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Whats For Dinner? Part XLII

Cherylptw Aug 13, 2010 07:27 PM

And so the saga continues...inspire us with all of the delicious meals & morsels, stories & ideas of how we get those goodies on the plate at the end of the day...so, What's For Dinner?

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  1. ChristinaMason RE: Cherylptw Aug 13, 2010 08:20 PM

    In a new place for the weekend, we made a very simple rigatoni with jarred marinara and grated Parm (from the green can). Beggars can't be choosy. It was actually kind of comforting to have something basic after last night's elaborate meal.

    10 Replies
    1. re: ChristinaMason
      betsydiver RE: ChristinaMason Aug 22, 2010 05:35 PM

      we had a very satisfying corn chowder with potatoes, bacon, onions, canned corn, creamed corn, milk, with a splash of sirracha and a shake of parm. cheese (not green can)

      1. re: betsydiver
        onceadaylily RE: betsydiver Aug 22, 2010 05:44 PM

        I love corn chowder, Betsy. Honestly, I've never thought of adding parmesan, and now I don't know why. It's my go-to cheese for many a corn-based dish (polenta, corn cakes, and, heck, even popcorn). I'll try that next time. Thanks.

        1. re: onceadaylily
          ZenSojourner RE: onceadaylily Aug 22, 2010 11:02 PM

          I've actually never had corn chowder, which is kind of weird considering how much I love corn.

          Maybe one of you could suggest a recipe to start out and give it a try?

          1. re: ZenSojourner
            LindaWhit RE: ZenSojourner Aug 23, 2010 05:46 AM

            Zen, rather than on the WFD thread, perhaps start a new thread on the Home Cooking board and ask for people's best recipes? (You also might want to search that board as well, as I think there have been a couple of threads already.)

            1. re: LindaWhit
              buttertart RE: LindaWhit Aug 23, 2010 06:32 AM

              There's a wonderful-sounding one posted by roxlet on the WFD XLII thread this morning - not a chowder per se, a corn soup.

              1. re: buttertart
                mariacarmen RE: buttertart Aug 23, 2010 08:07 PM

                i made it tonight. it was fantastic.

                1. re: mariacarmen
                  buttertart RE: mariacarmen Aug 24, 2010 07:48 AM

                  Looked as if it would be. Hope things are going better for your Mom?

                  1. re: buttertart
                    mariacarmen RE: buttertart Aug 25, 2010 02:17 PM

                    thanks for asking. she's home from hospital, but it's an ongoing thing. progressive disease. but she's feeling much better now, thank you!
                    and she looooooved the corn soup.

                    1. re: mariacarmen
                      buttertart RE: mariacarmen Aug 26, 2010 06:05 AM

                      It's great that you're able to cook for her. All best.

                      1. re: buttertart
                        mariacarmen RE: buttertart Aug 26, 2010 07:58 AM

                        thank you buttertart!

    2. mariacarmen RE: Cherylptw Aug 13, 2010 08:21 PM

      in response to Cherylptw's request for a recipe for garam masala on the last thread....
      10 green cardomom pods, 1 cinnamon stick, 2-1/2 tbls. cumin seeds, 2 tsps cloves, 1 tsp black peppercorns, 1 tsp. fresh grated nutmeg. Remove seeds from cardomom and discard pods. break cinnamon into small pieces. put everything BUT THE NUTMEG (i made this mistake) into a hot pan and dry fry for a couple minutes, until fragrant. cool then add nutmeg and grind into a powder (i used mortar and pestle but you can also do it in food processor. i just bought a spice grinder yesterday!) when all finely ground, put in airtight container for up to a month.

      1 Reply
      1. re: mariacarmen
        Cherylptw RE: mariacarmen Aug 14, 2010 08:17 AM

        This sounds wonderful; thank you!

      2. krisrishere RE: Cherylptw Aug 14, 2010 06:53 AM

        I am on the hunt today...the hunt for local clams. I KNOW the Chesapeake Bay has clams (ever hear of Chincoteague Clams?) but I can't find local clams anywhere. There has to be someplace that carries them. I will take either hard or soft shell clams, however I've heard through the grapevine that soft shell clams are "crap" and they use them for bait. What?? Seriously? These people obviously don't know what they're missing.

        ....Anyway, when I find them I'm going to buy a few pounds and steam them with some white wine and garlic. I'll serve them inside the pot they were steamed with a nice piece of crusty bread. Sorry for the vent. Wish me luck! :)

        4 Replies
        1. re: krisrishere
          krisrishere RE: krisrishere Aug 14, 2010 12:47 PM

          I just wanted to report that I found no clams :( Now that my heart is broken, I don't really feel like eating. Maybe I'll just have a beer.

          1. re: krisrishere
            ChristinaMason RE: krisrishere Aug 14, 2010 02:28 PM

            Seafood from the Bay has been making people sick recently; something about warm waters and parasite growth. Don't eat anything local that's raw!

            1. re: ChristinaMason
              krisrishere RE: ChristinaMason Aug 14, 2010 02:35 PM

              Really? I haven't heard about that. I know that the warm water has created algae growth that can make you sick if you go in the water...but that's only in certain locations. Thanks for the info.

              1. re: krisrishere
                ChristinaMason RE: krisrishere Aug 14, 2010 04:11 PM


          2. linguafood RE: Cherylptw Aug 14, 2010 07:30 AM

            Despite my thinking that I wasn't going to cook anymore for the last remaining days in Berlin, I went back to my favorite market and simply couldn't resist the fresh porcini and red (!) mâche...

            So dinner tonight will be at home - cavatappi with lardons, onion, and sautéed porcini, a nice fat spoonful of crème fraîche, and fresh flat-leaf parsley. The mâche will be dressed with some walnut oil & lemon juice, a bit of garlic, s&p, and assorted herbs.

            Dessert will be a lb. of the fattest freaking cherries imaginable. Ah, German produce, how do I love thee! And how will I miss thee.... >sigh<

            6 Replies
            1. re: linguafood
              mariacarmen RE: linguafood Aug 14, 2010 12:02 PM

              oh my that sounds wonderful!! sorry you're leaving your wonderful produce.... where are you going next?

              1. re: mariacarmen
                linguafood RE: mariacarmen Aug 14, 2010 03:36 PM

                Happy valley. But PA's got some good shrooming, I hear. The pasta was delicious.

                1. re: linguafood
                  LindaWhit RE: linguafood Aug 15, 2010 05:13 AM

                  Penn State Country. :-) I lived near there for a few years in central PA. Beautiful country (and lots and lots of great antiques, if that's your thing!)

                  1. re: LindaWhit
                    linguafood RE: LindaWhit Aug 15, 2010 06:21 AM

                    Antiques.... not so much. Heirlooms... more like it '-)

                    1. re: linguafood
                      LindaWhit RE: linguafood Aug 15, 2010 07:06 AM

                      As in heirloom tomatoes? :-)

                      1. re: LindaWhit
                        linguafood RE: LindaWhit Aug 15, 2010 07:20 AM


            2. operagirl RE: Cherylptw Aug 14, 2010 09:23 AM

              Well, the farmers' market is tomorrow, and I've still got a lot of produce to use up from last week's trip! Tonight will be a vegetable feast. I'm thinking dover sole fillets topped with sauteed oyster mushrooms, Early Girl tomatoes Provençal, and a big green salad with radishes, carrots, and sliced avocado. That should do it.

              1. onceadaylily RE: Cherylptw Aug 14, 2010 09:54 AM

                I was *this* close to a tomato and basil orzo dish, and then the boyfriend turned around as he was leaving and requested (anyone guess?) that damn tuna salad. You really can't say no to a man who works sixty-hours a week, even if it means spending a Saturday night with a can opener.

                But I do need to use the basil. So I'll make cellentani mixed with tuna, diced black olives, and tomatoes with a mixture of pesto, balsamic vinegar, lemon juice, and mayo. I have leftover cornbread, and I thought cornbread croutons would be nice with this. I also have some steamed green beans hanging out, and I might chop them and toss them in. At least the fridge will get cleaned out tonight.

                1. boyzoma RE: Cherylptw Aug 14, 2010 04:16 PM

                  Since it is close to 100 here today, I refuse to turn on my oven. So we are going to grill some polska kielbasa, toast some great buns and on the side burner heat up some sauerkraut. Think we'll do a nice small caesar salad to go with. I'll have to find a nice wine to pair up with this.

                  3 Replies
                  1. re: boyzoma
                    Cherylptw RE: boyzoma Aug 14, 2010 06:56 PM

                    I had beef kielbasa on toast with a southwestern coarse mustard and a side of chicken & dumplings left from earlier in the week. I spent part of the evening canning so didn't really feel like cooking once I finished that.

                    For lunch earlier, I had a really great vegetarian sandwich made with fresh spinach that I pan cooked with a bit of olive oil, chopped garlic & scallions...a little s & p. I split a piece of Italian bread and smeared the bottom half with soft herb cheese then topped with fresh basil leaves & thinly sliced tomatoes out of the garden. On the top half of the bread, I spread the spinach mixture, sprinkled with Italian seasoning blend then topped both halves with mozzarella and toasted in the oven. Out of the oven, it was drizzled with tomato vinaigrette and put together. WOW! Simple but so, so good!

                    1. re: boyzoma
                      ChristinaMason RE: boyzoma Aug 14, 2010 07:25 PM

                      but it screams for beer! :)

                      1. re: ChristinaMason
                        boyzoma RE: ChristinaMason Aug 14, 2010 10:02 PM

                        You are so right! It screamed for beer. Unfortunately, I can cook with beer, but I cannot drink more than about 4 ounces as it upsets my tummy. Wine, however, is great! And I know from past experiences (as I used to love trying different beers) that for some reason, it just doesn't sit well with me anymore. **heavy sigh** :-(

                    2. ChristinaMason RE: Cherylptw Aug 14, 2010 07:56 PM

                      Frozen pizza. Newman's Own thin-crust. Totally tasteless. What a waste of calories. Can't wait til I have a full kitchen and access to a grocery store again.

                      1 Reply
                      1. re: ChristinaMason
                        boyzoma RE: ChristinaMason Aug 14, 2010 10:05 PM

                        OMG - you poor thing. I would have gladly shared my polska kielbasa with you. Well, I will pray that tomorrow is a better day for you.

                      2. v
                        vafarmwife RE: Cherylptw Aug 15, 2010 07:04 AM

                        Thick cut pork chops w/ sage cream gravy, scalloped potatoes with peas, sliced tomatoes, cucumbers- have zucchini and squash too not sure what I'm going to do with them yet. And lemon cake with lemonade icing.

                        1. h
                          Harters RE: Cherylptw Aug 15, 2010 07:26 AM

                          For only the third time this year, it's been warm enough to eat lunch outside. It may stay warm enough for dinner (although I doubt it - there's a definite whiff in the air that summer is ending without ever starting).

                          But, whether in or out, dinner will be chicken. A recipe from a leaflet at the supermarket. A couple of boneless breasts get smeared with the pesto leftover from yesterday (which wasn brilliant but, you know, "waste not, want not"). It then gets cooked in the griddle pan.

                          Well before that, Puy lentils and green beans get cooked and cool. They get mixed with olive oil, lemon juice & zest, thinly sliced spring onions, cumin , pepper. Chicken gets plopped on top. Voila!

                          1. Cherylptw RE: Cherylptw Aug 15, 2010 10:01 AM

                            Dinner today is going to be smoked gouda stuffed chicken breasts (on the bone). They'll get pan seared with panko crumbs and finished in the oven. I have some butter white wine sauce leftover from a function earlier this week that I'll heat up and a few cherry tomato halves will be tossed in and drizzled over the chicken.

                            I have some zucchini that needs using so I'll do a hash with diced zukes, potatoes and onions. I'll also serve a salad of lettuce & cukes with sweet onion vinaigrette. I made an absolute pig of myself last night with vanilla poundcake so tonight will be cantaloupe.

                            3 Replies
                            1. re: Cherylptw
                              onceadaylily RE: Cherylptw Aug 15, 2010 10:23 AM

                              That chicken sounds wonderful, Cheryl. I just added a few things to my market list!

                              1. re: onceadaylily
                                Cherylptw RE: onceadaylily Aug 15, 2010 06:30 PM

                                The chicken was delicious, thanks! And I also discovered that partially cooked potatoes can be frozen and reheated successfully. I had some diced reds that I partially boiled earlier in the week. I drained & bagged them up and I'd intended to use them as mashers but I thawed & drained them well and roasted them with the zucchini which I was going to pan cook. They were so good & crispy!

                                1. re: Cherylptw
                                  onceadaylily RE: Cherylptw Aug 15, 2010 06:58 PM

                                  Thanks for the tip. I never think to freeze potatoes, and have thrown many a sprouter out.

                            2. onceadaylily RE: Cherylptw Aug 15, 2010 10:36 AM

                              Today is a mishmash of leftovers and items in my pantry that I can't stand to look at anymore.

                              In the latter category is the canned salmon I bought on sale ages ago. I'm not snobbish about canned fish, ever, but it became all too clear this was on sale for a reason. So, fishcakes it is. I'll season it with worcestershire, a little liquid smoke, some cayenne, and chives, and fry it in breadcrumbs from my freezer bag of increasingly interesting bits of such. I have some tzatziki sauce from a favorite deli, and am making a batch of hummus this afternoon. I have some tomato pita from the same deli, and will toast a few rounds of that. The veggies will be a Bulgarian creamed spinach recipe (spinach, onions, garlic, walnuts, creme fraiche, seasoned with parmesan and pepper), and some sliced tomatoes. Save for the spinach, we hardly need a fork for this meal.

                              1 Reply
                              1. re: onceadaylily
                                onceadaylily RE: onceadaylily Aug 15, 2010 11:04 AM

                                Wandering through the internet for a better fish cake recipe, I saw Nigella Lawson's. I have made potato croquettes, and I have made fish cakes, but I have never made fish cakes using potato as a binder. My market is a twenty-some minute walk; I could burn off a potato-fish-cake before I even start making them. I am very tempted.

                              2. boyzoma RE: Cherylptw Aug 15, 2010 11:36 AM

                                Tonight we are going to have some cajun grilled large shrimp, some golden sweet corn on the cob and a side salad. It's supposed to be up near 100 again today. Lunch snacks are trying to clean out the fridge. We are heading to the beach for the next week starting tomorrow, so will enjoy a little cooler temperature. Yeah -- Beach -- Here we come! Have some easy meals planned for next week. Some cooked in, some eat out. Its our 25th anniversary Tuesday so will take full advantage of it!

                                1. Perilagu Khan RE: Cherylptw Aug 15, 2010 12:53 PM

                                  Tonight I'll be making Greek meatballs and a sour cream-based dipping sauce. The Khantessa is making a salad of orzo, feta, red and yellow Bell pepper, and a vinegar and oil dressing.

                                  1. krisrishere RE: Cherylptw Aug 15, 2010 01:39 PM

                                    I was searching though my cabinets looking for inspiration for dinner - and I found it. Tonight I'll make a saffron risotto with shrimp and sweet peas. I'll even make my own stock with the shrimp heads and shells. Should be fantastic.

                                    21 Replies
                                    1. re: krisrishere
                                      LindaWhit RE: krisrishere Aug 15, 2010 03:17 PM

                                      *SHOULD* be fantastic? Ummm....no. It *WILL* be fantastic. :-) Enjoy!

                                      1. re: LindaWhit
                                        krisrishere RE: LindaWhit Aug 15, 2010 03:52 PM

                                        Oh it was!! Here's a picture:

                                        1. re: krisrishere
                                          LindaWhit RE: krisrishere Aug 15, 2010 04:20 PM

                                          OK, missy. This is a stickup. Hand it over. The recipe, that is. That looks superb!!!

                                          1. re: LindaWhit
                                            krisrishere RE: LindaWhit Aug 16, 2010 05:59 AM

                                            Here you go! I'm usually completely against cheese and seafood, but I really liked the salty, nutty flavor that the Parm gave rather than just adding salt to the recipe.

                                            Saffron Risotto with Shrimp and Peas - serves 3-4

                                            4 tbsp unsalted butter
                                            2 tbsp olive oil
                                            1/2 small yellow onion, small dice
                                            2 cloves garlic, minced
                                            1/2 tsp saffron
                                            1 1/2 cups Arborio rice
                                            1/2 cup white wine
                                            6 cups hot seafood stock - I made my own with shrimp shells/heads
                                            1/2lb 31-40 shrimp, peeled and deveined
                                            1 cup frozen peas
                                            2 tbsp Parmesan cheese

                                            Begin by heating 2 tbsp of butter and olive oil over medium heat in a heavy bottom pot. Add the onion and garlic; sweat for 3 minutes or until translucent. Add the saffron threads and cook for an additional 1 minute. Stir in the Arborio rice and cook until it is pale golden; about 2 minutes.

                                            Add wine stirring constantly until it is absorbed. Add ½ cup stock to the rice, stirring continuously until it has been absorbed. Continue to add ½ cup stock to the rice at a time, stirring nearly constantly until the liquid is absorbed and the rice is al dente; about 22 minutes.

                                            When rice is al dente, stir in shrimp and peas and cook until the shrimp are opaque; about 3-4 minutes. Finish the risotto by stirring in the remaining butter and Parmesan cheese.

                                            1. re: krisrishere
                                              LindaWhit RE: krisrishere Aug 16, 2010 06:24 AM

                                              I'm seriously going to make this very soon! I've never made risotto, although I have Arborio rice in my pantry. I will have to remedy that very soon. :-) Thanks!

                                              1. re: LindaWhit
                                                krisrishere RE: LindaWhit Aug 16, 2010 07:09 AM

                                                Great - let me know what you think! I didn't start making risotto until about a year ago, but I'm so glad I overcame my fear. It's so easy and you can flavor it up any which way.

                                                1. re: krisrishere
                                                  LindaWhit RE: krisrishere Aug 16, 2010 07:36 AM

                                                  Would the seafood base from Penzey's work for the seafood stock? Ugh - never mind - I just checked the nutritional listing at the website:

                                                  Ingredients: cooked seafood [ocean clams (contains sodium phosphate), crab meat (CONTAINS SALT), shrimp (CONTAINS SALT), lobster (CONTAINS SALT)], salt, sugar, modified food starch, maltodextrin, butter (contains cream, natural flavors), clam extract, tomato powder, paprika, disodium inosinate & disodium guanylate, lactic acid.

                                                  Sodium 650mg

                                                  I'll have to see if Trader Joe's sells seafood stock that isn't so laden with sodium/salt.

                                                  1. re: LindaWhit
                                                    buttertart RE: LindaWhit Aug 16, 2010 07:50 AM

                                                    This sounds lovely - I'm not much of a risotto maker either. One I love and that is very useful for potlucks and feeding lactovegs (using veg stock, of course) is Marcella's baked risotto with eggplant and mozzarella from "Italian Kitchen" - are you two familiar with that one?

                                                    1. re: buttertart
                                                      krisrishere RE: buttertart Aug 16, 2010 08:45 AM

                                                      No, but it sounds amazing! Do you have recipe?

                                                      1. re: krisrishere
                                                        buttertart RE: krisrishere Aug 16, 2010 09:15 AM

                                                        http://authorjaneward.wordpress.com/2... (is this the Jane of EYB)? - a lighter version
                                                        Can't find it online, will look it up tonight and post.

                                                      2. re: buttertart
                                                        LindaWhit RE: buttertart Aug 16, 2010 09:28 AM

                                                        Not a fan of eggplant (although I'll eat it if served to me at someone's home :::grin::::), so I wasn't aware of it.

                                                      3. re: LindaWhit
                                                        krisrishere RE: LindaWhit Aug 16, 2010 08:44 AM

                                                        I actually used a spoonful of seafood base in my stock. It has great base flavor; one that is easily built upon with your own shrimp shells etc. I'm just sure to dilute it well. Other than the stock, the parm is the only other salty component in the dish.

                                                        1. re: krisrishere
                                                          LindaWhit RE: krisrishere Aug 16, 2010 09:28 AM

                                                          Ahhh, OK - that sounds like it would work then - thanks!

                                                        2. re: LindaWhit
                                                          nomadchowwoman RE: LindaWhit Aug 17, 2010 10:18 AM

                                                          In a pinch, I blend chicken stock or broth w/bottled clam juice. It works great for risotto.

                                                      4. re: LindaWhit
                                                        nomadchowwoman RE: LindaWhit Aug 17, 2010 10:16 AM

                                                        Really is not hard, Linda. With the meals you whip up after a long day at work, you'll find risotto a snap. Main ingredient--25-35 minutes of patience for stirring; think of it as relaxation.

                                                        1. re: nomadchowwoman
                                                          LindaWhit RE: nomadchowwoman Aug 17, 2010 10:22 AM

                                                          This is what another friend keeps telling me as well, ncw. She has said "with the time you take to put together some of your meals, risotto is a cinch!" LOL I think it's the almost constant stirring that is preventing me from making it. When I get home from work, I'm often doing a bit of prep, then in to watch the news; I'll go read some Email, do some more prep, get things into the oven/pan, roast/sauté, take a few minutes to watch the weather report, back in to prep veggies, and finally finish much later. Risotto requires me to be there 95-99% of the time. Which then makes it a weekend meal for meal. But it would be good on Sunday so I have leftovers at work the next day.

                                                          1. re: LindaWhit
                                                            ChristinaMason RE: LindaWhit Aug 18, 2010 09:19 AM

                                                            You can make oven-risotto. It's not AS creamy, but it might work, in a pinch. Anything to get you into risotto :)

                                                            1. re: LindaWhit
                                                              Harters RE: LindaWhit Aug 18, 2010 09:32 AM


                                                              This oven risotto is soooooo damn good. And easy peasy.


                                                              1. re: LindaWhit
                                                                betsydiver RE: LindaWhit Aug 22, 2010 05:43 PM

                                                                or listen to th radio or other music while stirring:I find NPR to be very relaxing and informative while doing household tasks like this...

                                                      5. re: krisrishere
                                                        nomadchowwoman RE: krisrishere Aug 17, 2010 10:13 AM

                                                        WOW! Is that gorgeous.

                                                        1. re: nomadchowwoman
                                                          krisrishere RE: nomadchowwoman Aug 18, 2010 12:15 PM

                                                          Thanks! It was delish! I actually reheated the leftovers the next day and it was still great. I just put it in a pot with a little more wine and stock. It was a little past the point of al dente, but it wasn't mush.

                                                  2. buttertart RE: Cherylptw Aug 15, 2010 03:14 PM

                                                    London broil, corn on the cob, tomatoes, watercress salad for the reluctant tomato eater.

                                                    1. LindaWhit RE: Cherylptw Aug 15, 2010 03:27 PM

                                                      I'm roasting three bone-in/skin-on Frankenchicken chicken breasts after slathering them with olive oil, salt, pepper, and a garlic powder/parsley seasoning mix from McCormick's (includes oregano, rosemary, basil and red pepper, orange peel, onion, parsley, paprika, and celery) and some lemon juice.

                                                      Sides will be basmati rice and steamed green beans.

                                                      1. roxlet RE: Cherylptw Aug 15, 2010 03:46 PM

                                                        Even though it is drizzling, I will grilling tri-tip outside. A little rain never hurt anyone. To go along with that, I am making Ottolenghi's sweet corn polenta with Aubergine sauce since my DH who doesn't like eggplant is out of town. I am getting kind of tired of cooking for my guests, I must confess. One eats no vegetables and the other eats no meat. Two will eat anything. The non-veg eater will also get the leftover mac and cheese I made the other night, adapting the Best Recipe's recipe. BTW, it was fabulous. The veg eater will also get a salad. Egypt is such a non foodie place. No one remarks on my food or the dinners, and my son is always asking, "Helwa?" which means is it beautiful. meaning is it good. I ask, "Do you like this?" because I am never sure since no one says anything. It's a little hard to cook for them for this reason. Pearls before swine. Oh, well. They are very nice in all other ways (except the boys could bring up the empty coke cans from the basement, but that's a teenage thing anyway!!!).

                                                        6 Replies
                                                        1. re: roxlet
                                                          buttertart RE: roxlet Aug 15, 2010 03:59 PM

                                                          That whole food thing is strange, everyone I've ever known from the middle east has been crazy about food and particularly their national cuisine. I would certainly have expected Egyptians to be the same. Must be a complete pain to cook for the guests. That corn polenta w eggplant is very good, isn't it? My Turkish guests pronounced the eggplant to be "just like in Turkey" which is high praise indeed.

                                                          1. re: buttertart
                                                            roxlet RE: buttertart Aug 15, 2010 04:06 PM

                                                            Well, I'm cooking it now, and I decided to use a pretty large tomato that my son bought at the farmer's market. It might be too much tomato for the dish, but that's OK -- they won't know the difference or care! This is my first time making it, so I am excited to have it.

                                                            They go into the city, and I ask them if I can suggest places for them to eat, and they decline. Then I ask them where they ate -- MacDonald's, Applebee's, Friday's. These are all the American chain restaurants that are in Egypt, and Friday's happens to be pretty expensive there, so maybe they think it's exclusive, I don't know. But every time they tell me where they ate, I always tell them to be more adventurous, but they don't listen. Of the 4, only one is fasting for Ramadan, so dinner has to be pretty much on the table at 8PM sharp. Oh well...

                                                            1. re: roxlet
                                                              buttertart RE: roxlet Aug 15, 2010 04:17 PM

                                                              Crikey! better you than I. I think there would have been some acrimonious exchanges by now if it were! My sympathies.

                                                              1. re: buttertart
                                                                roxlet RE: buttertart Aug 15, 2010 04:21 PM

                                                                Well they're all actually very nice. I mean, it has to be cultural. These are upper middle class Egyptians. I'm happy to be going on vacation on Wednesday. No Egyptians and no house guests of any kind. Yay!!!

                                                              2. re: roxlet
                                                                LindaWhit RE: roxlet Aug 15, 2010 04:22 PM

                                                                Then I ask them where they ate -- MacDonald's, Applebee's, Friday's. These are all the American chain restaurants that are in Egypt
                                                                Oh my. Oh, NO!!! They've been brainwashed! I can't imagine what you're dealing with, roxlet.

                                                                1. re: LindaWhit
                                                                  roxlet RE: LindaWhit Aug 15, 2010 07:30 PM

                                                                  Well, I've said many times, and I'll say it again, Egypt simply is not a foodie culture, and the food there is really pretty mediocre. And from my experience, I'd say that generally, people just don't care, which is the reason it is what it is. It's not so much fun to cook for people who don't care, so I just pretend I'm making it for my son and me!

                                                          2. operagirl RE: Cherylptw Aug 15, 2010 09:00 PM

                                                            Tonight, we had dover sole, simply breaded and broiled. I served it with a sort of Asian-inspired tartar-like sauce, which turned out to be very good! It was just some mayo mixed with lime juice, sambal oelek, cilantro, chives, and a minced shallot.

                                                            1 Reply
                                                            1. re: operagirl
                                                              chef chicklet RE: operagirl Aug 18, 2010 04:42 PM

                                                              Sole sounds good, that's on my radar for tomorrow night. Was wondering if a shot of rice wine vinegar in the ingredient list you might be a good idea too? Did you put it into the blender or was it chunky? Actually I'd even use that sauce as a prebreading step! So much flavor!

                                                            2. rabaja RE: Cherylptw Aug 15, 2010 10:20 PM

                                                              Tonight was a semblance of left-overs after a long day of cleaning out my apartment in the city.
                                                              Sauteed shrimp with ratatouille and saffron pasta. I did this two nights ago with chicken breast and it was just as delicious and as easy.
                                                              I had everything on hand, so it was thrifty too, which is key to my way of thinking these days.
                                                              Glad to be done with the old space. Turned in the keys and it is finally Hello Country!

                                                              1. h
                                                                Harters RE: Cherylptw Aug 16, 2010 03:28 AM

                                                                We have family guests tonight and it's feasting time at Casa Harters:

                                                                We're starting with:

                                                                Baba Ghanoush
                                                                Omi Houriya
                                                                Foul Medames
                                                                and some crisped up Khobez bread sprinkled with za'atar

                                                                There'll be olives, mixed torshi, pickled turnips and hot pickled Cypriot peppers. And more flatbread.

                                                                A lamb tagine follows - shoulder of the beastie, with carrots, courgettes, turnips, chickpeas. Sprinkled with a lot of chopped coriander at the end

                                                                A dish of couscous on the side - some preserved lemons, pistachios and a lot of parsley mixed in

                                                                Then a fruit salad (based on a Claudia Roden idea) - I've got peaches, apricots, watermelon and oranges. They get mixed in with orange juice, honey and orange blossom water.

                                                                We'll finsih with coffee - along with baklava, mini dried figs and dates.

                                                                Now, if you excuse me, I have a mountain of work to do in the kitchen.

                                                                5 Replies
                                                                1. re: Harters
                                                                  roxlet RE: Harters Aug 16, 2010 04:42 AM

                                                                  I think my Egyptian house guest should be at your house, Harters!

                                                                  1. re: roxlet
                                                                    LindaWhit RE: roxlet Aug 16, 2010 06:27 AM

                                                                    Forget your Egyptian house guest, roxlet - WE should be at Harters' house! :-D

                                                                    1. re: LindaWhit
                                                                      buttertart RE: LindaWhit Aug 16, 2010 06:30 AM

                                                                      I'd like to convince him to move home base to NY myself (not that there's the remotest chance of that)!

                                                                      1. re: buttertart
                                                                        Harters RE: buttertart Aug 16, 2010 06:37 AM

                                                                        As you'll have spotted the menu has a more North African, rather than Middle Eastern feel. 'Tis deliberate.

                                                                        The guests include the Spanish brother in law. Whenever the subject of British "occupation" of Gibraltar is mentioned, I tend to throw back the fact that Spain continues to occupy two enclaves in Morocco. The meal results from one of the discussions.

                                                                        Y'all be welcome anytime to eat at Casa Harters

                                                                        1. re: Harters
                                                                          buttertart RE: Harters Aug 16, 2010 06:47 AM

                                                                          Food as ammunition in a family debate - you sly fox.

                                                                2. Perilagu Khan RE: Cherylptw Aug 16, 2010 06:55 AM

                                                                  Linguini arrabiata and a spinach/arugula salad with blue cheese vinaigrette.

                                                                  1. rabaja RE: Cherylptw Aug 16, 2010 08:26 AM

                                                                    Family BBQ today. I know it's a Monday, but my people keep weird hours.
                                                                    Turkey hamburgers with lots of caramelized onions and bulgur to keep them moist (I hope), farro salad with feta and tomatoes, roasted beets in a lemony dressing, corn on the cob and nectarine and mulberry tart with mulberry ice cream.
                                                                    We are trying to keep it somewhat healthy. We are somewhat succeeding.

                                                                    1 Reply
                                                                    1. re: rabaja
                                                                      LindaWhit RE: rabaja Aug 16, 2010 09:29 AM

                                                                      I think it sounds wonderful, rabaja - not just "someone wonderful" but definitely wonderful! :-)

                                                                    2. bermudagourmetgoddess RE: Cherylptw Aug 16, 2010 08:43 AM

                                                                      Did a wonderful whole roasted black pepper citrus chicken last night ... wish I took pics!

                                                                      Tonight thinking a nice 2" sirloin or strip steak seared rare with a fresh arugula salad

                                                                      1. ChristinaMason RE: Cherylptw Aug 16, 2010 03:38 PM

                                                                        Fish tacos using walleye my DH caught in Minnesota, froze, and brought back. He coated the fillets in cornmeal crust and fried them. Those'll be cut into strips and served in flour tortillas with avocado, salsa (maybe), chopped lettuce, and maybe a little cheese.

                                                                        I'm serving Tyler Florence's mango salad alongside (my new obsession), although I forgot cilantro. And I suspect, based on the smells wafting from the kitchen, that DH is also making nachos (his fave, and my punishment for barring us from buying sour cream today).

                                                                        Caesar salad from a bag on the side. I miss greens.

                                                                        1. boyzoma RE: Cherylptw Aug 16, 2010 04:41 PM

                                                                          Yea! We're finally at the BEACH! Unpacked and ready to relax. Don't feel like cooking much so tonight we will have French Dip and some cottage cheese. Orange Sherbet with Vanilla Ice Cream for desert. Quick, easy and almost no clean up. Oh - and I should mention the crash of the waves as we eat at sunset! All week long!

                                                                          1 Reply
                                                                          1. re: boyzoma
                                                                            rabaja RE: boyzoma Aug 18, 2010 08:12 AM

                                                                            Lucky you! Enjoy, it sounds devine.

                                                                          2. roxlet RE: Cherylptw Aug 16, 2010 06:45 PM

                                                                            The beat goes on -- tonight I made a shrimp scampi over linguini and a salad of home grown tomatoes, cucumbers and squash dressed with olive oil, vinegar and basil. My guests put the salad on top of the pasta. Oy vey. One more dinner then it is vacation time!

                                                                            4 Replies
                                                                            1. re: roxlet
                                                                              operagirl RE: roxlet Aug 16, 2010 06:55 PM

                                                                              Hehehe, I'll bet the salad on top of the pasta tasted fabulous, even if it's not quite what you intended . . . that sounds like a wonderful dinner.

                                                                              1. re: operagirl
                                                                                onceadaylily RE: operagirl Aug 16, 2010 07:08 PM

                                                                                I read it as OG, you know, Original Gangsta salad. I had to put down the gin drink and think for a minute.

                                                                                I was still laughing until I went back up and read "My guests put the salad on top of the pasta". That sobered me. Oy to the vey.

                                                                                1. re: onceadaylily
                                                                                  roxlet RE: onceadaylily Aug 16, 2010 07:23 PM

                                                                                  Fixed it!

                                                                              2. re: roxlet
                                                                                chef chicklet RE: roxlet Aug 18, 2010 04:44 PM


                                                                              3. JungMann RE: Cherylptw Aug 16, 2010 08:30 PM

                                                                                I feel like my table is always set with some exotic dish from the Orient or otherwise I announce my presence with the scent of allspice and cinnamon sputtering out of a simmering pot of vegetables. Given that I am showing the apartment today, I thought it might be a good opportunity to challenge myself with something more local... the kind of stuff that is exotic to my palate, but would welcome a prospective roommate.

                                                                                I accordion cut chicken breasts to make cutlets, floured them and lightly fried them in olive oil until they were golden and rested them. I added some butter to pan roast mushrooms with garlic, lemon thyme and some zest. Deglazed the pan with white wine, returned the chicken to the pan with some stock and let it cook down until the sauce was velvety thick. A sprinkle of parsley, lemon thyme branches and Aleppo pepper and it was set.

                                                                                In another pan I lightly warmed olive oil and a knob of butter and lightly warmed garlic and red jalapenos. When the garlic started to turn golden, I took the pan off the heat and tossed in some linguine, mint, parsley and lemon juice. A quick turn of a pepper grinder and my pasta with mint and chilies was done. Not sure what the ethnic origin of this dinner would be, but certainly not my normal Ibero-Levantine cooking by way of South(east) Asia... although one Afghan visitor did note that my apartment smells like "home."

                                                                                5 Replies
                                                                                1. re: JungMann
                                                                                  linguafood RE: JungMann Aug 17, 2010 02:52 AM

                                                                                  I would like to put in an application to be your roommate. Or at least your dinner mate '-D

                                                                                  1. re: JungMann
                                                                                    buttertart RE: JungMann Aug 17, 2010 06:17 AM

                                                                                    Ibero-Levantine by way of South(East) Asia...you hit the nail on the head with that description. Your food always sounds irresistible.

                                                                                    1. re: JungMann
                                                                                      LindaWhit RE: JungMann Aug 17, 2010 06:33 AM

                                                                                      How can you not convince someone to be your roommate with a meal like that!

                                                                                      1. re: LindaWhit
                                                                                        JungMann RE: LindaWhit Aug 17, 2010 11:59 AM

                                                                                        Ha! I did have a couple people walk into the kitchen and stop and stare. I wasn't sure what they were looking at until I realized I had left a garnished serving of chicken on the stove (other roommate wolfed down the pasta which I think was really the highlight of dinner). The fact that dinner was composed of produce from my fire escape seemed to really impress one applicant, though I haven't heard anything else from him. I hope someone says "I'm hungry!" soon because I've already had 1 rejection and 3 non-responses.

                                                                                      2. re: JungMann
                                                                                        eight_inch_pestle RE: JungMann Aug 17, 2010 08:07 AM

                                                                                        ...But do you announce your presence with authority?

                                                                                      3. buttertart RE: Cherylptw Aug 17, 2010 06:21 AM

                                                                                        Monday Mexican-ish at ours last night, distinguished by a beautiful pico de gallo with Jersey red and yellow plum tomatoes, red serranos, and spanking-fresh cilantro and green onions from Chinatown. A feast for the eyes as well as the tum. What am I going to do when the tomatoes are over...

                                                                                        1 Reply
                                                                                        1. re: buttertart
                                                                                          chef chicklet RE: buttertart Aug 18, 2010 04:46 PM

                                                                                          I know, that's been my exact thought. I've really enjoyed my tomatoes this year, a couple different kinds and they're really delicious. I'll be sad.

                                                                                        2. Perilagu Khan RE: Cherylptw Aug 17, 2010 06:37 AM

                                                                                          I expect I'll have sardines and smoked salmon tonight. I've got some thin, wheat crackers, Dijon mustard, hot sauce, scallions and sour cream, so I should be in good shape.

                                                                                          1. eight_inch_pestle RE: Cherylptw Aug 17, 2010 08:03 AM

                                                                                            Trout from-a-friend roasted in a mixture of butter and bacon fat and lard with sage. On top of mizuna tossed in a dijon apple-cider-vinegar vinaigrette with sauteed baby turnips and nantes carrots with crumbled bacon, chopped heirloom tomatoes, and a poached egg. Some minced shallots in there in a couple places. Not as confusing as it sounds.

                                                                                            7 Replies
                                                                                            1. re: eight_inch_pestle
                                                                                              mariacarmen RE: eight_inch_pestle Aug 17, 2010 08:22 AM

                                                                                              oh man! the egg sent me over the edge. thanks!

                                                                                              1. re: eight_inch_pestle
                                                                                                Harters RE: eight_inch_pestle Aug 17, 2010 08:42 AM

                                                                                                "Not as confusing as it sounds."

                                                                                                You sure?

                                                                                                It reads like one of the most confused mis-matched dishes I recall reading here. And I recall reading many seemingly mis-matched dishes. LOL

                                                                                                1. re: Harters
                                                                                                  eight_inch_pestle RE: Harters Aug 17, 2010 09:17 AM

                                                                                                  Sure I'm sure. Basically just fish on lightly dressed greens with a couple veggies. Not too different in principle than a nicoise. GF asked me to make it again for friends this weekend.

                                                                                                  1. re: eight_inch_pestle
                                                                                                    onceadaylily RE: eight_inch_pestle Aug 17, 2010 09:49 AM

                                                                                                    You posted about soul food on another thread, and that's what sprang to my mind as I was reading, with the fish and the greens, mustard and bacon, some root vegetables thrown into the mix. I was thinking it was a nice interpretation.

                                                                                                    And, hell, I'll put an egg on almost anything. I think a bit of trout or turnip would taste pretty good dipped into a silky yolk.

                                                                                                    1. re: onceadaylily
                                                                                                      mariacarmen RE: onceadaylily Aug 17, 2010 01:04 PM

                                                                                                      oh god yes. i meant that as a swoon, not a complaint!

                                                                                                      1. re: mariacarmen
                                                                                                        onceadaylily RE: mariacarmen Aug 17, 2010 05:46 PM

                                                                                                        I was swooning right along with you.

                                                                                                        1. re: onceadaylily
                                                                                                          eight_inch_pestle RE: onceadaylily Aug 18, 2010 09:33 AM

                                                                                                          Thanks to you both. Sounds cliche, but the farmers' markets this time of year do seem to make everything come together so naturally.

                                                                                              2. roxlet RE: Cherylptw Aug 17, 2010 08:20 AM

                                                                                                Tonight I am making Shepherd's Pie from the left over leg of lamb from the other night. It will be interesting to see what my guest make of that!

                                                                                                1. onceadaylily RE: Cherylptw Aug 17, 2010 08:55 AM

                                                                                                  I was sick for much of the day yesterday. I kept making myself toast, thinking it would settle my stomach. It wasn't until the evening that I saw that the bread itself was . . . not good. Not good at all. I couldn't bring myself to eat anything after that.

                                                                                                  Despite the need for a second pair of glasses to keep in the kitchen, I am feeling fine today, so I am going to grill some hot dogs, and make Perilagu Khan's mustard sauce to dress them. I have some smoked pork necks in the freezer and pintos in the pantry, so I thought a batch of baked-type beans would go well with. I have some spinach walnut dish left over from the other night, and I thought it would be very good mixed with orzo and tomatoes (I'll cook the tomatoes in a bit of butter, and add some basil and a tiny bit of cream).

                                                                                                  And if I started accusing people of witchcraft, it's just the bad grains talking.

                                                                                                  9 Replies
                                                                                                  1. re: onceadaylily
                                                                                                    LindaWhit RE: onceadaylily Aug 17, 2010 09:04 AM

                                                                                                    Feel better, lily! You're brave with the food you're eating today if you weren't feeling well yesterday!

                                                                                                    1. re: LindaWhit
                                                                                                      eight_inch_pestle RE: LindaWhit Aug 17, 2010 09:25 AM

                                                                                                      +1 on the well-wishes and the courageousness. I would be on juice and soup and tea (ok, maybe coffee).

                                                                                                      1. re: LindaWhit
                                                                                                        onceadaylily RE: LindaWhit Aug 17, 2010 09:33 AM

                                                                                                        Thanks, Linda. I'm not certain how much I'll actually eat. The boyfriend is going out of town later tonight, so the pasta is more to have on hand while he's gone. But it's cloudy and *very* cool here today, and I can't stand not to be in the kitchen on a day like this. I'd bake a dessert, but then I'd be alone with it for two days, with no witnesses.

                                                                                                        1. re: onceadaylily
                                                                                                          LindaWhit RE: onceadaylily Aug 17, 2010 09:39 AM

                                                                                                          "I'd bake a dessert, but then I'd be alone with it for two days, with no witnesses."

                                                                                                          :-D That's why all my desserts go into work the day after I've made them. ;-)

                                                                                                          1. re: LindaWhit
                                                                                                            onceadaylily RE: LindaWhit Aug 17, 2010 09:54 AM

                                                                                                            My landlords *are* always asking me what I'm cooking. I suppose I could share. My lease is up for renewal this month. Cakes and cookies in lieu of a rental increase?

                                                                                                            1. re: onceadaylily
                                                                                                              LindaWhit RE: onceadaylily Aug 17, 2010 10:02 AM

                                                                                                              GO for it, lily! Try it - can't hurt! LOL

                                                                                                          2. re: onceadaylily
                                                                                                            buttertart RE: onceadaylily Aug 17, 2010 09:53 AM

                                                                                                            Hey miss, blow some of that coolth toward the east cosat, would ya? Feel better too.

                                                                                                            1. re: buttertart
                                                                                                              onceadaylily RE: buttertart Aug 17, 2010 10:17 AM

                                                                                                              I'll do my best. If it weren't for the tomatoes, I would have none of summer's nonsense.

                                                                                                              I am looking at Chef Chicklet's coconut custard pie. I've been wanting to make it for ages.

                                                                                                              1. re: onceadaylily
                                                                                                                buttertart RE: onceadaylily Aug 17, 2010 10:19 AM

                                                                                                                Don't fprget the peaches. It's worth it for them too.

                                                                                                      2. nomadchowwoman RE: Cherylptw Aug 17, 2010 10:36 AM

                                                                                                        Last night it was one of my favorites, linguini w/clam sauce (a nice garlicky sauce and fresh clams to boot!) along w/ a simple salad of red leaf lettuce w/vinaigrette. We had a (cheap but bracing) white Rioja to wash it all down.
                                                                                                        Tonight, it will be pork chops although I haven't figured out how or what with. But after all the talk about risotto, I'm leaning that way ('specially since the rain has "cooled" things off a bit).

                                                                                                        1. mariacarmen RE: Cherylptw Aug 17, 2010 01:02 PM

                                                                                                          Just tried my hand at Lidia Bastianich's Tomato and Almond Pesto. the almonds give it a chunkier texture than pine nuts in a traditional pesto, which is fine, not a detriment, but i'm especially loving the bright frothy freshness of the tomatoes - early girls i found that were very tasty albeit not super super sweet. good enough! i would definitely make this again.

                                                                                                          also made another pesto with FM basil and spring onions, with pine nuts. I think the basil is too potent, tho, because i can't really taste the spring onions. maybe after it has sat for awhlie....

                                                                                                          1. chef chicklet RE: Cherylptw Aug 17, 2010 07:20 PM

                                                                                                            Linquine with clams and small pink shrimp.
                                                                                                            for the sauce, made my own fish stock wih shrimp shells stashed away for just this, & clam juice, Butter, Vermouth, oregano, onions, garlic, herbs de provence, scallions, red pepper flakess added a cream, and yes, a touch of grated parmesean and asiago. The dish rocked.and everyone including the four year old loved it. The house still smells great. Makes for nice left overs tomorrow.

                                                                                                            7 Replies
                                                                                                            1. re: chef chicklet
                                                                                                              ChristinaMason RE: chef chicklet Aug 18, 2010 09:28 AM

                                                                                                              sounds delicious.

                                                                                                              1. re: ChristinaMason
                                                                                                                chef chicklet RE: ChristinaMason Aug 18, 2010 04:35 PM

                                                                                                                Thanks! It was, I love linquine with clam sauce but the little shrimp even made it better. The 4yr old kept saying "mmmmm this good mom!" Sometimes canned clams can be a life saver. The little shrimp which looked like those pink little salad shrimp were wild, that makes such a difference. I think anyway.

                                                                                                                1. re: chef chicklet
                                                                                                                  onceadaylily RE: chef chicklet Aug 18, 2010 04:57 PM

                                                                                                                  Not to butt in, but, Chef chicklet, I wanted to say that I am in trouble with this crustless coconut custard pie of yours. It is too easy, takes too little time, too few ingredients, and is too delicious. I had it for *breakfast*.

                                                                                                                  1. re: onceadaylily
                                                                                                                    chef chicklet RE: onceadaylily Aug 19, 2010 07:33 PM

                                                                                                                    I know I'm sorry. I too have sunk to eating it for breakfast, that is when there's some left! My hubby will get up and eat it in the middle of the night the dog! Leaving me barely a sliver. Soooo I have to make it again.
                                                                                                                    Thank you lily for trying it, I'm so flattered. I have a couple of recipes that are like that, too simple,very few ingredients and turn out crazy good. And yes, I find myself making it often because mostly I love the way it tastes.

                                                                                                                    1. re: chef chicklet
                                                                                                                      onceadaylily RE: chef chicklet Aug 19, 2010 09:48 PM

                                                                                                                      The one in this house who had, once upon a perusal of a cookbook, informed me that he did not like custard had now just informed me that he does.

                                                                                                                      Damn it.

                                                                                                              2. re: chef chicklet
                                                                                                                mariacarmen RE: chef chicklet Aug 18, 2010 09:25 PM

                                                                                                                I CAN SMELL IT FROM HERE! yum!!

                                                                                                                1. re: mariacarmen
                                                                                                                  chef chicklet RE: mariacarmen Aug 19, 2010 08:27 PM

                                                                                                                  You're so funny. Sometimes some of your meals make me drool!

                                                                                                                  But yes, the house really did smell when I sauteed the shrimp shells, those are quite powerful. I highly recommend saving shrimp shells.

                                                                                                              3. Perilagu Khan RE: Cherylptw Aug 18, 2010 07:01 AM

                                                                                                                Crispy beef tacos and Ranch Style Beans with jalapenos.

                                                                                                                3 Replies
                                                                                                                1. re: Perilagu Khan
                                                                                                                  mariacarmen RE: Perilagu Khan Aug 18, 2010 09:26 PM

                                                                                                                  do you fry your tortillas?

                                                                                                                  1. re: mariacarmen
                                                                                                                    Perilagu Khan RE: mariacarmen Aug 19, 2010 07:27 AM

                                                                                                                    Afraid not. I'm a lazy slaggard and use--horribile dictu!--storebought taco shells.


                                                                                                                    1. re: Perilagu Khan
                                                                                                                      mariacarmen RE: Perilagu Khan Aug 19, 2010 08:46 PM

                                                                                                                      i would hardly call you lazy. Let's call you judicious with your time.

                                                                                                                2. bermudagourmetgoddess RE: Cherylptw Aug 18, 2010 07:33 AM

                                                                                                                  Have Chicken breast bone in marinating in Harissa (all day soak!) that I will grill slowly over low heat after getting a nice char ... will serve it up with a Chickpeas succotash garished with a minted, apricot yogurt sauce ...Hello can't wait till dinner!

                                                                                                                  1 Reply
                                                                                                                  1. re: bermudagourmetgoddess
                                                                                                                    roxlet RE: bermudagourmetgoddess Aug 18, 2010 07:23 PM

                                                                                                                    That sounds so good!

                                                                                                                  2. eight_inch_pestle RE: Cherylptw Aug 18, 2010 09:38 AM

                                                                                                                    A gratin of emmer farro with sauteed rainbow chard, German butterball potatoes, spicy Italian sausage, and lots of parmigiano reggiano. Tasted a bit like something from the old Moosewood Cookbook with some meat thrown in, but was nutritious and a pantry cleaner to boot.

                                                                                                                    1. h
                                                                                                                      Harters RE: Cherylptw Aug 18, 2010 09:38 AM

                                                                                                                      Boneless pork chops, browned with a little garlic and sage; finished in the oven.

                                                                                                                      And, seeing as its on, Mrs H's "oven ratatouille" (it's as it says). Some Pink Fir spuds and a few greens.

                                                                                                                      I may struggle with another big meal. I went to the village barber today and was seduced by the smellls coming from the next door fish & chip shop. Bought some, drenched in malt vinegar, and ate them sat on a bench in the little park we have and, for a while, pondered life, the universe, and everything. Then I walked home. It rained. I got soaked. Such is a British summer.

                                                                                                                      1 Reply
                                                                                                                      1. re: Harters
                                                                                                                        mariacarmen RE: Harters Aug 18, 2010 09:27 PM

                                                                                                                        sounds heavenly!

                                                                                                                      2. Cherylptw RE: Cherylptw Aug 18, 2010 10:10 AM

                                                                                                                        Yesterday, I baked a whole (5 lb) turkey breast, and was busy all day so made myself turkey salad. Tonight, I'm shredding part of the bird and simmering in homemade bbq sauce for sandwiches. Making some oven roasted red potatoes & a caesar salad to go with.

                                                                                                                        3 Replies
                                                                                                                        1. re: Cherylptw
                                                                                                                          buttertart RE: Cherylptw Aug 18, 2010 10:24 AM

                                                                                                                          That has to be one of the handiest big pieces of meat to have around. Possibilites are pretty much endless for further applications. Must get one soon!

                                                                                                                          1. re: buttertart
                                                                                                                            Cherylptw RE: buttertart Aug 18, 2010 11:17 AM

                                                                                                                            I always stock up on the breasts when on sale and even the whole bird as they can be broken down and used later.

                                                                                                                            1. re: Cherylptw
                                                                                                                              buttertart RE: Cherylptw Aug 18, 2010 11:24 AM

                                                                                                                              If I had a separate freezer I would do the same. BTW funny thing - we had a cat who was mad for turkey but ONLY breast meat from a whole bird, would not eat it if it was from the separate breast. Makes ya wonder.

                                                                                                                        2. s
                                                                                                                          sierraskyesmom RE: Cherylptw Aug 18, 2010 10:27 AM

                                                                                                                          Crockpot pork carnitas verde with black beans and Mexican rice.

                                                                                                                          1. krisrishere RE: Cherylptw Aug 18, 2010 12:21 PM

                                                                                                                            The husband requested fettucine alfredo, but because he can't eat a meal without meat (grr!), I have to figure something out. I have some chicken breasts in the freezer that I can maybe coat with my own blackening rub and sear. Either that or I'll just grill off the breasts with a little salt and pepper. To go along with it, I'll make a HUGE salad to make myself feel better about eating alfredo sauce. Dressing for the salad will be my fig vinaigrette that I made out of the figs from my tree. :) Yum.

                                                                                                                            1 Reply
                                                                                                                            1. re: krisrishere
                                                                                                                              mariacarmen RE: krisrishere Aug 18, 2010 09:32 PM

                                                                                                                              homemade fig vinaigrette? that sounds AMAZING.

                                                                                                                            2. nomadchowwoman RE: Cherylptw Aug 18, 2010 03:36 PM

                                                                                                                              Ended up going out last night, so tonight I'm cooking the pork chops: they'll be dredged in flour and pan-fried, and I'll make a pan sauce w/onion, garlic, and thyme, a little wine and stock. On the side, we'll have some roasted brussels sprouts w/balsamic glaze and some steamed rainbow carrots tossed w/butter and parsley and a lettuce and tomato salad w/blue cheese vinaigrette. (Bought the lovely looking carrots on impulse--will be interesting to see how they compare to the ordinary orange ones.)
                                                                                                                              The autumnal menu was not by design, just came together that way.

                                                                                                                              1. ChristinaMason RE: Cherylptw Aug 18, 2010 03:52 PM

                                                                                                                                It's been a rainy and sad day, and I want comfort food. I think I'm going to make country-fried cube steak with cream gravy. DH is skeptical (as he always is of Southern classics), but I hope to persuade him. Had to send an email to my dad to find out if he double-dips (flour-egg-flour) or just simply dredges the steaks in flour before frying. Anyone have a strong preference for a certain method?

                                                                                                                                On the side: rice (a classic) steamed or roasted broccoli, and romaine salad.

                                                                                                                                11 Replies
                                                                                                                                1. re: ChristinaMason
                                                                                                                                  LindaWhit RE: ChristinaMason Aug 18, 2010 04:06 PM

                                                                                                                                  Christina, {{{{hugs}}}} for the sad day. I hope things get better very soon!

                                                                                                                                  1. re: ChristinaMason
                                                                                                                                    nomadchowwoman RE: ChristinaMason Aug 18, 2010 04:40 PM

                                                                                                                                    I hope the dinner lifts your spirits.

                                                                                                                                    You know, I'm one Southerner who has never had cube steak (unless all chicken-fried steak starts w/cube steak--could that be?), but I once had a boyfriend who would get all misty talking about his mom's cube steak.

                                                                                                                                    I'm guessing here, but judging from the good CFsteaks I have had, I think you'd get the better crust using the double-dip method.

                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                      ChristinaMason RE: nomadchowwoman Aug 18, 2010 05:07 PM

                                                                                                                                      By the way, I think cube steak is something like round, which has been manually tenderized by the butcher. It usually has a kind of stippled appearance from the 'teeth" that tenderize it, as here: http://www.google.com/imgres?imgurl=h...

                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                        JungMann RE: nomadchowwoman Aug 18, 2010 07:27 PM

                                                                                                                                        Chicken fried steak is the most comforting dish I can think to make with cube steak. Actually it's the only dish I know to make with cube steak. I hope that after your dinner, the only thing left with red eyes is your gravy.

                                                                                                                                      2. re: ChristinaMason
                                                                                                                                        chef chicklet RE: ChristinaMason Aug 18, 2010 04:48 PM

                                                                                                                                        Sorry, things will be better. Here's another hug from No.California just for you.

                                                                                                                                        Your comfort food is exactly my comfort food. Cream gravy chicken fried steak or cube steak, and mashed potatoes. I'm almost positive it carries healing powers.

                                                                                                                                        1. re: ChristinaMason
                                                                                                                                          onceadaylily RE: ChristinaMason Aug 18, 2010 04:52 PM

                                                                                                                                          Oh, I'm sorry. I hope things feel better soon. The kitchen usually helps me.

                                                                                                                                          The breaded things in my pans usually come out better when they are double-dipped (I tend to lose less to the fond).

                                                                                                                                          1. re: onceadaylily
                                                                                                                                            ChristinaMason RE: onceadaylily Aug 18, 2010 04:58 PM

                                                                                                                                            Thanks, folks. Lost a good friend today. It will get better with time.

                                                                                                                                            Appreciate the advice on breading, too.

                                                                                                                                            1. re: ChristinaMason
                                                                                                                                              mariacarmen RE: ChristinaMason Aug 18, 2010 09:34 PM

                                                                                                                                              oh how sad. so very sorry...

                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                nomadchowwoman RE: ChristinaMason Aug 20, 2010 08:58 AM

                                                                                                                                                That is tough. Like onceadaylily, I find solace in the kitchen. Hope you can too.

                                                                                                                                            2. re: ChristinaMason
                                                                                                                                              ChristinaMason RE: ChristinaMason Aug 18, 2010 08:49 PM

                                                                                                                                              Dinner hit the spot, and it turns out, DH actually made this in his childhood; it was just called something different. He even hand-tenderized the meat for me, since the yuppie Safeway deems cube steak too declasse to carry.

                                                                                                                                              On the side, a nice steamed broccoli with lemon-garlic butter. I finished a beer and two or three glasses of red wine and the sting is definitely dulled, if not gone. Looking forward to a new day tomorrow.

                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                krisrishere RE: ChristinaMason Aug 19, 2010 08:16 AM

                                                                                                                                                I actually soak the cube steak in evaporated milk for about 1-2 hours. It tenderizes the meat beautifully, although I'm not sure how. I then dip it into the seasoned flour, then eggs, then back in flour and let rest over a baking rack in the fridge to dry out (about 25 minutes). That's it!

                                                                                                                                                Here's my link for the recipe including Sawmill Gravy :)


                                                                                                                                              2. chef chicklet RE: Cherylptw Aug 18, 2010 04:52 PM

                                                                                                                                                Tonights plan is to start with crostini with hummus, Greek salad with traditional red wine oregano dressing. Rib eyes grilled to med rare, garlic mashed potatoes. For dessert, I really want to make a chocolatey fudge tart.....hmmm. (been eyeing this reciping for 3 weeks now).

                                                                                                                                                3 Replies
                                                                                                                                                1. re: chef chicklet
                                                                                                                                                  roxlet RE: chef chicklet Aug 18, 2010 07:25 PM

                                                                                                                                                  Can I come over?

                                                                                                                                                  1. re: roxlet
                                                                                                                                                    chef chicklet RE: roxlet Aug 19, 2010 07:37 PM

                                                                                                                                                    Absolutely you are invited to come over ANY time!
                                                                                                                                                    We had peas too, I forgot. My hubby was sooo happy last night, he really enjoyed everything. I love that greek vinagrette, it's so refreshing. I didn't make the tart again, but I am going to soon.... I think I have a few changes but it will be really good.

                                                                                                                                                    1. re: chef chicklet
                                                                                                                                                      nomadchowwoman RE: chef chicklet Aug 20, 2010 08:59 AM

                                                                                                                                                      Would you mind sharing the vinaigrette recipe? I've never been completely satisfied w/my Greek vinaigrette though we love Greek salad.

                                                                                                                                                2. roxlet RE: Cherylptw Aug 18, 2010 07:30 PM

                                                                                                                                                  Today my son and I got out to our vacation house on the North Fork of LI. So happy to see that it is the same gentle, sleepy place it's always been -- so different from the Hamptons. So we went around to all our favorite food purveyors today and I wound up making this recipe -- seared scallops with corn coulis.
                                                                                                                                                  It was extremely tasty despite the fact that I forgot to buy basil and I subbed non-fat greek yogurt for the cream, which I had neglected to bring. That and a lovely little salad of locally grown tomatoes and lettuces and that's our first dinner on our vacation. I don't have any house guests (yay!! but they're returning in September), and I feel as free as a bird.

                                                                                                                                                  6 Replies
                                                                                                                                                  1. re: roxlet
                                                                                                                                                    LindaWhit RE: roxlet Aug 18, 2010 07:56 PM

                                                                                                                                                    Have a WONDERFUL vacation, roxlet!

                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                      roxlet RE: LindaWhit Aug 19, 2010 04:43 AM

                                                                                                                                                      Thanks LindaWhit. This morning is magnificent. It's lovely to be away!

                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                        chef chicklet RE: LindaWhit Aug 19, 2010 08:35 PM

                                                                                                                                                        That recipes sounds really really good. I have saved several of the Foster recipes, they're usually excellent. Sometimes those subs make the dish even better than it was originally intended.

                                                                                                                                                        It all sounds so relaxing and stress free, enjoy yourself, keep a journal so you won't forget those special moments and recipes!

                                                                                                                                                      2. re: roxlet
                                                                                                                                                        buttertart RE: roxlet Aug 19, 2010 07:27 AM

                                                                                                                                                        Dinner sounds great and the location + freedom from pestilential house guests sounds like heaven.

                                                                                                                                                        1. re: buttertart
                                                                                                                                                          roxlet RE: buttertart Aug 19, 2010 12:55 PM

                                                                                                                                                          Ah, so lovely today, and will probably just grill steaks tonight...
                                                                                                                                                          We came out here for summers for 11 years and not for the last 9. It is so lovely and so fabulously unchanged.

                                                                                                                                                          1. re: roxlet
                                                                                                                                                            chef chicklet RE: roxlet Aug 19, 2010 08:36 PM

                                                                                                                                                            and I'm so jealous.

                                                                                                                                                      3. Phurstluv RE: Cherylptw Aug 18, 2010 07:34 PM

                                                                                                                                                        Well, we've returned to somewhat of a west coast normal after a few weeks in central Florida. So nice to get back to the warm, dry weather, instead of the humidity. But I do miss lounging at the feet of the Atlantic watching rainbows dance offshore.

                                                                                                                                                        I was lucky to find a frozen remnants of sauce and meatballs so our homecoming meal was easy, just made garlic bread to go along with some spaghetti.

                                                                                                                                                        Then I got inspired to do a jambalaya over the weekend, and it was one of my best yet. Used a jalapeno tomato sauce, and it went into the oven, and it baked up really well and flavorful.

                                                                                                                                                        So we've been feasting on that for the past few nights. And tonight was some humble baked potatoes. Broiled some carne asada, red peppers and onions. Served with perfectly ripe heirloom tomato and avocado. Over some baby spinach dressed with lime juice. Simple and flavorful for a warm late summer night. Slicing some nectarines over froyo for dessert.

                                                                                                                                                        17 Replies
                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                          onceadaylily RE: Phurstluv Aug 18, 2010 07:58 PM

                                                                                                                                                          Welcome back. The Atlantic is my favorite ocean . . . I miss it. In the mid-eastern US, it tends to be a bit of a brat (is it going to sulk today? Roar? Lull? Lap lazily?), and I loved walking to the beach to note its moods. I had a pet goose at the time, and he would waddle behind me to the beach, along with my cat, and then the neighbor's cat (on our street, this became known as the pet parade).

                                                                                                                                                          Do you have a recipe for this oven-baked, best-yet jambalaya with jalapeno tomato sauce you'd be willing to share? It's cool this week, and I fear my oven not at all.

                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                            Phurstluv RE: onceadaylily Aug 19, 2010 02:21 PM

                                                                                                                                                            What a great picture that must have been - you, the goose, the cats, all walking in line to the beach!! I love it! Yes, there's so much more wildlife there, between the rivers and the beach, with lots of feral kitties living in the mangroves right on the dunes! Our beaches here in LA are so much more urban, until you get way north into Malibu & Ventura. And the water is finicky, isn't it? Most days were calm and gentle, but of course the day I decided to learn how to surf and it was relentless, 4-6' sets coming in so fast I could barely stay on the board! It was a riot!

                                                                                                                                                            Yes, I have been making some version of this jambalaya for many, many years. My mom got her recipe out of an old junior league or women's club cookbook from the south. The main difference is that I use stock, they use water. I used to do shrimp & sausage, but my husband is not a fan, so chicken thighs work nicely.

                                                                                                                                                            What I did that is different here, I used one 14 oz. can tomatoes, & the El Pato brand can of tomato sauce w/jalapeno, instead of the tomato paste & 28 oz can it calls for. And no spices except for salt, pepper & a bay leaf. Also, I baked it for two hours at 300, so it wouldn't get that hot burnt spot from the cooktop. Hope you enjoy it.

                                                                                                                                                            Chicken and Sausage Jambalaya
                                                                                                                                                            Serves 8-10

                                                                                                                                                            6 chicken thighs -seasoned well with salt & pepper
                                                                                                                                                            1 rope of smoked sausage, kielbasa or andouille (which is traditional but makes the whole dish much spicier), sliced & quartered
                                                                                                                                                            1 large onion, chopped
                                                                                                                                                            1 large green pepper, chopped
                                                                                                                                                            2 large stalks of celery, chopped
                                                                                                                                                            3 cloves garlic, chopped
                                                                                                                                                            2 tsp. dried thyme
                                                                                                                                                            ¼ tsp. cayenne
                                                                                                                                                            ¼ tsp. ground white pepper
                                                                                                                                                            1 tbsp. tomato paste
                                                                                                                                                            1 28 oz. can chopped tomatoes
                                                                                                                                                            4 cups chicken broth
                                                                                                                                                            1 bay leaf
                                                                                                                                                            2 cups long grain rice

                                                                                                                                                            In a large heavy Dutch oven, heat some vegetable oil and brown the chicken thighs. Transfer to a plate. Pour off most of the fat. Brown the smoked sausage; set aside.

                                                                                                                                                            Adding a little oil if the pan is dry, add onion, pepper and celery and sauté over medium-high heat. Add salt to help sweat the vegetables and cook down until almost browned, 10-12 minutes or more. Add garlic, thyme, cayenne & white pepper. Stir until fragrant. Add tomato paste and brown for another 3 minutes or so. Add the chopped tomatoes and bring to a simmer. Pour in the broth and add the bay leaf. Bring to a boil. Season generously with salt and pepper.

                                                                                                                                                            Return the chicken, plus juices on plate, and smoked sausage to the pot. Add the rice, stirring to distribute. Cover and place in a 325 degree oven. Stir after 45 minutes; keep cooking until rice is tender. (You can also cook it on top of the stove, on low heat, for about an hour, but it can scorch if you don’t keep stirring it and that can make the rice gummy.)

                                                                                                                                                            When done, remove bay leaf and chicken thighs. Shred meat, discard bones & skin. Add meat back to the rice and stir well.

                                                                                                                                                            Can be garnished with sliced green onions. Reheats well; can freeze for a couple of months.

                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                              onceadaylily RE: Phurstluv Aug 19, 2010 03:18 PM

                                                                                                                                                              The recipe looks wonderful. I'm glad you had such an amazing time . . . and were brave enough to try to ride the waves!

                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                chef chicklet RE: Phurstluv Aug 19, 2010 07:49 PM

                                                                                                                                                                This looks fabulous! I think I'm going to use your recipe for my annual October party. I love jambalaya,and your recipe is going to feed quite a few people. Can't wait to try this!

                                                                                                                                                            2. re: Phurstluv
                                                                                                                                                              mariacarmen RE: Phurstluv Aug 19, 2010 12:09 AM

                                                                                                                                                              Yay, she's back! Did you eat and/or make anything fantastic while you were gone?

                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                Phurstluv RE: mariacarmen Aug 19, 2010 02:36 PM

                                                                                                                                                                Aren't you so sweet to ask! It's so nice to be missed!!

                                                                                                                                                                Well, I can never get enough of the seafood that I've left behind for LA, so I had to have whole belly fried clams at least once while I was there. Conch fritters and gator were wonderful. Had a great shrimp parmigiana, because they also have a lot of great old school Italian food there. Pumpkin seed crusted grouper, red snapper a la Hemingway, blackened mahimahi, and some she-crab soup - all were delicious.

                                                                                                                                                                And I did my parents' 75th birthday party for their friends while I was there, and cooked heavy apps for about 20 people. We had spent about 3 months tweeking the menu, I gleaned recipes from all over. It was a tropical themed cocktail party. Signature drink was Limoncello-Blueberry Coolers, from Giada's latest cookbook.

                                                                                                                                                                Got a great samosa recipe from another Chowhounder, Layne Murphy, that went over really big. And Chef Chicklet gave me the idea to do chilled soup shooters. I used the Bon App's Spicy Cucumber-Avocado soup, it was also a big hit. Made a sauteed shrimp cocktail, some wasabi lime crab in cucumber cups, black bean & tropical fruit salsa, foie gras pate on brioche w/fig jam and seared steak on mini yorkshire puddings with horseradish cream. Made everything, but had the foie delivered from Dean & Deluca, it was to die for. And the pastries were done at their local grocery store, Publix. It was a nice spread. And exhausting, but I was happy to do it, and then stocked their freezer with crab cakes, samosas, steak, shrimp and other things for dinners for the next few weeks for them. They were thrilled. Aren't you glad you asked, LOL!!!!

                                                                                                                                                                1. re: Phurstluv
                                                                                                                                                                  LindaWhit RE: Phurstluv Aug 19, 2010 05:04 PM

                                                                                                                                                                  Oh MY you ate well, Phurstluv! And your parents' 75th birthday party sounds like a resounding success!

                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                    Phurstluv RE: LindaWhit Aug 19, 2010 07:44 PM

                                                                                                                                                                    Yes, I certainly did. Can't wait to get back to the gym so I can fit back into my clothes!! And the party was a success, and a lot of fun as well. Trying to find the time to blog about it all, while getting the young 'uns ready for school and birthdays next month!

                                                                                                                                                                  2. re: Phurstluv
                                                                                                                                                                    chef chicklet RE: Phurstluv Aug 19, 2010 07:53 PM

                                                                                                                                                                    omg what a meal! Wish I were there, that all sounds sooo good. I'm interested in your samosa recipe, and what about that shrimp parm? That sounds divine too~
                                                                                                                                                                    Glad you had such a great time. I am so happy for you that you could do this for your parents, what a gift you are.

                                                                                                                                                                    1. re: chef chicklet
                                                                                                                                                                      Phurstluv RE: chef chicklet Aug 20, 2010 08:26 AM

                                                                                                                                                                      The samosas came from Layne Murphy - very sweet to share the basics with me, and I fleshed out the rest and copied to my hard drive.

                                                                                                                                                                      As for the shrimp parm, I don't have a recipe, can do a little research for you. I assume, it's similar to chicken parm, flour, egg & crumbs on the shrimp, lightly fry or bake, top with sauce & cheese, bake. I will see if my Mom can talk to the owners of the restaurant, and see if they will share. I bet it can be easy to overcook the shrimp, so I'll find out how they do it. It is truly delicious, and I crave them now!!

                                                                                                                                                                      Spicy Wonton Samosas
                                                                                                                                                                      From Chowhound, Layne Murphy
                                                                                                                                                                      Makes about 3 dozen

                                                                                                                                                                      2 or 3 large baking potatoes

                                                                                                                                                                      1/2 onion, minced
                                                                                                                                                                      1 serrano pepper, seeded & minced
                                                                                                                                                                      1 tsp. curry powder
                                                                                                                                                                      1 tsp turmeric
                                                                                                                                                                      salt & pepper

                                                                                                                                                                      1 small package of frozen peas, thawed about 5 mins.

                                                                                                                                                                      1 package wonton wrappers
                                                                                                                                                                      olive oil

                                                                                                                                                                      Bake potatoes ahead of time. When cool enough to handle, scoop out flesh into a large bowl. Mash it coarsely. In a small saute pan, cook the onion until translucent, then add the pepper; cook for another 30 seconds. Add the curry & turmeric, and cook until fragrant. Remove from heat and add to the mashed potato.

                                                                                                                                                                      Mix in the peas, season potato mixture with salt and pepper.

                                                                                                                                                                      Preheat oven to 375. Take out a wonton wrapper and place about a teaspoon of the potato mixture in the middle. Using wet fingers, seal the wrapper by twisting. Place seam side down in mini muffin tin. When tin is full, brush wontons with olive oil and curry, turmeric or smoked paprika, about 1 tsp. Bake for 15 - 18 mins.

                                                                                                                                                                      Let cool about 5 mins before serving.

                                                                                                                                                                      Can be frozen. Place wontons seam side down in tin, and place in freezer for 20 mins, or until hardened. Place in ziploc. Bake for 18 - 20 mins.

                                                                                                                                                                      1. re: Phurstluv
                                                                                                                                                                        ZenSojourner RE: Phurstluv Aug 20, 2010 08:31 AM

                                                                                                                                                                        Hah! I've been using wonton or eggroll wrappers for Samosas for almost 30 years! I thought I was the only one! I love the lighter texture I get as opposed to the thick doughy handmade flour wrappers people often end up with when they try to make the wrappers by hand.

                                                                                                                                                                        I also use the wonton presses. I know the shape isn't "traditional", but it tastes good anyway.

                                                                                                                                                                        Oh yeah, and I seal with a little beaten egg.

                                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                                          chef chicklet RE: Phurstluv Aug 20, 2010 08:48 AM

                                                                                                                                                                          oooooo thaaaank you! I love the idea of using wontons. I WILL be making these very soon.

                                                                                                                                                                          Don't go to too much trouble about the shrimp parm. I thought you had a recipe handy, and what you said makes perfect sense. I've make a seafood lasagne (white saue), and you're right about being careful with the shrimp. I use large shrimp, and I poach them briefly (seconds). They've never been tough so yes I'll be gentle. I love parmesean anything. eggplant, chicken etc. Shrimp, even better.

                                                                                                                                                                          1. re: chef chicklet
                                                                                                                                                                            Phurstluv RE: chef chicklet Aug 20, 2010 09:16 AM

                                                                                                                                                                            I know, it really is delicious. Let me know what you come up with, you are more apt to try this sooner than I, being I am the lone shrimp eater in the house for now.....

                                                                                                                                                                            And yes, the samosas are great and really easy with the wonton wrappers. I had extra filling leftover, so I made four large ones using a sheet of puff pastry . Left those in my Mom's freezer so I'll be curious as to how they turn out...

                                                                                                                                                                      2. re: Phurstluv
                                                                                                                                                                        roxlet RE: Phurstluv Aug 20, 2010 05:33 AM

                                                                                                                                                                        Wow! What a celebration!

                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                          Phurstluv RE: roxlet Aug 20, 2010 08:28 AM

                                                                                                                                                                          Yes, it was, and I bet the neighbors are still talking about it!! My parents were very pleased and proud. A few of their guests wanted to hire me out!! Glad I don't live in their little community, I'd be really busy!!

                                                                                                                                                                        2. re: Phurstluv
                                                                                                                                                                          nomadchowwoman RE: Phurstluv Aug 20, 2010 09:18 AM

                                                                                                                                                                          Your parents' party sounds fantastic, Phurstluv. I'm sure they were beaming! (With that spread, I'm sure everyone was beaming.)

                                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                                            Phurstluv RE: nomadchowwoman Aug 20, 2010 09:49 AM

                                                                                                                                                                            Thanks, ncw, I was just happy to do it, it's rewarding to cook for people who really appreciate it!! Glad they are still healthy enough to enjoy it, too!

                                                                                                                                                                    2. JungMann RE: Cherylptw Aug 18, 2010 07:41 PM

                                                                                                                                                                      I am blatantly trying to woo apartment seekers at this point, but I have no time to bake. So instead I made pad thai. Exotic enough to impress and easy enough to share. Plus it let's me know if any of these prospective roommates objects to fish sauce, which is a very important consideration in this house!

                                                                                                                                                                      7 Replies
                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                        chef chicklet RE: JungMann Aug 19, 2010 07:55 PM

                                                                                                                                                                        jm You have to bake snickerdoodles. I'm telling you that will clinch the deal, I'd be happy to share my recipe, I think they're excellent, and I know they'll make your home smell irresistable.
                                                                                                                                                                        Objects to fish sauce? Pass.

                                                                                                                                                                        1. re: chef chicklet
                                                                                                                                                                          JungMann RE: chef chicklet Aug 20, 2010 06:11 AM

                                                                                                                                                                          Feel free to share. I'm reluctant to turn on the oven in an NYC tinderbox apartment when it's in the 90s, but we certainly love snickerdoodles in the Fall. I think for the next round of showings, I'll be serving antojitos and piña coladas.

                                                                                                                                                                          1. re: chef chicklet
                                                                                                                                                                            Phurstluv RE: chef chicklet Aug 20, 2010 08:21 AM

                                                                                                                                                                            Great call, Chef.

                                                                                                                                                                            JM - you can always put a par baked loaf of bread in the oven too right before the showing, it won't have to heat up the apt for too long and it'll make it smell great! I did that while staging my condo to be sold.

                                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                                              JungMann RE: Phurstluv Aug 20, 2010 08:27 AM

                                                                                                                                                                              That is a fantastic idea! I might stop by Whole Foods and pick one up on Sunday.

                                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                                chef chicklet RE: Phurstluv Aug 20, 2010 08:41 AM

                                                                                                                                                                                Oh how could i forget the intoxicating aroma of baked bread! Always always gets people sniffing and wondering what you've got baking.

                                                                                                                                                                                1. re: chef chicklet
                                                                                                                                                                                  Phurstluv RE: chef chicklet Aug 20, 2010 09:17 AM

                                                                                                                                                                                  I know, it definitely worked for me, sold my condo @ asking price, in a down market!!

                                                                                                                                                                                  Good luck, JM.

                                                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                                                    mebby RE: Phurstluv Aug 20, 2010 10:25 AM

                                                                                                                                                                                    There's actually a whole mini-industry that sells artificial scent systems (with the smell of chocolate chip cookies, etc.) to homebuilders and real estate agents -- pretty funny. I think the bread idea is a great one and will smell vastly better than some cookie air freshener!

                                                                                                                                                                          2. operagirl RE: Cherylptw Aug 18, 2010 08:36 PM

                                                                                                                                                                            Made Agedashi Tofu last night, and it was delicious. Started by making Japanese stock from kelp and shaved bonito, then used some of it for a sauce, along with soy sauce and rice wine. Dredged pressed rectangles of tofu in corn starch, pan-fried in coconut oil, then served in the sauce. Garnished with sriracha sauce, green onions, and cilantro. I may or may not have eaten the whole block of tofu by myself.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: operagirl
                                                                                                                                                                              mariacarmen RE: operagirl Aug 19, 2010 12:02 AM

                                                                                                                                                                              i am DEFINITELY going to make this.

                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                eight_inch_pestle RE: mariacarmen Aug 19, 2010 01:45 AM

                                                                                                                                                                                +1, altho maybe a little rice vinegar with fresh garlic and chiles suits my own weird tastes better than sriracha in this case. Thnx, OG. Nice picture, too.

                                                                                                                                                                            2. mariacarmen RE: Cherylptw Aug 19, 2010 12:08 AM

                                                                                                                                                                              using the pesto i made yesterday, marinated boneless/skinless chicken thighs and then pan fried them. they crisped up nicely. served them with buttered and parsleyed potatoes, and a tomato, shallot, avocado salad with balsamic and evoo. simple stuff for the aging dad, who dubbed it "delicious". also made, for his dinner tomorrow, a weird mixture of teriyaki beef/beef with broccoli dish - seared cubes of beef, sauteed onion in the juices, added soy, minced ginger and some sugar. then added the broccoli and cooked down until broccoli was practically mush - way overcooked, but i was trying to accommodate dentures! Me, i snacked on Trader Joe's Curry Sticks - yum!

                                                                                                                                                                              3 Replies
                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                ChristinaMason RE: mariacarmen Aug 19, 2010 08:18 AM

                                                                                                                                                                                sweet gesture!

                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                  Phurstluv RE: ChristinaMason Aug 20, 2010 08:09 AM

                                                                                                                                                                                  Yes, very sweet thing to do for dear old Dad!

                                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                                  chef chicklet RE: mariacarmen Aug 19, 2010 08:44 PM

                                                                                                                                                                                  You'd get no complaints from me! This sounds wonderful, and you are a wonderful daughter. I bet for certain that he appreciated it. Hard to believe that some seniors rarely get a meal cooked for them from a loved one. Isn't that sad?

                                                                                                                                                                                  Your love for your dad makes my heart sing. We need more people in the world like you mariacarmen!

                                                                                                                                                                                3. eight_inch_pestle RE: Cherylptw Aug 19, 2010 01:06 AM

                                                                                                                                                                                  Garlic, lemon, and thyme roasted chicken on a bed of dressed frisee with roasted figs. Side of green beans sauteed with shallots and ground almonds. Very good, would have been better if the first chicken I brought home hadn't smelled funny and left me a-scrambling to get dinner on the table before curfew.

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: eight_inch_pestle
                                                                                                                                                                                    ChristinaMason RE: eight_inch_pestle Aug 19, 2010 08:18 AM

                                                                                                                                                                                    hate it when that happens. it's awful. with all these salmonella illnesses lately, you have to be careful!

                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                      eight_inch_pestle RE: ChristinaMason Aug 19, 2010 01:19 PM

                                                                                                                                                                                      Right? The worst part is that whenever it happens it ruins the joy of cooking for me for the night. And it ruins my appetite.

                                                                                                                                                                                  2. Perilagu Khan RE: Cherylptw Aug 19, 2010 07:24 AM

                                                                                                                                                                                    spicy Thai bamboo shoots with chicken and rice

                                                                                                                                                                                    1 Reply
                                                                                                                                                                                    1. re: Perilagu Khan
                                                                                                                                                                                      chef chicklet RE: Perilagu Khan Aug 19, 2010 08:45 PM

                                                                                                                                                                                      oooooo can I get a recipe for this please? I love bamboo shoots.

                                                                                                                                                                                    2. h
                                                                                                                                                                                      Harters RE: Cherylptw Aug 19, 2010 08:19 AM

                                                                                                                                                                                      It's a brown gloop from the freezer night. In this case, bean curry.

                                                                                                                                                                                      It'll be quick to warm up sometime much much later - when the indigestion & heartburn have passed.

                                                                                                                                                                                      We've been to a flower show today in a seaside town about an hour away - one of north west England's major annual "events". So we've had "event catering" all day - the indigestion started with the breakfast bacon sandwich when we got there (very greasy); it continued with the cornish pasty (£3.50 - and you got to play "hunt the meat") but what really did for me was the burger I had cos I still felt a little peckish ("greedy more like", I hear you say, without a note of sympathy in your virtual voice)

                                                                                                                                                                                      1. bermudagourmetgoddess RE: Cherylptw Aug 19, 2010 08:40 AM

                                                                                                                                                                                        I have no idea, have 4 BIG cheicken breast and do not want to grill them and the only thing that come to mind is BBQ pizza just becuase I am too busy to even think about it today ... Have any other suggestions !

                                                                                                                                                                                        28 Replies
                                                                                                                                                                                        1. re: bermudagourmetgoddess
                                                                                                                                                                                          operagirl RE: bermudagourmetgoddess Aug 19, 2010 08:52 AM

                                                                                                                                                                                          How about a big Chinese chicken salad? Ina has a good recipe that calls for 4 chicken breasts.

                                                                                                                                                                                          1. re: bermudagourmetgoddess
                                                                                                                                                                                            Harters RE: bermudagourmetgoddess Aug 19, 2010 09:27 AM

                                                                                                                                                                                            Nigel Slater's "ultimate" chicken sandwich (as adapted).

                                                                                                                                                                                            Slice the chicken into finger sized strips. Fry. Keep warm. Fry some sliced mushrooms; add some mayo to the pan; wilt some rocket or watercress; mix the chiocken back in. Pile onto your chosen bread (which, in my version, you've "buttered" with Dijon mustard). Dinner in under 10 minutes. This is good - trust me.

                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                              buttertart RE: Harters Aug 19, 2010 10:41 AM

                                                                                                                                                                                              If you like this (sounds great by the way) you'd like LindaWhit's Chicken Imperial. It could even mentally transport you back to the days when the map of the world was 1/2 pink!

                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                Harters RE: buttertart Aug 19, 2010 10:47 AM

                                                                                                                                                                                                Calling Ms Whitt....Ms Whitt to the stage, please.

                                                                                                                                                                                                Recipe or link please, Linda.

                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                  buttertart RE: Harters Aug 19, 2010 10:57 AM

                                                                                                                                                                                                  Saving LW the trouble! It is delicious.

                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                    Harters RE: buttertart Aug 19, 2010 11:25 AM

                                                                                                                                                                                                    Thanks. Interesting set of ingredients - I like. Hadnt appreciated that it dates from when we really still did have an empire - Mrs H reminds me that, in 1959, she had just started school in Cyprus (then part of said empire, at least for a few weeks more).

                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                      bermudagourmetgoddess RE: Harters Aug 19, 2010 11:33 AM

                                                                                                                                                                                                      Thanks ... thinking I might run with the Imperial ...will let you know what i ended up doing later tonight, if i don't collapse first...maybe I just need some wine or a martini?!?!?

                                                                                                                                                                                                      A co-worker gave me this and thought i would share since you all shared with me...
                                                                                                                                                                                                      • 1 1/2 pounds skinless, boneless chicken breast halves - cubed
                                                                                                                                                                                                      • 1 teaspoon salt
                                                                                                                                                                                                      • 1 (15 ounce) can diced tomatoes with juice
                                                                                                                                                                                                      • 1/2 cup water
                                                                                                                                                                                                      • 1 tablespoon minced garlic
                                                                                                                                                                                                      • 1 (6 ounce) box chicken-flavored dry bread stuffing mix
                                                                                                                                                                                                      • 2 cups shredded mozzarella cheese
                                                                                                                                                                                                      • 1 tablespoon Italian seasoning
                                                                                                                                                                                                      Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
                                                                                                                                                                                                      Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top.
                                                                                                                                                                                                      Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.

                                                                                                                                                                                                      1. re: bermudagourmetgoddess
                                                                                                                                                                                                        chef chicklet RE: bermudagourmetgoddess Aug 19, 2010 08:48 PM

                                                                                                                                                                                                        mmmmm! This recipe is similar to one my friend does, she however uses her crockpot, but the same idea. Don't turn your nose up though, it's really good~
                                                                                                                                                                                                        But I can see where the oven would crisp this up very nicely. THANKS!

                                                                                                                                                                                                      2. re: Harters
                                                                                                                                                                                                        buttertart RE: Harters Aug 19, 2010 11:48 AM

                                                                                                                                                                                                        JH: She and I are coevals then, I entered kindergarten that year. I remember the map (and the photograph of a lovely young Queen E) very well.

                                                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                                                          LindaWhit RE: buttertart Aug 19, 2010 11:57 AM

                                                                                                                                                                                                          and I was barely a year old. ;-)

                                                                                                                                                                                                      3. re: buttertart
                                                                                                                                                                                                        LindaWhit RE: buttertart Aug 19, 2010 11:56 AM

                                                                                                                                                                                                        Thanks, Miss buttertart! And yes, Harters, it is an interesting set of ingredients, but somehow, they work!

                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                          buttertart RE: LindaWhit Aug 19, 2010 11:59 AM

                                                                                                                                                                                                          They really do. Hotting up the leftovers tonight - thought I'd shred the meat, heat the sauce and mushrooms up and just toss the meat around in it for a minute or so - to avoid that icky warmed over chicken taste.

                                                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                                                            LindaWhit RE: buttertart Aug 19, 2010 12:34 PM

                                                                                                                                                                                                            I like that idea of shredding it and reheating in the sauce. Would probably keep the chicken more moist than just a full reheat as-in. Will have to remember the next time.

                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                              buttertart RE: LindaWhit Aug 19, 2010 12:41 PM

                                                                                                                                                                                                              Your chicken is now renowned on 2 continents!

                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                LindaWhit RE: buttertart Aug 19, 2010 12:50 PM

                                                                                                                                                                                                                LOL! Well, Harters hasn't tried it yet. :-)

                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                  buttertart RE: LindaWhit Aug 19, 2010 01:08 PM

                                                                                                                                                                                                                  But you just know he will.

                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                    Harters RE: buttertart Aug 19, 2010 01:49 PM

                                                                                                                                                                                                                    He will. He will.

                                                                                                                                                                                                                    Printed off and ready to go in the "to cook" file!

                                                                                                                                                                                                                    Seems to be something of a spin on "devilled" sauce.

                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                      buttertart RE: Harters Aug 19, 2010 01:57 PM

                                                                                                                                                                                                                      The way I see it, it's a 50's food editor thinking of all the "gourmet" ingredients they possibly can and packing the recipe with them. It strikes me as a dinner party entrée from the olden days when we were wee lads and lasses. Could be on Betty in Mad Men's dinner table.

                                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                                        eight_inch_pestle RE: buttertart Aug 19, 2010 02:26 PM

                                                                                                                                                                                                                        Don't think Betts was ever much for domesticity, and sure ain't now.

                                                                                                                                                                                                                        1. re: eight_inch_pestle
                                                                                                                                                                                                                          buttertart RE: eight_inch_pestle Aug 19, 2010 03:30 PM

                                                                                                                                                                                                                          Maybe she could have the cook make it.

                                                                                                                                                                                                                        2. re: buttertart
                                                                                                                                                                                                                          LindaWhit RE: buttertart Aug 19, 2010 05:10 PM

                                                                                                                                                                                                                          I didn't see your post when I posted my response to Harters, but you know what? I think that's probably VERY true!

                                                                                                                                                                                                                        3. re: Harters
                                                                                                                                                                                                                          LindaWhit RE: Harters Aug 19, 2010 01:58 PM

                                                                                                                                                                                                                          Well, just remember if you don't like it, it's not MY recipe. It's a slight spin on a recipe from 1959 Good Housekeeping Magazine.

                                                                                                                                                                                                                          But if you LIKE it....well, then I take all the credit for it. :-)

                                                                                                                                                                                                                          And yes - I have a "diablo sauce" that is butter, honey, prepared mustard, salt and curry powder that is very reminiscent of this recipe.

                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                            Harters RE: LindaWhit Aug 19, 2010 02:07 PM

                                                                                                                                                                                                                            There's one we do with the cheaper white fish (like coley). A tablespoon each of Worcestershire sauce, grain mustard, mango chutney & orange juice - mixed. The fish fillets get fried in butter until almost done. Sauce gets chucked on top to heat through. Easy peasy.

                                                                                                                                                                                                                            Secret with any devil sauce is not to get too sweet. Many recipes fail the Harters test on this count.

                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                              buttertart RE: Harters Aug 19, 2010 02:21 PM

                                                                                                                                                                                                                              This isn't sweet (although have to confess M nixed the application of honey).

                                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                                LindaWhit RE: buttertart Aug 19, 2010 05:12 PM

                                                                                                                                                                                                                                That was definitely my addition, after making the original a few times and wanting "something else". :-)

                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                  buttertart RE: LindaWhit Aug 20, 2010 06:07 AM

                                                                                                                                                                                                                                  I'd like it too I'm sure. It heated up very well shredded by the way.

                                                                                                                                                                                                                              2. re: Harters
                                                                                                                                                                                                                                LindaWhit RE: Harters Aug 19, 2010 05:11 PM

                                                                                                                                                                                                                                I've not heard of coley as a fish, but I do like the mix of the sauce ingredients as a topping!

                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                  Harters RE: LindaWhit Aug 20, 2010 03:35 AM

                                                                                                                                                                                                                                  Think of coley as a cheap (and more sustainable) version of cod or haddock.

                                                                                                                                                                                                    2. LindaWhit RE: Cherylptw Aug 19, 2010 12:07 PM

                                                                                                                                                                                                      It's not Prince Spaghetti Day, but it's going to be in my house (although I use Barilla pasta.)

                                                                                                                                                                                                      Sketti and meat sauce using the 2nd to last can of the Escalon 6-in-1 canned tomatoes ( http://www.escalon.net/6in1.aspx ). Ground beef, chopped onions, chopped red bell pepper, mushrooms, garlic, oregano, salt, a pinch of sugar and basil, and a bay leaf. Simmer, simmer, simmer, and sploosh it over spaghetti with grated Parm-Reg on top. A small salad tossed Maple-Balsamic Vinaigrette. Garlic bread if I remember to pick up a baguette on the way home.

                                                                                                                                                                                                      12 Replies
                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                        buttertart RE: LindaWhit Aug 19, 2010 12:12 PM

                                                                                                                                                                                                        Set an extra plate! I'll be there.

                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                          chef chicklet RE: LindaWhit Aug 19, 2010 08:52 PM

                                                                                                                                                                                                          I LOVE sketti day!!! Nothing hits the spot like sketti, terrific~and I love red pepper.

                                                                                                                                                                                                          1. re: chef chicklet
                                                                                                                                                                                                            LindaWhit RE: chef chicklet Aug 20, 2010 05:26 AM

                                                                                                                                                                                                            Me, too! (And I can't "do" green peppers anymore, which is why the red bell pepper).

                                                                                                                                                                                                            But my left forefinger doesn't love red bell peppers anymore. My Shun Santoku knife took off a good quarter of the right part of the nailbed. Ouchy. Luckily I found the nail sliver amongst the chopped peppers, and luckily I've got plenty of Band-aids. But do you know how much you use your forefinger? Typing at work today isn't going to be fun.

                                                                                                                                                                                                            At least I know my knife doesn't need sharpening yet. :-)

                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                              buttertart RE: LindaWhit Aug 20, 2010 06:08 AM

                                                                                                                                                                                                              Yowie! take care of yourself, those finger wounds can be a b!

                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                onceadaylily RE: LindaWhit Aug 20, 2010 08:32 AM

                                                                                                                                                                                                                Ouch. Well, thank God you found the nail, Linda Whit. I mean, now, *that* is someone who loves to cook, talking about how the dish wasn't harmed before a mention of band-aids.

                                                                                                                                                                                                                It's funny. Last week, I knocked a knife off of the dish drainer, and it nicked my ankle. I was standing there like a stork, examining it as my boyfriend fussed over me, and the first thing I said was, "That knife needs sharpening." The wound was altogether TOO superficial.

                                                                                                                                                                                                                1. re: onceadaylily
                                                                                                                                                                                                                  ZenSojourner RE: onceadaylily Aug 20, 2010 08:37 AM

                                                                                                                                                                                                                  On the subject of knife wounds, years ago I was watching one of those daytime talk shows like Merv Griffin or something (was he daytime??? Anyway one of the daytime ones) and the host was interviewing some famous actress, I forget which one. She was telling a story about having stabbed herself in the leg with a steak knife that was sticking do-whonkers out of an open dishwasher. When she went to the hospital to get it stitched up, they actually asked if if it had been a suicide attempt!

                                                                                                                                                                                                                  That has got to be the most inept suicide attempt ever - stabbing oneself in the leg.

                                                                                                                                                                                                                  1. re: ZenSojourner
                                                                                                                                                                                                                    onceadaylily RE: ZenSojourner Aug 20, 2010 08:57 AM

                                                                                                                                                                                                                    Funny! I've known a few people who worked in the ER. Those people just see *too* much weirdness. I told one friend that I was glad dawn was again breaking early, so that I could enjoy a run before work. She said, "Are you crazy? Do you WANT to be attacked by a pack of wild dogs?"

                                                                                                                                                                                                                    That was her immediate reaction, a pack of wild dogs. As if I need yet another reason not to exercise off my butter-laden cooking.

                                                                                                                                                                                                                  2. re: onceadaylily
                                                                                                                                                                                                                    LindaWhit RE: onceadaylily Aug 20, 2010 08:38 AM

                                                                                                                                                                                                                    I mean, now, *that* is someone who loves to cook, talking about how the dish wasn't harmed before a mention of band-aids.
                                                                                                                                                                                                                    LOL! I didn't even think of that! But I looked at the remaining nail to see the damage (barely any issue at first) before I went-a-huntin' for its counterpart. THEN the Band-Aid(s). :-)

                                                                                                                                                                                                                    And I LOL'd! at your comment re: your knife after nicking your ankle. We are a funny bunch, aren't we? :-)

                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                      onceadaylily RE: LindaWhit Aug 20, 2010 09:00 AM

                                                                                                                                                                                                                      I once took a chunk of thumb off with my vegetable peeler. I screeched, "Chef down! Chef down!" My boyfriend examined it, and said, "Oh, come on, it's not *that* bad." I then pointed to the potatoes, and confessed I didn't know where the skin went. He was worried then, wasn't he.

                                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                                        LindaWhit RE: onceadaylily Aug 20, 2010 09:06 AM

                                                                                                                                                                                                                        ROFLMAO!!!!! OMG, I love the "Chef down, chef down!"

                                                                                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                                                                                          ZenSojourner RE: onceadaylily Aug 20, 2010 09:06 AM

                                                                                                                                                                                                                          Potatoes are cheap.

                                                                                                                                                                                                                          Guilt caused by cannibalism is forever!

                                                                                                                                                                                                                          1. re: ZenSojourner
                                                                                                                                                                                                                            onceadaylily RE: ZenSojourner Aug 20, 2010 09:19 AM

                                                                                                                                                                                                                            It was a very memorable Thanksgiving.

                                                                                                                                                                                                              2. mamachef RE: Cherylptw Aug 19, 2010 02:41 PM

                                                                                                                                                                                                                Tonight's butterflied pork tenderloin, smeared with pesto and garlic and parmesan, re-rolled and barbequed. Sliced tomato salad and steamed string beans and potato salad on the side. Nom.

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                                                  onceadaylily RE: mamachef Aug 19, 2010 09:46 PM

                                                                                                                                                                                                                  That pork sounds wonderful, mamachef. I get so skittish around large cuts of pork, and fall back on the tried and true. Yours sounds fantastic. I can't imagine there's much left at the end of the meal.

                                                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                                                    LindaWhit RE: mamachef Aug 20, 2010 05:27 AM

                                                                                                                                                                                                                    NOM! is right! That sounds wonderful, mamachef!

                                                                                                                                                                                                                  2. JungMann RE: Cherylptw Aug 19, 2010 03:28 PM

                                                                                                                                                                                                                    Romaine lettuce salad with grilled chicken tikka, onions, cherry tomatoes, Thai chilies, mint, toasted bulghur wheat and a creamy cilantro-lime dressing.

                                                                                                                                                                                                                    1. ZenSojourner RE: Cherylptw Aug 19, 2010 03:31 PM

                                                                                                                                                                                                                      Pad Gai King for me (Thai Ginger Chicken). I'd like to say I'm serving it over Basmati rice, but my ex convinced my son to buy like 20 lbs of some kind of rice that's supposed to be "just as good as Basmati" but it isn't.

                                                                                                                                                                                                                      Oh well, it really ought to be served over sticky rice anyway, LOL!

                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                      1. re: ZenSojourner
                                                                                                                                                                                                                        LindaWhit RE: ZenSojourner Aug 19, 2010 05:19 PM

                                                                                                                                                                                                                        I'd like to say I'm serving it over Basmati rice, but my ex convinced my son to buy like 20 lbs of some kind of rice that's supposed to be "just as good as Basmati" but it isn't.

                                                                                                                                                                                                                        LOL! It never is, is it? :-) Enjoy finding creative ways to use up 20 lbs. of rice!

                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                          ZenSojourner RE: LindaWhit Aug 19, 2010 07:11 PM

                                                                                                                                                                                                                          Actually using it up won't be a problem since we eat rice nearly every day. Not only is this not anything close to Basmati, it isn't even as good as "regular" mutt-variety long grain rice.

                                                                                                                                                                                                                          I intend to pick up some Basmati rice at the next opportunity - I've never heard of this stuff - it's called "Sona Masuri rice". It tastes mostly like water. I've tried cutting down on the water (using less than 2 c water per 1 c of rice which is what I use for every other type of rice I have ever cooked) but it doesn't help a lot. It's very very bland and tasteless.

                                                                                                                                                                                                                          Actually I just looked it up, and as I've observed, it isn't even a long grain rice, it's a medium grain rice. It's apparently supposed to be more healthful than regular long grain rice (less starch) but it's so TASTELESS and bland I really don't care for it at all.

                                                                                                                                                                                                                          They also note it's supposed to be "light and fluffy", but to me its more like it lacks substance and body.

                                                                                                                                                                                                                          Texmati rice is pretty good, I MIGHT be able to tell the difference between that and Basmati side-by-side, but I've never tried a taste test. I could easily deal with it as a substitute.

                                                                                                                                                                                                                          Jasmine rice is pretty good but it doesn't taste like or have the consistency of Basmati. It's good for it's own qualities, whether or not it "tastes like" Basmati.

                                                                                                                                                                                                                          But this "Sona Masuri" rice is just not acceptable at all. Maybe brand would make a difference - it's from Bharat mills in India. Maybe some other brand would be processed differently or use different varieties that have some actual flavor.

                                                                                                                                                                                                                          1. re: ZenSojourner
                                                                                                                                                                                                                            LindaWhit RE: ZenSojourner Aug 19, 2010 07:37 PM

                                                                                                                                                                                                                            I'm a fan of basmati as well. Perhaps cook the Sona Masuri in chicken broth for more flavor?

                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                              Phurstluv RE: LindaWhit Aug 19, 2010 07:47 PM

                                                                                                                                                                                                                              That 's what I would suggest also, LindaWhit. Perhaps if you treat it pilaf style and sautee the grains in some butter, before adding the stock and bringing to a boil, it may actually give it some flavor. Lemongrass, ginger and lemon juice are also good flavor enhancers for rice.

                                                                                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                                                                                ZenSojourner RE: Phurstluv Aug 19, 2010 07:53 PM

                                                                                                                                                                                                                                All of those are good ideas, but I like my rice to taste like rice, and this stuff doesn't. I've never run across a variety of rice that was so totally lacking in natural flavor! After 35 years of eating rice on a nearly regular basis, I didn't even know it was possible.

                                                                                                                                                                                                                                My son doesn't seem to mind it, I'll just let him eat it and I'll go my own way, rice-wise. Next time I get the chance I'll pick up some Basmati or Texmati rice and some mutt-variety long grain rice. I'll leave this other stuff to him, LOL!

                                                                                                                                                                                                                                1. re: ZenSojourner
                                                                                                                                                                                                                                  LindaWhit RE: ZenSojourner Aug 20, 2010 05:29 AM

                                                                                                                                                                                                                                  Perhaps if you use it in an Armenian rice pilaf like this? http://recipeland.com/recipe/v/Armeni... Or in rice salads?

                                                                                                                                                                                                                                2. re: Phurstluv
                                                                                                                                                                                                                                  JungMann RE: Phurstluv Aug 20, 2010 06:19 AM

                                                                                                                                                                                                                                  You can also season the cooking water with cumin seed, cardamom, cinnamon, clove and the optional bay leaf toasted in butter. You should also add a bit of salt.

                                                                                                                                                                                                                        2. Phurstluv RE: Cherylptw Aug 19, 2010 07:52 PM

                                                                                                                                                                                                                          We were supposed to go out for cheeseburgers on the pier with some friends of ours, but one of them was stuck at the dentist and needed a lift home (oh boy!) so we postponed it.

                                                                                                                                                                                                                          Then we were jonesing for cheeseburgers but didn't want to go out for fast food, so I made sliders since I had defrosted a pound of hamburg, for the weekend's lunch actually. Had garlic fries and pickles, even the special buns I found at the store yesterday. So added some shredded smoked gouda and I'm so glad we didn't go out for them. They were quick, tasty, and cheap. Better than any takeout I could get within 5 mile radius of my house, and I was happy to stay home to watch the preseason nfl game.

                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                          1. re: Phurstluv
                                                                                                                                                                                                                            chef chicklet RE: Phurstluv Aug 19, 2010 09:11 PM

                                                                                                                                                                                                                            They sound delish! good for you for not giving into the fast food devil. It happens but foods so much better prepared at home, I think anyway. And pickles! I am so there, I love pickles, homemade fries.and one of these days I'm going to make my own buns. Can't be too hard.I've not tried shredded gouda, I usually don't care for smoked cheeses, but I have to try again.
                                                                                                                                                                                                                            Dinner on the pier, is sure special but you found a close second!

                                                                                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                                                                                              LindaWhit RE: Phurstluv Aug 20, 2010 05:30 AM

                                                                                                                                                                                                                              You definitely made better than you could get going out! And that was a good game, wasn't it? (Says she who lives in the New England area.... ::::grin:::::)

                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                Phurstluv RE: LindaWhit Aug 20, 2010 08:19 AM

                                                                                                                                                                                                                                Awesome game, Tommy looks good, as usual!!! Psyched for the season!

                                                                                                                                                                                                                                Yes, it was much better than anything we could get around here, and at least half the price. A decent place right down the hill from us would be so convenient, if it weren't for the fact that they charge $17.75 for a kobe cheeseburger!!! I just can bring myself to pay that, esp. for my boys who would prefer Carl's Jr. anyway!!

                                                                                                                                                                                                                            2. h
                                                                                                                                                                                                                              Harters RE: Cherylptw Aug 20, 2010 03:40 AM

                                                                                                                                                                                                                              Looks like we've hit the 200 mark again, so I've started a new thread. See y'all there.


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