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What's For Dinner? Part XXIV

It's time for the next chapter in our continuing thread...so what are you having good for dinner?

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  1. BF made a yummy shepherd's pie (using ground beef instead of lamb, it's what we had in the house), mashed potatoes were nicely flecked with parsely. very good. salad with thinly sliced radishes, cabbage, lettuce, green onions in a dijon vinaigrette. we'll be picking at the shepherd's pie all night until it's gone! good thing i defrosted chicken leg/thighs for tomorrow night . . . which will be a maple syrup-sriracha thingy.

    3 Replies
    1. re: mariacarmen

      In the UK, we call the beef version "cottage pie".

      Our use of minced beef tonight - chilli (with rice).

        1. re: Harters

          and cottage pie made it through the night and made a reappearance with sunnyside up eggs this morning!

      1. Since it is such a rainy day where we are, I am making a nice pot roast for my DH. Such great comfort food for this weather. I cook my meat until you can pull it apart with your fork. Add in some carrots and potatoes, a nice rich brown gravy, a small side salad and some potato rolls on the side - mmm mmm good!

          1. I've eaten out these past two days, so I'm looking forward to cooking tonight. I have a chicken in a mushroom cognac cream sauce in mind. Served over basmati rice, and steamed broccoli alongside.

            15 Replies
            1. re: LindaWhit

              Oh LindaWhit - that chicken sounds like heaven in my mouth. Can you share your recipe please?

              1. re: boyzoma

                LOL! Well, I may have to rethink dinner and make something else with chicken because I don't have any heavy cream (although I do have half and half and Greek yogurt that I might be able to do a reasonable facsimile of this recipe), but here you go.

                This recipe is just using one Frankenchicken breast sliced in half lengthwise for two meals...use two Frankenchicken breasts or 4 regular sized chix breasts and double everything else for a family-sized meal.

                * Exported from MasterCook *

                Chicken With Cognac Mushroom Cream Sauce

                Recipe By :Linda
                Serving Size : 2 Preparation Time :0:00
                Categories : Poultry

                Amount Measure Ingredient -- Preparation Method
                -------- ------------ --------------------------------
                1 large boned and skinned chicken breasts -- sliced in half lengthwise
                1/3 lb cremini mushrooms -- stemmed and sliced
                1 Tbsp butter
                1/2 Tbsp olive oil
                salt and freshly ground black pepper -- to taste
                2 Tbsp cognac
                1/4 cup white wine
                1/4 tsp mushroom essence -- (More Than Gourmet - like a demi glace for super-rich flavor) (I don't have this anymore so it could be left out)
                1/4 cup heavy cream

                Season chicken breast halves with salt and pepper. Melt butter and add
                olive oil in a nonstick skillet. Sauté chicken breasts for 3 minutes on
                each side, adding sliced mushrooms when you flip the chicken breasts.

                Pour in cognac and white wine, and reduce heat to simmer. Stir in
                mushroom essence until blended, and cover skillet and simmer chicken and
                mushrooms in cognac & white wine for about 10 minutes, turning chicken
                pieces once.

                When cognac and white wine has reduced by at least half, add heavy cream.
                Stir to blend, and lightly boil for a few minutes to thicken.

                Serve chicken over basmati rice and spoon mushrooms and sauce over top.

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

                1. re: LindaWhit

                  I am definitely going to try this. It sounds wonderful. Thank you so much for the recipe.

                  1. re: LindaWhit

                    I don't know if you can easily get mushroom ketchup your side of the pond but I think it might work well with this. Easiest way of describing the taste is that it's sort of like a veggie version of Worcestershire sauce - but a bit thicker like, erm, ketchup. So it will add a "twang" to the sauce.

                    1. re: Harters

                      I haven't seen it, Harters, but then again - I have looked! LOL I will definitely do so. I forget where I bought the mushroom essence - probably a gourmet store somewhere.

                      1. re: LindaWhit

                        I am now on a quest to find Mushroom Essence! I'll let you know where I find it! (I love a challenge) :o)

                        1. re: boyzoma


                          You *can* buy them online, but again - I'm pretty sure I got the Essence in a gourmet store in western MA. Perhaps Sur la Table carries it?

                          1. re: LindaWhit

                            What about mushroom soy? Or would that be too strong-tasting?

                            1. re: ChristinaMason

                              I don't know what mushroom soy tastes like, Christina, so I'm not sure. The essence is definitely concentrated, like a soup base from Penzeys. IIRC, it was very thick and gooey. Probably is best dissolved in a bit of water.

                              1. re: LindaWhit

                                I found Mushroom Essence, and you are right - it is like a soup base. I have not seen any here where we live, but it can be ordered online here:

                                1. re: boyzoma

                                  :-) You must have missed that same link I posted a few posts above this (where I said maybe Sur la Table carries it). I'm still hoping I can find it in my local area stores. Otherwise, I'll call them and see if they have it. I'm positive I've seen a demi-glace and reduced stocks there as well.

                                  1. re: LindaWhit

                                    LindaWhit - your right - I did miss it :-( Thanks! (all my links were collapsed so I didn't see it)

                                2. re: LindaWhit

                                  Linda, I just bought some cognac (well, brandy) for another dish and am going to give yours a try soon; hopefully next week.

                                  1. re: ChristinaMason

                                    Oh lordy. Now I'm nervous. I hope you like it, Christina! :-)

                                    1. re: LindaWhit

                                      With that list of ingredients, how can you go wrong? ;)

                2. Short grain rice, veg w garlic and sesame seeds, fried eggs and korean chili paste.

                  An apple and pear clafouti is in the oven so we'll have that while watching a dvd.

                  1. I roasted a pork loin, served with poblano tomatillo sauce, vegetable fried rice and fresh roasted asparagus drizzled with olive oil with a sprinkling of salt & thyme. Blueberry cobbler with frozen vanilla yogurt for dessert later.

                    1. leftover lamb shanks with onions and carrots in cream gravy over egg noodles. green salad.

                      1. Happily back in the kitchen this weekend. Friday night we had linguini w/prosciutto sauce, broccoli w/lemon and garlic, and crostini w/roasted yellow pepper puree.

                        Last night, it was a runny cheese on cranberry-almond crisps to go w/cocktails before dinner, then roast chicken, a very nice tossed salad that DH put together at the Whole Food salad bar, and risotto w/chanterelles that turned out perfectly.

                        Today turned out to be blustery and cold--most likely the last blast of cold--so I decided to do winter food. We'll be having braised spare ribs w/mushrooms and pearl onions and orange zest/parsley/pine nut gremolata, served alongside polenta and a salad of spinach, blood orange segments, red onion, and toasted almonds w/orange vinaigrette, and we'll be drinking the same lovely Malbec that went into the braise. No starter as we have a particularly sinful dessert--creole cream cheesecake, which I picked up at the Farmer's Market, and raspberries: normal servings for the others, but only a sliver for me, I hope :)

                        1 Reply
                        1. re: nomadchowwoman

                          Hello Nomadchowwoman...what time is dinner and is there any leftovers??

                          Today was a lovely SPRING day in Bermuda, so we took to the water searching for whales, while some whales were out, most eluded us.

                          However breakfast and lunch was great...

                          Breakfast on the boat started with some smoked salmon dip on crustinis served with pink grapefruit / vodka eye openers.

                          Lunch was Bowtie pasta salad with salad shrimp with a roasted red pepper dressing and buffalo hot dogs.

                          Too full for dinner after that, might have a little snack later on.

                        2. I had all the intentions of a fun, distraction free day of cooking and eating, but the crew came home early from the slushy ski slopes, and of course didn't bother to stop for lunch. So instead of the beautiful frisee with poached eggs & lardons i had planned for myself, they got some corned beef hash and scrambled eggs with cheddar cheese, cubed melon. I snacked on some applewood cured bacon and cheddar.

                          But dinner's underway: baby back ribs grilled with bbq sauce, sweet potato fries, au gratin potatoes (mix), green beans and salad. Dessert is brownies topped with choc. cookie mix.

                          6 Replies
                          1. re: Phurstluv

                            Wait. So, brownie mix topped with chocolate chip cookie mix? Then baked? That sounds awesome.

                            1. re: erlajo

                              I wonder if it's the "brookies" greygarious posted earlier this week--is this what you mean, Phurstluv?

                              On that note, I am hopping on my bicycle to save myself from my own baking! :) MOO.

                              I agree, erlajo, this sounds like a must-try. Note the recipe Caitlin posted on the above thread. And make mine pecans instead of walnuts. Jiminy Christmas!

                              1. re: kattyeyes

                                that sounds fantastic. It's one of those things I wish I didn't read! haha

                              2. re: erlajo

                                I think I just gained weight looking at this post! Oh, my - as Rachel Ray would say - Yum-O!!!!!

                                1. re: erlajo

                                  Yes, it was a mix, DH or BC, can't remember now. And they don't instruct you to chill the brownie mix, and the cookie mix is plopped on by spoonfuls. A little messy, but just right for my baking skills!! And any nuts would be good, as always!

                                  1. re: Phurstluv

                                    That sounds good too. I can deal with some messy delicious brownie/cookie.

                              3. Mex rice, black beans, corn tortillas and Tecate. Salsa Verde for fun.

                                1. A version of tofu soup - tofu, kimchi, pork ribs

                                  1. I've had pizza on the brain since 5 am, must have dreamed about it last night. I have some spinach, garlic, mozz, tomatoes and the dough is proofing as we speak. Maybe get some sausage, if the rain ceases.

                                    3 Replies
                                    1. re: bushwickgirl

                                      true ch! dreaming about food, waking up thinking of dinner,pantry deep enough to support your menu with or without a trip to the market. making dough before breakfast. yep you have all the signs.

                                      1. re: appycamper

                                        the only thing worse is waking yourself up thinking about recipe combinations! :)

                                        1. re: ChristinaMason

                                          or not being able to sleep b/c you're rehearsing your steps the night before.... hate that! ;))

                                    2. Bell burgers--taco meat on toasted burger buns, topped with shredded extra sharp cheddar, finely shredded lettuce, minced tomato and taco sauce.

                                      Mexi-corn on the side.

                                      3 Replies
                                      1. re: Perilagu Khan

                                        yum. i haven't done it in awhile but used to do a similar dish when i had kids at home. your ingredients plus sauteed onions, except the lettuce and tomato layered onto a pan of cornbread. then baked and topped with the lettuce and tomato.

                                          1. Orange glazed chicken with snow peas & broccoli, serving with leftover fried rice from last night..

                                            1. It's been another lunch in Chinatown (braised belly pork with preserved cabbage, as you ask) and I've returned home to find that not only is there no fresh food in the house but that neither of us give a damn.

                                              So, it's a brown gloop from the freezer (boeuf bourguignon, as you ask). With frozen oven chips and frozen green beans.

                                              2 Replies
                                              1. re: Harters

                                                Boeuf Bourguignon is pretty damn good brown gloop, Harters!

                                                1. re: LindaWhit

                                                  Was damn good - although I think wrongly labelled. Mrs H normally makes this with small "cocktail" onions but I couldnt see any. Maybe we ate all the onions first time around. Or maybe it was actually carbonnade de boeuf (or Flemish beef stew as we normally call it in this household)

                                              2. Finally had the stupid miso-glazed cod. I thought the sauce was too sweet and ended up doctoring it with pepper, vinegar, and more sake. We had miso soup with spinach, carrots and mushrooms to start, and served up the fish with garlicky kohlrabi greens, brown rice, and "Asian" slaw.

                                                3 Replies
                                                  1. re: bushwickgirl

                                                    Yum, they were delicious! Thanks for the tips. They cooked down quite as bit, as greens tend to, and since there weren't many to begin with, they were sort of like a relish for the fish and rice. I sliced them into ribbons and stir fried with a bunch of garlic and a little sesame oil, salt, and hot pepper flake. Really good, and the garlic helped to offset the sweetness of the fish.

                                                    1. re: ChristinaMason

                                                      Glad you liked them. They really are very god, and underrated or unknown.
                                                      My sister, in MA and an avid gardener, were talking about kohlrabi greens yesterday. She has grown kohlrabi in the past but didn't know the greens were edible. Now she's thinking of putting some in this year.
                                                      I got her to grow collards last year, and she loves them.
                                                      For dinner tonight, a big celebration, as we got mrbushwick's hefty income tax return yesterday, so it's steaks for sure, with all the trimmings and some wine for me!! Looking forward to that, after a winter of chili, stew, chicken, pork and peanut butter dishes.;-)))

                                                1. There are chicken legs in the fridge with a salt/roasted garlic rub on them. They'll be roasted with some quartered Klondike Rose potatoes (new to me, tasty) roma tomatoes, red onion and garlic. I'll make a jus with the roasting pan. Maybe another salad with the beautiful artisanal lettuce I picked up from Costco. Boys will want brownie sundaes.

                                                  1. a little on the thrown together side tonight; grilled ham steak, mac and cheese, and quickly steamed then sauteed baby bok choy from the local vietnamese market.

                                                    just finished putting together a batch of clemencello (lemoncello made with clementines) so maybe a bit of that with almond cookies for dessert.

                                                    2 Replies
                                                    1. re: appycamper

                                                      Oooooooooh, nice (clemencello)! And almond cookies to boot? Yum!

                                                      My dinner was also somewhat thrown together, but not bad: whole wheat shells tossed with ricotta, pecorino romano and chicken sauteed with shallot, lemon, peas and olive oil. I liked this better with fresh pasta (DUH!) from a local place that has sadly closed. But I did get our best available local ricotta which is soooooooo fab. Liuzzi, you are the best!!!

                                                      1. re: kattyeyes

                                                        DUH, how did I forget dessert? I bought some big, beautiful Florida strawberries and dipped them in a melted square of one of my remaining VD dark chocolate bars.

                                                    2. Update: I realized that I had posted elsewhere about that salad for tonight - a pear salad with toasted walnuts, and those beautiful lettuces.

                                                      And Katty, your mention of Liuzzi's has given me a dose of deja vu. While living there, we always got our fresh lasagne noodles for christmas eve dinner from Liuzzi's in No Haven. So good!

                                                      1 Reply
                                                      1. re: Phurstluv

                                                        I have never had better ricotta (you know, riGAWT!) than theirs. :) I'll have to look for their fresh pasta and make a road trip out of it someday. Thanks!

                                                      2. Just home after 3 days in the country so I am wanting something easy but delicious.
                                                        Am planning on the chicken with marjoram and tomatoes I tried last week after reading about it on CH.
                                                        Simple, healthy and delicious!

                                                        2 Replies
                                                        1. re: rabaja

                                                          Please let us know how it turned out! That's on my list of things to try next week.

                                                          1. re: ChristinaMason

                                                            it was as good as the first time! I almost forgot the garlic this time (what was I thinking?), but remembered about half-way through the roasting time. No biggie since I was using green garlic.
                                                            This may very well become a weekly staple for me. So simple and fast with minimal clean-up.
                                                            It's also an excuse to keep fresh marjoram around, which I used in a similar fashion with lamb last week. Equally good!

                                                        2. Last night we had red beans, liberated from the freezer, w/ brown rice (freshly cooked!) and grilled fresh green onion sausage (from a neighborhood mom-and-pop grocery store that's been making fabulous sausage for generations-I pinch myself every time I go in b/c I can't believe we still have this place, these people). The vegetables were less pedigreed--stowaways in the crisper: a stalk of broccoli I steamed and drizzled w/lemon and butter and several green onions that I trimmed and oiled and generally made presentable before throwing them on the grill and charring and then finishing w/a squirt of lime and some smoked flake salt. All pretty tasty.

                                                          Tonight, we will be having Sunday's braised short ribs, this time w/mashed potatoes and two salads--a simple green and another of roasted yellow beets, goat cheese, and toasted pistachios. We'll have guests so I'll put out a bowl of edamame for nibbling w'wine before dinner, and I'll have to come up w/a dessert--maybe just some ice cream and some of the strawberries available now at the FM.

                                                          1. Not sure what we're cooking in class tonight. Something decadent and diet-derailing, no doubt. I'm making turkey meatloaf, herb and butter-roasted beets, and baked potato for my DH. He can munch on leftover slaw, too.

                                                            3 Replies
                                                            1. re: ChristinaMason

                                                              In class we made:

                                                              -clear lentil soup with baked plums (the savory-sweet thing was not my thing in this case)
                                                              -radicchio salad with fresh soft goat cheese, honeyed walnuts, and diced cooked beets in pumpkin-seed vinaigrette (delicious and very colorful; I'll be making this one again)
                                                              -seared chicken livers in Dijon cream sauce (concluded after the second week that I'm just not a chicken liver lover, even though they were well prepared.)
                                                              -salmon dredged in flour, pan seared, covered in a fresh horseradish-butter crust and finished in the oven (delicious!)
                                                              -rabbit leg quarters braised with shallots, garlic, butter, tarragon, and cream. This was very tasty over spinach fettuccine.
                                                              -strawberry cassis sorbet topped up with a French sparkling wine---refreshing!

                                                              1. re: ChristinaMason

                                                                the salad, chicken livers, salmon & rabbit all sound absolutely delish. i think i really have to sign up for that class!!

                                                                1. re: linguafood

                                                                  You should! You're welcome to copy my recipe booklet when you get here, if you like.

                                                            2. Tonight DH and I are having Chef Salads - lots of julienned ham, turkey, cheddar and monterey jack cheeses, egg, green onion, tomato wedges and avocado.

                                                              1 Reply
                                                              1. re: boyzoma

                                                                Love the chef salad, gotta have homemade chunky bleu cheese dressing on top.

                                                              2. Chicken with Dijon.

                                                                The breasts get browned. Some white wine, dried herbs, garlic, chicken stock gets added and it simmers for about 30 minutes. Then some chunks of onion and carrots go in, along with a tin of artichoke hearts. Another ten minutes cooking. The solids come out and are kept warm. Lots of Dijon goes in to the liquid (much more than you think - you want a really strong mustardy flavour) and it comes up to the boil. Add a teaspoon or two of flour to thicken. Pour the sauce over everything else. It'll have new potatoes with it. C'est tres bon, oui?

                                                                1. Roasted Italian sausages served over polenta. On the side, arugula drizzled with balsamic vinaigrette.

                                                                  1. Ever see those cute little pint containers of mini sweet peppers? I thought I would stuff them (like poppers, yet not hot), Italian-style. But it didn't seem I'd have enough "pepper space" to dispatch a pound of chicken sausage and half a tub of ricotta. Onto plan B!

                                                                    If this has a name in Italian, I don't know what it is--but I made an Italian-style queso fundido. ;) Spread a layer of wonderful, local Liuzzi whole-milk ricotta on the bottom of two of my mini casserole dishes, topped that with a mixture of Longhini (also local and wonderful!) chicken sausage, cooked with some sweet onion, the pint of cute little peppers, sliced in strips, and a couple cloves of garlic, minced. Topped a few dabs of leftover sauce from my favorite calzone spot ANYWHERE (Napoli--Meriden, CT) and delicious shredded whole-milk mozzarella (Sam Maulucci, also local--see a theme?) and broiled in the oven. It only might have been nicer with a great loaf of bread to dip in, but truly, I have had enough bread and pasta (and cookies!) of late and am trying to tone it down. Side salad of spring mix and sliced cucumbers dressed simply with pomegranate balsamic vinegar (Ariston--ALSO LOCAL!). :)

                                                                    Three more gorgeous chocolate-covered strawberries for dessert. So I blew the local theme there--the strawbs are from FL. But yummmmm!

                                                                    1. After a rather decadent and meat-heavy few days, I decided we needed a veg break. So I cooked up some eggplant, zucchini, yellow squash, red onion, red & green bell peppers and a bunch of chopped olives and capers in San Marzano tomatoes, sprinkled some crumbled feta on it and called it a day. No wait, I called it ratatouille. Good thing noone from the Provence was around '-)

                                                                      If I have any more appetite later, dessert will be cored pineapple.

                                                                      1. A super-simple dinner - a couple of TJ's Vegetable Egg Rolls, and some chopped leftover broccoli mixed with leftover basmati rice to clean out the bottom of the fridge. A bit of duck sauce for the egg rolls, and it was dinner.

                                                                        1. I don't normally eat lunch but today I had leftover orange chicken, broccoli & rice from last night around 2 p.m. so no dinner but decided I needed a snack around 8 pm. I cut a few slices of Sunday's roasted pork and topped a pita; slid it into a hot oven to warm up then added some chopped cucumbers & lettuce and a drizzle of ranch...simple & satisfying...

                                                                          1. Today, the spoils of baking class were loaves and loaves of delicious warm fresh French bread of all shapes and sizes. I gave most of it away (sad to see it go, but I'd never have eaten it all while it was fresh) and left myself with one loaf.

                                                                            I was starving by lunchtime; it was fresh out of the oven and there was butter right there. Half the loaf gone...

                                                                            Promised myself I'd save some, but I got home late in the evening with the remaining half loaf and opened the fridge.

                                                                            I made eye contact with a jar of duck fat. Game over.

                                                                            Duck fat garlic bread broiled with provolone until bubbly and brown, sprinkled with kosher salt and pepper.
                                                                            My life is complete.

                                                                            Carb coma!

                                                                              1. I miss vegetables. I miss Spring. And after a blustery and carnivorous weekend away from home, I miss both even more. So I set out to defrost the leg of lamb I had in the freezer and bought onions, garlic, eggplants, zucchini, celery, carrots, red peppers and banana peppers from the green grocer. The lemon-dressed lamb braised in tomato sauce with the alliums, cinnamon, allspice and a bay leaf. When nearly done, in went the vegetables, hardest to softest, a good stir and dinner was on the table with toast and a refreshing bit of yogurt. I'll have to remember to purchase sumac for next time; the lemon I had on hand was a bit too bright. Dessert was my first-ever slice of Papa John's from the roommate's leftovers... I figure pineapple and cheese is not too far removed from an upsidedown cake, particularly with all that butter sauce.

                                                                                1. Coq au vin--- basically Nigel Slater's recipe, except I flambéed the mushrooms and pearl onions in brandy. I also removed the chicken skin at the end...all of the flavor, none of the slimy mouthfeel. We'll have that with egg noodles and a green salad, perhaps a small glass each of the leftover wine.

                                                                                  5 Replies
                                                                                  1. re: ChristinaMason

                                                                                    Christina: Which Slater book is this recipe from? I also made a Slater dish for dinner. It's my variation on his chicken chile pita from his fast food book.

                                                                                    It's marinated in yogurt, chilies, garlic and onions with some chile powder stirred in. After sitting for a while, it's fried in a big pan so that the chicken gets a bit browned. After all the chicken is cooked, I dump the rest of the marinade into the pan and cook until the onions are a bit done.

                                                                                    I serve it in pita halfs with a bunch of greens - I used arugula and various lettuces along with chopped cilantro. I also put a bowl of yogurt mixed with garlic on the table. The meat is piled into the pitas, the greens stuffed in on top, and a dollop of the yogurt is added. It's a wonderful and wonderfully fast dinner.

                                                                                    1. re: oakjoan

                                                                                      oakjoan, I got the recipe online here: http://www.guardian.co.uk/lifeandstyl...

                                                                                      my adaptation is here: http://culinspiration.wordpress.com/2...

                                                                                      The recipe you mentioned sounds good. Do you use full fat yogurt? Do you need to strain it first? Also, chile powder as in ground chiles or chili spice mix?

                                                                                      1. re: ChristinaMason

                                                                                        As it's a British recipe, chilli powder will mean the spice mix (if it was just ground red chilli, the recipe would say "ground chillis" or "chilli flakes")

                                                                                        1. re: Harters

                                                                                          thanks! generally it's the same in the U.S., but I asked a friend of Mexican extraction to bring me a bottle of "chili powder," and ended up with "chile" powder...really spicy powdered chiles!

                                                                                          1. re: ChristinaMason

                                                                                            BTW, a collection of Slater's articles in the Observer (one of our Sunday newspapers) is published as his 1995 book "Real Good Food". Worth having in your collection if you come across it.

                                                                                  2. Squared lasagna noodles tossed with butter, toasted pine nuts, torn sage leaves, sauteed garlic and shaved asiago cheese.

                                                                                    Side salad of iceberg, radishes, green Bell pepper and carrots.

                                                                                    May crack open a bottle of white wine as well.

                                                                                    1 Reply
                                                                                    1. re: Perilagu Khan

                                                                                      Wine for me, too, left from last night. Can't drink a entire bottle in one sitting anymore...sad.

                                                                                      Spaghettini with olive oil, anchovies, rabe, garlic, toasted bread crumbs and crushed red pepper.
                                                                                      Vanilla ice cream and strawberries, first of the season for me (from CA) and not too lacking in flavor. I'm going to ramp them up with a splash of balsamic and a little brown sugar.

                                                                                    2. Thin Spaghetti with Browned Butter and Mizithra Cheese and we'll join you in that glass of white wine.

                                                                                      1. Curried lamb with potatoes.

                                                                                        A dish we've been doing for years and one that makes no pretence of any asian authenticity other than the main spicing is a big dollop of tandoori paste.

                                                                                        Some new potatoes get par-boiled. Onion & garlic is browned - and some lamb neck fillet. The paste goes in along with a tin of chopped tomatoes and a little lamb stock (from a cube). it cooks for 15 minutes or so. The potatoes get added along with some of those usually pointless baby sweeetcorn thingies and it cooks for another 5 minutes or so. Normally it gets a heavy sprinkling of chopped coriander but the only stuff in the supermarket was from a country on our personal boycott list so we'll miss out on that.

                                                                                        I'll probably stick a couple of pappads under the grill to have on the side for some crunch.

                                                                                        1. Pork Tamales from the freezer made at Christmas are thawing and will be steamed then served with refried beans simmered with garlic, oregano, cumin & chipotle powder. Those will be topped with crumbled queso fresco. A spinach salad with oven crisp ham shards, roasted tomatoes, cucumber and mandarin oranges & served with orange balsamic vinaigrette along with fresh corn & flour tortilla chips will accompany the meal.

                                                                                          Dessert, if needed, will be warm leftover blueberry cobbler

                                                                                          3 Replies
                                                                                          1. re: Cherylptw

                                                                                            Cheryl, you always cook so much great food, are you feeding a crowd?
                                                                                            If not, I'll get on a bus headed in your direction!
                                                                                            When I read your posts, I think, wow, that woman is cooking her @** off.

                                                                                            1. re: bushwickgirl

                                                                                              Not all the time; most of the time, it's for a couple or three unless I'm cooking for a dinner party or catering...I've always been open minded when it comes to food and cooking is my hobby; I like to eat well and the pickings around my area are slim as far as diverse cuisine so I must do it myself. And, if it's something I really want, I'll make an entire dinner for just myself.

                                                                                              There is a drawback in that good food comes with consequences (the pounds add up) but it's worth it to me. Go ahead and get on that bus, I'll have something good waiting when you get here!

                                                                                              1. re: Cherylptw

                                                                                                Oh, thanks, and you're welcome here next time you come up to NYC.

                                                                                                "And, if it's something I really want, I'll make an entire dinner for just myself."
                                                                                                I really used to enjoy doing that for myself as well, as much as I enjoy sharing a meal with others, but I haven't been single for a number of years...

                                                                                          2. Yet another cleaning out the fridge and freezer dinner - and a simple one. A cheeseburger, and since I didn't have bacon, but remembered some chopped pancetta I still had in the fridge from a meal last week, I sauteed up the rest of that. That topped the cheese, and the cheeseburger was put on a toasted English muffin. Along with some Utz's potato chips and a small salad, it was a quick, easy, and tasty dinner!

                                                                                            1. All set to make dinner tonight even though I am not feeling to well tonight...husband worked all day on his fishing boat was way tired...so when he walked in he announced he was taking me for SUSHI...

                                                                                              And they had Yellowtail shoulders tonight...YUMMY!

                                                                                              2 Replies
                                                                                              1. re: bermudagourmetgoddess

                                                                                                Now who even knew yellowtail had SHOULDERS?! <shrug!> HEE HEE!

                                                                                                1. re: kattyeyes

                                                                                                  Ok Ok...Yellowtail Cheeks and part of the head, Shoulders just sounded better

                                                                                              2. Leftovers from the top of the week again. This time, the kids wanted a simple pizza, so I made myself a bbq pork rib/kimchi quesadilla with pineapple salsa & chipotle hot sauce on it. It was pretty good. Still have lots of wonderful lettuce left, and made a frisee aux lardons for lunch. Deciding on what to defrost for tomorrow's meal: ground turkey for tacos or chicken cutlets for lemon chicken.

                                                                                                1 Reply
                                                                                                1. Good old fashioned Breakfast! Hash browns, eggs sunny side up, ham, sausage and toast.

                                                                                                  1. Thin, bone-in chops fried; mashed taters; sour kraut.

                                                                                                    1. Gnocchi, fiorentina sauce, tomato & onion salad.

                                                                                                      1. Sushi! Then cocktails! I'm tired of cooking.

                                                                                                        2 Replies
                                                                                                        1. re: ChristinaMason

                                                                                                          Good idea, Christina, everyone needs a cooking break occasionally.

                                                                                                          That breakfast for supper idea of boyzoma's sounds like a winner, maybe waffles and sausages. Got some strawberries left over for a topping.

                                                                                                          1. re: bushwickgirl

                                                                                                            I figure I earned it peeling all those tiny onions for last night's dinner ;)

                                                                                                        2. Rehabbing some leftover roast chicken into enchilada verdes for dinner although I'll be subbing some fresh chevre I have on hand for the more traditional Mexican-style cheese (might have to add a little of that on top for the melty, gooey factor DH loves); side salad of cherry tomatoes, avocado, and onion slivers (w/orange vinaigrette I'm trying to use up). Will be a quickie prep and early dinner as I'll be going out w/BFF for a cocktail (or two?) while DH watches basketball. Spring has sprung; so has March Madness.

                                                                                                          1. I think tonight I'm going to make sandwiches; I have some mortadella, capicola and rotola that I'll put on french bread and make pressed sandwiches. I'll add shredded lettuce & tomato and Italian dressing.

                                                                                                            1 Reply
                                                                                                            1. re: Cherylptw

                                                                                                              One of my favorites! Doesn't everyone keep mortadella in the fridge? You really have the bomb with that sandwich, if you had some olive salad, you'd almost have a muffaletta going there. mmmm. Enjoy!

                                                                                                            2. A pasta/veggie/chicken alfredo throw-together dinner. Quick high-heat saute of a b/s chicken breast sliced into small pieces and after seasoning it with salt and pepper. Remove the, and then into the same fry pan went some sliced carrots...after partially cooking, I added sliced onions and then some mushrooms. At the end, I added 1/4 cup of white wine, a cup of peas, covered the pan, and removed it from the heat to let the peas cook.

                                                                                                              Pasta (a combo of penne and farfalle I needed to use up) were cooking in one pot, and I made a quick Knorr's Alfredo sauce, to which I added some dried marjoram, summer savory, thyme and parsley for an "herby" sauce. Yeah, the Knorr's is cheating but works for me on evenings I don't have time (or desire) to make my own.

                                                                                                              Toss them all together in the big pasta pot after everything was done cooking, added the sauce, warmed it all up, spooned some into a bowl, topped it with some good Parm-Reg, and voila! Dinner was served. :-)

                                                                                                              1. Everyone in my house is sick, with strep or a sinus infection. My dad is the only one who isn't suffering right now (he has AMAZING immunity, something my brothers and I apparently didn't inherit) so he's whipping up some of my grandfather's lentil soup. Lentils, diced carrot, celery, and ham, delicious herbs and a great broth. That and a big piece of French baguette and some ginger tea, probably.

                                                                                                                1. Made my own version of bun thit nuong - but with carne asada instead of pork - so i guess it would be bun bo? anyway, YUM. soaked the rice sticks, marinated the carne asada in rice vinegar, sesame oil, garlic, shallots, sugar, salt and pepper, julienned carrots, jalapenos, cabbage, cucumbers, cilantro and mango, and made my own nuoc cham. Quick grilled the steak in a grill pan, served with side bowls of hoisin and sriracha. Only thing was - no peanuts, but it was very light, refreshing, flavorful. Have to try it with the grilled pork next time.

                                                                                                                  1. Well, tonight we are not cooking. My DH is taking me out for Indian.

                                                                                                                    1. Upcoming - lentil & root vegetable cobbler.

                                                                                                                      Onion & garlic gets softened. Then chunks of carrot, celeriac & parsnip go in - with chilli powder, tin of tomatoes, tomato puree, salt & pepper (and maybe some dried herbs) and a bit of stock. This simmers for 15 minutes or so. A tin of lentils gets stirred in and everything is transferred to a casserole. Cobbler topping gets made - self-raising flour, mustard pwder, butter,, cheese (usually a local Cheshire but the supermarket didnt have any - so West Country Farmhouse Cheddar) and brought together with milk. . That goes on top with a sprinkling of cheese and it gets baked for about 30 minutes.

                                                                                                                      1. Lentil soup with brown butter (recipe from my cooking class), roasted red and orange peppers with caper vinaigrette and burrata, country baguette, leftover meatloaf, and salad.

                                                                                                                        3 Replies
                                                                                                                        1. re: ChristinaMason

                                                                                                                          Where did ya get the burrata?

                                                                                                                          I'm still undecided, depends on what the Wegmans seafood section holds today.... I had this vision of either calamari with a nice aioli and a large salad on the side. A slightly healthier idea would be to sautée the squid with some cherry tomatoes, olives, and rosemary, and serve them with... ? Rice? Roasted potatoes?

                                                                                                                          OTOH, if they have some nice whole fish like trout or branzino, or even a bunch of sardines, we may have to grill: sun is out!

                                                                                                                          Decisions are difficult for the food-obsessed '-)

                                                                                                                          1. re: linguafood

                                                                                                                            Kaiser's! About Euro 1.60. The one on Winsstrasse.

                                                                                                                            1. re: ChristinaMason

                                                                                                                              Wow. Pretty cheap. I lived almost across from that Kaiser's in '04! Really nice area. I worked at Yama, the sushi bar on Marienburger a few days a week, at a whopping 6 Euro / hour (I guess that is royal given the waitstaff wages here).

                                                                                                                        2. Oh, do I have to cook tonight?

                                                                                                                          Wish I could get mrbushwick to cook something, but his "speciality" (and only dish) is salami on whole wheat with mayo. Need I say more.

                                                                                                                          That's why he needs me.

                                                                                                                          3 Replies
                                                                                                                          1. re: bushwickgirl

                                                                                                                            At least he puts it on wheat and not Wonder bread? ;)

                                                                                                                            What happens if you're out of town or too ill to cook? You should trying teaching him how to make breakfast for dinner. Even if it's just eggs and bisquick biscuits. LOL. I've said it before, but he's a lucky guy!

                                                                                                                            1. re: ChristinaMason

                                                                                                                              It's called takeout.

                                                                                                                              I've tried to teach him, but I think is perception of cooking is that it's just too much work, so he's pretty resistant. I don't think of cooking as too much work.
                                                                                                                              BTW, he can talk the talk, as he watches cooking shows with me and has the lingo down, but just can't walk the walk.

                                                                                                                              1. re: bushwickgirl

                                                                                                                                Hahahaha, that's funny. Have you tried telling him that men who cook are really sexy? ;)))

                                                                                                                          2. Bought two whole bronzini today and some mixed fingerling potatoes. Will roast taters with evoo, fresh oregano, thyme, and rosemary for about 25 min. @425˚F, then throw on the two fish, rubbed with some evoo, s&p and some more fresh herbs.

                                                                                                                            This is a first for me, so I am hoping it'll come out nicely. Side is a Greek-style salad with a baby romaine mix, kumatoes, cukes & feta.

                                                                                                                            4 Replies
                                                                                                                            1. re: linguafood

                                                                                                                              Fish dish sounds awesome, how'd it turn out? You might also like trying the Tony Bourdain recipe for fish over roasted veggies, here on Chow.

                                                                                                                              1. re: ChristinaMason

                                                                                                                                It was tasty, even though the fish could've been crispier on the outside. I'm a bit of crisp-fetishist, if I may say so. So the fish was more baked than roasted, perhaps because it was partly resting on the taters (and some leftover squash and olives I forgot to mention).

                                                                                                                                I'll definitely have to make this again, and maybe put the fish in a separate pan...

                                                                                                                                1. re: linguafood

                                                                                                                                  You can roast the fish on top of the veggies and then pop separately under the broiler for the last couple minutes. That's Bourdain's method, anyway.

                                                                                                                                  1. re: ChristinaMason

                                                                                                                                    Right, perfect. Or use convection, if you have it.

                                                                                                                            2. We're going to have one of my "go-to" dishes that come up when I am short on ingredients and imagination - Pesto Chicken Tortellini with Sun-Dried Tomatoes and Mozzarella. I may add the half bag of spinach that is a day away from not being edible. Oh, and a pea and asparagus salad with vinaigrette - a riff on the Anne Burrell dish from FN.

                                                                                                                              14 Replies
                                                                                                                              1. re: jawinfree

                                                                                                                                "when I am short on ingredients and imagination - Pesto Chicken Tortellini with Sun-Dried Tomatoes and Mozzarella..................half bag of spinach............. a pea and asparagus salad with vinaigrette"

                                                                                                                                Wow. Dinner at your place must be great when you're not running short. That dinner would count as a "making an effort" meal in this household. I'm always amazed and impressed at the complexity of cooking that gets mentioned here - far more than we would attempt.

                                                                                                                                1. re: Harters

                                                                                                                                  You're right. I would never attempt half the stuff I do if I were working full time. I'm amazed what these Hounds with full schedules manage! A lot of talented cooks, man.

                                                                                                                                  p.s. your meals sound great, regardless.

                                                                                                                                  1. re: ChristinaMason

                                                                                                                                    Actually I meant this more generally - reading the posts here, I'm convinced the level of complexity of meals must be higher in American homes than we tend to have here in Europe. What I see is many many plates of food where effort and skill has gone into the "main event", more effort & skill into the carbs and veg and then more effort into preparing a dessert. I think there are few even skilled home cooks who would do that in northern Europe - we might well make an effort with, say, the fish but spuds and veg will be very much "unadorned" and dessert likely to be fruit. It makes reading this board a fascinating cultural insight.

                                                                                                                                    1. re: Harters

                                                                                                                                      But remember, this thread isn't really reflective of how most of America eats. Homecookin' hounds rare group, in terms of how much care they put into and enjoyment they draw from food. Most people are eating much more simply.

                                                                                                                                      I wager that most Americans are still eating meat + 2 boiled/canned/cheese-covered sides, casseroles, or one-pot meals (Kraft Mac?). Maybe bagged salad, if you're lucky. Too many subsist entirely on frozen entrees, ramen noodles, and takeout. Growing up in my middle-class family, dessert was usually either boxed brownies brownies or ice cream, if we had any at all. It's pretty rare to find a non-Hound who considers a piece of fruit dessert.

                                                                                                                                      I haven't eaten in many German homes in Berlin, but my impression from supermarkets and restaurants is that vegetables get kind of short shrift. Most of the skill and effort seems to go into the meat and accompanying carbs. It's surprisingly hard to find a good salad or vegetables that haven't been boiled to death or drenched in cream sauce.

                                                                                                                                      1. re: ChristinaMason

                                                                                                                                        No, I accept that, Christina. But I was trying to compare like for like as best I can - keen homecooks in north America and north Europe. And I'd still reckon on this side of the pond our cooking is much less complex, eclectic (call it what you will).

                                                                                                                                        I'd certainly agree about salads - they don't significantly feature in northern Europe. You make an interesting comment about restaurant veg though - it's something I've always compared unfavourably American restaurants with what we have on offer in the UK (like for like quality, of course) but you're making the adverse comparison of German places against US.

                                                                                                                                        As for boiled to death veg - I grew up with them with the 50s and 60s. My mum reckoned it wasnt properly cooked unless it had been boiled for ages, mashed and smothered in butter. But then we went through the 80s fashion of very lightly cooked veg (all part of the nouvelle cuisine tosh). Personally, I can think of few things worse to eat than the "squeaky" green bean - glad to say that chefs are cooking veg "properly".

                                                                                                                                        1. re: Harters

                                                                                                                                          Interesting. You may be right. Just curious, do you think there is more focus on one-pot-meals in the UK?

                                                                                                                                          1. re: ChristinaMason

                                                                                                                                            Difficult to make a comparison between the UK and US in this respect. Yours is such a large country - with different climates able to grow different food and different and more diverse immigrant influences on modern cooking.

                                                                                                                                            Certainly some of our traditional cuisine is based on stews, casseroles and the like (two of my region's best known dishes are one-pot - Lobscouse and Lancashire Hotpot). But these were poor peoples food - long slow cooking of the cheaper cuts of meat, packed out with potatoes and veg. Ideal food after a 12 hour shift in the cotton mills and, also, ideal for our coolish climate (we get few opportunities to get out the BBQ). But I don't think it's just a British thing - you'll find similar dishes all around northern Europe - the soupy stews in the Netherlands, pot-au-feu in France and so on.

                                                                                                                                            There's also been a shift in the last 20 years or so. Back then, restaurant food was heavily influenced by Italian and, particularly, French cuisine. It was hard to find British food in upscale restaurants. But chefs now are returning to basics - so much greater emphasis on locally grown seasonal produce, cooked in an identifiable British style. And I've even recently had Michelin starred Lancashire Hotpot - Mum would have been gobsmacked.

                                                                                                                                            1. re: Harters

                                                                                                                                              Here's a thought in return - I do suspect there's more focus in the UK on the savoury pie - steak & kidney, rabbit (and other game), chicken & mushroom, meat & potato, fish, the raised pork pie (and its variations), pasties and the like. I only really recall regular mention of the chicken pot pie from US cooks.

                                                                                                                                              1. re: Harters

                                                                                                                                                Mmm, sign me up.

                                                                                                                                                And I think you're right about that. You really only hear about chicken pot pie, shepherd's pie (actually cottage pie), and pasties in the U.S. Maybe fish pie, but I'm not sure...

                                                                                                                                                Too bad, we're missing out on some flaky goodness!

                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                  Fish pie more often comes like cottage pie, with a potato topping but you do get it with pastry. We do a cheats version (and I actually mean Mrs H with this when I say "we") makes the "stew" - usually smoked haddock, coley and some prawns in a cheese sauce or a sort of Mediterranean tomato one. And it then just gets topped on the plate with some baked puff pastry rectangles or discs if we want it to be pretty. .

                                                                                                                                            2. re: Harters

                                                                                                                                              That was the one thing I missed most about England - no fresh salad food!

                                                                                                                                      2. re: Harters

                                                                                                                                        Thanks for the kudos. I come from a family where food is a main event and having a well-stocked pantry and freezer is of upmost importance. Now if I could just get my husband to understand why we need 6 kinds of veg in the fridge plus frozen in the deepfreeze, not to mention the surfeit of condiments in the pantry. Oh well, he doesn't complain when dinner arrives on the table and is balanced and yummy.

                                                                                                                                        1. re: jawinfree

                                                                                                                                          Just six??? Hahahaha. He would be floored by my multiple refrigerators & pantries.

                                                                                                                                    2. Leftover hot & sour soup I made last night (adapted from Food & Wine) and yet another chocolate oat cookie from IKEA! Recipe and pics on my blog if you missed it on the soup thread yesterday.

                                                                                                                                      The weather (cold and windy) is even more appropriate for soup than yesterday. Happy weekend, all!

                                                                                                                                      1. Rainy, windy & a little chilly here today so I made wonton soup with chopped pork loin, spinach, mushrooms & onions for the mixture then wrapped and simmered in a chicken stock with garlic, crushed red pepper, thyme, allspice and scallions. Tossed some fresh broccoli and shaved carrots while cooking. It was spicy deliciousness...strawberry shortcake ice cream for later....

                                                                                                                                        1. I'm thinking that tonight will be some pork loin chops with a balsamic-raspberry reduction sauce, the eggplant and tomato cheesecake mentioned on the last thread and maybe some smashed potatoes with buttermilk and green onions. We'll see how ambitious I get and how loudly the "No-Knead Bread" that is about to go into the oven calls out to us. Could end up being bread, cheese and fruit (with a Belgian beer for the guy).

                                                                                                                                          1. Traditional Sunday roast dinner (and, yes, I know it's Saturday).

                                                                                                                                            Beef topside (roasted fairly slow as there's not a lot of fat to keep it moist), roast parsnips and spuds, the first of the purple sprouting broccolli (steamed), Yorkshire salad & gravy.

                                                                                                                                            Preceeded by potted shrimps (bought) and followed by stewed rhubarb and cream

                                                                                                                                            3 Replies
                                                                                                                                              1. re: Phurstluv

                                                                                                                                                Thinly sliced onion and cucumber marinated in malt vinegar for several hours (has to be malt - none of your poncy wine vinegar nonsense)

                                                                                                                                                Classic accompaniment to roast beef in, erm, Yorkshire and surrounding northern England counties.

                                                                                                                                            1. Pizza - thick crust, Pepperoni, Salami, Canadian Bacon, Mushrooms & Olives. Yum!

                                                                                                                                              2 Replies
                                                                                                                                              1. re: boyzoma

                                                                                                                                                Yum is right!! Do you make your own crust? Did I ask you this before on another thread?? sorry if I did!!

                                                                                                                                                1. re: Phurstluv

                                                                                                                                                  Unfortunately, no. That is on my "do do" list of things to learn.

                                                                                                                                              2. It's so beautiful and sunny & warm here, we're taking full advantage and grilling all weekend! Tonight is grilled swordfish and chicken cutlets for the boys. I marinate the fish in evoo, and some greek seasoning blend of sea salt, oregano, garlic & mint. The chicken gets the same with some white wine vinegar in it. Then I serve them topped with a greek salsa - halved grape tomatoes get salted and sit in a sieve over the sink for a while. Then mixed with minced italian parsley, basil. oregano, chopped kalamata olives, evoo, crumbled feta, freshly ground pepper and lemon juice. Plated with a lightly dressed mixed baby lettuce & arugula and some lemony orzo. Lots of chilled white wine. One of our favorite summer meals, starting a bit early this year!

                                                                                                                                                1. Curried carrot soup (new to me) and an all-American grilled cheese on sourdough with a Blue Moon to go with!

                                                                                                                                                  1. I had leftover lentil soup last night, followed by some pigs-in-a-blanket I brought to a Mad Men party. Yum!

                                                                                                                                                    1. Last night I had dinner at a friend's house - one newly purchased, so I got the full Vanna White tour of the new house, inside and out, from her 5yo daughter, complete with appropriately held arms as she displayed each room. :-)

                                                                                                                                                      Dinner was all grilled and done by her husband so my friend and I could natter on about suggested painting and rug changes for each room. We started with a light lemon-wine grilled shrimp for an appetizer, and then for dinner, it was key-lime chicken (although it was regular lime juice, not key lime) using this easy recipe http://bbq.about.com/od/chickenrecipe... , grilled packet potatoes, and grilled asparagus marinated with Ken's Balsamic & Basil Vinaigrette.

                                                                                                                                                      A wonderful dinner and really good conversation into the night.

                                                                                                                                                      1. Country style steak with gravy, either rice or mashed potatoes, fresh steamed broccoli, strawerries with whipped cream for dessert.

                                                                                                                                                        1. Tacos! We're going out.

                                                                                                                                                          But we did have leftover coq au vin over cous cous for brunch, with vinaigrette-dressed mache, grapes, walnuts, and clementines.

                                                                                                                                                          1. Herself - "crispy coated lemon sole goujons" (yep, they're frozen supermarket goujons), tartare sauce - as a sandwich.

                                                                                                                                                            Me - couple of lamb chops and any mezze sort of stuff I find lurking in the fridge.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: Harters

                                                                                                                                                              Lurking I found stuffed vine leaves (OK , I knew they were there), olives, couscous, pickled turnip, and some torshi. With some lavash from the freezer, mine was better than hers!

                                                                                                                                                            2. Prime Rib, Mashed Potatoes, Gravy and Glazed Carrots.

                                                                                                                                                              1. Baked pasta & meatballs mixed with a combination of tomato & pesto sauces and parmesan cheese. Serving with sauteed peas, a salad of lettuce, spinach, roasted tomatoes and asparagus & cucumber and toasted garlic bread. Butter pecan ice cream for dessert.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                  Mmmmmm. Butter pecan is one of my favorite ice-cream flavors! Yowzah.

                                                                                                                                                                2. Chicken breasts marinated in a sauce of piri-piri pepper, lemon and lime juice, garlic sauteed in olive oil, salt and pepper, and then grilled.

                                                                                                                                                                  Steamed spinach on the side.

                                                                                                                                                                  1. Pick up some beautiful champagne mangoes from WF yesterday - expensive, but I'm worth it. :-) I'm going to make this pork tenderloin with mango sauce recipe with a couple of them: http://recipes.epicurean.com/recipe/2... (the recipe in my MasterCook has it attributed to the Eating Well Rush Hour Cookbook, which came out in 1994, but I guess this person is attributing it to a columnist named Linda Gassenheimer). This recipe from EatingWell.com's website has the same recipe except the proportions are cut down for 2 people and a few minor changes with the type of sugar. http://www.eatingwell.com/recipes/por...

                                                                                                                                                                    ETA: Changing the prep on the beans - instead of sautéing with onions, I'll be steaming them. Roasted potatoes alongside.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. My heat has gone out just as the temperatures have dropped, but having company tonight has given me reason to stay near the stove -- and warmth -- for a few hours today.

                                                                                                                                                                      For starters we have white miso with spinach and aburaage tofu to warm us up. Main is a specially-requested katsu curry with potatoes and carrots atop cabbage and rice. We have an excess of spinach that will either become a simple saag or, more likely, get lightly cooked and dressed with sesame oil, soy sauce and sugar. I was going to have a NZ sauvignon blanc with dinner, but I'm feeling warm sake might be better.

                                                                                                                                                                      For dessert I finally found a use for the purple yam I had in the freezer, having turned it into a jam with coconut cream and sugar. Were I smart I might have thought to bake a pie instead and prolong the warmth in here.

                                                                                                                                                                      3 Replies
                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                        I am about to come into possession of many pounds of purple yams, and would love to know how you make it into jam (so I don't have to eat it all at once!)

                                                                                                                                                                        1. re: coll

                                                                                                                                                                          "Jam" is the English translation of the Tagalog name for this sweet treat, jalea. But with all the coconut milk and butter that goes into it, I don't know if it will last long. If you are looking for a way to preserve the yams for the future, trying steaming, milling and freezing them. Once they're defrosted, they'll be convenient to use for months ahead.

                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                            Thanks for the advice, I'm splitting 40 lbs of them; that is if I get the right ones. The buyer said they were fingerlings, so I hope they're purple yams and not purple potatoes. My friend is so excited to get her hands on these, and I'd hate to disappoint her now! We'll see if it works out Friday I guess.

                                                                                                                                                                      2. Tonight's a semi-leftover day, which resulted in a Bolognese that -- by calling it this -- will surely incur the wrath of my chow friends.... not only does it >gasp< have a mix of left-over ground beef and lamb, but also a can of crushed tomatoes, a red pepper, and some shrooms in it. I added some half&half, fresh chiles in oil, and a boatload of garlic.

                                                                                                                                                                        It will be served atop spaghetti, just to make this blasphemous meal complete '-)

                                                                                                                                                                        Just a simple tossed lettuce mix with olive oil and red wine vinegar on the side.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                          Sounds good, not blasphemous in the least!!

                                                                                                                                                                        2. For starters: grilled sourdough with fresh fava beans, feta and bacon bruschettas.

                                                                                                                                                                          Veal marsala with sauteed baby bellas, grilled asparagus on spaghettini with olive oil & herbs.

                                                                                                                                                                          Girl scout cookies, delivered by some friends, for dessert.

                                                                                                                                                                          1. Inspired by a very good Burmese dinner on Friday night, last night I made a version of an old standby, Burmese chicken curry noodle feast from Linda Burum's excellent "Asian Pasta". Used leftover roast turkey breast instead of fresh chicken, and used the coconut milk powder I bought for just such occasions (looked alarmingly like laundry soap powder going into the mix, but was even better than the canned stuff I think). You make a coconut curry and serve it over noodles (I used linguine), then top it with cucumber slices, green onions, mint, cilantro, hot pepper slices, and fresh fried garlic (I cooked a whole head, sliced on the Kyocera). It's really an excuse to eat the fried garlic! Desser was CA strawberries bought for almost nothing in Chinatown, marinated in sugar, balsamic and a shake of salt, and chai spice snickerdoodles.

                                                                                                                                                                            6 Replies
                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                              Where do you get coconut milk powder?

                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                At an Asian store in NY, I think the Hong Kong Supermarket in Flushing, but I've seen it in other places. Chao Thai brand (?) one of the standard brands for canned coconut milk. Comes in a box about the size of the old Maggi soup boxes, but about twice as thick. Grace (the Jamaican company) apparently sells it too but I haven't used theirs.

                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                  I'm in NC so I'll see if I can find it mail order as we don't have it here. Thanks!

                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                    No nice big Asian markets to hand anywhere?

                                                                                                                                                                              2. re: buttertart

                                                                                                                                                                                Is this a saucy curry, or a bit drier tossed noodle dish in a sauce (like a pad thai)?
                                                                                                                                                                                This sounds awesome. Where do you buy coconut powder, and can one sub with the canned cocout milk?

                                                                                                                                                                                1. re: chef chicklet

                                                                                                                                                                                  It is delicious. It's a saucy curry. I usually use canned coconut milk but had run out and had the powdered stuff on hand - any big Asian market should have it, I got mine at a Hong Kong Supermarket in Flushing, NY (I think, I'm in and out of these stores in various parts of NY all the time).

                                                                                                                                                                              3. A fridge clearout upcoming.

                                                                                                                                                                                I was in neighbouring town at lunchtime so ate out (Gujarati vegetarian thali, seeing as you ask - and very nice it was too).

                                                                                                                                                                                In the fridge, I see leftover beef, quiche, cheese, assorted bits of salady things, assorted jars of pickle-y things. It's going to get piled on a plate and then I'm going to slob out in front of the TV - plate resting on my overly ample belly.

                                                                                                                                                                                1. Moqueca with shrimp and cod from simplyrecipes.com. I made a few tweaks and it was delicious! Dessert will be a slice of key-lime raspberry torte with pistachio crust.

                                                                                                                                                                                  12 Replies
                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                    No, excuse me, you are being far too modest, Christina.

                                                                                                                                                                                    Folks, check out the gorgeous pie Christina made...it deserves an audience to view just how lovely it is.

                                                                                                                                                                                    I want to make this!

                                                                                                                                                                                    1. re: kattyeyes

                                                                                                                                                                                      Christina - I'm also a Libra and I ***LUUUURRRRVE*** key lime anything! LOL

                                                                                                                                                                                      I just might have to make this for myself for Easter dessert! It's BEAUTIFUL!

                                                                                                                                                                                      Can you give us a U.S.-based butter cookie that would sub for the Butterkeks?

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        Good question Linda Whit. ChristinaMason, could it be a "shortbread" cookie as we call them in the US? I looked up the Butterkeks and it did say biscuit. Hmmmm.

                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                          Not U.S.-based, but available in Stop & Shop, LindaWhit (personal faves of mine): Bahlsen butter biscuits. I usually buy the chocolate ones (Choco Liebniz), but having googled to try to answer this question for myself, too, looks like these are the right answer 'cause they even say BUTTERKEKS on 'em.

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            Hey folks! Wow, I step away from my computer for a few hours to catch an episode of The Wire...and....

                                                                                                                                                                                            Danke schoen for the compliments on my tart. Kattyeyes is always baking up something delectable (http://kattyskitchen.wordpress.com/), so I can't help but feel inspired.

                                                                                                                                                                                            Lindawhit and boyzoma, I think Danish butter cookies, which come in those blue tins, would work in a pinch. Or heck, even Pepperidge Farm Chessmen (http://www.pepperidgefarm.com/Product...) should work nicely. You may have to adjust the butter/cookie/sugar ratio a bit, since the German cookies are quite dry and not too sweet. Or, as kattyeyes mentioned, spring for a box of Bahlsens.

                                                                                                                                                                                            I also think the tart would be great with graham crackers in the crust!

                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                              Thank you, Christina! I'll check out the Chessmen or the graham crackers OR head over to my local S&S (where I don't shop anymore) for the Bahlsens!

                                                                                                                                                                                          2. re: kattyeyes

                                                                                                                                                                                            Whoops, I should really correct the name...it's a tart, not a torte, eh? German is boggling the language regions of my mind.

                                                                                                                                                                                          3. re: ChristinaMason

                                                                                                                                                                                            Your torte sounds intriguing. Do you have a link or recipe? I have a ton of shelled pistachios in the freezer and need to come up with a nice dessert for my MIL's birthday next week. TIA.

                                                                                                                                                                                            Never mind, found it!!

                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                              Dang, CM--and kattyeyes! Just discovered your blogs. Dang! that I'm just discovering them now. And dang! that I have two more food blogs to follow. I am going to end up in rehab for food-loving internet surfers. Or at least a 12-step program.

                                                                                                                                                                                              But first, I am going to make that tart/torte. I think that will go nicely on my Easter menu.

                                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                                I think I am too, for my MIL's birthday on the 10th. I even have a bottle of key lime juice that was in need of a recipe! Thanks, CM.

                                                                                                                                                                                                1. re: Phurstluv

                                                                                                                                                                                                  :-) :-)

                                                                                                                                                                                                  I really hope I didn't make any major errors in the recipe ;)

                                                                                                                                                                                                2. re: nomadchowwoman

                                                                                                                                                                                                  We'll both be in that program with you, no worries. ;)

                                                                                                                                                                                              2. It's been raining so hard here, I need a boat to get to the road...that means comfort food so tonight it'll be country fried steak and gravy, caramelized onion & garlic mashed potatoes, collards from the freezer simmered in some kind of pork (of course) and biscuits for sopping up the gravy. Not sure about dessert, may skip that tonight...Yoki will be happy too; I cooked her a nice beef kidney

                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                  You can freeze fresh collard greens??

                                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                                    Heck yes; you can freeze any greens. I freeze collards, kale, mustards, mixed greens, turnip greens, cabbage (my mother turned me on to freezing cabbage). Just give them a quick blanch and into a freezer bag. With cabbage, you just core, quarter & freeze..no blanching..

                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                      Aaah, okay. So clean, blanche and freeze. I always hate having to toss a bag if I don't have time to make them. And then, braise them as usual, don't thaw? Thanks.

                                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                                        You don't have to thaw if you're braising..have you ever tried braising them in the oven? Sometimes when I want to be lazy, I'll put them in a covered roaster with my liquid and seasonings on a low temp and just let them go...

                                                                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                                                                          No, I always do it on the stovetop. How brilliant! So I can throw them in frozen, at a low temp, covered, and let it go! I love recipes like that! And it now gives me an excuse to pick up more greens at the farmer's market. I always pass up a lot, since they take up a lot of room, and need to be cooked within days. great, now I can spend a morning cleaning, blanching & freezing. Thanks for the idea, cheryl!!

                                                                                                                                                                                                2. Last night we had lovely grilled jumbo shrimp that I tossed in some garlic-herb butter that I found in the freezer. Sides were a spiral-shaped pasta (bought at Raffetto's last time in NY) that I tossed with pesto, a little cream, and cherry tomatoes, and steamed asparagus.

                                                                                                                                                                                                  Tonight, we're celebrating glorious weather and the start of a week's vacation for DH by having over friends to whom we owe several dinners. For starters, a nice dish of hummus (w/a beautiful well of oil and hot peppers) is sitting at the ready, and I'll warm some ww and reg pita triangles to go with it. Dinner will be grilled lamb chops, chanterelle risotto, and a salad of spinach, arugula, baby beets, asparagus, blood orange segments, toasted pistachios, and orange vinaigrette. For dessert, local strawberries (w/ice cream for those who want it) and Pepperidge Farm Bordeaux cookies. Friends are bringing the wine.

                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                    LUCKY FRIENDS!!! Wow - that's one fine way to start off a new week - vacation or not!

                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      We're quite lucky ourselves--they love food as much as we do, and she is a terrific cook; and they've been feeding us the past couple months, which have been super busy w/one thing after another. Good friends + good food = Good life.

                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                        Good friends + good food = Good life.

                                                                                                                                                                                                        How very true. :-)

                                                                                                                                                                                                    2. re: nomadchowwoman

                                                                                                                                                                                                      That risotto sounds awesome. And that salad is right up my alley. Mmm.

                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                        Risotto came out very well as did the salad. Funny thing, the salad was mostly a clean-out-the- fridge one. Had spinach, beets, blood orange, asparagus (DH bought enough for a small army a few days ago. Next up: soup) that had to be used up. And I seem to have a bottomless jar of orange vinaigrette. It's good, but it doesn't go on everything. Still have some left!

                                                                                                                                                                                                      2. I'm noshing on bits and pieces of things tonight. Five-spice roasted acorn squash. Kashi TLC fire roasted veg crackers with some swiss cheese. And a Kopparberg cider to wash it all down. It goes especially well with the squash.

                                                                                                                                                                                                        1. I'm starting my meatloaf now. A bit under a pound of ground beef, a half pound of ground pork & another of ground veal. Two eggs. Dried breadcrumbs, water & ketchup. Lipton onion soup mix magic. Free form shape it. Glaze with a mixture of ketchup and French's yellow mustard (can't do sriracha, too spicy for kids). Done in an hour. Making mashed potatoes and broccoli for the sides. Also boiling some eggs for my kindergartener's Easter project for school tomorrow.

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                                            HA! What is it about Mondays and meatloaf, I wonder? :)
                                                                                                                                                                                                            Just finished dinner--I made meatloaf, too, but with a twist:
                                                                                                                                                                                                            Mini chili cheddar-stuffed meatloaves topped with sauteed mushrooms and onions, Texmati brown & red rice and peas on the side. I'm stuffed!
                                                                                                                                                                                                            Chili cheese variation is at the end of this recipe:

                                                                                                                                                                                                            1. re: kattyeyes

                                                                                                                                                                                                              Oh, those sound good, katty! I'm not sure if there would be a mutiny here if I changed up the recipe. My 8 y.o. just loves it, and my husband comes home early if he knows that's what we're having! And after decades of never eating it, it's the only recipe I can seem to enjoy, guess I'm super picky.

                                                                                                                                                                                                              But anything with chili & cheddar has my ears perked! Maybe I can make test ones and just freeze them, and cook individually for lunch when everyone's away............

                                                                                                                                                                                                          2. Hamburger patties with diced onions, Chef's Salad, Texas Toast.

                                                                                                                                                                                                            1. Leftover baked pasta with meatballs from Sunday with grilled garlic bread. I have some spinach to use up so will make a salad with blood oranges, thinly sliced onion and toasted walnuts, orange vinaigrette. Mango sorbet for dessert.

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. Well, it's that time again. We've hit 200 posts and it's time for Part XXV.
                                                                                                                                                                                                                Here it is - http://chowhound.chow.com/topics/698227