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What's For Dinner? Part XXVIII

And on the 8th day (since the last one), let there be a new thread....(lol) Wow, I never realized how how much time it took to get past the 200 post mark but here we are once again, the beginning of Number 28....I know there are good smells coming from the kitchen..what's for dinner?

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  1. I've been away from the kitchen for a few days - firstly in a neighbouring city where I was researching at its university library (good Cypriot restaurant for dinner). Got home to find Mrs H had booked us into a Michelin starred "country house hotel" for a treat for a couple of nights. And today, on the way home, lunch at one of the region's well known gastropubs.

    We visited a couple of farm shops so now have a fridge full of pork pie, local cheese and other "stuff" that's going to get loaded on to a plate. Bread, chutney, pickled onions alongside. Sofa. TV. The kitchen can wait another day for me to say hello to it properly.

    3 Replies
    1. re: Harters

      Interested in the British take on pork pie. I make the Quebecois version that my great grand-mere made.

      1. re: Phurstluv

        Really two sorts of pork pies here.

        The more common one - eaten cold - with the best coming from around the village of Melton Mowbray in Leicestershire. Good ones make great eating. Unfortunately too often they are cheap, nasty and factory produced. Last night's was small production (and north western not Midlands).

        The other sort is the Cheshire pie. Usually eaten hot, but very nice cold, it also contains apple. I'm a Cestrian so no surprise that I advocate trying this. Here's some other north western specialities: http://www.manchester2002-uk.com/eat&...

        1. re: Harters

          Thanks for the lesson. Sounds like the Cheshire pie is more similar to the F-C version I make.

    2. Looks like I'm heading up North and working on the fixings for one of the last Crab Feeds of the year.
      I am eating with purists, so I will probably head to Berkeley and get some live suckers on my way to the country. -If it were up to me, I'd be happy to p/u cooked, cracked and cleaned from Swan!
      Need to figure out some sides, salad will be a no-brainer, but as I had crab for dinner last night as well (out, before I knew it would be on the menu again tonight!) I am craving a more substantial side.
      Maybe delicious starters will do the trick...

      1 Reply
      1. re: rabaja

        mmmm, Swan... How about a corn pudding as a side?

      2. Tonight was *supposed* to be some goat cheese stuffed chicken of some sort after spending the day in Concord and central MA doing some antiquing. My shopping companion said she was starving at 3:00 and didn't feel like cooking (and we weren't going to be going out to dinner), so on the way home from central MA, I saw a sign for JP O'Hanlon's in Ayer - a quick veer off the highway led us to decent bacon cheeseburgers, pretty darn good thick cut fries, and a glass of wine for me and a draught Murphy's Irish Stout for my friend. A "lupper" or "linner", if you wish. :-)

        So I'm not cooking tonight - the chicken wasn't defrosted yet, so it'll keep until tomorrow.

        Should I get a little bit hungry later? A quart of Rocky Road is awaiting from Dairy Dome. Not eaten all tonight, however. :-)

        1. on the road at dog show. no really great options for dinner. this is down and dirty get a meal time. last night was okay take-out italian, tonight was catfish at the gathering place for all the local blue-hair crowd. stopped and got fresh apples and yogurt for breakfast tomorrow.

          1. Tonight I'm making Boyzoma's Cajun chicken fettucine. Sounded so good, I've been thinking about it for a couple of days now. Will be stopping at the store to pick up the wide noodles, as I have none, some Texas toast, and a fresh cuke for the salad. I'll have to lighten up the recipe as I can't usually do a heavy cream sauce, and hoping the smoked mozz I have will sub in nicely for the usual unsmoked that she recommended. Probably no dessert after this one....

            2 Replies
            1. re: Phurstluv

              Your version sounds yummy too. Let me know how it turned out!

              1. re: boyzoma

                Hi BoyZ, it was AWESOME!! I ended up getting the regular mozz, since I was at the store anyway, and followed everything else as you stated, except I added butter to the mushrooms, since I can't use heavy cream anymore, and used 2% lactose free milk, since it was what I already had on hand. Let it reduce for a bit, before adding the cheeses.

                My DH was THOROUGHLY impressed with the cajun chicken, we broiled them, since he worked all day, I didn't want to send him out to the grill. They came out beautifully browned, not blackened, but just perfect and delicious. He was satisfied they were spicy enough, which is HIGH PRAISE coming from him, he can drink hot sauce, FGS!!! I did not spice the boys' as much, my older liked it, my little one, not as much, but I think it's something they will eventually get used to. But he inhaled his pasta and Texas toast, so it was very successful, no pasta leftover jsut some chicken, since I did 5 breasts. I will definitely be making that one again. Thanks again!!

            2. I made a pot of sauce today, so we ended up having meatball subs topped with chopped cherry peppers, sauce and provolone cheese. Served with sliced red bell pepper, cucumber slices and ranch dip.

              1 Reply
              1. re: wineos

                One of my faves, with cherry peppers, so good!

              2. I made roast chicken (and gravy), asparagus, salad with a sherry vinaigrette. Bought the chicken at Safeway because they had a 2 for 1 deal. The other is in the freezer for next week. Now to make something yummy with the leftovers.

                5 Replies
                1. re: cosmogrrl

                  did the same, using this "Thomas Keller" killer recipe (it's supposedly not in any of his cookbooks, exactly like this): http://www.epicurious.com/recipes/foo... and then with other chicken made stock and then made parents' fave chicken peanut soup. The roast chicken is the easiest most delicious one i've ever made.

                  1. re: mariacarmen

                    Please tell me more about chicken peanut soup--sounds really interesting!

                    1. re: kattyeyes

                      i think i posted it somewhere else, but can't remember.... it's basically chicken stock, cut up chicken that you made the stock with (or broth, i always forget which is which), then i saute diced onions, carrots, sweet potato, and celery in 1 inch chunks, and oregano. sometimes a can of diced tomatoes, sometimes not. if i want it spicy i add chili powder and/or dried chili flakes, to taste, or even hot sauce. mix into broth, then add about a cup of organic, unsalted/unsweetened creamy peanut butter - you want a good strong peanut taste, and the broth should now be cloudy, a milky brown, not clear. simmer together just so the flavors meld. maybe some chopped parsely at the end. sometimes i'll add spinach or kale. it's just my take on a bolivian soup (sopa de mani) but also an african recipe i once read. the peanut taste and heat are what make it memorable - everything else you can play with.

                      1. re: mariacarmen

                        Sounds very good and that's exactly how I would make it, with tomatoes, sweet potato and chili flakes or cayenne.

                      2. re: kattyeyes

                        KE, sopa de mani (peanut soup) was the specialty of Santa Cruz, Bolivia, where we lived. It used beef broth, but chicken would do. Yummy!

                  2. surf and turf on the barbie: scallops and ostrich steaks.
                    som tom thai/green papaya salad.

                    1 Reply
                    1. Not dinner, but Brunch for 6 yesterday.
                      Smitten Kitchen's Spinach & Cheese Strata (got huge raves) - picture inclued
                      Crab Cakes w/Remoulade
                      Fruit Salad
                      Apple Cake for dessert

                      1. Chicken McHaggis!

                        Yep - that's what it was called in the farm shop. Impossible to resist? Looks like stuffed breasts - presumably with the aforesaid Scottish delicacy. With sauteed organic leeks and the very first of the Jersey Royal spuds. Mmmmmmmm.

                        Cheese for afters - Wensleydale Blue and an organic Lancashire made from the milk from the farm that has the shop. http://www.lowsizerghbarn.co.uk/farms...

                        1. Tagliatelle with Bolognese sauce and a green salad. Simple and hearty.

                          1. BBQ Pork Steaks, Roasted Red Potato's. But this afternoon, we are having an early appetizer of Chicken Lettuce Wraps.

                            1. I REALLY wanted to make the Chowhound recipe "Chicken with Goat Cheese and Figs", but figs are obviously not in season. I'll have to wait until autumn and hopefully remember it then.

                              So I'm cobbling together a couple of recipes and making what I'm calling "Goat Cheese, Caramelized Shallot & Pancetta-Stuffed Chicken Breasts". It has a white wine sauce to be reduced and drizzled on top. We'll see how it comes out...if it's good, I'll post it on the Recipes board. Serving it over basmati rice and steaming some broccoli to go alongside. More of the Rocky Road ice cream from Dairy Dome if I want it later in the evening.

                              1. I spent part of my day digging & planting in the garden so I didn't feel like doing a regular Sunday dinner. I had some Mexican chorizo, which I cooked down, drained then removed from the skillet. Next went in diced sweet potatoes, which were cooked until nearly fork tender. Chorizo was mixed in with the potatoes to make a hash to which I cracked eggs over the top, cooking until just set. Served with warm flour tortillas and a salad of lettuce, carrot & cucumbers with ranch. For a quick dinner, it was really tasty!

                                8 Replies
                                1. re: Cherylptw

                                  Oh MAN that sounds good! But how do you serve the tortillas? Just alongside and you tear them to eat with the egg-drippy chorizo/potato hash?

                                  1. re: LindaWhit

                                    I started to bake up some tortilla chips but decided to just warm up the tortillas and serve alongside to fill but you could eat them any way you want. Another way to eat this dish is to make the chips and the hash then assemble nacho style in an oven proof skillet or dish; crack the eggs over top and put into the oven until the eggs are just the way you want. Sprinkle with cheese (or not) and serve.

                                  2. re: Cherylptw

                                    I had not thought of using sweet potatoes for a hash. What a wonderful idea as I love them. I will definitely have to try that. My DH picked up some All Natural Chicken and Apple sausages from Costco last week, and they have a short use-by date, so I have been making a lot of breakfast for dinner things. I could probably use these sausages in place of the Chorizo. Thanks for the suggestion.

                                    1. re: boyzoma

                                      If you're interested, I created a really great sweet potato hash recipe that I used in a cook-off (it's not what I used in tonight's dinner) that would go so well with your sausages; I would be happy to post

                                      1. re: Cherylptw

                                        Oh, please do. I would love to have it. BTW - how did you do in the cook-off?

                                        1. re: boyzoma

                                          I was the grand prize winner...

                                          Sweet Potato Hash

                                          5 cups peeled & diced sweet potatoes
                                          3 tablespoons olive oil
                                          ¼ cu red bell pepper, chopped
                                          ¼ cup onion, chopped
                                          ¼ cup celery, chopped
                                          1 teaspoon fresh jalapeno, seeded & chopped
                                          2 cups granny smith apples, peeled & diced
                                          1 tablespoon fresh ginger, grated
                                          2 teaspoons kosher salt
                                          1 teaspoon white pepper
                                          3 tablespoons brown sugar
                                          2 teaspoons cilantro leaves, chopped

                                          Add the sweet potatoes to a large saucepan or dutch oven, cover with water and simmer 5 minutes. Drain the potatoes; using the same saucepan, add the olive oil and bring to medium low temperature. Saute the red bell pepper, onion, celery and jalapeno pepper for three minutes. Stir in the sweet potatoes. Cook, stirring for five minutes; stir in the apples, ginger, salt, white pepper, brown sugar and cilantro. Continue to cook potatoes, stirring to evenly caramelize, for 10-15 minutes.

                                          You can sub parsley for the cilantro if you don't care for it.

                                          1. re: Cherylptw

                                            This sounds wonderful! I have most everything, just need to pick up the sweet potatoes and jalapeno. And your right - with the apples added into this, it will go wonderfully with the apple in the sausages. No wonder you were the grand prize winner! And congrats on that by the way!!!!!!!

                                  3. Inspired by passadumkeg, we purchased a 3-lb lobster today which I dispatched with a knife to stop my roommate from fraternizing with it -- he had already named it and was apologizing for its poor quarters in the sink, which did not bode well for dinner. We steamed it and barely dressed the meat with mayo, celery salt, lemon juice, Lawry's and chives. The salad went atop toasted and buttered Parisi bakery rolls. Lobster rolls were paired with a feta, Halloumi and spinach pie, as well as a rice ball from the Italian market where we bought the Parisi rolls. Dessert might have to be Lipitor.

                                    3 Replies
                                    1. re: JungMann

                                      ROFLMAO! You steamed it but killed it first? Wow, hard core!! Rolls sound awesome.

                                      1. re: Phurstluv

                                        The roommate was getting far too friendly with dinner; I had to teach him to stop playing with his food. Plus the lobster was larger than my steam tray so I needed it to cooperate with me to get it to fit into the pot for a long steaming.

                                      2. re: JungMann

                                        All my Lobsters are named Pinchy.... ;)

                                      3. Tonight, it's grilled Neuske bacon wrapped Filets. A good sale at the store. Some loaded mashed potatoes, steamed broccoli, sauteed mushrooms and new corn on the cob. First of the season, I guess we'll see how they are. Dessert will be froyos with strawberry & mango sauces.

                                        1. Albondigas soup, tortillas and tossed salad. It's the first time I've made the soup and it turned out better than I expected.

                                          I modified the recipe some, I skipped the cilantro (can't stand the stuff) and used green beans instead of zucchini because that's what I had and I substituted home-made salsa for the chopped tomatoes. I also didn't pre-cook the rice I put into the meatballs and used a little less.


                                          1. Last night (a cool, thundery, and rainy one in Brooklyn) I made a dish of pheasant breasts with sauerkraut that was loosely based on a recipe I got from the L magazine a couple of years ago. I fried up about 1/4 lb bacon; took it out to drain; browned the two breasts (from Whole Foods, frozen: my husband loves exotic meats and poultry and got them for a treat); cooked a thinly-sliced onion in the bacon fat until brown, debated taking the extra fat out of the pan, didn't (this I think was the catalyst for the dish taking off); threw in a package less a cup of Boar's Head sauerkraut, the other cup having gone into kattyeyes' excellent Reuben soup, a few juniper berries, a shake of thyme, some black pepper and a cup or so of Alsatian Pinot Blanc; simmered it a bit; put in a cutup Granny Smith apple and a bag of the cooked Chinese chestnuts; put the breasts back on top and simmered it for 20 minutes (should have been 15). Took the breasts out and crisped the skin in another frying pan. Served the breasts with the sauerkraut mixture, the crisp bacon, and buttered noodles with poppyseed. It was if I do say so myself spectacularly good - the sauerkraut was out of this world - so much so that my husband apologized to me out of a clear blue sky for something I never thought he would!

                                            6 Replies
                                            1. re: buttertart

                                              WOW, keep cooking like that BT, you never know what he'll do, you GO GIRL!!! LOL!

                                              1. re: Phurstluv

                                                It was really something! Bacon fat is manna from heaven.

                                                1. re: buttertart

                                                  The pheasant dish sounds quite wonderful and perfect for the weather we're having. What's your opinion of Boar's Head sauerkraut? I actually think it's pretty good...

                                                  1. re: bushwickgirl

                                                    It was the first time we bought it. I liked it a lot. Rinsed you could eat it raw. But it must have been the bacon fat that made it so so good.

                                              2. re: buttertart

                                                PS the leftover sauerkraut and noodles went very nicely with pork chops too last night.

                                              3. I had an interesting but sort of lazy cooking style this weekend. Pressure fom family, I made Nachos yesterday.

                                                I don't really like Nachos, I know how Un-American. I make them different than what you get a game, or at the mall. These were cheesey with monterey jack, cheddar, spicey beef, jalapenos, scallions and olives. Baked at 360 for 15 minutes then served with sour cream , scallions, tomatoes, cilantro, salsa, and guacamole.

                                                They were all very happy with this concoction. Looking more like a Mexican lasagne than anything. Fresh ingredients over this hot dish makes me happiest.

                                                1 Reply
                                                1. re: chef chicklet

                                                  That's exactly the dinner I'm having tonight. I don't feel like doing anything in the way of cooking... I have some leftover shredded chicken so I'll put that on there with some manchego cheese and other various toppings.

                                                2. This is for phurstluv,
                                                  Hope you see this, I first of all couldn't find my recipe in my owb recipes docs. Eventually found them in a folder I marked Appetizers. I do serve these for appetizers often so that must of been my rational at the time. Mostly they make a darn fine meal.

                                                  here ya go!
                                                  Thai lettuce wraps

                                                  1 lb of ground turkey, you can use ground chicken or pork
                                                  2 0z fresh shrimp chopped very fine – I’ve used the small pink cooked shrimp too

                                                  Lime zest from 1 lime
                                                  2 -3 juice from fresh limes
                                                  6 scallions
                                                  1 handful of cilantro – washed and dried
                                                  2 inches grated ginger root
                                                  4 garlic cloves smashed and chopped fine
                                                  1 Serrano or jalapeno l chopped fine, seeds are okay – I usually use 2
                                                  1T fish sauce
                                                  ¼ cup Soy sauce – I’d put in 1/4 cup per lb of meat (the amount might vary depending on the type of soy sauce you use. The darker soys are more pungent and
                                                  1`-2 heads of washed cleaned and dried Boston lettuce leaves pulled off the core (sometimes 2 heads are good since they can be small. Chill them cover with paper towels, and keep in the fridge. ( I like the living lettuce, the one in the clear box, the leaves are nicer and protected from tearing and bruising)
                                                  Cook the meat just barely, don't brown it. Add the ginger and garlic as it cooks, drain the fat off and add the meat back to the pan, add chile. Add the fish sauce let it cook a bit on medium stirring it into the turkey, then the soy sauce, lime juice, and zest. I love lime juice, so add this to your taste. Let it simmer on medium heat for about 5 minutes. Add about 1T each of scallions and cilantro to the pan and I add more to the serving dish. finish with cilantro and scallions on the top of serving dish.
                                                  Serve with little dishes filled with:
                                                  Chili garlic paste
                                                  Cilantro & a little Mint
                                                  Crushed peanuts optional
                                                  To eat, take a lettuce leaf, put about 2 T of the cooked ground meat into the leaf, add soy and hot chili paste, cilantro/mint and scallions/ chopped peanuts are optional. Fold it up and cram it quickly into your mouth to avoid fall out.

                                                  3 Replies
                                                  1. re: chef chicklet

                                                    Thanks so much, Chef, it sounds really wonderful, wish I had made it for my MiL before she left. Oh well, gives me time to perfect it before the next visit!! Copied it to my hard drive, thanks again!

                                                    One question: when you say cook the meat just barely, you mean with the shrimp in it too, right?

                                                    1. re: Phurstluv

                                                      Yes, and the reason why is when making larb, the ground pork is boiled. I like to saute it to suit me. Yes I add the shrimp along with the meat, some use dried shrimp which unless you have a liking, and know how to use it, is great. I don't so, I thought that shrimp would work better for us. Mince the meat fine, that way you get the flavor and not a rubbery piece of shrimp. This is not authentic, or even trying to be, we love this so much and believe it or not it's as good or better than what I get at my favrorite Thai restaurant. I sometimes drop the squeezed lime shells in the pan just for additonal lime flavor. Normally you would cut up lemongrass, I started using limes this way after reading many recipes and following their suggestion on how to make up for the lemongrass if it was unavailable.

                                                      I couldn't find your original post asking me for this recipe, and I did so want to thank you for your very sweet comments. I wish you were closer too, I'd love to have you around to cook with!

                                                      1. re: chef chicklet

                                                        I saved this recipe too Sharon. I can't wait to try it!


                                                  2. Well, today is possible gas shutoff day at my house, so I'm keeping my fingers and toes crossed. Dinner plans are on hold, but I have a white bean and veggie soup from the freezer defrosting and can do a heat up in the MV. It's a soup kind of day, anyway.

                                                    5 Replies
                                                    1. re: bushwickgirl

                                                      I do hope that the landlord paid the bill, bushwickgirl, and that you continue to be able to cook!

                                                      I ended up having a big lunch of leftover chicken, rice and broccoli from last night, as I'll be at a wake this evening, which will be the ending of a piss-poor day....first the electricity went out before I got out of bed; then car wouldn't start so I could drive to mom's to take a shower, then it *did* start when AAA came and started it up, then car starter wouldn't shut the car off even with key turned off and OUT of the ignition (WTH!?!?!??), then car starter started to melt and smoke, then AAA had to take a fire extinguisher to said faulty car starter, then car was towed to dealer, then dealer replaced said melted car starter for $500...which, combined with kitty expenses on Friday, pretty much shoots to sh*t my federal tax refund.

                                                      Is this day over yet?

                                                      1. re: LindaWhit

                                                        Help! Hope things are looking up on all accounts.

                                                        1. re: buttertart

                                                          Yeah, I threw up the surrender flag VERY early today! LOL And I figured I wouldn't be in any mood to eat this evening when I got home from the wake, so the big lunch should suffice.

                                                          1. re: LindaWhit

                                                            Oh, so sorry! Cars are so, what's the word...grrrh., agrrrh and all that. At least you had a little money to pay for the repairs and kitty expenses.

                                                            My gas is still on @ 5:05 PM, a very good sign indeed. So I think it's roast beef hash and eggs tonight.

                                                        2. re: LindaWhit

                                                          I've had a few of those days myself; hope the rest of the week is better for you....

                                                      2. Ham & vegetable chowder (onions, carrots, celery, potatoes, green beans & spinach) to which I added some shredded smoked gouda cheese (this came out perfect). I made herb crackers & a marinated cucumber & scallion salad to go with. Dessert is creamy rice pudding with dried cherries.

                                                        1. So, Mrs H was in the supermarket yesterday and picked up one of their leaflet "ideas". The sort of leaflet idea where they stack up all the ingredients you're going to need next to the leaflet rack. This for a seafood risotto sort of thing.

                                                          You make the risotto in the usual style - but using fish soup as the stock. Now the recommended fish soup is a brand she recognised from a trip to France we had last year. We had a couple of jars in the cupboard but she;d forgotten that so bought another. It's good fish soup - extremely rich.

                                                          When the rice is all but cooked, you throw some frozen mixed seafood. The theory is that by the time its defrosted its also cooked. Separately, you make a sort of cheat's rouille. Mayo, garlic, Spanish paprika (not the smoked sort). You mix this into your serving as you would a rouille with soup and you top it with grated Gruyere.

                                                          This recipe comes from Delia Smith - doyenne of Brit home cooking who has always prided herself on not "sponsoring" anything . Until now, of course. But, if it's St Delia then it must be good.

                                                          Er, nope. It wasnt. Worst bit was the vile rubbery squid. But close behind the squid in the vileness stakes was, erm , everything else.

                                                          1. Tonight being Monday, it's Mexican night chez nous - will fry up some bits of my leftover pork shoulder for carnitas, warm up a bunch of tortillas (flour for me and corn for him), dig out the leftover homemade pico de gallo, whip up some guacamole and fry up some chips. For some reason we have fallen into this as a Monday dinner (sometimes chicken or turkey simmered in chile broth, not always pork - but pork is better. It's the only set meal of the week, otherwise we're all over the map. (Next Monday we'll deviate, it's M's birthday, and the order for Marcella's pasta with ground veal and cream is already in - although I may surprise him with something else.)

                                                            1. I had been defrosting Italian beefs I brought back from Chicago along with Italian sausages for a freezer meal, however the beefs are still hard as a rock. Plan B: I boiled the sausages, sliced them up and sauteed them in olive oil with garlic, Thai chilies, thyme, allspice, pepper, diced tomatoes and the 2 tbsp. of tomato sauce I had remaining from the marinara sauce used for the arancini last night. I let the lot thicken a bit before tossing it with spaghetti and serving along side a slice of last night's spinach pie.

                                                              1. The Khantessa is whomping up some Brisket Reactors and Mashed Taters tonight.

                                                                Can't wait.

                                                                11 Replies
                                                                1. re: Perilagu Khan

                                                                  Ok, what's a brisket reactor? I'm almost afraid to ask...

                                                                  1. re: bushwickgirl

                                                                    Thanks for asking, as I would have asked as well! But if the Khantessa is whomping, it's probably going to be good. Every time I read that she's whomping something up, it sounds very good! ;-)

                                                                    Besides, the brisket reactor is going to have mashed taters! Can't go wrong with that. :-)

                                                                    1. re: bushwickgirl

                                                                      Brisket Reactors were and are minced brisket, egg, serranos, breadcrumbs and various spices melded together and shaped into cones. They are then topped with a phosphorescent red liquid made specifically with Hunt's Tomato Sauce.

                                                                      We discovered Brisket Reactors (our name for them) in a Hunt's Tomato Sauce ad in a 1959 Life Magazine. And in this ad they really do look like cooling towers at a nucular power plant, or some such.

                                                                      Retro cucina at its finest. ;)

                                                                      PS--Tonight I'm making pizza from the Chef Boyardee kit, which I will top with hard salami and minced garlic.

                                                                      1. re: Perilagu Khan

                                                                        Mm, sounds...interesting. I like those retro recipes, if for nothing more than the photos.

                                                                        I didn't realize the Chef Boyardee Pizza kit was still in production. I remember it well from my 60's childhood, pizza for lunch on Saturday, and I could put it together myself. Enjoy!

                                                                        1. re: bushwickgirl

                                                                          I can still taste it. Like that chemical leavener burn!

                                                                          1. re: bushwickgirl

                                                                            I agree completely. Its like having a flashback! Oh my!

                                                                            1. re: boyzoma

                                                                              Was thinking of making a pissaladière tonight, a homemade, way upscale version of Chef Boyardee, with a biscuit crust instead of the brisée, ha, maybe that's what's for dinner.

                                                                            2. re: bushwickgirl

                                                                              The pizza kits are alive and well. And I really do like them. The crust gets very crispy and a bit charred, and it's all misshapen and rustic looking. The sauce is very good too, and I can make it as saucy as I like. (And I like it mighty saucy.)

                                                                              Incidentally, Chef Boyardee was a real chef...or cook at least. But I believe his name was spelled Boiardi.

                                                                              1. re: Perilagu Khan

                                                                                You are correct, (Ettore Boiardi) changed his name to Boyardee so his customers could pronounce it properly, opened his first place in Cleveland in 1924, and he died a wealthy man after selling his company in the 40's, to what has morphed in ConAgra Foods now. Funny that I know all this stuff about him but didn't know the pizza kit was alive and well. I'll have to look for it in the grocery...

                                                                                1. re: Perilagu Khan

                                                                                  You like 'em saucy, eh? You came to the right place, mister. ;-)

                                                                                  1. re: buttertart

                                                                                    You sure we're talking about the same kind of pie? ;)

                                                                        2. A quick dinner of a cajun chicken tostada for me, with some black beans and corn off the cob, hot sauce, avocado and cheese. Some sliced chicken and cheese risotto for the boys with the rest of the broccoli.

                                                                          2 Replies
                                                                          1. re: Phurstluv

                                                                            How long do you think your tostada lasts before it goes mushy? I am debating making some chorizo tostadas with a layer of black beans followed by the toppings for a Cinco de Mayo party but am uncertain of how they would hold up.

                                                                            1. re: JungMann

                                                                              Well, I usually end up leaving it in the oven a tad too long, and they come out real crispy. Are the beans well drained? If you roast them first w/other veggies like I do, they will be dried out enough and won't sog out your tostada. I don't add the salad part until at the table.

                                                                          2. pasta with manilla clams in red sauce. added fresh oregano from spring garden.

                                                                            1. STILL gnawing off that coffee-spice-rubbed leg of pork roast from Thursday! I literally made that pork so that I could make cubano sandwiches, and i've done that twice now. Tonight was tacos with corn tortillas, jack cheese, onions and cilantro, green habanero hot sauce. And those fantastic broiled fava beans - eaten whole, pods and skins - this time the beans were fresh and stiff, not droopy, and they were delicious! so perfume-y, sweet and salty. i'm appalled at all the pods i've thrown away uneaten over the years.

                                                                              2 Replies
                                                                              1. re: mariacarmen

                                                                                I made a big pot of chili on Sunday, so that's what's for dinner tonight. Lunch is the rest of my chicken salad from yesterday.

                                                                                1. re: mariacarmen

                                                                                  So, just to clarify since I just bought a new batch at the FM this am, you roast the fava beans in the pods, no peeling whatsoever, and then eat them whole? I must know how you do this. Do you just slice them up when they're done, or take the beans out?? How long and at what temp?? TIA!

                                                                                2. Tonight I am making Chicken Tetrazzini which will have peas, carrots, corn, muchrooms, diced onion, diced green and red peppers topped with lots of grated cheddar cheese. I usually make a large batch and then divide it up into 3 separate meals. One for tonight's dinner and then use the food saver on the other two and pop them in the freezer. Then I have quick and easy meals for another time.

                                                                                  1. To start .....asparagus .......melted butter.

                                                                                    To follow.....lamb chump chops (organic - usual supplier)......Jersey Royal spuds......peas....mint sauce.

                                                                                    To finish.......cheese.

                                                                                    Spring, innit!

                                                                                    1 Reply
                                                                                    1. Tonight I think I'm going to make mac and cheese. I have fontina, sharp white cheddar and gruyere that I have to use up. I'm not sure about my husband though, he's a meat guy; gets very pissy when he has a vegetarian meal. ;-)

                                                                                      11 Replies
                                                                                      1. re: krisrishere

                                                                                        I have never gotten mine to eat m&c once...it was a staple of meatless Fridays in his family and he got thoroughly sick of it. Also his mother's isn't as good as my mother's was! (I also get the pissy when fed vegetarian, unless he's had a big meat lunch. You can take the boy out of the Midwest but you can't take the Midwest out of the boy.)

                                                                                        1. re: buttertart

                                                                                          I've got one of those guys, too, BT & Kris. For him, it's not a meal w/out meat (though seafood counts, at least). Drives me crazy.

                                                                                        2. re: krisrishere

                                                                                          Mac n' cheese is one of the few vegetarian meals that doesn't leave me with an empty unfulfilled feeling.

                                                                                          1. re: krisrishere

                                                                                            Hey, Kris!
                                                                                            I saw, of all things, a recipe for chorizo mac 'n cheese today...it sounds like a heart attack on a plate, but figure I will throw this into the mix for you to see if it makes Mr. Meat any happier. :)

                                                                                            1. re: kattyeyes

                                                                                              I suppose you could make it with TJ's soyrizo...

                                                                                              1. re: buttertart

                                                                                                No, no, no, no!!! Go big or go home! :)

                                                                                                1. re: kattyeyes

                                                                                                  You are too funny. That stuff isn't bad - the only meatalog we've ever bought.

                                                                                                  1. re: kattyeyes

                                                                                                    I'd just broil him a hamburger patty and call it good!!!!!!

                                                                                                    1. re: boyzoma

                                                                                                      I've been known to use a BBQ rib as a fork when chuffin' mac n' cheese. Utilitarian and tasty, too.

                                                                                                2. re: kattyeyes

                                                                                                  Wow, that looks really good - deadly, but good :)

                                                                                                  Thanks to everyone for their sympathies! I love mac and cheese for dinner. I think its a mental thing with my husband...he may be full, but he's not full enough because there was no meat involved.

                                                                                                  I do have some leftover shredded chicken from dinner last night. Maybe I can just toss it on his place and say, "there, there's your freakin' meat". :)

                                                                                              2. Yesterday was roasted salmon filet that I had marinated in soy sauce, maple syrup, cayenne pepper, and some sesame oil. I had read on one of these boards to crank up the oven to 500˚F with the baking sheet in it, then throw the filet on skin-side down to get it all crispy. Well, the skin ended up disintegrating into the aluminum foil, so that stayed in the oven. The salmon came out meh, not as crispy as I would've expected it from all that heat blast. Maybe my oven's broken.

                                                                                                My man had a crab cake as he cannot abide salmon (sigh), our side dish was fresh spinach sautéed in olive oil with onion, garlic, fresh chiles, and just a splash of light cream.

                                                                                                Tonight, the man has requested Thai beef salad, which should be easy 'nuff to throw together.

                                                                                                OTOH, I have a bag of radishes, some leftover Asian cole slaw, and one fat king oyster mushroom waiting to be used up. Feels a bit like a Chopped episode... what to make, what to make.

                                                                                                I suppose I can use the slaw as base for the yum nuah. The man dislikes radishes, so no clue as to what to do with 'em.

                                                                                                3 Replies
                                                                                                1. re: linguafood

                                                                                                  Radishes? Well my personal feeling is to make them into little rosebud decorations (but then again, I don't personally care much for them) ;-)

                                                                                                  1. re: linguafood

                                                                                                    save the radishes for your breakfast. slice with sea salt on buttered baguette.

                                                                                                    roasting will mellow out the sharp flavor. roasting and tossing them into your spinach dish would be good.

                                                                                                    1. re: linguafood

                                                                                                      Keep the radishes for yourself! (I personally eat 'em raw, slice them up and eat with blue cheese, ranch, or plain.)

                                                                                                    2. Back in the kitchen after several days of parties, Jazz Fest, and restaurants. DH requested a grilled steak (this is his request about 90% of the time!); I'm indulging him so we'll have that with some sauteed mushrooms, some smashed new potatoes with plenty of my garden chives and a dab of butter and sour cream, a salad of my garden arugula, some avocado, and kumato, and, for me, sauteed dandelion greens. (DH doesn't care for those. Sigh.) I'm going to grill some ciabatta as well, and we'll have that with some hummus I bought at the Farmers' Market on Saturday for starters. As a reward for gardening efforts last evening and this afternoon, we may just have Tuesday cocktails as well.

                                                                                                      1. LONG day today, and phone calls and various other tasks when I got home got me starting dinner late. I'm really not hungry, but the pork tenderloin needed to be cooked.

                                                                                                        So it got oiled, salted, peppered, and then rubbed with some Penzey's Tuscan Sunset and some ground sumac. It's roasting in the oven. Alongside will be roasted Yukon Gold potatoes, tossed with oil, salt, paprika, and some Penzey's Shallot-Pepper seasoning, and some steamed green beans.

                                                                                                        5 Replies
                                                                                                        1. re: LindaWhit

                                                                                                          Always on the lookout for new piggy recipes. Love sumac - but can you please describe the Tuscan Sunset for this foreigner to see if I can get similar here. I'm assuming that it's a herb mix?

                                                                                                          1. re: Harters

                                                                                                            It is an herb mix - which Penzey's has recently changed. I liked it because it has Aleppo pepper in it - but Penzey's found out that Aleppo pepper is cured (or something like that) with salt - and since Tuscan Sunset was supposed to be salt-free, they had to remove the Aleppo pepper and substitute regular peppercorns. Not as good, but I can buy Aleppo pepper separately and mix it in to the newly formulation.

                                                                                                            Here's the link: http://www.penzeys.com/cgi-bin/penzey... The write-up says it has fennel (seeds?) - I don't really notice that at all.

                                                                                                            I love ground sumac as well - could have used even more on the half tenderloin I roasted. But it still came out nicely. I thin-sliced the rest and will use for work lunch sandwiches for the next several days.

                                                                                                            1. re: LindaWhit

                                                                                                              Sandwiches made from pork tenderloin are one of life's little pleasures, imo :)

                                                                                                              1. re: LindaWhit

                                                                                                                Thanks for that. Closest mix I think I'll find is usually sold here as "herbes de Provence". Aleppo pepper is a new one on me - doesnt look as though its available here even from the specialist suppliers. I'll try one of the Middle Eastern shops in town.

                                                                                                                1. re: Harters

                                                                                                                  They *should* have it, Harters. It's a Turkish/Syrian crushed chili, a bit like ancho, but with a bit more heat and with some tartness to it. I just saw a link that says it's also known as Halaby pepper.

                                                                                                                  And I took the liberty of searching for "Aleppo pepper U.K." and there's a company called The Spice Shop in the Portobello Road Market that sells aleppo pepper flakes, including by online order:


                                                                                                          2. Massive grocery run after long day at work = exhausted.

                                                                                                            So, a quick one tonight: whole wheat spaghetti with julienned beet greens, caramelized garlic, sundried tomatoes, peas, a little squeeze of lemon juice, and some pecorino, topped with two very runny-yolked fried eggs. Simple, but very, VERY good. So good in fact that I have been sitting here trying to figure out WHY it was so good! :)

                                                                                                            I had forgotten that, while whole wheat pasta is, IMO, a terrible *substitute* for ordinary pasta, it can be very good as its own thing, especially when something a bit more rustic and hearty is called for.

                                                                                                            1 Reply
                                                                                                            1. re: LauraGrace

                                                                                                              I completely agree on the ww pasta -- it's like the difference between veggie burgers and hamburgers -- they just don't stand in for each other at all but each has its merits and moments when I crave them! And the toothiness of whole wheat works far better with spaghetti than other pasta types IMO.

                                                                                                            2. Leftover eggplant parm. So much better the next day. . .

                                                                                                              Then a roasted carrot salad with fresh dill, parsley, and lemon. Great earthy flavor but not too heavy.

                                                                                                              1. Tonight is fried potatoes sprinkled with fresh rosemary; sliced Boar's Head ring bologna and one of the Khantessa's protean green salads.

                                                                                                                1. We've been for lunch to one of our favourite country pubs (herself started with a artichoke/shrimp/herbed breadcrumb mix, followed by ham salad... I had mussels in cream sauce & lamb rump/spring onion mash/roasted carrots).

                                                                                                                  So - a lightish dinner which is a spin on a Hugh Fearnely-Whittingstall recipe (River Cottage Everyday). Recipe has you herb breadcrumbing sustainable fish - reality had us buying readycrumbed cod from the supermarket. Fish gets fried.

                                                                                                                  With a "salsa" - chopped toms, shallot, capers, lemon, parsley, oil. A little leaf salad and small chunk of bread.

                                                                                                                  Bought some rhubarb from a farm shop so may roast that for a dessert with ice cream if still peckish.

                                                                                                                  1. Well, today is DH's birthday. He specifically requested my fried chicken. So, at his request, we are having fried chicken, mashed potatoes, country gravy and peas & corn from the freezer. I know, I know - an artery clogging, yummy comfort food. But if that is what he wants, he can have it. I just got through making triple chocolate cupcakes (I was going to make a layer cake, but this way he can take the remaining cupcakes to the office!

                                                                                                                    10 Replies
                                                                                                                    1. re: boyzoma

                                                                                                                      You have no choice. You must give the birthday boy what he wants.

                                                                                                                      1. re: boyzoma

                                                                                                                        Lots of Taurus husbands up in here!

                                                                                                                        1. re: buttertart

                                                                                                                          Mine is definitely a keeper! We've been married 25 years come August and dated for a year before that. He brings me flowers on the 17th of each and every month since the day we met! Even when I traveled a lot, he would have them delivered if I were gone on the 17th! So he can have any meal he desires!!!!

                                                                                                                          1. re: boyzoma

                                                                                                                            Ah, Tauruses and their loyalty. That is so sweet. Keep the fried chicken coming.
                                                                                                                            (I'm going to be telling my DH this story: we're not quite to 25, so I'll tell him he has a few years to catch up!)

                                                                                                                            1. re: boyzoma

                                                                                                                              Our 37th (help...surely not so many years...) anniversary is 5/12. We met literally when I had just arrived for 1st year uni and he was in 3rd and on the orientaion committee (aka "first crack at the new girls" committee). One of the first things we did together was go out to a fancy French restaurant (Monsieur Dray's, in Toronto, now long gone), the first I'd ever been in. Many happy years of cooking and eating together since! I wonder how many restaurants total we've been in...must be in the thousands.

                                                                                                                              1. re: buttertart

                                                                                                                                "Many happy years of cooking and eating together since"

                                                                                                                                38 for us come 12 August (first day of the grouse shooting season here). I met her through knowing her father (which still strikes me as a bit odd). Like most young men of that period I had never cooked (that's what mum's are for) but shortly after we got married, she had to work away every week for some months (left on the Monday, back on Friday). Takeaways in those days was pretty much limited to the fish & chip shop - so it was cook or starve. I chose cook and we've pretty much cooked together since then. Restaurant eating (other than bottom end places) is very much a recentish hobby.

                                                                                                                                1. re: Harters

                                                                                                                                  My mister is also a pretty darn good cook now. I used to travel as well (sometimes up to 6 weeks at a time) and he had to feed himself and the kids and the dog! So I started out leaving pre-cooked meals in the freezer and gradually he started making many things himself. Now the kids are married and gone - hence the "boyzoma" (still have the dog) and now we cook together too. I really enjoy it.

                                                                                                                                  Thanks to all of you!

                                                                                                                                  1. re: Harters

                                                                                                                                    I have never met anyone else of my generation who has been married longer than we. To the same person, anyway! (You were also very young to tie the knot.)

                                                                                                                                    1. re: buttertart

                                                                                                                                      Indeed. I was just 22; herself just 18.

                                                                                                                                      It's been a great road we've travelled and many miles more yet to see.

                                                                                                                                      1. re: Harters

                                                                                                                                        Harters/Buttertart, I am jealous! I was married for 11 years the first time. This time around I plan on staying married! (but I did tell him if we ever got divorced I get to keep his mother)! ;-)

                                                                                                                          2. Tonight I'm going to attach some prosciutto slices I need to use up to the top of thin-pounded chicken breasts and dredge those in flour-egg-breadcrumbs and fry schnitzel-style. Then I'm going to top those w/a lightly dressed (lemon juice/olive oil) arugula salad. On the side we'll have a saute of asparagus and fava* beans. (Maybe I'll plop a little of the leftover smashed potatoes and chives from last night on the plates as well.)
                                                                                                                            Having a last-minute guest so I'll need a starter and a dessert, probably one of the cheeses in the fridge, w/some olive oil crackers from the pantry, for a starter and then ice cream w/the local strawberries (plentiful and at their peak of deliciousness right now) for dessert--possibly with a toasted pistachio topping.

                                                                                                                            *I've been dying to try Mariacarmen's suggestion for the grilled favas, but the site she linked advised these work best for early-season favas, and it's definitely not early season here, and my pods don't look as young or nice as those in the photos.

                                                                                                                            1. Pork chops tonight for dinner. I wanted to grill them outside, but realized I'm out of charcoal and I'm definitely too lazy to go to the store. Instead of grilled chops I'm going to smother them in a brown sauce with onions and mushrooms. Maybe I'll even finish the sauce with a touch of cream. I'll heat up some leftover macaroni and cheese and possibly some steamed vegetables.

                                                                                                                              1. Home for a few days before heading waaay North and I think I will whip up my new favorite chicken dish...Chicken with marjoram, green garlic and tomatoes.
                                                                                                                                Its quick, it's healthy and it gets my apartment all warm and cozy. This is a good thing on a rainy day in April.
                                                                                                                                I am spending a long weekend with friends who love to cook so I know I will be well spoiled all weekend food-wise. The gym and this healthy dinner seem in order now.

                                                                                                                                eta: got the chicken dish recipe here on CH, thanks again lexpatti. Endless thanks.

                                                                                                                                1. Clueless at this point. Supposed to sing a few tunes tonight between 6:30 and 8:30 which is kinda like _right in the middle of dinner/cooking time_ for me...

                                                                                                                                  Still have that lonely king oyster mushroom which would need some companions if served over mafalde pasta, and some Asian slaw that needs to be eaten soon before it walks out of the fridge.

                                                                                                                                  Or I could just eat at the bar where the gig is. Decisions, decisions....

                                                                                                                                  1. It's been a clean out the fridge sort of week here, so have really been using up leftovers more than anything. And after the trip to the farmers market, I have to make room for the new! So, tonight will be braised chicken thighs with fingerlings, fennel, shallots and thyme. A romaine salad with tomatoes and cukes, with basil dressing for me and roasted cauliflower for all. More yogurt parfaits with strawberry & mango sauces.

                                                                                                                                    Also, anxiously awaiting how to roast the fava beans I just scored for the weekend. :))

                                                                                                                                    5 Replies
                                                                                                                                    1. re: Phurstluv

                                                                                                                                      I'm posting the link Mariacarmen referenced, which explains the technique. If your pods are young and comely, looks like a great way to do favas. Can't wait to hear.


                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                          my first attempt at these featured not-so-comely favas but they were still delicious. you should try anyway! they may just take a bit longer than the recipe says. just make sure you get the brown spots. i haven't even tried them with the garlic - just salt and olive oil and the lovely taste of the favas themselves.

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            I should have. Didn't get dinner served until 9:30 last night, owing to a late start and all the prep work in doing favas the traditional way. Fortunately, cheese (and wine) staved off everyone's hunger.
                                                                                                                                            If I can get favas at the market on sat., i'm going to try grilling, regardless of their looks.

                                                                                                                                          2. re: nomadchowwoman

                                                                                                                                            Thanks, I bought some rather large ones yesterday, so, I'll split them and see what they do first. I need to get more olive oil first, I am out!!

                                                                                                                                        2. Baked potatoes & sliced fresh pears...so far...

                                                                                                                                          2 Replies
                                                                                                                                            1. re: mariacarmen

                                                                                                                                              Someone on here posted a link to a Red snapper Veracruz recipe.....I made it with chicken instead & served it with sauteed fresh spinach. Delicious!

                                                                                                                                          1. lasagna roll ups with sausage and spinach with crusty home made whole wheat italian bread =)

                                                                                                                                            1. We're moving in a month, so we'll continue eating down the fridge/freezer/pantry until the end of May. Should make for some "interesting" meals.

                                                                                                                                              Last night I made a sort of taco lasagna with leftover ground taco meat (pork). I made a chipotle (in adobo) and cumin-spiced marinara, stirred in the meat, and let that simmer. Then I grilled sliced red bell pepper, zucchini, and onion and made a thick bechamel sauce. Those were all layered alternatingly with whole wheat lasagna noodles and topped with bechamel.

                                                                                                                                              It was delicious, although quite spicy from the chipotles. Next time I'd make more bechamel. On the side, we had a random (but really delicious) salad of diced cukes, semi-ripe mango, mandarin oranges, and lime juice.

                                                                                                                                              3 Replies
                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                Hey, Christina, I know moving is a busy time - but I'm still looking forward to reading your Belgium eats posts from your trip. They going to be appearing in "Europe" in due course?


                                                                                                                                                1. re: Harters

                                                                                                                                                  Hopefully! At the very least, I'll make a photo slideshow with captions on what and where, and post that on my you-know-what.

                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    Thanks - we visit Belgium & northern France once or twice a year - always interested in heads-up on good eats.

                                                                                                                                              2. Lemon-infused Greek meatballs in a meritage reduction with Chicken and Mushroom Riceroni on the side.

                                                                                                                                                2 Replies
                                                                                                                                                1. re: Perilagu Khan

                                                                                                                                                  so sorry, i aspirated coffee and am still choking. meritage reduction with ' Riceroni. beautifully done ch twist!

                                                                                                                                                  hat off to you.

                                                                                                                                                2. Upcoming......posh cauliflower cheese.

                                                                                                                                                  Or, as the recipe has it "inspired by the classic tartiflette" - clearly written by someone who has never eaten, let alone cooked, a classic tartiflette.

                                                                                                                                                  Now I'm one of those people who think that a classic cauliflower cheese is hard to improve on by way of a veggie main course but we'll see how this goes.

                                                                                                                                                  Some cubes of pancetta get crisped in the pan. Onion gets softened. Thickly sliced spuds and caulli florets get boiled until just cooked. A layer of cauli & spuds goes into a gratin dish and get a drizzle of cream and a grating of cheese. Then more layers until its all in. Gets baked for 30 minutes and served with something crisp & leafy.

                                                                                                                                                  Cheese will be a mix of Gruyere and mousetrap Cheddar. Should have been all Gruyere - but when I looked in the fridge last night, no-one told me it was an ingredient - so I ate most of it. So, if it doesnt work, it's herself getting the blame.

                                                                                                                                                  10 Replies
                                                                                                                                                  1. re: Harters

                                                                                                                                                    That sounds divine, esp. w/the pancetta. Must copy these ingredients next time I make this. (My mom's much more pedestrian version--no pancetta, onion, or gruyere--was one of my favorite veggie dishes when I was growing up.)

                                                                                                                                                    1. re: Harters

                                                                                                                                                      That sounds absolutely delish!!

                                                                                                                                                      Last night's king oyster mushrooms, sautéed in a little bit of rendered pancetta cubes with garlic slivers, diced onion, white wine and a splash of light cream were served over sagnarelli, not mafalde. The correct terminology didn't hurt the dish at all I might say.

                                                                                                                                                      Side was spring greens with grape tomatoes, pearlini, and basil ribbons dressed with olive oil and aged Balsamic.

                                                                                                                                                      Tonight's our weekly Sichuan jour fixe, so no cooking for me!

                                                                                                                                                      1. re: Harters

                                                                                                                                                        It's got pancetta. and taters. and cream. how can it be bad? ;-)

                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          Proved to be an absolute cracker. First "keeper" for weeks.

                                                                                                                                                          And just to improve things even further, Mrs H put some rhubarb in the oven with just a sprinkling of sugar. And made custard.

                                                                                                                                                          I'm now off to slob out in front of the TV for the evening and watch the last of the Prime Ministerial debates. I feel a bout of indigestion coming on :-)

                                                                                                                                                          1. re: Harters

                                                                                                                                                            LOL on the bout of indigestion. Based on what I heard about PM Brown, he won't get GIllian Duffy's vote. ;-) I hope you enjoyed your slobbing. And congrats on the keeper. :-)

                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                              LOL - I'm quite a political animal (once actually stood a a candidate - lost miserably) - so I'm really enjoying follwoing the campaign. Rochdale, where the Brown/Duffy debacle took place, is part of our metro area, btw.

                                                                                                                                                              Keeping on food, I must start to decide what we'll have for election night snacks. Polls close at 10pm and most results are announced by about 3am - so we need to keep going until then. Ideas, anyone? - gotta be tasty, sustaining and do no damage if I throw it at the TV if my current MP gets beaten.

                                                                                                                                                              1. re: Harters

                                                                                                                                                                Oh my...You'll be staying up that late? Do they do what is done in the U.S. - start announcing "projections" based on exit polling after the polls close?

                                                                                                                                                                OK - soft foods - tabbouleh? Roasted red pepper dip and pitas? (All of that won't break the screen, although they will slide quite well down the screen should your aim be high enough <g>).

                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  Ah. "Midnight Mezze", so to speak. Never a bad idea.

                                                                                                                                                                  And, yes, they do an exit poll. Pundits then talk about that for an hour or so, until the first real results get announced. Very tedious - and it's round that point that food is needed to keep one's strength up. There's usually an unofficial race to be first to declare - always one of the small inner city constituencies which have few votes to count and, also short distances to get the ballot boxes to where they're being counted. The real fun comes in waiting for the results being declared for well known figures that you hate and hope they lose. Democracy's great, innit.

                                                                                                                                                                  1. re: Harters

                                                                                                                                                                    There seems to be more news coverage of this election than of any other UK election I can remember here. (Must be Brown's charisma...) Usually it's restricted to the briefest of mentions. And forget about trying to get any Canadian news - despite the fact Canada is still the US's biggest trading partner it might as well not exist as far as most of the US news media are concerned.

                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                      It's the most interesting here for years with all three major parties very close in the opinion polls and the possibility of smaller parties electing MPs for the first time. Great fun - more so if they was much to choose between the main three - although seeing as Linda mentions Gillian Duffy, I don't see much chance of Labour capturing Rochdale after that story (currently held by the Liberals). LOL.

                                                                                                                                                      2. Well, since we have some really good leftovers in the fridge (Tetrazzini, Fried Chicken, lettuce wraps, etc.) I think it will be a fridge cleaning night.

                                                                                                                                                        1. Burgers! It's gorgeous outside so I'll drag my butt to the store and get some charcoal. I've been making stuffed burgers lately which are so good. I stuff them full of yummy cheeses.

                                                                                                                                                          Dessert will be the most amazing brownies I have ever tasted to which I added coursely crushed Oreos to :) Can't get much better, or more fattening then that. Ha!

                                                                                                                                                          4 Replies
                                                                                                                                                            1. re: buttertart

                                                                                                                                                              I basically halved Ina Garten's Outrageous Brownie recipe and then made some adjustments because I can't follow a recipe to save my life. :) I'll post my version if you want it.

                                                                                                                                                              1. re: krisrishere

                                                                                                                                                                I wish we all lived near each other and could have a brownie taste-off (among other food-related events). I get so stuck on certain recipes--like the Ghirardelli brownie recipe--I never even bother to try other recipes...same for oatmeal cookies. But to have a side-by-side tasting of multiple brownies in little bite-sized bites...wouldn't that be fun? Just a thought. I have all sorts of impractical thoughts--ask my friends. :)

                                                                                                                                                                1. re: kattyeyes

                                                                                                                                                                  Sounds like a great idea. And why haven't you tried Nick Malgieri's Supernatural Brownies that I keep going on about, young lady k-e? Don't give me that Ghirardelli stuff, go for the gold standard!

                                                                                                                                                          1. Headed high into the mountains for a few days so I have no idea what meals may lay ahead. I know it will be surrounded by good friends, beautiful scenery and lots of happy animals.
                                                                                                                                                            One of the hosts is a chef so I am looking forward to putting myself at his mercy.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: rabaja

                                                                                                                                                              Road Kill? No just kidding. I am sure it will all be absolutely wonderful. Enjoy your long weekend! We are all jealous. Make sure you let us know some of the great dishes you enjoyed.

                                                                                                                                                            2. Last night, penne with brown butter, toasted walnuts, green beans, garlic, basil and a parmesan grate.

                                                                                                                                                              Tonight, as requested by mrbushy, "steak with all the trimmings." We haven't eaten beef for awhile, since the hash, so I'm indulging him. I got two thick ribeyes for the cast iron grill pans, bleu cheese, made some caramelized onions, got some bakers, mixed greens salad fixins and strawberry ice cream with fresh strawberries for after.

                                                                                                                                                              Then, a big nap, the treadmill and fasting for a day.

                                                                                                                                                              6 Replies
                                                                                                                                                              1. re: bushwickgirl

                                                                                                                                                                I'm not really a steak person, but your menu tonight sounds devine...I haven't felt much like cooking the past week or so and haven't cooked a full meal for a couple of weeks. Tonight was meatball & pepperoni hero (subs or grinders depending on what part of the country you are, NY'ers call them heroes) with marinara & mozzarella cheese, all melted & messy goodness. Later may be leftover rice pudding from earlier in the week....

                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                  Oh, thanks, and now I'm in full blown heart attack mode from that meal, which we just finished. Mrbushy promptly passed out after eating, ha ha.

                                                                                                                                                                  I was thinking about subs, heros, etc just a few minutes ago. Even though I'm very full right now, I'm still thinking about food. In CT they're called grinders, who knows why, in Maine, Italian Sandwiches, and yes, heros here in NY. There must be many more localized names for them, depending on where you live. The meatball/pepperoni combo sounds great.

                                                                                                                                                                  There's a place in my old Brooklyn neighborhood that makes a wonderful eggplant hero, so big you can barely get your mouth around it, hot, smooshy and melty.

                                                                                                                                                                  1. re: bushwickgirl

                                                                                                                                                                    I remember years ago when I lived near Ocean Parkway, there was a really good Italian restaurant that made heros..back then, I didn't like eggplant. I remember my room mate was going to the restaurant for heros; I told her to bring me back any hero EXCEPT eggplant..what does she do? Bring me back eggplant. I was pissed (lol) but after scraping most of it off the bread, it wasn't too bad (lol). Now I like eggplant but it has to be fried crispy

                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                      Oh, Ocean Parkway, did you ever go to the Labor Day West Indies parade? Some good eats there.

                                                                                                                                                                      You should be able to grow some good eggplant where you live now. I love the stuff in lots of ways, as does mrbushy. My parents started to grow it in the garden when I was 15, after my mom had eggplant parmigiana at a restaurant and fell in love with it.

                                                                                                                                                                    2. re: bushwickgirl

                                                                                                                                                                      heroes in new york, but growing up in westchester county not many miles away they were wedges. say it anywhere else and get the "whatchoo talkin' about?" look.

                                                                                                                                                                      1. re: appycamper

                                                                                                                                                                        Wow, interestng, never heard that. I'll remember next time I'm up there, so I don't get the whatchoo talkin' bout thing. I'd have to respond with fuggetaboutit!

                                                                                                                                                                2. the gold and pearl of the land. my first kilo of the season! woohoo

                                                                                                                                                                  asparagus every. day.

                                                                                                                                                                  ps; was not dinner but i couldn't wait while i still got natural lighting.

                                                                                                                                                                  7 Replies
                                                                                                                                                                  1. re: Pata_Negra

                                                                                                                                                                    Oh my - that looks great. Can I come to dinner at your house?

                                                                                                                                                                    1. re: Pata_Negra

                                                                                                                                                                      Oh, how dare you taunt me like this? I have to wait another week to taste my first spargel. Dang, that looks awesome.

                                                                                                                                                                      1. re: Pata_Negra

                                                                                                                                                                        Oh MY, that's just lovely! And what gorgeous plating too - enjoy!

                                                                                                                                                                        1. re: Pata_Negra

                                                                                                                                                                          Very lovely photos, I like the combination of the shades of white, very pale green and pink .

                                                                                                                                                                            1. re: Pata_Negra

                                                                                                                                                                              thanks, everyone. it's all gone! can't get anymore today because it's a national holiday here. i've uploaded bigger pics for your viewing pleasure: http://saudades.proboards.com/index.c...

                                                                                                                                                                              fyi, these are from neighbouring province in south of Netherlands [bordering Germany, Belgium, and Luxembourg]. a bit expensive [9 euro/kg] as the season has just begun. this time i selected every spear myself with TLC. so precious :)

                                                                                                                                                                              1. Last night was out at Not Your Average Joe's for a b*tch session with a friend. The session was accompanied by several glasses of wine for both of us and a crab cake BLT for me...supposedly with a "spicy red pepper aioli". Umm, not spicy And the crab cake was very sad - incredibly tiny on a very large brioche bun. I should have said something, but I was involved in conversation.

                                                                                                                                                                                Tonight I'm doing a reheat on some pork stew, and boiling up some potatoes and carrots for a quick and simple dinner.

                                                                                                                                                                                1. Not for dinner, but this thread made me hungry for some breakfast "burritos"


                                                                                                                                                                                  Thin sliced some country style pork ribs, mixed up with soy sauce, honey, ground dried red chili pepper, minced onion and garlic, fresh ground black pepper, a dash of red wine vinegar, slivered jalapeno, and a bit of sesame oil, then a quick and hot stir fry.

                                                                                                                                                                                  In the morning this will be rolled in fresh cooked flour tortilla with some pepper jack and cheddar and some day old white rice scrambled into a couple of eggs.

                                                                                                                                                                                  1. Tonight is Breakfast for dinner. I have to make this at least once a week for the next few weeks since my DH bought some sausage links I need to use (and it is so good). Tonight we will have Omelet's with sauteed red/green pepper, onion, mushrooms, ham, then add cheese and tomato's at the end. Hash Browns and Chicken/Apple Sausages. Next week I am going to try Cherylptw's Award Winning Sweet Potato Hash.

                                                                                                                                                                                    1. last night was the start of warm-weather antipasto suppers. slices of serrano ham, a very oniony-tasting camembert, plain flatbread, olives, pistachios and dried apricots. cannot wait for the start of tomato season.

                                                                                                                                                                                      1. Upcoming....three bean curry.

                                                                                                                                                                                        In the long history of "What's for Dinner", I've probably mentioned this one before (in which case, apologies for repetition). It's one of my stand-bys - when I want spicy, quick, easy, cheap - and something veggie.

                                                                                                                                                                                        A couple of onions get softened. Then some chopped garlic goes in - just for a few seconds. Then the spice mix - just for a few seconds. Then a tin of tomatoes. Spice mix tends to be whatever I lay my hands on but always includes a teaspoon of chilli powder and one of garam masala and a tablespoon of ground coriander. I might add cumin or fenugreek as well. Lid goes on and it simmers for 15 minutes - may need a little water if the tomatoes werent very liquid.

                                                                                                                                                                                        Three tins of beans get rinsed and added. Free choice on the beans - tonight I've got butter beans, red kidney beans and chickpeas. These heat through ......and dinner is served. We usually have this with whatever bread we come across - I know there's only one naan in the freezer - but I've pitta and khobez as well. And I've loads of pappads. Home made mango chutney softens it. Usually works out at about a three-person dish, so some for a later brown gloop freezer dinner

                                                                                                                                                                                        5 Replies
                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                            C'est pain qui est plat. Comme un pitta, mais plus plat. C'est circulaire.

                                                                                                                                                                                            Regardez - http://www.hollylandbakery.com/about_...


                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                I love that old-fashioned stereotypical swearing. There's a similar one which I can't quite remember in the Mallorcan dialect of Catalan which translates as "100 prostitutes". I've never been quite sure of when it might be used :-0

                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                  So, one of many possible translations of zut alors, in keeping with food-related discussions, would be "holy mackerel," an expression my father used to use.;-))

                                                                                                                                                                                        1. Tonight will be beef kalbi - marinated boneless beef ribs on the grill. Add some gingered rice pilaf, and grill the asparagus spears with a touch of sesame oil vinaigrette. Maybe a side salad of romaine and shredded carrots, with katty-eyes spicy asian dressing.

                                                                                                                                                                                          9 Replies
                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                            That sounds absolutely heavenly. Our farmers market doesn't open until Mother's Day so I can't wait for that to get some really fresh Asparagus, as I have been seeing a lot of options on the boards for it lately. The beef and rice are also fav's of ours. Thanks for allowing me to drool! :-)

                                                                                                                                                                                            1. re: Phurstluv

                                                                                                                                                                                              Yup, that dinner should be very good Phurst, and I'm doing a drool as well.

                                                                                                                                                                                              After last night's steak overload, I'm thinking just salad tonight, maybe steak salad with grape tomatoes and red onions, as there's some steak left, with a little bleu cheese vinaigrette.

                                                                                                                                                                                              I know I'm jumping the gun here but I can't wait for peach season to start. Peach cobbler, mm, been thinking about it all morning. No frozen peaches at my grocery store this morning and I can't bear to use canned.

                                                                                                                                                                                              1. re: bushwickgirl

                                                                                                                                                                                                You know who had the best peaches I tasted last year? Even betterthan the Greenmarket ones? Trader Joe's, from Colorado, in August. They were Elbertas I think. Terrific! Be on the lookout for them. (I adore peaches...)

                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                  It's a little known fact that Colorado -- especially on the Western Slope of the Rockies -- is home to peach, apple and cherry orchards, as well as melon, potato and pumpkin fields! Oh, to be back home when the Rocky Ford peaches start coming in... or the cantaloupe!

                                                                                                                                                                                                  We had friends growing up who would drive to Rocky Ford and fill the back end of their pickup truck with flats of peaches to sell for whatever price they asked! Lots of good memories of sticky fingers (and chins and arms and shirt fronts) from those peaches!

                                                                                                                                                                                                  1. re: LauraGrace

                                                                                                                                                                                                    I only found out about the peaches when my mom-in-law started buying them from the Lutheran church in her town in Iowa (they bring them in for a fundraiser, not sure where the idea came from). They are great. (The part of Canada I'm from - southwestern Ontario - also grows superb berries, tree fruits, and tomatoes - something that would surprise most Americans who seem to think of Canada as the land of perpetual winter.)

                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                      On my last (and only) visit to Toronto, we ate at a restaurant that prided itself on using Canadian produce. We were amazed at the number of wines available form so many different vineyards in the immediate area - page after page of them.

                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                        And until fairly recently, most of them not terrific. The table grapes grown there are very good - native North American blue and green grapes, sometimes called "fox grapes" at least in my family. The produce is wonderful in the spring (asparagus and salad leaves), summer (berries and tree fruits, tomatoes to die for, and corn), and fall (apples, pears, grapes,etc.). Fine potatoes as well, primarily in the eastern part of the country.

                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                          Possibly the same variety of dark grape - I recall us buying some from a roadside seller across the border into NY, along the Finger Lakes. Powerful flavour and very sweet - actually too sweet for my taste in grapes.

                                                                                                                                                                                                2. re: bushwickgirl

                                                                                                                                                                                                  Well, wipe your chins, girls! I haven't seen any fresh peaches yet either, love that time of year at the market.

                                                                                                                                                                                              2. Starting with a cup of leftover ham & vegetable chowder then fried trout, baked potato with a little smoky gouda, sour cream & scallions and marinated cucumber & cherry tomato salad

                                                                                                                                                                                                1. Post-work shopping at the fishmongers tonight. If I make it home by a reasonable hour it'll have to be something easy: cod roasted with lemons and tahini and some sort of quick braise for beet greens, likely garlic and onions, cumin, coriander and a touch of cinnamon. Otherwise I will have to nip at a sardine banh mi as I load my basket with scallops and scallions.

                                                                                                                                                                                                  1. I'm alone tonight so it's going to be simple...grilled cheese and tomato soup :) That makes me happy.

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: krisrishere

                                                                                                                                                                                                      Simple roasted asparagus with a bit of Parmesan
                                                                                                                                                                                                      Lightly breaded pan-cooked chicken breast (4 oz)
                                                                                                                                                                                                      Pasta with a light tomato sauce

                                                                                                                                                                                                      My Friday night glass of wine for dessert!

                                                                                                                                                                                                    2. A quick and simple dinner tonight - sauteed chicken, onions, red peppers, mushrooms and carrots, along with a crushed clove of garlic. Tossed with farfalle pasta and some Rondele Pub Cheese, milk, white wine, and some extra herbs until the cheese had melted and everything was hot. Topped with some grated Parm-Reg.

                                                                                                                                                                                                      1. Cooking w/a heavy heart tonight as the catastrophe in the Gulf worsens . . . but it is true, that there is comfort in preparing food, and tonight, despite warm temperatures, I'm preparing comfort food. DH has been asking for Chicken Paprikas, so we're having that, with parsleyed egg noodles, some roasted asparagus, and a salad of lettuce, kumato, avocado, bacon w/blue cheese vinaigrette. And wine.

                                                                                                                                                                                                        Tomorrow, if we're not rained out, we'll be dining at the Jazz Festival, where every imaginable local specialty, as well as many other foods, is available. (Last night, we brought home cochon de lait po-boys and crawfish strudel for post-Fest noshing--that after stuffing ourselves silly while there.)

                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                                          "a heavy heart tonight as the catastrophe in the Gulf worsens"

                                                                                                                                                                                                          My heart has been very heavy as well, and I'm so concerned for the environment, the affected wildlife, and the financial situation of the people in the Gulf area whose lives will be teribly impacted by this catastrophe. The news in NY about this situation has been dire.

                                                                                                                                                                                                          My thoughts and prays are with you and all the people of the Gulf.

                                                                                                                                                                                                            1. re: bushwickgirl

                                                                                                                                                                                                              This is obviously a disaster on many fronts. I sympathize especially with the Gulf Coast fishermen/women: like most farmers, they work very hard and live in a precarious universe; they have just barely recovered from Katrina. May they yet have stores of strength,resilience, determination.

                                                                                                                                                                                                          1. Well, in the thread that wouldnt die, we've hit the 200 mark again - so it's off to Part XXIX.

                                                                                                                                                                                                            Here 'tis - http://chowhound.chow.com/topics/7050...

                                                                                                                                                                                                            1. Porterhouse from Whole Foods (this is a test of their Greenwich butcher counter). Baby bok choy in garlic sauce. Creamy polenta. Charles Krug Cabernet ('06). Nothing fancy.