge/butter cake (Laurie Colwin's recipe) with strawberries cooked in simple syrup with lime juice, and I'm just about to do curried cauliflower and potato soup, which we'll eat with egg bread I baked last week, pulled from the freezer. Good stuff.

                                                                                              1. I have been busy lately cooking various pumpkin recipes. The other day I created a really nice pumpkin soup: http://christonium.com/culinaryreview... that I'm eager to make again because it turned out just perfect.

                                                                                                Earlier today I made pumpkin scones: http://christonium.com/culinaryreview... and pumpkin lattes:

                                                                                                1. I made Seared Scallops with Ginger Infused Orange Beurre Blanc. I think next will be the Butternut Squash Lasagna mentioned in this thread. Sounds positively delicious. The recipe below is also listed on Neurotic Kitchen, but here is the full rundown for anyone that wants to try it. I was very pleased with the result. The recipe below serves 2:

                                                                                                  Sauteed Scallops with Orange Beurre Blance, Pea Shoots and Green Cauliflower
                                                                                                  Serves 2

                                                                                                  For the Orange Beurre Blanc
                                                                                                  Adapted from Beau McMillan's Recipe - The Food Network

                                                                                                  1/2 Cup dry White Wine
                                                                                                  1 Tablespoon Sherry Cooking Wine
                                                                                                  1 1/2 Shallots, peeled and roughly chopped
                                                                                                  1/2 teaspoon dried Ginger Powder or fresh chopped Ginger
                                                                                                  1 small Bay Leaf
                                                                                                  1 stick Unsalted Butter, cut into small slices
                                                                                                  1/8 cup Heavy Cream
                                                                                                  1/4 cup Orange Juice
                                                                                                  1 teaspoon grated Orange zest + Orange slices for optional garnish

                                                                                                  In a medium sauce pan over high heat, combine wine, sherry, shallots, ginger and they bay leaf. Allow to boil and reduce until consistency is syrupy
                                                                                                  Add the cream and cook until mixture reduces slightly more.
                                                                                                  Turn the heat to medium low and remove the bay leaf.
                                                                                                  Mix in each pat of butter slowly, one by one, taking care not to let the sauce come to a boil.
                                                                                                  When all the butter has been stirred in, add the orange juice.
                                                                                                  Keep the sauce warm on the lowest possible heat, stirring occasionally.
                                                                                                  When ready to serve, strain solids out of the butter sauce and drizzle over desired protein.

                                                                                                  Next up, prepare an optional cauliflower side followed by the seared Scallops:
                                                                                                  Fork-Tender Green Cauliflower
                                                                                                  Serves 2-3
                                                                                                  1 head of Green Cauliflower
                                                                                                  1 1/2 Tablespoons Lemon Juice
                                                                                                  White or Black Pepper
                                                                                                  Gorgeous Green Cauliflower, Photo: NK
                                                                                                  Boil generously salted water in a medium to large sauce pan.
                                                                                                  When boiling, add the cauliflower florets and lemon juice.
                                                                                                  Cook until fork-tender, 5-7 minutes, strain, and add a dash of salt and pepper to season.

                                                                                                  Seared Scallops
                                                                                                  Serves 2
                                                                                                  1 Lb Dry Sea Scallops
                                                                                                  1 Tablespoon Unsalted Butter
                                                                                                  1 Tablespoon Olive Oil
                                                                                                  Salt and Pepper
                                                                                                  Trim the muscle off the side of the scallops.
                                                                                                  Rinse with water and then pat until thoroughly dried.
                                                                                                  Add the butter and oil into a large sauté pan over very high heat.
                                                                                                  Season the scallops with salt and pepper, and add to the pan once the butter and oil begin smoking.
                                                                                                  Sear the scallops for 2 minutes on each side, creating a nice crust on each end.
                                                                                                  Remove from pan and serve immediately.

                                                                                                  To Finish:
                                                                                                  Plate scallops and drizzle with beurre blanc. Garnish with Pea Shoots or other micro-greens, sliced Oranges, and serve alongside the green cauliflower.

                                                                                                  1. So far? Cream of Wheat and scrambled eggs with chives and cream cheese. On the board: chopped liver, which if I can get to the store after a looooooooong week, I'm really craving.