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What's for Dinner? Part LI

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I just happened to be adding to the previous Part 50 and noticed we were over 200, so I thought I'd start Part 51......

So - what's going onto your dinner table tonight?

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  1. And as for me - it's a pork tenderloin that will be oiled, and rubbed with a combo of salt, pepper, minced garlic and freshly minced rosemary. I'll roast it and brush it with a blood orange-balsamic marinade I just bought from that going-out-of-business sale.

    Sides will be roasted baby red potatoes and roasted brussels sprouts. Getting a theme here? ;-)

    5 Replies
    1. re: LindaWhit

      That blood orange balsamic marinade sounds interesting...do post how your tenderloin comes out....

      1. re: Cherylptw

        http://www.earthnvine.com/p-61-blood-...

        That's what I got. Their suggestions are: "Create a tantalizing salad of mixed greens, segmented blood oranges, toasted pecans and shaved parmesan. Drizzle over dark chocolate souffle, French vanilla ice cream or citrus sorbet. Brush on grilled or roasted chicken or roast. Pairs well with hard cheeses such as Manchego or Castellano. Drizzle over proscuitto wrapped, grilled peaches."

        Using it for a dressing sounds like it might be good, but the prosciutto-wrapped grilled peaches drizzled with this stuff sounds like heaven! LOL I'll be sure to report back.

        1. re: LindaWhit

          This ended up being much thinner than I thought it would be and didn't brush on to glaze the pork tenderloin as well as I had hoped. I think it would be better as a marinade with additional items added to it. Still - pretty good...just not as "glaze-y" as I had hoped.

          1. re: LindaWhit

            I had a P.S. to add to my comments on the culinary "sauce" - I think if I poured it all into a saucepan and reduced it to one-third the amount, it would be better as a "glaze" - and it would also concentrate the flavors a bit more. So that's my plan for its next use. :-)

            1. re: LindaWhit

              Yes, it sounds like it would work concentrated but still sounds delish...I'm going to have to seek out that combination or try & make my own...

    2. I've a bag of blue corn tortilla chips that need using up so tonight will be nachos with turkey taco meat, seasoned pinto beans, onions, tomatoes, lettuce and cheese sauce made with smoked gouda..pickled jalapeno slices & a dollop of sour cream to top. Chai spice iced tea to quench the fire and I'm debating on making some blondies....

      1 Reply
      1. re: Cherylptw

        mmm nachos...... with smoked gouda - love that idea.

      2. Well i was going to make an olive/garlic braised chicken, but somehow the BF and I got sidetracked, and we're going Bolivian all the way. I found at our local latino grocery store a package of chuño - freeze dried Andean potatoes - and with them we're going to make a soup very typical of the La Paz region - chairo. it's beef based, with potatoes, peas, cilantro (since we don't have quirquiña) and barley or some other type of grain, and the aforementioned "rotten" potatoes (they're black and look moldy, but they're not), which have been soaking all night. Had it a lot growing up, but it's been years. we're missing one other ingredient - something called chalona, which is like a lamb jerkey, but one recipe we looked at just subs in lamb (no one specifies the cuts on any of the meats - one simply says "meat of a cow"!) BF is going to make these little bready/cheesy type things called pucacapas, as an accompaniment. Wish us luck!

        5 Replies
        1. re: mariacarmen

          I just had to go Google chuño - it sounds fascinating! Also Googled pucacapas - cheese empanadas - yum! Good luck with everything!

          1. re: LindaWhit

            You know what's really fascinating about them, is that back in the day (or who knows, probably still in some parts), chuno is made by cholas (the Andean peasant women) trampling them with their bare feet! They squeeze every last bit of moisture out of them with their toes between freeze dryings. As my BF and I smelled the soaking chunos this morning, i said "smells like chola feet!"

            1. re: mariacarmen

              I had read that - and I just laughed at "smells like chola feet!" :-)

              1. re: LindaWhit

                I lived in Bolivia 20 years ago. I had a lot of authentic (homemade) chuno. Kinda tastes like chola feet too. It is somewhat palatable when the soup, or pile of chuno, has some aji pepper sauce in it. Aji is a type of habanero, crazy hot. A really authentic soup will use every part of the chicken, and I mean every part. On several occassions I pulled out a whole chicken foot!

                1. re: kimberlyandjim

                  mine was not authentic, but i followed a recipe from a Bolivian cookbook - and it called for beef and lamb, which is how i remember it as a child. i would not like pulling out a chicken foot!

        2. I have a nice London Broil thawing that will be grilled outside along with a nice big Idaho potato what will be grilled as well. In addition, we will have a nice big shrimp salad and some rolls on the side. There should be plenty of meat left for later in the week for beef fajitas! Probably need to have a good Cabernet to marry with the meat too.

          1. It was cool today, and I felt like it was a stew day. I saw some nice veal stew in the market, and, after consulting eatyourbooks.com for recipes in my library, I was torn between a Marcella Hazan one with peas, and a Rao's one with prosciutto. Rao's won tonight. Basically, you saute veal in a Dutch oven adding diced prosciutto when the veal is browned. Next goes some onion, previously sauteed chopped mushrooms, garlic, grated carrot and a small amount of chopped celery. A tablespoon or so of flour is sprinkled over and once it's incorporated, white wine, chicken broth and canned Italian tomatoes are added and it is left to simmer for two hours or so. I was going to make papardelle, but I ran out of gas after making a gingerbread. I will serve the stew with noodles anyway.

            6 Replies
            1. re: roxlet

              Oh MY that sounds heavenly! (I would have gone with the Rao's as well :::grin:::).

              1. re: LindaWhit

                It's almost done, and it tastes pretty darn good! I'm sorry I didn't get around to the papardelle!

                1. re: roxlet

                  Yum, sounds fantastic. How did it turn out? I wonder if it will be even better tomorrow.

                  1. re: ChristinaMason

                    It was really, really delicious. My husband and son scarfed it down with lots of appreciative comments all the while. I served it with noodles, and I have a little bit left that I an eyeing for lunch today -- maybe over a little pasta. I'm sure it will still be delicious!

                    1. re: roxlet

                      I love veal stew. It's very good done with red peppers cut in inch squares and cooked in it for the last hour or so. Also with sliced lemon-stuffed green olives stirred in at the end.

              2. re: roxlet

                I had to google eatyourbooks and signed up in a heartbeat! Do you love it? I'm thinking this is the next best thing since sliced bread...

              3. It feels like a carbonara night tonight, i was thinking of doing an Indian dinner but it's almost 8! (We generally eat around 9.)

                6 Replies
                1. re: buttertart

                  what are you, Spanish?? I would die of hunger if i waited so long. we usually eat by 6:30ish. i guess i'll be ready for the senior citizen specials any day now.

                  actually, i guess if you were spanish you'd be eating at 11:00. ( :

                  1. re: mariacarmen

                    Amost never got that late (it started because I had a 90 minute or so commute after a job that ran late most nights). Actually we're back on Indian, there's a nice minced chicken dish with curry leaves that doesn't take too long to make, and I have some whole wheat tortillas to sub for roti. Cucumber raita. Cauliflower with panch phoron maybe.

                  2. re: buttertart

                    We've been eating at 9 lately. My preference is 7:30-8, but the guys didn't get home until 8 tonight, and it's saturday and I need to have a martini first. It's 10PM and the dishwasher just turned off.

                    1. re: roxlet

                      We tend to be 7.30-8.00 as well. Although when we're in Spain, it's easy to slip into a much later mode particularly if, like the locals, lunch has been the main meal of the day (roll on January!)

                      1. re: Harters

                        Try Egypt where people thought I was insane to dine before midnight!

                    2. re: buttertart

                      I am often in your time-bound shoes. On nights like that, I opt for kheema matar or my father's fast-cooking catfish curry. The former I can do in my sleep. The latter takes practice.

                    3. We ended up eating at 8. Had a mishap with the first batch of dough for our pukacapas (had to post an emergency request for help for too-sticky dough). Our chairo came out really, really good. Almost exactly as we remembered it as kids. Recipe consisted of chuck steak on the bone, lamb chops on the bone, all meat cup up, the chuño, potatoes, carrots, onion, oregano, cayenne, peas, quinoa, and - surprising to us - a tsp. of mint - which really worked, and brought back the memory of the dish in full force. that and the lamb. The chuño was good but I didn't cut it up enough so it's pungent flavor didn't permeate the dish as much as we would have liked, but still it was delish. It was super easy and really brought back childhood memories. The pukacapas were good too, but for me, as with all the Bolivian cheesy breads (cuñapes, llauchas), they have a sweetish dough, and the two cheese filling (with paprika, onions and cilantro for this version) kind of melts into the bottom crust and so isn't super cheesy/melty. You put a whole greek olive in there too, so you get this nice tart bite in the middle. The BF made a salad that he found the "recipe" for in our Bolivian cookbook, consisting of sliced tomatoes, sliced red bell pepper, olive oil, salt and pepper. that's it! (I don't think Bolivians are big on salads.) Very refreshing. Nice, homey, cozy meal. Pics are attached - the three stages of the Pukacapas - raw, glazed, then baked (they were prettiest at the glazed stage.)

                      1 Reply
                      1. re: mariacarmen

                        It looks great, maria!

                      2. oops, here are the pics

                         
                         
                         
                         
                        7 Replies
                        1. re: mariacarmen

                          Those look fabulous, mariacarmen!

                          1. re: mariacarmen

                            Love the idea of the Greek olive in the middle, yum.

                            1. re: mariacarmen

                              awesome

                              1. re: mariacarmen

                                Jealous on many levels.

                                1. re: mariacarmen

                                  thanks all!

                                  1. re: mariacarmen

                                    Sooo beautiful, MC.

                                    1. re: mariacarmen

                                      Oh, those look amazing and I am salivating. :)

                                    2. Country style steak with brown gravy and onions, rice, steamed broccoli, and roasted butternut squash and apples puree

                                      2 Replies
                                      1. re: vafarmwife

                                        Your dinners always sound so comforting, like you spent all day making the house smell good!

                                        1. re: rabaja

                                          Thanks. I am a simple cook. I was taught to cook by my grandmothers and mother and they cooked country food. I don't do anything fancy. I cook on Sundays and usually try to cook two suppers in addition to Sunday lunch so I don't have to come home from work and cook supper. Well except for tonight- we're having country ham, fried potatoes, brown beans and cornbread. I cooked the brown beans yesterday so the pot likker will taste better.

                                      2. After a fortnight in Cyprus, I'm suffering critical and severe lamb deprivation. (Yes, I know - like you I thought the Eastern Med was all lamb - it wasnt. Lottsa pig - no complaints as such)

                                        So, some stewing lamb has just defrosted. It's going into a casserole along with onion, garlic, thyme, bay, good splash of wine and some water. It'll get around 90 minutes in the oven. Then a couple of tins of flageolet beans go in, along with a punnet of cherry tomatoes (deskinned). It'll need getting for another hour.

                                        In essence, a Delia Smith recipe from her "Winter Collection" book - although I use timmed beans rather than dried (cos I can't be arsed with all that soaking mularkey).

                                        There's green beans and leeks to go alongside.

                                        And we've figs for dessert - I'll probably bake them along with some honey, butter and lemon juice (pomegranate would have been better - but I was not paying the price that the highway robber who is now the local greengrocer was charging). Dollop of yoghurt on top.

                                        Simples!

                                        3 Replies
                                        1. re: Harters

                                          I was talking about food to a friend from Bodrum and mentioned lamb - she said "oh we don't eat that very much, it's too strong-tasting". I thought Turkey was awash in lamb too.

                                          1. re: buttertart

                                            buttertart: Your comment about lamb reminded me of my grandpa who refused to eat it because he claimed he could "taste the vooll" [wool].

                                            Never having tasted wool, I happily eat lamb.

                                            1. re: oakjoan

                                              My great-uncle said the same thing! I love it too.

                                        2. Boneless, skinless chicken breasts were on sale, and they're big 'uns, about 9 oz apiece, which is 2 meals for me. Might pound and roll around a stuffing, to use up some dried-out roasted garlic bread from Costco, or might just roast one whole, with bacon laid over it to baste it. But either way, I will surround the chicken with grape tomatoes, garlic cloves, and seedless black grapes, with a drizzle of balsamic vinegar. I had a restaurant meal which roasted grapes alongside poultry, and really liked the effect. Wish I had pearl onions - chunks will have to do.

                                          2 Replies
                                          1. re: greygarious

                                            Here's a rather nice way with chicken & grapes.

                                            http://www.deliaonline.com/recipes/ty...

                                            1. re: greygarious

                                              So...which did you end up doing?

                                            2. Last night was a special dinner for my best friend...

                                              Lemon Rosemary Grilled Chicken

                                              Slow cooked BBQ ribs with a homemade Southern Comfort BBQ sauce

                                              Grilled Veggie Salad topped with Goat Cheese and toasted pinenuts drizzled with 18 yr old balsamic vinegar

                                              Grilled Baked Potato "Bar" ...cooked the potatoes in microwave, then cut in half, finished off on the grill

                                              1 Reply
                                              1. re: bermudagourmetgoddess

                                                What a nice night you must have had. There's something about a baked potato bar that always apeals. The veggie salad sounds delicious. Which veggies did you use?

                                              2. It's downright chilly so it's a perfect day to make chili. Mine is a very basic recipe I've used for 30+ years coming out of an old Better Homes & Gardens cookbook - uses ground beef (yes, I know - some say that's not real chili, but it works for me!). I'll add some ground pork as well, and the requisite chopped onions. I use red bell peppers because I don't like green peppers (and they don't like me either), and assorted other "chili-type stuff".

                                                I serve it over elbow noodles, because that's what my late stepfather did (probably to stretch the meal for his 5 kids), and it'll be topped with grated Cheddar and a dollop of sour cream.

                                                Sourdough garlic toast and a salad alongside.

                                                2 Replies
                                                1. re: LindaWhit

                                                  I love that kind of chili. Sounds like a very nice dinner - it's cool here too, finally!

                                                  1. re: LindaWhit

                                                    That's the kind of chili I make too, LW. And my mom used to serve it over white rice or white bread, back in the day, but noodles are common too!

                                                  2. Tonight will be a toss-up depending on weather. If it doesn't rain, we will be using the BBQ and have some Beer Can Chicken along with some grilled corn. I will also make some chicken salad to go with. If it rains (as in it is sprinkling now), then the chicken will become a roasted lemon rosemary chicken and the corn will get a quick bath. We will still have the chicken salad to go with. Picked up some nice rolls from the deli yesterday to have as well.

                                                    10 Replies
                                                    1. re: boyzoma

                                                      So you're having chicken salad with either roasted chicken or grilled chicken, boyzoma? I've not heard of anyone doing that before. (I'd go with the roasted lemon-rosemary chicken myself - it just *sounds* right for the type of day it is - at least here on the East Coast. :-) )

                                                      1. re: LindaWhit

                                                        I know, it is chicken and chicken. But DH likes it that way, so who am I to argue with him. He eats it as an actual salad by itself and then he has something for sandwiches during the week. But he says there is something about my chicken salad that he just craves. I make it crunchy.

                                                        1. re: boyzoma

                                                          <he says there is something about my chicken salad that he just craves. I make it crunchy.>

                                                          recipe, please! :)

                                                          1. re: ChristinaMason

                                                            Tonight, it was cooked shredded chicken - about 1 to 1 1/2 cups, diced onion - 1/4, 2 stalks diced celery,1/2 cup frozen peas, (I usually also added diced water chestnuts, but was out of those in my pantry). To that I added 1/4 each diced red, orange and green peppers, S&P, Best Foods (or Hellman's for you east coasters) to taste and am guilty of using McCormick's salad supreme - Don't throw stones at me yet. It turned out fantastic. DH even asked if I had used cheese in the mix (which I didn't) but he said it tasted creamy like it had. OK, I'm patting myself on the back now.

                                                            1. re: boyzoma

                                                              Sounds yummy! Turns out that Salad Supreme has cheese in it. Maybe your DH has a sensitive palate :)

                                                              1. re: boyzoma

                                                                you should pat yourself on the back! to be able to make someone want to eat chicken salad WITH chicken is no easy feat!

                                                            2. re: boyzoma

                                                              When your guy declares it craveworthy, you have to honor and obey that, don't you? I'm pretty sure it's in the vows ;)>

                                                              1. re: mebby

                                                                Well, I had to change up the chicken recipe a bit as I realized I did not have a "viable" lemon. So the chicken recipe ended up dried really well inside and out, Kosher salt and pepper sprinkled liberally inside and out, then 1/2 white onion, quartered and sprigs of fresh rosemary stuffed inside and tied the legs to keep in. Then fresh rosemary and garlic minced finely into some soft butter, placed under the skin of the chicken breasts and thighs. Additional s&p were placed on top as well as a little bit more of the herb butter. This wonderful bird was placed on a rack and placed in my oven at 350 for about 2 hours (pulled out at 178 to rest about 10 minutes - very juicy). Now - I have to say - I do have a convection oven. So I switched between bake and convection a couple of times (depending on how much smoke my oven was making). I also basted a few times with chicken stock. But the biggest pop was the convection as the skin was so crispy. It left some fabulous gravy for a light chicken gravy sauce over the top.

                                                                The chicken salad was a little different as I used shredded chicken I already had from my previous enchilada prep and added onion, diced celery, frozen peas, red, green, orange diced peppers, s&p and a little "secret" spices with mayo. Total offset of flavors with the roasted chicken, but a good compliment. Add to that the perfect grilled corn on the com. DH now says that's how he want's his chicken always! Called it his gourmet chicken. And since it didn't rain (yet), I did grill sweet yellow corn on the cob on the grill. YUM. OK - I can go to sleep happy tonight. Add to that a little of Zin to drink. DH is now on cloud nine. But isn't that the point?

                                                                1. re: boyzoma

                                                                  This made me grin this morning. :-) Your chicken salad sounds wonderful!

                                                                  1. re: boyzoma

                                                                    I know, I love using my convection for roasting a chicken, and crisping up the skin, it works so well.

                                                          2. It's raining (again) with a nice chill in the air. Today I start Phase 2 of my diet so I can add another serving of carbs :) So I have a pot of tomato sauce simmering away on the stove with 2 pork chops nestled inside. For the dairy and carb portion of dinner I'm making individual lasagnas using some whole wheat lasagna noodles. I can't freakin' wait!

                                                            5 Replies
                                                            1. re: krisrishere

                                                              That is my kind of diet food. Which whole wheat lasagne noodles did you use? Haven't tried to do the ww lasagne thing yet, although I use Barilla whole wheat for almost all my other pasta shapes-unless I'm really treating myself.

                                                              1. re: rabaja

                                                                The only whole wheat lasagna noodle I found was Ronzoni - and it was really good! It tasted exactly like regular pasta. We ate 2 small pieces and I'm freezing the rest for another rainy, cold day.

                                                                1. re: krisrishere

                                                                  IIRC, Target has a good WW lasagna under its house brand, Archer Farms.

                                                                  1. re: ChristinaMason

                                                                    I was suprised by how well I liked that brand of ww pasta. It didn't have that dry, grainy taste that makes me shy away from using the cheaper (or even some not-so cheap) whole wheat.

                                                                    1. re: ChristinaMason

                                                                      I'll have to check it out - thanks!

                                                              2. I bought a 3/4 lb ribeye Friday, but then lost interest and ate leftovers instead.
                                                                It's been sitting in my fridge "dry-aging" I like to think. Unfortunately I seasoned it Friday night too, but I'm hoping for the best. I season chicken days ahead, is it so wrong to season up a big, fat steak too? We shall see.
                                                                It's blue skies, but much cooler here thankfully, with some lovely clouds in the sky. I can totally see turning on the oven and making a last eggplant, tomato, squash tian to go with. I also have some small, sweet white potatoes that could get roasted with garlic and really complete my Sunday meal. Ah, Sunday at home with nothing on my agenda, how I love thee.

                                                                4 Replies
                                                                1. re: rabaja

                                                                  Chicken Souse with lots of lime and goat pepper on the side, Creamy Grits, Jhonny Cake and big beautiful slices of avacado. YUMMM! OH and my sister in law is bringin lemon cookies- yum!!!

                                                                  1. re: rabaja

                                                                    Could you share that tian recipe?

                                                                    1. re: ChristinaMason

                                                                      It's not so much as recipe at this point as I just use what I have on hand. Basically I layer sauteed or carmelized onions with either sliced or roasted tomatoes, and eggplant and assorted summer squash that I slice on my mandolin.
                                                                      It gets layered into a gratin dish or casserole with salt and pepper, herbs and olive oil. Then I cover it with parchment and foil and bake it for about an hour or more, until the eggplant gets creamy and everything melds together.
                                                                      It usually gives off quite a bit of juice, which will mostly get reabsorbed if you let it sit a bit before serving.
                                                                      Sometimes I uncover it at the end to brown, sometimes I put some cheese in or on top. Super easy and an excellent way to get your veggies.
                                                                      Photo is of the uncooked tian, it looks better cooked!

                                                                       
                                                                    2. re: rabaja

                                                                      It should be fine, rabaja, I do that all the time with my steaks. They come out beautifully browned and juicy.

                                                                    3. Sirloins grilled over apricot wood with pinot noir beurre rouge. Steamed grain bains on the side and the remaining pinot noir to drink.

                                                                      1. Quail, I think with dark soy, black vinegar and onions, a little brown sugar, Ronald Johnson's mashed potato soufflé, and a stirfry of snow peas, thinly-sliced lotus root, garlic, and ? to use up the piece of lotus root I didn"t blanch and marinate in orange-tangerine juice to make the most refreshing Chinese salad appetizer ever (first had it in my favorite restaurant in Suzhou, the Wang Si). (Still looking for a lotus-leaf shaped dish to serve it on.) RJ's apple cake and Don Draper for dessert.

                                                                        7 Replies
                                                                        1. re: buttertart

                                                                          and Don Draper for dessert.
                                                                          ~~~~~~~~~~~
                                                                          I had read your post, tartlet, and started to scroll up to hit the link for my Profile when I said to myself "Wait. WHAT is she having for dessert???"

                                                                          Well played. ;-)

                                                                          1. re: LindaWhit

                                                                            A girl can dream.

                                                                          2. re: buttertart

                                                                            I simplified and we had the quail salted and peppered and sautéed in butter, the stirfry, and corn on the cob (didn't want that lying around). Thought with the lotus root (which is a bit starchy) and the corn we didn't need spuds.
                                                                            The apple cake and visual accompaniment were v good.

                                                                            1. re: buttertart

                                                                              Mmmm. Sounds fantastic.

                                                                            2. re: buttertart

                                                                              No wonder said dessert was looking so, um, spent by episode's end.

                                                                              1. re: nomadchowwoman

                                                                                Slightly squashed and mussed anyway.
                                                                                I loved that the aggressive secretary is supposed to be from Montreal. Canadian girls are fast, everybody knows that. ;-)
                                                                                Peeve: knock it off with putting Joan in red clothes, a real Joan would have been roasted over hot coals before appearing in red or orange in those days.

                                                                                1. re: buttertart

                                                                                  My mom, born in Montreal, would be horrified to hear that. But she always told me redheads shouldn't wear red ; )

                                                                            3. Baked pork chops smothered in sofrito, garlic & onions; on the side green beans simmered in chicken stock & roasted spaghetti squash finished with a drizzle of olive oil & sage.

                                                                              2 Replies
                                                                              1. re: Cherylptw

                                                                                I am always looking for new recipes for pork chops. What goes into your sofrito? Do you just saute it, put it on the pork chops and bake?

                                                                                1. re: JungMann

                                                                                  I make it pretty much Puerto Rican style with onions, garlic, cubanelle peppers, tomatoes, cilantro, cumin, sazon, adobo; cooked in olive oil...sometimes I'll add capers & green olives. I cook it down until it's falling apart.. this time, I partly cooked the chops in the oven then smeared with sofrito & finished them off. They were falling apart deliciousness

                                                                              2. Had a cauliflower sitting in the fridge from my CSA basket, and I've been wanting to try something from the Ad Hoc cookbook. So, tried the Cream of Cauliflower Soup. I didn't make beet chips, though, I just can't get into beets. I also had some whole milk leftover from making bechmel sauce, so I used it instead of the heavy cream and milk. Even with the recipe halved, it made a lot. I found that I had to add a lot of salt to make it flavourful, but with croutons it was really nice, and the texture is especially lovely.
                                                                                Had this with leftover crab & fennel salad on greens, and with some cider it made a decent meal.

                                                                                1 Reply
                                                                                1. re: sgogo

                                                                                  That sounds like a lovely dinner. Cream of cauliflower is an interesting soup to make, isn't it? I think I wound up making a grilled cheese to go with mine, and liked it well enough then, but found it is a soup that I need to pair with something more flavorful.

                                                                                2. Pork loin, green beans w/ garlic and onions and these (I hope) wonderful potatoes

                                                                                  http://www.seasaltwithfood.com/2009/0...

                                                                                  Mine certainly don't look that good but there's Ghardelli brownies for dessert.

                                                                                  1. Leftover beef shanks and mashed garlicky potatoes from last night. It was funny, with the wine and the rosemary, I wasn't certain the boyfriend wouldn't like it (though I knew *I* would), and told him so when he got home. He said, "I'm sure it's fine, honey" as he took the leftover pasta salad from the fridge. He turned and took a small taste out of the pot on the stove, and then turned right back around and put the pasta salad back in fridge without even taking the lid off. "That's DELICIOUS," he said then. So, thank you mariacarmen and boyfriend. That meal was fun to make.

                                                                                    The only disappointment were the cream biscuits. They were meh, despite the fact that I had added a diced and lightly sauteed cubanelle and shredded smoked gouda to the dough. As I was mixing it, I kept thinking that not having to cut butter into the dough was turning into a 'Huh, no butter . . . really?' thought. To be fair, I probably hurt them by subbing half and half.

                                                                                    I almost threw them away, but the boyfriend begged me to keep them and make a gravy for them tonight. I have a half pound of bacon that needs to be used up, so I'm making bacon gravy. This is the kind of dinner that needs a multivitamin chaser, so, I'll serve that as well.

                                                                                    1 Reply
                                                                                    1. re: onceadaylily

                                                                                      oh good! now i'm going to have to try making them.

                                                                                    2. Finally moved into the new digs...permanent (for the next year, at least)! I'm beyond thrilled. Our apt. kitchen is laughably bare-bones right now, as most everything remains in storage, where it's languished for the past year. I can't wait to get my hands on my enameled cast-iron, my flatware, my favorite servingware....drool! I even picked up 12 Spiegelau wineglasses on my way home tonight.

                                                                                      In the meantime, have been eating off of melamine picnicware and eating cereal out of plastic "wine" glasses. Thank you, USDA, for an excellent picnic-set re-gifted via my MIL. As there's nary a cooking pot or bowl in the house, I picked up some pre-cooked rice and a curry packet from World Market. About as tasteless as you'd expect, but hey. I can't complain; my kitchen is coming!

                                                                                      3 Replies
                                                                                      1. re: ChristinaMason

                                                                                        Congrats on the permanent move - and good luck getting your "stuff" into the house VERY soon!

                                                                                        1. re: ChristinaMason

                                                                                          Yes, congrats! Before we moved into our house, we moved 3 times in one year, and I was desperate to get my hands on all my kitchen equipment, so I know how good it will feel to have it all in one place.

                                                                                          1. re: ChristinaMason

                                                                                            Welcome back to your own kitchen, CM! May it soon be clattery w/the sounds of pots and pans.

                                                                                          2. As a Chicagoan in New York, how could I have anything but Chicago foods on a night like this? So for dinner it was an appetizer of garlic bread made with butter, garlic, oregano, Aleppo pepper, cayenne and salt. For mains, garlic and spinach deep dish pizza with a cornmeal crust. And for dessert: football!

                                                                                            2 Replies
                                                                                            1. re: JungMann

                                                                                              I love it, the whole thing (spinach and garlic pizza especially). The boyfriend doesn't like either spinach on pizza or the cornmeal crust, (in my burb, that means Lou Malnati's) so it is a rare treat for me.

                                                                                              1. re: JungMann

                                                                                                Hope the food turned out better than the game. Ugh. Had to go for a run to sweat out the misery I absorbed through my eyes for three hours.

                                                                                              2. It has been raining all day and has cooled off quite nicely. So, I roasted a chicken. I dried it inside and out thoroughly, kosher salt and pepper inside and out and stuffed the cavity with sliced lemons, thyme, garlic and tarragon. Went to the garden and dug up a few yellow finn potatoes, picked some tomatoes and pulled some carrots. Added the cut up potatoes to the pan with chicken and brushed the chiken and the potatoes with melted herb butter. Made a large salad with romaine, iceberg, my tomatoes, my carrots, a cucumber, radishes and scallions. Dinner was delish and worth getting a little muddy in the garden for.

                                                                                                6 Replies
                                                                                                1. re: nvcook

                                                                                                  I used to have a garden. Getting muddy for dinner made it taste all the better.

                                                                                                  1. re: nvcook

                                                                                                    Sounds so idyllic...and delicious.

                                                                                                    1. re: nvcook

                                                                                                      lol.....I don't know what part of Nevada you live in, but it actually rained a bit here in Vegas too. I didn't notice it (I have been at home nursing a broken pinkie toe...) until I went outside to pick some basil and eggplants to go into our dinner....nothing like the smell of rain on your desert garden!

                                                                                                      Our dinner was an eggplant/potato/pea curry, along with flour tortillas (our usual stand-in for chapatis), and a tomato/onion/carrot kachumber (salad). And of course gin martinis with jalapeno olives to start...our new favorite drink for SNF.....

                                                                                                      1. re: janetofreno

                                                                                                        Janet, I'm in Winnemucca (between Reno and Elko and about 70 miles from Oregon). Rain here is a real treat and it's STILL raining...YEAH! Today had to be chicken noodle soup made from the leftovers. House smells sooo good - chicken soup and rain.

                                                                                                        1. re: nvcook

                                                                                                          Jealous! Can't wait for the first rain. Course I'm sitting on the porch with my toes in the sun, so I guess I can wait a day or two.
                                                                                                          Still, rainy day, chicken soup and a roaring fire is going to be a GOOD day.

                                                                                                          1. re: rabaja

                                                                                                            You guys are cracking me up - "rain is a treat". But with you living in a desert, I guess I can understand that sentiment. :::She says while expecting 4 days of rain:::::

                                                                                                    2. With the gf out of town, I tend to cook very homey, homely, dirt cheap. If I make anything too appealing to the girl, I'm sure to get the "Um, how come you've never made that for me?" routine over the phone. And I do feel guilty making anything I know she would love, or spending much money on myself for food I can't share.

                                                                                                      So...tonight was a chickpea and chicken-backs stew with cinnamon and garlic. Browned some seasoned chicken backs (first trimmed of fat, which I'll render down tomorrow) in a bit of olive oil with some rosemary from the garden. Dumped in a can of chopped Muir Glen Fire Roasted tomatoes, lots of cinnamon, a bit of cayenne, a couple splashes from the bottle of wine I was drinking, a fresh bay leaf, and a big handful of smashed garlic cloves. Simmered everything for about 40 minutes before adding about two cups of chickpeas I made yesterday in a mixture of water and stock and herbs. Simmered for another half hour before removing the chicken to a low oven. Added some chopped cremini and some minced garlic to the pan and raised the heat to reduce until quite thick. Spooned the chickpea mixture over the chicken and ate from a wide shallow bowl, with a bit more oil drizzled over the top.

                                                                                                      Finger food in the most primal sense: I got the oysters and gave most of the rest of the chicken to the marauding cats. Wished I had some bread, but it was midnight and I had wine and soccer on dvr: I was happy enough.

                                                                                                      1 Reply
                                                                                                      1. re: eight_inch_pestle

                                                                                                        next time she goes out of town, i'm coming over, if that's what's considered second tier in your house!

                                                                                                      2. Today is my wedding anniversary so what better way to celebrate than with surf and turf. I had the butcher at my local grocery store cut me some 1" thick porterhouse steaks that are gorgeous. I don't know if he made a mistake or what, but he only charged me $5.98 a pound for the steaks :-) I also got a few clusters of Dungeness Crab Legs as well. To go along with it, some simple roasted green beans.

                                                                                                        9 Replies
                                                                                                        1. re: krisrishere

                                                                                                          Very nice. I miss really really good Dungeness crab here.

                                                                                                          1. re: krisrishere

                                                                                                            Congratulations on your anniversary!

                                                                                                            1. re: roxlet

                                                                                                              Thank you very much!

                                                                                                            2. re: krisrishere

                                                                                                              A very happy anniversary to you and mr. kris! NICE score on the porterhouse steaks too! LOL

                                                                                                              1. re: LindaWhit

                                                                                                                Thanks Linda! I looked at the sticker after I walked away and I had to stop and look again. It was one of those "walk away quickly before someone realized what they did" moments.

                                                                                                              2. re: krisrishere

                                                                                                                Sounds great. Congrats!

                                                                                                                1. re: krisrishere

                                                                                                                  Happy anniversary to you, and dinner sounds delicious.

                                                                                                                  1. re: nomadchowwoman

                                                                                                                    Thanks! Big steaks and seafood seems to be our go-to celebratory food. :) I don't mind though!

                                                                                                                    1. re: krisrishere

                                                                                                                      late congrats, hope your celebration was delicious and romantic.

                                                                                                                2. Last night we had a wonderful dinner. My husband was in the mood for pork (no Egyptians around so we can finally indulge), so he bought a lovely bone in roast. He took some rosemary and Thyme from the garden and chopped it finely and rubbed the roast with it as well as in between the chops where he had cut them slightly. Then he tied the whole thing up and roasted it on the grill with a little bit of wood smoke. To go along with that I made the buttermilk mashed potato souffle that were recommended by buttertart and bushwickgirl from Ronald Johnson's The American Table. They were really delicious, and they opened our eyes to a very easy, company friendly way to make mashed potatoes. They will go on the Thanksgiving menu for sure. Along with this, we had some sauteed broccoli. A very delicious meal of great simplicity but great taste.

                                                                                                                  1 Reply
                                                                                                                  1. re: roxlet

                                                                                                                    That sounds fab. That mashed potato recipe is one of the best things ever, particularly for entertaining since you can make it ahead.

                                                                                                                  2. Well, after a weekend of eatings in the big city, we _should_ be living on water and not much else.... BUT we have some wonderful Chinatown crispy roast pork and duck leftover which we simply couldn't finish driving out of the city, so I'll heat that up, and probably serve it with some stir-fried veggies - bok choy or napa. I am craving a lot of GREEN.

                                                                                                                    1 Reply
                                                                                                                    1. re: linguafood

                                                                                                                      Both oink AND quack? Lucky you! :-)

                                                                                                                    2. Tonight, we're going to one of the area's top Indian restaurants for an event that's part of the city's food festival.

                                                                                                                      It was going to be a cookery demonstration, followed by buffet. But, due to reduced numbers booking, we're going to get demo and hands on cooking experience, before eating.

                                                                                                                      So, as I'm probably cooking tonight, I'm claiming this as OK for the thread. OK?

                                                                                                                      5 Replies
                                                                                                                      1. re: Harters

                                                                                                                        It sounds like fun.
                                                                                                                        Came across this in Saveur this am and thought of you immediately:
                                                                                                                        http://www.saveur.com/article/Recipes...

                                                                                                                        1. re: buttertart

                                                                                                                          I was just looking at that recipe this morning, and trying to figure out if I can make it soon while okra and green beans are still pretty decent. It looks fabulous to me. So does the garlicky lentil salad in that same issue.

                                                                                                                          1. re: buttertart

                                                                                                                            Recipe looks good - apart from the okra (which I can't abide)

                                                                                                                            Pleasant evening at the event. There wasnt too much hand's on stuff - just a bit of veg chopping. The dish was murgh tikka lababdar - basically a much more authentic dish but similar to chicken tikka masala. They've promised to email the recipe - so you're going to have to wait till I cook it .....but , trust me, it's going to be worth waiting for. Quite intricate spicing - for instance, with ginger puree going in right at the beginning and then , just before serving, lots more finely chopped ginger going in.

                                                                                                                            We were also served another chicken dish, one with paneer and a lentil one.

                                                                                                                            Came away educated & fed.

                                                                                                                            1. re: Harters

                                                                                                                              I want that chicken recipe.

                                                                                                                          2. re: Harters

                                                                                                                            Works for me as well - have fun tonight - and don't forget to come back and tell us what you made/ate!

                                                                                                                          3. Saturday night I made mushroom risotto w/ some of the lovely chanterelles and porcini I got this weekend. (It really was delicious.) We had that w/roasted brussels sprouts sprinkled w/sherry vinegar and some leftover Italian sausages.

                                                                                                                            Yesterday, continuing the Italian theme, I made a baked ziti w/leftover sausage, l-o tomato sauce, and l-o mozzarella to take to a football-watching game. For a very late dinner, wehad some of the baked ziti I'd reserved for our fridge, l-o veal parm, and a simple salad of lettuce, tomato, onion, and avocado.

                                                                                                                            Tonight, it'll no doubt be the last of the veal, and we'll probably hit up the l-o eggplant parm as well, and the ziti. Unless I make the mushroom soup I want tomake, saving "red sauce Italian" leftovers for tomorrow. Getting sick of the leftovers.

                                                                                                                            1 Reply
                                                                                                                            1. re: nomadchowwoman

                                                                                                                              The brussel sprouts sound so good! Those are one of those things I have to eat when my husband isn't around or he'll complain until my ears bleed that he hates the smell.

                                                                                                                            2. With all the talk of pork on this board I may just have to braise some chops!
                                                                                                                              One of my favorite early 'cooking on my own' memories is of a pork chop, mushroom and rice bake a roommate in college taught me.
                                                                                                                              It involved Cambell's golden cream of mushroom soup. It was delicious.
                                                                                                                              Maybe I can re-create that without the Cambell's...mouth is watering already and I'm glad it's finally Fall.

                                                                                                                              9 Replies
                                                                                                                              1. re: rabaja

                                                                                                                                I remember making a recipe very similar to that! You could probably make your own cream of mushroom soup instead of the canned stuff and do the same thing.

                                                                                                                                1. re: LindaWhit

                                                                                                                                  What would you do? I can only think of making a bechamel sauce and adding sauteed mushrooms...and maybe worchstershire and paprika.
                                                                                                                                  I'd do it with brown rice and lots of thyme, but my butt doesn't really need a bowl of bechamel right now. It wants one, but it doesn't neeed one.

                                                                                                                                  1. re: rabaja

                                                                                                                                    The bechamel would work, but I'm not sure if it would have the same flavor as an actual mushroom soup. So I would actually make a cream of mushroom soup - perhaps a thicker one (and definitely with more mushrooms than the canned stuff!) so it stands up to the simmering of the pork chops. Something along these lines (this recipe makes enough for 8, so cut WAY back for just yourself):

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

                                                                                                                                    This is one time I'd use the heavy cream so it doesn't break in the pork chop simmering.

                                                                                                                                    1. re: LindaWhit

                                                                                                                                      Now that's a thought, make mushroom soup. Sometimes I have to smack myself for standing in the way of myself.
                                                                                                                                      Thanks to you both for the recipes, off to get mushrooms and make sure I'm registered to vote.

                                                                                                                                      1. re: rabaja

                                                                                                                                        It's pretty easy to make a mushroom bechamel, I use Sara Moulton's recipe for the ubiquitous green bean casserole moderne. It's easy & delicious.

                                                                                                                                        SARA MOULTON’S
                                                                                                                                        GREEN BEAN CASSEROLE MODERNE

                                                                                                                                        Serves 6

                                                                                                                                        ½ lb. haricots verts, trimmed
                                                                                                                                        4 tbsp unsalted butter
                                                                                                                                        2 tbsp minced shallots
                                                                                                                                        1 garlic clove, minced
                                                                                                                                        6 oz cultivated mushrooms, sliced
                                                                                                                                        6 oz shiitake mushrooms, stems discarded and caps sliced
                                                                                                                                        2 tsp fresh or ¾ tsp dried thyme
                                                                                                                                        3 tbsp all-purpose flour
                                                                                                                                        1 cup milk
                                                                                                                                        1 cup shredded cheddar cheese
                                                                                                                                        French’s fried onion topping

                                                                                                                                        Cook the haricots verts in a large pot of boiling salted water for 3 mins or until crisp and tender. Transfer to a bowl of ice water with a slotted spoon. Let them cool completely and then drain on paper towels.

                                                                                                                                        Preheat the oven to 375. Melt 3 tbsp butter in a large skillet over medium low heat. Add the shallots and the garlic and cook for 2 mins. Turn the heat up to medium, add the remaining tbsp of butter, all the mushrooms and thyme, and cook stirring occasionally, until all the liquid the mushrooms give off is evaporated. Sprinkle the flour on top of the mushrooms and cook the mixture, stirring for 1 min.

                                                                                                                                        Add the milk in a stream, whisking, bring the mixture to a boil, and simmer for 3 mins. Stir in the green beans and half the cheese and season with salt and pepper to taste. Transfer the mixture to a 2 qt. casserole dish. Top with the remaining cheese and fried onion topping and bake until hot and bubbling (about 20 - 25 mins).

                                                                                                                                        1. re: rabaja

                                                                                                                                          I made a quick combo of all three recipes you guys suggested, more or less. It worked great and was very satisfying.
                                                                                                                                          Next time I'll add the more interesting dried mushrooms, it was getting late and I was getting lazy so I just used button.
                                                                                                                                          Another nice use for the thyme that is flourishing in the garden, which made my heart happy.

                                                                                                                                           
                                                                                                                                          1. re: rabaja

                                                                                                                                            mmmmm nothing better than mushrooms and thyme... looks wonderful!!

                                                                                                                                            1. re: mariacarmen

                                                                                                                                              I love that combo too, MC!

                                                                                                                                      2. re: rabaja

                                                                                                                                        I have an older recipe for mushroom soup from epicurious that might work (it's delicious just as soup).

                                                                                                                                        6 tbls butter
                                                                                                                                        1 sm onion thinly sliced
                                                                                                                                        12 oz musrooms (I use a little more and mix the type up)
                                                                                                                                        4 cups light chicken stock or broth
                                                                                                                                        salt and pepper
                                                                                                                                        2 ounces high quality sherry.

                                                                                                                                        In a medium saucepan, melt 2 tbls of the butter and add onion. Cook until soft and translucent. Add mushrooms and remaining butter. Let mixture sweat about 8-10 minutes.Stir in the chicken stock and bring to a boil. Immediately reduce the heat and simmer for about an hour or a little less. Let the soup cool and transfer a little at a time to blender and blend (thickens the soup). I would leave some of the mushrooms intact for your pork chops. Return soup to pan and add the sherry.

                                                                                                                                  2. The lovely cool rainy weather has me fired up to cook! I'm going to start JFoods short rib recipe for Wednesday's dinner. Tonight's will be meatloaf, mashed potatoes (from the garden) and green beans (also from the garden). Probably some garlic in the potatoes and I'll roast the green beans. I love fall!

                                                                                                                                    1. Ina Garten's Shrimp Scampi over linguine is tonight's dinner.

                                                                                                                                      And I like to eat early........... 6pmish, lol!

                                                                                                                                      1. this thread is so great! Somehow even though I regularly bake, making dinner is always very intimidating for me. But I'm inspired by you guys! I'll keep it simple and try making seared tuna, with roasted sweet potato wedges... and maybe broccoli of some sort?

                                                                                                                                        4 Replies
                                                                                                                                        1. re: onecaketwocake

                                                                                                                                          Welcome onecake! Your dinner sounds wonderful - the broccoli would be great tossed with a bit of sesame oil and quickly stir-fried.

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            +1. Or, since the oven is already on, toss the broccoli with oil and roast.

                                                                                                                                            1. re: eight_inch_pestle

                                                                                                                                              Even easier. ;-)

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                both are excellent and non-intimidating ideas. thanks!

                                                                                                                                        2. Tonight The grand children are here for dinner so we will be having chicken strips with wine and mushrooms, mashed garlic potatoes, baked beans and a nice tomato salad with tomatoes from the garden.

                                                                                                                                          1. My Thai basil is starting to fade and I haven't had a chance to use it all summer so before the crop dies I am spending tonight whipping up a red curry to highlight the anise notes in the basil. I have shrimp, but I am leaning towards making the curry with chicken, bamboo shoots, bell pepper, snow peas and oyster mushrooms. I have a large green papaya so if I find a good recipe I may make a green papaya salad, otherwise I will put up some pickled papaya after dinner to keep through the winter.

                                                                                                                                            1 Reply
                                                                                                                                            1. re: JungMann

                                                                                                                                              I'll be right over.

                                                                                                                                            2. We have some of last night's chicken so I'm thinking of sauteing some julienned red and green peppers, sliced onion, making a white wine sauce and tossing the chicken with some linguine pasta. Side salad with some more of our garden cherry tomatoes.

                                                                                                                                              1. Chicken breasts stuffed with forcemeat, wrapped in caulfat, browned, then finished in the oven. On a bed of crispy spinach and the last of the season's sweet corn.

                                                                                                                                                3 Replies
                                                                                                                                                1. re: pikawicca

                                                                                                                                                  Sounds yum!

                                                                                                                                                  1. re: roxlet

                                                                                                                                                    It is. I do an assembly line when my chicken supplier processes her birds -- order bone-in breasts (use the bones for stock), thighs for forcemeat, and get caulfat from my pork guy. Spend a day in the kitchen prepping and vacuum-sealing individual portions. I have 50 tasty bundles in my freezer for thawing overnight and (very easy) finishing the next evening.

                                                                                                                                                    1. re: pikawicca

                                                                                                                                                      Are you related to my husband?

                                                                                                                                                2. Well, Saturday night was a dinner out at a parent's party for school. It was catered, but not very good, at least they had margaritas to drink.

                                                                                                                                                  Last night, since I'd been craving it for about two weeks, I made Boyzoma's Cajun chicken fettucine, and it was delicious, as usual!! It really hit the spot, and I thought it would be perfect for the two new Cub Scouts who just got back from their first hike with the troop, about 3.5 miles in a beautiful canyon by the ocean. They definitely worked up an appetite, since they both inhaled it!! I don't spice their chicken breast, but I do on ours, and keep the rest of the spice mix in the pantry for the next time. So good, I posted it on facebook and already some friends are begging me for the recipe. Hope you don't mind, BZ, as I type it out for them, but I will give you the credit, I promise!!

                                                                                                                                                  Tonight's another meeting, so the boys will have to finish up the chicken & spinach from Friday's dinner, and I still have a whole cajun chicken breast waiting for me.

                                                                                                                                                  5 Replies
                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                    Is the Cajun Chicken Fettucine posted on here?

                                                                                                                                                    If not, can I be your FB friend. ;) Thanks, Phurst

                                                                                                                                                    1. re: mcel215

                                                                                                                                                      Phurstluv - of course you can share it. I don't mind at all. It makes me glad that it is being enjoyed.

                                                                                                                                                      mcel215 - It's about 2/3's of the way down in the following post. Hope you like it.
                                                                                                                                                      http://chowhound.chow.com/topics/702129

                                                                                                                                                      1. re: boyzoma

                                                                                                                                                        Thanks,
                                                                                                                                                        It sounds great. I just have to decide what Cajun Spices to pick up. ;)

                                                                                                                                                        1. re: mcel215

                                                                                                                                                          A little farther down I added a spice rub, but you can also just use a store-bought pre mixed cajun spice.

                                                                                                                                                          1. re: boyzoma

                                                                                                                                                            Oh thanks, I didn't read any further down, I have a one-tract mind. ;)

                                                                                                                                                  2. Since the DH is on his way to Europe for the week, now's my chance to make the turkey meatloaf from BC. My DH can't abide things like turkey meatloaf or chicken sausage or the like. Anyway, I made a small portion of the recipe (only 1.25 lbs instead of the suggested 5lbs), and I added a little garlic. I also put bacon on the top in lieu of the suggested ketchup. Lets see how it turns out! My son and I will have the rest of the potato buttermilk souffle from last night and a nice salad with some just -picked tomatoes, mixed greens and avocado. Poor DH.

                                                                                                                                                    11 Replies
                                                                                                                                                    1. re: roxlet

                                                                                                                                                      Can you give me an idea of how you make that potato buttermilk souffle, roxlet (or buttertart, if you're listening)? Sounds scrumptious, and I'd love to have another potato recipe. I searched in vain for an online recipe.

                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                        You boil about 11/2 lbs of potatoes that you'd use for mashed. When they are done, you rice them into a bowl with about 3 tablespoons of butter, salt, pepper and two teaspoons of sugar. Add in 1/2 cup of buttermilk, then enough whole milk to make the potatoes slightly soupy, but thick soupy -- not liquid. I think it says about a cup, but it depends on the potatoes. You put the mixture into a souffle dish that has been brushed with part of 3 tablespoons of melted butter, and then you pour the remains of the butter over the top and bake at 325 for about 30 minutes. The recipe says specifically not to let it brown. It was really delicious, and we will have the rest this evening.

                                                                                                                                                        1. re: roxlet

                                                                                                                                                          I don't have a ricer so I mash the spuds in my mixer with the paddle attachment, then add the milks.
                                                                                                                                                          If you do let it brown, it's even more delicious actually. But looks nicer not browned.

                                                                                                                                                          1. re: buttertart

                                                                                                                                                            Oh, you should get a ricer. It changed our mashed potato lives! My son and I had the leftovers tonight with the turkey meatloaf from BC with the addition of bacon on top. The potatoes held up really, really well.

                                                                                                                                                            1. re: roxlet

                                                                                                                                                              Why do so many of our exchanges start with: "you should get"? ;-) You know I will. That is one of the best recipes ever, they hold up (and you can fry them up in some butter, chopping them up and getting some browning going, also very tasty).

                                                                                                                                                          2. re: roxlet

                                                                                                                                                            Roxlet - does the souffle actually puff up like a souffle, or is it just a really light version of mashed potatoes? sounds so yummy...

                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              Butting in - it just puffs up a bit (no eggs), but the potatoes are very light and creamy.

                                                                                                                                                              1. re: buttertart

                                                                                                                                                                Oh, you can speak for me anytime! Particularly in this instance since you and bushwickgirl turned me on to the recipe.

                                                                                                                                                                1. re: buttertart

                                                                                                                                                                  That surprised me when I saw Roxlet's response; was expecting eggs. Even easier than I imagined.

                                                                                                                                                                  Funny, I found out a fair amount about Ronald Johnson, even read one of his poems, but I couldn't find any of his recipes.

                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                    thanks - didn't read the recipe. yum.

                                                                                                                                                                2. re: roxlet

                                                                                                                                                                  Thank you--that's definitely going into the rotation. I used to have a ricer; have to look around and see if I still do. I used it only for a couple of ill-fated gnocchi projects.

                                                                                                                                                            2. Got a lovely grass fed/finished chuck roast at the farmer's market over the weekend and braised it in beer with sauteed mushrooms, onions, garlic and thyme, served with a dollop of horseradish sour cream on top, loads of fresh roma beans steamed with a little butter, and a thick chewy slice of sourdough. Delish! And plenty of leftovers for another couple of nights of good eats.

                                                                                                                                                              5 Replies
                                                                                                                                                              1. re: weezycom

                                                                                                                                                                Sounds wonderful.

                                                                                                                                                                1. re: weezycom

                                                                                                                                                                  I love beer braises. Horseradish just went on tomorrow's market list, because that is the second time in the past week someone on WFD made me drool for it.

                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                    I often worry that I've run out of horseradish, only to come home from the store and realize I've now got 3 jars of it. But I use it up fast.

                                                                                                                                                                    1. re: weezycom

                                                                                                                                                                      +1 on that. I now have 3 jars as well. :-)

                                                                                                                                                                      1. re: weezycom

                                                                                                                                                                        It's always been one of my aversions, but I think I just didn't give it a chance. I've found that most of my food phobias were conquered simply by cooking 'it', or with 'it' my own self.

                                                                                                                                                                  2. Tonight was baked ham steak; on the side, a pan of baked mac & cheese mixed with broccoli

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                      yum - cheesy creamy mac&cheese with crunchy broccoli! great combo...

                                                                                                                                                                    2. After the bolivian feast, i browned short ribs that I didn't end up using for the Chairo, then threw them in the crockpot with red wine, chicken broth, a bit of hoisin (an inspiration from the Mahogany Beef recipe), worcestshire, ketchup, brown sugar, balsamic vinegar, sherry, garlic powder, 4 or 5 whole garlic cloves, toasted dried chili flakes, s&p. Nine hours later .... i don't know! had to leave to go to a picnic (muffalettas on onion rolls) and then to the oldsters. BF still working on the chairo so he hasn't even tried the short ribs yet. tonight i made apanados (thinly pounded breaded carne asada steaks - yes again - my dad adores them so they're part of a weekly rotation), and fried potatoes that were part of an olive oil/fresh thyme/shallot potato salad leftover from the picnic. but i'm curious how the short ribs turned out.....

                                                                                                                                                                      oh, and edit: we were out of flour from the pikacapas so instead of dredging the ribs in flour before browning, i dredged them in plain bread crumbs seasoned with thyme, salt, pepper, and garlic powder. i figured - bread crumbs were once-upon-a-time flour.... right??

                                                                                                                                                                      1. Ended up making mushroom soup last night: started w/ a saute of onion, leeks, shallots, lots of garlic, then a mix of sliced buttons, roasted porcinis and chanterelles, some rehydrated dried porcini, some white vermouth and plenty of fresh thyme. Then in went 4-5 c. chicken stock and 1 c. strained mushroom soaking liquid. Simmered for about 15 minutes and then finished w/1 T cognac and a little (1/4 c or maybe 1/3) cream, s & p. It was really good, and DH didn't even complain about the meatless dinner. We had bread and a salad of salt-roasted red and golden beets (not convinced the salt roasting makes much difference) w/chevre, parsley, toasted walnuts, and orange vinaigrette.

                                                                                                                                                                        Tonight will be the remains (or most, I hope) of our recent Italian-American feast, w/brussels sprouts.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                          That soup sounds great. And at least he'll eat beets! (At our house, unless vinegared to eye smarting levels, a no-go as far as he's concerned.)

                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                            That took a long time, and he still absolutely, will not, no way, never, eat them hot. And these were well-doused in vinaigrette. I always remind him that beets are good for the liver, so he can drink extra wine ; ) when we have them.

                                                                                                                                                                            BTW, I'm planning on trying that CL short-cut puff pastry this week. Have you ever frozen it?

                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                              I should try that on mine.
                                                                                                                                                                              Yes I froze for 2 months or so and it was absolutely fine.

                                                                                                                                                                        2. I've been hit with a craving for chicken enchiladas, so I have to whip up a batch of red sauce. I'm roasting the chicken for it, and then will simmer the shreds in the sauce for a bit for flavoring, and then strain the chicken (and the peppers) out for the filling. I'll put some sauce in the casserole, along with some shredded lettuce (the boyfriend really likes cooked lettuce in this type of dish), fill it with enchiladas, top it with more sauce and the last of the chichuachua and some green onions. Spanish rice on the side, so I'm going to have to make a batch of salsa to cook the rice in. This house is going to be stripped clean of tomatoes, peppers, and onions by the time I'm done today.

                                                                                                                                                                          Please tell me not to put cream cheese in the chicken. Because I want to. And, honestly, I probably will.

                                                                                                                                                                          4 Replies
                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                            Sounds great. I made a big batch a couple of weeks ago and then vacuum sealed a couple of meals worth for down the road. But I don't use cream cheese in mine. Just a lot of grated cheddar. I like to spread some refried beans on the tortilla then some cheese, then some chicken/sauce mixture, roll them up then top with more sauce and pop in the oven. When almost done, I cover with more cheese and some sliced olives. Serve with Guac and Sour Cream. And yes, gotta have the spanish rice!!!

                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                              OADL - re cream cheese - Do it! Do it! I've never heard of putting cream cheese - just jack cheese and then sour cream on top.

                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                ok, had to google it but nothing came up: chichuachua WTF??? i keep getting sites for teensy mexican dogs, and i can't imagine you're going through the last batch of those....

                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                  Lol. It's a Mexican cow's milk cheese, white and soft and creamy, and melts like a hormonal young girl during her first viewing of Casablanca.

                                                                                                                                                                                  The cream cheese thing is solidly Midwestern. There are recipes for enchilada caaserole that call for that plus (drum roll) Cambell's cream of chicken soup. I didn't want to do that, but thought cooking up a pan of peppers and onions, adding the shredded chicken and a half or so cup of the enchilada sauce, and then a *bit* of cream cheese with the cilantro would not be a bad idea.

                                                                                                                                                                                  Boyzoma, I couldn't remember who posted about the enchiladas (I poked through WFD L, but didn't spot it), but the dish has been living in the back of mind since When I tossed the idea out to the boyfriend, his face lit up. And there's guac and sour cream in the fridge.

                                                                                                                                                                              2. Got a nice sized Butternut Squash the other day at the market, so I'm going to make a nice soup (besides - I'll get to use my "boat motor"). Also have some bacon from last weekend's "pigs-in-a-blanket" meal, and tomatoes from the garden so it will be BLT's to go with the soup. Simple and yummy.

                                                                                                                                                                                OK - got the soup made. It is fantastic. Added just a touch of brown sugar to give it a little boost and voila!

                                                                                                                                                                                1. Not entirely sure yet. Picking up someone's farm share today and see what's in there. Most likely, some of that bounty will be incorporated into a pasta dish (pascetti with fresh tomato sauce). Yah, not very inventive, I know.

                                                                                                                                                                                  Kinda clueless as it needs to be easy on the insides, healthier than fatty pork '-) which I OD'd on the last couple days, and preferably *really* low-cal. Oh, and tasty.

                                                                                                                                                                                  4 Replies
                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                    Really low-cal and tasty as a category comprises three things as far as I'm concerned: oysters on the half shell, melons, and berries.

                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                      Hmmm. Oysters would be nice, but we are broke now haha.

                                                                                                                                                                                      Guess you're not a salad person '-)

                                                                                                                                                                                      Me, I love a big salad. But we need something warm. So it'll just have to be a higher ratio of veggies to pasta. blurgh.

                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                        Blurgh is right.

                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                          Can you put together a quick avegelemono to start? Very warming and tender on the digestion.

                                                                                                                                                                                  2. Duck chicharrones dusted with five spice powder. I would've used hoisin for the dip, but I had dumpling sauce with extra ginger on hand which proved just as tasty. Now the countdown until I see this make its way onto some NYC pan-Asian menu...

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                      Man that sounds good! i'm sure it'll be the winning dish of some top chef elimination challenge....

                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                        Hey JM! They already make duck confit sliders out here at Mark Peel's new barstaurant, Tar Pit. Haven't tried them yet but they sound really good. I'm sure your duck chicharrones are not far behind!! ;))

                                                                                                                                                                                      2. Marinating now are some pork shoulder pieces in orange juice and zest, lemon juice and zest, cumin, a ton of minced garlic, garlic powder, s&p, scallions. i'll sear that and then slow roast it for tomorrow's dinner. For tonight's, i'm marinating some boneless thinly cut shortribs in a korean marinade (bulgogi-ish - scallions, soy sauce, ginger, sugar, garlic powder, minced garlic, seasame oil) and will pan sear those quickly, serve with rice, and a thai basil and thai eggplant saute thingy. Iand will fry plantains just because my dad had a craving and they have to be eaten. just munched down on a bowl of roasted broccoli with sesame oil, but others must eat too....

                                                                                                                                                                                        14 Replies
                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          Adding shortribs to the market list . . . that sounds so good.

                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                            the thin sliced short ribs were better than i expected. i marinated them for probably 4 hours, tho the recipe called for 20 mins. i can't claim they're as good as a Korean restaurant's, but they were damned yummy. kinda crispy, fatty, juicy, really flavorful. my dad gobbled them up and got seconds too! he even liked the eggplant - he said it was "strange" but good!

                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              I. LOVE. BULGOGI. SO. YUMMY.

                                                                                                                                                                                              1. re: Phurstluv

                                                                                                                                                                                                Strengthening my resolve.

                                                                                                                                                                                                1. re: onceadaylily

                                                                                                                                                                                                  Make it make it make it, gals. it was good.

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    I am extremely fortunate to have:

                                                                                                                                                                                                    a) Koreatown about 20 minutes away (without traffic in LA, which is like, never) in downtown, and

                                                                                                                                                                                                    b) a Trader Joe's nearby that has a premarinated, boneless beef bulgogi product that my freezer is never without. The boys love them too. And they are so easy to just throw on the grill or in the broiler.

                                                                                                                                                                                                    Life is good for this bulgogi lover.

                                                                                                                                                                                                    1. re: Phurstluv

                                                                                                                                                                                                      The boyfriend talked me out of short ribs! He gave me 'sad face' and said, "Why can't we have roast? We never have pot roast! I *love* it." He stood in the meat section and gave a short, but heart-felt, speech about the place pot roast has had in his life. The Polish and Russian grandmothers were giving me the eyeball, so I had to give way. So the beef budget picked up a chunk of beef that I have to stick in the oven, and walk away from, and do nothing while it cooks. Oh, no, I'm sorry, I get to quarter some onions and peel some carrots. Oooh.

                                                                                                                                                                                                      Next week, I'm getting short ribs AND chicken livers.

                                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                                        Ahhh, the quivery lip and pout will get you every time. ;-) Enjoy the pot roast and the short ribs - whenever you have them. :-)

                                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                                          Love it. I'm sure it was delicious. as will be the short ribs when you get to them.

                                                                                                                                                                                                        2. re: Phurstluv

                                                                                                                                                                                                          PH, yep, i live in SF and Oakland is only 15 minutes away, and there are quite a few really good Korean BBQ places there (tho i never tried the L.A. ones when I lived there - i'm ashamed to say, even though I lived there (and O.C.) most of my life (and I haven't had any I like in the O.C.), and I also LOVE TJ's bulgogi. This recipe was as good as TJ's.

                                                                                                                                                                                                          I do love the stuff. Can probably never replicate the smokiness and little crunchy carmelized bits that you get from cooking over a brazier, but this was more than good enough.

                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                            Did you use a bottled Korean marinade or just combine ingredients you had on hand? I have a bottled marinade that I don't seem to like as much as the premarinated ones from TJs. It's called Mrs. Shea's Kalbi Sauce and Marinade. It was okay, but not as flavorful, and it seems to have a lot of sugar in it.

                                                                                                                                                                                                            Try doing those short ribs over a grill next time, if you have one. I actually overcook them a tad when I'm grilling them to get that smokiness and burnt fat on them, it is just sooooo good!! Or broil them, if you have no grill, the highest heat you can go, it will help produce that flavor you're looking for.

                                                                                                                                                                                                            1. re: Phurstluv

                                                                                                                                                                                                              i used this: http://www.epicurious.com/recipes/foo.... and i marinated for like 4 hours.
                                                                                                                                                                                                              Can't remember if someone posted it here or if i just did a search.
                                                                                                                                                                                                              and i agree that grilling would be good, but i'm a little freaked out from my last episode when i blackened perfectly good ribeyes!!

                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                You'll be fine, just don't walk away, that is the main thing!! And have a spray bottle around for flare ups, since the fat & marinade tend to make that happen. And learn to use the vents to adjust the heat ( don't know if those are on a gas grill also, I have a charcoal one).

                                                                                                                                                                                                                Thanks for the marinade recipe, but do I click on something or search for it? The link seems to be just a title page.

                                                                                                                                                                                                                1. re: Phurstluv

                                                                                                                                                                                                                  try this one:
                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                  oh no. didn't work. just cut and paste it into your browser and the epicurious page should pop up, i just tried it.

                                                                                                                                                                                                                  yeah, not sure about vents on my dad's gas grill. have to check. thx!

                                                                                                                                                                                            2. I made this Mulligatawny soup from Eating Well.

                                                                                                                                                                                              It is excellent and easy too. :)

                                                                                                                                                                                               
                                                                                                                                                                                              1. I finally decided to try my hand at making gnocchi; made a potato & spinach gnocchi with a caramelized onion & butternut squash sauce. After simmering in water, I crisped them up in some olive oil then added the sauce & parmesan shards. All I can say is I don't know why I didnt try it sooner. It was so good, I have a feeling I'll be playing with pasta dough a bit for variations from now on. Side salad of mixed greens with tomatoes & cucumbers.

                                                                                                                                                                                                I started the new thread here: http://chowhound.chow.com/topics/738653

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                  alright, that gives me courage. going to try it too.... maybe this weekend. yours sounds so yum! did you follow a specific recipe? i've really wanted to try to make the ricotta cheese ones, which i think use only a minimum of potato, but i should probably try the standard first.

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    I used this recipe as a starting point to play with but I halved it and didn't use the butter..I also used kosher salt: http://www.ehow.com/how_5739058_make-....

                                                                                                                                                                                                    Also see pic..keep in mind it was an experiment :)

                                                                                                                                                                                                     
                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                      thanks CPTW! looks yummy.
                                                                                                                                                                                                      oh! the link doesn't work....
                                                                                                                                                                                                      edt: got it.

                                                                                                                                                                                                2. I've been down and out with a stomach virus for 2 days, living on broth and wheat bread. I'm hungry but I'm afraid to eat anything more than that ;( I might try adding in some crackers today - woohoo!

                                                                                                                                                                                                  Anyway, I have to get better for my job's annual President's Dinner that's tomorrow. The menu the chef and I developed is off the hook and I'm looking forward to (pending stomach) eating it!

                                                                                                                                                                                                  1. Leftover pizza. Ever since Bova Foods opened up a retail store near me I've been having lots of fun. Last night I defrosted a ball of their dough and made a deep dish pie with some leftover sauce I had and Bova's wonderful smoked mozzarella and olive oil. I added mushrooms and plenty of garlic.
                                                                                                                                                                                                    Through experimenting and wanting to use up leftovers I've found that I love to add slices of avocado to my pizza right before eating. The smoked mozzarella goes so very well with the avocado! Since I have another ripe avocado lying around I don't mind eating the same dinner twice. I even got a restaurant quality rolling pin from Bova, it is very heavy and works great.
                                                                                                                                                                                                    When I'm not using the rolling pin I keep it by my bed as a home security device. :)

                                                                                                                                                                                                    13 Replies
                                                                                                                                                                                                    1. re: givemecarbs

                                                                                                                                                                                                      Ooooo, avocado on pizza, that sounds really good to this avocado lover!!

                                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                                        The last time they were on sale here, I ate them for breakfast. Just me, the avocado, and a spoon. They taste like butter, if butter were rendered from green things.

                                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                                          I used to eat them for breakfast, too. My mother would chop them and mix them with milk and cereal or otherwise just the milk and sugar. It was my favorite treat until I discovered guacamole.

                                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                                            Much like butter, or bacon, there is almost nothing that doesn't taste better with the addition of avocado. Or any way that you can prepare it, or anything you can add to it, in which avocados aren't wholly delicious and decadent. And yes, all on their own, with a spoon and a light sprinkling of sea salt.

                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              I'll only add that I like a squirt of fresh lemon or lime juice to pronounce the flavors a little more.

                                                                                                                                                                                                            2. re: onceadaylily

                                                                                                                                                                                                              My Berkeley breakfast: buttered homemade whole wheat toast, perfect half small avocado with the hole filled with fresh lemon juice and a drop of Tabasco. Salt. I think of this every time I cut into what are often substandard avocados here on the east coast.

                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                When I worked at the cafe, I used to eat whole grain bread spread with hummus, dotted with hot sauce, and then I'd layer on either avocados or tomatoes. The hot sauce made everything else taste that much better.

                                                                                                                                                                                                                1. re: onceadaylily

                                                                                                                                                                                                                  A place in Berkeley (Sandwiches Unlimited - this is ca. 1974) had a sandwich called a Normal Ned's - avo, alfalfa sprouts, l&t, and sour cream/Italian dressing spread, on sprouted wheat bread. Yum.

                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                    That sounds so good. I got out of the habit of buying sprouts the last time they were accused of murder, but I do miss eating them.

                                                                                                                                                                                                                    'Normal' Ned's. Was there an Odd Ned sandwich?

                                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                                      There was a higher grade Ned's but I forgot what it was called. Maybe himself remembers. (That Brownberry sprouted wheat bread was v good.)

                                                                                                                                                                                                              2. re: onceadaylily

                                                                                                                                                                                                                Another name for an avocado is a butter pear.

                                                                                                                                                                                                                1. re: weezycom

                                                                                                                                                                                                                  never heard that, but love it.

                                                                                                                                                                                                                  1. re: weezycom

                                                                                                                                                                                                                    No wonder, that's an accurate description of it!

                                                                                                                                                                                                            3. Last night Chinese featuring leftovers: unbeknownst to me the Fuchsia Dnlop ma po doufu I made a while back had been frozen. I thought it was a loss but it was great - the tofu had taken on the texture of very soft chicken breast.
                                                                                                                                                                                                              Made Sichuan green beans with the zhai cai in the packet (attn: if it says "sliced" don't tip it directly into the pan unless you like big slices of it, mince it first - the new brand I found is quite delicious either way). Set off all smoke alarms AGAIN doing it, I wish there were some way of cooking on high heat w/o this happening!!! Fan, open window, shower cap not doing it.
                                                                                                                                                                                                              Had thinly-sliced and blanched lotus root steeping in Tropicana orange-tangerine juice and a Tb of rice vinegar since Sunday am - a Suzhou specialty appetizer - one of my favorite things in the world (it takes the Tropicana to get the same flavor as the one at the Wang Si in Suzhou, given market penetration it may well be they use it too).
                                                                                                                                                                                                              Cukes in chili and garlic dressing, also from last week. The last of the lotus root and snow stirfry, cold, with black vinegar. And hotted-up you tiao from Chinatown.

                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                Oh how I want to learn to cook Chinese! Sounds so delicious.

                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                  It's easy, you just have to do all the prep first. Get your mitts on the Fuchsia Dunlop books and go to town (nice spicy food). For a good teaching manual of techiques and other Chinese cuisines, get Irene Kuo's "Key to Chinese Cooking" - it's an old book (1970's) but there are lots of copies out there used (ABEbooks etc).
                                                                                                                                                                                                                  Any smoke alarm management tips?

                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                    Second that. See, NCW, this is when i feel like a total novice! BT, I'm intimidated by chinese cooking, but I'm starting to lean toward trying .... maybe i'll order those books...

                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      If Yan can do it, you can too! ;-)