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What's for dinner XXIII?

Since we're past the 200 mark again, its time to start a new thread.

Since my family ate so well this last week, it's left-overs for us tonight. But I'm looking for all your best ideas for coming meals.

So - Chow Hounds, what's cooking tonight?

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  1. We're having homemade split pea soup,tuna sandwiches and brownies for dessert.

    1 Reply
    1. re: WINDELLA

      I would love your recipe for the soup. I have not had that in years. My mother used to make that occasionally, but I never got her recipe and she has passed. Sounds like a wonderful tummy warmer!

    2. Thanks to reading HC tonight, I am having RL's no-stir polenta with roasted cauliflower.
      Have 4 scallops and one small chicken breast to use up too, so those will get sauteed and served on top of the polenta. Stirred some last of Summer tomato sauce into the polenta at the last minute.
      Looking forward to it on this funny, cold, almost wet night.

      1. Last night was a turkey burger and spanakopita with lumpia topping. I had a surfeit of spinach and a frozen bag of lumpia wrappers so it seemed like an easy way to clean out the freezer. My feta was American, so I used soy sauce to add some salt and umami.

        1. Last night was barley risotto with roasted butternut squash, broad beans and porcini mushrooms. Tonight I am making an Ottolenghi recipe featured on The Guardian newspaper this week: aubergine and tomato cheesecake. I'll serve that with some grilled asparagus and salad leaves.

          2 Replies
          1. re: Paula76

            Please let us know how the cheesecake went, Paula. I saw the recipe and just didnt fancy the sound of it - but then I'm not big on aubergines - nor cream cheese for that matter :-)

            1. re: Harters

              Hi John, sorry about the delay...the cheesecake was stunning, albeit a tad smaller and flatter than I'd expected (maybe next time, I'll whip the egg whites separately and fold them into the mix) I added sundried tomatoes instead of regular ones and the roasted aubergines gave it a lovely, earthy flavour. Maybe you could try it with roasted peppers instead or another mediterranean-type veg...definetely worth a go.

          2. Not too hungry tonight; I thawed a container of ham & smoked sausage gumbo I made a couple of months ago...had that with saltines and an apple....

            1. After a total pig-out w/end in the city, we've vowed to eat on the lighter side for a bit... so it's salad for dinner: Romaine, kumatoes, cukes, radishes with a light sour cream dressing, topped with stir-fried marinated chicken breast & mushrooms. Yogurt for dessert.

              Unfortunately, one can't live on Chinese roasted pork or chicken liver mousse all the time >sigh<.

              1 Reply
              1. re: linguafood

                <Unfortunately, one can't live on Chinese roasted pork or chicken liver mousse all the time >sigh<.>

                If only!

              2. I also had a salad for dinner: baby romaine, cukes, 1/2 an avocado, some diced sweet onion, 2 crumbled pieces of bacon.

                Dressing = 3:1 ratio of rice vinegar to sriracha with a splash of sesame oil

                Pan fried pork potstickers I bought from Stew Leonard's and served those over the top of the salad, with the ginger/soy sauce drizzled on top. DEEEEEEEELICIOUS!

                2 Replies
                1. re: kattyeyes

                  Oops, I forgot...and a squeeze of orange juice in the dressing, too.

                  1. re: kattyeyes

                    That dressing sounds so good, Katty, I think I will use it for some lettuce wraps for lunch today, thanks!!!

                2. I donated blood after work today, and hadn't taken anything out to cook for when I got home, so it was cream cheese-scrambled eggs and toast to the rescue. Quick, easy cleanup, and gives me time before LOST starts up tonight. :-)

                  2 Replies
                  1. re: LindaWhit

                    Eggs sound so good right now. It is so cold and windy here in SF that may be just what I need.
                    Alternatively, I may head out Geary and get some Pho...

                    1. re: LindaWhit

                      I love eggs for dinner sometimes...

                    2. I hickory smoked two Dubreton baby back rib racks I'd dry rubbed and put away yesterday, then slow cooked in foil and then broiled with a light layer of bbq sauce on them. Home made cole slaw to go with. House smells great; I used a Cameron stove top smoker.

                      1 Reply
                      1. re: mcf

                        That sounds really good. I used to love my smoker. How do you like the stovetop one? Do you need serious ventilation?

                      2. Although steaks were in the offerings for tonight's dinner, I opted for fried hamburgers reminiscent of those my mother served the mornings of my slumber parties when I was a child.

                        First I fried a few strips of bacon and set them aside. Using the remaining bacon grease, I fried some onions and set them aside. Meanwhile, Mom fried up some nice red peppers and formed my patties (three kinds of meat... just like all good Italians use - beef, pork, and veal). Just a sprinkling of garlic powder, cajun seasoning and cayenne, and the burgers were quick fried to perfection, topped with brie and set aside. Skinny buns were fried in the drained pan until browned. The burgers were assembled and served with fried potatoes & rapini.

                        1 Reply
                        1. re: Andria

                          <<three kinds of meat... just like all good Italians use - beef, pork, and veal>>
                          Always for meatballs and meatloaf, right there with you. Hamburgers in our house, however, were and are always straight up beef. But I loved your comment. Maybe I'll try a hamburger the good Italian way next time. :) As to cooking with bacon and bacon grease, well, you know everybody loves bacon!!! And speaking of...dig this site:

                          Rick Bayless had it posted on his FB page. :)

                        2. After a lot of discussion about fish and what was mild and and what wasn't, I pulled two mahi mahi filets that I'd bought at Trader Joe's out from the freezer. I've been craving these, and so today we had them for dinner.

                          There were two fillets, and so I thawed them out, and then of course I blotted excess water off.
                          I used regurlar dehydrated potato flakes for a crust, ( the moisture of the fish held them on) and used salt and pepper, mojo seasonings, onion powder, red pepper and garlic powder, and mixed it in in with the potato flakes. First I heated the oven to 350, and roasted them for about 10 minutes. I did this because the filets were fairly thick, and uneven. I then heated up my cast iron pan, and put in some vegetable oil. I got that fairly hot. Cooked them first side for 3 to 4 mins, then flipped the filets and cooked the other side for another 2-3 minuets. Once they were goldem, I removed them and blotted the filets with paper towels. I let them sit while I finished the tartare sauce sauce I'd begun making when I was cooking the fish in the cast iron pan.

                          About 1/2 cup may, 1/3 of a large dill pickle chopped fine, lemon juice, salt and pepper, fresh Italian parsley. Cajun seasonings called Mojo, mix that well.
                          Toasted some regular sandwich bread (It's all I had). Placed the fish on the first piece of toast. Topped it with a dollop of tartare sauce, and then tomatoes and shredded lettuce, salt and pepper . Then a little smidgeon on mayo on the top toast. Cut in half and served the sandwich with fresh lemon.

                          I've been craving fish sandwiches, and these for a last minute spur of the minute casual meal was great.
                          I want to make buns next week for the next time I make them. Buns with sesame seeds should work just fine.

                          All the talk last week about what fish a person thats new to fish would like and someone said they didn't agree with my suggestion for mahi mahi. Well sorry, I just have to disagree, the fish was mild, moist and not at all fishy smelling or tasting. The fish flaked in a nice way. These were Trader Joe's mahi mahi frozen filets if that helps any.
                          Sooo good.

                          1. Chicken and pork adobo, quinoa, and oven-roasted spicy green beans. Theoretically, anyway.

                            7 Replies
                            1. re: ChristinaMason

                              The chicken pork adobo was really disappointing, and I'm sure it was my fault. I know next to nothing about Filipino cooking, so I don't have a reference for how it should taste. I used JungMann's recipe as a reference (http://chowhound.chow.com/topics/4409... ) and incorporated some ideas from elsewhere online (http://recipes.epicurean.com/recipe/1... ). I think my fatal error was skinning the chicken leg quarters (not a fan of flabby boiled skin or super-oily sauce), which made the sauce too thin and tangy. I also marinated for two days, because I'd read that the longer it marinates, the better. The pork was cubed pork stew meat (goulash).

                              The meat (especially the pork) was rather dry, despite being fall-apart tender. I reduced the sauce by at least half, but it still tasted a bit flat to me. I ended up adding lots of sweet soy sauce, a bit of ground ginger, and thickening with some rice flour. Despite including a few bay leaves, peppercorns, some onion, and three cloves of garlic, I didn't think it had much flavor.

                              I don't get it. I'd love to try someone else's chicken pork adobo. Sigh.

                              1. re: ChristinaMason

                                I'm sorry it didn't work out. You need collagen and fat to give the sauce body and keep your meat moist. For that I leave the skins on the leg quarters (removing excess subcutaneous fat if there is a lot) and I use fattier cuts of pork like ribs, shoulder or belly. Pork stew meat dries out very quickly, as I discovered when I first started making adobo on my own.

                                If you ever decide to give adobo a second chance, omit the pork and just go for the chicken, it's easier and just as tasty. Do not remove the skin and use a strong vinegar. When the chicken is cooked, crisp the skin either under the broiler or by frying while you also reduce the sauce. You should have crisp and caramelized skin, a thick and tangy sauce redolent of garlic and a hint of pepper.

                                1. re: JungMann

                                  Thanks for your input. Do you think that marinating helps or hurts things?

                                  1. re: ChristinaMason

                                    Marinating might help to tenderize the pork, but I don't really notice a major difference with the chicken. My favorite source for Filipino recipes recommends marinating, http://burntlumpia.typepad.com/burnt_..., but being the lazy sloth I am, I tend to forego the extra step. I do hope you make a second attempt --- adobo is the perfect "gateway drug" for the delicious addiction that is Filipino cuisine.

                                  2. re: JungMann

                                    Excellent advice, as usual, JungMann. On all accounts.

                                  3. re: ChristinaMason

                                    Christina, I love Chicken Adobo and I learned from a Filipino friend. To avoid that unsightly, not so nice skin and fat mouth feel, I always brown the chicken first. Absolutely no flour on the chicken, I just put a little oil in the pan to cover the bottom, then I drop the bay leaves then brown the chicken. I mean a little oil I actually like the chiicken to stick to the pan, and then it will release on its own, but you want it golden. This is what helps build this wonderful sauce.

                                    After I've turned the chicken and the first browned side is up, chopped garlic, about 4 cloves ,red pepper flakes to your liking, and a large white onion sliced in half moons. Doing this not only helps the chicken with more flavor, but it'sbuilding the base of the sauce and it is wonderful. After that step, I don't cook the chicken completely, its only to brown the skin, I then start adding the water, vineager (I use white), dark soy and a little sugar. The other tip is as its simmering, taste the sauce to make sure you get the vinegar water and soy ratio right. I use about 1/2 cup vinegar, 1/2 dark soy and 1/2 or more cup water. Adjust after tasting. for me, I do love vinegar.

                                    You mentioned that it was "super-oily". If there is any residual oil, because naturally the fat from the chicken is going to render, drain that off. There's never an oily taste, just wonderful sauce to pour over the jasmine rice. I don't thicken it, the sauce thickens somewhat on its own.Also the sauce is not going to be a gravy or thick, its a thin sauce, but ooooohhh so delicious.
                                    I think why your dish came out oily is because the chicken fat rendered into the boiling liquid, and you'd still need to skim it. If this is the way you want to make the adobo, the best way to remove the fat is to chill it and then scoop it off.

                                    Yes I know most recipes just drop the chicken into the liquid, but like you I want the skin cooked. Do give it a try again, I think you'll change your mind. And just one more tip, make lots, its so good.

                                    1. re: chef chicklet

                                      Thanks so much for this. I am going to try it again with all this new advice.

                                2. Sausages; sweet potato mash.

                                  1. i miss the part in previous threads that tell what music or tv/video goes with dinner.

                                    1 Reply
                                    1. re: appycamper

                                      Hahaha! I know, bigfellow used to do that. Is he hiding out in his new place? Anyone know?

                                      Anyway. last night I had the inspiration to do an oldie but goody. I browned up three cubed chicken breasts, and then some sliced button mushrooms. Deglazed with some white wine and added some fresh thyme. Added a little flour, cooked. Then some stock and milk. Put the chicken back in for a minute or two, then some freshly cooked farfalle. Added some grated Pecorino Romano, then topped with fresh parsley. Was really good, one of the boys inhaled it. The younger will get another chance tonight....

                                      Tonight will be a pork stir fry to use up the rest of the pork loin roast I have. Some carrots, broccoli & mushrooms in with some rice, which I'm cooking right now. In my house, we usually have to have homework silence during this time, with me quizzing them or giving lessons, etc. A little boring, but per your request, I'm going to start cranking it up on weekends!!

                                    2. Knockwurst and Bratwurst simmered in beer, onions and bay leaf and then grilled. Spicy mustard, of course. And Russian rye bread with butter, sharp cheddar and dill pickles.

                                      1. Chicken Pot Pie!
                                        My sister is about 5 months along with her first pregnancy and this has been her latest craving.
                                        I'm not really following a recipe, I have bone-in breasts and legs which I will roast, then chop up all the picked meat.
                                        I will saute some carrots, onion and a little celery with thyme and an arbol chile, add some quartered button mushrooms, then deglaze with a touch of Cognac. Then in goes the cream and/or milk-slurry.
                                        As it thickens I'll pitch in some par-boiled diced potatoes, green beans and peas.
                                        I have some Dorie Greenspan turnover dough defrosting in the fridge, i figure this will work as well as anything else, it bakes off nice and flaky.
                                        Now I'm off to find some discounted le Creuset or similar ramekins/bowls (hello TJMaxx!) to bake them off in. These will be part of the gift along with their contents.
                                        It's the least I can do, they are giving me a little niece to play with this summer.

                                        1 Reply
                                        1. I'm making a vaguely Moroccan chickpea stew (cumin, cinnamon, chili pepper, garlic, turmeric, pumpkin, onions, zucchini, prunes, tomatoes, honey, lemon zest and juice, parsley) which when nearly done will be topped with herb (parsley, cilantro, dill, lemon zest) mashed potatoes and baked into a veggie shepherd's pie.

                                          1 Reply
                                          1. Made a Chinese-inspired chicken salad from the leftover white meat of the chicken I roasted Sunday - shredded the meat, added around 2 tb black vinegar, 1 tb Kimlan soy, 1 tsp sesame oil, a tb of Hunan tiger sauce (a chili, oil, and black bean condiment that comes in a small jar with a very non-PC picture of a Hunanese peasant on it), a speck of sugar and a shake of salt, and served it in a nest of tiger salad (cilantro, green onion and green chili, the last 2 slivered, in basically the same dressing a bit heavier on the vinegar and w/o the tiger sauce), with garlic bread (my ww French bread drizzled with olive oil and topped with beaucoup fresh chopped garlic, toasted in the oven).
                                            And for televisual accompaniment: a wonderful and very affecting Chinese movie, "The King of Masks", the story of a street performer in 1930's Sichuan.

                                            1 Reply
                                            1. re: buttertart

                                              Since I just started a healthy cooking blog, I am putting myself under enormous pressure to eat that way every single night - and that's a good thing! So last night it was tacos with beet greens, pinto beans, roasted sweet potatoes and avocado.

                                            2. Sauteed shrimp with lime and ginger beurre blanc and cilantro gremolata.

                                              Chilean Sauvignon Blanc.

                                              Banana Tarte tatin with Maple Walnut Ice Cream (would serve it with rum raisin if I had a choice but hey - you can't always get what you want. Maple walnut's all I got)

                                              1. Making my heavenly tofu dish as well as a very spicy stir-fry with one leftover chicken breast, snow peas, and red peppers.

                                                Music? Melody Gardot.

                                                8 Replies
                                                1. re: linguafood

                                                  Love her. Also love Paolo Nutini (his new CD is in somewhat the same retro mode). And tofu! What heavenly tofu dish?

                                                  1. re: buttertart

                                                    mix together 1/2 tsp of sesame oil, 1 tsp of maggi sauce (available at any asian market: it's the funny shaped bottle with the yellow cap), 3-4 tbsps of oyster sauce, 2 tbsp of soy sauce, hot sauce (i use sriracha -- a good spritz if you likey da spicey), and a dash of rice vinegar.

                                                    dice a pack of soft tofu and zap in the microwave for 2-3 minutes. poor out any liquid the tofu might have sweat out. heat up 2 tbsp of cooking oil (i use peanut oil, but you can use any oil you like) until it smokes, then pour over nuked tofu. add aforementioned sauce. add chopped scallions, a heaping helping of cilantro, and toasted sesame seeds. inhale.

                                                    super-low cal, super-tasty.

                                                      1. re: buttertart

                                                        It is amazing how great it actually is. I make this about once a week, when we feel like a low-cal meal but don't want to forego awesome taste. And it's SO easy, too.

                                                        1. re: linguafood

                                                          Your pack of tofu is how big? There's a very nice recipe for a tofu in oyster sauce in the Irene Kuo Key to Chinese Cooking we like, this sounds somewhat similar (but zippier).

                                                          1. re: buttertart

                                                            It's the regular size....14 oz. I believe. The Nasoya Organic brand.

                                                  2. I'm in a bit of a slump - cooking and otherwise. Luckily I've got a few things tucked into the downstairs freezer (tonight's dinner) and a few easy recipes (probably tomorrow's dinner) to make it easy.

                                                    Tonight will be spaghetti and meat sauce (that's the freezer item, in case you couldn't figure it out), with a side of garlic bread.

                                                    1 Reply
                                                    1. re: LindaWhit

                                                      Me too. I've been to one of the Sichuan places in the city's Chinatown. This is good as I have another day with little interest in cooking. Mrs H is also similarly disinterested and has returned from the supermarket with quiche, pork pie, coleslaw, salad & a baguette. I suspect it'll find its way to a plate while we lozzack in front of the TV.

                                                    2. I'm trying to eat through my freezer prior to my move next month so it'll be chicken for at least the next three days. First up, I had a bag of chicken wing drummettes so I roasted half of those and spooned a bbq sauce made last week which included oj and dried poblanos over the top & turned up the heat to caramelize them. With that, baked potatoes and a simple salad of lettuce cukes and shredded cheese.

                                                      (no music, watched Food Network's Ina Garten and the Neeley's)

                                                      Tomorrow, part two...

                                                      1. Tonight is an Italian soup containing baby spinach, arboreo rice, Fresno pepper, onion and garlic. Probably accompanied by a side salad of some sort unless I can think of a more exciting and appropriate side.

                                                          1. John Clancy’s Cream of Broccoli Soup and biscuits, although I added some crumbled bacon on top, and could have foregone the lemon juice. (Broccoli and lemon juice was never a flavor combination I liked, sorry Mom.)

                                                            I’ve never been a big soup maker, but in the last month or so, with the cold weather, they’ve been hitting the spot. I’ve used my food mill more in the last two months than I have in the nine years I’ve had it. I must admit, I’m getting pretty good at it!

                                                            3 Replies
                                                            1. re: cuccubear

                                                              Why I know you must be somehow related to me: what a great idea to crumble BACON on cream of broc! ;) Nice touch! I never heard of lemon juice in that soup, though. I'm with you there, too. It has definitely been soup weather of late.

                                                              1. re: kattyeyes

                                                                It called for a spring of broc. in the bowl and a squirt of L J before filling the bowl with the soup. And the bacon? What can I say, it seemed absurd not to!

                                                                1. re: cuccubear

                                                                  Tonight I'm dining at a local brewpub. Right now I'm about to make myself a spinach salad with strawberries, feta, bermuda onion, toasted slivered almonds, and hard-cooked eggs. And tomorrow's dinner involves cod, butternut squash with coconut milk, and lacinato kale.

                                                            2. I feel like a cheesy shrimp tortita on a fluffy bolillo right now...but I've got several hours of sitting at a piano bench to look forward to, so I should probably hold off on the calories.

                                                              Last night I made a morcilla stuffing by sauteeing uncased morcilla with onions, garlic, cumin and pimenton, which I then mashed with moistened bread crumbs. Simultaneously I simmered tomato sauce with chipotles, pimenton, thyme, pepper and lemon rind. Today I plan to go home and stuff the morcilla into squids which will get a quick sear before ending up on the plate with the tomato sauce. If I am ambitious, there'll be a spinach and ricotta bake for the side. For dessert, I have port and whiskey cheddars.

                                                              1 Reply
                                                              1. re: JungMann

                                                                Boy, would I love a dinner invite to your digs some time!

                                                              2. Keeping it tot he "easy-to-put-together" dinners. This one is super-easy. One good way to use a Frankenchicken breast - it makes 3 meals for me using this recipe. Used regular sweet onion, as I rarely have green onions on hand. Also, I skip the celery and just go with two large, thick carrots for the veg. Works for me.


                                                                1. Part II of the chicken saga tonight: Roasted spicy Thai peanut chicken; for the sides I seared some brown rice in a skillet until golden, added some home made veg stock, chicken stock, chopped celery & onion and simmered over low heat for 30 minutes. I stirred a can of coconut milk, some sliced mushrooms and frozen peas into the mix and continued to cook for about 20 minutes. The rice was totally creamy & delicious! Added a simple garden salad to round out the menu.

                                                                  1 Reply
                                                                  1. Homemade pepperoni pizza. A Sangiovese to wash it down.

                                                                    1. Am I the only one eating this evening? Okay, it's not a meal as I broke down and had hamburgers & fries while out this afternoon so I didn't have "dinner" until 9 pm. So, part three of the chicken chronicles: roasted chicken salad sandwich and although it was simple, it was the best...While roasting the chicken for my dinner yesterday, I added an extra half chicken, seasoned with s & p.

                                                                      After cooking, I took off the crispy skin (and snacked on it while picking the chicken) & bones off, chopped it and tossed it with a mixture of mayo, mustard, sour cream, onions, grated carrot, fresh celery leaves, cumin & cajun seasoning. Piled on toasted 9 grain wheat bread it was the best sandwich!

                                                                      2 Replies
                                                                      1. re: Cherylptw

                                                                        I've been dreaming of making a cajun grilled chicken sandwich all week! I finally got around to the grocery store and remembered to pickup the cajun spice (premade) that I wanted to use. I plan on splitting a baguette and grilling it then placing the grilled cajun chicken with fontina, red onion and fresh basil mayonnaise.

                                                                        1. re: Cherylptw

                                                                          "Am I the only one eating this evening?"

                                                                          Absolutely not - although we weren't cooking. We went to family to celebrate the nephew's 18th birthday and arrival at adulthood. Such an event makes one realise how quickly the years pass.

                                                                          The sister is law is the family star cook. Instinctive. Brings to bear her years spent in Mallorca so there's often a British/Mediterranean twist to dinners. Not last night though.

                                                                          Starter of mixed seafood - bought from supermarket. OK but not worth whatever exhorbitant amount she paid.

                                                                          Main of fillet steak from her local butcher. I'm not a great fan of fillet as it's usually quite bland although very tender. This was pretty good. She'd made a couple of leaf salad - one with standard vinagrette, t'other with a blue cheese dressing (not to my taste, at all). Bread as the carb.

                                                                          Dessert was in the form of birthday cake. Made by specialist cake-making shop in our village. This was excellent cake and wonderfully decorated. The nephew's present from his wealthy aunt (not Mrs Harters) is a trip for him (and his parents) to America. They're flying to California, visiting Yosemite (sp?) Monument Valley (Arizona?) and Las Vegas. Cake was decorated with the American flag, a "road" (to represent the touring) and a camera on tripod (representing his main interest and the subject he'll study at university in the autumn). Fantastic individual craft from Martin Jackson Ltd as always.

                                                                          No cooking tonight. We're taking him out to dinner. Steakhouse in the city - in old Methodist chapel - still has the original organ pipes. Frighteningly expensive for what it is - anyone would think this was London.

                                                                        2. leftover cheese tortellini in cream sauce with peas and asparagus. made the colcannon for tomorrow's st patrick's day dinner. sauvignon blanc of no particular distinction.

                                                                          diner's, drive-ins and dives on tv

                                                                          1. The last of the Gumbo Ya Ya.

                                                                            mighty tasty.

                                                                            1. I had family visiting this afternoon so I did lunch: Oven smoked BBQ pork ribs, pan fried potatoes with onions & garlic; broccoli & baby carrots simmered in a little butter, s & p and coconut & mandarin trifle garnished with toasted coconut...so, no dinner for me....

                                                                              1. Despite the recent acquisition of a deep-fryer and the eagerness to finally fry everything in sight, I'm opting for a Thai seafood curry for tonight. Not sure yet whether it'll be a red, green, or yellow curry. Depends on the seafood I get. Served over Basmati. Haven't made it in ages, and the man is excited. Hopefully, one of our whimpier guests won't be offended by the level of spice '-)

                                                                                We like it HOT.

                                                                                1. Lots of rain this weekend, so that means (to me) comfort food. Picked up a "Million Dollar Chicken" (as a friend calls it) from Whole Foods. I'll use an Herbs de Provence rub (adding a bit more culinary lavender than is in the blend I have). Half of the rub onto the bird, the rest mixed with a bit of honey, olive oil, lemon juice and garlic for brushing on the roasting chicken as it cooks. I'll add some homemade stock to the pan after roasting and reduce that for a bit of "gravy/sauce".

                                                                                  Side will be a recipe for roasted brussels sprouts with pancetta and shallots that I made last weekend, and if I want a starch, probably orzo or rice. No potatoes as I'm having that with tomorrow's dinner.

                                                                                  1. Made a chile relleno bake tonight that was rather disappointing.

                                                                                    Roasted and peeled the poblanos and stuffed them with a Jack/sharp cheddar combo. Coated those puppies with a batter comprised of whipped egg whites folded into a yolk and dry ingredient mixture. Topped with some more of the cheese mixture and baked until slightly golden.

                                                                                    Overall, a bit dry and tasteless.

                                                                                    On the plus side, the Ranch Style Beans with Jalapenos were delish. :)

                                                                                    2 Replies
                                                                                    1. re: Perilagu Khan

                                                                                      <Overall, a bit dry and tasteless.>

                                                                                      Add some enchilada sauce ;)

                                                                                      1. re: ChristinaMason

                                                                                        Did apply some salsa, which palliated the symptoms but did not cure the disease. ;)

                                                                                        I've got the night off, so the Khantessa is cooking and it's going to be something called Chicken Hungarian with a side of buttered and parsleyed farfalle.

                                                                                    2. I'm going to try Rachel Ray's eggplant stew with honeyed polenta tonight. I'm thinking some toasted pignoli might be a nice accent. Too bad I can't find cubanelle peppers in my 'hood.


                                                                                      1 Reply
                                                                                      1. re: ChristinaMason

                                                                                        This was just OK. Either the recipe is not great or I am off my game.

                                                                                      2. After being in the hospital for 4 days and enjoing the gourmet food they have to offer...NOT my husband asked me what I wanted for dinner last ...choice easy...

                                                                                        Fresh Bermuda Lobster on the half shell with some garlic better, parma cheese and bread crumbs....yummmmmm

                                                                                        3 Replies
                                                                                        1. re: bermudagourmetgoddess

                                                                                          I hope all is ok after your stint in the hospital. Nice to know your husband was there to offer up such a tasty meal.

                                                                                          1. re: Andria

                                                                                            Thanks...Still have several weeks of recovery and thank goodness not only do I have a great husband that I know will make my recovery so much easier, but he can COOK!

                                                                                            1. re: bermudagourmetgoddess

                                                                                              yes, you are lucky--hope your recuperation is smooth and speedy and involves a lot of pampering.

                                                                                        2. Thick cut pork chops with cream gravy, rice, roasted cauliflowe and broccoli. Strawberry shortcake for dessert.

                                                                                          1 Reply
                                                                                          1. re: vafarmwife

                                                                                            I have thick pork cutlets myself, but I'm going a different comfort food route: awase miso, tonkatsu with shredded cabbage and tomatoes and shimeiji mushrooms simmered in dashi. For dessert we've got buttermilk pie to celebrate Pi(e) Day. I haven't decided yet if I want to serve the pork chops with tonkatsu sauce or Golden curry -- since I've got the German cover of "Hot Stuff" playing in the background, I think curry might be fate.

                                                                                          2. Lamb breast. Roast spuds. Peas. Mint sauce.

                                                                                            Cheap, cheerful, fatty, finger lickin' good. (*thinks* Hmmmm, I've heard that somewhere before)

                                                                                            1. Cobbled together several different recipes for what I'm calling "Tangy Caramelized Onion Beef Stew" for tonight's dinner...we'll see how it turns out. Sides will be boiled Yukon Gold potatoes and carrots. I'll serve the stew over fork-mashed potatoes.

                                                                                              1. Last night's green curry with tilapia, enoki mushrooms, Chinese eggplant and French beans was a massive success! Yay.

                                                                                                While I was at the local Asian store, I couldn't resist buying a couple of humongous king oyster mushrooms (each about the size of an underarm). I probably only needed one for the spinach fettucine with which I will serve them tonight.

                                                                                                1 Reply
                                                                                                1. re: linguafood

                                                                                                  Yum, that curry sounds really good. I made a red curry last week (or the one before?) with breaded and pan-fried white fish. So good with curry!

                                                                                                  Love oyster mushrooms, too. Another idea is to use them in one of these delicious mushroom packets: http://www.guardian.co.uk/theguardian...

                                                                                                  I used madiera instead of pernod and added rosemary, parsley, and a bit of garlic. So delicious.

                                                                                                2. I should probably use up something from the freezer, so I will likely make lamb chops.
                                                                                                  I like to use a spice rub from Niloufer King, it's really lovely. She has you rub the meat with a paste made from ginger and garlic, then toast and grind the spices and rub that on and let it sit for an hour or so. A bit of pomegranate molasses, or any thick vinegar goes on too.
                                                                                                  I also have a bit of filet I need to use up, but that may have to wait to be ground for hamburgers. BBQ weather seems to be headed our way this week!
                                                                                                  Of course if the kitten doesn't stop tearing up my apartment I may just have to make kitty stew...

                                                                                                  1 Reply
                                                                                                  1. re: rabaja

                                                                                                    But, rabaja, she's just so CUTE when she cuddles up next to your ear purring up a storm, right? ;-)

                                                                                                    And your lamb chops sound wonderful!

                                                                                                  2. Had to laugh at Cherylptw's question. Like Harters says, it's not that we haven't been eating--just not cooking. Eating out, ordering in, over to friends', but trust me, lots of eating.

                                                                                                    Tonight, a home-cooked meal: baked oysters (Mosca-style: topped w/a mixture of bread crumbs, garlic, herbs, olive oil) served with spaghettini w/ DH's sauce (olive oil, parmigiano, crushed peppers, and a touch of cream); roasted broccoli w/lemon butter. For dessert: a citrus-almond-olive oil cake I just pulled out of the oven. And I'm going to try out a zucchini martini I saw someone making on the Food Network--sounds vile, I know, but it looked refreshing, and I have some zucchini I need to use.

                                                                                                    7 Replies
                                                                                                    1. re: nomadchowwoman

                                                                                                      Zucchini martini?? Okay, you've got my interest!! How was it? Should I forgo the dirty ones??

                                                                                                      1. re: Phurstluv

                                                                                                        I'm posting the link below, but I'll have to report on this tomorrow as I didn't get around to it; the weather was so glorious that when we were sitting on the porch and spotted the neighbors on theirs, we waved them over. Making the zucchini-tinis seemed too involved at that point, so we just opened a bottle of wine and brought out some hummus and enjoyed the extra hour of daylight. (Dinner got delayed, but it was delicious.)


                                                                                                        1. re: nomadchowwoman

                                                                                                          That martini sounds interesting. I wonder how the technique would work with cucumber? I might have to investigate soon.

                                                                                                          1. re: ChristinaMason

                                                                                                            Well, the TV host said she was inspired by similar recipes for cucumber martinis--so probably great. And I've seen cucumber martinis on menus. (Hendricks gin is made w/cucumbers.)

                                                                                                          2. re: nomadchowwoman

                                                                                                            I would vote for the cucumber version. Zucchini are pretty bland.

                                                                                                        2. re: nomadchowwoman

                                                                                                          I'm going to have to follow suit with the not cooking thing too but not for at least the next three weeks or so as I'm trying to eat through my freezer prior to moving across country. Tonight was leftover ribs & broccoli from yesterday & leftover coconut mushroom rice from a couple of days ago. Butter pecan ice cream for later.

                                                                                                        3. 1. Kimchi and Mackerel Stew
                                                                                                          2. Twice cooked chicken

                                                                                                          1 Reply
                                                                                                          1. Been cooking all week, seems like the first chance I've had to post. Well, Friday's soup supper was well attended again, so I didn't even put out my Broccoli soup or my Tuna Noodle Casserole. Which was a good thing: I didn't like how the soup came out, just boring broccoli, with a hint of bitterness to it. Maybe it was the vegetable stock I used. Or maybe the broccoli was just past it's prime. Added cream and lemon juice, but it still didn't do much for me. The tuna noodle casserole was an updated version from bon appetit and pretty good, with leeks and dill. I like the leeks better than the celery-mushroom combo, which doesn't have as much flavor. So, we lucked out and brought that dish back and finished the leftovers for lunch today.

                                                                                                            I just put some massive Idahos in to bake, along with a pan of chocolate cheesecake squares, which is as yummy as it sounds, even though it's made with reduced fat cream cheese, cocoa powder and fat free plain yogurt. We'll grill some steaks since it's a beautiful sunny day out and add some sauteed mushrooms, roasted asparagus and broccoli to the mix. And I plan on blasting some Russell Watson on the sound system!

                                                                                                            2 Replies
                                                                                                            1. re: Phurstluv

                                                                                                              I would love to know how you make your tuna casserole. I just made a recipe off the back of a can of Campbell's and while the blandness is in keeping with the austerity of a Lenten fast, I don't think I want to eat something so bland for the next four days!

                                                                                                              1. re: JungMann

                                                                                                                I used Bon Appetit's recipe in the March issue. Paraphrasing the recipe, you sweat down about 2 1/2 cups of thinly sliced leeks and some celery seed in some butter. Then make a white sauce by adding to the leeks: 1/4 cup flour, (cook for a minute), 2 cups of whole milk, & 1/2 cup of half & half, 1 tsp lemon juice. Season.

                                                                                                                Boil 8 oz.egg noodles. The recipe calls for 1/2 cup of grated Gruyere, but I used Parmesan instead. Mix sauce and cooked noodles, add cheese and 2 tbsp fresh chopped dill. It also uses the oil packed tuna fish, drained, two cans. I used 1 1/2 which seemed sufficient. Fold it into the pasta. Transfer to oiled baking dish. Can be made ahead. Bake at 375, covered, about 20 minutes if freshly made, 30 if chilled. Remove foil and sprinkle with about 2 cups crushed salted potato chips, and continue to bake uncovered another 10 minutes.

                                                                                                                I think the leek sauce and dill flavor make it worthwhile. Hope you enjoy it, we have, especially with some hot sauce liberally sprinkled on it!

                                                                                                            2. Today was an excellent day for trying out new recipes for me. The family was very happy with everything I made and all I can say is that the stars and planets were lined up just so or I should be on a plane to Vegas.

                                                                                                              The dinner I made was with a pasta I've cooked once before. This time I was happier with the outcome. I made a pasta dish with Festonati and made a great sauce almost a bolognese sauce. Going through the vegetable drawer, I used 5 scallions, a half of a white onion, 4 tomatoes that were nice and soft, 5 garlic cloves in their papers, 1 large red pepper, and 1/2 red onion. I drizzled some olive oil and sea salt and pepper over all, and roasted them for about 30 minutes at 350. When they were roasted I cleaned the garlic skins and tossed them into a pot with sort of generic marinara sauce. I browned some ground beef, with onion and drained it well. Then added that to the pot of sauce. I added basil and garlic powder, red wine and a little sugar and let that simmer for 2 hours. YUM.
                                                                                                              The roasted vegetables really did wonderful things for that sauce. Oops should mentioned I used the immersion blender to make the roasted veggies nice and smooth.
                                                                                                              I made Festonati pasta, sort of a tube shaped pasta not one I use but maybe once before.
                                                                                                              I cooked it perfectly. I put the pasta in a deep bowl and ladled the sauce over the pasta coating each pasta tube, and then I dropped spoonfuls of ricotta and stirred that in. The sauce changed to creamy orange color and I put another ladle of sauce on top (just in case).

                                                                                                              The results were excellent! Great pasta for this bolognese tyoe of sauce. It was really really good, and I'm making it again. I'd made some french bread 2 days ago and I had about 1/3 loaf left. I made garlic butter, and then garlic toast.
                                                                                                              We passed the romano, red pepper flakes and had salad with red wine and vinegar.
                                                                                                              My doh, kept saying, how good it was and that he's glad I'm not wasting any food.
                                                                                                              Yep, me too.
                                                                                                              This is not my photo, but it shows the pasta, its very different and it carries a sauce really really well. http://www.davidlebovitz.com/archives...
                                                                                                              Well perhaps not so well in this photo, but you get the idea.

                                                                                                              1. Even though I can recovering I can get up and walk around a bit, so going to make a somewhat quick and easy dinner ...just because I can no longer stand to sit around, but I am very careful not to over do it.

                                                                                                                Going to do some good ole Shrimp and Grits! maeking the grits with stock for more richness while stirring in some cheese, green onion and taso ham...topped with cajun spiced seared shrimp...yummmm can not wait till dinner

                                                                                                                1. Tonight, two nice Delmonico's from a local farm, prepared in a newly acquired cast iron pan. Served with one leftover half king oyster mushroom (still the size of my forearm), leftover Basmati rice tossed with that shroom and perhaps some other stuff (???), and roasted cauli. Particularly looking forward to the roasted cauli, which is like crack to me.

                                                                                                                  And very excited about the outcome of the steaks in the cast iron...

                                                                                                                  1. Oven-baked chicken schnitzel, roasted pumpkin-leek risotto (using leftover soup), green peas with butter and tarragon, arugula with clementines, grapes, toasted pine nuts, and fig balsamic vinaigrette.

                                                                                                                    Leftover gingerbread for dessert, eventually.

                                                                                                                    3 Replies
                                                                                                                    1. re: ChristinaMason

                                                                                                                      Wie macht man oven schnitzel? Sounds v good.

                                                                                                                      1. re: buttertart

                                                                                                                        I don't know if I've perfected the technique. I brined the boneless chicken breasts, pounded them, then dredged in seasoned flour, egg wash, and a breadcrumb/almond meal mix. I oiled my oven rack , v. lightly spritzed the cutlets with olive oil, and baked them just until cooked through. A quick browning under the broiler and they were done.

                                                                                                                        They were tasty, but definitely not as good as deep/pan fried. I am not sure the flour layer was a good idea...to me, they had the faintest raw flour taste to them. Next time, I'll just use egg wash and breadcrumb. I might also toast the breadcrumbs even more before dredging.

                                                                                                                        DH, at least, was super-happy with dinner, so maybe I need to lighten up.

                                                                                                                        1. re: ChristinaMason

                                                                                                                          Sounds v v good. I can sympathize with the lightening-up part!

                                                                                                                    2. boneless skinless chicken breast chunks, gently sauteed in butter and my yards version of sage with orange segments. mashed pots with more citrus this time lemon zest and asparagus roasted in the oven wrapped in streaky bacon.
                                                                                                                      blueberry pie that is in the oven now is for dessert

                                                                                                                      1 Reply
                                                                                                                      1. Snacky dinner having been in the city and had Indian all-you-stuff-yourself buffet (it was pretty good - for buffet. As good (just) as the curry cafes in what we lovingly call the Northern Quarter)

                                                                                                                        So, pasties squirreled away in the freezer for just such an occasion; brown sauce. Keen's cheddar & celery.

                                                                                                                        1 Reply
                                                                                                                        1. re: Harters

                                                                                                                          It sounds as if you had one of my ideal food days: Indian plus meat pies.

                                                                                                                        2. A bit of a cosmopolitan dinner tonight. Awase miso to take off the chill, eggplant, carrots and zucchini fried in lamb fat and braised with allspice and tomato sauce and for mains ground beef and pasta with minted yogurt sauce. I tried to lighten the yogurt sauce by using low-fat yogurt, but there just was not enough flavor even after tarting the pot up with lemon juice, smoked paprika and a touch of butter. I'll just have to go back to the full-fat sauce when I'm further removed from Pi(e) Day.

                                                                                                                          1. A rainy day had me wanting comfort food so for dinner, I made Cinnamon Oatmeal pancakes & sausage patties.

                                                                                                                            1. Shrimp & Veg skewers
                                                                                                                              Rice paper wraps - Bulgogi, Broiled chicken strips, shrimp, mussels, Krab, hot dogs, and assorted vegetables

                                                                                                                              17 Replies
                                                                                                                              1. re: hannaone

                                                                                                                                Gee, hannaone, I don't think you have enough food there!!

                                                                                                                                Tonight will most likely be the carne asada tacos, with roasted onions, peppers and black beans. I like to roast them all together on a pan, the beans actually get crispy and delicious. Served with tortillas, avocados, cheese, olives, mango, tomatoes, hot sauce.
                                                                                                                                Dessert will be the leftover chocolate cheesecake squares.

                                                                                                                                Just realized yesterday that tomorrow is St Paddy's day (I know, where have I been , under a rock?) and had planned pot roast, but now I guess I should freeze it. My DH is not a fan of corned beef, as in buy a whole hunk and eat it for days. Think I may just get some sliced by the pound at a local deli, and make something with that. Hard to know if the kids will eat it, maybe if I tell them it's just like the stuff in the can that they love?!!

                                                                                                                                1. re: Phurstluv

                                                                                                                                  Phurstluv, you *could* still do the pot roast. Why do a corned beef if your DH doesn't like it? Just pour a Guinness over the pot roast and call it good. As long as you have potatoes alongside, it's as Irish as can be. :-)

                                                                                                                                  1. re: LindaWhit

                                                                                                                                    I've used Harp lager (also Irish) quite successfully in pot roast. Erin go braugh!

                                                                                                                                    1. re: LindaWhit

                                                                                                                                      Great idea, LindaWhit! I think I'll do that! My Yankee grandmother's recipe was plain water, so I think I will use a beer! Thanks for the idea!

                                                                                                                                      1. re: Phurstluv

                                                                                                                                        Phurstluv, here's a recipe I've used that comes from a local Irish bar in Somerville, MA. This will work for the pot roast as well. Depending on the size of your pot roast, the cooking time *might* need to be extended though.

                                                                                                                                        * Exported from MasterCook *

                                                                                                                                        Guinness Beef Stew

                                                                                                                                        Recipe By :The Burren, Davis Square in Somerville, MA
                                                                                                                                        Serving Size : 8 Preparation Time :2:30
                                                                                                                                        Categories : Beef Stew

                                                                                                                                        Amount Measure Ingredient -- Preparation Method
                                                                                                                                        -------- ------------ --------------------------------
                                                                                                                                        2 lbs. stew meat
                                                                                                                                        2 lg onions
                                                                                                                                        1/2 lb carrots
                                                                                                                                        1/2 lb turnips
                                                                                                                                        1 lb potatoes
                                                                                                                                        4 Tbsp olive oil
                                                                                                                                        12 oz Guinness stout
                                                                                                                                        1 cup beef stock
                                                                                                                                        4 sprigs fresh thyme -- chopped
                                                                                                                                        1 oz tomato paste
                                                                                                                                        flour -- for dredging
                                                                                                                                        salt and pepper

                                                                                                                                        Season meat with salt and pepper, and dredge beef in flour. Heat olive
                                                                                                                                        oil in a large pot until it begins to smoke lightly. Sear beef in oil
                                                                                                                                        until brown on all sides. Add vegetables and chopped thyme. Cover beef
                                                                                                                                        with Guinness and stock. Bring to a boil; then reduce heat and simmer stew
                                                                                                                                        until meat is tender (approximately 1 1/2 to 2 hours).

                                                                                                                                        - - - - - - - - - - - - - - - - - - -

                                                                                                                                        NOTES : The Burren was voted "Best Irish Pub" in Boston Magazine
                                                                                                                                        in 1995 or 1996.

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            Aaaah, my old, OLD hood. It's not Southie, but I'll take it!!! Thanks!

                                                                                                                                      2. re: Phurstluv

                                                                                                                                        I say make the corned beef!

                                                                                                                                        Now tell me about those black beans, how do you do that?
                                                                                                                                        I'm making chile rellenos tonight, maybe some black beans if they don't take too long..

                                                                                                                                        1. re: chef chicklet

                                                                                                                                          You know, I went ahead and bought some at Costco this am, but it's only a pound, sliced thin, already cooked. I think I'm going to get some fresh rye and swiss and just make reubens. I think I'll still braise the pot roast, in some beer, with potatoes, carrots and onions.

                                                                                                                                          I just drain a can of black beans, and mix them with my sliced onions & peppers. Season with olive oil, a little bit of salt, pepper, and spread out on a baking sheet. While the carne asada broils on the top rack, I let the sheet steam a little below it, then blast it with the heat and stir every so often until the vegs are done. The beans start to crisp up a bit and are addictive, I think. Let me know what you think of them if you try it!

                                                                                                                                        2. re: Phurstluv

                                                                                                                                          Almost wasn't enough. It was a good thing we also had a full pot of rice.

                                                                                                                                            1. re: Phurstluv


                                                                                                                                              In the avatar hannaone is the male.
                                                                                                                                              hannatwo is the lovely lady on hannaone's back...........(probably for trying to take pictures of dinner)


                                                                                                                                          1. re: hannaone


                                                                                                                                            What is white stuff in the blue and white bowl, or are my eyes playing tricks on me?

                                                                                                                                            1. re: chef chicklet

                                                                                                                                              The one on the left?
                                                                                                                                              Wet rice paper for the wrap.

                                                                                                                                              Edit: Or maybe the scallops in the lower left center

                                                                                                                                          2. Well, there's going to be pork chops, red cabbage and spuds. Your guess as to how they're going to get cooked is as good as mine. I may just throw it all the oven and hope for the best.

                                                                                                                                            1. Venison roast in the oven for pulled venison fajitas to be served with refried beans, rice and a salad of lettuce, roasted tomato & cucumber. Earlier I roasted off some Anaheim chiles, tomatillos, onion & garlic for a salsa to go with and will serve with warm flour tortillas

                                                                                                                                              2 Replies
                                                                                                                                              1. re: Cherylptw

                                                                                                                                                Venison fajitas - that's a new one for me. How do you spice the meat?

                                                                                                                                                1. re: Phurstluv

                                                                                                                                                  I made a wet rub of onions, garlic, cumin, adobo seasoning, oregano, s & p; all goes in the food processor until pureed. Rubbed on the meat and refrigerated; in this case I did it the day before. I then seared it in a little oil in a dutch oven over medium low heat, added a little water & wine to the bottom of the pan and braised in the oven until tender.

                                                                                                                                              2. Fried rice w/the leftover Basmati from the green curry on Sat, most likely with bell peppers, shrimp, carrots and peas. And egg, of course.

                                                                                                                                                I have two fat caulis, one orange, one purple waiting to be roasted.... but they (and I) will have to wait for tomorrow. Now that the side is set -- what should my main be? Any suggestions?

                                                                                                                                                1 Reply
                                                                                                                                                1. re: linguafood

                                                                                                                                                  rice 2 ways, that is brown/buckwheat/barley with chicken stock and olive oil and butter and lemon and salt and pepper, oven roasted brussels sprouts with bacon and rosemary, shrimp with HS Esquire-esque batter and home made tartar, oh that reminds me I gotta get more horsey................cookies and blueberry apple pie for dessert..

                                                                                                                                                2. Last night was some chicken-mushroom lasagna that literally fell out of the freezer as I was digging around; I had forotten about it--and it punished me for the neglect: wasn't nearly as delicious as it was fresh several(?) months ago. Dinner was that and some roasted (in bacon fat) brussels sprouts, leftover citrus-almond-olive oil cake for dessert.

                                                                                                                                                  Out for Vietnamese food tonight.

                                                                                                                                                  1. Cooking class excess again tonight. Tomorrow I really am having salad. We made:

                                                                                                                                                    -Lentil soup garnished with sauteed chicken liver
                                                                                                                                                    -Frisee and endive salad with Roquefort, toasted walnuts, and balsamic vinaigrette
                                                                                                                                                    -Arugula salad with bacon-wrapped, sautéed chicken breast and dijon vinaigrette (no clue why we did two salads, but they were good)
                                                                                                                                                    -Seared shrimp in pernod-leek-butter-garlic sauce (delicious! and I got complimented on my garlic chopping skills...made my night. ;-) )
                                                                                                                                                    -Quail stuffed with duxelles (which included sun-dried tomato), haricot verts, new potatoes roasted with bay leaves
                                                                                                                                                    -Apple cinnamon tarte flambee

                                                                                                                                                    12 Replies
                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                      OK. What I want to know is where you're taking this class. Because I would so totally do that as well once I get to b-town.... please share!

                                                                                                                                                      1. re: linguafood


                                                                                                                                                        i.e., VHS City-Mitte. I really like the instructor and hear she's one of the best. We actually learn how to make all the dishes, not just the ones we're assigned to. Plus, it's quite cheap! I love socialized education.

                                                                                                                                                        Let me know if that link doesn't work for you.

                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                          Whoa. Im tiefsten Wedding!! Sounds cool, tho.

                                                                                                                                                          1. re: linguafood

                                                                                                                                                            Yeah. Not a great area to get lost, as I did on the first night. I was *this* close to turning around and going home. Fortunately, the class was worth the anxiety!

                                                                                                                                                      2. re: ChristinaMason

                                                                                                                                                        I love the arugula salad and the quail. Sounds Babette - ish!!!

                                                                                                                                                        Are your lessons in German or English?

                                                                                                                                                        1. re: Phurstluv


                                                                                                                                                          Nomadchowwoman, here's the shrimp recipe:

                                                                                                                                                          -50g COLD butter, divided (1/2 stick?)
                                                                                                                                                          -12 med-large shrimp, peeled and deveined
                                                                                                                                                          -2 red chilis (not super spicy), seeded and finely chopped
                                                                                                                                                          -2 cloves garlic, minced
                                                                                                                                                          -1 leek, washed, the light part cut into rings
                                                                                                                                                          -1 Tbsp. olive oil
                                                                                                                                                          -salt, pinch of sugar, cayenne to taste
                                                                                                                                                          -2 Tbsp. Pernod/pastis
                                                                                                                                                          -150 ml. vegetable broth

                                                                                                                                                          1. Cut 40g of the butter into small pieces, put on a small plate and store in the freezer while you prepare the rest of the ingredients. Dry the shrimp well on a paper towel.

                                                                                                                                                          2. Heat the remaining 10g of butter and the olive oil in a large skillet. When shimmering hot, add the shrimp and quickly sear, sprinkling with salt and cayenne pepper to taste. Remove to a bowl, leaving the oil behind.

                                                                                                                                                          3. In the same pan over lower heat, sweat the leek, garlic, and chili with a pinch of sugar. Add the Pernod and broth and reduce by half.

                                                                                                                                                          4. When the sauce is sufficiently reduced, take the pan off the heat and add the cold butter pieces a few at a time, stirring to create an emulsion. Occasionally return to the heat to bring the mixture back up to temperature.

                                                                                                                                                          5. When all the butter is incorporated, add back the shrimp, heat through, and taste for seasoning. Serve immediately with crusty bread for dipping.

                                                                                                                                                          I like the Pernod a lot and think this would probably also be delicious using dry vermouth.

                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                            Sounds wonderful. Good luck with your cooking lessons! I always had fun when I took some. Nice to have a delicious result to all the hard work.

                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                              Thank you--or danke!
                                                                                                                                                              I'll be making this soon.

                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                            Can you give a brief tutorial on that sauce? Sounds great; I'm always looking for something new to do with shrimp.

                                                                                                                                                            Dieser Student wird am dankbarsten sein!

                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                              Und Deutsch muß offenbar nicht gelernt werden '-)

                                                                                                                                                              1. re: linguafood

                                                                                                                                                                LOL. My most commonly used sentence: "Mein Deutsch ist nicht gut." I've used it over and over again during several visits to Germany and Austria.
                                                                                                                                                                Spent some time there last year, and wrote a thank-you letter (using my poor skills and a German textbook and dictionary) to one of my hosts for many wonderful meals, including the best roast duck I've ever had in my life. (I'm convinced the ducks are better there.) She reported back that my German was, according to her daughter's translation, "labored, but improving" ;)

                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                  :-) Try the shrimp recipe above, advising against adding too much chili in your best fake German accent...

                                                                                                                                                          3. Tonight is one of the few nights my husband (Mr. 50% German and 100% Irish) cooks. Corned beel is one of his specialties. I'll cook the spuds - boiled, tossed with butter and cilantro for a shamrocky effect - and the cabbage will be in coleslaw because neither of us like cooked cabbage overly much. Soda bread if I get to it, and whiskey before! Slainte.

                                                                                                                                                            4 Replies
                                                                                                                                                            1. re: buttertart

                                                                                                                                                              I'm guessing corned beel is a combo of brined beef and eel?

                                                                                                                                                              B'gosh n' begorra, but it sounds mighty fine!

                                                                                                                                                              1. re: Perilagu Khan

                                                                                                                                                                Combination of fast hunt and peck and nearsightedness...
                                                                                                                                                                Smoked eel as an appetizer wouldn't be bad.

                                                                                                                                                                1. re: Perilagu Khan

                                                                                                                                                                  B'gosh 'n' Beforra - I gotta remember that!

                                                                                                                                                                2. re: buttertart

                                                                                                                                                                  We're having uncured corned beef and cabbage; DH is Irish. Fortunately, only feel compelled to eat Irish food once a year.

                                                                                                                                                                3. Pork-and-veggie pot stickers served over a salad of wilted watercress, edamame, and peas. Topped with a dressing of rice vinegar, soy sauce, and sesame oil.

                                                                                                                                                                  1. Muffaletta meatballs made with ground pork, minced ham, minced Genoa salami and grated fontina.

                                                                                                                                                                    Some sort of rice dish on the side.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: Perilagu Khan

                                                                                                                                                                      Oooooo, let me know how those babies turn out!! I love muffaletta!

                                                                                                                                                                    2. Mini turkey meatballs based on this recipe, but with tarragon added: http://smittenkitchen.com/2009/10/bak...

                                                                                                                                                                      Served with marinara dipping sauce, squid ink spaghetti with garlic and hot pepper flakes, field green and arugula salad with grapefruit, pomegranate arils, and blanched green beans

                                                                                                                                                                      2 Replies
                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                        Guinness chocolate cake with Bailey's cream cheese glaze for dessert. Strictly for the sake of the holiday, mind you. Thanks to Kattyeyes for the recipe inspiration.

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          I'm gaining weight just reading your posts. LOL. Can I come to dinner at your house? All we are having is leftovers - Fridge cleaning night!.

                                                                                                                                                                      2. Wish I had gotten it together to have CB and Cabbage; we love it around here. But our nod to the Irish will be the potatoes (roasted in duck fat) w/parsley that accompany grilled steak w/ mushrooms. Also making a spinach salad w/oranges and almonds. Maybe a wee dram of spirits to put us in a celebratory mood.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                          That appeals to me much more than the traditional - although the cb we had last night was pretty tasty.

                                                                                                                                                                        2. tonight is corned beef braised in leftover onion soup and chicken broth. cb removed from liquid to crisp up the fat in the oven. cabbage and carrots cooked in the broth. and colcannon. i'll mix a bit of horseradish into the mustard.

                                                                                                                                                                          smithwick's to drink.

                                                                                                                                                                          undecided on music or movie. maybe "waking ned devine."

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                                                                                                                                                                          1. re: appycamper

                                                                                                                                                                            That sounds good, appycamper. May try that one next year!

                                                                                                                                                                          2. No cooking tonight. But last night's avocado-coconut pudding with pecans is just the right color to trot out again for a festive dessert. Next time I'll have to remember to try chili-cashew clusters to make the pudding a little more interesting.

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                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                              That pudding sounds good, Jungmann. Do you have a recipe for it?

                                                                                                                                                                              1. re: Phurstluv

                                                                                                                                                                                It's very simple. 1 ripe Florida avocado (or 2 Haas avocadoes) + 15 oz. coconut cream + a pinch of salt + 1/2 tsp. lime juice and sugar to taste. Blend all the ingredients until smooth. Chill for 30 minutes. Top with whipped cream. Lately I've been enjoying it with salted nuts and will probably have to try the leftovers with some honey roasteds.

                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                  What's coconut cream? Is it like coconut milk or coco lopez? Sounds good.

                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                    Coconut cream is like a thicker, richer version of coconut milk, perfect for desserts. Coco Lopez is cream of coconut, a sweetened, semi-solid version of coconut milk which I only know to use in pina coladas.

                                                                                                                                                                            2. Corned beef w/ cabbage, onions, carrots. I made some horseradish sauce to go along side. First time I've purchased fresh horseradish - not in a bottle. Gnarly looking tuber isn't it? Loaf of rye bread along side.

                                                                                                                                                                              1. Tonight's a pot roast (with onions, carrots and potatoes of course) and to blarney it up, I'm braising it in beer. Didn't have any Irish beer and the store I was at did not carry the one brand of Irish beer my DH likes, but at least of the two bottles I used, the label on one and the bottle of the other were both green!

                                                                                                                                                                                Probably some rocky road ice cream cones for dessert.

                                                                                                                                                                                1. Sinus allergy & headache have been keeping me from wanting to do anything for the past few days much less cook, so tonight was the last of the frozen & thawed sausage & chicken gumbo. Tomorrow is another day....

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                                                                                                                                                                                  1. Missed out on St Patrick's day yesterday as was at night school, so making up for it tonight - bacon boiled in cider, with savoy cabbage shredded and sauteed in the bacon stock, and mashed potatoes and chives. Wanted to serve liver in a creamy whiskey sauce but I fear my flatmates aren't ready for offal yet.

                                                                                                                                                                                    Accompanied by Sam Adams beer. With so many Americans here serving up Irish food, I only thought it proper to return the compliment.

                                                                                                                                                                                    1. Macaroni cheese with courgettes & bacon. A long-standing dish in this household. Occasionally it's fancy with the addition of onions and garlic. It always has breadcrumb/cayenne topping. With a handful of salad leaf.

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                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                        yum. now you're speaking my language. except for the courgettes/zucchini dispute.

                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                          In that case,mercifully there are no tomARtoes in it. LOL.

                                                                                                                                                                                          I don't know but I've always reckoned the courgette/zucchini thing must be cultural. We've never had much Italian immigration into the UK, whereas it's been significant in America. On the other hand, France is only 22 miles away and, unsurprisingly, is a major culinary influence.

                                                                                                                                                                                      2. Finger foods tonight starting with buffalo wings, followed by a capicola & mortadella sub on buttered & pan toasted french bread with provolone cheese, shredded lettuce & garlic dressing then melted to oozy goodness.

                                                                                                                                                                                        1. apparently still in full irish mode here. oysters on the halfshell and leftover corned beef and cabbage and carrots. sauvignon blanc table wine.

                                                                                                                                                                                          dh may pick the music. if i pick it'll be bryan ferry's dylanesque.

                                                                                                                                                                                          1. A less naughty Asian-y riff on the BLT salad:
                                                                                                                                                                                            baby romaine
                                                                                                                                                                                            crumbled bacon
                                                                                                                                                                                            raspberries (random, fridge-cleaning addition)
                                                                                                                                                                                            shredded carrots
                                                                                                                                                                                            sliced cucumber
                                                                                                                                                                                            sliced red pepper
                                                                                                                                                                                            green onion
                                                                                                                                                                                            chopped cashews

                                                                                                                                                                                            Served with rice vinegar/sriracha/sesame oil/squeeze of fresh OJ and (bought--thank you, Stew Leonard's) chicken dumplings I pan-fried on top, drizzled with gingered soy sauce. It was pretty, too, but you'll have to take my word for it. ;)

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                                                                                                                                                                                            1. re: kattyeyes

                                                                                                                                                                                              that reminds me....I've got to try that dressing! Definitely on the list for this weekend!

                                                                                                                                                                                              Tonight we were lucky enough to have leftovers: Son #1 had pot roast, jus and vegetables; Son#2 had steak and potato; Mom had carne asada tacos. We were all happy. More ice cream cones for dessert. They never tire of the ice cream cones. Nice to be young.

                                                                                                                                                                                            2. ....must be a busy Friday, if I'm the first one to post!!

                                                                                                                                                                                              So, another Friday in Lent means another Church soup supper. This week, I'm bringing a soup, salad & bread, since a lot of volunteers were tapped for St. Paddy's Day. Right now, I'm making some taboule for a salad, and a large pot of Manhattan Clam Chowder. I usually make it spicy with fresh jalapenos, but not for this mainly senior crowd! And taking some roasted garlic bread along.

                                                                                                                                                                                              1. Homemade pizza this evening: Italian herbs in the dough then topped with tomato sauce & more dried basil & oregano. Fresh baby spinach leaves topped with thin slices of rotola (sun dried tomato between slices of mozzarella & prosciutto, stacked together & rolled up). The pizza was garnished with a bit of garlic salt before going in the oven.

                                                                                                                                                                                                So delish, I'm going to have to make this one more often. Pics:

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                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                    Gorgeous--I want some RIGHT NOW! Thanks for the introduction to rotola--I had never heard of it...and I'm even part Italian, go figure!

                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                      Very nice. I love making pizza, I'm just so bad at the dough / crust. How do you do yours?

                                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                                        Do you mean what's my dough recipe or do I roll it or toss it?

                                                                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                                                                          Basically, I guess your dough recipe, how you handle it, and bake it. I have a terrible time making pizza it seems. I've tried lots of variations (w/dough & temps) and usually get a heavy, dense crust, sometimes too hard. I've used frozen dough, refrigerated dough, my own dough. I used to have a pizza stone but it broke. I may start a topic on it b/c I need so much help!! Thanks!

                                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                                            Pizza Crust

                                                                                                                                                                                                            2 1/4 teaspoons yeast
                                                                                                                                                                                                            1/2 teaspoon sugar
                                                                                                                                                                                                            1 1/3 cups warm water (110F. degrees)
                                                                                                                                                                                                            2 tablespoons olive oil
                                                                                                                                                                                                            1/4 teaspoon salt
                                                                                                                                                                                                            3 1/2 to 3 3/4 cups flour (I use bread flour if I have it but you can use all purpose)

                                                                                                                                                                                                            Whisk together the yeast, sugar and water in a large bowl; allow to sit for about five minutes until it "blooms'. Whisk in the olive oil, salt and begin adding the flour, one cup at a time until it comes together in a ball. Sprinkle some flour on a surface and knead it until smooth. Oil the same bowl and place the dough in it, covering with a towel. Allow the dough to double in a warm place for about an hour.

                                                                                                                                                                                                            Preheat oven to 500F. degrees. Divide dough in half; sprinkle a little flour onto a surface again and roll the dough out to fit a 12 inch pie. Add your toppings. Into the hot oven for about 10 minutes or until toppings are cooked the way you want it.

                                                                                                                                                                                                            I don't press the dough out, I roll it unless I'm making deep dish. I also cook mine on a pizza screen; I had a stone once (paid $35.00 for it which to me is expensive) I didn't know it had to be seasoned or whatever you do with it first. So I put a pizza in the oven and the thing cracked & broke in a few pieces. By the way, this is my basic recipe. I added herbs to my dough yesterday, you can do that or not. You can also add other things like cheese, sun dried tomatoes, etc. Sometimes, I like to add semolina flour or whole wheat to the mix if I have it on hand.

                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                              copied, thanks! did that shepherd's pie ever turn out, by the way?

                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                It came out great; I'll have to make it again!

                                                                                                                                                                                                              2. re: Cherylptw

                                                                                                                                                                                                                Thanks, I will try it soon and let you know.

                                                                                                                                                                                                      2. We're trying this recipe for dinner: http://www.foodandwine.com/recipes/mi...

                                                                                                                                                                                                        I don't have any Napa cabbage, but I've got some Spanish "pointed" cabbage* that needs to be used, so that will have to do. Brown rice on the side. We just had a massive brunch, so a light dinner will be perfect.

                                                                                                                                                                                                        *this looks like regular green gabbage, but it's pointed on one end. It's supposed to be a milder, sweeter cabbage that's good in salads or soups...I don't know what it's called in English. In German, it's Spitzkohl (http://www.essen-und-trinken.de/topth... )

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                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                          It's called sweetheart cabbage in English. For that alone, it's likeable.

                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                            We ended up going out for wonderful pizza last night (I Due Forne....pizza verdure...drool...), so I'll have to try the recipe tonight.

                                                                                                                                                                                                        2. It's March 20, 2010 Saturday (just for the recored) ;) I don't know if this is an ongoing thread of one that people just add to never mind the date....

                                                                                                                                                                                                          Our meal tonight will be outside cuz it's gahgous here today.

                                                                                                                                                                                                          Arugula pesto salmon on the grill.
                                                                                                                                                                                                          Potato wedges on the grill with olive oil and rosemary in the vegetable basket.
                                                                                                                                                                                                          Sliced red onions and zukes in olive oil and lemon zest in the vegetable basket on the grill.
                                                                                                                                                                                                          Sally Lunn's muffins with butter.
                                                                                                                                                                                                          Doughnut muffins with drizzled heavy cream over all for dessert.
                                                                                                                                                                                                          The batter is made and I'll wait to do them right before they're consumed, I want 'em at the very best, can't wait.

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                                                                                                                                                                                                          1. re: iL Divo

                                                                                                                                                                                                            sounds absolutely delicious! glad you can make the acquaintance of your grill... yesterday we had lovely shirtsleeve weather. today is snow, wind and plummeting temps.

                                                                                                                                                                                                            this thread cycles with a new roman numeral at approximately the 200-post mark so it stays fresh and accessible. tomorrow should see the start of XXIV.

                                                                                                                                                                                                            this afternoon i'm making braised lamb shanks with caramelized onions and barley.

                                                                                                                                                                                                            1. re: appycamper

                                                                                                                                                                                                              yep, it's such a lovely day that we may as well yank ole blue eyes out from his cover.
                                                                                                                                                                                                              I do see that clouds are forming which isn't typical here so today is no doubt a good day whereas tomorrow may be under a blanket of cold/wet stuff.

                                                                                                                                                                                                              I love the sound of your dinner, love lamb and adore carmelized onions too. Just bought 2 new "plastic sleeves" of barley. I'd run out last time I made "3 way rice". All I could find was from WalMarchay and it's instant barley in a box, who knew such a thing existed? Not I ;? but bought it out of desperation anywhooo

                                                                                                                                                                                                          2. Last night I cooked scallops after a Marcella recipe from "Italian Kitchen" I often use - with mushrooms (didn't have enough muchrooms but it was still very good, very savory). Tonight is to be a goose pie (minced leftover frozen goose, a bit of cooked onion or shallot, some seasonings - usually Dijon mustard and a bit of dark soy sauce - in buttered phyllo, baked about 1/2 hour). Serving it with watercress salad and some icy barely thawed sour cherries from last summer. The cherry flavor goes very well with the richness of the pie. (I'm very glad a US phyllo manufacturer - Athens I think - has started putting 2 rolls in a box rather than one, I always saved the leftover and ended up throwing it out because it would get dried out.)

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                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                              The goose pie was terrific (if I do say so myself) - I strewed nigella seeds on top, I love their slightly bitter slightly smoky taste. Very nice with the goose.

                                                                                                                                                                                                            2. I had some pizza dough left from last night so I made stromboli with sauteed mushrooms, spinach, roasted green bell pepper & sauteed potatoes & onions from a few days ago; rolled it all together with some ricotta & parmesan and baked until golden.

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                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                Yum. Love those too!

                                                                                                                                                                                                                Tonight I was lucky enough not to have to cook. I have the house to myself, a rarity, for the weekend so I treated myself to my favorite ahi tartar from a neighborhood sushi bar. Combining it with some frozen vegetable samosas and some Sauvignon Blanc. Possibly a chick flick on the tube.

                                                                                                                                                                                                                1. re: Phurstluv

                                                                                                                                                                                                                  I adore samosas...lucky you to have the house to yourself, but I have to say, when mine were younger, I sometimes wished I could have that treat every now and again. Now, they're grown and gone and I wish I had them all in the same house at once. Enjoy them while they're young :)

                                                                                                                                                                                                                  And with that, I'll post the new thread: http://chowhound.chow.com/topics/695986

                                                                                                                                                                                                              2. I had a friend visiting for the weekend so I made a vegetarian tagine on Friday with chickpeas, sweet potatoes, grilled aubergines, lots of spices, toasted pecans and the special addition of quince paste from Argentina which worked wonderfully well. Last night, I made my first ever mole (a simplified version at that as finding the different types of chillies required for the 'authentic' one plus the time it takes to produce would be quite a task where I am). It was very nice indeed.

                                                                                                                                                                                                                I served chicken thighs with the mole sauce, my own version of Mexican rice and refried beans with corn tortillas. A resounding success and lots of leftover mole for a future Mexican craving.

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: Paula76

                                                                                                                                                                                                                  Good for you, trying your first mole!! I have yet to make one, and here I live in LA, but I just recently scored my first older Mexican cookbook, and am excited to try some recipes. Sounds delicious, btw.

                                                                                                                                                                                                                2. Look like we've hit the 200 mark so, in accord with our ease of loading tradition, we're off to Part XXIV.

                                                                                                                                                                                                                  Here it is. http://chowhound.chow.com/topics/695986

                                                                                                                                                                                                                  1. you mean I could have been first on the page, oh darn :))
                                                                                                                                                                                                                    still recovering from the flu or food poisoning so don't want anything too ??? on my plate or in my tummy.
                                                                                                                                                                                                                    tonight's easy.
                                                                                                                                                                                                                    Minute Rice recipe for Sweet and Sour chicken.
                                                                                                                                                                                                                    I remembered it calling for sliced onions back in the day and not red bell pepper along with green but cubed fresh tomatoes also, this recipes says neither. Also, to ours I added grated fresh ginger and 1/2 tsp sesame oil
                                                                                                                                                                                                                    Chicken is ready now, just waiting for rice to finish and hubby to come in from gardening all the live long day ;
                                                                                                                                                                                                                    )Hope it's not too heavy..
                                                                                                                                                                                                                    fresh strawberry's cut up over those not too swift doughnut muffins I made yesterday. the strawberry's oughta spruce 'em up eh? ;)