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Mar 22, 2008 02:07 AM

What's cooking?

I haven't cooked for a while, so today it was so nice to putter around the kitchen making things smell good. I made Hunter's Chicken and orzo with basil from the Rachael Ray magazine. I started wondering what you guys ate for dinner last night--I just want to see a snapshot of what CH eat day-to-day.

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  1. Funnily enough, I was going to post the exact same thread! One of the most popular topics on another board I'm a member of is "What's for tea (that means dinner, for you American folk) tonight?". It's the source of much amusement, and lots of inspiration.

    As I am working tonight, I will be having a Nigella pasta salad - pasta with mortadella (although I used a German-style sausage instead), parmesan and a mustard and lemon dressing. I added spring onions (scallions) too.

    1. Actually nothing really exotic, baby back ribs, baked potato and asparagus. The ribs were fabulous, buried in onions and then baked slowly, brushed with a little barbeque sauce right before serving.

      1. I made some a wonderful white lasagna* last night. Tonight I'm going to make Julia Child's Boeuf Bourguignon for the first time.... I've been meaning to make this for at least the last 3 months.


        1. We went out last night, but I just bought a duck to make for tonight, mostly because I want to make Simon Hopkinson's fabulous duck soup for tomorrow night and need the carcass for it!

          12 Replies
          1. re: MMRuth

            I love your enthusiasm for Simon Hopkinson, MMRuth! Have you come across another fabulous book of his - The Prawn Cocktail Years? He wrote it with another British food writer, Lindsay Bareham, and it's a fantastic compilation of retro recipes, as the title suggests. It's a fun book just to read, but I've made some of the recipes (prawn cocktail, of course, and chicken chasseur!).

            1. re: greedygirl

              I don't have The Prawn Cocktail - yet - I have Week In, Week Out, as well as the two Roast Chicken books.

              1. re: MMRuth

                I only have the first Roast Chicken, as well as Week In, Week Out, but my favourite website for cheap cookery books is selling Roast Chicken Part Two for three quid at the moment so I may well indulge....

                1. re: greedygirl

                  Roast Chicken Part Two is worth buying just for the duck soup recipe - though I think I posted a paraphrase here as well.

                2. re: MMRuth

                  Are you familiar with Nigel Slater, Ruth? Another very British cook, and he writes like a dream. The 30-Minute Cook and Real Fast Food are classics.

              2. re: MMRuth

                Ruth, what cookbook are you cooking from to make the duck and duck soup?
                Have you made the amazing four hour roast duck? I made it for Passover last year as well as brisket and everyone loved it.

                1. re: NYchowcook

                  The duck soup is from Second Helpings of Roast Chicken, which I'm madly looking for so that I can find the duck recipe that goes with it. Where is the four hour roast duck recipe - I was thinking of doing that as well.

         - duck soup report

                  1. re: NYchowcook

                    Is this the roast duck recipe?


                    OK - I'm going to do this. If you did the 4 hours - did you turn up the heat for the fourth hour? I have a Muscovy duck - hopefully it will still be ok ... I have some sour cherries - jarred - that I've been meaning to make a sauce with - so I'm going to do that for this duck. Not sure how/what yet - but will figure it out!

                    1. re: MMRuth

                      Yup, that's it. It's actually a 5 hr roast duck. After 4 hours, increase the heat to 350 degrees. Amazing, truly.

                      Here's a cherry sauce I served w/ the duck from one of my very favorite cookbooks, White Dog Cafe:
                      Combine 1/3 c. dried cherries w/ 1/3 c. ruby port, 1/4 c. sherry vinegar, 1 T brown sugar, 1 T minced shallots, 5 black peppercorns and one bay leaf. Bring to a boil and cook at low/simmer until liquid evaporates, about 5 mins.
                      Stir in 1 c. veal demi glace and simmer for 2 mins. Stir in S&P. Remove bay leaf. Can refrigerate for up to 1 week, covered.

                      I think you could certainly use your sour cherries; just decrease liquid since you're not reconstituting dried cherries.

                      1. re: NYchowcook

                        Thanks - I like the idea of the sherry vinegar. Off to turn on my oven!

                        1. re: MMRuth

                          good luck!
                          and I'm looking forward to a full report!

                        2. re: NYchowcook

                          This one sounds great. And it makes sense to make this with the ones you have and just use less liquid or reduce more.

                          Here's that link I mentioned for another one based on dried cherries:


                  2. I didn't make a meal last night, just nibbled. Tonight I will be cooking some halibut I bought and froze, first of the season. I'm making Halibut and Clams with Red Bell Peppers and Saffron. Have lots of veggies in fridge - maybe have rapini. Rice? Maybe a nice mild morel risotto. I also have half a papaya and will make the papaya appy suggested in another thread leaving some of the black seeds for garnish. Dessert - I have either cardamom ice cream or pear sorbet in freezer, both homemade. Probably have the pear sorbet. It's a good day when the larder is stocked!