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What's for dinner. Part XXV

Well, here we are on a new thread (for ease of loading, we start a new one about every 200 posts).

Welcome to any new posters - please sit down at the virtual dining table and share your food with us.

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  1. Tonight - fish in cheese sauce. Easy peasy this one.

    White fish goes into a baking dish. We've got cod but haddock, coley or similar does nicely. It get topped with a good grating of cheese (Red Leicester is what we usually use for colour - but it's Cheddar tonight. Then some blobs of Greek yoghurt and seasoning (fresh fennel is good when it's in season). Gets baked for a while. The cheese and yoghurt melts to make a nice thick coating sauce. I found leftover bits of puff pasty in the freezer, so they're cooking alongside. And there'll be some peas (or petits pois as the packet says).

    1. Encore une fois: spicy, tandoori-style marinated chicken thighs (yogurt, ginger, garlic, cayenne, tandoori mix), baked/roasted or broiled TBD. Served with Basmati rice, yogurt cuke salad, and probably cauli or spinach.

      3 Replies
      1. re: linguafood

        One of my fave meals. How long do you marinate for?

        I use a bought tandoori or tikka paste mixed with the yoghurt and it gets just about 24 hours in the fridge. Perks up a tired old supermarket chicken breast as well.

        1. re: Harters

          Alas, I got a late start in the day (like every day >sigh<), so the thighs probably only marinated 2-3 hours. Here's hoping it will be enough.

          Oh, and something I *just* noticed, and it's pissing me off to no end: the yogurt I bought is SWEETENED. Not that you could tell from looking at the broad letters saying low-fat yogurt. Ugh. Guess I'll have to add more salt and hot chile....

          1. re: linguafood

            LOL, linguafood. I see savory recipe reviews all the time where the commenter is like, "I used vanilla/strawberry yogurt; turned out fine." I always wonder...

      2. Eomuk-guk (fishcake soup) and kimbap

        Soup made from eomuk (fried fishcake), fried tofu, rice sticks, green onion, and egg strips.

        Kimbap made with cucumber, ham, krab, fishcake strips, egg strips, pickled radish, and shredded carrot.

         
         
        2 Replies
        1. re: hannaone

          Night 2 of passover. We are having lemon chicken, potato kugel, matzo ball soup with asparagus and shitakes and a flourless choclate cake for dessert.

          1. re: hannaone

            tonight my daughter wanted noodles, so we had udon mixed with stir fried broccoli, egg, swiss brown mushrooms and a bit of jalapeno and tomato chicken sausage. I added a couple of spoons of clear homemade chicken soup to the stir fry for extra flavor. Dessert was fresh strawberries with vanilla sugar for her and a bowl of fresh yogurt topped with lightly salted cashews and fresh blueberries for me. Husband ate steamed rice with a nice moshur dal (orange lentils cooked with potato, tomato, tumeric and chile and a teaspoon of rasam powder), a green mini cucumber like vegetable called 'kovakkai' in south india made with tomatoes, and a huge steaming mug of chicken soup. (His dinner was actually leftover lunch!)

          2. I made a sort of aloo palak (http://www.recipezaar.com/Aloo-Palak-...) with peas for DH tonight before heading to cooking class, where we made:

            -potato-leek soup with escargot (great, but the canned escargot really didn't do anything for me
            )-mixed greens and romaine salad with red wine vinaigrette, topped with chopped hard-boiled egg, bacon, sauteed onions, and mustard-cream dressing (delicious...reminded me of deviled eggs...everyone had seconds)
            -califlower, olive, green onion, and new potato salad with anchovy dressing (not as good as it sounded)
            -beef fillet roasted with rosemary, thyme, and shallots with port wine reduction (good, but overdone, and I don't like meat as well that's only seasoned post-searing)
            -the French version of panna cotta, this one made with almond-infused milk, whipped cream, and garnished with trawberry coulis. Would have been excellent if the gelatin sheets had fully dissolved. Amateur mistake! So embarrassing.

            5 Replies
            1. re: ChristinaMason

              Finally someone I can ask this question of: what's the equivalency of sheets of gelatin to the Knox powdered stuff in envelopes? How big are the sheets there? I bought some made in Brazil and have no idea how to use them. Thanks in adv!

              1. re: buttertart

                LOL, let me research and get back to you.

                Here's what I found:

                "Generally speaking, 6 small sheets of gelatine is the equivalent of 3 teaspoons of powdered gelatine ( a 10g sachet). This is enough to soft-set 600ml/20fl.oz. of liquid."

                http://www.recipes4us.co.uk/specials%...

                This thread might also help: http://chowhound.chow.com/topics/296078

                1. re: buttertart

                  I also found this info, previously posted by goodhealthgourmet:

                  "1 sheet gelatin = 2-3 g powdered gelatin, or approx 1 tsp.
                  3½ sheets = approx. 1 envelope Knox gelatin
                  4 sheets = approx. 1 Tbsp. powdered gelatin

                  note that they require different treatments to work properly. sheets need to be softened in cold water & then heated, while the powdered gelatin can just be sprinkled over a liquid to "bloom."

                  gelatin sheets have to be softened in cold water and clarified by heating to a liquid. Powdered gelatin has to be sprinkled over the surface of a liquid to soften."

                  1. re: ChristinaMason

                    Aha, I missed that somehow. How big are the sheets? Mine are around 8" x 3" and maybe a 32nd of an inch thick.

                    1. re: buttertart

                      I'd guess these are more like 4"x2"...but not sure.

                      In any case, 1 envelope of Knox = 10g gelatin powder = 6 (German) gelatin sheets. That's enough to thicken a 1/2 L of liquid.

              2. Tonight is ground turkey tacos for the little one, his favorite, with the crunchy corn shells, lettuce, olives, cheddar cheese & avocado. Maybe heat up a side of roasted corn. The older one & I will reheat the meatloaf, potatoes & broccoli. I'll take mine as a sandwich with a slice of cheddar, arugula & sriracha mayo on sourdough toast.

                I made some honey butter biscuits, & have some beautiful organic strawberries, so strawberry shortcakes for dessert.

                1. A pretty simple prep for dinner tonight - heated a non-stick pan with some olive oil and butter. I seasoned three Frankenchicken breasts with salt and pepper, and browned them on all sides. Squoze a half a lemon over the chicken, added 1 cup of white wine to the pan, and sprinkled the chicken with some dried tarragon. Covered and simmered, turning the chicken a couple of times - maybe about 30 minutes total? Removed the chicken when they were done (covering with the lid of the sauté pan), and reduced the wine sauce over medium-high heat until there were just a few Tablespoons left. Returned the chicken to the sauce to warm up a bit, and then served the chicken over the basmati rice that I had (peas alongside).

                  The rest of the chicken will probably be used in chicken salad for work lunches - if I can GET to work tomorrow - REALLY bad flooding out there, and I suspect the local river near work will crest its banks overnight yet again.

                  6 Replies
                  1. re: LindaWhit

                    Sounds delicious, Linda.
                    I do hope for the best for you, and everyone affected by the flood waters. Hope your home is not in danger.

                    1. re: nomadchowwoman

                      It was good - and I'm saving some of the chicken to be used on a pizza with goat cheese and roasted red peppers, I think. :-)

                      I've been pretty lucky with all of the New England flooding, ncw. Had a bit of a "How the heck do I get around this?" last night near home when a road near a bank I use was flooded (as were the parking lots I had hope to cut through!) But I only had to go through about a foot of water for a short area and I was OK.

                      Local river near work was OK this morning, but it hasn't crested yet. We'll see how it does as it deals with the rest of the runoff today and tomorrow. But SUN is coming (and warming up for Easter as well - roasting Easter lamb with the windows WIDE open in the house is going to be great!)

                      1. re: LindaWhit

                        Do be careful when driving through water--as I'm sure you know; there was a most unfortunate accident a few months ago here when many streets were flooded.

                        That pizza sounds tasty. I do like the combination of red peppers and goat cheese.

                        1. re: nomadchowwoman

                          I was. Before I went through it I took a good look at those people crossing it as well (coming the other way) - it wasn't that bad (maybe not a foot of water; couldn't tell as it was all being pushed by the cars going through it!).

                          And yes - the chicken salad thing wasn't doing it for me last night while watching LOST, so I took out the pizza dough from the freezer. Not sure if I'm making it tonight or tomorrow night.

                    2. re: LindaWhit

                      LindaWhit - I hope you stay safe and sound. I've been hearing so many reports from your area. If you do get to the store, get some fresh croissants to use that chicken salad on for lunch. Yummmy! Its my favorite way to use up some chicken salad.

                      1. re: boyzoma

                        Oh, now THAT sounds good, boyzoma! I always forget to get croissants.

                        But as I told nomadchowwoman, the chicken salad just wasn't cutting it (in my brain) last night. So I'll use it on some pizza tomorrow night (tonight was leftover spaghetti and meat sauce).

                    3. Simple sauteed sliced chicken breast, mushrooms, onion, heavy cream, sherry, thyme, broccoli florets, spaghetti, all tossed together with a touch of gruyere.

                      Peanut butter balls (oatmeal, butter, peanut butter, cocoa, sugar, pinch of salt, rolled into balls and chilled.) Still trying to use up peanut butter, 2 jars to go.

                      1. Grilled NY strips w/garlic and parsley sauce, grilled asparagus, spinach/avocado/red onion salad w/orange vinaigrette. Also: fried potato"pancakes" (made from leftover mashed potatoes, onion, and chevre), the idea of which far exceeded the execution.

                        6 Replies
                        1. re: nomadchowwoman

                          Your dinner sounds yummy nomadcw, my one friend always makes extra mashed potatoes just so he can have the pancakes. His secret? He takes an hour to cook the pancakes.I'm trying to copy his results. Not sure about dinner tonight but last night I cooked the second of two big potroasts. I get them at Costco and they come two to a package and are huge. I used the leftover rich broth from the first to cook the second and the gravy turned out rich and delicious. My one friend is trying to go gluten free so I wanted to make him a thick rich gravy for the roast with nary a speck of flour. That gravy was so good that there wasn't enough mashed potatoes left over for even a single potato pancake!

                          1. re: givemecarbs

                            Maybe just leaving them on low for a long period would have saved these. Mine got a nice stiff sear or crust, but then fell to pieces when I flipped them. Big potato-y glop.
                            Next time I'll try this long-cooking method.

                            1. re: nomadchowwoman

                              My DH made these a couple months ago. They seemed to hold together pretty well. Did you use any flour? http://culinspiration.wordpress.com/2...

                              1. re: ChristinaMason

                                No [she says sheepishly]. But those look awesome. (Actually, my undersides looked kind of like that, but the cakes disintegrated upon being confronted w/spatula.

                                I swear, my mom used to make them with--I think--just potatoes and onion (or maybe that's just my memory and she added other things). She served them for breakfast w/eggs. Mmmmmm. But she also made delicious hash browns from leftover (not mashed) potatoes and nothing but salt and pepper. They had crisp edges and crunchy bits, and I have never been able to duplicate them.

                                Speaking of potatoes--I was at a friend's home last night. One of the side dishes she served was a simple baked potato (usually, for me, just meh); her parents had driven down from Idaho last week and brought her a bushel of fresh potatoes. It was a revelation. Six of us were there--and it was as though none of us had ever had a potato before. They were so, well, potato-y. (My mother used to wax on about the fresh potatoes of her youth. Now I know what she was talking about.)

                                1. re: nomadchowwoman

                                  Re potatoes: I know exactly what you mean, really fresh ones are wonderful - a cousin used to grow them and I fondly remember just-dug ones of hers boiled with butter and salt, 40 years after her sad early demise. We would get really wonderful ones from New Brunswick sometimes that were flaky when boiled and so flavorful. My mom loved them.

                          2. I'm experimenting with burgers tonight - adding a little pork sausage to the ground beef mix.

                            I'm inspired by a fantastic burger I had last summer - it was 3 or 4 parts ground beef, 1 part veal/pork/beef mix from the local Amish market. Oh man, was it good.

                            7 Replies
                              1. re: Aravisea

                                That mix is what my mother always used to use in her meatloaf (could find it in northern NJ). It wasn't until recently in the Boston area that I've been able to find it again. I like adding sweet OR spicy sausage to meatloaf as well.

                                1. re: LindaWhit

                                  Mixing meats is great - we mix ground beef, sweet sausage and hot sausage when we make chili.

                                  1. re: Aravisea

                                    And spaghetti sauce as well (ground beef, and sweet/hot sausage meat).

                                      1. re: Phurstluv

                                        Now THOSE meatballs I'd like! I've often found the ones I've made (very, VERY rarely) to be rather dry and flavorless. But I like the idea of combing ground beef, and sweet/hot sausage. Kind of a DUH! moment for Linda. :-)

                                        1. re: LindaWhit

                                          Oh they are just great, full of flavor, big old style Italian meatballs. Been using Cook's Country's recipe for quite a few years now, and my dad ,who considers himself an aficionado after years of eating in and around New Haven CT, and these are his favorites.

                                          Let me know, I'm happy to copy the recipe for you.

                              2. A quick early meal tonight as we have to be out of the house before 7. Pork chops (chili jam glaze), red kidney beans. Probably get something from the chippy on the way home - the chippy, like hairdressers, is a great place to see punning shop names - the local one being Mac's Plaice - that's a chippy not hairdressers :-0

                                7 Replies
                                1. re: Harters

                                  And a chippy being.... a fish & chips pla(i)ce?

                                  1. re: linguafood

                                    Correct. Takeaway fish & chips (UK's favourite takeaway by a country mile). I suspect I'll need a carb boost by late evening - so a portion of chips - no salt but lots of vinegar, please

                                    Along with awful puns like the plaice/place one, you're also likely to come across plays on friar/fryer. And the Codfather. Some good ones here:
                                    http://www.flickr.com/groups/561740@N24/

                                    Much better than the hairdressers which are always "A cut above". That is apart from the shortlived places - you know the sort "Hair today, gone tomorrow".

                                    1. re: Harters

                                      Berlin's got the same issue with hair salons (what IS IT about hair salons that drives its owners to punnery? strange), but none of those puns I think translate safely into English.

                                      I do like the Codfather. But I'm corny like that...

                                      1. re: linguafood

                                        In the U.S., it's Thai restaurants. Thaiphoon, etc. Silly.

                                        1. re: ChristinaMason

                                          I know a fish and chip place in New York called A Salt and Battery. Groannnn!! But some of the best fish and chips I've had in the states.

                                          1. re: polyhymnia

                                            Yes, completely silly and cutesy name, but from reviews I've read, excellent fish 'n chips by a Brit ex-pat. We have The Chip Shop in Brooklyn, not as silly a name, in a few locations, and they're pretty good too, with the deep fried mac n' cheese, Twinkies, Snickers, etc. aside from fish and chips. t's the deep fried everything that's the silly aspect.

                                            1. re: bushwickgirl

                                              Ah now. The deepfried chocolate bar is one of the great urban myths of British takeaway cooking. It has long been said that many Scottish chip shops have long served a battered and deep fried Mars Bar. It is actually a joke on the well known poor diet and dietary health of the Scots (worst in the UK - by a mile). However, although originally a myth, it's no longer. A number of chippies do indeed now serve it. The invention is claimed by the Carron Fish & Chip Shop, Stonehaven, near Aberdeen in 1995.
                                              http://en.wikipedia.org/wiki/Deep-fri...

                                              I've never had a deep fried mars Bar but melted in bain marie it's a great sauce to pour over ice cream.

                                2. Stuffed mushrooms and some cheddar and cornichons to nibble on for starters, then apple-cider glazed pork chops and quinoa salad with cukes and tomatoes. Key lime tart for dessert.

                                  1. Korean Spicy grilled pork with rice and ban chan

                                     
                                    1. Its time to clean out the fridge before the weekend. We have some pot roast, mashed potatoes, gravy, carrots, pizza, prime rib, caesar salad, sliced ham and sliced turkey. Ought to be able to make a couple of dinners out of something here!

                                      1. The last of the butternut squash bisque from the freezer, which will be garnished with toasted homemade cornbread croutons & toasted pumpkin seeds to start. Pan seared sirloin simply seasoned with cajun spice blend; roasted fingerling potatoes drizzled with olive oil then seasoned with a sprinkle of kosher salt, pepper & oregano and sauteed green peas with zested garlic.

                                        I have blueberries thawing from the freezer so I'm making Blueberry Lime Summer Pudding as soon as the cake cools; served with vanilla yogurt.

                                        1. Tonight we're having Vietnamese lemongrass marinated pork chops, braised baby bok choy and fried rice. The chops get lots of flavor from lemongrass, shallot, garlic, fish sauce, brown sugar, and a little honey. Plus the sun is finally shining so it's a great night to grill!

                                          Ladyberd
                                          http://ladyberds-kitchen.blogspot.com

                                          2 Replies
                                            1. re: ladyberd

                                              I would love to know how you did your chops...looked in your blog but not listed?? Oh, gee, I just read the rest, I'll try them tonight!

                                            2. No cooking dinner tonight, as a friend is hosting a "Women's Night In" party at her house, where she tells me she'll be grilling and serving adult beverages :) DH will be left to his own (de)vices.
                                              But I did fix us both lunch a couple of hours ago: leftover lamb chops were re-purposed into lamb tacos. I cut the lamb off the bones, then spread mayo spiked w/sriracha and lime juice onto warm white corn tortillas, filled with lamb, and topped with chopped onion and arugula. They were delicious, if I do say so myself!

                                              1. The sun is out, after a few days of rain, so we'll be throwing a couple of trouts on the grill, just brushed with some olive oil s&p, and maybe some fresh thyme.

                                                I'll be roasting some sliced fennel in the oven in the hopes to bring my man over to the right side -- the one of the fennel-lovers, that is --, and as a side/app caprese salad w/kumatoes, fresh mozzarella, and basil.

                                                3 Replies
                                                1. re: linguafood

                                                  What are kumatoes? Kumquats+tomatoes??

                                                  1. re: Phurstluv

                                                    No, they're a tomato breed. They look really weird - dark green/brownish, but they are the only flavorful tomatoes one can find this time of year.

                                                    The trout, btw, came out absolutely delicious -- crispy skin, juicy & flavorful inside with a lot of lemon squeezed all over. The fennel was awesome, too, but I don't think I've converted The Man. Oh well.... more for me!

                                                    1. re: linguafood

                                                      I love trout. How lovely. And with fennel, sounds delicious.

                                                2. Tortilla Soup with fresh tortilla strips and monterey jack cheese (leftovers)

                                                  1. Chicken soup!
                                                    maybe with matzho balls, maybe with farro, carrots and cabbage.
                                                    It's pouring here and I'm ready to make my home warm and cozy and watch all my Netflix. George Clooney and chicken soup sound like a good combo to me. With a glass of wine of course!

                                                    1. An all _Mangoes and Curry Leaves_ affair: Pakistani chickpea pulao (delicious); spiced grated carrots, Kerala-style (unbelievably good); and classic Bengali fish in broth with Indian eggplant and zucchini (good flavors, but suffering from an identity crisis---will probably make a good deal drier next time).

                                                      Night before that was my very own Bud Light shoulder blade pork chops (don't ask).

                                                      1. Tonight I crisping up some carnitas for tostadas, with roasted jalapenos, black beans, lettuces, tomatoes, olives, avocados, and lots of hot sauce & salsa.

                                                        We also have leftover meatloaf for sandwiches and leftover turkey taco filling. Kind of a mishmash of what's leftover. Tomorrow we go shopping for more goodies. My MIL is in town and we will start going over recipes and menus for the next week & a half.

                                                        1. Burrito made with: Rice, beans, tomato, cheese and onions. Salsa Verde.

                                                          1. Popcorn and root beer, no kidding. No appetite today and feeling very lazy. Mrbushwick had a sandwich and the rest of the peanut balls.

                                                            Hopefully we'll be back on track tomorrow.

                                                            1. Cheesy Chicken Pasta Bake (Cheese, Tri-color Rotini pasta, Chicken, Veggies, Rotel for some spice).

                                                              1. Chicken yakitori and jasmine rice.

                                                                1. Thin linguine with fresh pesto (store bought from the Mediterranean supplier "Mitte Meer," but it looked good), lemon green beans with browned butter, and lightly breaded plaice marinated with lemon and pan-fried. We had some sliced kohlrabi, red pepper, and cukes with herbed cream cheese to start.

                                                                  Maybe one more slice of that tart...

                                                                  1. Her - pizza & salad

                                                                    Me - same salad with salmon

                                                                    1. Pork stir fry, with red peppers and broccoli, maybe soba noodles because the SO likes some starch with his stir fry. Anyone have a good marinade (asian) idea for the pork?

                                                                      1. hummus, feta, olives, sliced tiny cucumbers. retsina.

                                                                        1. Well, we nixed the ahi tuna tartar recipe tonight, since the sushi grade ahi was not on sale, and I didn't want to cook fish, since I'm cooking it tomorrow for Good Friday.

                                                                          Sooooo, found some lovely looking boneless pork chops on sale. I usually buy bone in, since I like the flavor more, but anyway these looked very good. Feel like I should marinate, so looking at a sweet spicy kind of deal, or maybe a paste to smear on them before grilling or broiling. Like the vietnamese lemongrass ones listed above. I guess I'll do the sugar snap peas or maybe some edamame, and some gingered rice.

                                                                          We are starting the evening with White Grapefruit Cosmos, which my MIL adores. And there will be homemade chocolate chunk cookies with ice cream for dessert.

                                                                          1. Tonight it's pan fried black drum w/tartar sauce and field peas (cooked w/onion, garlic, speck). Salad will be avocado halves w/warm tomato vinaigrette and grilled, garlic-rubbed ciabatta. We'll also have sweet potato fries (frozen, Alexia brand) since DH won't eat field peas, even these lovely locally-grown ones. Sigh.

                                                                            1. Antipasti night! Hit Lucca's Ravioli Co. and bought some nice genoa salami, a spicy coppacolla, sopressata, some stinky taleggio, mellow teleme, fresh bufala mozzarella, roasted red peppers, jar of hot giardiniera, salad of red leaf lettuce, sliced radishes, cabbage, tomato and red wine vinaigrette with oregano and celery seed, toasted up some ciabatta and dug in! oh yeah, and some artichoke bruschetta. light, tasty, and felt like a such a treat.

                                                                              1 Reply
                                                                              1. We've regularly done "marinated prawn salad" since Delia Smith published the recipe in 1985 (in "One is Fun").

                                                                                Last night, some defrosted prawns went into a pan with some olive oil, lemon juice, spring onion and ginger (it also has fennel or dill when in season). This gets brought to the simmer, heat turned off and allowed to cool.

                                                                                Tonight, the prawns get drained and mixed with a little mayo to which a shake or two of Tabasco is added. They sit on some lettuce and are topped with chopped tomato, black olives and more spring onions.

                                                                                2 Replies
                                                                                1. re: Harters

                                                                                  Yum, that sounds like a tasty way to make a shrimp salad.

                                                                                  1. re: Harters

                                                                                    that sounds like a winner!
                                                                                    have to make it soon, thanks!

                                                                                  2. Homemade thin crispy crust pizza; no sauce but I brushed basil infused olive oil over the crust then layered on slices of roma tomato, fresh baby spinach leaves, dolce salami, four cheese blend, basil, oregano and garlic salt...crispy goodness! Warm blueberry summer pudding with maybe a little vanilla ice cream for dessert later.

                                                                                    2 Replies
                                                                                      1. Ultimate Nacho's - Chip rounds, Hamburger, Refried Beans, Cheese, Tomato, Onion, Lettuce, Salsa, Olives, Guacamole and Sour Cream.

                                                                                        1. Only once a year I fry fish at home. Tonight is the "only once a year" night. So we had Sole Meuniere, and it was lovely. Frozen wild pacific Dover Sole, it was delicious with the lemon and butter sauce. Served with sweet potato frites (frozen from TJs, really good) and leftover steamed broccoli & sugar snap peas in a sesame vinaigrette.

                                                                                          Started with green chile & cheese puffs, and sing buri cashews, and the kids had a huge lunch (picnic style, hiking in the canyon) and kept requesting more fish, they adored it. Glad the package was 1.2#, they really inhaled it. And were too full to think about dessert. Perfect Good Friday dinner, my house doesn't even smell fish-fry -ey at all!

                                                                                          5 Replies
                                                                                          1. re: Phurstluv

                                                                                            Julia Child's memoir mentions that fish dish frequently. I think it was a favorite of hers!

                                                                                            1. re: ChristinaMason

                                                                                              Wasn't that maybe the first thing she ate upon arriving in France?

                                                                                              1. re: nomadchowwoman

                                                                                                You know, I never even thought of that , but I think you're both right!! It is extremely easy, but I can see why one needs a lot of practice cooking fish, what a bitch to turn without breaking up, luckily it didn't need to be picture pretty!!

                                                                                                1. re: Phurstluv

                                                                                                  Lord, you must be an exponentially better cook than I. I'd never consider Sole Meuniere easy. When may I expect an invitation to dinner?!

                                                                                                  1. re: dmd_kc

                                                                                                    Aren't you sweet?! Consider a standing invite for whenever you come to LA!

                                                                                                    No, I'm sure I'm not. I just followed the recipe to the letter. The worst part is trying to turn the fish fillets, not easy, even with the slotted w-s fish spatula!

                                                                                                    But they were delicious.

                                                                                          2. We're traveling soon and have been doing our best to eat down the fridge and freezer before we leave. There've been some creative leftover uses, like curried potatoes, peas, and greens re-purposed into "enchiladas" for today's lunch. Last night, random veggie odds and ends went into leftover pesto linguine for "pasta primavera." Yep, I'm desperate to defrost the freezer and not have a ton of groceries go to waste.

                                                                                            I think tonight we'll have some of that purchased pesto slathered on ciabatta, topped with sliced grape tomatoes (the only ones with any flavor right now), fresh mozzarella, and some chicken (from the freezer) that I've marinated with olive oil, white wine vinegar, dried oregano, basil, hot pepper flake, and fresh garlic. And maybe roasted sprouts and gin and tonics....to make more freezer space ;)

                                                                                            2 Replies
                                                                                            1. re: ChristinaMason

                                                                                              You know what they say about good intentions. We ended up going out for Tex-Mex. It was quite serviceable, considering how far we are from either Tex or Mex. The super-cheap cocktails washed it all down.

                                                                                              1. re: ChristinaMason

                                                                                                I can eat Tex-mex every night, it's pitiful............whether or not it's good!

                                                                                            2. Starter......pasta & pesto (jar)

                                                                                              Main .......chicken breasts stuffed with an onion/garlic/prune/pine nut mix & wrapped in streaky bacon. Roasted. Sauce made with pan juices and port (or red wine if we've no port lurking). Purple sprouting broccoli - steamed.

                                                                                              Dessert ......tiramisu (bought - that's why supermarkets have patisserie counters)

                                                                                              1. Yet another ridiculously warm day in Happy Valley... time to get out the grill, and have some friends over for a "Q". Please note the quotes: I have not, nor will I, get into a discussion about whether our feast qualifies to be called as such.

                                                                                                However, there will be meat. Lamb chops cut from the leg are currently marinating in olive oil with garlic, onions, fresh oregano & thyme; friends are bringing marinated chicken and vegetables to grill, and there will be a big, fat mixed salad, and potato salad.

                                                                                                Oh, and sunshine and lots of beer! Yay, Aprilaugust :-D

                                                                                                4 Replies
                                                                                                  1. re: linguafood

                                                                                                    Hello linguafood,
                                                                                                    You got my attention, I had to check where you are. Berlin was not what I expected. Is "Qing" common in Germany? I've been to a few cities in Germany for a few days but only ate out. Forgive my ignorance, my interest is genuine.
                                                                                                    Sounds like a great plan.

                                                                                                    1. re: Alan N

                                                                                                      Hi Alan! How did I get your attention (my interest is genuine, too)?

                                                                                                      I am currently on this (your?) side of the Atlantic, so the Qing is taking place in its homeland, so to speak. Qing is common in the fatherland, but mostly, I'd say it's a suburban thing. There you have the same phenom of the man of the house proudly manning his gas grill.

                                                                                                      In cities, though, and especially in Berlin -- where most folks are apartment dwellers with a balcony IF they're lucky --, qing at home is rather frowned upon. Hey, we have a law for/against pretty much everything in Germany '-)

                                                                                                      However, not least owing to the many Turkish and Middle Eastern immigrants, in the summer time, most public parks are swamped with portable grills -- huge families gathering around lamb kebabs, and Germans with pathetic little grills ruining bratwursts and other cuts of meat. I kid, of course. Well sort of. The immigrants are MUCH better versed at Qing, is what I'm saying.

                                                                                                      1. re: linguafood

                                                                                                        Hello linguafood,
                                                                                                        Your detailed description of the situation. Food, company, weather and beer.
                                                                                                        Sounded good.
                                                                                                        In Germany, are BBQ sauces often used along with the grill?
                                                                                                        Later.

                                                                                                  2. Saurday night New England supper special, hot dogs, baked beans, coleslaw and brown bread with raisins, currently baking. Not my Mom's brown bread, which was the B & M version from the can.
                                                                                                    I get a craving for this meal every once in a while. Mrbushwick, who is Brooklyn born and bred, doesn't understand...

                                                                                                    1 Reply
                                                                                                    1. re: bushwickgirl

                                                                                                      Love it, and also understand the Mr. B!

                                                                                                    2. Lots of cooking going on in preparation for a big dinner tomorrow. So tonight we're having Whole Foods roast chicken, risotto (leftover, which obviously isn't quite the same as just-made, but we'll choke it down), and a quick tossed salad of greens and some marinated feta I picked up at the farmers' market this morning. Maybe we'll test some of the FM strawberries w/ice cream for dessert. Definitely cocktails--it's Saturday night.

                                                                                                      1. Tonight's dinner is what I had planned for last night - but got a last minute text saying my friend was going out with family tonight, so let's go to Dali on Friday night! Spanish tapas and lots of sangria on Friday night; tonight is homemade pizza, with a caramelized onion white sauce, leftover cut-up lemon chicken (the lemon is barely noticeable), roasted red peppers, goat cheese, and a sprinkling of thawed chopped spinach.

                                                                                                        A side salad of mixed lettuces, dried cranberries, sugared walnuts, goat cheese, and a drizzle of olive oil and balsamic vinegar alongside.

                                                                                                        1. After dying our eggs, I made fresh lemon curd b/c I couldn't bear to pay the price of store bought. Then I made the cake for the lemon curd tomorrow. This was after spending an hour at the farmer's market picking out greens and two hours at the grocery store then home cleaning the greens, etc. And we made pickled red onions & persian cukes.

                                                                                                          Dinner is the N-R applewood smoked black forest ham with braised greens & garlic, roasted baby yellow potatoes and a tre formaggio macaroni & cheese, along with the pickles.

                                                                                                          Tomorrow we are invited to brunch after Mass so I'm bringing a mixed baby lettuce salad with pine nuts & feta with a blood orange vinaigrette. We are roasting racks of lamb for dinner, but I will update the accompaniments tomorrow.

                                                                                                          2 Replies
                                                                                                          1. re: Phurstluv

                                                                                                            Had to get my fill of lamb yesterday with the chops (they came out nicely)... but your Easter dinner sounds fantastic!

                                                                                                            1. re: linguafood

                                                                                                              Thank you! It was delicious. Mustard and herb rubbed racks of lamb were roasted. We had lemon rice pilaf and a lightly dressed bed of arugula to put the racks on. My husband did an outstanding job of grilling asparagus and golden zucchini so they looked beautiful on the plate as well. I almost can't remember what else we served. Lemon cake was for dessert. Very tart but refreshing.

                                                                                                          2. mussels steamed in a reduced white wine, butter, cream, melted garlic, chicken broth, pernod, saffron and red pepper flake. baguette for dipping.

                                                                                                            2 Replies
                                                                                                            1. re: appycamper

                                                                                                              Oo, I love mussels prepared that wasy, cream, pernod, saffron, yum. Add some home roasted red pepper strips. Or try shucked oysters cooked in the same manner, and add a handful of spinach. Great over pasta.

                                                                                                              1. re: bushwickgirl

                                                                                                                good for littleneck clams over pasta, too ;-)

                                                                                                            2. Last night was Chinese-ish: had eaten Sichuan food for lunch and had brought leftover very small Shanghai bok choi home, rinsed them and dressed them with sesame oil, black vinegar, and soy; had leftover Sichuan green beans with pork in the fridge, heated them up with some Hunan tiger sauce (comes in a small jar with a decidedly non-PC caricature of a Hunan peasant on it).
                                                                                                              Dressed some frozen roast turkey breast with sesame oil, soy, black vinegar, sliced green onions, minced cinger, and fried chilis and soybeans in oil (Guizhou chili sauce in a jar). Served it over thinly sliced (thank you Kyocera company for making such a nice slicer) Taiwanese cucumbers (like mini - 5" long - seedless ones).
                                                                                                              Accompanied with cheater's green onion pancakes - sliced green onions, an egg, beaten, some salt and pepper, sesame oil mixed up and spread on flour tortillas, each covered with another and the pairs fried until crisp (used Pam, they're better done in abundant veg oil).
                                                                                                              Tonight is to be roast duck, fennel and grapefruit salad, spuds of some kind, asparagus, and the Lemon Grove cake from another thread that I made last night and looks/smells very good, with blueberry-blackberry-blood orange compote.

                                                                                                              3 Replies
                                                                                                              1. re: buttertart

                                                                                                                Sichuan green beans with pork. Mmmmmmmmm [sighs, enviously]

                                                                                                                1. re: Harters

                                                                                                                  That is, hands down, one of my favorite Sichuan dishes. I have to get it pretty much every time we go to our local Sichuan heaven.... have to wait till Thursday. Dang.

                                                                                                                  1. re: linguafood

                                                                                                                    It is a good one. When we lived in Taipei they used to serve it with you bing which were thin scallion pancakes, fried until done but limp - you rolled the beans up in them and ate them like a burrito. THAT was good. I asked at one of he local Sichuans here run by people from Taiwan and was told oh, we don't do that any more. Too bad!

                                                                                                              2. Last night was cajun meatballs (more kebabs, really) made with andouille, ground sirloin, onions, garlic, etc. and drizzled with a remoulade. Zaterain's Cajun rice on the side along with a plate of olives, radishes and carrot sticks.

                                                                                                                Tonight it's tamales, potatoes baked in ranchera sauce and green salad.

                                                                                                                16 Replies
                                                                                                                1. re: Perilagu Khan

                                                                                                                  Those meatballs/kebabs sound delicious!

                                                                                                                  1. re: Phurstluv

                                                                                                                    Thank you. We were very satisfied with how they turned out.

                                                                                                                    That said, the meatballs I made last night out of ground beef and pork, bacon, Swiss and parm cheeses, then simmered in a red wine/beef stock sauce sauce and served over egg noodles may have been even better.

                                                                                                                    1. re: Perilagu Khan

                                                                                                                      Oh My! That does sound decadent! Yum! How did you create the sauce? I take it it is not a tomato sauce? How luscious!

                                                                                                                      1. re: Phurstluv

                                                                                                                        The sauce couldn't be simpler. Equal parts wine and beef stock simmered for ca. four minutes and then thickened with a corn starch/water emulsion and simmered another two or three minutes.

                                                                                                                          1. re: Perilagu Khan

                                                                                                                            A solid in liquid is a suspension. An emulsion is liquid in liquid. Sorry, I couldn't surpress my inner pedant. It does sound wonderful regardless.

                                                                                                                            1. re: buttertart

                                                                                                                              And my inner chickenheart warned me not to use the word "emulsion," for fear that a vicious hound would descend upon the possible solecism and rip me to shreds. Should've listened to it. ;)

                                                                                                                              PS--What, praytell, is the technical definition of a slurry?

                                                                                                                              1. re: Perilagu Khan

                                                                                                                                (Snarls and growls to herself quietly) not particularly vicious, just pedantic.
                                                                                                                                slurry •a suspension of insoluble particles (as plaster of Paris or lime or clay etc.) usually in water (I like the word slurry...when I take you out in a slurry, with the fringe on top) (of course...surrey)

                                                                                                                                1. re: buttertart

                                                                                                                                  Isn't a slurry just a thin(ner) suspension? (And I always think of Slurry with the Fringe on Top as well <g>).

                                                                                                                                  1. re: LindaWhit

                                                                                                                                    I suppose, I don't know if there's a particular point at which a slurry becomes a suspension...just that it's a type of. Too funny about the Fringe!

                                                                                                                                    1. re: buttertart

                                                                                                                                      A suspension is a mix of two insoluble chemicals, liquid/solid, that does not rapidly settle out. Coffee is, in turn, a suspension, a solution and a colloid, but let's not get into the last two.

                                                                                                                                      Generally, a slurry is a thick suspension of solids in a liquid. Sand in water, flour in water...cornstarch in water.

                                                                                                                                      To go from suspension, as in the case of mayonaise, (oil/vinegar base) to emulsion, a stabilizer is needed (egg) to maintain emulsification.
                                                                                                                                      Viniagrette is an example of an unstable emulsion.

                                                                                                                                      Hope I'm not beating this subject up too much.

                                                                                                                                    2. re: LindaWhit

                                                                                                                                      The Food Lover's Companion defines a slurry as a "thin paste".

                                                                                                                                      Wikipedia says a suspension is " A mixture of two chemicals with the character that one does not rapidly settle out."

                                                                                                                                      An emulsion is "a mixture of two or more immiscible (unblendable) liquids."

                                                                                                                                      Okay, there's your chemistry lesson for the day.

                                                                                                                                      1. re: Phurstluv

                                                                                                                                        And this (and bushwickgirl's response) is why I love Chowhound. :-)

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          It's nice to see we're all on the same page.

                                                                                                                                            1. re: buttertart

                                                                                                                                              Absolutely!! I have learned so much from all of you! Thank you all for being so generous with your knowledge and time!

                                                                                                                    2. Last night we took my MIL out to dinner at her favorite steak house.

                                                                                                                      Tonight, at my DH's request I am making meat loaf with country gravy, and all the trimmings to go with it.

                                                                                                                      1. Starter - fish soup (brought back from France last year)

                                                                                                                        Main - roast lamb, roast carrots & spuds, peas, gravy, mint sauce

                                                                                                                        Dessert if anything more is needed - fruit.

                                                                                                                        1. Doing up an Easter dinner just for myself...while I'm preparing vegetables later this afternoon, I'll have a snicky-snack of Belletoille triple-creme brie on toasted baguette topped with a bit of fig-balsamic jam.

                                                                                                                          The main part of dinner is marinating right now - a boneless New Zealand leg of lamb that has been rubbed with a blend of minced fresh rosemary, thyme and several cloves of garlic that was combined with some dried oregano, dried mint, and salt and a touch of olive oil to bind it all together. Then painted over the roast was some olive oil and fresh lemon juice that I shook together in a jar (and which I'll "paint" the roast with as it cooks.

                                                                                                                          The lovely lamb will be roasted until medium-rare, and served with pan-roasted Yukon Gold potatoes and pan-sauteed asparagus that'll be tossed with a balsamic-oil mixture.

                                                                                                                          Dessert will be ChristinaMason's Key Lime-Raspberry Torte/Tart with Pistachio Crust that she mentioned last week. I'll be using Lu Petit Beurre cookies for her Butterkeks.

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

                                                                                                                          1 Reply
                                                                                                                          1. re: LindaWhit

                                                                                                                            Sounds delish! How was the Tart? I haven't tried it yet.....

                                                                                                                          2. Ham glazed with honey mustard in the oven now; sides will include sweet potato hash, collards cooked with bacon, corn pudding, biscuits. Dessert is ice cream

                                                                                                                            1. happy easter! it's warm enough to be outside. hummus and olives for starter. grilled lamb loin chops with garlic, rosemary and dijon. roasted yukon golds. sauteed baby chard and radish greens. cointreau creme brulee and fresh raspberries.

                                                                                                                              1 Reply
                                                                                                                              1. re: appycamper

                                                                                                                                That sounds wonderful! I wish my family cooked like that for the holidays

                                                                                                                              2. I'm having soy sauce boiled eggs, an ume onigiri, a sweet potato with tahini and korean seaweed, an avocado milkshake, and random steamed vegetables. Yummy

                                                                                                                                2 Replies
                                                                                                                                1. re: MarleneDietrich

                                                                                                                                  your meal sounds delightful too! tell me about the milkshake, please. avocado is high on my list of beloved foods.

                                                                                                                                  1. re: appycamper

                                                                                                                                    It's very yummy (to me anyway) =)

                                                                                                                                    1/4 avocado
                                                                                                                                    2 1/2 stevia packets
                                                                                                                                    1/2 tbsp honey
                                                                                                                                    1/2 cup vanilla unsweetened almond milk
                                                                                                                                    vanilla extract
                                                                                                                                    1/2 tbsp matcha powder

                                                                                                                                    Blend, then blend in a little ice to desired consistency

                                                                                                                                    You'd think it would be sickeningly sweet with all the stevia and honey, but actually the sweetness is mild (maybe due to the matcha powder)

                                                                                                                                2. We went out for Nepalese food...I had a spicy chicken with glass noodles, peppers, onions...and basmati rice. Bit of a carb overload. Lamb mo mos to start.

                                                                                                                                  It's really hard to cook a decent meal when my DH is around...we want to go out and play, not plan and sweat over the stove! I did manage to make a loaf of TrishUntrapped's delicious honey-wheat-oat bread, however. It is GREAT with eggs: http://chowhound.chow.com/topics/6887...

                                                                                                                                  5 Replies
                                                                                                                                    1. re: linguafood

                                                                                                                                      Yakkity-yak...don't talk back. ;)
                                                                                                                                      http://www.youtube.com/watch?v=-cHB3R...

                                                                                                                                      I liked butter tea when they served it at our (now simply a Tibetan furniture store) local Tibetan place...but others seem to think it vile.

                                                                                                                                      I miss momos. Either of you make them?

                                                                                                                                      1. re: kattyeyes

                                                                                                                                        Never made any Tibetan food before. But I've been to a few Tibetan restos in Berlin. They are clustered in one area, for some strange reason. Momos are nice! (Those are the dumplings, right?)

                                                                                                                                        1. re: kattyeyes

                                                                                                                                          Never made them, and definitely never had butter tea. Is it what it sounds like?

                                                                                                                                          I love momos though. Any kind of dumpling, really. My favorite is probably pelmeni (pork or turkey).

                                                                                                                                          1. re: ChristinaMason

                                                                                                                                            I have found different answers over time when trying to research butter tea. This answer is part of an old/longer thread here on CH:
                                                                                                                                            http://chowhound.chow.com/topics/3347...

                                                                                                                                            Nothing I ever had locally tasted rancid or nasty, so my guess it was very close to the above with maybe black tea instead of pu-erh. Whatever it was, I liked it, but what is not to like about tea with butter! :) And yes re momos. Lucky you to have more than one resto in your area...we had one, then zero.

                                                                                                                                    2. Well, it's the start of a new week, lots of sunshine and warm weather here in NY and Easter leftovers for dinner, ham, potato salad and collards.

                                                                                                                                      Desserts from yesterday's meal are long gone and I don't have the inclination to bake today. Maybe just ice cream tonight.

                                                                                                                                      1. Cajun tooney fish sammages with romaine lettuce. Tater tots on the side.

                                                                                                                                        10 Replies
                                                                                                                                        1. re: Perilagu Khan

                                                                                                                                          Took me a moment to get what "tooney" fish is. I'm awfully slow today.

                                                                                                                                            1. re: bushwickgirl

                                                                                                                                              But I still havnt worked out what tater tots are - and if they're contagious.

                                                                                                                                              1. re: Harters

                                                                                                                                                They feature prominently in a movie that is either loved or loathed and that probably would make your head explode: "Napoleon Dynamite". It's a processed potato product, sort of like a potato croquette but with a bit more texture.
                                                                                                                                                I love the movie but loathe the product. Himself loathes both.

                                                                                                                                                1. re: buttertart

                                                                                                                                                  They needn't be processed. Basically they're just (usually) cooked grated potatoes tightened up with a little flour before being hand-formed into balls and deep-fried. Some folks use a ricer or add a little minced onion or onion powder along with the salt and flour. Not much different than potato pancakes or rosti, really.

                                                                                                                                                  1. re: eight_inch_pestle

                                                                                                                                                    I was assuming perhaps erroneously that the mighty Khan was referring to the frozen kind since homemade wasn't specified.

                                                                                                                                                    1. re: buttertart

                                                                                                                                                      Probably a safe assumption. Homemade tater-tots aren't super-popular, I think because whether they're served with tooney fish sandwiches, sloppy joes, or chicken patty sandwiches, the point of the meal is easy childhood comfort food.

                                                                                                                                                      1. re: buttertart

                                                                                                                                                        I think "Tater Tots" is a trademark (for a frozen processed item), but the name has become generic for any small, potato croquette-y type thing--in the same way "coke," was for a while anyway, used as a synonym for (any brand of) cola.

                                                                                                                                                    2. re: buttertart

                                                                                                                                                      Ah - I may like then. I visit Belgium fairly regularly in connection with my "non-eating" interests. The croquette is almost the national dish there - I particularly like the shrimp croquette (the shrimp being the small brown shrimp that we (and the Dutch speakers) call shrimp to differentiate from the larger white things we call prawns)

                                                                                                                                                      1. re: Harters

                                                                                                                                                        The potato + deep frying = food for the gods, usually. I could live on chips. I just don't like tater tots, the frozen item. Seasoning used or something. If you're really interested in the subject, there's a lot on Home Cooking about Mormon funeral potatoes, which is a casserole made with them that has a fiercely partisan following.

                                                                                                                                              2. After stumbling upon some burger competition on tv late last night, we must have burgers. Happy ground beef from a cow share currently thawing. Must be topped with center cut bacon. Sriracha mayo. Kumato slices. Kaiser roll.

                                                                                                                                                And I will FINALLY try alanbarnes method at frying French fries just once (FWIW, it's my first time EVER making fries..... so we'll see what happens, larry).

                                                                                                                                                1. Everyone's Easter feasts sound so good. We had one too, but I caved to family pressure and didn't serve lamb or pork with Spring-y sides as I wanted to.

                                                                                                                                                  To start, we had baby crab cakes w/different mayos--basil, wasabi, and sriracha--and prosecco mimosas. Then we had braised shortribs w/mushrooms and pearl onions over polenta. Sides were asparagus w/orange butter and a big salad of spring lettuces, cherry tomatoes, red onion, blue cheese, and garlic croutons. It was all good, but next Easter, I'm going with my instincts.

                                                                                                                                                  For dessert, we had Christina Mason's lime-raspberry tart w/pistachio crust (I ended up using graham cracker crumbs because I couldn't find the cookies I wanted--still good, LOVE the pistachio element), a sour cream pound cake w/fresh strawberries and whipped cream, and a German chocolate cake my mom brought. Christina's tart (thanks, Christina) was a hit, but fortunately, because we had so much dessert, we still have a bit left.

                                                                                                                                                  8 Replies
                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                      Christina, as I noted above on Sunday, 4/4, I also made your key lime-raspberry tart. VERY good!

                                                                                                                                                      I used Lu Petit Beurre cookies - they're the exact same shape as the Butterkeks you use, so I'm assuming they're pretty much the same thing. I was so concerned, however, by trying to figure out if I was supposed to use 4 or 5 cookies (I ended up using 5) that I *completely* forgot to add the 1/4 cup of sugar to the crust mix, but I think the crust still came out OK (except for not grinding it well enough - see below). I also noticed that the recipe on your blog doesn't even mention adding it (the sugar) to the crust mix before mixing in the butter (your Instruction #2)...just thought I'd let you know that.

                                                                                                                                                      Also - a 9" spring form pan was too big; I could barely cover the bottom of the pan. I ended up using an 8" spring form pan, and that worked very well. It could have been because I didn't grind the pistachios finely enough - now that I look at it again, your picture of the crust mixture in your fingers is *much* more fine than my mix, so perhaps that was the reason why I couldn't cover a 9" spring form pan bottom and 1" up the sides.

                                                                                                                                                      Very good tart - I'll be enjoying it all week! I *was* going to bring most of it into work tomorrow, but have decided they're not going to get any of it. :-) Thanks again!

                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                        I wonder if your cookies might have been smaller than Christina's,Linda?

                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                          They did look to be the same size, at least from what I could see online for the Butterkeks. The package of Lu Petit Beurre cookies didn't have a "per cookie" ounce figure, but the entire package is 7.05 oz.

                                                                                                                                                          Christina's recipe says (with the two dashes) - "-4-5 oz. butter cookies" - I don't *think* that means each cookie is 5 oz...I read it as "4 or 5 cookies" - Christina, can you clarify?

                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                            NO way is one cookie 5 oz. Those Butterkekse aren't very large. Rectangular buttery crunchiness. But not big by any means.

                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                              Thanks for the feedback on the recipe. Sorry if the instructions were missing when to incorporate the sugar; I've corrected the recipe.

                                                                                                                                                              I think you may have been short on crust mix because I was actually calling for 4 to 5 ounces of cookies, not 4 or 5 cookies. Since cookies vary in weight, and I wasn't sure if everyone could get Butterkeks, I thought I should call for them by weight (not very common in U.S. recipes, I know). I think 4-5 oz. Butterkeks was about 7 or 8 of those particular cookies.

                                                                                                                                                              I hope that clarifies things!

                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                Ohhhhhhh! OK, that makes much more sense. I was under a tight time frame (wanted to get the tart done before having to roast the lamb) and just went with the 4-5 cookies. And I have no kitchen scale, unfortunately.

                                                                                                                                                                But 7or 8 of the Butterkeks or the Petit Beurres makes MUCH more sense, and that amount combined with the 2/3 cup of pistachios would definitely have fit into a 9" springform pan. Thanks!

                                                                                                                                                                And yes, nomadchowwoman, the tart still came out very tasty, albeit with a "rougher" crust than it should have had.

                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                That may account for the paucity of crumbs, Linda. I used what I thought was about 5 oz. graham crackers and ended up with maybe even a little more mixture than was necessary in my 9-inch pie plate.

                                                                                                                                                                Still, sounds like you ended up w/a tasty tart, and that's what matters!

                                                                                                                                                      2. We were exhausted from a fun but hectic weekend and came oh so close to settling for something prepared. Sucked it up at the last second and made homemade fettuccine with a ricotta-herb sauce from _The Herbal Kitchen_. That's it---a bowl of simple pasta and a couple glasses of wine. Not exactly nutritionally complete, but man did it hit the spot.

                                                                                                                                                        1. Spag bol.

                                                                                                                                                          Preceeded by a veggie use-up - in the form of celeriac remoulade and Russian salad.

                                                                                                                                                          1. Orange BBQ glazed chicken wings for tonight; leftover collards & corn pudding from yesterday and simple salad of lettuce tomato & mandarin oranges with orange balsamic vinaigrette

                                                                                                                                                            1. Its time to clean out the refrigerator from the wonderful long weekend. Lots of choices to choose from, so our plates will most likely have an oleo of flavors.

                                                                                                                                                              1. what's for breakfast, leftover from what's for dinner, a few nights ago: fresh ricotta, blended with artichoke bruschetta, little fresh ground pepper, on buttered whole wheat toast. Protein/fat firebomb, but i had just come from the gym, so i'd earned it! oh so yum.

                                                                                                                                                                1. Tonight: ham glazed with mustard and brown sugar, roasted Brussel sprouts with garlic, Kraft Mac (special occasion!), and a mache salad with goat cheese buttermilk dressing, toasted almonds, and dried cranberries. Berliner Kindl beer.

                                                                                                                                                                  5 Replies
                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                    I'd like your recipe for the goat cheese buttermilk dressing, please!

                                                                                                                                                                      1. re: appycamper

                                                                                                                                                                        I found this online, but unfortunately didn't save the link:

                                                                                                                                                                        Whiz the following in a blender:
                                                                                                                                                                        -4 ounces soft fresh goat cheese, at room temperature
                                                                                                                                                                        -¼ cup buttermilk
                                                                                                                                                                        -2 teaspoon white wine vinegar
                                                                                                                                                                        -1 teaspoon Dijon mustard
                                                                                                                                                                        -1 teaspoon minced fresh thyme
                                                                                                                                                                        -1 teaspoon minced fresh parsley
                                                                                                                                                                        -pinch of grated lemon zest (skipped this)
                                                                                                                                                                        -kosher salt and ground black pepper, to taste

                                                                                                                                                                        We thought fresh chives would have been a nice addition. Next time I think I'll whisk by hand, to retain a chunkier texture.

                                                                                                                                                                    1. The highlight of my meal was Israeli cous cous with pesto. Just as the water was about to be absorbed I added some pesto, Once all of the liquid was absorbed I added some toasted pine nuts. Once plated I gave it a good grating of pecorino cheese. I made a simple roasted chicken and roasted butternut squash (which was tossed in the chicken drippings before roasting). The cous cous was excellent. I can see doing it again with fresh pesto in the summer and serving with fish.

                                                                                                                                                                      1. Last night, as the Championship Game was about to start and I realized any chances of going for a quick meal at a nearby restaurant had evaporated and it was too late for thawing, or much prep, I stared into the pantry for inspiration and spotted a can of baby clams. No, they're not as good as fresh, but my mom always used canned clams for her clam sauce (had to as no clam ever crossed the Mason-Dixon line back then!), and I grew up loving the stuff. Knew I had some beautiful Italian parsley, so it was a quickie linguine with clam sauce. Leftover from the Easter groceries were a few (broom-handle thick) asparagus spears, so I peeled those and grilled them stovetop. That was dinner.
                                                                                                                                                                        And for dessert: a small-ish slice of the leftover Christina Mason raspberry-lime tart. Mmmm.

                                                                                                                                                                        4 Replies
                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                          We even use canned clams in New England, please don't tell...

                                                                                                                                                                          1. re: bushwickgirl

                                                                                                                                                                            I liked canned clams on linguine. A little butter, parsley, maybe some white wine. That's good eats. DH is not big on it though. Guess he has taste ;)

                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                              Yes, just what I did, w/the addition of some olive oil and crushed peppers. My DH ate it, but he did ask why I didn't buy the fresh ones that are now available.

                                                                                                                                                                              For me, linguini and clams--in whatever incarnation--always seems a little luxurious. (I think because my mom always brought them [cans!] back from NY in a suitcase, seemed so exotic. Of course, I also thought canned asparagus was exotic.)

                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                We split some discussion about canned clams over into its own thread: http://chowhound.chow.com/topics/701118

                                                                                                                                                                        2. Braised steak.

                                                                                                                                                                          As we speak, the beef sits in the oven with onions, garlic, paprika, tin of tomatoes, splash of madeira (as we've no red wine in), smaller splash of red wine vinegar. Should have also had a couple of bay leaves - but the winter has "seen off" my 20 year plant (a well as a number of ornamentals - and the rosemary doesnt look too happy either). As the oven's already on - some baked squash to accompany.

                                                                                                                                                                          1. Creamy Chicken Marsala with Penne' Pasta, mixed veggies and a small side salad.

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                                                                                                                                                                            1. Last night was spaghetti dressed with a sauce of onions, garlic and cauliflower that I sauteed with longaniza sausages, plenty of pepper and lightly bound with eggs.

                                                                                                                                                                              For dessert I made a "pudding" of sorts with yellow split peas cooked until soft with milk, water, sugar and cardamom. What I had really wanted was one of the chocolate thumbprint cookies in my roommate's Easter basket, so I had to assuage the still rumbling chocolate craving with an egg cream for second dessert.

                                                                                                                                                                              1. Iceberg wedge with more of that buttermilk dressing, dried cranberries, and roasted pumpkin seeds. Then Cuban black bean soup (good, but my recipe called for TOO much garlic), and perch-pike dredged in flour and pan fried, served over white rice and dressed with a little leftover tomato-cumin-butter-chile sauce (my homemade "enchilada" sauce).

                                                                                                                                                                                Eating down the fridge/freezer continues!

                                                                                                                                                                                8 Replies
                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                  Oh wow - a wedge lettuce salad. I haven't had that in a long time - I'm going to have to do that soon alongside a piece of chicken or fish!

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    We were joking that it was a Don Draper-style salad. I think the character orders them often on "Mad Men." Retro's cool, eh? ;)

                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      Wedge of lettuce sounds good too. I like to put some of my "fake Benihana's Ginger Salad Dressing" on top. Maybe I'll have to make this for my side salad tonight! I think I have all the fixings, just didn't put 2&2 together until CM posted her idea.

                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                        I can't recall the last time I bought iceberg lettuce, but I definitely think it's going to be on a dinner plate later this week! :-)

                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                          Bittman just wrote about wedge salad on nytimes.com. They've become downright trendy as a little happy hour bite out here in Seattle.

                                                                                                                                                                                          1. re: eight_inch_pestle

                                                                                                                                                                                            I like it because it's crisp and refreshing and basically an excuse to load on the creamy dressing. Healthy...not really. Once in a while is OK :)

                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                              Most definitely. We will sometimes have it for a first-course on a warm summer's night on the porch---very refreshing. I just wish (in vain, I know) that people (edit: not you of course, CM: the food world at large) would consider ingredients on their merits alone----the wild swings from trashy taboo to food-of-the-moment are so silly and predictable. Three years ago I was given dirty looks for buying a head, but from what I'm seeing now the $12 bacon-fat braised heirloom iceberg wedge with "ranch foam" and Kurobuta cracklings can't be far off.

                                                                                                                                                                                              1. re: eight_inch_pestle

                                                                                                                                                                                                I think Berkshire cracklings and a ranch sphere would go better with that '-)

                                                                                                                                                                                  2. Roast chicken. Slow roasted mushrooms with wine and herbs. Arugula salad with tomato, red onion, smoked almonds, and a little ricotta. Upside-down pear-rosemary cake.

                                                                                                                                                                                    1. Probably sards and saltines accompanied by mustard and hot sauce. Either broccoli florets or wild rice on the side. I'm in a bit of a quandary over this.

                                                                                                                                                                                      1. Tonight starts my hamalicious week (lol), the leftovers from Easter day ham..so it was potato & ham hash; cooked the cubed potatoes until really caramelized in the skillet, added some diced ham & let it crisp up a bit then removed from skillet. Added some of the ham broth (I froze the broth to use later) to the skillet and poached eggs. Served with some wheat toast and that was dinner. Tomorrow, the saga continues......

                                                                                                                                                                                        1. Going out to a reopened pub in a town nearby... hoping for a good salad (to make up for last night's French fries and burger frenzy). Maybe sing a few tunes -- we'll see.

                                                                                                                                                                                          1. I wasn't quite pleased with last night's dinner so I thought to go a tried and true route with cauliflower and chorizo. Sadly the chorizo had gone bad so it was time for a plan B. I ended pan roasting the cauliflower in olive oil and bacon fat along with garlic, seasoning with fish sauce, sambal, thyme and a generous amount of black pepper. In went the spaghetti with a quick toss and out came a delicious dinner.

                                                                                                                                                                                            Dessert was chocolate mousse... well, pudding. It'll be the mousse filling for a French silk pie if it can make it to tomorrow.

                                                                                                                                                                                            1. tonight was spaghetti dressed with garlic and anchovies melted in olive oil with chunked fresh tomatoes and a grate of parm. salad of baby romaine leaves, tiny cukes and the rest of the chunked tomatoes. a so-so malbec.

                                                                                                                                                                                              1. Pan fried burgers with caramelized onions and garlic mixed in the ground beef, topped with jack cheese, sriracha mayo on toasted bolillos, with lettuce, tomato slices and cilantro. Idaho and sweet potato oven fries. Burgers were surprisingly tender but fries were not great, not crispy. i parboiled, then broiled them, but they were mostly mealy, not crunchy. more srirach mayo for dipping fries.

                                                                                                                                                                                                1. Leftover roast chicken. Winter greens braised in olive oil, stock, garlic, crushed red pepper. Baby russets peeled and roasted low, covered, with fresh thyme and bay, white pepper, and lots of butter. Leftover upside-down pear-rosemary cake. Chickpea "popcorn" small bites with cocktails beforehand.

                                                                                                                                                                                                  1. More eating down the fridge. We'll be having tacos with flour tortillas, ground pork/beef blend, more of that iceberg, grated cheddar, some (unfortunately) flavorless tomatoes, and thick plain yogurt. Some beans from last night's soup and leftover fried fish might get some attention, too.

                                                                                                                                                                                                    1. Oaxacan tacos made with corn torts, sauteed diced potato, roasted poblano, Mexican oregano and salsa. Side dish will be roasted corn on the cob, drizzled with lime juice and then sprinkled liberally with cayenne and salt.

                                                                                                                                                                                                      PS--I highly recommend African Rhino Peri Peri sauce on sards. This was absolutely delish last night.

                                                                                                                                                                                                      1. Last night was a smorgasbord--of leftovers.

                                                                                                                                                                                                        Tonight, per my niece's request, we'll have red beans and rice and pork chops and a salad of lettuces, cucumbers, carrots, and cherry tomatoes w/blue cheese-buttermilk dressing. (Well, the salad wasn't part of the request; she's in that phase during which veggies are the enemy.) We'll also have the baguette my (excellent baker) friend dropped off this morning.

                                                                                                                                                                                                        1. Sweltering 85+ here, August in April, so a very big mixed green salad with grilled chicken, and Christina Mason's goat cheese-buttermilk dressing. There's something so refreshing about buttermilk.
                                                                                                                                                                                                          Plain old lemon iced tea and ice cream for dessert, again.

                                                                                                                                                                                                          1. A rare night off from cooking for me - just done an online order to the Indian takeaway in the village.

                                                                                                                                                                                                            And, I know many Americans think our national British dish is fish & chips - and I often say we are all too often bloody awful at it. But, ever in hope, I was in our nearby town at lunchtime and went to a "dine in" chippy (most are takeaway only). Pale chips that had been cooked at too low a temperature for anything approaching pleasant crispness. Fish that had oil oozing from its poorly cooked batter, which encased a very small portion of indeterminate white fish. And entirely tasteless mushy peas. Vile.

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                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                              I'm sorry.

                                                                                                                                                                                                              I never thought fish and chips was it, more like close fourth or fifth, but I think many Americans do think that. fish and chips is the national English dish. We are a bit obsessed with anything fried in the US, so why not another country craving deep fried heaven also?

                                                                                                                                                                                                              Roast chicken with bread sauce, roast beef with Yorkshire pudd, bangers and mash, English breakfast, a good bacon butty, these dishes speak English to me. Fish and chips is for when you don't want to cook, in my opinion, or after a long night out at the pub.

                                                                                                                                                                                                              So what to your coutrymen, and women, think is the national American dish? I just realized I have no clue what the English think of American food.

                                                                                                                                                                                                              1. re: bushwickgirl

                                                                                                                                                                                                                Apologies never needed.

                                                                                                                                                                                                                I was basing my comment reading the posts on the UK/Ireland board of what many Americans are looking to eat when they visit London (it's almost always London and not the rest of the two countries).

                                                                                                                                                                                                                I suspect most of my copatriots will have the burger as *the* American dish. That's mainly to do with the significant presence here of chains such as McD - we tend not see much other American style food. Comparitively few British people visit the US as tourists and the vast majority who do are visiting the tourist "hotspots" in Florida. It is very rare to come across another Brit who has travelled to other states (except shopping trips to New York when the sterling/dollar exchange rate was so good). So, being in "tourist trap central", most Brit tourists come back singing the praises of the low end chains and all-you-can-eat buffets - basically places they've been able to eat a lot of food for little money. So, to answer your question - I think most Brits who have visited America like your food - it's just not the food that you or I want to eat very much.

                                                                                                                                                                                                            2. Shirataki noodles in sesame dressing for a low cal main. French silk pie with cream cheese crust to round it all out. The cream cheese was an accident as I had one ball of pie crust in the freezer and one ball of cream cheese empanada dough. I chose wrong, but although the crust is not flakey, the rich flavor is still great -- almost like a pie version of that childhood classic: Dirt.

                                                                                                                                                                                                              1. Great Northern bean soup seasoned with diced ham, celery, onions, garlic, carrots & cajun spice blend. Ham salad on warm pita to accompany.

                                                                                                                                                                                                                1. fat fat and more fat. Meatloaf made with bacon, ground chicken, ground beef, onions, garlic, glazed with a mix of tomato paste, Worcestershire and MAYONNAISE, mashed potatoes/turnips with green onions and butter butter butter, and creamed spinach (ditto ditto ditto.) trying to fatten up the parents, and me with them.

                                                                                                                                                                                                                  1. Pea soup for me tonight. Made it this morning and I'm not thrilled with it so far, but we'll see how it goes after a second round of tinkering.

                                                                                                                                                                                                                    1. Continuing our clam sauce discussion here:
                                                                                                                                                                                                                      http://chowhound.chow.com/topics/700101

                                                                                                                                                                                                                      We enjoyed clams casino cappellini alla kattyeyes for dinner last night.
                                                                                                                                                                                                                      http://kattyskitchen.wordpress.com/20...

                                                                                                                                                                                                                      1. Bolognese from the freezer on some curly pasta, fresh mozzarella and tomatoes with pesto over lettuce.

                                                                                                                                                                                                                        And most importantly, chocolate-buttermilk cake for dessert.

                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          CM, that goat cheese-buttermilk dressing is fab! No chives, I used scallions, worked out fine.

                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                              I made it yesterday, too -- with parsley, chives, and thyme. I upped the buttermilk and vinegar, so as to not make the dressing too thick, since mâche wilts so quickly.

                                                                                                                                                                                                                              I also thought the addition of lemon zest gave it an important brightness... but overall, definitely a nice dressing.

                                                                                                                                                                                                                        2. Chile cheese dawgs in blankets: butterflied franks filled with New Mexico green chile and American cheese, and then wrapped in crescent roll dough. Ranch Style Banes with Jalapainyas on the side.

                                                                                                                                                                                                                          A homely but doubtless delicious meal.

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: Perilagu Khan

                                                                                                                                                                                                                            Those sound fabulous! I love New Mexico green chile (lived there for six years)..I'm in the process of ordering some chile seeds from NMSU for my garden.

                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                              The Khantessa and I were on the NMSU campus a coupla weeks ago and totally fogot to visit the Chili Pepper Institute! (I wish this site had a "furious" ikon. Grrrrrrrr...)

                                                                                                                                                                                                                          2. Another easy peasy repast upcoming at Chateau Harters.

                                                                                                                                                                                                                            Boneless chicken breasts will get fried. There'll be a sauce of sorts (a quick look around the kitchen suggests this will include chicken stock (from a cube), cream and madeira). There'll be some spuds - probably saute. And as the veggie accompaniment - steamed grated root veg, in this case parsnip & carrot, mixed with some thinly sliced leek. I usually make too much of this - but any leftovers (well squeezed to get rid of moisture) normally go into a frittata.

                                                                                                                                                                                                                            1. And I see we've hit the magic 200 mark and someone has started Part XXVI.

                                                                                                                                                                                                                              Here 'tis:

                                                                                                                                                                                                                              http://chowhound.chow.com/topics/7001...

                                                                                                                                                                                                                              1. Exhausted today after work, class, and band practice so it's leftovers. Sauteed mustard greens, vinegary beets and a stew that was meant to be hoppin john but ended up being a veggie clean out and is shockingly more delicious than I suspected- bacon, rice, peppers, tomato, carrot, cabbage, limas, pintos, onion, garlic, chicken stock.

                                                                                                                                                                                                                                1. I rarely cook much right now, because I'm in a university residence, but today I made dinner for 3 of my good friends. End of the year thing...

                                                                                                                                                                                                                                  Nice spring supper. Pan Fried Salmon fillets, New Potatoes sauteed in butter and dill, and sauteed asparagus. Dessert was fresh strawberries macerated with sugar and cointreau over ice cream.

                                                                                                                                                                                                                                  I originally planned on making a nice white wine and dill sauce for the salmon, and leaving the potatoes boiled, but the sauce totally flopped. I think I picked the wrong wine, and the cream split right as I put it in the pan. I was left with a disgusting mess! Had to axe the sauce and call an audible. It worked well though. tossed the potatoes in a frying pan with dill and butter.

                                                                                                                                                                                                                                  1. http://www.lesliesarna.com/2010/04/th...

                                                                                                                                                                                                                                    A fun take of sushi, Italian style with a big sald!
                                                                                                                                                                                                                                    Enjoy!