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What's For Dinner? Part XLV

boyzoma Aug 31, 2010 12:33 PM

Looks like we are over 200 again. So, what is going to be on your plate/dish this evening? Please share your treasures with us.

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  1. ChristinaMason RE: boyzoma Aug 31, 2010 12:41 PM

    I'll spatchcock a chicken I've been brining and coat it liberally with jerk spice rub. Onto the grill, maybe with some mesquite chips. We'll grill up some thin asparagus that's been tossed with olive oil, finish it off with a squirt of lemon. Probably white rice on the side. And grilled peaches, I hope, for dessert.

    3 Replies
    1. re: ChristinaMason
      ChristinaMason RE: ChristinaMason Aug 31, 2010 05:44 PM

      Tabouleh instead of rice. Nice and lemony. And some delicious dark 'n stormies with aged Haitian rum.

      1. re: ChristinaMason
        JungMann RE: ChristinaMason Sep 2, 2010 05:33 AM

        Do you have a recipe for jerk spice rub or do you use a commercial version?

        1. re: JungMann
          ChristinaMason RE: JungMann Sep 2, 2010 08:51 AM

          I used a bottled dry rub from Whole Foods. I prefer the commercial paste from Walkerswood, though.

      2. LindaWhit RE: boyzoma Aug 31, 2010 01:36 PM

        It's going to be eggs. Local eggs. Can't wait to see the dark orange yolks. :-) Not quite sure *how* I'm preparing them, but since I'm donating blood after I leave work and will be home a bit later than usual, I might just make it easy and make over easy fried eggs and put them on top of English muffins.

        OR maybe I'll make cream cheese-scrambled eggs. Hmmm....

        7 Replies
        1. re: LindaWhit
          Harters RE: LindaWhit Aug 31, 2010 01:46 PM

          Nice. I never seem to have eggs for dinner (outside of tortilla). A Brit working-class staple is egg & chips (that's Brit chips, not Yank chips) - or for those of you who remember the film Shirley Valentine "chips & egg". I loves 'em, I do.

          1. re: Harters
            LindaWhit RE: Harters Aug 31, 2010 01:54 PM

            Oooh! Eggs and home fries! And BACON!!!! This is getting better and better! :-)

            1. re: LindaWhit
              Harters RE: LindaWhit Aug 31, 2010 02:19 PM

              Thank you, thank you, thank you.

              I knew there would come a thread when I could share with everyone this supremely excellent food blog. Friends - I invite you to "egg, bacon, chips and beans". Please enjoy responsibly: http://russelldavies.typepad.com/eggb.... You'll see reference to Antonio's Cafe - which is at the main railway station in our main metro area city - it is the greasy spoon to top all greasy spoons or, as we might say in the north west "a complete shithole".

              1. re: Harters
                buttertart RE: Harters Sep 1, 2010 10:23 AM

                Great blog! One of the best things about our new town is the "full Irish" breakfast at the bar 5 mins walk away. All the usual plus black and white pud and chipolatas. Beans on the side. Available all day.

                1. re: buttertart
                  Harters RE: buttertart Sep 1, 2010 11:16 AM

                  See if they can import Clonakilty black & white pud.

                  Now, I'd have to say that the black isnt a patch on what we make in north west England but the white is very fab. One of my local specialist food shops stocks it - I cut it into breakfast portion sozed chunks and freeze it.

                  1. re: Harters
                    buttertart RE: Harters Sep 1, 2010 11:17 AM

                    Probably not, meat imports from your side are difficult. The bacon they use tastes as if it comes from Canada, the cure tastes like home.

          2. re: LindaWhit
            sunflwrsdh RE: LindaWhit Sep 1, 2010 05:44 PM

            Sounds yummy!

          3. boyzoma RE: boyzoma Aug 31, 2010 01:53 PM

            Harters - We love breakfast for dinner! Eggs any way (even an omelett) sausage or bacon, hash brown's and english muffins (Cherylptw's sweet potato hash browns are perfect for dinner). You have to try it. Even corned beef hash. (This should have been a reply to Harters, but obviously, I failed! - hangs head in shame and slinks into the corner).

            3 Replies
            1. re: boyzoma
              Harters RE: boyzoma Aug 31, 2010 02:20 PM

              Me too, b.

              Gotta to be fried eggs, bacon, sausage, mushrooms, tomato, potato cakes.

              1. re: boyzoma
                JudyK480 RE: boyzoma Sep 2, 2010 02:44 PM

                One of my favs, kind of fancy, too, is corned beef hash adorned with green pepper rings into which I carefully place poached eggs. Melt shredded cheddar on top and serve as a casserole.

                1. re: JudyK480
                  boyzoma RE: JudyK480 Sep 2, 2010 05:03 PM

                  Oh, yum. That sounds really good! I'll have to try that.

              2. Phurstluv RE: boyzoma Aug 31, 2010 05:51 PM

                Just lit the grill - felt since it was the last day of August, I should be grilling for dinner, with the weather being so beautiful.

                Thawed out some thin strip steaks, thought they were thicker, but I guess I was thinking of stir fries when I bought them, but oh well, they will take all of about 4 minutes on the grill.

                The rest of the summer green bean salad, which was super tasty, and just sauteed some red onions with balsamic, and some mushrooms with thyme. A caesar salad, since I have about 4 heads of romaine, the last piece of corn on the cob, and some macaroni & cheese for the boys.

                1. chef chicklet RE: boyzoma Aug 31, 2010 06:22 PM

                  Going back and forth all day with the thought to have Dover Dore or just what?
                  So looking in the little garden I found a couple of smaller zucchini and some gorgeous ripe roma tomatoes. Patted the fish down, a dap of olive oil, added some vermouth, salt and pepper along with some dried red pepper flakes. Into the oven while I took all the tomatoes and zucchini (sliced and cut up now) added onion and garlic to a pan with olive oil. Sauteed the veggies and added the vermouth.
                  Fresh parsley and salt and pepper. Topped the fish with the veggies, and now its all happily cooking away in the oven. The house smells so darn good and my hubby who turned the fish dish down, is lurking by the oven door with a very hungry look in his eyes.

                  1 Reply
                  1. re: chef chicklet
                    Phurstluv RE: chef chicklet Sep 2, 2010 04:56 PM

                    That's sounds nice, chef chickie!! What is Dover Dore? Is it a sole or like a John Dory fish? I am confused!!

                  2. mariacarmen RE: boyzoma Sep 1, 2010 10:37 AM

                    reposting here from last thread.... we grilled burgers night before last, with muenster cheese, mexican-deli spicy guac, tomatoes and other fixings. fried potatoes. also some brats. even mom had a minced up cheeseburger, sans bun!

                    last night was ordered-in pizza. tonight is a pork tenderloin i made last night. seared with just salt, then braising liquid was chicken broth, brown sugar, French's mustard (ahem, it's for the old folks' palates, who won't abide dijon), and a medley of raisins. will make mashed taters with that, and some salad-like thing.

                    1. h
                      Harters RE: boyzoma Sep 1, 2010 11:22 AM

                      It's fridge raid tonight.

                      We were out for lunch. I had to go to a village about an hour north of here (to photograph the grave of a man I'm researching). Mrs H asks "Is this anywhere near Northcote"" (being a Michelin 1* star restaurant) "About 7 miles" I reply. "I'll come with you and we'll have lunch. I have a £5 off voucher". So a very tasty three course lunch, including coffee and petits fours, for twenty quid.

                      As for dinner....there's a corn on the cob, some leftover sausage and lentils, sandwich ham. And a very nice Grandma Singleton's "tasty" Lancashire cheese and some crusty bread, we bought from a shop near the restaurant. We're not going to starve.

                      1. dave_c RE: boyzoma Sep 1, 2010 11:36 AM

                        I have chicken breast that was $0.99 per pound and Fuchsia Dunlop's cookbook "Land of Plenty".

                        Thinking Kung Bao chicken or Fish Fragrant chicken.

                        5 Replies
                        1. re: dave_c
                          JungMann RE: dave_c Sep 1, 2010 07:55 PM

                          I had the $0.99/lb chicken, but not the recipe book. So I made chicken pad thai with extra fat garlic chives whose insides were brimming with delicious juices. On the side I made a quick cucumber salad of vinegar, fish sauce, sugar, some chopped cilantro, scallions and a bit of mint and basil blossoms from the garden for luck.

                          1. re: JungMann
                            dave_c RE: JungMann Sep 1, 2010 08:29 PM

                            Is there a specific recipe you like for pad thai or do you wing it?

                            Pad Thai is one of those things I want to master, but most of the time I find it easier to order for the local Thai place. :-)

                            1. re: dave_c
                              JungMann RE: dave_c Sep 2, 2010 05:32 AM

                              1 part tamarind concentrate : 1 part fish sauce : 1 part sugar is the basic sauce recipe. I heat up the sauce and simmer it for a bit and then sprinkle it over the components as I stir fry them. The key is to get a little bit of caramelization on the tofu, the shrimp and other protein. After that's done it's only a few more minutes of cooking to get the garlic browned and the eggs, bean sprouts, noodles and garlic chives all saucy and flavorful. All told pad thai is one of my more frequent 30-minute meals.

                              Chez Pim and Rasa Malaysia have good articles to get you started, but you will start to own the recipe after a few tries.

                              1. re: JungMann
                                dave_c RE: JungMann Sep 2, 2010 08:10 AM

                                Thanks for the info. :-)

                            2. re: JungMann
                              mariacarmen RE: JungMann Sep 2, 2010 10:40 PM

                              "extra fat garlic chives whose insides were brimming with delicious juices." oh my!

                          2. Rubee RE: boyzoma Sep 1, 2010 11:42 AM

                            I made keema mattar pilau (Indian rice with ground beef and peas) this weekend and overcooked it. Trying to salvage it so added a couple of eggs, rolled into rice balls, chilling, and will try frying as arancini for lunch (pic).

                            Last night I made fillings for two recipes from "Arabesque: A Taste of Morocco, Turkey, and Lebanon" - taras boregi (Turkish meat pies) and Lebanese shish barak - so dinner will be one of those with a salad.

                            6 Replies
                            1. re: Rubee
                              Rubee RE: Rubee Sep 1, 2010 02:52 PM

                              The "Indian Arancini" were a success, served with raita (pic below). Changed dinner plans - Decided I want chicken marsala because of boyzoma's post! I'm going to make the Turkish meat pies for lunch tomorrow, and the shish barak for tomorrow's dinner.

                              1. re: Rubee
                                JungMann RE: Rubee Sep 1, 2010 07:52 PM

                                This is brilliant! I may have to steal your recipe and try serving it with green chutney and chili ketchup. Ketchup and fried rice would definitely add another cultural twist.

                                1. re: JungMann
                                  Rubee RE: JungMann Sep 1, 2010 08:02 PM

                                  Ooh, I like that idea. I might try that for a party, maybe do a trio of dipping sauces. I'm hoping they will freeze well. They're so filling, I have a lot leftover.

                                2. re: Rubee
                                  buttertart RE: Rubee Sep 2, 2010 06:32 AM

                                  That is a great idea, I'd love those.

                                  1. re: Rubee
                                    Phurstluv RE: Rubee Sep 2, 2010 04:58 PM

                                    Hi Rubee!! What a great idea!! They sound delicious!!

                                  2. re: Rubee
                                    boyzoma RE: Rubee Sep 1, 2010 02:53 PM

                                    Glad I could be of some inspiration! ;-)

                                  3. Perilagu Khan RE: boyzoma Sep 1, 2010 11:54 AM

                                    Grilled pork chops with lime butter and mashed potatoes on the side.

                                    1. boyzoma RE: boyzoma Sep 1, 2010 02:38 PM

                                      Tonight is Chicken Marsala. Nice boneless, skinless sauteed chicken breasts, with Mozzarella slices on top. Some penne' pasta and and some nice marsala garlic cream sauce to top both chicken and pasta. Some fresh peas on the side with an arugula salad with cherry tomato's and some kind of vinaigrette.

                                      1. Harmy RE: boyzoma Sep 1, 2010 03:34 PM

                                        A delicious cool, crisp fuji apple. I was so hungry around 5:30 today, but an hour later, when I had access to all the food I could want, I had absolutely no appetite. But of course, it's one of those days when I have to eat something now or risk being very hungry later, so a cold apple on a disgustingly humid day it is.

                                        1 Reply
                                        1. re: Harmy
                                          chef chicklet RE: Harmy Sep 1, 2010 07:59 PM

                                          now you're talking my language!

                                        2. LindaWhit RE: boyzoma Sep 1, 2010 03:35 PM

                                          It's crazy hot here; I had planned on spaghetti with meat sauce for dinner tonight - it is, after all, Prince Spaghetti Day. :-) But I changed my mind on the way home from work and stopped to pick up deli roast beef, imported Swiss cheese, and a rosemary-olive oil loaf to make a grilled panino. I'll add some roasted red pepper strips and some kind of mustard spread (I have an Herbes de Provence mustard that I might use up). Potato chips alongside.

                                          The spaghetti sauce can wait until tomorrow. :-)

                                          1 Reply
                                          1. re: LindaWhit
                                            mkmccp RE: LindaWhit Sep 1, 2010 03:42 PM

                                            temp is 96 F right now, its cold cuts and leftovers...maybe some Turkey HIl Duetto Rootbeer ice/Vanilla gelati later on-its like a frozen Rootbeer Float, kids love it.

                                          2. Cherylptw RE: boyzoma Sep 1, 2010 05:39 PM

                                            I was burning the road up most of the day so no real cooking for me...Yoki had a beef filet tenderloin and I had a taste for hot dogs (no pun intended) so I cooked them in a skillet until crispy then rolled them in flour tortillas with jalapeno pepper cheese & mustard. Zapped in the microwave for two minutes and ate them with Lays Carolina BBQ chips, which I hadn't had before but was ok.

                                            7 Replies
                                            1. re: Cherylptw
                                              buttertart RE: Cherylptw Sep 2, 2010 06:31 AM

                                              Are you OK with the storm in your neck of the woods?

                                              1. re: buttertart
                                                Cherylptw RE: buttertart Sep 2, 2010 04:37 PM

                                                So far, all we have is a slight breeze; been waiting all afternoon for some rain (not that I want the flooding that usually accompanies a storm here), but the garden needs a shower. According to the news station, we probably won't get any until around midnight and supposed to be gone tomorrow by noon. I'm 53 miles from the Outer Banks where the storm is supposed to clip Ocracoke before heading to Long Island.

                                              2. re: Cherylptw
                                                LaLa RE: Cherylptw Sep 2, 2010 08:51 AM

                                                i like the carolina bbq Lays....they have such a nice vingar bite!

                                                1. re: LaLa
                                                  Cherylptw RE: LaLa Sep 2, 2010 04:39 PM

                                                  I pretty much gave up potato chips for pretzels but they had a special BOGO; my friend bought two and I was "gifted" so I got to try them. Pretty good...

                                                2. re: Cherylptw
                                                  Phurstluv RE: Cherylptw Sep 2, 2010 05:00 PM

                                                  Can't believe your dog is eating beef tenderloin and you're eating hot dogs!! Something's wrong with that picture!! What a lucky dog you have!!

                                                  1. re: Phurstluv
                                                    Cherylptw RE: Phurstluv Sep 2, 2010 05:57 PM

                                                    Lol! No one can believe that she eats like that; but she's my baby and I do spoil her....actually the tenderloin was intended for me but I had a taste for the hot dogs so I just seared the steak up medium rare and she enjoyed it.

                                                    1. re: Cherylptw
                                                      Phurstluv RE: Cherylptw Sep 3, 2010 03:54 PM

                                                      Wow, what a nice Mama!! She sure is spoiled!! Lucky doggie!!

                                                3. s
                                                  sunflwrsdh RE: boyzoma Sep 1, 2010 05:48 PM

                                                  Pasta shells with no cook tomato sauce....romas from a friend's garden, basil from mine, some chopped onion, garlic, salt, pepper , balsamic and olive oil . Kids also ate some leftover chicken parm from last night..too hot for me:) Drank some nice Moscato with my pasta.

                                                  1. chef chicklet RE: boyzoma Sep 1, 2010 08:04 PM

                                                    I hand gently roasted a few chicken breasts. So after a trip to Trader Joe's I found some fresh spinach at a great price. Took the breasts cut them up, added onion and celery and mayo. Dried cranberries since I didn't want to open the pack of dried cherris only needing about 1/2 a cup. Washed the spinach spun dry. chopped the veggies smallish. Added the mayo carefully, and salted and peppered the heck out of it. Mix. My hubby opted for a nice hearty sandwich on wheat bread, using the all the above, sliced the tomatoes and piled on the spinach.
                                                    He loved it. I just made a salad with said veggies, and was thoroughly happy. The weather is still being wierd and hot, no oven for me.

                                                    1. ChristinaMason RE: boyzoma Sep 1, 2010 11:00 PM

                                                      Leftover jerk-grilled chicken breast, sliced and spread over a romaine and yellow tomato salad, with lemon and olive oil dressing. Annie's shells and cheese on the side. Not too horrible, considering my first meal since 11:00AM takes place at practically 2AM.

                                                      1. mcel215 RE: boyzoma Sep 2, 2010 02:38 AM

                                                        It's been so hot here lately, but wanted pasta.

                                                        Seared zucchini, garlic in a little butter, then added 2 T. of four, deglazed the pan with 1/2 cup white wine. Added 1 cup of milk and shucked 2 ears of fresh corn. Let that cook for 2 minutes. Julienned some basil and added 1/2 cup of parm and lemon juice, salt and pepper. Cooked up pasta and combined everything. It turned out so good.

                                                        4 Replies
                                                        1. re: mcel215
                                                          LindaWhit RE: mcel215 Sep 2, 2010 05:59 AM

                                                          That looks seriously good!

                                                          1. re: LindaWhit
                                                            mcel215 RE: LindaWhit Sep 3, 2010 02:11 AM

                                                            Thanks Linda, it was a nice combination of flavors and easy dinner on a busy night.

                                                          2. re: mcel215
                                                            rabaja RE: mcel215 Sep 2, 2010 08:59 AM

                                                            That looks delicious! Never think to make a roux sauce like that for quick pasta dishes.

                                                            1. re: rabaja
                                                              mcel215 RE: rabaja Sep 3, 2010 02:14 AM

                                                              Me either, I just kind of did it on a whim. The only thing I would consider next time is no cheese, because it immediately took over most of the fresh corn sweetness flavor-wise. But, I just can't seem to give up cheese with my pasta. ;)

                                                          3. h
                                                            Harters RE: boyzoma Sep 2, 2010 08:15 AM

                                                            I'm having a wild boar steak, simply pan fried. I think a blob of chilli jam or lemon jelly (which is very nice with fish) might work with it. Herself is having a pasty (not homemade).

                                                            There's broad beans for both of us and I'm going to need some spuds.

                                                            Cheese for "afters".

                                                            2 Replies
                                                            1. re: Harters
                                                              buttertart RE: Harters Sep 2, 2010 08:22 AM

                                                              Yum, I love wild boar. Sounds like a very nice meal.

                                                              1. re: Harters
                                                                Harters RE: Harters Sep 2, 2010 12:53 PM

                                                                21.00 BST.......Dinner update.

                                                                In the fridge, I found half a bag of beansprouts. I decided to stir-fry these with the broad beans, making a sauce from the lemon jelly, some soy sauce and a little tabasco. Sounded good.

                                                                Yep, you're right. Lousy idea. Just didnt work.

                                                                Oh. And the boar was unpleasantly tough.

                                                                Still the spuds were OK. Which is just as well as I'm not getting anything more to eat until mid-morning tomorrow (gotta have a fasting blood test - deep joy - not)

                                                              2. LaLa RE: boyzoma Sep 2, 2010 08:54 AM

                                                                i made a huge batch of green beans for my husband to take to the fire dept to share with his shift so I kept some out. Delish!

                                                                1. Breadcrumbs RE: boyzoma Sep 2, 2010 11:45 AM

                                                                  I too had green beans LaLa! Fresh from the market. Not something I normally buy because I don't like the usual "fur" but these seemed relatively "fur-free" and such a deep green, I simply couldn't resist!! Decided to do an Asian inspired spicy beef stir-fry w bean, shitakes and scallions. Will serve w steamed rice. A peach & almond galette for dessert.

                                                                  3 Replies
                                                                  1. re: Breadcrumbs
                                                                    Phurstluv RE: Breadcrumbs Sep 2, 2010 05:01 PM

                                                                    You get "fur" on your green beans??!

                                                                    1. re: Phurstluv
                                                                      Breadcrumbs RE: Phurstluv Sep 3, 2010 04:31 AM

                                                                      Fur indeed! Maybe its to cooler temps here in Canada but our green beans always seem to have a fuzzy exterior (like a peach fuzz). I find the texture tough to take and they also seem to "squeak" when they come in contact with your teeth! Good news though...last night's beans were "naked" and super-tasty in the spicy beef stir fry!!

                                                                      1. re: Breadcrumbs
                                                                        buttertart RE: Breadcrumbs Sep 3, 2010 05:48 AM

                                                                        That's what I like about fresh-from-the-garden green beans. The way they feel in your mouth.

                                                                  2. s
                                                                    smilingal RE: boyzoma Sep 2, 2010 01:20 PM

                                                                    Roast chicken - in the oven now - smelling up the house. I must share that it must be a long time since I have made a whole chicken - I was pleasantly surprised to find the innerds neatly wrapped in a little plastic bag - what a delight! Cut up some potatoes, onions and carrots and they are roasting in the pan with the heavily dry rubbed chicken.

                                                                    1. m
                                                                      MrsCris RE: boyzoma Sep 2, 2010 02:27 PM

                                                                      Tonight we will grill some lamb chops that we meant to do last night, but a storm whipped through. I'll do a marinade of dijon, worcestershire, soya sauce, garlic and fresh rosemary. Going to dig up some carrots and do them in foil with some onion, and steam some new potatoes. Here in Canada we are trying to use the grill as much as we can while the weather holds - it's already decidedly cool in the mornings.

                                                                      1. rabaja RE: boyzoma Sep 2, 2010 02:34 PM

                                                                        Hot again here. Too hot to heat the oven, maye too hot for a saute pan even.
                                                                        They promise an evening breeze, we shall see.
                                                                        If I can get it together, I'd like to fire up the grill for some bone-in chicken. Sides will be a tomato toast with queso fresco and pesto on levaine and corn on the cob. Rose to go with.
                                                                        Last night I had leftovers and dry cereal out of the box. Tonight I hope to do better.

                                                                        1 Reply
                                                                        1. re: rabaja
                                                                          rabaja RE: rabaja Sep 3, 2010 05:53 AM

                                                                          Got home in time to grill and so glad I did.
                                                                          My first bone-in chix breast on the grill here and it was perfectly moist and delicious.
                                                                          Switched it up a bit and made tabouleh as a side, using lots of cilantro and parsley and lime juice.
                                                                          I can get juicy limes at my corner store for .10 each. I may never buy lemons again.
                                                                          Grilled zucchini rounded out the meal. Ok, more like charred zucchini but that was on purpose.

                                                                        2. LindaWhit RE: boyzoma Sep 2, 2010 03:01 PM

                                                                          Tonight is the spaghetti with meat sauce I had thought I might have last night. It's still hot, but the A/C's been on and the house is comfortable. Garlic toast alongside, as well as a small side salad. Super simple.

                                                                          2 Replies
                                                                          1. re: LindaWhit
                                                                            buttertart RE: LindaWhit Sep 3, 2010 05:55 AM

                                                                            You inspired me to use up the last of the Italian sausage sauce I had frozen from the last go-round last night - stretched it with a nice big local tomato and spiffed it up with some pitted Kalamata olives cut in slivers. Over spaghetti. With a mix of grana and dry Jack (it was a piece that had been around forever and was hard as a brick - I microwaved it a bit too long so I could cut it and put the salvageable bits in the blender to "grate" - I don't remember dry Jack ever getting this hard in CA). Baby arugula salad - which to our astonishment, and just like his dearly missed predecessor did, Liam insisted on having some of. Cats is too weird.

                                                                            1. re: buttertart
                                                                              LindaWhit RE: buttertart Sep 3, 2010 06:58 AM

                                                                              LOL on the cat eating the salad. :-) And I like adding sausage to the meat sauce - just forgot to get some last time I made it.

                                                                          2. Cherylptw RE: boyzoma Sep 2, 2010 04:44 PM

                                                                            I had some pre-cooked penne frozen from a function a couple of weeks ago; I thawed and sauteed it with chunks of chicken breast, a mix of seasonal veggies (yellow squash, green beans, spinach, onions, garlic) and some raspberry vinaigrette. Half an apple for dessert....so far.

                                                                            1. Phurstluv RE: boyzoma Sep 2, 2010 05:05 PM

                                                                              It is my oldest son's birthday today, so I am making one of his favorite meals. Sauteed veal cutlets Marsala with baby portabellas, served over a bed of lightly dressed baby spinach, with baked stuffed potatoes on the side. His cake will be a cheesecake (which I didn't have to make, phew!!) that I will serve with fresh raspberries and whipped cream. Happy Birthday, Son!!

                                                                              15 Replies
                                                                              1. re: Phurstluv
                                                                                Cherylptw RE: Phurstluv Sep 2, 2010 05:58 PM

                                                                                Happy birthday to your son; hope he enjoys the fabulous dinner you're making.

                                                                                1. re: Phurstluv
                                                                                  JungMann RE: Phurstluv Sep 2, 2010 08:49 PM

                                                                                  Your son is a very lucky boy! My parents never made me my favorite meal of dinuguan and Dobostorte!

                                                                                  1. re: JungMann
                                                                                    boyzoma RE: JungMann Sep 2, 2010 09:17 PM

                                                                                    So I had to look those up. Is it correct that it is a pork blood stew and a layered Hungarian cake? I'm not so sure about the stew, and I may have to give it a go just to say I did it, but the cake looks and sounds delicious.

                                                                                    1. re: boyzoma
                                                                                      JungMann RE: boyzoma Sep 3, 2010 05:39 AM

                                                                                      You're correct on both counts. The stew is very simple, it's not much different than the basic black broth that kept ancient Spartan warriors fed and fearsome. The key is to get the right proportion of sourness and spice; do it right and the stew is addictive, particularly with rice cakes. Dobostorte is arguably more difficult, but once you get into the rhythm of turning out the thin layers, it's a piece of cake.

                                                                                      1. re: JungMann
                                                                                        boyzoma RE: JungMann Sep 3, 2010 07:56 AM

                                                                                        ~Dobostorte is arguably more difficult, but once you get into the rhythm of turning out the thin layers, it's a piece of cake.~

                                                                                        LOL - gotta love your sense of humor!!!

                                                                                        1. re: JungMann
                                                                                          souschef RE: JungMann Sep 3, 2010 03:54 PM

                                                                                          My mother (from Goa) used to make something layered like that, called "Bibique". It was simple, but I used to love it. Here's a link:


                                                                                          1. re: souschef
                                                                                            JungMann RE: souschef Sep 4, 2010 07:55 AM

                                                                                            Is that a good recipe for bibique? I've heard it called bebinca before, which is very similar to the Filipino cake called bibingka, which piqued my interest.

                                                                                      2. re: JungMann
                                                                                        Phurstluv RE: JungMann Sep 3, 2010 03:56 PM

                                                                                        Gee. I can' t imagine why...{ snicker, snicker..;)) }

                                                                                      3. re: Phurstluv
                                                                                        mariacarmen RE: Phurstluv Sep 2, 2010 10:37 PM

                                                                                        Happy Bday Phurstlove fils!

                                                                                        1. re: Phurstluv
                                                                                          LindaWhit RE: Phurstluv Sep 3, 2010 06:59 AM

                                                                                          Your son has very good taste! Happy birthday, Son of Phurstluv!

                                                                                          1. re: Phurstluv
                                                                                            nomadchowwoman RE: Phurstluv Sep 3, 2010 08:43 AM

                                                                                            Would that be your phurstborn, Phurstluv? Either way, happy birthday to him, and, my, that boy has a sophisticated palate!

                                                                                            1. re: Phurstluv
                                                                                              chef chicklet RE: Phurstluv Sep 3, 2010 03:14 PM

                                                                                              happy birthday phurstluv jr. ! What a delightful dinner for your special day!

                                                                                              1. re: chef chicklet
                                                                                                Phurstluv RE: chef chicklet Sep 3, 2010 04:03 PM

                                                                                                Thank you all soooo much. I will show him all of your felicitations and he will be thrilled!

                                                                                                Yes, he is my Phurstborn, and just turned Nine and is becoming quite a little foodie!! But he's still a boy and has much to learn, but has already tried steamers, mussels, escargot already. Not that he would eat that stuff all the time, I'm just proud of him that he is willing to try it. He certainly is a chip of the ol' block, as they say. My parents have stories, and I do remember, going to a steak house at the tender age of 4 and requesting the crab legs. I've never looked back!! And I blame them, completely, for turning me into a foodie!!

                                                                                                1. re: Phurstluv
                                                                                                  LindaWhit RE: Phurstluv Sep 3, 2010 04:25 PM

                                                                                                  My parents have stories, and I do remember, going to a steak house at the tender age of 4 and requesting the crab legs. I've never looked back!! And I blame them, completely, for turning me into a foodie!!

                                                                                                  No, you THANK them for turning you into someone who loves and tries various foods! :-)

                                                                                                  1. re: LindaWhit
                                                                                                    Phurstluv RE: LindaWhit Sep 3, 2010 05:35 PM

                                                                                                    I know, I know, LW. It's sort of an inside joke, b/c everywhere they took me, esp on their frequent travels all over the country, I had the knack of picking either the most expensive, or delicious resto in the area, blind!!! So they always used to say, they felt bad for my future husband, b/c I had such expensive taste!! Now, some 30+ years later, I am fortunate enough to have a very tolerant husband!! He only gets tired that I tend to become indecisive about ordering, and tend to want to order multiple entrees, just so I can "taste everything"!! He is just the best!!! I don't kn ow a soul who would put up with me otherwise!!

                                                                                            2. mariacarmen RE: boyzoma Sep 2, 2010 10:35 PM

                                                                                              Cooking for the Oldies tonight inspired an easy prep for chicken provencale - seared some chicken thighs in butter/evoo, added juice of one lemon, chicken broth, chopped pimento-stuffed green olives, s&p, chopped parsley, and whole cherry tomatoes, and let that simmer until done, then tasted, and it needed something... and against conventional wisdom added dried Herbes de Provence at the END of cooking, basically simmered for just another 5 minutes and voila! Yum! served with mashed taters and salad of tomatoes marinated in red wine vinegar and evoo, minced shallots, s&p.

                                                                                              1 Reply
                                                                                              1. re: mariacarmen
                                                                                                Phurstluv RE: mariacarmen Sep 3, 2010 04:05 PM

                                                                                                That sounds divine, mc! I just love chicken provencal, and wish I had taken my mom's new bottle of herbes de Provence with me when I was doing her party. I've run out, now I need to get some, and will remember it next time I make it!!

                                                                                              2. h
                                                                                                Harters RE: boyzoma Sep 3, 2010 06:30 AM

                                                                                                Tonight, I'm in charge of peeling and chopping.

                                                                                                I'm told there's going to be chicken breasts. And that they're going to be cooked in some way involving wine, garlic and lots of homegrown herbs. I really don't need to know any more. And there'll be runner beans which, knowing Mrs H, will be cooked no more than to the squeaky-on-your-teeth stage (even though she knows I prefer them cooked "properly").

                                                                                                Oh, and there's celery soup for a starter. And raspberries & ice cream for dessert.

                                                                                                6 Replies
                                                                                                1. re: Harters
                                                                                                  buttertart RE: Harters Sep 3, 2010 06:46 AM

                                                                                                  La vie est bonne chez Harters!

                                                                                                  1. re: buttertart
                                                                                                    Harters RE: buttertart Sep 3, 2010 07:38 AM

                                                                                                    Oui - c'est tres bon. Merci.

                                                                                                    We've just booked dinner at yours and my favourite London restaurant.

                                                                                                    This is for the Harters "Office Christmas Party". This event dates back to some weeks after I'd retired (at the end of the September) and was around the festives. Mrs H asked how I was settling into retirement and was I missing anything about work. Jokingly, I said the "office party". She said that she would make sure I had one in future - even though it was just the two of us. And, since then, we go out near Christmas - I get to choose, she gets to pay. It's usually a nice dinner in the city (I think she was surprised the year I said I wanted to see "Abba - the musical") but this year, we'll have a couple of nights in the capital and do a bit of touristing as well. Just need cheap train fares now!

                                                                                                    1. re: Harters
                                                                                                      buttertart RE: Harters Sep 3, 2010 08:19 AM

                                                                                                      How fun. Next time we come over we should meet at Hibiscus!

                                                                                                      1. re: Harters
                                                                                                        LindaWhit RE: Harters Sep 3, 2010 09:15 AM

                                                                                                        That sounds like a lovely "office Christmas party" Harters!

                                                                                                        And I'm going to just come out and say it - I *LOVED* "ABBA: The Musical". ;-)

                                                                                                        1. re: LindaWhit
                                                                                                          Harters RE: LindaWhit Sep 3, 2010 02:39 PM

                                                                                                          Whereas the film of the musical was lousy.

                                                                                                        2. re: Harters
                                                                                                          Phurstluv RE: Harters Sep 3, 2010 04:06 PM

                                                                                                          How cute, what a nice tradition!

                                                                                                    2. onceadaylily RE: boyzoma Sep 3, 2010 08:18 AM

                                                                                                      Okay, here's what happened: I made a stew I was quite pleased with, then it got hot, and I got cranky, and there was a lot of take-out, broken up early on by a few pasta dishes that were made so grudgingly that the boyfriend was more than happy to make the take-out happen for a stunning four nights in a row as of last night. But I woke up this morning, and it was in the sixties, which promptly un-cranked my pants, so I roasted a chicken.

                                                                                                      Chicken noodle soup is one of the boyfriend's favorite dishes, and I kind of feel like I owe him one of those. I'm going to strip the chicken, and make a broth using a the bones and skin, root veggies, herbs, and peppercorns (and, a bit of a cheat, a little Better than Bouillon, and maybe a touch of soy). The soup will be just chicken, carrots, celery, minced garlic, shallots, and tarragon, with some very basic rosemary egg noodles.

                                                                                                      I'm going to take advantage of this weather and dry some chiles in the oven. There is a tree outside my office window that is already sporting a dozen yellow leaves, the color of lemons. I love fall. Soups and stews and roasts and braises and pies and cookies and rice pudding . . . and whiskey! I just love whiskey weather.

                                                                                                      2 Replies
                                                                                                      1. re: onceadaylily
                                                                                                        Phurstluv RE: onceadaylily Sep 3, 2010 04:16 PM

                                                                                                        Hate it when that happens to me!! Never been able to get 4 nights of takeout from it though!!!

                                                                                                        Good for you, lily, your soup sounds wonderful.

                                                                                                        1. re: Phurstluv
                                                                                                          onceadaylily RE: Phurstluv Sep 3, 2010 04:54 PM

                                                                                                          Thanks. The house smells wonderful. It was a close one, though. I really do like my landlord, but the fact that he doesn't inform anyone when he's turning the water off is one of his less endearing quirks. I was grateful that I had gotten the broth on before my pipes gave me only a grumble when I tried to wash my hands. The noodles had to wait until late afternoon, and so didn't dry as much as I would have liked.

                                                                                                          Happy birthday to your son! Nine is such a great age, so much fun. *Escargot*, very impressive.

                                                                                                      2. nomadchowwoman RE: boyzoma Sep 3, 2010 09:16 AM

                                                                                                        Lots of yumminess apparent on this thread, as always.

                                                                                                        Monday night we had a pretty classic steak dinner--grilled dry-aged NY strips (a gift, and what a wonderful one!), baked potato w/butter, sour cream, & chopped scallions, a spinach-avocado-red onion salad, and sliced tomato drizzled w/balsamic and EVOO and crumbled over w/blue cheese .

                                                                                                        After a freezer sweep late yesterday, I thawed a couple of my discoveries, soft-shell crabs and fish. Since I was frying anyway, I skinny-cut some vidalia onion and dredged it in the same mix as the seafood, for onion rings. I made tartar sauce and then a Greek-style salad from the (seemingly bottomless) box of spinach in the fridge along w/cucumbers, cherry tomatoes, olives, red onion, and feta. And we had some leftover lentils, cold. It was pretty good, except for the fish, which I overcooked. But I do detest deep-frying, which I have never been able to master. (Had those soft shells not been frozen, I'd have grilled those babies.)

                                                                                                        1. krisrishere RE: boyzoma Sep 3, 2010 02:33 PM

                                                                                                          All of the weathermen were scaring everyone about the threat of Hurricane Earl all week. I took this past week to clean out my fridge in case I lost power. Well, the hurricane was a bust so now I'm left with nothing but canned soup, some Ramen noodles and some fruit cups. Oh well, better to be safe than sorry! Tonight I'll probably make some Faux Pho with the ramen noodles and maybe some frozen chicken.

                                                                                                          3 Replies
                                                                                                          1. re: krisrishere
                                                                                                            krisrishere RE: krisrishere Sep 3, 2010 03:40 PM

                                                                                                            Screw the canned food. I'm ordering pizza :)

                                                                                                            1. re: krisrishere
                                                                                                              Phurstluv RE: krisrishere Sep 3, 2010 04:08 PM

                                                                                                              Hahahaha!! Good for you, kris!! And screw Earl, too!!

                                                                                                              1. re: krisrishere
                                                                                                                onceadaylily RE: krisrishere Sep 3, 2010 04:57 PM

                                                                                                                Ha. I did a faux pho recently. Seriously, get the pizza, and raise a slice to missing the storm.

                                                                                                            2. LindaWhit RE: boyzoma Sep 3, 2010 02:41 PM

                                                                                                              Well, Hurricane Earl has petered out. Sheesh. Just like a man. ;-) (j/k guys!) Had a bit of rain driving home from work, and I suspect we'll get more overnight, but it looks to be more of a tropical storm that's hitting Cape Cod and just wind and rain for those of us in the Boston area. It *is* still rather humid out, so I'm glad I left the A/C on.

                                                                                                              Dinner will be a favorite - Garlic Roasted Chicken and Potatoes. I have baby red and yellow potatoes that I'll use in this recipe instead of chunking up larger potatoes (and I cook the entire dish for a shorter period of time as the chicken will otherwise dry out). Green veggie will be steamed green beans with toasted almonds. B&J's Vanilla Heath Bar Crunch should I want it.

                                                                                                              * Exported from MasterCook *

                                                                                                              Garlic Roasted Chicken and Potatoes

                                                                                                              Recipe By :from Good Housekeeping
                                                                                                              Serving Size : 6 Preparation Time :1:15
                                                                                                              Categories : Poultry

                                                                                                              Amount Measure Ingredient -- Preparation Method
                                                                                                              -------- ------------ --------------------------------
                                                                                                              4 Tablespoons butter or margarine
                                                                                                              6 chicken legs, skinless -- med. sized
                                                                                                              (or boneless chicken breasts or thighs - use whatever assortment you like)
                                                                                                              6 potatoes -- med. sized
                                                                                                              24 garlic cloves -- unpeeled
                                                                                                              salt -- optional
                                                                                                              1/2 cup maple syrup

                                                                                                              In large roasting pan, in 400°F. oven, melt butter or margarine. Remove pan from oven. Meanwhile, cut chicken legs apart at joints, if using. Cut potatoes into bite-sized chunks.

                                                                                                              Place chicken pieces, potatoes, and garlic in roasting pan; sprinkle with 1 teaspoon salt. Turn ingredients to coat with melted butter or margarine; arrange chicken pieces skin-side up. Bake 40 minutes, basting the chicken and potatoes occasionally with drippings in pan.

                                                                                                              In cup, mix maple syrup and 1/2 teaspoon salt. Brush chicken with maple syrup mixture and spoon drippings in pan over potatoes occasionally; bake 20 minutes longer or until chicken and potatoes are fork-tender.

                                                                                                              To serve, arrange chicken, potatoes, and garlic on warm large platter; skim fat from drippings and pour any pan juices over chicken. Let each person cut through garlic skin and spread some soft, sweet-tasting garlic onto chicken and potatoes.

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

                                                                                                              9 Replies
                                                                                                              1. re: LindaWhit
                                                                                                                Phurstluv RE: LindaWhit Sep 3, 2010 04:10 PM

                                                                                                                That's sounds delish, LW. I'm def cutting and pasting that one to the hard drive!!

                                                                                                                So glad Earl petered out, so all my family in NE and friends (like you and Katty!) are all safe....for now!!

                                                                                                                1. re: LindaWhit
                                                                                                                  boyzoma RE: LindaWhit Sep 3, 2010 04:35 PM

                                                                                                                  Oh, that does sound yummy. I'm with PL on this one. Off to the H/D it goes! Think it would go well with some roasted veggies as well!

                                                                                                                  1. re: boyzoma
                                                                                                                    LindaWhit RE: boyzoma Sep 3, 2010 04:37 PM

                                                                                                                    If you love garlic and love maple, you'll love this. With the maple syrup, I consider this an entry into autumn. :-) BTW, this works with s/b chicken breasts as well...just make sure you baste the chicken and potatoes a bit more frequently to glaze them with the butter/maple syrup mixture.

                                                                                                                    1. re: LindaWhit
                                                                                                                      boyzoma RE: LindaWhit Sep 3, 2010 05:10 PM

                                                                                                                      I've done something similar with salmon (1 cup pure maple syrup, 1 1/2 teaspoons minced garlic, 3 tablespoons fresh lemon juice, 3 tablespoons soy sauce, 2 tablespoons finely grated peeled fresh ginger root, 3 diced green onions). I just never thought about putting it on chicken! I think if I could, I would eat garlic and Maple Syrup as a steady diet (but I don't thing DH would like me all that much).

                                                                                                                  2. re: LindaWhit
                                                                                                                    Cherylptw RE: LindaWhit Sep 3, 2010 08:02 PM

                                                                                                                    We were supposed to be hit with the storm around midnight; I dozed off about 1 am and I still didn't hear any hard rain or wind. Woke up this morning wondering if the storm had passed; it was drizzling. Glad it was a wash.

                                                                                                                    Dinner was a sirloin roast done up simply in the crockpot with onions, garlic, cumin and pepper. Served with leftover rice & sauteed zucchini. I made a motherload of toasted coconut and pineapple rice pudding for a function I'm working on for tomorrow; had a bite of that to test it as I really don't care for coconut and that was dessert.

                                                                                                                    1. re: Cherylptw
                                                                                                                      LindaWhit RE: Cherylptw Sep 4, 2010 05:26 AM

                                                                                                                      Yeah, Cheryl - same here. I shut off the computer around 11pm last night, and had checked out a window about 20 minutes earlier - no rain then. But when I was getting ready to go to sleep - I heard rain. But just a normal rain - no wind, no hard rain. And I don't think it lasted long.

                                                                                                                      So it was the Hurricane That Wasn't for those of us in the Boston area, although I read that the Cape got hit a bit harder, even though it had downgraded to a tropical storm by the time it grazed the islands and Cape. Hopefully the businesses can recoup any potential losses from tourist evacuations from people who realize there are probably going to be vacancies on this beautiful last weekend of summer!

                                                                                                                      I'm very glad no power was lost during cooking dinner or during the night as it's still humid.

                                                                                                                      And your dinner sounds wonderful! I'm also not a fan of coconut, so you're good to taste-test yours. :-)

                                                                                                                      1. re: LindaWhit
                                                                                                                        nomadchowwoman RE: LindaWhit Sep 4, 2010 06:37 AM

                                                                                                                        Cheryl and Linda:
                                                                                                                        "Hurricane That Wasn't"--very sweet words.
                                                                                                                        So glad to hear that Earl did not turn out to be rude dinner guest.
                                                                                                                        And I love coconut, so I'll take y'all's servings, please.

                                                                                                                    2. re: LindaWhit
                                                                                                                      mariacarmen RE: LindaWhit Sep 3, 2010 08:12 PM

                                                                                                                      You've posted this before, LW, haven't you? Because I've made it, and I'm pretty sure it was your recipe. i LOVE it! i think the only thing I've ever changed is sometimes I'll add sriracha to the syrup/salt mixture. so good! that sweet/savory thing just kills me!

                                                                                                                      1. re: mariacarmen
                                                                                                                        LindaWhit RE: mariacarmen Sep 4, 2010 05:26 AM

                                                                                                                        Yes, maria, I have posted it before. I do love the combination of the garlic and maple syrup...and I love the idea of the sriracha being added - thanks!

                                                                                                                    3. auburnselkie RE: boyzoma Sep 3, 2010 02:50 PM

                                                                                                                      I made a frittata, with linguica, red peppers, onions, and chopped green olives, topped with tomato sauce and slices of manchego cheese. The sauce and cheese topping I ripped off from the latest William-Sonoma catalog, but I did not use a fancy pan for this, just my trusty cast iron skillet. It was delicious. The olives really made it.

                                                                                                                      1 Reply
                                                                                                                      1. re: auburnselkie
                                                                                                                        Phurstluv RE: auburnselkie Sep 3, 2010 04:17 PM

                                                                                                                        Love linguica. Sounds really good, may have to try that one!!

                                                                                                                      2. boyzoma RE: boyzoma Sep 3, 2010 03:05 PM

                                                                                                                        Well, it sounds like there will be a lot of chicken cooked tonight. I am roasting a chicken tonight on the rotisserie grill outside. It is nice and toasty here today. With that, we will just have a nice light caesar salad and some green beans. But tomorrow it is supposed to be cold again, so then I get to make chicken stock inside! I'll have to think on that one.

                                                                                                                        On another note, very glad all is fairly well so far on the east coast. You have been in our thoughts and prayers.

                                                                                                                        1. JungMann RE: boyzoma Sep 3, 2010 03:48 PM

                                                                                                                          With the heat and humidity and threat of a hurricane, my mind went straight to Miami and a wonderful fish curry I had at the Setai. I improvised a spice mix of cumin seed, mustard seed, fenugreek, coriander and chili powder. Toasted, they went into the coconut milk and tamarind in which I poached a couple filets of flounder with chilies. Finished with chopped cilantro. Not bad, but next time I'm using a recipe.

                                                                                                                          1. chef chicklet RE: boyzoma Sep 3, 2010 04:19 PM

                                                                                                                            I don't know if its just me, but TJ's ground beef thats 80/20 has excellent flavor. Okay, well I think so anyway.

                                                                                                                            grilled red peppers, oiled and and sliced them, made a schmear of feta, cream cheese, mayo and a tad bit of milk. Romaine,thick slices of tomato, and grilled onions, topped off with a slightly grilled bun.
                                                                                                                            Was pretty darn good and the burger was so hugge we called it dinner.

                                                                                                                            Tonight i dunno, chicken something or other.... will report when I fifute it all out.

                                                                                                                            1. Phurstluv RE: boyzoma Sep 3, 2010 04:23 PM

                                                                                                                              Well, after that gourmet birthday dinner last night, we are back to simples, as Harters always aptly puts it.

                                                                                                                              So, I've defrosted a couple of chicken breasts, and since I have about 5 perfectly ripe avocados, think I'll do some fajitas, with sweet onions and red peppers. And a chili bean bake, since Son #2 really likes that. And maybe shuck (is that the right term) the kernels off of a cooked ear, and mix with the last heirloom I have (have to get more, still on sale @ 2.99 a LB which is really good here in LA, and they are soooo tasty this year, best tomatoes I've had in quite a while). And of course, there's cheesecake for dessert, which I dressed up with fresh raspberries and chocolate sauce, and managed one bite (so good, I really appreciate it even more, since I can't have much more than that). My DH took a photo last night of my boy's piece, but it's on his phone, so maybe by tonight I can figure out how to post it.

                                                                                                                              1. buttertart RE: boyzoma Sep 3, 2010 04:47 PM

                                                                                                                                Friday night is our date night dinner. Winding down from the work week for me and the first day of back to teaching today for him. Tonight it'll be loin lamb chops, potatoes from a friend's garden, an ear each of corn, sliced tomatoes and butter lettuce salad. Drinks and wine, rather fine.

                                                                                                                                1. ChristinaMason RE: boyzoma Sep 3, 2010 09:51 PM

                                                                                                                                  Skinless chicken leg quarters with homemade bbq (DH's midnight invention), sauteed garlic bok choy, steamed corn on the cob with butter. Pineapple and rum, oh yum.

                                                                                                                                  1. nomadchowwoman RE: boyzoma Sep 4, 2010 06:54 AM

                                                                                                                                    Too lazy to get much together last night after spending last evening painting some outdoor furniture, I decided to, borrowing from Harters, go with simples: grilled cheese sandwiches (gruyere, dijon, thin slice of onion, sourdough) and peach slices wrapped w/the prosciutto I'd intended for another use but . . . . A smiling DH says, "we could have this every night." The man slays me sometimes, he really does--but it was a tasty repast.

                                                                                                                                    Today--woohoo--the temperatures are dropping! We are getting a few days of REAL fall weather, Folks, something unheard of here at this time of year. Tonight it will have to be something braise-y, something warm, something requiring real cooking. Off to the markets I go, grin eclipsing even that of DH on grilled cheese.

                                                                                                                                    1. h
                                                                                                                                      Harters RE: boyzoma Sep 4, 2010 07:57 AM

                                                                                                                                      It's a difficult call tonight. We're going to someone's 60th birthday thrash. There's no indication if there will be a buffet.

                                                                                                                                      So, what to do? Do we have dinner beforehand and politely decline the buffet? Do we assume there will be buffet and run the risk of staving to death if there isn't?

                                                                                                                                      No, of course not. This is Harters and Hartette we're talking about. We shall have pasta and ragu. And the buffet. And indigestion tablets when we get home.

                                                                                                                                      20 Replies
                                                                                                                                      1. re: Harters
                                                                                                                                        LindaWhit RE: Harters Sep 4, 2010 09:40 AM

                                                                                                                                        This is Harters and Hartette we're talking about. We shall have pasta and ragu. And the buffet. And indigestion tablets when we get home.
                                                                                                                                        LOL! Desserts sounds like just what the tummies will be craving, Harters. :-) Enjoy the party - with or without the buffet!

                                                                                                                                        1. re: LindaWhit
                                                                                                                                          Harters RE: LindaWhit Sep 4, 2010 03:39 PM

                                                                                                                                          Pasta was good - herself makes a mean lasagne. There was a small salad, incorporating the latest three ripe tomatoes from the garden.

                                                                                                                                          There was buffet - it was horrible - I restrained myself and only had second helpings.

                                                                                                                                          1. re: Harters
                                                                                                                                            LindaWhit RE: Harters Sep 4, 2010 03:49 PM

                                                                                                                                            LOL! I guess the indigestion table dessert was VERY much needed then. ;-)

                                                                                                                                            1. re: LindaWhit
                                                                                                                                              buttertart RE: LindaWhit Sep 4, 2010 05:30 PM

                                                                                                                                              I had a friend who no matter where she was invited always ate at least something at home before going out just in case she didn't like what was served.

                                                                                                                                              1. re: buttertart
                                                                                                                                                souschef RE: buttertart Sep 5, 2010 07:33 AM

                                                                                                                                                Wish I had done that before a birthday party I went to a few years ago. It was a buffet and almost everything had chile in it, and I HATE, HATE, HATE (did I say HATE?) spicy hot food as it causes me no end of grief after. It bugs me when even the rice is spicy hot.

                                                                                                                                                Speaking of after, I recently saw a book on Amazon that made be think of Harters. It was a book on appetizers and desserts, and was called "Befores and Afters".

                                                                                                                                                1. re: souschef
                                                                                                                                                  Harters RE: souschef Sep 5, 2010 08:18 AM

                                                                                                                                                  Makes sense in British English, souschef. Americans use a French term - entree - buit we call it the "main dish". Hence a dessert is colloqually known as "afters" and something we eat at the start of a meal is a "starter".

                                                                                                                                                  FWIW, desserts are more often called "sweets" (no doubt dating back 100 years when a meal may have ended with a savoury or,erm,, a sweet dish.

                                                                                                                                                  1. re: Harters
                                                                                                                                                    souschef RE: Harters Sep 5, 2010 08:35 AM

                                                                                                                                                    And to me, living in Canada, married to a French-Canadian, an entrée is a starter, followed by a main course ("plat principal").

                                                                                                                                                    I am, of course, used to the the term "afters", having grown up in heavily British-influenced East Africa (and my English teachers were mostly British).

                                                                                                                                                    BTW I think that the London store/restaurant to which I referred in a previous post, that had Champagne bottled especially for them, was called "Bibendum".

                                                                                                                                                    1. re: Harters
                                                                                                                                                      LindaWhit RE: Harters Sep 5, 2010 08:49 AM

                                                                                                                                                      FWIW, desserts are more often called "sweets"
                                                                                                                                                      I thought "pudding" was a common word for a meal-ending sweet dessert?

                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                        Breadcrumbs RE: LindaWhit Sep 5, 2010 09:01 AM

                                                                                                                                                        I lived in England in the 70's and desserts were referred to as "desserts" at that time. . . at least where I was living. "Sweets" were candies and confectionary. Perhaps "puddings" was a regional term that eventually prevailed.

                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                          Harters RE: LindaWhit Sep 5, 2010 09:37 AM

                                                                                                                                                          You'll see all of dessert/pudding/sweet on restaurant menus, depending on what style the place trying to convey. "Dessert" is by far the most common (French is always the borrowed food language here*). "Pudding/Sweet" will be trying to conveyr traditional olde worlde perhaps. "Afters" is always casual speech.

                                                                                                                                                          I'd always think of "pudding" as the heavier sort of thing - baked suet concoctions and the like. You will come across restaurants that offer a "Pudding Club" evening ** - a single light savoury introduction to the meal, followed by up to 10 different desserts - served tasting menu style. There are other rival places which offer a "Starter Society" - unfortunately none near me.

                                                                                                                                                          * hence "courgette" not "zucchini", for example

                                                                                                                                                          ** stop giggling at the back those of you who know this is a Brit euphemism for being pregnant.

                                                                                                                                                          1. re: Harters
                                                                                                                                                            mariacarmen RE: Harters Sep 5, 2010 10:29 AM

                                                                                                                                                            Wait, "Pudding Club" or "Pudding Club evening" means being preggers?? either way, however did that euphemism come about?

                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                              Harters RE: mariacarmen Sep 5, 2010 11:21 AM

                                                                                                                                                              Being " in the pudding club" is being preggers. Although I suspect and evening probably would feature there as well :-)

                                                                                                                                                              The origin is unclear - it may be food related (the roundness of a heavily pregnant woman being akin to one of those heavy steamed desserts we do - like a traditonal Xmas pudding). Or it may have baser origins - "pudding" being 19th century Brit slang for penis.

                                                                                                                                                              However, whilst the mods are normally generous to our long-running thread and its occasional tangents, I dont want to fall out with them (as I have on the UK board) so here's the food related pudding club. Soem ideas there for autumn and winter desserts/sweets/puddings/afters, folks:

                                                                                                                                                              I do like a Sussex Pond Pudding - search out a recipe for yourelves. 'Tis fab.

                                                                                                                                                              1. re: Harters
                                                                                                                                                                buttertart RE: Harters Sep 5, 2010 12:00 PM

                                                                                                                                                                I've always wondered about that pudding - must try it when it's cooler. Jane Grigson makes it sound so appealing.
                                                                                                                                                                Do you also say "she's got a bun in the oven" over there? An oldfashioned euphemism. Interesting that many of them are food-related.

                                                                                                                                                                1. re: Harters
                                                                                                                                                                  mariacarmen RE: Harters Sep 5, 2010 12:31 PM

                                                                                                                                                                  interesting.... i now wonder how the word "pudding" came to mean a type of custard for Americans, as opposed to the English heavy steamed dessert. Also Latin Americans - "pudin."

                                                                                                                                                                  1. re: Harters
                                                                                                                                                                    mariacarmen RE: Harters Sep 5, 2010 12:34 PM

                                                                                                                                                                    so the recipe for Sussex pudding on that website calls for "shredded suet" - how does one shred fat?

                                                                                                                                                                    and btw, Sussex pudding sounds absolutely delicious!

                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                      buttertart RE: mariacarmen Sep 5, 2010 12:36 PM

                                                                                                                                                                      In the UK as in Canada you buy it, it's sort of granular.

                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                        mariacarmen RE: buttertart Sep 5, 2010 12:38 PM

                                                                                                                                                                        huh! ok, thanks.

                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                          buttertart RE: mariacarmen Sep 5, 2010 12:40 PM

                                                                                                                                                                          I believe it's available at the swisher grocery stores here in the NY area at the holidays, or you could special order it from a butcher. It's properly the fat around the kidneys (the bovine equivalent of real leaf lard).

                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                            Harters RE: buttertart Sep 5, 2010 03:05 PM


                                                                                                                                                                            1) Being preggers means you might also "have a bun in the oven" (which may also be a shape thing) or be "up the duff" (which may not be a shape thing).

                                                                                                                                                                            2) Whilst the proper Sussex Pond Pudding is a thing of joy (particularly when you crack open the whole lemon), you can make lighter individual ones - this recipe works (as does everything by Delia Smith) - http://www.deliaonline.com/recipes/cu...

                                                                                                                                                                            3) Shredded suet is readily available in UK supermarkets. We rarely make puddings - but I use the suet in stew dumplings. Link to the market leader (some other recipe ideas on the website) - http://www.atora.co.uk/

                                                                                                                                                                            1. re: Harters
                                                                                                                                                                              buttertart RE: Harters Sep 6, 2010 08:54 AM

                                                                                                                                                                              2) On the menu for a fall/winter dinner. The large one has always seemed daunting.

                                                                                                                                              2. rabaja RE: boyzoma Sep 4, 2010 10:02 AM

                                                                                                                                                Grilled hangar steak with zucchini fritters from the COTM. Maybe corn on the cob too.
                                                                                                                                                Big day today getting ready for a Labor Day party tomorrow and I'm picking up my friends teenager tonight, who knows what she's eating these days.
                                                                                                                                                Definitely stopping for sweets at some point, and I'll be making ice cream for tomorrow later on today. I know she'll eat that!

                                                                                                                                                1. ChristinaMason RE: boyzoma Sep 4, 2010 12:38 PM

                                                                                                                                                  Pan-seared flat-iron steak, roasted asparagus, a fried egg, and cinnamon-raisin mini bagels with cream cheese. Mango spritzers to drink.

                                                                                                                                                  I'm working the late shift tonight, so brunch = dinner.

                                                                                                                                                  1. boyzoma RE: boyzoma Sep 4, 2010 12:48 PM

                                                                                                                                                    Oh happy day! We went to Farmer's Market today. Picked up some Sweet Yellow Corn on the Cob, Green/Red/Orange Peppers, Zucchini, Summer Squash, Green Beans, Mushrooms, Tomato's (mine are not ripe enough yet), Broccoli & Cauliflower. The weather is still sunny, so tonight, we are going to grill bacon wrapped fillet of beef, BBQ Red Potatoes (diced, mixed with BBQ Seasoning, Onion and Olive Oil - placed in a disposable pan on the grill), and mixed veggies in my grill basket of some of the peppers, zucchini & yellow squash, mushrooms, onion and at the end, toss in some pineapple and cherry tomatoes.

                                                                                                                                                    9 Replies
                                                                                                                                                    1. re: boyzoma
                                                                                                                                                      LindaWhit RE: boyzoma Sep 4, 2010 02:22 PM

                                                                                                                                                      Looks like several of us are going the steak route. :-) A local supermarket had tri-tip steaks (cut from the main tri-tip) on sale, so I've got a package of three small steaks marinating in a Firecracker marinade I've used for 9 years or so from Country Living magazine. One will be grilled for tonight's dinner; the others will be sliced for steak salad or sandwiches. Sides will be a baked potato with sour cream and chives and fresh local sweet corn.

                                                                                                                                                      ETA: I just realized that I've gone "maple" two nights in a row with my dinners. But that's OK - I *LOVE* maple syrup! :-)


                                                                                                                                                      * Exported from MasterCook *

                                                                                                                                                      Firecracker Marinade

                                                                                                                                                      Recipe By :Country Living, July 2000, p. 120
                                                                                                                                                      Serving Size : 6 Preparation Time :0:00
                                                                                                                                                      Categories : Marinade/Rub

                                                                                                                                                      Amount Measure Ingredient -- Preparation Method
                                                                                                                                                      -------- ------------ --------------------------------
                                                                                                                                                      1/4 cup fresh lime juice
                                                                                                                                                      1/4 cup maple syrup
                                                                                                                                                      2 Tbsp ketchup
                                                                                                                                                      2 Tbsp olive oil
                                                                                                                                                      2 Tbsp soy sauce
                                                                                                                                                      4 cloves garlic -- finely chopped
                                                                                                                                                      1 tsp red pepper flakes -- crushed
                                                                                                                                                      1/2 tsp ground black pepper
                                                                                                                                                      1/2 tsp grated lime rind
                                                                                                                                                      1/2 tsp salt

                                                                                                                                                      In a medium-sized bowl, whisk together all ingredients for sauce. (Makes about 1 cup.) Pour over beef (a tri-tip or beef cubes for kebobs) and let marinate in fridge for 1-4 hours or overnight.

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

                                                                                                                                                      NOTES : The Firecracker Sauce is good on grilled shrimp or chicken, too.
                                                                                                                                                      LLW Notes 5/06/01: Marinade has just the right amount of bite. The maple syrup and lime juice help caramelize the marinade when the kabobs are cooking on the grill, slightly glazing the meat and veggies.

                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                        Harters RE: LindaWhit Sep 4, 2010 03:42 PM

                                                                                                                                                        Oh, I sooo see that marinade with chicken.

                                                                                                                                                        1. re: Harters
                                                                                                                                                          LindaWhit RE: Harters Sep 4, 2010 03:51 PM

                                                                                                                                                          This is probably my most favorite marinade EVER. I tend to cut back on the red pepper flakes, as 1 tsp. is just too spicy for me (wimp that I am). I usually use a 1/2 tsp. with the standing recipe as posted above, and it gives it just enough "bite".

                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                          boyzoma RE: LindaWhit Sep 4, 2010 05:18 PM

                                                                                                                                                          That sounds simply delicious! I'm definitely going to have to try this.

                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                            onceadaylily RE: LindaWhit Sep 4, 2010 06:02 PM

                                                                                                                                                            We've been talking about kabobs here, just lately. The maple syrup is just odd enough to make the boyfriend give up one of his "hmm, hmm, hmm . . . interesting" statements, accompanied by a narrowing of the eyes, and a hand drifting up to the goatee to aid him in a proper contemplative moment.

                                                                                                                                                            Yes, his BA is in psych.

                                                                                                                                                            I think this would be so good on chicken, and maybe on pork. In fact, I think this would be *very* interesting on pork.

                                                                                                                                                            1. re: onceadaylily
                                                                                                                                                              LindaWhit RE: onceadaylily Sep 4, 2010 08:10 PM

                                                                                                                                                              The maple syrup is just odd enough to make the boyfriend give up one of his "hmm, hmm, hmm . . . interesting" statements, accompanied by a narrowing of the eyes, and a hand drifting up to the goatee to aid him in a proper contemplative moment.

                                                                                                                                                              Yes, his BA is in psych.
                                                                                                                                                              LOL!!! Perhaps you could cut the marinade recipe in half and use it on a few kabobs to test it out. But whatever you do, please use *real* maple syrup. The pancake syrup just can't cut it, IMO.

                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                Harters RE: LindaWhit Sep 5, 2010 02:48 AM

                                                                                                                                                                I've been thinking - I may want to try this with local honey, instead of maple (not least because good maple syrup is quite expensive here)

                                                                                                                                                                1. re: Harters
                                                                                                                                                                  LindaWhit RE: Harters Sep 5, 2010 05:06 AM

                                                                                                                                                                  Harters, I think you'd be better served using golden syrup/treacle or light molasses instead of honey. I'm not sure honey would give it enough flavor, IMO.

                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                    Harters RE: LindaWhit Sep 5, 2010 06:06 AM

                                                                                                                                                                    Thanks for the tip. I'll stick with the original maple and see how it pans out.

                                                                                                                                                        3. mamachef RE: boyzoma Sep 4, 2010 02:42 PM

                                                                                                                                                          Party tomorrow and I'm running amok between it all, making sure we've got the chairs and tables figured out. Tonight is crockpot pulled pork sandwiches, some good Kaiser rolls and a great.big.pot of greens with pepper vinegar.

                                                                                                                                                          Oh, and a wheat beer or two.

                                                                                                                                                          1. buttertart RE: boyzoma Sep 4, 2010 05:28 PM

                                                                                                                                                            Tonight is red-cooked pork from Dunlop's RCC with my additions (an absurdly easy dish to put together: you caramelize sugar in hot oil - for 1 lb of meat 2 tb of each - until dark but nor burnt, tip in pork cut in bite-size pieces - the real thing is made with belly pork but I used a nice piece of fresh ham all trimmed up nicely by the butcher I like in Chinatown, add 2 tb Shaoxing wine - I used Irish whiskey, 1 star anise, 1 in piece of cinnamon, 3/4 in piece of fresh ginger, unpeeled and sliced, 2 hot dry chilis, 2 tb dark soy, 1 tb Zhenjiang black vinegar, enough water to just cover, simmer until done, turn up heat to reduce the sauce - can add cooked chestnuts soemwhere along the way, the packet ones from China are very good and dirt cheap). Rice and the leftover gorgeous doumiao we had for lunch with crystal shrimp today, nuked, and a tiger salad - cilantro cut in 2" lengths, scallions ditto and julienned, hot chili julienned - I like a Serrano in this. Peaches somehow for dessert.

                                                                                                                                                            8 Replies
                                                                                                                                                            1. re: buttertart
                                                                                                                                                              onceadaylily RE: buttertart Sep 4, 2010 06:08 PM

                                                                                                                                                              That sounds fantastic. When you say 'one in piece of cinnamon', do you mean a whole stick dropped in?

                                                                                                                                                              1. re: onceadaylily
                                                                                                                                                                mariacarmen RE: onceadaylily Sep 4, 2010 11:23 PM

                                                                                                                                                                i think she means 1-inch piece of cinnamon, no, BT? wow, that dish sounds like the flavors are really complex... i only recently found dark soy sauce, haven't tried it yet.

                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                  onceadaylily RE: mariacarmen Sep 5, 2010 06:47 AM

                                                                                                                                                                  You're probably right, MC (it seems kind of obvious now). Thanks!

                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                    buttertart RE: onceadaylily Sep 5, 2010 12:04 PM

                                                                                                                                                                    Yep, one inch pc of cinnamon stick. Don't do as I did and make it with lean pork though, use a cut-up shoulder or belly pork. The lean meat got tender but not succulent.
                                                                                                                                                                    PS if you like cilantro, try that salad - I forgot to mention the dressing, it's a tsp or so of black vinegar, 1/2 tsp sesame oil, a few grains of sugar, and salt to taste. We ate a whole big bunch of cilantro between us.

                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                      onceadaylily RE: buttertart Sep 5, 2010 05:38 PM

                                                                                                                                                                      Trust me, I copied and pasted the whole menu, lady.

                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                        buttertart RE: onceadaylily Sep 6, 2010 08:13 AM

                                                                                                                                                                        Great! Thanks.

                                                                                                                                                              2. re: buttertart
                                                                                                                                                                ChristinaMason RE: buttertart Sep 5, 2010 05:40 PM


                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                  buttertart RE: ChristinaMason Sep 6, 2010 08:13 AM


                                                                                                                                                              3. linguafood RE: boyzoma Sep 5, 2010 09:25 AM

                                                                                                                                                                Tonight will be leftovers from a party I played at yesterday: Clem's BBQ'd chicken legs & some pulled pork. I'll probably make some tomato salad with red onions to accompany.

                                                                                                                                                                It's nice to get paid AND get to take food home!

                                                                                                                                                                1. h
                                                                                                                                                                  Harters RE: boyzoma Sep 5, 2010 09:44 AM

                                                                                                                                                                  Upcoming at Casa Harters - Italy meets Northern England.

                                                                                                                                                                  Risotto will be made in the traditional way. Meanwhile cubes of squash will be roasted ( we got pattypan at the farmers market). Half gets mashed to a puree and stirred into the risotto. The other half gets stirred through in the chunks. The top is scattered with some mixed seeds that we'll fry for a couple of minutes. And lots of chives (homegrown). And a scattering of Wenslydale cheese (which is the English bit).

                                                                                                                                                                  Oh, and some homemade focaccia to nibble on.

                                                                                                                                                                  4 Replies
                                                                                                                                                                  1. re: Harters
                                                                                                                                                                    linguafood RE: Harters Sep 5, 2010 09:46 AM

                                                                                                                                                                    Sounds absolutely fab. I'm getting on the next plane over.

                                                                                                                                                                    1. re: Harters
                                                                                                                                                                      souschef RE: Harters Sep 5, 2010 10:26 AM

                                                                                                                                                                      Have you ever made potato risotto? Finely diced potato cooked risotto style. I made it once, and really enjoyed it, but it's a lot of work dicing those potatoes.

                                                                                                                                                                      1. re: souschef
                                                                                                                                                                        buttertart RE: souschef Sep 5, 2010 12:06 PM

                                                                                                                                                                        Makes me think of brunoise of potatoes at Au Temps des Cerises on rue du Faoubourg St-Antoine: 1/8 inch cubes of potatoes, mushrooms, and onions (in about 4:1 ratio potatoes to the others), fried up nice and brown. M-m-good.

                                                                                                                                                                      2. re: Harters
                                                                                                                                                                        ChristinaMason RE: Harters Sep 5, 2010 05:42 PM

                                                                                                                                                                        Sign me up for that risotto! Yum.

                                                                                                                                                                      3. Cherylptw RE: boyzoma Sep 5, 2010 11:02 AM

                                                                                                                                                                        Tonight it's going to be slow cooker turkey necks (I love random animal parts) seasoned with cajun spices, onions & garlic...serving with okra & potato stew and a mess of collards. Picked up some peaches this morning so will roast those with a sprinkle of cinnamon & brown sugar and top with a dollop of yogurt.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                          onceadaylily RE: Cherylptw Sep 5, 2010 05:41 PM

                                                                                                                                                                          That sounds so comforting. I haven't had a batch of collard greens in I don't know how long, but that's one of those dishes that just vanishes before anything else. It goes down *too* easily.

                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                            souschef RE: Cherylptw Sep 5, 2010 06:50 PM

                                                                                                                                                                            How do you find those random animals? :)

                                                                                                                                                                            1. re: souschef
                                                                                                                                                                              Cherylptw RE: souschef Sep 5, 2010 07:13 PM

                                                                                                                                                                              I just look into the highway for road kill; never know what's out there....just kidding...

                                                                                                                                                                          2. boyzoma RE: boyzoma Sep 5, 2010 11:10 AM

                                                                                                                                                                            Tonight we will be making Pizza out on the grill. Have all the fixings - the dough is resting now, tomato-based sauce, pepperoni, salami, canadian bacon, fresh mushrooms and olives with lots of mozzarella cheese (both under the meats and veggies and a little over - but that is another recent thread here). :-)


                                                                                                                                                                            1. mcel215 RE: boyzoma Sep 5, 2010 11:18 AM

                                                                                                                                                                              I am mourning the end of summer... too soon it will be dark at 4:30pm. And the fresh tomatoes and corn will be once again, gone for a very long fall, winter and spring... ugh!

                                                                                                                                                                              So, to put me in a much better mood, I am having steamed lobster, corn on the cob, sliced beefsteak tomatoes and potato salad. Yum.

                                                                                                                                                                              1. tim irvine RE: boyzoma Sep 5, 2010 11:41 AM

                                                                                                                                                                                going to a pot luck and taking grilled eggplant Parmigiana...grilled thickish slices of eggplant brushed with garlic oil layered with mozzarella and a sauce of diced onions done in the leftover garlic olive oil, a few diced fresh tomatoes, a splash of white wine, some red pepper flakes, a few capers and oil cured olives, and a pinch of salt...top with Romano, run under the broiler and top again with lots of fresh basil

                                                                                                                                                                                3 Replies
                                                                                                                                                                                1. re: tim irvine
                                                                                                                                                                                  chef chicklet RE: tim irvine Sep 5, 2010 03:17 PM

                                                                                                                                                                                  gee why didn't I think of that! I love eggplant done that way. darn!

                                                                                                                                                                                  1. re: tim irvine
                                                                                                                                                                                    ChristinaMason RE: tim irvine Sep 5, 2010 06:08 PM

                                                                                                                                                                                    do you par-cook the eggplant first?

                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                      tim irvine RE: ChristinaMason Sep 6, 2010 08:29 AM

                                                                                                                                                                                      nope, just brush it and grill it

                                                                                                                                                                                  2. nomadchowwoman RE: boyzoma Sep 5, 2010 12:42 PM

                                                                                                                                                                                    Reports of a cool front were greatly exaggerated :( (Humidity is way down, but it's not exactly fall.) I went with a braise last night anyway, using a Marcella Hazan recipe--Braised pork chops w/tomatoes, cream, and mushrooms. I used oyster mushrooms instead of button that she called for but otherwise followed the recipe. It was delicious, but rich. I'll definitely make it again, when it really is cool. (I'm thinking too that I'd like to try this with chicken thighs, subbing chix stock for the cream.)
                                                                                                                                                                                    W/the pork, we had a simple risotto, spinach sauteed w/ garlic and olive oil, and steamed rainbow carrot sticks.
                                                                                                                                                                                    Just finished rolling six dozen lamb meatballs, half of which I'm taking to a gathering tonight and half of which went into the freezer.

                                                                                                                                                                                    1. chef chicklet RE: boyzoma Sep 5, 2010 03:16 PM

                                                                                                                                                                                      Going to a potluck bbq and they need sides. I have no brain so I decided to find a recipe and actually stick to it. Baked Spaghetti - Paula Deen's recipe. I varied the cheese out for all monterey, fontina and mozzerella. Her recipe has cheddar, ummm no.

                                                                                                                                                                                      I've made this before and the hubby liked it. I couldn't think of anything else, potatoes and salads were taken, so hopefully this will work for them. Hmmm maybe I should of made the Neely's bbq spaghetti, for some reason I want to try that. Sounds intriguing.

                                                                                                                                                                                      9 Replies
                                                                                                                                                                                      1. re: chef chicklet
                                                                                                                                                                                        chef chicklet RE: chef chicklet Sep 6, 2010 06:36 AM

                                                                                                                                                                                        Wanted to give a followup about that spaghetti. I usually make dishes that are ethnic or with more effort for potlucks but this dish was a hit. I got quite a few compliments from the people that know my cooking, but the best one was when we were sitting near by and a guest comes in and announces that they're looking for the spaghetti everyone's talking about. I don't make this dish normally, but I think I'll start, it was good with the steak and other sides. For sure it will be on my party tables. Kids and adults both liked it.

                                                                                                                                                                                        I wouldn't use cheddar on spaghetti so I switched the cheeses, you could even dollop ricotta and I thought seriously about doing that, that would be excellent. You cut the dish up into squares making it an easy dish and quite a nice looking table dish. But if you try this, definitely use creamy cheeses.

                                                                                                                                                                                        I think that this is the first Paula Deen recipe I've ever made, and I might just have to look again through her recipes.

                                                                                                                                                                                        1. re: chef chicklet
                                                                                                                                                                                          buttertart RE: chef chicklet Sep 6, 2010 08:15 AM

                                                                                                                                                                                          That sounds great - I'd have to make it for a big do or to take to someone's because himself won't have anything to do with anything remotely related to macaroni and cheese (too many meatless Fridays in his youth).

                                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                                            souschef RE: buttertart Sep 6, 2010 08:30 AM

                                                                                                                                                                                            I could not eat mac and cheese on its own either. Something about it makes it want to adhere to my throat and not go down to meet stomach acid.

                                                                                                                                                                                            1. re: souschef
                                                                                                                                                                                              buttertart RE: souschef Sep 6, 2010 08:57 AM

                                                                                                                                                                                              Loves cheese, dislikes melted cheese (except on pizza, and is somewhat lukewarm on pizza too).

                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                chef chicklet RE: buttertart Sep 6, 2010 09:16 AM

                                                                                                                                                                                                I think cheese is one of my favorite foods, which is a problem.

                                                                                                                                                                                                1. re: chef chicklet
                                                                                                                                                                                                  souschef RE: chef chicklet Sep 6, 2010 09:34 AM

                                                                                                                                                                                                  Cheese is one of my favourite foods too, but eating it with macaroni alone is hard to swallow, not to mention unappetizing.

                                                                                                                                                                                                  I love pizza, but only when I make it myself.

                                                                                                                                                                                            2. re: buttertart
                                                                                                                                                                                              chef chicklet RE: buttertart Sep 6, 2010 09:11 AM

                                                                                                                                                                                              Sorry I didn't describe it well. I made a marinara and meat sauce with ground pork, and ground beef. The cheeses came about with the layering of the capellini, think lasagne like. The dish was a great save for me yesterday. I understand the meatless Fridays completely, we normally had some kind of fish. That's why I don't care for too much of anything breaded. Cept fried chicken and chicken fried steak!!!

                                                                                                                                                                                              1. re: chef chicklet
                                                                                                                                                                                                buttertart RE: chef chicklet Sep 6, 2010 09:15 AM

                                                                                                                                                                                                Sort of American pastitsio? Another dish I like and he's iffy on.

                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                  chef chicklet RE: buttertart Sep 6, 2010 10:55 AM

                                                                                                                                                                                                  Yeah I guess so, it's Paula Deen's recipe, well the basic part anyway. She probably would not of thought of it as such. Now the pastitsio I know has bechamel sauce, and I love that dish!

                                                                                                                                                                                        2. onceadaylily RE: boyzoma Sep 5, 2010 05:59 PM

                                                                                                                                                                                          Last night, we had left-over soup, accompanied by things that needed to be used or tossed (spurred by the guilty discovery a head of cauliflower that had become darkly speckled).

                                                                                                                                                                                          I braised chopped cabbage in butter, salt, a bit of water, and sprinkled it with balsamic and pepper a few minutes before it was finished cooking. I then rescued five out of six sweet potatoes: I baked them in their skins, and then popped them out for a mash with butter, brown sugar, salt, chipotle cream, cumin and ground ginger (and he, who prefers not to eat sweet potatoes, *really* liked it). I used the rest of the chicken to make a batch of chicken salad (with mayo, tarragon, dried minced cranberries, and S&P) that we didn't even get taste, because we ate a fair amount of the eleventh hour side dishes.

                                                                                                                                                                                          I picked up some sesame seed bagels this morning, so dinner will be bagels with chicken salad, shirred eggs with shallots, diced tomato, and cheese (deciding between swiss and muenster), and the bits of stuff leftover from last night (minus the cold sweet potato mash and cabbage I had for breakfast).

                                                                                                                                                                                          12 Replies
                                                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                                                            LindaWhit RE: onceadaylily Sep 6, 2010 05:22 AM

                                                                                                                                                                                            I love sweet potatoes with a bit of sweet and a bit of bite (i.e., from the ginger).

                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                              Harters RE: LindaWhit Sep 6, 2010 05:32 AM

                                                                                                                                                                                              One of my all time "greedies" are oven cooked sweet potato chips (Brit chips). We toss them in a little olive oil first and, sometimes, a little sprinkle of spice (cumin, or coriander or, even, a little dried cayenne flakes.

                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                LindaWhit RE: Harters Sep 6, 2010 05:39 AM

                                                                                                                                                                                                Do they get crispy, Harters? Or just a bit of a bite on the outside but the insides are soft? I've always had problems trying to get sweet potato fries (baked oven fries) crispy enough.

                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                  Harters RE: LindaWhit Sep 6, 2010 08:58 AM

                                                                                                                                                                                                  Nah, they don't get properly crispy like a "real" potato chip./fry done in the oven. But they head in the right direction - it's the concentration of the flavour that makes them a world-beater.

                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                    onceadaylily RE: Harters Sep 6, 2010 09:48 AM

                                                                                                                                                                                                    I make baked wedges often in the winter, and the first time I made them I damn near burned them trying to get them to crisp up. Because the recipe *said* they would get crisp. I then discovered that they didn't need to get crisp to be delicious. I usually make meatloaf or pasties to go with.

                                                                                                                                                                                                    "Greedies" . . . a pan of sweet potato wedges mysteriously reduces by half by the time I've even finished plating dinner.

                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                      ChristinaMason RE: Harters Sep 6, 2010 10:05 AM

                                                                                                                                                                                                      I pretty much will only eat sweet potato fries if they've been seasoned to taste more savory than sweet. Old Bay seasoning is good, as is a blend of cinnamon, cumin, ginger, cayenne, paprika, salt, garlic powder, and black pepper. Can't do the sweet fries thing.

                                                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                                                  onceadaylily RE: LindaWhit Sep 6, 2010 09:54 AM

                                                                                                                                                                                                  The recipe wanted me to use chipotle, salt and butter and call it a day, but it tasted of sweet and hot in a boring kind of way. The cumin and ginger perked it up quite a lot. I added the cream and sugar just because I wasn't very mindful of how ginger can turn up the heat in a dish when I busily sprinkled some in. The chipotle and ginger were having quite a party together.

                                                                                                                                                                                                3. re: onceadaylily
                                                                                                                                                                                                  buttertart RE: onceadaylily Sep 6, 2010 08:18 AM

                                                                                                                                                                                                  So I'm not the only one whose cauliflower sometimes languishes forgotten, huh?

                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                    Harters RE: buttertart Sep 6, 2010 09:04 AM

                                                                                                                                                                                                    I think that's quite poetic.

                                                                                                                                                                                                    And, no, I suspect the cauli is destined to to be forgotten in the crisper drawer of the fridge.

                                                                                                                                                                                                    I love it but, in the UK, it's fast becoming an endangered species with sales down by a about a third over the last 10 years or so. It's that pesky upstart - brocolli - that's seeing it off.


                                                                                                                                                                                                    A decent cauliflower cheese, sprinkled with a bit of chopped bacon, and a spud or two, is a thing of joy.

                                                                                                                                                                                                    No cooking tonight - we're off into the city for dinner.

                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                      buttertart RE: Harters Sep 6, 2010 09:07 AM

                                                                                                                                                                                                      i love it too, raw to cooked to within an inch of its life. Tastes much better than broccoli. Hmm, maybe an aloo ghobi tonight?

                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                        Harters RE: buttertart Sep 6, 2010 09:18 AM

                                                                                                                                                                                                        Yeah, aloo ghobi. Maybe also with spinach? And a dahl. And loads of flatbreads. Great dinner.

                                                                                                                                                                                                        Btw, do Indian restaurants your way also do "tandoori roti" as well as "naan" bread? I've become a big fan in the last couple of years - done in the tandoor, of course, they're flat and get a bit crispy - much nicer, IMO, than the doughier naan.

                                                                                                                                                                                                    2. re: buttertart
                                                                                                                                                                                                      onceadaylily RE: buttertart Sep 6, 2010 10:00 AM

                                                                                                                                                                                                      How did Harters know I put it in the crisper? I did put it in the crisper. Why? Why would I do that? The crisper is for beer, cornmeal, soy sauce packets, onions, and nail polish. Anything else that happens to make it's way in to that drawer never makes it to a plate. If I hadn't of been in the mood for a beer, the cauliflower would likely still be in there.

                                                                                                                                                                                                  2. ChristinaMason RE: boyzoma Sep 5, 2010 06:22 PM

                                                                                                                                                                                                    DH made a red curry with potatoes, onions, and eggplant. Seared sliced flat-iron steak on the side.

                                                                                                                                                                                                    I, uh, made the rice.

                                                                                                                                                                                                    A little too much cilantro for my taste, but beggars can't be choosy. It's nice to have someone else do the cooking sometimes.

                                                                                                                                                                                                    I'm having a chai latte (Trader Joe's mix) for dessert.

                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                      onceadaylily RE: ChristinaMason Sep 5, 2010 07:43 PM

                                                                                                                                                                                                      That rice sounds fantastic. Can I have the recipe?

                                                                                                                                                                                                      And by recipe, I mean a way to get the boyfriend into the kitchen to make all of the above while I plug the rice cooker in.

                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                        ChristinaMason RE: onceadaylily Sep 6, 2010 10:18 AM


                                                                                                                                                                                                      2. re: ChristinaMason
                                                                                                                                                                                                        chef chicklet RE: ChristinaMason Sep 6, 2010 06:42 AM

                                                                                                                                                                                                        and may I have the red curry and potatoes dish? If you don't have a recipe, I can manage with a guess of about how much of everything. Sounds really good! thanks!

                                                                                                                                                                                                        1. re: chef chicklet
                                                                                                                                                                                                          ChristinaMason RE: chef chicklet Sep 6, 2010 10:10 AM

                                                                                                                                                                                                          From what I observed, he sauteed onions, diced jalapeno, and ginger until colored, then added potato chunks and let those cook, covered, until nearly softened. In went some previously salted and drained eggplant chunks, stirred and then covered. When the veggies were done, or nearly so, he added a few spoonfuls of prepared red curry paste (Mae Ploy?) and stirred until fragrant. Pretty sure he finished with chicken broth and some half and half (coconut milk would have been better, but we were out) and some chopped cilantro.

                                                                                                                                                                                                          Definitely not an authentic recipe, but it worked.

                                                                                                                                                                                                          Word to the wise: once the cilantro is in, get the food off the heat and onto plates pronto. I think the flavor changes in an unpleasant way when it cooks.

                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                            chef chicklet RE: ChristinaMason Sep 6, 2010 10:53 AM

                                                                                                                                                                                                            Sounds good, I am really interested in using potatoes in curries. Thanks!

                                                                                                                                                                                                      3. LindaWhit RE: boyzoma Sep 6, 2010 05:24 AM

                                                                                                                                                                                                        Sunday's dinner was at a friend's house. Her husband did practically all of the cooking while she and I sat in the kitchen and chatted. I love her husband. :-)

                                                                                                                                                                                                        We had fresh tomatoes from her garden with basil and mozzarella cheese and a drizzle of a good olive oil, grilled packet shrimp with a lemon butter, grilled marinated steak tips with grilled packet potatoes with "Slap Yo Mama" seasoning and rosemary. Oh, and corn on the cob. Interestingly, she and her husband love raw sliced potatoes sprinkled with a bit of salt (which just doesn't sound right to me!), but she cooks their corn for 20 minutes or more in boiling water. I asked for my corn to be put into the water in the last 4 minutes of cooking. :-)

                                                                                                                                                                                                        Fresh fruit for dessert and lots of good chatter.

                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                          ChristinaMason RE: LindaWhit Sep 6, 2010 10:19 AM

                                                                                                                                                                                                          I thought raw potatoes were vaguely poisonous?

                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                            nomadchowwoman RE: ChristinaMason Sep 6, 2010 10:30 AM

                                                                                                                                                                                                            Maybe, but my sister used to eat them, too. She also overcooks her corn. Maybe that explains it.

                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                              ChristinaMason RE: nomadchowwoman Sep 6, 2010 10:59 AM

                                                                                                                                                                                                              Overcooking corn is a sin in the family I married into. I do mine in the microwave, but not in front of the in-laws.

                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                LindaWhit RE: nomadchowwoman Sep 6, 2010 11:31 AM

                                                                                                                                                                                                                LOL! That must be it. Didn't know about raw potatoes being slightly poisonous, but my friend's been eating a few slices here and there her whole life, she said. But again - she also overcooks her corn - like Christina, a sin in my family.

                                                                                                                                                                                                                (BTW, Christina - I'm not on FB but thanks for the friend invite. <g>)

                                                                                                                                                                                                          2. krisrishere RE: boyzoma Sep 6, 2010 06:48 AM

                                                                                                                                                                                                            Today we're having a good ole cookout! The traditional burgers and hot dogs. My husband started his famous bean hole beans last night and they should be ready to dig up this afternoon. I have some frozen french fries that I need to use so I'll toss them with my homemade french fry seasoning blend and olive oil before baking. For dessert - turtle cheesecake. Happy Labor Day!

                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                            1. re: krisrishere
                                                                                                                                                                                                              boyzoma RE: krisrishere Sep 6, 2010 08:33 AM

                                                                                                                                                                                                              **My husband started his famous bean hole beans last night and they should be ready to dig up this afternoon.**

                                                                                                                                                                                                              May I ask what bean hole beans are? When you say "dig up" it sparked my interest.

                                                                                                                                                                                                              1. re: boyzoma
                                                                                                                                                                                                                krisrishere RE: boyzoma Sep 6, 2010 11:14 AM

                                                                                                                                                                                                                We soak the beans overnight and the next day combine them with all of the "standard" baked bean software (bacon, brown sugar, ketchup etc.) in a big pot. My husband digs a hole about a foot and half deep and starts a fire inside. Once the coals are white hot, you put the pot on them, and even put some coals on top of the closed pot. Then, you throw the soil over everything, burying it....24 hours goes by, you dig it up and you have perfect beans. :)

                                                                                                                                                                                                                1. re: krisrishere
                                                                                                                                                                                                                  boyzoma RE: krisrishere Sep 6, 2010 11:33 AM

                                                                                                                                                                                                                  Kinda like doing a Kahlua Pig? Sounds very interesting. I have never heard of that before. What time is dinner?

                                                                                                                                                                                                            2. souschef RE: boyzoma Sep 6, 2010 07:10 AM

                                                                                                                                                                                                              Had dinner last night at Mundaka, a tapas bar in Carmel:

                                                                                                                                                                                                              Datiles. Dates wrapped in bacon and goat cheese. Balsamico. Unremarkable.

                                                                                                                                                                                                              Croquetas. Ham an chicken in a deep-fried ball. Also unremarkable.

                                                                                                                                                                                                              A dish of julienned zucchini with shaved Parmesan and nuts. Very nice taste, apart from a chile edge, which I did not like.

                                                                                                                                                                                                              Cauliflor. Cauliflower in a cheesy sauce. Wonderfully tender cauliflower; a great dish.

                                                                                                                                                                                                              Puerco. Yummy pork belly. Ordered more of it, and the cauliflor. The second order of peurco was just as good, but, surprisingly the cauliflor was sour.

                                                                                                                                                                                                              Washed down with a Cava.

                                                                                                                                                                                                              All wines are served in what looks like large plastic drinking glasses. They did not flex, so must be glass; awfully lightweight though.

                                                                                                                                                                                                              1. Cherylptw RE: boyzoma Sep 6, 2010 09:20 AM

                                                                                                                                                                                                                New thread starts here: http://chowhound.chow.com/topics/7324...

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