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What did you cook today, and was it good?

  • Peg Oct 26, 2007 01:27 PM
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What did you make today - where did the recipe come from, and was it good to eat?

Today I made a barley bake with small onions and sweet chestnuts. (I am in the UK, so ingredients may have different names and availability). The recipe was made up as I went along.

I took about a kilo of pickling onions (size - a mouthful each) and 500g sweet chestnuts. I covered them in water, bought them to the boil then turned off the heat. After about 10 minutes I peeled both the onions and the chestnuts, cutting the chestnuts in half.
I shredded 3 leeks and cooked them in a little oil with the peeled onions in a large pan till the leeks were 'melted' and sticking to the pan. I added 2 cloves chopped garlic, the chestnuts, some thyme, a 100g jar of anchovy fillets in olive oil (including the oil), and about 200g pearl barley. After stirring till the anchovies 'dissolved' I added a large glass of Sauvignon Blanc, and water to cover the pan contents. I bought the pan to the boil, reduced the heat and cooked for 45 minutes and rested for 10.

The results - YUM. Serves - maybe 6 people with a side salad.
What I'd do different next time - fry the onions on their own till brown before adding the leeks. Add more garlic.
What I wish I could do - add button mushrooms (but they cause me stomach pain), top with Gruyere cheese and bake in the oven (but I'm on cheese-free diet).

So - what did YOU make today?

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  1. This would be a fun recurring thread. Have a new one every day, you know? Mine's simple...

    Hominy with green chiles seasoned with goyz tomato and cilantro seasoning and just a dab of mayonaise. i love the maize flavor and the texture of hominy is completely unique.

    9 Replies
    1. re: kindofabigdeal

      It would be a fun reoccurring thread except that I would always think "Holey cow - everyone eats way better than I do!"

      I'm making a vegetable beef soup. No recipe, made it up myself but damn does it smell good! It'll be perfect on this rainy cold evening!

      1. re: Cookiefiend

        Making up soup recipe's is a favorite of mine also. I'm doing a chowder, bacon, corn and potatoe. Very filling, makes you feel warm and fuzzy. I always try to serve with hot biscuits or fresh cornbread.

        1. re: othervoice

          Mr. Quayle?...

          1. re: kindofabigdeal

            Hah! Got it...been a few years, though.

            1. re: kindofabigdeal

              Hey, he's not very busy these days, I think it's nice that he's cooking for his family ;)

              Inspired by the meatloaf thread, made my favorite meatloaf. The recipe is from a church cookbook, and I actually measured some of the ingredients--only time I do for a main dish is when raw meat is involved, preventing me from tasting as I go. It was wonderful, great comfort food ...

            2. re: othervoice

              I served ours with grilled cheese sandwiches :-)

          2. re: kindofabigdeal

            Was this room temp? What is "goyz tomato and cilantro seasoning"? I love hominy so am curious.

            1. re: torty

              i get the feeling that was a typo, and most likely should have been "GOYA tomato & cilantro seasoning."

              1. re: goodhealthgourmet

                yes, typo. It was warm. The seasoning isn't anything special. Goya makes a number of seasonings that make it easy to add a latin flavor to foods.

          3. made a basic beef and wine stew, no vegetables to be served over fat homemade egg noodles tomorrow for my sicky other...

            butternut squash is roasting in the oven right now to make a nice soup with a hit of apple cider and cream...

            no clue what the rest of the weekend will bring, but I am open for options since I will be home with the patient all weekend! (hernia surgery is a pain for ALL of us!)

            1. Chicken cutlets, marinated in buttermilk and honey, dipped in a highly seasoned flour, pansuateed until crisp. Served with a dipping suace of mayo, losts of lemon juice, and velery seeds (tastes much better than it sounds, trust me.)

              Served with slow simmered green beans and rice pilaf. Chocolate cream pie to come.

              2 Replies
              1. re: redbird

                i just made duk mandoo guk- korean rice cake soup made with brisket and beef dumplings, ...it's not new years yet but there's nothing like a big bowl on a cold rainy night!...yum

                1. re: redbird

                  do you have a recipe or measurements for this? I have all the ingredients and would love to get a marinade going.

                  thanks

                2. I baked today. I made Apple Cheesecake Bars with Maple Cream Sauce. I found the recipe on www.janetishungry.blogspot.com. I don't know how they turned out as I made them for a party I am going to tomorrow night. We went out for dinner so I didn't have to cook!

                  1. Last night around 12:30 am I made scrambled eggs and onions with shredded jack cheese & salsa on top after we picked up my partner's mom at the airport. I cooked the eggs slowly, and they were perfect. Plus we were starving!

                    We made purple cabbage soup with chicken for dinner tonight.

                    1. I made a spicy yam soup. It came out fantastic. I browned a large onion and added 2 minced habaneros, 10 cloves of garlic, a bunch of minced cilantro stems and 2 lime's zest. I deglazed with white wine and addede ginger juice, mushroom soy, fish sauce and chicken stock to cover two large yams diced. I simmered for about 30 min, mashed with a potato masher and stirred in off heat the juice from the limes and a handfull of cilantro leaves.

                      4 Replies
                      1. re: rednyellow

                        This sounds so great (well, all of the posts do!)...will try it tonight...doubt I can find ginger juice so am assuming some chopped fresh ginger would be okay to substitute? Thanks.

                        1. re: Val

                          It should work fine. I find the juice at a health food store right near my home. I use a fine grater for fresh ginger.

                          1. re: rednyellow

                            I must thank you for a delightfully yummy soup! We thoroughly enjoyed the spicy goodness of it and it was very easy! I will have a little to take to work tomorrow for my lunch and will show it off; it is quite fragrant and lots of flavors going on in it. I may have been a little heavy-handed with the fish sauce--my son came in and said "I smell Pad Thai..did you make Pad Thai????" hee!

                            1. re: Val

                              Great. It was really one of those things that just came together and I couldnt believe how good it was. Glad you liked it too.

                      2. It's the most beautiful Spring day, here in OZ, so I tried a new recipe for coriander "pesto". 2 big handfuls of corriander, 1 large red chili, seeded and chopped. Juice and rind from 2 lines, a knob of ginger, 2 cloves of garlic and a splash os sesame oil and soy.

                        Whizz in the blebder and chill.

                        The smell is heavenly!!!

                        I am also just finishing off ginger and honey glazed shallots, to serve in an Asian style "tapas" plate for dinner. Didn't really wow me, but I'll let them steep a bit and see.

                        2 Replies
                        1. re: purple goddess

                          The cilantro pesto sounds great, I might have to try it. What is your intended use for it?

                          1. re: Agent Orange

                            I cooked some soba noodles, and tossed it over them.. straight out of the fridge. Served with a wedge of lime.

                            I think It really REALLY lends itself to something seafoody, so I'm going to use it gremolata-style over mussels this weekend!!

                            And the shallotts were much nicer cooled.

                        2. I made the same tihng as I did last night - gyros. Daughter had plans, Hub would be late. We improvised. To great effect: Lovely Halal gyros meat, the next-to-last of the homegrown tomatos, homemade tsatsiki with a good garlic punch, and pitas from our local bakery. It was fast food without the drive or drive though. Before bed, Daughter asked if she could have a gyro for breakfast. Okay.

                          And yes, it was really good. Despite the fast-food aspect. Stll, I'd like a s-l-o-w-e-r meal.

                          1. Homemade granola,,,and yes it was good. :)

                            13 Replies
                            1. re: shaebones

                              always is...so much better than the packaged stuff. i've been making my own for years. what do you usually put in yours?

                              1. re: goodhealthgourmet

                                Have tried many recipes but this one from the Boston Globe is the best by far. I aways make a lot b/c its in great demand by my family and friends. Its much lower in fat than most recipes too. In saucepan heat up 3/4 c dk brown sugar, 3/4 c water, 1 Tb honey, 2 Tb canola oil, 1 Tb kosher salt, 2 Tb vanilla. Toast 1 pkg sweetened coconut, set aside. Mix together 8 c oatmeal, 2 Tb wheat germ or flaxseed, 1 Tb cinammon, 1 cup chopped pecans, 1 cup slivered almonds. Pour the heated mixture into oatmeal mix and stir well. Preheat oven to 300. Heat on 4 cookie sheets for 20 minutes. Remove from oven, give a quick stir and return to oven rotating pans from front to back and top to bottom. Heat another 20 minutes or until nicely browned. Cool on wire rack, add 1 cup dried bing cherries (from TJ's), add toasted coconut and mix up in a big bowl. I store in the freezer in gallon freezer bags. b/c I love cashews I often add a can of honey cashews. What's your go to granola recipe?

                                1. re: shaebones

                                  I'm intrigued by this idea of homemade granola. My mom eats tons of granola, but recently the maker of her favorite brand went out of business. She loves coconut so I'd really like to try your recipe, but I'm curious to know how much is one "package"? At my store there are several sizes of bagged coconut. Also, what type of oatmeal should be used? Can I use Quaker, or do I need to buy the fancy organic, steel-cut stuff? I'm hoping Ithis endeavor will be budget friendly :-}

                                  1. re: Agent Orange

                                    I use one 7oz bags of Bakers coconut and regular Quaker oats. If your mom really likes coconut the recipe could easily handIe 2 bags.The reason I started making my own granola was b/c my favorite brand went out of business too. it was a godsend b/c the homemade version is oh so much better!. Much easier on the wallet as well.

                                    1. re: shaebones

                                      Thanks! I'll be doubling up on the coconut for sure. Looks like I have a project for next weekend. I'll let you know how it turns out.

                                      1. re: Agent Orange

                                        please do :)

                                    2. re: Agent Orange

                                      i'm just curious, what was mom's favorite brand that went out of business?

                                      1. re: goodhealthgourmet

                                        Actually, they didn't go out of business but were bought out. The recipe changed and the prices went up. That did it for me. Go to galaxygranola.com

                                        1. re: shaebones

                                          well, as something of an industry insider, i know the back story if you or mom is interested...someone bought them out after they got busted for severely underreporting the calorie & fat content on the packaging. the new management had to modify the recipes with formulas that improved the nutritional value sufficiently to keep the product relatively "healthy" from a dietary standpoint. they also finally [obviously] updated the packaging to reflect more accurate information...and raised the prices.

                                          i tried gg a long time ago...i've tried pretty much every brand out there, from gourmet to basic, boutique or b&b house brands, varieties made major cereal companies...bear naked, back to nature, traci's, michelina's, golden temple, kellogg's...the list goes on. and i've NEVER found a pre-made kind that comes close to the goodness of homemade.

                                          1. re: goodhealthgourmet

                                            Thanks for that info. I guess the nutrition label was too good to be true. I agree that homemade beats all. :)

                                            1. re: goodhealthgourmet

                                              goodhealthgourmet I'd be interested to know what you thought of Bear Naked? I bought the fruit and nut one recently and liked it but was considering making my own in the future... the price tag (and 200 cals for 1/3 cup) means I only ever put it on top of my yogurt.

                                          2. re: goodhealthgourmet

                                            « i'm just curious, what was mom's favorite brand that went out of business »

                                            I believe it was Golden Temple. This isn't the same manufacturer/brand you were speaking of is it? Actually I did a quick search online, and now I'm not sure if they've gone out of business or if they are just no longer easily found in this market.

                                            Whatever the case, I have a hunch that the homemade stuff will make a convert out of my mom (and me.)

                                        2. re: shaebones

                                          i'm away from home without access to my recipes right now, so i'll share when i get back.

                                          unfortunately now i can't even eat the original granola for which my friends beg - and offer to pay me to make! being gluten-intolerant sucks.

                                          but i've created some new granola-style cereals that don't contain any of the prior offending ingredients [i.e. oats, wheat germ, etc]. since the new recipes don't contain oats they're not technically really granola...but they're still pretty damn good :)

                                    3. Eggplant parmigiana. I bake the eggplant instead of frying it and it is such a good dish to have on a cold and rainy night along with a simple salad of romaine with a lemon/anchovy vinagrette.

                                      1 Reply
                                      1. re: DaisyM

                                        So you mind sharing this eggplant parm recipe? Baking sounds good to me!

                                      2. Last night I made spaghetti alla'amatriciana, broiled lamb blade chops, and a spinach salad with a lemon vinaigrette. Real simple meal, but the lamb and pasta did not pair as well as I had hoped. The blade chops were lacking in flavor, and were quite boney and fatty. My first time cooking with them; marinated in olive oil, rosemary and garlic, seasoned with s+p then broiled for 6-7 minutes. Next time I'll use a better cut.

                                        1. im making some pork/bean/chipotle burritos as we speak. and i threw in some of my toddlers leftover chicken bits too

                                          1. Made pâte fermentée today so I can enjoy some fresh baguettes tomorrow.

                                            Sliced up a pumpkin, roasted it and made some Jamaican pumpkin soup for later tonight.

                                            For dinner I made Kai Pad Gra Pow - normally prepared with chicken, but I subbed in Seitan instead. Made it extra spicy over jasmine rice - YUM!

                                            Cool topic, I like the ideas!

                                            1 Reply
                                            1. re: exprophet

                                              I bought a rotisserie chicken from Costco, made some basmati (real, aged Himalayan) rice, heated up some leftover parsnips that were parboiled, then fried in butter from the other night, and also heated up some leftover butternut squash with a dollop of sour cream mashed in. For a Saturday night, it was pretty fast food (considering only one part was made from scratch), with slow eating results and lots of flavor.

                                            2. I made two versions of Green Tomatoe Chutney in the last 24 hours (starting yesterday afternoon). The first batch I made was from Preserving Summer's Bounty. I really didn't like the way it tasted last night. It called for alot of lemon and the lemon flavor overpowered EVERYTHING. It did taste better today though, but I knew my husband wouldn't like it (lemon hater). I think it'll be good with cream cheese on crackers.

                                              The second batch I made was from this link: http://southernfood.about.com/od/pick...

                                              I loved the way it smelled while I was cooking it. I'll report back once we taste it.

                                              Next on my list is green tomato spice bread from recipezaar.

                                              Go Sox.

                                              1. I made Linguine frittata w garlic shrimp and sun-dried tomato for dinner last night. I'm still devising my lunch menu for today.

                                                2 Replies
                                                1. re: tomsaaristo

                                                  Lots of deliciousness going on around the world!

                                                  What's in the Jamaican pumpkin soup?

                                                  Last night I made a variation on a recipe from last month's Bon Appetit - thick fillets of halibut topped with parlsey, panko and walnuts, with peas in creme fraiche on the side.

                                                  Today the fruits for the Christmas cake will begin to loll around in black rum in preparation for the great baking session in three weeks time.

                                                  1. re: Athena

                                                    Well, apart from the pumpkin there's Spanish onions, celery, garlic, tumeric, allspice, nutmeg, yams & pickapeppa sauce. It came out great! (So did the baguettes!)

                                                2. DH made a pot of chili last night, as it was a cold rainy day (and last weekend it was in the 80s--go figure). He coarse-ground the meat in the food processor, and we bought roma tomatoes in the morning from the farmers market, which he just blanched and peeled, then threw them in. He ground cumin seeds in the spice grinder. We had Zingermans farm bread to go with it. It was just the thing on a day like this, and enough leftovers for lunch!

                                                  1. I made a violin out of chocolate cake. I had to make the body and neck separately (4/4 violin). The body is an excellent recipe raised only by egg whites beaten stiff. But starting the neck this morning, I got yolk into every single white (full moon?), so I knew they wouldn't beat up into peaks. I put in some baking powder and everything is fine. I know chocolate cake is pretty banal, but I'm excited about my violin and will be putting the candles where the strings belong.

                                                    1 Reply
                                                    1. re: Amanita

                                                      Wow! What no picture??? that just sounds gorgeous and delicious. Why the violin. Being nosey!

                                                    2. Still learning to use the new pressure cooker. I made a beef stew that with prep etc. It took less than an hour and i topped it with fluffy dumplings. While doing that I also put together a pistachio cake for a meeting this afternoon. Just have to do some careful trimming on it, the recipe said a 9" cake pan but did not specify depth and the cake runneth over. It is going to be finished with a dark chocolate ganache and chopped pistachios.

                                                      1 Reply
                                                      1. re: Candy

                                                        i am itching for Christmas, its one of my requests, completely having the worst time restraining myself to buy my own gift... sounds wonderful, mmmm dumplings and in the pressure cooker?

                                                      2. The discussion at www.chowhound.com/topics/453484 put me in mind of a dinner I make every fall, partly because it seems appropriate and partly because that's when the required 8-12 leeks don't cost an arm and a leg.

                                                        - Curried butternut squash and apple soup
                                                        - Cubed pork collar braised with leeks and herbs; garlic mashed potatoes
                                                        - Fourme d'Ambert blue cheese, bosc pears, watercress salad dressed walnut oil and sherry vinegar

                                                        A glass or two of manzanilla to start and a bottle of Pinot Noir with the pork.

                                                        3 Replies
                                                        1. re: carswell

                                                          Carswell -- could you provide recipes for the soup and pork at least, please, since this dinner sounds so mouthwatering? I have squash, apples, pears, potatoes and herbs fresh from the garden... Much obliged.

                                                          1. re: kickshaw

                                                            Here you go.

                                                            CURRIED BUTTERNUT SQUASH AND APPLE SOUP
                                                            (Adapted from *The Silver Palate Cookbook*)

                                                            - Chop 2 LARGE YELLOW ONIONS. In a stockpot over low heat, melt 1 TABLESPOON BUTTER in 1 TABLESPOON OIL. Add the onions and 1½ TO 2 TABLESPOONS CURRY POWDER. Stir, cover the pot and sweat the onions until tender, about 20 minutes.
                                                            - Mealwhile peel and chop 1 LARGE OR 2 SMALL BUTTERNUT SQUASH and peel, chop and core 2 LARGE APPLES. Add to the pot with 3 CUPS CHICKEN BROTH. Bring to a boil and simmer partially covered until the squash is very tender.
                                                            - Purée the soup. Return to the pot. Thin with 1 TO 2 CUPS APPLE JUICE and more chicken broth if necessary. Season with salt and pepper. Bring to a simmer, ladle into bowls and serve garnished with shredded apple or dusted with ground Espelette pepper.

                                                            Yield: 4 to 6 servings

                                                            ***

                                                            PORK BRAISED WITH LEEKS AND HERBS
                                                            (Adapted from *La cuisine mijotée*)

                                                            - Cut the tops off 8 TO 12 LEEKS (about 4 pounds' worth) above where the white part turns green. Peel off the outermost 2 or 3 layers. Rinse under running water, taking care to remove any soil trapped between the layers. Cut off the roots and cut the leeks crosswise into 1½-inch lengths. Blanch in a large pot of boiling salted water for 5 minutes. Drain well.
                                                            - Melt 1 TABLESPOON LARD (substitute butter or oil) in a frying pan over medium-high heat. Brown 2½ POUNDS BONED PORK COLLAR OR SHOULDER cut into 1½-inch cubes, in batches if necessary. As the pieces finish browning, transfer them to a Dutch oven.
                                                            - Pour off all the fat in the pan. Return to the burner, turn the heat to high and add 3/4 CUP WATER and/or WHITE WINE. Bring to a boil while scraping the brown bits from the bottom of the pan. Continue boiling until reduced by a third, about 5 minutes. Pour over the pork.
                                                            - Add the leeks to the pork, along with 2 BRANCHES FRESH THYME, 4 FRESH SAGE LEAVES and 2 CRUSHED AND PEELED CLOVES GARLIC. Season with salt and pepper. Bring to a boil, reduce the heat, cover and simmer gently until the meat is done, about 30 minutes, turning the meat once or twice in the process. Remove the thyme branches before serving.

                                                            Yield: 5 or 6 servings.

                                                            1. re: carswell

                                                              Dear Carswell, thank you so very much! Monday I'm off to the pork butcher first thing. These recipes sound perfect for adapting to the chilly weather.

                                                              Here's one for you: Linguini with broccoli sauce (from Amalfi coast)
                                                              Section 1-2 large heads of broccoli (aith some peeled stem) and boil until tender in very large pot filled with water. Add 1/4 tsp to water if necessary to preserve the green color. In the meantime, cover the bottom of a 9- or 10-inch iron skillet with good olive oil. Coarsely chop 1 head of garlic and cook in oil until golden with 3-4 dried hot peppers. Remove broccoli from water, reserve water for cooking the pasta, and add chopped broccoli to the garlic and oil. Simmer while the pasta cooks. Toss sauce with pasta in a large bowl and enjoy with roast chicken and salad.

                                                              Thanks again.

                                                        2. I haven't cooked yet today (and the husband is currently making me dinner), but last night I made Enchiladas Verdes de Aguacalientes and Mexican Rice. Both were delicious, particularly the enchiladas.

                                                          Kennedy's Essential Cuisines of Mexico is a recent purchase, and this was my first time cooking out of it. The only complaint was that the enchiladas were a little cold. I think next time I'll throw them in a warm oven for 10-15 minutes to warm through, but not cook.

                                                          1. I'll be making fresh (but not homemade) linguine with crab meat, a bit of leftover diced prosciutto, artichoke hearts and capers in a white wine clam sauce. Very much looking forward to it. Oh, and baby arugula with a walnut oil walnut mustard red wine vinegar tarragon dressing. ;-) long name, good dressing.

                                                            1. Saturdays are my cooking days....so this Saturday, I tried to make the most out of my CSA:

                                                              - polenta pie with swiss chard, sauteed onions and mushrooms, baked with parmesan (subbed prosciutto for mushrooms for DH)

                                                              - sauteed cabbage with caraway seeds and roasted garlic (this is so basic, but gives me so much comfort, reminds me of home, I guess)

                                                              - leek salad with an anchovy mustard vinaigrette and boiled eggs

                                                              1. West Texas soul food: a big ol' pot of beans a la Mother Fungy-Phipps and a skillet of jalapeno cornbread adapted from a recipe in the King Arthur Whole Grain Cookbook until it closely resembles a superior version of the jalapeno cornbread mini-loaves at the Furrs Cafeterias of my childhood.

                                                                Also, Allstonian made her first apple pie of the season, and it looks lovely.

                                                                1. I made sweet potato oven fries and they were delicious! There was a thread about this recently - a great big thank you to whoever recommended using the convection oven - for the first time, they came out crispy and fabulous.

                                                                  1. Fun thread! These aren't new recipes but I made two things - one was puttanesca sauce to which I add shredded chicken breast and serve it over orzo. I love making puttanesca sauce for some reason, maybe because it's so simple and the ingredients are very basic but the resulting flavor is amazing. I like to saute the chopped kalamata olives, garlic and capers for a few minutes before adding the tomatoes - I think it results in a much deeper flavor.

                                                                    Later I made lentil and brown rice soup which I will bring to work for lunch this week. After making soup at home, buying it isn't all that satisfying. I use french lentils which I like much better than the brown lentils the recipe calls for.

                                                                    1. we needed a quick dinner and had barbecue style sandwiches. The meat was left over beef short ribs, sliced and heated in a homemade barbecue sauce (traditional Texas style) with homemade pickles and pickled onions. i was proud that all my make ahead cooking (the sauce and pickles were done months ago) resulted in a great, and quick, meal.

                                                                      1. Last night I braised a leg of lamb in the oven with some dried and soaked white haricot beans. Really delicious. Sort of made up the recipe:

                                                                        Brown the leg of lamb. Remove from pot. Finely chop (or process) onion, carrot, celery, then fry in the pot with a little more oil, if you need to add it. Add bay leaves and a few sprigs of rosemary, a few whole garlic cloves, then beans. Add lamb back to the pan, then pour in liquid: I used white wine, the soaking water from the beans, and a little veg stock powder. Liquid should come about 3/4 way up the lamb. Bring to a boil, then cover and put in 170 C oven for three hours. Also made some roasted brussels sprouts and some apple sauce to use up extra apples. All turned out remarkably well. I was very pleased with it!

                                                                        1. Last night I cracked open Cradle of Flavor, which I've been looking at for a while. We had an excellent meal: Javanese Grilled Chicken, Lemongrass scented Coconut Rice, and Green Beans with the rest of the coconut milk. Am very excited to try more of these recipes.

                                                                          1. I made Chow's cheddar biscuits. Couldn't find the candied oranges for the cranberry spread, so made this cranberry relish recipe from epicurious:
                                                                            http://www.epicurious.com/recipes/foo...
                                                                            I made 80 biscuits for 20 people and they were all gone.
                                                                            Made ahead and reheated when guests arrived for 10 minutes, wrapped in foil, in a 350 oven. Absolutely delicious.

                                                                            1. I made turkey piccata w/ whole wheat pasta, and a fresh sourdough baguette.

                                                                              1. Today was 'mix everything in the fridge together' day - so I had a stir fry of okra, thick Shanghai noodles and fried tofu, flavoured with bottled chilli sauce, tamarind and soy-sauce.
                                                                                Strangely salty but very good.

                                                                                1. Mac and cheese using this recipe---a blast from my past----from Horn and Hardart Automats...
                                                                                  http://www.kitchenlink.com/cookbooks/...
                                                                                  it's delicious.

                                                                                  1. Meaball subs (using meatball recipe link below) with great parbaked rolls from a specialty store that I keep in the freezer, with provolone and parmesan cheese. They were so good - I don't know why I don't make these more often!

                                                                                    http://www.chowhound.com/topics/453086

                                                                                     
                                                                                    1. Yesterday I baked a loaf of beer bread - surprisingly simple recipe and lends itself to a variety of different add-ins. I made the basic recipe yesterday... 3 cups of self-rising flour, 2 tbsp of sugar, and a 12 oz can of light beer (at room temp). Stir together, drop into greased loaf pan and let sit/rise for 15 minutes. Brush top with egg wash and bake at 375 for an hour.

                                                                                      I'm wondering about using a more flavorful beer next time? Also, trying it with brown sugar instead of white? maybe adding paprika? Shredded cheese? mixing in some fresh herbs? The possibilities seem endless....

                                                                                      1. I made some excellent crabcakes: lump crabmeat, fincely minced and sauteed celery, red pepper and onion, a beaten egg, Old Bay seasoning, the least possible amoung of panko possible to bind the whole thing together. For into cakes, dip into Wondra flour, sautee 2 minutes a side in butter, spritz with lemon juice. Super.

                                                                                        1. A basic roast chicken. When it was done, we realized we didn't have anything else to go with it, so I threw one can of fava beans in with a can stewed tomatoes, with some seasoning.

                                                                                          We also made Split Pea Soup for later this week and pumpkin spice cupcakes.

                                                                                          Carnitas tomorrow.

                                                                                          1. I made a pot roast with veggies. I seared it with cheap yellow mustard and tossed it into the crockpot with red potatoes, celery, onion, and carrot. A wonderful, comforting food that my mom made when I was little.

                                                                                            Because we had company, we had dessert: apple cake. I have a bunch of apples that are dying and searched for a recipe that wouldn't require grocery shopping. I found the recipe here: http://allrecipes.com/Recipe/Apple-Du... and used the applesauce recommendation that was recommended by the user. My boyfriend is now sprawled on the couch like a happy kitten.

                                                                                            1. I was gone all weekend so didn't cook. Last night we made hot dogs and pot stickers. Some combination, huh!

                                                                                              Tonight I made these covered meatballs that I found the recipe for in one of those little Sunday "magazine" inserts in the paper several years ago. You make a bunch of meatballs (recipe calls for a pound of ground beef and an envelope of onion soup mix for 16 meatballs). Then you take a can of those thwock crescent rolls and cut each triangle in half, and roll a meatball up in each one of the pieces, and bake them. Had that with cheesy tater tots and peas. No big deal, but they were pretty good.

                                                                                              1. Red lentil soup with carrots and parsnips, and whole wheat foccacia. Plain, but good.

                                                                                                1. Baked wild sokeye salmon over sake-braised fennel for dinner last night.

                                                                                                  1. Last night we had the Hot Buttered Hummus w/Basturma from the Spice cookbook. Delicious with Iggy bread. For dessert - Katie Nell's Apple Dumplings, found on Chowhound a while ago, with vanilla ice cream. My daughter loved them, thank you Katie.

                                                                                                    3 Replies
                                                                                                    1. re: mirage

                                                                                                      That sounds great mirage! The recipes all look so good in Spice, but I haven't made anything yet. Have you tried any others you'd recommend?

                                                                                                      1. re: Rubee

                                                                                                        Not as many as I'd like - I'm a cookbook hopper (tonights dinner was from Foods and Wines of Spain).

                                                                                                        Favorites include the Fried Squid with Avocado Hummus, Grilled Steak with Tomato, Caramelized Butter and Cumin, love the Lamb Steaks w/Turkish Spices - but haven't done the Moussaka that goes with, and Mashed Potatoes w/Fenugreek. Have tried a couple of the other recipes with more mixed reviews (it can be a tough audience!)

                                                                                                      2. re: mirage

                                                                                                        You're welcome! I'm so glad you tried them and liked them! :-)

                                                                                                      3. Saturday night I made fettucini carbonara (Giada-FoodTV recipe). It was delish. Very few ingredients...crisp up 4 slices of bacon and pancetta in a skillet. Let it cool a bit off the heat. Add two cups whipping cream, 1 1/2 cup fresh parm, 6 eggs yolks (I added pinch cayenne). Whisk it up a bit. Then add (fresh) fettucini (cooked for 3 minutes) straight from the water into your sauce. Warm over low-med heat for a few minutes to thicken, but dont overcook the eggs. Salt, pepper...yum.

                                                                                                        1. Sunday: Butter - roasted Salmon with greenbeans and Caesar salad

                                                                                                          Monday: using a suggestion I found on these boards, I seasoned a pork tenderloin with s&p and italian herbs, seared it, and finished in a 350 oven until done. Made a sauce out of homemade spiced peach jam & apple cider vinegar (3/4 cup jam 2 TB vinegar) heated through. Served with polenta & a green salad.

                                                                                                          1. I made sauteed Teriyaki chicken topped with sliced pears and then stir-fried japanese eggplant and French cut green beans! MMM

                                                                                                            1 Reply
                                                                                                            1. re: Zucumber84

                                                                                                              For lunch today I took last night's leftover polenta, fried up some polenta cakes, and made a nice fines herbes omelette and added a thick strip of bacon from the farmer's market for overkill. Delicious.

                                                                                                            2. Chicken scallopini last night, roasted butternut squash soup with roasted chestnut puree.

                                                                                                              Sandwich today: goat brie, mache, roasted peppers, green bell peppers, capers, lemon, zucchini, red onion, apple, avocado, and eggplant.

                                                                                                              1. Last night I brought green beans with sauteed red onions and crisp bacon to a dinner party. Got totally showed up by someone bringing baked alaska.

                                                                                                                1. Made almost-vegetarian risotto with finely-diced leeks, celery, and carrots (with chicken broth), and salad with oranges (no blood oranges to be had, dammit) and homemade balsamic vinaigrette.

                                                                                                                  Also baked these gorgeous jewel-purple potatoes I found. The color is just amazing--I want to make a centerpiece of them.

                                                                                                                  1. Last night I seared then baked two muscovy duck breasts that had been lightly marinated in soy vey veri veri teriyaki. Served with steamed then sauteed broccoli raab with garlic, sake braised fennel, and currant & almond cous cous. For dessert we had a cheese plate with humboldt fog, cambozola, marcona almonds, marcona almonds in rosemary honey, concord grapes, fig spread, wine biscuits, and glutano crisp bread. Everything except the broccoli raab was quite good (completely overcooked the thing to near death mush).

                                                                                                                    1. I like breakfast food for dinner and one my favorite and quick dinners has that Northern European flavor.

                                                                                                                      Banana
                                                                                                                      Good yogurt (Fage, Brown Cow, Stonyfield Farm)
                                                                                                                      Pickled herring
                                                                                                                      Buttered toast with a thin layer of salami and Havarti cheese
                                                                                                                      Soft boiled egg
                                                                                                                      P&G tea

                                                                                                                      Savory and delish!

                                                                                                                      1 Reply
                                                                                                                      1. re: Scagnetti

                                                                                                                        I work from home, and I ran into a slow period so I killed two birds with one stone. I made a salad with greens, sliced apple, goat cheese and chicken breast (I'm a huge fan of the Empire kosher boneless chicken breast.)

                                                                                                                        While I was waiting for the chicken to cook, I made whole wheat apple raisin muffins, using the Hodgson Mill mix. Super easy, I just doctor it up with whatever I have around. When the chicken came out, I popped the muffins in, and they were done by the time I finished lunch. Now I have muffins for the next few days.

                                                                                                                      2. What a great idea. Interesting to see what we're all eating at home. Last night was leftovers from Sunday's dinner served with a green salad, and polenta.

                                                                                                                        Braised Chicken with Peppers

                                                                                                                        2 Tbsp EXTRA-VIRGIN OLIVE OIL
                                                                                                                        6 whole CHICKEN LEGS
                                                                                                                        SALT AND FRESHLY GROUND PEPPER
                                                                                                                        ¼ pound THICKLY SLICED PANCETTA, cut into ½ inch pieces
                                                                                                                        1 ONION, finely chopped
                                                                                                                        1 CARROT, finely chopped
                                                                                                                        1 CELERY RIB, finely chopped
                                                                                                                        2 GARLIC CLOVES, minced
                                                                                                                        1 cup ROASTED RED PEPPERS FROM A JAR, cut into strips
                                                                                                                        ¼ cup sliced PEPPADEW PEPPERS or sweet cherry peppers
                                                                                                                        1 Tbsp TOMATO PASTE
                                                                                                                        ¾ cup DRY WHITE WINE
                                                                                                                        2 THYME SPRIGS
                                                                                                                        1 ROSEMARY SPRIG
                                                                                                                        ¼ cup sliced PITTED KALAMATA OLIVES
                                                                                                                        1 cup CHICKEN STOCK OR LOW-SODIUM BROTH
                                                                                                                        1 ½ Tbsp RED WINE VINEGAR

                                                                                                                        Preheat oven to 350°. In a deep, 12-inch ovenproof sauté pan, heat the olive oil. Season chicken with salt and pepper and cook over high heat turning once, until browned, about 12 minutes. Transfer chicken to a platter.

                                                                                                                        Add the pancetta to the sauté pan and cook over moderate heat until lightly browned, about 5 minutes. Add the onion, carrot, celery, garlic, roasted peppers and Peppadew peppers and cook over high heat, stirring, until the carrot is softened, about 5 minutes. Add the tomato paste and wine and cook until the wine is nearly evaporated. Add the herb sprigs and olives and season with salt and pepper. Nestle the chicken in the vegetables, add the stock and bring to a boil. Cover tightly, transfer to the oven and braise until cooked through, about 30 minutes.

                                                                                                                        Return the sauté pan to the stove and boil over moderate heat, uncovered, until the sauce is thickened slightly, about 10 minutes. Discard the herb sprigs, stir in the vinegar and serve.

                                                                                                                        1. I already linked the recipe on the updated "November/what did you cook" thread below, but just wanted to mention again Chefchicklet's spicy garbanzo soup - I made it last night and it was delicious!

                                                                                                                          Weekend of 11/2-3-4...what did you cook?
                                                                                                                          http://www.chowhound.com/topics/457124

                                                                                                                          Soup recipe
                                                                                                                          http://www.chowhound.com/topics/44928...

                                                                                                                           
                                                                                                                          2 Replies
                                                                                                                          1. re: Rubee

                                                                                                                            wow rubeeeee!!! And are those cheese staws too???? I love the photo!!!
                                                                                                                            Wonerful! did you stick to it or make any changes that I might need to try next time???
                                                                                                                            For a starter amuse bouche style, I'll post the little cups I forgot to the other day. I'm now thinking of doing this for Thanksgiving instead of oyster stew, or maybe both.
                                                                                                                            So glad you liked it!

                                                                                                                            1. re: chef chicklet

                                                                                                                              The wow should go to you - Thanks for the recipe. I absolutely loved the soup, what wonderful flavors! Looking forward to your pic.

                                                                                                                              Here's what I thought of it ; )
                                                                                                                              http://www.chowhound.com/topics/44928...

                                                                                                                          2. Last night:
                                                                                                                            marinated pork tenderloin (in soy vey veri veri teriyaki, my own personal crack), seared then roasted - this was my first time making pork of the non-cured variety and I was very pleased with the results: succulent, tender, with a great caramelized crust.
                                                                                                                            cranberry sauce with ginger and lemon - how could it be bad?
                                                                                                                            fried sweet potatoes in butter - yes!
                                                                                                                            leftover currant and date couscous

                                                                                                                            2 Replies
                                                                                                                            1. re: gini

                                                                                                                              Wow, that whole meal sounds delicious Gini (I like that soy vey too). What, no invite?

                                                                                                                              1. re: Rubee

                                                                                                                                Thought you would be at Angela's, as usual:).

                                                                                                                            2. I made a savory pumpkin tarte, with smoked bacon, pecorino, and pine nuts
                                                                                                                              from somebody's blog (ms.adventures in italy, do you chowhound?)
                                                                                                                              For me it was less than the sum of its parts - just okaaaay
                                                                                                                              More like a fun slightly odd idea for a one-off