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Inspire Me: What are your cooking plans for this weekend?

What are you all cooking this weekend? It is going to be rainy and 70 degrees here in DC. I need some inspiration.

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  1. I'm trying to make time this weekend for my first attempt at brioche.

    PS. I'm in DC too =)

    2 Replies
    1. re: Reene902

      just a warning, if you are going to try brioche this weekend becareful and make sure your home is really warm... if it is raining and warm the humidity might be a little high and you may have problems with it raising correctly...

      1. re: vodka_cocktail

        I was starting to wonder if the rain/humidity would be a problem. This might have to become a project for some other weekend =(

    2. I'm in DC and this doesn't suit the weather but I'm in the mood for it. I'm making chicken stock end of the week. Roasting sweet potatoes, butternut squash, onions. Pureeing and making a big pot of soup w/ creme fraiche. Maybe a pizza rustica for dinner with it. Also, a double chocolate layer cake w/ buttercream and a final layer of chocolate ganache for a friend's birthday--I love the look of the layer of white frosting between the chocolate cake and ganache. Having posted the recipe, I'm really in the mood for this two layer key lime pie so I might do that Sunday.

      http://www.accidentalhedonist.com/ind...

      1 Reply
      1. re: chowser

        Ok chowser I am coming to your house this weekend! It all sounds delish!

      2. I don't know if you grill in the rain or not (I do) but tomorrow night I'm gonna make grilled grouper po' boys.

        I like Chowsers pizza idea so I may make that for dinner on Saturday night.

        I'm also thinking of making biscuits and gravy for breakfast on Saturday.

        DT

        1. Good morning! How about Coq au Vin (even better the second day) or some oven-baked ribs? I use Julia's Child's method for Coq au Vin and I do believe there is a thread on homecooking right now for oven-baked ribs. I like hearty, comfort food for dreary weather.

          1. Saturday afternoon: I want to try Mark Bittman's olive oil cookie recipe. It sounds wonderful with rosemary, black pepper........
            http://bitten.blogs.nytimes.com/2008/...

            Saturday dinner: Pasta alla Norma . Recipe from FX Cuisine...
            http://fxcuisine.com/default.asp?Disp...

            Sunday dinner: In my never ending quest to conquer crock pot cooking I shall, once again attempt the impossible: Pulled Pork. Don't laugh. I make the worst crock pot meals on the planet. If I fail, I'll make something from COTM: Roast Chicken and Other Stories. Those recipes don't fight with me.

            11 Replies
            1. re: Gio

              This weekend I'll attempt the (absolutely beautiful) chevre and fig terrine from Sunday's Boston Globe. It sounds very springy!

              CHEVRE AND FIG TERRINE ON SALAD by Adam Reid (the America's Test Kitchen guy) SERVES 6
              5 ounces dried figs (about 15 figs), stemmed
              1/3 cup sherry or Marsala wine
              1 1/2 logs (10 to 12 ounces each) firm chevre, divided into 4 equal portions
              Pepper
              1/2 cup hazelnuts, toasted and finely chopped
              1 1/2 tablespoons sherry vinegar
              1/2 teaspoon white wine vinegar
              1/2 teaspoon Dijon mustard
              1 medium shallot, minced
              1/2 teaspoon salt, plus more to taste
              1/4 cup walnut or hazelnut oil
              12 cups mixed salad greens

              Cut the figs in half, and cut each half into thin slices. In a small bowl, toss the figs and sherry or Marsala wine, set aside for 30 minutes, then drain off any liquid that remains.

              Line a 6-by-3-inch loaf pan with plastic wrap, leaving enough extra wrap to cover the terrine. With clean, wet hands, press 1 portion of the chevre evenly into the bottom of the pan. Sprinkle the chevre with pepper, then spread half of the figs on top. Add another portion of the chevre, then the hazelnuts, then more chevre, then the rest of the figs, then a bit more pepper, and then finish with the last portion of chevre. Cover tightly with the plastic wrap, press down on the terrine, and refrigerate at least 6 hours but preferably overnight. (note: FOR A SMALLER QUANTITY LINE RAMEKINS WITH PLASTIC WRAP, THEN PROCEED WITH RECIPE. THE PLASTIC WRAP WILL HELP YOU UNMOLD THIS INTO LITTLE ROUNDS.)

              Before serving, in a medium bowl, mix the vinegars, mustard, shallot, and salt. Whisk in half of the oil to blend, and then the remaining oil. Season to taste with pepper and additional salt, if desired. In a large bowl, toss the greens with about half of the dressing. Divide the greens among 6 plates. Remove the terrine from the pan, and unwrap it. Carefully cut 6 thin slices (about 1/2 inch each), placing a slice on each salad as you go. Sprinkle with the reserved dressing, and serve at once.

              1. re: Gio

                Everyone's food sounds good.Gio, I know what you mean about conquering Crock-Pot cooking. I'm making a Crock-Pot "stone soup" right now with a bunch of things I had lying around. It's in the nature of an experiment. There are two onions, half a rutabega, half a cabbage, two sweet potatoes, barley,two kinds of dried beans, a smoked ham hock, a bottle of beer and assorted poultry necks and wing tips from the freezer. Plus water to cover and a few herbs and spices.

                I'll be interested to hear how your pulled pork turns out.

                1. re: NYCkaren

                  NYCK:
                  I *was* going to say, "you have nooo idea" but I guess you do. Your recipe sounds interesting.....Let me know how That turns out. Such a variety of flavors. Adding the beer for that certain je ne sais quoi no doubt....

                  I think my problem with the crock pot is over cooking. We'll see.

                  1. re: NYCkaren

                    I've become the crockpot queen since we get home late and need dinner right away. I'd be curious how yours turns out but I find that wings/necks disintegrate into crockpot soup and you get odd chunks of little bone everywhere (not appetizing). Ham hock is fine because the bone stays whole and easy to remove. I now cook up wings/ham hock/ etc. the day before in stock and use the stock the next day w/ the assorted veggies, potatoes, beans, etc. And, I'd use a lot of extra stock with dried beans.

                    1. re: chowser

                      Chowser, you're probaby right about the wings and necks. I'll find out.

                      Gio, I have the same problem. For me, the advantage of the Crock-Pot is the promise of turning it on when I Ieave for work and having something decent to eat when I get home. But a lot of things are overcooked by then. My sense is that some meats that would be fine after five or six hours get stringy and unappetizing after 10, even on low. I'm trying different things to see what works.

                      1. re: NYCkaren

                        I watched a podcast where they put the crock pot on a timer. A simple wall timer like you'd use for your lights when you're on vacation.

                        DT

                  2. re: Gio

                    My crock pot is the death of me. I can cook ANYTHING except in the crock pot.

                    1. re: nissenpa

                      The key for me is the right cut of meat if it's a meat dish. You need something that needs long, slow cooking. And, prep is no less time than using a dutch oven. I think too many people just throw everything in. I always season and sear the meat first, sautee the veggies in the same pan, deglaze w/ wine or stock or beer or something and add it. Mine has a timer and turns to a warm setting.

                      1. re: chowser

                        Thanks for all the encouragement!!

                        chowser, I've just been too lazy to pre-sear, etc., even though I have been reading 2 cookbooks which describe just what you do. I'll have to break down and do it your way on Sunday.

                        1. re: Gio

                          You know, ironically, the only meat where I don't sear is Boston butt for pulled pork. But, it's great in the crockpot--I do cook it whole one day, pull it and then cook it in the seasoning the next, if I'm doing the sweeter barbecue sauce. But, if you like spicy Carolina style pulled pork, this is a great recipe:

                          http://www.recipezaar.com/191318

                          I use real garlic in it, though, not powder.

                          1. re: chowser

                            That looks pretty good, 5 pounds of pork shoulder, holy cow! I mean pig. :)