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What's For Dinner? Part XXXIX

As we've hit 200 on the previous thread, I've taken the liberty of starting a new thread about what's for dinner in your house!

Can't wait to see what's cookin', good lookin'! :-)

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  1. And as for MY dinner tonight? Going to make a chicken panino tonight - leftover thin-sliced roasted chicken, roasted red peppers, and some lavender and honey goat cheese I got at the farmer's market on Saturday all grilled on the grill pan. I'll be making two if it's good - one for lunch tomorrow.

    Blue corn tortilla chips alongside, and chocolate ice cream should I want dessert during Hell's Kitchen. :-)

    ETA: Forget HK for tonight - the All-Star game is on Fox. Oh well. Guess I'm reading while enjoying my chocolate ice cream. :-)

    6 Replies
    1. re: LindaWhit

      YUM! Let us know how that is, okay? I love lavender (almost spelled that 'lovender', haha!) and honey with cheese. That sounds so good.

      1. re: Jadore

        I'm in the "lovender" camp as well :::grin::: so I'm REALLY hoping I like it. I still can't believe I haven't cracked the container to take a crackerful to see how it is yet. :-)

        1. re: Jadore

          Update on the honey lavender (fromage blanc) goat cheese - first off, it's from Nettle Meadow http://nettlemeadow.com/

          The texture is like highly whipped cream cheese - very light and fluffy. The taste is barely tangy, ever-so-lightly sweet from the honey, and just a hint of floral from the lavender - but the lavender is NOT overpowering whatsoever. You barely know it's there. This cheese would be lovely atop a toasted baguette slice with a thin slice of semi-spicy chorizo or crumbled cooked sausage on top to counteract the slight sweetness.

          1. re: LindaWhit

            Yum, boy that sounds nice. I may have to pick some up for my party.

        2. re: LindaWhit

          LW--does that sound good!
          Q for you: you have mentioned a TJ product you really like a few times, a side dish--of rice and grains? pilaf? I can't remember exactly, but I currently have access to TJ's and plan to do a little shopping. If you know what I'm trying to remember, would you be so kind as to tell me so it can be what's for (my) dinner sometime soon. Thank you.

          EDIT: never mind, LW, I just found it in one of your posts in an earlier thread--Harvest Grain Blend.

          1. re: nomadchowwoman

            That's it, ncw. I've got it on my next TJ's shopping list. :-)

        3. Yum, LindaWhit. We got both of our CSAs today (fruit/veg and fish, which I guess is CSF?). So, we grilled our huge pollock fillet over fronds of fennel and topped it with pesto, alongside some corn grilled in the husk. Beet greens sauteed and finished with some balsamic on the side. Daughter is clamoring for Klondike bars for dessert, and we'll probably give in!

          2 Replies
          1. re: powella

            My Fresh Catch (CSF) codfish is waiting to be poached, boned, and skinned tonight - in this July steambath in Boston we're looking forward to cold poached fish with aioli, a bowl of sliced peppers and tomatoes tossed with olive oil, lemon, and sliced basil, and a stroll to Rancatore's for coconut ice cream!

            1. I made a corn chowder, thickened with cornmeal and garnished with fresh chives. It is homey comfort food -- nothing fancy but it'll do the trick tonight!


              1. I bought a package of tostada shells (rounds) and am on a tostada kick, tonight it was shrimp, tomorrow chicken. This weekend I am thinking about ceviche and maybe chliaquiles for breakfast.

                1. Tonight I cooked a london broil drizzled with homemade BBQ sauce; pan braised squash & onions, cucumber salad & corn on the cob to go with. Dessert later will be Nutella on a spoon :)

                  1. I drew inspiration from Phurstluv's Southeast Asian pork chops a few WFDs past and marinated my chops in soy sauce, ginger, garlic, Splenda, honey, sesame oil, rice vinegar and Sriracha. Last night I quickly seared them and served them with a miso and sesame dip alongside stirfried Chinese broccoli with oyster sauce.

                    7 Replies
                    1. re: JungMann

                      Why Splenda, i'm curious? why not sugar, if you're adding in honey?
                      (Besides the Splenda, you've inspired me now to make these tonight!)

                      1. re: mariacarmen

                        I was trying to watch the carbs in anticipation of this weekend (and in penitence for the last one), but then I realized that not only did I not have any gochujang (which would add a mellow sweetness to the marinade) but also that Splenda wouldn't caramelize, so I added the honey to kill two birds with one stone.

                        1. re: JungMann

                          aaah. what's up this weekend, if i may ask?

                          1. re: mariacarmen

                            Hosting guests from the Midwest. They have politely expressed their dislike for "Top Chef" food and my "weird ethnic stuff," so it is going to be burgers, pizza and shortening my lifespan as we hit up every greasy den of iniquity in NYC.

                            1. re: JungMann

                              "...and shortening my lifespan as we hit up every greasy den of iniquity in NYC."

                              LOL! I'm sure you can survive in the food jungles of NYC, JungMann. :-)

                              1. re: JungMann

                                I heartily apologize for my people. ;)

                        2. re: JungMann

                          I feel incredibly honored, my Friend. That sounds like a wonderful interpretation, as usual! When the boys get older, I will definitely be trying the marinade with the Sriracha!

                        3. Me - beige gloop from the freezer - that's beige bunny stew.

                          Herself - lamb chops.

                          Both with as yet undetermined spuds and, probably, peas.

                          A little shrimp salad to start - brown shrimp coz we Brits don;t do colour very well. The same beastie turns up on the other side of the North Sea where it's variously known as crevette grise or grijze garnaal. Tasty little buggers in the European language of your choice.

                          4 Replies
                          1. re: Harters

                            Herself has come home from the feastings in Mallorca? I do hope she brought you a little sumpin-sumpin, Master Harters. :-)

                            As for me tonight? I'm going to crank up the A/C and roast some veggies - carrots, onions, zucchini/courgette, red bell peppers, and sugar snap peas (or maybe I'll just leave it on the regular cool setting and pan-sauté everything - that's more likely, although roasting gives it all a nicer flavor).

                            They'll be tossed with some pasta and a white cheesy sauce of some kind. If I'm ambitious (probably not), I'll dice up some chicken and pan-sauté it and throw it in for good measure. Otherwise, it shall remain a vegetarian dish. And will make enough for at least 1 work lunch.

                            1. re: LindaWhit

                              Indeed, there were minor foody gifts. Couple of lemons from the BiL's father's huerto. And a tub of olives from round the town- they are always quite bitter and very salty (as they bash each one to crack the skin to help with the marinading) - I lurrrves 'em.

                              1. re: Harters

                                I covet your olives (I named my *cat* Olive), and also LindaW's AC.

                                It's ninety degree in my apartment, so my 'dinner' is not worth mentioning. I'm going to 'open' things and 'eat' things with nary a BTU or killowat in sight. There are crackers involved.

                                1. re: onceadaylily

                                  Ugh. So sorry you're sans A/C, lily. I do hope the dinner was at least filling for you tonight!

                          2. Well, we're finally getting some heat here, so now I'm sympathizing with those who had to deal with the heatwave and cooking dinner.

                            As we had a day trip & dinner out yesterday, I just reheating the riblets that the boys ordered for their dinner. A leftover baked potato to go with. And I'm making myself a leftover quesadilla, to get rid of the carne asada & spicy black beans with chorizo from the other night. With lots of cheese and a mashed avocado on top. Too hot to do anything more than that! Ice cream for the boys for their dessert. I wish I could eat like them.

                            1. Tonight was homemade whole wheat pizza with marinara, sliced steak, ribbons of zucchini & yellow squash, some herb seasoning & crumbled feta.

                              1. Puhmennah cheese hamburgers with lemon-thyme butter and thin-cut french fries.

                                5 Replies
                                1. re: Perilagu Khan

                                  OK, you did it again, Mr. Khan. Made me Google. But nothing came up for "Puhmennah"?

                                  1. re: LindaWhit

                                    It's an extremely rare--and ripe--cheese made by the Matabele people of Mozambique from the milk of the boomslang.

                                    1. re: Perilagu Khan

                                      Cool! So they now have sub-Saharan venomous snakes in Texas? Whodathunkit? ;-)

                                      1. re: LindaWhit

                                        Nah. I went on a boomslang roundup a coupla weeks ago and brought back a few rounds o' puhmennah. The stuff is illegal in the States, so I had to sneak it through customs.

                                        PS--You can substitute pimento cheese for puhmennah in a pinch. ;)

                                        1. re: Perilagu Khan


                                          Hey, on that boomslang roundup, you DID wear your appropriately decorated chaps, boots, and your boom-slaka-laka-laka hat, didn't you? Proper boomslang roundups and milkings need the boom-slaka-laka-laka hat, otherwise it's not authentic Pehmennah.

                                2. Tonight will be a very simple Chef Salad since I have some ham and turkey to use up. Just going to boil a couple of eggs now, before it gets too hot. Have some Monterey Jack and Cheddar to slice up and toss on some plum tomato's. Think I'll also toss in some shredded carrots and diced green pepper and some red onion. Think I'll whip up a batch of French dressing for the top.

                                  1. am marinating chicken thighs in garlic, shallots, ginger, salt, garlic powder, toasted hot pepper flakes, little lime juice, fish sauce, sriracha and basil, little olive oil. wondering what will happen if, when i get home from work, about 7 hours from now, I wipe off the marinade, dip thighs in beaten egg and coat lightly with seasoned flour, spray olive oil over all, and then put in oven at about 400.... will thighs be soggy from marinade? will they crisp up like fried chicken? will you be able to taste the marinade? any ideas, thoughts? thx!

                                    9 Replies
                                    1. re: mariacarmen

                                      and the most important question, i guess, is - is 7 hours too long to marinade chicken? I only used a little lime juice, but i am afraid that in that amount of time the chicken will really break down.... the apartment smells really good tho now!

                                      1. re: mariacarmen

                                        I've marinated beef and chicken for that time or more, and it's been fine. It might have broken down a bit, but I don't think it'll have turned to mush, especially since you said "little lime juice". (Not sure of the ability of fish sauce to break down meats, however.)

                                        I think drying the marinade off very very well, you should be OK with the seasoning coating and oven baking.

                                        1. re: LindaWhit

                                          chicken turned out great! the marinade smelled so good, tho, that i did two preps - for half the thighs i wiped off the marinade and dredged in a salt-pepper-cayenne-garlic powder-flour mixture, sprayed with olive oil; the other half i left with all the marinade clinging to the thighs and put both sets in the oven at 425 degrees for maybe 30 minutes. The flour-coated thighs were nice and crispy, with a subtle taste of the marinade underneath, and the others were popping with the tangy spicy marinade. both sets were super tender inside, but not mushy at all. served with coconut thai broken rice, and a salad of mango, basil, toasted pine nuts, shallots, scallions, red cabbage, persian cucumbers in a fish sauce, mango juice, lemon & brown sugar dressing. i will definitely make this all again, although i'm not sure which version of the thighs i liked better!

                                          1. re: mariacarmen

                                            OMG that sounds so fantastic -- every last bit! I am so on this whole meal. Thanks, MC -- your meals always sound so great.

                                            1. re: mebby

                                              you are WAY too nice, but thanks and i hope you like it!

                                              1. re: mariacarmen

                                                but i have to say, of course, that my ultimate inspiration was jungmann via phurstlove - this was not an original invention!

                                                1. re: mariacarmen

                                                  Those are two inspiring 'Hounds, so I'm not surprised

                                                2. re: mariacarmen

                                                  oh by the way, i just re-read my original post and i did not dip thighs in egg - they were wet enough from the marinade to hold the seasoned flour. And Linda Whit: thanks!

                                              2. re: mariacarmen

                                                A SERIOUSLY great sounding dinner, maria! Glad it worked out for you!

                                        2. Poached cold chicken salad on mixed greens with roasted asparagus, cucumbers, red seedless grape halves and lemony thyme vinaigrette. Blueberries for dessert.

                                          1. Bean curry is a fairly regular feature at Harters Hall. Especially when we want spicy but we also want minimum faffing around.

                                            Onions get fried. Then sliced garlic - just for a few seconds. Then the spices - again just for a few seconds. Tin of tomatoes gets added and it simmers for 15 minutes. Spices always include ground coriander, chilli powder & garam masala (plus anything else that takes my fancy).

                                            A selection of tinned beans go in. I like to use 3 different sorts using whatever is in - tonight it'll be aduki, cannellini and butter beans. These heat through. And that's it - apart from a sprinkle of chopped coriander.

                                            We'll have it with some flatbread and home made mango chutney (2007 vintage) and a tomato/lime/chilli one (2008 vintage).

                                            And, yes. You're right. It *does* make you fart.

                                            4 Replies
                                            1. re: Harters

                                              One of my WWII vet dad, Alf's: "Beans, beans, my favorite fruit. The more you eat, the more you toot. the more you toot, the better you feel, so eat your beans at every meal!" (He had lots of sayings that he repeated endlessly. Some were cleaned up for my mother's and my consumption. Some weren't. All were attributed to the army. It was only after he died that we thought of the perfect name for his repertoire: Alforisms!)

                                              1. re: buttertart

                                                The FiL was a regular army soldier until the mid-60s, when he came out so his eldest daughter (the love of my life) could have settled education in the UK having taken her 11+ examination in Aden.

                                                He has a number of, erm, interesting turns of phrase. Some of which he trots out at inappropriate times. None are what we would call politically correct. I'm sure he does it deliberately.

                                                1. re: Harters

                                                  That was the case with dear old Alf. Mainly to rile my mom up, though, not so much in public.

                                                2. re: buttertart

                                                  So funny. My FIL, who was also a WWII vet, used to recite this little ditty, only he subbed "the magical fruit" for "my favorite fruit."

                                              2. i think we're going to grill tonight at the parents', and i was just thinking of lemon and very oregano-y chicken!

                                                1 Reply
                                                1. re: mariacarmen

                                                  thighs again, this time marinated for 3 hours in fresh lemon juice, salt, and lots of dried oregano. grilled till crispy and black. served with greek salad - french feta, persian cukes, tomatoes, red onion, fresh mint, dried italian herb mix, olive oil, lemon juice, and "papas doradas" - boiled potatoes thick sliced, then fried till crispy brown. also took an italian sausage roll and sliced it up, made them into little patties and grilled those too.

                                                2. Everyone in my house seems to be craving chicken wings, so chicken wings it is - and luckily they're on sale! I'll do a few different kinds: Oyster Sauce, Honey Lime and probably the standard Buffalo. I'll serve them with a cold cucumber salad and some kind of starch which is TBD. To drink, I have leftover watermelon and lime spritzers that I enjoyed last night as well!

                                                  1. Tonight I made a quinoa salad with raw diced zucchini, corn, quartered grape tomatoes, diced mini bell peppers, diced jalapenos, chopped cilantro, the juice of a lemon, a couple glugs of extra virgin olive oil, s&p. Served with some leftover cooked chicken breast from last night, it made a light and delicious meal.

                                                    1 Reply
                                                    1. re: operagirl

                                                      I *just* bought some quinoa for the 1st time this weekend, so I'm going to try this it sounds so good!

                                                    2. Tired, and so let other people do the work. Bought some Aidell's chicken sausage stuffed with with roasted garlic and gruyere and picked up a bag of brioche hot dog buns from a local bakery. Smeared the buns with dijon. For toppings, I caramelized a vidalia, sauteed a couple red bell peppers, and wilted a bit of rainbow chard sliced into ribbons. Nothing the aliens will note a thousand years from now, but no complaints for a Friday night Netflix evening with a half-awake girlfriend.

                                                      1. Last night I made a whole roasted chicken, in an effort to show DH that it isn't boring, it's incredible. I coated the entire thing in Spanish olive oil, Maldon sea salt, and fresh cracked black pepper. Beneath the skin, I had a paste of chopped garlic, lemon zest, fresh oregano, and a little paprika. I had slices of red and orange bell pepper, and sweet red onion (thank you, Farmer's Market!), along with whole cloves of garlic, and I scattered all of it around my chicken. I drizzled the produce with a touch more oil, salt, and pepper, and roasted the entire pan until everything became a little sweet, a little spicy, and completely delicious.

                                                        We started with a mixed green and beet salad with Ina Garten's mustard dressing, which is always a big hit with my husband. I plucked the whole roasted, sweet garlic cloves out of my pan, smashed them up a bit, and folded them into a batch of red mashed potatoes with fresh chives. I put a hearty spoonful of the potatoes in the center of each plate. Next went pieces of the golden chicken, which were ridiculously fragrant. The bell pepper and red onion went on top and around the plate like confetti, and I drizzled some of the pan juices on top for even more flavor.

                                                        My husband 'loves' roasted chicken now. :D

                                                        1 Reply
                                                        1. A three-courser tonight at Harters Slott.

                                                          Gravadlax*. Rye bread. Squeeze of lemon.

                                                          Pork fillet, slit down the middle; line of sage, prune & garlic; tied up again and to be roasted. Apple sauce. Fondant potatoes. Roast cauliflower. Boiled green "French" beans (most unusually UK grown not imported from Kenya. And, as our normal supermarket tells us on the pack, I can tell you they were grown by Paul Southall who farms in Worcestershire).

                                                          Swedish apple cake*.

                                                          (* Yes, we went to IKEA to buy a bookcase and couldnt resist these)

                                                          1. Plans to go out tonight fell through (not really bothered, as it's so damn hot and humid out there!) so I stopped at WF after a few appts. this morning/early afternoon to see what I wanted to have for dinner...and it's scallops again, just like last week.

                                                            I'm drying them VERY well on many layers of paper towels, and then they'll be seasoned them with salt, pepper, and Penzey's Parisien Bonne Herbs mixture and some fresh lemon zest, pan-sear them in a hot skillet with a bit of butter for 2 minutes (max), and then remove them from the pan. The pan will be deglazed with white wine and Meyer lemon juice (picked up some fresh Meyers at WF), reduced by 3/4, and then I'll add a half Tbsp. of heavy cream. Whisk that all together, return the scallops to the pan to let them warm up, and serve them over the orzo.

                                                            Sides will be steamed asparagus and Confetti Vegetable Orzo. Dessert will be a mini-tartlet from WF. Not sure if it'll be raspberry, creme caramel, or chocolate. :-)

                                                            12 Replies
                                                            1. re: LindaWhit

                                                              LindaWhit - your dinner sounds so fantastic. And I vote for the creme caramel tartlets :-D

                                                              For starters, we will have shrimp cocktails. Then we will have a nice T-Bone steak on the grill, fresh sauteed mushrooms in red wine and grilled corn on the cob. Think dessert will be some dreamsicle ice cream. Hmm - I better go pick out the wine to go with that steak and mushrooms!

                                                              1. re: boyzoma

                                                                Hey, boyzoma. I'm curious as to whether an American shrimp cocktail is the same as a British one.

                                                                Used to be a restaurant classic here in the 1970s (and we still make it at home). Always served in a glass - lettuce at the bottom, then the shrimp (or prawns as we call them), then a topping of Marie Rose sauce, usually a sprinkle of paprika on top of that. 'Tis lovely.

                                                                1. re: Harters

                                                                  Hi Harters. Yes, gotta have the lettuce in the bottom of the glass (I usually use large wine glasses) shrimp then sauce cocktail sauce - which usually has ketchup, horseradish and a little lemon.

                                                              2. re: LindaWhit

                                                                Creme caramel must be one of those dishes that divides folk. Mrs H loves it - particularly the Catalan version which appears on menus there simply as "flan". I despise it - can't abide the taste; can't abide the texture.

                                                                But then, she also likes creme brulee (or "burnt cream" as it appears on the menus of the better sort of restaurant in the UK).

                                                                1. re: Harters

                                                                  Ahhh, but this is a creme caramel tartlet - almost like a tiny, 3 bite cheesecake. I'm not a fan of flan either - mostly because of the texture as well. Creme brulee I *do* like, however.

                                                                  And I had the raspberry and the creme caramel. Both. :-)

                                                                    1. re: LindaWhit

                                                                      I'm with Harters on the "both". Sometimes greed is good! As for me, I like flan and creme brulee. Also anything with caramel!

                                                                    2. re: Harters

                                                                      Do you despise it because it tastes too eggy? I used to as well, until I found a recipe that does not taste eggy. The texture is silky smooth.

                                                                      1. re: souschef

                                                                        I recently saw that it's the egg white that carries the eggy sulfurous flavor (I actually thought it was the yolk). Does your recipe only have yolks, no whole eggs?

                                                                          1. re: souschef

                                                                            Spill, man, spill! Recipe please...

                                                                            1. re: buttertart

                                                                              Okay, here it is, from the magazine "Master Chef", Fall 1985. This is a recipe from Roger Vergé, the French chef from Moulin de Mougins (now retired, I think). I have changed it a bit as I like lots of caramel. Also, I have dispensed with the orange slices embedded in the caramel. This dessert is something I crave (and make) when I'm down with a cold/cough.

                                                                              ORANGE CREAM

                                                                              1-1/2 cup superfine sugar
                                                                              2 cups whole milk
                                                                              1/2 vanilla pod (they are all good, Ina)
                                                                              3 whole eggs
                                                                              3 egg yolks
                                                                              Finely grated rind of one orange
                                                                              2 tablespoons orange liqueur

                                                                              Preheat oven to 350F.
                                                                              Put 1 cup sugar and 1/4 cup water into a small saucepan. Cook to brown caramel. Pour into 6-inch soufflé dish, covering bottom.

                                                                              Pour milk into small saucepan, add 1/4 cup sugar and vanilla. Bring to simmer over low heat.

                                                                              Put eggs, yolks, remaining sugar, and orange zest into a bowl and whisk well. As the milk comes to a boil remove the vanilla pod and whisk it slowly into the egg mixture. Whisk the liqueur into the mixture. Strain into the caramel-lined bowl.

                                                                              Put the soufflé dish into a water bath, with water half way up the side. Bake (bathe?) in the oven for 40 minutes, adding water as necessary if it evaporates too much (I have never found it necessary). It should jiggle gently when done, and the top should be very lightly brown ar ound the rim.

                                                                              Remove from the oven and allow to cool for at least 2 hours. It can be chilled if not being served right away.

                                                                              To unmold run a thin knife round the sides of the mold, cover with a serving plate and flip. It should sloosh down with no effort. Note: there will be a little caramel stuck to the bottom of the soufflé dish. Serves 4 (or 2 gluttons).

                                                                              P.S. Even though I make fun of her vanilla thing, I do really like Ina Garten.

                                                                  1. Chopped sirloin steak with onions and brown gravy, fresh half runners and new potatoes, fresh tomatoes and cucumbers, rolls, sweet tea, and brownies.

                                                                    1. still on a salad kick! last night made BBQ chicken thighs, a greek salad, and a chickpea salad.

                                                                      1. Not much cooking on my end as I've had a nasty summer cold and have been miserable. But got some inspiration at the market (sort of like a big indoor Farmer's Market) when I saw a bag of sushi rice. So dinner last night was homemade sushi - spicy tuna for me (tho my taste buds still aren't fully working) and vegetarian for husband.

                                                                        They turned out pretty good for my 1st attempt since class, tho they were a bit big and too much rice. So I'll just have to practice more!!

                                                                        1. There's going to be chicken breasts. They'll be roasted, along with some small new potatoes (Pink Fir). There'll also be steamed purple sprouting brocolli.

                                                                          The companion in lifes says that, while I'm doing that, a sauce will be made. A couple of rashers of bacon (there was too much for just for breakfast) will get chopped and fried, along with a bit of onion and garlic. Some stock, wine, a dollop of tomato puree and some stuff from the herb bed outside the back doo will go in. It'll simmer. At least, that's what I've been told is going to happen.

                                                                          And then we're off on our travels again for a few days "down south". A bit of touristing (Canterbury Cathedral is on the list); some walks along the beach (if its a clear day, we should be able to see France) and, of course, lots of eating (the real reason for visiting that county).

                                                                          7 Replies
                                                                          1. re: Harters

                                                                            Sussex? Drop by Hastings and St Leonards for me (my dad was born there). To his dying day he always reminisced about eating winkles with a pin. I'm sure there's much more of gastronomic interest now! (My grandpa always spoke of the Cathedral, I'd love to see it too.)

                                                                            1. re: buttertart


                                                                              Been a while since I was in Hastings and it is a lovely part of the world.

                                                                              Most times that we pass through Kent it's to get the ferry to France. Last time, we'd had a stunner of a lunch in Calais - restaurant on the top floor of an apartment block overlooking the sea. Had a wonderful assiette de fruits de mer as a starter - came with about six different tools to help you eat - including winkle pin. CH isnt helpful for northern France hence the review posted here - http://forums.egullet.org/index.php?/...

                                                                              1. re: Harters

                                                                                OOPS (and this from a girl whose grandfather was a gardener by profession, in Kent of course, and always referred to it as the garden of England). Will have a look at the post, those assiettes are such fun when they're really good.

                                                                                1. re: buttertart

                                                                                  'Tis a funny place "down south". I understand there's a difference between a "Man of Kent" and "Kentish Man". We don't have these problems of regional identity "oop north"

                                                                                  1. re: buttertart

                                                                                    Those assiettes can be horrible when done wrong. I had one that was very highly-recommended here in a highly-rated restaurant in Montreal. Every item should have been stamped "Rubbermaid".

                                                                                    1. re: souschef

                                                                                      Gaah. I've only ever indulged in them in Paris (she says airily, as if it were a weekly occurrence, which it ain't) - most things raw and a lot of unusual shelled creatures aside from oysters and clams.

                                                                                  2. re: Harters

                                                                                    Harters - Restaurant sounds lovely, and I want that Traditionnel Calais - LOVE coffee-flavored desserts.

                                                                              2. Guests last night - was involved in a big dessert project (a St. Honoré challenge issued by souschef on the What are you baking thread) and made Marcella's roast chicken, and the corn polenta with eggplant sauce from "Plenty" to go with it. Eggplant is simple, cubed and browned in oil (I put it in the microwave to precook to save time and make it less absorbent of the oil), tomato purée, fresh tomatoes, white wine, water, and fresh oregano, salt, simmered a bit. For the polenta you cut kernels off fresh corn, cook it in water for 12 mins, purée it in the fp, put it back in the water (I just used a bit, there was an awful lot of water), and cook it down to mashed potato consistency. Serve it with the sauce. Bread with, and the CI creamy gazpacho to start (good, but I prefer the more juicy style myself - and with the tomatoes i used it was a Campbell's tomato soup color, which was a bit offputting). Guests are Turkish and the eggplant (and cake) apparently really hit the spot.

                                                                                1. BBQ in the burbs today. It's so nice in the East Bay today, blue skies and hot!
                                                                                  So far I'm making:

                                                                                  Pulled pork sandwiches (dry rubbed last night with a mixture of chiles, garlic and oregano)
                                                                                  Grilled chicken habernero sausages
                                                                                  Pasta Salad (have to go through the cuboards out here, no idea what kind)
                                                                                  Mixed lettuces with a shallot vinaigrette
                                                                                  Carmelized onion tart
                                                                                  Red Velvet cake and watermelon for dessert

                                                                                  I'm sure there will be more, everyone is bringing something to take the heat off me, which I so appreciate so who cares if the menu is all over the place!

                                                                                  I may make skillet cornbread for a filler and am definitely making rolls for the sammies and sausages. The cream and milk recipe off of epicuirous is the easiest bread recipe I've ever made and they are so tender and delicious. I am trying to count pennies in anticipation of moving soon, but in truth I don't think you can buy better rolls. They are perfect for po' boys too.

                                                                                  Happy Sunday everybody! Enjoy the beautiful day!

                                                                                  1. Tonight we are going to grill pizza. Yum. Picked up some pizza dough from one of our local pie shops. Have some Canadian Bacon, Salami, Pepperoni, Fresh Mushrooms, sliced Olives, Diced Green Peppers, Red Onions and fresh Mozzarella. With all those fixings, I see some Garbage Grinders in our future this week!

                                                                                    1. It's a roasty-toasty day, so it's going to be a roasty-toasty dinner. Luckily the A/C is working well. :-)

                                                                                      A pork tenderloin is marinating in a mix of fresh orange juice, fresh minced herbs (rosemary, basil and parsley) and vegetable oil, Dijon mustard, minced garlic, and salt/pepper. It will be roasted in the convection oven, while the marinade will be boiled and reduced for a sauce. Similarly, roasted Yukon Gold potatoes, and my friend Mark's Roasted & Glazed Brussels sprouts. I don't know *why* I'm doing this meal when it's a more appropriate for autumn or winter, other than I have the Brussels sprouts to use up and I just went with it. :-)

                                                                                      The last mini-tartlet (chocolate!) for dessert. :-)

                                                                                      1. Went with a tuna-avocado ceviche (my first ever!) to use up what was left of the sushi-tuna. Served it over lettuce......delicious!

                                                                                        1. Last night we took the boys to the Circus while they are in town, so we had a late and filling lunch at a local brew pub that has over 100 beers on tap. The DH was in complete heaven. And kids ordered something other than cheeseburgers for a change, so we all had a good meal. When we got home, too tired (from a late night after a cocktail party on Fri) to make anything, good thing the kids were happy to have frozen chicken nuggets and leftover steak.

                                                                                          Tonight, we'll fire up the grill and cook some chicken breasts and a pork tenderloin. Have a pomegranate glaze sauce to use, and think I'll make a peach salsa to go with the meats. Also grilling some fresh asparagus and corn on the cob, easier than heating up the kitchen to boil it. I also just made some raspberry JellO for the kids and will fold in some fresh raspberries and cool whip into it, so I can eat some too.

                                                                                          1. Breakfast was so heavy, but so unbelievably satisfying, that tonight we're just going to drizzle farmstand veggies in balsamic and extra virgin, add some garlic salt and pepper, and enjoy. We have fragrant tomatoes, sweet white corn, 2 red bell peppers, a beet, Little Gem lettuce, and some organic baby spinach, so it should be a delicious, simple meal.

                                                                                            1. Chicken breasts on the grill with simple bbq sauce
                                                                                              brown rice with grilled zucchini and cherry tomato
                                                                                              roasted beets with dijon and a balsamic vinegar
                                                                                              and the rest of the crazy coconut pie I was craving Friday night

                                                                                              2 Replies
                                                                                              1. re: chef chicklet

                                                                                                Also,craving carbs, I made a last minute mac and cheese with fontina, monterey and sharp cheddar, milk, tobasco, white pepper, nutmeg, and a bit of garlic powder. Made a bechemel, and then added the shredded cheeses to the white sauce and stirred in into the egg noodles. No way was I turning the oven on, I made it all on the stove top, and it was delicious.

                                                                                                1. re: chef chicklet

                                                                                                  Oh yum. I love mac & cheese. ::::grumblies in my tumbly right now::::::

                                                                                              2. very nasty hot and humid (it's not the heat it's the stupidity). leftover buffalo fillet with tomatoes and onion on whole grain toast with horseradish mayo.

                                                                                                1. grilled burgers with 100% grass fed beef, little chunk of stilton in the middle, sauteed onions mixed into the meat. grilled potatoes with thyme chives and evoo, grilled quartered red and yellow pepper drizzled with red wine vinegar, evoo, oregano, salt, grilled figs speckled with the stilton. a yummy Vinho Verde from Portugal - bone dry and slightly fizzy. Didn't really go, but it went!

                                                                                                  1. Garbage veggie gratin. Roasted baby carrots; roasted baby turnips; sauteed morels; roasted red bell pepper; sauteed red onion; bulgur; sauteed greens/lettuces (red chard, mizuna, frisee, pea shoots); local cheddar; caraway/dried porcini/white-pepper bechamel; buttered bread crumbs.

                                                                                                    Fridge is empty.

                                                                                                    1 Reply
                                                                                                    1. re: eight_inch_pestle

                                                                                                      For cleaning out the fridge, that sounds fantastic. Thanks for the idea!

                                                                                                    2. Yesterday's dinner started with a warm tomato salad in which the tomatoes were warmed about 30 seconds on each side in a skillet with a little olive oil; they were topped with some herbs, freshly ground black pepper and crumbled queso fresco. The warm olive oil from the skillet drizzled over as a dressing. Heaven! BBQ'ed country style ribs, sauteed yellow squash, zucchini and onion and steamed rice followed

                                                                                                      Tonight will be blackened shrimp Nicoise salad with fresh green beans from the garden, egg, etc

                                                                                                      1. Last night I was headachy and tired after my orgy of cooking on Saturday and because of the heat, so we just had leftover spaghetti with tomato/onion/garlic/fot pepper/fresh oregano sauce with ground buffalo that I had made last Thursday. M had packed it away with the pasta we hadn't eaten the first time around, so I fried it up cutting the pasta into it. With grated Parmesan it was comforting on a pooped night (me: tastes like a childhood dish - him: only it tastes better - he's definitely a keeper, especially since he's not overly partial to tomato-sauced pasta to begin with). Baby arugula salad with. The last of the cherry pie for him, I wasn't feeling desserty for once in my life.

                                                                                                        1. DH is off at a charity golf tourney/dinner/auction all day, so dinner is on my own. Think I'll just make a little stir-fry with some veggies from the fridge and some yakasoba noodles.

                                                                                                          1. After dinner at a Vietnamese restaurant on Friday night and take-out pizza on Saturday, DH asked if we could have something "homey" (translation: meat and potatoes) last night. No potatoes in the house so I made risotto(Milanese) to go with skillet-cooked pork chops and onion-sage sauce. We also had a tossed salad w/blue cheese vinaigrette. Everything was tasty, but the pork chops were tough. I didn't brine them, but probably should have.

                                                                                                            Tonight we'll be having pan-fried softshell crabs w/chive-lemon-butter sauce and baked stuffed poblano peppers (stuffed w/leftover corn-goat cheese-mushroom filling I had frozen) and a "chopped salad" of tomato, avocado, cucumber, and onion in vinaigrette.

                                                                                                            1. Visitors have come and gone and I have had my fill of deep fried brown foods so I set to work on making as colorful a meal as possible. I blistered green beans in bacon grease with garlic and topped it all off with lime juice, mint and pepper before setting it aside. In the same wok I stirfried sliced pork with onions, scallions and garlic, removed the pork and cooked sliced yellow and red bell peppers along with some almost red jalapenos. Everything went back in the wok along with a sauce of soy sauce, dark soy, fish sauce, lime juice, sugar, Sriracha and smoked paprika. Thickened it a little so it would coat noodles. Then to beat the heat that filled my kitchen, I fixed myself a gin and tonic that I fortified with the ginger beer I have been lacto-fermenting for a few weeks on the counter. Light, spicy and, most importantly, neither brown nor deep-fried!

                                                                                                              1 Reply
                                                                                                              1. I have to go back on the job tomorrow after a wonderful six-month vacation. I roused myself for a marinara. Onions, celery, and shredded carrot in bacon fat, a splash of red wine vinegar, roasted tomatoes (canned, meh), added in with a smidge of butter, and pureed for the airy stickiness that redeems the meatless tomato sauce (for me). I discovered I was out of the pasta I liked so lightly dress, and made do with my campanelle. A salad of spinach, romaine, red and green pepper, diced soft boiled egg, and garlic croutons on the side.

                                                                                                                I need ice cream.

                                                                                                                1. Slowly working through my freezer before we go on vacation and inspired by a recipe in the Penzey's catalog, I'm going to use up some lobster tails and make "Lobster Cantonese" tonight. The recipe looks exactly like the dish we used to order in Chinese restaurants when I was a kid; hope it tastes as good as I remember. (My sister will be coming over to help with the judging.) I'll serve that with rice and a side of "sesame broccoli." I may break out some (frozen) Asian dumplings if we need an app, and for dessert, we'll have peaches (w/ice cream, no doubt).

                                                                                                                  1. Will be making an asparagus & mushroom quiche for dinner tonight patterned after this recipe but without Gruyere...I have some herb & garlic pub cheese that I'll use. I think crispy crumbled bacon is just crying out to be used in here as well. :-)


                                                                                                                    A small side salad with homemade maple balsamic vinaigrette, and it'll be dinner.

                                                                                                                    1. I finally succeeded in tracking down the elusive Tropicana orange tangerine blend and so tonight's dinner will be a Chinese chicken salad with shao bing (sesame buns, bought), marinated cucumbers (that Plenty recipe probably) and the pièce de résistance, lotus root peeled and sliced thin, blanched a minute in boiling water, and marinated in the juice with a tiny bit of salt. A delicious appetizer from the wonderful Wang Si restaurant in Suzhou.

                                                                                                                      1. Udon in a fairly typical dashi/miso broth with poached scallops, daikon julienne, and minced scallions from a friend's yard.

                                                                                                                        1. Tonight will be some Brauts on the grill. Toasted buns, sauerkraut, mixed grilled veggies of peppers, onions, mushrooms, zucchini, yellow squash and pineapple (unfortunately no grape or cherry tomato's in the fridge). Small caesar salad on the side.

                                                                                                                          1. Moving to another County in less than two weeks. so I am going to try to resist buying any meat, fish, produce, etc and commit to eating down the fridge and freezer.
                                                                                                                            This should be interesting, but good for my pocket book.
                                                                                                                            I know I have ground lamb, filet and pork sliced for shabu shabu...every night will be an adventure I suppose!
                                                                                                                            I have a lot to pack in a small period of time, so perhaps I'll make a lamb ragu that I can subsist on for a few days.
                                                                                                                            Over pasta, with bulgur and tonight with a butter lettuce salad.
                                                                                                                            Now that I'm finally getting out of the city I'll be able to post on the gardening board too. So excited!

                                                                                                                            4 Replies
                                                                                                                            1. re: rabaja

                                                                                                                              I got home late and totally bailed on cooking.
                                                                                                                              Had the butter lettuce with a helping of tamale pie my mother made.
                                                                                                                              Added bulgur when I heated it up. It was delicious.
                                                                                                                              It WAS in my fridge and NOW is used up, so that counts toward moving preparations, right?

                                                                                                                              1. re: rabaja

                                                                                                                                yes it does! you're moving out of the City?

                                                                                                                                1. re: mariacarmen

                                                                                                                                  Yes, finally taking the plunge and moving to Sonoma!

                                                                                                                                  Really excited to contribute on all of the BBQ threads too!
                                                                                                                                  Woohoo, suburban life!

                                                                                                                            2. Two boiled lobsters, Connecticut corn, tomatoes from the garden. Fresh raspberry cake for dessert.

                                                                                                                              Yankees will be on the box.

                                                                                                                              1. Pork tenderloin is brining in apple juice, fresh orange juice, salt, rosemary and cumin seeds, will pat dry, sear, and then braise with a little chicken broth and white wine. garlic basil mashed potatoes and fresh corn on the cob. i ate a bunch of cold szechuan sliced bacon cut pork with spicy garlic sauce this afternoon, tho, so.... maybe that'll mostly be for the parents....

                                                                                                                                1. Breakfast for dinner tonight: Pan cooked ham steaks, scrambled eggs with jalapeno pepper cheese, toast...fresh peaches for dessert.

                                                                                                                                  1. Mixed up a batch of Ras el Hanout yesterday, and used it to marinate some chicken breasts and thighs. Had some of the chicken cold today, sliced over a simple salad with balsamic vinaigrette.

                                                                                                                                    1. Tonight, I pan-grilled some chicken breasts that were sitting in olive oil and greek seasonings. Served them over a bed of lightly dressed spinach (for the boys) a spinach mixed salad for me ( bibb, hard boiled egg, croutons and some grape tomatoes). Roasted fingerlings along side and some reheated grilled corn mixed with butter and salt. Simple but tasty, and they cleaned their plates! :))

                                                                                                                                      1. Lamb burgers seasoned with white pepper and rosemary and stuffed with cubes of white cheddar. Served on buttered and pan-grilled ciabatta with dijon, tomato, red onion, and pea shoots. Why is it that the cuter the animal the better the eating?

                                                                                                                                        1 Reply
                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                          OH YUM!

                                                                                                                                          i dunno, have you ever tried baby hippo? pretty damned cute:


                                                                                                                                          But i can't see eating him stuffed with cheddar.
                                                                                                                                          i'm the biggest animal lover, but my friends say i'd eat just about anything on toast points...

                                                                                                                                        2. chicken leg/thigh pieces are soaking in buttermilk and crushed garlic cloves, will be dredged in seasoned bread crumbs, spritzed with olive oil, then baked, for "picnic 'fried' chicken" - even better cold. not sure yet about sides. although i made an arugula pesto last night that has no home yet.... maybe arugula pesto potato salad.

                                                                                                                                          2 Replies
                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                              thanks, just put it together and added a little more olive oil and lemon juice, and it really is yummy.

                                                                                                                                          1. Ya know how much I *hate* not having a standard "EVERYONE has this in their pantry" ingredient which I planned to use it for tonight's dinner? Ugh. I had all plans to make this recipe posted on CH's Recipe board:


                                                                                                                                            It calls for soy sauce. And I don't have any. HOW the heck did that happen? Ugh. So I used white wine Worcestershire sauce. It most definitely won't be the same, but it'll have to do. Sides - basmati rice and the rest of the asparagus, which I'll steam.

                                                                                                                                            2 Replies
                                                                                                                                            1. re: LindaWhit

                                                                                                                                              Still good, I'd bet.

                                                                                                                                              I swear, sometimes I think I must live in the boonies--despite the fact that this is city, a small but food-obsessed one. I have never seen white wine worcestershire. It sounds interesting.

                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                No longer called that. I think Lea & Perrins changed it to "Chicken Marinade" or something like that. But I still had a bottle with the older label on it. :-)


                                                                                                                                            2. Shredded tofu salad with scallions, red peppers, bean sprouts, cilantro and poached chicken in a sesame chili vinaigrette. For dessert a pandan pina colada which would be outstanding if it didn't taste metallic. My blender blades may have mixed their last drink.

                                                                                                                                              1. tonight was 3-cheese tortellini with steamed shrimp and wilted spinach with a bit of cream, lemon zest and finished with a grating of parmagiano reggiano.

                                                                                                                                                1. Tonight was Chicken Teriyaki (julienned carrots and water chestnuts, broccoli flowerettes) served over Jasmine Rice with a wedge of Iceberg Lettuce with a sesame/ginger vinaigrette.

                                                                                                                                                  1. Tonight was lamb ragout with red lentils and pancetta.
                                                                                                                                                    Used up lots of ingredients from my fridge and freezer. Now I'll have leftovers to warm up while packing or when I come home from working late this weekend.
                                                                                                                                                    Thinking about caponata for tomorrow...

                                                                                                                                                    1. Last night, a simple dinner of spaghetti "cacio e pepe," grilled Italian sausage, and salad of lettuces, tomato, and red onion w/garlicky vinaigrette. The spaghetti was really delicious; toasting the cracked pepper and using good pecorino romano really makes a difference.
                                                                                                                                                      And may I take this opportunity to rave about one of our local treasures, Terranova's, a small, family-owned-for generations grocery (replete with apartment on the second floor) that still makes fresh pork sausage every day or so? The Italian sausage is still the best I've ever had. When my dad was alive, he would often make the trip to NO just for that sausage. (Oh, how I hope the 20-somethingish son decides to carry on the tradition.)

                                                                                                                                                      1. Lobster rolls, sparkling California wine, home-grown tomatoes.

                                                                                                                                                        17 Replies
                                                                                                                                                        1. re: steve h.

                                                                                                                                                          What'd you say your address was? ;-)

                                                                                                                                                          1. re: buttertart

                                                                                                                                                            Stamford, of course. Gotta love the summertime. :-)

                                                                                                                                                            1. re: steve h.

                                                                                                                                                              well i think buttertart and i are on are way for leftovers! damn that sounds good!

                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                Unfortunately, I'm under the weather today, but next time - can you post earlier in the day so I can catch a flight and make it on time? Also, please make sure you post what time dinner is so I can make sure I arrive on time :-)

                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  I forgot to mention the leftover fresh raspberry cake for dessert.

                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                    You are killing me here. Can you at least send me some visuals? Then I can have some good and tasty dreams.

                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                      Wow, I never thought to take pictures of food we cook at home. It flat never occurred to me.

                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                        Let me know if this humble phone/camera thing works

                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                            Double damn you, steve. That looks SO good.

                                                                                                                                                                            I was having problem with my Email software so I spent the evening uninstalling and reinstalling it. A quick salad was my dinner, consisting of romaine, grated carrots, chopped red bell pepper, chopped chicken, peas, goat cheese, dried cranberries and croutons with the rest of a homemade maple balsamic vinaigrette. And chocolate ice cream for dessert.

                                                                                                                                                                            But I want that lobster roll. :-)

                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              It was good. Newberg (newburg) tomorrow.
                                                                                                                                                                              Summer in Connecticut is pretty cool.

                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                I was thinking you ought to give a few pointers on menu planning to that "Seduction dinner, ladies" guy! (What constitutes a fresh raspberry cake by the way?)

                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                  Lobster and raspberry cake? Yeah, that'll work. ;-)

                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                      You're way too kind.
                                                                                                                                                                                      Here's the recipe for fresh raspberry cake. We cribbed it from Cook's.

                                                                                                                                                              2. I'm a little under the weather today, so dinner will be really simple. French Dip and some cottage cheese on the side. Just don't have any energy to cook.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                  Aw, feel better. I was sick for about two weeks, and cottage cheese served as my main protein, with a little pineapple and salt. It's a very comforting food for me.

                                                                                                                                                                2. I had forgotten how tiring it was to not only be on my feet all day, but have to *listen* to people all day, the mental and physical juggling act of hospitality.

                                                                                                                                                                  The boyfriend is out of town, so I am making salsa for dinner. And not even fancy salsa either: I using the recipe from Pioneer Housewife for the first time (even though it's a cheater salsa, a few of the hounds seem to really like it). I have to sub lemon for lime, and I will dip into my freezer for either a roasted pablano or a bit of chipotle to use instead of jalapeno. I have leftover salad from yesterday (spinach, egg, avocado with the spice house's garden salad seasoning), and a huge bowl of chilled edamame.

                                                                                                                                                                  Tomorrow, the boyfriend has promised to buy me a 'thank you for being a productive member of our team' dinner. Sushi, sushi, sushi!

                                                                                                                                                                  1. Tonight is chicken tostadas - trying to clean out both the pantry & fridge before vacation. Had made some pan grilled breasts the other night, and making some baked chili beans in the oven right now. Added some oven roasted tomatoes & bbq seasoning to it. Shredded cheddar on top when it's reduced a bit. Spread some on some crisped corn shells, then topped with shredded chicken, lime dressed salad with olives and radishes. More cheese and avocado of course. Steamed corn on the cob. Jello with fresh raspberries is my dessert.

                                                                                                                                                                    1. Sichuan green beans with minced pork and the rest of the chicken salad from the other night. More shao bing. These beans used to be served with thin soft-fried onion pancakes to wrap them in when we lived in Taipei years ago. Apparently it's not done any more, a shame.

                                                                                                                                                                      1. Stuffed eggplant! I halved a large eggplant, hollowed out the halves, and then sauteed the innards in some olive oil along with diced onion, zucchini, and bell pepper. Mixed with brown rice and seasoned with Garlic Gold Italian Herb Nuggets and some red wine vinegar, I stuffed this mixture into the two halves. Used the mini chopper to turn a small piece of whole wheat sourdough into breadcrumbs, mixed them with parmesan cheese, and patted this on top of the stuffed eggplants. Baked at 400F for 25 minutes.

                                                                                                                                                                        2 Replies
                                                                                                                                                                        1. Tonight was cassoulet with Peruvian beans, chicken thighs and andouille sausages (I know they're not traditional, but we had them), tossed salad and fresh pineapple.

                                                                                                                                                                          1. Dinner just turned into roasted sardines!
                                                                                                                                                                            I stopped by my favorite fish shop in Berkeley hoping to score some rex sole or sand dabs somewhat at a bargain and could not pass up the sardines at $2.50/#!
                                                                                                                                                                            I got six fish for a little more than $2, you cannot beat that.
                                                                                                                                                                            I plan on following the COTM recipe in Italian Easy, just so I can contribute again.. It is really simple and right now, simple is gooood. Will probably add a chile or two though.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                              I adore sardines, but have never roasted them. I never picked up the current COTM, so if you think the recipe is worth it, could you post the recipe (or let me know if it was detailed enough in the COTM thread for me to follow)?

                                                                                                                                                                              And congrats on the score!

                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                I was heading to the store to get the few ingredients I needed to make the Italian Easy recipe when I had to stop myself. Time and $$$ are essential right now, so I had to remind myself not to be cuckoo-birds and just cook with WHAT I HAVE ON HAND. Not generally too good at this, but I am trying for here on out.
                                                                                                                                                                                So, what did I have?
                                                                                                                                                                                Sprouted garbanzos in the freezer, defrosted and ready to go. These went into my cazuela with some water, arbol chiles, a Bay leaf and some leftover Meyer lemon vinaigrette (with lots of cut up, whole Meyer's and shallots). I also had the remainders of a can of lemony green olives my friend opened last week, so these got pitched in to. There was plenty of good olive oil from the vinaigrette, so it all went into a 400F oven for 15 min or so. (the sprouted garbanzos can be eaten raw, but they are pretty crunchy so I like to cook em a bit).
                                                                                                                                                                                While this was roasting, I removed the head, tail and bones from my six sardines. I suddenly didn't feel like dealing with the bones when eating. I do this to myself when cooking sometimes. I have no problems with bones in a restaurant, but after cooking it myself, I like the end result to be less of a reminder of what I just gutted. I'm weird.
                                                                                                                                                                                Anyway, once the garbanzos mixture was bubbly and fragrant I layed the cleaned filets on top, sprinkled with a bit of sea salt and drizzled some Meyer lemon oil over the top.
                                                                                                                                                                                This was roasted for about 10-15 min more.
                                                                                                                                                                                Really easy and I used stuff up. Check and check.

                                                                                                                                                                            2. Yesterday I slipped, and, instead of continuing along the steady course I'd set for myself, cooking down the freezer, I was seduced, right in the middle of WF, by a beautiful hunk of flesh, one Mr. Halibut. (Luckily, it was on the large side as I lost about 1/4 of it to the porch floor while transferring it from grill to platter!) At any rate, aforementioned fish was served w/chimichurri sauce, grilled asparagus, and salad (lettuce, avocado, red onion, bacon, blue cheese vinaigrette). We started with bruschchetta (grilled ciabatta, garlic, EVOO, fresh tomato, basil) and vodka tonics. A nice summery meal for a steamy summer night.

                                                                                                                                                                              1. 'Tis herself's 57th birthday and there is a family gathering at Chateau Harters.

                                                                                                                                                                                Now, when I say "family gathering", I mean the human equivalent of a swarm of locusts (although not as pretty) will descend and lay waste to any food that is put in front of them. Doesnt matter how much is prepared, herself's family will shovel it away so there is never any leftovers.

                                                                                                                                                                                A large joint of gammon ham has been prepared (boiled up for a while, covered in a mustard/honey mix and baked for a while longer). There's a couple of (bought) quiche for those who don't eat meat (and for those who do but won't leave leftovers). There's a rice salad (risotto rice has a jar of pesto stirred in whilst its cooking, then spring onions and parmesan is added just before serving.

                                                                                                                                                                                Herself's younger sister is bringing a trempo - a Mallorcan salad of green pepper, onion and tomato.

                                                                                                                                                                                There's strawberries (we managed to find something other than the vile tasteless Elsanta so beloved by the supermarkets) and cream.

                                                                                                                                                                                (PS: the stock from boiling the ham will be the base for a veggie-based soup for Monday dinner. Probably with a little charcuterie and/or cheese and bread).

                                                                                                                                                                                5 Replies
                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                  Felicitations to the Mrs. H! And there's bug spray for those locusts, Harters. ;-)

                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                    Happy bday, Mrs H! Bday dinner sounds great.

                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                      Your devotion to Mrs H is quite evident--both in the wonderful meal and your putting up with the locusts. Cheers!

                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                        Happy Birthday to the Mrs. Dinner sounds delish...I have some ham stock in the freezer from one that I did a few months ago...I used some to make a hollandaise. It turned out good.

                                                                                                                                                                                        Dinner tonight is going to be a salad with whatever is in the fridge: lettuce, tomato, cukes, blanched green beans, scallions, pan seared salami & mozzarella cheese for sure...Not sure what else yet, have to do a fridge clean so I'm sure a few other things will join the plate. Fresh peaches for dessert.

                                                                                                                                                                                        1. New farmers' mkt opened up right across the street from my apartment yesterday, and i got a giant bush of basil, so i'm thinking of pesto something... with corn... and bacon... and a FM strawberry and butter lettuce salad with goat cheese and raspberry vinaigrette maybe.... all a work in progress.

                                                                                                                                                                                          3 Replies
                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            How lucky for you! I wish our FM was closer. Ours is only open on Saturdays. Do you have the luck of more days per week? Enjoy it while you can!

                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                              This Thursday was the first day of it, and it's supposed to run through the summer, once a week. Mine was pretty much the last neighborhood in San Francisco to have one, so I am stoked! Hopefully it will be a success and grow bigger than the one block it is now, and maybe a couple times a week. I love that it's from 4-8 p.m., so i can shop on my way home from work.

                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                              got home, got lazy, we went out for sushi instead. above plans will be Saturday dinner now!

                                                                                                                                                                                            3. Taking it easy tonight - took some meat sauce out of the freezer and that's slowly defrosting on the flame tamer on the back of the stove for spaghetti and meat sauce. A small salad area alongside. Super simple.

                                                                                                                                                                                              Oh - and my "appetizer" is some wine. :-)

                                                                                                                                                                                              Happy Friday everyone!
                                                                                                                                                                                              Scratch all of that (except for the appetizer). Just got a call to go out to dinner. MUCH easier than boiling water for sketti and defrosting meat sauce. So that's WFD - sangria and tapas. :-)

                                                                                                                                                                                              1. Last night was grilled thin pork chops, marinated in kalbi dressing. The broccoli was grilled too, on my pannini pan, it came out crispy, like I like them. Made some rice and a tropical salsa that had mango, cucumber, banana, plum & mint in it.

                                                                                                                                                                                                Tonight we're grilling a flat iron steak that I dry rubbed yesterday. Roasted fingerlings with smoked gouda and arugula, roasted cremini mushrooms, some balsamic red onions with thyme. And I'll grill the last few ears of sweet corn. I'm trying to eat down the fridge as we prepare to go away for vacation.

                                                                                                                                                                                                1. A common feature at Harters Hall - Sunday lunch for Saturday dinner.

                                                                                                                                                                                                  In this case, roast leg of organic pork.

                                                                                                                                                                                                  Now then, regular readers will know that I'm rather keen on provenance and rather keen on seasonal, local food. So, let me tell you that said piggy has come from Mansergh Hall Farm. This is Jim Hadwin's farm in Cumbria, north west England. Jim farms a mixed lot of pigs - most of them sired by his Large White boar "Winston". Jim personally takes them to the local abattoir. When they've hung for a while, they're collected and brought back the farm. This is when his son-in-law, Simon, (a qualified butcher) "does the business" on them. And, when I send them an internet order, Simon phones to confirm what he's doing and when they are going to be sent (by overnight courier).

                                                                                                                                                                                                  So, there you are. Did you care about that? Probably not. I bet all you want to know is how tasty is it. Well, it's bloody tasty - with with a good layer of fat and great crackling.

                                                                                                                                                                                                  We'll be having it with some roast tatties, steamed chard, a few peas and broad beans and gravy. Strawberries & cream for "afters".

                                                                                                                                                                                                  12 Replies
                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                    I like the provenance stories, Harters. You know what you're getting and how the animal was raised. AND I love hearing it's good eats as well! Your entire dinner sounds heavenly - enjoy!

                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      +1 I'm with LindaWhit. It is so nice to feel like you are somewhat crawling into another's universe. The stories are wonderful. Don't ever stop. It gives us insight to how things are done in other countries. Thank you Harters.

                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                        +2. I eat those stories up. Ooh, food pun.

                                                                                                                                                                                                        But, really, knowing the patrinlineal descent of one's food? That fascinates me, being so different from what I know of my meats (which is usually very little).

                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                          Hey boyzoma.

                                                                                                                                                                                                          Eating expensive organic food isn't a general thing here in the UK. I'm fortunate to be able to afford it as well as having the inclination to buy it. Like everywhere else, most folk shop at the local supermarket and buy "standard" products. That said, pressure from campaigning groups is pressurising the supermarkets to reduce their supply of "factory reared" meat - for example, one of the two supermarkets we use now only stocks free-range eggs

                                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                                          Awww. You'll have to wait till Monday evening for Part 2 .......Mr & Mrs Bourne's Cheshire Cheese......if I remember, I'll take my camera to the farmers market tomorrow and snap the pair of them for you.

                                                                                                                                                                                                          But, in the meantime, a really good read about the provenance of Brit food is Simon Majumdar's "Eating for Britain".

                                                                                                                                                                                                          Simon's a longterm Chowhound poster on the UK board but has recently married an American and is now living in Los Angeles. I know the sense of humour of some of you folk and your enjoyment of food - you'll love this book

                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                            I remember when Simon was traveling around the world for "Eat My Globe". The fact that he's got comment from Bourdain ('Simon Majumdar knows his sh** . . . Plus - the bastard can write') and Jay Rayner ('Majumdar writes like a dream and eats like a pig. It's a killer combination.') bodes well. :-)

                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                              IMO, the new book is much better. Certainly better written*. Some of his "foreign" visits seemed to drift off a bit in the telling of the story. Maybe it's because I feel more connection to it - a shared background, if you will.

                                                                                                                                                                                                              * I'm loathe to criticise the writing of anyone's first book, not least as my own is out in October (military history not food, I'm afraid) and I'm dreading critical reviews.

                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                Is there a website where I can read more about your upcoming book?

                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                  Publisher's website should carry a "flyer" for it in about a couple of weeks.

                                                                                                                                                                                                                  Not wishing to miss any opportunity to give it a plug - "Not a Rotter in the Lot" is a history of the 6th Battalion, Manchester Regiment, in the Great War. Here's a link to Amazon UK, which carries some details.

                                                                                                                                                                                                                  To keep in very tenuous contact with this board, soldiers' food does get a mention - when the Battalion was serving in Egypt and at Gallipoli in 1914/15.

                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    Excellent title, Harters! (My family did the big dinner on Saturday night as well, not sure if it was from my dad's background or what).

                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                      Truth be told, big meal on Saturday dates back to my drinking days. Meant I had a hangover on Sunday not a Monday (workday).

                                                                                                                                                                                                                      Title comes a letter their General wrote home to his wife about them (he had previously been their direct commander, so will have known many of the men).

                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                        That may have been my father's reasoning as well.

                                                                                                                                                                                                      2. Hot day, light dinner: huevos con verdolagas. I had picked up purslane at an odd point for cooking in the week so now I am trying to use it up before it goes. Sauteed with onions and scrambled eggs it was a delicious light Mexican meal, made more international with some labneh on the side and Sriracha to sub for guajillo salsa.

                                                                                                                                                                                                        1. Since we ate out last night (fillet mignon, shrimp and scallops - Teppanyaki style), tonight will be a little grilling. Going to go for a london broil, grilled baked potatoes and a small side salad with some kind of vinaigrette. It's supposed to be in the 90's today and tomorrow so I'm not going to use my oven!!!

                                                                                                                                                                                                          1. It went from overcast and leaning towards the cooler side in the mid-70s to sunny, hot and humid! The local paper's website says it's only 77 degrees. Don't believe it...that temp is taken at Logan Airport, which is on the water. (Although they do say the "real feel temp" is 84.) Further inland? It's icky-sticky. So the A/C is back on.

                                                                                                                                                                                                            And despite that, I'm roasting a chicken tonight. Insane? Yes, I most likely am a bit bonkers, but I'm OK with that. :-) It's a small organic bird, and it should cook relatively quickly. (:::she says with fervent hope!:::::) After rinsing and drying it off, it shall be rubbed a mixture of minced garlic, freshly minced rosemary, salt and pepper and a smidge of olive oil or butter to make a paste (I'm hoping to get some of the good stuff up and under the breasts' skin). A Meyer lemon is to be squoze over all (and probably tossed inside the birdie). And then into the hot oven to roast and get all crispy skinned and good. Sides will be steamed green beans with toasted slivered almonds, and roasted red and yellow fingerlings, tossed with olive oil, salt and pepper .

                                                                                                                                                                                                            Dessert, should I want it, will be sliced mango, strawberries, blackberries, and blueberries topped with a dollop of Greek yogurt and a drizzle of aged balsamic vinegar.

                                                                                                                                                                                                            1. The boyfriend brought two new offerings to the kitchen altar (he likes to do that). One is Valentina's fruit seasoning (which upon tasting, I discovered was a very similar composition to our spice house vulcan's fire salt--but *better*, less salty, less aggressive, and far more balanced). The other was a jar of Goya's recaito (Chow offered only one thread with one reply of a less than helpful "Eeew, jarred cilantro").

                                                                                                                                                                                                              I am determined to make a dinner using these, as the boyfriend is leaving town in the morning for a week. I forgot to buy saffron and black beans, which dampened my enthusiasm for a second, before I shrugged it off. I have pinto beans, onions, and garlic for a refried bean base. I'm out of stock, but I do have canned broth, veggies and a some smoked pork neck, and I'll improve and strain the canned broth before adding it to the beans. I am going to mix up my own adobo (I have everything but the saffron), and add that to the bean mixture as it cooks down. I'll use the recaito to make cilantro rice (I like to keep my rice and beans separate, but I'll taste each and see if mixing would improve it). Each dish will be topped with a fried egg, and then sprinkled with the fruit seasoning, salsa, sharp cheddar, and sour cream on the side.

                                                                                                                                                                                                              And I lied when I said I forgot to buy the saffron and black beans (and chicken). I walked by the market on my way home from work, and the lines were frightening. I kept right on walking.

                                                                                                                                                                                                              1. I don't know if it's because I haven't made one for awhile or what, but I made the best pizza yesterday! It was more of a cheesey pizza with pepperoni and arugula as accompaniments. (I must of been super hungry) I used three of my favorite pizza cheeses, mozz, monterey, and fontina. Drizzled garlic/olive oil salt smoosh (like a pesto) there was plenty. Onions, and kalamata olives and the pepperoni-but not too much. It was this cheesey wonderful pizza, and the arugula and fresh garden tomatoes just hit the spot. Who cares it was 105F not me, hey let's turn on the oven to 450F and make a pizza!... yes crazy, I know. Arugula and pizza, a real salad.

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: chef chicklet

                                                                                                                                                                                                                  "I must 'of' been super hungry".

                                                                                                                                                                                                                  I see that a lot, and fail to understand where it comes from. Really sounds weird to me.

                                                                                                                                                                                                                2. After a day in which the BF angelically helped me with truck rental, two desk moving projects, diassembling, reassembling and delivering said desks, and installing a new printer at my office (all this with a very bad back), i promised him a good dinner. "Good? It better be EXCELLENT!" my love teased. I started working on the corn/bacon/pesto mixture - the pesto made with my new FM basil. I was going to mix that with couscous and then stuff red peppers with the whole thing, then bake. made a tortilla de papa, brined pork chops, made a cold tomato soup with my new FM heirloom tomatoes and some dried marjoram, and TRIED AGAIN to make aioli for the tortilla. EVERYTHING failed. The tomatoes weren't sweet enough, and then i oversalted the soup, the tortilla fell apart when i flipped it and the egg was overcooked The couscous was not the usual kind i get in a box (whole wheat) but something i bought from a bulk bin, and it wouldn't get soft, it stayed crunchy! I know i bought the wrong thing, but haven't figured out what it was yet. I didn't want to use rice, so i opted for dried bread crumbs and some parm reg, mixed that into the bacon/corn mixture, stuffed the peppers, stuck them in a pan with a little water and put them in the oven. the bacon/corn mixture itself was really good until i baked the peppers - lost all the good fresh pesto flavor - and i usually DO know better than to cook pesto! the chops were flavorful (brined with fennel, rosemary, black peppercorns and apple juice) but oversalted and then toughened after pan frying. And the AIOLI. i MUST learn how to make AIOLI!!! it never comes together for me. The only thing that was ok was a salad of butter lettuce with FM strawberries, goat cheese and a raspberry/dijon vinaigrette. But ate that at the end after I was already full of crappy food. Poor BF! i owe him a dinner!

                                                                                                                                                                                                                  1. Wow, another thread almost full!

                                                                                                                                                                                                                    Tonight, I made a simple braised okra dish, served with basmati rice. While the rice was doing its thing, I heated up some cumin seeds and mustard seeds in olive oil until they started to pop, then I added a small diced red onion, a couple cloves of minced garlic, and a diced Anaheim pepper. Once the onions browned, I added a large can of whole tomatoes (slightly squished) and a pound of okra, trimmed and cut into 1" chunks. Simmered for 15 minutes and it was ready to serve.

                                                                                                                                                                                                                    1. Second half of a turkey sandwich left over from last night. Doesn't sound like much, but it hit the spot after a long day.
                                                                                                                                                                                                                      That, and a glass of red and I'm ready for bed.
                                                                                                                                                                                                                      I was successful at making aioli today at work. Haven't done that in many years, so I was a little worried. It broke on me, but I fixed it! Thank the heavens, that would have been hard to save face from.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                                        how did you do your aioli? by hand, with a blender stick? in a blender? i think my problem is i don't add the oil slowly enough in the beginning. i can't seem to keep my hand steady enough...

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          I used a cuisinart. I was prepared to do it by hand, but the kitchen I was working at had one out on the counter and I'd decided to make a 2 cup batch, so I just went with the food processor method.
                                                                                                                                                                                                                          I started with two yolks, bit of Colemans mustard, lemon juice, salt, water and then drizzled in a bit of oil.
                                                                                                                                                                                                                          As I drizzled in the remaining two cups of oil it thickened nicely, but broke as I added the last of it.
                                                                                                                                                                                                                          I should have known to gauge when enough oil was enough.
                                                                                                                                                                                                                          To fix the broken mayo, I whisked one egg yolk in a bowl and slowly whisked the broken mess into that bowl, by hand. This worked quite well and I even added more salt and lemon juice to taste without any problems with additional breaking.
                                                                                                                                                                                                                          It was quite thick so before serving (and adding chopped herbs) I whisked in some additional water. Perfecto.
                                                                                                                                                                                                                          The caterer I was working for forgot to pack the garlic (!) so technically this was just mayo. Will make this at home soon with some garlic, who knew it was so easy?
                                                                                                                                                                                                                          Well, some of you out there did...I've read the posts, that's how I knew how to fix it!

                                                                                                                                                                                                                      2. We've done it again - we've hit 200. So here's the new thread to find out what's cooking at your place!


                                                                                                                                                                                                                        1. original content deleted.

                                                                                                                                                                                                                          Stupid boy!

                                                                                                                                                                                                                          Slinks away to crawl back under stone