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What's for dinner. Part XXV

Harters Mar 30, 2010 11:11 AM

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. h
    Harters RE: Harters Mar 30, 2010 11:20 AM

    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. linguafood RE: Harters Mar 30, 2010 11:26 AM

      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
        Harters RE: linguafood Mar 30, 2010 01:08 PM

        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
          linguafood RE: Harters Mar 30, 2010 04:01 PM

          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
            ChristinaMason RE: linguafood Mar 31, 2010 01:39 AM

            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. hannaone RE: Harters Mar 30, 2010 01:01 PM

        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
          foodsnob14 RE: hannaone Mar 30, 2010 01:05 PM

          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
            milkbread RE: hannaone Apr 4, 2010 09:09 AM

            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. ChristinaMason RE: Harters Mar 30, 2010 01:30 PM

            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
              buttertart RE: ChristinaMason Mar 30, 2010 01:34 PM

              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
                ChristinaMason RE: buttertart Mar 30, 2010 01:35 PM

                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."


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

                1. re: buttertart
                  ChristinaMason RE: buttertart Mar 30, 2010 01:40 PM

                  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
                    buttertart RE: ChristinaMason Mar 30, 2010 01:58 PM

                    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
                      ChristinaMason RE: buttertart Mar 30, 2010 02:10 PM

                      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. Phurstluv RE: Harters Mar 30, 2010 03:53 PM

                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. LindaWhit RE: Harters Mar 30, 2010 04:42 PM

                  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
                    nomadchowwoman RE: LindaWhit Mar 30, 2010 09:19 PM

                    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
                      LindaWhit RE: nomadchowwoman Mar 31, 2010 12:12 PM

                      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
                        nomadchowwoman RE: LindaWhit Mar 31, 2010 12:28 PM

                        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
                          LindaWhit RE: nomadchowwoman Mar 31, 2010 12:43 PM

                          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
                      boyzoma RE: LindaWhit Mar 31, 2010 01:49 PM

                      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
                        LindaWhit RE: boyzoma Mar 31, 2010 03:46 PM

                        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. bushwickgirl RE: Harters Mar 30, 2010 10:41 PM

                      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. nomadchowwoman RE: Harters Mar 30, 2010 10:56 PM

                        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
                          givemecarbs RE: nomadchowwoman Mar 31, 2010 11:25 AM

                          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
                            nomadchowwoman RE: givemecarbs Mar 31, 2010 12:31 PM

                            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
                              ChristinaMason RE: nomadchowwoman Apr 1, 2010 01:35 AM

                              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
                                nomadchowwoman RE: ChristinaMason Apr 1, 2010 07:33 AM

                                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
                                  buttertart RE: nomadchowwoman Apr 1, 2010 07:48 AM

                                  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.

                                  1. re: nomadchowwoman
                                    ChristinaMason RE: nomadchowwoman Apr 1, 2010 10:14 AM


                          2. Aravisea RE: Harters Mar 31, 2010 08:19 AM

                            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
                              ChristinaMason RE: Aravisea Mar 31, 2010 08:32 AM

                              Yum. That reminded me of this recipe I still need to try out: http://www.epicurious.com/recipes/foo...

                              1. re: Aravisea
                                LindaWhit RE: Aravisea Mar 31, 2010 12:18 PM

                                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
                                  Aravisea RE: LindaWhit Apr 1, 2010 05:58 AM

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

                                  1. re: Aravisea
                                    LindaWhit RE: Aravisea Apr 1, 2010 06:39 AM

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

                                    1. re: LindaWhit
                                      Phurstluv RE: LindaWhit Apr 1, 2010 02:01 PM

                                      That's the way I make meatballs.

                                      1. re: Phurstluv
                                        LindaWhit RE: Phurstluv Apr 1, 2010 04:12 PM

                                        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
                                          Phurstluv RE: LindaWhit Apr 1, 2010 05:51 PM

                                          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. h
                                Harters RE: Harters Mar 31, 2010 08:35 AM

                                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
                                  linguafood RE: Harters Mar 31, 2010 09:00 AM

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

                                  1. re: linguafood
                                    Harters RE: linguafood Mar 31, 2010 09:49 AM

                                    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:

                                    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
                                      linguafood RE: Harters Mar 31, 2010 02:33 PM

                                      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
                                        ChristinaMason RE: linguafood Apr 1, 2010 01:42 AM

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

                                        1. re: ChristinaMason
                                          polyhymnia RE: ChristinaMason Apr 12, 2010 07:49 PM

                                          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
                                            bushwickgirl RE: polyhymnia Apr 13, 2010 11:18 AM

                                            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
                                              Harters RE: bushwickgirl Apr 13, 2010 11:50 AM

                                              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.

                                              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. ChristinaMason RE: Harters Mar 31, 2010 09:01 AM

                                  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. hannaone RE: Harters Mar 31, 2010 11:09 AM

                                    Korean Spicy grilled pork with rice and ban chan

                                    1. boyzoma RE: Harters Mar 31, 2010 11:36 AM

                                      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. Cherylptw RE: Harters Mar 31, 2010 11:59 AM

                                        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. ladyberd RE: Harters Mar 31, 2010 12:30 PM

                                          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!


                                          2 Replies
                                          1. re: ladyberd
                                            ChristinaMason RE: ladyberd Apr 1, 2010 01:43 AM

                                            chops sound awesome!

                                            1. re: ladyberd
                                              Phurstluv RE: ladyberd Apr 1, 2010 02:08 PM

                                              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. nomadchowwoman RE: Harters Mar 31, 2010 01:36 PM

                                              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. linguafood RE: Harters Mar 31, 2010 02:36 PM

                                                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
                                                  Phurstluv RE: linguafood Mar 31, 2010 05:37 PM

                                                  What are kumatoes? Kumquats+tomatoes??

                                                  1. re: Phurstluv
                                                    linguafood RE: Phurstluv Mar 31, 2010 05:49 PM

                                                    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
                                                      Phurstluv RE: linguafood Apr 1, 2010 02:02 PM

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

                                                2. w
                                                  wineos RE: Harters Mar 31, 2010 05:10 PM

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

                                                  1. rabaja RE: Harters Mar 31, 2010 05:15 PM

                                                    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. eight_inch_pestle RE: Harters Mar 31, 2010 05:29 PM

                                                      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. Phurstluv RE: Harters Mar 31, 2010 05:36 PM

                                                        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. Alan N RE: Harters Mar 31, 2010 06:23 PM

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

                                                          1. bushwickgirl RE: Harters Apr 1, 2010 12:33 AM

                                                            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. boyzoma RE: Harters Apr 1, 2010 06:57 AM

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

                                                              1. Perilagu Khan RE: Harters Apr 1, 2010 07:28 AM

                                                                Chicken yakitori and jasmine rice.

                                                                1. ChristinaMason RE: Harters Apr 1, 2010 10:17 AM

                                                                  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. h
                                                                    Harters RE: Harters Apr 1, 2010 11:18 AM

                                                                    Her - pizza & salad

                                                                    Me - same salad with salmon

                                                                    1. melpy RE: Harters Apr 1, 2010 12:00 PM

                                                                      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. a
                                                                        appycamper RE: Harters Apr 1, 2010 12:02 PM

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

                                                                        1. Phurstluv RE: Harters Apr 1, 2010 02:06 PM

                                                                          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. nomadchowwoman RE: Harters Apr 1, 2010 02:41 PM

                                                                            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. mariacarmen RE: Harters Apr 1, 2010 09:17 PM

                                                                              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. re: mariacarmen
                                                                                bushwickgirl RE: mariacarmen Apr 2, 2010 02:03 AM

                                                                                Now that's my kind of meal!

                                                                              2. h
                                                                                Harters RE: Harters Apr 2, 2010 08:43 AM

                                                                                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
                                                                                  Phurstluv RE: Harters Apr 2, 2010 07:47 PM

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

                                                                                  1. re: Harters
                                                                                    rabaja RE: Harters Apr 2, 2010 11:39 PM

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

                                                                                  2. Cherylptw RE: Harters Apr 2, 2010 04:42 PM

                                                                                    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. re: Cherylptw
                                                                                      ChristinaMason RE: Cherylptw Apr 3, 2010 07:02 AM

                                                                                      That sounds great. Yum.

                                                                                      1. re: Cherylptw
                                                                                        ChristinaMason RE: Cherylptw Apr 3, 2010 07:03 AM


                                                                                      2. boyzoma RE: Harters Apr 2, 2010 05:14 PM

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

                                                                                        1. Phurstluv RE: Harters Apr 2, 2010 07:46 PM

                                                                                          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
                                                                                            ChristinaMason RE: Phurstluv Apr 3, 2010 07:04 AM

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

                                                                                            1. re: ChristinaMason
                                                                                              nomadchowwoman RE: ChristinaMason Apr 3, 2010 01:15 PM

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

                                                                                              1. re: nomadchowwoman
                                                                                                Phurstluv RE: nomadchowwoman Apr 3, 2010 07:17 PM

                                                                                                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
                                                                                                  dmd_kc RE: Phurstluv Apr 4, 2010 10:16 PM

                                                                                                  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
                                                                                                    Phurstluv RE: dmd_kc Apr 12, 2010 09:02 AM

                                                                                                    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. ChristinaMason RE: Harters Apr 3, 2010 07:11 AM

                                                                                            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
                                                                                              ChristinaMason RE: ChristinaMason Apr 3, 2010 01:32 PM

                                                                                              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
                                                                                                Phurstluv RE: ChristinaMason Apr 3, 2010 07:18 PM

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

                                                                                            2. h
                                                                                              Harters RE: Harters Apr 3, 2010 09:25 AM

                                                                                              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. linguafood RE: Harters Apr 3, 2010 09:38 AM

                                                                                                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
                                                                                                  Phurstluv RE: linguafood Apr 3, 2010 07:18 PM

                                                                                                  Yum Oh-Yum!

                                                                                                  1. re: linguafood
                                                                                                    Alan N RE: linguafood Apr 4, 2010 08:23 AM

                                                                                                    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
                                                                                                      linguafood RE: Alan N Apr 4, 2010 09:49 AM

                                                                                                      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
                                                                                                        Alan N RE: linguafood Apr 5, 2010 05:35 PM

                                                                                                        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?

                                                                                                  2. bushwickgirl RE: Harters Apr 3, 2010 10:37 AM

                                                                                                    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
                                                                                                      Phurstluv RE: bushwickgirl Apr 3, 2010 07:19 PM

                                                                                                      Love it, and also understand the Mr. B!

                                                                                                    2. nomadchowwoman RE: Harters Apr 3, 2010 01:30 PM

                                                                                                      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. LindaWhit RE: Harters Apr 3, 2010 04:40 PM

                                                                                                        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. Phurstluv RE: Harters Apr 3, 2010 07:15 PM

                                                                                                          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
                                                                                                            linguafood RE: Phurstluv Apr 4, 2010 09:52 AM

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

                                                                                                            1. re: linguafood
                                                                                                              Phurstluv RE: linguafood Apr 12, 2010 09:06 AM

                                                                                                              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. a
                                                                                                            appycamper RE: Harters Apr 3, 2010 07:53 PM

                                                                                                            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
                                                                                                              bushwickgirl RE: appycamper Apr 3, 2010 11:29 PM

                                                                                                              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
                                                                                                                appycamper RE: bushwickgirl Apr 4, 2010 12:27 PM

                                                                                                                good for littleneck clams over pasta, too ;-)

                                                                                                            2. buttertart RE: Harters Apr 4, 2010 06:06 AM

                                                                                                              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
                                                                                                                Harters RE: buttertart Apr 4, 2010 07:09 AM

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

                                                                                                                1. re: Harters
                                                                                                                  linguafood RE: Harters Apr 4, 2010 09:53 AM

                                                                                                                  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
                                                                                                                    buttertart RE: linguafood Apr 4, 2010 04:28 PM

                                                                                                                    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. Perilagu Khan RE: Harters Apr 4, 2010 08:23 AM

                                                                                                                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
                                                                                                                  Phurstluv RE: Perilagu Khan Apr 12, 2010 09:07 AM

                                                                                                                  Those meatballs/kebabs sound delicious!

                                                                                                                  1. re: Phurstluv
                                                                                                                    Perilagu Khan RE: Phurstluv Apr 13, 2010 09:12 AM

                                                                                                                    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
                                                                                                                      Phurstluv RE: Perilagu Khan Apr 13, 2010 03:59 PM

                                                                                                                      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
                                                                                                                        Perilagu Khan RE: Phurstluv Apr 14, 2010 07:47 AM

                                                                                                                        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
                                                                                                                          Phurstluv RE: Perilagu Khan Apr 14, 2010 09:08 AM

                                                                                                                          Thanks so much, sounds wonderful!

                                                                                                                          1. re: Perilagu Khan
                                                                                                                            buttertart RE: Perilagu Khan Apr 14, 2010 09:14 AM

                                                                                                                            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
                                                                                                                              Perilagu Khan RE: buttertart Apr 14, 2010 09:33 AM

                                                                                                                              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
                                                                                                                                buttertart RE: Perilagu Khan Apr 14, 2010 09:52 AM

                                                                                                                                (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
                                                                                                                                  LindaWhit RE: buttertart Apr 14, 2010 09:55 AM

                                                                                                                                  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
                                                                                                                                    buttertart RE: LindaWhit Apr 14, 2010 10:15 AM

                                                                                                                                    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
                                                                                                                                      bushwickgirl RE: buttertart Apr 14, 2010 02:06 PM

                                                                                                                                      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
                                                                                                                                      Phurstluv RE: LindaWhit Apr 14, 2010 02:04 PM

                                                                                                                                      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
                                                                                                                                        LindaWhit RE: Phurstluv Apr 14, 2010 03:28 PM

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

                                                                                                                                        1. re: LindaWhit
                                                                                                                                          bushwickgirl RE: LindaWhit Apr 14, 2010 06:25 PM

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

                                                                                                                                          1. re: bushwickgirl
                                                                                                                                            buttertart RE: bushwickgirl Apr 15, 2010 06:47 AM

                                                                                                                                            The more knowledge the merrier.

                                                                                                                                            1. re: buttertart
                                                                                                                                              Phurstluv RE: buttertart Apr 15, 2010 11:04 AM

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

                                                                                                                    2. boyzoma RE: Harters Apr 4, 2010 08:37 AM

                                                                                                                      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. h
                                                                                                                        Harters RE: Harters Apr 4, 2010 09:02 AM

                                                                                                                        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. LindaWhit RE: Harters Apr 4, 2010 09:50 AM

                                                                                                                          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.


                                                                                                                          1 Reply
                                                                                                                          1. re: LindaWhit
                                                                                                                            Phurstluv RE: LindaWhit Apr 12, 2010 09:07 AM

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

                                                                                                                          2. Cherylptw RE: Harters Apr 4, 2010 12:14 PM

                                                                                                                            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. a
                                                                                                                              appycamper RE: Harters Apr 4, 2010 12:21 PM

                                                                                                                              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
                                                                                                                                MarleneDietrich RE: appycamper Apr 4, 2010 01:36 PM

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

                                                                                                                              2. m
                                                                                                                                MarleneDietrich RE: Harters Apr 4, 2010 01:35 PM

                                                                                                                                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
                                                                                                                                  appycamper RE: MarleneDietrich Apr 4, 2010 02:46 PM

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

                                                                                                                                  1. re: appycamper
                                                                                                                                    MarleneDietrich RE: appycamper Apr 4, 2010 05:11 PM

                                                                                                                                    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. ChristinaMason RE: Harters Apr 4, 2010 03:02 PM

                                                                                                                                  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: ChristinaMason
                                                                                                                                    linguafood RE: ChristinaMason Apr 5, 2010 09:09 AM

                                                                                                                                    No butter tea? :-D

                                                                                                                                    1. re: linguafood
                                                                                                                                      kattyeyes RE: linguafood Apr 6, 2010 05:36 AM

                                                                                                                                      Yakkity-yak...don't talk back. ;)

                                                                                                                                      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
                                                                                                                                        linguafood RE: kattyeyes Apr 6, 2010 08:33 AM

                                                                                                                                        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
                                                                                                                                          ChristinaMason RE: kattyeyes Apr 6, 2010 08:36 AM

                                                                                                                                          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
                                                                                                                                            kattyeyes RE: ChristinaMason Apr 6, 2010 09:38 AM

                                                                                                                                            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:

                                                                                                                                            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. bushwickgirl RE: Harters Apr 5, 2010 06:39 AM

                                                                                                                                      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. Perilagu Khan RE: Harters Apr 5, 2010 07:32 AM

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

                                                                                                                                        10 Replies
                                                                                                                                        1. re: Perilagu Khan
                                                                                                                                          bushwickgirl RE: Perilagu Khan Apr 5, 2010 08:22 AM

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

                                                                                                                                          1. re: bushwickgirl
                                                                                                                                            Perilagu Khan RE: bushwickgirl Apr 5, 2010 10:04 AM

                                                                                                                                            You struggle to sink to my level. ;)

                                                                                                                                            1. re: bushwickgirl
                                                                                                                                              Harters RE: bushwickgirl Apr 5, 2010 10:14 AM

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

                                                                                                                                              1. re: Harters
                                                                                                                                                buttertart RE: Harters Apr 5, 2010 10:19 AM

                                                                                                                                                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
                                                                                                                                                  eight_inch_pestle RE: buttertart Apr 5, 2010 10:39 AM

                                                                                                                                                  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
                                                                                                                                                    buttertart RE: eight_inch_pestle Apr 5, 2010 10:54 AM

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

                                                                                                                                                    1. re: buttertart
                                                                                                                                                      eight_inch_pestle RE: buttertart Apr 5, 2010 11:12 AM

                                                                                                                                                      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
                                                                                                                                                        nomadchowwoman RE: buttertart Apr 5, 2010 11:18 AM

                                                                                                                                                        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
                                                                                                                                                      Harters RE: buttertart Apr 5, 2010 10:57 AM

                                                                                                                                                      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
                                                                                                                                                        buttertart RE: Harters Apr 5, 2010 11:49 AM

                                                                                                                                                        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. linguafood RE: Harters Apr 5, 2010 09:11 AM

                                                                                                                                                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. nomadchowwoman RE: Harters Apr 5, 2010 09:27 AM

                                                                                                                                                  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: nomadchowwoman
                                                                                                                                                    ChristinaMason RE: nomadchowwoman Apr 5, 2010 02:06 PM

                                                                                                                                                    :-) thank you!

                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                      LindaWhit RE: ChristinaMason Apr 5, 2010 02:39 PM

                                                                                                                                                      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
                                                                                                                                                        nomadchowwoman RE: LindaWhit Apr 5, 2010 03:19 PM

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

                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                          LindaWhit RE: nomadchowwoman Apr 5, 2010 05:01 PM

                                                                                                                                                          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
                                                                                                                                                            linguafood RE: LindaWhit Apr 5, 2010 08:03 PM

                                                                                                                                                            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
                                                                                                                                                              ChristinaMason RE: LindaWhit Apr 6, 2010 01:35 AM

                                                                                                                                                              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
                                                                                                                                                                LindaWhit RE: ChristinaMason Apr 6, 2010 12:19 PM

                                                                                                                                                                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
                                                                                                                                                                nomadchowwoman RE: LindaWhit Apr 6, 2010 06:07 AM

                                                                                                                                                                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. eight_inch_pestle RE: Harters Apr 5, 2010 09:34 AM

                                                                                                                                                        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. h
                                                                                                                                                          Harters RE: Harters Apr 5, 2010 09:35 AM

                                                                                                                                                          Spag bol.

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

                                                                                                                                                          1. Cherylptw RE: Harters Apr 5, 2010 10:59 AM

                                                                                                                                                            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. boyzoma RE: Harters Apr 5, 2010 11:06 AM

                                                                                                                                                              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. mariacarmen RE: Harters Apr 5, 2010 11:20 AM

                                                                                                                                                                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. ChristinaMason RE: Harters Apr 5, 2010 02:07 PM

                                                                                                                                                                  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
                                                                                                                                                                    linguafood RE: ChristinaMason Apr 5, 2010 04:01 PM

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

                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                      appycamper RE: linguafood Apr 5, 2010 05:20 PM

                                                                                                                                                                      me too!

                                                                                                                                                                      1. re: appycamper
                                                                                                                                                                        ChristinaMason RE: appycamper Apr 6, 2010 01:42 AM

                                                                                                                                                                        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. re: ChristinaMason
                                                                                                                                                                          appycamper RE: ChristinaMason Apr 6, 2010 08:48 AM

                                                                                                                                                                          thank you very much.

                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                            linguafood RE: ChristinaMason Apr 6, 2010 08:51 AM

                                                                                                                                                                            sounds delish. must try!!

                                                                                                                                                                    2. free sample addict aka Tracy L RE: Harters Apr 5, 2010 09:21 PM

                                                                                                                                                                      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. nomadchowwoman RE: Harters Apr 6, 2010 06:02 AM

                                                                                                                                                                        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
                                                                                                                                                                          bushwickgirl RE: nomadchowwoman Apr 6, 2010 11:14 AM

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

                                                                                                                                                                          1. re: bushwickgirl
                                                                                                                                                                            ChristinaMason RE: bushwickgirl Apr 6, 2010 12:05 PM

                                                                                                                                                                            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
                                                                                                                                                                              nomadchowwoman RE: ChristinaMason Apr 6, 2010 01:16 PM

                                                                                                                                                                              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
                                                                                                                                                                                The Chowhound Team RE: nomadchowwoman Apr 13, 2010 08:17 AM

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

                                                                                                                                                                        2. h
                                                                                                                                                                          Harters RE: Harters Apr 6, 2010 10:01 AM

                                                                                                                                                                          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. boyzoma RE: Harters Apr 6, 2010 10:06 AM

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

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                              ChristinaMason RE: boyzoma Apr 6, 2010 12:09 PM

                                                                                                                                                                              love marsala, yum.

                                                                                                                                                                            2. JungMann RE: Harters Apr 6, 2010 10:41 AM

                                                                                                                                                                              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. ChristinaMason RE: Harters Apr 6, 2010 12:08 PM

                                                                                                                                                                                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
                                                                                                                                                                                  LindaWhit RE: ChristinaMason Apr 6, 2010 12:22 PM

                                                                                                                                                                                  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
                                                                                                                                                                                    ChristinaMason RE: LindaWhit Apr 6, 2010 12:39 PM

                                                                                                                                                                                    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
                                                                                                                                                                                      boyzoma RE: LindaWhit Apr 6, 2010 12:43 PM

                                                                                                                                                                                      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
                                                                                                                                                                                        LindaWhit RE: boyzoma Apr 6, 2010 12:56 PM

                                                                                                                                                                                        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
                                                                                                                                                                                          eight_inch_pestle RE: LindaWhit Apr 6, 2010 01:19 PM

                                                                                                                                                                                          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
                                                                                                                                                                                            ChristinaMason RE: eight_inch_pestle Apr 6, 2010 01:27 PM

                                                                                                                                                                                            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
                                                                                                                                                                                              eight_inch_pestle RE: ChristinaMason Apr 6, 2010 03:08 PM

                                                                                                                                                                                              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
                                                                                                                                                                                                linguafood RE: eight_inch_pestle Apr 6, 2010 03:16 PM

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

                                                                                                                                                                                  2. eight_inch_pestle RE: Harters Apr 6, 2010 01:23 PM

                                                                                                                                                                                    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. Perilagu Khan RE: Harters Apr 6, 2010 02:45 PM

                                                                                                                                                                                      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. Cherylptw RE: Harters Apr 6, 2010 03:08 PM

                                                                                                                                                                                        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. linguafood RE: Harters Apr 6, 2010 03:18 PM

                                                                                                                                                                                          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. JungMann RE: Harters Apr 6, 2010 04:16 PM

                                                                                                                                                                                            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. a
                                                                                                                                                                                              appycamper RE: Harters Apr 6, 2010 07:19 PM

                                                                                                                                                                                              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. mariacarmen RE: Harters Apr 6, 2010 10:51 PM

                                                                                                                                                                                                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. eight_inch_pestle RE: Harters Apr 7, 2010 02:09 AM

                                                                                                                                                                                                  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. ChristinaMason RE: Harters Apr 7, 2010 05:15 AM

                                                                                                                                                                                                    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. Perilagu Khan RE: Harters Apr 7, 2010 07:41 AM

                                                                                                                                                                                                      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. nomadchowwoman RE: Harters Apr 7, 2010 10:32 AM

                                                                                                                                                                                                        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. bushwickgirl RE: Harters Apr 7, 2010 10:58 AM

                                                                                                                                                                                                          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. h
                                                                                                                                                                                                            Harters RE: Harters Apr 7, 2010 11:17 AM

                                                                                                                                                                                                            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.

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                              bushwickgirl RE: Harters Apr 7, 2010 02:26 PM

                                                                                                                                                                                                              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
                                                                                                                                                                                                                Harters RE: bushwickgirl Apr 8, 2010 07:39 AM

                                                                                                                                                                                                                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. JungMann RE: Harters Apr 7, 2010 06:28 PM

                                                                                                                                                                                                              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. Cherylptw RE: Harters Apr 7, 2010 09:38 PM

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

                                                                                                                                                                                                                1. mariacarmen RE: Harters Apr 7, 2010 09:42 PM

                                                                                                                                                                                                                  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. d
                                                                                                                                                                                                                    Daisy.G RE: Harters Apr 7, 2010 10:18 PM

                                                                                                                                                                                                                    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. kattyeyes RE: Harters Apr 8, 2010 05:48 AM

                                                                                                                                                                                                                      Continuing our clam sauce discussion here:

                                                                                                                                                                                                                      We enjoyed clams casino cappellini alla kattyeyes for dinner last night.

                                                                                                                                                                                                                      1. ChristinaMason RE: Harters Apr 8, 2010 07:06 AM

                                                                                                                                                                                                                        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
                                                                                                                                                                                                                          bushwickgirl RE: ChristinaMason Apr 8, 2010 08:28 AM

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

                                                                                                                                                                                                                          1. re: bushwickgirl
                                                                                                                                                                                                                            ChristinaMason RE: bushwickgirl Apr 8, 2010 08:42 AM

                                                                                                                                                                                                                            Great, glad you liked it!

                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                              linguafood RE: ChristinaMason Apr 8, 2010 10:07 AM

                                                                                                                                                                                                                              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. Perilagu Khan RE: Harters Apr 8, 2010 07:19 AM

                                                                                                                                                                                                                          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
                                                                                                                                                                                                                            Cherylptw RE: Perilagu Khan Apr 8, 2010 10:38 AM

                                                                                                                                                                                                                            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
                                                                                                                                                                                                                              Perilagu Khan RE: Cherylptw Apr 8, 2010 11:44 AM

                                                                                                                                                                                                                              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. h
                                                                                                                                                                                                                            Harters RE: Harters Apr 8, 2010 09:43 AM

                                                                                                                                                                                                                            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. h
                                                                                                                                                                                                                              Harters RE: Harters Apr 8, 2010 09:46 AM

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

                                                                                                                                                                                                                              Here 'tis:


                                                                                                                                                                                                                              1. p
                                                                                                                                                                                                                                polyhymnia RE: Harters Apr 12, 2010 08:12 PM

                                                                                                                                                                                                                                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. banjoman2375 RE: Harters Apr 14, 2010 08:17 PM

                                                                                                                                                                                                                                  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. h
                                                                                                                                                                                                                                    HillJ RE: Harters Apr 15, 2010 02:37 PM


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

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