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Whats For Dinner? Part XXXII

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It's that time again...Please share those mouth watering meals at our roundtable ..What's for dinner?

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  1. shrimp salad: wild-caught gulf brown shrimp, hard cooked egg, mayo, vidalia onion, celery heart on croissants from vietnamese bakery.

    1. On a whim, for lunch today I made some stromboli. My daughters were making personal pizzas and I wanted something bit different.

      So, my supper was leftover, re-heated stromboli. :D

      1. Stuffed italian peppers with tomatoes and mozzerella and quinoa salad with a champagne vinagrette.

        1. Headed out of town tomorrow so I needed to clear out odds and ends in the fridge. Inspired by another thread, I browned sliced morcilla in olive oil and made a bed of it. In the same pan I cracked two eggs, which I covered in the last bit of a chile ancho salsa I made a couple weeks ago. Simmered until cooked through then poured the lot onto the morcillas. Topped with shredded monterey jack, crumbled feta, sliced scallions and sour cream.

          4 Replies
          1. re: JungMann

            Sounds wonderful, for breakfast, brunch or supper!

            Have a enjoyable and safe trip, wherever you're headed.

            Wednesday night, meatballapalooza, ground chuck and pork, panada, egg, capers, plumped raisins, minced green olives, garlic, thyme, oregano and cumin, sautéed in olive oil and simmered in tomato sauce with sofrito (no I didn't make it, I used frozen) a sort of picadillo in meatball disguise. I fried polenta slices and made a simple salad for sides, a twist to the usual rice and beans that normally goes with picadillo. We were both pleased with the outcome, although mrbushy mumbled something about not messing with a national dish...

            1. re: bushwickgirl

              I have to laugh when people who don't cook make up rules ("not messing wit a national dish") for cooking! Your concoction sounds delicious.

              1. re: bushwickgirl

                I love raisins in meatballs. I first read of it hear from lynnlato, only to learn later that Nanny used to make them that way, too. Yummy!

                My mom made veal piccata last night with veal from our friends' farm. It was fantastic and so tender. Janey also made scalloped potatoes but with cheddar instead of Gruyere. They were tasty, but she was bummed they came out more of a mashed potato consistency. Native asparagus--nothing like it, yum--completed the meal and NO DESSERT...WTH?! ;)

                1. re: bushwickgirl

                  Those picadillo meatballs sound really good, amiga!! That quote from Sr. Bushy is priceless!!

              2. Heavy (in many respects!) family meal: fried fish and shrimp, potato salad, garlicky green beans w/sage, tomato and cucumber salad, pound cake and strawberry ice cream. Very heavy.

                1 Reply
                1. re: nomadchowwoman

                  Heavy, but in a very good way, food-wise.

                2. Continuing on with the eating down the fridge and pantry. Tonight it's pork (or were they turkey?) pelmeni with butter and white vinegar, potatoes mashed with yogurt, and mache and fennel salad with tomatoes, cukes, and citrus-shallot vinaigrette. Dessert will be Mark Bittman's rhubarb crisp; delicious smells are wafting from the oven.

                  2 Replies
                  1. re: ChristinaMason

                    Rhubarb crisp was just OK; kind of gloopy. Brown gloop, now that I come to think of it :)

                    I made it this afternoon and it didn't reheat well at dinnertime. The topping seemed to disintegrate into the sauce. Also, I noticed the rhubarb mixture was extremely watery when I pulled it out of the oven the first time.

                    1. re: ChristinaMason

                      Mark Bittman would probably want to know - perhaps post on his blog on NYTimes? Or maybe his website, especially since it features rhubarb this week and he featured a rhubarb crisp last Friday in the NYTimes.

                  2. Cumberland sausage ( a regional speciality - traditonally sold by length not weight) , sweet potato mash, onion gravy.

                    Maybe some salad leaves and few radishes as a starter.

                    1. To start: fresh pea soup using this recipe:
                      http://allrecipes.com/Recipe-Tools/Pr...

                      Small modifications: didn't strain it, used frozen peas and chicken stock instead of H2O

                      I've read about other recipes using lemon zest and mint, which I'll try next time. Having never made fresh pea soup, I wanted to start with a baseline first. It's really delicious! Served with some fresh pain au levain (thanks, Whole Foods) and a few nibbles of Robusto gouda. Yum!

                      Boneless pork chops on the grill with this glaze to come:
                      http://www.epicurious.com/recipes/foo...

                      Mashed badadas and string beans, too. And a blueberry ale from LonGisland (anyone anywhere near the tristate area understands this pronunciation, I'm sure).
                      http://www.bluepointbrewing.com/beer_...

                      3 Replies
                      1. re: kattyeyes

                        Yes, we pronouce it as Long Guy Land. Ha ha.

                        My dad always pronounced potatoes as badadas. Maybe a NE thing?

                        Katty, your fresh pea soup recipe is very similar to the one I saw published in the Hartford Courant, circa 1971; I had just gotten my first blender and the recipe article was based on uses for blenders, which were starting to become more mainstream appliances. Tasty then and I'm sure still tasty to this day. I used frozen peas and diluted chicken stock and garnished it with scallions, IIRC; no fresh peas in Hartford in them days.

                        You know, my memory in general is really starting to give me problems and has become very selective; it's age-related, I'm sure, but for "some" reason, I can always recall good dishes or good meals.

                        1. re: bushwickgirl

                          Nanny always said badadas and counted "Swamp Yankee" among her nationalities. :)

                          I was wondering--so what do you call "fresh pea soup" when it's made with frozen peas. I'd also like to add the cooking times are off in the posted recipe. It only takes about a minute to get shallots where they need to be on medium heat, and only about 5 minutes tops for the frozen peas. I had it for breakfast this a.m. with two strips of maple bacon on the side and some toast. Mmmmmmmmmmmm!

                          The "glaze" for the pork chops was yummy...kind of not all that glaze-y, more like a tasty paste! I'm going to use it to frost my steamed cheeseburger tonight. Deeeelissssh!

                          My mind locks on great food and great memories, too. Go figure. ;) And thank goodness!

                          1. re: kattyeyes

                            I lied and called it fresh pea soup. I roll like that.

                            Yes, thank goodness about the memory! Selective, but choosing the important things to remember. I had a moment this morning when I couldn't remember the name of the band U2; for about a half hour, all I could recall was the B-52's. Jeez.

                            My dad was definitely a Swamp Yankee.

                            Mm-m, steamed cheeseburgers! Heaven on a bun. I wonder if that heavenly concoction is made elsewhere in this great nation, aside from the limited local area in CT,

                      2. After a full week of hard cooking and eating, tonight is just the boys and me so it will be simples.

                        The boys requested chicken nuggets, the honey battered kind, I think they got sick of all the fancy stuff!! I am making a cobb salad with leftover chicken, hb eggs, avocado, tomato, olives and blue cheese crumbles with a vinaigrette - it's my version of cobb lite, no bacon and no blue cheese dressing :(.

                        9 Replies
                        1. re: Phurstluv

                          that salad sounds great! have to remember that for the warm weather. I'm sure we'll get some here in SF sooner or later...

                          1. re: rabaja

                            Our dinner tonight will be Spaghetti and Meatball Quiche. Was planning on making dinner tonight of spaghetti and meatballs but then started looking up quiche recipes just for the halibut :0 and thought of doing a quiche out of those ingredients. I'll report back if it's a total bust, but should work once I figure out "how to and what to". Salad and garlic bread will complete the meal and son asked for banana/carrot/zuchinni cupcakes for dessert so I'll make those.

                            rabaja, follow the link. I just created it for you, so if it doesn't auto open to recipe, hit preview, then edit post but please don't edit post, just read please, thanks. New to this, can you tell? :)

                            http://www.blogger.com/post-create.g?...

                            1. re: iL Divo

                              il Divo, that doesn't work - it seems to be a log-in page for Blogger.

                              Do you have a link that goes to your blog? rabaja could probably search for the recipe you were referencing in the last WFD thread there.

                              1. re: LindaWhit

                                dang, I'll see what I can do. I thought that was the link to my blog, oh the sorted webs we weave in life..................................hum.............here I go, trying to fix, ok, I can't figure it out, it's gmail blogger . com or something like that but it's even hard for me to read where that posted recipe is. I saved it after typing it up, hum...maybe better come up with another blogging site and sign up for it yes? meantime, time to start a new page for WFD...this one's now over the limit too........

                          2. re: Phurstluv

                            Yes, I loves me a good Cobb Salad. The famous Junior's Restaurant in Brooklyn has a massive overkill Cobb Salad that takes two days to eat.

                            1. re: bushwickgirl

                              When I think of Junior's, I think of cheesecake...now my mouth is watering...

                              Tonight I'm making shrimp in mole sauce topped with a sprinkling of queso fresco. A big salad of my first garden picked arugula, lettuce, cukes, tomato & avocado with more of the roasted tomato vinaigrette I made earlier in the week.

                              1. re: Cherylptw

                                Cheryl, when you come to visit, we will go directly to Junior's.

                                1. re: bushwickgirl

                                  I'll be looking forward to it!

                              2. re: bushwickgirl

                                Wish you hadn't told me that, we have a branch here in Westwood, right near where DH works!! Now I know where to have him take me to lunch!!

                            2. Had the extreme pleasure and honor last night at being at the table of a good friend who is about to open a restaurant here in the Bay Area, and was able to sample some of her wares (i'm going to post about that later, when i figure out what CH board that kind of post should go on). but in the meantime, it inspired me to come right home and make mac-and-cheese. Had purchased some Bilbao chorizo from Spanish Kitchen, sliced that up and crisped in a dry hot pan, made a roux with flour, butter, a little dry mustard and fresh nutmeg, salt, pepper, added milk, shredded "kiwi" jack (TJs) and emmanteler cheese into it, mixed the chorizo with the noodles, poured in the cheese sauce, then buttered and toasted a mixture of bread crumbs from day old Pugliese and Kettle Backyard BBQ potato chips and sprinkled that over the top. Into the broiler for 5 minutes until all crunchy and browned, and served it with a simple arugula/green onion salad . . . heaven! although i have to say my cheese sauce was just a tad bland. i was trying to make it mild to not compete with the chorizo but i think it could have used a little parm reg. Still . . . yummy!

                              3 Replies
                              1. re: mariacarmen

                                And I will be trying your version! I might add a few diced jalapeños.

                                1. re: mariacarmen

                                  WOW. Just. WOW. That makes my boring 1970s version of mac & ham & cheese from earlier this week pale in comparison!

                                  1. re: LindaWhit

                                    lw - so humbled - wow - thanks!!
                                    bwg - jalapenos = mmmmm.

                                2. Alone again for dinner tonight and I feel like something simple..maybe a baked potato with sour cream and chives. After that, I'll make chocolate chip cookies for my husband to live off of while I'm away in Connecticut for the weekend. :)

                                  5 Replies
                                  1. re: krisrishere

                                    Welcome home, Kris! I'm making steamed cheeseburgers tonight. :)

                                    1. re: kattyeyes

                                      If you want you can come pick me up at Bradley; flight gets in at 9:30 AM... ha! Oh, and bring a burger.

                                      1. re: kattyeyes

                                        Steamed burgers? Please tell me this is better than it sounds.

                                        1. re: Harters

                                          They are fabulous--I promise--and I'll share more details later. Steamed cheeseburgers are a local specialty, but since I've been making them at home and rare, I love them even more.

                                          1. re: kattyeyes

                                            All I can think about is the ooey gooey steamed cheese. Do you think Ted's is open so early?

                                    2. Dinner centres around the delectable Mr & Mrs B Bunny.

                                      A guy I know does some pest control at a farm - he shoots and gets to keep the deceased Bugs. He had a surplus and I've got a couple.

                                      They're going to get jointed and casseroled in cider along with carrot, celery, onion & leek, plus some herbs (looking out of the window, thyme and marjoram look good and there is the odd leaf on the bay - meaning the winter hasnt completely killed it).

                                      2 Replies
                                      1. re: Harters

                                        Wow! That sounds wonderful, Harters! Cider Bunny - yum!

                                        1. re: LindaWhit

                                          Was very good. I also chucked in a heaped teaspoon of redcurrant jelly (which added just a hint of sweetness along with the booze) and a heaped dessert spoon of grain mustard (which, oddly, didnt come through at all). And there's leftovers in the freezer for a future brown gloop dinner (or beige gloop in this case).

                                      2. Pappardelle with the easiest ever summer pasta sauce: in a food processor, pulse a pint of cherry or grape tomatoes, some basil, a little olive oil, one garlic clove, one scallion and some fresh grated parm. Combine with hot pasta and some chunks of fresh mozzarella. simply divine.

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

                                        1 Reply
                                        1. re: ladyberd

                                          I would love to try that--yum!

                                        2. Did something bad to the back on Sunday, bad enough that bending over to peek in the fridge caused emasculating squeals until last night. Eased back into things with a simple cream of carrot soup with leftover bread and a nice salad (manly, right?). Tasty enough, but remembered too late that when it comes down to it carrots are really super-mild. Next time I'll cut down on the green cardamom seeds and will omit the stock I used to thin the puree in favor of 100% dairy. Word to the wise: If given center-stage, carrots are too vain for co-stars.

                                          11 Replies
                                          1. re: eight_inch_pestle

                                            I hear you. I made a batch of cream of carrot, to last me through the aftermath of a wisdom tooth extraction, and I would have sworn that I had a light hand with the ginger and curry . . . ugh. It was food purgatory, eating that poorly concocted soup with my head tilted to the side for every bite.

                                            Feel better!

                                            1. re: eight_inch_pestle

                                              Hope your back feels better, 8", I feel your pain, literally!!

                                              1. re: eight_inch_pestle

                                                Ditto on the back situation. Btw, "If given center-stage, carrots are too vain for co-stars" is by far the quote of the week.

                                                Tonight, in the meltingly hot apple, grilled soy and ginger marinated top round (London Broil), sliced thinly and sided with an Asian style slaw, napa, white cabbage, red pepper, scallions, carrot shreds, dressed with seasoned rice vinegar, more ginger, cilantro and minced jalapeños, subbing for red chilies. Top round marinating as I write this.

                                                For after, raspberry-almond bars, like a Linzer cookie in a bar shape. I've had two already and had to hide the rest from myself. Afterthought: chocolate chips added to the jam layer of the bars would have been nice, but I had none.

                                                1. re: bushwickgirl

                                                  Mmmmmmmmmmmmmmm, esp. the dessert. Recipe, please? Your dinner sounds delicious, too, btw, but you know I'm drawn to sugar. ;)

                                                  1. re: bushwickgirl

                                                    Thanks for the good thoughts, folks. You really realize how much you enjoy cooking (and eating the results) when you can't. Dinner sounds delightful, bwg.

                                                    1. re: bushwickgirl

                                                      How do you cook your top round, btw, amiga? I always find them too tough, but beef here in so cal is a lot different than the rest of the country.

                                                      1. re: Phurstluv

                                                        Grilled in a smokin' hot cast iron grill pan, nowhere past medium rare, sliced thinly on the bias. Otherwise it's "chewy." Sometimes I braise top round, pounded, stuffed, rolled and tied, like a giant braciole, but mostly just marinated & grilled. How is your beef different out there?

                                                        It was very good and a longer marinade would have made it better, but you have to eat at some point...

                                                        Kattyeyes, here's the link to the raspberry-almond bar recipe, from Food & Wine magazine, via Cooking.com. Note, I used all butter and did not cut them quite as small as the recipe suggested:

                                                        http://www.cooking.com/Recipes-and-Mo...

                                                        1. re: bushwickgirl

                                                          Thanks--I love F & W! I don't ever have margarine in the house, so I'm sure I'd make them just as you did. The recipe says, "Margarine makes the crumbly crust of these bar cookies especially crisp." So, in contrast, what was it like with all butter? Kind of crumbly like a shortbread crust? We all know butter makes it better. :)

                                                          1. re: kattyeyes

                                                            Yes, it was a shortbread crust, not crumbly and quite buttery. So I guess I'd call it sort of crispy shortbread crust.;-} I don't know why the recipe recommended using margarine; to my mind, margarine has a pretty high water content; that, plus other issues with using it. I could be mistaken abou that; margarine is not my forte. Butter indeed...Oh, I added 1/2 tsp salt to the crust dough and maybe a 1/4 tsp to the topping, as I used unsalted butter. The recipe assumes that if you use margarine, there will be salt enough in the dough.

                                                            Next time, some chocolate chips in the jam layer.

                                                            Try these and let me know what you think.

                                                          2. re: bushwickgirl

                                                            Yes, a giant braciole, got my mouth waterin'!!! Yes, my Mom always did that way too, marinated and grilled (or broiled, really). And it was always good, never tough.

                                                            When I first moved out here, I saw it on sale, and remembered how my Mom did it, and tried to duplicate. But no, was very tough and chewy, mavbe I overcooked it, but doubt it, as I like beef at M-R also. Anyway, never bought it again. A very good friend of mine who was once a chef and is from Chicago, explained to me the difference in beef that is raised out here in SoCal. The main difference is we have so many hills and mountainous regions that serve as their pastures, therefore, they build up much more muscle by climbing all those peaks and valleys to graze!! In the Midwest, where he grew up and got most of his beef, it is all flat pastures, so the meat is much more marbled with fat and less tough since it's not been "worked out" so much!! Made sense to me, once he 'splained.

                                                            1. re: Phurstluv

                                                              Makes complete sense to me too, and I should have thought about that being the case. The only benefit is that well developed muscle has more sabor than the underworked ones.

                                                    2. I was going to make spicy chicken corn chowder, but since our Chicago spring has again taken a few steps back, I'm going to save it for one of those days when I'll actually want to drink a beer while I cook, and remember to buy bacon.

                                                      A better bet for tonight seems to be chicken and black bean soup, served with sour cream and limes. I'm going to make a batch of arepas (trying out the cheese and pepper recipe from the NYT), using the poblanos intended for the corn chowder. Between making the stock and prepping the dough, I don't know why I'm not in the kitchen yet.

                                                      I'm toying with the idea of browning the chicken in the pan, and then letting it cook in the beans and stock (rather than roasting it separately), and serving it like a stew, with a cilantro rice.

                                                      3 Replies
                                                      1. re: onceadaylily

                                                        Um, what part of "black bean soup, served with sour cream and limes" doesn't scream "beer" ('specially on a Friday)? And what part of Chicago (I was born-and-raised on the north side)?

                                                        BTW, I vote for the last option. Sounds excellent.

                                                        1. re: eight_inch_pestle

                                                          The part where I ask my boyfriend to pick up some Dos Equis on the way home, and he says, "What happened the six pack I brought home on Wednesday?"

                                                          And like most posers, I say Chicago when I mean Evanston. Evanston: it's the gateway suburb.

                                                          1. re: onceadaylily

                                                            Ha. Evanston is OK---it's not like you said Chicago and actually live in Hoffman Estates. You have sidewalks and a great farmers' market and the Walker pancake joint. Used to bike the Green Bay trail to make a long weekend in Milwaukee.

                                                            Anyhow, enjoy that great-sounding meal, and make the bf pick up a 12-pack.

                                                      2. Oven-baked bbq chicken, cheesy polenta, greens with bacon and shallots. Rhubarb iced tea.

                                                        5 Replies
                                                        1. re: ChristinaMason

                                                          As I was reading your menu, I was thinking "that sounds good, that sounds good, that sounds good, that...hey, nope, that don't sound good" The rhubarb iced tea... never liked rhubarb, but the rest, I was licking my chops (lol)

                                                          1. re: Cherylptw

                                                            :-) 3 outta 4 ain't bad.

                                                            1. re: ChristinaMason

                                                              How did you make the iced tea?

                                                              1. re: bushwickgirl

                                                                I made chow's rhubarb syrup (http://www.chow.com/recipes/11780-rhu...) and mixed a good splash of that in a pitcher of sun tea that had been made with three orange pekoe (black) tea bags and 1 wild berry tea bag.

                                                                1. re: ChristinaMason

                                                                  Thanks!

                                                        2. Well, its turned very VERY rainy again here - of course it is the Pacific NW after all. So, I am making some home made chicken soup. Its simmering on the stove now and I can smell the aroma! May just have to do some taste testing soon! Go with: Mini Cheese/Chicken Quesadillas. Oh - comfort.

                                                          3 Replies
                                                          1. re: boyzoma

                                                            I didn't realize you were in rainy country, BZ!!! Oh well, that's some great cooking weather up there!! Please let me know if you and Opa ever come down my way to LA!!! Would love to host you for dinner...might even serve you your own cajun chicken fettucine!!! JK!! (I gotta make that again, it's on the brain!!)

                                                            1. re: Phurstluv

                                                              Phurstluv: Its Oregon - what can I say! I just want some lasting sunshine for a while. We had it good for a while (maybe about a week and a half), but then we've had nothing but pouring rain all week again.

                                                              Glad you like the fettucine! DH will be on his diet for a while, but I may just have to make a small batch for me. If we ever get headed to LA, I for sure will give you a holler, even if it is for recommendations!!! And, vice versa!!

                                                              1. re: boyzoma

                                                                No doubt, friend, no doubt. I don't know how you guys do it up there, I think I would feel like a snail, or slug, with that much rain all the time!!

                                                                My FIL lives in Mendocino county, and he's right on a bluff! It's sooooo beautiful, but dang, even in July, it's 65* and cloudy most of the time!!! Too cold for this girl!! But I bet it's a lot like Oregon, beautiful, nonetheless.

                                                                Please do, if you ever need a rec or someplace sunny for a while, I would love it!

                                                          2. Last night, an old friend in town for business meetings came to dinner. Since she didn't know exactly when she'd be free, I decided to do cold sides, which could all be made ahead, and lamb chops, which could be thrown on the grill for just a few minutes. So-- grilled lamb "lollipops" (rib chops marinated in dijon, olive oil, garlic, fresh rosemary and thyme, s &p and grilled briefly), green lentils w/onion and garlic and eggplant "in the pickling style" (both recipes courtesy of Madhur Jaffrey), and grilled asparagus w/sherry vinegar, olive oil, & smoked paprika. To make sure we didn't keep things too healthy, I made a lemon curd/cream cheese tart (w/my new favorite crust--cookie crumbs & pistachios--courtesy of Christina Mason). It was a great success--esp. in that almost everything was made ahead, and I wasn't rushing around at the last minute.

                                                            Tonight, more company, a long planned get-together w/neighbors. As several small kids will be here, we're having a kid-friendly menu: edamame for starters, grilled pizzas w/various adult toppings as well as a plain cheese one for the smallfolk, baby back ribs, a big tossed green salad w/blue cheese vinaigrette (per neighbor's request; he always asks for it, no matter what we're having!), and the leftover lemon cream cheese tart (it was an extra-large one). To be on the safe side, we'll also throw a few hot dogs on the grill--and have plenty of "freezie pops" on hand. Better get up and get the pizza sauce made!

                                                            9 Replies
                                                            1. re: nomadchowwoman

                                                              I Love Lamb Lollipops!!! Yours sound really good!!

                                                              Please share your bleu cheese vinaigrette, as long as your neighbor always requests it!! I have a wonderful bleu cheese dressing, but not the vinaigrette, which I really like too. TIA!

                                                              1. re: Phurstluv

                                                                This is easy to make, and it keeps well. My neighbor calls it my famous blue cheese vinaigrette--and he often calls me from his travelling to request the recipe to pass along to someone or other. The truth is, of course, I copied the basic recipe from a magazine, so its not mine at all. And now it's yours:

                                                                BLUE CHEESE VINAIGRETTE

                                                                Combine the following ingredients in a jar and shake well:
                                                                1/2 c. EVOO
                                                                3 T. white wine, white balsamic, or champagne vinegar
                                                                1 1/2 tsp. anchovy paste
                                                                1 garlic clove, crushed
                                                                3/4 c. Maytag blue cheese, crumbled*

                                                                Season to taste w/salt & pepper. [It's always plenty salty so I never add salt.]

                                                                I have used all Maytag, but I've also used other blue cheese, and I usually find 1/2 c. to be plenty enough. Most recently, I made it w/about 1/2 c. total of "dregs" from my cheese drawer--leftover gorgonzola, a bit of Maytag, a British blue (Shropshire something)--and it came out great. Next time I make it, I think I'm going to try sherry vinegar and see how that tatses.

                                                                1. re: nomadchowwoman

                                                                  Thanks so much I have saved it to my hard drive.

                                                                  Glad to see you're still here, I keep thinking about that awful disaster down by you and other 'hounders, and my thoughts and prayers have been with you all.

                                                                  1. re: Phurstluv

                                                                    Thanks, Phurst. It's bad, and in the end, I think we'll all be affected. But as I just mentioned to Bushwickgirl, these boards are comforting and inspiring, and as everyone on these boards knows, cooking is comfort--and can be a great stress-reliever.

                                                                    1. re: nomadchowwoman

                                                                      Yes it can be, and keep that chin up, we are all in this together. :))

                                                                      And I hope to come down south this August, to Florida specifically, and spend some time with my parents and some money down there. I know every little bit helps, and we don't care if we can't do the beach, we have our own right here.

                                                              2. re: nomadchowwoman

                                                                Some good eatin' going on down there in NOLA.

                                                                1. re: bushwickgirl

                                                                  Some of the BEST in the country, imho. If I lived in NOLA, I would be a House, and my DH would be the Barn. We love that food!!!

                                                                  1. re: Phurstluv

                                                                    Well, we would be too, but we exercise a lot. I have always been an enthusiastic and at times obsessive cook/foodie. DH was very athletic when we met. We decided that if we were going to eat and drink the way we wanted to, we would have to commit ourselves to real and regular exercise. Though DH has no problem staying thin as a rail (not fair!), I find that as the years go by, I have to exercise more to maintain my weight. So in a bizarre sort of reverse rationalization: we eat so that we make sure we exercise! (What other logic for a Hound than the pretzel kind?)

                                                                    1. re: nomadchowwoman

                                                                      Hahahaha!! I know exactly how you feel, and your logic makes perfect sense to me!!

                                                              3. With the chatter about the no-boil lasagne noodles, it made me curious. I just had to make some to see if I could make this successful. The weather was gray, dripping and chilly, perfect day for a nice sturdy meal that's warm and sticks to your ribs.
                                                                No boil noodle lasagne - (must think of a better name).
                                                                1 lb of ground beef - Trader Joe's
                                                                3 Italian hot sausages out of their casings - Trader Joe's
                                                                Mozzerella (whole fat) provolone, cheddar, fontina, monterey, cheeses and ricotta (whole fat) from Trader Joe's

                                                                2 jars of basil and tomato marinara- Trader Joe's
                                                                Fresh bagged spinach stems removed-cleaned thoroughly and dried, Trader Joe's
                                                                2 fresh garlic cloves smashed with olive oil and salt
                                                                1/2 bottle pinot noir
                                                                2T dried basil
                                                                1T dried garlic
                                                                1/2 med onion minced fine
                                                                I made the noboil noodle lasagne keeping in mind the problem the poster had with their noodles not cooking all the way through. I made sure to make plenty of meat sauce. I used ground beef and spicy hot Italian sausages, cooking them and breaking the meat apart. I drained as much excess oil off as I could. In advance, grate fontina, mozzerella, monterey, a smidge of cheddar and I used sliced provolone. Mix up the ricotta with some of the grated romano. Save the grated romano or parmesean for las for the top.

                                                                I sauteed fresh spinach with garlic and olive oil and salt and pepper. Then drained it, squeezed the juice out thoroughly. Shame to waste that liquid, should of used it for a soup base.
                                                                Anyway. First layer is a good amount of sauce and layed the dried noodles down. Sauce, and meat, spinach placed in little piles about an inch a part. Then ricotta in between the spinach, mozz, monterey, fontina, cheddar and sauce. Noodles and repeat the process.
                                                                Always make sure to cober every bit of the pasta with ample amount of sauce and cheese. Topped with another good amount of meat sauce and cheeses, finally ending with the three nice slabs of provolole.

                                                                All these years making lasagne, last night I had a revelation, don't use foil. Don't let it come near your baking dish, it will ruin your masterpiece. Place the baking dish on a foiled baking sheet, and bake it 325 for about 1/2 hour. Check on it. I spooned any excess grease and put it back in. I finished it with one more grease gleaning, and then topped with romano. Put the broiler on for the briefest moment so not to burn the cheese. Used my probe to and made sure it was bubbling. I didn't want the noodles to get too soft, so watch it.

                                                                Remove and let it set up so that you can cut without the cut pieces falling all over the plate. Finely grated romano over all.
                                                                Ahhh... with a simple salad of mixed lettuces and small sugar tomatoes, red wine vinegar and olive oil, a dusting of grated parmesean and cracked pepper, the dinner was better than any I can recall.

                                                                This is to the person that had the noodles that were tough. I can only think that you didn't use enough sauce thoughout the construction, because I didn't have this problem at all. I will post photos. Thanks for the inspiration it was one of my fines lasagnes ever!.

                                                                9 Replies
                                                                1. re: chef chicklet

                                                                  That sounds great, chef. And yes, I always use extra sauce when I use nb noodles. So, not covering first did it for ya, huh?? Interesting, I'll have to try that next time I get inspired to make some. Thanks for the tip!

                                                                  1. re: chef chicklet

                                                                    Here's the photo of the noboil lasagne. Yes you have to layer each pasta layer well with sauce. The second day it was even better, one of my bests. The Italian sausage can make it greasy, it's important to get rid of that, but the flavors, cheeses and texture are excellent. And I don't even like lasagne.
                                                                    http://www.flickr.com/photos/7220939@...
                                                                    http://www.flickr.com/photos/7220939@...

                                                                    1. re: chef chicklet

                                                                      That. Looks. Great.

                                                                      Did you use a glass 9 x 13 baking dish?

                                                                      1. re: bushwickgirl

                                                                        Thank you!Yes, actually I was able to fit 3 noodles across the bottom. I still have about half a box left. I didn't experience any toughness whatsoever, I'm baffled with that happening, because I didn't drench it with sauce, and the sauce was thick. I also didn't cook it according to the package directions, to bake it at 375 and use an 8X8 casserole. Who makes lasagne in an 8x8 pan?! I was most impressed by the flavor, the Italian sausage was such a great addition, I used all Trader Joe's products, right down to the ricotta. Instead I cooked it at 325 and then just tested it periodically. In about an hour it was nice and hot, and bubbling. I tend to cook casseroles at lower temperatures. It has been my experience that I have better luck with lower heat.

                                                                        1. re: chef chicklet

                                                                          "Who makes lasagne in an 8x8 pan?!"

                                                                          That's sorta crazy, I mean you want leftover lasagna! I use the no boil noodles as well, with great success, and I've used the regular ones, with a looser and larger amount of sauce, with no problems.

                                                                          I showed mrbushy your photo and he started to drool...he's a big lasagna fan. Guess I'll have to make some soon.

                                                                          1. re: chef chicklet

                                                                            Who makes lasagne in an 8x8 pan?!

                                                                            ::::Raising my hand::::: I do! But I'm only cooking for myself, so an 8x8 is MORE than enough lasagna for me!

                                                                            1. re: LindaWhit

                                                                              oh I have too, just that there was so many noodles. I love little lasagnes sometimes. I make some awesome veggies ones when I have vegetables I want to use up. Also good for seafood lasagne, perfect size.

                                                                      2. re: chef chicklet

                                                                        Yum. That sounds just delicious. I bet you could *not* squeeze to spinach out and cut back slightly on the sauce. Just in case you didn't want to waste it.

                                                                        1. re: ChristinaMason

                                                                          That's true, didn't think about doing that, next time!

                                                                      3. Wicked late start to prep for dinner tonight, as my sister decided to call on her way up to their cabin in Maine. That girl can talk. :-)

                                                                        I roasted some asparagus and small pieces of chicken (separate pans) tossed with olive oil, salt and pepper in a hot oven. Garlic & herb pizza dough from TJs was stretched on a lightly oiled pan, then sauced with some Rondele herb cheese blended with a bit of milk to thin out the sauce. The asparagus and chicken was sprinkled on top, and was joined by some chopped roasted red peppers. A healthy sprinkle of aged Parm-Reg and into the hot oven until the dough is cooked and everything is roasty-toasty warm.

                                                                        Voilá - dinner is served. :-)

                                                                        2 Replies
                                                                        1. re: LindaWhit

                                                                          OMG - that sounds wicked good!!! Always loved that saying and whenever I use here, they always say, hey, you're from Boston!!! lol!

                                                                          Anyway, what a good idea for that dough, I always see it at TJs, and have used it for breadsticks before, but your creation sounds wicked awesome!!

                                                                          1. re: Phurstluv

                                                                            LOL! I'm honored, Phurstluv. Your menus always sound so wonderful, so to have you comment on my simple pizza (which was seriously good! LOL) is a treat. :-)

                                                                            And I LOVE the idea of using that garlic-herb pizza dough for breadsticks - you just gave me an idea back - thanks!

                                                                        2. Leftovers - sweet potato hash, chicken apple gouda sausages with a freshly poached egg.

                                                                          I don't know what anyone else in the family is having, but I've been thinking about this meal ALL DAY!! Hahahaha!!!

                                                                          Guess the boys will make do with leftover chicken breast or pork tenderloin and some cauliflower and broccoli, good thing they like those veggies!!

                                                                          2 Replies
                                                                          1. re: Phurstluv

                                                                            ROFL! "What's mine is mine and what's yours is whatever you're making!" I love it. :-)

                                                                            1. re: LindaWhit

                                                                              That's right!!! ;))) Sometimes, a mom has to do what a mom has to do!!!

                                                                          2. can i just say . . . thank god for butter? made a mishmash tonight - sauteed diced sweet onions, pancetta cubes, red kale, toasted red pepper flakes, pine nuts, garlic powder, garlic, added cooked cappellini, chicken broth, parm regg . . . and ... MEH! kinda one-note - spicy, yeah - but .... mehhhh......

                                                                            AND THEN ... the clouds parted, doves sang, chubby angels played lyres . . . I. ADDED. BUTTER. Kind of a lot. and suddenly ... SO GOOD! SO MUCH BETTER AND DIFFERENT AND YUM AND RICH AND BUTTERY! duh.

                                                                            why do i ever doubt butter?

                                                                            7 Replies
                                                                            1. re: mariacarmen

                                                                              Yes, my friend, yes you can!!! Butter is a nectar of the Gods. Or cows. Depends on religion I guess, but I would bow at the butter altar a little more if it weren't for my danged malfunctioning intestines!!! How gross is that??!!!

                                                                              Red kale, that sounds interesting.....you guys gettin' produce up north that I don't know about?? LOL!!

                                                                              1. re: Phurstluv

                                                                                i forgot there was also chopped roasted red peppers (jarred) in the mix. but still... the butter...

                                                                                maybe red chard? i think it's kale... it seems it's always around at our local Rapeway (fancy food market)... leafy green with red spines?

                                                                                1. re: mariacarmen

                                                                                  Is it a soft green or a hard green, if it's soft, it's probably chard. If it's harder or curly, maybe kale.

                                                                                  1. re: mariacarmen

                                                                                    That is possibly the worst name for a market in the history of markets.

                                                                                    1. re: eight_inch_pestle

                                                                                      I hope it was a typo.

                                                                                      Happy weekend, everyone!

                                                                                      1. re: bushwickgirl

                                                                                        "Rapeway" is our name for any expensive chi-chi market - it's a play on Safeway (a local - California? - chain). Much like people say "Whole Paycheck" for Whole Foods.

                                                                                        1. re: mariacarmen

                                                                                          Ok, that was my other thought, a bit like poster LindaWhit's stupidmarket.

                                                                                          "Whole paycheck," good one, that's about the size of it.

                                                                                          I'll have to think of an alternate name for my crappy, poorly stocked, dirty and expensive local, just to vent some of my frustration.

                                                                              2. I care not a jot for dinner today.

                                                                                It's a lovely day here - and the first when it's been warm enough to have lunch on the patio, surrounded by the smell of lilac. A decidely pleasant 26. It's enough to gladden the heart of any old git like me.

                                                                                But old gits have to eat. So, when dinner comes, it'll be roast pork. Almost the last we'll buy from our regular supplier - an email from them this week says they arent going to be registered organic anymore. Apparently, changes in the certification means that pigs must now be kept outside all year and that, on their clay ground, the winter wet makes that impossible.

                                                                                Anyway piggy will be accompanied by some very simple boiled Jersey Royal spuds, carrots and steamed cabbage. And gravy. And a few fried apple slices. Some roasted rhubarb and yoghurt for "afters".

                                                                                15 Replies
                                                                                1. re: Harters

                                                                                  Yes, but just because they're not going to be *certified* organic (by a government agency, I assume?) doesn't mean they're going to be changing their methods of raising the pigs. If they continue with the same way they've raised the pigs before, just because the pigs aren't going to be outside year round, as required by whoever does the certification, doesn't mean the resulting meat will be any different from what you've had in the past, correct?

                                                                                  Enjoy the lilacs today and the piggy and potatoes tonight, regardless.

                                                                                  1. re: LindaWhit

                                                                                    Yeah, correct but.....

                                                                                    1. re: Harters

                                                                                      but what?
                                                                                      Organic is losing more and more meaning. We need to support producers who practice sustainability. Government certification be damned.

                                                                                      1. re: rabaja

                                                                                        "Organic is losing more and more meaning"

                                                                                        Not to me.

                                                                                        1. re: rabaja

                                                                                          That's what I was thinking with my comment, rabaja. Just because the government says it's organic only when the producer has jumped through whatever silly hoops the gov't. requires doesn't mean that those producers that don't jump through those often silly hoops aren't organic as well....*especially* with a producer you've had long-time experience with when they *were* deemed organic.

                                                                                          But if Harters isn't going to buy from the previously organic producer, I do hope he's able to find another close by that will give him what he needs.

                                                                                          1. re: LindaWhit

                                                                                            I guess I'll have to see how they advertise themselves - they wouldnt be stupid enough to be misleading and find themselves prosecuted under Descriptions legislation. If it continues to be as follows, they'll still have a happy customer:

                                                                                            "Our herd of free range pigs are made up of rare breeds including Large Black, Gloucester Old Spot, Saddleback and our boar “Winston” is a large White cross Welsh. The pigs graze and root the fields at Mansergh Hall Farm and are fed gm - free feed. They have straw filled pig arcs to retire to as and when they feel like it. Most importantly they have one of the best views on the farm! In the winter, if the weather dictates, the pigs are brought into the warmth and shelter of our barns, with plenty of room and fresh air. Our pigs are kept in family groups to further reduce stress and Jim or James personally load, transport and unload the pigs to a small abattoir only 20 miles away. We collect the pork ourselves in our refrigerated van which is then hung for Simon to cut to our customer’s requirements "

                                                                                            It is actually the welfare issue of being free-range that is most important to me.

                                                                                            1. re: Harters

                                                                                              It sounds like the only thing different from what you described the gov't. now uses as certification for "organic" is that they (the farm raising the pigs) will allow them back inside of the barn, vs. *always* being left outside in harsh weather. And since England has been getting some harsh(er) weather these past few winters, according to my stepbrother, I really can't see what the issue is, provided the pigs have plenty of room and the fresh air they talk about.

                                                                                              And if you've been a regular purchaser at their retail store (assuming they have one), why not just ask what they're doing different, if anything, now that they won't be able to be labeled organic per the gov't. I'll bet it's no different.

                                                                                              Good luck - the fact that you have a purveyor nearby is wonderful - just because gov't. regs have changed doesn't mean you should change if the pig farmers haven't changed their methods!

                                                                                              1. re: LindaWhit

                                                                                                I hope you're right. I met the farmer at a food fair a couple of years back.And, whenever I place an online order, the next morning his son-in-law, Simon the butcher, phones me to check it through and agree the delivery. It then arrives by overnight courier.

                                                                                                The certification thing remains generally important though. I wouldnt consider a supplier I didnt know who claimed to raise to "organic standards" without having the certificate as I would have no way of knowing if they were telling the truth (or telling porkies* )

                                                                                                * Appropriate Cockney rhyming slang - porkies = pork pies = lies

                                                                                                1. re: Harters

                                                                                                  Totally understand not using someone new who claims they were organic without the certification, but this is a place that *has* been organic in the very recent past, and you were happy with them. I doubt they're going to start using pesticide-laden feed and keeping them in pens just because the gov't. said they're no longer organic.

                                                                                                  And I like the Cockney slang. :-)

                                                                                              2. re: Harters

                                                                                                I think it would be a shame for you to stop shopping with someone that you've trusted for so long. So they were not free range before?

                                                                                                1. re: chef chicklet

                                                                                                  Complex bit of law going on - a veritable minefield for the British ethical consumer (like wot I am). To be certified organic you have to meet certain standards which also mean your pigs are inherently free-range.

                                                                                                  However, whilst "free range" is an accepted term here in its own right, there's not actually any legally agreed standard as to what that means or independent certification of it. Can make for a very grey area and, as such, a number of supermarkets (not otherwise always known for their ethical purchasing) do not stock free-range.

                                                                                                  1. re: Harters

                                                                                                    geez, so sorry that you're going to give up something you love so much. Interesting that there are so many variables with the standards. And I do respect your personal and ethical choice to shop for organic foods that meet your criteria.

                                                                                                    1. re: Harters

                                                                                                      Not to belabor a point, Harters, but that certification requiring 100% free range is just recent, yes? You were purchasing what was deemed "organic pork" before from this purveyor. And now, just because the government changes their definition of organic and requires the animals to be outside 100% of the time (meaning they've changed the terminology in government decrees of "free range" to mean just that), this purveyor, who has clay fields/yards/free-range area, while still allowing full roaming capabilities for his pigs, will also provide a warm Pig House should the animals choose to go in there - still with plenty of room to move around.

                                                                                                      It's the very action of providing that housing for the animals in severely inclement weather which the government now says "No can do!" that is changing this purveyor's status from organically raised pork to non-organically raised pork. So what happens if England has a long freeze next winter, and many organic farmers bring their animals in to protect them from freezing....do they all lose organic status?

                                                                                                      If nothing else changes with how this farmer raises his pork - it's exactly as he's done for many years - and you used to purchase pork from him when it *was* organic, there is no reason to not continue to purchase it! The only change is that it no longer has the government stamp of "organic".

                                                                                                      In this case, I'd be happy to forget about the government stipulation of organic vs. non-organic to purchase a product you *know* they used to call organic - especially when nothing's changed. This is one time, IMHO, that the government is bonkers. Not that they aren't frequently bonkers. :-)

                                                                                                      1. re: LindaWhit

                                                                                                        Very good points, LindaWhit.

                                                                                                        1. re: LindaWhit

                                                                                                          +1!

                                                                                        2. for my book club - we're reading "Great Expectations" - I have spent the day making a pork pie...ground pork, diced bacon, succulent pork neck meat at this moment cooling under a puff pastry crust, awaiting the pork aspic, made the old fashioned way with some pigs feet. A pork pie figures largely in the early part of the book, and it's a classic British dish that's been around for centuries. Some Brits are trying to get an appellation for it the same way Parmegiano cheese can only come from one region in Italy. The idea of making the crust on top of everything else was daunting, so I used puff pastry. Can't wait to eat it. Smells great.

                                                                                          2 Replies
                                                                                          1. re: avenuebalum

                                                                                            Indeed - the *best* cold pork pie is often described as a Melton Mowbray pie - after the village in Leicestershire where some very good ones are made by something like 10 producers. The bid for Protected Geographical Indication status wouild mean that only pies made in Melton Mowbray could be called Melton Mowbray.

                                                                                            Of course, it wouldnt prevent other producers continuing to make possibly very fine pies - it'd be that they'd just have to call them "pork pies". Here's a link to the pie makers association:
                                                                                            http://www.mmppa.co.uk/

                                                                                            A speciality of my own county, Cheshire, is the hot pork pie, also containing apple.

                                                                                            1. re: avenuebalum

                                                                                              We have a different version of pork pie from my French ancestors in Canada.

                                                                                            2. Well, for us, it will be roasted fillets of lemon chicken breast, fresh steamed cauliflower; brown rice with diced mushrooms; side salad with a lemon vinaigrette. Diet is still going!

                                                                                              1. I'm marinating several chicken breasts in white wine and sprigs of thyme...not sure how much it'll add to the overall flavor, but hey - I had it to use up. The wine will be reserved to use later.

                                                                                                The chicken will be patted dry, seasoned with salt and pepper, and pan-browned and then removed while I sauté chopped shallots, garlic and mushrooms. The wine will go back into the pan with the chicken and some chicken stock, the cover will go on, and the chicken will simmer until done and the wine is reduced by two-thirds. I'll finish it with a pat of butter and a sprinkle of additional fresh thyme.

                                                                                                Sides will probably be rice pilaf and steamed green beans.

                                                                                                1. After a bit of discussion, we settled on Italian sausage, pepper and onion heros, with provolone.

                                                                                                  Mrbushy doesn't like eating with his hands or so he tells me, when I make certain dinner suggestions. It's really odd, as he eats sandwiches and pizza with his fingers, but has a tough time with sausage heros, or any sort of hot hero, tacos, fried chicken, stuff like that. It's not the heat in the item and I can't figure it out; he's so selective about it and doesn't seem to be able to tell me what his criteria is for not wanting to pick up the food and dig in.

                                                                                                  Anyway, that's why we had the discussion and I had to strong arm him into choosing. But what's done is done and sausages are grilling.

                                                                                                  8 Replies
                                                                                                  1. re: bushwickgirl

                                                                                                    LOL! on the strong-arming. :-) What about hot dogs or hamburgers? Same as the taco? They're just like pizza and sandwiches - is is strange that he doesn't like picking them up - they're perfect finger food!

                                                                                                    1. re: LindaWhit

                                                                                                      Yes, hamburgers and hot dogs are ok; he's just weird, but people do have strong personal preferences, obviously with taste and often with texture, though, not so much with touch.

                                                                                                      Recently he told me, after 15 years together, that he doesn't like baked sweet potatoes, as in skin-on. Who eats sweet potato skin anyway? Just pushing to to the side of your plate would be the logical thing, but no, I now have to peel, steam and mash. Grrrh.

                                                                                                      Personally, I think he just doesn't like tacos and won't admit to it.

                                                                                                      1. re: bushwickgirl

                                                                                                        LOL! on the tacos! And yes, I do the same with sweet potatoes - leave the jackets.

                                                                                                        Then again - a recipe I have for peeled, steamed and mashed sweet potatoes with a spice butter that includes honey, cinnamon, nutmeg, ginger, and ground pepper, IS good, so I can't fault him there on the mashed sweets. :-)

                                                                                                        And I have a friend who can't deal with cheese. Almost ANY cheese (I forget which few she can deal with). And she can't give me a reason other than "I don't like it." I ask her "Do ya KNOW how many cheeses there are and what you're missing?" LOL

                                                                                                        1. re: LindaWhit

                                                                                                          Yes, the cheese; I went veg a few years ago and eliminated everything, dairy, eggs, butter, sugar, honey, everything, but I could not let go of the cheese. I'm sad for your friend; I understand maybe not liking bleu or stinky cheeses, but to just dismiss all, mm, what a world she's missing. Must be a texture thing.

                                                                                                          I can't say catagorically that I've never met a cheese I didn't like, because there is one, Gjetost, the caramelized and caramelly tasting goat cheese from Norway. Truly awful.

                                                                                                    2. re: bushwickgirl

                                                                                                      Maybe it's a saucy/oily thing---doesn't want to muck up his hands. Don't take him out for Ethiopian food.

                                                                                                      1. re: ChristinaMason

                                                                                                        We tried the Ethiopian and it was a no-go, for him, anyway. I enjoyed it.
                                                                                                        Yes, he can be a bit fastidious.

                                                                                                      2. re: bushwickgirl

                                                                                                        BushWickGirl - Funny on the food eaten by hands. My sis (who was an extraordinary cook in her own right) taught me that food tastes better when eaten with your hands. And it's true! DS has an aversion to getting his hands greasy, oily, messy. So It may not be the food / taste but the mess.

                                                                                                        1. re: JerryMe

                                                                                                          Yes, I like to eat with my hands as well, when it's appropriate, and many times when it's not. With mrbushy, I think it's a combo of aversion to messy hands and just not liking tacos-they seem to be the prime eaten by hand offender; neither he will admit to.

                                                                                                      3. Picked up some beautiful Mississippi River Yellow Cats yesterday from my commercial fisherman friend. So they will be deep fried to perfection in P-nut oil...There will probably be the usual accompaniments of Hush Dem Puppies, a nice slaw, and a few ff potatoes....Right now however it's time for Bourbon on the patio........

                                                                                                        1. Leftovers potluck. A little bit of mashed potatoes, pork pierogi, cheesy polenta, and cooked greens. Carb-tastic.

                                                                                                          I think this batch of polenta was my favorite so far. I brought 1 1/2 c. of evaporated milk (full fat) with 1 1/2 c. 1.5% milk, 1 c. of water, and 1/2 tsp. of chicken bullion to a boil. Added one cup of fine polenta and a decent amount of salt and white pepper. When the mixture thickened, I added about 1/4. c. freshly grated parm and stirred until smooth. It was awesome with the greens (reminded me of mac 'n cheese).

                                                                                                          1 Reply
                                                                                                          1. re: ChristinaMason

                                                                                                            Yes, it is like mac and cheese! I've heard it likened to mashed potatoes, but the two dishes seemed to be in separate worlds by my tongue.

                                                                                                            This is roughly the same recipe I use (I've never used evap, and now I want to), and greens complement *perfectly*. I love to serve it with a side of peppers and frittata . . . so I have begun thinking about the wilted spinach, the cooked peppers, and the leftover cheesy polenta *in* a frittata. Is this misguided? I worry about the texture, but am curious enough to try it, even though a part of my brain keeps whispering things like 'grit' and 'curd-like'.

                                                                                                            I'm not even going to google it. Every time I think I am 'creating' something, google gives me two hundred pages of been-there-done-that, and who-do-you-think-you-are (ninety percent of them on All Recipes). I have some cornmeal that is hitting the expiration wall, and that alone invites kitchen play.

                                                                                                            But tonight, we are having leftover black bean soup, mixed with some rice, and either piled into a tortilla, or topped with fried egg. Frankly, I might do both. I'm also going to roast some potatoes and onions, with smashed garlic and a yet undecided-upon herb.

                                                                                                          2. Nothing interesting tonight for dinner...a salad with some of my garden arugula mixed with iceberg, tomatoes, cukes, jalapeno cheddar and crispy bacon. A fried egg on top. Buttermilk ranch.

                                                                                                            4 Replies
                                                                                                            1. re: Cherylptw

                                                                                                              The salad sounds lovely and the great thing is that it's arugula from your garden; nothing wrong with bacon, either.

                                                                                                              It's soup day in the very grey (overcast) apple, white bean and greens with chorizo, beer-cheddar quickbread and the last of the raspberry-almond bars.

                                                                                                              1. re: bushwickgirl

                                                                                                                That soup & bread sounds delish..do you have a recipe for them? Although, I can't have beans or bread now because I'm still struggling on the low carb thing, I'll keep it until I can indulge.

                                                                                                                I still have crawfish tails in my freezer so dinner tonight will be crawfish cakes again.....to go with, I'll pan sear some asparagus with lemon pepper seasoning & a little butter. To start, the cream of broccoli soup from earlier in the week be finished up.

                                                                                                                1. re: Cherylptw

                                                                                                                  The soup was a basic mirepoix and rendered chorizo, chicken stock, cooked Great Northern white beans and greens thrown in at the end method, with thyme and bay.

                                                                                                                  Should I tempt you with the beer bread recipe? This can't be easier. I'm pretty sure I got this recipe here on chow, from an older thread:

                                                                                                                  Lone Star Beer Bread or Budweiser Bread

                                                                                                                  12 oz cheap lager beer, I used Bud
                                                                                                                  3 C AP flour
                                                                                                                  3 tsp baking powder
                                                                                                                  3T sugar
                                                                                                                  1 1/2 tsp salt

                                                                                                                  Brush top of loaf with melted butter.
                                                                                                                  Bake at 375 for one hour in a greased loaf pan.
                                                                                                                  Add in’s: cheese, onions, chorizo, garlic, herbs, spices.

                                                                                                                  I added in about a cup of shredded cheddar and about a medium diced onion's worth sauteed, garlic powder and a little basil. I don't think this bread keeps well; with that in mind, we'll just eat it all today.

                                                                                                                  1. re: bushwickgirl

                                                                                                                    Mmmm...I have chorizo in the fridge....sounds good, thanks!

                                                                                                            2. Kedgeree.

                                                                                                              Smoked haddock from my new favourite shopping area. Within, literally, 30 metres there's the fishmonger (who also sells good quality fruit & veg), a specialist cheese shop and a proper old-fashioned butcher (the sort that hangs dead sheep in the window). And it's less than 10 minutes drive.

                                                                                                              1. For Harters, who wondered if steamed cheeseburgers tasted better than they sounded:
                                                                                                                http://chowhound.chow.com/topics/6718...

                                                                                                                For dinner tonight, caprese salad pasta that ladyberd suggested upthread...but I'm going to use a different version I saw posted previously sans garlic and shallot. Regardless, I'm looking forward to trying this dish as anything with caprese (esp. bruschetta, remember, friends?) is high on my list of favorites. :)

                                                                                                                1 Reply
                                                                                                                1. re: kattyeyes

                                                                                                                  Thanks for that. Have to say, I'm yet to be convinced. However, our next trip across the pond will be to your part of world (and northwards), so I hope to have the opportunity of trying them as they're a regional speciality.

                                                                                                                  John

                                                                                                                2. Sushi! Since I took a "Sushi 101" class today, I get to enjoy the fruits of my labors for dinner! And lunch tomorrow......ha!

                                                                                                                  5 Replies
                                                                                                                  1. re: jenscats5

                                                                                                                    What did you learn to make?

                                                                                                                    1. re: kattyeyes

                                                                                                                      We first learned the basic California roll and then a sushi roll they specialize in.....after that we were given free reign to make whatever we liked with the ingredients they provided! I ended up with some spicy tuna rolls, salmon rolls, salmon AND tuna rolls and some cucumber rolls.

                                                                                                                      It was fun!

                                                                                                                      1. re: jenscats5

                                                                                                                        Fun and filling!

                                                                                                                        1. re: jenscats5

                                                                                                                          It is fun, isn't it?!

                                                                                                                          1. re: Phurstluv

                                                                                                                            I had a great time!! The Sushi Chef was very personable and had some good stories to tell. I wasn't the neatest "roller" but the rolls tasted pretty good. Looking forward to making my own creations!

                                                                                                                    2. Whoopee! No rain this afternoon = grilling! Tonight, we will have some grilled jumbo cajun prawns, BBQ red potatoes (for me since Opa is on his diet), steamed Carrots and a nice tossed salad with a spicy vinaigrette.

                                                                                                                      Well - change in plans - it started to rain again! So guess we are "grilling" inside! :-(

                                                                                                                      1 Reply
                                                                                                                      1. re: boyzoma

                                                                                                                        As usual, sounds delicious, BZ. I assume cajun prawns are just sprinkled with your famous cajun spice mix? I did that to the shrimp we grilled last week when my parents were here, they came out really nice, and it's a great way to give them some flavor!

                                                                                                                      2. Going to roast a small half pork tenderloin with a honey-thyme glaze, with a roasted sweet potato and steamed broccoli alongside. Must be ready by 7pm for the finale of LOST. :-)

                                                                                                                        2 Replies
                                                                                                                        1. re: LindaWhit

                                                                                                                          That sounds really good. Yum.

                                                                                                                          1. re: ChristinaMason

                                                                                                                            It was quite nice! Here are the ingredients and prep:

                                                                                                                            1 Tbsp safflower oil
                                                                                                                            1/2 Tbsp shallots, minced
                                                                                                                            1 tsp garlic, minced
                                                                                                                            2 Tbsp tomato paste (I used only 1 Tbsp.)
                                                                                                                            1/4 cup water
                                                                                                                            2 tsp Dijon mustard (I used only 1 heaping tsp.)
                                                                                                                            1 Tbsp honey
                                                                                                                            1 tsp fresh thyme leaves, chopped

                                                                                                                            Heat oil in small sauté pan over medium heat. Sauté shallot and garlic until aroma is apparent, about 1 minute. Add tomato paste and cook, stirring constantly, until bright red, about 30 seconds. Stir water, mustard, honey, and thyme into mixture into sauté pan until thoroughly blended. Simmer until thick enough to use as glaze, about 1-2 minutes.

                                                                                                                            Brush it on grilled pork tenderloin halfway through grilling, periodically brush more glaze over pork while cooking.
                                                                                                                            ~~~~~~~~~
                                                                                                                            I only used about 1 Tbsp. of tomato paste and it was MORE than enough for me - it would have been horribly overly-tomatoey if I had used 2 full Tbsp.

                                                                                                                        2. Lentil burritos put into the tortillas I bought at breakfast Saturday am. There's no way I can duplicate their torts. I have oaxaca cheese as the topper.

                                                                                                                          1. Homemade meatballs and marinara, with spaghetti, and a nice green salad with a red wine vinaigrette. Some olives and radishes thrown into the salad for good measure. And some red wine, tho I'm out of Chianti at the moment. There's ice cream for dessert for the boys.

                                                                                                                            1. Duck. Dried in the coolerator for two days. Green peppercorn glaze. Two in eight weeks! Mercy.
                                                                                                                              A California pinot to wash down the tasty bits.
                                                                                                                              Deb did all the work. Yet again, I built the fancy margaritas that facilitated the meal.

                                                                                                                              1. Halibut cheeks. I found some nice ones yesterday at my Japanese market. I think I may do a picatta thing over red quinoa with asparagus and roasted tomatoes.

                                                                                                                                1. Last night we had sliced eggplant, breaded in panko and seasoned breadcrumbs and fried, mac 'n cheese, cucumber salad with dill, and some BBQ chicken wings. We also each had an avocado half sprinkled with salt...needed to be eaten.

                                                                                                                                  The eggplant and mac is kind of a nostalgic meal for me.

                                                                                                                                  1. Crispy whole roasted chicken tonight; to go with, I'm blanching some cauliflower then breading it in picante pork rind crumbs. That'll be roasted to serve with a curry & roasted onion sauce (can't wait!) and some mixed greens which were braised with smoked turkey leg.

                                                                                                                                    6 Replies
                                                                                                                                    1. re: Cherylptw

                                                                                                                                      That sounds truly delicious cheryl! Have you made that cauliflower before?

                                                                                                                                      1. re: chef chicklet

                                                                                                                                        That cauliflower is my new favorite veggie dish! I've roasted cauliflower before but this was a little different. The sauce was a first though..here's a pic

                                                                                                                                         
                                                                                                                                        1. re: Cherylptw

                                                                                                                                          Cheryl, I have a pork rind question. We have two styles in NY, one puffed and crunchy, with a texture and appearance not unlike styrofoam, (Ro-lets brand) sometimes seasoned with cayenne, and the other is very hard crunchy strips, (Uncle John's brand) teeth breakers to my mind. What kind did you use?

                                                                                                                                          1. re: bushwickgirl

                                                                                                                                            Those Uncle John's brand sounds like cracklings, which are the rinds that are thinner cut and are fried without boiling first. The Ro-lets are boiled then fried which causes a puffy & crunchy texture most people associate with pork rinds. You're right about the others being hard on the teeth, although Yoki loves them.

                                                                                                                                            For the purposes of this recipe, I used the cracklings and put them in a food processor, only because I won a years worth of pork rind products as a first prize in a contest; I get a delivery of a mixed case every three months this year, which includes both the cracklings & regular rinds in bbq, picante, chile limon and regular. But normally I buy the crunchy puffed rinds.

                                                                                                                                            1. re: Cherylptw

                                                                                                                                              Oh, ok, thanks so much. I always wondered what the difference was. I usually eat the regular rinds, the spicy version; as I said the the fried ones scare my teeth.

                                                                                                                                              Sounds like you get some very interesting flavors in your delivery. I'm going to try a topping, maybe for mac 'n cheese with them first and then maybe move onto using them as breading. I wondered why you were using them frequently; now I know!

                                                                                                                                              Thanks again.

                                                                                                                                              1. re: bushwickgirl

                                                                                                                                                Well, another reason why I'm using them so much is because I'm trying out the low carb diet thing...most pork rinds are carb free or at the very least one or two carbs and I lucked out winning that prize as now I don't have to buy any but I have to admit that I miss my panko, flour & cornstarch. What I wouldn't do for a homemade pizza, although since I like to experiment, I may play around with pork rinds for a crust.

                                                                                                                                    2. A pair of hotdogs lightly browned, then cooked with leftover greens. Had a big pasta meal for lunch, so avoiding anything too starchy this late.

                                                                                                                                      1. Well, tonight will be a little tuscan chicken. Linguine with chicken, roasted broccoli, carrots, red pepper and sun dried tomatos in a white wine sauce/lite cream sauce. Of course - side salad with a tomato vinaigrette.

                                                                                                                                        1. Pork rillettes on whole wheat sourdough. Spinach salad. Skirt steak with balsamic reduction. Sierra Nevada pale ale. Snickers bar.

                                                                                                                                          5 Replies
                                                                                                                                          1. re: mrip541

                                                                                                                                            Now that's a meal!

                                                                                                                                            Tonight, steamed cheeseburgers a la kattyeyes, with caramelized onions, cheddar and ketchup on toasted whole wheat English muffins, yummy. Mrbushy bought a big head of romaine for salad, and when I learned he paid $4.50 for it, said romaine went back to the grocery store for a refund. So no salad.

                                                                                                                                            1. re: bushwickgirl

                                                                                                                                              Really?? $4.50? Wow, what a rip!! Well, feel better about it since romaine's being recalled again out here. And alfalfa sprouts (which I could care less about!!)

                                                                                                                                              1. re: Phurstluv

                                                                                                                                                The recall, maybe that's why it was so pricy; there must be a bit of a shortage. In defense of the romaine, it was an unusually large, very fresh head which I would have gotten 4-5 salads out of, but I think the money was better spent on milk and bread (which he forgot.)

                                                                                                                                            2. re: mrip541

                                                                                                                                              My DH's all time favorite beer.

                                                                                                                                              1. re: mrip541

                                                                                                                                                heh. I'm feeling pretty rotund tonight.

                                                                                                                                              2. The kids are still deciding if they want leftover spaghetti & meatballs, mac & cheese, or meatball sandwiches. Meanwhile, I am having the leftover salad, with corn cut off the cob and the leftover chicken breast in it, with a creamy caesar dressing. Since I'm trying to cut calories and carbs, but I need something that tastes naughty on it, or I will feel horribly deprived!! ;))

                                                                                                                                                1. Another brown gloop night at Chateau Harters.

                                                                                                                                                  This time it's curry-fest. There's lamb and there's three bean. We'll have some khobez bread with it. And I'll probably make a raita using the mint that's growing outside the back door. And there's home made mango chutney (2008 vintage, the very excellent 2006 vintage havign just been finished off a few days ago). And homemade tomato/lime/chilli chutney (2008 vintage).

                                                                                                                                                  1. The final run cleaning out the cabinets this week. We're having soba noodles dressed with the dregs of the peanut butter jar and lots of assorted Asian condiments, panko-breaded pork schnitzel with a sweet soy-gochu jang dipping sauce, and some kohlrabi greens I got for practically free at the market (one man's trash...). Maybe a little garlic broccoli to round out the veggie offerings.

                                                                                                                                                    3 Replies
                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                      I'm pissed; pork schnitzel, which I bought this afternoon, was not fresh. Had to take it back to the store, and got no apology, to boot.

                                                                                                                                                      Instead, I've got cod filets marinating in some mirin and miso. That'll get breaded in coconut, panko, and almond meal and pan-fried.

                                                                                                                                                      Grr.

                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                        I've never mixed mirin and miso with nuts, let alone coconuts. Have you tried this combination before? I would be interested in trying to do something similar almondine if it's a good flavor combination.

                                                                                                                                                        1. re: JungMann

                                                                                                                                                          It was good! Random combination, I know. Next time, I think I'll skip the flour dredge before the egg wash and crumb mixture. The breading was a little heavy for fish. My DH really liked it though.

                                                                                                                                                    2. I kept seeing variations of Giada's pasta caprese (she calls it Spaghettini with Checca sauce), so I went directly to the source to see her recipe. While there, I found another fresh tomatoes, fresh mozz and herbs dish with pasta--also Giada's. I didn't have scallions in the house and didn't think I'd lose anything by combining what I liked best from both recipes--especially since the deck is now loaded with fresh herbs--so I did and called it Capellini Caprese...thank you, Giada!

                                                                                                                                                      Both nights I made this (last night and Sunday, too!), I completed the meal with freshly-made chicken sausage from my local Italian market. It's such a perfect pairing--the sausage is studded with chunks of tomato and is plenty garlicky. My remaining sugar katties (I saved a hunk of dough and made the last batch a few days ago) served as dessert.

                                                                                                                                                      http://kattyskitchen.wordpress.com/
                                                                                                                                                      "Capellini Caprese--and a thank you note to Giada!"

                                                                                                                                                      3 Replies
                                                                                                                                                      1. re: kattyeyes

                                                                                                                                                        I make a fresh tomato pasta dish with fresh basil, chicken broth, and white wine and without chicken. Freshly ground romano cheese. I can imagine how good his must be with the chicken sausage and scallions! YUM! We'll be having this dish as summer brings forth the tomatoes.

                                                                                                                                                        1. re: chef chicklet

                                                                                                                                                          I like your variation, too. There are so many ways to showcase tomatoes. I can't wait to try a whole bunch of them! :)

                                                                                                                                                          1. re: kattyeyes

                                                                                                                                                            We love sausauge, but me chicken sausage is my fave, this is brilliant. The hubby will love this dish. Would quaulify for one of those dishes that are low in fat too.

                                                                                                                                                      2. Today, is my 8th (dating) anniversary. My husband thinks we should start over and only count our wedding anniversaries, but that's no fun :)

                                                                                                                                                        So, to celebrate I'm going to steam off a few King Crab legs from the market and grill a nice big porterhouse. I think I'm going to top it with a blue cheese chive butter as well. My husband is definitely a meat and potato man, but I think I may make risotto instead and maybe some grilled asparagus. Dessert will be homemade chocolate chip cookie ice cream sandwiches.

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: krisrishere

                                                                                                                                                          So I totally scratched the idea of steak when I got to the store. Instead I made a Low Country Boil. ..So glad I did :)

                                                                                                                                                           
                                                                                                                                                        2. Tonight is Chicken Enchilada Suiza - Green Chilies, Fresh Cilantro, Green Chili Salsa, olives, fresh Guacamole and Sour cream - with Spanish rice and a corn salad on the side. Yum.

                                                                                                                                                          1. Tuesday Night (Grilled) Taco Party!

                                                                                                                                                            Grilling skirt steak, shrimp and chicken

                                                                                                                                                            I will be mixing up my Tequila Shot Salsa with jalapenos fresh from the garden along with a Roasted Corn and Black Bean Salad

                                                                                                                                                            BF is bringing her super yummy guacamole (using jalapenos out of my garden!)

                                                                                                                                                            And to finish such a fun and great meal cranberry pecan chocolate bars!

                                                                                                                                                            1. Dinner tonight was leftover roasted chicken which was shredded and served with some roasted poblano & tomatillo sauce and flour tortillas. Sides were leftover cauliflower & mixed greens.

                                                                                                                                                              1. Decided to use up four large portabellas for burgers. Marinating the prepped mushrooms in evoo & sherry vinegar since this am. Then will broil a few minutes a side, then top with sliced cheddar to melt. On to a toasted whole wheat bun with arugula and a roasted red pepper slice, dressed with a chimichurri mayonnaise. One of the boys will probably eat this and the other wants leftover spaghetti and meatballs.

                                                                                                                                                                4 Replies
                                                                                                                                                                1. re: Phurstluv

                                                                                                                                                                  Ooh, yum. Love them portobellas.

                                                                                                                                                                  Chili tonight, with beans, ancho, pasilla, one chipotle, served over rice for mrbushy.

                                                                                                                                                                  The expensive romaine of last night is being sold at $2.29 per lb. I guess the supermarket figures selling the large heads for $1.50 each is not the way to make any money. I'm boycotting until further notice.

                                                                                                                                                                  1. re: bushwickgirl

                                                                                                                                                                    I can't imagine paying $4.50 for a head of lettuce...I can't imagine paying over $1.50 for a head of lettuce (lol) . I was looking at my lettuce in the garden today thinking "I wish there was a way to preserve lettuce like other veggies"

                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                      It's just ridiculous NY supermarket shenanigans. Although the crazy pricing may have to do with a romaine shortage; it's certainly not a size issue. I still live in the day when lettuce was .99 a head. It may well get down to that, when the NJ crop arrives on the market.

                                                                                                                                                                      Lettuce is just one of those vegetables that you enjoy from your garden in the late spring and early summer and that's it. Can you get two plantings where you are?

                                                                                                                                                                      1. re: bushwickgirl

                                                                                                                                                                        Yes; I'm going to plant again at the end of August

                                                                                                                                                                2. The Titanic that was once known as the spicy chicken corn chowder that converted my boyfriend, a well-known corn chowder hater, rests on the stove.

                                                                                                                                                                  I made this because it's in the eighties here, and the landlord has yet to show up to swap out my storm windows for screens, so, I thought, "I should absolutely roast a chicken, muscle my way through chopping eight kinds of essential ingrediants, and then spend the afternoon frying, sauteeing and simmering a stock thickened with potato starch so that I cannot afford to spend more than five minutes away from it. And I'll roast the chicken FIRST!"

                                                                                                                                                                  When I discovered that my boyfriend had bought boneless, skinless thighs (WHY?!?), I gritted my teeth, and stuck those eerily smooth parts in the oven, and committed to the ever-more-frequent brushing with oil. When I discovered I had not only forgotten to defrost my stock, but that the lid to the container had popped off on one corner, rendering it frostbitten, I subbed with the emergency stash of Better Than Boullion (and why is this so much paler than it was a year ago? It was once a deep bronze, but now looks like wet cornmeal).

                                                                                                                                                                  It gets worse.

                                                                                                                                                                  I should have taken note that my pablano peppers had disappeared from my market bags between the weigh-in by the cashier and the trip home. The bagging gods had spoken in portent of the ill-advisedness of this dish at this time. I did not listen. I replaced them with jalapenos, and did *not* alter my use of garlic-chile paste or cayenne. I forgot that it was not *my* stock, but a sodium-based substance, and added more salt, *before* the reduction. I added more cream, and the chowder laughed. My boyfriend is asleep on the couch, socked into submission by the heat. I can't bear to wake him.

                                                                                                                                                                  All I can say in my defense is that if the onions, celery and peppers are the trinity, and the garlic is the pope, then the beer is the choir. It was so hot in that kitchen, somebody had to sing.

                                                                                                                                                                  I, in anticipation of my usual success with this chowder, made a really big pot. Suggestions for using this in subsequent, and redeeeming, dishes are welcome, as are condolences.

                                                                                                                                                                  6 Replies
                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                    Oh, condolences. Some things are not meant to be...not in their normally understood form, anyway. I gave your chowder some thought and I really have no idea what you can do with it now. I assume from your description that it's salty and a little spicy? Making a half batch more without seasoning and combining sometimes works for me, but then you'll have an even bigger pot. Hopefully other posters will have some ideas. Good luck.

                                                                                                                                                                    1. re: bushwickgirl

                                                                                                                                                                      Damn it! You always have ideas.

                                                                                                                                                                      I have not yet tried to fully rouse the boyfriend.

                                                                                                                                                                      (I can't bring myself to call him Mr. Lily, but a poster did once call me o-lily, which I quite like, as it sounds like a fond admonishment (Oh, Lily!) and, here, the boyfriend has deserved the sympathy that could earn him the title of Mr. OhLily.)

                                                                                                                                                                      I am thinking of corn chowder cornbread, made in the way of corn pudding. I have leftover chicken and black bean stew that I've been hoarding for my stash of rice and tortillas. If I can execute a decent corn pudding out of some of the soup, that might make a nice side. Of course, that still leaves a fair amount.

                                                                                                                                                                      I'm hoping that refrigeration makes the soup think about what it's done, and brings it into compliance. That does happen with salt and spice . . . sometimes.

                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                        Strain some of the broth and use it as taco filling? Spicy and salty sounds about right. Or how about baked enchilada filling?

                                                                                                                                                                        Alternately, eat it on top of lots of white rice.

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          Yes, I was thinking about enchilada sauce as well, for chicken enchiladas, of course!

                                                                                                                                                                          And the base for the corn pudding idea may work quite well.

                                                                                                                                                                    2. re: onceadaylily

                                                                                                                                                                      Use the liquid to cook a rice casserole. Fortify it with some mild cheese, a bit more of your shredded chicken and perhaps a layer of beans and creamy avocado and you have quite a tasty Mexican rice casserole. I might toss in some diced carrots and extra vegetables for sweetness to play off the spice as well.

                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                        That sounds lovely. I still have two thighs tucked away, and I have some tortillas that I could use for layering that might complement if I soak them in a green enchilada sauce. And maybe the lack of carrots helped throw off the balance yesterday. I always put carrots into this soup, but left them out yesterday.

                                                                                                                                                                        Now, we'll just have to see if I don't get put out on the street for daring to turn the oven on again.

                                                                                                                                                                    3. Tonight will be some Turkey Tetrazzini from the freezer for me and some meatloaf for DH with side veggies. Gotta love that freezer and the FoodSaver - I use plastic divided plates and make individual portions after a meal then seal them and freeze them! Side salad with some form of vinaigrette - just haven't decided what yet.

                                                                                                                                                                      1. A family birthday gathering that I wanted to share with you, even though I wasnt the cook.

                                                                                                                                                                        A starter of coca - a Mallorcan speciality which, if you're not familiar, I can best describe as being a bit like pizza. Shortcrust pastry made with olive oil, topped with veg and cooked quickly in the oven.

                                                                                                                                                                        A main of paella - which is as generic Spanish as you'd like. Mussels, prawns, squid, chicken, veg, rice

                                                                                                                                                                        Dessert - cake. It's a birthday so there has to be cake. We had brazo de gitano - extremely popular in Mallorca.

                                                                                                                                                                        Man, sister in law and her husband are damned fine cooks.

                                                                                                                                                                        5 Replies
                                                                                                                                                                        1. re: Harters

                                                                                                                                                                          YUM on the paella, generic or not - it's ALWAYS a good day when you've got paella! Enjoy your holiday in Mallorca, Harters!

                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                            Unfortunately, the food is the nearest I'm likely to get the island this year. A family group is going, including Mrs H's two sisters and brother and Mrs H is toying with the idea of joining them for a couple of days or so. Personally, I detest the part of the island that the brother in law comes from - but not as much as I detest the idea of a family group holiday!

                                                                                                                                                                            1. re: Harters

                                                                                                                                                                              Ahhh, you didn't GO there - they came to you. :-) Ahh, well - hope you still enjoyed the food! (And I'm kinda with you on the family group holiday bit as well! LOL)

                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                Maybe should have explained better. Mrs H's sister is married to the Mallorcan. They live here in the UK - about 5 miles away from us. FWIW, 'twas a holiday romance which has lasted nearly 30 years so far (the first half of which was spent in Mallorca - where he had a small building contracting company). Now he drives a taxi in the cold and wet of north west England. Love is a fine thing. Innit.

                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                  Ahhh...he must love her lots to be in the cold and wet of northwest England vs. sunny Mallorca! LOL

                                                                                                                                                                        2. Faux Lobster Rolls - CT style. Yes, I found frozen langostinos at Trader Joe's and picked up a package. Defrosting now and will saute in copious amounts of butter, and thawed out some Sunbeam NE style hot dog buns to smear more butter on, and grill so the sides are golden and crispy. Adding a tossed green salad and fresh corn on the cob, and unfortunately for me, I will only be able to nibble at the yummy langostinos, and heating up another portabello mushroom burger for myself. That much butter will give me problems, so, I just get a taste, the boys get the rest. {sigh}

                                                                                                                                                                          1. Here we go again! Since we hit the 200 mark, here is the link to the new post!

                                                                                                                                                                            http://chowhound.chow.com/topics/710413