662573 Mon Oct 26 20:14:19 -0700 2009 209 31 Home Cooking 0 5133468 Well that's it for this thread, over 200 posts. So in keeping with our ease of access tradition among we posters, here is Part XII. http://chowhound.chow.com/topics/658330 Mon Oct 26 20:14:19 -0700 2009 259263 bigfellow 1 5133473 Tonight was Black Bean Soup and leftover empandas. Mon Oct 26 20:16:28 -0700 2009 5133468 259263 bigfellow 1 5133476 Making grilled hot dogs, and a Tex-Mex mac and cheese. I'm using the Cook's Illustrated/John Thorne method (no-bake, with evaporated milk), and adding ground chipotle and diced roasted poblanos, with a mix of sharp cheddar and Mexican Chihuahua cheese. Recipe link http://www.evilshenanigans.com/2009/03/stove-top-macaroni-and-cheese/ Mon Oct 26 20:16:55 -0700 2009 5133468 10271 Rubee 2 5138825 Damn, that sounds good. May have to try it for the hubby!!! Wed Oct 28 17:20:03 -0700 2009 5133476 90755 Phurstluv 3 5138862 My husband loved it, and even told me I don't have to make the "baked kind of macaroni and cheese anymore" because he liked this better. This is actually easier to make, so that's a good thing! Wed Oct 28 17:34:20 -0700 2009 5138825 10271 Rubee 4 5141962 Just posting the link to the actual recipe I used as I just realized it's different from the one I linked above. It's Cooks Illustrated "Stovetop Macaroni and Cheese": http://mysite.verizon.net/jserdmann/Recipe-MacaroniandCheese.html I didn't use all the evaporated milk, and also used a little extra cheese (about 14 ounces), probably 2/3 sharp orange cheddar, 1/3 Mexican Chihuahua/Menonita (it's a nice melting cheese like Monterey Jack). When the cheese was melted and it was nice and creamy, I added two large roasted, peeled, and diced poblano peppers, and seasoned with Penzey's ground chipotle and ancho chili to taste. It heated up well as leftovers too with some added milk over low heat. Thu Oct 29 20:32:07 -0700 2009 5138862 10271 Rubee 5 5144121 Sounds great, Rubee, thanks. I know that CI recipe, so it should be good. Now I wish I cuold use up the rest of my "cheese board" in the fridge, I don't have chihuahua and I know cotija won't melt...darn! Fri Oct 30 17:01:22 -0700 2009 5141962 90755 Phurstluv 1 5133502 tonight was just a protein smoothie because half of my face was still numb from a root canal. but i'm looking forward to some seriously creative meals over the next several days because i need to use up a bunch of stuff before i move on Friday! Mon Oct 26 20:31:36 -0700 2009 5133468 103920 goodhealthgourmet 2 5133504 I hope that you start feeling better! Mon Oct 26 20:32:38 -0700 2009 5133502 259263 bigfellow 2 5133644 Good lord, a root canal and moving in the same week. You are braver than the brave. Dental work and moving are two of my least-favorite things in the world. Good luck. I see polenta in your immediate future... Mon Oct 26 22:09:08 -0700 2009 5133502 130151 dmd_kc 2 5134028 Ooh, I do hope you're doing better today, ghg. Tooth pain is not fun when you love food. :-) And good luck with the move! Tue Oct 27 06:52:21 -0700 2009 5133502 10532 LindaWhit 2 5134809 aww, thanks all. please note i didn't mention it to get sympathy - unfortunately i'm an old pro at this root canal thing. i was just whining because i wanted to eat solid food :) feeling fine now, and will be pondering what to pull together for dinner tonight as i start packing all these boxes! Tue Oct 27 10:59:03 -0700 2009 5133502 103920 goodhealthgourmet 1 5133856 Tonight will be Sheppard's Pie, they way my Mom makes it. I'll use ground turkey, cook it up with lots of chopped mushrooms, onions and garlic, add tomato sauce, top with frozen peas and corn and then a thick layer of delicious mashed potatoes! Bake in the oven until lightly browned, hot and bubbly! I am excited for this one because I woke up this morning thinking...Ugh, I have nothing to make for dinner (it's chilly and rainy here) then I remember I had the turkey in the freezer and all the other stuff too. Although I love going to the grocery store, I am not in the mood today so this will be perfect! Tue Oct 27 05:07:04 -0700 2009 5133468 248640 care11 1 5134766 Leftover clam chowder with diced smoked sausage subbing for bacon (needed to use it up); popovers; salad of romaine and dandelion greens plus sweet onion, maybe some apple and walnut. Tue Oct 27 10:46:57 -0700 2009 5133468 36325 Procrastibaker 1 5135005 Burgers (beef from Dexter steers - fine, fine meat, bought at the farmers market) Corn, coleslaw, other salady stuff. Tue Oct 27 11:56:22 -0700 2009 5133468 154102 Harters 1 5135020 Wor won ton soup followed by some dim sum. Tue Oct 27 12:00:52 -0700 2009 5133468 259263 bigfellow 1 5135483 Pork carnitas with guacamole, white rice with sazon and Cuban style black beans. Tue Oct 27 14:46:31 -0700 2009 5133468 220914 krisrishere 1 5135531 Tonight it was a big salad of chopped romaine and endive, shredded teriyaki chicken breasts, mandarin orange segments, roasted beets, toasted almonds, and homemade apricot-bread croutons in a chive-honey-mustard dressing. Miso soup with spinach on the side. Last night was teriyaki chicken, soba noodle salad with sesame vinaigrette, wilted garlic spinach, and sliced mango. Tue Oct 27 15:06:46 -0700 2009 5133468 150094 ChristinaMason 1 5135544 Yesterday was tofu: nuke shortly, then splash with a couple of tbsps. smoking hot peanut oil, pour a mix of oyster sauce, soy sauce, maggi, sriracha over it, and top with cilantro, scallions, and sesame seeds. That dish is so addictive I could eat it again today, but my man wouldn't go for it. So tonight, we'll have some fresh spinach fettucine with sautéed baby bella shrooms, and some mixed salad greens picked up from our CSA today. Maybe tomorrow I can have that tofu dish again :-D Tue Oct 27 15:13:55 -0700 2009 5133468 116513 linguafood 1 5136320 Tonight was chicken and wild mushroom lasagna with a side of roasted asparagus. Tue Oct 27 20:30:02 -0700 2009 5133468 324814 nomadchowwoman 2 5137213 That sounds VERY good, ncw! Do you have a recipe? Last night was a C.O.R.N. for me, as I donated blood (finally getting someone to get the needle placed right so I *could* donate!), so I finished up some curly pasta in homemade marinara that I had last week with braciole. A small piece of rosemary/garlic/olive oil baguette to go alongside. Tonight will be a favorite comfort food - perfect for a gray, rainy day: hamburger stroganoff served on egg noodles and topped with peas. A recipe from one of those old 1971 General Mills recipe cards that were stored in the lime green hard plastic box. One of the few times I use cream of mushroom soup. So kill me. ;-) Wed Oct 28 08:45:12 -0700 2009 5136320 10532 LindaWhit 3 5141088 I don't have a real recipe, but do some variation on this often. I use roast chicken, sliced mushrooms sauteed w/garlic (wild, a mixture, or just buttons; sometimes I re-hydrate dried porcini and add those), usually spinach (though I have blanched asparagus and sliced those lengthwise and added them between one or two of the layers, a melting cheese--mozzarella or gruyeres--and bechamel). For this particular lasagna, I had lots of wild mushrooms, some fresh chanterelles that I sauteed w/garlic, salt and pepper, and some frozen roasted--and seasoned--porcinis and morels, which I defrosted to use here. Because I wanted to use up the small amounts of some ingredients languishing in my fridge, I also added a layer of spinach sauteed with two whole canned tomatoes, 1/3 cup chopped prosciutto, 1 large shallot, sliced, and some fresh thyme. I make a thin "bechamel" sauce, using 1 1/2 T. ea. butter and flour, 2 c. chicken stock. When that is done, I add 1 cup of grated parmigiano and 1/2 c. cream. You want a pourable sauce. (It is on the rich side, but oh so tasty.) I started with 5 sheets of De Cecco lasagne (three for each layer), boiled al dente. I spread a little sauce on the bottom of the dish, then a layer of pasta. Then I spread sliced chicken, about 1/2 c. (I used leftover roast chicken, as I always do) over the pasta and about 1/2 c. of the mixed chanterelles and porcinis and drizzled some of the bechamel over that. Another layer of lasagna sheets. Then I sprinkled another 1/3 to 1/2 c. of the porcinis and chanterelles over the pasta and sliced up some fresh mozzarella over that (I probably had 3 or 4 oz., which I needed to use up.) Another drizzle of bechamel. Another layer of pasta. Over that I spread the spinach-prosciutto-tomato-shallot mixture. Topped that with another layer of pasta and spread over that about 1/2 c. of chicken and the morels. Drizzled some bechamel over that and topped it with the final layer of pasta, over which I sprinkled what was left of the chanterelles and porcinis (probably 1/4 to 1/3 c.). I poured the rest of the bechamel over the whole thing, sprinkled with some grated parmesan, and covered the dish with foil. Into a 375 oven for about 35 minutes; I then remove the foil and bake an additional 10 minutes or so. (If the lasagna looks too dry when you remove the foil, you can pour a little chicken stock around the edges of the dish; this time I didn't have to.) Let dish rest 5-10 minutes, and voila--it's ready to eat. You can really play around with this, as I did this time. I always use the thin "bechamel" made w/stock and then cream and cheese; that really binds the dish and brings out the flavors. Last time I made it, I used it, the lasagna, chicken, a mix of oyster, button, and rehydrated dried porcini mushrooms sauteed with some minced pancetta and garlic, some grated gruyere, and also layered fresh spinach leaves atop the pasta sheets. (I have never been successful with the no-boil sheets in this dish; it's not wet enough, and I think much more of the sauce would make it too rich.) Thu Oct 29 13:54:40 -0700 2009 5137213 324814 nomadchowwoman 4 5141558 Sounds absolutely wonderful - thanks! Thu Oct 29 16:57:05 -0700 2009 5141088 10532 LindaWhit 1 5136881 Been into town today and am over-stuffed from a cheap (and fairly nasty) Chinese buffet lunch. It is the best the town centre has to offer - you'd think a town of over 100,000 people (and a 749 year old market) should be able to offer more than this .........and you'd be right......but it doesnt. Not even a decent chippy. Dinner tonight will therefore be comparitively light - a slice of lamb pie (farmers market) and some cauliflower. May be a little Appleby's Cheshire cheese and an apple if there's still a corner to fill Wed Oct 28 06:45:21 -0700 2009 5133468 154102 Harters 1 5136929 Tonight it'll be slow-simmered chili con carne served over fried polenta squares with a dollop of sour cream. Probably a simple Romaine salad on the side with pears and bleu cheese. And white wine, because that's all we have in the house. Wed Oct 28 07:10:42 -0700 2009 5133468 150094 ChristinaMason 1 5137416 Tonight I am making baked ziti with wholewheat penne, spinach, tomatoes, leek, mozzarella and ricotta. Wed Oct 28 10:07:26 -0700 2009 5133468 240789 Paula76 2 5140483 Mmmm. Do you have a recipe or just wing it? Thu Oct 29 10:35:25 -0700 2009 5137416 13756 GretchenS 3 5140818 I took inspiration from a recipe and then changed it a bit. It was nice and super easy. I boiled the pasta just under the 'al dente' point. I made a sauce with sautéed red onion, leek, garlic, chilli, chopped tomatoes and spinach and reserved. Then I tossed the pasta with the ricotta and one egg and once it was well coated, I added half of the sauce to it. I poured the mix with some bits of mozzarella in a pyrex oven tray, topped with the rest of the sauce and sprinkled some more mozzarella on top. I baked for about half an hour to 45 minutes and voilá! Easy-peasy... Thu Oct 29 12:12:46 -0700 2009 5140483 240789 Paula76 4 5141047 Thanks so much Paula, that's going to be dinner tomorrow, leftovers between handing out candy on Saturday! Thu Oct 29 13:40:42 -0700 2009 5140818 13756 GretchenS 1 5137601 It's comfort food night tonight! I'm making corned beef hash. Ahhhh I can hear my arteries hardening already. Wed Oct 28 10:56:34 -0700 2009 5133468 259263 bigfellow 2 5137792 I bet there are transatlantic differences in the hash. In the UK, corned beef is always tinned. Open, fry - with onions and spuds. Maybe a good shake of Worcestershire Sauce. Serve with brown sauce or ketchup (from Tracklements for my preferance). Wed Oct 28 11:56:05 -0700 2009 5137601 154102 Harters 3 5137872 Same thing here, ate it at school in the UK. My Granny also made it it every week. But then she was Irish. My other Granny made it and put Daddies Brown Sauce ontop. She was Scottish and didn't hold with HP. Wed Oct 28 12:14:36 -0700 2009 5137792 259263 bigfellow 4 5138504 Daddies is always better than HP - but since I declared myself a bourgeois foodie, I now buy Tracklements stuff (which is either mail order or specialist food shops). Their tomato & red pepper ketchup has a nice chili kick which is good with the Sunday morning fry-up. Wed Oct 28 15:34:23 -0700 2009 5137872 154102 Harters 4 5138840 In the states we use LOTS of the canned stuff. It's as good, and has that je ne sais quo texture that homemade just doesn't replicate. We keep the cans in the fridge, then slice it into fours, after getting it out all in one piece (not always easy, hence the refrigeration!) Fry'em up nice & crispy, then top with poached eggs. My DH's specialty and usual Sunday brunch. Wed Oct 28 17:26:33 -0700 2009 5137872 90755 Phurstluv 5 5140457 Thanks for the info. I'd always associated corned beef in the US as the wondrous sandwich filling I've had in New York delis. Thought the canned stuff was a particularly Brit thing - it makes a very nice pasty as well. Thu Oct 29 10:25:55 -0700 2009 5138840 154102 Harters 6 5147899 I believe Phurstluv is referring to *canned corned beef hash* rather than canned corned beef made into hash. Canned corned beef is certainly sold here, but isn't as popular, for sure, as freshly cooked in a boiled dinner or used in delis for sandwiches. Sun Nov 01 18:07:22 -0800 2009 5140457 10074 Caitlin McGrath 1 5138834 A clean out the fridge day, so I ended up with some angel hair w/parmesan sauce, and dumped in some grilled Italian sausages, sun-dried tomatoes and arugula. That was my lunch. Now I'm roasting baby sweet potatoes, brussels sprouts, and then baking some battered cod for the boys. Supposed I'll have to supplement with something naughty like mac & cheese to get them to eat these veggies, tho they're so sweet when roasted. Wed Oct 28 17:23:50 -0700 2009 5133468 90755 Phurstluv 1 5138846 We made Chow's recipe of the day from a couple of days ago: Bockwurst and Mushroom Noodle Bake--'cept we used weisswurst. Very tasty, especially on such a raw night! I'm taking leftovers to work for lunch. http://www.chow.com/recipes/27689 Wed Oct 28 17:29:31 -0700 2009 5133468 249664 kattyeyes 1 5138848 Yesterday was my husband's birthday and he requested steak, my "Thanksgiving" potatoes (with sour cream and cream cheese), and pumpkin pie. Nice and simple. His son joined us, and the three of us had grilled steaks with Simon Hopkinson's green peppercorn/Dijon/cognac cream sauce, mashed potatoes, and fresh corn. Wine was a bottle of Oriel's 2003 Soluna Napa Valley cabernet sauvignon. http://www.orielwines.com/wines/w_soluna.php Dessert was his favorite pumpkin pie - Brandied Pumpkin Pie from Epicurious. Lunch was leftover roasted poblano mac and cheese. Dinner is going to be another favorite Epicurious recipe, Shrimp and Artichokes in Peppery Butter Sauce. I use frozen artichoke hearts from Trader Joe's and toss everything in the oven. Tonight I'll add a little shrimp stock and serve it over pasta. Shrimp and Artichokes in Peppery Butter Sauce http://www.epicurious.com/recipes/food/views/Shrimp-and-Artichokes-in-Peppery-Butter-Sauce-14416 Simon Hopkinson's Green Peppercorn Sauce http://uktv.co.uk/food/recipe/aid/593516 Wed Oct 28 17:30:05 -0700 2009 5133468 10271 Rubee 1 5139359 Did my last COTM dinner for this month. All from Madhur Jaffrey's "Indian Cuisine": Lamb with Spinach, Goan Chicken with Roasted Coconut, Lake Palace Eggplant in the Pickling Style, Green Lentils with Onion and Garlic, Spiced Basmati Rice, and restaurant-bought Naan. Wed Oct 28 21:49:33 -0700 2009 5133468 324814 nomadchowwoman 1 5139679 http://www.abirdinthekitchen.com/home/2009/10/26/apple-cider-ice-cream.html Dinners still formulating in my brain, but apple cider ice cream is def. on the menu! Thu Oct 29 06:11:39 -0700 2009 5133468 36312 HillJ 2 5139795 Holy. CRAP. That sounds absolutely wonderful! Thu Oct 29 06:59:38 -0700 2009 5139679 10532 LindaWhit 3 5139798 Right! She had me at green cardamom pods! Which I'm always looking to use. Even hard cider would be an interesting twist and a bit more slushy ala sorbet.. Thu Oct 29 07:01:59 -0700 2009 5139795 36312 HillJ 4 5139865 And I've never used them, but I would be interested in trying just to try apple cider ice cream. :-) And couldn't you let the regular (unpasteurized) cider begin to ferment for a bit more oomph? Thu Oct 29 07:24:03 -0700 2009 5139798 10532 LindaWhit 5 5140017 Sure, fermenting happens pretty quickly too. Thu Oct 29 08:15:50 -0700 2009 5139865 36312 HillJ 4 5141374 Dinner wound up being pumpkin pancakes made by my daughter and cider ice cream. The above recipe was kickass easy and four hours later yummy dessert! Thu Oct 29 15:37:28 -0700 2009 5139798 36312 HillJ 5 5141412 Wow, dinner sounds great! Can't wait to try that cider ice cream. Thanks for the link. Thu Oct 29 15:52:28 -0700 2009 5141374 10271 Rubee 6 5141446 Enjoy Rubee! And keep those suggestions coming! Thu Oct 29 16:07:59 -0700 2009 5141412 36312 HillJ 5 5152735 Did the cider ice cream taste really apple-y? Or did it taste more like the spices? (Either could be great but I'm curious.) Tue Nov 03 12:40:57 -0800 2009 5141374 126235 NYCkaren 1 5140461 Last night was salisbury steak. Made the gravy with garlic, mushrooms, and beer. Served with mashed potatoes and coffee. I LOVE winter food! Thu Oct 29 10:28:27 -0700 2009 5133468 285186 Popkin 1 5140462 OK, so I have minced pork. I have pre-cooked beetroot. I have potatoes. I have a vision. I see east European rissoles, with lemon zest, parsley and paprika. I see them browned and finished in a tomato and onion sauce. I see heaven on a plate. Go cook, young Harters, and free the soul. Thu Oct 29 10:28:34 -0700 2009 5133468 154102 Harters 2 5141139 Rissoles rocked! Thu Oct 29 14:12:14 -0700 2009 5140462 154102 Harters 3 5141549 Recipe please! I, too, have pre-cooked beetroot. And ground pork and potatoes easily accessible. Thu Oct 29 16:49:37 -0700 2009 5141139 150094 ChristinaMason 4 5142213 Turned out I didnt have east Euro paprika, only Spanish pimenton - so think of this as cooked by Hungarians on holiday on the Costa del Sol :-) Half a kilo of pork mince. Zest of a lemon, Heaped teaspoon of pimenton (I'd add more next time). Small handful of chopped parsley. Couple of garlic cloves. Salt & pepper. Mix and shape into rissoles (or meatballs - it's just I prefer the flatter shape). Brown in olive oil. I'd fried an onion and chucked in a tin of tomatoes. Rissoles got finished in that for abaout 20 minutes. Accompaniments were simple - boiled spuds and I cut the beetroot into wedges and fried them. Sprinkle with more parsley. Simples. Fri Oct 30 02:36:31 -0700 2009 5141549 154102 Harters 5 5143359 Sounds wonderful. Thanks so much. These sound like albondigas with creative accompaniments. :) Fri Oct 30 11:21:51 -0700 2009 5142213 150094 ChristinaMason 1 5141328 Steak, twice baked potato, peas, mushrooms and a bottle of cheap Chilean wine. Thu Oct 29 15:19:22 -0700 2009 5133468 259263 bigfellow 1 5141440 Tonight it will be Thai-style crab cakes, mashed sweet potatoes, and spicy cabbage slaw. For dessert, I made a banana bread w/ chopped crystalized ginger and chocolate chips (from a Molly Wizenberg recipe). For my mother, who is recuperating here after minor surgery, I made cream of asparagus soup. Thu Oct 29 16:05:15 -0700 2009 5133468 324814 nomadchowwoman 2 5141455 YOU are one beautiful daughter and one heck of a cook! Keep those ideas coming! Thu Oct 29 16:11:48 -0700 2009 5141440 36312 HillJ 1 5141532 Swimp Po-Boys....... Zapp's Tator Chips....... Cold Beer........................ A fun size Milky Way............(I robbed the Trick or Treat Candy!:) Thu Oct 29 16:43:31 -0700 2009 5133468 65057 Uncle Bob 1 5141559 Homemade meatloaf, baked potatoes for the kids, roasted sweet potatoes for me, and roasted brussels sprouts for all (tho they won't eat'em, those little sh*ts!!) May have to break out some frozen peas for them...and fry up some red onion rings for me.... and pumpkin chocolate chip squares for dessert. Thu Oct 29 16:58:21 -0700 2009 5133468 90755 Phurstluv 1 5141629 Apart from an old dog I had as an appetizer '-) Steamed mussels with wonderful fresh mixed salad greens with Dijon-vinaigrette & toasted pumpkin seeds, and crusty bread. My man whipped up a batch of gianduja ice-cream, but it still has to freeze.... so dessert will have to wait, unfortunately. Thu Oct 29 17:32:11 -0700 2009 5133468 116513 linguafood 1 5141686 I made some arepas for the first time tonight with some masa harina I picked up in London at an ethnic food market. I served them with a slow cooked spiced stew of cannelini beans, chopped tomatoes, onion,s garlic, grated carrots and zucchinis and brown rice. Not sure I got the consistency of the arepas right but they were nice all the same. Thu Oct 29 18:00:57 -0700 2009 5133468 240789 Paula76 2 5141811 Did you use white arepas flour? I can't find it in LA, even in the ethnic markets that are plentiful. We used regular masa harina, and they were basically just fluffy baby tortillas. Thu Oct 29 18:58:56 -0700 2009 5141686 90755 Phurstluv 3 5142260 Yes, I did. It's the P.A.N brand made of a 100% white corn as stated on the packet. I can't believe they wouldn't sell it in LA with so many fellow Latins around! Btw, do you have a good recipe for arepas? Are they meant to turn out hollow in the middle? Mine didn't so I think I might have got the ratio flour/water slightly wrong... Fri Oct 30 04:36:46 -0700 2009 5141811 240789 Paula76 4 5144113 I know, tell me about it! My poor Guatemalan housekeeper scoured the downtown & south LA mercados and couldn't find any, last August when I was having a Hot Havana Nights dinner party. We made do with masa harina. I do have an arepas recipe from Gourmet, of all places. Don't think they are supposed to be hollow in the middle - just light & fluffy, like a gordita. I will post it for you as soon as I find it ;). Fri Oct 30 16:57:29 -0700 2009 5142260 90755 Phurstluv 2 5149675 I am always on the hunt for masa harina in London. Where did you get it?!? I'll tell you my new source for cheap, fresh hominy. To stay on subject: leftover rice, beans, salsa, and my first attempt at homemade queso blanco. And Rick Bayless's smoky braised pumpkin but without meat and tomatillos. I'm snacking on roasted pumpkin seeds at the moment. Delicious! Mon Nov 02 12:15:11 -0800 2009 5141686 22624 relizabeth 1 5141870 I made a cuban sandwich with my leftover pork roast from Sunday. After reading through all these posts I am hungry for another sandwich. But I 'll have another one tomorrow. I have some other leftovers to eat. Thu Oct 29 19:20:02 -0700 2009 5133468 13030 free sample addict aka Tracy L 1 5143611 Tonight Sag gosht; chana bhaji, tandoori roti, mango chutney My thanks to the great takeaway chefs at the Gatley Tandoori (except for the chutney which was mine) Fri Oct 30 13:03:12 -0700 2009 5133468 154102 Harters 1 5143672 That sounds good Harters!! From what I can understand of it!!!! Tonight we are celebrating a belated anniversary (is if we need an excuse to cook and drink wine, don't we do this every night??). To start, I made a carrot ginger soup. It's funny b/c I never get excited when I think about this soup as I don't love cooked carrots but whenever I make it I remember why I do and then wonder why I don't always make it! The main course will be a stuffed pork tenderloin w/goat cheese, herbs and a red wine cherry balsamic reduction (never made this before so we'll see). Simple mashed potatoes and haricot vert w/shallot whole grain mustard vinegrette. Dessert??? Never really care too much about it but I think I will simply cut up some beautiful pears I have and put them on a plate along with some spiced nut my sister gave me, brie, and some super dark chocolate I have that is infused w/cherry. Fri Oct 30 13:25:30 -0700 2009 5133468 248640 care11 2 5143970 "From what I can understand of it!!!!" I'm British. As a nation, we are fluent in "Indian takeaway" To translate - long cooked lamb, with onion, tomato and (mainly) spinach; chickpeas; flatbread Fri Oct 30 15:40:33 -0700 2009 5143672 154102 Harters 3 5144139 Thanks Harters! YUM! : ) I am from New Jersey....nothing I ever say sounds as eloquent as what you do...and I mean that honestly!!!! I am not being flip :) I read your posts often and always wish I could join you and your Mrs. b/c what you are dining on always sounds so wonderful! Fri Oct 30 17:12:21 -0700 2009 5143970 248640 care11 4 5144653 Thanks for that - we try to please our readers. Seriously though - as you'll have seen we try to eat seasonally and locally (accepting that, on this small island off the coast of northern Europe, we always have to import a lot of stuff). North West England grows some fine meat - particularly lamb and pork. We're also a big dairy area with two of the country's eight main regional styles of cheese coming from here. And, hey, I've driven through NJ - some parts are nice. Others remind me of the shithole where I live. :-) John Sat Oct 31 03:00:43 -0700 2009 5144139 154102 Harters 1 5143986 Cassoulet and a nice bottle of Steinlager. Fri Oct 30 15:46:38 -0700 2009 5133468 259263 bigfellow 2 5144116 Love Steinlager & cassoulet, yum! Fri Oct 30 16:59:16 -0700 2009 5143986 90755 Phurstluv 1 5144109 After a long day at school at the kids' Halloween Carnival, it was nice to come home to bbq pork roast in the crockpot. So we'll have pulled pork sandwiches, some mac & cheese and some cole slaw. Also a nice homecoming for my DH who has been out of town all week, as it is one of his favorite meals. Fri Oct 30 16:54:44 -0700 2009 5133468 90755 Phurstluv 1 5144123 Beautiful, fresh cheese ravs from Antico Ravioli in Meriden, CT...served by me for me with a quick 'n dirty HBC mushroom cream sauce. The ravioli were delicious. I will say it was a fun experiment and I'm glad to try Antico's again after so many years I'd forgotten how good they were. But what I really need to make this sauce for is wild mushroom ravs. At least now I know just how easy it is to make a tasty mushroom sauce. Obviously would be good with any sherry (or wine of your choice), I just love Harvey's Bristol Cream. And for dessert, a cup of Jacques Torres Classic Hot Chocolate with a sprinkle of Chinese Cassia cinnamon. Mmmmmmmmmmmm. Fri Oct 30 17:01:58 -0700 2009 5133468 249664 kattyeyes 1 5144151 Tonight's meal was nice, simple and very tasty: salmon fillets baked in a honey and harissa glaze served on top of a butternut squash and spinach barley risotto spiced with turmeric, paprika and chilli. Fri Oct 30 17:16:58 -0700 2009 5133468 240789 Paula76 1 5144217 Super-easy and quite delicious: diced & nuked soft tofu served with a mix of oyster sauce, soy sauce, maggi, sriracha, and sesame oil & topped with scallion and cilantro. A side of stir-fried bok choi with lots of garlic. Homemade gianduja gelato later. Fri Oct 30 17:59:32 -0700 2009 5133468 116513 linguafood 1 5145258 I am on a quest to get better about making sure no food goes to waste, or goes bad before I can use it. I have one leftover red bell pepper, one gigantic spanish onion, and homemade bolognese sauce all from meals prepared earlier this week. I am going to mix the sauce with some brown rice and stuff the halved pepper and the halved and cored onion. A little tasty twist on stuffed peppers for tonight. I am new to this group. I usually post on my FB my "meal for the night" This is better! Thanks BigFellow! Sat Oct 31 11:27:08 -0700 2009 5133468 272587 SparkleKristy 1 5145353 You're welcome, but it's a community effort. Made crab cakes for a starter. Apple glazed pork tenderloin finished with Calvados. Roasted red, white and blue potatoes with rosemary. For Veg, I'm roasting a tomato, baby bok choy, julienned red and green peppers topped with a little asiago and some pesto. On Guy Fiero's Big BIte, I saw a guest who owns the Blue Moon in Baltimore, made her pesto with cashews in place of the pine nuts. So my pesto will be make with fresh basil, cashews, olive oil and a bit of asiago and parmasen. A pal is coming over for dinner and to watch the hockey game. He'll supply the wine. Sat Oct 31 12:34:47 -0700 2009 5133468 259263 bigfellow 2 5147071 Please let us know how the pesto comes out. Sounds like one of those fusiony things that could be great; could be awful. Tonight, a virtuous meat-free deal. A quick tomato sauce - tin of the red things, some garlic, chili powder, herbes de provence - simmered a while. Spaghetti, broken into bits and cooked. The two parts mioed together with some basil and celery leaves. Half went into a baking dish and was topped with mozzarella and parmesan. Then a repeat. As we speak, it is a baking for 20 minutes. There'll be a little salad on the side - lettuce, celery, onion, radish. And, yes, I agree with you completely - it does sound really boring. Can't wait till tomorrow lunch when we are off to try a new (for us) gastropub on the other side of the metro area. Sun Nov 01 11:31:27 -0800 2009 5145353 154102 Harters 1 5145437 Back on a food intolerance diet :( Thankfully there's lots in the fridge right now, which helps. Brown rice topped with chopped cukes, sliced fennel, cilantro leaves, grated manchego and green beans. Dressed with a vinaigrette I boiled the beans in. Finished with a peanut butter cookie (well, ok, two cookies). Thank god for peanut butter. Sat Oct 31 13:25:38 -0700 2009 5133468 10431 Gooseberry 1 5147041 A homemade variation on mom's Campbell's-smothered pork chop recipe. Seared pork chops smothered in a homemade mushroom stroganoff: bechamel, sour cream, sauteed mushrooms and thin-sliced onions deglazed with white wine, a bit of thyme, served over WW noodles. Sun Nov 01 11:19:32 -0800 2009 5133468 150094 ChristinaMason 1 5147129 I just put a beef chuck roast in the oven with potatoes & baby carrots and rubbed with Montreal steak seasoning. Once the juices render, I'll use them, along with some beef stock to make a onion & garlic gravy. I'll make some greens with bacon & some okra fritters for sides. Fresh homemade biscuits for sopping. Orange tiramusu for dessert. Sun Nov 01 12:05:36 -0800 2009 5133468 1108638 Cherylptw 2 5147401 sounds hearty and delicious. my god this cold weather makes me crave comfort food! how do you do orange tiramisu? Sun Nov 01 14:18:20 -0800 2009 5147129 150094 ChristinaMason 3 5147992 It's been raining since the middle of Sat night which is why I chose that menu today; it just said warm & cozy to me. My Orange Tiramusu still contains espresso also but the orange gives it that bright citrusy flavor that I think pairs well together. Here's my recipe: Orange Tiramisu 2 cups fresh brewed espresso ¾ cup granulated sugar, divided 4 large egg yolks ¼ cup frozen orange juice concentrate, thawed 2 ½ cups mascarpone cheese, room temperature 2 tablespoons Grand Mariner or other orange flavored liquor 1 cup heavy cream, chilled 36 crisp ladyfinger cookies 2 teaspoons unsweetened cocoa powder for dusting Garnish: Shaved bittersweet chocolate (optional) In a medium bowl, whisk together the hot espresso and 3 tablespoons sugar until dissolved; set aside to cool. Beat the egg yolks, ½ cup sugar, and thawed orange juice concentrate in a medium bowl over a double boiler of barely simmering water, using a whisk or hand held electric mixer until tripled in volume or about 5-8 minutes. Remove mixture from the heat; beat in the mascarpone and Grand Marnier until just combined. In a large bowl, beat the heavy cream until it holds stiff peaks. Gently fold in the cheese mixture thoroughly. Dipping the ladyfingers into the espresso mixture, line 18 cookies into the bottom of a 13 x 9x 3 inch baking dish in three rows, trimming if necessary. Spread half of the mascarpone mixture over the cookies then repeat. Dust top with unsweetened cocoa powder. Chill, covered for at least 6 hours before serving. Garnish with shaved bittersweet chocolate, if desired. Makes 8-10 servings. Note: If you don't have the orange juice concentrate, you could simmer one cup of oj until reduced to 1/4 cup. Sun Nov 01 18:54:40 -0800 2009 5147401 1108638 Cherylptw 4 5148306 thanks! Mon Nov 02 00:51:46 -0800 2009 5147992 150094 ChristinaMason 1 5147140 The pesto was a hit. A wee bit different than your traditional pesto, but excellent. Tonight, I'm having some fresh bread, a country loaf called fesses because of the body part it looks like. I've picked up some local Quebec cheeses, some Jamón serrano and some salami. I've a nice bottle of Chateau Tellagh, a nice red from Algeria. Sun Nov 01 12:15:44 -0800 2009 5133468 259263 bigfellow 2 5147183 Yeah bigfellow, I see what you mean (lol!) Interesting choice.... Sun Nov 01 12:40:16 -0800 2009 5147140 1108638 Cherylptw 1 5147162 Last night (Halloween) was a few tapas at a favorite restaurant, Dali. The staff dresses up for Halloween, and the patrons get to vote on who wins (several gift certificates are given out). I didn't stay long enough to find out who won, but some of their costumes were great! (a few pics below of who I think were the best - The Fifth Element (that's what I called her - she just said she was "the Ocean"; hopefully you can see the fish painted on the side of her face near her mouth), a Christmas Tree, and the Bearded Lady. (I do hope the mods allow the pics to stay.) Since I was out on Halloween, I'll make what I had planned for last night tonight. It's an adaptation of a recipe from Mary & Vincent Price's cookbook "A Treasury of Great Recipes" - Ragout of Chicken, with Onions, Bacon & Mushrooms, aka "Le Poulet en Civet au Vieux Bourgogne". http://tinyurl.com/y85rxm5 (exactly as written in the book) and http://tinyurl.com/ydxokhp (paraphrased). I'll be adapting a few things - while I'm sure it's sacrilege, I'll be using white wine instead of red, and since I don't have pearl onions, I won't be adding those. I'll reduce the sauce a bit more than called for and finish with a bit of heavy cream. Sides will be lightly sauteed spinach and perhaps a rice pilaf. Sun Nov 01 12:27:38 -0800 2009 5133468 10532 LindaWhit 1 5147640 We had a fantastic (quick) dinner tonight that I call our Wasa Dinner. Took 1 Wasa and spread on some hummus, then leftover roasted eggplant (lil s&P, garlic pwdr) - OMG Fantastic. Then took another Wasa and spread this roasted red pepper spread (w/greek cheese), then sliced fresh avacado - OMG Phenominal!!!! Seriously, fantastic dinner that felt light but filling. Sun Nov 01 15:57:53 -0800 2009 5133468 49588 lexpatti 1 5147649 Braised beef brisket with onions, roasted garlic mashed potatoes, sauteed mushrooms, brussels sprouts and a romaine salad. Halloween candy for dessert!! Sun Nov 01 16:02:46 -0800 2009 5133468 90755 Phurstluv 1 5147777 Made improvised autumn soup: sauteed leeks, garlic, onion, celeriac, bay leaves, sage in butter. Added chopped potatoes (cut triangular, chowder-style), a diced small rutabaga, and some cooked buttercup squash. Dumped in water & salt. Simmered for a bit, added a can of rinsed white beans, a little smoked paprika and what I call subliminal nutmeg. Cooked the whole thing til the potatoes were soft, and took a potato masher to it to create thick chunky rich soup. At the very end, added half a pound of fresh chopped spinach and more S & P, simmered till the spinach was done. Had crusty bread on the side. Sigh. Very satisfied. Sun Nov 01 17:02:43 -0800 2009 5133468 10322 the_MU 1 5147786 These threads remind me of the part in *The Phantom Tollbooth* where everyone has to give brief speeches before dinner. Milo is first and thanks everyone for listening, and is cut off abruptly; the king goes next and says something like, "Meatloaf, gravy, mashed potatoes, peas." It turns out everyone has to eat their words. Milo's aren't very tasty. Sun Nov 01 17:06:19 -0800 2009 5133468 10322 the_MU 2 5147826 Ha - another part of where my love of food came from. I was fascinated with that part and spent many hours as a youngster thinking about what I would have said (I think Milo's words tasted like sawdust?). One of my favorite books, thanks for the reminder! I wonder if it's still in my old bookcase at home.... On to today's menu: The guys have been enjoying watching the games all day. For lunch, I made one of my favorite Sunday afternoon meals as a kid - roast chicken with crispy potatoes and gravy and corn. Dinner tonight is Lidia Bastiniach's Sugo di Salsiccia (tomato sauce with sausage and cherry peppers) from ""Lidia's Italian-American Kitchen" Lunch: Sun Nov 01 17:23:20 -0800 2009 5147786 10271 Rubee 3 5147852 My most vivid food memory from that book was that the letter 'A' was juicy and popped slightly when bitten, like a pomegranate seed. And that subtraction stew was a complete horror. Is that fish and fried plantains? Yum. Sun Nov 01 17:42:36 -0800 2009 5147826 10322 the_MU 4 5147985 HA! They do look like friend plantains! It's the roast chicken and roasted potatoes we had for lunch ; ) Sun Nov 01 18:52:25 -0800 2009 5147852 10271 Rubee 1 5147883 As the focus of this Home Cooking board is narrowly defined, and limited to foods prepared at home, please confine discussion in this thread to meals you cook. If "what's for dinner" is a restaurant or take-out meal, that is something we'd encourage you to post about on the appropriate regional board. Sun Nov 01 17:59:45 -0800 2009 5133468 2 The Chowhound Team 1 5148095 I've been in a garlic soup mood lately. About once a week I've been making some version of it. Tonight it's the chicken version, with some nice little red potatoes in it, and a hit of tomato paste (is it a weird coincidence to anybody else that tomatoes and potatoes go so well together?). I love fall/winter. Summer is too hot for soup. Sun Nov 01 19:48:04 -0800 2009 5133468 285186 Popkin 1 5148437 Last night was vegetarian lasagna. I made a sauce with red lentils, chopped tomatoes, red and white onions, garlic, carrots, basil, oregano and chilli powder. I layered the lasagna sheets with the sauce and ricotta mixed with milk, nutmeg and buffalo mozzarella topping the lasagna with the temaining ricotta and milk mixed with one egg and big chunks of the mozzarella. I served with fresh basil sprinkled on top. A true hit! Mon Nov 02 05:13:32 -0800 2009 5133468 240789 Paula76 1 5148865 Egg rolls or Lumpia Chive dumplings Thai shrimp basil and jasmine rice Crazy coconut pie Mon Nov 02 08:22:20 -0800 2009 5133468 50431 chef chicklet 1 5149007 Irish stew, fresh soda bread and a bottle of Murphy's Stout. For dessert, peanut butter cookies on chocolate orange ice cream for an ice cream sandwich. Mon Nov 02 09:04:01 -0800 2009 5133468 259263 bigfellow 1 5149282 Last night a Paula76-inspired baked whole wheat penne with tomatoes, onion, garlic, hot Italian sausage, fresh mozzarella and grated parm. Delicious! I got into a long conversation with the cheese guy at the market who turned out to be a total mozzarella nerd and persuaded me to use the fresh stuff and I loved it. He said that the rubberiness I associate with mozz is a result of using the more processed variety which has shorter molecules that go rubbery more easily (or something like that). Tonight homemade fishcakes from the batch I made with my CSF fish share last week (best batch I've made yet, am nearing my goal of perfecting this important comfort food) and braised collard greens from my neighbor's garden. Mon Nov 02 10:14:15 -0800 2009 5133468 13756 GretchenS 1 5149319 Put an 8 lb skin-on pork shoulder in a dutch oven in to roast at 250 deg F at noon yesterday, rubbed with Goya sazon and with about 1/2 cup of my favorite Greek red wine vinegar (TOP brand) plus 2 c water and an old beat-up tomato, let 'er rip until around 6 when we got back home, took the skin off and scored the top, salted and peppered it, and put it in to cook for another couple of hours. Served it when it wsas nice and brown with microwaved potatoes tossed in butter, lemon and lime juice and rind, and cilantro leaves, and a salad of fresh sliced fennel, peeled and sliced grapefruit, ditto lemon (husb loves sour and is the main salad consumer in the household) green onions, and a few oil-cured olives, dressed with olive oil and sherry vinegar. Plated the meat, put it on the table, and returned to find our 9-month-old naughty boy Maine Coon in my chair and with one of the slices partly eaten! Mon Nov 02 10:28:59 -0800 2009 5133468 13709 buttertart 1 5149372 last night I made lunch for today, should have been a dinner but we're trying to do our big meal mid day, lighter at dinner time: I roasted some grape tomatoes with garlic and fennel, cooked up some whole wheat penna - tossed it when everything was done, lil parm cheese. It was excellent. Roasting has become my favorite past time!!!! Mon Nov 02 10:44:40 -0800 2009 5133468 49588 lexpatti 1 5149615 Well, lunch at the gastropub was pretty good - and pretty hefty portions. So another light dinner. Chicken breasts (organic - half price at the supermarket as they were on their last "sell by" date) - marinated in maple syrup (Canadian - Amber No 2 - I have no idea what that means), soy sauce, orange zest, grain mustard. Then under the grill. With salad leaves. A new recipe - OK but not a keeper. Syrup overpowered the other ingredients, making it too sweet - and the marinade didnt "bake" onto the chicken in a nice gloopy way. Mon Nov 02 11:59:39 -0800 2009 5133468 154102 Harters 2 5149852 Last night was goulash with buttered noodles sprinkled with poppy seeds, salad on the side, homemade chocolate chip/skor cookies. And why the heck can't someone come up with an onion variety that doesn't make me cry like when Bambi's mother died? My own solution are my kid's swimming goggles. Anyway, dinner was somewhat boring but still wonderful. Tonight is Pollo Pulquero, first time. I will also make a batch of greek lemon/egg soup for the rest of the week. Adding fresh lemon thyme to this soup makes me swoon. Any preferred paprikas out there for goulash? Mon Nov 02 13:00:43 -0800 2009 5149615 1105218 bistrobabe 3 5149956 I saw that Paula Deen keeps goggles in her kitchen for onion duty; uncle Bubba had them on over the weekend. Not sure if it works though! I'm having steak fajitas with brown rice sauteed with pork chorizo & it's lovely fat, along with a salad. Several Halloween fun sized Snickers bars will be calling my name for dessert later... Mon Nov 02 13:25:28 -0800 2009 5149852 1108638 Cherylptw 3 5154240 I've found that burning a tea light while I cut onions helps quite a bit with the tears and stinging. Wed Nov 04 01:27:57 -0800 2009 5149852 150094 ChristinaMason 3 5154503 Re onions: I cut mine with my mouth open (sort of like putting on mascara, kitchen version) and don't have any problems with tearing up. Wed Nov 04 06:11:59 -0800 2009 5149852 13709 buttertart 1 5150373 Pumpkin with Roasted Corn Soup was for dinner tonight. I used the recipe at the link below with the following changes. I used canned pumpkin instead of fresh. I ommitted the soy milk and did not replace it with anything. http://blog.fatfreevegan.com/2006/11/pumpkin-and-roasted-corn-soup.html It was very delicious. I'm going to try more of her recipes. Mon Nov 02 15:35:17 -0800 2009 5133468 272587 SparkleKristy 1 5150904 Sauteed okra with lardons and leftover puttanesca sauce for a little acid and brine Started off making a standard beef stroganoff with mushrooms and dill, but had to deviate with a bit of sambal for heat Mon Nov 02 19:02:42 -0800 2009 5133468 68363 JungMann 2 5151079 Yummy. Okra with Lardon. THat goes on the list of things to do with okra. LOVE IT! Mon Nov 02 20:56:18 -0800 2009 5150904 272587 SparkleKristy 1 5152220 Last night I made some parsnip and sweet potato cakes covered in oats and toasted almonds and baked in the oven. I served with some buckwheat and red cabbage braised with balsamic vinegar and caramelised red onions. Tonight I'm making a recipe from a Lebanese cookbook my SO got for me recently: aubergine and tomato moussaka with lemon couscous and black olives. Tue Nov 03 10:03:34 -0800 2009 5133468 240789 Paula76 1 5152392 Crab cakes and seared scallops with a wild mushroom risotto. Tue Nov 03 10:49:47 -0800 2009 5133468 259263 bigfellow 1 5152744 Ricotta stuffed pasta shells with a simple tomato sauce, topped with crispy prosciutto, garden salad & garlic bread. Not sure about dessert yet. Tue Nov 03 12:42:25 -0800 2009 5133468 1108638 Cherylptw 1 5152801 Cinnamon Spice Pear and Parsnip Soup with black bread toast http://low-fat-cooking.suite101.com/article.cfm/parsnip_soup_with_pears Chai ice cream and lady fingers for dessert Tue Nov 03 12:54:11 -0800 2009 5133468 36312 HillJ 1 5153192 I have a beautiful butt on the Klose... So I'm thinking...Pulled pork sammiches... Slaw....Maybe some beans.... but first....Bourbon on the patio!!!! Tue Nov 03 14:42:15 -0800 2009 5133468 65057 Uncle Bob 1 5154241 Last night was Fern's Amish honey mustard chicken (from the "meals you make 3x" thread) baked over carrots and celery. Was trying to use odds and ends from the vegetable crisper, so made roasted beets and (separately) zucchini roasted with garlic cloves and smoked paprika. Basmati rice on the side. Tonight, probably frozen potato pelmeni (Russian dumplings) tossed with butter and white vinegar. Maybe sauteed mushrooms or roasted Brussel sprouts on the side. I'm trying to "cook down the fridge" (and pantry) a bit before stocking up on more groceries. Wed Nov 04 01:32:54 -0800 2009 5133468 150094 ChristinaMason 1 5154553 Nothing to exciting.... Crispy Chicken sandwich with bacon and provolone cheese No sides, no salads...just a big juicy, crunchy chicken sandy with gooey melted provolone cheese and some smoky bacon! Wed Nov 04 06:35:25 -0800 2009 5133468 237148 bermudagourmetgoddess 1 5154989 Tonight I'm making a Sri Lankan salmon curry with sweet potato and brown basmati rice. Wed Nov 04 08:44:35 -0800 2009 5133468 240789 Paula76 2 5157419 Ohhhh, love to have that recipe for salmon curry (if you care to share). Sounds yummy Thu Nov 05 04:33:05 -0800 2009 5154989 49588 lexpatti 3 5157582 I combined a couple of recipes I found to make it lighter (i.e. without coconut milk) and the result was very good indeed so here goes: For 2 people Make a spice mix with a mortar and pestle combining 1 tsp coriander seeds, 1/2 tsp cumin seeds, 2 cardamom pods, 1 cinnamon stick, 1/2 tsp turmeric, 1/2 tsp chilli powder, 3 black peppercorns, a pinch of fenugreek seeds (optional). Rub the salmon steaks with a pinch of turmeric mixed with sea salt, black pepper and ground cordiander. Leave to marinade in the fridge for 1 hour. To make the curry sauce, sauteé 1 onion. When translucent, add 3 cloves of garlic (chopped), 1/2 tsp of chopped ginger and 1 or 2 red chillies. After 3-4 minutes, add the spice mix and 4-5 curry leaves and sautée for 2-3 minutes. Add 1 diced sweet potato, 100 ml of boiling water or stock and 1 tin of chopped tomatoes. Simmer for 15 minutes until the sweet potatoes are tender. Add 1/2 tsp of tamarind water (optional). Turn off the heat after 5 minutes and leave to rest, covered, for 10-15 minutes. For the salmon, fry in a thin layer of olive oil skin side down for 5-8 minutes. Turn around and fry for a further 5 minutes until a crust is formed on top. Serve with basmati rice and toasted almonds. If you prefer, you can use coconut milk instead of tinned tomatoes. Thu Nov 05 06:07:14 -0800 2009 5157419 240789 Paula76 4 5158391 Thanks so much for sharing this recipe. Do you think it would be good on any other fish (or another type of protein)? My hubby hates salmon. :( Thu Nov 05 10:35:44 -0800 2009 5157582 150094 ChristinaMason 5 5160211 You could easily try this recipe with any other fish. If you would like to mix the fish into the curry sauce, it's best to choose a firm, meaty fish like monkfish but if you serve it on top (as I did) you could do it with any fish your hubby likes! Fri Nov 06 02:39:01 -0800 2009 5158391 240789 Paula76 4 5159140 mmmmm, awesome - thank you - sounds wonderful! Thu Nov 05 14:26:16 -0800 2009 5157582 49588 lexpatti 1 5155733 Lamb chops - simply - under the grill Turnips - boiled. Then sauted in olive oil and harissa. Hot bulghur wheat pilaf. Mixed with pine nuts, parsley, mint, chopped prunes Lamb was bloody delicious. Everything else was damned good. Best meal I've cooked in ages. Time for a lie down and TV. Byeee for now. Wed Nov 04 12:01:57 -0800 2009 5133468 154102 Harters 2 5155854 Dear Harters, soon you will be able to put together your very own Kitchen Diaries! I enjoy your posts very much. Wed Nov 04 12:36:28 -0800 2009 5155733 13709 buttertart 3 5156205 I'm back - and full of thanks for the post. As you must have realised from the KD mention, Slater is my all-time food hero (at least amongst those living). TV saw the opening episoide of a new series of Spooks - one of my favourite programmes. I suspect the world of national security was never this exciting. No food anywhere in the show so I had to maintain my strength by nibbling on baklava - in keeping with the North African/Eastern Mediterranean theme of tonights dinner at Chateau Harters. Wed Nov 04 14:24:44 -0800 2009 5155854 154102 Harters 4 5158221 And Grigson among the late and lamented, I hope? I like the idea of eating in accordance with your viewing - could go a long way with this - maybe madeira cake for one of the Austen dramas? Something '70s for Life on Mars? (Will look for Spooks on Netflix, we don't have BBC America on my benighted cable service.) Thu Nov 05 09:51:07 -0800 2009 5156205 13709 buttertart 5 5159010 Life on Mars? Now then, much of that was filmed in Stockport where I live. The police building is the town hall offices. And, yes, the town is as big a shithole as it looks which is why it fits the 1970s feel of the show. And to keep on topic (just), food in the town centre is awful. I do not joke when I tell you the best place to eat is an all-you-can-eat Chinese buffet (although there's not a bad fishmonger near the market). And, yes, big fan of Grigson's food - both mother and daughter. Thu Nov 05 13:40:52 -0800 2009 5158221 154102 Harters 6 5159153 Hadn't realized that, how interesting. I love that show. Too bad about good food being thin on the ground there, no wonder you're such a dedicated cook. Thu Nov 05 14:29:50 -0800 2009 5159010 13709 buttertart 7 5160230 Ah, but it's only the town centre that's the food graveyard. Other parts of the borough have some OK places and, of course, there's a goodly number of places around the metropolitian area. The current "to eat at" list stands at over 40 places - we'll get through it in due course - but it seems every time we tick one off the list, we hear of somewhere new. Unless it's somewhere special (like a Michelin starred place) , we keep it down to places within an hour's drive. John Fri Nov 06 03:16:07 -0800 2009 5159153 154102 Harters 8 5160392 Good to hear it (I had noted posts on your gastronomic travels so was a bit confused and did not take your remarks to be as specific as they were meant to be). Happy eating! Fri Nov 06 05:52:22 -0800 2009 5160230 13709 buttertart 1 5155802 Bami goreng for lunch today. I'm still mulling over what to have for supper. It'll just be Colin the puppy and I. Wed Nov 04 12:20:15 -0800 2009 5133468 259263 bigfellow 2 5155898 Forget the main course (salad), I am making Cannoli stuffed with ricotta and marscapone and Grand Marnier!! First time, a request from the SO, who is Italian...great, now I have to compete with mom. It better be good or I'll be swimming with the fishes. Any tips would be appreciated. Wed Nov 04 12:46:13 -0800 2009 5155802 1105218 bistrobabe 1 5156803 Tonight I made a beef pot pie with leftover roast from Sunday, carrots, sweet peas & french green beans; home made crust. Mashed potatoes on the side. Too full for dessert.... Wed Nov 04 18:05:44 -0800 2009 5133468 1108638 Cherylptw 1 5156894 Spinach salad with strawberries, cashews, chevre and rasberry vinaigrette. Wed Nov 04 18:44:06 -0800 2009 5133468 259263 bigfellow 1 5156976 Crispy Tacos for one kid, and Cheeseburgers for the other. Can't have them without the Tater Tots, lots of ketchup, mustard, and pickles. I add iceberg, tomatoes and avocado on mine, along with a little wine.... Wed Nov 04 19:21:07 -0800 2009 5133468 90755 Phurstluv 1 5157609 While it's still not too cold I'm having a braai late this afternoon. I've got some lobsters and boerewors, ribs, sosaties, italian sausages, kebabs, chicken and some venison steaks. We'll be roasting some veg, making some pap (really hard to find in North America), salads and of course a lot of piri-piri sauce. I've even got 3 cases of castle Lager. For those of you who are unfamiliar with a braai and the customs and rituals therein, please watch this video: http://www.youtube.com/watch?v=vq2SOmwzjUU Thu Nov 05 06:22:31 -0800 2009 5133468 259263 bigfellow 2 5157672 ROFL! Enjoy the Man Magnet, bigfellow. Don't let any Wendys break the circle. ;-) (Although I know this Wendy would certainly try!) Those sosaties sound wonderful - something like this? http://www.globalgourmet.com/destinations/southafrica/sosaties.html Thu Nov 05 06:43:11 -0800 2009 5157609 10532 LindaWhit 3 5157737 Exactly Linda! When I was 17, I moved to Rhodesia (That is what it was called then) to help my uncle on his farm for 4 years. I picked a love for the food of southern Africa. Now I have a few friends from South Africa and Zimbabwe, it makes a good excuse for a braai! Thu Nov 05 07:01:48 -0800 2009 5157672 259263 bigfellow 4 5158202 I'm thinking that while I don't have a workable grill, this combination of flavors might work in a long braise of some lamb shanks, cutting way back on the vinegar and increasing the wine. What do you think? Thu Nov 05 09:45:22 -0800 2009 5157737 10532 LindaWhit 5 5158247 I think so. But you might add a touch of a sweetener with lamb. Thu Nov 05 09:58:42 -0800 2009 5158202 259263 bigfellow 6 5158253 Good thought. Well, I'll just have to see if lamb shanks are on sale anywhere and try a couple. :-) Thu Nov 05 10:00:22 -0800 2009 5158247 10532 LindaWhit 7 5159490 The braai ended early as it is a working night for most. We started at 2:30 and a great time was had by all. We poilshed off all the beer and wine. Ate all the food and basked in good friendship. What more can a person ask for! Thu Nov 05 16:37:11 -0800 2009 5158253 259263 bigfellow 8 5159526 Glad everyone had a great time. And BTW, love the new avatar. Now THAT is one cute pup! Thu Nov 05 16:51:01 -0800 2009 5159490 10532 LindaWhit 9 5159564 You're welcome to come and visit Colin my puppy and I as wellas to explore Montreal anytime. Thu Nov 05 17:07:03 -0800 2009 5159526 259263 bigfellow 1 5158398 When we were out and about the other week, we stopped at Clitheroe - a small town known in local foodie circles for a really good wine shop and a really good butchers, appropriately called Cowman's. They do great sausages and had over 20 varieties on offer. Needless to say, we stocked up. One was just called "Clitheroe Castle" (as the shop is next to the castle) - the description sounded great. But I've completely forgotten what was in it (apart from pork and pine nuts). Anyway, they're getting cooked tonight and eaten with sweet potato mash (not a traditional East Lancashire accompaniment, needless to say). And some fried onions. And grain mustard. http://www.cowmans.co.uk/ Thu Nov 05 10:38:15 -0800 2009 5133468 154102 Harters 1 5158409 i was alone- sauteed yao-chai w/ garlic roasted a eggplant and sundried tomato, goat cheese pizza on lavash bread slice of chocolate babka TV... Thu Nov 05 10:41:40 -0800 2009 5133468 133265 jeniyo 2 5159018 Tonight will be: Bloody Mary's Then Breakfast...Eggs, Grits, Sausage/Bacon, Pear Preserves, Steen's Cane Syrup etc. ---- Miss UB's Lighter than air buttermilk biscuits...(They will float off the plate until you get a pat of butter on them) Blue Bell Homemade Vanilla Ice Cream later....... Thu Nov 05 13:43:00 -0800 2009 5158409 65057 Uncle Bob 1 5159143 We have coughs and colds, got Tom Yum Soup tonight!!! Thu Nov 05 14:27:12 -0800 2009 5133468 49588 lexpatti 1 5159301 Mixed Greens with crumbled blue cheese, some Olive oil and balsamic, herbs etc. Ziti with homemade sausage tossed in tomato sauce and for dessert .. An ode to Auberge Du Soleil, I am taking inspiration and making a more approachable dessert; Dark Chocolate Brownies with Olive Oil and Cab Sav reduction. The batter was tasty, can't wait for the finished product. Thu Nov 05 15:18:19 -0800 2009 5133468 272587 SparkleKristy 2 5159349 I'm a chocoholic and those brownies sound fabulous, please post how they came out. I may have to give those a try. I wasn't terribly hungry tonight but made thick mexican chorizo & brown rice patties which contained sauteed onions, red & yellow bell pepper, some seasonings & an egg to bind then pan seared in a little olive oil. They were finished in the oven and served with a drizzle of queso sauce & served with fresh oven baked corn & flour tortilla chips and a green salad. They were amazing! Thu Nov 05 15:37:37 -0800 2009 5159301 1108638 Cherylptw 3 5159387 Hey Cheryl, They just finished cooking. They need more work. Though good, they aren't quite right. I reduced one cup of wine to 1/4 cup and added extra sugar. I need to start with more wine, then reduce to get a bigger more concentated flavor. I then used an olive oil I thought was going to be fruity enough, but once cooked, it's earthier, smoky tones came through a little strong. The batter by the spoonful was DELICIOUS though. Maybe I'll just do that again and skip cooking! HA! I'll let them rest a while and see if the flavor changes once they sit. Thu Nov 05 15:55:39 -0800 2009 5159349 272587 SparkleKristy 1 5159466 Cuban Style Skirt Steak and Moros y Cristianos with deep fried sweet plantain. Just returned from Orlando and had a craving! Recipes are on my blog. Thu Nov 05 16:27:55 -0800 2009 5133468 162977 sarah galvin 1 5160400 Pork roast redux last night, as my bastardized Szekely goulash - onion/garlic/paprika/a bit of cayenne/caraway seeds/diced leftover pork/bag of sauerkraut/dribble of vermouth when the sauerkraut juice boiled down. Takes about 45 mins start to finish (can simmer much longer of course). Buttered noodles with poppyseeds and thinly-sliced cucumbers dressed with S&P and Kimlan brand rice vinegar (love Kimlan products) to accompany. Fri Nov 06 05:57:27 -0800 2009 5133468 13709 buttertart 1 5161367 Tonight is dinner In... Dirty Martini's Surf and Turf Bermuda Spiny Lobster grilled with just a hint if garlic butter Served beside a 2" Cowboy Cut Bone IN Rib Eye (RARE) topped with Truffle Butter Grilled Asparagus with a hint of butter and squeeze of lemon Fri Nov 06 11:19:08 -0800 2009 5133468 237148 bermudagourmetgoddess 2 5163991 Yum, one of my faves, bgg. Just love that spiny lobster season, and they go so well with steak, don't they?? Bone in rib eyes, no less, my favorite cut!! Sounds delicious. Now if only I could get some decent conch on the west coast... HAHAHA!!! Sat Nov 07 16:26:26 -0800 2009 5161367 90755 Phurstluv 1 5161415 Sidecars to start. Then my husband cooked (love it!). Pork tenderloin roasted after being coated in a sauce of sage, garlic, salt, pepper, thyme, rosemary, honey, and a splash of white wine. Roasted white asparagus on the side, which he tossed in lemon pepper, garlic and pork drippings and browned under the broiler while the meat rested. Quinoa on the side (eh...overcooked...stupid unreliable Germany cooking directions). Delish! Fri Nov 06 11:34:55 -0800 2009 5133468 150094 ChristinaMason 1 5161585 A porterhouse steak, rare, with blue cheese butter. Scalloped potatoes and Haricots verts. I have fresh parkerhouse rolls in the oven. Colin is having chicken livers and Orijen dog food mixed. Colin will be having water, and I will be having some Médoc to wash the steak down. To cook, I'm listening to Carly Simon and Carole King. Dinner music will be Paul Potts and Sarah Brightman interspaced with some Liona Boyd. Fri Nov 06 12:26:00 -0800 2009 5133468 259263 bigfellow 2 5161673 Colin is so cute, here are my two ...Diva and Van (Morrison) They dine on homemade Chicken and brown rice, with peas and carrots or Cooked ground beef and brown rice with peas, apples and carrots Did not think about my music selection while preparing a culinary feast...think I will jam on Cat Stevens, Jim Croce maybe throw in Janice for good measure? Fri Nov 06 12:54:08 -0800 2009 5161585 237148 bermudagourmetgoddess 2 5161839 I dug out of the freezer something labelled only as minced lamb and rice. Mrs H reminded me that this was the leftovers of something bland and boring I'd made weeks ago. It only needed warming up so no cooking music required. The Clash might have been appropriate - "Should it stay or should it go". It was even worse second time around. Fri Nov 06 13:46:48 -0800 2009 5161585 154102 Harters 3 5162533 I love the Clash ....even more ...I am true Heavy Metal lover and when in the kitchen by myself I love so good ol' head banging music Fri Nov 06 19:10:36 -0800 2009 5161839 237148 bermudagourmetgoddess 2 5163119 Such a cutie - the dog that is :) My dog LOVES chicken livers. He's been on a raw diet for a while now and doing great. My dog is in my profile pic too - Rocco. On another note, do you mind sharing your recipe for parkerhouse rolls? I have a recipe I'm trying out tonight, but I'd be interested in seeing yours as well. Sat Nov 07 07:50:11 -0800 2009 5161585 220914 krisrishere 3 5163171 2 cups (488 g) milk 3 tbsp (45 g) butter + 1 tbsp (15 g) extra 2 tbsp (25 g) sugar 1 tsp (6 g) salt 1/2 (7 g ) fresh yeast cake 1/4 cup (60 g) warm water 6 cups (750 g) all-purpose flour (or as needed) 1) Add 3 tbsp (45 g) butter, the sugar and salt to scalded milk and set aside until lukewarm. Dissolve yeast in lukewarm water and set aside. 2) Add yeast water to lukewarm milk mixture and mix well, then add 3 cups (375 g) flour and set aside, cover, and let rise until light and bubbly. Add more flour to make a soft dough that can be kneaded and rolled (it will require about 2-1/2 to 3 cups of four–312 g -375 g flour). 3) Knead the dough (on low speed) until smooth and supple, then let it rise in a covered greased bowl until doubled. 4) Preheat the oven to 425°F–220°C 5) Melt 1 tbsp butter and set aside. 6) Roll the dough to a 1/3-inch thickness and cut in rounds using a small biscuit-cutter dipped in flour (2-3/4-inch –7 cm diameter). Dip the handle of a wooden spoon in flour and with it make a crease through the middle of each round. 7) Brush over one-half of each piece with melted butter, then fold and press edges together. 8) Place rolls on a pan, let rise, and bake for about 15-20 minutes. Sat Nov 07 08:13:32 -0800 2009 5163119 259263 bigfellow 4 5163365 That looks more like what I'm looking for. Thank you! Sat Nov 07 10:16:42 -0800 2009 5163171 220914 krisrishere 1 5161897 Tonight venison sirloin either as steak or as Geschnetzeltes depending on how ambitious I feel when I get home. Butter lettuce salad and garlic bread most likely accompaniments. Before Plymouth Gin G&Ts for me, Irish for the beast, and a nice bottle of red wine as yet unchosen. Fri Nov 06 14:04:20 -0800 2009 5133468 13709 buttertart 1 5162060 Tennessee Sipin Whiskey...George Dickel Grilled P-Chops... Baked Sweet tator.... Mustard/Turnip Greens... Corn bread........ Chocolate Icecream......... Fri Nov 06 14:52:23 -0800 2009 5133468 65057 Uncle Bob 1 5162251 Rasa Malaysia has piqued my interest in Malaysian food and I have been craving a new way to cook up fish so I tried my hand at sambal sea bass. I oiled two banana leaves and placed them on a large pan. On top of the leaves went the sea bass which I covered in a sauce made of dried shrimp sambal, sambal oelek and calamondin juice. I covered and cooked 8 minutes on one side, flipped, slathered the other side of the fish with sambal, covered and cooked for another 8 minutes. The fish steamed in its own juices with a slight fragrance of charred banana leaves and the stinging heat of sambal dengan. Definitely a keeper recipe. Fri Nov 06 16:09:40 -0800 2009 5133468 68363 JungMann 1 5163124 Tonight this Northern girl will try her hand at a traditional Southern dinner. Fried Chicken - like my moms Collard Greens - 1st time making them! I'm using smoke turkey wings and a splash of cider vinegar Starch - still deciding, either something potato or mac and cheese Parkerhouse Rolls I guess I need something for dessert too huh? I'll have to think about that one. Sat Nov 07 07:53:17 -0800 2009 5133468 220914 krisrishere 2 5163167 I saw a recipe for a pumpkin ricotta bars in the Hartford Courant, which I cannot find online...does something like that appeal? I want to try it. And I want to link it here, but I'm coming up short. Let me know if I should try harder. They sound delicious, but I haven't made them yet. They were featured in the Thursday "Flavor" section (the only redeeming feature of this local paper for me, HA HA!). :) Edit: I can't find 'em online...and this may not be something you even want for tonight. But I can paraphrase at some point if anyone is interested. They did sound good! Sat Nov 07 08:12:16 -0800 2009 5163124 249664 kattyeyes 3 5163363 Is it almost like a pumpkin pie filling only with ricotta on a sweet crust? It sounds heavenly. On a side note - I miss the Courant. Our paper here is so bo-bo as my husband would say. Sat Nov 07 10:13:47 -0800 2009 5163167 220914 krisrishere 4 5163845 I will post and paraphrase tomorrow. I only remember it sounded fab...maybe a shortbread-like crust with the pumpkin-ricotta filling on top...topped with a dollop of whipped cream. More to come! Sat Nov 07 15:04:28 -0800 2009 5163363 249664 kattyeyes 5 5164272 Here are the pumpkin-ricotta pie squares as promised! http://chowhound.chow.com/topics/660894#5164266 Sat Nov 07 19:16:22 -0800 2009 5163845 249664 kattyeyes 6 5164777 Oh wow. Definitely going to make those this week! By the way, I think I make a damn good Southerner. My dinner was fantastic last night :) Sun Nov 08 06:52:43 -0800 2009 5164272 220914 krisrishere 3 5166142 Let me clarify my comment about the Hartford Courant as I do subscribe to it and very much enjoy their "Flavor" section with its recipes, reviews of local restaurants and food-related features. I am only disappointed that the overall quality of the paper has diminished through layoffs and editorial changes over the years. In fact, I would be happy to get the Thursday paper only and skip the rest of the week because the food factor draws me. Sun Nov 08 20:14:52 -0800 2009 5163167 249664 kattyeyes 1 5163188 Mrs H returns to the hob, wooden spoon in hand, after an absence of several weeks. It will be her rendition of boeuf bourguignon - a dish she's been cooking for 30 years (so she's just about got the hang of it now). There's a piece of Aberdeen Angus topside that would feed an army, so there's going to be plenty of leftovers for the freezer. We'll start with pigeon breast (quickly sauted so it's still very pink - pan deglazed with red wine vinegar) and some lambs lettuce. No dessert - we rarely do desserts. Sat Nov 07 08:23:34 -0800 2009 5133468 154102 Harters 1 5163196 It's not supper, But I ate breakkie very early, So I've battered a piece of cod and made some chips. I little curry gravy for the chips. Fish & Chips with curry! Music by Aretha. Sat Nov 07 08:26:35 -0800 2009 5133468 259263 bigfellow 2 5163357 I know you know the UK, so I know you know that curry sauce is often ordered in fish & chip shops - although not by me :-) Sat Nov 07 10:09:00 -0800 2009 5163196 154102 Harters 3 5163493 Can't live without it and it is so hard to find over on this side. Sat Nov 07 11:40:01 -0800 2009 5163357 259263 bigfellow 1 5163589 I'm doing a deconstructed shepherds pie. Made with a mince of lamb, onions, rosemary, garlic, Worcestershire and celery. Then fresh creamed corn. (We make it with corn here in Quebec where it is also known as Pate Chinois) Topped with a buttermilk mash and aged cheddar and Oka cheeses. A bottle of Malbec. Music by Johnny Cash, The Soggy Bottom Boys, and Steve Earle. Sat Nov 07 12:29:58 -0800 2009 5133468 259263 bigfellow 1 5163596 For Friday night's dinner I roasted a very large bone-in/skin-on chicken breast that was rubbed with a mixture of olive oil, brown sugar, kosher salt, and Calphalon Poultry Grill & Saute herb/spice mix (a blend of brown mustard seeds, black pepper, paprika, garlic, rosemary, thyme, onion, basil, lemon oil, sage, red pepper, marjoram, and oregano). I don't think the spice mix is sold anymore and can't remember where I got it - but it smelled good! The "side" dish was sliced carrot, a few onion slivers, and sugar snap peas sauteed in olive oil and butter, and then tossed with cooked pennette, heavy cream and Parm-Reg cheese until "saucy". Tonight will be pan-seared scallops on spinach - a recipe from Epicurious. I'll use apple cider instead of the apple juice, and cut WAY back on the heavy cream. http://tinyurl.com/yfu3frp Sat Nov 07 12:33:20 -0800 2009 5133468 10532 LindaWhit 1 5163847 Fettucine with zucchini ribbons, fresh peas, and shrimp in a creamy, lemon-basil sauce; mixed field greens with hazelnut oil & a squeeze of lemon. Sat Nov 07 15:05:32 -0800 2009 5133468 116513 linguafood 1 5163980 It has finally cooled down to fall-like weather here in LA, so I'm making a big pot of Jambalaya. I'm christening a relatively new 6 3/4 qt oval dutchie, and since I haven't made it in a while, I'm really looking forward to it. I've got three rather large whole chicken legs and about a pound of andouille sausage in it. I only hope my 6 & 8 y.o. kids will enjoy it as much as my Husband & I do. It's from an old Louisiana creole & cajun cookbook, that I've long ago lost, but I've been making it from memory of the recipe and my mom's version for a long time, so every time I make it, I wing it a little. A nice change to be cooking after a week of leftovers of pulled pork and beef brisket from last weekend, but not that I'm complaining! Sat Nov 07 16:22:40 -0800 2009 5133468 90755 Phurstluv 1 5164781 It's that time again for sauce and meatballs. I finally found some marrow bones at the market so those will get thrown in as well. Plus it's Sunday, we always eat pasta on Sunday :) Sun Nov 08 06:54:47 -0800 2009 5133468 220914 krisrishere 1 5164812 I skipped breakfast this morning. For lunch, I'm roasting a sirloin of beef, yorkshire pudding, brussell sprouts done with bacon, roasted carrots and parsnips and roasted red, white and blue creamer potatoes with rosemary. Of course there will be gravy. For supper, I imagine that it will be late. I'll have leftovers from lunch. As I'm just starting to roast everything now. I'm sipping on the leftover Malbec from last night and listening to a mix of Moxy Früvous, Bare Naked Ladies and Great Big Sea. I might segue into the Beatles later. Abbey Road is always fine Sunday music. Sun Nov 08 07:18:01 -0800 2009 5133468 259263 bigfellow 2 5165518 Cheese & onion pie; carrots, cabbage. Simple, straightforward food. Even getting the ketchup out of the cupboard was too fancy. BTW, I'm old enough to have seen the Beatles live (at Manchester's ABC Ardwick cinema - late 1965) Sun Nov 08 14:36:22 -0800 2009 5164812 154102 Harters 3 5165777 Lunch was good. For supper I had a roast beef sandwich with Cheshire cheese and onion, accompanied by a glass of cider. Music was comedy songs that aren't very politacally correct. Kevin "Bloody" Wilson, Adam Sandler and Arrogant Worms. Along with William Shatners version of the "I am a Canadian" rant. Sun Nov 08 16:37:43 -0800 2009 5165519 259263 bigfellow 4 5165896 LOVE Adam Sandler. I'm glad that your song selections weren't PC. It's so 90s!!!!! Sun Nov 08 17:47:37 -0800 2009 5165777 90755 Phurstluv 2 5166208 loving the musical component bigfellow. It all seems to fit. Sun Nov 08 21:02:47 -0800 2009 5164812 223367 nvcook 3 5166233 Good food, good conversation with friends and good music. To me that makes a great meal. It just seems to flow together. Thanks for the comment. Sun Nov 08 21:23:47 -0800 2009 5166208 259263 bigfellow 1 5165395 I'm going to do a version of Jacques & Julia's Roasted Loin of Pork. As Julia did, I'll rub it with a bit of oil and Herbes de Provence, and brown it on the outside before roasting it on a bed of onions and apples. (She and Jacques did a braised red cabbage to serve with the cooked apples.) My sides will be roasted potatoes and brussels sprouts. Sun Nov 08 13:35:56 -0800 2009 5133468 10532 LindaWhit 1 5165467 My dear man is making youvetsi (lamb shanks with orzo, tomatoes, rosemary, and kefalotiri), which has been braising in the oven since 3 pm. Yowzah. Not sure yet whether I'll make some choriatiki to go along, or a simple Napa cabbage salad with almond oil, lemon, and dill... Sun Nov 08 14:15:56 -0800 2009 5133468 116513 linguafood 1 5165525 Tonight was meatloaf stuffed with queso fresco & topped with a roasted vegetable sauce (yum-o, as Rachael Ray would say) . I served it with fresh green beans simmered with ham chunks, fried corn and brown rice. No dessert as I went overboard last night :) Sun Nov 08 14:40:19 -0800 2009 5133468 1108638 Cherylptw 1 5165795 An excellent weekend of food. Friday was wood grilled duck breast served with snap peas. I was going to serve with purple top roasted parsnips but forgot them....Sat was wok fried marinated pork with red and yellow peppers and scallions served with a side of wok fried bok choy and tonite is cheese souffles served with a salad of greens, scallions, apples and cheddar The Beatles Remastered arrived on Friday so guess what the music is...I remember quite well the US TV debut on Ed Sullivan ( ughh that i remember that)...trying to really cut carbs so no potatoes and thats very sad for me ..in fact almost impossible Sun Nov 08 16:50:15 -0800 2009 5133468 11784 capeanne 2 5165829 Memories of my Grannies Irish kitchen, tons of potatoes and lots of cabbage. Sun Nov 08 17:05:57 -0800 2009 5165795 259263 bigfellow 1 5165867 I am cleaning out my fridge! I ate the remaining homemade hummous (on rice crackers) and I'm currently braising up the last of my carrots. I'll probably eat the carrots on the last of my couscous! Sun Nov 08 17:25:24 -0800 2009 5133468 131149 Jetgirly 1 5165916 Even though we have a quart or two of leftover chicken and sausage jambalaya, we will save it for the week, the kids actually ate it - my 8 y.o. devoured his, while my 6 y.o picked out the sausage only, then had to be persuaded to eat the chicken as well! But it keeps so well, we'll be having the rest (or at least I will, YUM) all week. Especially now that I don't have to diet anymore this week, since I had to do a charity fashion show today, and fit into some pretty sleek clothes. Loads of fun tho, and lots of champagne!! They know how to treat their models well!! So, in the oven went the rest of the dry brined whole chicken legs with a head of unpeeled garlic, a quartered lemon, an eighthed red onion, and a pound of baby red potatoes with sprigs of thyme and a balsamic vinaigrette on top. For 450* for about an hour, it's only been 25 mins. and it smells wonderful. Some roasted garlic bread from La Brea Bakery and some steamed broccoli will round it all out. And, of course, more Halloween candy for dessert for the kids - they prefer that to the ice cream in the freezer! Aaahh, to be young again....youth is DEFINITELY wasted on the young!! Sun Nov 08 17:57:11 -0800 2009 5133468 90755 Phurstluv 1 5166524 Last night was homemade wholemeal calzoni filled with spinach, ricotta, mozarella and sautéed mushrooms with red onions and garlic. They were served with some cherry tomatoes and sage in a honey and mustard vinaigrette and duly demolished in front of the TV. Just perfect for chilli Sunday night in Blighty. Mon Nov 09 05:07:38 -0800 2009 5133468 240789 Paula76 1 5166820 Tonight is a Connecticut favorite of ours from Franklin Giant Grinder (kattyeyes, oh how we miss it!). Breaded and fried eggplant on crusty rolls with leftover meatballs (from last night), roasted green peppers, provolone cheese and sauce. The. Perfect. Grinder. I'm so excited for dinner! Mon Nov 09 07:46:41 -0800 2009 5133468 220914 krisrishere 2 5166889 Franklin Giant was always one of my favorite places (after my grandparents' deli closed) for a grinder. Never had their hot ones--that sounds like a beautiful combo. ENJOY! :) P.S. Have you ever baked your eggplant cutlets in the oven? My mom does this now and really likes the result (and she is a major eggplant lover!). Mon Nov 09 08:08:44 -0800 2009 5166820 249664 kattyeyes 3 5166975 I've never tried baking them - maybe tonight I'll try! It's like meatballs; my grandmother always fried them, so that's how you have to make meatballs. ..Until one day I was lazy and roasted them and I liked the result a lot better. I'll have to break the rules for the eggplant too :) Mon Nov 09 08:40:11 -0800 2009 5166889 220914 krisrishere 3 5168925 Wow. Grinder. Haven't heard that term in YEARS!! Thanks for the blast from the past! And they sound delicious, btw. Mon Nov 09 19:21:14 -0800 2009 5166889 90755 Phurstluv 1 5166925 And in keeping with our ease of loading tradition, on to part XIII. Remember XIII is a lucky number for some. http://chowhound.chow.com/topics/665785 Enjoy!!!! Mon Nov 09 08:19:55 -0800 2009 5133468 259263 bigfellow 1 5167005 I have come down with the beginnings of a cold, so tonight I'm just going to heat up some leftover garlic beef soup and fix some baked potatoes for dinner. Maybe some hot chocolate with a hit of peppermint schnapps before bed. Mon Nov 09 08:49:36 -0800 2009 5133468 285186 Popkin 1 5168516 Tonight, it's a Berlin-style dinner: pan-fried calf's liver with caramelized onion and apples, served with horseradish-mashed potatoes and roasted cauliflower. I am very, very hungry right now and hope to eat soon! Mon Nov 09 16:38:18 -0800 2009 5133468 116513 linguafood 2 5169566 That's also one of my favorite meals throughout the American Midwest, though perhaps more likely to involve brown gravy and potatoes than something as flavorful as horseradish. Tue Nov 10 06:04:26 -0800 2009 5168516 68363 JungMann 1 5170043 Tonight's meal will be a little all over the place, but hopefully tasty: -Bone-in pork chops marinated in (my newly acquired) Korean pepper paste (gochujang), garlic, ginger, sweet soy, soy sauce, and maple syrup -Roasted cauliflower that's been dressed with sesame oil, regular oil, ground coriander, ground cumin, garlic, lemon juice, celery salt, and pepper -Cold soba noodle salad in curry-mayo dressing with diced red pepper, zucchini, bean sprouts, and cilantro. Tue Nov 10 09:09:04 -0800 2009 5133468 150094 ChristinaMason 2 5170099 Christina - the new thread has been started by bigfellow here: http://chowhound.chow.com/topics/665785 You might want to repost your dinner there. Tue Nov 10 09:24:38 -0800 2009 5170043 10532 LindaWhit