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What's for Dinner XXXI

Wow - we are already over 200 again. So, here is a new thread and please share your menu's and secrets. What are you making tonight?

Oh - and this time it only took 5 days to get to 200!

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  1. Polenta and Chilean sea bass. The polenta took me an hour to prepare. Deb's the editor in charge of fish tonight.

    1. It's Retro Night: meat loaf, mashed potatoes, and plain old green beans. Maybe I should make some Jello, too? ;-)

      1 Reply
      1. re: Beckyleach

        That's what I made for another family, and my sons that night.

      2. My goodness, I posted late last night and just coming online again now at 9ish, I can't believe how many posts there were since last evening!

        For all of you l who sent me good wishes and support with my recent lack of gas issue, I thank you all so much. Yes, it is tough to live in NYC.

        Yes, we had big burgers with grilled yellow and red peppers, red onions, mozzarella and a little pesto, mixed greens with crumbled bacon and a warm red wine vinaigrette and kattyeyes' most spectacular chocolate chip cookies. I used her recipe, adapted from another blog recipe; see the second page of her blog:

        www.kattyskitchen.wordpress.com

        After a week of salads and cold sandwiches, a little hot food was a wonderful thing.

        5 Replies
        1. re: bushwickgirl

          YAY!!! So glad you were able to get your burgers, Amiga. The prep sounds real yummy. And yes, it is a tough place, but there's no place like it in the world, I just love NYC!!! I really miss it since I moved to the west coast. Just think of how much more "seasoned" you are, a true New Yawker!!

          1. re: bushwickgirl

            "For all of you l who sent me good wishes and support with my recent lack of gas issue, I thank you all so much. Yes, it is tough to live in NYC.".... bushwickgirl

            My god, sometimes I can be sooooo literal! I read this and thought, "I don't remember her talking about gastric problems." LOL! Glad they''re cleared up and you're cooking with gastric once again!

            1. re: Caroline1

              That's funny. Caroline, and it did cross my mind that someone might misintrepret what I wrote.

              No, it was lack of cooking gas, although gastric digress is what the whole episode brought me; we call it "agita" in Brooklyn. Phurstluv, I know you're heard that espression.

              Tonight, Spaghetti Carbonara, marinated broccoli salad with pesto, red and yellow grilled peppers, red wine and olive oil, and more of those luscious chocolate chip cookies, stuffed with dulce de leche ice cream. Making up for lost eating enjoyment time here.

              1. re: bushwickgirl

                Oy vey!! Not the AGITA!! Hahahaha!! Yes, that's an oldy but goody!!

              2. re: Caroline1

                ROFL! The MINUTE I read what you had quoted from bushwickgirl, Caroline, I knew you were thinking along those lines! Tee hee!

            2. Whipped up a cream of broccoli soup. Gently sauteed a couple of heads of chopped broccoli in butter with a bay leaf and lots of freshly ground white pepper and cardamom. Added salt and simmered in milk until very tender, pureed and thinned with stock. Adjusted seasoning, topped with shredded radish and yogurt, and served with some buttered rolls. A hit.

              1. Obviously, lots of home cooking going on. It's a good thing . . .

                Last night, it was leftovers for us: we had recycled fava bean puree on bruschetta (crostini?) before leftover ossu buco and risotto (very different as a leftover but tasty enough) w/ a side of (brand new!) spinach sauteed in olive oil and garlic.

                Tonight I threw some (rather mediocre) lamb chops (from the stupidmarket--thanks, Linda: perfect dx), slathered w/pesto, on the grill. (They were ok, but, really, we get better lamb from Sam's Club.) Sides were avocado/tomato/red onion salad and, leftover from last night, sauteed spinach--and, courtesy of nearby middle eastern rest., hummus w/WW pita. Umm, this is our idea of low carb . . . .

                1 Reply
                1. re: nomadchowwoman

                  LOL! Well, when lamb chops are mediocre, ncw, it's DEFINITELY a stupidmarket from which you bought them! LOL

                2. I think the economy has a lot to do with people cooking at home more. I know that since I lost my job, I have been doing a lot more cooking (and unfortunately it shows).

                  Tonight, we are having Beef Fajitas. Have some fantastic London Broil left over so I just need to quickly sautee' some red and green peppers along with some onions. Also have some great Avocados as well so will make some Guacamole to go with them. Add some rice and refried beans and we are good to go. (And I too love Linda's "stupidmarket" - DH just cracked up at that one when I asked him to stop on his way home yesterday to pick something up for me).

                  2 Replies
                  1. re: boyzoma

                    LOL! Two stupidmarket posts in a row? Tee hee!

                    1. re: LindaWhit

                      "stupidmarket"

                      It's my new favorite expression! Thank you Linda!

                  2. Tonight is panini comprised of smoked chicken breast, shaved jarlsberg cheese, roasted chilaca peppers and BBQ sauce on sourdough bread. Green salad with blue cheese vinaigrette on the side.

                    1. Tonight I am making pollo picante, a recipe I found on a web site (maybe good eats?). I have made it several times, and it is excellent, easy and delicious. Put some olive oil in a pan, and brown garlic, then remove. Add chicken skin side down and brown. Turn and brown the other side. Sprinkle the chicken with chile flakes, some chopped parsley, and then deglaze the pan with white wine. Add capers and chopped black olives, and cook until done. Remove the chicken and defat the pan juices. Pour the remaining juices over the chicken. Earlier today I made a potato salad that Gio commented on in the Gourmet side dishes thread. It, too, is a winner!

                      1. Yay! Before you know it, we'll be easing into volume MMMCCCXXXIII....!

                        Had some cod in the freezer originally intended for fish and chips, but I started a low fat diet last weekend, so that's no longer a menu option. <sigh> I do love fish and chips. Instead, I made a dashi combu, poached the cod along with some sliced mushrooms in that then removed it to rest atop the kelp, then "cooked" (takes 1 minute) some frozen udon in the broth, removed them to serving bowls, spiked the broth with some sake, a touch of mirin for brightness and a bit of shoyu for tradition's sake, stirred in some miso (mine is real vintage miso! Gotta be close to five years old now. Moral: do NOT buy miso by the kilo when you live alone! Fortunately, it does not spoil.) and ladled the broth over the noodles. Topped with the poached fish and mushrooms and a few sliced green onion tops for color. Oh, and a grind or two of fresh sansho pepper atop each serving. Pretty good for a quick and filling lunch, but next time I'll try another fish. The cod isn't bad cooked this way, but it doesn't quite dance. Maybe mahi mahi next time, or even sword fish? Or some really good octopus, if I can find some in these parts.

                        1 Reply
                        1. re: Caroline1

                          I was thinking we might get stuck on the higher Roman numeral numbers (I know I have a bit of a problem in the higher ranges), but now you can convert numbers to RN on the Internet! Not that I expect you did that of course, Caroline1!

                        2. Roasted asparagus, garlicy fried eggs, good bread. Salad. The asparagus and salad are from a garden less than 1km away, which is impressive in London. Left over rice pudding.

                          5 Replies
                          1. re: relizabeth

                            Wow. Your entire dinner sounds absolutely wonderful, especially having asparagus grown so close to you!

                            What did you do to make the eggs "garlicky"? Just sauté some minced garlic before frying the eggs? I've never thought to do that, but it sounds great!

                            1. re: relizabeth

                              Is that a commercial enterprise in London (like one of the city farms - we have a couple in Manchester) or is it off someone's allotment?

                              I may be back tomorrow to continue my asparagus rant from the previous thread. Mrs H yells me she went shopping today and couldnt find it anywhere - not even the Peruvian crap.

                                1. re: buttertart

                                  Damn. Must impruve my pruf-ridding skils.

                                  1. re: Harters

                                    No, it's perfect! Since she was obviously perturbed about the situation. I thought is was deliberate!

                            2. Hot* smoked salmon, salad, bread. Light meal follows overly large gastropub lunch.

                              * Not sure of the technicalities here - but this is smoking the fish "hot" rather than the much more usual "cold". Means the fish is cooked as well as smoked. It's not served hot.

                              1 Reply
                              1. re: Harters

                                My husband makes this all the time. We call it hot smoked salmon too. It is delectable. I love how the texture of the fish is transformed and it becomes almost silky.

                              2. A light menu with an Ascension theme: Grilled halloumi and duck breast, olive, feta and radish salad and a tall glass of rose lemonade.

                                1 Reply
                                1. Tonight is part first made, part reheated. I had a pork chop. I had a half a small onion to use up. I had some mushrooms to use up.

                                  The onion is caramelizing right now. The sliced mushrooms will be sauteed after the onion is done. The pork chop will pan-browned after seasoning with s/p and some paprika, and then simmered in some chicken stock and wine, cooking the chop and reducing the sauce. I'll add a bit of sour cream to the reduced sauce (with a bit more sprinkling of paprika) for a "paprikash-stroganoff" type of sauce.

                                  The reheats will be Texmati rice and green beans. Cleans out more of the bottom shelf of the fridge.

                                  1. Leftover veal stew from last night which was thrown together at the last minute...it was actually delicious and easy.

                                    3 Replies
                                    1. re: Cherylptw

                                      It sounded great - I make a lot of veal stew, onion, garlic, white wine, Sherry or white vermouth based, sometimes tomato, sometimes not - one with squares of red peppers added 45 mins or so before the end (the skins lift off easily), one with green olives stuffed with lemon (Turkish) sliced and added at the end, can add some capers too. You can do a lot with veal chuck roast (when you can find it) or shoulder chops.

                                      1. re: buttertart

                                        Well, I can never find anything but scallopini or shanks at our stupidmarket. My grandmother always had veal roast on Sundays, from the corner market (obviously not stupid!) in the tiny town in which she lived.

                                        1. re: nomadchowwoman

                                          I get veal shoulder in a market that caters to Portuguese and Brazilian people (when I can get there, it will be easier from my new abode). (Love "stupidmarket" - we've been saying that for a million years too.)

                                    2. Last night shredded the leftover roast chicken from Monday (Marcella's) and tossed it into the tomatoless salsa I made on Tuesday for tacos (forgot to get tomatoes on the way home) - green onions, Serrano peppers, cilantro, lime juice, salt - added some fish sauce and called it Thai-ish chicken salad. Tortilla scallion pancakes on the side (sliced scallions bound with 1 egg, s&p, sesame oil, slathered between tortillas, oiled on the outside (I poured a tsp or so for each on the tortilla bag and swiped them through it) and fried up until golden and crispish. Not the real thing but pretty good. Televisual accompaniment: my current favorite, FlashForward, preposterous science fiction - the best kind - getting really exciting (and I have a BIG crush on Jack Davenport).

                                      2 Replies
                                      1. re: buttertart

                                        That sounds fantastic! I'm totally going to steal that :)

                                        1. re: krisrishere

                                          Be my guest! I usually do a Chinesey one, with soy, black vinegar, sesame oil, something hot and spicy, ginger, garlic, and scallion, and a dash of sugar. Originally based on strange-flavor chicken from Irene Kuo's "Key to Chinese Cooking", the real "Mastering the Art of" for Chinese food. Serve on shredded romaine or watercress or thinly-sliced cucumber.

                                      2. Though there are some who might not think it possible, Friends, I am officially sick of osso buco. We had leftover Mother's Day OB for the third time last night (and there's still a lg. portion left; I hope DH will take it for lunch). I boiled some pappardelle I found in the pantry to go with it and made a simple salad of some decent heirlooms I found at Whole Foods, topped w/arugula and sprinkled w/olive oil and balsamic. Also found a tiny loaf of olive fougasse in the freezer, so we had that. Completely forgot the asparagus.

                                        Still enjoying the novelty of my new ice cream machine, I decided to make ice cream with some almost over-the-hill strawberries yesterday. Really good though I had room for only a bite after dinner. (I've decided I like egg-less ice cream recipes best. This--no eggs, no custard cooking and cooling--was so much better than last week's labor-intensive vanilla bean.)

                                        1. Lamb chops (Herdwick - a very tasty regional breed of hill sheep - bought from the farmer), Jersey Royal spuds, peas (frozen - no sign of fresh yet), mint sauce.

                                          3 Replies
                                          1. re: Harters

                                            do you make your own mint sauce, and how? i once did a mint pesto for lamb...

                                            1. re: mariacarmen

                                              Mint sauce is easy peasy. Chop mint finely; add malt vinegar* and sugar; serve. You need enough vinegar to make it dribbling consistency, then add sufficient sugar to balance it out (but it needs to stay quite tart). All a matter of adding a bit at a time and tasting. It is THE classic British spring/summer sauce for lamb (in winter, it's an onion based white sauce) .

                                              * Don't even think about using wine or cider vinegar (although you will see "recipes" using them). Only malt vinegar will do (like when we add it fish & chips).

                                          2. Pizza - loaded with pepperoni, salami, canadian bacon, mushrooms and olives, topped with tomato slices.

                                            1. birthday dinner tonight (mine tra la!) beautifully marbled strip steaks, dh will grill, mashed potatoes and roasted brussels sprouts. share a slice of cake from fave german bakery. wine is an unknown until i stop by local shop.

                                              3 Replies
                                              1. re: appycamper

                                                Oh, happy birthday, and many, many more. Nothing like celebrating a birthday with a nice grilled steak, a bottle of wine and someone you love!

                                                Tonight, it's salad again as it's 80+ and humid in the baked apple today, "Leon Salad," Saveur recipe from La Scala Restaurant in LA, salami, aged provolone, garbanzos, bocconcini, tomatoes, basil, parsley, kalamatas, red onion slices, red wine and garlic vinaigrette, on a bed of greens, like an antipasto of old, in a salad form. The original recipe called for mint but I skipped that. I'm not much of a mint fan, just for tea and dessert.

                                                Maybe we'll call it Leon Spinks Salad, as I think it's going to be a knockout.;-}}}

                                                Happy weekend, everyone!

                                                1. re: appycamper

                                                  That's my kind of birthday dinner! Have a wonderful evening.

                                                  1. re: krisrishere

                                                    thank you bushwick and krisr! it was a lovely evening if a little chilly. okay by me -- it could stay in the 60's all year as far as i'm concerned.

                                                    i'm a little tickled at how little things change. my favorite birthday meal when i was a kid was hot roast beef sandwich, mashed potatoes and corn. 50 years later it's still beef, mashed potatoes and a veg. i wouldn't say no to buttered corn but the brussels sprouts work too.

                                                2. I had a luncheon to do earlier so dinner tonight was a cold plate of leftover roasted turkey salad, ham salad in mustard sauce and veggie pasta salad I made on a bed of lettuce with cucumber & sharp cheddar. On another note, my spinach & proscuitto pizza that I posted on our thread is on http://www.iledefrancecheese.com/blog... for those who might be interested in the recipe (there's a pic also) it's up for voting as I entered it in a contest. Would appreciate any votes. And thanks!

                                                  8 Replies
                                                  1. re: Cherylptw

                                                    Cheryl, I checked out the pizza and it looks delicious, but I can't seem to find the way to cast a vote for you at the site?

                                                    1. re: bushwickgirl

                                                      I've been having a time trying to figure the dang thing out myself but it seems if you click the stars, it casts a vote. I just clicked 5 stars for a friend who is also on the site and apparently it went through but there is no verification page...it's just odd.

                                                      1. re: Cherylptw

                                                        Ok, I'll try that and and keep trying, if necessary. Thanks!

                                                        Ok, just did it and that how it works. I saw the vote tally go up by one.

                                                        1. re: bushwickgirl

                                                          I found out that the voting ends on June 2nd. Feel free to go back more than once if you want to take pity on me :-), I think you can vote at least daily if not unlimited...and thank you

                                                          1. re: Cherylptw

                                                            Ok, will do and I tried that already, of course, and it didn't work as I had just voted, but I'll go back every day until d-day. Good luck!

                                                    2. re: Cherylptw

                                                      I think I voted for your pizza, which looks delicious, by clicking on all the stars but it is hard to tell. How do those stars work?

                                                      1. re: nomadchowwoman

                                                        That site is not very user friendly in the voting dept but it seems that if you click the stars it goes through as a vote. I used it earlier to vote for a friend whose recipe is also posted; I clicked on five stars & it recorded the vote. Thanks for your vote.

                                                        1. re: Cherylptw

                                                          I'll give it another go tomorrow, too. Good luck!

                                                    3. Leftover pulled pork, leftover slaw slathered on a Portuguese roll.
                                                      Love the leftovers.

                                                      1. I'm all alone for the weekend so I made a favorite sandwich that I haven't had in years. In thinking about it, I should post this on the Guilty Pleasure post too.

                                                        I take a potato roll and slather it with spicy honey mustard, a dash of Worcestershire sauce and Tabasco. Then I layer on black forest ham and provolone cheese. Then you put the sandwich back together and microwave it for 45 seconds until everything is ooey gooey. One of my favorites!

                                                        1. After a day out running around with the housekeeper to keep me company -- had to see my opthalmologist for an eye infection, and had no idea whether I'd be allowed to drive afterward -- we stopped for a gyro at my fave Greek place in town, her all time favorite, but it totally blew my fat allowance for the day (and possibly the week!). So for dinner tonight, it's a bare whisper of fat. A truly gorgeous broccoli cheese soup that is a feast for the eyes and the tongue. Like eating green velvet! And to go with it, toasted deep brown pumpernickel. You eat with your eyes first!

                                                          The soup is home made and incredibly easy. I use the same basic method for several flavors of soup. First, you steam the vegetables until soft. I used about four pounds of fresh organic broccoli florets for this batch. The fresher the better. Then I fill the blender with florets, add enough chicken stock to help it liquify, and blend until there are no longer any green flecks climbing up the inside of the jar. Pour each blender jarful into a saucepan as it is finished. In the last batch, add a handful of grated cheddar (or cheese of choice) and blend until there are no green flecks OR visible cheese, pour into the rest of the soup and stir will to mix. If you'd like more cheese flavor, pour some soup back in the blender and add the cheese and blend, return to the main batch and stir. Taste and adjust seasonings. This is the time to add a little white vermouth or other spirit of choice if that rings your chimes. And if it's thicker than you would like, add some more broth. Be warned, it does make a VERY thick soup with a velvety texture that is mind blowing.

                                                          The same "recipe" works with really fresh cauliflower (incredible!), any of the pulpy orange-yellow summer squashes, and for my next trick I think I'll try potatoes and leeks. I expect vichyssoise to die for! I make BIG batches, then fill those plastic sipping cups with a generous portion of soup, top them with plastic film that is in full contact with the surface of the soup to prevent it from growing ice crystals, cover with the sipping top and stock the freezer! Sometimes I reheat it in the cup (microwave) and sip from the cup, but more often I peel away the cup, put the cylinder of soup in a microwave proof bowl and heat it that way. I'm eating my main meal of the day at lunch now, so soup with bread, tortillas or pita and fruit is a great dinner. Right now I've got brocolli cheese, califlower cheese, mushroom madera, split pea with ham in the freezer. After all these years, I'm falling in love with my blender all over again!

                                                          6 Replies
                                                          1. re: Caroline1

                                                            I hear ya!! I so agree with you about using the blender. Lately I've been using my blender quite a bit too. I love it to make soups its fast and since I'm enjoying smoothies for breakfast, these days too its my preferred appliance... My next drink item to conquer is a decent cafe carmel machiado (sp?) Probably didn't spell that correctly but you know what I mean, its a frappe coffee drink

                                                            I did want to talk about your soup. I do the same thing with broccoli, either steam or boil, I use the water. Not sure if that's a good idea, it does keep it all really hot though.
                                                            Years ago when cream of broccoli soup became popular, I used a recipe that called for buttermilk and a tad bit of fresh lemon juice. I don't do that anymore, I really prefer to not interfere with the fresh taste of the brocolli. For me, the buttermilk or lemon or both combined overwhelm the soup making it hard to eat much. The other soup you spoke of, your leek and potato soup.Yes it works just great pureeing the leeks and potaotes, and its super tasty using the chicken broth. I'm sure you know that if you get any green part of the leek in to the soup (as I did), the soup will be a beautiful lime green. I didn't care, and we ate it cold as you're suggesting as a vicychyssoise with a little bit chive on top. This particular soup was everyones favorite! The flavors are truly good, and low fat too! I added a small amount of cream (1 T) and a splash of sherry. It was truly excellent and as good as any I've had out in a restaurant. If you haven't tried this one yet, you might like the canned garbanzo beans too. I'd added a few other things to spice it up, but even leaving them out the soup is terrific. The recipe I've posted has serrano, scallions and sherry too. I forget all of it right this moment.

                                                            I was wondering though you said you add the cheese to the the blender and mix the cheese and soup together? I do that step a tad different. I drop little cubes of cheese into the hot soup, I love a big bite of warm gooey cheese and broccoli, but I will try your way. Gosh I for some reason am craving vegetables something fierce these past few days and even carrot and ginger soup sounds good. Thanks for the great idea, I'm doing Weight Watchers right now, and the pureed soup really can satisfy my hunger and keep me full. Besides it's healthy and beats eating a rice cake!

                                                            1. re: chef chicklet

                                                              I don't usually use any cream or even buttermilk in my soups, mainly b/c of my little lactose condition. But I feel with the blender, it makes everything so smooth, you don't even need that dairy in it!

                                                              And leek & potato soup is one of my faves also!

                                                              1. re: Phurstluv

                                                                Oh get this. I made cream of asparagus soup and used a tiny boiled new potato - excellent! Dropped some(3-4) tiny smoked baby oysters in to the bottom of the soup. I know it sounds weird, but it was killer. I had a recipe for this from Gourmet, or Epicurious years ago and had served it as a first course for a dinner party.. It was not nearly appreciated then as it s now. Just something different.

                                                                1. re: chef chicklet

                                                                  Ooooh, that does sound luscious. And with new asparagus, I might have to try that one. I'm keeping a "file" of potential heavy apps for a party I am throwing in August for my mom's 75th, so that one sounds right up her alley.

                                                                  Did you blend it with the baby potatoes, is that what made it creamy, or real cream? Do you think I could do them in shot glasses? With one oyster at the bottom?? Thanks for the idea!

                                                                  1. re: Phurstluv

                                                                    Yes to the shot glasses, I use these tiny glass cups, and I've also used demi tasse cups.

                                                                    I changed it quite a bit, so I can print this.
                                                                    When I found the recipe, it was named,
                                                                    Cream of Asparagus Soup with smoked baby oysers and coriander.

                                                                    In the original recipe, the amount made was for an army, so I downsized it.
                                                                    Instead of 4 lg, russets. I used new baby potatoes peeled and I didn't use as many smoked oysters. They suggest adding all of them to the soup. I preferred having a couple as a little surprise. Definitely play with it. It's delcious.

                                                                    I used about 5 small new potatoes - peeled/cut up
                                                                    4 cups of chicken broth homemade is perfect
                                                                    2 leeks cleaned and chopped up fine. no green.
                                                                    1 very small yellow onion chopped
                                                                    1 rib of celery
                                                                    1 lb of asparagus, cleaned and trimmed - reserve some for the tops of the soup
                                                                    1/2 cup cream or half and half
                                                                    1 tsp of grated lemon rind
                                                                    1 1/2 tsp lemon juice - fresh
                                                                    sea salt or kosher, white peppr
                                                                    1/2 stick of butter - for sauteeing
                                                                    1 can of smoked baby oysters drained
                                                                    milk to thin the soup
                                                                    I didn't use the cilantro, that's your call - I thought it would overpower the asparagus, the recipe calls for 2/3 cup fresh
                                                                    In a large soup pot, cook the cut up potatoes in the chicken broth until tender. turn off until ready.
                                                                    In a large skillet sautee with butter,the leeks, onions, celery. Just until they're translucent and soft, not browned. Add the onion, leek, celery and cut up asparagus to the soup pot, simmer for 10 minutes or until the asparagus is tender. Remove from the heat add salt and white pepper to taste. Let the mix cool down a bit, then in a blender puree it all. In batches, strain the mixture through a fine sieve, into a large bowl or pot, pressing hard on any remaining solids. Add the lemon juice and then the rind.
                                                                    I also dropped the oysters into the cups, one or two your call. At this point I served up the soup into the small bowls I was serving them in. Placing all the serving bowls on a tray I chilled the whole lot, so the containers are well chilled too. At the point I serve, I top with creme fraiche, and an asparagus tip. You might want to use tiny spoons, I have several sets and they work well with the shot glasses.
                                                                    To answer you question, the potato is used for thickner and to give the soup a little body. You can use less or none. Russets didn't seem right for this soup. Gosh the original recipe had so much going on with the cilantro, and using all of the smoked baby oysters (3 cans), 3 T lemon juice, and rind... just too much. Hopefully you'll like my changes, and if you make any please let me know!!

                                                                    1. re: chef chicklet

                                                                      Oh, it looks just perfect, Chef, thanks for all the advice!! I am copying this to my hard drive and definitely putting it in my file for Mom's party. Sounds wonderful!! Thanks so much for sharing!

                                                          2. Very simple supper tonight, but it really hit the spot: grilled burgers (w/fixins) on delicious onion rolls that DH found at the market.

                                                            1. I'm also simpling out tonight: gratinee and salad.

                                                              2 Replies
                                                              1. re: Perilagu Khan

                                                                Gratinee of what?

                                                                Me, too, simple grilled salmon fillets on a bed of sauteed kale and bacon, a la Nigella Lawson.
                                                                No dessert, no alcohol.

                                                              2. Simple starter - asparagus, melted butter

                                                                Simple main - gammon joint, boiled and finished in the oven.

                                                                Simple accompaniments - Jersey Royal spuds, steamed cabbage, mustard sauce.

                                                                Simple finish - cheese & celery

                                                                Simples!

                                                                6 Replies
                                                                1. re: Harters

                                                                  Please remind me again what a gammon joint is. I understand the definition of the word joint, in the Brit sense and the illegal sense; I just can't remember what the gammon cut is.

                                                                  1. re: bushwickgirl

                                                                    Gammon is smoked ham, isn't it? (never thought of it before but I presume the origin of the word is "jambon"). Leg or shoulder Mr H?
                                                                    We were out for our anniversary last night and had a spectacular dinner at SHO Shaun Hergatt. A very occasional big big treat.

                                                                    1. re: bushwickgirl

                                                                      Gammon is to pork leg as back bacon is to pork chop.

                                                                      Both cured in the same way.

                                                                      We can get smoked or unsmoked bacon and gammon. I'm not a fan of smoked.

                                                                      The Irish refer to bacon joints which, I think, are cured shoulders (again, smoked or unsmoked) and not generally available my side of the Irish Sea.

                                                                      I rather like the idea of combining bushwickgirl's understanding - say a leftover gammon sandwich and a joint:-)

                                                                      1. re: Harters

                                                                        Now you're talking Mr H. I didn't know there was unsmoked as well as smoked gammon. And back bacon or as Americans call it Canadian bacon can be smoked too - it's "peameal" bacon that's cured (and then rolled in cornmeal - I think - to coat) but not smoked in Ontario at any rate. Both made from loin.

                                                                        1. re: buttertart

                                                                          I've had the "peameal". An odd taste to my palate.

                                                                          In a little place in Kitchener, Ontario. Think it used to be called Bismarck until the Great War. It appealed to my interest in the conflict.

                                                                          1. re: Harters

                                                                            I don't like it overly much either. Kitchener (actually former name was Berlin! pre WWI) is an interesting place as far as food is concerned, there was a lot of German and Mennonite settlement there, and their market has been deservedly famous for years. We used to take a ride over there from my hometown (about 70 miles away) every so often. My dad knew and loved good food and would travel to get it.

                                                                  2. Feels like a chicken soup kind of day...overcast and gloomy.
                                                                    Good thing, I can use up the odds and ends in the fridge and make more room in my freezer.
                                                                    I am about to start making things for a tea I'm catering tomorrow, so I'm pretty thankful it's not a sunny Spring day. On the menu: lemon-berry tartletts, double chocolate sandwich cookies, gingersnaps with orange buttercream, girly pink cupcakes, strawberry pate de fruit. I'd better get started!

                                                                    1. BEEF. It's what's for dinner.

                                                                      I had thought I was going out tonight, but the friend I thought I was going out with got in very late last night from a week-long trip to CA...and she ate out every single night with clients. She's *so* not in the mood to eat out again! LOL

                                                                      So while I was "out-and-abouting" I stopped at several grocery stores (these are not stupidmarkets, however, other than the fact that neither had creole mustard, which I can't seem to find in the Boston area). I picked up a small dry-aged sirloin strip steak from the WF meat counter, and that's WFD. Simple seasoning - salt and pepper. Grilled on high heat on the grill pan and finished in the oven. Caramelized onions mixed into a reduced red wine sauce to drizzle over the top.

                                                                      Sides will be a baked Russet with sour cream and chives, and steamed asparagus with thyme butter.

                                                                      ETA: JUST as I posted this, I got a text saying "too tired to cook & no food in house. taking a nap now...pick me up in a few hours". So I guess I'm going out tonight. :-)

                                                                      So what I wrote above will be Sunday's dinner. :-)

                                                                      1. Well, we have been shopping at the local farmers market this morning and got all my starts for my herb garden as well as my pepper and tomato plants. Spending the afternoon getting everything replanted. Got everything done except the tomato's so far. So dinner is going to be simple.

                                                                        Grilled T-bone (took one out of the freezer this morning), corn on the cob (that I froze and vacuum sealed from last summer) and a lite side salad. Definitely a good Cabernet to go with it.

                                                                        2 Replies
                                                                        1. re: boyzoma

                                                                          Replanted? What happened? We had some very chilly weather here earlier this week and I bet gardeners who jumped the gun lost some tender plants. Oh, maybe you mean just planted from the starter pots.

                                                                          Corn freezes so nicely. Sounds like a good meal.

                                                                          1. re: bushwickgirl

                                                                            Yes, I meant from their starter pots. Fortunately for us in one respect, we have to do planters instead of an actual garden, so if it gets too cold, we can bring them in. Our deck is the only place that gets lots of sun. On the down side, we can't do our own fresh corn, potato's, pole beans, etc. Oh well, that's what our Saturday Farmers Market is for. Had some lovely herbs last year so did them again this year. Now I have fresh rosemary, cilantro, basil, parsley, chives, etc. Roma, Cherry and Heritage tomato's, and red and green peppers. I can't wait!!!!

                                                                        2. We had a tapas party tonight with friends after returning from Valencia yesterday. Our spread included: tortilla de patatas (with shallot instead of onion); montaditos: 1) baguette with goat cheese, strawberry sauce, and cumin and 2) flatbread with honey cream cheese, fig balsamic reduction, and herb-roasted tomatoes; mojo rojo; potato chips; marcona almonds; hot-pepper stuffed green olives; flatbread with yogurt-mushroom spread; corn nuts; purple grapes; grilled yellow bell peppers and asparagus; shrimp with garlic and hot pepper; flan; and chocolate chip cookies with walnuts. To drink, a new beer discovery: Alahambra Reserva 1925 and lots of assorted German beers.

                                                                          6 Replies
                                                                          1. re: ChristinaMason

                                                                            oh, and mebrillo and cheese, which few people touched, despite putting it out in convenient portion-sized slices. maybe a little too adventurous with all the other new things, I guess.

                                                                            1. re: ChristinaMason

                                                                              I would have been all over the manchego and membrillo, Christina! Love that as an after-dinner dessert at my favorite Spanish restaurant. ;-)

                                                                              1. re: ChristinaMason

                                                                                I would have been there with the membrillo. What type of cheese? The entire menu sounds just wonderful. I just read your thread about your recent dinner party; you've been doing some great cooking and eating lately.

                                                                                Last night, grilled salmon on a bed of crispy bacon, sautéed onions and kale was just delicious, quick and just two saute pans. I added a little crushed red pepper to the kale and squeezed lemon over all.

                                                                                Tonight, clean out the fridge day, so it's going to be a smörgåsbord of flavors and textures, mozzarella, kalamata olives, cherry tomatoes, salad greens, aged provolone, I'm going to poach a few eggs to top, and pick up some asparagus to grill.

                                                                                Orange cornmeal cake for dessert, currently cooling, hope there's some left at dinnertime.

                                                                                1. re: bushwickgirl

                                                                                  Thanks! It was POURING rain last night, so rather than go out for manchego (considering we already had so much food), I just served the membrillo with a mild cheese called "Butterkaese." No where near as good as manchego, I admit :)

                                                                                  What's your orange cornmeal cake? Please share! I wish my DH liked salmon. He's missing out.

                                                                                  1. re: ChristinaMason

                                                                                    I'll post the recipe at the "what are you baking" thread.

                                                                                2. re: ChristinaMason

                                                                                  Sticky fruit and cheese doesn't seem to be terribly popular outisde the Mediterranean. I know a lot people who think figs and parmesan to be helplessly classy, even if they don't particularly enjoy the combination. I am going through my membrillo at a snail's pace since I am the only one who ever seems to touch it.

                                                                              2. Solo for dinner again tonight. I slowly grilled a split breast over indirect heat with a bbq dry rub seasoning - it was juicy and tender! As a side I also grilled an ear of corn and topped it Mexican style - sour cream, lime juice, ground chipotle peppers and parm (couldn't find cotija). I washed everything down a my favorite Sam Adams Summer Ale.

                                                                                1. Tonight is Hungarian goulash and the Khantessa is whomping up some sort of bread to bo along with it.

                                                                                  1. Culinary ambitions yesterday: big. Results: mixed to mediocre, moving toward poor.
                                                                                    Prep and cooking time: four episodes of Law an Order.

                                                                                    Started with mixed nuts--canned pistachio, almonds, cashews--and cocktails. Great. How can you go wrong with that?

                                                                                    Inspired by a dish I love in a very popular local restaurant, I decided we'd have tuna steaks w/corn sauce (well, they smoke the corn, and that was never in my plan). The "sauce," a thick puree of fresh corn sauteed in shallots and butter and a little cream and parmesan, then mixed w/ a generous little pile of chopped chives, was actually delicious. I ended up using the puree as a bed for the tuna steaks. These were gorgeous in their chaste state, but, alas, I overcooked them. Focusing on getting DH's to medium pink (he does not enjoy the just seared, still innocent flesh that I do), I ended up overdoing both, and we had something more akin to pork chops w/corn sauce. It was tasty; DH loved it; I was disappointed. (Um, we could have had pork chops for about 25% of the cost.)

                                                                                    First side was a simple salad of diced baby cucumbers and the first of my garden's cherry tomatoes w/some good olive oil and a few dashes of balsamic, some chopped parsley. The tomatoes had looked ready--deep red-- but the insides were still a bit green.
                                                                                    Edible but not that sweet ripe tomato deliciousness I was expecting.

                                                                                    Second side, and the night's biggest disappointment: fresh, yes, straight from the Farmer's Market, green peas, which I spent two hours shelling. These were going to be the green peas to convert my pea-hating husband. I pointed out that we never get fresh (and I've almost never seen them here, where they apparently do not grow well), and told him my plans to cook them briefly w/a bit of shallot, butter, water, and mint. He suggested I scrap the mint and saute some mushrooms to mix them with. So I did that in an effort to win him over. But these peas would not cook. The standard suggestion of 3 to 5 minutes for fresh peas? What a joke for these little marbles. After 30 minutes (and a lot of chicken stock added as I began to fear for their flavor), I took them off the fire, added the sauteed mushrooms and shallots and some salt & pepper. The Pea-hater-in-residence took one bite and pronounced frozen peas "much better." Sadly, he was right. These were still hard, starchy, and lacking in any real pea flavor. (I bought so many of these babies that I froze a quart-size bag of them; now I have to figure out if it will be possible to coax any goodness out of them. They were pretty cheap; that probably should have been a clue!)

                                                                                    Undeterred, DH had a large bowl of strawberry ice cream for dessert. I went off to lick my wounds . . . (and perhaps protect my waistline).

                                                                                    6 Replies
                                                                                    1. re: nomadchowwoman

                                                                                      ncw - I'm so sorry about your dinner. I think that sort of thing has happened to all of us at one time or another. Its happened to me. I know here in the NW we don't even have peas yet and I just got tomato plants planted yesterday. Well, the good news is you can make a puree out of the other peas (try pressure cooking them a little) and have the puree with some fresh sauteed scallops or something. There is also pea soup!

                                                                                      1. re: nomadchowwoman

                                                                                        all in all, except for the peas, it doesn't sound too bad. sorry about your overcooked tuna steaks...I feel your pain. had the same thing in spain---what a waste of good fish! but at least the sauce and everything else were decent to good. no wonder your hubby was happy.

                                                                                        we hounds are too hard on ourselves sometimes.

                                                                                        1. re: nomadchowwoman

                                                                                          Maybe it's a man thing - but I'm with yours. Don't like my tuna just seared. Do usually rate frozen peas better than fresh (exception being if I go to a pick-your-own).

                                                                                          1. re: nomadchowwoman

                                                                                            Julia Child cooks fresh peas for 20 minutes or so in her recipe with shallots and lettuce. There was a discussion about that here recently and I remember the OP was shocked that Julia would cook them for that long. 30 minutes is quite a while. Fresh pea soup or pea puree might be in your future. Even the best laid plans sometimes are waylaid by agriculture.

                                                                                            The corn sauce sounds delicious and you get a big A for effort. Or is it E for effort? Anyway, the thought counts...

                                                                                            1. re: nomadchowwoman

                                                                                              NMCW, I saw this article and remembered your pea problem: http://www.salon.com/food/francis_lam...

                                                                                              You are not alone!

                                                                                              1. re: ChristinaMason

                                                                                                Oh, thank you, Christina. This made me realize I must forgive my peas, realize that starchiness does not necessarily equal stodginess. It just may take a little longer to get ready.

                                                                                            2. Mrs H is doing a Jamie Oliver - spaghetti with prawns & rocket (from Jamie's Italy).

                                                                                              Garlic & chilli get sauteed in olive oil, then prawns are added. Then white wine & tomato puree. This all cooks for a couple of minutes and gets dumped in the spag. along with some lemon juice and a handful of chopped rocket. It uses up the bag of frozen king prawns she bought by accident.

                                                                                              I shall lozzock on the sofa like a man of my generation is expected to do until summoned to the table. I may do the washing up.

                                                                                              3 Replies
                                                                                              1. re: Harters

                                                                                                One of those happy accidents, sounds like.

                                                                                                1. re: Harters

                                                                                                  How is that book? I was just through his "Jamie's Kitchen"and really liked it. My goodness that boy is a cutiepie.

                                                                                                  1. re: buttertart

                                                                                                    It's OK. But wouldnt be my first choice for an Italian cookbook (I like Jamie's mentor, Gennaro Contaldo - a sad loss when he decided to close his London restaurant)

                                                                                                    I think his first couple of "Naked Chef" books were probably his best. We've tried recipes from some of the later ones and they've been a bit *meh*.This was a rare one that worked - although it was a very thin sauce - no clinginess to the pasta.

                                                                                                2. Opa and I are having some Polska Kielbasa on the grill, and I am going to make some of cherylptw's amazing sweet potato hash again since I still have all the ingredients necessary. Top that off with a side of fresh baked acorn squash.

                                                                                                  1. Carnitas! Pork shoulder simmering with cumin, salt and garlic for the next 4 hours or so, then will roast it up til crisp. will serve with the usual suspects - tortillas charred over the burner, shredded cheese, chopped cilantro/onion, selection of hot sauces (i like El Yucateco green habanero, BF likes Tapatio). . . and maybe a nice corn/black bean salad dressed with lime juice. tomorrow: cuban sandwiches!!

                                                                                                    2 Replies
                                                                                                    1. re: mariacarmen

                                                                                                      You're absolutely rockin' my socks with those carnitas, mariacarmen!

                                                                                                    2. Yesterday was paint the LR/DR day, It wasn't the disaster that last weekend was fortunately, but didn't feel like cooking so we got take-out subs from a local place - their homemade fried hot peppers are awesome!

                                                                                                      Today was errand & electrical wiring day, and going to have a steak + salad + baked potato (probably) and maybe asparagus. Also most likely wine!

                                                                                                      2 Replies
                                                                                                      1. re: jenscats5

                                                                                                        Errands *and* electrical wiring. Yikes! Sounds like you'll need that wine--but do wait 'til after the wiring's done. ; )

                                                                                                        1. re: nomadchowwoman

                                                                                                          LOL I didn't do the wiring - I mowed the lawn instead!

                                                                                                      2. Making ribs using a Martha Stewart recipe. Will throw on the grill later w/ fresh corn on the cob. Yum!

                                                                                                        Too hot and too tired to make dessert but I have some nectarines.

                                                                                                        1. Yesterday, I had leftover turkey salad & ham salad from Friday along with the last of the pasta salad. Today, fried chicken, breaded okra, broccoli casserole and because I'm already on a downward spiral on my diet, delicious pineapple layer cake with a side of macerated strawberries and a paper thin slice of chocolate 12 layer cake (desserts brought to me this afternoon and am glad they are just slices and not whole cakes!)

                                                                                                          1. A little under two weeks til moving time, so we're eating down the fridge and pantry big time. Tonight we had white fish from the freezer, topped with remoulade sauce and crumbled potato chips and slivered almonds and baked. On the side, thin rice noodles tossed with shallot softened in butter, thyme, and peas. Leftover flan for dessert...really rich and bad, but so good.

                                                                                                            1 Reply
                                                                                                            1. re: ChristinaMason

                                                                                                              You can't get much better than a flan, lucky you. How could you possibly have leftover? I think I could eat the whole thing the first time :-)

                                                                                                            2. It's been a busy week, and weekend, now just getting a few moments to post the past few dinners.

                                                                                                              Thursday was the day to pick up my parents at the airport, at 5 pm, so dinner was simply some roasted chicken, apple & gouda sausages with leftover grilled peppers, asparagus and cremini mushrooms. Leftover couscous and chicken nuggets for the boys.

                                                                                                              Friday I made carne asada and butterflied shrimp that my dear Dad expertly grilled. Black beans with pineapple salsa & cheese baked together, fried red onions and bell peppers, tortillas, mexican rice and a plate of lettuce, avocado and cheeses for everyone.

                                                                                                              Saturday was a Big day, my 8 y.o. made his First Holy Communion at our parish, and we went out for a lovely Korean BBQ luncheon, delicious beef galbi, abalone, and pork belly on the grill, and the panchan seemed to never end, I can't even remember how many bowls they kept bringing out. For dinner that evening we were all still full, so we topped off the celebration with a wonderful sour cream vanilla & chocolate cake, that was three layers but so tall & beautifully decorated with a white buttercream fondant, I had to remove a shelf in the fridge just to store it. So good, it's already half gone!

                                                                                                              Tonight will be grilled Tri tip roast, roasted fingerlings & shallots, grilled asparagus and steamed haricot verts. And I get the feeling the boys will have a second piece of cake, even though they had one after their lunch today - good for them, as I really don't want it around the house all week to tempt me!!

                                                                                                              6 Replies
                                                                                                              1. re: Phurstluv

                                                                                                                Congratulations on your child's first communion. Mass had left me with a hankering for for Korean as well, so after I returned home, my roommate and I headed out for galbi. Upon digesting the prices, however, we decided maybe it'd be more economical to fill up on dolsot bimbimbap and banchan instead. Still, it is hard to go to K-Town and not have at least a little barbecue so for dinner I taught him how to make bulgogi. I thought it might be useful for him to learn how to use the various sauces and pastes I keep in the fridge so I had him boil his shirataki noodles in miso and stir fry the vegetables in black bean garlic sauce and sambal and delaze the pan with Shaoxing wine. Hopefully the lesson stuck because it was quite a tasty dinner.

                                                                                                                1. re: JungMann

                                                                                                                  Thank you, friend. Yes, it was truly delicious, just wish I could remember what some of those panchan dishes were.....

                                                                                                                  We all really liked the reddish-orange thick paste, not terribly spicy, but good flavor, possibly a mung bean paste?? And the kimchi pancake was the all around favorite, even my 6 y.o. loved it. Can't wait to go back again. We are really lucky to have the best Korean food in the states.

                                                                                                                  1. re: Phurstluv

                                                                                                                    Are you talking about ssamjang? The flavor can range from slightly sweet and hot to very savory depending on the ratio of gochujang to doenjang, which will also vary the color from red to almost beige. My roommate likes it to be pretty much just doenjang, while I like it on the hot end of the spectrum.

                                                                                                                    1. re: JungMann

                                                                                                                      Possibly, of course when they give you all those bowls and tell you what they are, but we were a little overwhelmed!! Yes, it was beigish-tan with red pepper specks in it, a little bit hot, but very tasty....

                                                                                                                      Some day, I will learn all the names!! Thanks for clarifying!

                                                                                                                  2. re: JungMann

                                                                                                                    "Mass had left me with a hankering for Korean as well"

                                                                                                                    As a long and badly lapsed Catholic, I had to laugh, JM. Love Korean food, but I can't say I ever associated it w/Mass. (If I had, I might have remained in the fold.)

                                                                                                                    Always fascinating to read of your kitchen adventures. Studying the contents of your fridge would be an education unto itself.

                                                                                                                    1. re: nomadchowwoman

                                                                                                                      I have been planning many of our meals to coincide with the feasts of the liturgical calendar, particularly now that we are over the privations of Lent. I had so wanted Pentecost to be an occasion for me to try a Jordan almond squab recipe, but I will be out of town. That said, there was absolutely nothing in the readings from the Sunday After Ascension to hint at galbi, although I did ask a Korean organist for a setting of Ps. 34, so perhaps that's where I made the subliminal connection. Too bad I didn't get the galbi OR the music!

                                                                                                                2. Tonight, in penance for a blowout last night and two extremely abundant and very good Chinese lunches this weekend, it's top round London broil, Yorkshire pud, and salad. Hazelnut choc cake from the restaurant last night or dessert.

                                                                                                                  3 Replies
                                                                                                                  1. re: buttertart

                                                                                                                    If that's your idea of penance, please allow me to visit your culinary confessional.

                                                                                                                    1. re: Perilagu Khan

                                                                                                                      I was thinking something along the same lines: I could find my true religion in buttertart's church!

                                                                                                                      1. re: nomadchowwoman

                                                                                                                        Believe you me, after Saturday night's dinner out, it was a culinary hair shirt in comparison! (Come to think of it, a religion based on food is one even I could get into.)

                                                                                                                  2. Fried chicken, slaw on the side. Raspberry cake for dessert. My wife did all the work. I made the blood orange bellinis and washed the dishes. A fair trade.

                                                                                                                    1. Tonight is nachos made with extra sharp cheddar, pickled jalapeno rings and minced chipotles.

                                                                                                                      Pinto bean soup with onion, tomato, bay, Mex oregano, garlic and ancho powder on the side.

                                                                                                                      1. Made a jerry-rigged posole - used the water that the pork shoulder simmered in for four hours for carnitas (which came out really good), strained it, de-fatted it (as much as possible), added hominy, TJ's salsa and chicken meatballs, which I bought specifically on a recommendation of a CH-er on a TJ recipes posting. Added more onion, cilantro, and will serve with fried tortilla chips and avocado slices on top. In an attempt to cut into all of the of the porky excess, i also made a whole wheat couscous salad for lunches this week - dried cherries, toasted pinenuts, scallions, roasted chopped brussel sprouts, and cumin.

                                                                                                                        1. Big lunch at country pub (Mrs H - ploughman's lunch. Self - starter of duck leg, salad, rhubarb chutney; main of ham, egg, chips. Needed a siesta afterwards but had stuff to do).

                                                                                                                          Hence, a lightish brown gloop dinner from the freezer. Some lentil & root vegetable casserole to be nuked in the microwave. And some leftover Jersey Royal spuds to be sliced & fried.

                                                                                                                          1. Special-occasion dinner tonight. We're having roasted asparagus cream soup, mache salad with avocado, grapefruit, crayfish and honey-citrus vinaigrette, and tagliatelle with pan-roasted fennel, shrimp, garlic, butter, and pernod/white wine. Dessert will be cocktails out at an A Fine Frenzy concert tonight.

                                                                                                                            9 Replies
                                                                                                                            1. re: ChristinaMason

                                                                                                                              That sounds like a very nice dinner indeed, Christina. Had a white asparagus velouté as part of a fancypants dinner last Saturday, and man it was goooood.

                                                                                                                              1. re: ChristinaMason

                                                                                                                                Wow, you get crayfish in Germany? Interesting....

                                                                                                                                1. re: Phurstluv

                                                                                                                                  And avocado! I want to emulate that tagliatelle.

                                                                                                                                  1. re: bushwickgirl

                                                                                                                                    The crayfish was packaged and imported from Louisiana. The avocado was a Hass imported from somewhere else, and not quite ripe, despite all signs indicating it was. Totally flavorless, sigh.

                                                                                                                                    The pasta was just a variation on the pernod shrimp recipe I posted a while back from my cooking class. This time I added fennel and pasta. A bit of the fennel fronds and some lemon juice helped perk things up.

                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      Well, at least you had Louisiana crayfish!

                                                                                                                                      I was thinking this weekend I'll make your shrimp-pasta dish, maybe pasta from scratch, as I haven't done that in awhile. I don't have a pasta machine so it's roll out and cut for me, but not too hard to do with tag, although it may morph into pappadelle, lol.

                                                                                                                                        1. re: ChristinaMason

                                                                                                                                          Oh, I forgot to mention, I threw some saffron into the pasta, too. Not sure if it added much, but the color was nice. I thought it would work with the fennel and shrimp.

                                                                                                                                  2. re: Phurstluv

                                                                                                                                    Crayfish are native to the UK but are very much an endangered species. This is due to the larger imported American crayfish escaping into our rivers and "taking over". The problem dates from 1970 when "crayfish farms" were established. The "take over" is now a major problem and legislation closely controls the farming - but it's much too late to affect the situation in the wild.

                                                                                                                                    1. re: Harters

                                                                                                                                      Ah, yes, we have problems like that here in the US. I was a little surprised to learn that they are native, however. You are always a fountain of information, Harters!

                                                                                                                                2. It's cold and rainy here - quite a change from this weekend's really warm weather. For dinner, I made the quickest sauce, meatballs and sausage ever! We still have another hour or so before dinner, so I'm hoping everything will mingle properly as if it had been cooking all day.

                                                                                                                                  1. What a chilly and rainy day here in Northern CA today.

                                                                                                                                    To warm us up, tonights dinner is French Onion Soup with toasted garlic crouton, Fontina and Gruyere topper. A salad of romaine and tomatoes, and my very own Blue Cheese dressing. I had some left over from Saturday's Spicy Hot Chicken Wings, so double duty tonight.

                                                                                                                                    Tomorrow its pizza night... I'm thinking artichoke procuitto and kalamata olive. And then perhaps something with fresh pineapple.... got to work on that one.

                                                                                                                                    8 Replies
                                                                                                                                    1. re: chef chicklet

                                                                                                                                      Yum, both dinners sound good, chef. We had pineapples on sale down here, so you might too.

                                                                                                                                      How do you do your pizza dough? Is it your own or a refrigerated brand?? I have such trouble making pizza, tho I love it so much. And is that a white version, with fresh artichokes?

                                                                                                                                      1. re: Phurstluv

                                                                                                                                        Oh dear! I have the best recipe for pizza dough, so easy once you get the hang of it. I don't say that to scare you, it is hand rolled so there is a certain feel and I have that feel identified. When the dough feels like your earlobe (providing you have one) that softness, pliable lobe.. that is what your pizza dough will feel like after 10 minutes of kneading.

                                                                                                                                        Here is my recipe:

                                                                                                                                        2& 2/3 Cups of AP flour
                                                                                                                                        7/8 Warm water - 112 degrees
                                                                                                                                        2 T oil
                                                                                                                                        1 tsp sugar
                                                                                                                                        2 2/4 tsp yeast
                                                                                                                                        2 tsp sea salt
                                                                                                                                        bench flour - amount will vary

                                                                                                                                        Into a measuring cup add the yeast - add the water make sure your water is the hot 112 degrees not too hot. add the sugar - mix well with a fork. Give it about 5-10mins to foam
                                                                                                                                        In a large glass bowl, add the flour and salt, whisk to blend) make a well in the center, add the oil - pour the yeast mix into the center - slowly with a wooden spoon gently pull the flour into the liquid. Then take your hands, and squeeze the dough until you get all the flour, then dump onto a floured board for the kneading.
                                                                                                                                        Knead the dough until its no longer wet, add bench flour as you do this, keep kneading about 10 mins that soft dough comes from kneading. Oil the cleaned warm bowl then I roll the dough around to cover it, then plastic over the top and a towel, set it in warm draft free place for 1 & 1/2 to 2 hrs. then roll it out for the pizza shape.
                                                                                                                                        I happen to use an aluminum pizza pan with small holes for baking pizza. It works beautifully.

                                                                                                                                        1. re: chef chicklet

                                                                                                                                          Hi Chef C--wondering what type of crust this dough yields--thin? crisp?chewy? Also, is it easy to handle when rolling/shaping? I'm always looking for alternate pizza dough recipes that don't require a lot of advance planning. (I like the results of the one I have except for the fact that it requires an overnight rise and the dough is often very hard to stretch.) Yours sounds pretty good.

                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                            This dough can be rolled thin to thick depending on the size of your pan. I go for the pizzas that have what I call a handle. The body thin, but everyone in the family wants to eat the love handles. I hope you don't mind my photos, I such a visual person and I do appreciate when people post their wonderful photos.
                                                                                                                                            Its a lively dough, when first rolled it will spring back so I've learned to let it rest for a few minutes. But it cooperates. I have made the entire pizza the night before or in the morning, and baked them that night. As well I've baked pizza after pizza and they all have come out wonderful. Sort of known for my pizzas.
                                                                                                                                            I've used this dough recipe for 20 years, its the closest to my mom's that I could find.

                                                                                                                                            http://www.flickr.com/photos/7220939@...
                                                                                                                                            http://www.flickr.com/photos/7220939@...

                                                                                                                                            Sorry the second ones blurry, but you get the idea. The dough recipe makes one large pizza.
                                                                                                                                            Not crisp unless you roll it thinner. The chew is wonderful, well we think so anyway. I love to brush olive oil and then salt the handles for the bonus.

                                                                                                                                            1. re: chef chicklet

                                                                                                                                              They look great. I will give this dough a try--and glad to know the KA hook is ok for those of us less skilled in kneading. I've never had much success with knowing when I've kneaded enough (always heard to aim for the texture of a "baby's bottom"; maybe the earlobe is the better comparison).

                                                                                                                                          2. re: chef chicklet

                                                                                                                                            Thanks Chef! Do I really have to knead it by hand for 10 minutes?? Oy Vey, no wonder those little Italian nonnies have strong arms!!

                                                                                                                                            1. re: Phurstluv

                                                                                                                                              Or throw it in KA with the bread hook, that's my trick when I'm having a party and I run short of a pizza. It's running as I'm preparing the toppings.
                                                                                                                                              Anyway, if you do it by hand when you have the time, its great therapy and the time really does pass quickly! Don't forget to squeeze your earlobe!

                                                                                                                                              1. re: chef chicklet

                                                                                                                                                Oh, good, I was hoping you'd say that, I work out my arms enough at the gym, the thought of constantly kneading dough for ten minutes made them start to ache already!!

                                                                                                                                      2. Tonight, chicken & dumplings...serving with some beautiful sauteed asparagus in a tangy lemon marinade and a salad of lettuce, cucumber, red onion & avocado with roasted tomato & garlic vinaigrette

                                                                                                                                        1. It is also cold and gray here in supposedly sunny southern Cal, except at this time of year (May gray, June gloom). Oh well. Not going to deter me from grilling some chicken breasts and butterflied jumbo shrimp. Especially since I have Dad here, who's better at it than any of us, more experience I guess!! With the chicken & shrimp, a blood orange citrus salsa and a chimichurri sauce. Some gingered rice pilaf. And some steamed broccoli. More cake for dessert.

                                                                                                                                          10 Replies
                                                                                                                                          1. re: Phurstluv

                                                                                                                                            "Some gingered rice pilaf."

                                                                                                                                            Okay now what is this? splain please.
                                                                                                                                            Your entire meal sounds delicious, and I LOVE butterflied shrimp. Do you eat these as a salad, or use along side the shrimp and chicken there is salsa and a chimichurri sauce? Oh my goodness freshness explosion!

                                                                                                                                            1. re: chef chicklet

                                                                                                                                              We eat the shrimp along with the chicken and chimichurri, really tasty with that sauce on them. I just made them along for a couple of reasons, I don't make them often, since DH doesn't eat them, so sometimes I crave them, and it's nice when I have others here to enjoy them with me. And also the shrimp prices, I fear, will be rising fast as the disaster in the Gulf starts to affect the supply, I've heard that SE Asia is already preparing for it.

                                                                                                                                              Gingered rice pilaf is basically taking long grain white rice and sauteeing in some butter first, then I add chicken stock and a fresh piece of peeled ginger to the mix before I cover it. It lends a nice, light ginger flavor, and can be removed easily when it's done. I sometimes do the same with a piece of lemongrass. My kids really like it and it's nice since I find plain rice so boring.

                                                                                                                                              1. re: Phurstluv

                                                                                                                                                Oh I was wondering if your minced it and sauteed the ginger with the garlic and stirred it in that way. So your way lends a nice hint of ginger, I do this tecnique with several asian dinners. Love my ginger!

                                                                                                                                                1. re: chef chicklet

                                                                                                                                                  Yes, I just put in a whole piece, figured if it was minced up, it wouldn't blend in with the rice as well. Now it's the only way I make white rice, the plain way seems so bland.

                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                    I'm thinking how nice ginger would be made with some brown rice I bought at TJ's the other day. Then frying an egg for the top, and some scallions. ooooo lunch.

                                                                                                                                                    1. re: Phurstluv

                                                                                                                                                      If you like gingered white rice, you might love arroz caldo: rice soup with shredded chicken, plenty of ginger, crispy garlic and a generous squeeze of fresh lemon juice. If you want to get fancy you can add a pinch of saffron. It was one of my favorite foods when I was a kid and is legendary for its restorative powers around these parts.

                                                                                                                                                      1. re: JungMann

                                                                                                                                                        Sounds good, J-Mann. These parts?? As in LA?

                                                                                                                                                          1. re: JungMann

                                                                                                                                                            Hahahaha!! Of course, what was I thinking??

                                                                                                                                            2. Left the rainy country to come home to the rainy city, so I think soup is in order.
                                                                                                                                              Have chicken thighs, homemade stock, chard, spring onions, avocados, some asparagus and leftover brown rice.
                                                                                                                                              Mexican influence perhaps? I have cilantro too...
                                                                                                                                              Hmmmmm. I just re-checked the fridge and found a delicata squash that should really be used up.
                                                                                                                                              Seeing as how I stopped in at The Spanish Table on my way home and got a cazuela, it just may be a roasted veggie night with roasted chicken thighs and brown rice. Better get it soaking!
                                                                                                                                              Whatever warms the home and heart.

                                                                                                                                              1. The rain has reached NYC and will be with us for a few days. Good for the gardens, I guess.

                                                                                                                                                Tonight, scalloped potatoes and ham, fresh green beans with shallots, butter and marjoram, and the rest of the orange cornmeal cake, which got better, flavor-wise, with an overnight rest. A bit of a heavy meal actually, and I fell asleep right after eating, to get up again at 12 am and finish the dishes.

                                                                                                                                                3 Replies
                                                                                                                                                1. re: bushwickgirl

                                                                                                                                                  Glad your cake improved! I make a lemon cornmeal cake that's definitely better after an overnight rest.

                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    Yes, thanks, I think that may be the "secret" to the cornmeal cakes. Buttertart posted a recipe at the what are you baking thread for a blood orange upside-down cake made with polenta, that sounded quite fabulous. It's on my to make list, although maybe not til the blood orange season starts.

                                                                                                                                                    1. re: bushwickgirl

                                                                                                                                                      You could go with whatever orange is "eating good now" as my father used to say, I should think. Just wouldn't have the sexy color or as complex a taste.

                                                                                                                                                2. The rains will be reaching Boston later today/tonight, and it's cooled down a good bit. It's comfort food weather, so it's going to be baked macaroni & ham & cheese tonight using a nice extra-sharp English cheddar (or is it Australian? Can't recall as I'm at work and the cheese is at home) with an herbed-Panko crust and a small salad alongside.

                                                                                                                                                  6 Replies
                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    That mac & cheese sounds good; well, you guys can have the rain. We've had it since Sunday night and it's starting to move your way. I was indoor bound the entire yesterday.

                                                                                                                                                    Tonight: Starting with broccoli & cauliflower soup. Entree is crawfish cakes, made with a little sauteed celery, garlic, onion & cajun seasoning and an egg then breaded in ground (gasp) pork skin rinds. They'll be pan seared then finished in the oven. I'll serve with a remoulade & more of those asparagus from last night.

                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                        It's the original recipe from the Mueller's elbow noodle box from long ago and far away. ;-) Mom always added the cubed ham (usually a thick slice from the deli counter - they've gotten used to me asking for it). And I have tweaked it over the years to my taste: the cheddar I use is the sharpest I can find, where Mom always used Cracker Barrel Sharp, which isn't sharp to me anymore, and I mix up some Lipton Savory Herb & Garlic soup mix with the Panko crumbs and additional dried herbs for the topping.

                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          Ah yes, Mueller's, haven't heard that name in a long time!!

                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                            Yup - they have a slightly different recipe up on their website. It uses 2 Tbsp. of cornstarch (instead of flour, as it used to), and WAY less ground mustard (1/2 tsp. to 1 tsp. it originally did, and I even I still add more than that). Their quantity of milk in the ratio of milk : cheese is far different (now it says 3 cups of milk vs. the 2-1/4 cups I add). I'm thinking 3 cups of milk would make this sauce way thinner than I prefer.

                                                                                                                                                            I'll stick with my tried and true. :-)

                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                              Really? How funny! I agree, I'd stick to the tried & true too!!

                                                                                                                                                    1. OMG, best baked catfish I have EVER made (maybe even eaten)! I dredged in flour (w/ lil cajun spices), then egg/cream mix, then panko mixed with corn meal and cajun spices. Baked around 400 for maybe 15-20 min. Perfect. Earlier that morning I had par boiled some lil red potatoes - so when I got home I just smashed them for baking with the fish. I did spinach in a lil butter and garlic (fry pan on slow, just to wilt). Awesome meal!

                                                                                                                                                      1 Reply
                                                                                                                                                      1. I'm on an Asian kick. It's chilly and rainy today, so dinner will be udon soup.

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: Aravisea

                                                                                                                                                          when my new kitchen is done, Asian cuisine is going to be my learning curve - I really love/crave it but don't do it myself.

                                                                                                                                                          1. re: lexpatti

                                                                                                                                                            I'm just starting my own learning curve. Love and crave it like you but never tried making it before until this week.

                                                                                                                                                        2. Last night, it was roast chicken, sage pappardelle (from FM; I'm addicted to this stuff) w/a touch of butter and parmesan, and roasted radishes. Nothing green; got a late start.
                                                                                                                                                          This was my first stab at roasted radishes (in butter and olive oil, finished w/lemon juice, s & p); not sure about them--I liked the tiny ones, the larger not so much. DH didn't like any of them. They were very fresh so that wasn't the problem.

                                                                                                                                                          Trying to come up w/ tonight's menu. Mom is in town, so there will be four extra people at the table. And I've got so much else to do today. Yikes. (I know Mom would be happy to see something with pasta made from the KA pasta attachment she got me for my birthday, but that, I'm afraid, is not going to happen tonight.)

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                            I know EXACTLY how you feel, ncw! My parents are also in town, and I have two extra mouths to feed all week, can't really skimp on dinner, since my mom's diabetic and has to eat regularly. Even tho my Dad's ok with leftovers, my Mom tends to be a little harder to please!!

                                                                                                                                                            1. re: Phurstluv

                                                                                                                                                              Well, I'd be happy to be at your table this week--meals all sound especially wonderful.

                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                Thank you, friend. You and Mr. NCW are invited anytime you get to LA.

                                                                                                                                                          2. This is IT! moving week. Last night I cooked for basically the last time in my current kitchen - a Monday Night Mexican, with tacos made of meat cut from blade porkchops and fried up brown, pico de gallo, guacamole, and tortilla chips - all homemade except the corn tortillas, which I steam a la Rick Bayless, in a dampened tea towel, 5 mins at half power in the microwave. They come out great.
                                                                                                                                                            Tonight will be a brown gloop from the freezer a la Harters, either sausage and ham jambalaya (Prudhomme), or fauxjoada, leftover meat from a mixed grill at Via Brasil cubed up and put into homecooked black beans, or the sempiternal CI simplified cassoulet which seems to breed in the freezer, there's always one more container of it. Plus salad (Belgian endive w walnuts).
                                                                                                                                                            Tomorrow night will be the flank steak from Sunday, if ambitious in a Thai-y marinade of lime juice and zest, fish sauce, and garlic, if not, just cold with the leftover Yorkshire pud hotted up, salad of what I'm not sure at this point.
                                                                                                                                                            The kitchen utensils are supposed to be packed Thursday, so dinner will be leftover food from the Old Sichuan in Manhattan Chinatown, sour string beans w minced pork, small buns with minced chicken inside, and Chongqing dry and spicy chicken (and that Austrian Riesling we’ve been saving). All can be microwaved and eaten from the containers with chopsticks if necessary.
                                                                                                                                                            Friday we’ll go out somewhere in the old nabe for a quick dinner (maybe Joy Indian or Zaytoons). Last night in camp, as my WWII vet dad used to say.
                                                                                                                                                            Saturday is moving day so…dinner somewhere in Bergen County, watch out, here we come!
                                                                                                                                                            Sunday I may cook in, not sure yet.

                                                                                                                                                            6 Replies
                                                                                                                                                            1. re: buttertart

                                                                                                                                                              Have a safe and smooth move, hope all goes well and your possessions all show up, and say hello to Bergen County for me! :-)

                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  Same best wishes from across the water.

                                                                                                                                                                  1. re: Harters

                                                                                                                                                                    Thanks Mr H, you can think of us slaving away while you're lozzocking on the sofa, you lucky sod!

                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                      Yes, good luck and a safe and relatively painless move. Enjoy your new 'hood!

                                                                                                                                                                2. re: buttertart

                                                                                                                                                                  Have to ask if the last cooking in current quarters was sad for you? Even when i was moving to a much larger and improved kitchen, that last supper in the old one was a bit sad. Good luck w/the move!

                                                                                                                                                                3. An early and easy dinner as I'm off out on the razz with some cronies for the evening - lasagne & salad. Bet I pick up a takeaway on the way home.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: Harters

                                                                                                                                                                    Did someone say takeaway?

                                                                                                                                                                    And it's funny that I'm making polenta (a cheesy, spicy version) tonight, with veggies and wilted greens. I do have leftover sausage in the fridge, so I might throw my peppers in with the sausage, instead of steaming them. Hmmm. Throw in a small salad and a dirty martini, and Tuesday's not looking so bad.

                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                      Aw. A dirty martini sounds wonderful right now!

                                                                                                                                                                  2. Mom and Sis called to say they've been delayed by weather and will be across the lake (Pontchartrain--an hour away) do we decided they should eat at one of Mom's favorite Chinese places there and postpone the big family dinner until tomorrow night. A relief, in a way, as I still had much to do. So I'll throw together a quick Thai red curry w/ shrimp and we'll have that w/jasmine rice and some grilled asparagus. We've been craving Thai (and Mom doesn't care for it--or THINKS she doesn't; love her but she has many maddening food prejudices) so this works out fine.

                                                                                                                                                                    1. We are having pan roasted pork tenderloin with pomagranate glaze, pasta ponza & roasted cauliflower. The pasta is from Giada De Laurentiis' newest book, Giada at Home, my mother's day present from my Mom, an original Foodie.

                                                                                                                                                                      You roast some cut grape tomatoes, capers and seasoned bread crumbs in olive oil, s&p. Toss with cooked tube pasta, I am using Dreamfield's penne rigate, since it's better for my Mom, parsley and lots of grated pecorino romano. Very simple. She says it's one of her favorite recipes in the book, so I figured I should try it. Will let you know how it turns out. Dessert will be fresh watermelon and mango slices.

                                                                                                                                                                      1. Did something to my shoulder & started PT last nite, so dinner Monday was simple (quick!!) baked tilapia with a sauce & roasted asparagus.

                                                                                                                                                                        Tuesday - chicken, pasta & veggies for a cold, rainy night. Love pasta on rainy nights!

                                                                                                                                                                        1. I thought I had picked up a package of soondae and pork belly from the Korean market but once I got home for dinner, I had no idea what I was look at. The soondae and the pork omasum (in fine print) on the label were recognizable, but there appeared to be chicken gizzards and possibly kidneys. Rather than waste the mystery meat, I stir fried it with some of the soondae, sesame oil, dark soy sauce, garlic, chilies and a good dose of napa kimchi and fresh garlic chive. I stretched it a little further with a coddled egg on top. The heat really brought out the minerality of the soondae, which were delicious. Cooking also broke down the more delicate offal, revealing liver and kidneys of unknown provenance. For dessert I made a quick shrikhand after getting inspiration from another thread.

                                                                                                                                                                          1. Even though it's cold and rainy, I made my absolute favorite salad, because i had everything to make it: arugula, lentils, quartered hard boiled eggs, avocado slices, lemon/shallot/dijon vinaigrette. Crisped up little dice of leftover carnitas became pseudo lardons, a new twist for this salad (a meal without meat is like a day without sunshine for the BF), which went REALLY well with the lemony dressing. mmmm porky.....

                                                                                                                                                                            1. Polished off the leftover fried chicken, the leftover slaw and the leftover raspberry cake.
                                                                                                                                                                              Yanks are beating Boston 3-0 in the 5th. I'm working on the leftover Jack Daniels.

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. What a miserable night I had last night, coughing and sneezing~ full blown cold today. ick.
                                                                                                                                                                                So I nothing sounds good, I know I don't want any meat, in fact I pushed through to carry on with dinner.

                                                                                                                                                                                Nothing sounds good. So I made hard boiled eggs for deviled egg toast points.
                                                                                                                                                                                Warm asparagus salad with fresh lemon juice, olive oil and caper dressing and parmesean shavings.
                                                                                                                                                                                Alll out of ideas I reheated French Onion soup, with fontina, and monterey jack and again I homemade croutons. The soup was even better tonight. The onion soup topped with sherry and the hot cheese was just what my sore throat needed. Such a big pot comes in handy, and I still have more left for the freezer.

                                                                                                                                                                                6 Replies
                                                                                                                                                                                1. re: chef chicklet

                                                                                                                                                                                  that all does sound good, especially the soup for your cold! had that cold 3 weeks ago, and it is still lingering. i know you are in the Bay Area . . . are you in the City? I'm in the Mission....

                                                                                                                                                                                  1. re: chef chicklet

                                                                                                                                                                                    Feel better friend, maybe make some chicken soup!! PS - though nothing beats FO soup for me!

                                                                                                                                                                                    1. re: chef chicklet

                                                                                                                                                                                      I'm sorry you're not feeling well, and you've given me a reason to use up the 5 lbs of languishing, sprouting onions in my frig. So thanks and feel better soon; it's difficult to eat with a cold. Nothing tastes good.

                                                                                                                                                                                      The polenta and greens with grilled sweet Italian pork sausages, recipe link upthread at jeremy.bacon, was very good and a nice change from tomato sauce. I used what I found at the market, swiss chard, spinach, a little chicory and mustard greens, caramelized garlic cloves and chunks of pan-roasted plum tomatoes. The greens mix was pretty heartily flavored and I dosed them with crushed red pepper and a splash of balsamic. Good meal for a very chilly rainy night in the wet apple.

                                                                                                                                                                                      I had a nice glass of cheap red to go with.

                                                                                                                                                                                      1. re: bushwickgirl

                                                                                                                                                                                        Sounds like how I make greens too. I love the balsamic on them at the end, gives them a good sweetness and tang to the bitter flavor.

                                                                                                                                                                                        1. re: Phurstluv

                                                                                                                                                                                          ¡Gracias, amiga! It was a tasty dish. I would have added brocoli rabe but mrbushy doesn't like bitter, not that chicory is any less bitter than rabe. I fooled him a little with that addition and he didn't seem to notice it.

                                                                                                                                                                                          What are you cooking tonight?

                                                                                                                                                                                          1. re: bushwickgirl

                                                                                                                                                                                            Hahaha! Good for you, amiga!! I'll post below before we go to another thread.

                                                                                                                                                                                    2. Tonight, I'm going to use up some dried mushrooms and pasta with a recipe from this thread: http://chowhound.chow.com/topics/7086...

                                                                                                                                                                                      I think I'll get creative with an asparagus salad to start: green asparagus, lemon, Parmesan curls, walnut oil, and maybe some toasted crunched hazelnuts.

                                                                                                                                                                                      But inquiring minds would like to know...should I cut the asparagus into bite-size pieces BEFORE or AFTER grilling in my grill pan?

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                        I think it's easier to cut them after grilling, and easier to grill the whole spear rather than the individual bite-sized pieces. Cut on the bias for visual interest.

                                                                                                                                                                                        The mushroom dish sounds dee-lish.

                                                                                                                                                                                      2. Well, I am on a new quest for meals. DH has been told by his Dr. to go on a diet (he says I cook to good anyway - *blush* nice compliment). So - I have to give up on all my rich creamy ideas. And, since there is now just the two of us, it will be a complete change for both of us. That said, tonight will be a salad, some fresh cauliflower, possibly a fillet grilled chicken breast (1 breast shared by both of us). I'm going to have to start getting creative on some of the meals. Otherwise - Blech!!!! (Ok - I might still make myself the occasional scampi or something).

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                          Oh No!! I know how you feel, I can't have a lot of that creamy stuff. But try subbing 2% or lowfat milk for some of your sauces, bz, that should work, I used it when I made your cajun chicken fettucine, and just let it reduce a little, before adding the pasta. No one would ever tell it wasn't heavy cream (except, maybe a cajun!!). I'll try to think of more tips for you later.

                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                            Thanks, Phurstluv. I am all for suggestions on making some really incredible low cal/low fat recipes for Dpa or just inspiration suggestions. That's why I love this site. I appreciate your ideas. TIA :-)

                                                                                                                                                                                        2. Call me boring? After several experimental meals the last few nights, all I want for dinner is cheesy scrambled eggs with toast.

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: Aravisea

                                                                                                                                                                                            That's not boring to me at ALL! Sometimes cream cheese scrambled eggs are JUST what is needed....easy-peasy, tasty, and clean-up is a breeze. :-)

                                                                                                                                                                                          2. Belgian endive sliced thinly with cut-up canned mandarin oranges in a herb cream dressing. One of my faves in Germany, where that lettuce doesn't cost an arm & a leg.

                                                                                                                                                                                            Main was boring pork schnitzel with wonderful new baby potatoes topped with some European butter and salt.

                                                                                                                                                                                            I'm still getting used to the ancient electric stove in our summer apartment - quite different from the stove back home, or the much preferred (and predominant) gas stoves.

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              Mmm, European butter. Speaking of which, Kaiser's has 2x250g blocks of Kerrygold butter for 1.99 Euro. Stock up!

                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                I LOVE pork schnitzel. weiner schnitzel too.

                                                                                                                                                                                                1. re: Phurstluv

                                                                                                                                                                                                  The pork schnitzel was pretty straight forward -- it's a very thin cut (for some reasons, Germans can't fathom meat cuts thicker than 1.5", regardless of whether it's pork or beef), so it cooks fast. I lightly drenched them in seasoned flour (Hungarian paprika & a good amount of salt) cause the nearest supermarket doesn't carry Panko, but by the time they hit the pan they were kinda moist again. So it was that icky flourish kinda feeling one gets, as opposed to a nice brown crust. That works for wok meat, but in a schnitzel, I need me some brown crusty bits. But hey, it actually tasted like pork, even tho it was supermarket = factory meat. >sigh<

                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                    You can make your own dried bread crumbs for next time. I just did it last night with a stale loaf of roasted garlic-rosemary bread. Sliced into cubes, processed into crumbs, spread on a sheet pan, dried in a convection oven at 300* for about twenty minutes.

                                                                                                                                                                                                    I usually use pork tenderloin for schnitzel. Is that what you use? Is that the cut traditionally used? All I know is it's delicious!! And good for sandwiches the next day.

                                                                                                                                                                                              2. Tonight will be Cherylptw's Famous Sweet Potato hash, grilled chicken, apple & gouda sausages, a mix of leftover steamed and grilled veggies (haricots verts, broccoli & cauliflower) and probably some leftover pasta ponza from last night, don't think the boys will go for the hash, but my Mom & I are quite excited to try it.

                                                                                                                                                                                                Pasta ponza BTW was very good and fresh tasting. I used homemade breadcrumbs from a roasted garlic-rosemary loaf of bread, so it had a bit of a rosemary taste, which I don't think was intended in the original recipe, but was very tasty. My 6 y.o. devoured it and had three helpings.

                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                1. re: Phurstluv

                                                                                                                                                                                                  Ya just gotta love that Sweet Potato Hash. To me, that is such a great find. Now my daughter wants me to come make it for her and the boys (I told her about it but she does not have internet) so I guess I am going to *be forced* to make a trip to see them and cook some of the wonderful dishes I have learned on CH, SPH is the first on her list. "Thanks CPTW".

                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                    Good for you! Yes, I know, "forced" to go see them, hahahaha!! Have a nice visit!

                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                      Glad that the sweet potato hash is becoming popular at your house...Phurst, let me know how it went over with you....

                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                        The flavors were very, very good. Really liked it, but my one mistake was that I used a dutchie that was probably too small, so it couldn't brown or caramelize like I know it was supposed to.

                                                                                                                                                                                                        But we have some leftover, and I intend to spread it out over a larger saucepan this time, and let it get brown and caramelized on the bottom, probably for breakfast this weekend. Thanks again for the recipe, we enjoyed it, my DH really liked the kick the tiny bit of fresh jalapeno gave to it.

                                                                                                                                                                                                  2. Cream of broccoli soup with shredded cheddar...for now...a little under the whether but thinking about a salad later...maybe

                                                                                                                                                                                                    I tool the liberty of continuing our thread as we've reached that magic number; the link

                                                                                                                                                                                                    http://chowhound.chow.com/topics/709066

                                                                                                                                                                                                    1. pork tenderloins are on sale @ Vons so I bought the biggest one I could find.
                                                                                                                                                                                                      rubbed it with yard rosemary and Dijon mustard salt and pepper then wrapped it in bacon and grilled high heat at first but didn't move away from barbie, the up a level and lower heat until therm said it was done. orange juice concentrate horse radish brown sugar grated ginger soy sauce and sesame oil was the sauce. zukes with garlic and onion in olive oil lightly sauteed salt and pepper, light tomato sauce, cook, then top with grated 4 cheeses and bake, rice medley and carrot cake cookies.

                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                      1. re: iL Divo

                                                                                                                                                                                                        Carrot Cake cookies?!?!
                                                                                                                                                                                                        recipe please.

                                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                                          follow that link that Cherylptw started

                                                                                                                                                                                                        2. re: iL Divo

                                                                                                                                                                                                          il Divo, please note that Cherylptw started a new thread in a post just above yours. You might want to repost on the more recent thread:

                                                                                                                                                                                                          http://chowhound.chow.com/topics/709066

                                                                                                                                                                                                        3. The fridge is (mostly) empty; the cabinets are packed. We're going out to Mexican with linguafood tonight instead!

                                                                                                                                                                                                          We will almost assuredly talk about home cooking, so this is still on topic. :-)