626419 Tue Jun 09 10:04:43 -0700 2009 200 31 Home Cooking 0 4756597 As is the tradition, Part IV is now open to enable easier access to the thread due to size. Lunch today was eaten at a local chinese place. Cuisine Szechuan is hot and spicey. This evening as it is cold and rainy, I'm making corned beef hash with poached eggs. Tue Jun 09 10:04:43 -0700 2009 259263 bigfellow 1 4756697 Lunch for me was at my desk - a Trader Joe's shelf-stable, microwaveable veggie lasagna. Surprisingly good! Homemade fruit salad will be "dessert" - mango, cantaloupe, honeydew, strawberries and green grapes, with a honey-mint-lime juice mixture poured over top for a bit of tang. P.S. ETA - maybe we could remove the "moved from Quebec board" now as I think most people know it's on the Home Cooking board? Tue Jun 09 10:30:57 -0700 2009 4756597 10532 LindaWhit 2 4757033 its crappy and rainy here as well so i'll mash some cauliflower with boursin cheese and serve it with a recipe i saw on chowhound for scallops with smoked paprika and creamy leeks & mushrooms-BUT to remind myself that it IS supposed to be nice out, i'm going to make an angel food cake and serve with peaches and whipped cream Kattyeyes - i'm fairly new to cooking meat - whats your meatloaf recipe? it might be a nice surprise to make it for my carniverous bf Tue Jun 09 12:10:13 -0700 2009 4756956 207355 jmullen1251 3 4757058 I will use measurements today so I can get it down as a real recipe (instead of in my head) and type it up for you later on. My "secret" is using meatloaf mix (veal/pork/beef combo) and a small can of tomato sauce. Details to follow. And your dinner sounds very nice! Tue Jun 09 12:17:31 -0700 2009 4757033 249664 kattyeyes 4 4757158 Your "secret meatloaf mix" is a must, IMO - my Mom always made her meatloaves using that blend. But it was a long time before I could find that mix up here in New England - had to buy separate packages and make it myself. I've just recently found it again at one or two stores (or I can find ground beef/pork packaged together, and buy the veal separately). Tue Jun 09 12:48:15 -0700 2009 4757058 10532 LindaWhit 5 4757226 It must be all the Italians around my neck of the woods--HA HA! My favorite source for meatloaf mix is a little IGA near my old apartment. But, believe it or not, our Price Rite (discount version of Shop Rite) sells the stuff. That's where I picked it up today. I am hooked on Price Rite for certain items right now. They have locations in CT, MA, NY, PA & RI...checky checky: http://www.priceritesupermarkets.com/storeLocator.aspx Today's bargains: small cans of tomato sauce 4 for $1 (use for meatloaf and tacos) Cento crushed tomatoes .99 Neufchatel cream cheese .99 McAdam Sharp White Cheddar (block) $1.29 Royal instant vanilla pudding 3 for $1 (use to make orange julius sherbet) Belgioso 4-Blend Cheese 2.19 for a tub Oh, and my meatloaf mix was $3.19 Much good will come of this little shopping trip. ;) Tue Jun 09 13:05:21 -0700 2009 4757158 249664 kattyeyes 5 4758157 They don't sell it together here in SoCal either - I buy it all separately, split packages and freeze together in ziplocs.. I use 1/4 lb veal, 1/4 lb pork & 1/2 lb beef in my recipe. Tue Jun 09 17:51:30 -0700 2009 4757158 90755 Phurstluv 3 4758121 Here is the whole meatloaf megilla--including variations for mini meatloaves, Italian stuffed meatloaf and meatballs. MEATLOAF or MEATBALLS A LA KATTYEYES 1¼ pounds meatloaf mix (ground veal/pork/beef combo) ¼ cup water *most of an 8 oz. can of tomato sauce (reserve small portion to top loaves) ½ cup seasoned breadcrumbs 1 egg ¼ teaspoon onion powder ¼ teaspoon garlic powder 1 teaspoon parsley flakes 1 tablespoon grated Pecorino Romano Ground black pepper Line a baking sheet (I use a pizza pan) with foil.* Combine ingredients in a large bowl with your hands. Use care just to combine—don’t overhandle the meat. TO MAKE MINI LOAVES: Quarter the ingredients to yield four portions of meat. Gently form each quarter into an oval ball, then flatten slightly to form a mini loaf. Top each loaf with a spoonful of tomato sauce—spread this over the top of each loaf. TO MAKE ONE LARGE LOAF: Gently form meat mixture into large oval and pat to flatten. Top loaf with remaining tomato sauce. TO MAKE AN ITALIAN STUFFED MEATLOAF: Split your meat mixture into two halves. Form the bottom of the loaf with the first half, then layer: • thinly sliced genoa salami • thinly sliced proscuittini (peppered ham) • thinly sliced provolone (my favorite is BelGioso) Then add the remaining meatloaf mixture, making sure to cover the layer of cold cuts. Top loaf with remaining tomato sauce. TO MAKE MEATBALLS: Roll meat mixture into balls and place on unlined baking sheet* (no foil here). Add water to the pan just till water covers the bottom of the pan. Makes four mini loaves, one large loaf, or a whole pan of meatballs. Bake at 350 degrees F for 40-45 minutes (for mini loaves). Use less time for meatballs, more time for a large loaf. I will make more careful note of large loaf and meatball times next time I bake them. When I work that part out, I'll post this on the recipes board. Hope you love this as much as we do! Tue Jun 09 17:39:06 -0700 2009 4757033 249664 kattyeyes 4 4769204 For everyone who might have had a crappy week and is in need of comfort, I made you some meatloaf. Enjoy! Sat Jun 13 06:43:06 -0700 2009 4758121 249664 kattyeyes 2 4757148 Yeah, the crappy, rainy weather has me wanting comfort food again as well - but, since I have leftover chuck tip strip steak, baked potato, and edamame & corn salad, that'll be dinner tonight. The crappy, rainy weather will be here for several days, so I have enough time for comfort food. :-) Tue Jun 09 12:46:22 -0700 2009 4756956 10532 LindaWhit 1 4757506 Lunch was leftovers from this lobster recipe, which I made the other day. http://www.aboutseafood.com/recipe/lobster-saut-with-linguine I thought it was very good. I'll make it again. Dinner will be my usual huge salad with some of everything in the refrigerator. Today that includes asparagus and smoked bluefish. Tue Jun 09 14:23:52 -0700 2009 4756597 126235 NYCkaren 2 4757516 I have never seen a lobster recipe like that--I have already e-mailed it to my mom. Nice!!! Tue Jun 09 14:29:05 -0700 2009 4757506 249664 kattyeyes 1 4758052 Still using up leftovers for dinners. Can't decide if I want a quesadilla using the leftover tri tip steak & grilled red onions, or the leftover pot roast with the onion gravy. Either will be devoured with a perfectly ripe avocado. Children getting one of their midweek faves - fish fillets with mac & cheese, steamed broccoli. Dessert will be homemade oatmeal raisin cookie ice cream sandwiches. Tue Jun 09 17:09:25 -0700 2009 4756597 90755 Phurstluv 1 4758509 Folks, we'd like to ask that the tips here focus on helping others prepare food that you've made at home. If you've gotten takeout, heated up a frozen dinner, skipped dinner in favor of a piece of fruit, or just want to list the foods you've eaten without any tips on how to prepare them, we'd ask you to hold back from posting. This board is focused on helping people with home cooking, and we hope that even in threads like this, that will remain the focus. Thanks. Tue Jun 09 19:48:59 -0700 2009 4756597 2 The Chowhound Team 1 4760411 Some people are just never happy unless they can complain. Small minds... For lunch today I made a lobster roll. I am a believer that simple is sometimes better. I take lobster meat, add mayo (homemade, not store bought ever), finely chopped celery and green onion. Then I add a dash of hot sauce. Tonight I am making dinner from something bought frozen at the store, scallops. I know, some people around here would prefer that I only post about food that I've caught or grown. But I am searing them in a pan with clarrified butter and finishing them with pernod. I am serving them with left over pilau that I made the other day. Wed Jun 10 11:56:55 -0700 2009 4756597 259263 bigfellow 2 4762738 For a truly simple lobster roll, have you ever tried it CT-style--just picked lobster meat and BUTTER on a buttered/grilled bun? My mom's fave. Thu Jun 11 07:02:09 -0700 2009 4760411 249664 kattyeyes 3 4762769 I'll have to try that next time. Thu Jun 11 07:12:08 -0700 2009 4762738 259263 bigfellow 4 4762796 Here is more info on CT lobster rolls than you'd ever want (but has some lovely pics). Not my site--the "cat" part is a coincidence: http://merecat.org/food/dining/lobster-rolls/connecticut/ Thu Jun 11 07:18:45 -0700 2009 4762769 249664 kattyeyes 5 4762859 Thank you so much. Now I have a reason to stop in Ct on my way south. Thu Jun 11 07:35:56 -0700 2009 4762796 259263 bigfellow 6 4762892 My pleasure. Please let me know when you are coming (didn't know you were roadtripping south). I would love to meet you and introduce you to my mom's very favorite lobster roll spot. http://www.flickr.com/photos/slack12/300870361/ You can return to Montreal with new knowledge of exactly how to make your own CT lobster roll at home. ;) Nothing like a hands-on class, so to speak. Thu Jun 11 07:46:07 -0700 2009 4762859 249664 kattyeyes 1 4760571 i bought some nice oyster, shiitake and crimini mushrooms at the store today so i will likely have those over baked polenta, topped with smoked gouda-will also make some no-bake cookies with walnut butter when i get home to use in ice cream sandwiches Wed Jun 10 12:50:12 -0700 2009 4756597 207355 jmullen1251 2 4762742 I wouldl be interested to hear about your no-bake cookies when you have a moment. I saw adorable ice cream sandwich molds yesterday. Thu Jun 11 07:03:46 -0700 2009 4760571 249664 kattyeyes 3 4763014 hey there! i love making these since they really are the most simple things to throw together - i cut the ingredients down so i don't eat 20 in a sitting but use the following: 1/4 c. butter, melted - add 1 c. sugar, 1 1/2 tbsp cocoa powder, 1/4 c. milk, pinch of salt - mix and remove from heat. add 1/4 c. peanut (or i use walnut) butter, 1 1/2 c. oats and 1 tsp vanilla - stir all together and drop on cookie sheet covered with wax paper. they set up in the fridge after a few hours. i then just sandwich them around a generous scoop of ice cream and freeze - simple and good! (maybe not good for you but who cares?!) what type of i.c. molds do you have? mine could prob use a little prettying up:) Thu Jun 11 08:19:23 -0700 2009 4762742 207355 jmullen1251 4 4763069 Thank you for the recipe--those sound yummy--oats and a nutty butter! Do you use walnut butter because you prefer the taste over PB? I've been wanting to try almond butter for the longest time. Never even knew there was walnut butter, too. I didn't buy them (but I wanted to!)--FARM ANIMAL ICE CREAM MOLDS! I saw these yesterday at my local indy kitchen store: http://www.theafternoon.com/102293.html How perfect 'cause I refer to myself as cowgirl (MOO) or piggy when I'm overindulging. They also had heart and star-shape molds...like these, I think: http://www.kitchenniche.ca/cream-sandwich-molds-heart-star-p-1789.html Thu Jun 11 08:34:17 -0700 2009 4763014 249664 kattyeyes 1 4761049 I've had the book "Artisan Bread in Five Minutes a Day" for over a year, but finally got around to making my first loaf today. Like other CHs, I'm hooked! Though I still want to try the Lahey/Bittman method too. So easy, and the house smells good and the first loaf (the Master Recipe/boule) came out great. I baked it with convection at 425, and on a baking sheet and silpat since I have yet to buy a new pizza stone. Lunch was grilled salami, gouda, and fresh basil sandwiches. Pictures: Wed Jun 10 14:46:43 -0700 2009 4756597 10271 Rubee 2 4761122 BEAUTIFUL boule bread, Rubee, and your sandwich looks excellent as well! Wed Jun 10 15:08:52 -0700 2009 4761049 10532 LindaWhit 2 4761123 Rubee, the bread looks wonderful! I can just taste the sandwiches. Thank you also for the link to your web site. I never knew that Arizona produced wine. Wed Jun 10 15:08:54 -0700 2009 4761049 259263 bigfellow 2 4762246 Wow, that bread looks great! And so does the sandwich. I made a loaf of whole wheat banana bread today which was interesting to me because it used yeast. It tasted pretty good but next time I will add more bananas. More like a regular whole wheat loaf with just a touch of sweetness/fruitiness in the background. I ate it with baby carrots and a dip I made with goat's milk yogurt, crushed juniper berries, olive oil & salt. Pretty simple tonight. Wed Jun 10 22:28:04 -0700 2009 4761049 193015 always_eating 2 4762750 That's gorgeous! I want to try your sandwich combo--I have never had a grilled cheese like that! Where is the link to your site, tho'? Thu Jun 11 07:06:24 -0700 2009 4761049 249664 kattyeyes 3 4764257 Kattyeyes - I write restaurant reviews for a local wine magazine and the site is in the blog link in my bio (the AZ wine industry is really taking off with vineyards located in the cooler regions north and south of Phoenix). Link to a local wine dinner with a couple of my favorites - Arizona Stronghold and Pillsbury: http://chowhound.chow.com/topics/530378#3802257 And thanks everyone for all the nice comments on the bread! My first time baking bread, so I'm thrilled with how it's turning out. Highly recommend the book. Though at this rate, we're eating a loaf a day. Uh-oh. Today's bread project - Baguettes. They came out great, though I'll make them thinner next time. Just ate half a loaf slathered with local butter from Divine Butter in Phoenix at the farmer's market.. Thu Jun 11 13:43:53 -0700 2009 4762750 10271 Rubee 4 4764314 Rubee, I seriously think you need to move back to Boston to share this lovely bread with us back here. <vbg> And you're obviously telling Dr. Atkins to BACK OFF! I like it. ;-) Thu Jun 11 13:57:31 -0700 2009 4764257 10532 LindaWhit 4 4764401 Rubee, have some fun and make your own butter with some fresh herbs. I shake a container of heavy whipping cream in a large mayo jar until thick and turns into butter, squeeze out the water and then add a little salt and fresh herbs. You can also add honey too. It is a great fun thing to make and the butter is amazing taste. Thu Jun 11 14:23:30 -0700 2009 4764257 232829 kchurchill5 5 4764487 Ha - it's like making mole from scratch. I've done it before, but would rather buy it. Plus, I like to support local ; ) Lots of great dairy farms around here. This is the first time I've bought from Divine though. Really delicious and creamy: http://butterdivine.com/ Thu Jun 11 14:49:05 -0700 2009 4764401 10271 Rubee 4 4765046 Wow, Rubee, $40 per person WITH wine AND refills?! Holy cow! What a wonderful menu. Thanks for sharing the dinner above. I will have to check your profile link. I would love to write restaurant reviews (besides here!)--how cool! :) Thu Jun 11 18:08:32 -0700 2009 4764257 249664 kattyeyes 1 4761724 I unfortunately got to experience my first (pre-migraine) aura this morning. No migraine resulted after the aura left, just a slight headache all day - but the aura scared the bejeezus out of me. I was able to eat lunch (leftover lamb & barley stew), but wasn't in the mood to "cook" anything for dinner - so all I did was make some basmati rice and some peas and corn, mix it all together with butter and salt, and called it dinner. Wed Jun 10 18:31:54 -0700 2009 4756597 10532 LindaWhit 2 4762727 Understandable that you didn't feel like cooking. I hope you're feeling better today. Do you like ravioli? Why not have some of your favorites on hand (I find meat ravs to be of the comforting variety to me--especially just with butter and pecorino on top) in case of emergency? It's such an easy dinner--and if you're so inspired, add a salad for a balanced meal. I used to get nasty clusters, so I have literally felt your pain and I'm sorry! Also keep in mind that sunglasses and a glare protector on your computer screen can help minimize light, which is a trigger. I am shameless and don't care how stupid I might look wearing sunglasses inside. Take care! Thu Jun 11 07:00:00 -0700 2009 4761724 249664 kattyeyes 3 4762886 That's a very good idea, kattyeyes. I should buy some fresh pasta from Capone's in Somerville for situations like that (not that I'm hoping to ever have that happen again). Thu Jun 11 07:44:28 -0700 2009 4762727 10532 LindaWhit 1 4762288 Bought some gorgeous freshly dug red potatoes at the farmers' market today, and they were delicious! I roasted them on a parchment-lined baking sheet along with chunks of carrots, herbes de provence, garlic, black pepper, kosher salt, and evoo. Wed Jun 10 23:19:24 -0700 2009 4756597 57371 operagirl 1 4762567 I made low fat chicken tikka masala and this time it was really nice, if a tad on the spicy side. From previous experiences, I've learn that it's best to cook it earlier and let it rest for quite some time so the flavours can properly concentrate and fuse together. I marinated the chicken for 4 hours in a mix of low fat natural yogurt, lemon juice, sunolive oil, cinammon, ginger, garlic and cumin. I grilled the chicken pieces in skewers until lightly charred and added them to the Masala sauce I'd cooked earlier alongside two spoonfuls of yogurt at the last minute. I served over brown turmeric rice with roasted flaked almonds and chopped coriander. Yum! Thu Jun 11 05:51:21 -0700 2009 4756597 240789 Paula76 1 4762784 This is my first summer back in Montreal after 35 years. I'm feeling the humidity today. So I'm making some butter chicken for lunch and some fresh nan. I'm using a friends recipe for the chicken and the nan. Tonight is up in the air as of yet. Not sure what to make. Thu Jun 11 07:15:15 -0700 2009 4756597 259263 bigfellow 2 4763834 Dinner tonight will be leg of lamb done on the grill. I'll be having baby potatoes (red, white and blue ones) baked with olive oil and rosemary. Fresh peas complete this dish. Thu Jun 11 11:40:47 -0700 2009 4762784 259263 bigfellow 3 4764331 Didn't get my invitation. ;-) Thu Jun 11 13:59:58 -0700 2009 4763834 10532 LindaWhit 1 4764395 Spicy turkey sausage cut into bite size pieces, fresh kale, garlic, onion, red and green peppers, a mix of button and crimini mushrooms and fresh roasted corn in a creamy broth with a little white wine. A really simple quick soup. I like to served it with simple thick slice of pumpernikle and topped with fresh basil. Easy quick dinner. Made the soup late last night. Thu Jun 11 14:20:36 -0700 2009 4756597 232829 kchurchill5 1 4764488 Ok we all make pestos, basil, parsley, spinach, sundried tomato, olive, endless list. Well tonight, after getting home a bit early and taking a couple of days off, I decided to make a pesto for some pasta tomorrow. I had made some sundried tomatoes in my dehydrater this weekend, I also have just a few plums left, not many, and I have more herbs then I know what to do with. So I seeded the plums and then grilled, the sundried chopped fine, added all my fresh herbs, garlic and olive oil, tons of basil and a combo of the sundried and fresh tomatoes roasted or grilled. It is I guess a pesto with tomatoes but I is a nice combo. I have some fresh pasta which I am going to use it on tomorrow. Some fresh grated cheese. No need for meat. Just the fresh sauce. A nice crisp grilled romaine salad and dinner is done. I still have some of my green goddess left which I make very rarely, but it is a nice change now and then. Thu Jun 11 14:49:40 -0700 2009 4756597 232829 kchurchill5 1 4764639 Weekend line up: idea stolen and most ingredients purchased from a local restaurant that we like alot ( Sportello) we will be snacking on good scali bread that is dipped in the following : in a shallow bowl fill the base with EVOO, add a dollop of French strawberry jam and a plunk of fresh ricotta cheese with a touch of sea salt sprinkled on the top. Gently spoon onto bread.Decadent .Dinner #1 ; marinated and grilled sirloin tips served with grilled cippolinis and baked pots Dinner #2 wood grilled pizza from scratch with just EVOO ( lots) , crushed San Marzano tomatoes, freshly grated pecorina romano, freshly grated parm , sprinkles of shaved scallion and sea salt. ahhh bliss Dinner #3: super thick cut bone in pork chops grilled likely crusted with cumin and coriander or just evoo and s&p , roasted yams and sauteed snap peas...man I love the weekend . Thu Jun 11 15:49:03 -0700 2009 4756597 11784 capeanne 2 4764651 Oh, big fan of Barbara Lynch, and that olive oil/jam/ricotta combination sounds interesting and terrific! Thanks for posting. Actually, your whole weekend lineup sounds delicious : ) Thu Jun 11 15:51:21 -0700 2009 4764639 10271 Rubee 1 4764732 Keeping it simple - simmering a pork chop in BBQ sauce blended with some pom juice and white wine (didn't have a lot of the sauce in the freezer), and will serve with leftover basmati rice and peas/corn alongside. Thu Jun 11 16:20:30 -0700 2009 4756597 10532 LindaWhit 1 4765430 Super easy and super yummy. Grilled, Greek yogurt marinaded leg of lamb steaks (bone-in, the butcher just slices the leg), baby spinach sauteed in garlic and olive oil, topped with a squeeze of lemon, crumbled feta and toasted pine nuts. I'm low carbing, so no starchy sides. I use Bobby Flay's recipe, adapted for lamb steaks rather than the whole leg. Greek Yogurt, ground cumin, garlic, fresh mint. I crush the garlic into the marinade (original recipe has it going into slits in the meat). Surprisingly yummy! If you decide to try his recipe, I'll warn you to remove virtually all of the yogurt before grilling, or the thick yogurt coating will burn. Use real Greek yogurt - full fat. Thu Jun 11 20:44:34 -0700 2009 4756597 23853 Christnp 2 4766207 Yes that yogurt is great. Ina had a similar ones a few years back or maybe Martha I tried with with the whole leg and it was great. I also have made chops which are really good, but yes, it can burn so I scrape most off and the greek yogurt by far works better is possible. My Sams Club usually have gacks of lamb for sale for 2 - 8 or 9 bone in french cut chops for 21-25 dollars. Very inexpensive. I like but them double and grill. I use those but I also have got some nice ones from my local butcher too. Can't go wrong then are so sweet and tender. Nice simple dinner. Fri Jun 12 07:25:35 -0700 2009 4765430 232829 kchurchill5 2 4766370 this sounds delish! i've been wanting to incorporate more meat into my repertoire and lamb was always one of those rare treats that i never think of but always enjoy when i have - thanks for the idea! that's why i love these boards so my din is def not going to be as interesting but tasty all the same: bbq chicken on homemade rolls with sweet potato fries - trying to will the weather to be summer-like by grilling! Fri Jun 12 08:11:55 -0700 2009 4765430 207355 jmullen1251 1 4767515 Veal Picatta with Rösti and grilled asparagus. Whith slices of fresh lemon to squeeze over the veal and veg. All are welcome! Fri Jun 12 13:14:22 -0700 2009 4756597 259263 bigfellow 1 4767941 I made that super-easy Bittman's avocado soup recipe AGAIN--this time using cayenne pepper as called for (instead of hot sauce) and added some fresh cilantro from the deck. We're having chicken fajitas with peppers and onions, too. Fri Jun 12 15:28:34 -0700 2009 4756597 249664 kattyeyes 2 4768124 Do you have a link to that recipe? I've been adapting a Sara Moulton recipe for cold avocado soup that requires no refrigeration, and would love to see some other ideas. Fri Jun 12 16:33:36 -0700 2009 4767941 10985 MMRuth 3 4768148 Yes, hi! http://www.msnbc.msn.com/id/25222700/ When you make it ahead of time, just tap plastic wrap directly onto the top layer of the soup (as you'd do to prevent a pudding skin) to minimize the top layer browning. I added the cilantro today based on your recipe on the "cool soups" thread. I have been meaning to try yours EXCEPT I don't have cucumbers around the same way I tend to have avos around...and THIS recipe is so good and so easy I'm just stuck on it. The cilantro was a great addition. And, for the record, I always just eat it when I make it (I don't chill it)...but it keeps just fine in the fridge for enjoying the next day...and the next day. Edit: Don't worry about using whole milk. I use 1% Simply Smart or Over the Moon all the time and it's plenty rich. Fri Jun 12 16:42:46 -0700 2009 4768124 249664 kattyeyes 4 4769201 Here's the avocado soup in the most adorable little dishes my mom picked up for me on the cheap at Pier One--served with (also courtesy of mom) an espresso spoon. Did I eat more than one of these cute little servings yesterday? You betcha. Sat Jun 13 06:40:51 -0700 2009 4768148 249664 kattyeyes 3 4780616 MMRuth: Did you try this variation? Curious how it compared to the Sara Moulton recipe you mentioned...or the other recipe you posted on "cool soups." Wed Jun 17 06:42:48 -0700 2009 4768124 249664 kattyeyes 4 4780632 I haven't tried this one. If I recall correctly, the Moulton one used ice cubes and stock, some lime juice, cilantro, cayenne pepper. It's really creamy, so I don't see the need for milk - and, it's cold right away from the ice cubes. Wed Jun 17 06:46:48 -0700 2009 4780616 10985 MMRuth 5 4780676 I think the milk contributes to the mousse-like texture. It's also very tasty as dip. The Moulton recipe must be more of a true soupy texture, right--is that the one with the cukes? Wed Jun 17 07:00:28 -0700 2009 4780632 249664 kattyeyes 6 4780684 The Moulton is very thick. Not thick enough to use as a dip though. If I recall correctly, it didn't have cucumbers in it, but I've adapted her method of using ice cubes to making a cold cucumber soup. Wed Jun 17 07:01:56 -0700 2009 4780676 10985 MMRuth 1 4768172 Yet again, nothing taken out for dinner, so I sauteed up a few slices of Niman Ranch's applewood-smoked bacon, and then in the bacon grease, sauteed sliced carrots, broccoli florets, sweet onion pieces, quartered cremini mushrooms, and pieces of red pepper. Tossed that all with some farfalle pasta, and stirred in some Rondele Garlic & Herb cheese, milk, and additional dried herbs (marjoram, basil, parsley, and oregano) until the cheese was melted. Tossed in the crumbled bacon, topped it with some grated Parm-Reg cheese, and it was dinner. Plus leftovers for work lunches early next week. Fri Jun 12 16:49:16 -0700 2009 4756597 10532 LindaWhit 1 4768175 Busy week with the kids' last week of school. Will do some cornish game hens that have been dry brining in the fridge since friday. Can't decide if i'll just roast them or grill them topped with some pomegranate grilling sauce. Will serve with a rice pilaf made with shallots & chicken stock and some roasted broccoli or cauliflower from the farmers market.' The market had a sale on Holland Bell Peppers, so will b e making a pesto sauce out of them roasted with garlic & chicken stock. Served over angel hair pasta with either grilled scallops or chicken. Not sure what to make for Sunday. Fri Jun 12 16:51:14 -0700 2009 4756597 90755 Phurstluv 1 4768570 Mexican "lobster" tails (langostas) sauteed in butter, which I served over green and white linguine which I mixed with chopped spinach, sauteed mushrooms and shallots, and crema. I meant to put in a bit of tarragon but forgot. It was great anyway! I have had the Mexican lobster in restaurants here, and hated it. Like eating cotton. But, my gardener has a boat and fishes and sells lobster. He gave me about a pound of the tails as a gift. No shells, just the meat. Sauteed quickly in butter and a bit of oo they were wonderful! I think as good as our famous shrimp. What a lucky old lady am I! Dee Fri Jun 12 19:39:58 -0700 2009 4756597 98904 MazDee 1 4768648 summer weather finally returned here, so the warm, steamy evening was a perfect excuse for me to use up the odds & ends of produce i had on hand. arugula, zucchini, asparagus, red & yellow bell peppers, hearts of palm, tomatoes, pepperoncini, red onion, grape tomatoes & avocado, tossed with chopped fresh parsely, dill & mint, and topped with perfectly tender hard-cooked egg whites and a delightful lemony homemade vinaigrette. oh, and strawberries with sour cream for dessert, which i've been eating all week (bananas too) thanks to a craving that resulted from a discussion in another thread! Fri Jun 12 20:18:21 -0700 2009 4756597 103920 goodhealthgourmet 1 4769248 A great version of traditional eggs benedict for breakfast. A baguette toasted with honey and butter, topped with avacado and red onion (almost like a guac), poached egg and a yogurt light hollandiase sauce with fresh orange vs lemon. Lunch BBQ at a friends. I'm taking 1 lb from my 2 lbs of mussels for a simple steamed appetizer on the grill, and grilled stuffed mushroom, spinach and gruyere bread. Dinner, probably not hungry. I rarely eat 3 meals, usually 2 is all. Dinner tomorrow is my fresh mussel dish which I love. They were on sale 5.99 for 2 lbs so I using the remaining 1 lb left. Scallops, leeks, garlic and shallots, sauteed with white wine, chicken broth, cognac, dash of red pepper flakes, fresh dill, fresh lemon wedges and then add the mussels and cook until open. Add some fresh heavy cream to the broth, lots of fresh parsley and then toss with vermicelli, or you could use spaghetti. It is amazing flavor and the broth is just as good as the mussels. Sat Jun 13 07:05:57 -0700 2009 4756597 232829 kchurchill5 1 4769273 I've made roast pork with a sweet mustard glaze, grilled vegies and stuffed baby potatoes. For dessert I am making a sacher torte. Sat Jun 13 07:15:25 -0700 2009 4756597 259263 bigfellow 1 4770104 Met CH ArizonaGirl at the new neighborhood farmers market this week and decided to have her and her husband over tomorrow to cook up some of my finds. I also wanted to try some recipes from Anna Sortun's book "Spice: Flavors of the Eastern Mediterranean". So, final menu is: Flatbread with Zaatar (from the Artisan Bread in 5 book) Padron peppers with smoked sea salt Haloumi with spiced dates (Spice) Ricotta and green olive spread (AZGirl) Tzatziki (AZGirl) Steamed mussels with leeks and smoked paprika (Spice) Grilled loukaniko sausages (a Greek smoked sausage made with wine and orange peel) Heirloom tomatoes with basil and walnut tabouleh (Spice) Roasted fingerling potatoes with red and yellow peppers Roasted onions with fig balsamic that I bought from the market Coconut ouzo cake (AZGirl) A nice way to end the weekend! Tonight's dinner is quick and easy - Tamales from the farmers market http://www.thetamalestore.com/ topped with a fried egg. SPICE: http://www.amazon.com/Spice-Flavors-Mediterranean-Ana-Sortun/dp/0060792280 Sat Jun 13 14:42:41 -0700 2009 4756597 10271 Rubee 2 4770299 Oh My Goodness Just shoot me now ...Rubee wow Sat Jun 13 16:22:33 -0700 2009 4770104 11784 capeanne 3 4770328 If you're in the neighborhood, all 'Hounds are invited! ; ) Sat Jun 13 16:34:44 -0700 2009 4770299 10271 Rubee 2 4771229 What a lovely menu! Would you be so kind as to share the details on the ricotta and green olive spread? I googled, but nothing was a match. Sun Jun 14 06:20:23 -0700 2009 4770104 249664 kattyeyes 3 4772099 Hi! I just sent AZGirl this link, so she can post her recipe for the ricotta spread. After shopping last night , added taramasalata (Greek spread with carp roe, bread, olive oil, lemon juice, shallots) since I decided to nix the haloumi. Checked 5 stores and the only one that had it was a local gourmet store at 3 times per pound what I usually pay for it. Also added back on the menu a cocktail from "Spice" - Paopao Cocktail with prosecco and a simple syrup infused with cardamom, lemon juice, pear puree, and prosecco. Link to tomato and tabouleh recipe, and cocktail: http://harvard.com/upload/chef_display/Sortun%20recipes%20edited!.pdf Sun Jun 14 13:27:03 -0700 2009 4771229 10271 Rubee 3 4774932 I cup of ricotta mixed with 10 chopped green olives, 1 clove of gralic minced and salt and pepper. I use this either as a spread or to stuff cherry tomatoes Mon Jun 15 13:20:33 -0700 2009 4771229 71916 arizonagirl 4 4775374 Grazie! :) Mon Jun 15 15:35:51 -0700 2009 4774932 249664 kattyeyes 4 4775683 Great in tomatoes I bet. Very nice. I love stuffing small tomatoes or small plums. Light easy appetizers, I bet it would be good in small criminis too Mon Jun 15 17:08:45 -0700 2009 4774932 232829 kchurchill5 2 4775476 Breakfast was the delicious leftover coconut cake. For lunch, I snacked on locally-made AZ Doctor Hummus baba ghanoush and pita chips, and leftover tzatziki and homemade taramsalata. All three Spice recipes came out great - I'm looking forward to cooking more out of this book this summer! The cocktail was a hit. I used cava mixed with the cardamom-infused simple syrup, fresh lemon juice and pear puree. Not too sweet, flavorful and refreshing, perfect for the 'welcome' cocktail. I'll be making this again. I used Looza brand pear nectar. The leftover tomato salad is going to be tossed with cubed flatbread with leftover tabouleh dressing (evoo, basil, parsley, garlic, walnuts) for a take on panzanella for lunch tomorrow. Tonight I'll serve the leftover mussels (cooked with leeks, white wine, garlic, olive oil, butter, smoked paprika, aleppo pepper, and lemon juice) over pasta. In addition to starting with the Paopao cocktail, other adult beverages included ouzo, a Spanish red - Dehesa de Rubiales Alaia (prieto picudo/tempranillo/merlot blend) - and Pineau des Charentes as a dessert wine. I think it's time to go on a diet. Pics of tomato salad, mussels, and rest of the meal - Roasted fingerling potatoes with shallots, fresh herbs and sweet peppers, slow-roasted onions with fig-balsamic glaze, mussels, tomatoes, za'atar flatbread, local Queen Creek olives stuffed with mesquite almonds, grilled loukaniko sausage, and tzatziki: Mon Jun 15 16:06:27 -0700 2009 4770104 10271 Rubee 3 4775542 Just beautiful, Rubee - those tomatoes look wonderful! Mon Jun 15 16:28:39 -0700 2009 4775476 10532 LindaWhit 3 4777476 I agree all the "Spice" book recipes came out great. I've got to get myself a copy of that book. Tue Jun 16 08:32:04 -0700 2009 4775476 71916 arizonagirl 3 4788332 I think Alcachofa would agree with me…it would be worth another ticket to AZ to come share that whole meal with you if you are willing to create it all over again! Fri Jun 19 13:40:18 -0700 2009 4775476 265422 Palmito 4 4788356 If that brings you two out to stay with us again, of course! Looking forward to cooking Spice with you too next month. That should be fun. I'm going to make the spicy fideo with chickpeas/swiss chard/saffron with lemon aioli this weekend. Fri Jun 19 13:50:39 -0700 2009 4788332 10271 Rubee 1 4770653 Lunch was a big bowl of garlic soup and puffy chips (never seen a tortilla chip like that anywhere else; light, puffy, and delicately crisp) & salsa at the smoke cafe. Dinner is going to be porcupine meatballs which will be simmered in a pan with tomato sauce, chopped tomatoes, tomato paste, oregano, garlic, yellow squash, bell pepper, water, and brown rice Sat Jun 13 19:45:16 -0700 2009 4756597 285186 Popkin 1 4771217 Dinner last night was out at my favorite Spanish tapas restaurant with friends who had come in from Ohio and Providence. We had one pre-teen and one late-teen in the group, both of whom were very adventurous eaters (the 12yo was fascinated with the idea of the stuffed squid served in a sauce of its own ink, so we got that as well - everyone who tasted seemed to like it, including the 12yo and teenager!) Lots of other tapas to share between the 8 of us, as well as sangria (and Cokes for the under-agers!) The vacationing Ohioans had a beautiful day yesterday for playing tourist in Boston, but today is cooler and rainy - hope their whale watch trip isn't too bad! Because of the weather, I'm making a pot roast from Mike Ditka's restaurant in Chicago (or at least it's supposedly the recipe): Pot Roast with Bourbon Maple Glaze. Mashed Yukon Gold potatoes and the vegetables that are cooked with the roast will do as sides. http://www.recipezaar.com/Pot-Roast-With-Bourbon-Maple-Glaze-118127 Sun Jun 14 06:13:20 -0700 2009 4756597 10532 LindaWhit 1 4771472 Breakfast were these great little rich egg and potato cakes with tumeric, herbs and grated onion pan sauteed and served with yogurt. I served a great pork sausage I made from scratch, but had to freeze most. Can't eat 30 all at one time. I just defrosted and a quick pan sear and a great breakfast. Late lunch/dinner, the famous avacado soup which has been on here and talked about, looking forward to trying it. Also so cabbage and shrimp spring roll. Also on the cabbage thread I think or maybe appetizers. But they are baked which look really good. Can't wait to try them both. A simple cucumber, jalapeno, mango, red onion with a sweet honey yogurt vinaigrette for a side. Maybe a nice bottle chardonnay. I'm not in charge of the wine, my girl friend is. A very light dinner for a hot sunny FL day. Sun Jun 14 08:25:19 -0700 2009 4756597 232829 kchurchill5 1 4771677 We had a nice, simple barfbecue in the garden yesterday with lamb kebabs (marinated Moroccan-style in a mix of olive oil, lemon juice, paprika, cumin, saffron, garlic, chilli and ginger) and chicken kebabs in a ketchup-Worcestershire bbq marinade. We served them with a huge salad of arugula, watercress, mixed leaves, black olives, avocado, sundried and cherry tomatoes with Irish soda bread. Dessert was simple and summery: a homemade dark chocolate and ricotta mousse served with mixed berries and a dollop of cream. Tonight I'm making calzoni with some pepperoni, tomatoes, eggplant, mushrooms and mozzarella. Sun Jun 14 09:51:57 -0700 2009 4756597 240789 Paula76 2 4772001 Paula, that certainly doesn't sounds like a "barfbecue" to ME - it sounds very good! ;-) The Moroccan-style mix sounds wonderful for lamb - do you have a recipe or did you just wing the quantities? Sun Jun 14 12:27:35 -0700 2009 4771677 10532 LindaWhit 3 4772250 :-) I dicd two lamb steaks and measured quantities roughly according to what I thought would be the right amount and this time, I was right! It was about a tablespoon of each pice, 2 tablespoons of olive oil, half the juice of a lemon, three crushed garlic cloves and 1 red chilli. How did your pot roast turn out? It sounds delicious! Sun Jun 14 14:45:17 -0700 2009 4772001 240789 Paula76 4 4772339 Am I reading that correctly - you used a Tbsp. each of paprika, cumin, saffron, and ginger? That wasn't overwhelming with either cumin or saffron - or even the ginger? Or should that be a tsp. of each? As for my pot roast - it's still cooking - and the potatoes are on the boil....thanks for the quantities - sounds perfect for a quick grilled lamb steak! Sun Jun 14 15:29:11 -0700 2009 4772250 10532 LindaWhit 5 4773563 It was a tablespoon of paprika, one of cumin and one of ginger plus 8-9 saffron threads dissolved in a little bit of warm water but you can tweak it depending on your preferences. For me, this was just right. Mon Jun 15 06:43:14 -0700 2009 4772339 240789 Paula76 6 4773623 So it was more of a spice spread than a more liquidy marinade for the two lamb steaks? I know I'd definitely have to cut back on the cumin - I don't mind a little of it, but a Tbsp. is too much for my taste buds. :-) And my pot roast was superb....I just love this recipe; very forgiving (and even though I cut the liquid back to 1 quart, it was still too much and had to tip the lid to let the steam release so it would cook down a bit into a sauce). Very tender beef, nice maple flavor but not overwhelming and oh so good on the garlic/sour cream mashed potatoes. I always add more peas and corn as well and they, along with the diced carrots and celery, are my veg. I have lots of leftovers; perhaps might use some of the beef and vegetables in a beef-barley-vegetable stew later this week for freezing. Mon Jun 15 07:07:29 -0700 2009 4773563 10532 LindaWhit 1 4772341 I made a chicken pot pie for dinner tonight with cole slaw. Sun Jun 14 15:29:38 -0700 2009 4756597 259263 bigfellow 2 4772371 Chicken fajitas with homemade salsa. Off to my mom's for the first (native!) strawberry shortcake of the season for dessert. My mom picked this a.m.! Sun Jun 14 15:42:29 -0700 2009 4772341 249664 kattyeyes 3 4773064 Strawberry shortcake! I want to try and make some this week with the strawberries coming into the local markets now. How was your Mom's? I just made a simple Potato Salad for dinner with pancetta, anchovies, asparagus, capers and tossed with a dressing made with olive oil, garlic, shallots, sherry vinegar, mint, parsley and salt & pepper. Sun Jun 14 21:28:54 -0700 2009 4772371 193015 always_eating 4 4773446 always_eating, my mom's strawberry shortcake is always_excellent! ;) In our family (my mom, uncle, grandmother), we've always made biscuits with Bisquick and that's what we had last night. However, there was a homemade shortcake biscuit recipe in the paper recently we plan to try now that strawberry season is here. I'm probably having another shortcake today and calling it lunch. How do you make biscuits? Your simple potato salad sounds quite creative/different, actually. Mon Jun 15 05:48:05 -0700 2009 4773064 249664 kattyeyes 5 4784421 kattyeyes, I started using a shortcake biscuit recipe I found in a magazine. You can either add white chocolate or toasted coconut. I usually add the toasted coconut because I like how it tastes with the strawberries. And then it's the standard flour, sugar, baking powder, salt, butter and buttermilk (or milk but I like buttermilk). I top my strawberry shortcake with either crème fraîche, whipped cream or goat's milk yogurt to be healthy! Thu Jun 18 09:32:03 -0700 2009 4773446 193015 always_eating 6 4784474 Oooh, white chocolate is a nice twist--do you use chips or shavings? Both options you mentioned sound delicious with strawberries. Thu Jun 18 09:42:25 -0700 2009 4784421 249664 kattyeyes 7 4784819 I'll have to try the white chocolate too, that sounds great. I use chocolate sometimes too - my favorite secret ingredient is grated Mexican Ibarra chocolate because it has a hint of cinnamon. It comes stacked in paper-covered disks and the box looks like this: http://ep.yimg.com/ip/I/mex-grocer_2058_129549316 Thu Jun 18 11:09:53 -0700 2009 4784474 10271 Rubee 8 4784924 Rubee, I have Ibarra--I know you probably don't measure, but can you give me a rough approximation (1/4 disk) for example? I sometimes use Ibarra in my chili or taco meat, but I just kind of grind/sprinkle in--not as much as 1/4 disk for sure. Thu Jun 18 11:43:01 -0700 2009 4784819 249664 kattyeyes 9 4784960 I think 1/4 disk sounds right. I just grate it right over the bowl the shortcake biscuit dough is in. You don't want the biscuits too chocolatey-brown, just with flakes of chocolate spread throughout. On the other hand, is there such a thing as too much chocolate ; ) I may make it this weekend and will keep track of exactly how much I use. Thu Jun 18 11:53:52 -0700 2009 4784924 10271 Rubee 10 4784972 My aunt had a recipe for chocolate biscuits (for strawberry shortcake) years ago. I can picture the glossy magazine clipping but don't think I have it. Those biscuits were definitely chocolatey-brown. In any case, I love this idea (white & Mex chocolate) and thank you both for sharing--especially since native strawberries are here. Thu Jun 18 11:56:47 -0700 2009 4784960 249664 kattyeyes 7 4786384 I use shavings because I tend to buy my chocolate (though white isn't really chocolate, is it?) in bulk. I think chips could be good too. Grated Mexican Ibarra chocolate sounds terrific too. Ah, so many options. Will buy more strawberries at the Market this weekend. Thu Jun 18 21:13:31 -0700 2009 4784474 193015 always_eating 1 4772589 Got a new charcoal grill this weekend and set it up. For dinner, I marinated some cornish game hens in a greek style dressing and smoked them, served with whole wheat pita bread and tzatziki. Delish! Can't wait to do this again later in the summer when my tomatoes are ripe and I can slice a few to add to the plate. Sun Jun 14 17:28:31 -0700 2009 4756597 50613 weezycom 2 4772809 Yummy!, nice job. Sun Jun 14 19:07:46 -0700 2009 4772589 232829 kchurchill5 1 4773150 First of the season ratatouille, it was nice and a little spicy. I scored a tiny white eggplant in Sonoma, so I felt compelled to make this dish. The shake'n bake chicken was less successful I'm afraid. I grabbed a box on an impulse buy and was under-whelmed. Moist, but just, meh... My mom makes a homemade version these days, I'll have to get the recipe from her soon. Sun Jun 14 22:36:24 -0700 2009 4756597 11225 rabaja 1 4773163 Tonight I went for something one-pot, adding things here and there until it seemed right. First cooked some onion, garlic, and bell pepper in butter (not sure what you are doing with an amalgam of ingredients for dinner? throw butter and garlic at it...). seasoned at the end with bacon salt. added thawed spinach and cooked a bit longer. removed it then browned some ground beef with worchestershire sauce. when it was done, I tossed in a 14.5 oz can diced tomatoes, the vegetable mixture, and a spoonful of pesto. As I was getting the pesto from the fridge, it looked at me with those puppydog eyes, the short squat bottle with a long thin neck, the fish sauce somehow made it's way into the pan (maybe a tablespoon) . Simmered about 10 minutes over high heat, then added about 12 oz. tomato sauce, and two cups beef broth. brought to a boil and added bowtie pasta. Covered and simmered until done, then added a bit of brown gravy mix to thicken and add a bit more beefy flavor. It worked out well. I think next time when the pasta is not quite done, I'll mix some ricotta, egg, pesto, and parmasan, and make a puddle of it in the center and broil or bake to set. Maybe toss some yellow squash in too.... or maybe a ricotta dumpling (does such a thing exist)? ricotta, egg, milk as needed, flour, baking powder, steamed/simmered in the sauce mixture? maybe some parm sprinkled on top? Sun Jun 14 22:52:50 -0700 2009 4756597 285186 Popkin 2 4773449 You'd be amazed (or not) how easily ricotta/egg/parmesan makes something completely different. I used that same base (swap pecorino for parmesan), the juice of half a lemon, some proscuitto (or pancetta--I did it twice) and tossed it with freshly cooked pasta. One round of it had grape tomatoes sprinkled on to it, too. So delicious, versatile and EASY as pie. Mon Jun 15 05:52:17 -0700 2009 4773163 249664 kattyeyes 1 4774360 Chicken tandoori kabobs, Indian couscous salad, yogurt dip and Naan. Thx CH's for the inspiration. This is from a mix of recipes for the marinade. It isn't traditional, but a close flavor and it is pretty easy and great taste. I love the extra yogurt dip on the side. Also I like naan served with it, a great recipe posted on the Grilled Meatball thread. Nice bread, however I bought some at a specialty store in St. Pete, FL, so I don't have to make it. This is what inspired me to make the dinner. The Indian Salad is not that special but always good and quick and I love couscous. I also have served the tandoori with chutney before but didn't feel like that much work tonight. Marinade: 1-1 1/2 lbs chicken breasts cut in cubes; 1 carton (8 oz) plain yogurt; 4 teaspoons lemon juice Spices: 2 teaspoons of paprika and fresh ginger; pinch of each cayenne and tumeric; 1 1/2 teaspoons cumin; 2 teaspoons minced garlic; 1/2 teaspoon corriander; 1/4 cup fresh cilantro chopped. Mix all in a baggie, add the chicken and marinade at least 24 hours. Dip: 1 cup plain yogurt; 1/2 medium seedless cucumber fine chopped; 2 tablespoons heavy cream; 2 tablespoons fresh cilantro chopped; s/p to taste (Optional a pinch of cumin) Mix all and chill. Couscous Salad: 1 1/2 cup couscous uncooked; 1 red pepper diced; 1 large carrot shredded; 1 small cucumber diced; 1 red onion diced; veggie broth to cook the couscous in; 1/2 cup golden raisins; 1/4 cup orange juice and lime; 1/3 cup evoo Spices and Seasoning: 1/4 teaspoon cinnamon; 1/4 teaspoon cayenne (I usually add more), s/p to taste; 1/4 cup parsley Make the dressing, orange and lime juice, olive oil and seasoning, add to the couscous and add to the vegetables. Chill before serving. Mon Jun 15 10:37:00 -0700 2009 4756597 232829 kchurchill5 2 4774448 So are you eating the chicken raw? Oh - and just so you know, you "marinate" the chicken. "Marinade" is a noun. Mon Jun 15 10:58:05 -0700 2009 4774360 10532 LindaWhit 3 4774563 Cooked of course, I figured everyone would figure that out. I typing without glasses. I'm pretty impressed that is the only mistake I made. I can hardly see as is. Picking up new glassses today. Yes Grill the kabobs, or you can broil if you want or grill pan inside. Mon Jun 15 11:28:01 -0700 2009 4774448 232829 kchurchill5 1 4774649 tonight will be po'boyish type sandwiches with panko breaded shrimp and a spicy remoulade, made with sweet potato pancakes that are made with roasted jalapenos and corn - i'm on a trifle kick lately so i'm going to do bake some banana bread and use that as a base with homemade chocolate pudding & sliced bananas - maybe with some sort of cookie smashed up and sprinkled on top Mon Jun 15 11:55:26 -0700 2009 4756597 207355 jmullen1251 1 4774885 Decided to roast the cornish game hens on a bed of leeks, and seasoned them with salt lemon pepper, thyme & paprika. Put some chopped lemon in the cavities, too. Then served them split, over a bed of lightly dressed spinach and the leeks, which cooked down nicely. Didn't even need a sauce. Then we barbecued some enormous c-s style pork ribs, after they were dry-brined and then braised in coke for 3.5 hours. Served them with a mess of sides, baked beans, ambrosia salad, green salad, macaroni & cheese, and sweet corn. Have lots of leftovers for the next few nights. Mon Jun 15 13:09:35 -0700 2009 4756597 90755 Phurstluv 2 4774901 Dry brined? Do you mean a rub? Mon Jun 15 13:14:03 -0700 2009 4774885 10532 LindaWhit 3 4775049 Yes, they were rubbed with kosher salt, brown sugar & some montreal steak seasoning blend. Then I put them on a rack, over a sheet pan, and leave them in the fridge, for about a day. This seasons them thoroughly, no water bath is necessary. Mon Jun 15 13:50:25 -0700 2009 4774901 90755 Phurstluv 4 4775070 Thanks. I've had a packet of McCormick's Montreal Steak Seasoning mix for quite some time, but haven't used it because those things are usually WAY too salty for me. Was yours a homemade blend? Mon Jun 15 13:56:59 -0700 2009 4775049 10532 LindaWhit 5 4775155 No, no, it's the huge jug from costco!! I use it on a lot of stuff, so it made sense to buy it for me. You can use it instead of any salt, since it does have salt in it. But I always salt my meat first, then sprinkle on the seasonings. The salt gets absorbed and seasons the meat perfectly from within. I have never used it and then felt something was overly salty when it was cooked. And I am very sensitive to food that's oversalted. Just experiment a few times to see how much you like on your roasts, steaks, ribs or burgers. I've been doing this for a while, so it's second nature & I don't measure it out. Mon Jun 15 14:24:08 -0700 2009 4775070 90755 Phurstluv 6 4775280 I'll try it out - thanks for the info! Mon Jun 15 15:01:56 -0700 2009 4775155 10532 LindaWhit 7 4775284 Anytime! That's what we're here for,right?? Mon Jun 15 15:03:18 -0700 2009 4775280 90755 Phurstluv 1 4775233 Well making lunch tomorrow for 14 guys, 6 girls, and me - co workers. Chipped beef. Traditional cream sauce, dried beef, I do add fresh sauteed onions over a good toasted Italian bread. Pretty simple but always good. Crock pot cream beans, I just used the crock pot cuz it was the only way to keep them warm, but a good cast iron would of been great for this. Onions, bacon, a little cider vinegar, fresh green beans, a dash of balsamic, sugar and butter. So good and true comfort food. And to top it off traditional wedges of iceberg lettuce topped with diced cucumber, onion, tomato and then blue cheese dressing. These are great friends and they are working 72 hour shifts 100+ offshore, so before they left at 5 tomorrow I thought they could enjoy a good dinner. Mon Jun 15 14:49:14 -0700 2009 4756597 232829 kchurchill5 2 4775461 That's so nice of you, k, to cook for your colleagues. Why do you call the crock pot beans, cream beans? It doesn't appear to have cream in them, but it sounds right up my alley! How long do you do them in the crock pot, or cast iron? Might have to try them out! TIA Mon Jun 15 16:01:26 -0700 2009 4775233 90755 Phurstluv 1 4775413 I went to the Salvation Army andf made taco's for 200. It's not that common a dish in Canada and it went over very well. At home, I had a grilled bison steak with wild mushrooms. I grilled some baby bok choy, carrots, asparagus and broccoli. Bacon mashed potatoes made the meal. Mon Jun 15 15:48:25 -0700 2009 4756597 259263 bigfellow 2 4775559 I have some extra energy and Rubee inspired me earlier last week. So I'm baking. I have some soda bread in the oven and I'm proofing a few bagguettes. We'll see how they turn out! Mon Jun 15 16:32:42 -0700 2009 4775413 259263 bigfellow 3 4776924 The bread turned out well! Tue Jun 16 05:43:04 -0700 2009 4775559 259263 bigfellow 1 4775665 Well, this isn't exactly dinner, but I thought I would share getting many great tips from CHOW. Our spring rolls and Avacado soup. EXCELLENT! I wasn't sure about the soup, although sounded great, not a favorite type of flavor, but it was excellent. The spring rolls as well. Glad I tried both and will definitely make them again. Now for the fun part. My friends are going on a 72 hour offshore research cruise so I am making lunch tomorrow prior to leaving which I posted but I am also making dinner for 3 nights, lunch for 20, 3 breakfasts and 2 lunches. All for on a boat. They do have a small micro and sink and took a portable small throwaway grill. So I thought this might be fun to share some quick ideas for picnic, but upscale but still hearty dishes when time, space and cooking issues are are problem. It is still dinner so I thought it might be fun to throw out the ideas out. Hope that is ok. Dinner night 1: Grilled tenderloin already done rare, just nuke (terrible) but it works when there is nothing else, a tupperware of port wine sauce with grilled criminis, and a tub of roasted masted potatoes and parsnips with roasted garlic butter and scallions, baguette stuffed with mozz and pesto just reheat in the micro (wrapped in parchment) and a simple mixed salad. Warm balsamic on the side, just heat 1 minute and serve. Breakfast day 2: Biscuit breakfast sandwiches with either bacon, ham, sausage egg cheese. Already made, just reheat. The inside was brushed with maple syrup to give a good flavor. Then stuffed with scrambled eggs and the other ingredients. Good gruyere cheese and also a bit of the honey, maple, butter for dipping after they heated it up. Grilled spicy hash brown patties, greek yogurt and fresh fruit Lunch day 2: Grilled 3 layer ham, turkey, bacon club sandwiches with swiss.. Just heat in the micro then add the sliced tomato, lettuce and a very spicy thousand island chili sauce for a condiment and then a fresh creamy tomato spinach soup and brownies Dinner day 2: Grilled chicken in a light brine marinade (2 days worth), they need to grill. Mostly thighs, wings and drumsticks, a few breasts. A spicy white BBQ sauce Couscous salad with a simple vinaigrette. Made a bag of simple veggies, roasted red peppers, artichokes, olives, small marinated pearl onions and some mozarella balls along with some other marinated veggies. Used the juice from the marinated veggies as the dressing. Keep separate and then Just mix and serve. And what would grilled chicken be without baked potatoes. All semi cooked and ready to finish in the micro. Already stuffed with butter, herbs and bacon and cheese, fresh watermelon a vodka mint sauce (had to let them have some fun). Made that ahead, but they did have to cut the watermelon and just toss. Desert, Chocolate chip cookie cake. Dough in a aluminum pie tin. On the grill after the chicken and cover with the second round aluminum pie tin and just bake. Perfect, thick chocolate chip cookies/cake. Breakfast day 3: Omelettes in a baggie. Yes, eggs wisked, some pancetta, onions, herbs, cheese, s/p, peppers and mushrooms. Then just put in a plastic bowl with a little water in the micro and cook 2-3 minutes. Pour out of the baggie and perfect. Made 20 packages. Also fresh mango, maple and pecan bran muffins which are decadent with walnut honey cream cheese, and the hickory bacon strips with a sweet orange marmalade and maple glaze Best part all had to be prepped and fit in a large cooler So that is tonight and tomorrows morning work. I just thought I would share a bit of what I do with these type of last minute quick group meals trying to come up with good, healthy, a bit gourmet but still good food that can be made on a boat, in a micro or on a tiny 2 person grill. It is sort of a challenge and this was fun. My pay NONE, but I get taken offshore fishing and I work with them in a great environment. Couldn't ask for a better job. Besides, they do a lot for me and I enjoy cooking for them. The works pays for the food so just my time I offer. Well just wanted to share a bit different dinner menu that are not your conventional home cooked meals, but you can still have fun and descent cooking 100 miles offshore with people that can barely boil and egg no less cook. So it was my challenge to make them good food with little work for them. Well thx CH's for reading this way to long post. It is just the kind of thing I love doing and wanted to share. Mon Jun 15 17:04:15 -0700 2009 4756597 232829 kchurchill5 2 4775721 And you get to eat well to boot!! I heard of doing omelettes in a bag before - Ziploc Steamer bags (indispensable!) had a recipe and it sounds kind of fun! Anyway, thanks for some ideas, I will be doing a similar thing - getting 5 b'fasts, lunches & dinners ready to go for a cooler, since we'll be leaving after the 4th for our annual RV trip up the coast, and those type of recipes are what I'm always looking for since we don't have an oven or much space in the rig. PS - you didn't tell me about your green beans - look in earlier post today!! Mon Jun 15 17:22:14 -0700 2009 4775665 90755 Phurstluv 3 4775872 I'm sorry, I will look. Yeah the baggie eggs really work ... even on a camp fire with boiling water is fine too. The steak is a whole loin so just medium rare to very rare so sliced and heated works great. Amazing what you can do semi gourmet, but still camping or boating worthy. Baggie are your friend in a cooler more so than tupperware. Ziplocs get thrown away or put in a plastic bag and taken back to recycle. Tupperware take more time but you can store salads and stuff. RV trip sounds like a nice fourth. Beans ... Well they are creamed and are green. I missed a word there. Sorry, I think my post above also said I was missing glasses. I'm semi blind today. Glasses will be in tomorrow. Sautee 3-4 pieces of bacon chopped, then add 1 large white onion diced fine and 1 tablespoon minced garlic. Then add 4 cups of cut green beans fresh. Add a little broth and just a dash of cider vinegar 1 tablespoon to simmer with 1 tablespoon butter. Simmer 40 minutes 20 covered 20 uncovered, then remove from the heat and stir in a little cream and heat. Cook another 10 and serve. Cast iron or crock is fine. In the crock I do saute the bacon and onion for just a few minutes and then transfer to the crock, add everything else except for cream, cover and cook on medium for 3 hours. remove lid and add cream, stir and cook another 20-30 minutes on low. Salt and pepper at the end. They are really yummy and easy. You can do these on a cast iron on the grill to as you cook chicken or steak. I use my cast iron on my grill all the time. Lots of fun cooking. I love when I can make a whole meal, my stuffed onions or tomatoes, a good steak or chicken, stuffed bread with tomatoes and mozz and beans. All right on the grill. Walk in and 1 pan and foil to clean up. Perfect way to cook for me. I love it. I know both the chipped beef I made and green beans had cream, but it was a request so why not. Mon Jun 15 18:08:52 -0700 2009 4775721 232829 kchurchill5 4 4775957 No problem, do you think I could do it w/out the cream? They do sound good, I can try it w/ half & half, maybe? Can't do heavy cream without consequences!! And you're right, why not? They're out on a boat, working! A little cream never hurt anyone!! Mon Jun 15 18:30:14 -0700 2009 4775872 90755 Phurstluv 5 4777896 Easily half and half or just a coffee cream. I just gives a little consistency but not total creaminess, so I have used a mix. Tue Jun 16 10:05:18 -0700 2009 4775957 232829 kchurchill5 6 4777945 Great, thanks K, will let you know when I make them. I can always use a good green bean recipe. Tue Jun 16 10:14:38 -0700 2009 4777896 90755 Phurstluv 1 4776189 Stir Fried Spicy Beef with mushrooms and peppers. Served with Korean "sticky" rice, kimchi, fresh picked cucumbers, and some fresh picked greens. Beef cut into thin strips and marinated in a soy sauce, red pepper, onion, sesame oil, garlic mixture for a couple hours, then stir fried with pepper strips and mushrooms. Mon Jun 15 19:35:20 -0700 2009 4756597 93805 hannaone 1 4777085 Yesterday was cold and rainy and tiresome, so it was the perfect occasion for a one-pot meal. With chicken on sale at the market and summer squash looking particularly good I opted for a braised chicken and chorizo in a pimenton-saffron sauce with squash, peppers and mushrooms. The sauce could use a little more saffron and my rosemary tastes like it needs to be replaced, but otherwise this was a deeply satisfying meal for an hour of work. Tue Jun 16 06:45:46 -0700 2009 4756597 68363 JungMann 1 4777243 Last night I wanted to use a huge bag of spinach and some pot barley so I made a barley risotto with a spinach and basil pesto. Absolutely delicious! For the pesto, I mashed the washed and chopped spinach leaves (250 grams) with a bunch of basil leaves, 2 chopped garlic cloves, a handful of chopped toasted flaked almonds, some grated pecorino romano, olive oil and lemon juice. I made the barley risotto with onions, garlic, red chilli, mushrooms, chicken stock, paprika and black pepper and stirred in the pesto for about 5 minutes at the end. Tonight, I'm making chickpea and green split pea patties with a bulgur and mixed vegetable pilaf. Tue Jun 16 07:37:25 -0700 2009 4756597 240789 Paula76 2 4777249 Those patties sound interesting and remind me I don't have to have a meat course for dinner every night (good reminder). Thank you! Tue Jun 16 07:39:03 -0700 2009 4777243 249664 kattyeyes 1 4777430 I wanted to take part in the 'Meat Free Monday' movement last night, so I made a sundried tomato pesto with fresh basil from my patio, tossed that with whole grain spaghetti and lots of parm. As sides we had a simple green salad and some deep fried buttermilk soaked onion rings with a crunchy cornmeal crust. Tue Jun 16 08:21:36 -0700 2009 4756597 258021 tiramasue 2 4777543 The description of your onion rings sounds so much better than the onion rings I ate for lunch yesterday (out). Did they make a nice, thick coating? Tue Jun 16 08:45:31 -0700 2009 4777430 249664 kattyeyes 3 4781919 The sweet local onions I used really put them through the roof! The coating was just right, not too thick. I used this recipe as a guidline: elise.com/recipes/archives/002146onion_rings.php i added cayenne in the flour mix, and some tobasco with the buttermilk (Us Texans like it spicy!) Wed Jun 17 13:03:03 -0700 2009 4777543 258021 tiramasue 1 4777933 Chicken Souvlaki Gyros (I would of done lamb, but one couple doesn't like lamb), so marinated chicken in the traditional flavors, Tzatziki sauce, Some lettuce, tomato slices and red onion wrapped in warmed pitas. I'm also serving a Moroccan Chick Pea soup and some fresh melons with mint. Appetizers are a simple antipasto tray. Nothing special there but seem to go with the menu and easy to transport. Besides I get to to my twist, some fresh artichokes, good quality olives, criminis, marinated cauliflower, a few cold cuts and a good selection of cheeses, some of my favorite peppers, a nice baguette, all with a wonderful balsamic marinade which I love on the side. There will be a small group coming before dinner but just for drinks and appetizers so I wanted to do something light and easy. I am making dinner for a 2 couples tomorrow night who are celebrating 2 birthdays, 1 last week and 1 this week. I get to eat too!! Tue Jun 16 10:12:43 -0700 2009 4756597 232829 kchurchill5 1 4777988 Lunch was the baguettes I made last night with some cheese and cold cuts. Dinner will be fresh corn bread and chili that is slow cooking right now. Tue Jun 16 10:22:19 -0700 2009 4756597 259263 bigfellow 1 4778198 feeling uninspired today - will probably be just simple fish (whatever looks good at the market) with lemon, capers, white wine and butter. i'll prob saute up some spinach with garlic and have it all with smoky, cheesy grits (that part i'm excited about - the rest of the meal i could take or leave it...) dessert will likely be some vanilla bean ice cream with my homemade peanut butter topping Tue Jun 16 11:09:19 -0700 2009 4756597 207355 jmullen1251 1 4781582 I was up north in the Laurentians this morning sourcing out some new suppliers. I came back with fresh strawberries, veg, venison and wild boar. Tonight I'll be making a roast venison with wild mushrooms. Turned roast potatoes and sauted fiddleheads will make a great supper. Wed Jun 17 11:28:51 -0700 2009 4756597 259263 bigfellow 2 4782996 Do your travels take you to Quebec City at all for special ingredients? I ask because there is a special ingredient there I cannot mail order from Choco-Musée Érico. Wonder if you have been there/tried that. I love their chocolates and their dark cocoa powder is outstanding. I used the last of it to make gelato this winter. I've posted my e-mail address so we can talk offline if you'd like. http://www.chocomusee.com/ Wed Jun 17 18:54:05 -0700 2009 4781582 249664 kattyeyes 1 4781648 A local grocery store had wild-caught Copper River salmon on sale for $9.99/lb so last night's dinner was another recipe from Sortun's "Spice" cookbook - Seared Salmon with Egyptian Garlic and Coriander Sauce (fresh tomatoes, toasted and ground coriander, garlic, olive oil, and butter) with an Egyptian garnish of chopped peanuts and parsley. Served with the last of the roasted fingerling potatoes. Wed Jun 17 11:50:28 -0700 2009 4756597 10271 Rubee 2 4781805 Rubee, that looks incredible! Wed Jun 17 12:34:32 -0700 2009 4781648 126235 NYCkaren 1 4782698 Well done with my lunch/early dinner event. Was over around 12 setting up home and then back by 2:30 I think, People were there from 3-4, some (who just got off work but couldn't stay for dinner) then we ate around 4:30 and done by 5:30, had desert which I didn't stay for, let the birthday couple celebrate so I cut out and came home. Took most of the stuff with me. Chick pea soup was amazing, souvlaki turned out great, just grilled the chicken there. The rest was done. A huge antipasto. Olives, marinated veggies, peppers, tons of meats, artichokes, marinated mushrooms, cheeses, tomatoes, onions, a good baguette, some spicy cashews for people to nibble on, lots of munchies. Just really easy but good for at 105 heat index day. Soup and sammy was fine for us, minted melons fresh from a local market was great and then ... simple almond brownies for desert. Nothing fancy, but really good. Pool party slash cocktails with friends slash dinner with 2 couples. A bit of everything. Paper (by the pool) no glass, and I have to admit one of the better parties. This is definitely the type of party I would want to go to. It was a blast. BTW, I did get really pretty plastic not paper plates though ... remember pool party. NO glass. Wed Jun 17 16:57:17 -0700 2009 4756597 232829 kchurchill5 1 4782866 Sounds great, KC! Tonight is simply a grilled chicken, sweet corn, grape tomato and avocado salad with lime juice, s&p. Very big weekend coming up with a bbq and Father's day to celebrate! Can't wait for costco trip tomorrow! Making up my menus & lists now! Wed Jun 17 18:07:42 -0700 2009 4756597 90755 Phurstluv 2 4783713 Dad won't let me cook for him. I guess after Mom passed it is too soon so he is cooking for himself. So, I am making a rum cake for him and the rest he can take to work on Monday. It is his favorite. It is a yellow cake mix with pudding and rum in it (lots of rum), brown sugar, extra eggs. Then once done, poke holes in it and drizzle 1 1/2 cup of sugar, butter and rum in it. I is very very moist. Top top it off, chocolate rum glaze and then walnuts and sprinkled powdered sugar. You think there is any calories in that? It only has like 2 1/2 cups rum :) Me, probably head out and get some broasted oysters, sort of a sad day Thu Jun 18 05:45:18 -0700 2009 4782866 232829 kchurchill5 1 4783870 I'm going to be making some beef-barley-vegetable soup (or potentially stew, depending on how thick it turns out) tonight with the leftover pot roast and vegetables from Sunday's dinner. Some rolls and a salad alongside. Should give me plenty of soup/stew to freeze in small portions for easy meals later on. Thu Jun 18 06:59:44 -0700 2009 4756597 10532 LindaWhit 1 4785226 Tonight is pad thai with chicken. I don't believe I have any limes, so I might need to make a run to the store..can't have pad thai without limes! Thu Jun 18 12:59:50 -0700 2009 4756597 220914 krisrishere 2 4785486 That's one of my favorites--how do you make yours? I cheat (but it's a very tasty cheat) and use Taste of Thai. Thu Jun 18 14:24:21 -0700 2009 4785226 249664 kattyeyes 3 4787357 I cheat too! I use Trader Joe's. I really like it. I added some additional veggies, bean sprouts, cilantro..the whole deal :) Fri Jun 19 08:42:49 -0700 2009 4785486 220914 krisrishere 4 4788297 Taste of Thai calls for all that, too (so it doesn't really feel like cheating, does it?). ;) I will have to try Trader Joe's one day. Thanks! Fri Jun 19 13:30:28 -0700 2009 4787357 249664 kattyeyes 1 4785537 Oh wow, just tried some fantastic bacon I bought at the farmers market from "Pork on a Fork" http://porkonafork.com/home/ It's thick-cut and spicy with red pepper flakes and black peppercorns. Just delicious. I made it for lunch in sandwiches with toasted homemade bread (from "Artisan in 5"), a sliced heirloom tomato from local Seacat Gardens, and herbed mayo mixed with basil, chives, and parsley. Mmm...that bacon would be fab in carbonara, wrapped around shrimp or scallops, or anything for that matter. Also bought some Polish sausage with cheese and jalapenos from the same vendor. Can't wait to grill them up for Father's Day. Bacon: Thu Jun 18 14:46:27 -0700 2009 4756597 10271 Rubee 2 4785568 I am seriously salivating at the description of your lunch and that BACON. That bacon would be fab in or on any dish! ;) I have bacon envy. Today, we're having deconstructed chicken fajitas with homemade salsa. Thu Jun 18 14:57:55 -0700 2009 4785537 249664 kattyeyes 3 4785671 That's what we're having and my children eat the fajitas deconstructed as well. They still don't get soft tacos! I marinated two chicken breasts with taco seasoning & olive oil and some sprigs of oregano. Will add some lime juice just before and after it hits the grill. Serving with grilled pepper and onions, roasted tomato-chipotle salsa, avocado, cheese, olives, iceberg and tortillas. Just put away my costco stash in the 2nd fridge : 6 prime rib eyes, dry brining for either bbq on Sat or freeze for camping trip 2 flank steaks, marinating in chimichurri sauce, one for Sat, one for freezer 4 lb pork loin roast, wrapped in wrap with smashed garlic cloves & rosemary sprigs for Monday. Thu Jun 18 15:31:18 -0700 2009 4785568 90755 Phurstluv 1 4787072 Nasi Goreng is what I'm making for lunch today. It's the Indonesian version of fried rice. This afternoon I'm making cretons. It is the french canadian breakfast meat spread made from pork. Sort of like Rillettes. As for supper, I'm trying the Ct version of a lobster roll as suggested by kattyeyes! Fri Jun 19 07:24:56 -0700 2009 4756597 259263 bigfellow 2 4787359 Mmm, CT lobster roll. Let us know how it comes out :) Do you have top-split buns? Fri Jun 19 08:43:38 -0700 2009 4787072 220914 krisrishere 1 4787484 i have to rush rush rush from work so i can make a show tonight (calexico and andrew bird - yay!) so i premade a new potato salad with pesto, and sauteed various veggies (crimini mushrooms, zucchini, red pepper, red onion) along with bacon to quickly assemble some grilled sandwiches with chevre Fri Jun 19 09:12:41 -0700 2009 4756597 207355 jmullen1251 1 4787537 Stuffed zucchini for me. It is a great quick dinner. I scoop out most of the pulp. Add some in a bowl with some sauteed sausage, onions. Then add some tomatoes, cheese, roasted red peppers and mushrooms usually. I can use whatever veggies I have on hand. I top with a few bread crumbs and bake about 40 minutes. Absolutely delish. I use the medium size zucchini's. I make these a lot of time. Especially for me or for BBQ's, they are so easy on the grill and is something different then just grilled veggies. I love making these with all veggies bake and then I cut the halves in half for a side dish with grilled steak or salmon. They are so healthy and easy. Fri Jun 19 09:26:47 -0700 2009 4756597 232829 kchurchill5 2 4787560 that's exactly what i had last night! i stuffed my zucchini with ground turkey, red peppers, red onions, tomatoes, panko breadcrumbs and parmesan - i had actually never made these before but i'm hooked and i like your idea of experimenting with whatever's around - will def have to try with sausage next time - i had to season the turkey quite a bit to get the flavor i wanted! Fri Jun 19 09:36:15 -0700 2009 4787537 207355 jmullen1251 3 4787647 I'm glad you like them. I make them all the time and use anything. I used shrimp with provolone, spinach, onions and red peppers once. Very good. Go greek did those too. Sundried, olives, fennel, mushrooms and feta. Italian with sausage peppers, mushrooms and tomato sauce and parm. I have a couple of friends that bug me to make them. And they aren't hard but I love them. Veggie is great for a side, add meat with a nice bowl of summer fruit and a roll and you have dinner. Ever see the round zucchini's, they are "funky" looking. Round like a grape fruit. I am using them tonight. I got them at the farmers market. Same taste but I just started seeing these lately. Fri Jun 19 10:03:18 -0700 2009 4787560 232829 kchurchill5 2 4791753 One of our favorites too! Do you par boil the zukes first? Sun Jun 21 06:11:34 -0700 2009 4787537 66281 ginnyhw 3 4791779 Now I don't, I scoop them out a bit, add some of the filling back in to the other filling ingredients. Usually the medium size ones once scooped cook fairly fast. With the filling semi cooked. Anywhere from 20-40 minutes on the cooking and it is really dependent on how big of zucchini and how much filling. I usually just look and then stick a knife in the side when tender ... they are done. Wish I could give a definite time, but it varys so much. Par boiling, makes them too soft. I want the crumb to cook up and everything to get good a bubbly, so I never had boiled first. They are great my friend is making 10 of them tonight for a large party 20 halves. They are so easy and tasty. Mine the other night took, 35 minutes, but they were a good size with lots of stuffing. Middle rack around 400, if you oven is at 350 no worries, just good a bit longer. If you are baking something else at 425, use the top rack. They are very foregiving. Sun Jun 21 06:38:42 -0700 2009 4791753 232829 kchurchill5 1 4788923 Good sales at the market so tonight is grilled ahi on white bean puree w/roasted grape tomatoes, olives plated w/arugula and drizzled with an orange chili oil. I was going to get crab legs (on sale) for the boys b/c they think that's fun but the filet mignon steaks at half price looked much better and easier (for me!) So with that they'll have baked potatoes and broccoli & cauliflower with a butter sauce. They are lucky li'l devils, aren't they?! Big weekend: friends coming with their kids for an overnight bbq. The menu will be: Black bean and mango salsa w/chips Grilled Flank steaks with Chimichurri sauce Mexican grilled corn Lemon Oregano roast potatoes, roasted mushrooms & tomatoes Grilled Romaine salad La Brea Roasted Garlic Bread I'm thinking of doing an old friend's coconut flan for dessert... For breakfast: Overnight french toast with cider braised sausages, maple glazed bacon Juice, fresh fruit Dinner for Daddy: Grilled Rib Eye Steak & Lobster dinner Baked Stuffed potatoes Iceberg wedge salads w/homemade creamy gorgonzola dressing '05s Stag's Leap Artemis, if he let's me open one He'll probably have 3 cigars as well. Have a great weekend all! Fri Jun 19 18:04:21 -0700 2009 4756597 90755 Phurstluv 1 4790187 Leftover Nasi Goreing for lunch. Roast Beef, yorkshire pudding, brussel sprouts with bacon and mash potatoes and gravy for supper. Sat Jun 20 10:19:09 -0700 2009 4756597 259263 bigfellow 1 4790378 Dinner with friends tonight--we're making bruschetta/caprese, penne with vodka sauce and I have rhubarb cream cheese bars in the oven to bring for dessert. bigfellow, how did your CT lobster roll come out? :) Sat Jun 20 11:54:54 -0700 2009 4756597 249664 kattyeyes 2 4791715 As if this wasn't enough to eat, we had a lovely romaine and frisee salad, picked fresh from my friend's garden, dressed with sesame oil AND he made veal saltimbocca loaded with freshly picked sage, also from the garden. We enjoyed a very delicious red wine from Italy with our meal (don't recall the name, but it was excellent). What a feast!!! Sun Jun 21 05:39:22 -0700 2009 4790378 249664 kattyeyes 2 4792366 It was fantastic! Thank you for the recipe. Sun Jun 21 11:34:37 -0700 2009 4790378 259263 bigfellow 1 4791297 coated some beautiful wild blue shrimp with a mixture of smoked paprika, ground cumin, chopped fresh garlic, thyme, a pinch of red chili flakes & a dash of kosher salt. chopped up a large salad of romaine, arugula, parsley, basil, red peppers, cukes, radishes, grape tomatoes & avocado. made a quickie Greek-inspired vinaigrette, cooked the shrimp in the grill pan & finished them with a squeeze of fresh lemon juice before removing from the heat. topped the salad with crumbled feta, the cooked shrimp, and some more chopped fresh herbs, and drizzled with the vinaigrette...it was delicious! Sat Jun 20 19:47:40 -0700 2009 4756597 103920 goodhealthgourmet 1 4791795 Dinner changed for me tonight, just with a fresh find at a local market. A sweet and spicy honey, maple and rum marinade for my scallops and shrimp. Served over a fresh green salad of bibb lettuce with fresh mango, pineapple, grilled FL Sweet onions and sweet red peppers and a sweet/spicy coconut lime dressing. Topped with toasted shredded coconut and fresh toasted macadamian nuts. For a small side ... I have these rolls I make, just simple dark rye beer bread I make, which is so simple, but then I top with with mango jam. It is so good and so simple. It is just for me and bought extra scallops and shrimp so I will probably freeze for another night. They were fresh, well as fresh can be. Sun Jun 21 06:50:00 -0700 2009 4756597 232829 kchurchill5 2 4792376 I don't really add coconut and macadamia to lots of seafood but this is such a great salad. The marinade only 30 minutes is so mild but adds flavor. It really is a great dish. Got to remember we have fresh coconuts here so readily available. Just a nice almost carribbean flavor. The bread I can make on it's own but the two together are heaven. Sun Jun 21 11:39:41 -0700 2009 4791795 232829 kchurchill5 1 4792227 I made Monte Cristo sandwiches for Friday's lunch with my mom. I didn't realize I had Swiss (which I prefer here) so once I found it, I added it: Provolone, ham, turkey, Swiss with pub mustard (like honey mustard) on Portuguese bread--YUM! Sun Jun 21 10:24:27 -0700 2009 4756597 249664 kattyeyes 1 4792278 Went hunting on Epicurious for a pork roast recipe that tickled my fancy (plus one that I had the ingredients for, since I'm *not* going out in this dreary rainy weather today!). Found one that looks very good, from an April 2009 issue of Gourmet: http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314 I don't have the fresh savory or sage; I'll just use some dried in the shallot/mustard/garlic rub. But fresh thyme and rosemary will be used. I'm also taking note of some comments saying to use reduced sodium chicken broth (I'm using homemade, so nothing to worry about there) and cut back on the salt or omit it entirely, as people think it would be too salty otherwise. I'll roast baby Yukon Gold potatoes in the convection toaster oven and will sauté some fresh green beans with some butter and oil and toss them with Penzey's Tuscan Sunset and toasted slivered almonds. Dessert (if I have room) will be fresh, local strawberries drizzled with an aged balsamic that was gifted to me when it was just 25 years old...and is now 33 years old, I believe - I love this stuff! Sun Jun 21 10:45:30 -0700 2009 4756597 10532 LindaWhit 1 4792368 Corned beef, boiled potatoes and cabbage for lunch. Tonight I'm eating late. I'll be grilling burgers with german poatato salad. Sun Jun 21 11:35:40 -0700 2009 4756597 259263 bigfellow 1 4793130 Today: Lobster - side of shrimp & mushroom rice, rapini, green beans. Last night, the night before that and the night before that, lobster, lobster, lobster. I think I've had my fill. Sun Jun 21 17:57:48 -0700 2009 4756597 29305 Andria 2 4794457 How can you ever have enough lobster? lol Lobster green pea risotto for lunch and tonight is beer and ribs! Thank G_d for a good BBQ! Mon Jun 22 08:03:57 -0700 2009 4793130 259263 bigfellow 1 4794860 Grilled chicken bonless skinless thighs here, been marinating all day in just lemon, olive oil, s/p and oregano and garlic. Nothing fancy. But it is a favorite marinade and no sauce needed. Then red or new potatoes with blue cheese and sweet onions done in a foil pouch on the grill and also some grilled eggplant, mozz, and tomato. Simply grill the eggplant, tomato, and then put the mozz in between and grill till it lightly melts. Just a simple side dish and takes no time. Perfect HOT Florida evening. Just me tonight, although I am making this same dish for the lady I take care of. Easy and quick Mon Jun 22 10:04:16 -0700 2009 4756597 232829 kchurchill5 1 4794902 same thing as dinner last night, since I had a lot of leftovers . . . quinoa zucchini salad with mint date, celery, and feta salad with lemon dressing (for both of these salads did NOT expect the ingredients to go well together but mmmmmm both are delicious) oven roasted corn (sadly, no grill here) A perfect summer dinner as far as I am concerned - and shockingly filling! Probably ate about half the volume I normally do and was STUFFED - hence the leftovers. Mon Jun 22 10:19:17 -0700 2009 4756597 220674 Cebca 1 4796045 I'm making a Sweet Corn Soup and swirling in a Rouille. Mon Jun 22 15:33:33 -0700 2009 4756597 193015 always_eating 2 4796061 Wow, that one sentence just made my stomach growl. Now I'm hungry again. Mon Jun 22 15:39:12 -0700 2009 4796045 10271 Rubee 3 4796183 I made jumbo lump crab cakes w/chipotle mayo sauce, corn bread, black bean soup topped with sour cream, scallion & cilantro, small simple side salad. Eating soon... Mon Jun 22 16:23:20 -0700 2009 4796061 248640 care11 4 4797619 My kind of meal Tue Jun 23 07:22:50 -0700 2009 4796183 232829 kchurchill5 3 4796417 lol - it was good and hit the spot tonight! Mon Jun 22 17:55:09 -0700 2009 4796061 193015 always_eating 1 4796221 Ok, Dad called late, he hurt his back ... well he didn't ask for dinner but wanted me to do errands ... well of course I'm gonna offer dinner. Got to his house and he was making a pasta he does with thin spaghetti, olives, chicken, tomato, onion and other stuff. Something my m\om made. So I go there, chicken was frozen. Improvise. Frozen chicken in micro. Then I gave way t his sauce but this is mine and it was so yummy I will make it over and over again. ---------- 1 tablespoon garlic minced 1 shallot diced 1/2 (15 oz can) black olives halved 1 full can (15 oz) artichokes in water, diced not too fine, just quartered 1 medium plum tomato diced not too fine 1/2-3/4 cup heavy cream 1/4 cup white wine 1 tablespoon fresh parsley s/p to taste Parm to garnish Basil and extra cracked pepper for OPTIONAL garnish In a large pot, saute the garlic, shallot for 2 minutes. Then add the olives, artichokes and tomato and seasoning. Once soft, another 2-3 minutes, add the cream and white wine and just let reduce while you cook the pasta. Serve over thin spaghetti tossed with grated parm. I added some cracked pepper and basil as a garnish (optional) It was a great simple 10 minute dinner and so hearty. I will make this again over and over. Mon Jun 22 16:36:56 -0700 2009 4756597 232829 kchurchill5 1 4796330 Yesterday for Father's Day, grilled rib-eyes and spicy Polish sausage with jalapeno and cheese (from Pork on a Fork SO GOOD http://porkonafork.foodzie.com/ ), decadent smashed red bliss potatoes with cream cheese and lots of butter, bulgur salad with tomatoes, carrots, red, orange, and green peppers, and Armenian cucumbers tossed with parsley-basil-walnut pesto, and grilled locally-grown I'itoi onions. Lunch today was leftover onions and bulgur salad, Padron peppers, and a simple fresh salad made with sliced Japanese salad turnips and radishes (champagne vinaigrette with parsley and fennel fronds). Pic below. Tonight, trying a Batali recipe from his book "Molto Italiano" (scampi con aglio e finocchio) for a spicy shrimp scampi with red jalapenos - might substitute Padron peppers - fennel and mint. Farmer's market lunch today: http://twitpic.com/84qcx Mon Jun 22 17:21:58 -0700 2009 4756597 10271 Rubee 2 4796428 Talking about making one hungry (and I just ate), that lunch looked amazing! I do like Molto Italiano a lot and find that most stuff I have made from it has turned out great. What are your favourites? Mon Jun 22 17:59:01 -0700 2009 4796330 193015 always_eating 3 4796497 It was one of the Cookbooks of the Month, so I've cooked quite a few recipes from it. Flipping through, some I'd recommend (would love your favorites too!) Eggplant Parmigiano (p. 23) Grilled Moz Sandwiches (p. 29) Roasted Pepper Rollups (p. 56) Any of the clam dishes Risotto with Barolo (p. 145) Spaghett with bottarga (p. 174) Carbonara (p. 184) Fettucini with lemon (p. 206) Marsala shrimp (p.266) Shrimp fra Diavolo (p. 269) Stuffed Meatloaf (p. 397) Caponata (p. 426) And to further inundate you with recs ; ) here's a link to my Batali potluck with local Chowhounds and the recipes they made: http://chowhound.chow.com/topics/561501#4115397 and the cookbook report thread: October 2008 COTM: "Batali": Babbo, Molto Italiano & Simple Italian Cooking http://chowhound.chow.com/topics/561501 Mon Jun 22 18:25:56 -0700 2009 4796428 10271 Rubee 4 4796792 Oh cool, thanks for the links! That Batali potluck sounds like it was a lot of fun. It would be great to do something like that here. Or just maybe fly down to AZ - lol. My faves so far have been: Cheese Bread from Genoa (pg. 43) Green Tomato Frittata (pg. 47) Prosciutto with Baked Stuffed Figs (pg. 102) Spaghetti alla Carbonara (pg. 184) Gnocchi with Fresh Tomatoes, Green Olives & Smoked Mozzarella (pg. 224 - this is my absolute favourite of the lot) Olive Oil & Orange Cake (pg. 468) Like you, ditto on the Eggplant Parmigiano (I like his take on it) and the Grilled Mozzarella Sandwiches (oh my; try not to think about the calorie count). I haven't really cooked many seafood or meat dishes though. Looking at them again, I should. Mon Jun 22 20:48:55 -0700 2009 4796497 193015 always_eating 1 4797459 Firsts: Low carb papri chaat made with pork rinds, edamame and soynuts under furious lashings of green and tamarind chutney, beaten yogurt, onions and cilantro Main: Fideuà-sriracha pancakes, a fusion cross of haemul pajeon and torta di pasta Dessert: Coconut pudding with sugar free peanut butter cups Tue Jun 23 06:25:01 -0700 2009 4756597 68363 JungMann 1 4797759 Crab cakes for lunch with a calamari sandwich on sourdough. Dinner is a bavette a l'echalotte with a salad. Tue Jun 23 07:59:02 -0700 2009 4756597 259263 bigfellow 2 4797801 Had to look up "bavette a l'echalotte" - oh YUM. http://food.rlove.org/2008/11/bavette-lchalotte-bistro-steak-with.html Tue Jun 23 08:08:41 -0700 2009 4797759 10532 LindaWhit 1 4797820 Breakfast was avacado, and cream cheese with a red onion on multi grain bread 5am. Lunch I rarely eat lunch Dinner: 105 heat index at 11am. So dinner will be light. Quiche with the left over chicken from the other night, carmelized onion gruyere, fresh thyme, pancetta and parm. Baked in (yes a premade crust). I am getting home pretty late so I don't have time, wish I could but got to improvise. The onions can do their thing as I unpack from the day, feed the animals, walk the dog, and get everything else ready. Sometimes a premade crust makes life easy. Funny thing is I have a crust dough already made, but frozen solid. Forgot to take it out. So premade next best thing. Probably make a small arugula salad on the side. I have a little leftover balsamic vinaigrette I made the other night, a little sweet and spicy with jalapenos and honey and sauteed shallots. Nice dressing, should be nice over the arugula. Tue Jun 23 08:13:01 -0700 2009 4756597 232829 kchurchill5 1 4802147 It is a holiday in the province of Quebec today. I'm getting the BBQ out and I'll be doing steaks and lobsters on it in a few hours. I've got some blue cheese butter for the steaks as well as wild mushrooms. Lemon Butter for the lobsters. Roasted potatoes and salads will make up the rest of the meal. Wed Jun 24 10:39:16 -0700 2009 4756597 259263 bigfellow 1 4803732 Tomorrow is pork roast in the crock pot with a good dark beer and fresh herbs with baby new potatoes. Home made red cabbage and then I remove the potatoes and add a little cream to make a slightly smashed potato. Really rich but really good. Thicken the sauce from the pork with a little apple juice for a great simple gravy. I would love to braise it but I leave at 5 am and won't be home until 6. Crock will be my friend tomorrow. Wed Jun 24 19:18:55 -0700 2009 4756597 232829 kchurchill5 1 4803740 Didn't want to bore you all with the chatter of my leftover dinners for the past few nights of buttered lobster rolls on grilled garlic rolls, and grilled flank steak sandwiches with chimichurri mayo, so I didn't. Am dry brining a 4.5 lb pork roast that's been wrapped with rosemary & garlic, to roast tomorrow. May throw it on the grill - wondering what to baste it with. Wed Jun 24 19:24:14 -0700 2009 4756597 90755 Phurstluv 2 4803783 One of my favorites is current jelly and honey. It is not too sweet, makes a gorgeous glaze and great basting sauce. I compliments rosemary and garlic really well. And the drippings in the pan may a wonderful base for a light wine wine sauce. It is a favorite on ham or on pork roasts or loins. I love the flavor and it is so easy. Sweet but great flavor. A little red pepper also is good added and makes a great flavor combo. to the sweet end. Wed Jun 24 19:41:18 -0700 2009 4803740 232829 kchurchill5 3 4805102 I love a honey glaze. Don't have currant jelly, I do have a pomegranate basting sauce I've been wanting to open. It's a huge hunk of roast, so it'll be on the grill for a while. I have some time to make up my mind! Thu Jun 25 08:41:49 -0700 2009 4803783 90755 Phurstluv 1 4804673 I made some grilled chicken kebabs (marinated souvlaki-style with added paprika) with beet hoummous and a slightly curried bulgur pilaf with grated courgette, onion, garlic, chilli, toasted almonds and raisins. It was so, so good... Thu Jun 25 06:33:43 -0700 2009 4756597 240789 Paula76 2 4804744 Tonight is one of our favorites...grilled skirt steak w/parsley, cilantro, basil chimichurri sauce, mashed potatoes, lightly steamed haricot vert, grilled garlic bread. A nice Malbec. Thu Jun 25 06:53:19 -0700 2009 4804673 248640 care11 1 4805124 Well since we have been talking corn bread all morning, I guess I'm going to have to make some tonight. I have some BBQ left over from the other night so that part is easy and I plan to make my black bean, red pepper, onion and mango side dish which should go nicely with the corn bread and chicken. Maybe have to have a couple couple of cold brews or maybe a margaritta to top off the Mexican theme Thu Jun 25 08:46:40 -0700 2009 4756597 232829 kchurchill5 1 4805316 My neighbor gave me a mess of cooked crabs before she left for vacation yesterday. After picking them (and eating a lot of the meat...) I have about a pound left. Gonna make crab and corn bisque, and crab cakes (it's just the two of us), with a big salad full of homegrown tomatoes and cucumbers. Thu Jun 25 09:42:30 -0700 2009 4756597 253735 bayoucook 2 4805415 Crab and corn bisque is amazing and a favorite of mine. Thu Jun 25 10:08:08 -0700 2009 4805316 232829 kchurchill5 3 4805534 Mine, too - especially when fresh corn is in season. Thu Jun 25 10:40:42 -0700 2009 4805415 253735 bayoucook 1 4805571 Moving so I need to use up my freezer . . . tonight is homemade pizza with a crust I have frozen from a few months ago . . . 100% whole wheat crust WITHOUT the weird, grainy, chewy consistency, found at www.brewandbake.com. One pizza with tomato sauce, mozzarella and feta blend, asparagus and mushrooms, sprinkle of chives. One pizza with pesto sauce, mozzarella cheese, home-roasted red peppers, caramelized onions, topped with chiffonaded basil - yeah, thats gonna be a basil-y one. The pizzas are small and for 3 people so the meal will be rounded out with a simple salad of greens, shredded carrot, jicama, avocado, in a balsamic mustard dressing. And fig oat bars for dessert, I am told (my guests are bringing them). Thu Jun 25 10:50:31 -0700 2009 4756597 220674 Cebca 2 4805655 I love a fresh pizza dinner like that. I just did one and loved it. Good way to use a little of everything in the fridge. Thu Jun 25 11:14:39 -0700 2009 4805571 232829 kchurchill5 1 4805701 Continued in Part V of this thread. http://chowhound.chow.com/topics/631636 Thu Jun 25 11:30:03 -0700 2009 4756597 259263 bigfellow