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What's For Dinner? Part XLVIII

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.

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  1. 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. 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

        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

          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

            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

              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

                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. 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

            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

              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

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

                1. re: LindaWhit

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

                  1. re: eight_inch_pestle

                    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

                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. 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. 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

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

                    1. re: boyzoma

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

                      1. re: Phurstluv

                        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

                          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. 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. 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

                          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

                            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

                              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

                                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. 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

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

                              1. 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: mariacarmen

                                    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

                                      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

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

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

                                    2 Replies
                                    1. re: wineos

                                      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.

                                    2. 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

                                        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

                                          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

                                            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

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

                                              What can be bad? ;-)

                                              1. re: LindaWhit

                                                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

                                                  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

                                                    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

                                                      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

                                                        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

                                                  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.

                                            2. 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. 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

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

                                                2. 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

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

                                                      1. Beef stew, biscuits, baked apples

                                                        1. 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. 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. 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

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

                                                              2. 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

                                                                  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

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

                                                                    1. re: mariacarmen

                                                                      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.

                                                                  2. 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. 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

                                                                        And a recipe for this easy curry? ;-)

                                                                        1. re: buttertart

                                                                          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

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

                                                                            1. re: Phurstluv

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

                                                                        2. 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. 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. 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

                                                                                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

                                                                                  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

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

                                                                                    1. re: mariacarmen

                                                                                      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!!

                                                                                2. 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

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

                                                                                  2. 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: LindaWhit

                                                                                        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

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

                                                                                      3. 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

                                                                                          " . . . 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

                                                                                            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

                                                                                            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

                                                                                              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

                                                                                              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

                                                                                                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. 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

                                                                                                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. 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

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

                                                                                                  1. re: roxlet

                                                                                                    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

                                                                                                      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

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

                                                                                                2. 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. 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

                                                                                                      Make the Sichuan corn thing with hot peppers and scallions.

                                                                                                      1. re: buttertart

                                                                                                        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. 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

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

                                                                                                        1. re: Breadcrumbs

                                                                                                          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

                                                                                                            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

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

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

                                                                                                        2. re: mcel215

                                                                                                          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

                                                                                                            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

                                                                                                            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. 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

                                                                                                              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. 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

                                                                                                                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

                                                                                                                  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

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

                                                                                                                    1. re: bermudagourmetgoddess

                                                                                                                      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

                                                                                                                        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

                                                                                                                        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

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

                                                                                                                        2. 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. 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. 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

                                                                                                                                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

                                                                                                                                  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

                                                                                                                                    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

                                                                                                                                      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

                                                                                                                                      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

                                                                                                                                        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

                                                                                                                                          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

                                                                                                                                        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

                                                                                                                                          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

                                                                                                                                            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

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

                                                                                                                                              1. re: Jen76

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

                                                                                                                                              2. re: mamachef

                                                                                                                                                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

                                                                                                                                          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

                                                                                                                                            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

                                                                                                                                            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

                                                                                                                                              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

                                                                                                                                                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

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

                                                                                                                                                  1. re: mamachef

                                                                                                                                                    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

                                                                                                                                                      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

                                                                                                                                                    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

                                                                                                                                                      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

                                                                                                                                                        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. 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

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

                                                                                                                                                        1. re: mamachef

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

                                                                                                                                                          1. re: mamachef

                                                                                                                                                            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

                                                                                                                                                              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

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

                                                                                                                                                                1. re: Phurstluv

                                                                                                                                                                  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

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

                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                      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. 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

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

                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                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

                                                                                                                                                                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

                                                                                                                                                                  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

                                                                                                                                                                    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

                                                                                                                                                                      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

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

                                                                                                                                                                  2. re: boyzoma

                                                                                                                                                                    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

                                                                                                                                                                      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. 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

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

                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                        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. 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. 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

                                                                                                                                                                            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. 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. 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. 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

                                                                                                                                                                                  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

                                                                                                                                                                                    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

                                                                                                                                                                                      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!

                                                                                                                                                                                  2. re: linguafood

                                                                                                                                                                                    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

                                                                                                                                                                                      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

                                                                                                                                                                                        how was your corn salad with 'maters and basil?

                                                                                                                                                                                        1. re: alkapal

                                                                                                                                                                                          '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

                                                                                                                                                                                      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. 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

                                                                                                                                                                                        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

                                                                                                                                                                                          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

                                                                                                                                                                                            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

                                                                                                                                                                                              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

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

                                                                                                                                                                                                2. re: mariacarmen

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

                                                                                                                                                                                                  1. re: Phurstluv

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

                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                      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

                                                                                                                                                                                                        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

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

                                                                                                                                                                                                      2. re: roxlet

                                                                                                                                                                                                        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

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

                                                                                                                                                                                              1. 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. 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. 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

                                                                                                                                                                                                      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

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

                                                                                                                                                                                                        1. re: mariacarmen

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

                                                                                                                                                                                                        2. re: buttertart

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

                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                            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

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

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

                                                                                                                                                                                                          1. 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

                                                                                                                                                                                                              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

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

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

                                                                                                                                                                                                              1. 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#