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What's for dinner part XXII?

linguafood Feb 24, 2010 10:43 AM

Since we're past the 200 mark again, I figured I'd start the new thread.

Alas, my kitchen stays cold tonight as we're making our weekly trek to Sichuan heaven.

What's cooking, hounds?

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  1. jeniyo RE: linguafood Feb 24, 2010 10:53 AM

    braised lamb in fennel and cream on black and red rice. wilted greens from the CSA box and a piece of cake.

    note to self, need to clean out fridge.... guah.

    1 Reply
    1. re: jeniyo
      eight_inch_pestle RE: jeniyo Feb 25, 2010 02:37 PM

      Just did that last night. Total pain, but man does it make cooking more enjoyable.

    2. nomadchowwoman RE: linguafood Feb 24, 2010 01:25 PM

      Last night, my sister requested a frying lesson. LOL b/c it's one of my least favorite things to do, and I'm not really very skilled at it. But, we forged ahead and had for dinner fried black drum and fried flounder,the fried skinny onion rings Sis adores, braised cabbage, and a salad of lettuce, carrot, beets, cucumber, and feta. It was all very good, but what got the most raves was my tartar sauce.

      Tonight we are having a dish of duck canneloni I discovered in the freezer (woo hoo!), broccoli w/garlic butter and some ciabatta. And a very nice bottle of Malbec.

      5 Replies
      1. re: nomadchowwoman
        Phurstluv RE: nomadchowwoman Feb 25, 2010 05:56 PM

        Mmmm, canneloni.... and your fish & onion rings sound good ncw!

        How do you make your tartar sauce, btw?

        1. re: Phurstluv
          nomadchowwoman RE: Phurstluv Feb 26, 2010 11:39 AM

          The duck canneloni is one of DH's faves; I can usually get at least one item scratched off the honey-do list w/the promise of canneloni!

          My version of Tartar Sauce is pickle-less b/c DH hates them. Here are approximate measures: 3/4 c. mayo, 1/4 c. sour cream, 1 tsp. dijon, zest of 1 lemon, 1 T. lemon juice, 1 T. chopped capers, 1 T. minced shallot, 2 tsp. chopped flat-leaf parsley, dash of Tabasco. (If I have chives, I usually add about 2 tsp., but I didn't have any this time.)

        2. re: nomadchowwoman
          ChristinaMason RE: nomadchowwoman Mar 1, 2010 12:28 AM

          Please tell us about that tartar sauce. It sounds like it would be good on salmon cakes I'm planning for this week :)

          1. re: ChristinaMason
            nomadchowwoman RE: ChristinaMason Mar 1, 2010 07:04 AM

            The recipe--it's a pretty standard version--is in the above post to Phurstluv.

            1. re: nomadchowwoman
              ChristinaMason RE: nomadchowwoman Mar 1, 2010 07:59 AM

              Forgive me, I was blind! :)

        3. LindaWhit RE: linguafood Feb 24, 2010 02:16 PM

          JungMann's mention a few days ago of Chicken Paprikash had me wanting it - so that's WFD tonight. Served over egg noodles with some peas on top. A wonderful, warming meal on this very rainy day/night. (But rain is *way* better than snow!)

          2 Replies
          1. re: LindaWhit
            nomadchowwoman RE: LindaWhit Feb 25, 2010 06:31 AM

            Sounds so good. I've had that on the "back burner" for a while. Now, with two reports, that's going to move to the front. Chicken on to the shopping list.

            1. re: LindaWhit
              JungMann RE: LindaWhit Feb 25, 2010 07:05 AM

              Tasty! I just finished mine with buttered noodles with dill and scallions. On the side I braised cabbage with allspice and rice vinegar.

              Tonight is going to require some brainstorming to beat out that combination.

            2. Perilagu Khan RE: linguafood Feb 25, 2010 07:02 AM

              In homage to Der Wienerschnitzel (and the "Der" will always be there for me), I'm slapping together my version Polish sandwiches tonight: kielbasa, kraut, aged Swiss cheese, spicy brown mustard and Best Maid dill pickles on pumpernickel bread. Ore Ida tots on the side.

              1 Reply
              1. re: Perilagu Khan
                linguafood RE: Perilagu Khan Feb 25, 2010 08:41 AM

                DAS Wiener Schnitzel :-D

              2. bermudagourmetgoddess RE: linguafood Feb 25, 2010 11:03 AM

                Well last night was just not right for me, had a wonderful hot sausage pasta planned and ended up having a bunch of dirty martini’s instead….shutter….So tonight I will be doing the Hot Sausage Pasta, with artichokes, black olives, garlic (of course) 2 cans of fire roasted tomatoes, topped with some fresh parsley and basil…and a bottle of Butterfield 8…like I need wine after last night!

                2 Replies
                1. re: bermudagourmetgoddess
                  Perilagu Khan RE: bermudagourmetgoddess Feb 25, 2010 11:43 AM

                  As good as tonight sounds, last night sounds even better. ;)

                  1. re: Perilagu Khan
                    bermudagourmetgoddess RE: Perilagu Khan Feb 25, 2010 03:26 PM

                    Last Night was a good night, but the morning was not so good :)

                2. r
                  relizabeth RE: linguafood Feb 25, 2010 11:49 AM

                  Sliced a bunch of potatoes, celeriac, onions, garlic, and parsnips w the mandolin. They are nicely layered and cooking away in a hot oven with broth. I dotted the top with butter. Will steam some broccoli and make 'crack eggs,' a fried egg finished with a drizzle of vinegar and soy sauce.

                  Am contemplating making some sort of apple crumble, too. I have a horrid headache and hope food makes it better.

                  1. JungMann RE: linguafood Feb 25, 2010 12:08 PM

                    I think I'll finish up the dill and scallions in the crisper and make zucchini pancakes. As for protein I am feeling like an easy roast chicken but I am more likely going to be persuaded by whatever is on sale at the grocer. Looks like it may end up being veal chops or sausages for bigos.

                    1. linguafood RE: linguafood Feb 25, 2010 02:21 PM

                      At the risk of having to hand in my chowhound badge... well, I'm gonna make Kraft Mac n Cheese tonight. There, I said it.

                      Of course, I'll add some happy ground beef, red peppers, mushrooms, scallions and ample amounts of sriracha to it.

                      I half thought of making some alfredo-type pasta myself, but something about that glo-orange "cheese" flavor has an inexplicable magnetism to it today. Maybe cause I'm hungover.

                      2 Replies
                      1. re: linguafood
                        JungMann RE: linguafood Feb 25, 2010 03:07 PM

                        That is exactly what I wanted! Except I make the sauce out of sriracha and sloppy joe sauce. Sadly beef was not on sale. Instead we are having roast chicken and root vegetables, zucchini pancakes with garlic yogurt and Semmelknoedel with Gypsy sauce, using up what was left of my paprikash gravy. So at least I can still sneak some heat in there.

                        1. re: JungMann
                          linguafood RE: JungMann Feb 25, 2010 03:29 PM

                          There are few dishes where a little heat doesn't improve the overall flavor.

                      2. Cherylptw RE: linguafood Feb 25, 2010 02:28 PM

                        Dinner tonight was the last of the venison roast with gravy & carrots, mashed potatoes, roasted butternut squash and the salad that I didn't eat last night because I was stuffed...oh, and homemade buttermilk biscuits..

                        On another note, I found out today that I'm going to be a grandmother for the first time! :-)

                        9 Replies
                        1. re: Cherylptw
                          LindaWhit RE: Cherylptw Feb 25, 2010 05:28 PM

                          Congratulations, Grandma! :-)

                          1. re: LindaWhit
                            Cherylptw RE: LindaWhit Feb 25, 2010 05:55 PM

                            OMG! Now that's a name that's going to take some getting used to! :)

                          2. re: Cherylptw
                            Phurstluv RE: Cherylptw Feb 25, 2010 05:53 PM

                            How nice! Congrats!

                            1. re: Phurstluv
                              Cherylptw RE: Phurstluv Feb 25, 2010 05:55 PM

                              Thank you!

                            2. re: Cherylptw
                              nomadchowwoman RE: Cherylptw Feb 26, 2010 12:03 PM

                              Soon, another little chowhound to feed delicious meals. Congrats!

                              1. re: nomadchowwoman
                                Cherylptw RE: nomadchowwoman Feb 26, 2010 04:17 PM

                                Thank you; I'm counting on it! :) Now if I can get my daughter to be more Chowhound like; she's so picky and don't eat this or that..don't eat most veggies, no seafood or pork and her idea of a salad is lettuce, cheese and jalapenos...I have my work cut out in these next months ahead. It's funny, my two sons are adventuresome like me but something went south in the food dept. when she came along (lol)

                                1. re: Cherylptw
                                  ChristinaMason RE: Cherylptw Mar 1, 2010 12:33 AM

                                  Maybe pregnancy cravings will throw off her food pickyness. In any case, congrats! :)

                                  1. re: ChristinaMason
                                    Cherylptw RE: ChristinaMason Mar 1, 2010 04:26 AM

                                    Thanks, Christina; you might be right yet...a few days ago, she told me that while driving home from work, she passed an Arby's (roast beef) and said that she doesn't eat roast beef but it smelled so good, she started to stop...later she was craving carrot sticks and ranch dressing at 9 pm so she had to run out for carrots.:) Like I said, it's going to be an interesting 8 months and by the time I'm finished with her, she'll be eating a lot of things "for the baby!"

                                    1. re: Cherylptw
                                      ChristinaMason RE: Cherylptw Mar 1, 2010 05:31 AM

                                      thumbs up :)

                            3. Phurstluv RE: linguafood Feb 25, 2010 05:53 PM

                              Tonight was actually fun b/c I showed both of my boys how to make a stir-fry, so we had pork fried rice with orange chicken. The rice was my gingered version I make all the time, and some green beans and mushrooms. Then we mixed in the leftover pork chop pieces. Then, combined with some trader joe's stir fry sauce. My little one ate it all up! The orange chicken was a frozen one, but the youngest wanted to mix his with the stir fry sauce - fine!!!
                              So they gobbled that up and had some cheesecake cookies for dessert.

                              1. h
                                Harters RE: linguafood Feb 26, 2010 03:41 AM

                                Upcoming......Mrs H's lasagne. And salad.

                                We've been out the last couple of nights. Last night, family get-together at awful chain place. Night before, bistro on the opposite side of the metro area. Sooner or later, the starter there will appear in one of my "what's for dinner" posts. Slices of Bury* black pudding, in tempura batter; some salad leaves; smallish dice of Lancashire cheese, apple & bacon, mustard mayo dressing. Just fab.

                                (* Bury - one of the towns on the northern side of the metro area. Generally accepted that the UK's best black puddings are made here. )

                                1. Cherylptw RE: linguafood Feb 26, 2010 09:36 AM

                                  Friday fish night...Crab cake with broccoli slaw as an appetizer; fried trout, pasta salad and mixed greens cooked with bits of ham. Debating on making hushpuppies...Oatmeal crusted cheesecake with homemade orange & lime curd spooned over the top for dessert.

                                  2 Replies
                                  1. re: Cherylptw
                                    m
                                    melly RE: Cherylptw Feb 26, 2010 11:30 AM

                                    Am thinking lamb stew. Made lamb earlier this week. I've got all the fixin's so .....I think I'll had some harissa for a N,. African twist.

                                    1. re: melly
                                      Cherylptw RE: melly Feb 26, 2010 04:21 PM

                                      I cooked a lamb leg on Sunday and still have a bit of lamb left as well...was thinking of making lamb stew tomorrow to finish it off. I can't find harissa here where I live and have been wanting to make some so I may do that too.

                                  2. boyzoma RE: linguafood Feb 26, 2010 11:43 AM

                                    Tonight we are having Cajun Chicken Fettuccine Alfredo. My DH does a great Cajun rub on some chicken breasts and then broils them. We also do the Alfredo Sauce with sliced mushrooms. The creaminess of the sauce goes so well with the spice of the chicken. Mmmm. Add a side of mixed veggies and a small side salad and you're all set.

                                    1. linguafood RE: linguafood Feb 26, 2010 12:15 PM

                                      We're having a low-key get-together at our place tonight: bought some fresh baked French country bread, various cheeses, salami, and cold cuts. I will roast a bunch of sweet peppers with olive oil, sea salt & rosemary, make a roasted tomato cream cheese spread, an artichoke dip courtesy of the "Your favorite dip" thread, and simple spaghetti with good olive oil, cherry tomatoes, basil, garlic, and mozza pearlini. Other people are bringing stuff, too, so nobody will starve.

                                      1 Reply
                                      1. re: linguafood
                                        Perilagu Khan RE: linguafood Feb 26, 2010 12:28 PM

                                        I should think not!

                                      2. rabaja RE: linguafood Feb 26, 2010 12:28 PM

                                        Tonight I am heading up North again for fresh crab.
                                        We all like it a little different, and everyone gets to do it "their" way.
                                        We'll make a nice salad, an authentic Caeser and have some of Petaluma's finest bread to go with.
                                        Oh, and of course Prosecco!
                                        Now if I get just get up there safely in this little storm.
                                        BTW, Happy Birthday Johnny Cash!

                                        1. v
                                          vafarmwife RE: linguafood Feb 26, 2010 01:59 PM

                                          Chili and cornbread

                                          1. mcsheridan RE: linguafood Feb 26, 2010 04:57 PM

                                            For snow recovery, tonight's dinner: Pork Chop with Calvados pan sauce and apple butter, butter-braised cabbage.

                                            1 Reply
                                            1. re: mcsheridan
                                              ChristinaMason RE: mcsheridan Mar 5, 2010 07:48 AM

                                              Could you share your pork chop recipe? That sounds fantastic.

                                            2. Rubee RE: linguafood Feb 26, 2010 05:53 PM

                                              Lunch was Dan Dan Noodles from Dunlop's "Land of Plenty" Sichuan cookbook (report on that thread).

                                              For dinner tonight, I'm grilling the last of some Cajun cheeseburgers I had made earlier this week when Boston Chowhound 9Lives and Ms. 9Lives were staying with us (big hit). I ground Andouille sausage in a food processor, and mixed with ground beef, s&p and a seasoning paste from Prudhomme's Paneed Chicken recipe (ketchup, Creole mustard, white pepper, cayenne, garlic powder, paprika, thyme, basil, and sage), served with Tilamook sharp cheddar. Great flavor, nice heat.

                                              I'm also making Prudhomme's Green Onion Salad Dressing for his Potato Salad to serve with ribs tomorrow night.

                                              Lunch:

                                               
                                              1. h
                                                Harters RE: linguafood Feb 27, 2010 10:03 AM

                                                Belly pork is slow roasting. Spuds are also in the oven. Cabbage is getting finely shredded;briefly steamed and getting some chestnuts thrown in. There'll be gravy.

                                                Homemade veg soup as a starter. We're not really dessert people - so there isnt one.

                                                2 Replies
                                                1. re: Harters
                                                  Pata_Negra RE: Harters Feb 27, 2010 11:41 AM

                                                  delightful! belly pork with rind intact? it's hard(er) to find it with rind intact in NL.
                                                  i have no sweet tooth and can eat soup up to 3 times a day, anytime of day, and everyday.

                                                  1. re: Pata_Negra
                                                    h
                                                    Harters RE: Pata_Negra Feb 27, 2010 01:06 PM

                                                    Almost always sold with rind intact. The only real issue with the slow roast is that you don't get absolutely fabulous crisp crackling. It wasnt bad - but not as good as if it had a real high blast of heat. But it does mean that much of the fat runs out.

                                                    There wasnt gravy after all. But there were some caramelised apple slices. And there's some leftovers of everything. I think it'll get chopped and fried for my lunch as a sort of hash thingy

                                                2. Pata_Negra RE: linguafood Feb 27, 2010 11:37 AM

                                                  i got a whole chunk of mud... i mean a carp, a little over 1kg must have been. big scales flying everywhere in my kitchen, some landed on my head and arms. steamed 1/3 with lots of ginger and garlic, the rest went into a pseudo Vietnamese braise. the steamed bits tasted _very_ muddy :D funny that when i asked one of the employees at the fish stall where the carp came from and she said 'from the sea'. hah! but dear miss, it's a fresh water fish!
                                                  i never found out where exactly my carp came from.

                                                  2 Replies
                                                  1. re: Pata_Negra
                                                    ChristinaMason RE: Pata_Negra Mar 1, 2010 12:37 AM

                                                    I'm so sorry to hear about your fish. Hate it when that happens! Fish should NOT taste like mud, under any circumstances. Sounds like yours was not raised properly: http://chowhound.chow.com/topics/662324

                                                    1. re: ChristinaMason
                                                      Pata_Negra RE: ChristinaMason Mar 7, 2010 05:35 AM

                                                      i tried and tried, and tried some more. nope.
                                                      my better half had absolutely no problem so it wasn't all wasted after all. thanks for the link. i do remember that one. i eat salmon trout sometimes but it's never strong enough to trigger a reaction.

                                                      btw, i tried to attach some pics but it couldn't load (??). they're here in any case: http://saudades.proboards.com/index.c...

                                                  2. Cherylptw RE: linguafood Feb 27, 2010 12:49 PM

                                                    Although it was my intent to make lamb stew, I didn't have enough meat left so I had vegetable soup & turkey salad sandwich on toasted 9 grain bread..and an apple. Tomorrow, it's something with chicken but not sure what yet.

                                                    1. boyzoma RE: linguafood Feb 27, 2010 01:14 PM

                                                      We always plan a week ahead and buy groceries so we can get some good sales, etc. and don't have to keep stopping at the store multiple times a week. This coming week, some of our dinner menus are T-Bone, Baked Potatoes (Loaded), Shrimp salad; Stuffed Pork Steaks with mushroom gravy, Mashed potatoes and green beans; Enchilada Souza and Spanish Rice; Country Baked Potato Soup and BLT's. Then we always leave a day or two for leftovers!. Yum. I'm looking forward to this week!

                                                      1. h
                                                        Harters RE: linguafood Feb 28, 2010 06:23 AM

                                                        "Antonietta's Chicken" - a Valentina Harris recipe we've been doing for 20 years.

                                                        Chicken pieces get browned in sunflower oil. A couple of tablespoons white wine vinegar go in. The fumes evaporate (and in due course you stop coughing and spluttering). Then some very finely chopped rosemary and garlic go in , with salt & pepper. And then a large glass of white wine. After a couple of minutes, put a lid on and leave to simmer till done - 20 minutes or so. Should be nice and crusty on the outside but still moist inside. And the sauce should have reduced to a drizzle.

                                                        With salad.

                                                        5 Replies
                                                        1. re: Harters
                                                          LindaWhit RE: Harters Feb 28, 2010 06:41 AM

                                                          Is this chicken with skin-on/bone-in? Or boneless/skinless chicken? Sounds very good - very simple and tasty!

                                                          1. re: LindaWhit
                                                            h
                                                            Harters RE: LindaWhit Feb 28, 2010 06:55 AM

                                                            It's one of the dishes we usually do with boneless. Bone-in would take a bit longer, obviously. Works with skin on or off - but I think better off (as I'm not keen on chicken skin unless it's really super-crispy)

                                                            1. re: Harters
                                                              LindaWhit RE: Harters Feb 28, 2010 08:43 AM

                                                              Thanks! Have some b/s chicken breasts in the freezer; I think I'll be making this dinner this week!

                                                              1. re: LindaWhit
                                                                h
                                                                Harters RE: LindaWhit Feb 28, 2010 12:30 PM

                                                                Did a quick starter as well.

                                                                Sliced some tomato and arranged it artfully on the plate - sprinkled with Halen Mon seasalt. Quickly fried a couple of pigeon breasts until rare. While they rested, sliced & fried a large field mushroom (I had the others for breakfast). Chucked in a couple of sliced spring onions and a splash of balsamic. Piled everything onto the tomato. Pretty good invention, though I say it myself

                                                          2. re: Harters
                                                            mebby RE: Harters Mar 5, 2010 10:01 AM

                                                            Thanks, Harters. Tried this the other night and it was one of the rare occasions when adventurous adults and picky children alike in my household were made happy. Easy and delicious and not a chance of this paranoid former vegetarian overcooking it!

                                                          3. LindaWhit RE: linguafood Feb 28, 2010 06:46 AM

                                                            Not a whole lot of cooking this weekend; my mother's power went out on Thursday night with the high winds in the Boston area (she's near the water in Newbury), so she called me Friday afternoon asking to stay with me so she could be warm. I pulled out some meat sauce from the fridge and Friday night's dinner was an easy spaghetti dinner.

                                                            Saturday was out - met my sister, SIL and Mom up at Mom's (yes, she got her power back!) and SIL was in town for the weekend on business, so we went to a local-to-Mom pub - a bacon cheeseburger, steak fries, and a glass of wine around 3pm was the only meal of the day.

                                                            Today, I'm finally cooking. :-) Pork tenderloin browned in a hot pan after a light oiling and seasoning with salt and pepper. Will be finished in the oven. Meanwhile, a tangy blood orange-ginger sauce will be reducing on the stovetop (have 4 blood oranges to juice). Combination of blood orange juice, freshly grated ginger root, red wine vinegar and then butter to finish the sauce after reducing.

                                                            Sides will be roasted Yukon Gold potatoes (tossed with olive oil, salt, pepper and minced fresh rosemary) and steamed broccoli.

                                                            And MAYBE....just maybe, I'll get around to making the apple crisp with macadamia nuts and ginger I had talked about last weekend. :-)

                                                            1. v
                                                              vafarmwife RE: linguafood Feb 28, 2010 06:58 AM

                                                              Smoked pork chops, au gratin potatoes, and salad greens dressed with a creamy dijon mustard vinaigrette.

                                                              1. Cherylptw RE: linguafood Feb 28, 2010 09:20 AM

                                                                Whole chicken split and sprinkled with adobo and sazon seasonings; in the oven roasting now with tiny baby turnips. Will serve with mac & cheese and the rest of the greens from earlier in the week. The last of the cheesecake with orange & lime curd for dessert.

                                                                1. krisrishere RE: linguafood Feb 28, 2010 11:44 AM

                                                                  My husband and I had pho with brisket for lunch along with a grilled pork bahn mi - so delicious. ..And it was his first Vietnamese experience!

                                                                  1. ChristinaMason RE: linguafood Mar 1, 2010 01:04 AM

                                                                    I had a friend visiting from Austria this weekend and have some posting catching up to do!

                                                                    Thursday night we had baked polenta with homemade bolognese, grated parm, and fresh mozzarella. The fresh mozz made it a bit watery, but it was still good. Friend brought a wonderful bottle of cabernet from her home country. So good; I'm still thinking about it: http://www.snooth.com/wine/gober-g-we...

                                                                    Friday we went out for delicious, ridiculously cheap Indian food. Saturday was a taco and ice-cream sundae potluck. I brought Spanish rice and Mozartkugeln. On Sunday, we finally dug into a giant pot of white bean and ham (Kasseler) soup I made Thursday. Quite good, if I say so myself.

                                                                    Tonight will probably be pork tenderloin with mango salsa (http://www.marksdailyapple.com/pork-l... ), black beans, and Spanish/banana rice.

                                                                    4 Replies
                                                                    1. re: ChristinaMason
                                                                      h
                                                                      Harters RE: ChristinaMason Mar 1, 2010 07:14 AM

                                                                      "Spanish/banana rice."

                                                                      Is this what the Spanish call "arroz a la cubana"? Rice, fried banana, fried egg, tomato sauce?

                                                                      If so, I'm so glad I'm not coming to dinner, Christina, We had this once in Mallorca. Once was more than enough for us.

                                                                      1. re: Harters
                                                                        ChristinaMason RE: Harters Mar 1, 2010 08:03 AM

                                                                        No, no, I think this is something different. I took a cuban cooking class recently, where we made banana rice in which you sweat diced banana with butter, then toast rice in the mixture and steam as usual. It's subtle and delicious.

                                                                        Spanish rice is the other alternative, which would be my standard rice sauteed with some onion, garlic, cumin, and tomato paste, then steamed with about 3/4 c. diced tomatoes and some chicken broth.

                                                                        Sorry Mallorca did you wrong!

                                                                        1. re: ChristinaMason
                                                                          h
                                                                          Harters RE: ChristinaMason Mar 1, 2010 08:45 AM

                                                                          We wuz dun very wrong. 'twas horribly vile.

                                                                          1. re: Harters
                                                                            ChristinaMason RE: Harters Mar 2, 2010 02:35 AM

                                                                            I was really pleased with how everything turned out, in part because I changed the salsa recipe considerably. I thought just mangos and shallots sounded a little boring. http://culinspiration.wordpress.com/2...

                                                                            I served it with Spanish rice (sans any bananas, eggs, or other offenders) and Cuban black beans. I guess white rice would have been "correct," but hell if I care.

                                                                    2. Perilagu Khan RE: linguafood Mar 1, 2010 07:53 AM

                                                                      Eggs scrambled with fresh ginger, tomato, serranos and onion. Sides of toast and asparagus braised with butter, rosemary and oregano.

                                                                      2 Replies
                                                                      1. re: Perilagu Khan
                                                                        JerryMe RE: Perilagu Khan Mar 3, 2010 02:15 PM

                                                                        Oh - PK - I gotta try the eggs w/ the fresh ginger! Sounds really good! Actually - your whole meal sounds great

                                                                        1. re: JerryMe
                                                                          Perilagu Khan RE: JerryMe Mar 3, 2010 05:08 PM

                                                                          You'll be pleased, I suspect. Just remember to saute' some cumin seed in the skillet before you pour in your egg mixture. And, of course, a pinch of salt for the egg mixture as well.

                                                                      2. bermudagourmetgoddess RE: linguafood Mar 1, 2010 09:26 AM

                                                                        Chili has always been a comfort food for me, I love it with the fresh chopped onions & jalapenos and a bit if pepper jack cheese ... tonight's Chili with feature top ground round and hot sausage serve it up with a side of Corn cornbread with roasted jalapeno butter
                                                                        (reason called corn cornbread is because it is made with cream of corn instead of milk)

                                                                        1. h
                                                                          Harters RE: linguafood Mar 1, 2010 10:05 AM

                                                                          Fish & chips. And peas. And malt vinegar. And tartare sauce (coz we're posh)

                                                                          Fish is supermarket pre-prepped cod - crispy breadcrumbs. It gets baked. Peas are frozen (sort of obvious this time of year). Tartare sauce is from a jar. Mrs H is making proper chips from real potatoes. She knows the way to her man's heart. And she's bought barmcakes, so I can have a chip butty. Fab - except I'm not very hungry. Big lunch in Chinatown but I guess I'll force it all down to show willing :-0

                                                                          3 Replies
                                                                          1. re: Harters
                                                                            buttertart RE: Harters Mar 2, 2010 05:19 AM

                                                                            A man's gotta do what a man's gotta do. Sounds great!

                                                                            1. re: Harters
                                                                              JerryMe RE: Harters Mar 3, 2010 02:18 PM

                                                                              Barmcakes? - Do tell

                                                                              1. re: JerryMe
                                                                                h
                                                                                Harters RE: JerryMe Mar 3, 2010 02:47 PM

                                                                                It's the very local word we use in my part of the world for a bread roll. Ten miles away, it's a "bap". Twenty miles the other way, it's a "cob". Ten miles in a third direction, you hear it called a "muffin" (not to be confused with what Americans call an English muffin).

                                                                                As an aside we'd call someone a "barmcake" if they were being a bit of a fool - in a light hearted, jokey sort of way. No idea what the linkage is between that expression and some sandwich bread.

                                                                            2. JungMann RE: linguafood Mar 1, 2010 11:01 AM

                                                                              I currently have a tenderloin brining in rosemary, allspice and cinnamon in the fridge. I am in a dill mood, though not certain how to combine that with the tenderloin. I may end up crusting it with panko and pimenton and using whatever pan juices I have for a sauce or if I can come up with a good combination for the chipotles I have sitting quietly in the refrigerator door, perhaps making a Latin-flavored recipe.

                                                                              1. Cherylptw RE: linguafood Mar 1, 2010 12:55 PM

                                                                                I pan seared a corned beef brisket, fat side down first in a hot skillet then put it into a baking pan with mustard seed & coarsely cracked black pepper; added a little water and covered with foil. It's now in the oven for a couple of hours.

                                                                                I've got a head of cabbage which I will chop up and cook down slowly in the same skillet that the meat got seared in for flavor; I'll chunk up some potatoes and add to the cabbage with a little chicken stock, garlic and onion about 15 minutes before the cabbage gets it's final stir. Leftover ginger cream corn and sweet potato pie will round out the meal.

                                                                                8 Replies
                                                                                1. re: Cherylptw
                                                                                  ChristinaMason RE: Cherylptw Mar 1, 2010 11:55 PM

                                                                                  mmm, corned beef sounds so good.

                                                                                  1. re: Cherylptw
                                                                                    buttertart RE: Cherylptw Mar 2, 2010 05:20 AM

                                                                                    I'm going to so my next corned beef that way. Boiling is so blah. Thanks for the tip!

                                                                                    1. re: buttertart
                                                                                      kattyeyes RE: buttertart Mar 2, 2010 08:26 AM

                                                                                      Boiling CB is so NOT blah if you boil it in Guinness. Trust me. :)

                                                                                      1. re: kattyeyes
                                                                                        buttertart RE: kattyeyes Mar 2, 2010 08:49 AM

                                                                                        Very good idea as always, miss!

                                                                                      2. re: buttertart
                                                                                        Cherylptw RE: buttertart Mar 2, 2010 10:26 AM

                                                                                        I like boiled CB but for the past couple of years, I've taken to searing the meat then putting it in the oven. Sometimes I sear and put in the slow cooker. To me, it has more flavor that way (even if I cook it in beer, just a matter of preference)

                                                                                      3. re: Cherylptw
                                                                                        Perilagu Khan RE: Cherylptw Mar 2, 2010 07:55 AM

                                                                                        I wish my better half liked corned beef. ):

                                                                                        1. re: Cherylptw
                                                                                          chef chicklet RE: Cherylptw Mar 3, 2010 01:42 PM

                                                                                          This is the only way I like it too, can't wait for St. Patty's Day!!!!

                                                                                          1. re: Cherylptw
                                                                                            JerryMe RE: Cherylptw Mar 3, 2010 02:19 PM

                                                                                            St Patty's day is on the way! I gotta bookmark this. Sounds excellent! Ginger cream corn? I wanna know -

                                                                                          2. krisrishere RE: linguafood Mar 1, 2010 01:02 PM

                                                                                            Tonight is a Peruvian fried rice with chorizo, shrimp and egg. Should be great!

                                                                                            1. h
                                                                                              Harters RE: linguafood Mar 2, 2010 05:50 AM

                                                                                              Tonight is brown gloop from the freezer night.

                                                                                              The offering is labelled "asian pork casserole" and dates to September. I have absolutely no recollection of making this. And it smells odd. Not odd as in "yuck". In British English, "asian" almost invariably means "Indian subcontinent". Yet this smells of star anise and other Chinesey things. Heaven knows where the recipe came from - and whilst if was obviously good enough to freeze leftovers, it wasnt good enough for it to be a recipe keeper.

                                                                                              It'll be with rice or noodles. And preceeded with some supermarket sushi

                                                                                              2 Replies
                                                                                              1. re: Harters
                                                                                                Jen76 RE: Harters Mar 2, 2010 04:50 PM

                                                                                                That's called mystery meat. How was it?

                                                                                                1. re: Jen76
                                                                                                  h
                                                                                                  Harters RE: Jen76 Mar 3, 2010 02:00 AM

                                                                                                  It was very average. I understand now why it wasnt a keeper.

                                                                                                  And the sushi - even for supermarket sushi - was shite. Just claggy and tasteless

                                                                                              2. krisrishere RE: linguafood Mar 2, 2010 07:43 AM

                                                                                                Tonight I'm attempted to make Korean Fried Chicken, should be delicious!

                                                                                                3 Replies
                                                                                                1. re: krisrishere
                                                                                                  chef chicklet RE: krisrishere Mar 3, 2010 01:44 PM

                                                                                                  Do you mind sharing a recipe? This sounds very good to me!!!

                                                                                                  1. re: chef chicklet
                                                                                                    krisrishere RE: chef chicklet Mar 4, 2010 11:42 AM

                                                                                                    Not really a recipe, but it works :)

                                                                                                    I mix flour or wondra(about 1/2 cup) with a couple of tablespoons of cornstarch, then whisk in water until it's a very thin pancake batter. Coat the chicken and fry once at 350 for about 8 minutes, remove and drain for 10 minutes (helps the skin crisp up), then fry again at 350 until golden brown.

                                                                                                    You can serve it however you like, but I really like a sweet and spicy sauce. It's a pureed mixture of garlic, ginger, soy, sesame oil, chili paste and sugar. Yummy! Sorry I couldn't be more of a help measurement wise :)

                                                                                                    1. re: krisrishere
                                                                                                      chef chicklet RE: krisrishere Mar 7, 2010 07:09 AM

                                                                                                      Oh that's pretty close to a recipe I use for chicken wings and large tiger prawns!
                                                                                                      Sometimes I add spices to the batter too.

                                                                                                      Thanks especially for spicy sauce, I think I can figure it out. thanks!

                                                                                                2. r
                                                                                                  RouxGirl RE: linguafood Mar 2, 2010 09:18 AM

                                                                                                  Eastern NC crockpot bbq (exquisite!!!!)
                                                                                                  Homemade cole slaw
                                                                                                  Mother-in-law's famous homemade french fries that would make you sell your soul
                                                                                                  Deviled eggs with jalapeno
                                                                                                  Icebox lemon pie- also made by MIL.
                                                                                                  Sweet tea and/or ice cold beer in the bottle

                                                                                                  1 Reply
                                                                                                  1. re: RouxGirl
                                                                                                    Cherylptw RE: RouxGirl Mar 2, 2010 10:35 AM

                                                                                                    Sounds like good southern picnic fare...ummm

                                                                                                  2. a
                                                                                                    Analisas mom RE: linguafood Mar 2, 2010 10:15 AM

                                                                                                    Tonight I pulled out some chili from the freezer, and we will make frito pies tonight and enchiladas tomorrow. Yum we love our chili here in Texas.

                                                                                                    1. linguafood RE: linguafood Mar 2, 2010 10:20 AM

                                                                                                      Probably some sort of pasta dish. Spinach fettucine + ? .... either a mix of mushrooms or scallops with white wine & butter.

                                                                                                      2 Replies
                                                                                                      1. re: linguafood
                                                                                                        linguafood RE: linguafood Mar 2, 2010 05:03 PM

                                                                                                        In the end, it was spinach linguine with lots of garlic, onions, sliced chile pepper, and blistered grape tomatoes, topped with seared scallops. Side salad of baby romaine with mozza pearlini, toasted pumpkin seeds, and scallion, dressed with oo and red wine vinegar. Nice. Even though it didn't sit well with me.

                                                                                                        1. re: linguafood
                                                                                                          ChristinaMason RE: linguafood Mar 2, 2010 11:10 PM

                                                                                                          That all sounds really fresh and delicious.

                                                                                                      2. junescook RE: linguafood Mar 2, 2010 10:21 AM

                                                                                                        Smoked turkey legs with collard greens. Some kind of rice or Kashi 7-grain pilaf, and maybe I'll do some red beans to go with it.

                                                                                                        1 Reply
                                                                                                        1. re: junescook
                                                                                                          Cherylptw RE: junescook Mar 2, 2010 10:34 AM

                                                                                                          Now you've got my attention and my mouth starting to water a little that I had to wipe the corner (lol!)..my kind of dinner!

                                                                                                          Yesterday I thawed some venison chili I made in November so that's what's for dinner...love this batch as it was an experiment that turned out well. It contains red wine, ancho chiles & bittersweet chocolate among the ingredients and it was so delish! With that I'm serving a basic salad with lettuce, tomato, cukes and mandarin oranges with orange balsamic vinaigrette and some Mexican cornbread.

                                                                                                        2. ChristinaMason RE: linguafood Mar 2, 2010 11:43 AM

                                                                                                          Tonight: red curry with assorted veggies (zukes, sweet potato, bok choy, onion, shallot, red pepper, carrot, herbs, coconut milk), brown rice, and pan-fried white fish (can't figure out the translation: Nordseescholle) breaded in almond meal, rice flour, and sesame seeds. I'm going to make fish this way again, for sure. I marinated it in "buttermilk" (milk + rice vinegar) first.

                                                                                                          11 Replies
                                                                                                          1. re: ChristinaMason
                                                                                                            buttertart RE: ChristinaMason Mar 2, 2010 11:56 AM

                                                                                                            North Sea sole. Yummy fish, I had it in Bremen a couple of years ago.

                                                                                                            1. re: buttertart
                                                                                                              h
                                                                                                              Harters RE: buttertart Mar 2, 2010 01:24 PM

                                                                                                              Unfortunately yet another of our local fish that remains on the borderline of sustainability

                                                                                                              1. re: Harters
                                                                                                                ChristinaMason RE: Harters Mar 2, 2010 11:11 PM

                                                                                                                eek!

                                                                                                            2. re: ChristinaMason
                                                                                                              JungMann RE: ChristinaMason Mar 2, 2010 03:29 PM

                                                                                                              I believe sole is Zunge. Scholle is plaice.

                                                                                                              1. re: JungMann
                                                                                                                ChristinaMason RE: JungMann Mar 2, 2010 11:12 PM

                                                                                                                In the photo, it was a dark-colored (brownish) flat fish with *red* spots. Very strange looking. Not sure if that helps identify it.

                                                                                                                1. re: JungMann
                                                                                                                  buttertart RE: JungMann Mar 3, 2010 05:41 AM

                                                                                                                  The perils of the false cognate strike again. JungMann is of course correct. It looks very like a sole.

                                                                                                                  1. re: JungMann
                                                                                                                    h
                                                                                                                    Harters RE: JungMann Mar 3, 2010 06:29 AM

                                                                                                                    Oh, there's a relief. I think plaice is currently off the endangered list. Certainly very commonly seen on the counters of north European fishmongers.

                                                                                                                    1. re: JungMann
                                                                                                                      ChristinaMason RE: JungMann Mar 3, 2010 07:10 AM

                                                                                                                      Dang, you're good. Plaice it was:

                                                                                                                      http://www.gowerfishing.co.uk/assets/...

                                                                                                                      1. re: ChristinaMason
                                                                                                                        JungMann RE: ChristinaMason Mar 3, 2010 10:08 AM

                                                                                                                        It was a strange episode of the Baader-Meinhof phenomenon. I had only just last week encountered plaice for the first time while looking for a whitefish for fish with tahini sauce.

                                                                                                                        1. re: JungMann
                                                                                                                          ChristinaMason RE: JungMann Mar 3, 2010 01:21 PM

                                                                                                                          Sounds good, was it? I have some tahini sauce that needs using...

                                                                                                                          1. re: ChristinaMason
                                                                                                                            JungMann RE: ChristinaMason Mar 3, 2010 02:16 PM

                                                                                                                            I didn't try the plaice, but fish with tahini is simplicity at its best: http://desertcandy.blogspot.com/2007/...

                                                                                                                            I add a little more flavor by dusting the fish with a little bit of cumin, thyme and coriander.

                                                                                                                  2. eight_inch_pestle RE: linguafood Mar 2, 2010 04:54 PM

                                                                                                                    Last night was small plates of roasted cremini and cauliflower on lightly dressed greens, topped with a little drizzle of truffle oil, followed by a Sri Lankan pork curry with basmati.

                                                                                                                    1. akp RE: linguafood Mar 2, 2010 05:05 PM

                                                                                                                      I was planning a roasted chicken, but when I opened the chicken, it was spoiled. (Just bought an organic one yesterday!) So, I am having some leftover pulled pork with some bbq sauce on a bun. YUM!

                                                                                                                      1. f
                                                                                                                        foiegras RE: linguafood Mar 2, 2010 09:28 PM

                                                                                                                        Coq au vin, which I'd never made before ... improvised from Joy of Cooking recipe to use up a bottle of red wine, and OMG was it good! Served with medium Italian shell pasta--perfect for catching and holding the sauce.

                                                                                                                        Having my belated dessert now--hot chocolate and artisanal marshmallows.

                                                                                                                        1. Perilagu Khan RE: linguafood Mar 3, 2010 07:55 AM

                                                                                                                          A chile relleno casserole of sorts tonight. Anaheim and chilaca peppers will be roasted, peeled and stuffed with pepper Jack, topped with cheddar and then drenched in an egg, milk and pepper sauce combination. Will then bake until done. Never made it before and I'm not sure what to expect.

                                                                                                                          9 Replies
                                                                                                                          1. re: Perilagu Khan
                                                                                                                            buttertart RE: Perilagu Khan Mar 3, 2010 09:01 AM

                                                                                                                            Seems to me Sunset Magazine had a great recipe for this. http://find.myrecipes.com/recipes/rec...

                                                                                                                            1. re: buttertart
                                                                                                                              Perilagu Khan RE: buttertart Mar 3, 2010 10:37 AM

                                                                                                                              That sounds very good, although there are a couple of significant differences. First, I will stuff my chiles with Jack rather than simply chop them up. Second, no fancy schmancy separating the eggs and whipping the whites into stiff peaks. (Wasn't there a David Lynch cooking drama called "Stiff Peaks"?) In my case I'll simply whip the whole eggs, milk, salt and pepper sauce together. I expect this dish will be hearty rather than elegant.

                                                                                                                              1. re: Perilagu Khan
                                                                                                                                buttertart RE: Perilagu Khan Mar 3, 2010 10:41 AM

                                                                                                                                You'll be sacrificing the loft the beaten egg whites give but not much else. Can I come over? It sounds good to me.

                                                                                                                                1. re: buttertart
                                                                                                                                  Perilagu Khan RE: buttertart Mar 3, 2010 10:43 AM

                                                                                                                                  I'll throw a coupla extra peppers in there for buttertart.

                                                                                                                                  Oh, and corn on the cob drenched in lime juice and sprinkled with cayenne on the side. Suit you?

                                                                                                                                  1. re: Perilagu Khan
                                                                                                                                    buttertart RE: Perilagu Khan Mar 3, 2010 11:06 AM

                                                                                                                                    What kind of beer should I bring? Or maybe a nice Sylvaner?

                                                                                                                                    1. re: buttertart
                                                                                                                                      Perilagu Khan RE: buttertart Mar 3, 2010 11:55 AM

                                                                                                                                      A cooler filled with Bohemia would be just the thing.

                                                                                                                                      1. re: Perilagu Khan
                                                                                                                                        buttertart RE: Perilagu Khan Mar 3, 2010 12:14 PM

                                                                                                                                        My favorite Mexican beer! Consider it done.

                                                                                                                            2. re: Perilagu Khan
                                                                                                                              chef chicklet RE: Perilagu Khan Mar 3, 2010 01:51 PM

                                                                                                                              I hate to be a nag, but you've done all that work why not make the rellenos the traditional way with the batter, fry them and then line them up and then add a light sauce and bake... sorry. These are one of my favorite all time foods, I can appreciate the work you'll do charring and peeling the chilis. Is it too late?
                                                                                                                              http://www.flickr.com/photos/7220939@...

                                                                                                                              1. re: chef chicklet
                                                                                                                                Perilagu Khan RE: chef chicklet Mar 3, 2010 02:13 PM

                                                                                                                                I'm just going to do them this way to see how they turn out. And note that, unlike traditional chile rellenos, there is no ranchera sauce in this dish. I'll just see how they turn out, and if they're awful I'll junk the recipe. I've got another recipe for the real enchilada--or relleno as the case may be--which I can turn to when I want the real deal.

                                                                                                                            3. nomadchowwoman RE: linguafood Mar 3, 2010 10:05 AM

                                                                                                                              Not much cooking going on lately for various reasons, but last night we had roast chicken, some roughly mashed potatoes w/lots of garlic butter, and one of the most amazing brussels sprouts dishes we've ever had: roasted sprouts tossed w/apple slices, toasted pistachios, balsamic-honey reduction, a bit of creme fraiche. OMG.

                                                                                                                              THANK YOU, Jung Mann, for posting this link on the Brussels Sprouts thread. I am forever indebted for this recipe.

                                                                                                                              http://alexandracooks.blogspot.com/20...

                                                                                                                              1 Reply
                                                                                                                              1. re: nomadchowwoman
                                                                                                                                LindaWhit RE: nomadchowwoman Mar 3, 2010 02:22 PM

                                                                                                                                These brussels sprouts sound WONDERFUL!

                                                                                                                              2. bermudagourmetgoddess RE: linguafood Mar 3, 2010 10:14 AM

                                                                                                                                FISH TACO'S

                                                                                                                                Come on who cannot resist a fish taco! However the fish has to crispy none of this grilled fish stuff topped with some homemade tarter (just a tiny bit) and homemade salsa! Hello Yummy

                                                                                                                                While I am at it, might as well make margaritas!

                                                                                                                                2 Replies
                                                                                                                                1. re: bermudagourmetgoddess
                                                                                                                                  nomadchowwoman RE: bermudagourmetgoddess Mar 3, 2010 11:09 AM

                                                                                                                                  Loooove crispy fried fish tacos--and margaritas!

                                                                                                                                  1. re: bermudagourmetgoddess
                                                                                                                                    ChristinaMason RE: bermudagourmetgoddess Mar 3, 2010 01:26 PM

                                                                                                                                    lol, sounds like the margaritas as well on their way.... ;)

                                                                                                                                  2. r
                                                                                                                                    relizabeth RE: linguafood Mar 3, 2010 12:28 PM

                                                                                                                                    vegetarian paella with eggs, zucchini and oranges on top. And some lettuce dressed w olive oil and orange juice, salt and pepper. And as I'm dieting, sugar free jello.

                                                                                                                                    1. ChristinaMason RE: linguafood Mar 3, 2010 01:39 PM

                                                                                                                                      Chicken shepherd's pie with spinach and a sweet-white potato mash on top. Definitely making this one again (thanks for the advice, Cherylptw)

                                                                                                                                      For dessert, DH got a piece of black-currant nut cake, and I had a clementine. And a probiotic yogurt drink.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: ChristinaMason
                                                                                                                                        Cherylptw RE: ChristinaMason Mar 3, 2010 02:45 PM

                                                                                                                                        Glad it came out well! Tonight I made some dumplings with wonton wrappers that included ground beef, roasted carrots and celery, scallions and garlic; added a bit of worcestershire and a couple of dollops of sour cream then broke it down in the food processor. They were wrapped up and simmered in beef stock for soup...came out good...as a side, a bowl of leftover cabbage & potatoes cooked Sunday and an apple.

                                                                                                                                      2. LindaWhit RE: linguafood Mar 3, 2010 03:02 PM

                                                                                                                                        Going to try out Harters' Antoinetta's Chicken recipe in this thread: http://chowhound.chow.com/topics/6903...

                                                                                                                                        I'm using Champagne vinegar. Hey - champagne is a wine! :-)

                                                                                                                                        Sides will be rice pilaf and peas.

                                                                                                                                        1. eight_inch_pestle RE: linguafood Mar 3, 2010 03:55 PM

                                                                                                                                          Turkey Tetrazzini! Been casually working for awhile on creating a refined and contemporary version that still hits the notes that evoke fond childhood memories of Stouffer's. Getting closer all the time...

                                                                                                                                          1. marietinn RE: linguafood Mar 3, 2010 08:56 PM

                                                                                                                                            Well, tonight we had Ziti and marinara sauce with bread sticks, something quick as my little sister has dance at 5:15 and gets out of school at 3:30 and I needed to drive her. Since I ate pretty early, and I'm a sucker for midnight snacks, I just had some baguette and roasted red peppers/garlic in olive oil. I also just got finished baking 3 different types of cookies. It's been a long night=)

                                                                                                                                            1. Perilagu Khan RE: linguafood Mar 4, 2010 07:04 AM

                                                                                                                                              Last night's rellenos were very good, better than expected even. The chilacas, incidentally, were much better than the Anaheims whose flesh is a bit too thick and contains too much moisture for my taste.

                                                                                                                                              And the Bohemias were delish, buttertart. ;)

                                                                                                                                              Tonight it's lumiconi with a sauce of Romas, Fresno peppers, bacon, garlic and onion. The obligatory green salad will accompany.

                                                                                                                                              1. ChristinaMason RE: linguafood Mar 4, 2010 07:13 AM

                                                                                                                                                We're having Cuban pork chops (marinated in grapefruit juice, garlic, cumin, sliced onion, a little vinegar, and olive oil). I'll sear those, reduce the sauce, and then put the chops in to finish. No clue what the sides will be...maybe just parsley potatoes or some leftover Spanish rice I made for lunch yesterday. Roasted brussel sprouts, methinks.

                                                                                                                                                1. h
                                                                                                                                                  Harters RE: linguafood Mar 4, 2010 09:19 AM

                                                                                                                                                  I HATE COOKING DINNER. I HATE ALL THAT CHOPPING. AND PEELING. AND DEALING WITH THE PEELINGS. AND ALL THE OTHER PREPARATION. AND THE ACTUAL COOKING. AND, MOST OF ALL, THE SHEER BALLACHE OF HAVING TO THINK WHAT TO HAVE. I DON'T CARE IF I NEVER HAVE GOOD FOOD AGAIN. SCREW THE WORLD.

                                                                                                                                                  So, tonight, we're having Pizza Express pizza from the supermarket and bagged salad.

                                                                                                                                                  8 Replies
                                                                                                                                                  1. re: Harters
                                                                                                                                                    Cherylptw RE: Harters Mar 4, 2010 10:20 AM

                                                                                                                                                    I had to chuckle reading your post; I love to cook but the actual prep work I can do without...

                                                                                                                                                    Tonight it's General Tso's chicken, white rice with broccoli and a salad of some sort, possibly with mandarins

                                                                                                                                                    1. re: Harters
                                                                                                                                                      r
                                                                                                                                                      Rheta RE: Harters Mar 4, 2010 10:20 AM

                                                                                                                                                      OH I KNOW. DAY AFTER DAY HAVING TO FIGURE OUT WHAT TO HAVE FOR DINNER. I WISH I DIDN'T LIKE TO EAT! After reading all of these I still don't know WHAT TO HAVE FOR DINNER!

                                                                                                                                                      1. re: Harters
                                                                                                                                                        nomadchowwoman RE: Harters Mar 4, 2010 11:10 AM

                                                                                                                                                        Now that you've gotten that out of your system, Dear Harters, we will stay tuned for tomorrow's post of whatever delectables you'll be bringing to the table.

                                                                                                                                                        Enjoy the pizza!

                                                                                                                                                        1. re: Harters
                                                                                                                                                          LindaWhit RE: Harters Mar 4, 2010 12:15 PM

                                                                                                                                                          LOL Harters. I actually *like* the prep time. It's a calming influence for me. Unless I'm tired after work.

                                                                                                                                                          BTW, I liked your Antoinettia's Chicken last night! Very easy to make. Would also be good with a bit of Dijon whisked into the sauce reduction at the end.

                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                            h
                                                                                                                                                            Harters RE: LindaWhit Mar 4, 2010 12:32 PM

                                                                                                                                                            Ahha, Ms Whit. You lead me nicely on to two longstanding "keepers" on the chicken/mustard theme.

                                                                                                                                                            First one. Brown some chicken (boned thighs would be good). Chuck in some seasoning , a glass of white wine and some chicken stock. Stick a lid on let it simmer for 30 minutes or so. Then add some small onions (in the Uk, we'd usually call them pickling onions - but I mean onions bigger than you get in cocktail but smaller than a golfball), some baby carrots (or thick slices of ordinary), a tin or jar of artichoke hearts. Let it cook for 10 minutes or so. Transfer the meat and veg to your serving dish. Add to the liquid some dijon - a lot more dijon than you think necessary (the original recipe says a whole jar for a 4 person serving - we do less - but be very generous). Bring it to the boil - maybe add a touch of flour to help thicken. Slosh it over the mea t and veg. Et voila - poulet de moutarde Harters.

                                                                                                                                                            Second dish. And this is so easy peasy. Slice chicken breasts in half horizontally and arrange in a single layer in an ovenproof serving dish. Give them a good covering with dijon (a grain mustard works well here also). Cover with this breadcrumbs - or be creative and add stuff to the crumbs (herbs, chopped nuts, lemon zest, Parmesan - not all of them, of course, one or two only). Dot it with some butter. Bake for about 30 minutes. It comes out with a lovely crunchy topping. On the rare occasions that there are leftovers, I'm not averse to making crunch chicken sandwiches for lunch.

                                                                                                                                                            Very little chopping!!!!!!!

                                                                                                                                                            Enjoy.

                                                                                                                                                            1. re: Harters
                                                                                                                                                              LindaWhit RE: Harters Mar 4, 2010 05:13 PM

                                                                                                                                                              I had to laugh at your "very little chopping!!!!!!" comment. You REALLY don't like prep, do you? :-)

                                                                                                                                                              I like the idea of the 2nd recipe - Panko with fresh herbs and lemon zest would work well!

                                                                                                                                                          2. re: Harters
                                                                                                                                                            f
                                                                                                                                                            foiegras RE: Harters Mar 4, 2010 11:25 PM

                                                                                                                                                            Life has been soooo much better since I starting buying all my onion already chopped ;) The package of diced onion, sliced mushrooms, minced garlic, and fresh thyme is incredibly useful. As for peeling, forget it ... I leave carrots, potatoes, apples, peaches, etc. as God created them. Better for me too ... (I always buy organic apples!)

                                                                                                                                                            1. re: foiegras
                                                                                                                                                              ChristinaMason RE: foiegras Mar 5, 2010 07:46 AM

                                                                                                                                                              I never used to peel carrots, but I recently noticed that even after thorough washing, they gave off an unpleasant "dirty" or "earthy" flavor when cooked. Especially when they were cooked for a long time, such as in stews and soups. Now I always peel them, and the off flavor is gone. I just can't believe this is psychological, because I always used to think that peeling carrots was overly fussy.

                                                                                                                                                          3. krisrishere RE: linguafood Mar 4, 2010 11:44 AM

                                                                                                                                                            Leaving tomorrow morning for a short trip home to Connecticut where I suspect I'll eat lots of fried clams and pizza. :) Tonight is an easy dinner of tuna salad sandwiches with lettuce, tomato, onions, and pickles. Oh so gourmet!

                                                                                                                                                            5 Replies
                                                                                                                                                            1. re: krisrishere
                                                                                                                                                              nomadchowwoman RE: krisrishere Mar 4, 2010 11:49 AM

                                                                                                                                                              Lucky you. Please eat some fried clams for me, definitely one of my favorite regional foods--well, favorite foods, period. I've planned several vacations so I could eat fried clams--but don't tell DH.

                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                h
                                                                                                                                                                Harters RE: nomadchowwoman Mar 4, 2010 12:36 PM

                                                                                                                                                                Travelling for local food is one of life's joys, IMO.

                                                                                                                                                                We're having a couple of days in south east England later in the month. Mainly have a couple of of Michelin starred meals planned but the little town we're staying in is famous for oysters. It's only in recent times that I've discovered I like them so I'm really looking forward to having some really really fresh ones.

                                                                                                                                                                1. re: Harters
                                                                                                                                                                  Paula76 RE: Harters Mar 6, 2010 05:44 AM

                                                                                                                                                                  Hi John, Are you heading down to Whitstable by any chance? Lovely place and gorgeous seafood, although the sole mention of the word oyster sends shivers down my spine...I had the first one ever two weeks ago on my birthday...fast forward 24 hours and I was so sick with food poisoning I have decided never to go near one again. I know it's pot luck but I'll stick to my beloved scallops or octopus which have always been very kind to me and given me nothing but sheer joy...Have fun!

                                                                                                                                                                  1. re: Paula76
                                                                                                                                                                    h
                                                                                                                                                                    Harters RE: Paula76 Mar 6, 2010 06:27 AM

                                                                                                                                                                    Whitstable, it is.

                                                                                                                                                                    We've dinners booked at the Sportsman (the main reason for the trip) and Reads at Faversham - both Michelin starred. And a little place in Herne Bay that's supposed to do fab fish.

                                                                                                                                                                    My sympathies over the food poisoning. Nothing worse. Had it once - wanted to die!

                                                                                                                                                              2. re: krisrishere
                                                                                                                                                                LaLa RE: krisrishere Mar 4, 2010 01:19 PM

                                                                                                                                                                I am along your theme tonight...I am all by myself so I had a fried bolonga sandwich with onions and mustard...it was good though

                                                                                                                                                              3. JungMann RE: linguafood Mar 4, 2010 02:21 PM

                                                                                                                                                                Coriander and oregano encrusted pork chops with tamarind chutney. On the side: raw broccoli with chipotle-cilantro dressing.

                                                                                                                                                                1. h
                                                                                                                                                                  Harters RE: linguafood Mar 5, 2010 08:36 AM

                                                                                                                                                                  Tonight at Casa Harters - pork fillet medallions, wine/mustard sauce, red cabbage (with cranberries), saute potatoes.

                                                                                                                                                                  Keen's Cheddar, Singleton's Lancashire & celery for "afters".

                                                                                                                                                                  1. ChristinaMason RE: linguafood Mar 5, 2010 09:34 AM

                                                                                                                                                                    I'm sick and DH's gimpy. No surprise, then, that we're just having leftovers: bean soup, Thai curry thinned into soup with rice noodles, a little shepherd's pie. On the plus side, I found some gluten-free chocolate-dipped butter cookies today that only vaguely taste sandy. Trust me, that counts as a good thing in my world right now. :)

                                                                                                                                                                    1. rabaja RE: linguafood Mar 5, 2010 11:04 AM

                                                                                                                                                                      Shrimp. Some way, no idea how...
                                                                                                                                                                      Shrimp with grits maybe? Shrimp toast, shrimp salad, shrimp pasta...
                                                                                                                                                                      Happy Friday!

                                                                                                                                                                      1. Cherylptw RE: linguafood Mar 5, 2010 02:03 PM

                                                                                                                                                                        Smoked turkey kielbasa, pan seared and served on buns with mustard & sauerkraut with sides of cabbage & potatoes cooked earlier in the week. Fresh pears for dessert...

                                                                                                                                                                        1. LindaWhit RE: linguafood Mar 5, 2010 02:46 PM

                                                                                                                                                                          Pan-seared scallops with a tarragon-wine sauce over leftover rice pilaf with some steamed broccoli alongside.

                                                                                                                                                                          And wine as the chaser. I'm on glass #2. :-)

                                                                                                                                                                          1. Paula76 RE: linguafood Mar 6, 2010 05:47 AM

                                                                                                                                                                            A quick and delicious dinner last night. I had some sambhar spice mix I'd bought a while ago. I browned some onions, fried them with cumin seeds, coriander seeds, turmeric, paprika and the sambhar mix, added some grated coconut and chopped parsnips and sweet potatoes. Then some chicken stock and tamarind water. I mixed in some red lentils cooked in turmeric and simmered. At the last minute, I thickened the curry with creme fraiche and served with warm rotis. The best bit: leftovers for lunch which I have just polished off...

                                                                                                                                                                            1. Perilagu Khan RE: linguafood Mar 6, 2010 07:33 AM

                                                                                                                                                                              Chinese wangs tonight at Khan's Khastle. Will marinate said wangs five hours in, among other things, lite soy, ginger, garlic, scallions and dried red pepper. Bake close to 50 minutes at 400, reduce reserved marinade and baste wangs. Back into the over for another 10 minutes or so.

                                                                                                                                                                              Not sure of the side. Perhaps nothing more complicated than a pot of sticky jasmine rice.

                                                                                                                                                                              1. h
                                                                                                                                                                                Harters RE: linguafood Mar 6, 2010 08:20 AM

                                                                                                                                                                                Upcoming.....

                                                                                                                                                                                To start .......prawn cocktail (for that 1970s feel)

                                                                                                                                                                                Roast chicken
                                                                                                                                                                                Lemon & orange carrots (they cook in OJ, white wine, lemon juice, butter. Chopped coriander to serve. I'm less than convinced this will be winner)
                                                                                                                                                                                Rosti cake (grated spud, finely chopped onion, chopped streaky bacon) - cooks in the oven. I like the sound of this.

                                                                                                                                                                                Fruit for afters.

                                                                                                                                                                                EDIT: took another look at the carrot recipe and thought "yuk". So, just plain old boiled carrots. Now with steamed purple sprouting broccoli. And "fruit" has now become redcurrant fool (with yoghurt, not cream)

                                                                                                                                                                                8 Replies
                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                  ChristinaMason RE: Harters Mar 6, 2010 10:14 AM

                                                                                                                                                                                  I hate cooked carrots (except roasted or in soups), but a friend made some last month that were delectable. She candied them in a skillet using:

                                                                                                                                                                                  fresh-squeezed OJ
                                                                                                                                                                                  brown sugar
                                                                                                                                                                                  cinnamon
                                                                                                                                                                                  cayenne
                                                                                                                                                                                  chicken broth
                                                                                                                                                                                  butter

                                                                                                                                                                                  I haven't tried it myself yet, but I want to. Sorry I don't have proportions to share.

                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                    h
                                                                                                                                                                                    Harters RE: ChristinaMason Mar 6, 2010 10:28 AM

                                                                                                                                                                                    Reads like a sort of enhanced version of carrots Vichy

                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                      nomadchowwoman RE: ChristinaMason Mar 6, 2010 12:01 PM

                                                                                                                                                                                      Another favorite carrot preparation that even non-lovers of the orange veggie have gobbled up: very lightly steamed, then sauteed briefly in butter and brown sugar and finished w/grainy mustard.

                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                        h
                                                                                                                                                                                        Harters RE: nomadchowwoman Mar 6, 2010 01:07 PM

                                                                                                                                                                                        Ah, if we're getting on to favourite carrot prep, mine's Claudia Roden's recipe for Omi Houriya. It's served cold and is almost a dip. I often cook extra carrots to have leftovers for this.

                                                                                                                                                                                        Mash the carrots. Add olive oil, wine vinegar, crushed garlic, ground cumin and harissa. Fab with bread and olives.

                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                          nomadchowwoman RE: Harters Mar 6, 2010 01:34 PM

                                                                                                                                                                                          That sounds great. Will try. Would you suggest heavy or light on the harissa?

                                                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                                                            h
                                                                                                                                                                                            Harters RE: nomadchowwoman Mar 7, 2010 05:44 AM

                                                                                                                                                                                            Recipe runs like this:

                                                                                                                                                                                            750g carrot
                                                                                                                                                                                            4 tablespoon olive oil
                                                                                                                                                                                            3 tablespoon white wine vinegar
                                                                                                                                                                                            2 garlic cloves
                                                                                                                                                                                            1 teaspoon harissa (I'm heavy handed here , but not overly so)
                                                                                                                                                                                            2 teaspoon ground cumin
                                                                                                                                                                                            salt & pepper.

                                                                                                                                                                                            Suggest you mash the carrots & start adding the 2 liquids. You want a dippable texture but with much more substance than, say, hummus. Maybe even so thick you need to help it onto the bread with a knife. Then add the spicings.

                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                              nomadchowwoman RE: Harters Mar 7, 2010 09:28 AM

                                                                                                                                                                                              Copied to my recipe file. Thank you.

                                                                                                                                                                                    2. re: Harters
                                                                                                                                                                                      nomadchowwoman RE: Harters Mar 6, 2010 11:56 AM

                                                                                                                                                                                      I have a carrot recipe that sounds exactly like that, minus the wine, and, to us anyway, it's quite tasty.

                                                                                                                                                                                    3. bermudagourmetgoddess RE: linguafood Mar 6, 2010 01:29 PM

                                                                                                                                                                                      Tonight ... Seared Duck with a ginger seasme sauce served with a light salad and "asian flavored" dressing that I haven't made yet, but will later, top the salad with crispy wonton strips!!

                                                                                                                                                                                      Sould have gotten some sake or plum wine earlier today, but I guess a martini will do me fine.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: bermudagourmetgoddess
                                                                                                                                                                                        nomadchowwoman RE: bermudagourmetgoddess Mar 6, 2010 01:37 PM

                                                                                                                                                                                        I love martinis and Asian food. Although DH would say to that, "Who are you kidding? You like martinis with anything," I'm really not kidding. I've always liked the combination, going back to the days when, around here, Asian food meant Chinese food.

                                                                                                                                                                                      2. Cherylptw RE: linguafood Mar 6, 2010 02:51 PM

                                                                                                                                                                                        Leftovers tonight: corned beef sandwiches on rye toast with provolone and mustard; popped in the microwave to just melt the cheese....the remainder of the General Tso's Chicken & rice from Thursday and a pear.

                                                                                                                                                                                        1. Phurstluv RE: linguafood Mar 6, 2010 05:02 PM

                                                                                                                                                                                          Well, I got last weekend off from cooking, a lot of restaurants with large portions, so didn't need to cook!

                                                                                                                                                                                          During the week was easy with some boneless beef ribs marinated maui style, with rice and roasted cauliflower. And then some boneless chicken breasts for chicken fajitas for the other two nights.

                                                                                                                                                                                          Friday night we had a large crowd that brought lots of food for our church soup supper potluck, so once again, I had the night off of cooking!

                                                                                                                                                                                          So now, it's a nice rainy weekend, I browned a large pork loin roast, and set it to braise over some reduced leeks and onion, some garlic cloves. Will make some au gratin potatoes and braised baby bok choy and radishes for the sides.

                                                                                                                                                                                          And then tomorrow, I can look forward to breakfast of some slice & bake cinnamon rolls, and sliced roast pork sandwiches on sourdough buns, with aioli, some roasted Provencal tomatoes, as long as I can get to the Farmer's market in the morning to replenish some fresh herbs, spring garlic and arugula, and some asparagus. I love weekends like this!!

                                                                                                                                                                                          1. rabaja RE: linguafood Mar 6, 2010 06:29 PM

                                                                                                                                                                                            Scallops!
                                                                                                                                                                                            My cooking has been a little uninspired this week. I have scallops but I don't know what to do with them...
                                                                                                                                                                                            I had shrimp last night, didn't really know what to do with those either...
                                                                                                                                                                                            I have asparagus, I have herbs, I have pasta...
                                                                                                                                                                                            Maybe a vodka-soda will aid my creativity.
                                                                                                                                                                                            Cheers!

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: rabaja
                                                                                                                                                                                              kattyeyes RE: rabaja Mar 7, 2010 05:53 AM

                                                                                                                                                                                              Lots of suggestions on this very board. Search home cooking for inspiration. :) Or did the vodka-soda help? Cheers backatcha!

                                                                                                                                                                                            2. m
                                                                                                                                                                                              miki RE: linguafood Mar 6, 2010 07:41 PM

                                                                                                                                                                                              Simple meal - roast chicken and couscous. I got the recipe here:

                                                                                                                                                                                              http://allrecipes.com/Recipe/Juicy-Ro...

                                                                                                                                                                                              I've tried lots of others - this is the simplest and my husband loves it.

                                                                                                                                                                                              1. v
                                                                                                                                                                                                vafarmwife RE: linguafood Mar 7, 2010 05:21 AM

                                                                                                                                                                                                Country style steak with gravy served over rice. Haven't decided on veggie yet.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: vafarmwife
                                                                                                                                                                                                  ChristinaMason RE: vafarmwife Mar 7, 2010 11:00 AM

                                                                                                                                                                                                  yum. milk gravy?

                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                    v
                                                                                                                                                                                                    vafarmwife RE: ChristinaMason Mar 8, 2010 06:26 AM

                                                                                                                                                                                                    No brown gravy- had roasted cauliflower as veg-delicious.

                                                                                                                                                                                                2. Pata_Negra RE: linguafood Mar 7, 2010 05:37 AM

                                                                                                                                                                                                  pea soup. broth is being made with a smoked pork knuckle as i type these words.

                                                                                                                                                                                                  ----
                                                                                                                                                                                                  attachment works now :)

                                                                                                                                                                                                  1. Perilagu Khan RE: linguafood Mar 7, 2010 06:56 AM

                                                                                                                                                                                                    Sirloin marinated in merlot, olive oil, salt, pepper, red pepper, onion and Italian parsley, broiled and then sliced thinly.

                                                                                                                                                                                                    Romaine and yellow bell pepper salad on the side.

                                                                                                                                                                                                    1. h
                                                                                                                                                                                                      Harters RE: linguafood Mar 7, 2010 07:39 AM

                                                                                                                                                                                                      Rump steak, green beans, spuds (yet to be determined). Big dollop of Bordeaux mustard.

                                                                                                                                                                                                      Cheddar & Lancashire cheeses; celery.

                                                                                                                                                                                                      Leftover redcurrant fool.

                                                                                                                                                                                                      1. Cherylptw RE: linguafood Mar 7, 2010 08:59 AM

                                                                                                                                                                                                        Lamb kabobs made from ground lamb, fresh spinach, mint, oregano, maybe some rosemary; serving with roasted broccoli, baby carrots & cauliflower, a Greek salad, some hot pita and tzatziki sauce

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                                                          nomadchowwoman RE: Cherylptw Mar 7, 2010 10:05 AM

                                                                                                                                                                                                          sorry for double post; tried to fix something; give up.

                                                                                                                                                                                                        2. Uncle Bob RE: linguafood Mar 7, 2010 09:35 AM

                                                                                                                                                                                                          Bourbon...
                                                                                                                                                                                                          BBQ Shrimp......
                                                                                                                                                                                                          Salad......
                                                                                                                                                                                                          Lots of dipping bread....
                                                                                                                                                                                                          A large kitchen towel.........
                                                                                                                                                                                                          Cake & Coffee..........

                                                                                                                                                                                                          1. LindaWhit RE: linguafood Mar 7, 2010 10:13 AM

                                                                                                                                                                                                            Saturday went out to favorite tapas restaurant...grilled shrimp, grilled chorizo, fried cheese with honey and caramelized onions, and roast duck leg with berry sauce were finished off along with lots of sangria.

                                                                                                                                                                                                            Baby loin lamb chops for tonight. Meyer lemon juice, oregano, garlic, olive oil, and salt and pepper for a quick marinade and grill. Roasted Yukon Gold potatoes alongside, and after seeing pancetta at Trader Joe's yesterday I bought some along with brussels sprouts to make this recipe as the veg side dish: http://tinyurl.com/y8pvk2p

                                                                                                                                                                                                            1. nomadchowwoman RE: linguafood Mar 7, 2010 10:17 AM

                                                                                                                                                                                                              Yesterday, DH came back from Whole Foods w/ big salad from the salad bar and some beautiful NY strips that had been on special. He made me a nice lemon drop martini for me to have w/our storebought hummus for starters. In appreciation for all his helpful gestures lately (I've been super-busy and had various "situations" sapping my time and energy), I made one of his favorites, twice-baked potatoes, as a side. While I made vinaigretteand dressed the salad and sauteed mushrooms in garlic butter, he grilled the steaks--to med. rare perfection. It was a delicious meal. Add that to glorious weather--spring has sprung!--and we passed us (a "col-local-ism," as my linguist friend says) a lovely evening.

                                                                                                                                                                                                              Speaking of local, we'll be having red beans(cooked w/smoked ham shank and andouille) and rice tonight (even though it's not Monday). DH has asked me to show him how to do the beans (is he becoming a cook???), so I am happy to oblige. Beans are soaking as I type. Sides will be tossed salad and ciabatta (heresy, I know, but my freezer's full of these Italian slipper loaves after a recent baking craze). I will probably ask my sister and niece to dinner as said niece adores RBnR. In which case, I'll try to come up w/a simple dessert too. Ice cream? Perhaps w/ some of the jarred caramel sauce that found its way into DH's Whole Foods bag yesterday.

                                                                                                                                                                                                              1. ChristinaMason RE: linguafood Mar 7, 2010 11:03 AM

                                                                                                                                                                                                                We've been eating down the fridge, so I dug out a venison shoulder from the freezer. I'm cooking that Pörkölt-style (which we heretical Americans know as "gulash"), i.e., http://www.ifood.tv/recipe/venison_po...

                                                                                                                                                                                                                Hope it turns out nicely. DH requested mashed potatoes ("for the dairy element") as a side. Maybe some broccoli if I feel up to it.

                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                  buttertart RE: ChristinaMason Mar 7, 2010 03:51 PM

                                                                                                                                                                                                                  Venison Pörkölt sounds heavenly. Give me deer meat and I'm a happy girl! Let us know how it turns out.

                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                    ChristinaMason RE: buttertart Mar 8, 2010 05:26 AM

                                                                                                                                                                                                                    This was really good. I made a couple changes to the recipe, which I'll eventually write up.

                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                      ChristinaMason RE: ChristinaMason Mar 9, 2010 05:27 AM

                                                                                                                                                                                                                      My changes were:
                                                                                                                                                                                                                      -marinating the venison in red wine
                                                                                                                                                                                                                      -adding tarragon, marjoram, and juniper berries
                                                                                                                                                                                                                      -subbing tomato paste for tomatoes, red peppers for green, and butter for lard

                                                                                                                                                                                                                      Photos here: http://culinspiration.wordpress.com/2...

                                                                                                                                                                                                                2. buttertart RE: linguafood Mar 7, 2010 04:00 PM

                                                                                                                                                                                                                  Last night we ordered in reasonably good Indian - actually Bangladeshi - from our local (meat samosas, hot mushroom curry, tandoori mixed grill, naan and poori) so I could luxuriate in the T.A.M.I. Show broadcast on local PBS TV - I had wanted to see it again ever since I saw it at the age of 10 in a movie theater, and now it's coming out on DVD! The Rolling Stones (ahh, Brian...), an amazing amazing performance by James Brown, Marvin Gaye, the Supremes...a who's who of music other than the Beatles ca. 1964. A treat.
                                                                                                                                                                                                                  Tonight a nice roast chicken, watercress salad, and graygarious's potatoes cooked in stock and then fried. A Plymouth G&T before and a Bordeaux already open to go with. And Big Love instead of the Oscars because of the ABC / Cablevision debacle, will be one of maybe 3 times I've missed the show since I knew what it was. Can't be bothered to watch it online. Grr!

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                    mcf RE: buttertart Mar 7, 2010 04:06 PM

                                                                                                                                                                                                                    I watched that on TiVo last night, it was amazing, and those dancers, ROFL... Marvin is all I need, but the whole T.A.M.I. show was an incredible time capsule. Before I watched it, I marinated lamb loin chops coated with Greek oregano in lemon juice, olive oil, garlic, s and p.

                                                                                                                                                                                                                    Tonight I grilled them and we had them with steamed asparagus and some yellow turnip puree, with a garlic/lemon juice/olive oil and salt paste for the lamb. Followed by fists full of parsley oil capsules for breath.

                                                                                                                                                                                                                    1. re: mcf
                                                                                                                                                                                                                      LindaWhit RE: mcf Mar 7, 2010 05:11 PM

                                                                                                                                                                                                                      We had the same lamb dinner tonight. :-)

                                                                                                                                                                                                                  2. scubadoo97 RE: linguafood Mar 7, 2010 04:16 PM

                                                                                                                                                                                                                    Tonight's meal exceeded my expectations.
                                                                                                                                                                                                                    Corvina coated in wasabi mayo and panko paned golden brown and finished in the oven. Asparigus and zucchini sliced into thin short ribbons with a marinade of soy, a drop of sesame oil and rice wine vinegar. Snow peas blanched with a dressing made from the wasabi mayo. Touched up with rice wine vinegar, a dash of soy and a little honey and sweet Thai chili sauce to taste to balance out the flavors. This was also drizzled over the fish.

                                                                                                                                                                                                                    1. Andria RE: linguafood Mar 7, 2010 07:00 PM

                                                                                                                                                                                                                      Today we had baked mussels. We cleaned and opened the mussels and had them on the half shell. They were then sprinkled with a breadcrumb mixture (parmesan, garlic, parsley, salt, pepper), and drizzled with oil. Potatoes were sliced thinly, sprinkled with the same breadcrumb mixture and the whole was popped into the oven until done. This, IMHO is the best way to have mussels.

                                                                                                                                                                                                                      Blueberry/plum pie for dessert... with vanilla bean ice cream.

                                                                                                                                                                                                                      1. ChristinaMason RE: linguafood Mar 8, 2010 05:25 AM

                                                                                                                                                                                                                        Tonight we're having cream of pumpkin soup garnished with roasted corn to start, then roasted fennel, and baked cod filets topped with tartar sauce and potato chip crumbs.

                                                                                                                                                                                                                        1. Cherylptw RE: linguafood Mar 8, 2010 06:20 AM

                                                                                                                                                                                                                          Tonight I'm making Christina's chicken shephard's pie with mashed sweet potatoes; leftover broccoli, carrots & cauliflower from last night as the side.

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                                                                            ChristinaMason RE: Cherylptw Mar 8, 2010 07:29 AM

                                                                                                                                                                                                                            I totally forgot to add peas to mine, but I bet they would have tasted good.

                                                                                                                                                                                                                          2. h
                                                                                                                                                                                                                            Harters RE: linguafood Mar 8, 2010 06:35 AM

                                                                                                                                                                                                                            Torbay sole (the second of a recent BOGOF pack), tartare sauce, new potatoes, salad.

                                                                                                                                                                                                                            1. Perilagu Khan RE: linguafood Mar 8, 2010 06:38 AM

                                                                                                                                                                                                                              Broiled meatballs made with beef, pork sausage, various herbs and Monterey Jack. Salsa for dipping. Sides undetermined.

                                                                                                                                                                                                                              1. h
                                                                                                                                                                                                                                Harters RE: linguafood Mar 9, 2010 09:35 AM

                                                                                                                                                                                                                                Lamb cutlets, salad, bread.

                                                                                                                                                                                                                                1. ChristinaMason RE: linguafood Mar 9, 2010 12:18 PM

                                                                                                                                                                                                                                  I attended the first of four French cooking classes tonight, and we got to eat what we cooked. We had:
                                                                                                                                                                                                                                  1) Cream of celery soup garnished with a tomato, tarragon, and celery leaf concasse
                                                                                                                                                                                                                                  2) Mixed greens with dijon vinaigrette and a goat's cheese brie medallion wrapped in bacon, toasted pumpkin seeds, and toasted pumpkin seed pesto.
                                                                                                                                                                                                                                  3) Artichoke omelette
                                                                                                                                                                                                                                  4) Tilapia roulades with a creamy white wine dill sauce and baby shrimp
                                                                                                                                                                                                                                  5) Turkey cutlet with tarragon-mustard crust, cucumber salad, roasted potatoes
                                                                                                                                                                                                                                  6) Orange parfait with pineapple flambe

                                                                                                                                                                                                                                  I'm dieting tomorrow to atone for my dietary sins.

                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                    Cherylptw RE: ChristinaMason Mar 9, 2010 02:40 PM

                                                                                                                                                                                                                                    That salad sounds good minus the goat cheese (I just can't develop a flavor for goat cheese for some reason)

                                                                                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                                                                                      ChristinaMason RE: Cherylptw Mar 9, 2010 10:47 PM

                                                                                                                                                                                                                                      Yeah, and this goat cheese was almost brie-like. I didn't care for it. The smooth creamy stuff is more my style.

                                                                                                                                                                                                                                      I read something suggesting that dislike for goat cheese (tasting metallic) and dislike for cilantro (tasting like soap) might be related. Do you get those both?

                                                                                                                                                                                                                                  2. h
                                                                                                                                                                                                                                    Harters RE: linguafood Mar 9, 2010 12:31 PM

                                                                                                                                                                                                                                    Well, we're off to Part XXIII, folks.

                                                                                                                                                                                                                                    Here's the link
                                                                                                                                                                                                                                    http://chowhound.chow.com/topics/693182

                                                                                                                                                                                                                                    Happy eating through the rest of March.

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