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What's For Dinner? Part XLVIII

boyzoma Sep 17, 2010 05:11 PM

Well, that didn't take long. Here is a new thread since we have hit the 200 mark. Welcome all CH's. It's great to have you join us. Please let us know what you are fixing for dinner and give us some new great ideas.

  1. Cherylptw Sep 22, 2010 09:42 PM

    Watching tv this afternoon, I fell asleep & when I woke up much later, didnt feel like cooking (allergy season has gone on long enough!) so picked at leftover turkey necks/baked chicken and had two plums. I'll make up for it tomorrow.

    I've taken the liberty of starting the new thread here: http://chowhound.chow.com/topics/735965#

    1. nomadchowwoman Sep 22, 2010 09:10 PM

      Quick and easy: Linguini w/ clam sauce (made from jarred baby clams) and salad of lettuce, tomato, red onion, vinaigrette. Just ok.

      1. JerryMe Sep 22, 2010 06:43 PM

        This is the . . .eat whatever is in the frig dinner . . .I'm am way too beat up to bother. Guests are coming over and I'm going to open up the frig and pantry and tell them to go at it. It's family and good friends. I know they'll be disappointed that I don't have the grill / oven going but we've been here before.

        I DO have: tortillas, cheese, some bibb lettuce and salad lettuce in package, OM hot dogs, olives, Sriracha, milk, a couple of eggs and (2) egg whites leftover, some french bread, carrots, red pepper, green pepper, English muffins + stuff in the pantry. FM - I might as well get up and cook. I'm making myself hungry! Ha!

        Good stuff! Time to chow and make lunch for tomorrow. Any ideas anyone?

        2 Replies
        1. re: JerryMe
          mamachef Sep 22, 2010 09:15 PM

          sounds like omelette time to me: eggs, with a filling of sauteed green pepper, red pepper and cheese, with toasted english muffins and a salad. Presto! Dinner!

          1. re: mamachef
            Phurstluv Sep 23, 2010 09:14 AM

            Yes, or I was going to say, use up that bread and make a strata!!

        2. eight_inch_pestle Sep 22, 2010 03:58 PM

          Claudia Roden's Spicy Shrimp. One of my favorite super-fast entrees.

          1. buttertart Sep 22, 2010 01:47 PM

            Last night: me: 2 peaches, entirely too many pistachios, and a cookie. He was out. When he came home, leek tart, sliced ham, and the last of the radish etc. salad for him.
            Feel like something beefy tonight.

            7 Replies
            1. re: buttertart
              buttertart Sep 23, 2010 05:49 AM

              Beefy became porky, nice boneless loin chops panfried, Yukon Golds microwaved, peeled, tossed with melted butter, lemon juice and rind, s&p and cilantro (known as Portuguese potatoes chez nous, having been served a bucket of them in Lisbon as accompaniment to fish), and sliced cucumber in vinegar for something puckery.
              Can't wait for Harters to be back with tales of holiday cooking in Cyprus!

              1. re: buttertart
                mariacarmen Sep 23, 2010 08:34 AM

                Portuguese potatoes sound divine...
                +1 on Harters - missing his posts!

                1. re: mariacarmen
                  buttertart Sep 23, 2010 08:43 AM

                  They really are good - can make them with parsley too but I love cilantro (and it's appropriate for PT food).

                2. re: buttertart
                  LindaWhit Sep 23, 2010 09:01 AM

                  Yum on all (except that cilantro stuff <g>). And +2 on missing Harters' wit and posts!

                  1. re: LindaWhit
                    buttertart Sep 23, 2010 09:07 AM

                    Back next week, I think!

                  2. re: buttertart
                    mamachef Sep 23, 2010 12:32 PM

                    Piggybacking on two things: one, those potatoes sound just divine (esp. by the bucketload), and two: missing Harter's delicioso posts and ideas.

                    1. re: mamachef
                      buttertart Sep 23, 2010 12:45 PM

                      Thanks! We couldn't get over the size of the portions in Lisbon, one meal would be enough for about 3 people.

                3. roxlet Sep 22, 2010 01:20 PM

                  Yesterday I defrosted two good sized chickens, and my DH had an idea to make chicken paprikash for dinner tonight. But our house guests had other plans, and we decided that left-over fried chicken was better than left-over chicken paprikash, so that is on the menu tonight with rice and gravy and some sort of green thing.

                  1. krisrishere Sep 22, 2010 10:56 AM

                    Tonight I'm recreating my favorite Chinese take-out meal - Shrimp with Broccoli and they were nice enough to give me the recipe! Here it is, from the horses mouth - kind of (there's a slight language barrier).

                    Quickly stir-fry the shrimp until done, remove from pan. Quickly stir-fry the broccoli until almost done - remove from pan. Add 60% water, 30% soy sauce and 10% oyster sauce to the pan and add seasonings; white pepper, garlic pepper and a pinch of sugar. Bring to boil, add cornstarch slurry and add back in the shrimp and broccoli to coat.

                    I'll serve it over some brown rice :)

                    1. iL Divo Sep 22, 2010 09:32 AM

                      meatloaf, made the way I just saw it done on DD&D's.
                      mac and cheese via AB's recipe.
                      squash 3 ways, zukes, summer and crookneck with butter and sauteed onions.
                      the rest of the snickers birthday cake.

                      13 Replies
                      1. re: iL Divo
                        onceadaylily Sep 22, 2010 09:52 AM

                        Funny. I did meatloaf yesterday, quite a large one, so tonight we'll have meatloaf sandwiches *with* AB's mac and cheese (with a very sharp cheddar, and extra mustard and hot sauce). I'm making a pot of baked beans to go with. And, unless I can scrounge up a veg somewhere, a multi-vitamin chaser.

                        Maybe the roasted carrots I forgot to make yesterday (I realized I had flaked just minutes before the meatloaf was done, and pulled some green beans out of the freezer). I can't believe I forgot to make a dish. Again.

                        Sometimes I want to travel back ten years to my twenty-five year old self, and gently say, "Stop with the martinis, darling. You're give us swiss cheese brain."

                        1. re: onceadaylily
                          boyzoma Sep 22, 2010 12:16 PM

                          Well, now I don't feel so bad. I forgot to put the celery in my stew yesterday. Glad to know I'm not alone in the swiss cheese brain department. ;-)

                          1. re: onceadaylily
                            mariacarmen Sep 22, 2010 07:35 PM

                            OADL, your 25 year old self would never listen - too busy having too much fun! we're left to deal with the aftermath. and despite the loss of memory, we still have great MEMORIES.

                            Tonight the BF made what I'm calling Beefshank Redemption - his first crack at beef shanks, and they were delicious, in a lovely red wine beef broth sauce that i wanted to sop up with bread but restrained myself, and instead licked off the plate and wiped clean with some romaine lettuce leftover from the lovely little beet salad he made to accompany the stew. Stew consisted of said shanks, carrots that had braised with the shanks and turned out sweet and savory and pillowy, and potatoes he sauteed slightly and then added to the sauce when completely done, so as NOT to soak up all the juices, which was actually brilliant because they retained their nice potato-y flavor but still benefited from the delicious sauce when swiped across the plate. BF good!

                            1. re: mariacarmen
                              LindaWhit Sep 22, 2010 07:50 PM

                              Tonight the BF made what I'm calling Beefshank Redemption - his first crack at beef shanks, and they were delicious
                              ~~~~~~~~~~~
                              I LOVE that name. :-D

                              1. re: LindaWhit
                                mariacarmen Sep 22, 2010 08:15 PM

                                ( :

                                1. re: LindaWhit
                                  alkapal Sep 23, 2010 07:18 AM

                                  +1
                                  i pictured tim robbins, even! ;-).

                                2. re: mariacarmen
                                  Phurstluv Sep 23, 2010 09:12 AM

                                  You are so lucky to have a BF that likes to cook like that!!

                                  1. re: Phurstluv
                                    roxlet Sep 23, 2010 01:34 PM

                                    Until the BF turns into the husband and you get relegated to sous chef/pastry chef!

                                    1. re: roxlet
                                      mariacarmen Sep 23, 2010 01:39 PM

                                      Hah! This is an eight-year BF who is not the marrying kind, which is just fine by me. We're basically married - have known each other since we were kids, families know each other, etc. But he has no problem with me taking the reins, when it's my turn. when it's his turn, i leave him alone. But, we have recently tried cooking together (different dishes for the same meal, at differnt "stations" in our tiny kitchen) and we both really enjoyed it. we both swear the other is a better cook. So yeah, I'm lucky!

                                      1. re: mariacarmen
                                        onceadaylily Sep 23, 2010 02:10 PM

                                        The boyfriend and I will celebrate our ten year anniversary in December. It feels like we just met yesterday.

                                        He rarely comes into my kitchen, but when he does, I have to play sous chef, so that he can feel 'creative'. It only happens once every few months, but what fun it is on those nights. Kind of relaxing, too, to just sip wine while I mince garlic, and *he* stands guard over the range, peppering me with questions (he never knows where the tongs are). The boy's good on the grill though. That's *his* kitchen.

                                        1. re: onceadaylily
                                          mariacarmen Sep 23, 2010 09:16 PM

                                          Congratulations on 10 years! That does sound like a fun, relaxing time.

                                      2. re: roxlet
                                        Phurstluv Sep 23, 2010 03:40 PM

                                        LOL!!! I think I'd still relish that position, to have someone else cook for me every night would be a total luxury!!

                                        1. re: Phurstluv
                                          mariacarmen Sep 23, 2010 09:17 PM

                                          Totally. I always dreamed I'd marry a professional chef.

                              2. linguafood Sep 22, 2010 09:21 AM

                                So I have four fat corn cobs, a quart of lovely mixed cherry tomatoes (yellow, striped, orange, purple), and a serious need for a recipe to make them shine together.....

                                I was thinking of making a corn & tomato salad - maybe throw in some diced onion, fresh basil... anyone have a suggestion to make this perfect?

                                NO cheese, please. I feel like I ate my cheese alotment for the year yesterday evening. Ugh.

                                9 Replies
                                1. re: linguafood
                                  boyzoma Sep 22, 2010 09:39 AM

                                  I saw this on TV recently and it looked terrific. Might be right up your alley. I can see adding corn to it as well. It's one of Jamie Oliver's recipes.

                                  http://www.foodnetwork.com/recipes/ja...

                                  1. re: boyzoma
                                    linguafood Sep 22, 2010 10:15 AM

                                    That does look very nice and simple! And corn would be excellent in it, as well as some diced onion! Thanks, BZ!

                                    1. re: linguafood
                                      boyzoma Sep 22, 2010 12:13 PM

                                      You're welcome. I remember when I saw this originally on his show that I couldn't wait for the multi-colored tomato's came into season to try this. My little tomato's are just now starting to ripen so I will be trying this soon. It just looks so refreshing. Let me know how it turns out!

                                      1. re: boyzoma
                                        linguafood Sep 22, 2010 12:25 PM

                                        Abso. Lutely!!!

                                  2. re: linguafood
                                    mamachef Sep 22, 2010 09:13 PM

                                    i recently saw a recipe for a chilled "sangrita" soup; a pureed mixture of tomatoes, blanched corn, orange juice, lime juice, ancho chili powder and New Mexico chili powder, garnished w/ kalamata olive slices. It looked absolutely beautiful and sounds delicious. If you're at all interested, I can dig up the proportions. Talk about an out-of-the-box recipe!!!

                                    1. re: mamachef
                                      linguafood Sep 23, 2010 08:13 AM

                                      That does sound lovely, but the turmators are all gone. GONE! They were tasty and sweet, and the corn was a great addition. Still have to ears of corn left, might just have to have them for lunch....

                                      1. re: linguafood
                                        alkapal Sep 24, 2010 07:06 AM

                                        how was your corn salad with 'maters and basil?

                                        1. re: alkapal
                                          linguafood Sep 24, 2010 08:45 AM

                                          'twas delish. almost kinda indulgent, using the entire quart of tomatoes ($8). sweet, sour, summery.

                                          and it was the first thing my man was able to taste after a long bout of allergy stuff.

                                    2. re: linguafood
                                      Phurstluv Sep 23, 2010 09:11 AM

                                      I like mixing in some avocado with that corn salad. And dress it with lime juice. Yum, I may have to make another batch tonight!

                                    3. Breadcrumbs Sep 22, 2010 06:38 AM

                                      Last night we had a baby arugula and roasted mushroom salad and then Roasted Salmon w Tomato Anchovy Sauce along w roasted fingerling potatoes. First made this salmon dish last week and we loved it...then, we love salmon. Just drizzled a little of the tomato sauce juice over the potatoes this time.

                                      Tonight we're back to Arabesque and I have a few recipes picked out...we'll see how much time I have!!

                                       
                                      1. Cherylptw Sep 21, 2010 07:16 PM

                                        I partially cooked a pot of great northern beans bbq style on Sunday and finished them today with some turkey necks added in for good measure. Some corn bread...dinner was done.

                                        1. nomadchowwoman Sep 21, 2010 02:49 PM

                                          Last night we had roast chicken, wild mushroom risotto, and leeks vinaigrette.

                                          Tonight, I'm going out w/a friend so I've got a pot of red beans, w/a hamhock and some andouille sausage, bubbling on the stove. I'll make make some brown rice, and DH will have to make do with that for dinner (as I'd be willing to make a hefty bet that he won't prepare himself a veggie or side salad).

                                          1 Reply
                                          1. re: nomadchowwoman
                                            Phurstluv Sep 21, 2010 04:29 PM

                                            Hahaha!! Neither would my husband!! He would just crack open another beer, some nuts and jerky. And then raid my lunch meats!! Nice of you to leave a pot on the stove of what sounds like pure deliciousness!!

                                            Last night, didn't have the energy to make enchiladas, though they are still on the short list. I just heated up some chicken & gravy for the older one, and the little one wanted pizza, so that was dinner. And I was good, only one slice of pizza, then to bed early. After all that wine, of course!! (And I wonder why I can't lose those extra 10 lbs!!!)

                                            It has been gray and chilly here all day, and I've been craving soup and wanted to start making some each week, figuring maybe that would help with some weight loss. So I had a huge Parm rind, some white beans and pancetta, plus tons of orzo, so I made a pot of pasta e fagioli. Will throw together a baby lettuce salad, heat up some more chicken for the boys, and toss a garlic bread from the store in the oven, and that will be dinner. Smells so good in here already with the garlic, tomatoes, etc of the soup, I can't wait to eat it, so it'll be another early one here tonight.

                                          2. roxlet Sep 21, 2010 11:24 AM

                                            Last night I was just going to make some pasta with a marinara sauce (which had been requested by my son who was under the weather), when my husband came home and decided we should have some chicken too. So he defrosted some chicken breasts, sliced them thinly in half, and quickly grilled them. Then I put them on a sheet pan with a little of the marinara over and under each one and topped with some mozzarella and romano cheese and popped into a hot over while the pasta cooked. It was like a low-cal version of chicken parm and with a green salad and some linguini, we then had a whole meal.

                                            1. onceadaylily Sep 21, 2010 09:53 AM

                                              You'd think all this talk about hurricanes and middle of the night ambulance rides would give me enough perspective to stop grousing, but apparently not. Between a bout with something that looked suspiciously like the flu, and my landlord's refusal to communicate whether or not I'm going to have water on any given day, cooking has been spotty. Despite the fact that the plumber's car pulled up in front of the flat for a *sixth* visit to our basement (sending me scurrying to start brushing my teeth while I filled water bottles, gave fresh water to the cat, and hopped into the shower), I am cooking a meal, the one I planned before I knew today was going to be in the mid eighties.

                                              When the temperature dropped, the boyfriend requested meatloaf, so I took some ground beef out to defrost right before the universe decided to make me understand how much I need, love, and respect running water. So, I am making a free-form meatloaf (beef, a panade, eggs, with roasted garlic and caramelized onions), rolled with spinach and a mild cheese. I'm making a tomato and fennel gratin to go along side, and a pan of roasted carrots, once I go to the market for a few things. I really hope the universe isn't going to make me understand how much I need fennel.

                                              2 Replies
                                              1. re: onceadaylily
                                                LindaWhit Sep 21, 2010 10:00 AM

                                                Oh OADL, I feel for you for not having water - what a PITA! I hope the sixth visit is the charm!

                                                1. re: onceadaylily
                                                  mamachef Sep 21, 2010 11:43 AM

                                                  If the universe isn't in an understanding mood, you can use sliced endives for your gratin and flavor it with a bit of caraway. Not quite the same, but it'll do in a pinch.

                                                2. boyzoma Sep 21, 2010 09:17 AM

                                                  I've been really craving this lately. I am going to make a nice big stew. There was a sale at our local market and so DH kindly stopped off on his way home yesterday and picked up lots of stew meat and several london broils since they so cheap. This morning, I vacuum sealed all but one batch of stew meat and placed them in the freezer.

                                                  For the stew, I'll brown the meat and let simmer this afternoon with onion, s&p, smoked paprika, allspice, tomato paste, a sprig of rosemary, bay leaves, garlic, brown sugar and ground cloves. Then add carrots, celery, peas, corn, green beans and large diced potatoes. Think I'll just make some drop rolls to go with it.

                                                  9 Replies
                                                  1. re: boyzoma
                                                    onceadaylily Sep 21, 2010 09:57 AM

                                                    I could eat stew *every* day, especially with red wine and rosemary. I envy you with that freezer full of beef.

                                                    1. re: onceadaylily
                                                      boyzoma Sep 21, 2010 10:10 AM

                                                      Oh, I forgot about red wine. May just add some of that as well. Making enough for the freezer as well. Thanks for the suggestion. And so sorry to hear about your water. That's a real bummer. Hope it gets fixed this time.

                                                    2. re: boyzoma
                                                      g
                                                      gembellina Sep 22, 2010 05:56 AM

                                                      oh yum. I've written a whole list of cold-weather stews that I want to make and freeze, but I'm still clearing up from Satruday's mammoth dinner party so I'm determined to make minimal additional mess by eating only existing brown goop from the freezer.

                                                      i've just remembered an amazing stew i've made once before and which is now a christmas-time favourite is beef with clementines and ginger wine. another one to go on the list!

                                                      if you're looking for ways to use up your meat: http://www.waitrose.com/recipe/Beef_i...

                                                      1. re: gembellina
                                                        LindaWhit Sep 22, 2010 06:02 AM

                                                        You had me at ginger, gembellina. :-) BUT - we won't be able to find Stone’s Original Green Ginger Wine here in the States. Any suggestions for a substitute?

                                                        1. re: LindaWhit
                                                          g
                                                          gembellina Sep 22, 2010 06:25 AM

                                                          depending on where you are, this might help:
                                                          http://chowhound.chow.com/topics/414929

                                                          but i wonder if ginger beer/ale might be a reasonable substitute? along the lines of a beef stew with beer or stout... but a really spicy "proper" one rather than a sickly sweet one that's more like a soda. or a ginger cordial (diluted). the wine itself is quite sweet but incredibly spicy. possibly cut back on the clemetine juice if you suspect your ginger substitute might be sweeter than the Stone's.

                                                          1. re: LindaWhit
                                                            buttertart Sep 22, 2010 06:35 AM

                                                            I remember seeing a ginger wine in a very ordinary liquor store in Brooklyn so they may have it up by you after all?

                                                            1. re: buttertart
                                                              LindaWhit Sep 22, 2010 03:47 PM

                                                              Good to know - can't hurt to ask at my local wine store!

                                                        2. re: boyzoma
                                                          mamachef Sep 22, 2010 07:13 AM

                                                          Love that you add that dash of cloves to your stew. It does add depth, doesn't it, without tasting like a spice cookie. I usually hit it with just a dash of ginger, too.

                                                          1. re: mamachef
                                                            boyzoma Sep 22, 2010 09:01 AM

                                                            I love the cloves as it makes the house smell so good. The stew turned out fabulous. I believe we will be having it again tonight! I will still be freezing some, but I can't seem to get enough. Hope you are doing well today, mamachef.

                                                        3. TheHuntress Sep 21, 2010 04:13 AM

                                                          I have just been served a beautifully blue steak with mushroom sauce, truffled potatoes and vegies by my husband. Fantastic!

                                                          8 Replies
                                                          1. re: TheHuntress
                                                            mamachef Sep 21, 2010 05:30 AM

                                                            Beautifully blue, as in, still mooing? Atta girl!! And yaaaaaaaay for Mr. Huntress!!

                                                            1. re: mamachef
                                                              TheHuntress Sep 22, 2010 01:51 AM

                                                              Ooooooh yeah, it has to be mooing. Mr Huntress understands my virtually raw meat thing, I'm very lucky :)

                                                              1. re: mamachef
                                                                n
                                                                nic900 Sep 22, 2010 06:40 AM

                                                                Mamachef,
                                                                I am glad you are better. I think having a TIA (ministroke) can put you at risk for having a major stroke so do try to destress (I love yoga not to mention some good girlfriends and a glass or two of wine). Do you have to eat a special diet now?

                                                                1. re: nic900
                                                                  mamachef Sep 22, 2010 07:11 AM

                                                                  I was told to avoid too much salt, which I do anyway, but other than that, just basically whatever I can tolerate. The corned beef is good-tasting to me (and I think she must've blanched it, because the salt factor is really not noticeable) and I've been keeping a mug of soup next to me at all times, not to mention the gingerale. The attending did mention the increase in risk, so I'm just gonna do exactly what I've been told to do; double up on the bp meds, take the valium, and continue doing my very fine imitation of a baked potato on the couch. : ) and thank G-D for girlfriends, you know?

                                                                  1. re: mamachef
                                                                    Phurstluv Sep 22, 2010 08:39 AM

                                                                    Oooo, they gave you valium?? Lucky girl. Rest up!!

                                                                    1. re: Phurstluv
                                                                      mamachef Sep 22, 2010 09:37 PM

                                                                      And the love just keeps on coming...there was a knock on my door at around 4 this afternoon, after a beautiful lazy day. BFF brought over a STACK of magazines, and I spent the day very calmly reading magazines, taking valium and sipping soup.Got to the door and couldn't believe my eyes. 6 of my frat guys got together and between themselves they put together a pot roast dinner for tonight (or whenever) and a tuna-noodle casserole. : ) Now bear in mind, it's MY job to cook for these sweethearts; they have no time, no money, and very little kitchen experience - but they went out of their way to do this. If it had been a truffled beef tenderloin or a lobster thermidor, I couldn't have been more touched and happy. And I feel SO much better today. So, while this post may not be about MY home cooking, it follows the thread of "home cooking" in general. : )

                                                                      1. re: mamachef
                                                                        mariacarmen Sep 22, 2010 09:55 PM

                                                                        sooo sweet of your boys, and i'm sure you deserve it! i have (re)new(ed) faith in frat boys....

                                                                        1. re: mamachef
                                                                          LindaWhit Sep 23, 2010 06:12 AM

                                                                          OK, I've just fallen in love with your frat boys, even though I'm more than old enough to be their mother. :-D

                                                              2. mamachef Sep 20, 2010 11:17 PM

                                                                I guess tonight's reply was, what WASN"T for dinner? At 3 a.m Sun night, was awakened by pains down my shoulder and arm; nothing I've ever felt before. Mr. Chef summoned Le Ambulance, and I was therefore transported to the land of sticky patches and bitchy nurses. By the time they let me go I was lucky to pronounce the word "the" intelligibly. Diagnosed as a TIA and sent home to bed rest, drugs, and bed rest , I arrived home to the following:
                                                                Chicken and Sausage Gumbo w/ rice
                                                                Chicken/Artichoke Casserole
                                                                8 Jars Pasta Sauce, 5 pkgs. pasta, 3 loaves bread
                                                                2 pound cakes, 1 classic, one marble
                                                                1 caramel cake
                                                                1 pan baked chicken and veggies
                                                                One potato-cheese gratin (I think they call it funeral casserole?)
                                                                about 2 gallons ratatouille
                                                                chicken rice soup
                                                                6 packs of seven-up and Vernor's ginger ale
                                                                lemon bars
                                                                fried chicken
                                                                red rice
                                                                brownies and cookie platter

                                                                all this in no particular order. My neighbor Jewell said she started taking items at 8 a.m. and put up a "freezer full" sign at 4. I am so grateful. and So is Mr., but I'm a little afraid they thought i died.... : D
                                                                Love, Marci

                                                                24 Replies
                                                                1. re: mamachef
                                                                  onceadaylily Sep 21, 2010 07:21 AM

                                                                  What's a TIA? I hope you're all right? But, god, look at that list of food. That tells me you are loved, Marci. You have the Vernor's to prove it. :)

                                                                  1. re: onceadaylily
                                                                    mamachef Sep 21, 2010 08:09 AM

                                                                    daylily, a TIA is a mini-stroke where the symptoms last less than 60 minutes and there are no aftereffects. For pete's sake, I'm 47 years old!! In addition to drugs and bedrest for a few days, strong warnings about certain people's stress level were addressed.
                                                                    So anyway, there's a Mormon Tabernacle down the street, and they have something called the Ladies' Relief Society who respond to church members (which I'm not) and neighborhood folks when trouble strikes. Word must spread fast!! And you're right; when I saw the Vernor's and the REAL caramel cake (with the boiled caramel frosting), yes indeedy I felt the love. Between the church folk and friends, I don't need to cook for a week and frankly I can use the break. My Cal dudes will have to fend for themselves, but I'm sure they won't starve; ) I'll be fine,because lemon bars have medicinal properties, and thanks for good wishes!

                                                                    1. re: mamachef
                                                                      boyzoma Sep 21, 2010 08:18 AM

                                                                      Wow, mamachef. How scary for you. Just be sure and follow the Doctor's advice and just get some rest. So glad you have such good friends to cook for you. You will be in our thoughts and prayers for a quick recovery. Enjoy all those goodies.

                                                                      1. re: boyzoma
                                                                        onceadaylily Sep 21, 2010 08:53 AM

                                                                        I wholeheartedly second all of this. How unsettling for you. Isn't it funny, how often we gift food to someone in need of comfort, especially when that person is a woman who takes such good care of everyone else? I pictured those Rescue Society women, phone caught between shoulder and jaw as the preheated oven, plugged in their blenders, and made quick work of the still-wet vegetables by the cutting board, trying to plug the crack in the damn with casseroles and pound cakes.

                                                                        Relax, eat some cake, read a funny book, and let your people take care of you.

                                                                      2. re: mamachef
                                                                        buttertart Sep 21, 2010 09:38 AM

                                                                        Mormons know how to cook and EAT! ;-) Glad you're OK and so well taken care of. (You're lucky, I know a woman who had a severe stroke in her 20's. Age has not too much to do with it.)

                                                                        1. re: buttertart
                                                                          mamachef Sep 21, 2010 09:32 PM

                                                                          You know, butter, the attending said the same thing, that it was kind of an anomaly, because my weight's average, my diet's good : ), and my other habits are moderate; I don't smoke cigarettes or imbibe alcohol much at all. So, yeah, the stress is pretty much the defining factor. I'm going to take every last bit of advice; Meds, good books, good food, and a pillowtop mattress.

                                                                          1. re: mamachef
                                                                            buttertart Sep 22, 2010 06:23 AM

                                                                            It's the caretakers who need to remember to take care of themselves. Hope everything is soon brighter for you and your boy.

                                                                        2. re: mamachef
                                                                          nomadchowwoman Sep 21, 2010 02:15 PM

                                                                          Glad you're ok, mamachef. My mother has had several TIAs over the past few years, and they sure are scary. Enjoy your recuperation goodies, and get some R & R--and take the Dr.'s advice about reducing stress.

                                                                          1. re: mamachef
                                                                            mariacarmen Sep 21, 2010 03:20 PM

                                                                            goodness! sorry to hear that! jeez, you're a couple years younger than me - scary to have something like that happen! Mormon Tabernacle..... do you live in Oakland? I love that building..... how wonderful your neighborhood rallied with the food! you had me at lemon bars and fried chicken.

                                                                            1. re: mariacarmen
                                                                              mamachef Sep 21, 2010 09:07 PM

                                                                              Yes, Mariacarmen, right up here in Montclair (which some people don't consider Oaktown, but I do... : ). I know, that building is stunning, and there's no way for us "gentiles' to get into the inside. I always wanted to see the interior. Tthey had me at lemon bars and fried chicken too. Also the most intriguing Samoan corned beef brisket, cooked off with coconut milk, lemongrass and spinach. One of the most unusual, delicious things I've ever put in my mouth. Like exotic comfort food.

                                                                              1. re: mamachef
                                                                                Jen76 Sep 21, 2010 09:22 PM

                                                                                I think you need to make it your mission to find out that recipe for the beef brisket!

                                                                                1. re: Jen76
                                                                                  mariacarmen Sep 21, 2010 09:38 PM

                                                                                  Amen to finding the mormonite samoan corned beef recipe! and THEN work on getting inside the temple.

                                                                                2. re: mamachef
                                                                                  buttertart Sep 22, 2010 06:19 AM

                                                                                  Actually, there is a way to get in for a non-Mormon, or at least was pre-Internet - my husband did a lot of research at the Oakland temple on family lineages for his doctorate and book on a city in China - since the Mormons have a requirement for retroactive conversion of their ancestors they maintain the absolute best records on geneaology (from all over the world) in the world. He said the ladies were extremely nice (but they didn't feed him). So you could possibly research your family tree and swap recipes!
                                                                                  That Samoan CB sounds great, wonder if it's from someone being there on a mission? They also send missionaries all over and have excellent language training programs so they can speak to people in their own languages. We met a few of them in Taipei and their Chinese was fantastic.
                                                                                  Very interesting religion (and no, I'm not a Mormon).

                                                                          2. re: mamachef
                                                                            LindaWhit Sep 21, 2010 08:52 AM

                                                                            Oh MY! I'm very glad you're OK, mamachef! Sounds like the church ladies and gents really set you up with lots of eats for the next week! I think a note on the front door re: the fridge being full is a GREAT idea!

                                                                            1. re: LindaWhit
                                                                              Breadcrumbs Sep 21, 2010 10:54 AM

                                                                              Take good care mamachef, with all that love and support around you. . . oh, and the food...it sounds like you have no excuses but to take it easy and enjoy being pampered.

                                                                            2. re: mamachef
                                                                              roxlet Sep 21, 2010 11:21 AM

                                                                              Wow, what a haul! Hope you are feeling up to par. Didn't you have another visit to the hospital recently for which you made a coffee cake?

                                                                              1. re: roxlet
                                                                                mamachef Sep 21, 2010 11:40 AM

                                                                                Roxlet, you're really on the ball! Yes, my oldest son has been ill with leukemia for 2 years now and I like to take his fine and devoted nurses good treats as a token of appreciation for the excellent care and compassion they are showing our entire family during this ordeal. There's a bit of selfish motive too - cooking and baking are a form of zen for me, and when I go over to spend time with him in the hospital, it's a good way for me to focus on the next thing, and the thing after that and so on. I am so grateful to you all for the good wishes and bright thoughts.

                                                                                1. re: mamachef
                                                                                  roxlet Sep 21, 2010 11:56 AM

                                                                                  Well, hospitals are no fun all. I have a son and I can't think of anything that would be more traumatic than dealing with a serious illness such as leukemia. I hope that all will be well with your son soon. My prayers and good wishes go out to you!

                                                                                  1. re: mamachef
                                                                                    LindaWhit Sep 21, 2010 01:33 PM

                                                                                    I can understand the cooking/baking being calming for you, mamachef. Sending out healing vibes to both you and your son!

                                                                                    1. re: mamachef
                                                                                      boyzoma Sep 21, 2010 01:53 PM

                                                                                      mamachef - my heart goes out to you. Now I also understand the "stress" you mentioned. I'm so glad you can take some solace in baking. Just make sure you don't over do things. Oh, what I wouldn't give to sit and smell the aromas from your kitchen. Best wishes to you, your son and your entire family,

                                                                                      1. re: mamachef
                                                                                        mariacarmen Sep 21, 2010 03:23 PM

                                                                                        oh mamachef, knew that your son was sick but not with what. so sorry to hear that, totally sending positive thoughts out to you. i am sure his nurses appreciate you and take extra special care of him!

                                                                                    2. re: mamachef
                                                                                      Cherylptw Sep 21, 2010 11:42 AM

                                                                                      Wow, I hope you get better soon! You can take it easy now that you don't have to cook...Ginger ale is my favorite soda...love Vernor's...

                                                                                      1. re: mamachef
                                                                                        Phurstluv Sep 21, 2010 04:22 PM

                                                                                        Oh no, MamaC!! We are so glad you are home, doing better. Take those meds, and rest up, listen to the Doc. My Mom had one about 10+ years ago - she's never had another one again, knock on wood.

                                                                                        So nice of your neighbor to fill your fridge. Bright side - you don't have to cook for a while!!

                                                                                        I did not know about your son - your family will be in my thoughts and prayers :)).

                                                                                        1. re: Phurstluv
                                                                                          mamachef Sep 21, 2010 09:18 PM

                                                                                          You know what strikes me, and totally touches my heart? The food/love/soul connection that evidences itself so clearly here. Everyone here has such (com)passion; I think it speaks to our personalities as creative, nurturing, "feeding-people-is-soul-affirming" people.Thank you all, so sincerely. Mr. is also in serious earthly culinary heaven, and is being super-solicitious, taking excellent care of Mama.

                                                                                      2. l
                                                                                        lunaburning Sep 20, 2010 08:51 PM

                                                                                        I have a bumper crop of green tomatoes this year, so I made baked curried green tomatoes and a cauliflower salad with capers and green olives.

                                                                                        1. mariacarmen Sep 20, 2010 08:24 PM

                                                                                          simple roast chicken with s&p, thyme rub, rice, and beet/shallot/tomato salad for the oldsters, then home to a lovely meal made by the BF - pork chops in a mushroom caper shallot thyme horseradish worcestshire gravy, and then he browned thin sliced parboiled potatoes in butter, and grated different cheeses we had on top, a little basil, then threw it in the oven to crisp up on top, with a salad of romaine, shallots, cukes, heirloom toms, chopped dry brined olives in a vinaigrette. All delish. Nice to come home to....

                                                                                          1. bermudagourmetgoddess Sep 20, 2010 05:31 PM

                                                                                            Thank you to all my Chowhound friends for your concerns with IGOR. We faired very well, so well that I was able to grill some BBQ chicken tonight with my homemade Goslings Black Rum BBQ sauce, served up with a side of goat cheese mac and cheese we lost power for 8 hrs ......I know the chowhounds team said we get a bit chatty, but i just want to say thank you and to let everyone know that Igor was downgraded to a CAT 1, maybe it was because the we made up a shot called "Igor go away " and drank plenty of them Saturday Night...oh my head the next day ... thank you advil....but Bermuda was spared of what could have been one of the worse storms we have ever seen.

                                                                                            7 Replies
                                                                                            1. re: bermudagourmetgoddess
                                                                                              Breadcrumbs Sep 20, 2010 06:03 PM

                                                                                              bermudagourmetgoddess, at the risk of getting edited out...your BBQ sauce sounds delicious and I'd be delighted if you could share the recipe. Oh, and the "Igor Go Away" shot recipe!!!

                                                                                              Its so nice to hear you're ok. The news in Canada is still reporting power-outages in Bermuda so I'm glad to see you connected and I hope the headache has cleared.

                                                                                              1. re: bermudagourmetgoddess
                                                                                                Phurstluv Sep 20, 2010 06:18 PM

                                                                                                So glad to hear it, bgg. We were all thinking of you and your fellow islanders, and so glad Bermuda was spared. Such a paradise on Earth.

                                                                                                Oh, yea, we must hear the details and recipe for the shots. And the food too, of course! :))

                                                                                                1. re: bermudagourmetgoddess
                                                                                                  mariacarmen Sep 20, 2010 08:17 PM

                                                                                                  goat mac and cheese sounds the height of decadence - yum! glad for your downgraded weather.

                                                                                                  1. re: bermudagourmetgoddess
                                                                                                    onceadaylily Sep 20, 2010 08:30 PM

                                                                                                    That is so good to hear.

                                                                                                    And plus one on the goat cheese mac and cheese. I'm already thinking about how to work portobellos and tomatoes into an accompanying dish.

                                                                                                    1. re: onceadaylily
                                                                                                      bermudagourmetgoddess Sep 21, 2010 05:22 AM

                                                                                                      I added some fire roasted tomatoes to it, it was very good, rich, but very tasty

                                                                                                      As for the Igor Go Way shot, there were 6 of us at the boat club, and each one of use selected a liquor to add in (vodka, dragonberry, limon, pear vodka, bacardi ciclon, peach schnapps and cranberry

                                                                                                      Black Rum BBQ Sauce, no measurements … ketchup, molasses, brown sugar, Dijon mustard, whatsthishere sauce, black rum, cumin, chili powder, garlic powder, onion powder, salt, red wine vinegar ,

                                                                                                    2. re: bermudagourmetgoddess
                                                                                                      LindaWhit Sep 21, 2010 08:50 AM

                                                                                                      Very glad to hear you were spared, bgg! And like Breadcrumbs, I'd love that BBQ sauce recipe!
                                                                                                      ETA: I see you posted it just above my comment. I like the "whatsthishere sauce". Something you pulled out of the freezer, I take it?

                                                                                                      1. re: bermudagourmetgoddess
                                                                                                        nomadchowwoman Sep 21, 2010 02:10 PM

                                                                                                        So glad to hear that, BGG. (And your BBQ sauce sounds really good.)

                                                                                                      2. Cherylptw Sep 20, 2010 05:16 PM

                                                                                                        Leftover pulled pork bbq, slaw and tortellini salad from yesterday's church dinner. Some type of actual cooking will take place here tomorrow.

                                                                                                        1 Reply
                                                                                                        1. re: Cherylptw
                                                                                                          boyzoma Sep 20, 2010 05:32 PM

                                                                                                          You sound so much like my earlier post. Pulled pork bbq, slaw and/or spaghetti. Pork/pasta - who could live without that!!!!!! Happy eats!

                                                                                                        2. mcel215 Sep 20, 2010 04:20 PM

                                                                                                          I made Smitten Kitchen's Zucchini and Ricotta Galette. It's easy and fabulous looking.

                                                                                                          And it tastes amazing. I have made it before with a puff pastry crust. This time I just used a Pillsbury refrigerator (rolled) one. Her original recipe calls for parm, ricotta and mozzarella. I had on hand parm, ricotta and swiss. You cannot mess this recipe up at all.

                                                                                                           
                                                                                                           
                                                                                                          7 Replies
                                                                                                          1. re: mcel215
                                                                                                            Breadcrumbs Sep 20, 2010 04:27 PM

                                                                                                            mcel this looks fabulous, so appetizing! So, having made both ways, which crust do you prefer?

                                                                                                            1. re: Breadcrumbs
                                                                                                              mcel215 Sep 20, 2010 04:55 PM

                                                                                                              Having made both recipes (and the switch up with the Swiss), I loved the puff pastry the best. Smitten Kitchen gives her crust recipe, which is probably fantastic. But, with me working full time and wanting to get dinner on quickly, I need to cut corners, thus the store bought crust.
                                                                                                              Although both recipes tasted fantastic, the puff pastry taken out of the oven was souffle like...........aaaahh. ;)

                                                                                                              Here's a picture with the puff pastry.

                                                                                                               
                                                                                                              1. re: mcel215
                                                                                                                Breadcrumbs Sep 20, 2010 04:59 PM

                                                                                                                Both look fantastic mcel, I suspected you'd say the puff pastry because, well, who wouldn't!!! ; - )

                                                                                                                I would have done the same btw...store bought puff pastry.

                                                                                                                1. re: Breadcrumbs
                                                                                                                  mcel215 Sep 20, 2010 05:35 PM

                                                                                                                  Thanks. Like I said, this is an easy week night meal.

                                                                                                                  And a slice for lunch tomorrow with a nice salad. ;)

                                                                                                            2. re: mcel215
                                                                                                              mariacarmen Sep 20, 2010 04:44 PM

                                                                                                              beautiful. i love smitten kitchen recipes. did you use a mandolin on the zucchini? i need to get a good one, my mother's old cheapo hand-me-down is really more of a hazard than a help.

                                                                                                              1. re: mariacarmen
                                                                                                                mcel215 Sep 20, 2010 04:58 PM

                                                                                                                No mandolin needed, Maria, I did it by hand. Zucchini slices very easily.
                                                                                                                But, if you have trouble, just buy and extra zucchini and use the thinest ones. You
                                                                                                                can always use the extra pieces to put in a salad. ;)

                                                                                                              2. re: mcel215
                                                                                                                linguafood Sep 20, 2010 04:53 PM

                                                                                                                That looks fantastic! We've totally changed our mind, got a pizza "base" (pie w/tomato sauce and mozza) from Wegmans, which is currently baking in the oven, topped with red onion, roasted red peppers, green peppers, mushrooms, and a tiny bit of extra cheese. Ya know, for the "healthy" part of the dinner. Oh, and of course, there is salad -- butter lettuce, red onion, radishes, cukes in a (raw) sour cream & chive dressing. Slurp.

                                                                                                              3. linguafood Sep 20, 2010 11:29 AM

                                                                                                                Meh. Directive for today: cheap, healthy, light. Oh, and tasty is important... just not so sure WHAT?? Meat or burgers are kinda out of the question, after our indulgent rib-eyes last night....

                                                                                                                Hoping to find some whole trout to throw on the grill, or maybe 'just' some cheapo fish filet (tilapia and the like: zzzzzZZZZZZZZzzzz) to pan-fry and serve with white wine sauce.

                                                                                                                I also want to make something with the frozen corn I have. Dang.

                                                                                                                2 Replies
                                                                                                                1. re: linguafood
                                                                                                                  buttertart Sep 20, 2010 12:04 PM

                                                                                                                  Make the Sichuan corn thing with hot peppers and scallions.

                                                                                                                  1. re: buttertart
                                                                                                                    linguafood Sep 20, 2010 12:29 PM

                                                                                                                    The Sichuan Corn Thing .... sounds pretty fab, actually!

                                                                                                                    Do you have a link or sumtin? Haven't gotten to buying the Fuchsia book yet. TIA!

                                                                                                                2. boyzoma Sep 20, 2010 11:08 AM

                                                                                                                  Leftovers are on the menu for tonight. Still have some pulled pork and slaw as well as some spaghetti. So we will just have to "survive" with some of those. Oh well, life is tough ;-)

                                                                                                                  1. buttertart Sep 20, 2010 08:36 AM

                                                                                                                    Last night's chicken with farmer's market corn was quite good, but what made the meal was an improvised North African-ish salad made in an effort to use the nice radishes we got - topped and tailed, thinly sliced, mixed with a small thinly sliced red onion and 1/2 lime thinly sliced with the peel on (left over from the G&Ts, wanted to use up), tossed with olive oil and rice vinegar (must get white wine vinegar), served on rounds of navel oranges peeled with a knife. A few oil-cured olives on top. Quite good really and very attractive on my Japanese blue and clear square glass plate.

                                                                                                                    4 Replies
                                                                                                                    1. re: buttertart
                                                                                                                      roxlet Sep 20, 2010 08:39 AM

                                                                                                                      Sounds lovely! My husband adores radishes, so I may have to try this sometime!

                                                                                                                      1. re: roxlet
                                                                                                                        buttertart Sep 20, 2010 08:46 AM

                                                                                                                        Would be a good one for the depths of winter (especially w blood oranges or red grapefruit and red onion, lime maybe or not to keep it in the reds). I remember an orange and onion salad on a relish tray at the first "classy" restaurant I was ever taken to, seemed unbelievably exotic but the idea stayed with me all these years.

                                                                                                                        1. re: buttertart
                                                                                                                          roxlet Sep 20, 2010 08:47 AM

                                                                                                                          Yes, I used to make orange and Vidalia onion salad with olives frequently, and radishes would be a lovely addition to that.

                                                                                                                          1. re: roxlet
                                                                                                                            buttertart Sep 20, 2010 08:50 AM

                                                                                                                            Also nice: shaved fennel/onion/oranges/olives.

                                                                                                                    2. roxlet Sep 20, 2010 05:06 AM

                                                                                                                      We had a couple of extra guests for dinner (so 3 Egyptians and one local friend whose husband was out of town), and my husband decided that he wanted to make a variation on Christmas dinner. So prime rib was rubbed with Herbs de Provence and roasted on the grill with a touch of wood smoke. We started with corn soup, then the prime rib, scallion mashed potatoes, asparagus, popovers, and finishing with a pumpkin pie. One of our house guests eats no vegetables (just cucumbers), so my husband made a pot of white beans so he wouldn't have just a piece of meat on the plate, and the one extra Egyptian guest (not a house guest) asked that the meat be more well-cooked, which put my DH in a funk, and then my local friend announced that she wasn't eating any meat or anything "white," so I made her a plate with tuna, sliced tomatoes, and asparagus. She wouldn't touch the soup either. The meal was delicious, but my DH wasn't happy with all the different "orders," especially since he had worked so hard to make this a special meal...

                                                                                                                      1 Reply
                                                                                                                      1. re: roxlet
                                                                                                                        The Chowhound Team Sep 20, 2010 09:02 AM

                                                                                                                        Folks, we know these what's for dinner threads are chattier than most, but the subject of whether roxlet's houseguests were rude or not is really off-topic for the Home Cooking board. Normally we'd move this over to the Not About Food board, but even there we've asked people to ease up on this kind of discussion, since it just never goes well. If you've got comments on the delicious sounding food that was served, please go ahead and make them, but we'd ask that you set the etiquette issues aside.

                                                                                                                      2. Jen76 Sep 19, 2010 05:58 PM

                                                                                                                        It hit 111 here today and now at almost 6:00 pm it's still 109. This weekend we cleaned the pool, changed the brake pads on my car, I cleaned all the hard floors in the house (the whole house except bedrooms), grocery shopping, and daily chores like dishes and what-not. Suffice to say, I don't feel like cooking. It's 82 in the house with central AC, which isn't unbearable, but the thought of anything hot just makes me wilt more. I think I'm going to use leftover roast chicken to make fajitas. I think I have an avocado in the fridge somewhere, so fresh guacamole will be refreshing. That is, if I can get my bum off the couch and away from CH. Otherwise, dinner might be PB&J and watermelon.

                                                                                                                        6 Replies
                                                                                                                        1. re: Jen76
                                                                                                                          onceadaylily Sep 19, 2010 08:13 PM

                                                                                                                          " . . . if I can get my bum off the couch and away from CH."

                                                                                                                          I asked for a butcher block for my birthday last year, and found an unfinished one at Ikea for cheap. When I started talking about the method of dye and stain I was going to use on it, the boyfriend cautioned me that none of it was food-safe. "We're not going to *chop* anything on it," I said. "It's for the laptop." Because I'm all about the multitasking.

                                                                                                                          I've lost a few bouts with the caramelized onions, though.

                                                                                                                          My dinner was a simple one. A few diced tomatoes, cooked down in butter, a little cream and some fresh basil, and some salt and pepper, simmered until the sauce was just the right shade of tangerine. I tossed it with a thin (yes, packaged) spaghetti, with a tiny bit of my recently splurged upon parmesan grated over my bowl. It never rose above sixty-eight degrees in my place today, so a simple hot noodle dish was very welcome.

                                                                                                                          1. re: onceadaylily
                                                                                                                            Jen76 Sep 19, 2010 11:21 PM

                                                                                                                            68....I think I remember what that feels like. My house will probably be 68 in about 3.5 months. Sigh. All the fall foods are starting to come out - squash, root veg - making me crave hot, stewy things. It just ain't gonna happen 'til it's well under 100.

                                                                                                                          2. re: Jen76
                                                                                                                            mariacarmen Sep 19, 2010 08:48 PM

                                                                                                                            Jen76: you did all that in 109 degree weather???? my hot flashes keep me from doing half that, most days! hats off to you.

                                                                                                                            OADL: i LOVE that you have a butcher block for your laptop. brilliant! wish i had room in my kitchen. your dinner sounds great. sometimes those simpler preps are sublime (says the girl who lost her well planned dinner to a conflagration of her own making.)

                                                                                                                            1. re: mariacarmen
                                                                                                                              Jen76 Sep 19, 2010 11:24 PM

                                                                                                                              Haha! Only because I was forced to. Pool is suffering from an algae attack (it's old, decrepit, and in serious need of draining and resurfacing), floors were gross, car was grinding at stops, I needed to buy food to make, and at least I have a dishwasher for the plates and stuff.

                                                                                                                              I've used a cake cooling rack for the laptop in the past.

                                                                                                                            2. re: Jen76
                                                                                                                              Cherylptw Sep 19, 2010 09:07 PM

                                                                                                                              My daughter lives in Mesa and there is very little cooking done when it's scalding like it is...watermelon would sound good to her!

                                                                                                                              1. re: Cherylptw
                                                                                                                                Jen76 Sep 19, 2010 11:26 PM

                                                                                                                                We've been buying 3 watermelons a week for the 2 of us from Costco if you can believe it. It's a staple here when it's hot. It's so easy to get dehydrated here. It was about 4:00 when I cleaned the pool today. I was out there for about 20 minutes and when I came in I felt positively drained.

                                                                                                                            3. Breadcrumbs Sep 19, 2010 05:56 PM

                                                                                                                              Following up on my earlier post, the Coq au Vin from the Williams Sonoma Cookbook turned out beautifully and exceeded our expectations given that it's a quicker method than the traditional version that I usually make. We also like the idea of serving it over the wide egg noodles for a change. I didn't make any modifications whatsoever to the published recipe. We absolutely loved the suggestion of using Zin for this dish and, of course, had it "with" as well. I'd definitely do this when company's coming because the prep work is so minimal and the dish comes together very quickly. Hubby love flambéing the chicken btw!!! A hit at our house. Photos of the shallots sautéing, broth when the beurre manie was just added and final dish below.

                                                                                                                               
                                                                                                                               
                                                                                                                               
                                                                                                                              3 Replies
                                                                                                                              1. re: Breadcrumbs
                                                                                                                                LindaWhit Sep 19, 2010 07:55 PM

                                                                                                                                That looks WONDERFUL!

                                                                                                                                1. re: LindaWhit
                                                                                                                                  Breadcrumbs Sep 20, 2010 04:53 AM

                                                                                                                                  Thanks so much Linda, this recipe really surprised me. I really liked the shallots in the dish, I think they added a slight sweetness to the broth. My usual recipe (essentially Julia Child's) calls for onions. Also, the wine obviously is a key flavour component in the dish and I loved the Zin. In the past I've only ever used Burgundy and on occasion, Bordeaux. I'll definitely be making this again.

                                                                                                                                2. re: Breadcrumbs
                                                                                                                                  Phurstluv Sep 20, 2010 09:12 AM

                                                                                                                                  Nice. I like W-S recipes, especially with minimal prep work!!

                                                                                                                                3. Cherylptw Sep 19, 2010 04:56 PM

                                                                                                                                  I went to a church dinner today where there was a pig pickin'; among the dishes was pasta salad, cole slaw, baked beans, lima beans with ham, crockpot potatoes, etc. Numerous desserts; I brought carrot cake & a sugar free blueberry crumb cake. I'll be munching on cake all week....

                                                                                                                                  1 Reply
                                                                                                                                  1. re: Cherylptw
                                                                                                                                    Phurstluv Sep 19, 2010 05:48 PM

                                                                                                                                    Mmmmmmm, a pig pickin'. Love that kind of talk!!

                                                                                                                                  2. mariacarmen Sep 19, 2010 04:47 PM

                                                                                                                                    Ribeyes had been dry aging in the fridge on a rack since yesterday at 1:00 p.m., per Phurstluv's advice, salted and peppered, and are sitting out to come to room temp before grilling (despite gray gray skies and damp weather). Hasselback potatoes are in the oven roasting. sliced beets, heirloom toms, and white peaches are waiting for a shallot/lemon vinaigrette and a sprinkling of feta, and a head of iceberg is waiting to be wedged and served with Bob's Big Boy blue cheese dressing. Oh, and picked up some smoked ribs at a FM nearby today, so we'll heat those up too. wish someone around here drank besides me. a nice rambunctious red would be really good with all this.

                                                                                                                                    5 Replies
                                                                                                                                    1. re: mariacarmen
                                                                                                                                      Phurstluv Sep 19, 2010 05:47 PM

                                                                                                                                      Wow, that all sounds lovely, mc!! I'm on pins & needles, waiting to hear the results, like an expectant dad in the waiting room!! LOL!

                                                                                                                                      PS - Love the potatoes and salad, they sound great too! Love Bob's Big Boy's dressing!

                                                                                                                                      1. re: Phurstluv
                                                                                                                                        mariacarmen Sep 19, 2010 06:50 PM

                                                                                                                                        GAWWWDDDDDD what a debacle. no fault of your fabulous prep advice. i made a rookie mistake - because i am, after all, a rookie at grilling, but still, there is no excuse. i WALKED AWAY FROM THE GRILL. after flipping the ribeyes, i walked inside the house and fed my parents' cats. had a few words with my sister, and then ran back to the grill in a panic - FLAMES. and CHAR. beautiful steaks i nursed and dry brined and peeked at throughout the hours..... charcoal. well, not all the way. the actual charred fatty bits were actually tasty but the meat itself - shoe leather. so FRICKEN PISSED. salad was good, taters were good, Bobs Big Boy was good. Ribs -- thank god i bought them, thanks to a CH-er who posted about them this a.m. -- were good. Feel so bad I wasted good ribeyes. wahhhhhh.... also THANK GOD my sister actually brought over some red wine, so i'm drowning my sorrows as we speak.

                                                                                                                                        1. re: mariacarmen
                                                                                                                                          LindaWhit Sep 19, 2010 07:54 PM

                                                                                                                                          Oh NOOOOOO!!!!! Awww, so sorry you missed out on the steak - next time, let the cats WAIT! LOL

                                                                                                                                          1. re: mariacarmen
                                                                                                                                            Phurstluv Sep 20, 2010 09:10 AM

                                                                                                                                            Awwww, bummer!! Sorry, mc!! Yes, I have done the same thing, walk away from the stove/oven/grill whatever, and got involved with something and next thing I know, it's a smoky disaster!! I have a rep actually, in my house, for being able to cook anything except toast & bread, b/c I always burn it!! I am not good at grilling either, but finally learned now to have everything prepped & there, b/c I will burn it if I walk away.

                                                                                                                                            TG you had the presence of mind to pick up ribs!! And TG your sister had the sense to bring wine!! Sisters are good, that way!!

                                                                                                                                            Well, live and learn!! Get right back on that steer and get some more rib eyes, Girl!!

                                                                                                                                            1. re: Phurstluv
                                                                                                                                              mariacarmen Sep 20, 2010 12:31 PM

                                                                                                                                              oh i will, thanks PL!

                                                                                                                                      2. m
                                                                                                                                        Merry113 Sep 19, 2010 04:24 PM

                                                                                                                                        Tonight I have no idea what we're having but last night I made a crockpot full of taco soup (tomatoes, chipotles in adobo, beans, ground turkey and corn) topped with fresh lime, avocado, sour cream and a sprinkle of cheese. Yum! We are full on into Fall here so it was so good!

                                                                                                                                        1. Phurstluv Sep 19, 2010 04:21 PM

                                                                                                                                          Everyone's dinners sound so good!

                                                                                                                                          I have a 5+ lb. chicken to roast. Will probably just sprinkle with some napastyle roasted garlic spices over it, and stuff the cavity with lemon and thyme. I also have a lot of veggies to eat, so in a separate pan will roast some cauliflower and brussel sprouts together (should be interesting) and maybe add some pancetta cubes to it. Deciding on doing a scalloped potato, but don't have any gruyere, may just use some milk and parm instead. We also have some fresh corn on the cob, some broccoli, yellow peppers, may have to roast those as well. Or make a big pot of vegetable soup this week!!

                                                                                                                                          Tomorrow - plans for enchiladas with the leftover chicken. We'll see how that goes over with the boys.

                                                                                                                                          1. mcel215 Sep 19, 2010 01:02 PM

                                                                                                                                            Easy Chicken Curry (way too simple to taste as good as it does), served over herbed basmati rice.
                                                                                                                                            I use the leftovers to make curried, chicken salad. :)

                                                                                                                                            5 Replies
                                                                                                                                            1. re: mcel215
                                                                                                                                              buttertart Sep 19, 2010 03:42 PM

                                                                                                                                              And a recipe for this easy curry? ;-)

                                                                                                                                              1. re: buttertart
                                                                                                                                                mcel215 Sep 19, 2010 05:23 PM

                                                                                                                                                I use 2 b/s chicken breast halves and cut them in thirds. Brown them in 3 T. olive oil. I use my Staub DO. A few minutes each side. While they are browning, in a bowl mix together 1/3 cup of Mango & Ginger chutney, (I use TJ's or Major Greys), 1 cup of half and half, milk or light cream, 1 teaspoonful of cumin, 2 teaspoonfuls of curry powder (I use Madras), 1 T. of whole grain mustard. (I use TJ's) and 3/4ths tsp. of tumeric. Whisk. After chicken is browned, to to a low simmer, add milk mixture and stir. Partially cover and let simmer on low for about 15-20 minutes.
                                                                                                                                                Some of my friends have added onion to the saute and/ or fresh sliced mushrooms. Others have added frozen peas to the cooking curry. Served over any kind of rice would be great. I like it best with Ina Garten's Herbed Basmati Rice.

                                                                                                                                                Everyone agrees that this recipe is a keeper. ;)

                                                                                                                                                1. re: mcel215
                                                                                                                                                  Phurstluv Sep 19, 2010 05:45 PM

                                                                                                                                                  That sounds divine, mcel215.....might have to make that one for the DH, he adores curry.

                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                    mcel215 Sep 19, 2010 06:17 PM

                                                                                                                                                    Take the plunge, Phurst... your DH will think you slaved all day. ;)

                                                                                                                                                  2. re: mcel215
                                                                                                                                                    buttertart Sep 20, 2010 06:09 AM

                                                                                                                                                    Very nice! thanks.

                                                                                                                                              2. LindaWhit Sep 19, 2010 12:48 PM

                                                                                                                                                Have spent the afternoon making a big pot of chicken, corn & roasted red pepper chowder. The majority if it will be frozen to bring up to my sister's and BIL's cabin next weekend, weather permitting.

                                                                                                                                                For dinner, I'm going with Baked Maple Pork Chops, and I'll make Spiced Sweet Potato Whip (the original recipe in Parade Magazine from 1999 calls for butternut squash, but the spice butter is great with sweet potatoes as well). Neither recipe is in the archives at parade.com, but someone obviously scraped the recipes and put it on their website - so you can find both here: http://www.massrecipes.com/recipes/04...

                                                                                                                                                I'll probably just have peas as the green veggie.

                                                                                                                                                1. boyzoma Sep 19, 2010 09:47 AM

                                                                                                                                                  Tonight we will be having DH's famous spaghetti. He really does make the most wonderful sauce. Along with that will be some Texas toast and a small side salad with some more fresh picked cherry tomato's from my plants.

                                                                                                                                                  5 Replies
                                                                                                                                                  1. re: boyzoma
                                                                                                                                                    mamachef Sep 19, 2010 11:35 AM

                                                                                                                                                    yay when thee misters take on dinner! My Mr. is making picadillo, sherry-and-cilantro black beans, fried bananas and yellow rice, with a salad of avocado orange onion and citrus dressing. sounds like i'll have to put a lock on the leftovers!! Phurstluv, Many Happy Returns!

                                                                                                                                                    1. re: mamachef
                                                                                                                                                      mariacarmen Sep 19, 2010 11:48 AM

                                                                                                                                                      Mr's dinner sounds muy rico! i want to try the cilantro and sherry beans.

                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                        mamachef Sep 20, 2010 09:31 PM

                                                                                                                                                        Your basic soaked black beans, cooked off with onion, garlic and cilantro-stem sofrito (minced veg. sloooooowly caramelized, water, beef or chicken stock to braise, hit with a shot of red-wine vinegar, 1/4 c. Amontadillo sherry, chopped fresh cilantro. Heaven on a plate.

                                                                                                                                                        1. re: mamachef
                                                                                                                                                          mariacarmen Sep 20, 2010 11:05 PM

                                                                                                                                                          ooh thanks.

                                                                                                                                                      2. re: mamachef
                                                                                                                                                        Phurstluv Sep 19, 2010 04:17 PM

                                                                                                                                                        Thanks, mamachef! Appreciate it!!

                                                                                                                                                    2. krisrishere Sep 19, 2010 09:10 AM

                                                                                                                                                      Tonight I'm roasting 2 split breasts with a little olive oil, salt, pepper and maybe some Penzey's Old World Seasoning - I might even make a pan gravy. While the chicken is roasting, I'll also roast an acorn squash and stuff it full of homemade wild rice (mixture of wild rice and brown rice), onion, celery and sage. For dessert, I'll have 2 scoops of chocolate sorbet and, believe it or not, this is all stuff I can eat on my diet! Not too shabby.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: krisrishere
                                                                                                                                                        mariacarmen Sep 19, 2010 11:24 AM

                                                                                                                                                        Congrats on making that work out! good for you. it's always a delicate balance. and your meal sounds delicious, and very healthy.

                                                                                                                                                      2. Breadcrumbs Sep 19, 2010 08:22 AM

                                                                                                                                                        At the moment I have a dutch oven of lamb shanks simmering on the stove for an Arabesque meal we'll be having tomorrow. Since this step can be done a day ahead, it will save me a bunch of time tomorrow. The house is now filled with a lovely aroma of lamby-garlicy goodness!!

                                                                                                                                                        On the menu for tonight: Beets with orange vinaigrette from the Barefoot Contessa Cookbook and, Coq au Vin served over buttered noodles from the Williams Sonoma Cookbook. The latter came up in an EYB search and piqued my interest as it was a little different from the traditional version I have made in the past. We'll see how it all works out!

                                                                                                                                                        1. linguafood Sep 19, 2010 08:13 AM

                                                                                                                                                          We got talking about steak last night, so now it's in my head! Will pick up a couple of rib-eyes or strip steaks later today (dry-aged prime if I feel like a splurge) and throw 'em on the grill.

                                                                                                                                                          Sides will be roasted potatoes and a huge mixed salad with sour cream dressing. Happy dinner time.

                                                                                                                                                          1. v
                                                                                                                                                            vafarmwife Sep 19, 2010 06:04 AM

                                                                                                                                                            Beef stew, biscuits, baked apples

                                                                                                                                                            1. bermudagourmetgoddess Sep 19, 2010 04:45 AM

                                                                                                                                                              Another night of grab what's in the fridge...no cooking due to IGOR...thinking tomorrow will be some of the same...but the good news IGOR was downgraded to a cat 1, so once we are back to "normal" we are planning a Cookoff and will have lots to report back ;)

                                                                                                                                                              3 Replies
                                                                                                                                                              1. re: bermudagourmetgoddess
                                                                                                                                                                Breadcrumbs Sep 19, 2010 04:51 AM

                                                                                                                                                                That's great news about Igor...keep safe and keep us posted

                                                                                                                                                                1. re: bermudagourmetgoddess
                                                                                                                                                                  LindaWhit Sep 19, 2010 04:59 AM

                                                                                                                                                                  Very to to read about Igor, bgg!

                                                                                                                                                                  1. re: bermudagourmetgoddess
                                                                                                                                                                    buttertart Sep 19, 2010 09:22 AM

                                                                                                                                                                    Was worried about you, great news!

                                                                                                                                                                  2. rabaja Sep 18, 2010 10:09 PM

                                                                                                                                                                    Leftover fried chicken from a group feast last night.
                                                                                                                                                                    It was all I wanted after all of the wine and cheese from this afternoon with friends.
                                                                                                                                                                    No sides, no dessert, just a thigh of fried goodness.
                                                                                                                                                                    Thank you and Good Night.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: rabaja
                                                                                                                                                                      mariacarmen Sep 18, 2010 10:50 PM

                                                                                                                                                                      A thigh of fried goodness - yum! Good night Rabaja.

                                                                                                                                                                    2. Cherylptw Sep 18, 2010 05:54 PM

                                                                                                                                                                      Picking for dinner...I had pork chops, rice & corn for lunch; dinner was curry chicken salad I made last night on a warm flour tortilla & a side of potato chips, which I hardly eat these days but I won a case from a contest so I must use them up.

                                                                                                                                                                      1. buttertart Sep 18, 2010 04:06 PM

                                                                                                                                                                        Last night veal chops with sautéed potatoes from my friend's garden, arugula salad, and really good watermelon for dessert. Tonight leek tart with leftover puff pastry (the Canadian Living quick recipe, about which not enough good can be said: http://www.canadianliving.com/food/qu...

                                                                                                                                                                        12 Replies
                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                          buttertart Sep 19, 2010 09:25 AM

                                                                                                                                                                          The leek (supposed to be onion, but what the hey) tart is DELICIOUS. Nick Malgieri, "A Baker's Tour", Tarte Alsacienne. We ate 3/4 of it between us (11" tart).
                                                                                                                                                                          Tonight roast chicken, corn, salad, tomatoes, RLB's Grand Marnier cake for dessert.

                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                            mariacarmen Sep 19, 2010 11:13 AM

                                                                                                                                                                            got to try this. i love leeks, onions not so much, tho of course use them all the time. Edit: oh wait, that recipe is for puff pastry - do you have one for the leek tart? i'm sure I can find one online, but I'd like to try yours. thanks!

                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                              buttertart Sep 19, 2010 03:48 PM

                                                                                                                                                                              You fry up 4 oz bacon (calls for it to be in 1/2 in cubes, but I only had sliced, so made 1/2 in strips), take it out, add 2 lb cleaned and sliced leeks (about 1/4 in), cook them down until lightly browned and soft, put them in a bowl, add 1 c heavy cream, salt, pepper, and nutmeg (overseason a bit), add 4 eggs, beaten to combine, and the bacon. Put in chilled shell (11 in tart pan or similar), bake 30 mins or so at 375 deg C. Heap tasty!

                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                LindaWhit Sep 19, 2010 04:00 PM

                                                                                                                                                                                It's got bacon.
                                                                                                                                                                                It's got nutmeg.
                                                                                                                                                                                It's got heavy cream.

                                                                                                                                                                                What can be bad? ;-)

                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                  buttertart Sep 19, 2010 04:32 PM

                                                                                                                                                                                  Absofreakinglutely. And I used ALL the bacon grease in it. I thought the recipe called for gruyere so bought some but it didn't, so at least those calories weren't involved...although Phurstluv's tempting me for next time.

                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                    onceadaylily Sep 19, 2010 04:54 PM

                                                                                                                                                                                    I've always been a little nervous to try making puff pastry, but . . . bacon, (extra) nutmeg and heavy cream made me click that link in a hurry.

                                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                                      buttertart Sep 19, 2010 05:03 PM

                                                                                                                                                                                      That pastry recipe is really fun and satisfying to do. It says you can only freeze the leftovers for a short time but I made it in mid-July and it baked up just fine (no discoloration from the unbleached flour, either).

                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                        onceadaylily Sep 19, 2010 06:00 PM

                                                                                                                                                                                        How did you know I was wondering if I could freeze it? Too funny. Thanks for the link. It was as if the author of the recipe sighed, and said, "Hey, you in the corner, come on. It's not *hard*, and I'll talk slooow, okay?" And I said, "Okay."

                                                                                                                                                                                        It's funny, with baking, I can read multiple recipes for a thing and disregard it, but then, suddenly, there will be this one recipe that says (to me), it's *easy*. And then it is.

                                                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                                                          buttertart Sep 20, 2010 06:05 AM

                                                                                                                                                                                          The recipe makes about 2x as much as you need for pretty much anything, so I figured the freezing info might be helpful.
                                                                                                                                                                                          I know what you mean, I find I make recipes in my head as I read them. Some are appealing, some nuh-uh.

                                                                                                                                                                                  2. re: buttertart
                                                                                                                                                                                    Phurstluv Sep 19, 2010 04:15 PM

                                                                                                                                                                                    That's very similar to an old French resto's recipe i use all the time. Only difference is it puts in a cup of shredded gruyere. Divine. People ask me for the recipe all the time.

                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                      mariacarmen Sep 19, 2010 04:49 PM

                                                                                                                                                                                      thanks BT!

                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                        buttertart Sep 19, 2010 05:03 PM

                                                                                                                                                                                        My pleasure mc!

                                                                                                                                                                              2. w
                                                                                                                                                                                wineos Sep 18, 2010 04:00 PM

                                                                                                                                                                                Mushroom ravioli with a balsamic brown butter sauce, a sprinkle of parmesan cheese and a glass of pinot grigio.

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: wineos
                                                                                                                                                                                  onceadaylily Sep 19, 2010 09:20 AM

                                                                                                                                                                                  That sounds fantastic. I've been craving ravioli lately, and have been trying to work up the nerve to try it myself. I don't have the 'tools', so if I attempted it, it would be just me, my rolling pin, and a knife.

                                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                                    Phurstluv Sep 19, 2010 04:13 PM

                                                                                                                                                                                    That'll work just fine.

                                                                                                                                                                                2. mcel215 Sep 18, 2010 02:49 PM

                                                                                                                                                                                  I made Mahogany Beef Stew with Red Wine and Hoisin, served over garlic mashed.

                                                                                                                                                                                  I have been making this recipe since last winter (minus the summer), and it's the best!

                                                                                                                                                                                  5 Replies
                                                                                                                                                                                  1. re: mcel215
                                                                                                                                                                                    mariacarmen Sep 18, 2010 04:28 PM

                                                                                                                                                                                    recipe please?

                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                      mcel215 Sep 19, 2010 03:46 AM

                                                                                                                                                                                      Sure Maria,

                                                                                                                                                                                      I do use all of the Hoisin, but read all the reviews. Lots of people cut back on it. I don't add the cornstarch though, I like to coat my meat with a light dusting of flour instead.

                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                      And one of these times I am going to try the Horseradish Mashed as it's suggested. I do garlic mashed, but have served it over noodles as well. It's so, so good.

                                                                                                                                                                                      1. re: mcel215
                                                                                                                                                                                        onceadaylily Sep 19, 2010 09:18 AM

                                                                                                                                                                                        I've used that recipe a few times, once just with a crusty bread, and once with noodles. I really liked it (I did my beef the same way, with flour, to avoid that weird canned gravy mouth-feel that cornstarch can create). I chickened out on the horseradish mashed (horseradish is one of those ingredients I've had bad experiences with, and have gotten a little shy about using). But if you ever make it, I would like it if you reported back.

                                                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                                                          mariacarmen Sep 19, 2010 10:27 AM

                                                                                                                                                                                          onceaday-thanks for that, i would feel the same about the cornstarch v. flour. i'll let you know how it works out.

                                                                                                                                                                                        2. re: mcel215
                                                                                                                                                                                          mariacarmen Sep 19, 2010 10:26 AM

                                                                                                                                                                                          thanks! can't wait to try this.

                                                                                                                                                                                    2. Breadcrumbs Sep 18, 2010 01:36 PM

                                                                                                                                                                                      Company's coming! Tomatoes for my roasted cherry tomato bruschetta just headed for the oven. Beans for Fagioli Cannellini all'olio (from the wonderful Tuscan cookbook "Twelve") are simmering on the stove. Main course will be Roasted Salmon w Tomato Anchovy Sauce (link to recipe below if you're interested) served alongside roasted parmesan-crusted fingerling potatoes with wilted greens. Dessert will be a warm pear crisp with a honey walnut drizzle. The house smells delicious, all prep is done and I'm ready for a celebratory glass of wine!!

                                                                                                                                                                                       
                                                                                                                                                                                       
                                                                                                                                                                                      3 Replies
                                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                                        Breadcrumbs Sep 18, 2010 01:38 PM

                                                                                                                                                                                        Ooops forgot to post link for Salmon dish:

                                                                                                                                                                                        http://www.theglobeandmail.com/life/f...

                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                          LindaWhit Sep 18, 2010 02:18 PM

                                                                                                                                                                                          Those tomatoes are beautiful! Your guests are very lucky - enjoy!

                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                            eight_inch_pestle Sep 18, 2010 02:42 PM

                                                                                                                                                                                            Yowza.

                                                                                                                                                                                          2. LindaWhit Sep 18, 2010 12:20 PM

                                                                                                                                                                                            My sister not-so-subtly hinted several months ago that it would be GREAT to have containers of soup or stew in the freezer up at the cabin they've been building in the Bethel, Maine area, so I'm going to kill two birds with one stone today...I picked up a couple of chuck roasts on sale and will cut them up into stewable-sized pieces and make a large pot of Beef Stew for dinner. Leftovers (well, most of it - I'll hold back a little bit for work lunches!) will be packaged up and frozen for my expected drive up there next weekend with Mom. Tomorrow I'll probably be making a grilled corn and roasted red pepper chowder (to which I add chicken), and yes, her bottomless pit of a husband will get some of that as well. I'm a good sister and sister-in-law. :-)

                                                                                                                                                                                            As for tonight's stew - I was going to crockpot it but got a late start. So it'll be a stovetop version. The stew meat will get walloped around in a ziploc bag with a combination of flour, salt, pepper, and dried thyme, and then will be well browned in bacon fat that was previously cooked and crumbled and set aside. After the stew meat is browned, I'll add homemade beef stock and a Spanish red wine and stir to get up all the tasty bits. I've got a cup of caramelized onions that will go into the pot, and maybe some roasted garlic. The meat goes back in, and onto the flame tamer to bubble, bubble, toil and trouble until the beef is tender and a good gravy has been created.

                                                                                                                                                                                            As for the sides? What else but boiled Yukon Golds and carrots...I get to use up some of my over-bought carrots!

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                              boyzoma Sep 18, 2010 01:41 PM

                                                                                                                                                                                              Will you be my sister too? Your sister and BIL are VERY lucky to have you. Stew sounds so good. It's pouring down rain outside (but then again, it is the Pacific NW).

                                                                                                                                                                                              1. re: boyzoma
                                                                                                                                                                                                LindaWhit Sep 18, 2010 02:25 PM

                                                                                                                                                                                                LOL! Sure - you buy, I'll cook. :-) We've not had any rain but it is overcast. But you know what that's like - wait 5 minutes and the weather's bound to change. :-)

                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                  boyzoma Sep 18, 2010 04:03 PM

                                                                                                                                                                                                  No problem. I'll buy! Just tell me what you need and when and I'm ready. You will come here, right?

                                                                                                                                                                                                  1. re: boyzoma
                                                                                                                                                                                                    LindaWhit Sep 18, 2010 04:13 PM

                                                                                                                                                                                                    Sure I'm always up for a road trip! :-) And I won't tell you what to buy - I LOVE grocery shopping, so I want to go with you! You are forewarned - I *love* buying new-to-me stuff! LOL

                                                                                                                                                                                            2. linguafood Sep 18, 2010 11:51 AM

                                                                                                                                                                                              I couldn't really get excited about anything at Wegmans today (save for a humongous bag of Belize shrimp), and don't feel like a big to-do since I have a gig later this evening.... so it'll be leftover tomato rice, pan-seared shrimp with tomato sauce, and maybe a tomato salad. I see a theme here, somehow, and not a particularly interesting one.

                                                                                                                                                                                              1. boyzoma Sep 18, 2010 11:00 AM

                                                                                                                                                                                                I have the crock pot going with a nice pork butt in it. So tonight will be pulled pork sandwiches. I'm getting ready to slice up some cabbage and carrots and make some slaw to go with it. This will be served on some nice onion rolls. Yum.

                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                                                  mariacarmen Sep 18, 2010 11:54 AM

                                                                                                                                                                                                  haven't had onion rolls since i was a kid. that sounds great.

                                                                                                                                                                                                  1. re: boyzoma
                                                                                                                                                                                                    Phurstluv Sep 19, 2010 04:11 PM

                                                                                                                                                                                                    I've got my pork butt wrapped in herbs & seasonings to be ready to go this week!

                                                                                                                                                                                                    1. re: Phurstluv
                                                                                                                                                                                                      boyzoma Sep 19, 2010 04:33 PM

                                                                                                                                                                                                      Glad to hear I am not the only one. Ours turned out fantastic. Very moist and the added coleslaw on the sandwiches was great. But, I'm sure yours will be even better. I cheated and found I didn't have all the ingredients for BBQ sauce, but did have a bottle of "Sweet Baby Ray's" in the pantry (my desperate go-to if necessary). Still worked.

                                                                                                                                                                                                      1. re: boyzoma
                                                                                                                                                                                                        Phurstluv Sep 19, 2010 05:43 PM

                                                                                                                                                                                                        Works for me!! I use my DH;'s fave which is the Cattleman's brand. Can't decide if I'll make the bbq pulled pork or a roast a la cubano. Still deciding, we'll see how the week goes!

                                                                                                                                                                                                  2. LaLa Sep 18, 2010 07:04 AM

                                                                                                                                                                                                    The husband was at the fire station tonight so the little one and I did breakfast for dinner. Fluffy pancakes and homemade link sauasge....yummy!

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: LaLa
                                                                                                                                                                                                      Phurstluv Sep 19, 2010 04:10 PM

                                                                                                                                                                                                      How fun!

                                                                                                                                                                                                    2. eight_inch_pestle Sep 18, 2010 04:22 AM

                                                                                                                                                                                                      Burgers.

                                                                                                                                                                                                      Minced rosemary and sea salt and black pepper patties. Dijon and red onion and mesclun and tomatoes on brioche buns. Corn on the cob and a simple salad for a side.

                                                                                                                                                                                                      Edit: for better or worse I should mention that the buns were buttered and thrown under the broiler. Double-edit: and there was gouda, not smoked.

                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                      1. re: eight_inch_pestle
                                                                                                                                                                                                        LindaWhit Sep 18, 2010 04:50 AM

                                                                                                                                                                                                        Your burger, corn and salad dinner sounds *so* simple and *so* good! I've been having leftovers these past few nights, as I've just not been in a mood to cook. I'm going to look at my freezer list and see what inspires me for tonight.

                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                          eight_inch_pestle Sep 18, 2010 05:13 AM

                                                                                                                                                                                                          Well, you know, simple is as simple does.

                                                                                                                                                                                                          Seriously, though, you deal with the cooking blahs better than I do if you're using leftovers instead of scurrying out of the freezer section with a dark hat pulled down low like you just left an adult book store.

                                                                                                                                                                                                          1. re: eight_inch_pestle
                                                                                                                                                                                                            LindaWhit Sep 18, 2010 05:54 AM

                                                                                                                                                                                                            ROFL! Ummm, you say that like you've done it before (the adult bookstore, not the freezer section). ::::vbg::::

                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                              eight_inch_pestle Sep 18, 2010 02:41 PM

                                                                                                                                                                                                              I'm sure I have no idea what you're talking about.

                                                                                                                                                                                                              1. re: eight_inch_pestle
                                                                                                                                                                                                                LindaWhit Sep 18, 2010 02:43 PM

                                                                                                                                                                                                                Of course you don't.

                                                                                                                                                                                                                (Pssst....It's just between you and me, 'kay? Oh - and the thousands of people who are reading this, but they won't say anything, I'm sure.)

                                                                                                                                                                                                            2. re: eight_inch_pestle
                                                                                                                                                                                                              mariacarmen Sep 18, 2010 11:49 AM

                                                                                                                                                                                                              aahahaha good one EIP.

                                                                                                                                                                                                          2. re: eight_inch_pestle
                                                                                                                                                                                                            mariacarmen Sep 18, 2010 11:42 AM

                                                                                                                                                                                                            gouda on rosemary burgers!!! mmmmm.....

                                                                                                                                                                                                            i still don't know what we're doing for dinner, but i am going to try Phursluv's method of dry "aging" rib eyes in the fridge for tomorrow night. i know it's not very long, but more than i ever have before, so..... looking forward to juicy grilled steaks tomorrow. and more of my beet/tomato salad. maybe add some nectarines this time. not sure of anything else yet.

                                                                                                                                                                                                          3. Cherylptw Sep 17, 2010 06:51 PM

                                                                                                                                                                                                            Last night, I threw together a creamy pasta primavera with Italian turkey sausage using whole wheat rotini pasta which came out really, really good!

                                                                                                                                                                                                            Tonight, chicken fried chicken, the end of the crockpot cabbage cooked earlier in the week, mac and cheese and a basic garden salad. On another note, I want to make some kind of bean dish for a church supper on Sunday. I have dried black beans, great northern beans, lentils, black eyed peas and pintos. I have a few recipes but want to hear your suggestions for your best or favorite bean dish using these types of beans....oh, and thanks!

                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                              mamachef Sep 18, 2010 09:03 AM

                                                                                                                                                                                                              For your question re the beans: we make something called Texas Caviar. You can use any mixture of beans, but one of them must be black-eyed. Dice onion, two stalks celery and a bell-pepper and a few smashed cloves of garlic and a few pickled jalapenos, and dress w/ a vinaigrette of oil, jalapeno pickling juice, and a dash of salt, pepper, dry mustard and thyme.
                                                                                                                                                                                                              There are also a couple good creole/cajun seasonings on the market if you want to try those. We like these served with "scoopy" corn chips.
                                                                                                                                                                                                              Dinner's Chicken Pot Pie Soup. I had a lot of breast meat and stock that needed to get used, to I prepped the veg. yesterday and it's cooking as we speak. I added dill weed to sharp cheddar buscuit crust, and made fruit salad. Half of it stays home; theother half I'm packing over to SF to visit w/ #1 son at UCSF Med. Center. Who knows, if things aren't too bad he might even eat some!! (although he admitted he's developing a taste for their fabulous jello..; D

                                                                                                                                                                                                              1. re: Cherylptw
                                                                                                                                                                                                                Breadcrumbs Sep 18, 2010 01:45 PM

                                                                                                                                                                                                                Hi Cheryl,

                                                                                                                                                                                                                I took this "Soda-Jerk" bean dish from Bon Appetit to a pig roast recently and folks were using bread to wipe out the serving dish. This might be worth considering:

                                                                                                                                                                                                                http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                                                  Cherylptw Sep 18, 2010 05:52 PM

                                                                                                                                                                                                                  Thanks, the recipe looks great but I'm trying to use dried beans because I have a ton on hand but I'll file it away for something I have coming up next month.

                                                                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                                                                    Breadcrumbs Sep 18, 2010 06:04 PM

                                                                                                                                                                                                                    Sorry Cheryl, I should have mentioned that I used dried beans. I just soaked them overnight then cooked them in the morning, drained them off and proceeded as set out in the recipe.

                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                      Cherylptw Sep 19, 2010 05:18 PM

                                                                                                                                                                                                                      No big deal; the recipe sounded great but soaking & cooking that many different kinds of beans for one dish was more than I wanted to tackle plus I had to make two cakes...but will try it with canned!

                                                                                                                                                                                                              2. mariacarmen Sep 17, 2010 06:03 PM

                                                                                                                                                                                                                aaaand cue the crickets chirping.

                                                                                                                                                                                                                I have nothing to add here - eating leftover Linda Whit maple chicken, leftover pizza (delivery), and a piece of leftover apanado. no cooking shall be done.

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                  eight_inch_pestle Sep 18, 2010 04:13 AM

                                                                                                                                                                                                                  Sounds perfect.

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