What are you making right now?

[bigfellow]

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 ?

[thew]

just spatchcocked 2 game hens (not as dirty as it sounds) and have them marinating in olive oil/lemon zest/salt/pepper/long pepper/garlic, for a quick grilling.

never tried this , not sure what temp or how long yet, but i'll work it out

[linengirl]

oatmeal. wild rice, pearl barley, farro, black rice, cinnamon, brown sugar, butter, dried cranberries... we'll see.

[pikawicca]

Smitten Kitchen's Peach Bars, with some of the last peaches of summer.

[achefsbest]

Just made caprese with some of our tomatoes, dry-farmed toms from the farmers' mkt., basil, bufala mozzarella, ev olive oil, salt, and pepper. I ate it with the olive bread from Phoenix.

[kaiross]

Rocky, Bacony Road - A simple twist on a tried and true classic.

http://www.flickr.com/photos/22866726...

[iL Divo]

nothing but as soon as I get home, it'll be arepas.
I want to learn the Colombian kind more than the version of Venezuela.
read ingredients and they [can] include cream cheese corn from cob sugar butter etc.
I want them more rich than the ones I had in Venezuela

[starbright]

just finished. BBQ tempeh AND tofu, same sauce (Trader Joe's), buttery brussel sprouts, steamed broccoli, grilled sweet onion sliced thick and basted with olive oil, mushrooms on skewers, and of course I love the grilled artisan bread, just basted with olive oil and set on the open grill. Hot, heavy, and spicy... lots of pepper, just in time to warm us up for the heat wave about to hit here in Oregon. We will finish with chocolate ice cream, chocolate sauce, and wonderful honey roasted peanuts, Would banana chips be too chewy on that?

[iL Divo]

the fires are raging and we're readying for evac so right now, it's a simple lime ricki over rocks

[thew]

"What are you making right now?"

excuses for having put 5 pounds back on while i wasnt paying attention

[EmJayC]

Papoosa de Queso (basically a simple stuffed corn tortilla), slaw with oregano and cayenne pepper and tomato and onion chutney.

[eddielike2eat]

blistered romaine lettuce, fried tofu (briefly rinsed in boiling hot water), toss on rice noodles (not boiled, also soaked) and oyster sauce.
now where is that 1/2 leftover hard boiled egg and chili flakes...!

[tzakiel]

This, my new favorite thing to cook for a snack:

http://www.jonvandalen.com/lte/2010/0...

[mimizboyz]

Not making anything right now but tomorrow morning gonna give ricotta cheese a try. I have never made it before, however i'm very excited!!! Then a little honey on top and i'm all set....

YUMMY!!!

[drewb123]

Just baked tollhouse choc chip cookies and making caesar salad

[KnievelBites]

A Bourbon Old Fashioned

[ChristinaMason]

I had some leftover mornay sauce to use up, so I'm having a little casserole of steamed rice and broccoli tossed with it. Delish.

[lyntc10]

Just made two trays of brownies for a bake sale tomorrow. 1 was a cream cheese brownie and the other was a nutella brownie. Both were amazingly fudgy and delicious.

[Phurstluv]

Wow, I would love your brownie recipes, esp the nutella one, care to share?? Thanks!

[mcsheridan]

Pork and Sweet Potato Soup. It started with leftover pork shoulder braised in hard cider with onions. Into the porky cider broth (I strained out all the solids) went a thinly sliced stalk of celery, some fresh chopped onion, a diced carrot, half a baked sweet potato (also diced), some leftover cannellini, some chicken stock, and the rest of the shredded pork. (Salt and pepper, of course.)
It's been simmering for quite a long while now. Should make for an interesting dinner tomorrow.

[ChristinaMason]

Chai-spiced millet pudding with raisins. I'm having a hard time coming up with GF breakfasts that don't involve eggs, potatoes, rice, or fruit/yogurt. And I've been missing milk + cereal...hoping this does the trick.

[nomadchowwoman]

Stocking the larder: Chicken stock. Granola. W/some of the oranges given to us by friends, orange marmalade. And w/some almost over-the-hill asparagus hanging out in my fridge, an asparagus-leek soup.

[ChristinaMason]

I'm having a little get-together over tapas tomorrow, so right now I'm making mojo rojo to be served atop tiny salted wrinkly new potatoes (papas arrugadas, from the Canaries).

Also, it's lunchtime, so I have a salmon filet in homemade teriyaki sauce going in the oven. I decided I was sick of only eating salmon out because my DH dislikes it. So lunch alone it is!

[nomadchowwoman]

Blue cheese vinaigrette. Ciabatta loaves to take to a birthday dinner tonight.

[mendogurl]

Made a nice omelet eith eggs from my hens, and cooked some Ore-Ida hashbrowns in duck fat!
YUM.
Ore - Ida never had it so good.

[Laralee]

This is a good post for cooking inspiration. Y'all are wonderful cooks! I'm about to make my first batch of tamales in about 10 years. We'll see how it goes.

[thew]

cauliflower/potato soup

cherryberry pie

[HillJ]

http://sites.google.com/site/pennieso...
I'm making these yummy ham & cheese pretzel bites to go along with a large garden salad and some roasted veggies before the family & I head to the movies. Have a great weekend, CH's!

[drewb123]

making coleslaw and gonna make wings and burgers for dinner

[ChristinaMason]

Venison Stroganoff. Sort of making it up as I go; hope it turns out OK.

[bigfellow]

It is a prep day for me. I'm baking bread, pain fesse. I'm also making corn bread. I'm putting down 85lbs of brisket in a vat to make corned beef. I've got 15lbs of duck legs to make confit with. And lastly, I'm making spring rolls to freeze.
This is what happens when you empty the larder over the holidays. Now, where is my hot chocolate?

[bigfellow]

Baking chocolate chunk cookies and making ice cream. Pistachio and chocolate ripple flavours.

Ice cream sandwiches tonight!

[ChristinaMason]

pistachio ice cream is the best! i even like the fake-o green stuff. and i love the pudding. mmmm.

[nomadchowwoman]

Duck broth. Jacques Pepin's duck liver pate (thanks to Bushwick Girl's tip).

[ChristinaMason]

I'm making broth for bean soup tomorrow, using the bone from last night's suckling pig shoulder.

[bigfellow]

Just finished my biltong. It's not bad at all!

[goatgolfer]

Venison Swiss Steak: Santa's done with them so a new crop.... Not really: Venison round steak smashed with Thor and tomatoes, onions and thyme.

[cosmogrrl]

HeeHee That made me snort! Thanks!

[bigfellow]

I started to make biltong last night.

[pikawicca]

Ottolenghi's Quinoa and Red Rice with lots of different mix-ins for people to add as they like.

[ChristinaMason]

I'm snacky, so I decided to make chocolate chip cookies with the brown sugar my dad brought from the U.S. I was halfway through when I realized we were out of eggs...a quick 10pm-stop at the corner store, and I was back in business. The dough has to chill for an hour, so I should have hot baked cookies (with semi-sweet chocolate and toasted walnuts, natch) by...oh...midnight.

[nomadchowwoman]

Up to my elbows in Christmas gift goodies: loaves and loaves of marbled cranberry-nut bread, loads of spiced nuts, piles of caramel corn w/cashews, dozens of Toll House cookies coffee, slabs of coffee-chocolate chip blondies, many jars of Meyer lemon curd and pickled onions. Almost done.

[mandycat]

I have dinner guests arriving in 15 minutes or so but, organized for once, I'm all ready. I'm making Ina Gartens chicken pot pie (with variations; I thought five cups chicken broth and a skimpy 1/4 cup cream nothing like rich enough) and roasted French green beans and red bell peppers. Dessert will be my tried and true Land O-Lakes chocolate butter cream cookie recipe + vanilla ice cream topped with a combination of the orange marmalade I made last weekend for Xmas gifts and Triple Sec.

[Cherylptw]

Making some sauerkraut because I have a couple of heads of cabbage that need using...also going to be making some cookies and peppermint almond bark as part of a gift basket tonight...

[linguafood]

Tonight's dinner's gonna be really simple: an incredibly crusty-on-the-outside, fluffy-on-the-inside Pane Pugliese (no, not homemade unfortunately) with Talleggio, Brie, and Chaumes cheeses, a bowl of creamy tomato soup, and a simple salad with olive oil and ww vinegar.

All to avoid pigging out later at a poker game = pizza, chips, nuts.... etc. Arrggghhh.

[Whats_For_Dinner]

My Crown Royal-and-Ginger "blondies" just came out of the oven a few minutes ago and they're so, so sinfully good. I never used to like whiskey, but now...

Took smitten kitchen's blondie recipe and tweaked it with a good-sized (very good-sized) splash of Crown and some chopped crystallized ginger that I candied last night. Had some coarse crystallized sugar left over from that, which I sprinkled on top, and the finished product is just... wow. That's such a great basic blondie recipe.

The homemade crystallized ginger is such a wakeup call after years of only buying the prepackaged stuff, which is tooth-meltingly sweet and not very gingery. Homemade actually has a kick to it and was so perfect in this recipe... I'll never buy storebought again!

Just had to share. ;)

[bigfellow]

Tonight I have a group of friends and family coming over so I'm making cakes and emptying the freezer.
Sacher Torte, Chocolate Chili Cake, Apple Nut Cake and Beignets.

Harry Belefonte is currently on the stereo.

[care11]

I am tremendously intrigued by that chocolate chili cake!?!?

[bigfellow]

One of my signature desserts.

The photo doesn't seem to be uploadable here but you can see it on my facebook page.
http://www.facebook.com/profile.php?r...

[care11]

:( can't see anything. maybe I'll try to friend you on FB, although I am a total newbie to FB and still trying to figure out how it all works...

[bigfellow]

http://www.facebook.com/profile.php?s...

Try this.

[ChristinaMason]

Looks great! And I love that Sacher Torte is just something you have laying around in the freezer. LOL.

[bigfellow]

2 1/2 ounces dried pasilla chiles (also called chile negro) or 2 1/2 ounces dried ancho chiles plus 1/4 teaspoon cayenne (see notes)
1 pound bittersweet or semisweet chocolate, chopped
3/4 cup (6 oz.) butter, at room temperature, cut into 1/2-inch chunks
5 large eggs, separated
2 teaspoons vanilla
1 1/2 tablespoons all-purpose flour
1/2 cup firmly packed dark brown sugar or finely crushed piloncillo sugar (see notes)
1/4 teaspoon cream of tartar
Powdered sugar
1 cup whipping cream
1 teaspoon vanilla or 1 tablespoon coffee-flavored liqueur such as Kahlúa
Preparation
1. Lay chiles in a single layer on a 12- by 15-inch baking sheet. Bake in a 400° oven just until pliable, about 2 minutes. Wearing rubber gloves, break off stems, shake out seeds, and break chiles into small pieces, dropping into a small bowl; discard stems and seeds. Cover chiles with warm water and let soak until soft, 5 to 7 minutes. Drain chiles and put in a blender with 1/3 cup water; whirl until smooth, adding 1 more tablespoon water as needed to make a thick paste. Push purée through a fine strainer; discard residue. You need 1/3 cup chile purée. If using ancho chiles, stir cayenne into the chile purée.

2. Line bottom of a 9-inch cake pan (sides at least 1 1/2 in. tall) with baking parchment.

3. In a large bowl nested over a pan of simmering water (water shouldn't touch bottom of bowl), combine chocolate and butter. Stir occasionally just until chocolate is melted and mixture is smooth, about 8 minutes. Remove from over water and whisk in 1/3 cup chile purée, the egg yolks, vanilla, and flour until mixture is blended.

4. Pour brown sugar into a small bowl and stir or whisk to break up lumps and loosen. In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until very frothy and foamy. Gradually add brown sugar to whites, beating until stiff, moist peaks form. With a whisk, fold a third of the beaten whites into the chocolate mixture until well incorporated. Then fold in remaining whites just until blended. Scrape batter into prepared pan.

5. Bake cake in a 425° regular or 400° convection oven until it appears set and center barely jiggles when pan is gently shaken, about 15 minutes. Let cool in pan on a rack for about 15 minutes. Run a knife between cake and pan rim, then invert onto a serving platter. Lift off pan and peel off parchment. Let cake cool about 30 minutes, then chill until firm and cold, at least 4 hours; cover cake once completely chilled.

6. For best texture, let cake come to room temperature before serving, 45 minutes to 1 hour. Sift powdered sugar lightly over cake (for a pattern, lay a stencil on cake before sifting the sugar, then carefully lift it off).

7. In a bowl, beat whipping cream until soft peaks form. Stir in vanilla. Cut cake into wedges and serve each with a dollop of whipped cream. Or serve it a la mode instead.

[bigfellow]

Christina, baking is something that I have to work at. It doesn't come easy to me. But what would life be without Sacher Tortes or Schwartzwald Torte?

I was 7 years old when I first had sacher Torte in Wien. It is a memory that has stayed with me to this day!

[ChristinaMason]

I made German potato salad, but overcooked the potatoes. I'm debating whether it would be a travesty to still bring this to a potluck tonight.

[bigfellow]

I'm peckish. I'm making a hash from the leftovers of yesterdays Jigg's Dinner.

[djd]

The completely discombobulated combination of overly salty marinated tofu, roasted butternut squash, lemon/rosemary/garlic bread, and (for tomorrow) yogurt.

[pikawicca]

Shrimp in Beer Creole for our son's welcome home dinner.

[ChristinaMason]

Bread from a mix that includes potato, rye, and wheat. At .39 Euro a pop, ir can't be beat. The mix makes a huge loaf and tastes great. The added benefit is that my kitchen smells like baking bread.

[care11]

I'm making a Warm Goat Cheese, Spinach Artichoke Dip. I've been wanting to make for a while after I found the recipe. It's in the oven and very cheesy looking! ...As expected, I'll shamelessly post when I'm done.

[care11]

Here it is, super easy and super yum! But then can you really go wrong???
http://cookwithcare.blogspot.com/2009...

[ChristinaMason]

Banana bars, adapting my pumpkin bar recipe. Wish me luck!

[care11]

How did your banana bars turn out?!

[EAH]

After reading a few posts earlier today on this board I decided to make the Chicken Marbella from the Silver palate cookbook. I have to say my kitchen -in fact whole house smells DIVINE!!!!

[millygirl]

Ohhhh sounds good. One of these days I have to make that dish. It's been on my list for ages. Maybe even this week. Thanks for the reminder EAH.

[toddster63]

Beef Soo Chow, recipe from here on Chowhound... Also roast quail, marinated in orange juice...

[care11]

It's 9PM here and I just finished making Scotch Eggs or Scots Eggs?? A NJ girl whose never been to the UK, this was my second attempt...as the first I completed last night with medium sized store bought eggs which turned out too huge and not what I was looking for in a "bite sized holiday appetizer". A girl on a mission and a trip to the Asian Market, $2.99 for 18 mini quail eggs, and a lot of egg dipping, sausage layering and frying...here were the beautiful and delicious results! http://cookwithcare.blogspot.com/2009... Would LOVE to hear from those of you who could teach me a thing or two... regarding sauces and ways to perfect my skills!

[bear]

Those are really gorgeous. You're making me hungry and it's not even 6:30 a.m.!

[care11]

Thanks bear :) I prefer mine hot so I'll be warming up a couple for lunch and eating with a mustard dill sauce I just made. They were fun to make (the second time)!

[Jennalynn]

What am I NOT making...

Tomorrow is my annual Dessert Open House. This year's menu:

Brownie Bites Topped with Ganache
Chocolate Chip Cookies
Red Velvet Cake
Cranberry Tarts
7 Layer Bars
Black Bottom Caramel Pudding "Shots"
Chocolate Raspberry Trifle
Rice Krispie Treats on a Stick (for the kids, but adults scarf them down)
The King's Cupcakes (Not Jesus, Elvis... they're Banana Cupcakes with Peanut Butter Frosting and Bacon "Sprinkles".

And then tomorrow during the party I'll bake a warm Apple Crumble.

[JerryMe]

Wow! You can get that all done in ONE day?? I'm impressed!

[Jennalynn]

Almost.

A lot of the stuff doesn't keep well, so gotta do last minute.

I do almost all on Saturday. But the 7 Layer bars and the Rice Krispie treats and the Shells for the tarts I do on Thurs/Fri after work.

[grammywheels]

A frigid night,,,beef tenderloin (tenderloin tips) and mushroom risotto..roasted green beans and tomatoes provencal..the tomatoes were starting to get wrinkled..had to use them.

[shaebones]

Sweet potato casserole. Granola bars.

[ChristinaMason]

More pumpkin bars, this time to share. Those things are pure evil!

[bigfellow]

Cool photos on your blog!
http://culinspiration.wordpress.com/

[ChristinaMason]

thanks. i have a point-and-shoot and crappy lighting, but sometimes it works out in spite of me...

p.s. one of those I took on my balcony during a rainstorm. :)

[care11]

Just saw your Pumpkin Bars on your blog...really beautiful! It's 3 minutes till midnight here and I JUST finished making Irish Whiskey Cakes, these cook low and slooow...and now I'm tired and off to bed. I'll shamelessly attach a link again...
http://cookwithcare.blogspot.com/2009...

[ChristinaMason]

pecans, raisins, butter, whiskey....yes please! that sounds really good. i can get the ingredients easily, maybe I'll give your recipe a try :)

[bigfellow]

I'm making more shortbread. (can you ever make enough shortbread???) I'm also making chocolate chip cookies with great bits of chocolate chips and chuncks from Valrhona.
One of my favorite websites:
http://espace-pro.valrhona.com/worldwide

[sarah galvin]

I made salmon cakes with black beans and pineapple. My own concoction. Rather than pan frying, I baked in the oven. They were yummy.

[care11]

A slow cook crock pot Chicken Chili. Black beans, fire roasted tomatoes, corn, chopped tomatoes, onions, garlic, chipotle pepper, cumin, chili powder, chicken breast...etc, etc....ETC! We're going to get our tree tonight or tomorrow and so it will be perfect to come home to! :)

[bear]

Just finished making the brine for Thomas Keller's fried chicken (first time with this recipe.). The chicken is happily soaking up it's savory bath, and dinner tomorrow night should be great comfort food. Along with the chicken, mashed potatoes with carmelized shallots and creme fraiche and green beans in a warm shallot dijon vinaigrette. Can't wait.

[Rubee]

The house smells so good right now. I'm making Batali's Pappardelle al Ragu di Cinghiale (wild boar ragu) for a friend tomorrow night and the boar is simmering in red wine and rosemary. Last night I made a batch of Batali's Basic Tomato Sauce (San Marzano tomatoes, garlic, onion, fresh thyme and grated carrot). Today I browned the meat and added that to the tomato sauce along with carrots, onions, celery, red wine, rosemary, and pepper flakes, will simmer for a couple of hours, and then chill overnight to remove the fat. I cubed boneless wild boar shoulder - shared a special order with ArizonaGirl from Hobe Meats in Phoenix (10.99/lb).

..and because of nomadchowwoman, I'm going to bake a loaf of cranberry-nut bread tonight.

[ChristinaMason]

Rubee, that pasta dish made a huge impression on me the first time I had it in Italy. Very jealous.

[Rubee]

It came out really good- and leftovers tasted even better of course. It was based on a recipe in "Molto Italiano" which I'll report on later in the Batali Cookbook of the Month thread. Had the last of it for lunch yesterday with polenta. Wish I had made a bigger batch!

[nomadchowwoman]

Found four beets hiding in my fridge's vegetable drawer, so I'm roasting those for use in a wintery salad tonight or tomorrow.

Making a batch of fresh pasta so I can make cannelloni with some of the stuff in my fridge that needs using.

And cranberry-nut bread, more cranberry-nut bread. 'Tis the season.

[ChristinaMason]

Paula Deen's pumpkin bars

[bigfellow]

As you could tell from my posts here in the last week. I getting ready for the holidays.
This morning I'm making a Quebec must for Christmas, tourtiere. It is a French Canadian meat pie. There are two main types, a "normal" tourtiere and the Lac St Jean version. I'm after making both. I've been at it for an hour already. I plan to make up 50 or so. I'm thankful that I have some decent beer, cider and wine at home to help me!

Anyone else started on their holiday cooking/baking?

[HillJ]

http://www.gimmesomeoven.com/smores-p...

We made these for the jr. gymnastic teams holiday party and they were a huge hit!

[nomadchowwoman]

Working through a 3 lb. bag of cranberries, so more marbled cranberry-nut loaves, but the friends and neighbors don't seem to mind--not to mention DH.

Trying my hand at Jim Leahy's basic no-knead loaf. Just took it out of the oven, not quite as beautiful as his, but it's singing away, and I think it'll be ok.

About to make a batch of basil oil as, believe it or not, I still have a lot of basil in my garden. But it's going to seed so I'm going to pick it. Hope the oil will keep in the fridge for a while. And then I'm going to make some mint syrup w/the mint that never seems to die.

[bigfellow]

The snow storm has hit us here in Montreal.
So I'm making a large pot of caribou stew with dumplings. While its simmering, I've thrown together some Singapore Noodles to keep me going.

[care11]

I'm making a Chicken Satay as a practice run for a Christmas Open House we're having soon. Just finished emulsifying the sauce. Now need just enough of it to coast the chicken pieces so they can marinate...about to thread the chicken onto bamboo skewers...

[millygirl]

Ohhh that sounds really good. Care to share the recipe care11?

Just pulled a banana loaf outta the oven and now comtemplating making some cranberry almond biscotti OR ginger molasses crinkles....on a baking binge.

Also working on a shepherds pie for dinner this evening. Just waiting for hubby to bring home the bacon, or in this case lean ground beef and then I will begin.
Already have the mashed potato topping leftover from a previous dinner so I am well on my way.

[care11]

A girl after my own heart millygirl! I definitely plan to post it on my blog as soon as I type it all out. Look for it sometime tonight or tomorrow.. So far it smells awesome! It drew my husband out of his office upstairs...

[care11]

Story, Photo and Recipe for Chicken Satay w/Spicy Peanut Dipping Sauce
http://cookwithcare.blogspot.com/2009...

[millygirl]

Thanks care11. That looks and sounds so yummy!

[thew]

steaming some frozen crab shumai, made a dipping sauce of soy, fermented spicy soy beans, vinegar, sesame oil, oyster sauce

[mandycat]

Denver is in the middle of an unusual cold snap. At 10 a.m. the temperature is seven degrees with a wind chill factor of minus 8. It's lightly snowing and totally gray and gloomy. Sounds like a bread baking day to me! I retired first and my husband is getting pretty gray and gloomy himself having to slog off to work while the cat and I stay home warm and cozy. I'll time the bread so that he'll be greeted with maximum fresh-baked aroma when he stomps in this afternoon. Maybe some chili to go with it would be a good idea.

[bigfellow]

Now that the jellies, shortbread and cofit of duck is done, and while i still have some energy. I'm making a few chocolate chili cakes.

[ChristinaMason]

You're one of those guys who invites friends over for a 6-course gourmet meal, "You know, just a little something I whipped up this morning"---aren't you!?

[HillJ]

LOL, Christina I was thinking the same thing. bigfellow you are one dedicated home cook!

[bigfellow]

Actually I do this for a living, cook that is. I just have a lot of time right now until I open my new place in January. It's sort of a bit like cheating now, isn't it! lol

I'm cooking for the holidays and for gifts right now.

[HillJ]

I had a feeling, your expertise was showing. I really enjoy reading the daily what are you making. I'm no longer a pro cook, had a breakfast biz 30 years ago but I cook/bake for everyone and many of our friends are food pros; great teachers. Our oldest child is in the food biz now. Thanks for starting these threads, bigfellow. Happy holidays!

[bigfellow]

All of us Hill's are great cooks now, aren't we...

[HillJ]

LOL, I'm a lifelong student bigfellow. That's my comfort zone :)

[bigfellow]

I don't know if you remember me asking your first name a while ago...you see, I'm a J Hill also!

[HillJ]

Sure I remember but I don't recall you mentioning being a J Hill. Small world.

[bigfellow]

edited for lack of being a good joke.

[HillJ]

Now don't go spreadin anything other than a good sandwich together there bigfellow, you know how these boards can light up over a simple turn of phrase. Good chattin w/ya...time for lunch!

honey cake with Greek yogurt and ginger pears.

[HillJ]

This morning I stumbled upon this blog covering a variety of ways to prepare and enjoy potato latke. Still perfecting my own abilities; def. prefer the shredded potatoe style so many CH's have discussed. Some of these are just great looking.
http://veryculinary.com/_blog/2009/12...

[ChristinaMason]

I would be a lucky (and well-fed!) woman indeed, but I'm afraid my DH beat you to the punch. But I will share the recipe with you, for your future wooing ;) : http://culinspiration.wordpress.com/2...

[bigfellow]

Thank you, you do have a good sense of humour!

[ChristinaMason]

Liptauer

[bigfellow]

Christina, is this the part where I propose??? Yummmm!!!!!

[bigfellow]

Confit de canard (duck confit) is what I'm making this morning. About 25lbs worth. It keeps well and I use it all winter so...

[bigfellow]

I'm up early and full of energy today. So I'm making shortbread and chocolate dipped shortbread. Apple Jelly comes next.

[ChristinaMason]

yum! to all three

[care11]

Scrambled eggs w/smoked salomon, cream cheese and chives. Seeded rye toast w/butter and most importantly...coffee!

[bigfellow]

I'm sick and I have chemo this morning. But I have to go to a Wake this evening. If even to just put in an appearence. So Baked a ham to take and I'll be making some champ. I'll also take along some cheese and bread.

[jnk]

My wife's mother's recipe for Swedish Meatballs. I haven't had these in probably 40 years but there's a potluck dinner tonight and well.......

[bear]

Oooh, do tell how they come out!

[care11]

Yeah...those are always the BEST recipes!

[care11]

Flat Bread Pizza w/spinach, basil, sun dried tomatoes and goat cheese, inspired by of all places Barcelona... http://cookwithcare.blogspot.com/2009...

[ChristinaMason]

Vanilla extract. I found bourbon vanilla beans cheap at the grocery store. Split one of those and it's now macerating in a tiny (adorable!) bottle of vodka.

[nevra]

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.

[nomadchowwoman]

Sounds good!

[thew]

orange/cranberry cookies

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

[ChristinaMason]

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

[Rubee]

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

[thew]

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)

[ChristinaMason]

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.

[Rubee]

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:

Pic
http://twitpic.com/qxs0y

Recipe:
http://www.hotelchatter.com/story/200...

[StheJ]

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!

[HillJ]

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

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

[ChristinaMason]

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

[bigfellow]

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.

[sarah galvin]

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

http://allourfingersinthepie.blogspot...

[ChristinaMason]

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

[bigfellow]

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

[ChristinaMason]

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.

[bigfellow]

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

[virtualguthrie]

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!!

[janehathaway]

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.

[ChristinaMason]

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

[nomadchowwoman]

A big batch of granola.
Meyer lemon curd.

[thew]

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

[care11]

Beer Bread & honey butter.

[care11]

Here it is...

[chef chicklet]

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.

[hpman247]

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

[ChristinaMason]

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.

[Phurstluv]

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

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

[ChristinaMason]

Both sound wonderful.

[tullius]

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

[Phurstluv]

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.

[HillJ]

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

[thew]

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

[ChristinaMason]

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. :)

[bigfellow]

I put some brisket in brine to make corned beef.

[suzannajoy]

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?

[HillJ]

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 ....

[ChristinaMason]

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

[HillJ]

Sure, CM my pleasure!

http://www.ezrapoundcake.com/archives/4222
I use two chai spice tea bags; not one. Nice crumb on this one; delicate.

http://community.cookinglight.com/arc...
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!

[bigfellow]

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.

[sarah galvin]

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...

[Jennalynn]

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!

[sarah galvin]

That's great!

[bigfellow]

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

[minisma]

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.

[bigfellow]

And you didn't invite me???

[ChristinaMason]

*drool*

wow.

[bigfellow]

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

[ChristinaMason]

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! :)

[ChristinaMason]

.

[ChristinaMason]

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!

[nomadchowwoman]

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 :)

[bigfellow]

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!

[ChristinaMason]

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.

[bigfellow]

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

[kayowinter]

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.

[Phurstluv]

Pumpkin-chocolate chip squares

[ChristinaMason]

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!

[bigfellow]

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".
http://annesfood.blogspot.com/2009/10...

[ChristinaMason]

Those sound great. I love Anne's Food.

[bigfellow]

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.

[care11]

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

[bigfellow]

I live in a very tight community.

[jeniyo]

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...

[cimui]

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

[Jennalynn]

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 ; )

[bigfellow]

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

[bigfellow]

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

[bigfellow]

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

[bigfellow]

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.

[jeniyo]

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.

[bigfellow]

I'm making fresh buttermilk biscuits for breakfast.

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

[rockability]

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?

[bigfellow]

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

http://chowhound.chow.com/topics/643491

[bigfellow]

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

[linguafood]

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 '-)

[care11]

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.

[care11]

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

[bigfellow]

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.

[Rubee]

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:
http://andthenidothedishes.blogspot.com/2009/03/twd-chocolate-armagnac-cake.html

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
http://chowhound.chow.com/topics/347476

[Ernie Diamond]

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.

[rockability]

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. :)

[Ernie Diamond]

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.

[rockability]

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

[Ernie Diamond]

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

[rockability]

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.

[junescook]

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.

[Phurstluv]

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

[HLing]

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....

[cimui]

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.

[HLing]

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!

[Phurstluv]

Yes, bigfellow, life is good! :))

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

[bigfellow]

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.

[ChristinaMason]

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

[bigfellow]

International comfort food. Food that makes us feel good!

[HillJ]

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

[NYCkaren]

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.

[Phurstluv]

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

[bigfellow]

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.

[linguafood]

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.

[ChristinaMason]

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?

[linguafood]

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.

[ChristinaMason]

:-( how disappointing. sorry!

[HillJ]

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!

[boyzoma]

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.

[karen2006]

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

[Phurstluv]

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.

[jfood]

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.

[shaebones]

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

[HillJ]

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

[bigfellow]

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

[Phurstluv]

Do you use a mini muffin pan for that?

[bigfellow]

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

[Phurstluv]

It's Friday ~ a Grey Goose gimlet.

[bigfellow]

Made chocolate moussem with pistachios

[Phurstluv]

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

[HillJ]

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!

[Jennalynn]

Tonight... reservations ; )

[Phurstluv]

Lucky dog!!!!!!!

[Phurstluv]

Chocolate Walnut Tart

[cimui]

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!!

[Jennalynn]

More canning today.

Gingered Cucumber Pickles.

[Rubee]

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:
http://twitpic.com/j0r9m

Recipe and pic:
http://www.cookiemadness.net/?p=4738

[care11]

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!

[chef chicklet]

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

[Rubee]

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

[chef chicklet]

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!

[cimui]

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

[bear]

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!

[pie22]

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.

[sedimental]

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!

[pie22]

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

[HillJ]

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!

[bear]

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!

http://find.myrecipes.com/recipes/rec...

[HillJ]

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.

[bear]

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!

[HillJ]

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!

[HillJ]

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!

[Val]

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

[HillJ]

I used super fine sugar.

[Rubee]

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:
http://twitpic.com/in76w

Recipe link:
Brisket wiith Beluga Lentils, Horseradish Cream, & Salsa Verde
http://bit.ly/3vj7Rf

JoanN's pic and report:
http://www.chow.com/photos/279202

[bear]

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.

[Rubee]

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.

[Phurstluv]

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!!!!

[bigfellow]

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

[CookieWeasel]

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

[chef chicklet]

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.
http://www.flickr.com/photos/7220939@...

[CookieWeasel]

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!

[Phurstluv]

Lucky you!!!

[Smileelisa]

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!

[bigfellow]

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

[muffinlady01]

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....

[bigfellow]

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

[chef chicklet]

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!

[bigfellow]

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

[chef chicklet]

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?

[Phurstluv]

Of course he does!!! LOL!

[bigfellow]

I'm making confit of duck right now.

[nomadchowwoman]

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.

[bigfellow]

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.

[chef chicklet]

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!

[jeniyo]

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

[care11]

Chickpea Rosemary Soup w/homemade garlic, rosemary croutons.

[chef chicklet]

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

[jeniyo]

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.

[chef chicklet]

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

[Phurstluv]

Wow, you're a busy girl!!!

[Phurstluv]

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!!

[nomadchowwoman]

Oh please, the recipe for WGCosmos. Please : )

[jeniyo]

i need a cosmo.. *_*

and a cupcake.

[Phurstluv]

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!!!

[nomadchowwoman]

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!

[Phurstluv]

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!

[Cynsa]

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.

[nomadchowwoman]

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.

[care11]

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

[nomadchowwoman]

I agree, wholeheartedly!

[amazinc]

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.

[Popkin]

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

[care11]

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.

[Rubee]

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.

[sibaik]

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.

[maviegravy]

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...

[bigfellow]

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.

[nomadchowwoman]

Sounds like you must be feeling better :)

[Boccone Dolce]

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.

[jeniyo]

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...

[Boccone Dolce]

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...

[nomadchowwoman]

Is there a brand you recommend?

[care11]

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

[Rubee]

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:

http://www.flickr.com/photos/kattebel...

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?

[nomadchowwoman]

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

[Rubee]

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

http://shop.waiyeehong.com/index.php?...

[care11]

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

[stephen]

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!

[care11]

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!

[Phurstluv]

Good to know, thanks!

[shaebones]

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

[Val]

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

[sarah galvin]

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?

[lucyis]

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

[nomadchowwoman]

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?

[jeniyo]

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.

[thew]

mmmrph.. good morning... coffee

[jeniyo]

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 .

[shorty68]

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.

[chef chicklet]

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.

[Boccone Dolce]

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?!?!?

(sigh)

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

[Rubee]

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.
http://tinyurl.com/re75s6

DeCio pasta
http://www.deciopasta.com/shop/catalo...

[Rubee]

Such a nice combination of flavors. Lunch picture:

http://twitpic.com/h8bne

[chef chicklet]

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

[LJS]

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?

[Phurstluv]

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

[MRich33392]

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.

[nomadchowwoman]

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

[tkalex9052]

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!

[MazDee]

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.

[Will Owen]

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.

[Phurstluv]

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.

[epabella]

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.

[Phurstluv]

Banana walnut bread with coconut.

[bigfellow]

Phurstluv, I could propose for that!

[Phurstluv]

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.

[bigfellow]

Yes please!

[Phurstluv]

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!!

[bigfellow]

Thank you!

[bigfellow]

Made beignets for dessert tonight..

[Rubee]

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.

Peppers:
http://www.chow.com/photos/177021

Hot-and-Numbing Beef
http://heatandknives.wordpress.com/20...

[nomadchowwoman]

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

[LJS]

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!

[bear]

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.

[Phurstluv]

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

[bear]

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!

[Phurstluv]

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

[bear]

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.

[Phurstluv]

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!!

[Phurstluv]

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

[bigfellow]

Making Parmesan chips and orange ice cream.

[Green Omnivore]

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.

[adamshoe]

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

[Phurstluv]

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!

[adamshoe]

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

[chef chicklet]

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.

[Jennalynn]

Just finished canning a batch of Strawberry Basil jam.

[bigfellow]

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

[Uncle Bob]

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

[millygirl]

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.

[Phurstluv]

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

[chef chicklet]

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...

[Full tummy]

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

[chef chicklet]

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.

[Full tummy]

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

[Phurstluv]

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.

[nomadchowwoman]

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

[chef chicklet]

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....

[greygarious]

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!

[chef chicklet]

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.

[nomadchowwoman]

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.

[goochie]

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
goochie

[Full tummy]

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

[jnk]

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!

[Cynsa]

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.

[lucyis]

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

[Uncle Bob]

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"

[bigfellow]

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

[bigfellow]

I'm baking dog biscuits for Collin!

[lucyis]

I hope he's a dog :)

[jeniyo]

thanks! that made me laugh.. =)

[bigfellow]

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

[jnk]

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.

[Val]

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!

[greygarious]

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.

[Phurstluv]

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!!

[Full tummy]

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.

[Phurstluv]

Good for you. Hopefully that will solve your problem!

[greygarious]

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.

[Full tummy]

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?

[tzurriz]

Challah is my oven right now.

[BeefeaterRocks]

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.

[Phurstluv]

God, I love hash.

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

[LJS]

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!

[care11]

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

[chef chicklet]

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.

[Phurstluv]

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??

[chef chicklet]

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!

[Phurstluv]

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!

[chef chicklet]

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.

[Phurstluv]

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!

[chef chicklet]

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!

[Phurstluv]

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!

[chef chicklet]

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.

[Full tummy]

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...

[Phurstluv]

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

[Full tummy]

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

[Phurstluv]

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

[Jennalynn]

Use the non-stick foil! It really works.

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

[chef chicklet]

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

[TIRGL]

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.

[Phurstluv]

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

[Boccone Dolce]

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.

[Phurstluv]

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!

[nomadchowwoman]

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.

[MazDee]

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.

[hotoynoodle]

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

[Phurstluv]

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

[thew]

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

[adamshoe]

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

[Phurstluv]

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!!

[PamelaD]

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

[bigfellow]

I'm making soda bread and baguettes right now!

[nomadchowwoman]

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.

[Uncle Bob]

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

[Will Owen]

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.

[Phurstluv]

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.

[Phurstluv]

An Italian panzanella salad with sliced sirloin steak & gorgonzola.

[bigfellow]

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

[veggielover]

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.

[bigfellow]

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.

[easily amused]

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

[thew]

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

[linguafood]

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

[nomadchowwoman]

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.

[Fritter]

Red beans and rice.

[Phurstluv]

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.....

[adamshoe]

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

[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! 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.....

[adamshoe]

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

[Will Owen]

"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.

[Phurstluv]

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!

[Will Owen]

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.

[Phurstluv]

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!