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What's For Dinner? Part XL

Yes, it's time for a new thread as to What's For Dinner in your house! What's cooking?

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  1. And in reply, I'm having baby back ribs tonight. They've been rubbed with a salt-free pork rub and I'm going to make a spicy maple BBQ sauce I came up with last year for basting later. Sides will be potato salad (made from the leftover roasted potatoes from last night) and corn on the cob.

    This is an oven-method for the ribs....no grill to finish them off. But it still works for me!

    9 Replies
    1. re: LindaWhit

      Your dinner just made my mouth water, and it's only 11am here in California.
      I just may have to Christen my new home with baby backs and corn on the cob!
      Mind sharing your sauce recipe?

      1. re: rabaja

        Here you go! Obviously, you can adjust the ingredients to your taste. :-)

        * Exported from MasterCook *

        Spicy Maple Baby Back Ribs

        Recipe By :Linda
        Serving Size : 6 Preparation Time :0:00
        Categories : Pork Ribs

        Amount Measure Ingredient -- Preparation Method
        -------- ------------ --------------------------------
        3 pounds baby back ribs -- 2 racks
        Your favorite BBQ rub (no salt)
        2/3 cup maple syrup
        1/3 cup ketchup
        1/4 cup orange juice
        1/4 cup minced onions
        2 Tablespoons soy sauce
        1 Tablespoon Worcestershire sauce
        2 teaspoons minced garlic
        2 teaspoons powdered mustard
        1 teaspoon ground ginger -- optional

        Lightly rub the ribs with your favorite rub mix (use one with no salt). Place on a rack in a large roasting pan, and let dry-brine for several hours in fridge (I usually put the rub on in the morning). Remove the ribs about 30-45 minutes before you want to start cooking them.

        Preheat oven to 350 degrees. Wrap roasting pan tightly with foil, and bake for 1-1/2 to 2 hours. (I know many do a recipe like this at 250 degrees for a longer period of time, like 4 hours, but I'm hoping not to heat up my kitchen too much).

        Meanwhile, combine rest of the ingredients in a small saucepan. Bring to a boil, then simmer for 25-30 minutes until slightly reduced and it has thickened.

        If you are continuing to use oven, remove foil, and remove rack from roasting pan. Return ribs to pan and pour spicy maple sauce over top. (BTW - you can leave them IN the foil as well - just open up the foil to pour in the sauce, as otherwise, it makes a helluva mess in the roasting pan after cooking. <g> Just remove the rack - not even sure why I would have done that to begin with.) Continue to bake for another 30 minutes or so, basting occasionally until ribs get all glazed and sticky-gooey. :-) Remove from oven, cut into 3 or 4 rib portions, and serve with your best side dishes.

        If you are grilling at end of oven cooking, brush maple glaze on ribs and grill over low heat, brushing on more sauce as needed, until the sauce has caramelized (reserving some additional sauce for passing at table).

        - - - - - - - - - - - - - - - - - - -

        NOTES : LLW Notes: Made on Independence Day, 2009 - using oven method. VERY good! Did not use ginger; had a combo of some Dijon mustard and the dry powered mustard; gave it a nice little "bite" towards end. Would be excellent with ginger as well.

        1. re: LindaWhit

          Linda that sounds delicious and simple (my motto--KISS). I just printed it out so I wouldn't lose it. What a nice change from either regular BBQ sauces or teriyaki type sauces.

          1. re: junescook

            That's why I like it as well, junescook - it's not heavily tomato-based with the smaller quantity of ketchup.

      2. re: LindaWhit

        Had a crappy day at work, so I came home and made it a lot better by making a great big meal delicious meal!

        Chicken rubbed with a mix of sage, lemon and butter on our rotisserie on the grill.
        Puree of roasted squash and sage
        Local fresh green beans glazed with shallot, honey and butter
        Local purple, white and orange carrots with honey and olive oil

        *I also put a drip pan under the chicken with shallot, carrot, celery, chardonnay and the chicken's neck. After the bird was done I reduced the sauce and gave everybody a generous pour over their plate. I sopped up the juice with a piece of bread :)

        1. re: banjoman2375

          that dinner would make any bad work day a non-issue! yum!

          1. re: mariacarmen

            Agreed! I hope you're doing better this morning, banjoman! It IS the weekend, after all! Or will be in 8 hours - at least here on the East Coast. :-)

            1. re: LindaWhit

              That's my lousy day at work strategy too - the worse the day the more elaborate the meal. Nice to feel in charge!

              1. re: buttertart

                Exactly. Control over SOMETHING. :-)

      3. Thick cut pork chops browned first then simmered in sage cream gravy, rice, biscuits. Haven't decided on a veggie yet. Probably just steamed broccoli. Oh and a banana pudding for dessert.

        1. Zucchini Parmesan with meat sauce from the freezer (it's going to be 109F. with heat index today and yet, I'm crazy enough to heat up the oven) ...a salad including roasted tomatoes & onions with Vidalia onion vinaigrette and garlic bread to go with. Strawberry shortcake ice cream for dessert.

          2 Replies
          1. re: Cherylptw

            So, Cheryllptw, is that strawberry shortcake (as the flavor) ice cream? Or SSC with IC? If the latter, sure sounds intriguing--bits of cake in the ice cream?

            1. re: nomadchowwoman

              Have you ever had strawberry shortcake ice cream bar on a stick? It usually has a crumb coating on the outside of it. What I'm having tonight is strawberry shortcake ice cream with the crumbs whirled in....Breyer's makes it....my favorite...

          2. Dinner fare will be some low and slow St. Louis style ribs on indirect heat, with a pasta salad (Rainbow Rotini, Monterey Jack and Cheddar Cheese cubes, Red Onion, sliced Olives, diced Green Pepper and Pimento slices tossed with an Italian Vinaigrette) and some fresh corn on the cob.

            1. Here at Casa Harters, it's an ecletic meal.

              We're kicking off with a broad bean bruschetta. For folks who follow the Cookbook of the Month thread, this is loosely based on Italian Easy recipe (or River Cafe Easy, as we call the book here). Last night's leftover beans get mashed with mint, garlic chives (got no garlic), lemon, olive oil, Parmesan, salt and pepper. Gets loaded on some toasted crusty bread.

              Then...shepherd's pie. Classic simple food. With carrots and peas.

              Some strawberries, cherries & apricots for "afters" and , possibly, Emmenthal cheese (which is also putting in an appearance in the mash for the pie.

              1. It was going to be a stir fry with green beans and a chunk of beef round roast from the freezer. However, a neighbor just dropped off an oven-ready turkey tetrazzini (sp?) casserole as a thank you for watering her plants during vacation.

                So, that and a big green salad using yesterday's CSA haul. And brownies that my son is making right now.

                2 Replies
                1. re: tcamp

                  Lucky you! I absolutely love a good turkey or chicken tetrazzini (and yes - your spelling is correct).

                  1. re: tcamp

                    What a fantastic thank you gift! Have to remember that one!

                  2. Last night we had some just-married friends over to celebrate their, you guessed it, recent nuptials. We started w/a (pretty standard, probably boring, but tasty nonetheless) cheese and crackers tray (Delice de Bourgogne and a buttermilk blue with these addictive little fruit-nut "raincoast crisps" that I spend entirely too much for at WF--but to which I am, unfortunately, addicted). A couple of us drank champagne.
                    The main course was pan-sauteed drum w/crabmeat and lemon-butter sauce. Sides were fresh corn sauteed w/onion and lots of fresh thyme and a Greek-style salad. I think I overcooked the fish a bit, but it all went, and everyone said it was good . Still, I knew it could have been moister. Redeemed myself w/ dessert--my ubiquitous (so long as the peaches are good, it will be) peach cobbler w/ a bit of vanilla ice cream. A couple of them had scotch.
                    As they say in these parts, a good time was had by all.

                    2 Replies
                    1. re: nomadchowwoman

                      Totally understand the raincoast crips addiction. What are they, $6.99? Ouch, but so good.
                      I like the salty almond ones. And the fig ones too. The cranberry ones don't suck either.

                      1. re: rabaja

                        I love all of them! Believe it or not, they are 8.99 here. Ouch is right.

                    2. Finishing up broccoli casserole. Will prepare chicken for tomorrow. Not sure how to make it. I have mushrooms and Yukon potatoes and a good recipe from a NY times cookbook. Otherwise will put together a Asian BBQ recipe and marinate the chicken overnight.

                      1. Duck hash with fried eggs for brunch. Bellinis made with New Jersey peach puree washed it all down.

                        Deb is planning fried chicken and potato salad for dinner. It's pouring here in Connecticut. The Yankee game is under rain delay. Bronx Bombers were up 5-3 before action was halted in the top of the 6th.

                        2 Replies
                        1. re: steve h.

                          duck hash and bellinis! does your wife just love you to bits??

                        2. I'm doing weed tonight, well purslane anyway. Purslane soup starts with a combination of chicken broth and yogurt which I seasoned with sauteed garlic, olive oil, melted butter and a healthy pinch of toasted coriander, just enough to leave you wondering. In go the purslane leaves and a few stems and after chilling for a bit you have a delicious cold soup that is even better with a sprinkle of crunchy sea salt and smoked paprika on top. And if after a few hits I still have the munchies, there is some leftover lamb salad from lunch, but as it was a take away order, it's ingredients remain a mystery. To wash it all down I may crack open a bottle of wine to start Riesling Week here in NYC, though I think it is more likely that I will pick some mint and muddle myself a dark and stormy (or 2).

                          1 Reply
                          1. re: JungMann

                            Good call on the dark and stormy.

                          2. Tonight, veal scallopini with hazelnuts, pan-roasted baby Yukon Golds, maybe some peas, and Belgian endive salad (for him), sliced NJ maters for me. Blueberry tart with Mad Men on the tube. Oh, Don!

                            4 Replies
                            1. re: buttertart

                              Oh yum, that sounds really good!! And satisfying!!

                              1. re: buttertart

                                And he's available ;) (Mr. BT better be watching his ps & qs.)

                                1. re: nomadchowwoman

                                  Oh yeah. Just think of all the martinis I'd get to drink! Or have to drink to put up with him.

                                  1. re: buttertart

                                    Yes, one would need to stay pickled to put up w/him. (Maybe that was real secret of the Stepford Wives.)

                              2. Tonight is clean the fridge night:
                                Boiled corn
                                Leftover takeout Chinese food
                                Dessert appetizer of vanilla ice cream
                                Canelés (the last of the batter)
                                Some sparkling Pinot Grigio to wash it all down

                                5 Replies
                                1. re: souschef

                                  Who makes a sparkling Pinot G? Have never seen it here. Sounds good!

                                  1. re: buttertart

                                    It was reasonable. I threw out the bottle yesterday, and can't remember who made it. It was an unusually shaped bottle - made me think of Voss water.

                                    1. re: souschef

                                      That is unusual, especially for a sparkling. Keeping an eye out for it here.
                                      (One thing I don't miss is the LCBO (except for the Wisers 18 yr old). We can get perfectly decent table winehere from all over the place for well under $10.00/bottle. Not to rub it in or anything...)

                                      1. re: buttertart

                                        Yeah, don't rub it in ! I eat my heart out every time we visit my SIL in Carmel and genuine Champagne is around $20 at TJ's. Okay, the good stuff is somewhat more, but still much less than here, and I have a penchant for Champagne.

                                        1. re: souschef

                                          Evil laugh...heh heh...me too on the Champers.

                                2. Well, I started the day roasting some romas while it was early. Then made a marinara for tonight's dinner and to freeze for when we get back. I slow roasted them with olive oil, salt & thyme for a couple of hours at 250. Then put them in, peeled, with some cooked down onions and garlic, as the base for a sauce. Added some red wine, and more tomatoes, salt, & sugar and water, and cooked them down for a couple of hours. Made some more chocolate chip cookies to get rid of some dough.

                                  Dinner was rigatoni, with the marinara, some grilled smoked sausage, grilled fennel and quattro formaggio, about 2/3 the package. Five cheese frozen garlic bread and a fresh romaine salad with cukes, tomatoes, carrots and radish in a red wine vinaigrette. Cookies and ice cream for dessert.

                                  5 Replies
                                  1. re: Phurstluv

                                    your dinner sounds mmmmmmm! where are you off to for vacation? just curious, was the garlic bread yours or purchased?

                                    1. re: mariacarmen

                                      The sauce was very good, I froze about 5 cups of it for when we return. We are off to Florida, to see parents and cousins. My parents turned 75 this summer and I am hosting a party for them and their friends and neighbors. So it is a bit of a working vacation for me (isn't it always, as a mom?) but we're looking forward to it.

                                      The garlic bread was the frozen store brand, our local Vons has a decent frozen line. Still trying to make room in the fridge and freezer!

                                        1. re: Phurstluv

                                          yeah, hope it's fun too and not all work! Can you get a cubano sandwich while you're there, at least??

                                          1. re: mariacarmen

                                            Thanks, I'm trying not to stress and hoping to get some "me" time out of it!! Pool & beach plus all the mojitos I want ;))!

                                            I wanted to make mini cubanos for my mom's party, but they got nixed from the final cut, so I'll make them one night for supper, with the cuban bread if I can find it. My parents don't live in a very latino part of town ;) they in the boondocks on the beach.

                                            But at least I know I'll be eating and drinking well....:))

                                    2. Tonight is oh, so exciting roasted vegetables with leftover lamb ragu.
                                      I jest, but truly I am cleaning out the fridge and figured this could be tasty. That is, until I opened my cupboards and realized I'd already packed up all my cooking oils. I embraced the butter still sitting in my fridge. Not so Italian.
                                      At least I didn't pack up the S&P yet!

                                      1. Weather broke here (Canton, MI) so we cooked up a big pot of garden fresh green beans with a big piece of salt pork, onions and potatoes. Along with a couple of ham steaks and fresh horseradish, it made for a good 'ol down home (Missouri) Sunday dinner. Yum!

                                        1. Beef chuck roast cooked with carrots and onions, mashed potatoes, gravy, and rolls

                                          2 Replies
                                            1. re: LindaWhit

                                              I try to really cook good stuff on Mondays since it's my day off.

                                          1. For folk of a certain generation, the River Mersey will always be associated with the English city of Liverpool and the 1960s Merseybeat music of the Beatles and other local groups. For earlier generations, the city was often the last skyline they saw before completing their long trek from eastern Europe to the “new world” of America.

                                            The river starts some 35 miles away in the town of Stockport, near where I live. Its name derives from the Anglo-Saxon for “boundary” and it’s the traditional border between the counties of Cheshire and Lancashire. It’s probably difficult to find two adjacent counties so unlike each other. Lancashire, on the northern bank, has the great British cities of Liverpool, Manchester and Salford, together with many smaller towns whose traditional wealth depended on heavy industry and cotton weaving. To the south, Cheshire, county of my birth and residence, is much more rural – dairy country that sweeps southward across a plain and west towards the Roman city of Chester and, beyond that, to Wales.

                                            But in spite of these differences, they share some common food ground in the making of cheese. Cheshire cheese is the oldest recorded British cheese, mentioned in the Domesday Book of 1086. Until about 100 years ago, it was made in the village where I live (no longer a village – just another metro suburb). The rationing of World War 2 all but destroyed traditions of farmhouse cheese making, as all milk was requisitioned by the government and cheesemaking was concentrated in few large industrial creameries. In recent years, there’s been a revival and it’s now thought that we produce more varieties than France.

                                            But, “GET ON WITH IT. WHAT’S FOR DINNER?”, I hear you shout.

                                            Well, we’re starting with some homemade veggie soup. Ham stock forms the base and there’s fennel, carrot, onion, peas and beans to go in.

                                            Then cheese (as if you hadn’t guessed). A Cheshire and a Lancashire.

                                            Mr & Mrs Bourne make Cheshire cheese on their own farm near the Welsh border and sell it at farmers markets throughout the north west (and also at Borough Market in London). Their “Mature” is probably my favourite cheese, a full, rounded flavour - and a large piece is always a feature of Christmas lunch at Casa Harters. http://www.hsbourne.co.uk/

                                            Forty miles north of home, the Shorrocks family make Lancashire cheese from unpasteurised milk from their farm. The most mature is the “Black Bomb”, encased in wax and looking like a cartoon anarchist’s bomb. Hmm, on reflection, this may be my most favourite cheese. Or is it? http://www.churchmousecheeses.com/ind...

                                            We’ll eat them with celery, apple and crusty bread.

                                            It’s a veritable feast tonight.

                                            5 Replies
                                            1. re: Harters

                                              It's always a feast at Casa Harters. Thanks for the travelogue! Hairy Bikers got nothin' on you.

                                              1. re: buttertart

                                                I'll assume the ref. to the Bikers was intended as a compliment and I'll take it as such. LOL.

                                                1. re: Harters

                                                  I forget that you're not hep to the Stateside jive "got nothin' on you" ;-) Yes it was intended as such, in view of the fact that your historical travelogues are more interesting than their Food Tour.

                                                  1. re: buttertart

                                                    Apologies for my previous. Irony don't always come across in prose. I knew how you meant it, mon ami.

                                                    1. re: Harters

                                                      No harm done or offense taken, sir.

                                            2. Me too, vegetable soup, I have some fresh beet tops (roasted the beets yesterday for this week), carrots, tomatoes, onions, celery, and whatever else I can scrounge up. Making a nice French bread for dipping, or buttering. And then for dessert. Perhaps I'll pull the ice cream machine out and make those little chocolate chip bon bons...

                                              1. Tonight is going through the refrigerator night. Leftover Ribs, pasta salad, jasmine rice and fillet mignon all come to the front to use. Think I'll give DH the ribs and pasta salad. I'll have the rice and fillet. Have some other items, but will save those for later in the week.

                                                1 Reply
                                                1. re: boyzoma

                                                  It was a fridge night here as well except I ended up stir frying half a bell pepper, baby bok choy, scallions, garlic and tofu with a black bean sauce which I then mixed with the dressing from my leftover lamb salad. Tasty, but what I wouldn't do for some ribs instead!

                                                2. Sunday night dinner, consumed in front of the tube (Mad Men is back, and Buttertart is not the only fan!), was grilled chicken--made a paste of dijon, minced garlic, green onion, and garlic, smoked paprika, black pepper, and sherry vinegar and stuffed it under the skin. Also stuffed some roasted poblanos w/leftover corn, goat cheese, parmesan, sauteed diced porcinis, sprinkled them w/breadcrumbs, and then baked those. Made a salad of mixed lettuces, tomato, avocado, and red onion.

                                                  Tonight, continuing the freezer clear-out: Pork chops will be pan-sauteed w/onion, tiny lima beans are cooking w/onion and speck in chicken stock and will be served w/rice. Will make a Greek-style salad as I have all the ingredients for that. W/a bit of crab leftover from Saturday, I'll make "crab mayonnaise" to spread over a few toasted baguette slices to tide us over until dinner is ready.

                                                  4 Replies
                                                  1. re: nomadchowwoman

                                                    ohhh your poblanos sound heavenly! going to have to copy those this week.

                                                    1. re: nomadchowwoman

                                                      Too bad we live so far apart, we could have a Mad Men viewing party with theme food and moon over him together. (I'd like one of your crab things, please.)

                                                      1. re: buttertart

                                                        You may remember, BT, but although I made a mental note to, I've forgotten: some dish was mentioned during Sunday's episode that sounded as though it would be good featured in a theme dinner. Did you happen to catch it?

                                                        1. re: nomadchowwoman

                                                          Chicken Kiev? I made that once or twice when I was a teenager (in the 70's).

                                                    2. Making a pseudo-Persian dish - Koresht Karafs. Eons ago I had a Persian boyfriend and he taught me a very simple version of this dish, and i looked it up today and found other versions, but they're all pretty simple, although most are more involved than the one I used to make. I'm doing a modified version of all. Beef stewing meat, celery cut into two inch pieces, chopped onions, all sauteed in olive oil and 3 tbsps butter, add salt, pepper, a little turmeric, a little dill, juice of one lemon, and about 2 tbsps tomato paste. Add chicken broth to cover, and let simmer for about 45 minutes, or until beef chunks are tender. It may not be totally authentic, but it smells like what I remember! I'd make the crusty-bottomed rice, too, but this is for the aging parents, and the crunchy rice would be too daunting for them.

                                                      1. The boyfriend is out of town on business, so I am free to indulge not only my craving, but my love of soft eggs (he's scared). So, any minute now, I'm making a pot of creamed spinach (heavy on the nutmeg), and a batch of shirred eggs with swiss cheese. I am debating the need for hollandaise. If I skip it, I'll mix a little cayenne and mustard into the cream for the eggs. I have some leftover croissants, so will warm those to eat with the eggs and spinach.

                                                        The boyfriend called me at noon, wanting to know who 'invented' the Philly cheesesteak, and asked me to spend part of a day off doing research for this and other meals. I sent him to Pat's, with a rec' that he also try Geno's, and two other Chow favorites. I then said that he should have used his free day (yesterday) to see E.A. Poe's grave after he landed at BWI. He was irritated with me for not mentioning this before he left for Philly, and thankless of my research.

                                                        This has inspied me to make my eggs extra runny. And, yes, there *will* be hollandaise. More raw egg for me. And that half an onion in the fridge? That needs to be caramelized in bacon grease before I even think of putting the spinach and cream (and extra nutmeg) in that pan.

                                                        11 Replies
                                                        1. re: onceadaylily

                                                          Thanks for that. I needed a good laugh today!!!!

                                                          1. re: boyzoma

                                                            Got to hand it to you, you steered him right back. LOL! By the way, I too was having a serious craving for soft boiled eggs, or what Jacques P calls "molden" or shirred (they looked like poached ot me) eggs with hollandaise, Instead I kept with the plan and made the vegetable soup and french bread, and so glad I did. Everyone like it, and the little one heck, I got him to eat beet tops! However, zucchini is quite the diuretic, and I was up all night (my husband counted 6 times!). oh well.

                                                            1. re: chef chicklet

                                                              I keep meaning to buy some beets. I've never liked them, but I do think roasted beets can be my break-though dish. I'll have to remember to save the tops.

                                                              I think of shirring as poaching for dummies (so hard to screw up). And it has the bonus of being able to incorporate other elements cooked with the eggs. I think next time, I want to do a small amount of tomatoes and basil cooked in butter, and layer that in the bottoms of the dishes before I add the eggs, cream, and cheese.

                                                              I have been on a fierce egg and spinach kick this week. Maybe an omelette tonight, with some sundried tomatoes thrown in.

                                                              1. re: onceadaylily

                                                                Try roasting the beets in salt when you get around to buying them; you might become a convert. (It was hard, but I finally converted my husband over to the beet side. We're having them tonight, in a salad, as a matter of fact.)

                                                                1. re: nomadchowwoman

                                                                  Do you know why this appeals to me? I've always 'hated' beets, but was willing to put that prejudice aside when I realized that I'd only ever had *canned*, and maybe pickled. The boyfriend is a lover of canned beets heated in the microwave (yeah, I don't get it). One day, out of curiosity, I co-opted one of those cans, drained, seasoned, and roasted them. It was a very different taste. I can only imagine how wonderful the fresh ones would be.

                                                                  The boyfriend tried to veto this idea. He *likes* canned beets (they just taste metallic to me), but also has a salt fetish. The first year I brined a turkey, his eyes glazed over with anticipatory pleasure. I think salt is the key to a compromise here.

                                                                  That was a most useful bit of advice, nomad. Thanks.

                                                                  1. re: onceadaylily

                                                                    Totally with you on the metallic taste of canned; that is what i thought beets tasted like--until I had fresh ones, roasted. Wow.

                                                                    Here's a link to a really good recipe that uses salt-roasted beets:


                                                                    1. re: nomadchowwoman

                                                                      Love beet(root), never had tinned. In the UK, it's easy to find fresh pre-cooked ones - supermarkets and most greengrocers stock them. Makes for very easy final cooking to add to a dish or just as an accompaniement.

                                                                      1. re: nomadchowwoman

                                                                        That was what I was looking for. After your initial post, I looked up a few recipes, but all were inclusive of some sort of cheese (or other element of a strong or distracting flavor). I really would like to try them on their own first, before I decide how to treat them. So, perfect! Thank you.

                                                                  2. re: onceadaylily

                                                                    They are really good for you. I buy the organic ones with the beautiful tops still attached and I feel like I'm really getting my money's worth. This last bunch when i severed the tops from the beets, I placed them in ice water all day. They perked up beautifully, and I think it bought me a little more time in the fridge. Later that day I roasted about six, and the tops were split with the soup and I also made a salad with the tops, arugula and avocado (fresh lemon juice and olive oil) and the beets sliced placed on top. I love beets with a dijon and red vinegar dressing, or a balsamic and blue cheese. I'm now in the habit of buying them weekly, and they're the easiest to roast. Just salt and pepper, olive oil -a little and roast them at 375 for about an hour. Truly depends on the size but the medium sized ones take about that long.

                                                                    Yes to your eggs! I've baked them that way too, only without the cheese. I top them with about a teaspoon of bread crumbs, completely unnecessary but I feel like I get my toast fix i watching my carbs. oh but offer me a beer! ha there goest carb counting exactly out the window. Hey, I have my priorities.

                                                                    1. re: chef chicklet

                                                                      "oh but offer me a beer! ha there goest carb counting exactly out the window. Hey, I have my priorities."

                                                                      I have been known to, on the heels of a long and dark work day, to eat a larger portion of dinner salad and skip the main, holding my martini glass aloft when the boyfriend questions my lack of interest in progressing with my meal. My salads are almost always spinach tossed with an equal amount of veggies and a bit of protien, though (she said in her defense).

                                                                      Thanks for the beet tips (cooking, not a gift of the greens). I am going to stop at the market after work, so I can experiment before the boyfriend gets home from his business trip. I want to kick those canned beets to the curb.

                                                                2. re: boyzoma

                                                                  My pleasure, boyzoma. I wish that was my bill-paying gig!

                                                              2. Mexican tonight. Making shrimp tacos with mango salsa, refritos, and spicy corn salad with serranos, cilantro, and lime. Was planning mango margaritas too, but thinking no alcohol after all the strawberry-basil martinis we drank yesterday. They went down much too easy.


                                                                2 Replies
                                                                1. re: Rubee

                                                                  Beautiful cocktail Rubee!!!
                                                                  Now that dinner sounds delicious. mmm shrimp tacos and mango salsa, yum! I love serrano chiles - seeds included, cilantro fresh lime and garlic, my personal holy quatro, they work in beans, salads, sauces, and most meat dishes for many cusines! And it only takes one serrano to make me happy. Now if it was just a bit cooler today...

                                                                  1. re: chef chicklet

                                                                    Thanks Chef Chicklet! The salsa came out good - I used serrano, cilantro and lime in it too (with ground ancho chile, onion, and a little agave nectar).

                                                                    Though the refritos were disappointing. For some reasons my beans were bland. They had lots of flavor before I froze them (simmered with smoked ham hock & chiles), and I even added some onion, cheese, and ancho when I mashed them. Oh well.

                                                                    Tonight I'm making Zuni's Pasta with Corn, Butter and Sage for the first time.

                                                                2. Tonight was homemade pizza with a bit of odds & ends: marinara, crumbled queso fresco, beef salami...also, grated carrot, onion & zucchini (left from a batch of chow chow I was canning) and mushrooms...some Italian herb seasoning and into a 500F. degree oven for 10 minutes. Was going to add a salad but I think I covered that food group with the veggies on the pizza.

                                                                  1. I've got some very garlicky leftover porketta and lots of swiss chard in the garden so tonight we'll be having sandwiches with the porketts topped with the sauteed greens and some sharp provolone. Always a big salad from the garden and maybe a couple of ears of corn from the farm next door.

                                                                    1. Tonight will be Garbage Grinder Sandwiches. I have leftover salami, pepperoni and ham from the pizza, so will use some of that up on the buns from the French Dip - top with shredded cheddar and mozzarella cheeses and then bake till melted. Then top with some pickles, julliened green pepper, tomato slices, sweet diced onions and a drizzle of olive oil, S&P. Now I can't wait till DH get's home and it's dinner time!

                                                                      1. Great freezer score today: lamb rib chops hiding in a corner under a bag of frozen berries. So we'll grill those and have them along w/a roasted (yellow) beet and goat cheese salad; I'm also making a grilled potato/blue cheese/bacon salad (from these boards) as DH can't stop asking for it. I also made a little mint pesto for the lamb. And I'll be enjoying (solo) some dandelion greens I sauteed earlier. A real cacophony of flavors tonight.

                                                                        2 Replies
                                                                        1. re: nomadchowwoman

                                                                          We love that salad too, ncw! I made some a couple of weeks ago, it is so tasty. I think I copied it from bayoucook, don't see her much on the boards these days.

                                                                          Anyway, it's our last night in town, and I've cleaned out the fridge and freezer pretty well. Also added some marinara and blueberry pancakes to the freezer for when we get back, so that worked out well. I've thawed out some ground turkey, so we'll have some turkey burgers tonight with the rest of the whole wheat buns, avocados and greens. Will mix the meat with some grated shallot, dijon vinaigrette, salt and pepper, worcestershire. Lots of cheddar cheese on top. Use up that last bag of tater tots or frozen fries for the kids. Fruit and ice cream for dessert. then making some snacks for the plane ride - mixed dried berries with nuts, chocolate covered pretzels and apples, pb & j sandwiches.

                                                                          1. re: Phurstluv

                                                                            I got the idea from you, Phurst--but now I remember you said it was bayoucook's. At any rate, my husband is nuts about it.

                                                                            Have a great trip! Eat well!

                                                                        2. Tandoori chicken thoughtfully supplied by my parents.
                                                                          Will probably make a big green salad to go with, and use up the random veg I'd rather not pack up to Sonoma.
                                                                          Down to my last 3 dinners in the city (as a resident, anyway) and boy, are they getting more and more rustic. It's like camping in my living room among boxes instead of trees.

                                                                          3 Replies
                                                                          1. re: rabaja

                                                                            That is a perfect way to describe those last few days. I've always felt I was one of a few who loved moving. It's exciting, to undue what you've made, and re-fashion it elsewhere. Enjoy tonight's picnic, and the anticipation of that new kitchen(life).

                                                                            1. re: rabaja

                                                                              Good luck with the camping <g> and MAJOR good luck with your move! I'm hoping to do the same thing as you within the next few months if the right place falls into my lap. :-)

                                                                              1. re: rabaja

                                                                                Thanks to you both! I am so excited to set up the new kitchen. It is first on the list!
                                                                                Moving it both torturous and exciting. I think it's something you shouldn't do too often, that way you remember the latter more.
                                                                                Tonight may very well be Chinese delivery, just for old times sake. Can you believe they don't deliver anything but pizza in the country?! The horror. Luckily, I will be all about eating in and grilling outdoors, by default really as all my $ will be going toward my rent! ;)

                                                                              2. Kept it super-simple tonight, as the humidity has come back, so I wasn't going to heat up the house. (A/C was flipped back on...) Some of the leftover roasted chicken from the weekend, lettuce, a healthy schmear soft garlic-herb cheese, and roasted red peppers on a small French roll. Chips alongside. Took me all of 5 minutes to make. But a little longer to eat. :-)

                                                                                1. Finishing up some bits and bots. Had some leftover red sauce with ground bison meat cooked in it and a lot of mushrooms but fairly mild seasoning. Needed to finish up some cabbage and an onion that I had around, so sauteed the cabbage & onion together in a mix of butter and oil, tossed in the red sauce, seasoned liberally with celery seed and paprika, served on egg noodles with sour cream. A hungarian-italian trainwreck dinner. But tasty!

                                                                                  1 Reply
                                                                                  1. re: weezycom

                                                                                    Cabbage, noodles and butter are a beautiful thing, and so versatile. Rice noodles and cabbage are delicious, but seem so 'light' that it is altogether too easy to eat an entire pot (or half the pot, as one is tasting for doneness, she said innocently). Egg noodles are more filling. Duly noted.

                                                                                    I have a friend who is of a hungarian background, and this is exactly the kind of dinner that makes her come into my house and say, "Wow, I can totally feel my grandmother here with us right now", (she's kind of a hippie). I've never used sour cream with cabbage, and like your seasonings with this. I think this might be a nice side to sausage rolls.

                                                                                  2. My aunt makes a terrific chicken salad for Christmas Eve, something so light and delicious that I can't help but take "just a little bit more" until "just a little bit more" has turned into "just the entire thing." But this is summer and Christmas is half a year away, so rather than turn something so special into something quite quotidian, I made a mash up of her chicken salad and two of my summertime picnic favorites: pasta salad and cole slaw.

                                                                                    Boil rotini pasta. While pasta cools, prepare dressing by whipping mayonaise and yogurt with white vinegar, sweet pickle relish, minced onions, shredded sharp cheddar, Sriracha and pineapple juice (plus horseradish if your jar isn't stuck shut as mine was). Add fresh cracked pepper to taste. Toss pasta with shredded chicken, Savoy cabbage and diced apple. Dress as desired. Eat it immediately and it's a tasty salad. Eat it tomorrow and it's Cole Slaw Chicken Salad, and undeniable addictive.

                                                                                    1. Upcoming - Prawns Tangiers.....a Valentine Warner recipe (my current #2 rock god of seasonal cooking)

                                                                                      We got some lovely tiger prawns from the fishmonger. They'll get shelled and chopped. Spinach gets chopped. And some tomatoes & garlic. Cumin seeds get dry fried. Olive oil goes in; so does the spinach. As it wilts a bit, everything else (except the prawns) go in and reduce down under a pretty fierce heat. The it's tipped out. The chopped raw prawns go in with a splash of oil until they looked cooked, the spinach gloop goes back in. And that's dinner. He suggests serving it with soft white bread rolls and mint tea.

                                                                                      It doesnt sound to substantial to me, so I've just bought some mezze bits and pieces from the Armenian deli in the village. Nothing specifically Moroccan, of course, but it's sort of the right part of the world.

                                                                                      And I'm going to do "something" with apricots for a dessert. Dunno what - but Nigel Slater's "Real Fast Puddings" usually finds me something.

                                                                                      3 Replies
                                                                                      1. re: Harters

                                                                                        Slater had an idea for warming up redcurrant jelly and then slightly softening peaches in it. Worked fine with apricots.

                                                                                        Prawn thingy was OK but less than stellar. Not a keeper. Armenian deli's olives are though. Not had them before. Big, juicy, slightly chewy, hint of garlic & chilli in the dressing - now those are olives that rock.

                                                                                        1. re: Harters

                                                                                          I wonder if the red currant jelly might not have made for an interesting sweet note in a different take on Maghrebi seasoning, perhaps with ginger, chili powder and curry.

                                                                                          1. re: JungMann

                                                                                            I'm afraid I claim absolutely no expertise in Moroccan cuisine. My limits are basic tagines and a couple of other things - and I use standard bought harissa and ras-el-hanout. Although I will be digging out my Claudia Roden books in search of recipes in a couple of weeks. A family member is Spanish and I've promised to cook Moroccan for him and his immediate family - partly so he can see the influences on Spanish cuisine but, also, because his father did his miltiary service in the bit of Morocco that remains under Spanish occupation (something about which I tend to remind him, jokily, when he mentions Gibraltar to me.)

                                                                                      2. Pizza Margherita, small salad and the house red (Il Poggio, Sangiovese).

                                                                                        1. Making the keftedes from this month's excellent issue of Saveur, on on of my favorite countries, Greece (natch), with a horiatiki with fresh mozzarella M got at the farmers' market today subbing for feta of which we are fresh out. He also got green beans (among other things) not so much because he likes them as because we are advised by Liam (his furry highness) that they make excellent cat toys raw.

                                                                                          4 Replies
                                                                                          1. re: buttertart

                                                                                            Finally made those meatballs - quite delicious! Served with rice and tzatziki because the mozz was all gone in Capreses with basil from.my.back.yard. Finally a garden. Quelle joie!

                                                                                            1. re: buttertart

                                                                                              I quote, from a momernt ago: "The keftedes were very good. And it's a good thing because we have a couple more goes of them."

                                                                                              1. re: buttertart


                                                                                                It beats the regular conversation at Chateau Harters - "I know I made a lot - but it's not worth freezing, is it?"

                                                                                                1. re: Harters

                                                                                                  I wish just once that something weren't worth freezing in his estimation (na matter how ehh). Has a very strong aversion to throwing food out. God knows why because he was raised very comfortably.

                                                                                          2. Beijing chicken: boneless chicken breast, fresh green beans, juilenne red bell pepper in a spicy sauce with rice.

                                                                                            1. In new digs again (I swear, this nomad lifestyle is *not* for me; I get cranky in unfamiliar kitchens and grocery stores, among other things). Tonight we'll rustle up some turkey burgers (yay; house-sit has a grill!) on potato rolls, corn on the cob, and caprese salad. Two heirloom tomatoes cost an arm and a leg at the grocery today. If they suck, I am going to be pissed!

                                                                                              For now: a cup of Lady Grey Tea. And maybe a cookbook or magazine to page through and daydream.

                                                                                              1. Tonight we had sauteed scallops, barley risotto, sugar snap peas with garlic, tossed salad and fresh strawberries and bing cherries for dessert.

                                                                                                1. Friends are getting together for an Impressionist dinner, in honor of the Musee d'Orsay show here in San Francisco. everyone brings something frenchy, I'm making salade lyonnaise, only i like to use little fried cubed potatoes in lieu of croutons, so it truly is like breakfast in salad form. with a lovely flinty chalk-dusty sancerre to go with....

                                                                                                  i don't know why this is repeated below, showing the error ("someone french") i tried to edit...

                                                                                                  1. Everyone's dinner sounds so good. Ours was a hodgepodge as the pre-vacation fridge/freezer cleaning continues. Very tasty savory pastries (one BBQ pork and one pork/onion)--not leftovers--from a Vietnamese bakery/restaurant where we had lunch were the main attraction. Sides were lettuce-tomato-red onion-feta salad and leftover (a) baby limas & brown rice, (b) grilled potato-blue cheese-bacon salad, (c) dandelion greens.
                                                                                                    DH asked if it would be that terrible if we "lost" whatever might remain of leftovers. I assured him that tomorrow's will be a "fresh" meal (abeit conjured from seafood in the freezer) as I'll be cooking for relatives who are in town. Be careful what you wish for . . .

                                                                                                    1. We've been into the city today to do some shopping in Chinatown (I'm nibbling on a very delicious honey bun as we speak). However, we didnt lunch there. Mrs H had never experienced one of the local delights - the backstreet "curry cafes" which serve you a plate of rice and three different curries for around £4 (our prices include tax and, at places like that, tips are not expected and never given).

                                                                                                      I'd expected that might mean a relatively light dinner but the sister in law has phoned. Last night, she cooked Frito Mallorquin for the family and made enough so there'd be leftovers for us. She is a very kind relative :-). So, relatively light dinner has turned into a substantail fry of liver, onions, potato, peppers, garlic & fennel. Such is life.

                                                                                                      1. Well, like nomadchowwoman, I am cleaning out the fridge again as well. Tonight will be some beef fajitas using some london broil from last saturday, and I'll saute up some red peppers, green peppers and some onion. To go with it, we will have a little spanish rice and some refried beans.

                                                                                                        1. Noodles, chicken and vegetables stir fry. I got a chance to make a nice dent in all the veggies I have accumulated. The dinner actually turned out pretty good considering I used angel hair pasta. Very tricky trying to keep those from turning into a gum paste. A high enough heat and having everything ready sure paid off.

                                                                                                          1. Bought rainbow chard and zucchini blossoms from FM, then some spanish chorizo from Lucca's, fresh spinach fettucini and fresh ricotta. Sauteed the chard in olive oil and a little water, added chorizo, pine nuts, hot chili flakes, and minced garlic, little salt. made a spring onion/lime olive oil for drizzling, then prepared the pasta. Had some leftover homemade pesto, mixed with the ricotta and an egg, and some parm reg, made a light batter of beer and flour, stuffed the blossoms, battered, then sauteed them in evoo. They were not the prettiest things I'd ever seen, as some of my stuffing spilled out while battering them, but they were light and crisp and very flavorful! I lived in Italy for 5 months and whenever i would see the beautiful golden blossoms at the markets i would want to buy them, but i'd wait til the end of the day (had to catch a bus back home) and by then they would have wilted in the hot summer sun. I'm so glad several of the vendors at my new FM are selling them, so i may master them yet! Mixed the cooked pasta with the kale/chorizo/pine nut mixture, and drizzled lime oil over the whole thing, added a bunch of grated parm reg -mmmm! bitter, smokey, lime-y, delish!

                                                                                                            4 Replies
                                                                                                            1. re: mariacarmen

                                                                                                              That sounds wonderful, mariacarmen, all of it.

                                                                                                              1. re: onceadaylily

                                                                                                                thanks, 'twas! a little heavy for just one meal, but nothing an hour on the treadmill won't fix. next time i'll serve the blossoms with a big salad or something.

                                                                                                                1. re: mariacarmen

                                                                                                                  Sounds delightful. I'm hoping squash blossoms never catch on. As it stands right now I can get tons for free because all my neighbors and gardening friends just throw them in the trash.

                                                                                                            2. Vegetarian dinner tonight: vegetable parmesan with yellow squash & zucchini, green beans, carrots and onions in a marinara with lots of melty mozzarella and parmesan. On the side, sauteed arugula with garlic and rice pilaf. Later, I'll munch on fresh nectarines.

                                                                                                              1. Two nights ago was one of my all-time favorites, a big bowl of brothy black beans with goat cheese and copious amounts of fresh thyme.

                                                                                                                Last night was butter-roasted coho steaks in a white wine/cream sauce with wilted spinach, white beans, sauteed shiitake, chives from the yard, white pepper, and freshly ground coriander. (And the late night snack was white beans on buttered toast with cracked pepper...um, I'll be back in a minute...)

                                                                                                                Tonight was clams in Mirror Pond IPA with pancetta and shallots and minced chiles and mint, with lots of buttered bread and beer.

                                                                                                                7 Replies
                                                                                                                1. re: eight_inch_pestle

                                                                                                                  Brothy black beans... sounds wonderful. I wish it would cool off just a tad. And the wilted spainach, with white beans etc., is making me hungry!

                                                                                                                  1. re: chef chicklet

                                                                                                                    One of the joys of summer in the PNW: Almost never to hot to cook.

                                                                                                                    I dunno what it is about brothy black beans, but every once in awhile they make the perfect dinner, you know? Sometimes with a poached egg on top, sometimes with a couple tortillas, sometimes with a fresh Mexican cheese or goat cheese. And sometimes just plain jane.

                                                                                                                    And sorry if I wasn't clear, but the spinach and beans and stuff was all in the cream sauce, not a side.

                                                                                                                    1. re: eight_inch_pestle

                                                                                                                      *"but the spinach and beans and stuff was all in the cream sauce, not a side."*
                                                                                                                      Even better! Those are favorites and in a cream sauce sounds wonderful. Did you puree the beans and leave spinach chopped, or how? I recently had some coho filets, they were delicious. I love salmon any way, any time.

                                                                                                                      Yes I know exactly what you mean about black beans my gosh, I love them with fresh toppings. One of my comfort foods. Do you had a little vinegar to the broth when you serve or cook them, and are you using homemade broth? Oh the cheese is a favorite, have never tried an egg, thanks for the idea!

                                                                                                                      1. re: chef chicklet

                                                                                                                        Yeah, chopped the spinach, altho baby spinach would have been fine left whole. I actually left the cannellini whole. Centered the steaks on the plate and scattered maybe a half cup of cooked and strained beans around each plate. Poured the sauce over everything, topping with a few extra chives and some chive blossoms from the freezer. It's a nice way of providing the fiber and the carbs and the sense of fullness beans offer without weighing us down so much on a nice summer evening.

                                                                                                                        As to the black beans, I do tend to use homemade broth, although depending on how meaty I want the dish to be I'll often dilute my regular stock pretty significantly. Add-ins while simmering vary greatly, but always include a few smashed garlic cloves and an onion, either halved or chopped. Sometimes a tablespoon or two of homemade lard goes in, sometimes a ham hock, and sometimes a bay leaf or two. And now that I think about it, if I top my bowl with an egg it is usually sunny-side up or medium-soft boiled. The girlfriend doesn't love the vinegar, so I usually have it at the table, sometimes with a little crushed red pepper or a split serrano in it. What "fresh toppings" do you speak of, cc?

                                                                                                                        1. re: eight_inch_pestle

                                                                                                                          I love eggs and black beans. It's one of our staples that finds many variations. We frequently add diced tomatoes, peppers, onions, and herbs, and occasionally a smear of salsa on the egg (if we have it) instead of hot sauce.

                                                                                                                  2. re: eight_inch_pestle

                                                                                                                    i never would have come up with that combo - black beans, goat cheese and thyme - sounds so good!! whatever i make tomorrow, i think i'll have to have that as a side....

                                                                                                                  3. Once upon a time, there was great plan to cook a pork fillet. The meat had been lovingly prepared, trimmed of fat and membrane, and sat in the fridge defrosting. The intrepid hunter gatherers, Family Harters, trekked into the city on a mission to find ingredients. There was pak choi to hunt. And Chinese yellow bean sauce to gather. And other stuff. And the travellers found their stuff. And their pak choi and their yellow bean sauce. And had coffee and honey buns from Ho's Bakery to celebrate. And this morning, the ingredients were set out carefully so that "mise en place" could, erm, be put in place.

                                                                                                                    And that's when it all went to rat shit.

                                                                                                                    No yellow bean sauce. "Someone" had picked up the wrong freaking jar. It was freaking hoisin. And the cupboard is already full of freakin' hoisin - cos there was a freakin' BOGOF at the supermarket.

                                                                                                                    So, now it's going to get roasted for a while and then slathered with char siu sauce (cos the cupboard space that isnt filled with freakin' hoisin, is filled with freakin' char siu - cos there was a BOGOF at the Chinese supermarket).

                                                                                                                    The pak choi & spring onions will get a quick stir fry and a drizzle with soy.

                                                                                                                    And we'll have it with noodles. That is, if the noodles are freakin' noodles and not freakin' linguine. In which case, we'll have it with freakin' linguine.

                                                                                                                    23 Replies
                                                                                                                    1. re: Harters

                                                                                                                      Glad to see that the best-laid plans of mice and men (and the Family Harters) gae oft agley, just as they do chez nous!

                                                                                                                      1. re: Harters

                                                                                                                        You're too funny, Harters. I love that Chow can always make me laugh in the morning.

                                                                                                                        The boyfriend's favorite barbecue sauce is *always* either BOGO or something ridiculous like a 10/$10, and I cannot convince him to stop adding to the collection. I have eight bottles in my (very small) pantry, and another two in the fridge (one open, and one on 'stand-by'). I don't even like that sauce. I get irritated every time I look at those plastic bottles.

                                                                                                                        The last time he went to the store alone, he came back with six tins of smoked oysters that were on *sale*. He hates oysters. I've been think of making a cheap oyster stew for my dinner tonight, since it is apparently my responsibility to eat them.

                                                                                                                        1. re: onceadaylily

                                                                                                                          I once had the misfortune to eat a tinned smoked oyster. One of the vilest things I have ever put in my mouth.

                                                                                                                          1. re: Harters

                                                                                                                            Hmm. Maybe scalloped oysters then, with large amounts of butter, cream and breadcrumbs. I've always wondered why people with good, fresh oysters would want to hide them in mass amounts of dairy.

                                                                                                                            If I throw them away, I'll be haunted by my depression-era ancestors.

                                                                                                                            1. re: onceadaylily

                                                                                                                              Try one before you waste anything like cream etc on them. I love oysters but hate and detest the smoked ones. They were big as party refreshments when I was a kid, I always thought you had to be drunk to eat them. Drunk or sober, no thanks.

                                                                                                                              1. re: buttertart

                                                                                                                                I have a crackers and cream cheese in mind for the first sampling.

                                                                                                                                1. re: onceadaylily

                                                                                                                                  Anything to mitigate the taste. Seems to me though alkapal has posted a dip with them in it? Could fob off on company? ("We're invited to Lily's..." "Great but I hope she hasn't made that smoked oyster thing again!")

                                                                                                                                  1. re: buttertart

                                                                                                                                    There are several threads on the smoked oyster on home cooking...there's hope for you yet!

                                                                                                                                    1. re: buttertart

                                                                                                                                      I've been peeking at them. You know, I think the boyfriend would like Alkapal's dip.

                                                                                                                                  2. re: onceadaylily

                                                                                                                                    god, i love them, actually! and cream cheese and crackers is exactly what i'd do with them.

                                                                                                                                    1. re: mariacarmen

                                                                                                                                      I love smoked oysters. I do. I love them. I followed buttertart's advice, and I filched one out of the tin, and I wanted to eat them all. Which was a relief, as I had opened and chopped the regular canned ones for the stew first (powerful smell).

                                                                                                                                      I just finished both the stew and the spread; the stew is on warm, and the spread is chilling in the fridge. Note to self: canned oysters tend to disappear if one tries to first sautee and then liquid. Condemnation of self: please do not go, "Wow, these are really soft" as one chops, and then *proceed with sautee and simmer* plan, and then expect to pat oneself on the back.

                                                                                                                                      They both taste very good, though.

                                                                                                                          2. re: Harters

                                                                                                                            Oh thank you, thank you Harters. That was just wonderful. You made my day!

                                                                                                                            "And that's when it all went to rat shit. "

                                                                                                                            I am just rolling from that one! Keep them coming. Well, at least you don't have to worry about BOGOF for a while.

                                                                                                                            1. re: Harters

                                                                                                                              "And that's when it all went to rat shit. "

                                                                                                                              ROFLMAO!!!! OK, that has to be one of the best story lines ever, Harters! :-D

                                                                                                                              I'm glad to see you're making do. But perhaps a list of "what we have in the pantry so we don't buy any more when there's a BOGOF sale" is in order. ;-)

                                                                                                                              1. re: LindaWhit

                                                                                                                                But surely a list would imply a degree of organisation. I am a great list maker. But then I can also pick up a correct jar from a shelf - not that I am in any way trying to embarass anyone here by trying to identify them. *She* knows exactly who done it.

                                                                                                                                1. re: Harters

                                                                                                                                  ROFL! OK - 86 the list. Crack open the single malt scotch. You definitely need it. Or maybe the Missus does. ;-)

                                                                                                                                  BTW...does Mrs. H. ever read here? :-o

                                                                                                                                  1. re: LindaWhit

                                                                                                                                    Mrs H read here?

                                                                                                                                    Grief, I hope not.

                                                                                                                                    No, these comments are a total secret just between us. Please don't tell anyone else.

                                                                                                                                    And, just so you don't worry that I have "outed" and banned by Mrs H, I'm going to be missing from the thread for much of the week. Tomorrow, herself's closest friend is taking us out to a swish restaurant in the city - a very belated celebration of Mrs H's retirement. Then Monday, we have a family gathering at a nearby bistro type place to celebrate my birthday. And then Thursday, the light of my life's birthday present to me is dinner at the world's third best restaurant. So not much time for cooking.

                                                                                                                                    1. re: Harters

                                                                                                                                      Have a wonderful time at the posh restaurant on Saturday and then the family gathering on Monday and THEN on Tuesday at the world's third best restaurant! (Color me JEALOUS!!!) Please post a link here to your review on the U.K. board? Would love to hear all about it!

                                                                                                                                      And happy, happy birthday!

                                                                                                                                      1. re: Harters

                                                                                                                                        We Leos know how to do it up brown for our bdays, don't we? have been known to celebrate from my one girlfriend's on the 8th through another's on the 11th all the way up to mine on the 20th. We call it the "festive season". Can't wait to hear about the big blowout. How exciting.

                                                                                                                                        1. re: Harters

                                                                                                                                          YES, happy birthday fellow leo! i'm following you on Friday, although unfortunately I'm going to a wedding on my bday.... in sonoma, tho, so may be good food..... Anyway, hope you have a wonderful freakin' day!

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            Happy birthday, BT, MC, Harters and all fellow Leos! Mine is on the 19th and my husband is a Leo also -- we even named our son Leo, cuz that's how the Berkeley-born roll.

                                                                                                                                            Love your "festive season," BT -- when I was a kid we had "birthday week" -- a habit that I somehow convinced my now-husband to adopt nearly two decades ago when we were first dating. That first birthday sealed the deal -- particularly that he had the bravery to buy me a dress (something even my mother and sister were afraid to do) and that it culminated in perfect roses and a gorgeous poem he wrote for me.

                                                                                                                                            1. re: mebby

                                                                                                                                              We also have a festive season. Herself's birthday was a week ago, then there's mine and our wedding anniversary is on 12 August - a date I never forget as it's the start of the grouse shooting season. LOL

                                                                                                                                  2. re: Harters

                                                                                                                                    OH boy. Sorry to hear about your meal but I might be able to lighten your day a bit. The above post of mine was suppose to be a Thai dish with chicken, vegetables, rice sticks with a homemade yellow bean sauce. I have a 4 year old and I decided not to make the sauce because its so spicy. Thinking about it, I should of side stepped this and made it the right way anyway.

                                                                                                                                    So....I have a recipe for the yellow bean sauce, if you think you can find the fermented yellow mung beans? Its rather delicious sounding, ginger, serrano chili, garlic, coriander, lime juice and a few other goodies. I absolutely know how you feel, my dish morphed into something else and I guess I should of been happy that it didn't turn to glue with those thin noodles.

                                                                                                                                    1. re: Harters

                                                                                                                                      I cracked up reading your "story"...I think we all have those kind of days....but as chows we know how to have a back up plan and improvise. And by the way, if you don't post anymore between now & the big day, Happy Early Birthday!

                                                                                                                                      I'm in the process of moving in the next few days so dinner tonight was quick & easy breakfast...scrambled eggs with sharp cheddar, crispy bacon and wwheat english muffins...later I'll delve into butter pecan ice cream

                                                                                                                                    2. Tonight - ropa vieja (yay for crockpots!), crispy bread, a bottle of red wine, and a super-ripe Persian melon. Can't wait!!

                                                                                                                                      9 Replies
                                                                                                                                      1. re: Foodielicious

                                                                                                                                        Care to share that ropa vieja recipe? :)

                                                                                                                                        1. re: buttertart

                                                                                                                                          Ohhh, yes please. It is not a dish known in the UK but Mrs H had it in a very casual restaurant in Georgia and declares it to be amongst the best things she's ever eaten.

                                                                                                                                          1. re: buttertart

                                                                                                                                            Here you go!
                                                                                                                                            2# flank steak (or chuck) cut into big chunks and browned a bit in a skillet,
                                                                                                                                            1 small can chicken broth (or sub red wine, if you have/prefer),
                                                                                                                                            1 large onion (sliced),
                                                                                                                                            1 sliced green pepper,
                                                                                                                                            4 (or so) sliced cloves of garlic,
                                                                                                                                            1 small can tomato paste,
                                                                                                                                            1 bay leaf,
                                                                                                                                            2t ground cumin.
                                                                                                                                            Place everything in a crockpot , stir, cover, and cook on low for 8-12 hours, depending on the speed of your cooker. When the beef is fall-apart tender, remove it from the crockpot, shred it with two forks and return it to the cooking liquid along with:
                                                                                                                                            1T white vinegar,
                                                                                                                                            a generous drizzle of extra virgin olive oil
                                                                                                                                            plenty of salt and pepper (to taste)

                                                                                                                                            Serve it with something like white rice or crusty bread so you can sop up the juice when you're finished with the beef.

                                                                                                                                            1. re: Foodielicious

                                                                                                                                              Thank you, this sounds great. Suppose you could do it in the oven, covered, at a very low temp. Harters, just bang it in the Aga, darling!

                                                                                                                                              1. re: Foodielicious

                                                                                                                                                Thanks for that. The version Mrs H had a good hit of chilli in there. Would that be traditional or not?

                                                                                                                                                Aga? You seen the size of those buggers? Bigger than our kitchen

                                                                                                                                                1. re: Harters

                                                                                                                                                  I was being facetious. Such a la-di-da thing, they're imported here for the more money than sense crowd.

                                                                                                                                                  1. re: Harters

                                                                                                                                                    You can certainly add some hot chilis or a vinegar-based chili sauce, if you like them: I recommend adding them after they stew has finished cooking (along with the oil, vinegar, and seasonings) so that you can have greater control over the heat. Ropa vieja recipes vary from place to place - likely from house to house! - in the Caribbean, and chilis are indeed traditional in some of them. The Cuban version usually does not include them, as I understand it. As always, though, if you like them - include them!

                                                                                                                                                    1. re: Foodielicious

                                                                                                                                                      Thanks for that. I love it when "authentic" and "traditional" really means "make it how you want".

                                                                                                                                                      Buttertart - yep, I'm totally on your humor/humour wavelength nowadays. :-0

                                                                                                                                                  2. re: Foodielicious

                                                                                                                                                    What a great meal for a working mom, dad or family. Thanks for the recipe!

                                                                                                                                              2. Fire sale in the fridge! Everything must go!!

                                                                                                                                                Leftover homemade pizza from last night: 60 per-cent off.

                                                                                                                                                Fried chicken, lovingly maintained in the coolerator: 80 per-cent off list price.

                                                                                                                                                Frisee, home-grown tomatoes, croutons. Make an offer. Don't like tomatoes? No worries. I'll poach an egg and place it over the green stuff.

                                                                                                                                                Homemade onion soup. I'll vouch for the authenticity of the gruyere cheese added prior to reheating. Below cost.

                                                                                                                                                Serious bidders are entitled to one glass of either house red (Il Poggio) or a screwdriver with Stoli and fresh-squeezed orange juice.

                                                                                                                                                ...love me the leftovers.

                                                                                                                                                5 Replies
                                                                                                                                                1. re: steve h.

                                                                                                                                                  If you act right now, and, for a limited time only, I'll throw in a ripe, juicy, one owner New Jersey peach.

                                                                                                                                                  Operators are standing by.

                                                                                                                                                  1. re: steve h.

                                                                                                                                                    I will have one of the frisee with tomatoes and croutons, AND a fried egg on top, thank you, with a bit of chicken on the side, and a glass of house red. But for breakfast I would like to sample that screwdriver, with a bit of pizza. No need to warm the pizza.

                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                      Done! Good call on the fried egg.

                                                                                                                                                      There may be a bottle of California sparkly in the fridge, unopened.

                                                                                                                                                      1. re: steve h.

                                                                                                                                                        I'm certain I can help you with your beverage overstock. I assume that's on the house, since I've been such a good customer, and brought a friend who offered you a surplus of a coveted item at a great discount? If not, then zucchini blossoms at that mariacarmen's is likely my next meal.

                                                                                                                                                    2. re: steve h.

                                                                                                                                                      ill take the fried chicken and the frisee with poached! and you can have our second batch of stuffed zucchini blossoms, assuming they turn out alright - so, as is. Half off.

                                                                                                                                                    3. I just have a lot of tins of oysters, and no idea if I like them. So, I am making Alkapal's dip (it has cream cheese *and* mayo), as the boyfriend is coming home on a late flight and will likely be hungry. This dip resembles a dish that was common in my youth: cream cheese mixed with stuff (meats, onions and seasonings) and pressed into a ball, eaten with crackers. The boyfriend asks for the chipped beef version every few years, so I think this will interest him.

                                                                                                                                                      I found that two of the containers of oysters are not smoked. I don't think I want to put preserved raw oysters on a cracker, so I'm making a plebeian woman's oyster stew, culled from a few different recipes. I'll sautee onions and garlic, add a bit of flour for a minute or two until I get a little sunshine going in the pot. I'll add the oysters (drained and chopped), and cook for a minute or so, before adding a warmed mixture of half and half and chicken stock, worcestershire, and celery seed. I'm thinking of adding spinach to the soup, but want to taste it before I decide. I'll likely sprinkle my bowl with hot sauce (why do I act it's possible that I won't? Of course I will), and I have a good crusty bread to go with.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                        There are no fish mongers close to my apartment so I've tried to make do with tinned oysters before. If I recall correctly, they're a bit strong tasting, but they hold their own in an oyster omelet as they can stand up to the strong flavors in the cilantro garnish with dashes of sweet soy sauce and hot chili. They definitely benefit from some bean sprouts as well as the tinned oysters lack texture.

                                                                                                                                                      2. It's in the 80s today in Washington, and I'm making pot roast. I know, I know, but you never look a gift chuck roast in the mouth. I'm following CI's recipe, with a few tweaks. Should be ready soon; I'm amazed the amount of time that goes into these "American classics"!

                                                                                                                                                        Will probably make some white rice to go alongside. Even with the potatoes. Mama likes her sauce!

                                                                                                                                                        6 Replies
                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                          Pot roast is one of the reasons I look forward to a chill in the air come fall. It is so hard for me to give up my love of slow-cooking in the summer.

                                                                                                                                                          By the way, your avatar is one of my favorites. I always read that laughing look as saying, "Yeah, yeah, I like to eat, let's document it yet again, shall we?"

                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                            +1 on the avatar -- and I love yours too Lily -- it feels so much like the spirit you bring to your food (and, I suspect, your life).

                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                            Like lily, pot roast is usually one of the first things I make when the cooler autumn weather shows up. It's the perfect October meal. :-) I hope it was as good as it sounds!

                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                              a few years ago I actually had a pot roast craving in July, used the crock pot and all was well... floured and seared the meat on all sides so it was brown,used carrots, potatoes,some tomato paste, broth,bay leaves, onions, etc...came out great!

                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                              When you were moving I didn't quite realize it was a Rückkehr! Pot roast sounds like a perfect all-American dinner, though it is rather foreign to me. How do you make yours?

                                                                                                                                                              1. re: JungMann

                                                                                                                                                                I tweaked the Cook's Illustrated recipe, subbing beer for red wine and finishing the whole thing in the oven, rather than by boiling the vegetables. It was good, but I think the amount of parsnips and carrots, together with the brown ale, made it a little sweet for my tastes.

                                                                                                                                                                Tonight, we had leftover pot roast "French dips" with sriracha mayo. Not shabby, and so easy. Love it.

                                                                                                                                                                Thanks for the avatar love, gals!

                                                                                                                                                            3. Buttermilk marinated oven fried chicken, mashed potatoes, chicken gravy, biscuits, fresh half runners, sliced tomatoes and cucumbers.

                                                                                                                                                              1. going to try my hand at chicken mole tonight, with a recipe from my new The Spice Bible cookbook. very excited, we shall see....

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  it only took 2.5 hours, despite the 20-odd ingredients. It was good and smokey, rich and very creamy, tho i think i would have liked it a tad smokier, and i can see adding orange zest next time, and some recipes i saw online called for fried tortillas blended into the sauce. almonds too. i think i'd like it with tomatillo, too, which some recipes called for. served it with white rice made with some of the stock from the chicken, a cucumber/shallot/cilantro salad, and warm tortillas.

                                                                                                                                                                2. I had picked up a small square of Taleggio cheese at the supermarket today and wanted to use it with chicken in tonight's dinner. A few small cubes of Taleggio tucked into a pocket in a chicken breast, sealed, and seasoned with salt/pepper. Pan-browned, and then into the oven to finish cooking. Mushrooms and pancetta were added to the sauté pan to cook/brown, and then I added some white wine and a 1/2 Tbsp. of Meyer lemon juice. That reduced, I added about 1 Tbsp. of heavy cream, and it was poured over the sliced chicken breast. Rice pilaf and steamed green beans alongside.

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    My sort of dinner, Linda. I love Taleggio as a "melter".

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      That sounds extremely good. Must get stuffing things again, haven't done it in a long while.

                                                                                                                                                                      1. The Khantessa is making her special Middle Eastern pizza and tabouli. And I get a respite from kitechen duty.

                                                                                                                                                                        1. Tonight's dinner is baby lamb chops seasoned with oregano, cumin, S & P; they'll be pan seared in a bit of olive oil & chopped garlic. Vegetable rice pilaf, fresh corn on the cob and a salad of iceberg & cukes with roasted onion & tomato vinaigrette will round out the meal. Nectarines for dessert if need be.

                                                                                                                                                                          1. Just going to take it easy tonight. Will grill up some pizza's on the BBQ. Got lots of yummy toppings we can use, and there is some fresh basil ready to go in the herb garden.

                                                                                                                                                                            1. I spent part of Saturday afternoon roasted red bell peppers and making a corn stock for the chowder I'm making today...the corn stock really gives it a deeper "cornier" flavor. I also add some sliced up chicken breast to make it a full meal. I'll have a small salad alongside, and it'll be dinner. And give me some freezer food (or brown gloop, as Harters likes to call it!) and a couple of work lunches.

                                                                                                                                                                              Recipe below is how I received it a long time ago via Email; notes in the ingredient section and at the bottom with various changes I've made.

                                                                                                                                                                              * Exported from MasterCook *

                                                                                                                                                                              Grilled Corn and Roasted Red Pepper Chowder

                                                                                                                                                                              Recipe By :www.DailyInbox.com
                                                                                                                                                                              Serving Size : 10 Preparation Time :0:00
                                                                                                                                                                              Categories : Soup

                                                                                                                                                                              Amount Measure Ingredient -- Preparation Method
                                                                                                                                                                              -------- ------------ --------------------------------
                                                                                                                                                                              8 ears fresh corn -- shucked
                                                                                                                                                                              8 slices bacon
                                                                                                                                                                              2 medium onions -- finely chopped
                                                                                                                                                                              3 stalks celery -- finely chopped (I OMIT
                                                                                                                                                                              ) 1/2 cup flour
                                                                                                                                                                              2 quarts chicken stock
                                                                                                                                                                              3 red bell peppers -- roasted, peeled, seeded, and chopped
                                                                                                                                                                              3 medium potatoes -- peeled and chopped
                                                                                                                                                                              1 1/2 cups whipping cream -- (heavy cream) -- I use WAY less - maybe a half cup for a full recipe?
                                                                                                                                                                              1/2 cup Southern Comfort liqueur -- (I OMIT)
                                                                                                                                                                              2 Tbsp chopped fresh thyme
                                                                                                                                                                              salt and freshly ground black pepper -- to taste

                                                                                                                                                                              Grill the corn over medium-hot coals until slightly charred but not burned, turning occasionally. Remove the corn to a wire rack. Let stand until cool. Cut the tops of the corn kernels with a sharp knife into a bowl. Scrape the ears with a knife to remove the juice. (OR: Use Trader Joe's frozen roasted corn - WAY easier!)

                                                                                                                                                                              Fry the bacon in a stock pot until crisp; crumble and set aside. Add the onions and celery to the stock pot with the bacon drippings. Cook over medium heat for 10 minutes or until the vegetables are tender. Stir in the flour.

                                                                                                                                                                              Cook over low heat for 10 minutes, stirring constantly. Add the chicken stock, stirring until mixed. Bring to a simmer. Simmer for 20 minutes, skimming as necessary. Add the corn, red peppers and potatoes. Simmer for 30 minutes, stirring occasionally. Stir in the cream, liqueur, thyme, crumbled bacon, salt and pepper.

                                                                                                                                                                              Simmer for 10 minutes, stirring frequently. Ladle into soup bowls.

                                                                                                                                                                              - - - - - - - - - - - - - - - - - - -

                                                                                                                                                                              NOTES : Originally from "from True Grits...Tall Tales and Recipes from the New South"; copyright 1995, The Junior League of Atlanta, Inc. All rights reserved.

                                                                                                                                                                              11/2/00: Excellent! Omitted the celery and subbed fat-free half-and-half for the heavy cream. I prefer it without any liquor.

                                                                                                                                                                              10/20/02: Made a half batch of soup; omitted the liquor, and added 6 sliced chicken tenders for a Chicken, Corn & Red Pepper Chowder. That's the way I'll make it from now
                                                                                                                                                                              on (two chicken breasts sliced up will also work for a full recipe.)

                                                                                                                                                                              06/27/09: Made a "corn stock" earlier in the week - I did a quick par-boil on 5 ears of corn (3 minutes), stripped the kernels from the cob, and then, after sauteing some onions, added the cobs and water and brought it to a boil, simmering until reduced. Removed the cobs, strained the stock. Used about 2 cups of corn stock and 4 cups of chicken stock. Omitted the liquor completely; used leftover chicken from earlier in the week. Corn stock adds a depth of flavor that wasn't there in earlier incarnations of this recipe - VERY good!

                                                                                                                                                                              7 Replies
                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                That sounds absolutely delicious. Is it more like a soup or a stew? In your 6/27 changes, you said you threw in the cobs and simmered as well. Does this mean you strained all of the corn kernels out as well? Just curious. I love anything with corn. Also have you tried red potato's with the skin on?

                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                  It was the cobs from which I got the corn "stock", boyzoma. I used 12 cobs yesterday that I had previous frozen. Whatever corn kernels were on the ends of each cob were stripped off after making stock and will be added to the chowder along with several cups of corn kernels I had frozen.

                                                                                                                                                                                  Haven't tried the red potatoes/skin on, usually because I have Yukon Golds available (and are what I'm using today as well).

                                                                                                                                                                                  As for your soup or stew question - I call it a semi-thick soup that has a decent amount of liquid, but you could thin it out even more by adding more chicken stock.

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    Well, it must be Sunday. I'm a little slow today. Of course you saved out the kernels for the soup. As my boy's would say - Duh, Oma! Thanks for the terrific idea. I'll have to pick up some Yukon Golds.

                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                      LOL! The mind and body are both allowed to rest on Sunday, boyzoma. ;-)

                                                                                                                                                                                  2. re: boyzoma

                                                                                                                                                                                    boyzoma, I'm going to correct my earlier post. I just made a full recipe of the chicken, corn and roasted red pepper chowder (all 2 quarts of stock - combo of chicken and corn) and this is definitely more soup-like. I've usually only made a half portion, or IIRC, cut back on the amount of chicken stock I had used.

                                                                                                                                                                                    I did, however, still use less than 1 cup of heavy cream for the full recipe. It's on its final simmer right now. :-)

                                                                                                                                                                                    So - if you follow the recipe exactly, it's as a true chowder should be - thin-enough milky broth with chunks of potato (and whatever else you add) to chew. :-)

                                                                                                                                                                                  3. re: LindaWhit


                                                                                                                                                                                    Now you've got your roasted peppers, is it not tapas time?

                                                                                                                                                                                    Put "enough" in a bowl. Drizzle on some of your best olive oil. Drizzle on some more. Add in some very finely sliced garlic. And chopped parsley. Leave it for 30 minutes or so while you do other useful stuff - like slicing some crusty bread and pouring a glass of chilled fino. Put peppers/oil/etc onto pretty plate. Eat.

                                                                                                                                                                                    Makes me think of Spanish holidays.

                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                      Mmmm....I didn't make enough roasted peppers, Harters, but those peppers layered on a toasted baguette slice with some lovely herbed goat cheese sounds like a wonderful appetizer!

                                                                                                                                                                                  4. Well after a trying day, hot water heater broke, spilled a 50lbs bag of dog food, invasion of ants ... i just need a cocktail and some comfort food...still no hot water for a shower had to go a friends to shower...so I am going to have the perfect dirty martini and a hot sausage and mushroom risotto...I do not care if I have heat water to wash dishes and I have hose in my kitchen...I will not let it stop me from having a cocktail and risotto!!!

                                                                                                                                                                                    6 Replies
                                                                                                                                                                                    1. re: bermudagourmetgoddess

                                                                                                                                                                                      You SO deserve that martini and risotto, bgg! But keep this in mind.....the dog loves you, especially with the spillage. ;-)

                                                                                                                                                                                      1. re: bermudagourmetgoddess

                                                                                                                                                                                        Martinis? Risotto??
                                                                                                                                                                                        That's a pretty good day in my book.

                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                          A crappy start to a day but oh what a tastefull ending...

                                                                                                                                                                                            1. re: bermudagourmetgoddess

                                                                                                                                                                                              When life hands you olives, it's important to make a seriously good, double martini. Risotto is the perfect antidote to earthly details like ant invasions and the inability of modern man to perfect a perpetual water heater. Seems like a fair trade-off.

                                                                                                                                                                                        2. Tonight cornish hens al mattone (to speed up their cooking), butter-roasted new Yukon Golds, wild arugula salad for the mister and sliced tomatoes for the missus. Looking forward to my man Don on the TV thereafter.

                                                                                                                                                                                          1. A typical Bolivian dish with the family tonight: Plato Paceño. Very simple: Boiled red potatoes with butter, fried salty cheese, corn on the cob, and oodles of fava beans, which you eat individually, popping each out of it's little casing into your mouth. all bound together by a nice llajwa - Bolivian hot salsa, which consists of a yellow pepper, tomato, onion, italian parsley, and cilantro, and salt, all in the blender. "Peasant" fare, I call it, but it's good!

                                                                                                                                                                                            1. Since we are over 200, I've started a new thread. Please post your new ideas here: