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What are you making right now?

I just got home from lunch with friends. The puppy has assulted the doggie bag and I'm peckish.

So I'm making spring rolls. I'm going to make 50 or 60 of them and freeze most of them. I like them as a snack.

What are you making ?

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  1. Well, I am at work, but I sincerely hope my husband is happily chopping stuff for gazpacho and prepping pan-fried halibut.

    Good luck with those spring rolls...how do you wrap 'em for the freezer?

    1. I have large tupperware like containers that I use. I wrap them in lots of 4 in plastic wrap and the put them in the container.

      1. Got a pasture-raised chicken at my CSA yesterday which I'm planning on roasting in a bit. I also got a crazy amount of corn & cherry tomatoes, which I will sauté together as a side dish.

        2 Replies
        1. re: linguafood

          how cool! your CSA gives our meat? that will save a lot of time! i'm always stuck with too much veggies and no time to go out and get meat... =)

          1. re: jeniyo

            Well, you have to order the meat with a different farm, but the pick-up is in the same spot. Next week on special: lamb liver (or beef, but I think I'll go with lamb) for $1.50/lb. Seriously. I'm gonna have to get 2 lbs.

        2. I'm visiting my parents and helping them use up all the zucchini in their garden -- so, in a few minutes, I'm going to try out a Barefoot Contessa recipe for zucchini vichysoisse...

          1 Reply
          1. re: anakalia

            Lidia bastianich does an amazing zucchini and bread lasagna here is the link, I make it often as a main and side..


            i made it with both and like the zucchini better

          2. My CSA box was delayed due to a truck malfunction, so I have no ideas. Maybe tuna casserole? Zucchini saute? Reservations? (I wish)

            1 Reply
            1. re: tzurriz

              actually wound up doing penne with meat sauce instead.

            2. Leftover cod fillets......

              For the kitten, silly!!! Too full from lunch out to think about dinner yet...

              4 Replies
              1. re: Phurstluv

                Leftover cod for us ... not the kitty. Placed it on top of a concocted salad of a variety of veggies and herbs and drizzled it with a sherry vinaigrette. Fresh baked Italian bread on the side..... delicious and satisfying for an HHH Boston night.

                  1. re: Phurstluv

                    Ya shoulda have been here.... took me longer to pick the meat off the bones than it did to eat it. LOL
                    (we had grilled a whole extremely fresh cod a few days ago and had much left over)

                    1. re: Gio

                      Well, good for you for salvaging the rest!

                      And the kitten couldn't wait long enough for me to shred it either!! And promptly wolfed it down!!

              2. gazpacho and a summer corn soup

                1 Reply
                1. re: cookie44

                  We went to the Farmer's Market this morning so we had fresh corn, simply steamed and a fresh carrot salad( shredded carrots, mayo, plain yogurt, honey mustard, key lime honey, dried cranberries, crystallized ginger,toasted pecans), with our grilled steak. I love summer cooking.

                  1. Excuses for not doing work. Sorry, not food-related!

                    1. snapper fillets, with a quick sauce made of tomatoes garlic baslamic and herbs

                      1. letting the shaped dough of the 2nd attempt at Guotie Mantou rise...to be steamed/pan-fried in a few hours, hopefully.

                        4 Replies
                        1. re: HLing

                          Ooh, very exciting! And how did that go?

                          1. re: cimui

                            Looks like this..

                            The 2nd attempt was good in that adding baking soda helped with the sourness that came with the long rise. So, this time it had the slight sweetness of the Chinese Mantou. It's interesting how it altered the taste in that way.

                            1. re: HLing

                              Beautiful, Hling -- really. I hadn't realized that I craved those things until I saw your post and picture.

                              Are you following a specific recipe or just doing it by feel?

                              1. re: cimui

                                Thanks, Cimui!

                                Seems It has turned into my summer time project. You can read about it here, if you have the time. http://chowhound.chow.com/topics/643996

                        2. Lazy night- Store bought tortellinis with homemade pesto, toasted pinenuts, frozen peas and a little heavy cream. Maybe a salad or maybe not (Don't the peas count as a veggie?) The fog is rolling in here in Oakland... what happened to our Summer?- our tomatoes are NOT happy.... adam

                          18 Replies
                          1. re: adamshoe

                            I know, we're getting June gloom down here in LA - at this time of year!! And I was in the valley today, and it should have been 100 degrees! More like a pleasant 80s. So much for global warming! I am soo glad I didn't plant any tomatoes this year...

                            Now the kitty has turned his nose up at the leftover cod I lovingly peeled the batter off of for him. Something about it not being pristinely fresh.....

                            1. re: Phurstluv

                              I hear you, my ungrateful Chauncey eschews any fish I offer him with the exception of tuna in a can!! (oh well, like Dad like Kitty...) Try to stay warm Phurstluv... adam

                              1. re: Phurstluv

                                "I know, we're getting June gloom down here in LA - at this time of year!! And I was in the valley today, and it should have been 100 degrees!" Bite your tongue! Mrs. O was complaining about the same thing. I on the other hand firmly believe that sweating is like bleeding: it means something is terribly wrong and needs instant correction. I am enjoying the heck out of this lovely morning cool grey; just wish it would last past 11...

                                Anyway, in spite of summer, I'm making my second pot of lentils in a month. I still have about three pounds of the lovely green French things I got for Christmas almost two years ago, and they need to be cooked and eaten. I also have two slices of fine Kentucky country ham that are starting to get blue mold around the edges - not a problem, but it's time to wipe that off and use the meat. So: lentils, onion, celery, tomato, garlic and ham, with salt and pepper and some thyme, plus a good splash of Cholula. Then it'll sit in the fridge until tomorrow, when it will be served with a nice salad and probably some Vinho Verde form Trader Joe's.

                                1. re: Will Owen

                                  You're right, as usual, Mr. O! I should stay mum and enjoy it! But it does make one feel like the summer barely came and now has already left the building....
                                  And I do vividly recall those wonderfully steamy afternoons in Pasadena!!

                                  Those lentils do sound delish, with this cooler weather. I myself wound up making a tomato, avocado and corn salad, with the leftovers, and tho full, not really satisfied!

                                  1. re: Phurstluv

                                    There you go using "wonderfully" and "steamy" in the same sentence! That is a nonexistent category...

                                    The lentils are so good I could barely stop tasting before I spoiled my supper (turkey mole and leftover braised cabbage). What a lovely legume they are, and throw some cooking veges and pork at'em and they become transcendental.

                                    1. re: Will Owen

                                      Well, you'll be happy to know that the forecast is well in your favor for the foreseeable future.

                                      And I'm very envious of your lentil stash! Sounds transcendental, indeed!

                                  2. re: Will Owen

                                    I've used red lentils for good soup, have heard of green lentils, but never used them. Are they super wonderful?

                                    1. re: knitterbetty

                                      Yes--they cook quickly, hold their shape, and have a wonderfully nutty flavor. They are especially well-suited for cooking ahead, as they can be tossed with a vinaigrette and some chopped onion, carrot, herbs, or whatever you like really, and served at room temperature. Nut oils work esp. well in green lentil salads.

                                      1. re: nomadchowwoman

                                        That's exactly right. The ones I have are as I've mentioned at least three years old; the five pound bag of cannelini I got at the same time proved to be all but uncookable, but the lentils cook completely in under an hour, and reheat repeatedly without ever dissolving into mush. The first batch I cooked as an Armenian chard and lentil soup, only with spinach (added at the end) as Mrs. O hates chard, poor thing. This last batch is more down-home southern, as you can see in my first entry above. And now that summer seems really to be here - it's damned hot, if you must know - I think the next batch will be devoted to salads, and thank you very much.

                                        1. re: Will Owen

                                          Tell me about hot. And I'll tell you about humidity I'm in New Orleans. Salads are in order in both places, I guess.

                                2. re: adamshoe

                                  I'm almost certain *pesto* counts as a veggie.... :))) I agree, the inner Bay Area tomato crop is suffering greatly. NOT cool.

                                  1. re: adroit_minx

                                    This post was supposed to respond to adamshoe.... not sure what happened. Sorry.....

                                    1. re: adroit_minx

                                      Baby was up at 4am...back to sleep at 6am...up again at 7:30am...it's alomst 8am here...Coffee, frech roast, whole pot.

                                      1. re: care11

                                        good luck care11, it gets easier.

                                        Keeping things simple for tonight's family dinner. Grilled shrimp, fresh corn, watermelon, leftover couscous except I checked the garden and several broccoli heads should have been picked 'yesterday' so I just made a broccoli salad. And sputtered over beet seedlings that have been almost wiped out by some marauding animal, maybe a skunk.

                                          1. re: thew

                                            Almost 10 months...this was very unusual. Teeth I think, they're popping out fast and furious! ...a little chowhound :O

                                              1. re: care11

                                                my son is 4 and half now.

                                                when he was 5 months old or so we did the let him cry it out and leave him alone through the night. it was a hard 3 nights, but unless something is really wrong, he has slept through the night ever since.

                                    2. Okay, back to what we are making now.....

                                      I'm making homemade spaghetti & meatballs. Well, the spaghetti will be the packaged kind, actually a lo-carb brand. The meatballs & sauce however, will be all mine ;)). It's one of our favorite dishes, my Dad's all-time fave, and it'll welcome my parents for their visit after a long week out at sea. But Mom's diabetic, hence the lo-carb pasta.

                                      Chopping the onions and making the panade right now.....

                                        1. The theme tonight is pork: chops with onion sauce, fresh baby limas cooked w/speck, spinach, bacon, & blue cheese salad. Dessert (sans pork): lemon ice box pie w/fresh raspberries.

                                          1. i have a TON of tomatoes from my farm share, so we'll be having spaghetti with fresh tomato sauce.

                                            1. an erstaz lo mein, using spaghetti, smoked pork chop, shrimp, veggies, and a sauce of soy, ginger,garlic,oyster sauce, 5 spice, and cornstarch

                                              1. Just about to make an order of "Montreal" bagels...original sesame type. I know the weather really isn't the best for this undertaking..but just gotta have 'em

                                                1. It's hot and humid and I am mean. With that in mind, I made a couple of Sacher Tortes this morning. I also made some cashew chocolate chip and oatmeal cranberry cookies.

                                                  So I'm making ice cream. Cocolate fudge and vanilla. Then I'll assemble some ice cream sandwiches later.

                                                  1. This week's CSA had a large eggplant, a pepper left over from last week, some zucchini, onions and garlic so I am going to make ratatouille and mix it with some cooked white beans for dinner.

                                                    1. I'm making some cookies and a couple pound cakes.

                                                      1. An Italian panzanella salad with sliced sirloin steak & gorgonzola.

                                                        1. Picking up the thread again, as our LA County weather has not only gone HOT on us but smoky as well, I'm concentrating on cooling summery stuff that I can cook indoors. Last night I'd intended to grill the package of eight chicken thighs I'd gotten from Fresh & Easy, but 95º and the air full of smoke and ash redirected the dish to the oven, which lucky for me is on the wall. I salted them and then set them to soak in a bowl with about a quarter-cup each olive oil and hot chile oil at room temperature for an hour. Then I put them snugly in a 7"x11" glass dish and sprinkled some smoked paprika on top, and put them into a 400º oven, turned down soon to 350º. Checked them for doneness 40 minutes later, and they needed another ten. Served to us and a friend with some macaroni salad made that afternoon, laid onto a bed of (packaged) wild greens. There's enough mac salad for tonight; I'm contemplating making pork-loin schnitzels from the Tessa Kiros cookbook I've been drooling through. I am making a big batch of one of her potato salads for a potluck party on Saturday.

                                                          1 Reply
                                                          1. re: Will Owen

                                                            Stay cool, Mr. O, I know how much you love these hot, smoky days!!! LOL ;))

                                                            I'm making Arnold Palmers and cantaloupe wedges for a little snack to bring up to the pool.

                                                          2. Fried Chicken -- Vegetables from the garden -- Cornbread -- Chocolate Ice cream!

                                                            1. Saltimbocca, lemon risotto, asparagus, lettuce and tomato salad. Was also aiming for lemon buttermilk cake w/ raspberries, but as the hour is getting late and I'm craving a cocktail, I think we'll skip dessert, and I'll make the cake tomorrow.

                                                              1. I'm making soda bread and baguettes right now!

                                                                1. Quick veg meal tonight:
                                                                  -will cut some corn off the cob and saute up with an onion, then add some pinto beans and chipolte and S&P.
                                                                  - rice with cumin
                                                                  - steamed zuchinni from the garden topped with some shredded monterey jack cheese to melt on top

                                                                  1. Ok, the weather gods are funny- now it's 95 in Oakland, no breeze, almost humid-like....yecch! Tonite, it's fajitas w/ leftover prime NY steaks from costco, Only have to heat up one skillet and then eat outside. I know, first I complain about the cold, now about the heat-there's just no pleasin' some people.... adam

                                                                    1 Reply
                                                                    1. re: adamshoe

                                                                      Yum, can I come for dinner??! Fajitas are one of my all time faves, and with prime steak no less, I would probably marry you, except , I'm already married to an Adam who loves beer & steak!!

                                                                    2. salmon, israeli couscous with cinnemon and shallots, tomato salad with basil vinaigrette

                                                                      1. I fried up corn tortillas to make nachos (and after eating about 8 hot, freshly made, salty chips I am so full that I can't even stand the idea of nachos...)
                                                                        I'm tempted to strain this vegetable oil and save for something else but I'm not sure what I've got to store it in or if this is a bad idea.... I really never fry- and I only used enough oil to cover the tops of the tortillas... blah I'll just toss it.

                                                                        5 Replies
                                                                        1. re: Boccone Dolce

                                                                          Ya know, I'm in the same boat. Maybe our chow friends can help us. I deep (semi) fried clam cakes this weekend, and b/c my parents are post-depression era, my mom INSISTED i save the canola oil, b/c we only used it once. The only oil I save is rendered bacon fat, and only for a few weeks, before my "Mr. Food Safety" husband insists I throw it out since it's on the counter. So, according to Mom, I can use it for frying again, which I rarely do these days, but obv. not for salads, which I wouldn't have done anyway. So, what the heck do I do with this once used oil??? TIA!

                                                                          1. re: Phurstluv

                                                                            Whenever I fry in peanut oil, because it's so expensive, I strain it in a fine mesh strainer, put it into a jar, and use it once more for frying such things as fish, shrimp, chicken, onion rings. I've never noticed a difference, and it just makes me feel less wasteful. I think I would probably do the same with canola oil, safflower oil, etc.

                                                                            1. re: nomadchowwoman

                                                                              Not sure what I would do if I fried fish, but if it's chicken or pork, I run it through a paper coffee filter and store in in the refer for use another time, or two. I hate the idea of using oil only once.

                                                                            2. re: Phurstluv

                                                                              lol, ew, just make fried clams. or toss it. we won't tell your mom.

                                                                              1. re: hotoynoodle

                                                                                Thanks, but never mind, I ended up tossing it!!! D'oh!!!

                                                                          2. last weekend I was at the olive oil festival in paso robles, ca. I had the best olive oil ice cream. It was drizzled with some delicious basalmico. I am now trying to recreate that ice cream. I am just using good evoo, heavy cream, and sugar.

                                                                            1 Reply
                                                                            1. re: TIRGL

                                                                              Lucky dog!! Now that sounds awesome, let us know if you did achieve decent results!

                                                                            2. Yestereday I took a chicken made broth, and of course have lots of chicken left for things... So today I was going to make chicken enchiladas. I decided to make a chicken enchilada casserole. First time I've made one, it does taste like enchiladas but I don't know.. there is something about those individual enchiladas that warms my heart.
                                                                              It was in the 90's today but thankfully baking the dish didn't heat my kitchen up. The final dish looked gorgeous, it's definitely something I'd bring to a potluck or party and it
                                                                              certainly was a heck of a lot easier to make, that's for sure.

                                                                              14 Replies
                                                                              1. re: chef chicklet

                                                                                Hey Chef Chicklet! Have you had your parties yet?? Do tell all!!

                                                                                Love chicken enchiladas, btw. Was your casserole layered or individual enchies? Do you have a pic? No worries, if you don't for some reason my pics don't work here, maybe too big a file??

                                                                                1. re: Phurstluv

                                                                                  You know what? I didn't take a photo, because I felt it just wasn't worthy... Haha, but actually it was quite lovely. I have a humongous tray left. For us, 2 1/2 peeps, a 10X13 dish was not really necessary, but I'm so used to making a lot of food. And to answer your question, it was "Yes" a layered enchilada casserole. For party experimentation purposes I decided to try something "different" than what I usually make.

                                                                                  You know I've had layered enchilada casseroles before (made by other people), the part I never cared for was the soup in the recipes. Well... I used two cans of "healthy" Campbell's cream of chicken soup, and more milk in place of the third can the recipe called for and also the chicken broth, didn't see a need for that either. This recipe calls for Rotel tomatoes, I used enchialda sauce and cannned green chiles.

                                                                                  I used quite a bit more cheese too then the recipe had, and I layered the enchilada sauce (canned) instead of mixing it all together. To be honest, the dish doesn't need the soup. I have no idea why it's in all the recipes for this dish and I should of left it out. Unless, it's suppose to make the tortillas soften? When I make individual enchiladas I fry the tortillas in corn oil to soften, and drain them, then assemble. By the time I'm finished my fingers are burning and are bright red.

                                                                                  I make my own red sauce and the canned sauce was no where in comparison to mine. But like I said, for a week-night meal where you don't have the time it's okay. My red sauce that I make is really spicy, I use several different varireties of dried chiles for a really nice flavor, the broth from the meat, and lots of time cooking. You can't get that flavor from a can.
                                                                                  Perhaps I'll take a photo of one the end that hasn't been cut in to for you and you can see the way it looks.

                                                                                  No the parties are going to be in Oct, and maybe Nov. My son's house deal is closing next week, I'm hoping and suggesting he'll wait a month for the house warming.
                                                                                  I do the October party every year, that one isn't going to be near as challenging as the house warming. omg I'm feeling overwhelmed already...I have been at my favorite thrift store everyday. So far I've scored two Jacque Pepin, Moosewood collection-low fat recipes, an older Southern Cooking Annual and a Patricia Wells - The Paris cookbook (brand new). I am wanting some really different food for the parties.

                                                                                  Actually that was why I made the enchilada casserole, as a trial for one of the parties. The recipe was in one of my cookbooks that was produced by their employees. And they named it, "King Ranch Chicken."

                                                                                  I know what you mean, I can never upload photos either I have to link to my flickr account..anyway I will show you later tho. And by the way, thanks for asking!!!

                                                                                  wow sorry to be so chatty, as you can see, I'm a morning person!

                                                                                  1. re: chef chicklet

                                                                                    Yes, I'm familiar with the "King Ranch casserole", sounds really good, even for this steamy weather! And your enchilada sauce sounds awesome, I would love the recipe, since I use canned as well. Whenever you get a chance, I don't make them too often, since my boys are still little and won't eat that just yet!

                                                                                    I know re: the food photos - sometimes I feel so dumb with all this technology, and I used to be a tech assistant, back when laptops first came out!! Anyway, my DH explained I need a Photo bucket account, duh!!! Anyway, whenever you get a chance.

                                                                                    Great score with the cookbooks - I really like Patricia Wells too. And love Jacques Pepin. Can't wait for the kids to be back in school already so I have time to read more & plan more dinners!

                                                                                    Best of luck for your son's closing and housewarming party. Good advice to wait a month or so. Can't wait to hear what your menu will be! I'm excited for you!

                                                                                    1. re: Phurstluv

                                                                                      Here's my recipe, for King Ranch Chicken, a few changes to make it mine.
                                                                                      By the way this was better the second day!
                                                                                      1 pkg of the smaller fresh white corn tortillas (they come in packs of 30 or more at the store)
                                                                                      Cheese – Monterey – 4 cups, a mix or cheddar and Monterey or fontina (2 cups) for the top (Monterey or Fontina are best) I use a l lot of cheese, so I could be off a little here.
                                                                                      1 large can enchilada/red sauce
                                                                                      2 cans green chilies
                                                                                      2 cans cream of chicken soup – reduced salt
                                                                                      1 ¼ cup of milk
                                                                                      1 cooked chicken-picked over all bones removed; reserve the broth for another recipe
                                                                                      Salt and pepper
                                                                                      Garlic powder
                                                                                      Cumin & California Chili powder – I T each

                                                                                      Day one – place the chicken in a pot of cold water, add 1 onion, 2 stalks celery, 3 garlic cloves all rough chopped. Bring to a boil, and then place the lid on, let it sit, and the steam should cook it within an hour. Gauge extra simmer time (10mins) by the chicken size. Reserve the broth for another use, strain through cheese cloth for cleaner broth.

                                                                                      Keep the meat in large chunks as remove it. Example: Start with the breast area, slice the breast in the middle on the side of the breast bone and with the help of a small knife, pry the meat away, lift the entire breast meat off. Do the same with the rest of the chicken. Pull the chicken into bite size pieces. (I used almost the entire chicken in my casserole.)
                                                                                      This can be done the day ahead to save time.

                                                                                      Preheat oven to 340 degrees
                                                                                      In large baking dish 10X13-pyrex lightly sauce the bottom of the dish.
                                                                                      Have all your cheeses grated and ready
                                                                                      Put the enchilada sauce in a bowl with a small ladle. In a separate large bowl mix the two cans of chicken soup with milk to a thick consistency, thin with about another can of milk. Add garlic powder and a little cumin. Cumin and chili powder is optional, stir in the chilies. Salt and pepper and one small onion chopped fine. This would be better with fresh chilies, but to keep it mild (toddler) the canned worked ok.
                                                                                      Taste and add more salt and pepper if you need to.

                                                                                      Take about 8 tortillas stacked, cut them quarters. Dunk in the enchilada sauce and layer them overlapping each one as you go. Add some of the soup mix, and then the chicken and top with a good amount of the cheese. Repeat again for three layers. I end with tortillas, and cheese and enchilada sauce.
                                                                                      Place dish on a lined with foil cookie sheet, middle rack.
                                                                                      Bake at 340 for 30 minutes. Reduce the heat around half way through to 325. Total cooking time is 1 hour. Let the dish rest for 10 -15 mins before cutting into it.

                                                                                      To serve:
                                                                                      On the same plate a simple salad of romaine, iceberg and red leaf, thinly sliced radish. (I love the cold crispy with the hot enchilada)
                                                                                      To the top of the enchilada, add olives and avocado, tomatoes, sour cream, and salsa and more cheese, Cilantro & scallions and a dry grated or crumbled Mexican cheese over everything. Enjoy!

                                                                                      This dish can be made the day ahead and stored in the fridge, then baked the next day.
                                                                                      It’s a great potluck dish for parties or office gatherings.

                                                                                      1. re: chef chicklet

                                                                                        Thanks so much, chef chicklet, I really appreciate your time to type this out for me. Looks wonderful, and I can't wait to try it, I've already copied it to my hard drive, just waiting for some cooler weather to settle in a bit!!

                                                                                        One question - you say to bake at 340 degrees, is that a typo and it's 350, or is it actually 340, which is not a problem, my ovens have digital displays. Thanks again, and will let you know when I try it!

                                                                                        1. re: Phurstluv

                                                                                          hi, I have digital displays also,

                                                                                          But no I baked it ( and other things when cheese is involved) at a lower temperature because for it to go an hour, it will bubble over and the cheese darkens.

                                                                                          Cheese is on the top, uncovered, and so I adjust the temp accordingly. Perhaps your oven will work better than mine, I have a gas oven... I actually will even lower it to 325 because of the cheese, and I'm not covering the casserole with a lid of foil, beacuase I don't want it to steam or boil. Anyway, yep, the temps are correct. I actually like it much more than I thought I would, funny huh!

                                                                                          1. re: chef chicklet

                                                                                            Oh, I get it. Great idea. My ovens are electric, thankfully so I guess I don't have to compensate for that. You're right, an hour is a long time at 350.

                                                                                            But, do you think if I covered in foil first, like a lasagne, then uncovered the last 15 mins or so, that would work? Either way, I'm sure it's delish and will follow whatever way you think is best!! Thanks again!

                                                                                            1. re: Phurstluv

                                                                                              oh I am sorry I must of been interrupted when I answered this (last week!
                                                                                              I had said that be careful if you do, whenever I've covered lasagne, when i remove the foil the cheese comes off with the foil.

                                                                                              1. re: chef chicklet

                                                                                                Yes, it's a good idea to try to not fill up the pan right to the top, for that reason. You could also put a couple of toothpicks in the lasagne to keep the foil up...

                                                                                                1. re: chef chicklet

                                                                                                  I also spray the foil w/some Pam and it comes off sans cheese!

                                                                                                  1. re: Phurstluv

                                                                                                    Hey, good idea! (smacks self on head wondering 'why didn't I think of that?')

                                                                                                    1. re: Full tummy

                                                                                                      Thanks, sometimes I can come up with a good one!!!

                                                                                                  2. re: chef chicklet

                                                                                                    Use the non-stick foil! It really works.

                                                                                                    I keep a box of both since the non-stick is more expensive.

                                                                                                    1. re: Jennalynn

                                                                                                      I've been wondering about that foil and if it really works like it says.

                                                                                  2. It is downright chilly here and so that tomato sauce with parmigiana and pancetta is not going to be frozen after all, but used tomight with some fresh spaghetti pasta and a baby herb salad. Dessert? local wild blueberries with yoghurt. Now, thats done it...not even noon yet and I am hankering for suppertime!

                                                                                    1 Reply
                                                                                    1. re: LJS

                                                                                      I am making a chipotle mayo sauce for the crab cakes we'll be making later.

                                                                                    2. Brunch: Hash from last nights leftover grilled flatiron steak & Hasselback potatoes, onion, bell pepper from the garden, with a farm fresh fried egg on top and toast.

                                                                                      1 Reply
                                                                                      1. re: BeefeaterRocks

                                                                                        God, I love hash.

                                                                                        I'm making some hard boiled eggs right now to put in the fridge for a salad for later.

                                                                                      2. Challah is my oven right now.

                                                                                        1. Not sure what's up with my refrigerator but I discovered last night that a lagrce head of romaine on a lower shelf was frozen. The inside was still okay for salad but frugal me hated the idea of tossing the rest, so I "slept on it". This morning I simmered some small white beans and later added chicken broth, carrot, celery leaves, shallot, some leftover skinless cooked chicken, and the romaine. Simmered for a while, added powdered sour cream and some seasonings, then pureed it with the immersion blender. It still needed something, so I whirred in some Stonewall Farms roasted garlic and onion jam. It's good - if I didn;t know better I'd think it was asparagus rather than romaine - not that that's a bad thing, just surprising.

                                                                                          5 Replies
                                                                                          1. re: greygarious

                                                                                            Uh - oh, that doesn't sound good, gg. Either a door was left partially open so the thermostat kept running on it, or your thermostat's busted & it's freezing your produce!! Does it happen to be a GE? I had the same problem, when we first moved into our house here on the westside of LA, and it came with a side by side GE profile. Next thing I know, it's freezing my eggs & produce!! Replaced the thermostat twice!!

                                                                                            Got so fed up with it, we replaced it with an Amana 3-door, bottom freezer and relegated the GE to be the "beer" fridge in the garage. And I still can't keep eggs in it!!

                                                                                            1. re: greygarious

                                                                                              The same thing happens on the bottom shelf of my fridge. Romaine has been the victim, as have other things, but the romaine is the least resilient of the damaged goods. Can't say I was as frugal as you; I have never liked the idea of cooked lettuce... And, btw, I turned the temperature down in the fridge. Everything is o.k., though my water's not as cold as I would prefer, but the romaine's not freezing, and that's the main thing.

                                                                                              1. re: Full tummy

                                                                                                Good for you. Hopefully that will solve your problem!

                                                                                                1. re: Full tummy

                                                                                                  My freezer compartment is super-full and it seems like it's the back wall of the fridge that is too cold - wondering if the cold air is getting channeled there. Before I monkey around with the thermostat setting I'll see what happens when there's some available real estate in the freezer.

                                                                                                  Currently a batch of cupcakes is cooling - my attempt to utilize two disappointing mixes. I bought Cafe du Monde beignet mix and made a half batch last month, never having had a beignet before. Didn't care for them - then a friend gave me a fancy gourmet package of mix for pina colade cheesecake. But reading the small print, I saw that you had to add cream cheese, butter, sour cream, whipped topping, and your own prepared graham crust. In other words, all it was is dried coconut, dried pineapple, dried milk, sugar, and a bunch of chemicals, which is a pricey rip-off impulse buy. So I mixed it with butter, eggs, buttermilk, and the beignet mix - tasting and eyeballing for the right batter consistency. It came out exactly the right amount for 12 cupcakes, which I took as a good omen! Tasted a warm one...very sweet so I don't think I'll frost them - I suppose that means they're muffins, not cupcakes.

                                                                                                  1. re: greygarious

                                                                                                    Hahaha, that's funny about the cheesecake!!!!! You seem to really enjoy coming up with crazy concoctions. Are there standouts among them that you make again, purposely, without having to wait for some stroke of bad luck to require that combination again?

                                                                                              2. I've been in a bread mood since yesterday, so I made challah.

                                                                                                6 Replies
                                                                                                1. re: bigfellow

                                                                                                  I'm baking dog biscuits for Collin!

                                                                                                    1. re: lucyis

                                                                                                      thanks! that made me laugh.. =)

                                                                                                      1. re: jeniyo

                                                                                                        My new puppy that is my avatar. Though one of my nephews likes them also, but he is only 3.

                                                                                                        1. re: bigfellow

                                                                                                          I love bernese mountain dogs! We have one as a neighbor that i've known since he was 8 weeks old, he's now eight yrs. old. He's a big boy.

                                                                                                          1. re: bigfellow

                                                                                                            That's a GOOD doggie right there, I can tell...congrats on your new pup--very beautiful! I'm a Leo and quite the cat person but I go "both ways"...and love the doggies too!

                                                                                                  1. Baking some Sweet Potatoes to go with some grilled P-Chops.
                                                                                                    DW is on her way home...she will be a happy camper! The woman loves her sweet "tator"

                                                                                                    1. hopefully, this is the end of a 2-day heat wave in San Francisco, it's 80°F
                                                                                                      and I am baking a peach cobbler with my farmers market peaches.

                                                                                                      1 Reply
                                                                                                      1. re: Cynsa

                                                                                                        Turkey breast with honey mustard, brown sugar glaze
                                                                                                        farmer's market corn
                                                                                                        chutney with farmer's market peaches and plums and Nuts On-line dried Mt. Rainier cherries

                                                                                                      2. It's 70 degrees on a Saturday August morning and I'm making jfood's short ribs (day 2) and I'm prepping for Ina Garten's Turkey sausage lasagna. I hope I've got enough room in the freezer!

                                                                                                        1. Right now, I am making Bobby Flay's coconut cake, from his Throwdown show. Hope it turns out!!!!

                                                                                                          1. I have just pulled out the chicken broth that Ii made the other day when I needed chicken for the enchilada casserole. MY GOSH this broth is so rich! I was going to make a simple soup with a small bit of chicken that wasn't used. I also have fresh vegetables. Some lovely baby bok choy, cauliflower and zucchini. I'm really leaning towards an Asian soup, but still trying to figure out which.

                                                                                                            I have a question though. The fat that came off the top of the cold stock, does anyone ever use that for anything? Most that I scooped is is really gelatinous, there was that little sheet of fat, but there was much more of the gelatinous stuff. Seems a shame. Bacon fat came to my mind as I was tossing it...

                                                                                                            10 Replies
                                                                                                            1. re: chef chicklet

                                                                                                              Yes, you can absolutely use that fat. Roasting potatoes is one use.

                                                                                                              1. re: Full tummy

                                                                                                                ooooooooooooh, now thats a fantastic idea! And potatoes are my favorite food. Flavored with that rich chicken fat... my goodness that could be my meal alone.

                                                                                                                The gelationous product that sometimes is produced when roasting a chicken I use that for the sauce.

                                                                                                                1. re: chef chicklet

                                                                                                                  Yes, gelatin is fine. Everything in your broth should be good for something, assuming you've removed mushy veggies and bones...

                                                                                                                  1. re: chef chicklet

                                                                                                                    Good call to roast potatoes in the fat. The gelatinous leftover can be used like a demi-glace, chef. Use it as a base for some sauces.

                                                                                                                    1. re: chef chicklet

                                                                                                                      That gelatinous stuff is also delicious stirred into risotto at the end, or into sauteed mushrooms. Liquid gold!

                                                                                                                      1. re: nomadchowwoman

                                                                                                                        I just saw your post, sorry to be late in responding. Your suggestion just tickled me! What an excellent idea! I need to make risotto, I have so many different brands in my pantry that need to be used. (I have no idea how long it keeps for) But I'm craving exactly what you suggested, mushroom risotto.
                                                                                                                        It is sooooo hot, I can' t stay too long over the stove. Praying for cool weather relief soon....

                                                                                                                  2. re: chef chicklet

                                                                                                                    Don't remove the gelatin, just skim the opaque layer of fat from the top and use it, as posted below. The gelatin is what gives the stock a rich mouth feel...gosh, don't ever toss that out!

                                                                                                                    1. re: greygarious

                                                                                                                      I don't toss that part out, I was talking about the fat, this particular chicken had rendered so much fat, and along the way, produced quite a bit of gelatin. What a bird, It's all in the freezer just waiting for all these wonderful ideas to come together and COOLER weather! I'd take a day in the 90s even.sheesh it's crazy hot.
                                                                                                                      It's funny as the summer comes to an end, my body and soul start thinking Fall, and I have all my cookbooks for rib sticking food open daily now. Making menus and and meal planning, etc. It's time.

                                                                                                                      1. re: chef chicklet

                                                                                                                        Me too--and fall's still not in sight here. Dying to do some braising or an Indian curry, a soul satisfying soup, a mole. Something hearty.
                                                                                                                        Of course, sometimes I just give in and make what we want. My husband has never warmed--or cooled, if you will--to the idea of cold suppers, no matter the temp. I do make risotto in the summer, despite all that standing at the stove.

                                                                                                                    2. re: chef chicklet

                                                                                                                      chef chicklet - try frying your homefries in the chicken fat - I also tossed some baby red potatoes in a little of the fat with some salt and pepper and roasted them - really good

                                                                                                                    3. I'm marinating some chicken legs in buttermilk & hot sauce to fry later for a picnic in the park tonight.

                                                                                                                      1. Fixin to fry up some catfish and hush puppies on the patio....but first...a little Bourbon....

                                                                                                                        1 Reply
                                                                                                                        1. re: Uncle Bob

                                                                                                                          Friends coming over this evening. Menu is cherry tomato (from our garden) brushetta to start, Barefoot Contessa's corn chowder that I made this afternoon and seared tuna on greens. Friends will be providing the surprise desert. Add a bottle or two of chablis and we should have happy tummys in no time.

                                                                                                                        2. I have the stock pot on. Making a veal stock.

                                                                                                                          1. Just finished canning a batch of Strawberry Basil jam.

                                                                                                                            1. Still @ nearly 100 today in Oakland!! Guess that global warming stuff is real... Going to try the chicken picatta recipe from Cook's Illustrated. Seems like a light and easy one pot meal (except of course for the sides-I'm doing a rice pilaf and some steamed or sauteed broccoli) It's actually too hot to grill tonite as our deck faces West and gets full sun till sunset. Tomorrow's supposed to be 72 which is our normal seasonal temp. Thank God!! adam

                                                                                                                              3 Replies
                                                                                                                              1. re: adamshoe

                                                                                                                                Sounds good, adamshoe, and don't let that "climate change" propaganda fool you, it's jsut our summer kickin' in!!!

                                                                                                                                Love, LOVE chicken picatta, one of my faves. Let me know what you think of CI's recipe. I haven't tried it yet!

                                                                                                                                1. re: Phurstluv

                                                                                                                                  Yay, it's now like 74 and the fog's rolling in! The CI picatta was very good and VERY lemony. Perfect for a warm night. adam

                                                                                                                                2. re: adamshoe

                                                                                                                                  I love chicken picatta and it's one of my better recipes, or dishes that I make. Curious how C1 does it. I serve it with garlic and parsley pasta, Did it produce enough sauce? That I have to have.

                                                                                                                                3. I made a roast chicken (a la Ina Garten) for dinner and now making some chicken stock in the crockpot. I've made roast chicken a few times before with less than spectacular results to say the least! This time it was delicious.

                                                                                                                                  1. Making Parmesan chips and orange ice cream.

                                                                                                                                    1. Mango guacamole, slow roasted tomatoes, and a vodka Tom Collins.

                                                                                                                                      1. My son came over to cook dinner for us. I was the prep cook and happy dinner recipient...applewood bacon and beer-braised short ribs, potatoes mashed with parsley and a little of the skimmed fat and juices from the short ribs (instead of the usual dairy...really nice flavor), and steamed asparagus with beurre blanc. Leftover slow-roasted roma tomatoes with garlic and basil tossed with whole-grain pasta for my other son, who is a vegetarian. He was happy, too.

                                                                                                                                        Aahhh, life couldn't get much better...I didn't even mind doing the dishes.

                                                                                                                                        5 Replies
                                                                                                                                        1. re: bear

                                                                                                                                          Oh, you're so lucky!!! Sounds delish - I love beer braised short ribs!! One of my favorite recipes!!

                                                                                                                                          1. re: Phurstluv

                                                                                                                                            Everything was really, really good. I was a little skeptical about the potatoes when he told me how he was going to prepare them, but they were nice and rich and had loads of flavor. The ribs were fabulous.

                                                                                                                                            If you can hang in there long enough, parenting does have its rewards!

                                                                                                                                            1. re: bear

                                                                                                                                              Aren't you lucky to have a son who cooks, I can only hope one of mine will pick it up!!

                                                                                                                                              1. re: Phurstluv

                                                                                                                                                He loves it enough to ditch his tech job to go to culinary school. Now he's poorer, but happy!

                                                                                                                                                Your love of good food shines through in your posts, so your kids won't be able to help absorbing that love.

                                                                                                                                                1. re: bear

                                                                                                                                                  Hey, my husband's advice is to find a job that you have a passion for, and he's suggesting my sons become heavy equipment operators, since they have the highest job satisfaction!!! LOL! Just boys playing in dirt!!

                                                                                                                                                  Glad your son has found his passion, always better to work at something you love. Thanks, I do hope at least one of them will also find their passion with cooking for loved ones as much as I do!!

                                                                                                                                        2. Going to make a good old-fashioned chicken pot pie! The house is empty, everybody back to university but me and the dog and it has cooled off...I have my choice: I can join the dog and sulk at the abandonment or cook up the ultimate comfort food. Whew-hoo, pastry cutter, here I come!

                                                                                                                                          1. Slice of heirloom tomato, arugula, and lump crab w/ basil vinaigrette while I ponder what to prepare for dinner.

                                                                                                                                            1. Making Fuschia Dunlop's Hot-and-Numbing Dried Beef. House smells good because the beef is simmering in stock, sugar, soy sauce, scallions, and ginger. Although just ground a batch of dried chilis (Penzey's Tien Tsin peppers). Tried to not breath it in when I opened up the spice grinder, but somehow nose is burning and I'm still coughing! I never learn.


                                                                                                                                              Hot-and-Numbing Beef

                                                                                                                                              1. Made beignets for dessert tonight..

                                                                                                                                                1. Banana walnut bread with coconut.

                                                                                                                                                  5 Replies
                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                    Phurstluv, I could propose for that!

                                                                                                                                                    1. re: bigfellow

                                                                                                                                                      Oh my, I'm blushing now!!! And happily married, but I am half Canuck, and love all of the food you write about, so the thought of being married to another Canuck who loves to cook would be a dream, but alas....

                                                                                                                                                      It's from CI's America's Favorites and would be happy to post the recipe if you would like it.

                                                                                                                                                        1. re: bigfellow

                                                                                                                                                          With pleasure my friend!! Original was w/ macadamias, but I used walnut pieces. It is from Cook's Illustrated's American Classics, c. 2002:

                                                                                                                                                          Banana Coconut Bread w/ {Walnuts}
                                                                                                                                                          Makes one 9 inch loaf

                                                                                                                                                          9x5x3 inch loaf pan
                                                                                                                                                          If nonstick, grease & flour the sides as well as the bottom

                                                                                                                                                          2 cups (10 oz) unbleached all-purpose flour
                                                                                                                                                          3/4 cup (5 1/4 oz) sugar
                                                                                                                                                          3/4 tsp baking soda
                                                                                                                                                          1/2 tsp salt
                                                                                                                                                          1 1/4 cups toasted walnuts. chopped coarse (about 1 cup)
                                                                                                                                                          1/2 cup flaked, sweetened coconut, toasted
                                                                                                                                                          3 very ripe, soft, darkly speckled large bananas, mashed well, (about 1 1/2 cups)
                                                                                                                                                          1/4 cup plain yogurt (I used 1/4 cup of lite sour cream instead)
                                                                                                                                                          2 large eggs, beaten lightly
                                                                                                                                                          6 tbsp butter, melted and cooled
                                                                                                                                                          1 tsp vanilla extract

                                                                                                                                                          1. Adjust oven rack to the lower middle position and heat oven to 350*. Grease and flour pan; set aside.

                                                                                                                                                          2. Whisk the flour, sugar, baking soda, salt, toasted walnuts & toasted coconut together in a large bowl; set aside.

                                                                                                                                                          3. Mix the mashed bananas, sour cream or yogurt, eggs, butter & vanilla with wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and batter looks thick & chunky. Scrape the batter into the prepared loaf pan and smooth the surface with a rubber spatula.

                                                                                                                                                          4. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

                                                                                                                                                          Hope it comes out as good as it sounds for you! Enjoy!!

                                                                                                                                                  2. made sloppy joe earlier.

                                                                                                                                                    -roast lightly seasoned tomatoes and cloves of garlic drizzled with olive oil at 150-170c oven (covered with foil 20 minutes, another 20 minutes uncovered).
                                                                                                                                                    -sautee lightly seasoned ground meat, set aside.
                                                                                                                                                    -nuke chopped onions swimming in olive oil with solitary star anise at low medium for 15 minutes, drain (save oil for reuse) and discard star anise.
                                                                                                                                                    -combine all items, adjust seasoning, sprinkle a tiny bit of brown sugar, add some tomato paste and some wine and simmer for 20-0 minutes.
                                                                                                                                                    -top with torn fresh basil and parmesan or your choice of cheese,

                                                                                                                                                    i had this with plain steamed rice and later with some rolls.

                                                                                                                                                    1. Nothing fancy - got about a gallon of baby bok choy at a 99 Ranch store almost a week ago - finally trimmed and cleaned it, and tonight I'll braise it with some chopped garlic and a little ginger. Have it for supper, then lots of lunch leftovers. The big news is that the big Station Fire in the mountains above us (we're just not quite at the foot of Mt. Wilson) has finally stopped stifling us with smoke and ashes, and I'm celebrating by grilling out, even though it's hotter than I usually like. The burnt offering is a couple of little boneless ribeyes I got yesterday from Fresh & Easy's "Used Food Department" (the remainders bin). They aren't great steaks, but they were under $5, which is in itself a kind of greatness...

                                                                                                                                                      I was going to do most of this last night, but Pa-in-law has been in the hospital so Mrs. O suggested we cook dinner for Maman and bring it over, something soft because she's getting implants done (that's TOOTH implants, you smirking ninnies!). So I made a quick trip to the store and in exactly 1.5 hours produced a 3-lb meat loaf, a big dish of mac'n'cheese, and some green beans cooked like Julia sez to do it, parboiled (more than I'd like because of those teeth) and then tossed in butter to finish. All good, too, and I got to have a meatloaf sandwich for lunch.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: Will Owen

                                                                                                                                                        Oh, Mr. O, that was my old neighborhood too, and I've been just sick all week thinking of all of my old neighbors dealing with that, so glad to hear that you are all okay...... and hope those brave FFs can fight that eastern flank and finally get it contained.

                                                                                                                                                        How sweet of you to cook for your Maman; I'm sure she appreciates it and glad you were able to get a sandwich out of it! I could only hope for a son-in-law to cook for me when I'm old & gray!!! Godspeed.

                                                                                                                                                      2. I'm cooking some pork ribs, chopped into pieces, with fermented black beans, soy, ginger and garlic. It is for nibbles with drinks tomorrow, if it turns out ok. Used to make this about 20 yrs ago with so-called country ribs. The ones here are very skinny and mostly bone, so we shall see! I am making myself a burger for dinner tonight, while I wait.

                                                                                                                                                        1. saturday morning, labor day weekend. enjoying homemade buttermilk doughnuts. used cooksillustratred recipe. nice and fresh and hot. not greasy at all. made about 18 doughnuts. family (5 ppl) ate half of them, gave the other half to next door neighbors. cooking is fun!

                                                                                                                                                          1. Mango salsa and chips; Thai-fried chicken (from a CH recipe); cold asian eggplant salad; cracked wheat salad w/cucumber and mint.

                                                                                                                                                            1. Marinating some chicken breasts in honey mustard, white wine vinegar, oil & tarragon.

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: Phurstluv

                                                                                                                                                                We are having steak and chips (fries) for dinner tonight with veggies. After that its more canning and drying herbs...that time of the year.

                                                                                                                                                              2. OKay, not right now, but in an hour Fresh Peach and Ginger Crisp-trying to decide whether to top with a slightly sweetened sour cream and cinnamon "fluff" or the more trad. vanilla ice cream?

                                                                                                                                                                1. Right now boiling water for pasta for lunch. Making local DeCio pasta (Tempe, AZ) from the farmer's market. I'm trying their Tomato Sonoran Spice linguini - 100% Durum Semolina with evoo and seasoned with tomatoes, cumin, garlic, coriander, onions, and cayenne. I have some sliced garlic simmering in extra virgin olive oil and a bit of chicken stock, and will toss with fresh Genovese basil from the garden and local Seacat Gardens sun-dried tomatoes. Carl Seacat's mom dries them, and they're made from tiny Red Currant tomatoes. So much flavor.

                                                                                                                                                                  DeCio pasta

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: Rubee

                                                                                                                                                                    Such a nice combination of flavors. Lunch picture:


                                                                                                                                                                    1. re: Rubee

                                                                                                                                                                      ohhh that looks delicious rubee! Those tomatos looks very very good.

                                                                                                                                                                  2. Getting ready to grill some beautiful chicken breasts. I think I'll season them all fajita syle, and then slap the m on a hot cast iron grill. Must be quick so they don't get tough or overcooked. While they're marinating, I'm trying to come up with a chipotle chile salsa, and make a salad with lettuce, tomatoes, olives, avocado, black beans, cheese, sour cream, cilantro, garlic, and lime. I used to get a dish in New Mexico called Chalupas and it basically is a taco salad. Oh how I loved that salad. It's way too hot for messing with the oven.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: chef chicklet

                                                                                                                                                                      OF Course! That's whats missing from my fresh tomato salsa- GARLIC! I bleed garlic why would I neglect to put it in my salsa?!?!?


                                                                                                                                                                      Oh what am I making right now? Creamy potato soup and some sort of chicken salad, curried most likely.

                                                                                                                                                                    2. I am making cinnamon cream for Paula Deen's Chocolate Chip Pancake with Cinnamon Cream. I have heavy whipping cream which I am trying to use up.

                                                                                                                                                                      1. i'll be working on a cake i've planned on making for a baby shower. i made cakes the gelee for the filiing. i hope it sets up and does not bleed in the cake layers, otherwise, i'll just make some praline and call it a day... wheew~

                                                                                                                                                                        we're going to have some coooold rice noodle salad with some tofu or chicken in lettuce wraps... and a cake trimming parfait .

                                                                                                                                                                        1. mmmrph.. good morning... coffee

                                                                                                                                                                          1. Basil pesto - I have lots of basil in the garden. I am going to use some almonds rather than pinenuts because that is what I have on hand. Anyone tried this before?

                                                                                                                                                                            3 Replies
                                                                                                                                                                            1. re: sarah galvin

                                                                                                                                                                              I use walnuts because I don't like pine nuts. I have had it with pistachio as well.

                                                                                                                                                                              1. re: sarah galvin

                                                                                                                                                                                Please let us know. I have tons of basil still, have already made pesto w/pine nuts and another w/walnuts. Would love to try something different, and I, too, have a lot of almonds on hand. Did you use thwm with their skins?

                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                  I also made a pillow case worth of basil pesto last night with 2/3 basil and 1/3 spinach. I am going to give it a second whirl since i didn't have time for nuts last night. I think i'll do walnuts as well. i love pinenuts but it is a bit steep for massive preparations, like this one.

                                                                                                                                                                              2. Potato salad from new Cooking Lgt mag. It needs bacon!! :)

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: shaebones

                                                                                                                                                                                  But then it won't be "light" anymore...right?

                                                                                                                                                                                2. Recently rediscovered a cheese I used to cook with when I was a pastry chef, Cantal from France. Thought it would be great in gougere and was right! Made about 70 last Friday morning to take to work for a pot luck picnic. The hit of the party!

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: stephen

                                                                                                                                                                                    I just cooked up fresh broccoli in olive oil and chopped garlic and red pepper flakes. In a cast iron skillet I browed up a package of Jimmy Dean pork sausage w/sage. In a pasta pot, I placed the broccoli stems in the water and brought it to a boil then I discarded the stems and added a pound of orecchiette pasta. When the pasta was al dente, I added the sausage to the pan w/the broccoli and then added the pasta little by little folding it all together. I topped it off w/grated parmaggano reggiano, some shredded mozzarella and I hate to admit it but added 2 T of unsalted butter. So...not light in the least but it tastes delicious!

                                                                                                                                                                                    1. Anything with Lao Gui Yang Chili Sauce on it. I am so totally in love with it. Don't tell me it's crap and will cause my hair to fall out in clumps- I don't wanna hear it.
                                                                                                                                                                                      It's got peanuts, soybeans, sunflower seeds-ground up tree trunks- I'm not sure but it's just so deliciously hot and sassy and I find myself reaching for it.
                                                                                                                                                                                      I had it on shrimp tacos tonight. Then I ate some off a spoon. I'm convinced it's better than Sriracha but...it's different.

                                                                                                                                                                                      8 Replies
                                                                                                                                                                                      1. re: Boccone Dolce

                                                                                                                                                                                        i'm in love with "lao gan ma" chili oil. it has chili powder, pepper, sischan peppercorns, soy beans and also the aforementioned ground tree trunks also. i tossed it in a cucumber salad, in tofu, on tacos, pizza, eggs, soupy noodles, noodle salad, sandwiches, everything except ice cream...

                                                                                                                                                                                        1. re: jeniyo

                                                                                                                                                                                          Yes jeniyo- all of the above, just had it on otherwise lousy pizza the other night. It shut me right up- so goody goody good good.
                                                                                                                                                                                          Mine has peanuts too-and the chili oil is an angry red in the bottle but kinda orange/red when it pools in the dish. Let me grab the bottle and read you the ingredients:
                                                                                                                                                                                          "Vegetable oil, cayenne, peanut, sunflower seeds, sesame seeds, cashew kernels, walnut meats, other condiment."
                                                                                                                                                                                          I'm pretty sure the 'other condiment' is the tree trunks.
                                                                                                                                                                                          I don't keep ice cream around (if it aint here it won't sing to me from the freezer to come have a taste) - but if I did, I would take one for the team and try...

                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                              I am so intrigued... I can't wait to find and try! Is it easy to find, where do you get this stuff?!!?!!

                                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                                I buy the one jeniyo mentioned - "lao gan ma chili oil". I agree - love it! It's been pretty easy for me to find both in the Boston area and the Phoenix area Asian stores. Pic:


                                                                                                                                                                                                However, never tried Lao Gui Yang Chili Sauce. I'm intrigued, will have to look for it. Boccone Dolce - what does the label look like?

                                                                                                                                                                                                1. re: Rubee

                                                                                                                                                                                                  Thanks; I'm going to go on a search.

                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                    Maybe this one, tho pic is not of the chili sauce with seeds and nuts, but maybe same brand?


                                                                                                                                                                                                    1. re: Rubee

                                                                                                                                                                                                      There are a bunch of Asian Markets around here, so I will go armed w/these pictures and report back. Thanks!

                                                                                                                                                                                        2. I'm up and hobbling around the kitchen early today. I made some cretons already this morning and now I'm baking a chocolate chili cake to replace the one I took from my freezer. I keep one there as an emergency dessert.

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: bigfellow

                                                                                                                                                                                            Sounds like you must be feeling better :)

                                                                                                                                                                                          2. Braised short ribs with bacon, pearl onions, and parsnip garnish from the Cooks Illustrated Best Recipe cookbook--beats Daniel Boulud's recipe by a mile, IMO. I've made the Daniel Boulud recipe 3-4 times, and this one once before, and I'm telling you, the CI recipe is hard to beat.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: sibaik

                                                                                                                                                                                              Sibaik, you mentioned awhile back that you have a recipe that was featured in the the LA Times magazine a long time ago for a truly GREAT thai-type curried squash soup with shrimp--you are so right, it is outstanding and I lost it, and have been looking for it ever since. I would LOVE to have it again...

                                                                                                                                                                                            2. Just made an Arizona green chili cheese crisp . First time making this popular local snack - never saw "Cheese Crisp" on a menu until we moved to Phoenix.

                                                                                                                                                                                              I crisped tortillas for a couple of minutes at 350, then topped with a blend of shredded medium cheddar and MJ, seasoned with salt, garlic powder, ground chipotle, and Mexican dried oregano (thanks for the suggestions Hohokam!) and topped with canned whole chiles sliced into strips. Finished under the broiler. I served it for lunch with crema and salsa.

                                                                                                                                                                                              1. I'm making a big batch of tiny cookies.

                                                                                                                                                                                                My mom and I have cracked my grandma's oatmeal chocolate chip cookie recipe, so I'm making a ton as I haven't had them in YEARS. So far everybody who has had them have liked them :)

                                                                                                                                                                                                I'm going to be baking forever at this rate :P

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: Popkin

                                                                                                                                                                                                  I just pounded out chicken breast, S&P both sides and then stuffed it w/a ricotta cheese, olive tapenade, fresh spinach, basil and parsley mixture. Closed it up and secured it w/toothpicks, drizzled w/olive oil and covered it w/foil and now it's in the oven at 350*. I want to make a sauce but I am not sure which route to go? Madeira? I kind of want a blush sauce of some sort...not sure.

                                                                                                                                                                                                2. Sat. is DH's birthday, so I'm making the chocolate cake with chocolate and rapberry mousse filling and a chocolate ganache frosting. It's from the King Arthur Flour Co. "Baking Sheet" which I subscribed to. Yes,It's a long and involved recipe, but he is definitely worth it. Making the layers today, the frosting tomorrow and finishing with the mousse and assembly for our Fri. Nite Get-together here on our ranch/community. Talke about HOT! We had 51 days of +100 temp. The Alamo almost melted!
                                                                                                                                                                                                  I'll let you know how the cake turns out.

                                                                                                                                                                                                  1. Had for lunch, an hour or so ago, fish taco: last night's leftover fish, corn tortilla, sriracha-spiked mayo, ripe tomato, red onion, arugula. Unorthodox for a fish taco, I know, but so very delicious.
                                                                                                                                                                                                    Tonight it's take-out pizza before a meeting.

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                      Anything w/sriracha mayo is delicious!!!!!

                                                                                                                                                                                                    2. gazpacho; tomatoes, red peppers and cucumbers from the farmers market, EVOO and sherry vinegar, cilantro, garlic, red onion, maybe a handful of almonds or breadcrumbs. We have leftover roast chicken from last night. It's SF Fringe theatre tonight at eight o'clock.

                                                                                                                                                                                                      1. I just finished baking four dozen cupcakes for my son's 2nd grade class tomorrow. Whew!

                                                                                                                                                                                                        Now, I'm making white grapefruit cosmopolitans for my mother-in-law & myself and putting my feet up!!

                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                        1. re: Phurstluv

                                                                                                                                                                                                          Oh please, the recipe for WGCosmos. Please : )

                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                              Oh girls, they are sooooo awesome, I wouldve gotten the recipe to you sooner!!

                                                                                                                                                                                                              For one:

                                                                                                                                                                                                              1 1/2 oz. ruby red grapefruit Absolut Vodka
                                                                                                                                                                                                              3/4 oz. white cranberry juice
                                                                                                                                                                                                              1/4 oz. cointreau or triple sec
                                                                                                                                                                                                              3/4 oz. fresh lime juice
                                                                                                                                                                                                              1/2 oz simple syrup

                                                                                                                                                                                                              Blend in a blender with crushed ice. Simple syrup is 1/2 water, 1/2 sugar. They are awesome, enjoy!!!

                                                                                                                                                                                                              1. re: Phurstluv

                                                                                                                                                                                                                Thank you, Phurstluv. I will go out iso grapefruit vodka tomorrow; I don't recall seeing it ever. I can't wait to taste these!

                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                  Our grocery stores carry it, but you may need to find a liquor or specialty wine store. Let me know how you like them!

                                                                                                                                                                                                                  And, apparently, my MIL cannot replicate it in FLA, where she lives for some reason, so I think the crushed ice is REALLY important!

                                                                                                                                                                                                          1. project of the week, or the wknd:

                                                                                                                                                                                                            3 or 4 kinds of mini ice cream sandwiches for a party (3 cookies, 3 ice creams)
                                                                                                                                                                                                            at batch of caramel for a gift, host for the party
                                                                                                                                                                                                            mini slider buns
                                                                                                                                                                                                            braised shortrib sliders with horseradish aoli and some pickled onions
                                                                                                                                                                                                            chili oil for the house
                                                                                                                                                                                                            chili paste for the house
                                                                                                                                                                                                            maintain a supply of hummus in fridge
                                                                                                                                                                                                            bake a loaf of bread for next week

                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                            1. re: jeniyo

                                                                                                                                                                                                              Chickpea Rosemary Soup w/homemade garlic, rosemary croutons.

                                                                                                                                                                                                              1. re: jeniyo

                                                                                                                                                                                                                You make mini slider buns? Do they actually look like little burger buns?

                                                                                                                                                                                                                1. re: chef chicklet

                                                                                                                                                                                                                  yes! they are a bit bubby overall but very cute and yummy...

                                                                                                                                                                                                                  i don't like using rolls, they are too big and the stuck-together sides of restaurant rolls are unsightly for party nibbles. i mean, on batch will give you more than 100 buns =) 1.5 in wide buns, that is.

                                                                                                                                                                                                                  1. re: jeniyo

                                                                                                                                                                                                                    Do you have a recipe? I would love to make these for a party...thanks!

                                                                                                                                                                                                                2. Chicken breasts stuffed with fontina cheese, brocolli, garlic, then breaded a tiny bit, and baked.
                                                                                                                                                                                                                  carrots, brocolli, steamed serving all with the hollandaise sauce. Baby lettuces and fresh baby spinach tossed with walnuts and dried cranberries, a creamy balsamic dressing.
                                                                                                                                                                                                                  trying to watch the carbs, so I'm not serving mashed potatoes which I would dearly love to have with this meal!

                                                                                                                                                                                                                  1. I'm making confit of duck right now.

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: bigfellow

                                                                                                                                                                                                                      OK--how long does this actually take, and did you have enough duck fat on hand? Or do you buy it? I've always wanted to try this.

                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                        I buy my duck fat commercially, so I always have enough. This batch of duck was about 12 lbs. They cooked for about 3 hours. Its something that I've always had in my restaurants. So making them at home is just a matter of having the time and energy.

                                                                                                                                                                                                                    2. It's 5 am. I'm sore, mean and hungry. I'm making biscuits and gravey! I also just popped an apple pie in the oven for breakkie too.

                                                                                                                                                                                                                      When I'm frustrated I cook! LMAO

                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                      1. re: bigfellow

                                                                                                                                                                                                                        omg, I am so carb starved! What I'd do for bisicuits and gravy! That sounds sooo good to me! Yesterday, Paula Deen was making chicken fried steak with biscuits and gravy instead of mashed potatoes, talk about killing me. Apple pie TOO? geez!!! You made just a few of my favorite things!

                                                                                                                                                                                                                        1. re: chef chicklet

                                                                                                                                                                                                                          If only you were in Montreal and single...<sigh> lol

                                                                                                                                                                                                                          1. re: bigfellow

                                                                                                                                                                                                                            Yeah, well just make sure to carry plenty of life insurance on me, and you!

                                                                                                                                                                                                                            I think there is only one thing I'd be willing to exchange my normal side (mashed potaotes) with when eating cfs, and that would be those lighter than clouds, homemade biscuits........do you make them from scratch?

                                                                                                                                                                                                                      2. My son just went off to Penn State, so I'm making Mud Bars to send to him. He loves college, but the cafeteria food is another matter....

                                                                                                                                                                                                                        1. Munching on leftover biscuits and gravey as I bake some soda bread and make some cretons for brunch.

                                                                                                                                                                                                                          1. I just got done making homemade pizzas. 1 meat lovers for hubby and onion for me. My kitchen looks like a white tornado hit it! I love to cook and bake but the clean up isn't my cup of tea. Yesterday I baked 3 loaves of bread and a pineapple upside down cake to take to our neighbors family. His wife passed away. Hubby will be lucky if he gets leftovers tomorrow!

                                                                                                                                                                                                                            1. I'm about to make a peach pie with a lattice crust. I'm stalling because I HATE peeling peaches!

                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                              1. re: CookieWeasel

                                                                                                                                                                                                                                You're probably done with the pie at this point but I wanted to let you know something about peeling peaches. I make peach jam and other things all the time. I boil, or should say low simmer peaches for 1 or 2 mins,then remove them from the water. The peel will slip right off. I sort of pinch it at the bottom, and the whole skin slips right off. It doesn't cook the peach either, and it will bring out the natural sugar to the surface.

                                                                                                                                                                                                                                These peaches, given to me from a neighbor were the smalles peaches I'd seen. I was not looking forward to the peeling, but this method of giving a hot bath worked like a charm. I love fresh peaches.

                                                                                                                                                                                                                                1. re: chef chicklet

                                                                                                                                                                                                                                  Thank you, thank you Chef Chicklet! Your advice HAS come in time (I really did procrastinate on this one), and it is a godsend. And I will enjoy fresh peaches and peach jam making much more now that I have your peeling shortcut!

                                                                                                                                                                                                                              2. I've got the stock pot going making a veal stock. I'm munching on egg rolls and making some gravlax.

                                                                                                                                                                                                                                1. I'm on day #2 of Suzanne Goin's Braised Beef Brisket with Beluga Lentils, Horseradish Cream, and Salsa Verde from "Sunday Suppers at Lucques". Put it in the oven about an hour ago, and it will braise for 5-6 hours. Yesterday's first step was to marinate overnight coated with lots of cracked black pepper, fresh thyme, crushed garlic, bay leaves and chile de arbol. Today is the braising step - in dark beer, beef stock, and balsamic vinegar, with garlic, carrots, celery, and onions. Since she recommends letting it cool, slicing it when cold, and reheating in the juices, it will be for dinner tomorrow night.

                                                                                                                                                                                                                                  Picture - Ready to put in the oven:

                                                                                                                                                                                                                                  Recipe link:
                                                                                                                                                                                                                                  Brisket wiith Beluga Lentils, Horseradish Cream, & Salsa Verde

                                                                                                                                                                                                                                  JoanN's pic and report:

                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: Rubee

                                                                                                                                                                                                                                    Rubee, you're making me crave brisket and it's not even 9 a.m.! That recipe is in my near future.

                                                                                                                                                                                                                                    Your twitpics are totally awesome, by the way.

                                                                                                                                                                                                                                    1. re: bear

                                                                                                                                                                                                                                      Oh, thank you!

                                                                                                                                                                                                                                      The house smelled so good last night , it was like torture not having the brisket for dinner, though we stole a few slices. Tonight to serve with, I'm going to make both the lentils, and mashed potatoes since E hates lentils.

                                                                                                                                                                                                                                    2. re: Rubee

                                                                                                                                                                                                                                      I've gotta say, I loved Lucques when it opened, and I love it's ideas and inspiration, tho we don't dine there anymore.

                                                                                                                                                                                                                                      BUt i've gotta say, a good braise should not have to take more than a day!! I do it all the time with pork ribs and beef short ribs in a couple of hours, and have spectacular results, without all the marinating and reheating times. I have to say, you don't have to spend two days to make a great braised meal!!!!

                                                                                                                                                                                                                                    3. Have the day off, yes! So, I'm making Greek Yogurt Souffle Cheesecakes!
                                                                                                                                                                                                                                      http://eatingwelllivingthin.wordpress... recipe adapted from this food blogger.
                                                                                                                                                                                                                                      I don't use Splenda but otherwise it's a wonderfully light recipe!

                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: HillJ

                                                                                                                                                                                                                                        How do you substitute for Splenda? Would love to try that but I also would not use splenda. Thanks!

                                                                                                                                                                                                                                      2. http://www.sunset.com/food-wine/fast-...

                                                                                                                                                                                                                                        This is dinner. Using up the last bit of really good seasonal avocados!

                                                                                                                                                                                                                                        and...those souffle cheesecakes are amazing!

                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                        1. re: HillJ

                                                                                                                                                                                                                                          HillJ, those sandwiches sound fabulous. Were they as good as they sound?

                                                                                                                                                                                                                                          By the way, scrolling through your Sunset link I came across a link for Cod with Red Pepper-Chorizo Ragout. That's what we had for dinner tonight, and enjoyed it very much. I subbed Portuguese linguica sausage for the chorizo, since I had some in the freezer. Other than that, I followed the recipe as written and would recommend it. Thanks for the inspiration!


                                                                                                                                                                                                                                          1. re: bear

                                                                                                                                                                                                                                            oh bear, the cod dish sounds wonderful. I'm adding it to my menu list. I might try it with red snapper. The sandwich was wonderful too and we had avocados at the ideal ripeness to maximize the creamy texture. I find Sunset magazine to be an excellent source for quick meals. Often light on calories but big on flavors. Thanks for sharing your experience w/me.

                                                                                                                                                                                                                                            Tonight we had pumpkin curry soup with toasted olive bread. I keep reading about a pumpkin shortage but I'm not seeing this impact in my area (sorry to those who are!). I baked off several pumpkins and froze 3/4 of the mash for future recipes and made the soup in about an hour. The olive bread came from a market that carries marvelous italian rolls and specialty breads. Heated the flavors really pop.

                                                                                                                                                                                                                                            1. re: HillJ

                                                                                                                                                                                                                                              The soup sounds perfect for this time of year. I'm sure I could make a vegetarian version for my son, and he loves both pumpkin and anything curried. I've also heard about a pumpkin shortage, but our local farmstand had a huge display of sugar pumpkins yesterday. I think I'll stop by and pick up a few to keep on the table until I have time to prep them.

                                                                                                                                                                                                                                              Olive bread would be a perfect accompaniment to the soup, and we all love it. We have a fairly local bakery that adds carmelized onions and olives to a light sourdough base. A winner. I won't be doing much cooking until later in the week, but that combo will be on my list.

                                                                                                                                                                                                                                              I also have three small avocados ripening in my produce dish. I went to Boston's Haymarket yesterday...a gritty, sometimes contentious, but always colorful outdoor market that is a legendary place to get bargain produce. I couldn't pass up the 3/$1 price tag on the avocados, and now looking at the ingredients in the Chicken, Bacon and Blue Cheese sandwich I know how I'm using at least two of them. I'm sure I can come up with a vegetarian version for my son and we'll all be happy.

                                                                                                                                                                                                                                              Once again, you've inspired me. Thanks!

                                                                                                                                                                                                                                              1. re: bear

                                                                                                                                                                                                                                                3/$1 is unheard of around here. At that fab price, we'd be enjoying avocados daily! Carmelized onions and olives, heavenly combo. Perhaps next time I buy a few loaves I'll saute a bunch of onions myself to spice things up!
                                                                                                                                                                                                                                                I've enjoyed this exchange, bear!

                                                                                                                                                                                                                                        2. I am making Bison burgers with blue cheese and bacon. Yellow Squash/parm "fries" and having a big Napa Cab!
                                                                                                                                                                                                                                          I found these really cool "disc" shaped breads at costco that make great hamburger buns. Love a good creative burger- dislike all the white bread bun. Best of both worlds tonight!

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: sedimental

                                                                                                                                                                                                                                            i know most of my local grocery stores now sell whole wheat buns.

                                                                                                                                                                                                                                          2. tonight i am making sea bass baked in the oven under sliced potatoes with compound herb butter and sauteed asparagus with soy, garlic and ginger.

                                                                                                                                                                                                                                            1. Tomorrow night will be coq au vin when my son and his girlfriend come for dinner. The pearl onions and mushrooms are prepped and the chicken has been browned and covered in wine, stock and aromatics,. All I'll have to do tomorrow will be to pop it in the oven for a couple of hours, and then reduce the sauce. I thiink I'll serve it with pappardelle and roasted carrots, but might change the veggie.

                                                                                                                                                                                                                                              Tarte tatin for dessert...the crust is waiting in the fridge. I guess fall is here in New England!

                                                                                                                                                                                                                                              1. Just finished making the vanilla-rum cream filling (milk, sugar, whole vanilla bean and vanilla extract, corn starch, eggs, butter, and rum) for the Boston Cream Pie on the cover of "Cuisine at Home" sample magazine. I'll chill it overnight, and then bake the layers and finish the cake tomorrow.

                                                                                                                                                                                                                                                Cream filling ready for the fridge:

                                                                                                                                                                                                                                                Recipe and pic:

                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                1. re: Rubee

                                                                                                                                                                                                                                                  I just finished Baked Potato Soup for our tailgate tomorrow night. Finishing touches...cooking up more bacon for toppings, chopping scallion, parsley, shredding cheddar cheese... Also about to make a horseradish mayo for a 7lb filet of beef tenderloin I have marinating in soy, port wine, olive oil, all spice and chopped onion.
                                                                                                                                                                                                                                                  GO PSU!

                                                                                                                                                                                                                                                  1. re: Rubee

                                                                                                                                                                                                                                                    That just went into my favorites! - Gotta make this one, thanks!

                                                                                                                                                                                                                                                    1. re: chef chicklet

                                                                                                                                                                                                                                                      Hope it tastes good! I'm so not a baker - should have trimmed the layers - but here's a pic of the finished cake:

                                                                                                                                                                                                                                                      1. re: Rubee

                                                                                                                                                                                                                                                        WOW Rubee! I've been down with P-monia this past month and I'm so out of sorts. You can imagine I have a lot catching up to do.

                                                                                                                                                                                                                                                        This is beautiful! You know I'm making this cake! Just beautiful. Everything you make is awesome, nice going!

                                                                                                                                                                                                                                                    2. re: Rubee

                                                                                                                                                                                                                                                      I bet that if I made that filling, it would never make it into the cake. Sounds lovely. :)

                                                                                                                                                                                                                                                    3. More canning today.

                                                                                                                                                                                                                                                      Gingered Cucumber Pickles.

                                                                                                                                                                                                                                                      1. Sunday nights are my big cooking nights when I get a little kitchen happy and go nuts prepping things for the coming week. I just made a big batch of sambar powder, sambar (using the sambar powder), lamb and turnip stew, David Lebovitz's kimchi (great, easy, not too salty), turnip kimchi (using white/purple turnips rather than Chinese ones... we'll see how this goes) -- and I'm impatiently waiting for everything to finish so I can taste it!!

                                                                                                                                                                                                                                                            1. http://www.nytimes.com/2009/09/30/din...

                                                                                                                                                                                                                                                              The most creative recipe for fresh tomatoes I've come across in a long time. Absolutely worth the effort. Delicious!

                                                                                                                                                                                                                                                              1. A fried pork cutlet sandwich with roasted garlic mayo, cheddar cheese and arugula on whole wheat toast - yum, it's my brunch!!

                                                                                                                                                                                                                                                                1. Made chocolate moussem with pistachios

                                                                                                                                                                                                                                                                  1. It's Friday ~ a Grey Goose gimlet.

                                                                                                                                                                                                                                                                    1. Just got home. I'm backing brioche buns for mini burgers.

                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                      1. re: bigfellow

                                                                                                                                                                                                                                                                        Do you use a mini muffin pan for that?

                                                                                                                                                                                                                                                                        1. re: Phurstluv

                                                                                                                                                                                                                                                                          I have a specialty pan, it does the job for me.

                                                                                                                                                                                                                                                                      2. Mexicali Lasagne, Spiced black beans, Homemade guac & chips
                                                                                                                                                                                                                                                                        pumpkin flan for dessert

                                                                                                                                                                                                                                                                        1. A rich autumn pork stew w apples and beer! :)

                                                                                                                                                                                                                                                                          1. Chocolatee cake half eaten, good slug of an apple crumb pie is missing, double batch of cheese blintzes ready for the freezer (10 already in the belly), triple batch of hazan bolognese in the fridge, two lasagnes in the oven and Hazan Cannelonni on deck for this afternoon. BTW - Mrs jfood out of town, please accept the tears in the sauce.

                                                                                                                                                                                                                                                                            1. Chicken fajita nachos while I watch the baseball & football games. Meanwhile the slow cooker is on with chicken, vegetables & wine for a chicken marsala dinner tonight.

                                                                                                                                                                                                                                                                              1. Soup...faki (Greek Lentil soup), spanakopita; this week...flatbread with caramelized onions (from a huge batch I made earlier), gruyere, anchovies or olives, maybe another soup...also making spaghetti sauce

                                                                                                                                                                                                                                                                                1. Creamy Chicken Marsala. Its quick and easy and I just do some petite mixed veggies on the side with some garlic bread. Its even good reheated for leftovers.

                                                                                                                                                                                                                                                                                  1. Sunday potlock!
                                                                                                                                                                                                                                                                                    Tonight's lineup...roasted sweet potatoes, black beans, spanish rice, Mexicali lasagna leftovers, spinach & paneer leftovers served with mango naan..fresh fruit salad and hot cider. Clean out the frig & watch a good flick!

                                                                                                                                                                                                                                                                                    1. I am preparing Tom Colicchio's braised short ribs for the first time, and have to start them today so they can marinate overnight.

                                                                                                                                                                                                                                                                                      Tonight's dinner, otoh, will be spaghettini with baby artichoke hearts, red onion, capers, tuna, and fresh tomatoes.

                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                        linguafood, how did you like these? my friend made them and said they were awesome. did you follow the recipe with the replacing the vegetables step?

                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                          I did not. And I HATED the ribs. I don't know what the hell I did wrong, but they came out a greasy mess. Not worth the 24 hr. deal, IMO.

                                                                                                                                                                                                                                                                                      2. It's a couple of minutes after midnight. I have a 6 am breakfast meeting to prep for. I also had a quick date tonight that I'm thinking about. So I'm making polenta with asiago, some spinach and a small piece of veal picatta.

                                                                                                                                                                                                                                                                                        1. Shallot-cranberry confit, and Reg - parm fricos to hold goat cheese mousse for a party Friday night.

                                                                                                                                                                                                                                                                                          1. I am at work but I am cooking right now, with a Crock-Pot. I am trying a recipe from that crockpot365 blogger _ chicken thighs with apricot preserves. Half the time I don't end up liking what I make in the Crock-Pot but I keep trying because I love the idea of dinner bubbling away while I am at work. So we'll see.

                                                                                                                                                                                                                                                                                            1. Tonight, super simple:
                                                                                                                                                                                                                                                                                              A family sized grilled apple and pear salad with cranberries, goat cheese and arugula.
                                                                                                                                                                                                                                                                                              Brie, apple butter and maple ham grilled sandwiches

                                                                                                                                                                                                                                                                                              1. I just woke up at 2pm today. I've been working long hours getting the restaurant ready to open.
                                                                                                                                                                                                                                                                                                I'm frying 2 eggs, sunny side up. Maple cured bacon is on the grill along with a sausage, a tomato and some chanterelles. I'm also frying up a latke for the starch.
                                                                                                                                                                                                                                                                                                Before I started I squeezed some oranges for juice.
                                                                                                                                                                                                                                                                                                While all this is going on, I've been sipping an espresso.

                                                                                                                                                                                                                                                                                                Have I ever told all of you that life is good.

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: bigfellow

                                                                                                                                                                                                                                                                                                  Everything you cook sounds amazing. No wonder you are opening a restaurant! Does it have a "theme"?

                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                    International comfort food. Food that makes us feel good!

                                                                                                                                                                                                                                                                                                2. Yes, bigfellow, life is good! :))

                                                                                                                                                                                                                                                                                                  I'm making mushroom & sun dried tomato pockets for a wine & cheese party Friday night.

                                                                                                                                                                                                                                                                                                  1. an hour ago i was under some huge ginkgo trees, in the rain, humming "pennies from heaven", gloved and squeezing the stinky fruits to extract the nuts. Back in the apartment i rinsed them, and dried them, and pan roasted them over the stove. Fresh as fresh can be. Inside the shells they are green jewels, slightly chewy with soft centers....

                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                    1. re: HLing

                                                                                                                                                                                                                                                                                                      Cool, HLing! I've never tried collecting ginko nuts before, but they're *everywhere* in NYC (all up and down my street, in all the parks I'm near) and I'd really like to give it a go. They look absolutely lovely, green -- like jewels, you're right.

                                                                                                                                                                                                                                                                                                      1. re: cimui

                                                                                                                                                                                                                                                                                                        Cimui, Gingko tree being one of the oldest tree around I feel I'm getting to know it at a very leisurely pace, too. Once every couple of years I'll harvest some, and each time I'll have learned some do's and don'ts. This year it's come down to 2 gloves, 2 plastic bags, take time at the initial stage of separating the fruits from the nuts (and only get those fruits that are ripen enough to come off the nuts easily) so that I only need to rinse the nuts quickly after getting home and can dry them immediately. Batch control, and don't get them on your hands, and enjoy the fresh air!

                                                                                                                                                                                                                                                                                                    2. Sauteeing pancetta, caramelizing onions & chopping Kalamatas for Fig Pizzas for a wine & cheese party tonight.

                                                                                                                                                                                                                                                                                                      1. Right now that the snow flurries have ended, I'm rendering down some bacon for beef stew. Yesterday I did some french bread to go with it.

                                                                                                                                                                                                                                                                                                        1. I just finished making some chicken stock and I'm letting it cool before freezing - which I still need to figure out a good method for.

                                                                                                                                                                                                                                                                                                          I also made my first home made cinnamon apple sauce, which smells incredible, for the caramel filled spiced apple cupcakes that I'll be making either tonight or tomorrow morning.

                                                                                                                                                                                                                                                                                                          1. Double batch of Bolognese. Most will go into the freezer for many many soothing meals to come in Ohio's miserable half-winters.

                                                                                                                                                                                                                                                                                                            This sunday, ten pounds of Boudin Noir. Anyone is welcome to lend a hand. The squeamish need not apply.

                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                            1. re: Ernie Diamond

                                                                                                                                                                                                                                                                                                              How long does the process take to make Boudin Noir? I can't tell you how interested I am in trying it (both tasting and making), however everyone I ask isn't interested in living wild. :)

                                                                                                                                                                                                                                                                                                              1. re: rockability

                                                                                                                                                                                                                                                                                                                It probably takes three hours, start to finish. It's somewhat messy but not at all difficult. As you might guess, it is not for the faint of heart. I consider myself fairly sturdy and I had a tough time the first time around.

                                                                                                                                                                                                                                                                                                                I will post my recipe in the Home Cooking section. Have a look.

                                                                                                                                                                                                                                                                                                                1. re: Ernie Diamond

                                                                                                                                                                                                                                                                                                                  Excellent! Thank you - I'll keep an eye out for it!

                                                                                                                                                                                                                                                                                                                  1. re: rockability

                                                                                                                                                                                                                                                                                                                    Recipe up. Sorry for the delay. Have a look.

                                                                                                                                                                                                                                                                                                            2. Heading over to ArizonaGirl's for dinner tonight and I'm in charge of dessert, so just finished frosting Dorie Greenspan's Chocolate Armagnac Cake (I used cognac). It's from her book "Baking: From My Home to Yours", and I'm also bringing a black muscat desert wine (2001 Ferrari-Carano Eldorado Noir). Recipe link:

                                                                                                                                                                                                                                                                                                              It's gorgeous weather right now in Phoenix, so we'll be eating outside, with dinner from the grill - The rest of the menu she and her husbard are whipping up includes prosciutto rolls with fontina and mushrooms, rosemary ribs that have been smoking since 1:30 this afternoon, and chianti grilled potatoes. I'm HUNGRY!

                                                                                                                                                                                                                                                                                                              December 2006 Cookbook of the Month: Baking From My Home to Yours

                                                                                                                                                                                                                                                                                                              1. Since I have a taste for it and I'm not really doing anything today. I thought that I'd get an early start and make some cassoulet.
                                                                                                                                                                                                                                                                                                                I'm also making some confit of duck.

                                                                                                                                                                                                                                                                                                                1. A salad of white bean, olive tapenade, roasted red peppers, a few capers, fresh basil from the deck (on its last leg) and a drizzle of olive oil. Glass of ice water.

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                                                                                                                                                                                                                                                                                                                  1. re: care11

                                                                                                                                                                                                                                                                                                                    feta cheese too... yum, it was good and filling.

                                                                                                                                                                                                                                                                                                                  2. Roasted red pepper fettucine with sautéed lamb liver, caramelized onions, sage & red wine crème fraîche (thanks, Harters) & arugula salad with lemon oil and grated pecorino. All by myself, as my man is at a work dinner tonight. Good thing, too, cuz he hates liver '-)

                                                                                                                                                                                                                                                                                                                    1. Tonight I'm making cretons and baked beans with maple syrup.

                                                                                                                                                                                                                                                                                                                      1. I'm making fresh buttermilk biscuits for breakfast.

                                                                                                                                                                                                                                                                                                                        I'll be having biscuits and gravy and some biscuits with cretons.

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                                                                                                                                                                                                                                                                                                                        1. re: bigfellow

                                                                                                                                                                                                                                                                                                                          I tried my hand at biscuits and gravy for the first time last night and it was a disaster. Lumpy gravy...hard biscuits...any advice for a newcomer to biscuit making?

                                                                                                                                                                                                                                                                                                                          1. re: rockability

                                                                                                                                                                                                                                                                                                                            I asked the same question. You might want to look at this thread.


                                                                                                                                                                                                                                                                                                                        2. hi all!!

                                                                                                                                                                                                                                                                                                                          i made black bean enchiladas last night. today will be popping it in the oven and serving it with some kind of vegetable side.

                                                                                                                                                                                                                                                                                                                          i also made a zuchinni orange marmalade tea cake from the Tartine cookbook. except that i used my own kumquat marmalade i made a while back. This cake is very moist! and i'd imagine i can make it again subbing it with apple sauce instead of oil (which wasn't much to begin with).

                                                                                                                                                                                                                                                                                                                          i will be making some cookies for mom this weekend. my sister will be making us ox tail soup. already thinking about the weekend... mmm

                                                                                                                                                                                                                                                                                                                          and hot-damn! what do you guys do that you have time to cook biscuits in the morning! i am envious.

                                                                                                                                                                                                                                                                                                                          1. I've fried an egg sunny side up. A little corned beef hash and some maple beans. Fresh baguette and butter. Squeezed some tangerines and oranges for juice.

                                                                                                                                                                                                                                                                                                                            1. It is a week before Halloween. I've got some extra energy tonight, so I've started making chocolates for halloween treats.

                                                                                                                                                                                                                                                                                                                              1. I made 1,200 chocolates for the kids. Now for the second halloween treat, beef jerky. I've sliced the meat and I have 3 batches marinating. I'm going to start putting the meat in my drier now.

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                                                                                                                                                                                                                                                                                                                                1. re: bigfellow

                                                                                                                                                                                                                                                                                                                                  Lucky kids! I bet the parents snatch up that stuff!!!!! I would keep sending my kids back in different costumes!

                                                                                                                                                                                                                                                                                                                                  1. re: care11

                                                                                                                                                                                                                                                                                                                                    I live in a very tight community.

                                                                                                                                                                                                                                                                                                                                    1. re: bigfellow

                                                                                                                                                                                                                                                                                                                                      what did you make?

                                                                                                                                                                                                                                                                                                                                      i am thinking of making some PB pucks for some friends. i'm hoping they'll pop out of the mini muffin tins okay. i'd rather not do the polyplastic things i have for christmas. i want decent sized goodies...

                                                                                                                                                                                                                                                                                                                                  2. re: bigfellow

                                                                                                                                                                                                                                                                                                                                    What a wonderful idea! Unfortunately in my parts, anything that wasn't commercially wrapped would almost certainly be thrown out.

                                                                                                                                                                                                                                                                                                                                    1. re: cimui

                                                                                                                                                                                                                                                                                                                                      Mine too. But I do some baking for the kids in the neighborhood that know me and that I know the parents. They get giant cookies in a fun bag that has a sticker with my name and address. That way we can keep some "homemadeness" in Halloween ; )

                                                                                                                                                                                                                                                                                                                                      1. re: Jennalynn

                                                                                                                                                                                                                                                                                                                                        These are only for kids from the neighbourhood. For unknown children I have Cadbury and Rowntree help.

                                                                                                                                                                                                                                                                                                                                        1. re: bigfellow

                                                                                                                                                                                                                                                                                                                                          The chocolates were a big success, even the parents asked for some. The older kids like the jerky.

                                                                                                                                                                                                                                                                                                                                  3. It's 2 am and I'm peckish... So I've made some Wallenberg Burgers with lingonberry jam from Ikea and peas with mashed potatoes. A real Swedish meal that hit the spot!
                                                                                                                                                                                                                                                                                                                                    This is a meal that I've had before, but I was inspired to make it by a Swedish Food blog in English called "Anne's Food".

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                                                                                                                                                                                                                                                                                                                                    1. re: bigfellow

                                                                                                                                                                                                                                                                                                                                      Those sound great. I love Anne's Food.

                                                                                                                                                                                                                                                                                                                                    2. I'm simmering a small pot of chile con carne on the stove. This is an exercise in restraint, because I usually make huge pots of soup and stews which take days to eat.

                                                                                                                                                                                                                                                                                                                                      My chili usually becomes a veggie-dump with way too much prep (e.g., roasting peppers), so I'm striving for simplicity this time. This one is based on a friend's mom's recipe. I browned a 1/2 lb. of beef seasoned with salt, pepper, and chili powder. Pushed it to the side and sauteed a single minced onion. Mixed together with the beef, added 1 clove minced garlic, 2 Tbsp. tomato paste, and then deglazed with some leftover red wine.

                                                                                                                                                                                                                                                                                                                                      To that I added 1 can diced tomatoes, 1 can kidney beans, about 1/2 c. tomato juice, and some brown sugar. Finished it off with more chili powder, cumin, cayenne, a little allspice, Worc. sauce, and some unsweetened cocoa.

                                                                                                                                                                                                                                                                                                                                      Also made a pot of polenta which is spread and cooling right now. Will fry up squares and top with chili tonight!

                                                                                                                                                                                                                                                                                                                                      1. Pumpkin-chocolate chip squares

                                                                                                                                                                                                                                                                                                                                        1. Ruhlman's olive oil duck confit legs with caramelized cranberry chutney and salad. Made up an appetizer of chive ricotta stuffed dates roasted in bacon fat. Smells good so far, not sure how it will turn out.

                                                                                                                                                                                                                                                                                                                                          1. It's about 5:30 in the morning and I've been up all night writing. I was feeling the need for a sweet. So I made an ice cream sandwich with some chocolate chip cookies and the last of my pistachio ice cream.
                                                                                                                                                                                                                                                                                                                                            So, since I'm not tired, I'm starting a new batch of ice cream. One will be chocolate/orange and the other batch will be pistachio. I'm also going to bake somemore cookies.
                                                                                                                                                                                                                                                                                                                                            The other thing that I promised myself that I'd make today is a good irish stew. The lamb is warming to room temperature on the counter. I'll be making about 12 liters and I'll be keeping the pot going for most of the4 week. I've got a couple of meetings with sub contractors tomorrow and they are always much more amenable on a full stomach!

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                                                                                                                                                                                                                                                                                                                                            1. re: bigfellow

                                                                                                                                                                                                                                                                                                                                              pistchio ice cream/gelato is the best. the only one i've ever met that i didn't like was Haagen Daaz. It just tasted like butterfat..almost no real flavor to speak of.

                                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                I realy like pistachio so I make sure to add plenty of nuts to the finished product.

                                                                                                                                                                                                                                                                                                                                            2. I'm making most of the food for a "Who Dat" party--that would be a Monday Night Football-watching (Saints vs. Falcons) party: hot artichoke dip; fellow Hound Krisishere's Famous Hot Crab Dip; a big pot of red beans seasoned with ham and andouille sausage and the accompanying rice; chocolate chip-pecan cookies. It is indeed a labor of love as I love the cooking, and I love the Saints! Hosts, who are doing the 9-to-5 thing today, will provide wine and beer, crackers, and salad and French bread to have with the RB & R.
                                                                                                                                                                                                                                                                                                                                              A good time will be had by all, win, lose, or draw. A better time if we win :)

                                                                                                                                                                                                                                                                                                                                              1. An upside down cake with apples and dulce de leche. This is a total experiment based on Ina Garten's plum cake tatin. I put a bit of orange and lemon peel in the cake batter, along with a shot of Apfelkorn (apple brandy). Cross your fingers that I don't end up with a caramelly pile of sludge!

                                                                                                                                                                                                                                                                                                                                                1. I made an apple pie with a double crust and cheddar between the crusts.

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                                                                                                                                                                                                                                                                                                                                                  1. re: bigfellow

                                                                                                                                                                                                                                                                                                                                                    Thanks to your sandwich post on MTL, I just ran out to Maitre Boucher and making a bacon/fig jam/gruyere/dubliner cheddar grilled cheese on caramelized onion kaiser.

                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                          Christina, love your blog! Feel free to drop in if you're ever in the area.

                                                                                                                                                                                                                                                                                                                                                          1. re: bigfellow

                                                                                                                                                                                                                                                                                                                                                            Aw, thanks! I've said this before, but I love your posts. Hehe.

                                                                                                                                                                                                                                                                                                                                                            If you'd ever like to write a guest post (with photos of whatever you've made), you're most welcome! :)

                                                                                                                                                                                                                                                                                                                                                      1. Cuban style skirt steak with Moros Y Cristianos! Just got back from Orlando and had a craving. Recipes are on my blog http://allourfingersinthepie.blogspot...

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                                                                                                                                                                                                                                                                                                                                                        1. re: sarah galvin

                                                                                                                                                                                                                                                                                                                                                          Wow Sarah is this a timely post.

                                                                                                                                                                                                                                                                                                                                                          I've got a skirt steak in the fridge and a ripe plantain on the counter.

                                                                                                                                                                                                                                                                                                                                                          Now I've got a new recipe for dinner! Thanks!

                                                                                                                                                                                                                                                                                                                                                        2. I made shirred eggs with double maple smoked boar bacon and a little Dubliner cheese. I also had fresh english muffins and apple jelly.
                                                                                                                                                                                                                                                                                                                                                          Music weas very early Simon & Garfunkel fading into the Ramones.

                                                                                                                                                                                                                                                                                                                                                          1. This morning's lineup included:
                                                                                                                                                                                                                                                                                                                                                            apple & pear sauce
                                                                                                                                                                                                                                                                                                                                                            carrot & acorn squash soup
                                                                                                                                                                                                                                                                                                                                                            lemon & cranberry bread
                                                                                                                                                                                                                                                                                                                                                            chai butter cookies
                                                                                                                                                                                                                                                                                                                                                            to the beat of The Verve Pipe!

                                                                                                                                                                                                                                                                                                                                                            off to the farm ....

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                                                                                                                                                                                                                                                                                                                                                            1. re: HillJ

                                                                                                                                                                                                                                                                                                                                                              oh, please tell us more about those chai butter cookies; they sound awesome.

                                                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                Sure, CM my pleasure!

                                                                                                                                                                                                                                                                                                                                                                I use two chai spice tea bags; not one. Nice crumb on this one; delicate.

                                                                                                                                                                                                                                                                                                                                                                If you enjoy a spicer cookie, this version was much more flavorful and I omitted the icing completely. I prefer a "clean" cookie when making a shortbread.

                                                                                                                                                                                                                                                                                                                                                                On the tea itself, I ran the gamit btwn Tazo, Celestial's & Twinnings. Twinnings India Spice Chai had the most pa-zaz!

                                                                                                                                                                                                                                                                                                                                                            2. Stock base for Thanksgiving Gravey. To be frozed til then.
                                                                                                                                                                                                                                                                                                                                                              Alton Brown's Free Range Friutcake and another that uses the candied cherries and pineapple type friut. This is my first try at fruitcake and I don't know which kind will be best.
                                                                                                                                                                                                                                                                                                                                                              How long does fruitcake keep? Will I have to remake for Christmas or can I just keep spritzing them with brandy til then?

                                                                                                                                                                                                                                                                                                                                                              1. I put some brisket in brine to make corned beef.

                                                                                                                                                                                                                                                                                                                                                                1. Yesterday I volunteered at a fancy gala dinner and they fed us stale sandwiches (ham and cheese and smoked salmon) and leftovers from breakfast service. :-(

                                                                                                                                                                                                                                                                                                                                                                  But before heading to the event, I made fried quinoa cakes (using previously mentioned soggy quinoa) and a shortcut mushroom ragout. I dipped the cakes in panko, which gave them a nice texture.

                                                                                                                                                                                                                                                                                                                                                                  Probably not cooking tonight, as there will be a bunch of "Fall of the Wall" events around town starting early. But I may make some spiked hot chocolate or Gluehwein to bring in a thermos. :)

                                                                                                                                                                                                                                                                                                                                                                  1. this week i made a cabbage soup with smoked pork chop meat, mushrooms, mustard seeds, barley, and caraway. used the pressure cooker so it was done from prep to bowl in half an hour.

                                                                                                                                                                                                                                                                                                                                                                    also using chopped up kassler ripchen (smoked pork chop) was a quick pasta dish with the aforementioned pork and tomatoes and shallots with bow-tie pasta

                                                                                                                                                                                                                                                                                                                                                                    1. Thai sweet rice is steaming
                                                                                                                                                                                                                                                                                                                                                                      Mangos and pomms ready to roll
                                                                                                                                                                                                                                                                                                                                                                      Then it's fresh shrimp rolls and ginger chicken later on.

                                                                                                                                                                                                                                                                                                                                                                      1. I'm making a pumpkin and pecorino gratin, to use up some leftover pumpkin puree, from making pumpkin-chocolate chip squares, and a large wedge of pecorino romano. If it turns out really well, I may substitute sweet potatoes at Thanksgiving dinner for this.

                                                                                                                                                                                                                                                                                                                                                                        1. chicken mole (the dark kind with cinnamon, chocolate & ground pumpkin seeds.

                                                                                                                                                                                                                                                                                                                                                                          baked butternut squash

                                                                                                                                                                                                                                                                                                                                                                          flour tortillas

                                                                                                                                                                                                                                                                                                                                                                          fried cabbage (maybe not the best choice for this menu but I'm hungry for it.)

                                                                                                                                                                                                                                                                                                                                                                          beer bread for tomorrow

                                                                                                                                                                                                                                                                                                                                                                          1. I know it's only Thursday but.....Grey Goose dirty martinis!!

                                                                                                                                                                                                                                                                                                                                                                            And steak sandwiches with baked stuffed potatoes.....

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                                                                                                                                                                                                                                                                                                                                                                            1. I just made chicken salad with chopped apples, walnuts, celery, mayo, and tarragon mustard. Think I oversalted, but we'll see how it goes. Will probably scoop it up in some Belgian endive leaves that desperately need to be eaten.

                                                                                                                                                                                                                                                                                                                                                                              1. I'm going to make a 6oz Filet Mignon for lunch, and my meatloaf recipe for dinner
                                                                                                                                                                                                                                                                                                                                                                                My Meatloaf -
                                                                                                                                                                                                                                                                                                                                                                                2 LB Ground Beef
                                                                                                                                                                                                                                                                                                                                                                                1 C Chopped Onion
                                                                                                                                                                                                                                                                                                                                                                                1/2 C Green Pepper s
                                                                                                                                                                                                                                                                                                                                                                                1/4 C Red Peppers
                                                                                                                                                                                                                                                                                                                                                                                1 T Wostershire
                                                                                                                                                                                                                                                                                                                                                                                1 Clove Garlic minced
                                                                                                                                                                                                                                                                                                                                                                                1/2 t Cumin
                                                                                                                                                                                                                                                                                                                                                                                1/2 t Fresh ground nutmeg
                                                                                                                                                                                                                                                                                                                                                                                2 Eggs
                                                                                                                                                                                                                                                                                                                                                                                3 T Salt
                                                                                                                                                                                                                                                                                                                                                                                1 t Pepper
                                                                                                                                                                                                                                                                                                                                                                                1 14.5 oz Can tomatoes
                                                                                                                                                                                                                                                                                                                                                                                1 Beef Bullion cube
                                                                                                                                                                                                                                                                                                                                                                                1 C Bread crumbs

                                                                                                                                                                                                                                                                                                                                                                                Bake 350 for 50-60 minutes
                                                                                                                                                                                                                                                                                                                                                                                Spread Ketchup on after baking

                                                                                                                                                                                                                                                                                                                                                                                1. I made breakfast burritos with ham and scallions, cheddar, mozz, fontina, and then pico pico sauce drawn the length of the burrito. Extras for the week or kids.
                                                                                                                                                                                                                                                                                                                                                                                  Today I think I'll do the try out for the lime butter cake with creme anglaise, and then also promised my bff scones. Probably, snicker doodle with dried cherries.

                                                                                                                                                                                                                                                                                                                                                                                  1. made a batch of nam prik num, a northern thai dip. roasted thai eggplants (the little round golfball sized ones) roasted jalapenos roasted thai chilis roasted tomato roasted garlic roasted shallots pounded in a mortar and pestle with sugar salt lemon and nam pla added

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                                                                                                                                                                                                                                                                                                                                                                                    1. A big batch of granola.
                                                                                                                                                                                                                                                                                                                                                                                      Meyer lemon curd.

                                                                                                                                                                                                                                                                                                                                                                                      1. Bread at the moment. The basic recipe from Artisan Bread in 5 Minutes a Day. I can hardly keep up with the demand for it. Make at least one loaf a day.

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                                                                                                                                                                                                                                                                                                                                                                                        1. re: janehathaway

                                                                                                                                                                                                                                                                                                                                                                                          lol, i hope those are small loaves or you're feeding a lot of hungry people :)

                                                                                                                                                                                                                                                                                                                                                                                        2. What I've made in the past two weeks.

                                                                                                                                                                                                                                                                                                                                                                                          Chicken and Andoullie Sausage Jamabalaya.

                                                                                                                                                                                                                                                                                                                                                                                          Beef Bouguignon.

                                                                                                                                                                                                                                                                                                                                                                                          Right now I'm making a pan seared chicken breast with a pan sauce... first time trying a pan sauce!!

                                                                                                                                                                                                                                                                                                                                                                                          1. I've gotten my appetite back. I've just made a bit of Bernese Sauce and cooked an artichoke to dip in it!

                                                                                                                                                                                                                                                                                                                                                                                            1. I just split a whole chicken that brined overnight into pieces. They're skinned and marinading in some spiced yogurt, and I plan on baking them in a Garam Masala and mango chutney sauce tonight.

                                                                                                                                                                                                                                                                                                                                                                                              Next up, cooking some quinoa for a cold side salad. Going to toss that with olive oil, lemon juice, spinach, cilantro, salt, and pepper.

                                                                                                                                                                                                                                                                                                                                                                                              Edit: tofu chocolate pudding became chocolate trifle. I layered it with walnut brownie chunks and ladyfingers dipped in coffee, amaretto, and kahlua. Cross your fingers that it's not tooth-achingly sweet.

                                                                                                                                                                                                                                                                                                                                                                                              1. I'm making corned beef hash with poached eggs for breakfast.

                                                                                                                                                                                                                                                                                                                                                                                                1. Carbonnade! With inspiration from Brunswickgirl's recipe. It will sit in the fridge overnight to let the flavors deepen and meld. Can't wait.

                                                                                                                                                                                                                                                                                                                                                                                                  1. I have decided to do a month of salads. I know it sounds like a weird time of year, but with TWD and DK, I have been eating so many desserts. I thought it would get me back on the straight and narrow. This was a couple of days ago
                                                                                                                                                                                                                                                                                                                                                                                                    Seared Sea Scallops with Spicy Orange Glaze on Celery Salad


                                                                                                                                                                                                                                                                                                                                                                                                    1. It is 2 am and I'm on a cooking and baking jag!

                                                                                                                                                                                                                                                                                                                                                                                                      I'm baking a couple of pounds of shortbread to start my runup for Christmas. I've also been making some Latkes to get ready for Haunakah.

                                                                                                                                                                                                                                                                                                                                                                                                      I'm also making some apple jelly because the apple jelly I had bought for years made by the Monks at Oka is no longer to be found by me. I'm partial to apple jelly.

                                                                                                                                                                                                                                                                                                                                                                                                      1. One of my favorite comfort foods: corkscrew pasta + knob of butter + ground black pepper and salt + sprinkling of parmesan + chopped parsley.

                                                                                                                                                                                                                                                                                                                                                                                                        1. http://www.freecoconutrecipes.com/rec...

                                                                                                                                                                                                                                                                                                                                                                                                          I'm making honey caramels for my gal pals-it's card night!

                                                                                                                                                                                                                                                                                                                                                                                                          1. Pumpkin ice cream for thanksgiving... for the fifth time. It's tough though because I can't get it to not freeze as hard as rock!

                                                                                                                                                                                                                                                                                                                                                                                                            1. Just made stuffing, pumpkin pie is in the oven, about to make cream sauce for peas and pearl onions, and then cherry cheesecake. Oh and just made (and drank) this delicious Gingersnap Egg Nog 'Martini'. Didn't have gingersnaps so I rimmed with graham cracker crumbs:



                                                                                                                                                                                                                                                                                                                                                                                                              1. I just made breakfast: a sort of Tex-mex fried rice and poached egg.

                                                                                                                                                                                                                                                                                                                                                                                                                Had some leftover rice to use up, so that went into a skilled with fried onion and garlic, a bit of cumin, smoked paprika, splash of soy, lots of s&p, and chopped parsley. I tried a new-to-me whirlpool method of poaching eggs (worked great...for the first one). Topped a pile of rice with an egg and added a dollop of heated salsa on top. Toast with lime marmelade on the side. So good.

                                                                                                                                                                                                                                                                                                                                                                                                                1. orange/cranberry cookies

                                                                                                                                                                                                                                                                                                                                                                                                                  a quart of a cocktail containing plymouth gin, aperol, maraschino liqueur, lemon juice, and orange bitters

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                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: thew

                                                                                                                                                                                                                                                                                                                                                                                                                    That cocktail sounds amazing. What's it called? Is it served up? I love all of the ingredients you mentioned.

                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                                                                      It does sound good! It sounds similar to an Aviation, but with bitters.

                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: Rubee

                                                                                                                                                                                                                                                                                                                                                                                                                        it's a cocktail of my own invention. i play with the amounts - but its generally 1 1/2- 2 parts gin to 1 part-ish of everything else

                                                                                                                                                                                                                                                                                                                                                                                                                        sometimes i call it an "aeronautica" which is italian for aviation.......

                                                                                                                                                                                                                                                                                                                                                                                                                        (the aviation is sans both the bitters and the aperol)

                                                                                                                                                                                                                                                                                                                                                                                                                  2. Russian cabbage soup made with homemade beef froth. Used recipe from James Peterson's Splendid Soups. Made two substitutions: substituted kielbasa for the beef and kefir for the sour cream, as I believe Kefir is more similar to the soured dairy product that the Russians use in their soups. Plus, Kefir has a bit more of that sour tang, which makes a nice flavor. Topped with fresh dill, as suggested in the recipe. Yumm! Perfect lunch dish for a rainy day like today.

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