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What's for dinner? Part XXI

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Everyone's welcome to sit round the big virtual dinner table and share their food with everyone else. So, what's on your plate tonight?


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  1. Old school stuff. NYT baked stuffed pork chops, Julia's potatoes au gratin and an green bean recipe from the sixties, fageolini trifillati I bought a winner dessert from a charity auction, another Julia recipe- apple and pear tarte tatin. Why would anyone want to go out on Valentine's Day eve? The wine has yet to be bought- probably a Pinot Noir. (Actually old school too- it was rediscovered in the 21st century).

    1. i'm knackered after yesterday's pub crawl so today will be extremely simple: steamed mussels. to be washed down with an Alsatian Gewürztraminer [Arthur Metz Gewürztraminer Reserve, from supermarket.].

      1. Last night rare rib lamb chops for 3 of us (one kitty got his, the other disdains human food), bulgur cooked with fried shallot and chicken stock, and a hearts of romaine salad with garlic dressing (2:1 sharp vinaigrette with a tsp or so of Brazilian bottled molho de alho). The usual liquid accompaniments. Planning something chicken from Fuchsia D tonight for dinner (in honor of Chinese New Year, not the traditional feast, just a dish or two).

        1. Last night I made spicy Thai crab cakes with sun-dried tomato aioli. I got the recipe from a local chef. They were amazing! Here's a photo:

          1. Mrs H is pot-roasting a joint of brisket as we speak, in with onion, leek, carrot & turnip. Some steamed kale on the side. She's going to be making a prawn cocktail for starters (she is soooooo 1970s at times).

            The in-laws have just returned from a five week cruise bearing gifts of honey cake from their last port of call in Madeira. I've just sampled (like you have to - in the manner of the tasters for the Roman Emperors). It is exceptionally rich and I think a thin slice with coffee will serve as dessert.

            5 Replies
            1. re: Harters

              The things you do for the cause, Harters. Noble of you!

              1. re: buttertart

                Indeed. I've had to go back it to - just to make doubly sure.

                It's an unusual taste and texture. Texture is more akin to a truffle (not the mushroom type) than cake. And taste is like a cross between a rich fruit cake (such as we Brits eat at Christmas) and gingerbread. And it looks very like the Spanish pan de higo

                I may have to check it again to make sure there's nothing potentially hazardous to Mrs H. Come to think of it..... perhaps I should eat it all - just to be on the safe side.

                1. re: Harters

                  Sounds great, I wonder if there's a recipe for it out there somewhere. Love Christmas cake (known to and reviled as fruitcake by some benighted Americans), make at least one go of it a year.

                  1. re: buttertart

                    Here's one. Certainly reads like something I'm eating.

                    No ill effect yet - but you can't be too careful.


                    1. re: Harters

                      Hmm, for bread dough, I take it it means bread flour? Keep up the good work!

            2. We're heading out for fried oysters this noon, and tonight I'll be making a spinach-onion-mushroom apizza and a big salad.

              1. I'm treating myself - I usually don't buy lamb loin chops for just myself (usually only order them out), but I really, really, REALLY wanted lamb. I'm going to rub two of them with a bit of oil and season them with some salt and minced rosemary and pan-sear them. Into a hot oven to finish cooking to medium-rare while I make a sauce: a bit of white vinegar, some blood orange juice (freshly squoze from some Moro oranges), Meyer lemon juice (also freshly squoze <g>), brown sugar and a healthy pinch of ground ginger (or maybe freshly grated; not sure), will be reduced and I'll finish it with a pat of butter.

                Sides will be steamed green beans with toasted almonds and Israeli couscous.

                Dessert, if I want it, will be some Haagen-Dazs Five Vanilla and Chocolate ice cream while I watch the Olympics.

                1 Reply
                1. re: LindaWhit

                  Lamb loin chops will also be featuring in the Harters household, one apiece, as part of a mezze-ish sort of meal. Mrs H bought some hummus and stuffed vine leaves. There's jars of other stuff - including some Pepperdew peppers which always give a nice twangy bite (even if not eastern Med). There's some leaf salad that we'll add bread to, dress with lemon and sumac and call fatoush. And there'll be some grain - couscous or bulgur. 'Tis a Sunday feast.

                2. Beef vindaloo with the obligatory basmati. May possibly uncork a bottle of D'Antiche Terre bianco, but that's up to Mrs. Khan.

                  1. Not raining today. Cleaned off a new grill I bought for my Weber Q and did a couple of philly Cheese steaks. Carmalized some onions outside on the grill, then added some thin sliced top sirlon, little bit of garlic and salt. Cooked the meat for awhile then mixed the onions and meat together and layed on some provalon, let that all melt together and put onto a couple of decent rolls (not the same rolls as philly but this is Oregon). Not a bad meal.

                    I was seeing if this will work for tailgaters in the fall and decided I need a bigger grill and more heat to feed our crowd. Off to Costco to get another toy!

                    1. 1st: Rosemary-beet pancakes on lightly dressed beet greens with truffled goat cheese and crunchy crumbled bacon, possibly topped with a poached egg.. 2nd: duck breast with port reduction sauce, carrot-potato mash, and roasted asparagus with butter and lemon. 3rd: Something purchased.

                      1 Reply
                      1. Kind of boring tonight - baked chicken with a sauce made of some leftover alfredo sauce (jarred), garlic,mustard, and olive oil. Mashed potatoes and a green salad. Last night, some really great pizza topped with fresh mozzarella, thinly sliced tomatoes, italian sausage, mushrooms sauteed in butter, and fresh rosemary.

                        1. Pan-fried pork chops (thin, which is why I did them pan-fried) seasoned with garlic, pepper and Penzey's shallot salt, sided with rice flavored with butter and Penzey's pasta sprinkle (oregano, basil, thyme and garlic).

                          1. We had a lovely roast chicken made with meyer lemon, thyme, and garlic, using the Ina Garten recipe, haricots verte with almonds, roasted yams, and a green salad. Albarino. Olympic luge for dessert.

                            1. Slow cooker pig tails cooked until falling off the bone, served with potato salad, and some sauteed shredded broccoli, carrots & red cabbage with orange balsamic vinaigrette

                              1. Artichokes with lemon butter (too early for them but craving), cioppino (shrimp and pollock), bananas foster. Proseco to start then a red blend.

                                1. Potroast made from two big hunks of beef and mashed golden potatoes with plenty of butter and some green beans for the all Costco dinner. Tomorrow or the next day the leftover beef will turn into vegetable beef soup. But no leftover green beans will be tossed in, no matter how much I make, we always eat them all up! Dessert was mountain berry tart by David's Cookies, also snagged at Costco. With all the snow we've been having stocking up at a big warehouse store seems to be working for me.

                                  1. Last night we had pork schnitzel (with a little ground almond in the breading), carrot-raisin salad, and roasted green beans with lemon and olive oil. Roasted pineapple with brown sugar and whipped cream.

                                    As I learned last night, whipped cream on hot desserts = soup. Tasty soup, but soup.

                                    1 Reply
                                    1. re: ChristinaMason

                                      If you add that whip it stabilizer by Dr Okter it might not melt quite as fast.

                                    2. I'm thinking rack of lamb (dijon, rosemary, garlic, olive oil) crusted with pecans, Meyer lemon fries, bibb lettuce salad, and chocolate chip cookies.

                                      1 Reply
                                      1. re: 1gardenmom

                                        Could you describe how you make Meyer lemon fries? Sounds very good!

                                      2. Last night became fried frozen potstickers (Wei-Chuan brand pork and cabbage, very good actually, and the method on the bag worked brilliantly - hot oil, frozen dumplings, fry on high heat 1 min, add 3 TB water, let simmer covered until dry and well browned on the bottom), sauce of shredded ginger, black vinegar, soy, and Hunan "Tiger sauce"- comes in a small jar with a non-PC cartoon of a Hunanese peasant on it, a very spicy chili and other seasonings paste, cucumber sticks dressed in soy, sesame oil, black vinegar, green onion, ginger, garlic, and more of the Tiger sauce, and the old favorite guota doufu - a Northern Chinese dish based on a recipe in the Wei-Chuan Chinese cooking book, firm doufu cut in slices (I use the tetrabox kind, 2 boxes for 2 people as main course, and cut it into 5 slices lengthwise), dredged in flour with salt and pepper added, put in beaten egg (2 eggs), fried over highish heat in a good bit of oil in a nonstick pan (after struggling for years with round skillets to make this I bought the Paula Deen square frypan for this dish, this quantity fits perfectly in it), topped with sliced green onion and minced ginger (a couple of green onions and about 3/4 inch of a good-sized ginger root peeled and minced), flipped over, and 1/2 c chicken stock (powdered I admit), 1 TB sesame oil, some salt and pepper, 1 TB of whisky poured over the top. Allow to simmer, poking the doufu with a fork, until all moisture evaporated and the bottoms nice and golden brown. Rice and more of the dumpling sauce with. Didn't get around to the oranges for dessert, overcome by lassitude.

                                        1. If everything goes as planned, we'll have cheese fondue with steamed and roasted veggies (and baguette for DH) to start, roasted trout with lemon and rosemary, and chocolate souffles. I'm looking forward to opening a bottle we got in Spain for the occasion: http://www.torres.es/eng/asp/nv_ficha...

                                          2 Replies
                                          1. re: ChristinaMason

                                            I no longer drink alcohol but recall that, for Spanish wine, you can't go far wrong with something produced by Torres.

                                            1. re: Harters

                                              Agreed. I like off-dry whites and they have a lot of good offerings. We got as far as fondue and finished the wine. Maybe some V-day chocolate to finish.

                                          2. Yellow and white hominy posole tonight with a green salad.

                                            1. A nice head of cauliflower is waiting to be broken into florets and roasted with some olive oil and sea salt.... perhaps some Indian spices?

                                              A cuke is waiting to be united with some greek yogurt, dill, and red onions for a refreshing salad.

                                              But what, oh what, shall be the main? The protein? I'm thinking some sort of fish? Pan-fried cod?

                                              Anyone willing to chime in with suggestions? All ears, as usual '-D

                                              2 Replies
                                              1. re: linguafood

                                                Assuming the cod is sat there begging to be cooked, then perhaps continue with the Indian theme. Cut it into chunks and cook in a spiced tomato sauce.

                                                I would think of frying the cauliflower with the spices to get some crispness into the texture. And you're already making a raita. Rice or bread as the carb.

                                                1. re: Harters

                                                  Well, the cauli gets pretty nice and caramelized in the oven. The cod has yet to be bought, and if it is, I'll let it pan-fry and bathe in a bit of beurre blanc, non-indian '-)

                                                  Probly no carbs -- late night pizza orgy last night >sigh<

                                              2. A small venison roast was dredged in breading and seared in a hot skillet until browned then added to my slow cooker with sliced carrot, celery, onion, a couple cloves smashed garlic, thyme and a bay leaf. Made a gravy with well cooked roux and added to the slowcooker. It's been cooking for the past hour; I'll let it go for about six hours.

                                                For sides, "fried" cabbage & apples cooked with a little bacon fat (yum!) and a marinated cucumber and Vidalia onion salad...brown & serve dinner rolls and for dessert, vanilla yogurt topped with fresh sliced peaches drizzled with honey & a sprinkling of home made granola

                                                1 Reply
                                                1. re: Cherylptw

                                                  cabbage + apples + bacon fat = very big yum indeed. I *heart* that combo.

                                                2. Geschnetzeltes venison with crimini and oyster mushrooms added, artichokes with shallot and s&p in Greek yogurt, some manner of spud, and cherry pie for V-day tonight - with a nice red Santenay.

                                                  13 Replies
                                                    1. re: ChristinaMason

                                                      It's based on the émincé de veau recipe in te Swiss section of the Time-Life Foods of the World spiral-bound cookbook. You take 1 1/2 lb of veal or venison cutlets, cut it into strips about 3"long by 1/4 inch. Have 1 TB minced shallot and 1/2 c white wine (called for Fendant or Neuchatel, funny thing we were quite out of those two as well as any other white wine, so I used some very dry sherry) ready. Cook the venison in two lots in 2 TB butter over very high heat (basically stir-fry, you want to get it done on the outside but still medium-ish inside, with veal you can go a bit longer). Put it in a sieve over a bowl and let the juices drip into the bowl. Put more butter in the pan and sauté the shallot until golden, then pour in the wine and the drained juices and let it cook down to abut half. Pour in a cup of heavy cream and let reduce again, until thickened slightly. Add the meat back in, and stir and toss it about to hot it up a bit. Season to taste (you can of course season as you go along) with s&p and the tiniest speck of cayenne (this last mine, not theirs). I used 3/4 lb of venison and added about 1 pound of mixed cremini and oyster mushrooms I had sliced thin and cooked for about 15 mins in butter until their liquid was evaporated - threw them in at the end. Heap tasty. I also make a similar thing with pork tenderloin (from Jane Grigson's Mushroom Feast originally) - sliver the pork, toss it with s&p and a tsp of paprika and a 1/4 tsp of caraway seed; cook it as above, adding the mushrooms, and use sour crean i/o heavy cream. Both scrummy!

                                                      1. re: buttertart

                                                        Mmm, sounds delish (and artery-clogging). I think my venison would still be tough after just a stir fry though.

                                                        1. re: ChristinaMason

                                                          This was farmed NZ sirloin, can you get sirloin or better tenderloin? Try the pork one - also terrific. You really only need 1/2 cup of sour cream for that one.

                                                          1. re: buttertart

                                                            I'll be having a try at this. I can easily get most cuts of Bambi - it's farmed at one of the "stately homes" a few minutes drive away from home.


                                                            1. re: Harters

                                                              It's really quite wonderful. Lucky you, other than NZ frozen the only other option here (unless you hunt, and we are not inclined to do so and live a good bit away from deer country) is luxury butcher shops that charge a fortune for it.

                                                              1. re: Harters

                                                                By the way, it made enough for 2 meals for 2, even with that little meat. We had it hotted up on the stovw in a little extra cream on egg noodles last night. Watercress and walnut salad. Good way to use a luxury meat.
                                                                Braising small wild boar roast this weekend - "having a wild weekend" again!

                                                                1. re: buttertart

                                                                  The wild boar was good - braised with mirepoix and garlic, and some fino sherry and chicken stock. Sieved and added some cream to the dishes, stirred in some packaged chestnuts. Served with Marcella Hazan's artichoke and potato gratin: 4 fresh artichoke hearts thinly sliced and cooked in butter with onion, s&p and a bit of water for about 15 mins, very thinly sliced potatoes stirred in (7 small ones), spread in shallow baking dish, 3 tb butter put over top, baked at 400 deg f for 15 mins, stirred up and baked for another 15 mins, 1/2 c Parmesan strewn over top, baked another 5 mins or so. A great dish.

                                                              2. re: buttertart

                                                                I might be able to get sirloin, but I really need some recipes to use up the 1.5 kilo of venison shoulder in my freezer!

                                                                1. re: ChristinaMason

                                                                  The River Cottage Meat Book recommends nothing more complex for shoulder than pot-roasting.

                                                                  1. re: ChristinaMason

                                                                    Harters' idea sounds good, or you could cut it up and use it in any wine-y stew recipe, or grind it up and use pretty much wherever you'd use ground beef. Venison burgers/meatballs are good eating.

                                                                    1. re: buttertart

                                                                      I love Bambi burgers - ready made ones often on sale at the supermarket

                                                                      1. re: Harters

                                                                        That does it, I'm moving to the UK.

                                                        2. I'm making Molly Stevens' "Red Wine-Braised Short Ribs with Rosemary and Porcini" from her "All About Braising" cookbook (one of the COTM choices from back in 2006, I believe). My 2-1/4 qt. Le Creuset buffet casserole/braiser is perfect for the 5 short ribs I'm making (3 large, 2 small). The house is smelling REALLY good right now!

                                                          Sides will be sour cream mashed potatoes and glazed roasted carrots (a mix of honey, olive oil, balsamic vinegar, and pepper).

                                                          1. Sounds good, LindaWhit!!

                                                            Last night we went out for our V-day dinner to a very pricey but brilliantly average bistro in the high rent district. It was good, but nothing spectacular.

                                                            Tonight will be a grill roasted tri tip roast, some baked stuffed potatoes and a simple iceberg salad with lots of veggies and a blue cheese vinaigrette. There's spumoni ice cream cones for the kids. Yes, it sounds a bit like a summer menu, b/c it's a bit summery out here today, warm enough for a dip in the pool!!

                                                            1. Last night we had Veal Bolognese and rigatoni, with a dusting of Parmigiano-Reggiano on top and home-made french bread fresh from the oven. Paired with a nice shiraz and a mixed salad. Then hubby had a bag of Doritos for "dessert". Go figure.... LOL

                                                              1. Following on from last night's home made meze feast, we went out to lunch at a Middle Eastern restaurant on the city's "Curry Mile". A light dinner is therefore called for.

                                                                Torbay sole fillets are going to be dusted in flour and quickly fried along with some sliced mushrooms. Some white wine and cream will go to form a simple sauce. A few simply boiled spuds and some frozen peas.

                                                                (Torbay Sole, I hear you wondering. Me too. Apparently a posh name for the grey flounder. Now we all know!)

                                                                1. Tonight is Smoked Turkey and Lentil Soup with a hunk of toasty Onion Bread, the trick is to Sauté the onions in white wine and cooling before adding to the bread mix!

                                                                  1. I have some leftover roasted chicken thighs, and during the snowstorms last week I discovered my freezer was packed with frozen spinach. So, tonight I'll put together a Thai flavored stir-fry with the thigh meat and plenty of spinach in a red curry coconut sauce.

                                                                    1. Leftovers tonight; still have some chopped pork bbq so it'll be sandwiches on buns with slaw, scalloped potatoes, and maybe a garden salad or some other such veggie.

                                                                      1. Salmon cakes with sour cream & dill sauce, rice pilaf, and spinach. Mmmm.

                                                                        1. Making a very simple dinner tonight; had bought some Frankenchicken breasts on sale at Roche Bros. a few days ago; am using one (in addition to two smaller chix breasts that were in my freezer) - most of it to be used for chicken salad for work lunches, but some of it for dinner tonight.

                                                                          I browned them in olive oil after liberal seasoning with salt, freshly ground pepper, and some Aleppo pepper. Then I poured in 1/4 cup Meyer lemon juice, 1/2 cup (or so) of white wine, and about 1/3 cup of chicken stock; the heat's been turned down and the pan is covered. It's poaching until done and will be sprinkled with a bit of freshly chopped parsley after the poaching liquid is reduced for a bit of "pan sauce".

                                                                          But a few slices of chicken with steamed broccoli alongside will be dinner. No starch. But there are a few GS Thin Mints calling my name should I need some dessert. :-)

                                                                          1. Family Day in Ontario - so a day off and one of those "slow roll" days. Simple dinner of"

                                                                            - Pan-fried chicken thighs (in pieces) done with salt, soy, garlic, and sesame oil.
                                                                            - A bowl of short-grain rice with a fried egg on top (done in the chicken fat.

                                                                            It's like a family reunion in my bowl! Apropos, non?

                                                                            1. Well apparently the hubby had other plans for dinner; he wanted Bermuda Spiny Lobster risotto and since the lobster was caught the day before and sitting fresh in the refrigerator who was I to argue!

                                                                              So that is what we made and WOW was it ever good! Good decision on his behalf.

                                                                              Tonight I will be hooking up the Smoked Turkey and Lentil Soup with crusty onion bread!

                                                                              1. I'm cooking for one tonight. Think I'll have creamed eggs before meeting some friends for Fat Tuesday.

                                                                                1. Upcoming.......brown gloop from the freezer.

                                                                                  On this occcasion, it's sausage & bean casserole. With foccacia.

                                                                                  And seeing as it's Shrove Tuesday or, as more commonly known here (at least amongst us heathens) ,Pancake Day, we'll be having, erm, pancakes for dessert. Liberally sprinkled with sugar and doused with lemon juice.

                                                                                  13 Replies
                                                                                  1. re: Harters

                                                                                    We're clearing out the freezer preparatory to a move and every time I come across something unidentifiable squirreled away I think of your brown gloop. Only recently started labeling things. Too soon old, too late smart!

                                                                                    1. re: Harters

                                                                                      It's pancake day here in Germany, too, except that for them a "Pfann(pan)kuchen(cake)" is a big yeasty fried and filled donut!

                                                                                      1. re: ChristinaMason

                                                                                        Only in Berlin. Everywhere else in Germany, the Berliner Pfannkuchen are called Berliner. Go figure...

                                                                                        1. re: linguafood

                                                                                          And Krapfen in Austria. Ah, this language!

                                                                                      2. re: Harters

                                                                                        Brainwave: kill two birds with one stone by digging out the last of the New Year's Eve dish of crepe gateau with bitter broccoli and Italian sausage from the freezer! Pancake Day and freezer unloading in one go!

                                                                                        1. re: buttertart

                                                                                          Crepe gateau?

                                                                                          Reminds me of a dessert Mrs H used to make in the early days of our togetherness (circa 1975). Crepe Normand. As I recall it, you first made an apple sauce (although it may have been thin slices of cooked apple). You then made about a dozen pancakes. You'd then layer them up with apple sauce in between each pancake. And the "cake" would get warmed through again in the oven. With cream or ice cream. Perhaps time for a revival at Chateau Harters sometime soon.

                                                                                          1. re: Harters

                                                                                            Sounds great. I remember those recipes, Julia Child was touting them here as well.
                                                                                            This was a recipe I spied in the new Gourmet cookbook - you make crespelle aka crepes (I had some frozen), cook sausage and broccoli, mahe béchamel, layer them in a baking dish, and top with a ridiculous amount of Fontina cheese, then bake.
                                                                                            Recipe here: http://www.epicurious.com/recipes/foo...
                                                                                            It's delicious and decidedly not slimmers' food.
                                                                                            Also soaked up the Champagne on New Year's Eve very nicely.

                                                                                            1. re: buttertart

                                                                                              If you ever saw me in real life, you would realise I do not do slimmers food. Horrid concept! Excess is all - come the revolution.

                                                                                              1. re: Harters

                                                                                                Not slimmers food is a term of approbation in my universe as well!

                                                                                            2. re: Harters

                                                                                              Epicurious.com Sausage and Broccoli Rabe Torta if link doesn't work.

                                                                                              1. re: Harters

                                                                                                Heated up it was quite good, especially the cheeze that got all toasty and crisp. Baby arugula salad with walnuts with.

                                                                                            3. re: Harters

                                                                                              Pancake Day? That's what they call Fat Tuesday in Europe? Wonder why....you can still eat pancakes during lent, no meat in them....

                                                                                              Anyway, we are finishing up the tri tip roast, which had to wait a day due to an unexpected trip to the ER for my 6 y.o., who fell on the driveway and bumped his forehead so hard, a large goose egg formed within minutes.....luckily he's okay, never blacked out. But sure did give us a scare....

                                                                                              And just to be a little bad, I'm making a spaghetti carbonara to go with the roast, since I have some pancetta to use. Gonna get my fill so that tomorrow, it won't be so tempting!

                                                                                              1. re: Phurstluv

                                                                                                I think it goes back to the time when abstinence and fasting during Lent was more all-encompassing than just not eating meat - particularly in the Anglican faith. So, it was a final blowout before Lent started. I think the tradition to eat pancakes will because it includes many of the items that would then be excluded - fats, sugar, eggs.

                                                                                                My late cousin ate normally during Lent but always gave up alcohol, by way of denial.

                                                                                                I think "Fat Tuesday" is the term generally used in Roman Catholic countries in Europe and Protestant ones have more varied names for the day.

                                                                                                As I have no religious faith, I'm not bound by this - and will happily have pancakes next week if I wish.

                                                                                            4. Just decided on...
                                                                                              Roasted chicken thighs with brown rice, nettles and sauteed spinach.
                                                                                              Need some "clean" food to gear up for the coming Spring Slim Down, luckily I really enjoy all of the above, especially with a big glass of red.
                                                                                              Not a bottle, just a glass!

                                                                                              1 Reply
                                                                                              1. I'm in the mood for eggs, plus I got some awesome beef kielbasa made from grass-fed beef from my co-op last week. The husband is getting roast chicken thighs dusted with tandoori seasoning and a salad (during the week he goes to the gym after work and I don't want to wait until eight p.m. to eat dinner).

                                                                                                1. Crispy pan seared hot dogs tonight in wheat grain buns & topped with caramelized onions, mustard & cole slaw served with a greek salad and potato salad.

                                                                                                  1 Reply
                                                                                                  1. I'm one of those that loves leftovers and coming up with a new creation to use them - tonight, I made a pizza with some leftover roasted veggies (I always make too much of this) and leftover venison sausage that was soooo fantastic. I had picked up a ready made pizza dough to try some calzones but never got to it.

                                                                                                    2 Replies
                                                                                                    1. re: lexpatti

                                                                                                      I love taking leftovers and making them into something different - the roasted veggie & sausage pizza sounds wonderful, lexpatti!

                                                                                                      1. re: lexpatti

                                                                                                        Yes it does, good job using up your leftovers.

                                                                                                      2. Last night's dinner was small to make room for pancakes. Just a simple grilled chicken breast served over pasta and sauteed morcilla with roasted red peppers. Sadly when I went to the dim sum restaurant for my scallion pancakes, they had already closed.

                                                                                                        Tonight we're marking the beginning of Lent with oden bubbling away in the crockpot. I've always made on the stove, but after being told that a long, slow cook brings out the flavors in the fish cakes, I thought I'd test the theory out in the slow cooker.

                                                                                                        2 Replies
                                                                                                        1. re: Phurstluv

                                                                                                          Oden is a Japanese soup of fish cakes, tofu and vegetables. It has a very fresh, salty-sweet taste from the shoyu, sake, sugar and kombu seaweed flavoring the broth. What makes up the bulk of the oden is up to you, but I like to rely on a colorful set of fish cakes (starburst and spiral naruto kamaboko look especially good), konnyaku yam cakes, daikon radishes and fluffy fried aburaage to soak up the delicious broth.

                                                                                                          The ingredients might sound exotic, but it's really a simple meatless hotpot, very much in keeping with the austerity of Lent. As for the results from the crockpot, they are fantastic. The konnyaku seem softer and everything is thoroughly imbued with flavor.

                                                                                                          1. re: JungMann

                                                                                                            Thanks for the info, JungMann. I know I could have googled it myself, but like to hear from people more than computers.......

                                                                                                        2. Last night was she crab soup with a salad and crusty bread. Tonight is baked cod with a cracker, walnut and nutmeg topping.

                                                                                                          3 Replies
                                                                                                          1. re: krisrishere

                                                                                                            Your cod sounds rather intriguing. Care to share a recipe?

                                                                                                            1. re: JungMann

                                                                                                              It's a family favorite. My parents actually recreated the stuffing recipe from baked stuffed shrimp they had at a Lebanese restaurant. Here's the recipe link:


                                                                                                            2. A humongous porterhouse is currently thawing for tonight. Since our patio is covered in snow, the broiler will have to do the grilling.... rubbed with some olive oil, rosemary & thyme, and kosher salt.

                                                                                                              Probably have some sautéed snow peas with shallots, and maybe some spuds, mashed with crème fraîche and horseradish.

                                                                                                              1. With Super Bowl and several ensuing days of celebration running right into Mardi Gras, I've been doing lots of cooking, but few proper dinners: lots of noshing on gumbo, red beans, chicken drumettes, roast peef po'boys, chili, and other party fare, not to mention various and sundry street food--and a fabulous Valentine's Day dinner at the home of our friends (a group dinner probably sounds unromantic, but it's a tradition we all love; we take turns every year, and the food is always wonderful).

                                                                                                                So last night, after a few hours of mild revelry, it was back to dinner. Shockeroo: DH himself (who had abstained from the revelry) cooked (!) one of his all-time favorites--grilled burgers. They really hit the spot. But, as DH was cooking, there were no sides.

                                                                                                                Tonight we are having a New England-style chowder made w/ lobster (on special at the supermarket) and local shrimp and oysters. Sides will be a tossed salad and some ciabatta I made this morning.

                                                                                                                Like so many other posters here, we are heathens, so not likely to be much fasting around here. Not that we couldn't use it.

                                                                                                                1 Reply
                                                                                                                1. re: nomadchowwoman

                                                                                                                  Oh, that new england style dinner sounds so delish, ncw!! I so wish I could have helped to polish off any crumbs... and with homemade bread, gosh how lovely!! I so miss those type of seafood dinners that I grew up on when I was young, a long time ago!!!

                                                                                                                2. This morning, I cut two pineapples, one canteloupe and one honey dew into small cubes for fruit salad for the week. Then, after roasting two organic chickens on top of aluminum foil balls in the slow cooker all night, I made chicken salad & chicken stock too.

                                                                                                                  Tonight, I'll be making pork chops with apples, an apple cider reduction and red cabbage with apples on the side. Busy day!

                                                                                                                  1. Home made pizza tonight; two kinds: first, tomato sauce, Italian herbs, Canadian bacon & 4 cheese blend...the second, was a no sauce variety. Basil infused EVOO brushed over the crust, roasted tomatoes, roasted green bell pepper, shaved broccoli, carrots & red cabbage; parmesan & mozzarella.. dessert (for now) an apple shared with my dog and later, I can see myself having vanilla yogurt & granola.

                                                                                                                    1. been simmering roasted chix carcus most of the day: I drained out the bones, sauteed shallots, mush, ginger, galic and mushrooms and okra, then added back the stock - added a few tablespoons of fish sauce, lil vinegar, braggs, splash o worschershire sauce, lime juice - waiting for hubby, then I'll throw in some baby spinach leaves - oh and also leftover turkey or chix. It's smelling and tasting wonderful.

                                                                                                                      1. Well, being Ash Wednesday we are supposed to fast & abstain today, but since I have little boys, it'll be frozen fish sticks tonight!! I know, I know, don't make me feel any more guilty than I already do!!! I am Catholic, after all, guilt comes naturally!! I treated myself to a nice lunch today of whole belly Ipswich clams at a local seafood shack, so that was my lunch & dinner. Boys will get fish sticks, which they actually love, and maybe some mac and cheese and broccoli, all the things they love. Saving the frozen Dover sole for a fish fry for later in the Lenten season.

                                                                                                                        5 Replies
                                                                                                                        1. re: Phurstluv

                                                                                                                          So Phurstluv, are whole belly Ipswich clams your idea of penance? If so, I'm in!

                                                                                                                          1. re: nomadchowwoman

                                                                                                                            Oh yeah, you bet. Out here in SoCal they are extremely hard to find. Especially non-frozen ones.

                                                                                                                            So I had to take one for the team....!! And I figure I still have 40 more days & nights to do some penance.....

                                                                                                                          2. re: Phurstluv

                                                                                                                            I have to confess that fish sticks, along with tuna casserole, are an annual Lenten tradition for me. They must rank among the most Proustian of foods for practicing Catholics!

                                                                                                                            1. re: JungMann

                                                                                                                              Me too!! Growing up in the 70's, that's how we rolled. Although my mom was great about frying fish, and had a deep fat fryer, I don't and abhor frying my own fish b/c it tends to make the house stink for days.....maybe that'll be my penance anyway!!

                                                                                                                            2. baked proscuitto wrapped salmon fillet, lentils with tomato/shallot/red pepper, mashed potatoes from a bag..and samples of various other things open in the fridge (but I really wanted a cheeseburger)

                                                                                                                              3 Replies
                                                                                                                              1. re: redhead

                                                                                                                                That's my idea of hell: eating something that is obviously good but is not at all what you wanted at the time. One is never satisfied that way.

                                                                                                                                1. re: buttertart

                                                                                                                                  Soooo true for me too. And seems like when I'm not supposed to eat something, that's when I crave it the most!!! Not fair!

                                                                                                                                  In the past, I've even woke up at midnight on a Thur or Sat am during lent, just to make a liverwurst sammy b/c that's what I wanted on a day we were supposed to abstain.....crazy!!

                                                                                                                                  1. re: Phurstluv

                                                                                                                                    The lure of the forbidden. Always tantalizing!

                                                                                                                              2. Last night was dinner for one yet again, and seeing as I had been alternating between fairly involved dishes and ordering pizza, I felt a need for some simple homemade heartiness. It was, in short, a one-pot meal night. Ended up simmering some lentils in stock with bay leaf, smashed garlic, and shaved smoked ham hock (slice it when basically frozen with a big sharp knife). Cooked it down until I had a bowl of beans instead of soup, stirred in some lemon, topped everything with a healthy dollop of yogurt, and opened a beer. Then I opened another beer. Most satisfying meal of the week.

                                                                                                                                GF returned from a trip tonight, and we made a fairly traditional salad nicoise with butterhead lettuce, olives (duh), tuna in oil, chopped tomato, red bell pepper, anchovies, capers, steamed asparagus, and sliced boiled eggs. Topped it all with a dijon-shallot vinaigrette and just ate straight off a big platter, which only drove home the point that is nice to share a meal with a friend.

                                                                                                                                1. Got home too late to face cooking the halibut I had defrosting in the fridge.
                                                                                                                                  Grabbed two frozen bockwurst from the freezer instead and simmered those up until warmed through. I then browned slices of the sausage while leftover brown rice with nettles shared the same pan to warm up.
                                                                                                                                  So easy and satisfying. Exactly why I like to keep bockwurst in the freezer.
                                                                                                                                  So tonight it's the halibut for sure. I still have nettles and rice to eat up, not sure I can face it a third night in a row though.
                                                                                                                                  Fish tacos maybe???
                                                                                                                                  We shall see what the day brings!

                                                                                                                                  1. Hey ho. Another meal of brown gloop from the freezer. And it's very brown tonight. Call it Vlaamse Rundsstoverij, if you will. Call it Carbonnade de Boeuf. Call it beef in beer. It's unforgivingly brown and it's thoroughly gloopy. As accompaniements, it'll have a baked potato, some baked mushrooms and some quick fried red cabbage.

                                                                                                                                    For afters, I have some Indian sweets I picked up from a shop on the "Curry MIle" the other. I'm sure there's a day's recommended calories in just one.

                                                                                                                                    1. Dinner tonight will be leftover venison roast with gravy and I'll make some vegetable rice (carrots, celery, onion, parsley, etc). I have some baby turnips in the freezer that came out of my mom's garden last spring; I'll reduce some orange juice, honey and some ancho chile paste, then toss in the turnips... I've been wanting oatmeal cookies and will be making those with some dried cherries & walnuts for dessert.

                                                                                                                                      1. Upcoming.....the Harters Cornish Pasty.

                                                                                                                                        Now Mrs Harters reckons this is probably the perfect dish for me to cook as it involves chopping veg into really tiny pieces. She's right - it's one of those mindless jobs that I do love from time to time. She once bought me a cookbook called "Chop" (it wasnt very good).

                                                                                                                                        Anyway, I finely chop onion, turnip, carrot and potato. This gets mixed with the meat. Now I have a confession to make .......I always use tinned stewing beef for this. I make a shortcrust pastry, which gets cut into rounds using a sideplate as a template. Then it gets crimped together into a pasty shape. Conventional wisdom says the traditional Cornish pasty is crimped at the side (making for a flattish pasty). I crimp at the top - the hell with tradition (and anyway, I'm a Cestrian not Cornish). It then gets brushed with milk and goes in the oven for about 30 minutes.

                                                                                                                                        There's a bag of watercress and some tomatoes that will make a starter. Mrs H will just have her pasty with HP brown sauce. I like mine with a tin of baked beans. Oh, and I make 4 - two for the freezer when we want something easy but don't want brown gloop again.

                                                                                                                                        7 Replies
                                                                                                                                        1. re: Harters

                                                                                                                                          Love pasties.
                                                                                                                                          Tonight, Melissa Clark's NYT recipe for Turkey-Pinto Bean Chili with Chipotle. I had dried pintos left from 2008 (!) and wanted to see if they were still even remotely alive. Plus it's Friday and a chili kind of weather day in NYC.
                                                                                                                                          I brined and soaked, rinsed and simmered and they came back to life very nicely. Amazing.

                                                                                                                                          May make some cornbread sticks to go with, as I have one of those cast iron corn bread stick thingies that I've never used (also purchased in '08.)

                                                                                                                                          1. re: Harters

                                                                                                                                            Would you mind sharing your recipe for the shortcrust pastry? And do you use it for just savory pies?

                                                                                                                                            Later this afternoon, I'm going to drag out the grill...it's going to be around 55F. today...I've defrosted a small leg of lamb and a whole turkey breast (around 4-5 pounds). The lamb will get rubbed down with some oregano, garlic powder, s & p; the turkey will get a cajun seasoning blend then the lamb will be grilled over direct heat until crispy all over.

                                                                                                                                            I'm going to serve the lamb tonight with leftover vegetable rice from last night, a garden salad with orange balsamic vinaigrette, hot pita & tzatziki sauce.

                                                                                                                                            The turkey breast will be cooked partially over direct heat, then wrapped in foil and finished off with indirect heat. This will be part of Sunday's dinner.

                                                                                                                                            1. re: Cherylptw

                                                                                                                                              Bog standard shortcrust (it's an old recipe so apologies for no metric) - 10oz plain flour, 5oz butter - whizz in processor until the "breadcrumb stage" then a couple of tablespoons or so cold water. I fridge it for 30 minutes before I roll this out and get four 6 inch discs for the pasties.

                                                                                                                                              I'm not much of a baker. This is about it - and the Christmas mince pies (where I include castor sugar and use orange juice as the liquid).

                                                                                                                                              Occasionally I make pies with puff pastry - but you'd have to be really anal to make your own puff pastry when you can buy such good all-butter readymade at the supermarket

                                                                                                                                              1. re: Harters

                                                                                                                                                A long time ago, I entertained the thought of making puff pastry but then the recipe had too much folding & rolling for me and it would be more expensive than buying the frozen. Thanks for the recipe; I'll be using it next week.

                                                                                                                                                1. re: Cherylptw

                                                                                                                                                  Making your own puff pastry is a labor of love, ya gotta love it and keep lovin' it to get involved. Not really difficult, just time consuming. I took a puff pastry "class" some years back, more a discussion of what to do and not do, with good and bad dough examples done by the chef, made it twice in my life and probably never will again, with the availability of good quality all-butter stufff on the market.

                                                                                                                                                  1. re: bushwickgirl

                                                                                                                                                    Maybe one day, when I have absolutely nothing else to do (which is never) I might take that job on..for now, it's on to the frozen food section!

                                                                                                                                              2. re: Cherylptw

                                                                                                                                                Change of plans for tonights dinner..the grill acts like it don't want to keep lit (I'm using charcoal) and I have to say, it's a tad on the breezy side so that's the problem. So, I'm making crab cakes with a broccoli slaw, baked potato and a salad of greens, thinly sliced Vidalia onions, cucumbers, tomatoes & mandarin oranges with a orange balsamic vinaigrette. Vanilla yogurt with peaches & granola if I have to have a snack later.

                                                                                                                                                The meat intended for the grill will make it on there sometime today...

                                                                                                                                            2. Girlfriend was kind enough to bring back some Allen & Sons pulled pork from a trip to North Carolina, so tonight we'll be having sandwiches with coleslaw. I'll make some vinegary bbq sauce to accompany, and may try my hand at those super-sweet hush puppies you get down there. She also brought back a sixer of my favorite beer from the area---Duck Rabbit Milk Stout, altho that may be supplemented with either ice-cold PBR (in cans, of course) or spiked sweet tea, just to complete the "Summer Night on a Chapel Hill Porch" vibe.

                                                                                                                                              1. I have been sick all week, so ni dinner tonight, hubby is on his own...
                                                                                                                                                The only thing I can stomach right now is some good old fashion Cambells Chicken Noodle soup, I know I should make some fresh, just take me back to when I was little and I got sick that is what my mom said I asked for so she gave it to me! I guess just the thought makes me think I am feeling better.

                                                                                                                                                5 Replies
                                                                                                                                                1. re: bermudagourmetgoddess

                                                                                                                                                  I know how you feel. Hope the soup tastes good to you. I was sick a few weeks back and the DH made it for me - I don't know what they've done to it, but I couldn't even eat it, it was inedible!!! Could have been me, tho.....

                                                                                                                                                  Tonight will be a mish mash of whatever soup, salad and stuff people bring to the soup potluck we hold at church during Lent, and I'm in charge of coordinating the whole event. Have a few regulars who bring a killer NE chowder every week, may have to have some, even tho I'm not supposed to eat the dairy....

                                                                                                                                                  My own contribution is the Leek gruyere tart that everyone asks for, and a Tomato-Fennel soup with Orange and croutons for garnish. Gotta go get the veggie stock right now.....

                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                    If I were in that number, I'd be making a beeline for YOUR tart and that fabulous-sounding tomato-fennel soup, Phurstluv.

                                                                                                                                                    1. re: Phurstluv

                                                                                                                                                      Ditto! They all sound good. No illness here, been there done that for three weeks and then I got pnemonia, criminey. Don't know when you were born, or if we're 'round the same age, but do you remember when the flu wuz just the flu? I sure feel for all of you.

                                                                                                                                                      Phurstluv, the tomato soup (one of my faves) sounds like a terrific preventative soup, chocked full of vitamin C!

                                                                                                                                                      1. re: chef chicklet

                                                                                                                                                        Seems like Tomato soup and a grilled cheese could cure anything!!

                                                                                                                                                        1. re: chef chicklet

                                                                                                                                                          Thanks, girls, the tomato soup was delicious and hit the spot, hopefully it'll finally knock out whatever I've had lingering for 3 weeks, and one antibiotic pack later!!

                                                                                                                                                          And yes, chef, I do remember when the flu was just the flu - tho we did get both vaccines this year, just in case.

                                                                                                                                                    2. It's snowing...again. So I think Massaman Curry with a little beef, and lot's of potato and squash. I have black bananas so a bread/cake is in order.

                                                                                                                                                      1. My first stab at Zuni roast chicken with bread salad. We'll have it with my friends freshly harvested lettuces and lots of Prosecco.
                                                                                                                                                        Please, oh please, don't be too salty little chicken! The skin definitely has an air/salt cured look to it on day two of the dry brine.
                                                                                                                                                        Will report back on the Zuni COTM thread over the weekend.
                                                                                                                                                        Happy Friday!

                                                                                                                                                        1. I ate the last of my homemade and ultra delicious Moo Goo Gai Pan and have basically grazed on salad makings, tuna and tortillas. Needing something more substantial there is a pot roast in my oven braising in Guiness beer, later I am going to roast some brussel sprouts and make a mash of cauliflower and yukon gold potatoes. To drink: Guiness! Music: Flogging Molly and The Cheiftans.

                                                                                                                                                          1 Reply
                                                                                                                                                          1. re: free sample addict aka Tracy L

                                                                                                                                                            I so love Moo Goo Gai Pan!! No one I mean no one can make it here in Bermuda so I am forced to pig out on it everytime I travel to the states :)

                                                                                                                                                          2. I hate to tell you but, fish sticks, not actually, but Gorton or VanDeKamp or somebody, battered fish portions. But they are VERY good with this, which I make and freeze in 8-oz margarine tubs: SWEET AND SOUR PINEAPPLE SAUCE---Saute onions and green or red pepper in a little oil, add a can of crushed pineapple, all of it,and some vinegar, sugar, and salt. Get it right then thicken it with cornstarch dissolved in cold water. Have this with rice and the hot crunchy salty fish.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: Querencia

                                                                                                                                                              Oh, that sounds like a great sauce, Querencia, I'll have to try it next time with our next batch of fish sticks, kids like the extra crunchy VDK brand. Thanks for the idea!!

                                                                                                                                                            2. Grilled spicy Southwestern turkey meatballs and, most likely, a green salad of some sort.

                                                                                                                                                              1. To my mind, there are few finer dinners than a simple roast chicken (free-range or organic, of course). Absolutely nothing done to it except a drizzle of oil and some very high fast heat. There''ll be some roasted squash - probably sprinkled with a little coriander and cumin seed; maybe a little dried chilli. And some sauted leeks. And proper gravy.

                                                                                                                                                                Before that, the last of the squirraled away celeriac soup from before Christmas. And after, a little Red Leicester. And Mrs H has bought a couple of fruit tarts from the supermarket patisserie counter.

                                                                                                                                                                1. I have been absent from this thread for some time as I am no longer a lady of leisure and all of a sudden I not only have a job but I am studying too so I've been struggling to find any spare time to take a breather, let alone surf the net or post...Glad I can catch up today as I'm in dire need of my chow fix!
                                                                                                                                                                  Last night, I made a phyllo tart with a filling of red lentils (cooked in vegetable stock, chopped tomatoes and spices) mixed with sauteed onions, garlic, mushrooms and grated courgette. On top, a layer of roasted butternut squash mixed with ricotta, eggs, nutmeg and sage and all finished off with buffallo mozzarella. Yum.

                                                                                                                                                                  Tonight, I've got some fresh lamb marinating in the fridge with olive oil, lemon juice, a ginger/garlic/chilli paste, some cumin, turmeric and sumaq. So kebabs it is with a side of carrots, sweet potatoes and parnips roasted in honey and spices. It's my birthday tomorrow so I've been assured that some special lunch arrangements are in place so it should be nice...

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: Paula76

                                                                                                                                                                    Welcome back.....congrats on the job.....and happy birthday for tomorrow.


                                                                                                                                                                    1. re: Paula76

                                                                                                                                                                      Ditto Paula76, and Happy Birthday! Your lamb kebabs sound delicious!

                                                                                                                                                                    2. Gyros tonight with slices of lamb leg cooked yesterday, thick & creamy tzatzeki sauce made with chopped cucumber, zested garlic, oregano, and onions. A greek salad and the rest of the remaining veggie rice rounded out the meal..

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                        OOOOOOOOOH. Man, I have got to get some lamb, that sounds fabulous.

                                                                                                                                                                      2. I'm making jumbalaya from an old Family Circle cookbook my mom had when I was a kid--the only change in the recipe is that I put in a few dashes of Texas Pete instead of cayenne. It smells great--I just put in the rice so dinner is imminent.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: MandalayVA

                                                                                                                                                                          I love Family Circle recipes - the ones of yore, at least.

                                                                                                                                                                        2. I've been eating leftovers pretty much all last week, and then went out on both Friday and Saturday nights (Friday = unhealthy bar appetizers, Saturday = tapas and sangria).

                                                                                                                                                                          It was *supposed* to have been BBQ on Friday night at a Somerville, MA BBQ place, but the restaurant was too crowded for our group to wait. But I got a craving for pulled pork, so today I'm making Maple Pulled Pork, Baked Beans with Cognac & Thyme, and my Coleslaw recipe from 6th grade Home Ec class.

                                                                                                                                                                          And if I get even more ambitious, I'll be making a small apple crisp: http://www.foodandwine.com/recipes/ap...

                                                                                                                                                                          7 Replies
                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                            Recipe for the pulled pork, please Linda.

                                                                                                                                                                            It's something I love to seek out on trips to the southern states. I've tried a couple of recipes picked up off Chowhound but neither have been very successful - generally undercooking the meat so it won't properly pull.

                                                                                                                                                                            1. re: Harters

                                                                                                                                                                              Harters, I will admit - I've never made pulled pork. So I've never had this before, and my friend who posted it on AOL isn't around this weekend, so I can't get any additional info about it from her. My biggest concern is the length of time cooking the pork butt...is it a long enough time period? I'm going to start this early enough to give it extra cooking time if needed (and will give me time to cool the sauce and skim any fat if it needs to be skimmed before reheating the pulled pork).

                                                                                                                                                                              Here you go! (I will review after trying it out tonight.)

                                                                                                                                                                              * Exported from MasterCook *

                                                                                                                                                                              Maple Pulled Pork

                                                                                                                                                                              Recipe By :
                                                                                                                                                                              Serving Size : 12 Preparation Time :0:00
                                                                                                                                                                              Categories : Pork

                                                                                                                                                                              Amount Measure Ingredient -- Preparation Method
                                                                                                                                                                              -------- ------------ --------------------------------
                                                                                                                                                                              1 1/2 C water
                                                                                                                                                                              1 can tomato sauce -- (8 oz)
                                                                                                                                                                              1/2 C maple syrup
                                                                                                                                                                              1/4 C white vinegar
                                                                                                                                                                              1/4 C Worcestershire sauce
                                                                                                                                                                              2 T soy sauce
                                                                                                                                                                              1 large onion -- finely chopped
                                                                                                                                                                              2 cloves minced garlic
                                                                                                                                                                              1 tsp chili powder
                                                                                                                                                                              1 Dash ground red pepper -- to taste
                                                                                                                                                                              5 lb boneless pork shoulder roast -- (5 to 6)
                                                                                                                                                                              1 T vegetable oil -- (1 to 2)

                                                                                                                                                                              Combine all ingredients, except pork and oil, in a large bowl, set aside.

                                                                                                                                                                              With the tip of a sharp knife pierce the surface of the roast all over. Pat dry with paper towel. In a large deep sauce pot, heat the vegetable oil. Add roast and brown on all sides.

                                                                                                                                                                              Pour sauce mixture over roast and bring to a boil. Cover, reduce heat to medium-low and simmer 2 hours. Basting and turning occasionally. NOTE: taste sauce and adjust flavor to your taste.

                                                                                                                                                                              When roast is done shred with two forks and toss in to mix with sauce. Serve on buns. Makes about 7 cups.

                                                                                                                                                                              "posted on LDD on 10/16/07"
                                                                                                                                                                              - - - - - - - - - - - - - - - - - - -

                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                Sorry - forgot to post a review. It was good, but I did have to add more maple syrup to it (and some additional tomato sauce) to make sure after the meat was shredded there was enough sauce.

                                                                                                                                                                                What kind of rolls do people use for their pulled pork sandwiches? I picked up some soft bulkie rolls, and it just seemed WAY too "bready" for me.

                                                                                                                                                                                Alas, the baked bean recipe didn't come out as well as it has in the past; not sure why. I'll try them again tonight; if they're still not what I remember, I'm afraid I'll be tossing them. Which I hate to do.

                                                                                                                                                                                The coleslaw was excellent, as always. :-)

                                                                                                                                                                              2. re: Harters

                                                                                                                                                                                I made pulled pork from country pork ribs a couple of weeks back. It was my first time and I was beyond impressed. Ribs in and of themselves--FAB. Pulled pork nachos--FAB! Pulled pork with cheesy eggs for breakfast. It's a pork trifecta!

                                                                                                                                                                                Photos and how-to here. Let me know if you want the BBQ sauce recipe--will be happy to post on request.

                                                                                                                                                                                1. re: kattyeyes

                                                                                                                                                                                  Hey Katty, haven't heard from you in a while, now you've got a blog, look at you girlfriend!!!

                                                                                                                                                                                  And I love all the pork recipes, I kid my husband and tell him we're porkaholics, since we eat it sooo much!!! Actually have some pulled pork in the fridge, may have to make those nachos this week!!

                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                    :) Nice to see you, Phurstluv. I notice we have the same BBQ book (Raichlen). I was eyeing your sweet 'n garlicky marinade below and made a mental note to check it out.

                                                                                                                                                                                    Ground pork is on sale at my favorite local market as are pork cutlets...more opportunities to pork out may be coming soon! Stay tuned!

                                                                                                                                                                                    1. re: kattyeyes

                                                                                                                                                                                      Oh, you'll love it, it's one page 171, I think!! It's asian, and the kids loved it last time, this time, not so much! But, they're at that fickle age!!! It's delicious and easy to make, you just have to start a little early to allow them to marinate for an hour or two.

                                                                                                                                                                                      And don't you love that book?? Gotta love a bible that tells you how to cook everything!! Love the blog, btw!!

                                                                                                                                                                            2. We got a nice, fresh hot Italian sausage from a local butcher shop: it'll go in the pan tonight along with sweet onion and green & red peppers. Pretty simple, and hopefully very tasty! And no wine for a while '-)

                                                                                                                                                                              1. This evening at Casa Harters......a veggie tagine-y sort of thing. I'll cook carrots, onion, turnip and red pepper for a while in a mix of tinned tomatoes, stock, harissa, cumin and whatever else from the spice box looks right. At the end, a tin of chickpeas will go in. Maybe the leftovers of last night's squash (although I may keep that for tomorrow). I'll put some merguez sausages under the grill (just for me - Mrs H doesnt like them). Cous cous as the carb (maybe tarted up a little with some chopped dried apricots and almonds). Fruit for "afters".

                                                                                                                                                                                1. The Khantessa is going to a ladies-only Turkish barbecue, which means I can make whatever I like. And that means I'm whomping up my mom's recipe for chicken and dumplings, my favorite comfort food from childhood.

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: Perilagu Khan

                                                                                                                                                                                    That sounds good..I made a turkey breast on Friday for today's dinner; I'm thinking I'll turn part of that into turkey & herb dumplings. A mixed veg of broccoli, cauliflower and baby carrots will be sauteed with lots of garlic & chiles to accompany and dinner rolls. Not sure about dessert yet....

                                                                                                                                                                                  2. Leftover bolognese on GF pasta and a diced cucumber salad dressed simply with pumpkin seed oil, honey, cider vinegar, salt, pepper, and toasted pumpkin seeds. So good, I think I've found my new go-to dressing.

                                                                                                                                                                                    1. Last night I had the DH out grilling even though it was a bit nippy out, since I had 8 thin cut pork chops that I slathered in Bob Raichlen's sweet and garlicky marinade. They come out so well on the grill, with lots of charred bits due to the sugar and honey in the marinade, and I didn't want to have to clean two broiler pans.....So to make up for it I made homemade french scalloped potatoes, sans gruyere, since the kids don't care much for it, and roasted some asparagus, the first of the season.

                                                                                                                                                                                      Tonight, I thawed out two whole chicken legs and one breast, and will roast them with some shallots. Gingered rice pilaf and steamed green beans for the sides. DH & I will polish off the pork chops & potatoes, kids can have the rice & chicken. Everyone will be happy!!

                                                                                                                                                                                      1. I was planning to make pork chops in apple juice tonight, but my plan got de-railed!

                                                                                                                                                                                        I got some lovely beef short ribs on the bone and I had some bottled Guiness, so I started by salting the ribs with Kosher salt and letting them hang in the fridge in a flat glass dish for about 36 hours. I had read jfood's recipe http://chowhound.chow.com/topics/602033 but didn't have everything, so I winged it, using him plus Molly Stevens as guidelines.

                                                                                                                                                                                        Started by using jfoods' rib browning technique; poured off most of the oil after removing the ribs, then went for the aromatics - carrots, celery, and some celery leaves, with shallots added a bit later. Tossed in a little brown sugar when the shallots were softened - when everything was looking sizzly and a little brown without being black, dumped in 1-1/2 bottles of Guiness (and started drinking the remaining half-bottle). I let that reduce a bit, and then added an eye-balled cup or so of chicken stock (had no beef stock). Sprinkled in some ground thyme and put a mesh ball of @1 Tbsp dried rosemary + 1/2 tsp celery seed plus 2 bay leaves; brought to a boil. Added a bit more black pepper. When it smelled like everything was combined, I put the ribs back in - brought back to simmer and then put in 300 degree oven.

                                                                                                                                                                                        Checked the braise level in 10 mins - looked good at 300 (very gentle bubbling). After 40 mins, took the tongs and turned the ribs - after 80 mins, decided to reduce the heat a little as the bubbles were a little more vigorous than I thought they oughta be. At that point I was likely closer to the 275 degrees recommended by jfood. Maybe 280 - my oven is a little, er, flibberty ...

                                                                                                                                                                                        This - was supposed to be for tomorrow - but it smells so good that my husband wanted it for tonight. I'll be doing this again with the extra day's rest jfood recommends; what I did was to remove the ribs and veg to a separate dish, quick-chill the braise liquid / skim off fat, reduce - and served over rice.

                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. Me - leftover roast chicken, chips (*), frozen organic peas ( a newish line in the supermarket)

                                                                                                                                                                                          Mrs H - corned beef (**), chips, coleslaw.

                                                                                                                                                                                          It's a "common as muck" night at Chateau Harters.

                                                                                                                                                                                          (*) That's British chips, not American chips. With lots of malt vinegar.

                                                                                                                                                                                          (**) That's British corned beef which is very different from American corned beef.

                                                                                                                                                                                          3 Replies
                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                              Whereas American corned beef is cut directly from a joint of meat, Brit corned beef is a processed gloop that comes in a tin (or de-tinned and sliced at the deli/supermarket. Sort of similar texture to, say, Spam. Very different beast but not necessarily less tasty in the right setting. .

                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                They have that here too, used to be more commonly used than it is now. Do you have that most wonderful of all canned goods, corned beef hash? Looks and smells like dog food, fries up to a sublime crispness.

                                                                                                                                                                                          1. I brined some thin, lean boneless pork chops and pan-grilled them. Served up with Brussel sprouts and cauliflower roasted with olive oil, honey, OJ, chopped shallots and dried orange peel. Also had potato pancakes with apple sauce.

                                                                                                                                                                                            Looking forward to brownies for dessert.

                                                                                                                                                                                            6 Replies
                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                              The veggies sound *very* good, Christina! Proportions on the marinade/roasting mixture?

                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                I'll be totally honest here...although the veggies browned up nicely and the shallots caramelized a bit, I didn't taste the marinade as much as I expected. Strange...not sure why the flavors weren't brighter. I guess I could have salted more, but with the other salty dishes, I didn't want it to be overpowering.

                                                                                                                                                                                                I used about 1/2 a minced shallot, 3 Tbsp. OJ, 2 Tbsp. honey, 3-4 Tbsp. olive oil, and a little seasoned salt, pepper, garlic granules, and dried orange peel.

                                                                                                                                                                                                Maybe the marinade would shine more on something more bland, like roasted potatoes....

                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                  How long did you marinate? And I wonder if OJ concentrate vs. reconstituted OJ would brighten the flavor? (Using less so it's not overpowering.)

                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                    That sounds so good. Did you do both the brussels sprouts and cauliflower in the marinade, or just the cauliflower?
                                                                                                                                                                                                    I'm wondering if a some bits of black olive w/those same ingredients and the roasted cauliflower might work?

                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      Hey there. I made this recipe for Thanksgiving and it was very tasty. Wonder if this might be up your alley next time you feel like brussels sprouts:

                                                                                                                                                                                                      I used tart Michigan cherries instead of cranberries. Photo here:

                                                                                                                                                                                                      1. re: kattyeyes

                                                                                                                                                                                                        Mmm, kattyeyes, that looks great. Have a hard time finding pecans here, but walnuts might sub. OK.

                                                                                                                                                                                                        Linda and nomadchowwoman, I marinated both veggies together for about 35-40 minutes. I'll bet if I used fresh-squeezed rather than "fresh in a bottle" it might have been more flavorful. Or maybe fresh-squeezed clementine juice with a little pulp. That always seems to have such bright flavor.

                                                                                                                                                                                                        Don't get me wrong, it was still good, I was just hoping for fireworks :)

                                                                                                                                                                                                        Edit: I bet this marinade would rock on roasted fennel. I'll try and report back.

                                                                                                                                                                                                2. Chicken wangs dosed up with Frank's, butter and red savina habanero sauce. French cut grain banes on the side.

                                                                                                                                                                                                  PS--Lotta porkin' on this thread lately.

                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                  1. re: Perilagu Khan

                                                                                                                                                                                                    As my DH said tonight, "Gotta have my vitamin P!"

                                                                                                                                                                                                    1. re: Perilagu Khan

                                                                                                                                                                                                      OK, I just LOST it, PK! LOL "chicken wangs"???????? No, no, no - don't change it if it's wrong (I have to believe it's a typo!) It's too funny.

                                                                                                                                                                                                      But how many chicken wangs does it take to make a full meal? ;-)

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          Just enough to go with the grain banes. ;)

                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                            Sometimes I just have to write the way my west Texas brethren and sistren speak. Funny--the urge usually strikes when I'm cheffin' up some WANGS.

                                                                                                                                                                                                        2. There is plenty of chicken and sour cream to be used up this week so tonight will be chicken paprikash with dilled noodles.

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                            Oh, now *that* sounds good, JungMann! Making a note to perhaps make it later this week - a quick, easy meal with the Frankenchicken breasts I bought last week.

                                                                                                                                                                                                          2. Tonight we will finally have the Shrimp Diane (from Prudhomme's LK) I've been planning for the past several nights, accompanied by brown rice, some broccoli w/lemon, garlic, and crushed peppers, and a little salad of cherry tomatoes and feta.

                                                                                                                                                                                                            1. Tonight I made a lamb & potato hash with diced potatoes, cooked in a skillet with a little oil until nearly browned; added some chopped onion, garlic and oregano....then some diced cooked lamb leg meat. Cooked until almost crispy then added a little water & covered the skillet to allow it all to steam for about 10 minutes. All I can say is...WOW! Who knew?

                                                                                                                                                                                                              I made some bagel bruschetta using mini bagels: Chopped fresh tomatoes, spinach & feta and a little Italian seasoning blend topped & oven toasted. It went perfectly with the hash. Easy & simple!

                                                                                                                                                                                                              1. Cassoulet. More specifically, the second half of the D'Artagnan cassoulet kit that we originally had when the Saints were still playing for a Super Bowl berth. Beans were washed on Saturday, the cassoulet made on Sunday, dinner was tonight (Monday). A crusty loaf from Manhattan's Corrado Bakery and a Chateauneuf du Pape sealed the deal. My wife's a good cook, leftovers are always a treat.

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                  <My wife's a good cook, leftovers are always a treat.>

                                                                                                                                                                                                                  Make sure you tell her this often :)

                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                    I do. She never gets tired of hearing it.

                                                                                                                                                                                                                2. I had a pre-dinner sandwich with Genoa salami, San Daniel Mortadella, prociutto, and provolone. Dessert for pre-dinner was to-die-for zepple di San Giuseppe. I may have to pick up more of these before festival time is over.

                                                                                                                                                                                                                  Still hungry when I got home, I made some spagettini with chopped garlic & chili peppers fried in evoo. I then sprinkled some bread crumbs, spices & parmesan cheese on top. I can't believe how amazing this was.

                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      Christina, your mouth is always set to simmer. ;)

                                                                                                                                                                                                                      I'm having my leftover chicks and dumps tonight. The bay and rosemary in the broth always melds better on the second or third day. And good ol' Uncle Ben's wild rice on the side.

                                                                                                                                                                                                                      The Khantessa is having palak paneer.

                                                                                                                                                                                                                      1. re: Perilagu Khan

                                                                                                                                                                                                                        so true. that's going to be my facebook status. thanks ;)

                                                                                                                                                                                                                  1. Tonight I got a treat from my parents. Lentil soup from my Mom and smoked pork ribs from my Dad.
                                                                                                                                                                                                                    How lucky I am to get the occasional home cooked meal dropped off, and I'm almost 38!
                                                                                                                                                                                                                    Thanks you guys, it hit the spot.

                                                                                                                                                                                                                    1. Last night I improvised and ended up with:

                                                                                                                                                                                                                      Breaded half chicken served on soft polenta with pomodoro sauce and braised onions.

                                                                                                                                                                                                                      For dessert:

                                                                                                                                                                                                                      Vanilla and buttermilk pudding cake served with tatin apples.

                                                                                                                                                                                                                      Tasty all round but if I were to do it again would add some parmesan to the soft polenta.

                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                      1. re: NickMontreal

                                                                                                                                                                                                                        How about the recipe for that cake, Mister? sounds great.

                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                          Oh my gosh - it is. On the surface it almost has the consistency of angel food cake, but as you go towards the bottom it gets denser - more like a pudding. (As the name would suggest)

                                                                                                                                                                                                                          The original recipe is on gourmet.com:

                                                                                                                                                                                                                          It doesn't actually call for vanilla. In fact the original is served with maple syrup and raspberries. Because I was serving it with caramel apples I wanted to add a complimentary flavour to the buttermilk cake just to bridge the flavours a bit, so I thought vanilla would do that effectively. I did this by steeping the buttermilk with vanilla seeds for a bit.

                                                                                                                                                                                                                          Another thing I changed from the recipe was to separate the mixture into individual sized ramekins. I greased them, then lined the bottom with a round of parchment paper to make them turn out more easily. I halved the cooking time as well. Just don't forget to peel off the paper when you unmold it.

                                                                                                                                                                                                                          FYI, I also served this with blueberries in syrup once and it was fantastic. Very versatile recipe.

                                                                                                                                                                                                                          1. re: NickMontreal

                                                                                                                                                                                                                            Wow, that looks/sounds so so good. Must make. I love vanilla.

                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                              "It tastes so fake!" Just teasing, buttertart!

                                                                                                                                                                                                                              NickMontreal, I agree, your cake sounds delicious. If you watch "Big Love" you'll be in on the joke, too. :)

                                                                                                                                                                                                                              Couldn't resist.

                                                                                                                                                                                                                      2. Classic chicken soup with farina dumplings, as per the current dumpling discussion thread, plus potatoes in the soup, for that extra carb kick I like so much. Mrbushwick will probably want some rice on the side. The carb thing in our house is completely out of control.
                                                                                                                                                                                                                        Perfect food for a awful weather day in the NE.

                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                        1. re: bushwickgirl

                                                                                                                                                                                                                          Carbs are way out of control in my house, I have got to go on a diet but I just crave comfort food which = carbs...

                                                                                                                                                                                                                          1. re: Cherylptw

                                                                                                                                                                                                                            Exactly. I really crave them in the cold weather. Always put on 10 pounds or so every winter, since I was in my 20's.

                                                                                                                                                                                                                        2. Last night was super simple...Herb Lemon Roasted Chicken with a mushroom sauce, roasted beets and Steamed broccoli topped with lemon butter glaze

                                                                                                                                                                                                                          1. Cottage pie. Classic recipe apart from a good grating of Red Leicester cheese on top before it goes in the oven. Carrots & turnips alongside.

                                                                                                                                                                                                                            Green & Blacks vanilla ice cream for afters.


                                                                                                                                                                                                                            1. We had trout, cooked Basque-style per Tony Bourdain: http://www.chow.com/recipes/10188

                                                                                                                                                                                                                              I stuck to the recipe except for using yellow peppers instead of green (what I had on hand) and adding a dash of sweet paprika. And I used just half an onion. Served with parboiled rice. It was very good. Still, I wish there were a way to season the flesh more in skin-on fish. I salted and peppered inside and out...but still. Can fish be brined?

                                                                                                                                                                                                                              Edit: oh, I forgot: I cut the juiced lemon into slices and put these inside the fish cavities.

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                Yes, brined fish. Especially salmon, or for fish to be smoked, but I would think trout could be brined with a salt/water/white wine/herbs/lemon brine, just for a short period of time, one hour per pound.
                                                                                                                                                                                                                                This is nice if you can grill the fish but sauteing or oven roasting is ok. Tuck herbs into the fish as well with the lemon slices.

                                                                                                                                                                                                                              2. Cauliflower dum with brown rice and a side of very-baby bok choy stir-fried in just a little oil and salt, with some minced garlic tossed in toward the end.

                                                                                                                                                                                                                                1. Leftovers tonight: turkey & dumplings and the remaining sauteed baby carrots, broccoli & cauliflower from Sunday ....Yoki (the dog) & I shared some cantaloupe...later, I'll delve into the butter pecan ice cream.

                                                                                                                                                                                                                                  1. Sorta leftovers -- had some of that hot sausage left which I formed into 5 nice meatballs together with some fennel seeds (which, for some strange reason, WEREN'T already in the sausage), marinated a few wild shrimp in olive oil, rosemary, thyme, and oregano: both those will go in the pan shortly.

                                                                                                                                                                                                                                    I have some cauli roasting in the oven that should be ready soon, and a nice, fresh riff on maroulosalata.

                                                                                                                                                                                                                                    No dessert. We don't often do dessert.

                                                                                                                                                                                                                                    1. Leftover roast chicken, gingered rice pilaf and green beans for the boys. Think I will make a caesar salad for myself with some of the chicken, and some sriracha mixed in my fave caesar dressing. Still full from pigging out on tacos al pastor from a neighborhood taco stand.

                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                                                                        I had another turkey club salad (minus the bacon tonight) for dinner...and I mention this specifically to YOU, Phurstluv, because I used the delicious blue cheese dressing you posted last summer. I've been wanting to try it ever since!

                                                                                                                                                                                                                                        Not sure you saw my "thank you" on the salad dressing thread, so here I am again. And my thank you (and pic) is here, too!

                                                                                                                                                                                                                                        I was still kinda full from lunch, too, as I made tikka masala--this time with pork 'cause it was on sale. Here's a link to the recipe--it's the third time I've made it and I love it!
                                                                                                                                                                                                                                        It's somewhat time-consuming, though!

                                                                                                                                                                                                                                        1. re: kattyeyes

                                                                                                                                                                                                                                          That salad looks amazing!!! Good girl, glad you like the dressing, it's a good one. See you subbed half & half for the whole milk, will have to try that myself next time, as for some reason, half & half doesn't bother my little lactose problem, the way heavy cream does.

                                                                                                                                                                                                                                          Will have to try that salad soon, your pics are beautiful!! Keep up the good work, and I'll happily supply recipes for your blog or salads, anytime!! ;))

                                                                                                                                                                                                                                      2. I'm making buffalo chicken for dinner using chicken pieces; it's going to be seasoned liberally with spicy cajun seasoning blend then dusted in flour and partially fried. It'll be drained really well, topped with a sauce containing hot sauce, ancho chile powder, (I know it's not authentic) passionfruit juice and just a pat of butter which will be simmered until reduced first then finished off in the oven.

                                                                                                                                                                                                                                        To go with, simply roasted fingerling potatoes, ginger creamed corn made from scratch and a salad....and a side of blue cheese dressing for the chicken.

                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                                                                                                          Ginger creamed corn from scratch sounds interesting. Would you be so kind as to add it to the corn thread when you have some time?

                                                                                                                                                                                                                                          Your buffalo chicken (however inauthentic, who cares, not me!) sounds very interesting, too. Passionfruit juice, eh? Who'dathunkit? :) Where did you get this idea?

                                                                                                                                                                                                                                          1. re: kattyeyes

                                                                                                                                                                                                                                            Well, I enter recipe contests as a obsessive hobby so I'm always cooking something outside the box so to speak, always experimenting & putting together different flavors. I love the sweet/hot and sweet/savory concept so am always playing with that. Here, I wanted to do buffalo chicken but I didn't want a ton of butter as the original recipe calls for so I decided to make it slightly fruity using the passionfruit juice I had in the fridge. Came out good...As for the corn, I've posted my recipe on the site with the link

                                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                                              Interesting. I've wanted to do that (enter a recipe contest) but aside from the Chow one, I never have. Any success? None here...yet. I guess I need to find other contests.

                                                                                                                                                                                                                                              Agree, there's plenty of butter in the regular buffalo chicken recipe. Glad your twist on this worked out so nicely. And thanks again for the corn!

                                                                                                                                                                                                                                        2. Leftovers tonight, chicken soup, dumplings, rice, but I did make a date-walnut quick bread this morning and some orange-honey cream cheese spread to go with.

                                                                                                                                                                                                                                          Cheryl, that chicken sounds different and tasty, I like the passionfruit addition. Let me know how it turns out.

                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                          1. re: bushwickgirl

                                                                                                                                                                                                                                            bushwickgirl, did the farina dumplings turn out well?

                                                                                                                                                                                                                                            leftovers for me tonight, too. I warmed through some roasted cauliflower and Brussel sprouts and topped those off with a fried egg. The last brownie for dessert.

                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                              Yes, they were great, and there's no way these could become spaetzle unless you cut them by hand into spaetzle-sized pieces.
                                                                                                                                                                                                                                              Mrbushwick though the dumplings were matzo balls until I gently corrected him. Clueless about food, he is, just loves to eat. I've tried to educate him over the years but he doesn't have good retention for the facts; he's only interested in what's on the plate.

                                                                                                                                                                                                                                              1. re: bushwickgirl

                                                                                                                                                                                                                                                I remember eating them for the first time and having no clue what they were---aside from delicious! In Austria they are served in a flavorful chicken or beef broth, with fresh snipped chives.

                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                  Yeah, that's pretty much how they looked, I did the quenelles shaping technique with two soup spoons.

                                                                                                                                                                                                                                          2. An old warhorse tonight: penne, roasted red bell pepper, hot Italian sausage and Roma tomatoes.

                                                                                                                                                                                                                                            Romaine salad with La Martinique blue cheese vinaigrette will accompany.

                                                                                                                                                                                                                                            1. Redirect to latest "What's for dinner?" thread here: