What's for Dinner, Part XLIII

[Harters]

Well, here we are again. A new thread.

So, as August lurches towards September, what are you eating tonight?

[rabaja]

It's hot. It's so hot I am unpacking boxes in the dark, half-naked, with a constant supply of sparkling water on ice.
After re-reading that last sentence I'm sure it seems more likely that I have had a constant supply of vodka on ice, but trust me, it's just pellegrino.
My last relationship taught me that drinking vodka too early in the day is not a good thing and so I stick to water these days.
I digress. Back to the hot. I honestly cannot fathom cooking a thing in this heat. Maybe a BLT, but warming up a pan for the bacon may be the end of me.
This is the weather wedge salad was made for and BBQ's. Maybe I am on to something there! There is still the issue of the bacon however.
The kitten loves the heat. Then again, he's from these parts and I am a wuss from the Big City.

[ZenSojourner]

Remember, it's always 5 o'clock somewhere in the world . . . .

[mamachef]

I hear you, Rabaja. It's hot here too. Can fathom cooking - just not as it applies to me. Hub feels the same way.
All three cats looks either boneless or melted. They are, sensibly, lying under the dining room table. If I could join them, I would. As it is, I have ice in my sports bra and in a towel around my neck. We do have window units but are trying to do our part, energy-wise; "Live simply, so others may simply live." We may roast alive in the effort to be socially conscious.
I freeze food when we have leftovers for grand occasions such as this. Husband said he'd like some rotini with pancetta, mushrooms, peas and onions from maybe a week and a half ago. Mmm. Pasta with parmesan cream; just the thing for 102-degree weather. I just stared at him. I myself will be eating one or two tomato sandwiches, end of story. When it cools down I might stagger to the store and pick up a pint of Cherry Garcia and a couple of brownies, or i might get super-creative and make a fruit salad : )

[rabaja]

Thanks for the laugh MC. And ice in my sports bra, why didn't I think of that.

[Phurstluv]

Oh please, mamachef, turn on the friggin' fan, don't roast alive for the social good!!! We need you for menu inspiration!! LOL!! ;)))

[mebby]

You're killing me, mamchef. Ice in your sports bra -- brilliant! I'm in Silverlake, so feel your pain. Totally with you on the socially conscious **and** I am currently huddled next to an A/C vent. But I am also one of those who is glad that summer has finally come to our state -- sweaty or not.

[Phurstluv]

Me too, mebby, me too, it's been a LONG spring!!

[eight_inch_pestle]

Microwave for the bacon?

[rabaja]

No microwave. Never saw the point of them.
Until.Right.Now.

[eight_inch_pestle]

I don't use it often. In fact, its most frequent use in our house---by faaaar---is as a timer and sponge disinfectant. But for well under $100 (and our current one is built into the unit we're renting) it is nice to have around to heat leftovers, quickly defrost stock, steam the occasional veggie, make crappy popcorn, and melt the odd knob of butter. Also to keep water or stock hot for adding to beans or risotto or whatever. And, of course, emergency bacon!

Keep cool.

[Phurstluv]

Yes, friend, it is HOT!!! I couldn't cook tonight either, thank G for the microwave, or my poor sons would have been eating frozen food AGAIN!!

Make your bacon in the oven in the am, that's what I do. Or the Microwave, for that matter, and par cook it, then you can just crisp up in MW for your wedge salad. I just had one two days in a row - so yummy!!

[mamachef]

Phurstluv, some of my first jobs were short-order breakfasts, and pre-cooking the bacon was SOP; just re-crisping to order. I never ONCE thought to do it at home, but I think it's brilliant because munchy crunchy salty delicious bacon is the basis for soooo much good stuff, right? So easy. So obvious. So jealous I didn't think of it! Thank you for sharing!!
I broke at around 6; closed the windows and started blasting the conditioner. The temp in here right now is sub-Arctic and I love it . My rationale? I did go out and buy the ice cream, and we couldn't possibly eat that in a tropical-hot room, right? Melty ice cream, something neither Mr. nor I can handle.
Looove wedge salad. Also like to chop it; like a BLT minus bread. Lemon-diluted Best Foods to dress it. Truly outstanding when served soggy and eaten alone.
Ice cubes in a sports bra was a stroke of inspiration. I hit on it right after Mr. accused me, in total seriousness, of hogging the fan.

[Phurstluv]

Anytime, friend, that's what we are all here for!! And it's always the obvious stuff that seems to get away from us!! and, yum, love your idea of the dressing, a lemony Best Foods, I will try that for sure next time!!

And I will eat it soggy & alone!! I am the only one I know who will save salad & eat it the next day - I don't care, it's good, even if it's a tad soggy!!

[Cherylptw]

That's hilarious!! But I really shouldn't laugh as we've been sweating here in the south all summer long, with temps over 100F. much of the time. Today was 82; tomorrow is supposed to be 90 but the rest of the week about 84...my kind of weather. I'm sorry you guys are blistering but we''ve had enough, it's your turn! Try to stay cool...lol...

Oh, I may as well start the new thread: http://chowhound.chow.com/topics/729861

[rabaja]

Well, I opened my fridge around 7:30pm and the planets aligned.
I found green cabbage, cilantro, onions and lime. There was some ground turkey, a small Thai chili and a cucumber as well.
I made larb. It wasn't authentic but it hit the spot. Cool, spicy and satisfying.

[Cherylptw]

Having guests tonight so dinner will start with a caesar salad with fresh garlic croutons & basil rolls, which the dough is rising as I type. Second course, individual shrimp & scallop casseroles in the white wine & butter sauce I stashed from last week with a crispy topping of panko; I'll serve with pan sauteed green & yellow wax beans frozen from my garden.

Third course, slow cooker BBQ'ued shortribs that's been cooking since noon. I'll serve over a bed of mushroom brown rice risotto. To accompany, I've got the last of my zucchini so I'll make a hash from it to go with.

Made Ina Garten's meringues this morning; they'll be topped with lime curd, also made this morning with a combination of blackberries, blueberries & raspberries which I also stashed in the freezer when they were on sale a few weeks ago. Easy & delish is expected!

[boyzoma]

Please send me a virtual meal. It sounds so delish! I wish I was a guest at your table! Yum. And I hope you have a fantastic time!

[Phurstluv]

Wow, that sounds wonderful, cheryl!! I love the sound of the seafood casseroles, and the short ribs, two of my favorite things to eat!!

Did you make your own lime curd? I've made lemon curd before, never thought to do lime. Maybe that's what I can do with the rest of the key lime juice I have (about 5 oz) from FLA. I really need to use it before it sours. Do you have a recipe, please?? TIA!

[Cherylptw]

Meal turned out great, everyone enjoyed the food. My only problem was that I put a little much sauce in the casseroles, the panko wound up combining with it and didn't crisp up like I wanted but the flavor was spot on.

Ribs were falling off the bone tender and the risotto took nearly two hours to make but brown rice in itself takes a long time to cook so cooking it risotto style took three times as long but was delicious and worth it.

The recipe I used for the curd is from Bon Appetit's June issue: http://www.bonappetit.com/recipes/201....
I adore lime curd and I've made it before using a different recipe but this is my new go to recipe, it's so good and went perfectly with my meringues and berries. By the way, I used lime juice that I froze a few months ago & thawed, so keep in mind you can freeze citrus juices.

[nomadchowwoman]

Oh my goodness, does that sound good.

[linguafood]

Chicken soup with two chicken legs from the Amish, probably will toss in some carrots, and some noodles. Appeasing my insides. Blah.

[Phurstluv]

I suffer from digestive issues all too frequently, feel better my friend!!

[Afbird]

We are having "Balti baby chicken in tamarind sauce" which contains 8 tbsp curry leaves! which we grow, I also have plants for sale, ( all grown from seed and now 3 years old, 12inches high +), there is no substitute for fresh picked leaves.

[onceadaylily]

I finally remember to thaw the package of pork neck bones I had in the freezer, which is the only meat I have on hand. We are going to the market tomorrow, and I am determined not to run to the store for just 'the one' thing, which will turn into six. I have lots of garlic, one lonely onion, three romas, white beans, cheese (swiss, cheddar and parm), spinach, and maybe two cups of milk.

Option one for pork: after roasting them (they're not smoked), I will simmer with sauteed onion and garlic in chicken broth, adding white beans and spinach for a soup. I have no fresh herbs on hand, so it would likely be seasoned with dried thyme and a splash of soy, and maybe some celery seed. I dislike making soups without carrot and celery, but I have none (if I did have them, I'd be probably be making Italian gravy with those bones). But we had soup yesterday, and I'm not too keen on another bowl of dinner.

Option two: the pulled roasted pork and creamed spinach with onion on a bed of cheese polenta. Which I love the idea of, but, frankly, I get bored with polenta after about six bites. I would be likelier to do this if I could serve it with some eggs and a good bread, but I am out of both. Hmmm.

Anyway, one of the two. Doesn't my enthusiasm make you *hungry*?

[nomadchowwoman]

If I had a vote, it'd be for #2. (But cheese polenta kind of excites me.)

[onceadaylily]

The resurrected thread on garam masala is taking me in a new direction. I'll roast the pork necks, and then use the meat in a simple Japanese curry sauce (butter, onions, ginger, broth (from the simmered neck), curry, garam masala, and flour), served over rice. To go with will be a white bean puree with thyme-lemon butter, and a simple wilted spinach.

[nomadchowwoman]

Last night, I finally decided I had to do something with the carton of chopped clams in my fridge. So I made a sauce for linguini--sauteed some chopped onion with pancetta, then deglazed w/white vermouth; added chicken stock, a touch of cream, chopped parsley, clams, salt& pepper--and *gasp* lots of grated parmesan. It was pretty tasty though some of the clams were extremely chewy. I must have overcooked them despite my best efforts. Served with a simple salad of lettuce, tomato, red onion, & blue cheese, and fridge-squatter stir-fry (asparagus and cremini w/a little chopped garlic).

[ChristinaMason]

I'm with you on the parm with clam pasta. Sometimes it's good!

[Phurstluv]

Oh you must have parm on my linguine with clam sauce, sounds really good, ncw!

[Harters]

A couple of gammon steaks are going under the grill. There'll be corn on the cob. And a pineapple salsa of sorts - pineapple, red onion, chilli, coriander, lime juice. And probably some spuds.

Cheese for "afters" - I've a Red Leicester and a Shropshire Blue. And the first of the English Cox apples.

[eight_inch_pestle]

Simon Hopkinson's roasted red pepper tart. Lots of arugula with Parmesan on the side.

[steve h.]

Ribeye steak, asparagus, mushrooms. Wine was a 2008 Saintsbury Carneros Pinot Noir (Garnet).

[ChristinaMason]

Tonight we're having manicotti riffing off of CI's method (rolled-up pre-soaked no-bake noodles). Since ricotta was ungodly expensive, we made crimini and cottage-cheese filling with mozz. and fontina cheeses, sauteed garlic and onion, parsley, egg, and hot pepper flakes. Topped with some leftover grilled squash/zukes and jarred marinara (hey, I was tired) and into the oven it went. I forgot to reserve some cheese for the top, but it'll be good anyway.

Leftover malbec to wash it all down.

[onceadaylily]

Ricotta is most always expensive here, even the commercial stuff. Do you have a recipe for the crimini and cottage cheese? It did not even hit eighty here today. Filled/stuffed pasta season is emerging!

[ChristinaMason]

Nah, no pre-set recipe, DH and I just made this up. It was good, although definitely not as good as ricotta probably would have been. I think will taste even better after the flavors have had a chance to mingle an hang out overnight.

Here was our method, more or less:

We sautéed a pint of chopped crimini mushrooms with 2 cloves of garlic and about 1/4 c. diced onion. DH sprinkled on s&p, dried oregano, basil, and a touch of soy sauce. Cooked that down until they were fairly dry.

In a large mixing bowl, combined 2 1/2 c. of whole milk cottage cheese with about 2 c. of grated whole milk mozzarella, 1 beaten egg, a good pinch of hot pepper flakes, and approx. 1/3 c. of grated fontina. Some Parmesan would have been great in there, but alas. Added a good handful of chopped parsley, plenty of salt and pepper, and then stirred in the slightly cooled mushroom mixture.

[ChristinaMason]

DH just informed me it was actually 2% cottage cheese, not whole milk. Very decent, but I bet more fat would have been tastier ;)

[onceadaylily]

Thank you. I was brought back to the Midwest, by way of either my mother's voodoo, or, more likely, a lack of will on my part. The boyfriend likes (nay, loves!) cottage cheese in lasagna. I can now, using your method, say, "It *is* cottage cheese, I swear!" And he loves mushrooms (I usually saute some for a layer on top of the bolognese).

[mamachef]

Lily: did you know that Ricotta is quite easy to make at home? Criminally less-expensive. Got a recipe if anyone wants it.

[onceadaylily]

I've seen other posters mention that, but then I always forget to follow up. I would love to know how you do it.

[mamachef]

You'll need a gallon each of best-quality buttermilk and whole milk; a roll of cheesecloth, a fine wide-area strainer or colander, and a candy thermometer.
Mix milks in huge, non-reactive saucepan. Heat over medium heat. Attach thermometer; keep an eye on it. As milk heats, you will notice curds starting to form. Do NOT let it boil. Use a spatula to scrape down sides, as forming curds will cling. Gentle, gentle. When milks reach 175, the curds will completely separate from the whey, and at that point you start spooning the curds into a (5-6 layer) cheesecloth lined sieve. You can gather up the edges and give it a good shake now and again to facilitate draining, but do not press down on curds. A good hour of draining, then: gently gently add 1 tsp. salt; fold in and taste. Airtight container in fridge will keep 3-4 days, yield is over a quart of awesome ricotta.

[onceadaylily]

Thanks. Have you come up with any uses for the whey?

[mamachef]

Lily, this is going to sound awfully strange, but was recommended to me by a homeopath friend. Use the whey (clearly, refrigerated) after you wash your face, first thing in the morning. Pat it on; keep it on 15 minutes; wash again. The lactic acid removes dead skin cells and is a tightening and softening agent. Better and easier on the skin than Retin-A.

[nomadchowwoman]

And cheaper! Talk about the recipe that keeps on giving. You get fantastic ricotta--and a whey facial afterwards.

[onceadaylily]

I have put avocado in my hair, egg on my face, used ACV as a toner, make my own sea salt scrub (with lavender oil), use coconut oil as a once-weekly moisturizer (crazily hydrating), chamomile rinses for my hair, and a score of other little experiments.

It doesn't sound strange to me. It, in fact, made me happy. :) No wonder Italian women age so well.

[nomadchowwoman]

Dumb question, I'm sure, but what is ACV?

[Phurstluv]

apple cider vinegar

and didn't your teachers ever tell you that no question is ever dumb?? LOL!

[onceadaylily]

Oops, sorry. Yeah, it's apple cider vinegar . . . and I don't recommend using it in this fashion if unless you're going to be alone for a bit. A human doesn't smell as nice splashed with this stuff as a pork loin does.

[ZenSojourner]

So ricotta is the exact same thing as paneer, only not pressed????

[mamachef]

Yes, Zen. In the event you want paneer, use a weight to press out water and pack curd, and crumble to use.

[ZenSojourner]

Well I'll be! I always thought ricotta was closer to cottage cheese. It IS cheap and easy to make then!

[ZenSojourner]

Hmmm, well maybe it's not quite exactly the same - I use yoghurt and whole milk to make my paneer and no buttermilk. It's pretty close though.

[Phurstluv]

Sounds good, CM. Why is ricotta expensive, in Germany?? You'd think they'd have enough dairy cows to cover it?? I just don't get Europe, half the time!!

[ChristinaMason]

whoops, I'm back in the U.S. now. Washington, D.C....groceries are just insane here!

[Phurstluv]

OH!! Well, welcome back friend, I had forgotten that you had moved, and thought you were still "across the pond"!!

I still can't understand why ricotta would be so expensive. Don't they have the regular brands like Polly-O and (Oh, I'm drawing a blank, I can see the package, but forget the name of the east coast maker) anyway, as long as it's not some fancy-pants cheesemaker you would think your local chain grocery store would have a decent and not costly choice!!

Best of luck to you guys in the Capitol - how fun!! If you need restaurant recs, let me know, my MIL lived & worked in the area for 20+ years!

[onceadaylily]

I lived just outside of DC for a few years, about thirty minutes south of, on the Maryland shore. Seek out some of the FM's * outside* of DC. There were some amazing things going on (though, it was ten years ago).

[Phurstluv]

It's been hovering around 95* here today, so cool is in order. Suppose I'll make another large Greek salad, and feast on it with pita bread, hummus, black olive relish, and cold roast chicken or lamb, both were delicious, and I can't decide. Kids will probably polish off the leftover margherita pizza we had last night. Went out for ice cream last night, may have to do a repeat.......

[mariacarmen]

Our summer FINALLY ARRIVED. 96* here today in the Bay Area! I made salmon but ended up poaching it in the oven so heated up the kitchen anyway. That and the corn soup way up above, a little cherry tomato, fresh corn and cilantro salad....

[Phurstluv]

I know, it has been the summer of the lost summer here in Cali, hasn't it, friend?!!

Finally we are getting some heat, but now we have no pool and are bummin'!!

[mariacarmen]

and everyone here is bitching about how hot it is, when we were shivering our timbers just last week.

[Phurstluv]

I know, it's a bit unusual isn't it??! Fickle sort, aren't we??

[mamachef]

I'm here too, in Montclair..it was just ridiculously hot today, wasn't it?

[Phurstluv]

Oh cool, you're pretty close to me. It's kinda ridiculous, being that we have the best weather in the country, yet complain when it's too hot, too foggy, too dry, etc.....never happy, but in reality, it is just beautiful regardless of the stupid weather!!

[krisrishere]

I'm SO excited about the dinners I have planned for this week, but I won't give them all away today. Tonight is macaroni and cheese that I folded some fresh broccoli florets into before I baked it. I used a nice strong Vermont cheddar cheese, a pinch of nutmeg and white pepper for the mornay sauce.

[mamachef]

tonight's carte : ) is grilled chicken legs, basmati rice, zucchini and corn succotash with diced tomato and crunchy bacon, and cantaloupe with lemon. EZ city, good food, good times. MrChef will enjoy with a Pilsner, and I'm having a sour cherry/tangerine (Italian Syrup) with club soda and lemon wedge.

[LindaWhit]

You had me at crunchy bacon. ;-)

[nomadchowwoman]

Saturday night: quick grilled cheese sandwiches (gruyere, ham, very thin slice of vidalia onion, dijon between sourdough slices) before going out to a jazz club.
Sunday: crawfish etouffe, brown rice, roasted asparagus, fresh corn sauteed w/onion and thyme.
Tonight: still in question . . . .

[linguafood]

With the abundance of fresh, ripe tomatoes our friend dropped upon us (poor me haha), I'm making a fresh pasta sauce -- sautéed red onion, probably some anchovies, garlic, hot chiles, and capers with some fresh oregano from our yard, and some fresh basil, served with spaghetti & fresh grated parm.

Hopefully, this won't kill me. Nothing seems to agree with me lately.... >sigh<

[JungMann]

I love that you've added anchovies to your sauce. I am a huge fan, but can never get anyone to share my enthusiasm unless I hide the fish. Königsberger Klopse have been the only real success in recent memory, but perhaps I can win new converts with your recipe and the produce from my garden.

[mariacarmen]

My BF doesn't like anchovies either, but I used to sneak them into the tomato sauce all the time....

[Phurstluv]

Most of the time, people cannot detect them in a sauce, and they lend that "umami" flavor profile to everything they are added to.

[mariacarmen]

exactly.

[linguafood]

They pretty much disappeared, thanks to ample amounts of fresh garlic, and hot chiles in oil (my current favorite, add-it-to everything, condiment).

I think they're a bit more noticeable when you make pasta with just olive oil, a few cherry tomatoes, anchovies, and pepper flakes. REALly nice. And screw the 'chovies haters. They don't know what they're missing.

Last but not least -- anchovies in Königberger Klopse? Mind to share the recipe? I love that dish!!!

[JungMann]

It's really just a whiter version of my basic meatball recipe (turkey instead of beef) with some parsley, lemon zest and a few anchovies mashed in. Boil in broth with cloves, bay leaf, pepper and lemon peel. Serve with lemon caper sauce. I think they'd be equally good with that lemon thyme sauce I made last week, perhaps with some anchovy disintegrated in.

[Phurstluv]

Yes, agree w/JM, your sauce sounds delicious and simple, perfect for summer ripe tomatoes.

[roxlet]

It's damp and chilly at the beach today, which for us always means one thing: fish soup tonight!

[Cherylptw]

I know it's not time yet but I've been thinking about soup/stew for a week now. Made one stew last week now I'm working on making a turkey veggie soup from the carcass of the turkey breast I cooked last week; it'll have carrots, celery, garlic, zucchini and hot peppers for a kick. It'll be paired with grilled smoked gouda & caramelized onion sandwiches on 9 grain bread. Tomorrow, I 'll make a proper dinner.

[LindaWhit]

Who said soup and sandwich isn't a "proper dinner"? Sounds great to me!

[Cherylptw]

Turned out to be the perfect dinner...it started raining and the temp dropped slightly just as I was about to dig in...

[roxlet]

Last night the DH made the most amazing corn soup. The previous night we had eaten at North Fork Table and Inn, and although it wasn't on the menu, my son talked about the corn soup he had eaten there two years before. After a conversation with the waitress who shared the basics of the recipe, my husband made an unbelievably delicious recreation. You start by removing the kernels from fresh corn and using the cobs to make a corn stock. Meanwhile some onion and garlic are sauteed and the corn and and stock are added to that. Once the kernels are cooked, the solids are blended with some of the liquid until smooth. It's all put back in the pot and some heavy cream is added. Once it's in the bowls, some chives are snipped on top. Essentially, it tastes like the most delicious, silky ear of corn in a soup bowl. Fortunately, we have more for tonight!

[buttertart]

Wowie zowie, sounds great!

[ChristinaMason]

Anything else, aside from cobs, go into that stock? I may have to try this.

[roxlet]

No, just corn cobs. And I misspoke -- he cooked the kernels lightly with the onion and garlic, not in the stock. He then put them in the blender with the onion and garlic and just enough of the stock to process properly and then put that in a pot adding just enough of the corn cob stock to achieve the right consistency. Obviously, cream goes in last. The waitress had said something about mascarpone, and we added a dollop on top, but we found that it didn't add anything to the soup. Maybe it was because our mascarpone was commercial and therefore tasteless, but we won't use it again.

[chef chicklet]

perhaps just as well, why take away from the wonderful corn flavor of the soup! I imagine that since the corn is in season, the soup was extremely flavorful. Sounds delicious to me!

[roxlet]

It was lovely. And since it's chilly and rainy at the beach, it was a wonderful, warm start to our meal.

[mariacarmen]

you inspired me - did this tonight: pure silken corn!! wonderful. i omitted the cream, even (mom lactose intolerant), and it was still wonderfully creamy and smooth and rich. I was going to add the lactose free milk but it really didn't need it. thanks!!

[Phurstluv]

Oooooo, good to know I am always shying away from the corn soups due to the "cream/milk" content.

[roxlet]

So glad it worked out, mariacarmen! And delicious without cream! That is good to know when the diet kicks in again after vacation. BTW, I am also lactose intolerant, but for some reason, this did not bother me. Just give me some cottage cheese, though, and I am in hell! Yogurt also doesn't bother me, and I wonder how this would be with some yogurt.

[Phurstluv]

Most yogurt contains the active bacteria, acidophillus, which will break down any lactose in the yogurt, and help your system deal with the milk sugars. I can yogurt all day. Cream or milk or cottage cheese and I immediately start to get cramps :((

[mariacarmen]

that's what our dr. told my mom - she can eat yogurt!

[Phurstluv]

Oh yes, by all means, let her have as much as her heart desires!!

[JungMann]

Staged the apartment today per Phurstluv's recommendation by baking a couple baguettes and setting them out with baba ghannouj and brie. Unfortunately it didn't seem to produce the fresh-baked scent we wanted, but hopefully the main dinner we had sitting on the counter while we showed the apartment may have enticed some onlookers.

Speaking of those mains, one of the people stopping by our place was Turkish and put me in a mood for manti. I had a leg of lamb that needed using so I ground a pound which I browned with onions and olive oil. Instead of laboring over pasta dough on the night of a showing, I made rotini that I topped with the lamb and a simple sauce of raw milk yogurt, garlic and sea salt. A warm brown butter with toasted garlic and Aleppo pepper drizzle made the dish fragrant while it was completed with a sprinkle of sumac and mint chiffonade. To suggest some semblance of healthiness I made a side salad with romaine hearts, red peppers, cucumber, scallions, spicy Tunisian olives, feta, parsley, mint and more sumac. No time for dessert, but hopefully I'll have time to remedy that situation tomorrow while I wait for the next group of prospective roommates.

[buttertart]

That's a great riff on the manti idea. Sounds great.

[ChristinaMason]

Sounds delicious! I was going to do something similar with rice pasta when I was avoiding gluten.

[mariacarmen]

I'M going to come be your renter!

[Phurstluv]

Next time, try larger loaves, JM. Even ones with herbs like rosemary. That should make your place smell great!

[JungMann]

I think the primary issue is the oven needs to be cleaned since it was producing a slightly burnt smell that may have overpowered the bread. Whole Foods sells parbaked mini-loaves; I'm not certain where else to buy parbaked bread, but maybe if I purchase several different varieties I can bake a bread basket and fill the house with the aroma of Paesano, sourdough, ciabatta and baguettes in the oven.

[Phurstluv]

Oh, yes, that sounds logical. Reminds me, in fact that mine needs serious cleaning, too!

Yes, the multiple breads sounds wonderful, JM, no way that won't smell awesome! You can also buy frozen bread & pizza dough, thaw overnight in fridge, then just needs to come up to room temp before baking. Not as much of a hassle as from scratch baking.

[The Chowhound Team]

Folks, a reminder to please keep your posts in this thread limited to discussing your home-cooked meals. Discussion of restaurant, take-out, and other such meals is off topic here.

[ChristinaMason]

A college friend of mine is stopping by, and what started as a bottle of wine and cheese on the patio is turning into a full-blown cookout. We'll nosh on some fontina, purple grapes, baguette, and pear jam while drinking pinot noir. Eventually we'll make our way to some lean beef burgers on potato buns, with parsleyed red-skin potatoes (finished in foil on the grill) and grilled lemon-garlic marinated squash. Salted caramel ice cream for dessert.

[buttertart]

A Madhur Jaffrey recipe from her ca. 1988 "MJ's Cookbook"* of feasts for family and friends - a combo moussaka / cottage pie, the dish lined with sliced eggplant and tomatoes, then ground meat tarted up with curry spices (using the last of the not terrific big London broil from last weekend), then sliced cooked potatoes on top, butter and paprika, into the oven. Farmer's market tomatoes and eggplant. Green salad, maybe rolls. Rainy and only 71 at the moment, thank goodness.
*my first-ever foray into buying cookbooks from overseas, Waterstone's had a mail-order service at the time.

[Phurstluv]

Felt like the leg of lamb should marinate overnight, so gave my DH a break from the grill and roasted three Franken-breasts, as LindaWhit likes to call them. They were huge, almost 4 lbs, total for three breasts! Made a jus with it, and I usually use balsamic vinegar in at the end, thought I'd go with lemon juice instead - took one from the fruit bowl, it was from a neighbor's tree, turned out to be an orange! Needless to say, the jus lacked it's usual depth!! Roasted potatoes with thyme, steamed broccoli and sweet corn for sides.

So, the lamb was cooked for a Sunday early dinner. Glad I let it marinate overnight. DH was digging trenches in the backyard to fix our lighting, so I slow roasted it instead of grilled. My mom had given me a copy of a recipe years back, that she copied from God knows where. It was absolutely delicious!! So glad I made it that way. Broiled for 8 minutes a side first, then down to 325 for about 45 minutes. It came out beautifully browned and tender and juicy, perfectly rosy on the inside. Served with a large Greek salad, warm pita bread, hummus and the black olive relish. Just finished cleaning up - now it's time for a nap before going out to dinner later!!

[LindaWhit]

Felt like the leg of lamb should marinate overnight, so gave my DH a break from the grill and roasted three Franken-breasts, as LindaWhit likes to call them. They were huge, almost 4 lbs, total for three breasts!
~~~~~~~~~
And THAT is why they're called Frankenchicken breasts. :-) Poor chickens. They don't look like overblown like that on Heidi Montag; why would chicken producers think they're good for chickens?

[Harters]

"why would chicken producers think they're good for chickens"

Surely you're not making the assumption that they think they're good for their chickens?

(I would have put a smiley in there - but it ain't funny, is it)

[LindaWhit]

No, it's definitely not funny. And it's obviously only good for their wallets.

[Phurstluv]

I don't think they would have seemed so huge if I had boned them, I just prefer the taste of roasted chicken bone in.

Your picture, LW, makes me think of a barnyard full of Heidis, stumbling over themselves, trying to remain upright, LOL!! But I believe it is due to the cross-breeding that have caused chickens to grow larger, not anything nefarious done by the poultry farmers. I think the farmers think they are better for us, the consumers. They are, after all, just birds. And since cage free & organic feed is all the rage, I think most poultry farmers probably treat their cash crop pretty well, for birds, that is. And most of the farms are not making money hand over fist.

[ZenSojourner]

The vast majority of poultry is still battery raised, and they are most definitely NOT treated well. I had a friend who used to run one of these - the big poultry sellers prefer "independent farmers" as suppliers as opposed to hiring people to run corporate farms because of the intensive amount of work that's required to keep these places running. He said he typically worked from 12 to 14 hours every single day. He figured his hourly wage at under $2 an hour when all was said and done. You're absolutely right when you say they're not making money hand over fist!

Battery chickens are still raised the same as always, in cages with up to 3 occupants, one or more of which may actually be dead for up to a week before they're found (or more), debeaked, and fed on sludge. Birds whose cages are opened for 15 minutes a day with an opening into a 10x10 fenced yard with nothing but dirt in it are considered "free range" because they have the opportunity to go outside. Most of these battery-birds are actually incapable of getting out of there cages even if they wanted to, even with the doors open. Just look at the size of the breast compared to the size of the legs - they don't use their legs in any significant way, that's why they're so comparatively small.

Nope, the majority of poultry on the market is still raised under horrific conditions.

[Cherylptw]

I stuffed chicken breasts (on the bone) with a mix of grated lemon zest, cream cheese, marjoram, s & p then patted into panko and into the oven...they're about to come out, looking all pretty and crispy! Sauteed zucchini, chicken fried rice and a simple romaine salad to go with. Cantaloupe for later.

[JerryMe]

Pork loin roast, baked potatoes, salad. Maybe brownies for dessert but I still have some cantaloupe granita so maybe I'll skip the brownies.

[rabaja]

Grilled chicken thighs with a raw summer squash salad with corn, cherry tomatoes and roasted poblanos.
If it's just me, it will probably stop there. If this Sunday Supper thing a group of us are trying to get started happens tonight, then I will probably fill in the menu here and there.
This will likely mean brown rice pilaf with garlic and bacon, and guacamole and tortillas for those that want to take it in the fajita direction.
Dessert will be some kind of ice cream. I have a bunch of base leftover from a big catering job I did over the weekend, so I'd like to use it up somehow without eating it myself! My friends lemon verbena might play a part in that. With fresh pluots.
Have I mentioned how much I love my new home in the country?

[LindaWhit]

Have I mentioned how much I love my new home in the country?
~~~~~~~~~
:-) :-) :-) It sounds like you've made friends quickly with the neighbors if you're already talking Sunday Suppers, rabaja!

[Perilagu Khan]

Tonight it's Welsh rarebit made with Russian rye bread and Negra Modelo (Russo-Mexican rarebit?), and steamed broccolini on the side.

[mcel215]

Lobster, corn on the cob, sliced garden tomatos and home made potato salad.

[LindaWhit]

Now THAT is a summertime meal - as compared to my autumnal-type meal posted just above yours. :-) Enjoy!

[mcel215]

Thanks,
Lobsters are on sale this week for 3.99 a pound. ;)

See tonight's post down below, it's freezing (almost), rainy and cold here!

[LindaWhit]

It's gray and gloomy outside. It's cool outside. The rain has just started to fall ever-so-lightly (which the brown, crunchy grass will appreciate!) What does that mean it's time for, boys and girls? BEEF STEW! The first autumnal meal, even though it's not yet autumn.

Took out a bag of about 1-3/4 lbs. of stewing beef from the downstairs freezer. I've got thyme and various other spices and flour to whomp the beef cubes around in before browning the beef. I've got beef stock. I've got red wine. I've got tomato paste. I've got mushrooms and onions and garlic. It's all going to be combined in some way, shape or form and become a simmering, bubbly pot of goodness on the stovetop later this afternoon.

Steamed red and yellow fingerling potatoes (with a few purple ones that are in the bag as well) that will be fork-mashed on the plate before spooning the stew over the top, and steamed carrots alongside.

[ChristinaMason]

mmm, that sounds good. let us know what you end up putting together!

[LindaWhit]

I went with a broadly modified version of Julia's Boeuf Bourguignon. The lardons of applewood-smoked bacon were fried and removed from the sautée pan. The meat was tossed with flour,salt, pepper and dried thyme and browned in the bacon fat in two batches. The meat was transferred to a Le Creuset, and then a half onion thinly sliced and about 2 cups of quartered cremini mushrooms were quickly sauteed in the brown bits (had to add a bit of olive oil to the pan). Some roasted garlic went into the onion/mushroom mix towards the end (cooking time was maybe 4-5 minutes) and all of that went on top of the beef, with the lardons sprinkled on top and a bay leaf tucked in under the meat.

In the browning pan I added 1 cup of homemade beef stock and a little over 1-1/3 cups of a Australian Shiraz. Brought the heat up, stirred that around until it got the browned bits up, added 1 Tbsp. of tomato paste, stirred that again until it was blended, and then poured it over the meat. Popped it into the oven around 325°, and it's hopefully making magic in there. :-)

[Cherylptw]

I've been thinking about stew also...I just have a taste for it...I've got venison still in my freezer and am thinking it will get used sometime this week....

[Harters]

Venison stew is "the business". One of our local farmers markets sells pack of mixed game for stew or pie - great flavours (usually venison, pheasant & rabbit)

[Cherylptw]

Thanks, Harters...you just gave me an idea to make the venison into a pot pie (actually, I have enough for both stew & pot pie). I'd love to get my hands on some squirrel meat...

My son would kill me if he ever found out I cooked rabbit (he had two as pets years ago) lol...

[Phurstluv]

That's funny, cheryl, I used to feel the exact same way as your son! I had three pet bunnies growing up. They are such gentle and beautiful creatures. I couldn't imagine anyone eating one, until I went to a workshop that featured Julia Child. She made a rabbit recipe. Of course, I wasn't going to pass up trying it - it was delicious!!

Not that I eat it all the time, and I haven't cooked it myself. But even last night, we went out and I had some macaroni with a rabbit ragu. It was delish - having the leftovers today for lunch!!

[Cherylptw]

Bite you tongue woman! LOL!! Seriously, I'd cook it but would never tell my son, ever! The ragu does sound good....

[Phurstluv]

Oh no, don't tell him, it would break his heart!! And yes, it's even better the next day ;))

[mariacarmen]

i eat everything under the son, but i once refused to rent an apartment because the owners had a house on the property and their huge yard had all these bunnies in hutches which they raised TO EAT. i could never have lived around a bunch of cute bunnies and then watched them go into that couples' gaping maws.

Yes, i'm a hypocrite!

[onceadaylily]

I just really like you, mariacarmen. "Gaping maws." Oh, my god, that was the first expanded comment I saw on WFD, and I can't stop laughing. That was quite an image you planted in my head, very Roald Dahl.

[mariacarmen]

i hate to say this, because it's unkind, but the woman was humongous from the waist down. she looked like she was carrying all the undigested bunnies in her caboose! very Roald Dahl indeed.

and thanks for the appreciation.

[Phurstluv]

LOL - I know I probably couldn't either. My grandfather was known far & wide as a great chicken heart, b/c he was one of the few nephews who couldn't eat the chickens on his uncle's farm, b/c he "knew" them and couldn't bring himself to wring their necks. And we're talking chickens!!

I think I got those 'genes" from him. As long as it's cleaned and packaged, it looks just like chicken, so there's no "bunny-ness" about them to remind you of how cute and sweet they are!! But believe me, it took me years, and a Julia Child workshop in which she cooked up a rabbit stew or dish, before I would even THINK of trying it -- I've had three bunnies as pets and wouldn't dream of eating them. They are just such sweet and docile animals. But so are cows. And they are BOTH delicious!!

[Harters]

Pasta puttanesca.

Or because I like a lotta alliteration - tart's tagliatelle or prozzie's pappardelle.

[boyzoma]

We are still at the beach. So tonight is going to be some of DH's home made spaghetti sauce that we package in our food saver. To that, we will only need to add some fresh mushrooms and some sliced olives. Found some great bread at one of the little shops so will make Texas Toast to go with as well as a little side salad. Yum at sunset! Have to return on Monday. How sad. May have to check out a local restaurant tomorrow! Got my sights set on some chowder!

[Phurstluv]

Picked up a leg of lamb that was on sale, so now it's marinating in some dijon, evoo, balsamic vinegar, four cloves of pressed garlic and lots of fresh rosemary. Hopefully, DH will be in the mood to grill later tonight so we can have it tonight, since we have reservations for a new place for dinner tomorrow, on the terrace overlooking the Pacific.

Guess I'll roast some potatoes with lemon & thyme, make some black olive relish and a large greek salad, since I picked up some french sheep's milk feta as well. And can't forget the hummus and pita bread alongside. Plan to open a nice juicy Zin to go with it all.

[linguafood]

That sounds like my kind of dinner! I made a sh!tload of Greek salad yesterday and have tons of leftovers....

[steve h.]

Hamburgers!
We're setting up the grinder as I write.
Connecticut corn is pretty good right now.

edited to add: some draft Heineken, cole slaw, potato salad, too. I'm afraid summer will be over way too soon.

[ChristinaMason]

DH and I just inherited grandma's hand-crank meat grinder on our last trip home. so exciting :) what's in your hamburger mix?

[Phurstluv]

Oh wow, I have my Nana's as well. Has to be screwed into my countertop or table, tho, not sure the DH wants to do that!!

Let me know what you crank out when you get it dialed in!!

[steve h.]

We cut the beef into long strips, salt it up a bit and put the meat back into the fridge. Later, we take it out, give it a coarse grind and pan fry in butter and olive oil over medium/medium-high heat. A little salt and pepper to taste and it's done. Toppings are cheese and home-grown tomato, maybe a fresh onion slice..

Fresh-ground beef doesn't need a lot of seasoning.

[linguafood]

Our first barbecue / potluck with friends since returning from abroad will feature goat sausages (from the farmer's market), salmon filets, organic burgers, grilled zukes, greek salad, corn, and whatever else the rest is bringing.

I might make a spritz aperitif: Aperol, white wine, fizzy water.

[buttertart]

Welcome back! Remember the Sichuan corn dish for those spicy moments.

[ChristinaMason]

I'll be right over. Damn, that sounds good!

[linguafood]

Well, the goat sausages turned out to be a bit dry. Next time, I'll try their ground goat for pasta sauce. The salmon came out well (which is nice, b/c last time, when we had a whole filet, my man managed to turn half of it into ashes, and the other half was raw... MUCH better this time!), the zukes were inhaled, but we have lots of burger buns left over cause everybody just had the patties sans bread. Anyone have an idea what to do with them so as to not have to throw them out?

A couple brought a lovely salade Niçoise with grilled tuna (instead of canned), someone else brought a bundt cake, twice baked potatoes with smoked salmon, and fruit salad.

It was quite the feast. Leftovers tonight! yessssss.

[ChristinaMason]

how about meatballs with the buns? or bread pudding?

[linguafood]

9 toasted buns.... ugh. i already have to make pasta sauce today and freeze it, so as to not waste the lovely ton of tomatoes a friend brought over....

i HATE wasting food, but a few of those buns might end up in our backyard for the critters.

[onceadaylily]

Croutons are quick work, and very forgiving of the type of bread used.

[linguafood]

not a bad idea!

[Cherylptw]

Breadcrumbs are easy; pop the crumbled bread into a food processor then into a zip top bag to freeze for later use.

[ChristinaMason]

even toasted they would work for bread pudding.

[Harters]

OK, the good people at Harters Hall need your help (well, just me really). Please cross fingers (or whatever you do in your part of the world to wish someone luck).

I am making bread for the first time ever. It's an easy sodabread. But IT'S BREAD. Homemade!!!!!!!!

If it is a failure, the birds will be getting a treat.

If it's a success, we'll be having it with smoked salmon as a starter.

Followed by roast leg of Cumbrian lamb (Texel crossed with Cheviot apparently). There'll be roast spuds, roast carrots, steamed leeks, gravy. And a new recipe for mint sauce (water, sugar, lemon juice, wine vinegar instead of simply malt vinegar and sugar) - from Fine English Cookery by the late (and very great) Michael Smith, perhaps the finest writer on modern British cooking in the last 35 years or so.

For a sweet - wimberry pie (farmers market purchase) & custard.

[Cherylptw]

Such a elegant dinner on a Saturday! Ok, but I have to ask...what is wimberry, please?

[Harters]

Think a smaller version of a blueberry. We also call them bilberries in other parts of the UK. They're a wild fruit, rather than a cultivated one, with a sharper, fuller taste than blueberry.

Only available for a very short season and, even then, not easily found in the shops (and never cheap). I havnt seen any this year but the bakery stall must have come across a supply.

[nomadchowwoman]

Ah, bilberries--picked them once in Copper Harbor in the northernmost tip of Michigan, where many Cornish settled (for the mining); the food specialty in the area is the pasty.

Glad the bread was good!

[Cherylptw]

Ok, I've heard of but don't think I've ever had bilberries... sounds tasty

[Harters]

Thank you, thank you, thank you.

The finger crossing worked. Bread is absolutely bloody delicious.

[buttertart]

That's one of the most gratifying things to make - and there are so many types to make, you'll never run out of recipes. Try yeast next, it's really dead easy.

[LindaWhit]

Master Harters, I'm sure you did just FINE with the soda bread! (One of the easiest breads to make!) Your dinner sounds heavenly!

[Harters]

Well, the loaf didnt last long.

Had some with scambled eggs for breakfast. And slathered more with a chicken liver pate for lunch.

[Uncle Bob]

Bourbon.....
Fried Catfish....
Hush Dem Puppies.....
Fresh Slaw.......
Potatoes......
Chocolate Ice Cream/Sour Cream Cake.......

[Cherylptw]

Let me start by saying that reading some of these posts has my mouth watering first thing this morning and my dinner menu flip flopping back & forth while I attempt to pin it down.

Yesterday, my neighbor brought me some fresh okra from her garden and once it cooled off, I picked some from my own garden so this afternoon I'll make okra stew with diced red potatoes & country ham (start with a base of onions & garlic). I've got six heads of romaine to use so was thinking of a chopped salad. Also, can't have okra without cornbread so I'll thaw out & warm up some I have stashed up in the freezer. Dinner!

[Perilagu Khan]

Spaghetti with a marsala ragu, and probably a green salad of some sort.

[mcel215]

I made Margarita Pizza, so easy and delicious. I use a good, crushed canned tomatoes for my base, top with really good buffalo mozzarella and parm. Julienned fresh basil and it was excellent.
Oh, I buy my dough at my farm stand for .99 cents a pound.

The first pic is all bubbly from the oven, second is topped with basil and the third is plated.

[mariacarmen]

drool drool drool...

[eight_inch_pestle]

Today was a good day. And a good food day. For a change neither of us had much of anything to do, and as we are wont to do on such days we slept in before I made brunch while she surfed and offered opinions on the news. Made super-slow cooked scrambled eggs with butter and heavy cream and half a fresh bay laurel leaf. Stirred in cubes of white cheddar toward the end, and snipped in chives from the garden as the eggs finished. Served with baked bacon (brushed with a mixture of maple syrup and black pepper beforehand), 9-grain toast, OJ, fresh figs, blueberries, and---most importantly---lots of coffee.

A couple strolls around the neighborhood to look at the mountains and a long nap later it was time for dinner. She asked for sloppy joes. Didn't sound good to me so I improvised while trying to stick to the spirit of her request. Ended up cubing, browning, and then braising a couple pounds of chuck roast in a mixture of onion, garlic, serranos, and pureed tomatillos. Let the mixture simmer gently for a couple of hours. Shredded about half the meat before returning it to the pot. Served it all as an open-faced wet sammy on grilled ciabatta rubbed with oil and smashed garlic. Topped with a pile of cilantro, thinly sliced white onion, and crumbled cotija. A squeeze of lime on top and a side of black beans cooked with smoked ham hock, onion, garlic, and homemade lard.

Next time----her suggestion----I'll go with a fresh black bean and corn salad instead of matching long-simmering with long-simmering. Live and learn (and I should have known better). Anyway, she smirked and said it wasn't like any sloppy joe she ever had. I said it was a sloppy jose and that was close enough. She had seconds (which is how I really know whether I've done my job) and we agreed we had a new regular in the rotation.

Might not sound like much, but it was one of those days when everything turned out just so. Now she's snoring next to me and I'm pondering what to make for breakfast.

[LindaWhit]

Sounds like an absolutely WONDERFUL day, eip, from sleeping in late, to a superb brunch, to walking in the mountains, to nap, to dinner! Good luck matching it today. :-)

[Cherylptw]

I love any kind of pork cooked with tomatillos...and those beans sound delicious! Makes me want to make a batch...

[mariacarmen]

Absolutely idyllic, is what that sounds. that breakfast!
I'm curious... and may be a stupid question..... was she surfing in the water or surfing the web??

[mariacarmen]

not a good day. Mom in hospital. Been here since 4:00 a.m., BUT i did get to "cook" my dinner.... cafeteria had offering of make your own sandwich. of course, they were closing so the pickings were slimmer than ever. i had a simple ham on ww with mayo/dijon, swiss cheese, lettuce tomatoes. and BBQ Lays. Ahh, hospital food...... but, my sister was good enough to bring over some padron peppers she'd sauteed and salted liberally! yum. and actually, lunch was a rather juicy and quite surprisingly tasty salmon burger at the hospital. Hopefully mom going home tomorrow or Sunday.

Phurstlove: Your party sounded fantastic. So glad you got to enjoy your family. and you are right - it is very good to have healthy parents. It sounds like you absolutely do appreciate them!

Buttertart: Hope you had the happiest, butteriest day ever!

[mebby]

So sorry, Maria. Your parents figure so prominently in your posts that it's clear how close you are, which is such a great gift. Best thoughts to you and your mom.

[mariacarmen]

thanks - so very sweet!

[eight_inch_pestle]

Sorry, mc.

[LindaWhit]

mariacarmen, I do hope she's doing better this morning.

[Cherylptw]

So sorry to hear about your mom, hoping that she's about to make a turnaround.

[onceadaylily]

I'm sorry, mariacarmen. I'm wishing all of you the best.

[rabaja]

So sorry to hear that. Hope she is on the mend.
I don't know how you did it, but you managed to make hospital food sound vaguely appealing...

[mariacarmen]

Thank you everyone.. too kind.
Rabaja - too funny!

[nomadchowwoman]

Hope your mom is on the mend. (No matter how good the hospital grub, I know you can't wait to get back to your own kitchen.)

[Phurstluv]

Hope your Mom gets well, soon, mc!! Thanks re: comments on my parents party.

[ChristinaMason]

hang in there!

[miss louella]

Living in a small town in the Colorado rocky mountains, there are many things my tastebuds tingle for but just can't be found or produced. Tonight was a happy (very happy) exception. I made chicken donburi and it was simple, easy to source ingredients and a MUCH different flavor than I can generally find within an hour's drive of home.

This was my first time making chicken donburi, but it won't be my last. (It will, however, mark the last time I will ever pay to eat it at a restaurant--no matter where I am.)

[eight_inch_pestle]

Have you tried the net? I have a couple-few foodie friends in rural areas who swear they can get anything they need delivered from online sources.

[rabaja]

Would you mind posting how you did the donburi?
It's something I love-all kinds-yet never think to make at home.

[miss louella]

Hi rabaja! I used this recipe as my basis: http://allrecipes.com//Recipe/oyako-d... . Though I used boneless skinless chicken thighs because I much prefer them and did not use the shiitake mushrooms (though i think they'd be wonderful). I was just so very surprised at how good it was. Oh and after I poured the eggs on top, I covered the pan. Also shredded a little toasted nori for the top. Really really easy.

[ChristinaMason]

Marinated some lean steaks in a hodgepodge of lemon, orange, and apple juices, garlic, oil, and capers, before grilling and tucking strips into flour tortillas. On the side: avocado, chopped grape tomatoes, Cuban black beans, white rice w/butter, and a salad with raspberry vinaigrette.

[ZenSojourner]

Murgh Makhni (Indian butter chicken)

Yum!

[operagirl]

I finished auditions for the upcoming school year, so we're celebrating with shrimp cocktails and chicken fried steak! I pounded the heck out of a couple pieces of prime sirloin and they are awaiting the royal treatment. Does anyone have a particularly awesome CFS recipe they'd like to share? I'm all ears!

[krisrishere]

I soak the cube steak in evaporated milk with a dash of hot sauce for about an hour. Then dip it in seasoned flour, egg and back in the flour. Put the steaks on a baking rack in the fridge to dry out so the breading adheres for about 15 minutes. Then - fry away!

[operagirl]

Thanks! I followed your suggestion of waiting 15 minutes before frying the steaks after dredging, though I just left them on the baking rack on the counter. And I chose not to soak them, since they were already very tender, prime meat. They came out wonderfully! After they cooked, I put them back on a rack, in a warm oven, while I made a gravy in the pan with about 2 Tbsp. of the cooking oil + drippings, 1 1/2 Tbsp. flour leftover from dredging, 1 1/4ish cups of chicken broth, 1/4ish cup of lowfat milk, 1/4 tsp. dried thyme, s&p. So good!

[onceadaylily]

Can Lily post yet again about re-fried black beans? Really? Yes.

It's a house favorite (served over rice, optional garnishments of sour cream, salsa, cheese, and diced tomato, and topped with over-easy eggs, and drizzled with hot sauce). And I dried some poblanos last week, wanting to try my hand at making my own chili powder (the last batch I bought was so bitter), and am eager to use it in a 'known' dish. I'm starting with just the ancho powder and just a few basic seasonings before I decide what other chiles and whatnot to add to the mix. I just ground the chiles not too long ago, and I can't stop myself from sneaking over to the bowl and smelling it.

[mariacarmen]

ohmygod that sounds sooooo good! sooo homey. i would only add some fried platanos. yums!

[ZenSojourner]

Aww, crap, now there's something else I haven't had for years that I want now!

[onceadaylily]

The ancho powder is my new favorite thing. I'm buying some more chiles today. Maybe I'll see if my little market has plantains. :)

[Phurstluv]

Inspired by mamachef's entry on the last thread, I'll be butterflying a couple of pork tenderloins, and stuffing with spinach, roasted peppers, garlic, parmesan, maybe a pesto, that is if I have enough parm, seems like I'm almost to the rind. Will try grilling on the Weber, if I don't get too lazy later - then I'll pan roast it instead.

Probably make some linguine alla checca to go alongside. Maybe some white beans roasted with some tomatoes, anchovy. I also made some crostini out of a baguette, so apps may be a little plum bruschetta with some goat cheese, mint. Lots of chilled white wine, of course.

[Harters]

So, there we were. Planning to cook a new chicken/pasta dish. And then we reread the recipe just before starting to cook and we both thought "We're not eating that shite".

So, what to do?

Well, yes, it had to be Linda Whitt's Chicken Imperial. A good trip to the supermarket got mushrooms. Everything else was in (except the curry powder - but I had tandoori paste that'd do). We'd some spuds in for carbs and the green beans would still be fine.

As with any new recipe, we followed it precisely and it was not bad. Not bad at all. In truth, we weren't too keen on the sweetness and would leave out the honey next time - I think that may be one of those transatlantic differences. So, thanks for that one, Linda. A success.

BTW, anyone know where the name comes from? Google suggests its an entirely American recipe which doesnt fit with the "imperial" bit.

A few dates to nibble on for "afters".

[LindaWhit]

Thanks Harters! Glad the recipe I posted saved the day from the shite! :-) And the original recipe didn't have honey - that was my add...perhaps because I had put in too much of other ingredients that were overspicing the dish, and I added it to take the edge off. So leaving it out is more original than what you made.

No idea on where the name came from - again, it's a 1959 recipe originally, so who knows why it was called what it was.

[krisrishere]

I really want Chinese take-out, but I'm being good so instead I'll make my own. I have a bunch of vegetables that I need to use up so I'll make a vegetable chow mein. I'll saute the vegetables with some garlic, maybe a little soy sauce and serve over white rice. I have some fried noodles that I can crush on top too. Dessert, I decided, will be a root beer float. Why? Because I haven't had one in ages and I want one :)

[nomadchowwoman]

Last night, we had a grilled grass fed sirloin I bought at the farmer's market. Even cooked rare to medium-rare, it was pretty tough, not nearly as good as the grass-fed beef available at WF (which costs a small fortune). Disappointing, b/c I really want to support this farmer. I sauteed mushrooms w/garlic, scallions, and parsley in butter to have w/the meat. Roasted the few remaining brussels sprouts in my fridge and made twice-baked potatoes (w/butter, scallions, blue and cheddar cheese, a bit of creme fraiche).

Tonight we're going to friends' for dinner. I bought a cooked lobster (for half price!) and so am making a lobster spread (chopped meat, sour cream & mayo, lemon juice and zest, minced scallion, chopped chives and parsley) to take with crackers.

[Harters]

The toughness may be due to how long the meat was hung to mature. I've found that farmers market meat isnt necessarily the best prepared - the farmer may know about raising good cattle but know nothing about good butchery skills. Perhaps ask next time you're at the market? Don't give up on the farm just yet.

[nomadchowwoman]

Good point; you're probablt right, Harters--the steak did actually seem strangely cut. This is a very friendly farmer, from whom I've been buying eggs and cheese for a while, who has recently started selling grass-fed beef, so I will talk to him about this.

[Cherylptw]

Now, that lobster spread is something that I'd be all over if I were at your friend's for dinner...I'm going to check into getting some lobster....

[Cherylptw]

Last night was chicken livers sauteed in onions & garlic, baked potato & sauteed green beans with tomatoes. Bought the livers for my pooch but decided to snag a few for myself (lol)..

I've got mushrooms that need using up so tonight for a starter will be sausage stuffed mushrooms with a white wine butter drizzle over the top. I've got a T-Bone that I'll marinate in caribbean spices & olive oil then pan sear and finish in the oven. Garden salad & warm rolls with fresh ginger butter to go with.

[nomadchowwoman]

Stealing from the actual hound, Cheryl? Really! ; )

I looove sausage-stuffed mushrooms. And ginger butter sounds great--easy to make?

[Cherylptw]

I'm guilty! She always make them look so good as she scarfs them down, I thought I'd have a few myself (the works for me, plain for her)...she didn't seem to mind, although once she finished hers she sat at my feet while I ate mine, looking up at me with those big brown eyes...(lol)!

The ginger butter is super easy; finely grated ginger, softened butter and parsley. Great on warm bread, poultry, seafood, veggies, etc. whatever you want to put it on. I love to saute broccoli in it and sprinkle with grated lime zest. Yum!

[nomadchowwoman]

Thanks, Cheryl--am adding fresh ginger to the grocery list. I'm assuming ginger butter would be very useful to have on hand and would enable me to me to put a new spin on so many things that get boring--broccoli, as you suggest, green beans, asparagus. I think it would be good on almost anything grilled. Great tip.

[Cherylptw]

You're welcome...I saw yesterday on an episode of Everday Exotic where Roger Mooking grated ginger in with his boiled potatoes...I may have to give that a try.

[nomadchowwoman]

I made some yesterday and stirred a little into the brown rice we had w/our etouffe--added a subtle but wonderful layer to the flavors. Thanks again.

[Cherylptw]

Glad you liked it; don't forget, you can make it as strong or subtle as you want.

[roxlet]

Tonight will be pork chops, which I am not yet sure how I will cook, but probably on the grill somehow. Ideas, anyone? It has been a very, very long time since I have had pork chops between being in Cairo and then having Egyptian house guests, pork has pretty much been off the menu (I know that is fine with you Lulu'sMom!) I am going to brine them since I have heard so many positive posts on this board about the results of brining pork chops. I will visit the farmer's markets later for some inspiring go-withs. This will be the last meal that I will be solely responsible for since my DH will arrive tomorrow night and he is the undisputed grill-meister. But tomorrow night we are going to the North Fork Table and Inn for our belated anniversary dinner (it was in May, but I was still in Cairo) and I am so looking forward to it as well as an inspiring Claudia Flemming dessert!

[LindaWhit]

It'll be leftover spaghetti & meat sauce and garlic bread, as I'll be prepping a fruit salad with minted grapes and a Thai Pasta Salad for a Housewarming/Open House party I'm going to tomorrow afternoon. So the easy dinner is the way to go.