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What's For Dinner? Part XLIX

Cherylptw Sep 22, 2010 09:37 PM

Welcome to part 49 of our continuing thread...hard to believe we're already at that number, but it means we're doing a lot of good eating and sharing of recipes and ideas. Today is also the first day of Fall and judging by some recent posts, thoughts are beginning to turn to a little more hardier meals (or is it just me?) With that in mind, do tell what's for dinner!

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  1. r
    relizabeth RE: Cherylptw Sep 23, 2010 05:42 AM

    It is miserable in London today. I'm counting the hours until I can go home and put my sweatpants on. And dinner will be easy and comfortable...I am going to try making this Finnish potato and anchovy bake http://www.kookynet.net/668.html and will probably make a big salad with beets and dill? I have some fruit that is at the point where it can only be baked, so some sort of plum and oat crumble? Maybe with cardamom?

    4 Replies
    1. re: relizabeth
      mamachef RE: relizabeth Sep 23, 2010 01:10 PM

      Mmmmmmm........sounds awfully good. I like the way you're keeping to the netherlandy theme, with the anchovies and beets, etc. - a sweet and sour dilly marinated cucumber salad would also be delicious with this and help cut the richness of the main. Unless you don't want to cut the richness, which I totally understand!!

      1. re: mamachef
        relizabeth RE: mamachef Sep 23, 2010 02:05 PM

        well, that was the plan at lunch time, but then we got home late. So I made a quick stir fry noodle with some rice noodles, scrambled eggs, mushrooms, peppers, and carrots. My cold has gotten worse, so spice and sweet are the only things I want. We have postponed our gratin until tomorrow or saturday.

      2. re: relizabeth
        L987 RE: relizabeth Sep 25, 2010 02:22 PM

        the potato & anchovy dish is called janssons temptation and is a tradition for xmas here in sweden and i guess in findland too :) did u make it and did u like it?

        1. re: L987
          relizabeth RE: L987 Sep 26, 2010 12:04 PM

          I, foolishly, tried a recipe that had beer not cream and it was only ok. I also have a cold and crave spicy sweet salty food only.

      3. LindaWhit RE: Cherylptw Sep 23, 2010 06:14 AM

        I haven't done any cooking since this past weekend, and have the day off on Friday, so I'm thinking an herbed goat cheese-stuffed chicken breast is WFD. A lemon-wine reduction drizzled over top, with a small salad alongside.

        11 Replies
        1. re: LindaWhit
          nomadchowwoman RE: LindaWhit Sep 23, 2010 10:42 AM

          And with Friday off, sounds like a glass of wine is in order. Your weekend is only a few hours away, LW. Enjoy!

          1. re: nomadchowwoman
            LindaWhit RE: nomadchowwoman Sep 23, 2010 11:44 AM

            Definitely a given. :-)

          2. re: LindaWhit
            LindaWhit RE: LindaWhit Sep 23, 2010 03:12 PM

            Changed my mind. Going to keep it easy - spaghetti and meat sauce. But I'll still have that small salad alongside. :-)

            1. re: LindaWhit
              boyzoma RE: LindaWhit Sep 23, 2010 03:16 PM

              Are you allowed to do that? Change your mind, I mean. The audacity when I was really counting on you making the herbed goat cheese-stuffed chicken breast and lemon sauce. :-D

              1. re: boyzoma
                LindaWhit RE: boyzoma Sep 23, 2010 03:40 PM

                LOL! Of course I can change my mind - the cat doesn't care *what* I eat - as long as he gets fed. :-) And luckily, I don't whine and cry and throw a hissy fit for myself when I change what the dinner plans are. :-D

                I'll make that chicken tomorrow night - JUST for you, boyzoma. ::::going to take the chicken breast out of the freezer which is why I'm not making it tonight:::: :-)

                1. re: LindaWhit
                  boyzoma RE: LindaWhit Sep 23, 2010 04:18 PM

                  Thank you for letting me poke a little fun at you. We have some meat sauce leftover in the fridge. I think I'll copy you and have to copy you as well and cook up some pasta and heat up the sauce. Make a little salad with the cherry tomatoes from my garden. Woo Hoo.

                  1. re: boyzoma
                    LindaWhit RE: boyzoma Sep 23, 2010 04:47 PM

                    SEE how easy it is to change your mind? :-) We survive. But I have to say I'm kinda glad I'm not dealing with the drama that can be kids when they don't like what they're being served for dinner. Although
                    (1) I think they'd be OK with spaghetti and
                    (2) I hope kids I'd raised wouldn't be so picky as to what they'd eat - now THAT would kill me! LOL

                    1. re: LindaWhit
                      Phurstluv RE: LindaWhit Sep 23, 2010 04:53 PM

                      What drama?? ::: she says as she smirks!! ::: And I never knew how much drama boys give ya!! Can only imagine if I had girls!!

                      And my DH says the same thing, he wouldn't know what to do or how to handle kids with picky palates. Boy, if he only grew up with my sister, LOL!!

                      1. re: Phurstluv
                        boyzoma RE: Phurstluv Sep 23, 2010 08:40 PM

                        Well, with kids, as when mine were young, it is eat or go to bed. Problem solved. What wasn't eaten gets refrigerated and served the next day. My kids ate almost anything. If they didn't eat it, it was because I didn't cook it!

                        1. re: boyzoma
                          Phurstluv RE: boyzoma Sep 24, 2010 12:22 PM

                          I agree, and do that as well, most nights!! And I reserve the plate the following evening. But some nights, I do make mini meals for each of them, usually involving leftovers or something frozen, so it's not like I'm preparing two different meals from scratch, :))

                2. re: boyzoma
                  mamachef RE: boyzoma Sep 23, 2010 07:56 PM

                  I was going to say, I was SO counting on that vicarious winner of a chicken dinner. Make me a portion too please.

            2. g
              gembellina RE: Cherylptw Sep 23, 2010 06:34 AM

              I've been trying to use up all the odds and ends in the fridge, so after last night's revolting aubergine and prawn nasi goreng, tonight is omelettes with mushrooms, garlic, bacon and goats cheese. usually i'd make a spaghette carbonara with those ingredients, but alas no carbs for me until after i've managed to squeeze into a party dress at the weekend :(

              1 Reply
              1. re: gembellina
                eight_inch_pestle RE: gembellina Sep 24, 2010 09:20 AM

                Omelets for dinner are one of my favorite ways to use up leftovers. Sounds tasty.

              2. Perilagu Khan RE: Cherylptw Sep 23, 2010 06:41 AM

                Grilled NY strips with an ancho/zinfandel sauce. Fingerling potatoes prepared in a manner as yet still undetermined.

                1. roxlet RE: Cherylptw Sep 23, 2010 07:02 AM

                  Our house guests are finally departing on Sunday. They have been with us since mid-July with the exception of 21/2 weeks in August when we went away on vacation. We asked them if there was anything that they would like to have us make for them before they go back to the land of bad food (not that we said those exact words, lol), and they said, "The pasta with the white sauce." We are inferring Fettucini Alfredo, so I am about to start making some pasta. Maybe a grilled veal chop with that, but we haven't figured out the rest...

                  16 Replies
                  1. re: roxlet
                    LindaWhit RE: roxlet Sep 23, 2010 07:15 AM

                    :::::: Doing the Snoopy dance for roxlet :::::::

                    1. re: LindaWhit
                      roxlet RE: LindaWhit Sep 23, 2010 09:01 AM

                      Lol! But now I have to pay for squash lessons for my son! We're trying to get another Egyptian!

                      1. re: roxlet
                        Perilagu Khan RE: roxlet Sep 23, 2010 09:02 AM

                        **Walks like an Egyptian for roxlet**

                    2. re: roxlet
                      boyzoma RE: roxlet Sep 23, 2010 07:54 AM

                      We do a cajun chicken fettuccine that goes over really well. But that might be too spicy for your guests. Oh - and +1 on LindaWhit's post. ;-)

                      1. re: boyzoma
                        roxlet RE: boyzoma Sep 23, 2010 09:07 AM

                        I'm pretty certain that they have neither heard of nor ever eaten cajun food. Definitely got the Fettucini Alfredo vibe. I'm happy to have my house back, but it was a real benefit to us financially having them here. And they started catching on to things like waiting for everyone to be served before digging in. At least I won't have to make any more chocolate chip cookies, which I could bake in my sleep!

                        1. re: roxlet
                          LindaWhit RE: roxlet Sep 23, 2010 09:17 AM

                          And they started catching on to things like waiting for everyone to be served before digging in.

                          This is good to read, roxlet! And having a food vice of chocolate chip cookies isn't a BAD thing....except for the baker. ;-)

                          1. re: roxlet
                            Phurstluv RE: roxlet Sep 23, 2010 09:26 AM

                            Oh, that fettucine that Boyzoma makes is KILLER!! I made it over the summer and my whole family loved it. I think I need to pull that one out again, it sounds so good!

                            And can I just say, I've been reading your posts and feel a bit badly that you feel Egypt is the land of bad food. My Father is from Egypt, and I have many, many relatives still there and over here, and whenever we get together, we have delicious feasts. So maybe it is just "your crowd" that is not much into food, but please don't blanket the entire country as a place with ill mannered people and bad food. It is so beautiful there, and Egyptians love to eat and cook huge spreads for their families just like any other nationalities. Thanks ;).

                            1. re: Phurstluv
                              roxlet RE: Phurstluv Sep 23, 2010 10:47 AM

                              Phurstluv -- don't mean to insult your father's heritage. We made very many wonderful Egyptian friends, and when people ask me what I miss, it's always the people. In a year in Cairo, we were never once invited to someone's house for a meal. The only time I have eaten home-cooked Egyptian food was two summers ago when we paid a guide to bring us to someone's house to learn to cook an Egyptian meal. So while I have a lot of experience eating Egyptian food in restaurants, I have little eating home-cooked meals. That being said, I do not believe that Egyptian food is ever mentioned as one of the great cuisines of the world the way Moroccan food is.

                              1. re: roxlet
                                Perilagu Khan RE: roxlet Sep 23, 2010 11:58 AM

                                It occurs to me that I don't think I've ever seen an Egyptian cookbook. I imagine there's one in publication, but Barney Rubble Books certainly doesn't have an entire wall devoted to the things.

                                1. re: Perilagu Khan
                                  roxlet RE: Perilagu Khan Sep 23, 2010 12:17 PM

                                  I tried to find an Egyptian cookbook while i was there, but all the ones I saw -- and they were few -- looked rather tatty and unreliable, so I didn't buy any. I was mostly looking for a recipe to make fatiir, which is a cross between a pizza and a pancake, but I never had any luck, and everyone convinced me you couldn't make it at home anyway...

                                  1. re: Perilagu Khan
                                    LindaWhit RE: Perilagu Khan Sep 23, 2010 12:18 PM


                                    Maybe not a whole wall, but there *are* Egyptian cookbooks out there.

                                    1. re: LindaWhit
                                      roxlet RE: LindaWhit Sep 23, 2010 12:22 PM

                                      Yup, I know. Thanks LindaWhit. I've seen those but feel no compelling reason to add them to the collection!

                                  2. re: roxlet
                                    Phurstluv RE: roxlet Sep 23, 2010 01:05 PM

                                    I understand, and your impressions and feelings are certainly acceptable. I just wanted to let you know, that just like everywhere else in the world, there are wonderful families and then there are the rest!! Perhaps since you had no "family" there, you were not treated royally, the way my folks are when they go back. But I completely understand, so no worries.

                                    And I envy the fact that you were able to live in one of the most interesting cities in the world, surrounded by so much culture and history, as overcrowded and dirty as it is, and I can't wait to go there one day myself and take my boys to see their Grandfather's heritage.

                            2. re: roxlet
                              nomadchowwoman RE: roxlet Sep 23, 2010 10:43 AM

                              Second-lining here!

                              1. re: roxlet
                                mamachef RE: roxlet Sep 23, 2010 01:11 PM

                                I've been "following" your houseguest journey, and I must say that you are one gracious hostess. And veal sounds bitchin' with Fett. Alf.

                                1. re: mamachef
                                  roxlet RE: mamachef Sep 23, 2010 01:29 PM

                                  Lol, and thanks mamachef!

                              2. krisrishere RE: Cherylptw Sep 23, 2010 08:48 AM

                                Working late tonight so I get to eat what my catered dinner is eating; roasted vegetables, tenderloin with a mushroom demi, salmon with a caper dill sauce, potatoes au gratin, and a strawberry shortcake trifle. :)

                                1. Phurstluv RE: Cherylptw Sep 23, 2010 09:21 AM

                                  Well, I'm posting early today, since it may turn out to be a busy evening here. I picked up a pork shoulder roast and rubbed it liberally with montreal steak seasoning, and tucked in some sprigs of fresh, but now drying, rosemary from my garden, wrapped it all well and put in a ziploc in the fridge on Sunday (I think!). So after reading the Porchetta-style roast in the June Bon App issue, I decided to roast it. And thought I'd better do it tonight instead of wait til the weekend. I think I need to sliver some fresh garlic cloves and insert them into the roast as well, my Nana always did that with her pork roasts.

                                  So at about 3 pm, I'll start it by rubbing with some oil, and then roasting at 450 for 30 mins. After I pick up the kids at school, I have to turn it down to 300 and will let it roast for another 3 hours or so. I hear it makes the house smell heavenly. Will probably roast some fingerlings that I have, make a pan gravy with white wine, and steam some corn on the cob that I must cook. May make that corn salad as I have an heirloom and some avocados waiting to be used up. And finish up the rest of the pasta e fagioli soup I made the other night, which heated up well last night for a quick supper.

                                  18 Replies
                                  1. re: Phurstluv
                                    LindaWhit RE: Phurstluv Sep 23, 2010 09:23 AM

                                    Forget my maybe-it's-chicken-dinner tonight! I'm hopping onto a plane to Phurstluv's house for dinner tonight!

                                    1. re: LindaWhit
                                      Phurstluv RE: LindaWhit Sep 23, 2010 01:06 PM

                                      Come on by, LW, I'd love to have you!! We can chat all about the stuff I miss from your neck of the woods!!

                                      1. re: Phurstluv
                                        LindaWhit RE: Phurstluv Sep 23, 2010 01:33 PM

                                        I'll make sure I ship the lobsters direct to your door, Phurst. ::::grin::::: And mamachef, if you're supposed to have a little wine to relax, I'll bring some along to help you relax. :-)

                                      2. re: LindaWhit
                                        mamachef RE: LindaWhit Sep 23, 2010 01:15 PM

                                        Um, save me the seat next to you, okay Linda? We can have cocktails and make merry and hang out with Phurstluv!

                                        1. re: mamachef
                                          Phurstluv RE: mamachef Sep 23, 2010 01:52 PM

                                          Oh Boy, wouldn't that be fun??!!

                                          LW - I have quite a long list, other than the lobsters, I need quahogs, pizza from the North End or East Boston, Santarpio's, if they're still around, and a huge platter of fried WHOLE clams from Ipswich. That would be a start!! Oh, and some Sunbeam NE style hot dog rolls so we can make lobstah rolls with your beauties!!

                                          1. re: Phurstluv
                                            LindaWhit RE: Phurstluv Sep 23, 2010 03:14 PM

                                            Yeah, you're freakin' CRAZY if you think that stuff would make it across country, Phurstluv! You don't think I'd be mugged on the airplane? Oh heck - it wouldn't even make it that far - the TSA would abscond with it all. (And yes, Santarpio's is still there!)

                                            But I *can* buy the top-split hot dog rolls. Those are easy (just have to make sure they don't squish in the luggage!) :-)

                                            1. re: LindaWhit
                                              Phurstluv RE: LindaWhit Sep 23, 2010 03:43 PM

                                              I know, I know, a girl can dream, can't she?? And Santarpios is still there? Cus it is, and I bet it hasn't changed a lick since I left town 17+ years ago!!

                                              Speaking of TSA, I was so afraid they would abscond with my precious quart of Duke's mayo from when I was in FLA, I had my mom ship it to me instead. Talk about expensive mayo!! And now I'm hooked. Great..

                                              1. re: LindaWhit
                                                Lightsuprooms RE: LindaWhit Sep 23, 2010 05:30 PM

                                                Linda... TSA wouldn't take all that stuff...unless of course you flew into Louisville, KY... then I might..(I work for TSA)..LOL

                                              2. re: Phurstluv
                                                mamachef RE: Phurstluv Sep 23, 2010 08:06 PM

                                                You can get Duke's mayo, right? For the rolls?

                                                1. re: mamachef
                                                  Phurstluv RE: mamachef Sep 24, 2010 12:23 PM

                                                  I have to order it online, MamaC. No Duke's out here in LA. It's a Southern thang.

                                                  1. re: Phurstluv
                                                    mamachef RE: Phurstluv Sep 24, 2010 03:27 PM

                                                    Dag Nabbit. Though.....I vaguely recall that cost plus used to sell it, and maybe still does?

                                                    1. re: mamachef
                                                      Phurstluv RE: mamachef Sep 24, 2010 03:31 PM

                                                      Really?? Oh jeez, if it does I'll be a happy camper. There's one by my husband's office!! I'll have to go by in the next week or so and check it out.

                                                      Thanks for the info, MamaC!

                                          2. re: Phurstluv
                                            ElissaInPlaya RE: Phurstluv Sep 23, 2010 11:11 AM

                                            This sounds great. What kind (size/cut/etc) of pork roast do you buy, and where? Do you roast it covered or uncovered?

                                            1. re: ElissaInPlaya
                                              Phurstluv RE: ElissaInPlaya Sep 23, 2010 01:09 PM

                                              Hi Elissa! I just went to my local Vons and bought a 3.92 lb pork shoulder roast, sometimes labeled as pork butt or Boston butt.

                                              It will roast uncovered. The Bon App recipe was dealing with a 5 - 6 lb roast and suggested 3.5 hours at 300, after the initial browning at 450 for 1/2 hour. But since this is a tad smaller, I will start checking it after 2.5 hours.

                                              Usually when I buy this cut, I crock pot it, so I'm looking forward to the crispy crunchy fatty goodness it gets when it roasts instead of braises.

                                              1. re: Phurstluv
                                                mariacarmen RE: Phurstluv Sep 24, 2010 02:12 AM

                                                PL, i usually roast or braise pork shoulders/butts, of the size you're talking about, to very good effect, usually for 5-6 hours - have never crock potted one. Did your prep of just 3 hours really give you a falling apart tender roast?

                                                1. re: mariacarmen
                                                  boyzoma RE: mariacarmen Sep 24, 2010 07:28 AM

                                                  Mariacarmen - I crock potted one last Saturday. It was fall-apart tender and was delish. Great way to do pulled pork as it stays so moist. I have not tried the oven method, though.

                                                  1. re: boyzoma
                                                    mariacarmen RE: boyzoma Sep 24, 2010 08:17 AM

                                                    thanks BZ, but i meant was roasting it for 3 hours enough to make it that tender?

                                                  2. re: mariacarmen
                                                    Phurstluv RE: mariacarmen Sep 24, 2010 12:26 PM

                                                    Yes, it was wonderful, tender, juicy, falling apart. This particular piece, which the meat man "cut" for me ( i know they just go back there and wrap a new one) had a small bone in it, so I think maybe that's why it took only 3 hours @ 300.

                                            2. nomadchowwoman RE: Cherylptw Sep 23, 2010 10:54 AM

                                              Tonight it's going to be "smothered" pork chops (cooked w/onion and garlic and thyme in chicken broth and a little wine, covered, over low heat 'til tender--or I hope they'll be tender), leftover red beans & rice, maybe a spinach salad and probably some roasted broccoli (something else if there's anything remotely interesting to be had from the market). We are desperately in need of some veggies around here.

                                              I am going to hazard turning on the oven later on, as DH has hinted he might be up for a barter: a household chore or two for some cc cookies.

                                              1. mamachef RE: Cherylptw Sep 23, 2010 01:19 PM

                                                Due to the largesse of all the people I've probably worn you out talking about, I have so. much. food. Last night, my Mr. and i did some wrapping, cryovaccing and freezing, which is good because today my CSA box showed up and I actually have the energy and will to cook again. I'm making a curried golden cauliflower/apple soup and mufalettas with salami, ham, capicolla, provolone, smoked mozzarella and broken-olive salad, which I'll wrap and put in the fridge, weighted with a huge can of tomatoes, till dinnertime. So glad to be up n cookin again!

                                                4 Replies
                                                1. re: mamachef
                                                  boyzoma RE: mamachef Sep 23, 2010 01:38 PM

                                                  I'm glad you are feeling better and able to cook again. Just don't over do it! Rest when you need to.

                                                  1. re: boyzoma
                                                    LindaWhit RE: boyzoma Sep 23, 2010 03:14 PM

                                                    What boyzoma said. You take care of YOU, mamachef!

                                                  2. re: mamachef
                                                    Phurstluv RE: mamachef Sep 23, 2010 01:53 PM

                                                    Good for you, MamaC. So glad to hear you have your energy back enough to cook today!

                                                    And I ADORE muffalettas, sounds really good with the smoked mozz. YUM!

                                                    1. re: Phurstluv
                                                      mamachef RE: Phurstluv Sep 23, 2010 09:40 PM

                                                      Awww, thanks for the concern. I've been drifting around in an extremely gentle mood, courtesy of valium, mainly shuffling through the stack of style and cooking magazines BFF brought over. Sometimes not having a central nervous system is a beautifully freeing thing. Got my CSA box today, though, and had to at least give it a go. You'll notice I made soup and sammies; nothing complicated or labor intensive (except maybe for the deli guy, who when met with my barrage of specs. re thickness, etc., finally said, "sweetheart, you want I should eat that for you too?") Dinner was tasty, but I'm going to continue taking it easypeasy and asking for help. : ) After all, somebody's got to blanch that five pounds of peaches and get them ready for me to do somthing with!

                                                  3. JungMann RE: Cherylptw Sep 23, 2010 01:43 PM

                                                    We are having Filipino food tonight. I panroasted french cut green beans in duck fat and put them to the side. In the same wok I rendered out ground pork shoulder until the meat was toasting in the lard and only a few bits of chewy fat remained. I put that to the side and used the fat to saute onions, garlic, sliced chicken, chopped shrimp, shredded cabbage and julienned carrots. I finished cooking by steaming everything together with shrimp liquor (made from pounding shrimp heads and shells with hot water) and seasoning the wok with fish sauce and fresh pepper.

                                                    Tonight I'm wrapping that in romaine lettuce and homemade crepes to make fresh lumpia which will be served with crushed peanuts and a sweet and sour palm sugar-based dip. Maybe a peanut and coconut milk sauce if I'm feeling adventurous. For the main event I'm going to the gym to work off the mooncakes I had for breakfast.

                                                    5 Replies
                                                    1. re: JungMann
                                                      roxlet RE: JungMann Sep 23, 2010 01:47 PM

                                                      Sounds awesome!

                                                      1. re: JungMann
                                                        mamachef RE: JungMann Sep 23, 2010 08:12 PM

                                                        Maybe a peanut and coconut sauce, if you're feeling adventurous? That entire entree goes way beyond adventurous to absolutely glorious, in my opinion. So, when you say fresh lumpia, do you mean that you serve them "as is" in a soft crepe, or do you fill, wrap, and then fry until crunchy? Either way.........you had me absolutely drooling, JM.

                                                        1. re: mamachef
                                                          JungMann RE: mamachef Sep 24, 2010 06:36 AM

                                                          Fresh lumpia (lumpiang sariwa) is unfried, so I simply wrapped the fresh crepes around red lettuce leaves with the filling and then topped them with crushed peanuts and a sweet garlic sauce. If I omitted the lettuce and sealed the filling in the crepes, I would end up with regular lumpia for frying.

                                                          The fresh wrappers were incredibly tedious at first, but I figured out two tricks: 1) paint the batter on with a pastry brush to create paper thin layers, 2) keep the pan on low to prevent the batter from caking on the pan before it is thinned out. After that, I ended up with delicate crepes you could almost read the paper through. Getting to that point, however, took long enough that I never made it to the gym.

                                                          1. re: JungMann
                                                            rln RE: JungMann Apr 25, 2011 07:59 PM

                                                            JungMann - Do you have to wrap the lumpia right away after cooking? Or can you make several then roll... You've inspired me to try making my own wrapping. I'm not thrilled lately with the frozen ones I've been getting. My lumpia fall apart!!

                                                            1. re: rln
                                                              JungMann RE: rln Apr 26, 2011 07:09 AM

                                                              The lumpia wrappers will last about a day covered and separated by wax paper, but overnight in the fridge they started to dry out even when covered.

                                                              If your lumpia are falling apart, you might want to try using less filling or creating a better seal by moistening a larger portion of your wrapper.

                                                      2. Breadcrumbs RE: Cherylptw Sep 23, 2010 03:16 PM

                                                        No Arabesque meal tonight,
                                                        The family has banned it.
                                                        No new recipe to try,
                                                        I just hadn’t planned it.
                                                        So what’s on the menu you ask,
                                                        On what will you dine?
                                                        I’ll give you a hint,
                                                        No pepperoni on mine!!

                                                        Yep, dialing for dinner this evening!

                                                        2 Replies
                                                        1. re: Breadcrumbs
                                                          LindaWhit RE: Breadcrumbs Sep 23, 2010 03:42 PM

                                                          LOL! Sounds like majority ruled - at least for tonight's dinner, Breadcrumbs!

                                                          1. re: LindaWhit
                                                            Breadcrumbs RE: LindaWhit Sep 24, 2010 03:30 AM

                                                            It sure did Linda! Truth be told, it was nice to have a break and instead of cooking, I got to spend the time flipping through my new cookbooks and planning some new dishes to try, I found a lovely sounding Tagine of Lamb, Pumpkin, Chick-peas and Raisins in Paula Wolfert's World of Food but I'll have to make that next month when the effects of the Arabesque marathon have worn off a bit!!

                                                        2. eight_inch_pestle RE: Cherylptw Sep 24, 2010 01:49 AM

                                                          Coriander crusted salmon fillets roasted in butter and smashed garlic. Fish on top of sauteed rainbow chard. Cardamom brown butter over everything. Bread and wine.

                                                          3 Replies
                                                          1. re: eight_inch_pestle
                                                            mariacarmen RE: eight_inch_pestle Sep 24, 2010 02:15 AM

                                                            "roasted in butter" . . . !! "cardamom brown butter"....!! EIP - YOU. SLAY. ME.

                                                            1. re: eight_inch_pestle
                                                              mamachef RE: eight_inch_pestle Sep 24, 2010 07:22 AM

                                                              Gee, EIP, I'd sure never turn down an opportunity to come "slumming" at your house!! : ) Cardamom brown butter over everything......OMG, you know how to talk some dirty!

                                                              1. re: mamachef
                                                                eight_inch_pestle RE: mamachef Sep 25, 2010 02:31 AM

                                                                If you really know how to make a nice sweet potato pie you're welcome to slum around here anytime you like. Emerald City could always use a little Oaktown grit (pretty sure those nine words have never before been written in that order).

                                                                Also, I somehow missed the whole last edition of this thread until yesterday: I do hope you're feeling all better, and sharing your wit and wisdom here or somewhere for at least another 47 years.

                                                            2. onceadaylily RE: Cherylptw Sep 24, 2010 08:51 AM

                                                              After a few days of near-ninety degree weather that left me staggering (because, apparently, it only take me a week to forgot what 'hot' feels like, and I was shocked anew), I woke up to a very crisp day today. I think the wind is in cahoots with the full moon to shake things up.

                                                              I promised the boyfriend beef stew, but I forgot to get both the wine and the beer during our market trip yesterday, So I'm using a combination of bitters and red wine vinegar to deglaze my pan. I came across my dusty little bottle of bitters a few days ago, and have been using it in cooking. It was *really* nice in roasted onions and carrots, with a bit of ground fennel, tarragon, and balsamic. The boyfriend is not a fan of carrots as a side, but he would have been happy to have the pan to himself.

                                                              So, beef stew, with peas, green beans, carrots, and potatoes (either in the stew, or mashed on the side), seasoned with the bitters and vinegar, garlic, onions, tomato paste, cloves, cinnamon, worcestershire, beef stock, and lots of fresh rosemary. The boyfriend has offered to stop off at our favorite bakery (Great Harvest) for a loaf of their bread: either the popeye loaf (a hearty loaf with spinach and red peppers) that is wonderful buttered, or the incredibly savory asiago, which is buttery enough on its own. Did the asiago just win?

                                                              4 Replies
                                                              1. re: onceadaylily
                                                                eight_inch_pestle RE: onceadaylily Sep 24, 2010 09:29 AM

                                                                Man I miss Great Harvest.

                                                                1. re: eight_inch_pestle
                                                                  onceadaylily RE: eight_inch_pestle Sep 24, 2010 01:22 PM

                                                                  I always swear I'm going in there for the *one* loaf of bread, and then they they are, those smiling people with their trays of samples. They are too helpful by far. Damn them.

                                                                  1. re: onceadaylily
                                                                    LindaWhit RE: onceadaylily Sep 24, 2010 01:39 PM

                                                                    Bread and wonderful samples encouraging you to buy more....I'd be a goner in Great Harvest. :-)

                                                                    1. re: LindaWhit
                                                                      onceadaylily RE: LindaWhit Sep 24, 2010 02:41 PM

                                                                      The boyfriend is swinging by the bakery after work. I fully expect to have to go downstairs and help him unload the car. He has no willpower around scones. None.

                                                              2. bermudagourmetgoddess RE: Cherylptw Sep 24, 2010 10:05 AM

                                                                So tossing around an idea...Steak House Casserole

                                                                Layer garlic mashed potatoes on the bottom of a buttered dish then spread out the "Steak House" mix a sautee of aspargus, mushrooms and tenderloin tips drizzle with Bearnaise sauce, topped with more mashed potatoes...in oven for about 20 (everything is all ready cooked) top with more bearnaise sauce and crispy fried onions before serving...not sure how it will pan out, but willing to try

                                                                2 Replies
                                                                1. re: bermudagourmetgoddess
                                                                  boyzoma RE: bermudagourmetgoddess Sep 24, 2010 10:48 AM

                                                                  Oh, that sounds delicious. You'll have to let us know how it turns out.

                                                                  1. re: bermudagourmetgoddess
                                                                    LindaWhit RE: bermudagourmetgoddess Sep 24, 2010 01:41 PM

                                                                    That sounds wonderful! If everything's already at room temperature when it goes into the casserole dish, it sounds like a super easy and tasty autumn meal!

                                                                  2. boyzoma RE: Cherylptw Sep 24, 2010 10:50 AM

                                                                    Tonight DH and I will share a T-bone, medium rare, on the grill as well as baked potato w/sour cream, chives and bacon. On the side will be a shrimp salad. Simple and tasty.

                                                                    4 Replies
                                                                    1. re: boyzoma
                                                                      onceadaylily RE: boyzoma Sep 24, 2010 01:31 PM

                                                                      We haven't done steak and potatoes in forever. I don't know why, we both adore steak to the point of regression, becoming primitives guarding our chunks of meat as we grunt our way through the meal.

                                                                      So, when you share the steak, there isn't any . . . trouble? It's all very civilized, urging each other to take the bigger and fattier half? ;)

                                                                      1. re: onceadaylily
                                                                        boyzoma RE: onceadaylily Sep 24, 2010 01:43 PM

                                                                        No. Unfortunately, since I had surgery last year, my meals are very small. So I can only have a small piece of meat, about 1/3 of a potato and a couple of bites of salad. We alternate who gets to chew on the bone though - "you got it last time, I get it this time" type of thing. LOL. The biggest problem is - I love to cook, just can't eat much at a time. Hence one of the reasons I like to make most things that can be leftovers. I am now a "snacker".

                                                                        Don't you just love being primitive? BTW - It's my night for the bone!!!!!

                                                                        1. re: boyzoma
                                                                          onceadaylily RE: boyzoma Sep 24, 2010 02:38 PM

                                                                          Boo to the surgury, yay for your turn for the bone!

                                                                          If I could only eat a little at a time, I'd think it would change my perspective on food. I'd likely be smarter about my meal choices, and probably put more care into each meal..

                                                                          Do you think anyone's raising their eyebrows over the bone comments yet?

                                                                          1. re: onceadaylily
                                                                            boyzoma RE: onceadaylily Sep 24, 2010 02:54 PM

                                                                            They should be. I'm worse than the dog when I get my turn. It may not be pretty, but it sure is good!

                                                                    2. mamachef RE: Cherylptw Sep 24, 2010 11:44 AM

                                                                      It's kinda warm today - not Africa-hot, but warm enough that stewy-braisy things aren't on the table for tonight (literally.) I'm going to set my Mr. to work chop chop chopping to make a yummy Cobb salad with applewood/pepper bacon and some king prawns thrown in for grins, along with crumbled maytag blue, toasted cashews, and basil vinaigrette. On the side, the leftover cauliflower/apple/curry soup, served iced this time.

                                                                      11 Replies
                                                                      1. re: mamachef
                                                                        Phurstluv RE: mamachef Sep 24, 2010 12:32 PM

                                                                        Oh, that's sounds good, MamaChef. I've been trying to figure out what to eat for lunch, as I am not thrilled with soup & salad again, but your Cobb now has motivated me!!

                                                                        And for dinner, I was thinking of doing a shrimp stir fry, since I have some broccoli to use. Maybe like a salt & pepper shrimp for the boys, then add some spicy stir fry sauce for my portion. Served with said broccoli and I'll make some plain gingered rice for the boys, brown rice for me, which I really don't like that much, but I know it's so healthy for you, and I am another year older {{sigh}}. And if that doesn't excite them, the leftover pork roast is calling my name anyway!!

                                                                        1. re: Phurstluv
                                                                          mamachef RE: Phurstluv Sep 24, 2010 03:36 PM

                                                                          Oh, the spicy shrimp stiry fry sounds good. And there's something about broccoli that goes so well with shrimp too.
                                                                          I'm with ya on the brown rice. I eat it because I'm "supposed" to, but really actually do prefer any basmati, jasmine, long or even short-grain white rice. However......drumroll......I believe it's Uncle Ben's that has just come out with a white (obviously bleached) brown rice, with the germ etc. still whole. I don't know how they did it, and i don't think I really even care to know, but next grocery shopping I do, I'm buying some and will let you know how it tastes.

                                                                          1. re: mamachef
                                                                            Phurstluv RE: mamachef Sep 24, 2010 05:28 PM

                                                                            Thanks MamaC. Yes, I thought I saw an ad. Maybe it won't taste so. healthy. (we can only hope!!)

                                                                            Do let me know, as I am on the last pack of a three pack of frozen brown rice from Trader Joe's. Only eating it b/c a) kids won't; b) it's good for me and c) it'll make more room in the freezer!!

                                                                            1. re: Phurstluv
                                                                              Cherylptw RE: Phurstluv Sep 24, 2010 07:03 PM

                                                                              I can't believe I'm the only one here who actually enjoys the taste of brown rice (lol). I made a mushroom brown rice risotto with some a few weeks ago that I still think about. I love the chewy texture...

                                                                              Dinner for me was late tonight; I made myself a really good grass fed burger with mushrooms, extra sharp cheddar, lettuce & southwest seasoned mustard. Yoki had hers plain

                                                                              1. re: Cherylptw
                                                                                Phurstluv RE: Cherylptw Sep 26, 2010 04:46 PM

                                                                                Well, you're weird, cherylptw, we knew that, JUST KIDDING!!

                                                                                That burger sounds extra yummy - what's southwest seasoned mustard? Intriguing.

                                                                                1. re: Phurstluv
                                                                                  Cherylptw RE: Phurstluv Sep 26, 2010 04:55 PM

                                                                                  I hear that all the time (lol)....the mustard brand is Woeber's Reserve Southwest Mustard; it's a brown mustard and the ingredients are vinegar, mustard seed, horseradish, sugar, salt, peppers & spices. It's spicy, which I love

                                                                                2. re: Cherylptw
                                                                                  nomadchowwoman RE: Cherylptw Sep 27, 2010 11:22 AM

                                                                                  I prefer the nutty quality/taste of brown rice, too, for a lot of things, Cherylptw--but not for risotto (though I only had brown rice risotto once so maybe I should give it another chance), which I adore.

                                                                                  1. re: nomadchowwoman
                                                                                    Cherylptw RE: nomadchowwoman Sep 27, 2010 06:08 PM

                                                                                    You should try the risotto agin, another recipe of course.

                                                                                    1. re: Cherylptw
                                                                                      nomadchowwoman RE: Cherylptw Sep 28, 2010 10:05 AM

                                                                                      Any you want to point me to? Or suggestions for how to get it really creamy?

                                                                                      1. re: nomadchowwoman
                                                                                        Cherylptw RE: nomadchowwoman Sep 28, 2010 12:50 PM

                                                                                        The recipe I made a few weeks ago was my own creation; I made mushroom risotto. Basically added chopped celery leaves & onion to a skillet with olive oil then lightly toasted 3/4 cup of rice with a couple of cloves of minced garlic and chopped mushrooms. I began adding hot veggie stock, one cup at a time, stirring over low heat until nearly evaporated before adding the next cup. You can use whatever type stock you want. I used about one quart stock.

                                                                                        As you know, brown rice takes longer to cook than white and this method took about 45 minutes.. After about 45 minutes, I stirred in one cup heavy cream, a little butter, and shaved parmesan. I turned the heat off and continued stirring, letting the residual heat finish the cooking. The risotto came out creamy and was still good re-heated for a couple days afterward.

                                                                                        1. re: Cherylptw
                                                                                          nomadchowwoman RE: Cherylptw Sep 28, 2010 01:09 PM

                                                                                          You got me w/the cream ;) How could this not be good? I'll try it soon--although right now I am the proud owner of 5 lbs. of risotto rice--ordered two at a good price;got one (chi chi brand) as a gift; friend (who says she'll "never bother" w/risotto) gave me two lbs. of carnaroli someone gave her. But now that it's cooling off, I look forward to lots of risotto.
                                                                                          LOVE the idea of a good brown rice risotto.
                                                                                          And I love leftover, re-heated risotto, creamy or not, for breakfast.

                                                                        2. mcel215 RE: Cherylptw Sep 24, 2010 03:02 PM

                                                                          Fresh Tomato, Basil and Mozzarella pizza, bubbling right out of the oven.

                                                                          So easy and so good.

                                                                          4 Replies
                                                                          1. re: mcel215
                                                                            boyzoma RE: mcel215 Sep 24, 2010 03:05 PM

                                                                            I love home made pizza. My favorite is out on the grill. It is the best. I'm jealous. ;-) That looks so yummy.

                                                                            1. re: boyzoma
                                                                              mcel215 RE: boyzoma Sep 24, 2010 03:24 PM

                                                                              Thanks, I cheat and buy the crust, freshly made from my farm stand. But, at .99 cents a pound, I feel so lucky. It's an easy to make and delicious work-night meal. :)

                                                                              Don't be jealous, come on over....... it's only a hop, skip and a jump from the West coast. ;)

                                                                            2. re: mcel215
                                                                              Cherylptw RE: mcel215 Sep 24, 2010 07:04 PM

                                                                              Those look so delish!! I make home made pizza often; always looking for different ways to elevate them.

                                                                              1. re: Cherylptw
                                                                                mcel215 RE: Cherylptw Sep 25, 2010 03:41 AM

                                                                                Thanks Cheryl,

                                                                                I just spoon about 3 T. pesto over the stretched dough, slice thin slices of fresh mozzarella and place them all over. I slice 3 to 4 roma tomatoes, lightly salt and them let sit for about 15 minutes to drain on paper towels while oven is preheating to 500 degrees F.
                                                                                Place them close together over the mozzarella and top with about 1 ounce of parmesan cheese.
                                                                                Place pizza in oven and lower to 475 degrees for about 14-16 minutes.

                                                                                It's adapted from PW's. Easy and so good.

                                                                            3. LindaWhit RE: Cherylptw Sep 24, 2010 04:21 PM

                                                                              JUST for boyzoma, I'm making that herbed goat cheese stuffed chicken breast with a lemon juice & wine reduction to drizzle over the slices. About a Tbsp. of herbed goat cheese tucked into the chicken; toothpicks are keeping the pocket closed. Seasoned with salt and pepper; pan-browned in olive oil and butter and then poured the wine and lemon juice into the sauté pan - lid goes on, temp gets lowered, and it cooks (with a bit of basting through the cooking process). When the wine/lemon juice is almost down to nothing, it's done.

                                                                              Steamed asparagus alongside. I would usually make some basmati rice to serve the chicken slices on (and drizzle with the lemon-wine sauce) but since I'm heading up to Maine tomorrow, I figured I'd keep it simple.

                                                                              Plus, it's hot and humid and I'm REFUSING to turn on the A/C. (The fans are on, however.) One more pot on the stove probably wouldn't have added to the warm in the kitchen, but I just didn't feel like dealing. boyzoma, you'll just have to have your chicken without rice. ;-)

                                                                              2 Replies
                                                                              1. re: LindaWhit
                                                                                boyzoma RE: LindaWhit Sep 24, 2010 04:38 PM

                                                                                Bummer. I was really looking forward to that. Oh well. I guess I can live. ;-)
                                                                                "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"
                                                                                You must be taking all that food you made for their freezer, being the fabulous SIL that you are! Hope you have a great weekend. I'm so jealous. Enjoy!

                                                                                1. re: boyzoma
                                                                                  LindaWhit RE: boyzoma Sep 24, 2010 07:56 PM

                                                                                  Yup, I went out and bought a small-medium-sized cooler to bring the chicken corn chowder and beef stew up in, along with the eggs and bacon that we're bringing for breakfast on Sunday. My sister will be happy - but ONLY if my BIL leaves some for her. :-)

                                                                              2. JungMann RE: Cherylptw Sep 24, 2010 05:17 PM

                                                                                Fish Friday: seared flounder fillets with caramelized onions, garlic, cherry tomatoes, olives, basil, thyme, oregano and a dusting of smoked paprika. On the side: spaghetti tossed with garlic, mint, basil, sambal oelek and sumac.

                                                                                1 Reply
                                                                                1. re: JungMann
                                                                                  mamachef RE: JungMann Sep 25, 2010 02:30 PM

                                                                                  JungMann, you are like the Hannibal Lecter of Chowhounds, and I mean that in a most complimentary way. If I wore a hat, it would be off to you. The spaghetti sounds otherworldly. Most all your food does.

                                                                                2. roxlet RE: Cherylptw Sep 24, 2010 05:30 PM

                                                                                  Marinated Shrimp fajitas with black beans, avocado, tomatoes and onions.

                                                                                  1 Reply
                                                                                  1. re: roxlet
                                                                                    Phurstluv RE: roxlet Sep 26, 2010 04:47 PM

                                                                                    Love shrimp fajitas, drool.

                                                                                  2. eight_inch_pestle RE: Cherylptw Sep 25, 2010 01:09 AM

                                                                                    Helped a friend doing a gut rehab on his own place all day, then met the girl for a few beers at the corner pub. Took everything we had not to order in, so have no shame in saying all I could muster was turkey-swiss melts with chard and dates and red onion and dijon and a side of wasabi chips. And one last beer to brace myself for another 11 hours of slapping primer on basement walls on a beautiful autumn day. Real turkey breast at least.

                                                                                    2 Replies
                                                                                    1. re: eight_inch_pestle
                                                                                      Phurstluv RE: eight_inch_pestle Sep 26, 2010 04:48 PM

                                                                                      Took everything we had not to order in, so have no shame in saying all I could muster was turkey-swiss melts with chard and dates and red onion and dijon and a side of wasabi chips.

                                                                                      EIP, you're such a slouch!!!! Those sound really good!

                                                                                      1. re: Phurstluv
                                                                                        mariacarmen RE: Phurstluv Sep 26, 2010 06:37 PM

                                                                                        i thought exactly the same thing, PL. come over to my house and be lazy like that, EIP!

                                                                                    2. boyzoma RE: Cherylptw Sep 25, 2010 02:13 PM

                                                                                      Tonight will be an all grill night since we have nice weather again. BBQ spiced roasted red potato cubes with sliced onion in a grill pan on the back of the BBQ, grilled mushroom buttons in the basket and jumbo cajun prawns wrapped in bacon on skewers. Small salad on the side with fresh picked cherry tomatoes from the garden and some nice fluffy dinner rolls to go with.

                                                                                      1 Reply
                                                                                      1. re: boyzoma
                                                                                        Phurstluv RE: boyzoma Sep 26, 2010 04:49 PM

                                                                                        You say nice, it's freaking hot here in LA!!!

                                                                                        Love the sound of those jumbo cajun prawns. Do you just season them with cajun seasonings, or do you have another trick up your sleeve?

                                                                                      2. mamachef RE: Cherylptw Sep 25, 2010 02:38 PM

                                                                                        hot hot hot here again, so the oven and stove are off-limits. Mr. Chef went on his "Peace Ride" with his bike club buddies, which basically consists of a buncha local peaceniks going for a long ride every clement Saturday and stopping off per the needs of each individual rider at every gourmet or ethnic food venue to stock up for the following week. Then they go to a pub, where they have beer and love each other and the idea of peace very much. : ) It made for a lovely, quiet morning here, and he brought home the basis for tonight's dinner, which is a 12" Asiago Cheese baguette that he's going to hollow out and toast, He's going to make cylindrical ground sirloin burgers mixed w/ minced vidalias, k.s &p, and grill them mid-rare, and he's going to top it all off with an artichoke tapenade and baby swiss. I'll probably need a shot of dijon on mine, but he won't touch it. Also a fast salad of heirloom cherry tomatoes, marinated and served on chopped romaine. All of which, he will be making. I could get really used to this. Except, the heat thing. That can go.

                                                                                        3 Replies
                                                                                        1. re: mamachef
                                                                                          LindaWhit RE: mamachef Sep 26, 2010 01:45 PM

                                                                                          I like the idea of his Peace Ride always including various market stops to pick up the appropriate gourmet goodies the riders need! :-) Dinner sounds VERY good - hope you enjoyed!

                                                                                          1. re: LindaWhit
                                                                                            nomadchowwoman RE: LindaWhit Sep 27, 2010 11:26 AM

                                                                                            Well, I'm convinced that delicious food promotes world peace :)

                                                                                            All manner of possible bumpersticker slogans come to mind.

                                                                                            1. re: nomadchowwoman
                                                                                              mamachef RE: nomadchowwoman Sep 27, 2010 11:45 AM

                                                                                              Do tell!! I have to laugh though.....I figured out a long time ago, it's all about the ride, the cameraderie, the food, the pub....they just call it the Peace Ride to put it on a higher moral ground.....: )

                                                                                        2. l
                                                                                          L987 RE: Cherylptw Sep 25, 2010 02:41 PM

                                                                                          tonight for dinner i made grilled tuna with rosmary brown butter sauce and a simple tomatosalad and for dessert a quick mascarpone cheesecake

                                                                                          1. nomadchowwoman RE: Cherylptw Sep 26, 2010 06:08 AM

                                                                                            It was tuna at our house, too. We're told that fall will be arriving next week (we'll see), so we decided to enjoy a summer-ish meal before moving, we hope, toward more indoor cooking, roasting, braising . . . I dare to dream.

                                                                                            Started w/cocktails (Negroni for me; he'll take [a] Manhattan) and some onion pakoras I found in the freezer. Ok, so the drinks weren't exactly summery.
                                                                                            Grilled tuna--oiled, seasoned liberally w salt and sichuan/black pepper blend, cooked the way I like it--seared on the outside, juicy pink on the inside. Generous squeeze of lemon. Bonus: DH decided he liked it this way, too.
                                                                                            Tri-color pearl couscous salad: I tossed said couscous (cooked in chicken stock) w/some barely cooked (in olive oil) sliced shallot, chopped oil-cured olives, orange peel, thyme, chopped parsley, sherry vinegar, toasted pine nuts, salt, and more black-sichuan pepper blend.
                                                                                            Arugula salad: a salad of the first FM fall arugula, the very last summer peach, some good feta, a bit of slivered red onion, chopped marcona almonds, and a simple citrusy vinaigrette. The arugula was so much better than the "stupidmarket" stuff.

                                                                                            It was a satisfying Saturday night repast--very tasty, not too heavy, pretty "healthy." Then I watched SNL and he watched football.

                                                                                            6 Replies
                                                                                            1. re: nomadchowwoman
                                                                                              mariacarmen RE: nomadchowwoman Sep 26, 2010 10:33 AM

                                                                                              great dinner! wish my BF liked fish... your couscous salad sounds wonderful, even tho i'm not a fan of pearl couscous. and your salad! mmmmm...

                                                                                              1. re: mariacarmen
                                                                                                Phurstluv RE: mariacarmen Sep 26, 2010 04:52 PM

                                                                                                Yes, that couscous sounds divine, ncw. I've never seen tri color pearl couscous. Is it in your local stores?

                                                                                                I love the sound of the olives, orange peel, thyme & sherry vinegar - drool.

                                                                                                1. re: Phurstluv
                                                                                                  LindaWhit RE: Phurstluv Sep 26, 2010 07:38 PM

                                                                                                  Phurstluv, just saw tri-colored Israeli couscous at Trader Joe's, so you might want to check there.

                                                                                                  1. re: LindaWhit
                                                                                                    Phurstluv RE: LindaWhit Sep 27, 2010 06:36 PM

                                                                                                    Thanks, LW, I will check it out next time I'm there.

                                                                                                  2. re: Phurstluv
                                                                                                    nomadchowwoman RE: Phurstluv Sep 27, 2010 11:11 AM

                                                                                                    The one I have is packaged by the folks who make Tex-mati Rice. But I'm sure TJ's would be just as good and probably cheaper if it's TJ's brand. We don't have a TJ's. :(

                                                                                                  3. re: mariacarmen
                                                                                                    nomadchowwoman RE: mariacarmen Sep 27, 2010 11:16 AM

                                                                                                    We definitely do not eat enough fish, at least those high in Omega-3 FAs, but DH has gotten better and is willing to eat it more often. The problem w/tuna has always been that he likes it very well done (steaks--blue; fish--dry; go figure), and I don't, but he liked this so I consider it a small victory.
                                                                                                    And you know, although I liked the cous cous salad, I'm not crazy about the pearl variety either; I much prefer the baby couscous.

                                                                                                2. v
                                                                                                  vafarmwife RE: Cherylptw Sep 26, 2010 06:52 AM

                                                                                                  Roasted pork loin with apple cider and onions, roasted butternut squash puree, rice with peas and carrots.

                                                                                                  Making enough rice to have leftovers to use for fried rice for sometime during the week.

                                                                                                  1. DoobieWah RE: Cherylptw Sep 26, 2010 07:11 AM

                                                                                                    Venison sausage and duck gumbo with rice. Green salad aforehand with an olive oil/dijon mustard vinaigrette.

                                                                                                    I made the gumbo yesterday as I always like it better the day after.

                                                                                                    1. onceadaylily RE: Cherylptw Sep 26, 2010 10:27 AM

                                                                                                      My flu turned into a cold, and I missed out on tapas last night. I was too germy to go to Cafe Iberico. I had crackers and cheese for dinner. Boo.

                                                                                                      Tonight, we have leftover beef stew, and I've resolved to make sure we eat this before I cook anything new. But, you know, there really isn't *that* much left. And I have to make sure we're satisfied with our meal, don't I? The boyfriend works really hard; he *should* have a full belly. And I'm up against the tapas!

                                                                                                      So I'm making a tart to serve along side: swiss chard, onions, a mix of peppers, smoked gouda, and a few slices of shallots placed on top to crisp up. I'll whip up a batch of garlic croutons to sprinkle on the stew, and maybe throw a side of steamed broccoli at the table as well. Because we over-bought broccoli, and then I forgot I had broccoli, mainly because broccoli is no fun. Maybe I'll roast it. Roasted vegetables are very appealing to me lately. Although I just can't imagine him saying that even my roasted broccoli are better than tapas.

                                                                                                      9 Replies
                                                                                                      1. re: onceadaylily
                                                                                                        mamachef RE: onceadaylily Sep 26, 2010 10:30 AM

                                                                                                        Dear daylily,
                                                                                                        Just a thought; roasted broccoli is outrageous with romesco sauce. : ) not even remotely boring. I'd put your cooking skilz and that recipe up against anybody's tapas any day.
                                                                                                        Hope you feel better. Chicken Soup! Hot and Sour!!

                                                                                                        1. re: mamachef
                                                                                                          onceadaylily RE: mamachef Sep 26, 2010 11:12 AM

                                                                                                          Aw, thanks. I don't have any nuts, not even the lowly walnut, or pimientos. I guess I could leave the nuts out, and use that red pepper that's on it's very last legs?

                                                                                                          1. re: onceadaylily
                                                                                                            boyzoma RE: onceadaylily Sep 26, 2010 11:21 AM

                                                                                                            I sure hope you get better soon. It's the sucks to not be at par. Maybe a roasted red pepper sauce or a hollandaise sauce?

                                                                                                            1. re: boyzoma
                                                                                                              onceadaylily RE: boyzoma Sep 26, 2010 12:01 PM

                                                                                                              Thanks. We keep passing this virus back and forth.

                                                                                                              I'm just came across a very simple recipe: you toss the roasted broccoli (and garlic and s&p) with lemon juice, lemon rind, parmesan cheese, and a little more oil (I'd sub butter). The lemon might seem a little off when it's chased by a bite of stew, though. But I would just sniffle extra as I ask him if he likes it.

                                                                                                              I have plenty of time to decide, he doesn't get home until after eleven. Hollandaise is very appealing.

                                                                                                            2. re: onceadaylily
                                                                                                              mamachef RE: onceadaylily Sep 26, 2010 12:15 PM

                                                                                                              Yep, and just a thought: some grated toasted breadcrumbs at the very end, for a little crunch and body?

                                                                                                          2. re: onceadaylily
                                                                                                            mariacarmen RE: onceadaylily Sep 26, 2010 10:39 AM

                                                                                                            i loved watching your resolve weaken! lucky for your BF. and also love how you "overbought" a vegetable you think is no fun.

                                                                                                            1. re: mariacarmen
                                                                                                              onceadaylily RE: mariacarmen Sep 26, 2010 11:17 AM

                                                                                                              I'm convinced a weak will keeps one young.

                                                                                                              Boyfriend loves broccoli. We were at the market, and he 'asked' if he could grab some. I, magnimonious as ever, said yes. It wasn't until check-out that I saw that he'd grabbed three large heads. If we didn't have stew to eat up, it would have been soup for sure.

                                                                                                              1. re: onceadaylily
                                                                                                                Phurstluv RE: onceadaylily Sep 26, 2010 04:53 PM

                                                                                                                I'm convinced a weak will keeps one young.

                                                                                                                Then I'm gonna live forever!!!

                                                                                                            2. re: onceadaylily
                                                                                                              LindaWhit RE: onceadaylily Sep 26, 2010 01:47 PM

                                                                                                              So sorry you're still sick, OADL! Your dinner sounds absolutely wonderful - I hope you can taste it through the cold!

                                                                                                            3. mariacarmen RE: Cherylptw Sep 26, 2010 10:48 AM

                                                                                                              Last night was our 8 year anniversary of unwedded bliss, and i made reservations to a highly praised new restaurant which i was REALLY excited to try. It disappointed greatly. So tonight I'm making it up to us by making Mahogony Beef Stew. I'm sorry, I can't remember who posted it on one of the recent threads - i tried doing a search and nothing came up for mahogany - and then nothing came up for beef stew! how is that possible?? it's probable that i don't know how the search function really works. But anyway, I'll make that and decide later upon the sides.

                                                                                                              6 Replies
                                                                                                              1. re: mariacarmen
                                                                                                                boyzoma RE: mariacarmen Sep 26, 2010 10:55 AM

                                                                                                                The thread for the Mahogany Beef Stew was in this link, which is at the bottom of the thread.


                                                                                                                It links to the epicurious site.


                                                                                                                Hope that is helpful.

                                                                                                                1. re: boyzoma
                                                                                                                  mariacarmen RE: boyzoma Sep 26, 2010 11:45 AM

                                                                                                                  Thanks! I had saved the link to the Epicurious recipe itself, but i had wanted to find the post because sometimes the person who posts it adds something that they did different from the original recipe. So, how did you do your search? or did you just remember which WFD it came from? anyway, thanks for sending the link. Sure enough, some people thought to add less hoisin, others were fine with the original recipe's 1/2 cup. I think I'll err on the lesser side, so as not to make it too sweet.

                                                                                                                  1. re: mariacarmen
                                                                                                                    boyzoma RE: mariacarmen Sep 26, 2010 12:07 PM

                                                                                                                    I did a couple of searches. The first was just "stew" then "beef stew". I knew I had seen the same thread recently as several of us had made stew of one sort or another last weekend. And you are right. One person didn't care for as much hoisen sauce and the other liked it. So I would guess you could start out light and add more to your taste buds. Glad to help.

                                                                                                                2. re: mariacarmen
                                                                                                                  mcel215 RE: mariacarmen Sep 26, 2010 05:14 PM

                                                                                                                  I posted about the Mahogany Beef Stew, but not sure if it was on the thread you were speaking. I didn't use the cornstarch and lightly tossed the beef in flour instead. I did use the 1/2 cup of hoisin sauce, but read all the comments on the eip site. A lot of people cut back on the hoisin. I didn't find it too sweet, nor did anyone in my family. Some of the reviewers wondered if one hoisin was sweeter than another. I had no idea. Also, I served it over garlic mashed, but said I wanted to try the horseradish mashed soon, as suggested.
                                                                                                                  This recipe is all that everyone says it is and more, at least for me
                                                                                                                  I hope you love it and have a wonderful post-Anniversary dinner. ; )

                                                                                                                  1. re: mcel215
                                                                                                                    mariacarmen RE: mcel215 Sep 26, 2010 06:48 PM

                                                                                                                    Thanks MCEL215! It was a fantastic dish, we both loved it, inhaled it. First i made a watermelon burrata salad with pea shoots, basil chiffonade, salt, olive oil drizzled over, and finely minced jalapeno. Very refreshing on a hot day. The rest of the meal was a little out of season, but it was great. made the mahogany beef stew with about 1/4 cup of the hoisin instead of a half. it was just perfect, and i might even try to add more hoisin next time. served it over garlic/horseradish mashed potatoes with chives - the horseradish works really well with this stew. But the best part of our meal may have been the zucchini - lightly sauteed thin strips (used a veggie peeler) of zucchini in butter, added a little salt and pepper, then mixed in a little minced mint at the end. the zucchini "noodles" were perfectly al dente, and we both thought they would actually have made a nice base for the stew - like buttered noodles. All in all, a really nice end to our aniversary weekend!

                                                                                                                    and Boyzoma - stupid me, i did my search for "mahogany" in the What's for Dinner Thread, not in the general Home Cooking thread - it was actually in the What Do You Put in Stew thread, where you found it. no wonder.

                                                                                                                    1. re: mariacarmen
                                                                                                                      mcel215 RE: mariacarmen Sep 27, 2010 02:14 AM

                                                                                                                      Your dinner sounds fantastic, Maria!

                                                                                                                      So glad you liked it, btw, I used Sirloin Strips cut up the second time I made it. Melt in your mouth good.... yum.

                                                                                                                3. JungMann RE: Cherylptw Sep 26, 2010 12:13 PM

                                                                                                                  Oven pork ribs tonight. I made a rub from sweet paprika, smoked paprika, Aleppo pepper, white pepper, cayenne pepper, allspice, nutmeg, cinnamon, ginger, garlic powder, granulated onion, Oriental mustard, thyme, kosher salt and brown sugar which is filling the apartment with a delicious aroma right now. I'll give the ribs a glaze of Sweet Baby Ray's and then burn it a bit in the broiler before serving. On the side I have a half a head of cabbage which will probably turn itself into cole slaw.

                                                                                                                  That mahogany beef stew is getting tucked into my pocket for an upcoming dinner. Sounds great!

                                                                                                                  4 Replies
                                                                                                                  1. re: JungMann
                                                                                                                    LindaWhit RE: JungMann Sep 26, 2010 01:56 PM

                                                                                                                    That rub sounds amazing, JM!

                                                                                                                    1. re: JungMann
                                                                                                                      Phurstluv RE: JungMann Sep 26, 2010 04:55 PM

                                                                                                                      After all that work on that amazing-sounding rub, and you're gonna slick'em with Sweet Baby Ray's? Just doesn't sound like the JM I know........!

                                                                                                                      1. re: Phurstluv
                                                                                                                        JungMann RE: Phurstluv Sep 27, 2010 06:17 AM

                                                                                                                        One of these days I will have to start making my own barbecue sauce, but I grew up with a family connection to the maker of Sweet Baby Ray's so a love for the sauce is hardwired into me. It didn't really marry well with the rub -- I like my ribs more tangy than sweet -- so I guess this is added impetus to get cracking on my own recipe. Anyone have tips?

                                                                                                                        1. re: JungMann
                                                                                                                          roxlet RE: JungMann Sep 27, 2010 06:24 AM

                                                                                                                          My husband always makes his own bbq sauce, which is never sweet and always has a good tang and a bit of hotness to it. He starts by sautéing onions and garlic, then adds cut up jalepenos or seranos to taste, then ketchup and cider vinegar. There is less vinegar than ketchup, obviously. He will add a dab of molasses and then a "secret ingredient." When people ask him what that is, he always says to make it your own. Anyway, this is all simmered, then tasted and salt and pepper added, strained and served.

                                                                                                                    2. rabaja RE: Cherylptw Sep 26, 2010 12:29 PM

                                                                                                                      A lovely, lazy Sunday after two weeks of long work days. It's supposed to warm up quite a bit here this afternoon, so the grill will probably be put to use.
                                                                                                                      I'm waffling between salmon and a ground beef or lamb dish. The latter would be from the COTM, but the fish is really calling my name today.
                                                                                                                      Grilled salmon with the bulgur and chickpea salad from Arabesque is pretty likely.
                                                                                                                      Maybe some of those zucchini fritters alongside too...
                                                                                                                      Thank you Universe, for the lazy Sunday!

                                                                                                                      1. boyzoma RE: Cherylptw Sep 26, 2010 01:03 PM

                                                                                                                        I'm roasting some chicken breasts as I type this. Tonight will be shredded chicken enchiladas. Made an enchilada sauce with some garlic, oregano, onion, chili powder, basil, parsley, cumin, s&p, tomato sauce and some water. Tortillas will have a slight slather of refried beans, sauteed onions with a little enchilada sauce and the chicken stirred together with some chili and red pepper spices and minced garlic on top of that and some shredded cheese. Then roll up the enchiladas. Putting some sauce in the bottom of the pan, placing in the enchiladas, then covering with more sauce, cheese and sliced olives. Then baking for about 30 minutes and serving with some sour cream. Also making a version of spanish rice with some tomato's, green chili's, long grain white rice, some finely broken vermicelli (kinda the "Rice-a-Roni style) onion, garlic, diced green pepper and chicken stock. Now I'm hungry!

                                                                                                                        1 Reply
                                                                                                                        1. re: boyzoma
                                                                                                                          mamachef RE: boyzoma Sep 26, 2010 01:27 PM

                                                                                                                          Grilled chicken breast (boneless, not skinless), marinated in something involving tamari and ginger and cardamom, served with peach chutney that I made w/ golden raisins and pecans, grilled romaine lettuce with soy vinaigrette and toasted sesame seeds, and some good old jasmine rice. done and done. Oh. Loard's lemon-blueberry cheesecake ice cream for dessert, with gingersnaps.

                                                                                                                        2. krisrishere RE: Cherylptw Sep 26, 2010 02:00 PM

                                                                                                                          Turkey chili with lots of kidney beans. I like to top mine with chopped fresh onion, cheese and a dollop of sour cream.

                                                                                                                          1 Reply
                                                                                                                          1. re: krisrishere
                                                                                                                            onceadaylily RE: krisrishere Sep 26, 2010 02:40 PM

                                                                                                                            I almost bought a few smoked turkey legs during my last market trip, and now I wish I had.

                                                                                                                          2. LindaWhit RE: Cherylptw Sep 26, 2010 02:05 PM

                                                                                                                            Saturday was dinner out up in Bethel, Maine near my sister's/BIL's cabin they've been building - a late 80th birthday celebration for my Mom, an early 16th anniversary dinner for my sister/BIL, and an early *&#*&(@#&$-nd birthday for me. :-) I had Guinness-marinated filet (what looked like the large triangular end of a tri-tip) medium rare, with a couple of very good crispy onion rings, red smashed potatoes, and asparagus. It was seriously good stuff!

                                                                                                                            Misty, rainy day for driving home, so I made sure I had something taken out for easy dinner tonight - homemade mac 'n' ham 'n' cheese, using a thick slice of ham steak that I'll cut up and add to the cheddary macaroni (using an English coastal cheddar). Will give some lunches for work as well. A small salad alongside.

                                                                                                                            6 Replies
                                                                                                                            1. re: LindaWhit
                                                                                                                              boyzoma RE: LindaWhit Sep 26, 2010 02:14 PM

                                                                                                                              Well, a happy early birthday to you. You are getting younger every year. Your dinner sounds delightful. Everything I love and cooked the way I like it. It really is seriously good stuff.

                                                                                                                              If it is any comfort to you, we had beautiful weather yesterday so we grilled. Woke up this morning to pouring down rain. So back to indoor cooking. Oh well. After all, it is Oregon!

                                                                                                                              1. re: LindaWhit
                                                                                                                                onceadaylily RE: LindaWhit Sep 26, 2010 02:44 PM

                                                                                                                                That sounds like a lovely celebration, Ms. Whit. For those of you that were celebrating, that is. ;) That filet sounds like enough to cheer *me* up. And I just love ham in mac and cheese.

                                                                                                                                In case you don't mention the day when it arrives, Happy birthday.

                                                                                                                                1. re: onceadaylily
                                                                                                                                  LindaWhit RE: onceadaylily Sep 26, 2010 04:09 PM

                                                                                                                                  LOL! Howdidyaknow I wasn't going to mention when the day arrives? ;-) But thank you for the kind wishes, Lily. :-)

                                                                                                                                  1. re: LindaWhit
                                                                                                                                    mariacarmen RE: LindaWhit Sep 26, 2010 06:55 PM

                                                                                                                                    Guiness marinated filet sounds wonderful! Happy Bday LW!!! Now that we know it's coming up, we'll have to guess what fantastic bday meal you prepare for yourself - that is, if someone doesn't treat you to one instead, which they should! i hereby bequeath to you a virtual mahogany beef stew for your special #!#@!?! day.

                                                                                                                                2. re: LindaWhit
                                                                                                                                  nomadchowwoman RE: LindaWhit Sep 27, 2010 11:29 AM

                                                                                                                                  A very happy *&#*&(@#&$-nd birthday to you, LW. And may there be no eggplant or cilantro in your b-day menu. But lots of lamb.

                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                    LindaWhit RE: nomadchowwoman Sep 27, 2010 01:46 PM

                                                                                                                                    Now THAT is a birthday dinner I can get behind, ncw!

                                                                                                                                    (And will probably end up on MY behind. ;-) )

                                                                                                                                3. linguafood RE: Cherylptw Sep 26, 2010 03:02 PM

                                                                                                                                  Yesterday was, most likely, the last glorious day of summer (and seriously, it's a bit late for highs in the 80s). I had a late afternoon private gig, so came home to brush a humongous steelhead trout (approx. 2 lbs.) from the farmer's market with olive oil, oregano, thyme, rosemary, and lots of sea salt & pepper. While that went on the grill, prepped a tomato salad w/ farmer's market tomatoes (which sucked, btw - practically flavorless at $0.75 each), diced red onion, sliced green onion, and some leftover feta. Also nuked the two remaining ears of corn.

                                                                                                                                  The trout was ... heavenly. I am addicted to the crispy, smoky skin, and the sweet, tender flesh. We tried hard, but couldn't finish it. So 'appetizer's today are the leftover trout filet with some creamed horseradish, a side salad of baby romaine w/a simple vinaigrette, and..... drumroll:

                                                                                                                                  blue box dinner! oh yeah, baby. We are craving some seriously trashy food. Of course, I'll add some happy ground beef, sliced chilis, onion, mushrooms, and green & red peppers. Oh, and probably some extra sharp cheddar grated into the "cheese sauce". Yowzah.

                                                                                                                                  If we don't feel like complete lard asses afterwards, Talenti Tahitian Vanilla gelato, sliced banana, salted peanuts & Hershey's LITE syrup :-D awaits for a ridiculously decadent Sunday sundae.

                                                                                                                                  I have a feeling tomorrow we'll have water soup with a dash of lemon for dinner...

                                                                                                                                  6 Replies
                                                                                                                                  1. re: linguafood
                                                                                                                                    boyzoma RE: linguafood Sep 26, 2010 03:27 PM

                                                                                                                                    I have a feeling tomorrow we'll have water soup with a dash of lemon for dinner...
                                                                                                                                    LOL - I know the feeling. Love your "trashy food". Enjoy!

                                                                                                                                    1. re: linguafood
                                                                                                                                      onceadaylily RE: linguafood Sep 26, 2010 03:56 PM

                                                                                                                                      The way you described that trout brought tears to my eyes. And I loooove blue box mac and cheese. The boyfriend is a Velveeta fanatic. Maybe I'll crib some of your moves, and see if I can sway him over to my side.

                                                                                                                                      1. re: linguafood
                                                                                                                                        LindaWhit RE: linguafood Sep 26, 2010 04:23 PM

                                                                                                                                        The trout sounds heavenly, linguafood! I'm not a fan of blue box so I'll stick with my homemade mac 'n' cheese tonight. :-)

                                                                                                                                        1. re: LindaWhit
                                                                                                                                          linguafood RE: LindaWhit Sep 26, 2010 06:04 PM

                                                                                                                                          I could eat grilled trout at least twice a week! Let's hope the snow holds off for a while haha.

                                                                                                                                          I'm a big fan of the blue box - I find most homemade mac n cheese a bit overwhelming and rich with the bechamel and all, plus I don't care much for bread crumbs (I know, blasphemy!).

                                                                                                                                          Not that dinner wasn't RICH. The man was a little trigger-happy with the cheese grater, so we had a supercheesy mac.... no sundae for me tonight. Dang.

                                                                                                                                        2. re: linguafood
                                                                                                                                          mariacarmen RE: linguafood Sep 26, 2010 07:05 PM

                                                                                                                                          damn my beloved BF for not liking fish! i love trout!! yours sounds fantastic, and i can just taste that smokey, crispy skin... i love how you if you weren't going to feel like lardasses you were going to make that dessert to ENSURE you felt like lardasses! i am not a dessert person but the salty/sweet combo sounds great. nom nom.

                                                                                                                                          1. re: mariacarmen
                                                                                                                                            linguafood RE: mariacarmen Sep 26, 2010 07:55 PM

                                                                                                                                            we feel like serious lardasses, so no sundaes for either one of us. and all that cheese is not feeling so great right about now. ugh.

                                                                                                                                        3. Breadcrumbs RE: Cherylptw Sep 26, 2010 04:00 PM

                                                                                                                                          Last night we dined Italian style. To start, bruschetta with a trio of toppings: Ceci, Leek Ragu and a T&T fave of ours, Roasted Tomato and Garlic. The first two recipes came from Mario Batali’s Molto Gusto. Both were terrific, super-simple to pull together using just a few ingredients and producing big results. While both can be served at room temp, I preferred the ceci dish warm - the chickpeas were super tender and just seemed to burst with flavor. Mr bc loved them either way and adds that all go very well with copious amounts of wine!!! (which also explains why only half the meal was photographed!!)

                                                                                                                                          For our main course I tried a new recipe, Farfalle with Spicy Sausage and Kale from Everyday Pasta by Giada De Laurentiis. Earlier in the day I’d picked up some freshly made Italian Sausage and some beautiful kale from the farm stand that inspired the dish. Special thanks to Eat Your Books for making the recipe search super-simple!! This was another “keeper” recipe, really tasty.

                                                                                                                                          Tonight we’re back to Arabesque (no, I haven't told anyone here yet!!) for the Roast Chicken with Couscous, Raisin and Almond Stuffing inspired by Rubee’s lovely photos and write-up! I must say, the house sure smells yummy!

                                                                                                                                          1. Cherylptw RE: Cherylptw Sep 26, 2010 04:32 PM

                                                                                                                                            Kielbasa with quartered potatoes & onions roasted in the oven; a smear of mustard to go with...on the side, steamed broccoli with olive oil & grated garlic. Dessert will be strawberry shortcake ice cream bars.

                                                                                                                                            1. Phurstluv RE: Cherylptw Sep 26, 2010 05:03 PM

                                                                                                                                              Now I feel the way you all did on the East coast back a week or so ago. So bloody hot here, I cannot even think about cooking. And I took out a seasoned tri tip roast to grill for tonight, but we are just too hot and bothered to go through with it!! Poor DH has been working hard all weekend installing desks and storage shelves for the little boys, so I can't bear to ask him to brave the 90+ degree heat in the back yard and light the grill!

                                                                                                                                              Soooo, I guess I will slice the last of the pork roast for sandwiches on sweet hawaiian rolls, doubt the boys will eat it pulled pork style, my little one said he didn't like the texture one time. I know I know, but I'll give him time! Making some cole slaw anyway, and probably have to pull out the "blue box" for him! Heating up some leftover chili baked beans, since DH loves them & missed out the first time around. And making a large Caesar salad with the leftover shrimp for me. Think I'll toss the shrimp with some spicy vindaloo paste and halve them, just to keep it interesting.

                                                                                                                                              Can't wait for fall, supposed to be 102 tomorrow....{{{sigh}}}

                                                                                                                                              5 Replies
                                                                                                                                              1. re: Phurstluv
                                                                                                                                                mariacarmen RE: Phurstluv Sep 26, 2010 07:01 PM

                                                                                                                                                oh jeez PL, and i've been complaining about 79 degrees here in SF. yes, i know, that's what i get for bitching about our cool and gray "summer" for the last three months. hope you get to your tri tip soon.

                                                                                                                                                1. re: Phurstluv
                                                                                                                                                  boyzoma RE: Phurstluv Sep 26, 2010 08:06 PM

                                                                                                                                                  PL - you sound like linguafood! Blue Box special. LOL. And we are still due for more rain! :-(

                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                    mamachef RE: Phurstluv Sep 27, 2010 08:48 AM

                                                                                                                                                    Phurst, It's a "go" on the Uncle Ben's we discussed. Just fine.

                                                                                                                                                    1. re: Phurstluv
                                                                                                                                                      mebby RE: Phurstluv Sep 27, 2010 06:18 PM

                                                                                                                                                      Head about 10 miles east Phurst -- it was 109 downtown at 4pm. I think we might be having ice cream for dinner. And I'm contemplating mamachef's ice in the sports bra move.

                                                                                                                                                      1. re: mebby
                                                                                                                                                        mamachef RE: mebby Sep 27, 2010 07:59 PM

                                                                                                                                                        I used up ALL the ice in my Mr. Sno-kone machine today, and I'm hot as hell. Doors being shut and wall units on as we speak. I cannot do this ridiculous heat for one.more.minute.

                                                                                                                                                    2. roxlet RE: Cherylptw Sep 27, 2010 06:26 AM

                                                                                                                                                      Tonight I am making old-fashined, Italian American manicotti mainly because I have all the ingredients in the house that I want to use up, and it is pouring rain and I don't feel like going to the market I'll serve that with a nice green salad.

                                                                                                                                                      1. mcel215 RE: Cherylptw Sep 27, 2010 06:37 AM

                                                                                                                                                        Tonight is Ina's Scallops Provencal, baked yukon and a couple of veggies from my farm stand, to be determined after I stop there.

                                                                                                                                                        1. onceadaylily RE: Cherylptw Sep 27, 2010 08:53 AM

                                                                                                                                                          I'm making a chicken pot pie with mashed potatoes. Unless I don't feel like making a pie crust, and then dinner will become a creamy chicken stew with mashed potatoes and biscuits. I've had my eye on Smitten Kitchen's cream biscuits since last spring, and they sound so good right now. And if I make stew, then I can play with it a bit more (carrots, shallots, and the bottle of bitters that I can't seem to keep my hands off of right now) than I could a pot pie.

                                                                                                                                                          Pot pie's just seem so written in stone. I feel almost like if I serve one, it better damn well be chicken, peas, carrots and potatoes with no fancypants notions making their way into the pie shell, lest I disappoint a mouth that has already been set for a particular flavor, and have to answer the question, "Is there nutmeg in here?"

                                                                                                                                                          Nutmeg is delicious in a creamy chicken stew.

                                                                                                                                                          Right now I have that plaintive, timid little voice from that chicken in Chicken Run stuck in my head, "But I don't WANT to be a pie!"

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                            rabaja RE: onceadaylily Sep 27, 2010 05:34 PM

                                                                                                                                                            Wait a sec, aren't you in SF?
                                                                                                                                                            It's like the third hottest day of the year there!
                                                                                                                                                            Chicken pot pie or stew, you must be cuckoo birds!

                                                                                                                                                            1. re: rabaja
                                                                                                                                                              onceadaylily RE: rabaja Sep 27, 2010 06:10 PM

                                                                                                                                                              Ha, Rabaja. I'm in Chicago. I turned my heat on for the first time this year just two days ago when the temperature in my apartment refused to rise above sixty-five degrees, and night was approaching with a very stiff wind (it dropped to forty-nine).

                                                                                                                                                              I've welcomed my oven back with open, shivering, arms.

                                                                                                                                                              1. re: onceadaylily
                                                                                                                                                                rabaja RE: onceadaylily Sep 27, 2010 06:31 PM

                                                                                                                                                                Ah, understood. I thought you were on the West Coast for some reason.
                                                                                                                                                                I must be cuckoo birds!
                                                                                                                                                                Stew and pot pie away then, as for me, a banana split may be my dinner tonight.

                                                                                                                                                          2. buttertart RE: Cherylptw Sep 27, 2010 09:40 AM

                                                                                                                                                            Some reasonably successful meals over the weekend - Friday I wasn't feeling up to much so threw together a Chinese chicken salad (shredded roast chicken, sone slivered red onion (had run out of scallions), some slivered ginger, dressed with soy/sesame oil/black vinegar and a Hunan pepper paste - Hunan Tiger Sauce - that comes in a cute little jar with a cartoon peasant on it, served over sliced cucumber with warmed-up frozen youtiao.
                                                                                                                                                            Saturday, scallops my way (drained on paper towels for about 1/2 hr, seared in butter, removed, garlic cut in very thin slices browned in the butter, TJ's toasted sliced almonds put in along with the grated rind of and juice of a lemon, s&p, most of the lemon juice boiled off, scallops returned and tossed with the scant sauce), served with rolls and a Belgian endive and walnut salad.
                                                                                                                                                            Sunday, an all-day simmered brisket (small piece, 2 lbs and a bit) simmered in homemade chicken stock with a Maggi beef broth cube added, 2 stalks celery, 1 carrot, 1 onion stuck with 2 cloves, a bay leaf, some peppercorns, leeks poached in the broth at the end, served with a sauce of Greek yogurt with horseradish and wasabi stirred in, fleur de sel, pickles, Dijon mustard, rolls, and a watercress salad with mustard vinaigrette. I love boiled beef. This came out very well (I had never cooked brisket before). Started it at 9:30 am, let it cook for a couple of hours, turned it off, went out for a while, came back and simmered it for another few hours - it took forever to get tender. The broth is gorgeous, need to find a suitable soup recipe to use it up. Or maybe I'll clarify it, love consommé.

                                                                                                                                                            1. mamachef RE: Cherylptw Sep 27, 2010 10:00 AM

                                                                                                                                                              What with the heat and all, I'm thinking of digging out my old Mr. Frosty Sno-kone machine and eating shave ice all day long.

                                                                                                                                                              1. nomadchowwoman RE: Cherylptw Sep 27, 2010 11:42 AM

                                                                                                                                                                With a hint of cooler temps in the air, I hope to be mimicking some other hounds here very soon--making stew or pot pie, manicotti or brisket.

                                                                                                                                                                But last night was a grill night again--not that I have anything against the grill, but I am sick of summer--so we had a grilled ribeye (and I have to hand it to DH--he nailed it; said steak was absolutely perfect, and rib-eye is not ordinarily my favorite cut). I made a "sauce" of OO, butter, bourbon, mushrooms, garlic, and lots of parsley to go with. Also, a simple arugula and shaved parmesan salad, and some potatoes roasted in duck fat that were very crunchy/crusty--a little too much for my taste, "perfect" in DH's assessment. It was good way to bid the summer adieu, if in fact we were doing that. Summer has a way of lingering down here.

                                                                                                                                                                1. boyzoma RE: Cherylptw Sep 27, 2010 05:25 PM

                                                                                                                                                                  You think, after all these years, I would learn how to cook for 2. The kids have flown the coop and have families of their own and I still seem to cook for the brood. So tonight, we are having leftovers (probably more than once) as well as vacuum freezing some. On the list for tonight is a revisit (or is that re-purpose) of chicken enchiladas with spanish rice that I made yesterday. They turned out so good. Had more cherry tomatoes on my plants today so will have a side salad to go with.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: boyzoma
                                                                                                                                                                    onceadaylily RE: boyzoma Sep 27, 2010 06:20 PM

                                                                                                                                                                    Cutting recipes down is a great weakness of mine . . . and I've never had kids. I'm just greedy. I'm asking for one of those food-savers for christmas. CH's swear by the thing.

                                                                                                                                                                    I haven't made chicken enchiladas in years. I love them! Maybe I'll make some this weekend. If you have any interesting ingrediants you'd like to pass along, I'd appreciate it.

                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                      boyzoma RE: onceadaylily Sep 27, 2010 06:33 PM

                                                                                                                                                                      First, I have to say the Food Saver is one of my best friends. I got a new one a few month's back and absolutely adore it (it's an upright thin profile rather than flat one which is great for my counter space and has many different settings - i.e. marinate, dry, moist, etc.). Can't believe I waited so long to get a new one. It is the best investment I made in years.

                                                                                                                                                                      As for the enchilada's, check upthread on 9/26. I pretty much have the recipe there, if that helps. I don't really have exact measurements - just do it to taste. Gotta have the rice as well, and DH likes it spicy and I have to be careful. So I kinda go in between and let him spice his up where necessary.

                                                                                                                                                                  2. Cherylptw RE: Cherylptw Sep 27, 2010 06:06 PM

                                                                                                                                                                    It's been raining all day here & temps in upper 70's so perfect day for a stew. Coated veal cubes in a little flour & browned in olive oil in a Dutch oven; made a roux, stirred in a chicken bouillion cube, tomato juice & sofrito & brought to a simmer. Added back the veal along with some quartered potatoes, carrots, onions, garlic slivers, cumin & oregano. Returned to a simmer for 10 minutes then put the whole thing into the oven for about an hour, after which I turned oven off & let the pot stay in for another hour. YUM!

                                                                                                                                                                    Served with the rest of yesterday's broccoli.

                                                                                                                                                                    1. Phurstluv RE: Cherylptw Sep 27, 2010 06:34 PM

                                                                                                                                                                      Well, it was sweltering in LA today, if you haven't heard, we broke records at 113 downtown. It was 112 at my DH's office. Just brutal.

                                                                                                                                                                      So tonight will be tuna salad sandwiches, b/c I am not roasting that tri tip tonight. No way, no how. And we're supposed to cool down by tomorrow, I hope so, b/c I will probably have to cook it by then.

                                                                                                                                                                      Cole slaw, salad, chips and pickles. That's about all I have in me tonight to make for dinner.

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: Phurstluv
                                                                                                                                                                        nomadchowwoman RE: Phurstluv Sep 28, 2010 10:09 AM

                                                                                                                                                                        OK, I'm not complaining about the heat anymore.

                                                                                                                                                                        Slaw, salad, sno-cones, sandwiches--go for it; you guys need to stay out of the kitchen. Hope things improve soon.

                                                                                                                                                                      2. rabaja RE: Cherylptw Sep 27, 2010 06:40 PM

                                                                                                                                                                        It's too hot to cook.
                                                                                                                                                                        I have last nights leftovers, which may tempt me later but right now it's too hot to eat even.
                                                                                                                                                                        I was up in Napa today, and I do believe I was in the hottest valley, in the hottest county in the area. Doing basically manual labor. So yeah, no cooking for me tonight.
                                                                                                                                                                        Can you say, banana split?
                                                                                                                                                                        I can!

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: rabaja
                                                                                                                                                                          JerryMe RE: rabaja Sep 27, 2010 06:58 PM

                                                                                                                                                                          Funny how temp can be the motivating factor regardless of hunger / appetite. I'm in the mood for meatloaf and baked potato but it's 106 here, so um, no.

                                                                                                                                                                        2. JerryMe RE: Cherylptw Sep 27, 2010 06:49 PM

                                                                                                                                                                          Brats on the stove w/ onions and peppers (green and red). Made pasta salad as a side and I'm disappointed as I wanted a creamy mayo dressing w/ peas and all I had was roasted red pepper dressing but I put in crunchy chopped celery and some chopped mozz so I hope it's all good.

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: JerryMe
                                                                                                                                                                            boyzoma RE: JerryMe Sep 27, 2010 07:06 PM

                                                                                                                                                                            Hope you had a good can/bottle of beer to add to those brats! Always awesome.

                                                                                                                                                                          2. mamachef RE: Cherylptw Sep 27, 2010 08:00 PM

                                                                                                                                                                            the thought of hot food of any kind right now makes me want to roll around buck nekkid on an ice floe.

                                                                                                                                                                            1. mariacarmen RE: Cherylptw Sep 27, 2010 10:12 PM

                                                                                                                                                                              Worked late, too late to cook for the oldsters, and too bloody hot (but not L.A. hot - heard it was 106 there today!) so my sister did, and i had some of her leftover pan fried tilapia. toasted up a TJ brioche bun, made a "tartar" out of mayo, dijon and capers, cut up some thick slices of tomato, and voila - dinner. Not super inspiring, but tasty enough and filling.

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                buttertart RE: mariacarmen Sep 28, 2010 06:07 AM

                                                                                                                                                                                Was thinking of all you CA pals afflicted by the heat when I heard about the LA temp! Oh gosh, it was bad enough at 103 here. It's a wonder anybody's still cooking.

                                                                                                                                                                              2. eight_inch_pestle RE: Cherylptw Sep 28, 2010 02:09 AM

                                                                                                                                                                                Ever been sick for so long cooking becomes an act of defiance, a way to restore normalcy, maybe even (hopefully) a remedy? 'Twas me tonight. Pork chops in white wine, stock, and chopped garlic. Dumped those thick bad boys on top of some polenta flecked with sauteed chard, minced rosemary, chopped dates, Parmesan, and maybe some butter, if you believe in butter. Reduced the pan sauce (with butter?) and drizzled over chops and the cheesy cornmeal. Headache and snot and fever and odd-colored pee are still here, but, hey, maybe the cooking medicine takes some time to kick in. My mood is sure improved, and that was all I was really asking for. I couldn't taste much of anything, but it was eaten well by the girl who could breathe.

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: eight_inch_pestle
                                                                                                                                                                                  LindaWhit RE: eight_inch_pestle Sep 28, 2010 05:29 AM

                                                                                                                                                                                  THAT is a major cooking comeback from illness, eip! Lordy, that sounds wonderful - I do hope you can taste it very soon!

                                                                                                                                                                                  1. re: eight_inch_pestle
                                                                                                                                                                                    mariacarmen RE: eight_inch_pestle Sep 28, 2010 10:24 AM

                                                                                                                                                                                    sounds scrumptious. and who doesn't believe in butter? hope you're unsnotty soon.

                                                                                                                                                                                  2. g
                                                                                                                                                                                    gembellina RE: Cherylptw Sep 28, 2010 02:35 AM

                                                                                                                                                                                    ooooh gosh I can't wait til the weekend when I will finally have time to COOK for the first time in about 10 days! The weather has definitely turned here in London so I think my first task will be to use the pork fillet and belly I have in the freezer along with the excess of red peppers and, for some strange reason, caraway seeds and make a goulash. Along with a 6-layer rainbow cake and some aeroplane biscuits for the bf's birthday (yes he is a grown-up!)

                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: gembellina
                                                                                                                                                                                      buttertart RE: gembellina Sep 28, 2010 06:05 AM

                                                                                                                                                                                      What is an aeroplane biscuit? One shaped like a plane? Or a particular recipe?
                                                                                                                                                                                      It is great when you get to cook after being away from the kitchen for a while.

                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                        gembellina RE: buttertart Sep 28, 2010 06:25 AM

                                                                                                                                                                                        just shaped and iced like an aeroplane. in fact i'm going to make cupcakes in sky-blue cases, top them with a swirl of white buttercream and wedge a biscuit into the top so they look like they're flying through the clouds. Inspired by Martha: http://www.marthastewart.com/recipe/v...

                                                                                                                                                                                        1. re: gembellina
                                                                                                                                                                                          buttertart RE: gembellina Sep 28, 2010 06:27 AM

                                                                                                                                                                                          Very cute.

                                                                                                                                                                                    2. mamachef RE: Cherylptw Sep 28, 2010 07:54 AM

                                                                                                                                                                                      It's fixing to be another scorcher here today, but one cannot exist on sno kones alone. What I'm doing (following a rumor/thread here) is marinating pounded chicken breasts in dillpickle brine. Then, at dinnertime, I'll dredge them in seasoned flour, etc., final roll in panko, and saute them, and serve on really good toasted sesame buns with a dill mayo and shredded lettuce and tomato. Side of cubed melon salad. Voila. Dinner. Thanks, fellow CH-ers, for the ideas!

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                        krisrishere RE: mamachef Sep 28, 2010 10:47 AM

                                                                                                                                                                                        I call your marinade method the Chick-fil-A way and what a fine way it is.. :)

                                                                                                                                                                                      2. boyzoma RE: Cherylptw Sep 28, 2010 09:56 AM

                                                                                                                                                                                        Ignore this. LindaWhit beat me to it! :)

                                                                                                                                                                                        1. LindaWhit RE: Cherylptw Sep 28, 2010 09:57 AM

                                                                                                                                                                                          Well, it's time to move it along to Part 50, which you can find here:


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