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What's for Dinner XXIX [old]

Well, we've again reached 200 posts; let's continue the virtual dinner, everyone's invited!
So what's cookin'?

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  1. Oh-kaaaaaayyyy.... Tonight I made myself a salmon steak on faux risotto made with orzo instead of rice, some herbs, white vermouth and toasted pine nuts. It was one of those "wing it" recipes I made up as I went along. It also turned out to be one of those, "Wish I hadn't eaten this because now I'm too full to eat it again and it's soooooooo good!" dishes.

    4 Replies
    1. re: Caroline1

      Great minds and all that -- I think orzo is the perfect starch to accompany salmon. Add creamed spinach or an asparagus salad on butter lettuce and you're all set.

      1. re: Sharuf

        My fave -- when I can get it (coming soon?) -- is the kind of summer squash we called "doorknob squash" when I was a kid. I tried several search engines and there is no record of anyone outside my family calling patty pan squash "doorknob squash." Ever...! But then, how many people today grew up in houses with glass doorknobs that looked like crystal squashes? <sigh> Anyway, it's my favorite squash. Wash it, quarter it, steam it, butter it, flake-salt it and .... FEAST...!!!

        1. re: Caroline1

          My Grandma had those doorknobs in dark brown glass and white porcelain. :-) I knew EXACTLY what you were talking about, Caroline, when you said "doorknob squash" (although I've never heard them called that!)

          Your preparation looks uber-simple - I'll have to try it some time!

          1. re: Caroline1

            Caroline, you should be able to get pattypan now - i've seen it at Trader Joe's and Whole Foods here in San Diego the past couple of weeks. and your preparation method is the same as mine - the flavor is so perfectly sweet and delicate it doesn't need anything else!

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          1. Sunday roast lunch on Saturday night:

            Starter - asparagus (we're not bored with it yet - so just with melted butter)

            Main - belly pork, baked sliced potatoes (thinly sliced spud, onion, apple, chopped sage, layered up), steamed cabbage, roast beetroot, gravy

            Cheese - the fag ends* of the local cheese we bought from the farm shop last weekend (plus a bit of mousetrap Cheddar), bread, celery.

            Dessert - tiramisu (supermarket)

            (* note - British fag, not American fag)

            1. Just made tacos al pastor for lunch.

              Tonight I'm making a spinach, mushroom and onion apizza with a wheat crust. Not sure what kind of cheese to top it with. Besides mozz I've got some brie, some smoked yogurt cheese and some sainte-nectaire.

              3 Replies
              1. re: junescook

                What's the smoked yogurt cheese like? Sounds intriguing.

                1. re: bushwickgirl

                  Our local health food store, New Morning in Woodbury, CT, carries a line of "Heini's all natural yogurt cultured semisoft part-skim cheese" It says that they contain live active yogurt cultures. They come plain, smoked, and I think garlic and herb, an something like jaepeno. I buy them a) because I love smoked cheese, b) I'm lactose intolerant and this way I can get some dairy, c) they all have lots of flavor, and d) most importantly, of the cheeses in that store, it is by far, the most affordable, at $7.29/lb. It says it's made by the Bunker Hill cheese co. in Millenburg, OH.

                  http://www.heinis.com/cultured.html

                  1. re: junescook

                    Now that I just looked at their web site I'm truly impressed. I think I'll be inclined to buy more of their products that are available here. It's like getting a better made artisan product for less than the price of the stuff at the supermarket deli counter.