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What's For Dinner? Prt LII

Cherylptw Oct 5, 2010 05:50 PM

Welcome to part 52 of the continuing thread...seems we have a new thread every few days now; lots to eat and to talk about..so, what's for dinner?

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  1. LindaWhit RE: Cherylptw Oct 5, 2010 06:25 PM

    I did leftovers for dinner tonight.

    But I've been wondering over the past few weeks with threads turning over so quickly - do we NEED to change over after 200 posts? Is anyone still having problems opening threads that are longer than 200? Perhaps we could go to 300 or 400 and see how it goes?

    18 Replies
    1. re: LindaWhit
      Cherylptw RE: LindaWhit Oct 5, 2010 06:42 PM

      I haven't had any problems loading other threads over 200 posts but I would imagine that it would take longer to load treads with really high posts like 500 or so but I agree that maybe we could go to 400 and see how that works?? Anyone else have thoughts?

      1. re: Cherylptw
        onceadaylily RE: Cherylptw Oct 5, 2010 06:52 PM

        I'm just starting to feel at home in a thread by post 189 or so. But I'm skittish.

        I think five hundred would be too much to scroll through. We could always try four for a thread, and see if anyone has any issues at that point.

        1. re: Cherylptw
          mariacarmen RE: Cherylptw Oct 5, 2010 07:21 PM

          i personally don't like having to scroll down that many posts - i actually avoid some threads that are too long. is it a hardship to stop at 200? i'm not being sarcastic, just wondering. (and yes, i see the irony in my question, as i'm stating what a hardship it is for me to scroll thru 500 posts!)

          1. re: mariacarmen
            LindaWhit RE: mariacarmen Oct 5, 2010 07:45 PM

            maria, do you use the scroll button or the Page Down key function? That gets me through a longer thread *much* faster vs. the Arrow Down scroll bar button on the screen. I just hit the Page Down a few times and if I see a new comment, I stop and read it and then continue with Page Down. Doesn't take long at all.

            I agree - 500 posts is probably too much - and I've had issues with a CH thread that's over 800 - I can't access anything new on that thread anymore. But going to 300 or 400 shouldn't be that much different. I do know that some who were in this thread a long time ago were having problems if it went over 200 or 300 - they *possibly* were still on dial-up. Not sure if they're still posting on these threads or if they got a faster connection speed with a newer computer.

            Again - it was just a thought as we've recently been turning over these WFD threads within 2 days, it seems, when it used to go several weeks.

            1. re: LindaWhit
              mariacarmen RE: LindaWhit Oct 5, 2010 07:56 PM

              No, you're right, i do use the page down key a lot.

              I will, of course, follow you all through however many posts i have to!! ( :

              1. re: LindaWhit
                Cherylptw RE: LindaWhit Oct 5, 2010 08:37 PM

                Why don't we just go to 350 and see how it goes? That would put our need to start a new thread to about another 2-3 days based on how often we're doing it now or about once a week or so. Can we agree or anyone else have feedback?

                1. re: Cherylptw
                  LindaWhit RE: Cherylptw Oct 6, 2010 06:13 AM

                  350 or 300 (as e-i-p suggested) works - let's just slide it out a bit and see how we all do. (This post is #9, so that takes a minute portion of the 300 or 350 total posts. Tee hee!)

                  1. re: Cherylptw
                    JungMann RE: Cherylptw Oct 6, 2010 07:06 AM

                    350 seems like a lot. I use the WFD threads often for recipes or as inspiration. It is sometimes difficult to figure exactly why I have a thread saved to My Chow when I am going through nearly 200 recipes to find gold. Of course I could also forego My Chow and just start copying + pasting recipes that look like I'd want to revisit them.

                    1. re: Cherylptw
                      nomadchowwoman RE: Cherylptw Oct 7, 2010 06:18 AM

                      FWIW, I'm good w/trying out the 350 or 300 length; at that point it's still easy enough to scroll down--and I won't have to save so many threads!

                    2. re: LindaWhit
                      Phurstluv RE: LindaWhit Oct 6, 2010 04:27 PM

                      The reason, friends, is that we seem to be chatting a bit more and more. Not that I mind it, not at all, I consider you all friends, but I am surprised at the amount of posts that are not WFD related, and more so, that the mods have let us be.

                      Hope I didn't just jinx us....LOL!

                      1. re: Phurstluv
                        boyzoma RE: Phurstluv Oct 6, 2010 04:35 PM

                        I mostly tend to shy away from big threads of more than 300 unless I really HAVE to say something. I like the 200-300 personally. And perhaps the mods have left us alone to figure this out with a majority vote? Just sayin'.

                        1. re: Phurstluv
                          ChristinaMason RE: Phurstluv Oct 6, 2010 04:43 PM

                          <and that the mods have let us be.>

                          I am glad for this. This is a pretty fun, supportive community, and I think they recognize that. Also, just imagine the number of hits this thread generates :)

                          1. re: Phurstluv
                            h
                            Harters RE: Phurstluv Oct 7, 2010 03:41 AM

                            You're right, Phurstluv. And I know I'm one of the offenders who wanders off on tangents. Maybe we should exercise a bit of discetion so as not to get on the wrong side of the mods.

                            1. re: Harters
                              mariacarmen RE: Harters Oct 7, 2010 08:46 AM

                              The mods commented recently on this thread that they give us more leeway than others - calling it a chattier board, i think - and i would hope we don't change it, but just keep it in mind. we always come back to the food, which is the key.

                              1. re: mariacarmen
                                Phurstluv RE: mariacarmen Oct 7, 2010 12:18 PM

                                I agree with both of you, Harters and MC. I also agree with CM. Like I said, I just hope I didn't jinx us!

                    3. re: LindaWhit
                      eight_inch_pestle RE: LindaWhit Oct 5, 2010 11:27 PM

                      Funny, I was just thinking about this today. Why not move to 300 and see how it goes?

                      1. re: eight_inch_pestle
                        boyzoma RE: eight_inch_pestle Oct 6, 2010 08:05 AM

                        +1 on 300. And I agree with JungMann about finding recipes. I try to save what I can but sometimes I remember a thread had something I now want to try and have to sift through a lot to find it.

                        1. re: boyzoma
                          mariacarmen RE: boyzoma Oct 6, 2010 08:13 AM

                          Agree about finding recipes. Agree with going to 300 and giving it a go.

                    4. Perilagu Khan RE: Cherylptw Oct 6, 2010 07:18 AM

                      Roasted pepper and potato soup.

                      Spinach salad.

                      1. krisrishere RE: Cherylptw Oct 6, 2010 07:39 AM

                        Oops, didn't see the new thread. Here's my post for today:

                        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!

                        2 Replies
                        1. re: krisrishere
                          LindaWhit RE: krisrishere Oct 6, 2010 07:49 AM

                          Oh kris - that stinks! I hope the plain food helps and you're able to help with the annual President's dinner tomorrow!

                          1. re: LindaWhit
                            mariacarmen RE: LindaWhit Oct 6, 2010 08:14 AM

                            get better for that dinner!

                        2. mariacarmen RE: Cherylptw Oct 6, 2010 08:15 AM

                          the pork i marinaded and braised for almost 3 hours yesterday came out a tad tough, not sure why.... but just a tad. very orangey. think i'll leave half here for the oldsters - maybe add some hominy, serve over rice - and the other half goes home for me and the BF for tacos.

                          1. h
                            Harters RE: Cherylptw Oct 6, 2010 08:37 AM

                            Last night we were at another foodie event for the city's food festival. This one at a mini-chain which serves a fairly generic spread of east asian cuisine. 'Twas good, by the way, presented like a mega-tasting menu over a couple of hours.

                            Prompts me to get the wok out. So, a fairly generic stirfry. A pack of stirfry veg from the supermarket, chicken breast and some gloopy sauce thingy from whatever bottles are in the cupboard.

                            This is a solo dinner to be eaten in front of the TV. Herself returns to the city for a Michael Buble concert with her sisters. Each to their own, innit.

                            (FWIW, I hate long discussion board threads unless they are on a board that has pagination))

                            1. Berheenia RE: Cherylptw Oct 6, 2010 11:22 AM

                              Chicken sausage from WF- either mild Italian or garlic- not sure which is which- but it's Wednesday so it is pasta night ! Will also saute skinny red peppers ( not hot) , baby bell mushrooms and add my homemade marinara. Veg will be fagiolini trifilati which sound so Italian! Actuallyt means beans sauted with parsley- Romano beans are the local produce this week in Boston.Bread will be millers rolls from the bakery..

                              1. k
                                Krislady RE: Cherylptw Oct 6, 2010 11:49 AM

                                For us, Wednesday is soup night - I make it on Sunday, and it sits until Wednesday, when hubby comes home around noon, sticks it in the crockpot, and we have dinner after (ahem) doggie swim class.

                                This week - beef and barley soup - I wanted to clear out a bowl full of gravy from last week's braised short ribs that my son must have missed when he ate ALL of the leftovers the next day.

                                Husband is supposed to have brought bread home (he's a baker) - I put in a request for semolina, which really is the best.

                                3 Replies
                                1. re: Krislady
                                  ChristinaMason RE: Krislady Oct 6, 2010 03:17 PM

                                  Sounds like those were good short ribs. :) And I love bwb soup.

                                  By the way, should the husband forget, you might try this semolina bread recipe. A friend sent it to me, and it really is quite tasty.

                                  GOLDEN SEMOLINA BREAD

                                  Ingredients

                                  1 cup lukewarm water
                                  1 tablespoon olive oil or garlic oil (plus additional for drizzling)
                                  2 teaspoons Italian herbs, optional
                                  1 teaspoon salt (or more to taste)
                                  2 teaspoons instant yeast
                                  1 1/2 cups unbleached all-purpose flour
                                  1 cup semolina

                                  Directions

                                  1) Combine all of the ingredients, and beat at medium speed with an electric mixer for 3 to 4 minutes.

                                  2) Cover and let rise for 1 1/2 to 2 hours, until the dough is very puffy.

                                  3) Scrape the dough away from the sides of the bowl. With flowered hands, shape the dough into a ball.

                                  4) Lightly grease a 9" round pie pan or cake pan--a round Pyrex casserole dish works well--and drizzle 1 tablespoon olive oil in the bottom.

                                  5) Place the ball into the greased and oiled pan, cover the pan, and let dough rise for 60 minutes, until it becomes puffy. While the dough is rising, preheat the oven to 375°F.

                                  6) Very gently poke the dough all over with your index finger. Drizzle it lightly with olive or garlic oil.

                                  7) Bake the bread till it's golden brown, 35 to 40 minutes.

                                  8) Optional: About 5 minutes before the baking is complete, remove from oven. Spray with water and sprinkle with 2 teaspoons of seasonings (sesame seeds, salt, garlic, etc). Bake an additional 5 minutes.

                                  9) Remove loaf from the oven wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

                                  Serve with a dipping sauce of virgin olive oil, garlic, pepper, salt, etc.

                                  1. re: ChristinaMason
                                    JerryMe RE: ChristinaMason Oct 6, 2010 06:59 PM

                                    Damn! I'm going to have to try that bread! Thanks Christina!

                                    1. re: ChristinaMason
                                      k
                                      Krislady RE: ChristinaMason Oct 7, 2010 07:24 AM

                                      Thanks, Christina - that bread does look interesting.

                                      Fortunately, husband dear did, in fact, remember the bread, and that, and the soup, are now long gone, since The Boy got home. :)

                                  2. nomadchowwoman RE: Cherylptw Oct 6, 2010 02:33 PM

                                    Tonight we'll be having pan-fried black drum w/meuniere sauce; carrying on that theme will be roasted brussels sprouts w/lemon butter . I'm also making a wild rice "pilaf" (steamed in chicken stock; julienned carrot, sliced scallion, minced parsley, and toasted almonds will be added just before serving) and a side salad of butter lettuce, grape tomatoes, red onion, and blue cheese w/a simple vinaigrette.

                                    2 Replies
                                    1. re: nomadchowwoman
                                      ChristinaMason RE: nomadchowwoman Oct 6, 2010 03:16 PM

                                      That sounds fabulous (as usual).

                                      1. re: nomadchowwoman
                                        mariacarmen RE: nomadchowwoman Oct 6, 2010 06:15 PM

                                        it really does sound delicious!

                                      2. ChristinaMason RE: Cherylptw Oct 6, 2010 03:14 PM

                                        Tonight's an ad-hoc lasagna. I'd originally intended to make manicotti using CI's recipe (which has you soften no-boil lasagna noodles and roll those around filling, but it seemed like too much effort. Instead, I layered the noodles in an 8" round with some sliced tomatoes, a roasted red pepper, sausage red sauce (pre-fab, god help us), ricotta, and cheese.

                                        It might turn out a bit odd, given that I threw some "spinach dip" mix into the ricotta (for lack of any fresh green), only to realize it has dill in it. Oops. Whatever, I'm sure we'll eat it. Still outfitting the kitchen but some recent gifts put me closer to my goal.

                                        To start, a big wedge of leftover chocolate birthday cake.

                                        5 Replies
                                        1. re: ChristinaMason
                                          onceadaylily RE: ChristinaMason Oct 6, 2010 04:24 PM

                                          Atta girl, start with the cake, and the dill will matter not. Also, it's dried dill in a packet of stuff, and will not by any means take the lead in the flavor profile. Unless it does, and winds up being one of those times when people gasp in amazement, and ask you, "WHAT did you put in here? This is delicious!" And even if they don't, it's okay, because you *started with the cake*.

                                          1. re: onceadaylily
                                            ChristinaMason RE: onceadaylily Oct 6, 2010 04:33 PM

                                            Haha. I only wish. The lasagna turned out pretty badly. I think the combination of a crappy jarred sauce, the sour-ish raw tomato slices, sweet red peppers, plus the dill was just too much weird stuff going on. I'm debating tossing it before my husband gets home.

                                            Instead: a cheese and tuna quesadilla. And I burned it. This just isn't my night.

                                            1. re: ChristinaMason
                                              ChristinaMason RE: ChristinaMason Oct 6, 2010 05:44 PM

                                              Well, DH had two giant slices. He was, admittedly, starving, but even I am impressed by his willingness to put it away despite the odd seasoning.

                                              1. re: ChristinaMason
                                                mariacarmen RE: ChristinaMason Oct 6, 2010 06:17 PM

                                                that's hilarious! did starting with cake help him at all?

                                                1. re: mariacarmen
                                                  ChristinaMason RE: mariacarmen Oct 6, 2010 07:38 PM

                                                  He had more restraint than I and hasn't had any...yet :)

                                        2. n
                                          nvcook RE: Cherylptw Oct 6, 2010 04:01 PM

                                          Still cool but no rain. Tonight will be lasagna ( spicy Italian sausage), garlic cheese bread and green salad. When I was a kid, my mom used to hard boil aggs, peel and slice them so that in every square of lasagna, there was a slice. Don't know where that came from but it was really quite good. May do that with tonights.

                                          2 Replies
                                          1. re: nvcook
                                            n
                                            nvcook RE: nvcook Oct 6, 2010 05:40 PM

                                            was supposed to have JFood's short ribs tonight but I messed up a bit and that will be WFD tomorrow. It will be worth the wait.

                                            1. re: nvcook
                                              mariacarmen RE: nvcook Oct 6, 2010 06:17 PM

                                              great idea.

                                            2. Phurstluv RE: Cherylptw Oct 6, 2010 04:33 PM

                                              Still cool and lots of rain here in LA. We need it so not complaining. Better than the heat from last week. Have thawed out a pound of ground turkey, so making turkey tacos for son #2. Will see if son #1, who doesn't like tacos, would prefer sloppy joes, then I will just split the pound in two pans. If not, I think I will make some soup instead. Probably canned since it's already late afternoon now, and I've been to the store once already today. If son #1 wants soup, either clam chowder or vegetable beef. I'd prefer the clam chowder, tho I've already had dairy today. {{sigh}}. Maybe I'll just open some Sauv blanc and forget dinner for me!!

                                              2 Replies
                                              1. re: Phurstluv
                                                mariacarmen RE: Phurstluv Oct 6, 2010 06:18 PM

                                                i vote for the Sauv B!

                                                1. re: mariacarmen
                                                  Phurstluv RE: mariacarmen Oct 7, 2010 12:20 PM

                                                  Hahaha!! Thanks MC, yes the Sauv B won, but I also made myself a turkey taco salad anyway, since I didn't want to be a bad influence on the boys, by not sitting and eating with them!!

                                              2. onceadaylily RE: Cherylptw Oct 6, 2010 04:48 PM

                                                I am stuffed from an lunchtime excursion to a local tapas place with the boyfriend. The empanadas, the fried olives, and the bacon-wrapped figs (with the most amazing bell pepper sauce that I need to recreate pronto) were the highlights. The mussels were good (because we burned our fingers getting them out of the sizzling pan as the boyfriend hissed at me, "Forget the lemon! Leave the lemon! The lemon isn't going to make it!"), the croquettas were meh, and the potatoes were pretty standard. But I spent two hours having lunch with the best friend I've ever had. Everything tasted pretty good.

                                                My burned fingers are assembling a large salad, with a side of penance for the last week of sheer indulgence. Two kinds of greens (spinach and romaine), sliced red bell pepper, diced hard-boiled egg, avocado, with tomato on mine, and crumbled bacon and feta on his. We have three enchiladas left from last night, and I have a feeling that those will be allotted to the boyfriend. He really enjoyed them last night. I added some cocoa powder to the enchilada sauce, and I think that is something I'll keep in my ever-changing recipe.

                                                Dirty vodka 'cocktails' as we assemble the salads, and Snickers ice cream bars for dessert.

                                                2 Replies
                                                1. re: onceadaylily
                                                  eight_inch_pestle RE: onceadaylily Oct 7, 2010 02:47 AM

                                                  Lemme guess...Iberico? I know only because it seems making me homesick is your mission.

                                                  1. re: eight_inch_pestle
                                                    onceadaylily RE: eight_inch_pestle Oct 7, 2010 07:41 AM

                                                    While that is our favorite tapas place (the boyfriend was pulling for either that or someplace called the Yard House, which I've never been to), but we were too short on time to run into the city. This should make you feel a bit better: we decided to try a local place, and it just wasn't as good. Cheap sangria though.

                                                2. JungMann RE: Cherylptw Oct 6, 2010 05:26 PM

                                                  Salad tonight. Made from the last bit of purslane I'll see for a while, halved cherry tomatoes, scallions, jalapenos, cilantro and a dressing made from green chutney, tamarind chutney, strained yogurt, cayenne and chaat masala. Oh, and a few handfuls of pork rinds and a drizzle of Sriracha for crunch and heat.

                                                  8 Replies
                                                  1. re: JungMann
                                                    ChristinaMason RE: JungMann Oct 6, 2010 05:50 PM

                                                    You sure are creative! I think you're the only one I know who can pull off combining such a diverse assortment of ingredients. When are you going to start blogging these exciting concoctions?

                                                    Are you familiar with the blog Closet Cooking? I think you'd enjoy it.

                                                    1. re: ChristinaMason
                                                      JungMann RE: ChristinaMason Oct 7, 2010 07:11 AM

                                                      I typically read bloggers who are experts in their areas -- which is why developing my blog has taken me time as I try to narrow its scope -- it never occured to me to read someone who cooks and eats with as much eclecticism as I do. I'm looking forward to Thanksgiving tips from the closet cooks.

                                                    2. re: JungMann
                                                      mariacarmen RE: JungMann Oct 6, 2010 06:20 PM

                                                      yeah, why have i never thought of using pork rinds in place of carb-laden croutons? Fabulous.

                                                      1. re: mariacarmen
                                                        JungMann RE: mariacarmen Oct 7, 2010 07:13 AM

                                                        Pork rinds are a low-carbers best friend. Some of the tips you get aren't spectacular (it does not make good breading contrary to all the Atkins hype), but it does satisfy the need for something crunchy when you get tired of meat and eggs.

                                                        1. re: JungMann
                                                          Perilagu Khan RE: JungMann Oct 7, 2010 07:18 AM

                                                          But they are pure fat, right? A coronary with a crunch?

                                                          1. re: Perilagu Khan
                                                            h
                                                            Harters RE: Perilagu Khan Oct 7, 2010 07:26 AM

                                                            Indeed, but death by pork scratchings* seems a fine way to go

                                                            (* as we call them in the UK.)

                                                            1. re: Perilagu Khan
                                                              JungMann RE: Perilagu Khan Oct 7, 2010 07:58 AM

                                                              The puffy type of commercial pork rind has most of the subcutaneous fat removed so the remainder is only about 5g of fat. Traditional scratchings, however, get fried in lard and often have the fat attached. Needless to say if I was making salads out of the latter I would not be telling anybody about my gluttony.

                                                              1. re: JungMann
                                                                eight_inch_pestle RE: JungMann Oct 7, 2010 01:14 PM

                                                                OK, full disclosure: I have been known occasionally to use the cracklings left over from rendering lard on a green salad.

                                                      2. MartiniGenie RE: Cherylptw Oct 6, 2010 05:27 PM

                                                        Trip to the past with a melting pot of ground beef and lots of fresh veggies - celery, onion, mushrooms, green beans (saute); then the sinful can of mushroom soup, ziti and some of the pasta water with fresh ground pepper. Oh, yeah, and some mushroom paste/stock base that I got addicted to when I was chasing chefs around the commercial kitchens in my younger days... Let it meld for about 45 minutes. OMG, it was a casserole!!! Except with fresh stuff (well, yeah, the soup) ;)

                                                        4 Replies
                                                        1. re: MartiniGenie
                                                          w
                                                          weezycom RE: MartiniGenie Oct 6, 2010 05:40 PM

                                                          ooh is that mushroom paste/stock base something you can buy or is it something you make up in batches and freeze? Sounds wonderful.

                                                          1. re: weezycom
                                                            MartiniGenie RE: weezycom Oct 6, 2010 06:14 PM

                                                            You buy it in the grocery...look in the soup section. Should be called soup base. Can't make homemade CR of mushroom soup without it. The kind I buy is called "better than bouillon". Lasts like forever in the frig.

                                                          2. re: MartiniGenie
                                                            JerryMe RE: MartiniGenie Oct 6, 2010 07:07 PM

                                                            Ha Ha! Casserole w/ all the goodies aka oldies and the fresh. Sounds excellent. I'm trolling for ideas. Recipe or just what you had?

                                                            1. re: JerryMe
                                                              MartiniGenie RE: JerryMe Oct 7, 2010 03:28 PM

                                                              Thanks, JerryMe. Just what I had. Idea came from 2 recipes Mom used to make call baked chop suey and pork chow mien. The first dish had gr beef, some lovely canned bean sprouts and mushrooms :( , and cream of mushroom :) and celery :( :( soups. The second was round two of a pork roast and was simply the left over gravy and french green beans. Both with onions and celery over white rice. I went with whole grain ziti and mixed in and low simmered for flavor mix... Found pasta that is not too grainy and seems to go over well with the picky "I don't like any pasta but the white".

                                                          3. w
                                                            weezycom RE: Cherylptw Oct 6, 2010 05:38 PM

                                                            pesto-gorgonzola gnocchi that I picked up from the farmer's market in a bit of sauce made of browned butter and my last fresh tomato that I diced up and just a bit of S&P. Had some steamed roma beans on the side. The gnocchi was a little heavy; I don't think I'll do a repeat of this variety.

                                                            1. Cherylptw RE: Cherylptw Oct 6, 2010 05:59 PM

                                                              Dinner tonight was roasted Frankenchicken breasts (ala LindaWhit) with some leftover mac & cheese with broccoli. I was in & out most of the day so didin't have the chance to cook like I wanted to but there is always tomorrow....

                                                              1. mariacarmen RE: Cherylptw Oct 6, 2010 06:24 PM

                                                                tacos from leftover pork roast braised with orange juice, corn on the cob cut into eighths (i don't know why that matters but it does), simple tomato salad with scallions and basil, and leftover pukacapas. yawn.

                                                                1. h
                                                                  Harters RE: Cherylptw Oct 7, 2010 03:39 AM

                                                                  Upcoming ......some welcome restraint at Casita Harters.

                                                                  Firstly, some figs with strips of Palma ham draped artfully over them.

                                                                  Followed by celery soup (effectively a green version of the usual brown gloop from the freezer). Also defrosting, a chunk of foccacia (homemade - badly).

                                                                  1. Perilagu Khan RE: Cherylptw Oct 7, 2010 06:48 AM

                                                                    Spinach and arugula frittata paired with fries.

                                                                    1. krisrishere RE: Cherylptw Oct 7, 2010 07:49 AM

                                                                      Well tonight is the annual President's Dinner and I've been at work since the crack of dawn making sure everything is all set for this event. The only part of dinner I'm looking forward to is sitting down with my comrades after dinner, eating leftovers and drinking beer!! The menu is as follows:

                                                                      1st Course - Rocky Pass Oysters with Dill and Lemongrass Beurre Blanc, Cracked Pink Peppercorn and a Shallot Straw
                                                                      Muscovery Duck Breast with Black Mission Fig Glaze atop Black Trumpet and gehog Mushroom Ragout
                                                                      Roasted Vegetable Napoleon with Homemade Mozzarella and Thai Basil Oil
                                                                      Inverted Salad of Osaka Purple Mustard Greens, Chinese Celery Tops, French Butter Pears and Crispy Danish Blue Chese
                                                                      2nd Course - Petite Filet wrapped in Wild Boar Bacon and topped with a rich bearnaise
                                                                      Sweet Potato wrapped Barramundi with Vanilla and Almond Chutney
                                                                      Cauliflower and Sunchoke Mash with Braised Winter Greens
                                                                      3rd Course - "Tongue-Tiring" Cheese with Blackberry Compote
                                                                      Bittersweet Chocolate Marquise wtih a Cherry Sauce

                                                                      * I made 5 batches of Bubble Sugar as the garnish for the dessert but one of my dish guys thought it was trash and threw it all away :(

                                                                      10 Replies
                                                                      1. re: krisrishere
                                                                        mariacarmen RE: krisrishere Oct 7, 2010 09:12 AM

                                                                        bummer about the Bubble Sugar!! (but describe it, please?) the menu sounds amazing. what is tongue-tiring cheese? i'm picturing haloumi for some reason.... i love the idea of the inverted salad. Very Daniel Patterson of you all! I hope you left enough of the oysters with that delicious sounding beurre blanc for your afterparty!

                                                                        Me, I'm off to try one of the scads of newly vaunted pizzaiolos that have sprung up in our fair city tonight, so no cooking for me. The BF is having leftover wine/hoisin marinated short ribs i crock-potted the other night, and i boiled up some deliciously yellow and buttery potatoes to go with.

                                                                        1. re: mariacarmen
                                                                          krisrishere RE: mariacarmen Oct 7, 2010 10:25 AM

                                                                          Bubble sugar is Isomalt (sugar substitute) layed out evenly on parchment paper and weighed down with another sheet of parchment and a baking sheet. It bakes for 45 minutes and comes out like snowflakes - it's gorgeous.

                                                                          Tongue-tiring cheesecake is a name that the chef's son came up with. It's so smooth and velvety that it makes you tongue tired :)

                                                                          And yes, we ordered double the amount of oysters needed for our little afterparty!

                                                                          1. re: krisrishere
                                                                            mariacarmen RE: krisrishere Oct 7, 2010 12:15 PM

                                                                            wow, sounds beautiful - too bad it got tossed! do you use a sugar substitute because it's easier to work with, would regular sugar not work, would it just melt?
                                                                            oh, tongue tiring cheeseCAKE. gotcha. sounds divine.

                                                                            1. re: mariacarmen
                                                                              krisrishere RE: mariacarmen Oct 7, 2010 12:32 PM

                                                                              Isomalt doesn't crystalize or get sticky from humidity making it perfect for sculpting. It really looks like glass when it hardens; it's fantastic.

                                                                              1. re: krisrishere
                                                                                mariacarmen RE: krisrishere Oct 7, 2010 01:04 PM

                                                                                good to know, thanks! i'm going to try it next dinner party.

                                                                          2. re: mariacarmen
                                                                            Phurstluv RE: mariacarmen Oct 7, 2010 12:25 PM

                                                                            How did your short ribs turn out, MC?

                                                                            1. re: Phurstluv
                                                                              mariacarmen RE: Phurstluv Oct 7, 2010 01:04 PM

                                                                              i had a bite of them this a.m. before leaving the house - and they were nice and smokey and spicy. BF liked them, is finishing them up tonight.

                                                                          3. re: krisrishere
                                                                            LindaWhit RE: krisrishere Oct 7, 2010 03:49 PM

                                                                            SERIOUSLY amazing menu, kris! I want that Muscovy Duck breast. AND the Petit Filet wrapped in Boar Bacon! AND the Tongue-Tiring Cheesecake with Blackberry Compote Sounds heavenly - enjoy the leftovers!

                                                                            1. re: LindaWhit
                                                                              krisrishere RE: LindaWhit Oct 8, 2010 11:08 AM

                                                                              It was fantastic - everyone enjoyed it. Today has been spent fielding happy faculty and staff members :) The filet was definitely the favorite, it was cooked perfectly considering the fact that we served over 200 people.

                                                                              1. re: krisrishere
                                                                                Phurstluv RE: krisrishere Oct 9, 2010 02:06 PM

                                                                                Great Job, Krisishere!!

                                                                          4. mamachef RE: Cherylptw Oct 7, 2010 09:22 AM

                                                                            Lamb chops tonight, with an herb crust of tarragon, fennel, parsley and ground mustard. Served with a garlic aioli. Steamed new potatoes, and sliced tomatoes.

                                                                            7 Replies
                                                                            1. re: mamachef
                                                                              LindaWhit RE: mamachef Oct 7, 2010 03:54 PM

                                                                              We're twins on most of our dinner tonight, mamachef. I was at Whole Foods today for lunch, and wandered over to the meat counter....Icelandic Lamb Blade Chops (thick cut) - that's for me! It's been oiled up and has salt, pepper and some Herbs de Provence on it waiting to be grilled and finished in the oven. Oh - and a baker potato is in the convection oven right now (keeping it simple with butter, salt and sour cream), AND some steamed green beans. And a lovely little chocolate mousse cup for dessert - and the chocolate cup it's in looks like a little tuxedo. I'm going to be enjoying my little meal tonight for $9.00!

                                                                              1. re: LindaWhit
                                                                                LindaWhit RE: LindaWhit Oct 8, 2010 08:25 AM

                                                                                A picture of my tuxedo chocolate mousse dessert. ;-)

                                                                                 
                                                                                1. re: LindaWhit
                                                                                  mariacarmen RE: LindaWhit Oct 8, 2010 09:28 AM

                                                                                  how adorable is that!! you made that?? so cute!

                                                                                  1. re: mariacarmen
                                                                                    LindaWhit RE: mariacarmen Oct 8, 2010 10:14 AM

                                                                                    Oh HELLZ-no! LOL That was totally store-bought. I cooked the lamb steak, baked potato, and steamed green beans. I just ATE the chocolate tuxedo mousse dessert. :-)

                                                                                    1. re: LindaWhit
                                                                                      eight_inch_pestle RE: LindaWhit Oct 8, 2010 10:57 AM

                                                                                      Oh good. I really didn't want to have to put the laptop on the floor to kiss your feet.

                                                                                      1. re: eight_inch_pestle
                                                                                        LindaWhit RE: eight_inch_pestle Oct 8, 2010 11:00 AM

                                                                                        LOL! If I could make that, I'd be on Top Chef: Just Desserts. ;-)

                                                                                        1. re: eight_inch_pestle
                                                                                          mariacarmen RE: eight_inch_pestle Oct 8, 2010 09:35 PM

                                                                                          yeah, thank GOD you are mortal after all!

                                                                              2. g
                                                                                gembellina RE: Cherylptw Oct 7, 2010 09:35 AM

                                                                                chicken stew, made with leeks carrot and parsnips. nice thick wine gravy, will probably chuck in some fresh tarragon and wholegrain mustard on reheating, because i've just realised that I've basically made chicken stock for dinner. served with cabbage instead of mashed potatoes as no carbs are allowed for dinner, and a big helping of self-pity instead of dumplings!

                                                                                3 Replies
                                                                                1. re: gembellina
                                                                                  JungMann RE: gembellina Oct 7, 2010 10:21 AM

                                                                                  Try pureeing roasted cauliflower with a little butter and cream cheese. It is a good stand-in for mashed potatoes.

                                                                                  1. re: JungMann
                                                                                    mariacarmen RE: JungMann Oct 7, 2010 12:17 PM

                                                                                    a little parm regg in the pureed cauliflower is yummy too.

                                                                                    1. re: mariacarmen
                                                                                      g
                                                                                      gembellina RE: mariacarmen Oct 8, 2010 02:27 AM

                                                                                      thanks, will give that a go next time i have a stew; it's just not the same without something to soak up all the gravy!

                                                                                2. h
                                                                                  Harters RE: Cherylptw Oct 7, 2010 09:50 AM

                                                                                  Apples are going to feature heavily in the coming period.....a friend arrived with a bag full from her neighbour's orchard (about 6kg's worth) - Bramley Seedling, the queen of the cooking apples here.

                                                                                  Mrs H has already turned some into three crumbles - they'll go in the freezer. I've got more on the go cooking down for apple sauce - they'll also freeze (next to the bags of brown gloop). And I've a recipe for an apple and mint chutney but I need to get vinegar tomorrow - should be nicely mature in about 3 months.

                                                                                  1. boyzoma RE: Cherylptw Oct 7, 2010 12:07 PM

                                                                                    Tonight I will be using up the rest of the London Broil from Sunday and making some beef fajitas. Will saute up some red and green julienned peppers along with some sliced onions. Served on warm tortillas with some fresh Guacamole and Sour Cream. Sides will be Spanish Rice and Refried Beans.

                                                                                    4 Replies
                                                                                    1. re: boyzoma
                                                                                      Phurstluv RE: boyzoma Oct 7, 2010 12:29 PM

                                                                                      What time is dinner, BZ, cuz I'm coming up!!! LOL!

                                                                                      Well, tonight will be some leftover cajun chicken breast for me, since I have a whole one left. Will probably just have it over some romaine that must be used up, and I just bought some more caesar dressing, and I have a leftover garlic bread that I will make into croutons later today. Kids will get a choice of something from the freezer, oh well. Either fish sticks or chicken, again. Good thing they are not too picky!! My youngest may even go for more tacos, which would make it almost three days in a row. Boy is going to turn into a taco......

                                                                                      1. re: Phurstluv
                                                                                        boyzoma RE: Phurstluv Oct 7, 2010 12:52 PM

                                                                                        Dinner will be around 6:30 or 7:00. Depends on when DH get's home. He likes to rest a while before eating.

                                                                                        I have to admit, I am very much like your son. I could eat Taco's all the time too!

                                                                                        1. re: boyzoma
                                                                                          mariacarmen RE: boyzoma Oct 7, 2010 01:05 PM

                                                                                          +2 on tacos...

                                                                                          1. re: mariacarmen
                                                                                            Phurstluv RE: mariacarmen Oct 8, 2010 10:06 AM

                                                                                            Yes, it's confirmed, the boy is turning into a taco. Not only did he want sliders and tater tots, but more tacos. God love 'im!! Whereas, the other two, my DH & oldest, insist burritos are better, and my DH would turn into a burrito if we let him eat them all the time. My oldest, well, he tried his Dad's at a little mexican joint in east LA recently and declared it delicious. Which surprised the heck out of me, since he won't eat chili or pinto or black beans. He claimed it had to be without beans :)). Glad to know this family is keeping the Taco Bell down the hill in the black ;).

                                                                                    2. Cherylptw RE: Cherylptw Oct 7, 2010 12:32 PM

                                                                                      Tonight will be french bread pizza with garlic, onions, mushrooms& pepperoni...side salad of mixed lettuces, cukes, tomatoes & mandarin oranges with orange vinaigrette. Not sure about dessert but leaning toward something chocolatey...

                                                                                      1. ChristinaMason RE: Cherylptw Oct 7, 2010 12:45 PM

                                                                                        Dinner for lunch, as I'm working later. DH and I spent part of the afternoon exploring the local warehouse offerings, most of which are available for purchase without a wholesale license. Came home with some good Latin ingredients and made roasted poblano pepper, turkey, and spinach quesadillas. Mexican crema, taquera, and verde salsas to go with. Yummy. DH raved, but then, hunger IS the best seasoning. :)

                                                                                        Dessert will be the last of the leftover cake, which I just pulled out of the fridge to bring to room temperature. If I can wait that long.

                                                                                        8 Replies
                                                                                        1. re: ChristinaMason
                                                                                          mariacarmen RE: ChristinaMason Oct 7, 2010 01:17 PM

                                                                                          ack- those sound soooooo good!. i need to make more turkey.

                                                                                          1. re: mariacarmen
                                                                                            ChristinaMason RE: mariacarmen Oct 7, 2010 01:28 PM

                                                                                            Our was turkey "lunchmeat." /hangs head in shame

                                                                                            Kitchen still not really stocked with the usual stuff yet. I love homemade roasted turkey and it would have taken these 'dillas to the next level!

                                                                                            1. re: ChristinaMason
                                                                                              mariacarmen RE: ChristinaMason Oct 7, 2010 08:17 PM

                                                                                              so what, it was good, right? i probably just would have gotten one of those roasted turkey breasts you can get at the market, where they sell they whole roasted chickens, so all the better if you made it so delicious with luncheon meat!

                                                                                              1. re: ChristinaMason
                                                                                                Phurstluv RE: ChristinaMason Oct 8, 2010 10:09 AM

                                                                                                We always have turkey lunchmeat on hand, boy #2 has it almost everyday for his sandwich at school. So no shame necessary, in fact I usually sneak a slice or two while making it ;))

                                                                                                Also, I notice O-M has a new product out that is lunchmeat, but it is much more like carved turkey breast, thick slices, not processed looking at all. Picked it up since I had a coupon, but haven't tried it yet, will let you know how it is when I do.

                                                                                                1. re: Phurstluv
                                                                                                  mariacarmen RE: Phurstluv Oct 8, 2010 09:36 PM

                                                                                                  what is O-M? feel like i should know....

                                                                                                  1. re: mariacarmen
                                                                                                    LindaWhit RE: mariacarmen Oct 9, 2010 07:40 AM

                                                                                                    O-M = Oscar Mayer, I believe.

                                                                                                    Oh I wish I was an Oscar Meyer weiner
                                                                                                    That is what I truly wish to be
                                                                                                    cause if i were a Oscar Mayer weiner
                                                                                                    everyone would be in love with me!

                                                                                                    :-)

                                                                                                    1. re: LindaWhit
                                                                                                      Phurstluv RE: LindaWhit Oct 9, 2010 02:07 PM

                                                                                                      Thanks, LW. We speak the same food dialect!!

                                                                                                      1. re: LindaWhit
                                                                                                        mariacarmen RE: LindaWhit Oct 9, 2010 03:35 PM

                                                                                                        yay! singing on CH = love it. mods can't say it's not about food! ( ;

                                                                                            2. l
                                                                                              L987 RE: Cherylptw Oct 7, 2010 12:54 PM

                                                                                              tonight we had roasted honey mustard chicken with roasted veggies (carrots, beets, onions, potatoes and leeks)

                                                                                              1. eight_inch_pestle RE: Cherylptw Oct 7, 2010 01:27 PM

                                                                                                Last night was sauteed chicken chunks (thigh meat) with lemon, rosemary, green olives, red onion, and currants, from Jerry Traunfeld's *The Herbal Kitchen.* Plopped it on top of some pureed chickpeas thinned with a little bean broth and olive oil. Beforehand we ate a small salad of arugula, blue cheese, and red onion in a vinaigrette made with apple cider vinegar, dijon, and a touch of heavy cream.

                                                                                                1. chef chicklet RE: Cherylptw Oct 7, 2010 02:39 PM

                                                                                                  Chicken adobo, jasmine rice and sauteed spinach with lemon and garlic.
                                                                                                  Probably a salad of mixed green lettuces, avocado, tomato and blue cheese vinagrette
                                                                                                  I know its all over the board, I'm having some cravings for the adobo, and the fresh lemon spinach. I always have to have salad, and I love avocado, and garden tomatoes which are still going strong.

                                                                                                  6 Replies
                                                                                                  1. re: chef chicklet
                                                                                                    JungMann RE: chef chicklet Oct 7, 2010 08:11 PM

                                                                                                    I'd love to hear your the recipe that hooked you on chicken adobo!

                                                                                                    1. re: JungMann
                                                                                                      chef chicklet RE: JungMann Oct 9, 2010 04:33 PM

                                                                                                      recipe.... hm. Now that's a good one, it's morphed a bit. I use to somewhat follow a recipe that was given to me verbally from a Filipino friend that I car pooled with several years ago..
                                                                                                      Anyway if you don't mind approximations then I'm happy to!
                                                                                                      First of all I use my largest frying or sautee pan - heat it on medium heat
                                                                                                      I cover the bottom with about 1/4 inch of cooking oil, vegetable oil and I use corn oil

                                                                                                      6-8 chicken legs and or thighs, or 8-10 if pan permits.
                                                                                                      3/4 cup white vinegar lower all the liquids by 1/4 if you only have 6 pieces the liquids are determined by the number of pieces of chicken
                                                                                                      3/4 cup water
                                                                                                      3/4 cup of vinegar
                                                                                                      1/2 cup soy sauce
                                                                                                      I white onion cut into slivers
                                                                                                      4 cloves of garlic smashed and chopped
                                                                                                      2 bay leaves
                                                                                                      white or black pepper
                                                                                                      Brown the chicken and pepper the chicken with either black or white pepper on both sides
                                                                                                      once you've browned the chicken remove it to another covered dish. cook remaining pieces.
                                                                                                      The pan will have rendered fat and the cooking oil, tip it and removed most of it, leaving about 1/3 in the pan.

                                                                                                      Add the onions and sweat them, then add the garlic don't overcook either, you're not browning rather only sweating them. Add the bay leaves and let them heat up to draw out the natural oils. Scoot the onions and garlic to the sides of the pan making room for the chicken. Add the chicken, add the water and vinegar and the soy sauce. It's best that the chicken is braising, do not cover or it will boil.

                                                                                                      Taste the sauce, I like vinegar, but adjust as your taste sees fit.
                                                                                                      To finish the history on this dish. My friend always invited us to all her family gatherings. It seemed like every weekend there was some birthday or occassion. I would always go straight to her mom's adobo, and I was hooked. She made the most outstanding lumpia and dipping sauces too, omg I miss her cooking!
                                                                                                      Cover with a lid, and simmer for 20-30 minutes (depends on the thickness of chicken pieces).

                                                                                                      Again skim the fat from the pan. check the largest piece of chicken near the bone, look for blood. If you see blood cook additonal time. Toss the bay leaves
                                                                                                      Remove the chicken to a covered dish, add the sauce to the dish. Serve with jasmine rice.
                                                                                                      I have used a mix of balsamic vinegar and white vinegar for a sweeter sauce. It's not authentic, but good too!
                                                                                                      Have your rice ready to serve, I prefer jasmine rice. As I said play with the amount of liquds you add to make the sauce. Believe me you'll be glad you made extra it's so good on rice!
                                                                                                      You can sprinkle cilantro or fresh chopped parsley to the dish or serve separtely.
                                                                                                      Please enjoy!

                                                                                                    2. re: chef chicklet
                                                                                                      Phurstluv RE: chef chicklet Oct 8, 2010 10:12 AM

                                                                                                      Hi ChefC! Good for you your garden is still producing tomatoes, there is nothing better than one you pick from your own yard! Reminds me of my Pepe (that's Grandfather in French-Canadian lingo) who insisted on having his own garden when he moved in with us, and he would eat them like apples. So tasty.

                                                                                                      1. re: Phurstluv
                                                                                                        chef chicklet RE: Phurstluv Oct 9, 2010 04:44 PM

                                                                                                        Hi there my friend!
                                                                                                        Yes we eat them like that too, but oh my gosh I had such a good year with all my veggies! I am so lucky, believe me I am not the experienced gardener but I do love to putter. My hubby brought in a basket full of poblanos this morning I can't believe it! I have more tomatoes today too! Crazy. That late hot summer really helped them, peppers love the heat and so do tomatoes. I have bees, and butterflies and I think I owe it to my neighbors beautiful trumpet flower that hangs so wonderfully over my fence! Thanks nabes!

                                                                                                        1. re: chef chicklet
                                                                                                          Phurstluv RE: chef chicklet Oct 9, 2010 06:13 PM

                                                                                                          I'm so glad!! That's great, well, now you have the fixings for homemade chile rellenos, one of my faves!!

                                                                                                          So glad to hear you have bees too, hope all is well up north, wish we could come up and cook and eat together - maybe someday soon, when we start RV-ing back up to Mendocino, just hasn't been a good year to do that for us. Hopefully, next year will be better!

                                                                                                          1. re: Phurstluv
                                                                                                            chef chicklet RE: Phurstluv Oct 10, 2010 08:15 AM

                                                                                                            YES! Things are okay, we're back to a semi-warm week this coming week. Perhaps the Indian Summer will finally wind down..

                                                                                                            I would love nothing more phurstluv, and I would expect you to stop, it's on the way. (given your not driving the coast all the way, which is amazing) Off of 580 only 15 mins, or 15 mins from I5 as well. I love Mendocino!!! It's been too long since I've been up there.:)

                                                                                                    3. m
                                                                                                      Milt RE: Cherylptw Oct 7, 2010 05:37 PM

                                                                                                      I am such a novice that virtually everything I prepare is done with a recipe in front of me. My confidence has built enough for me to adjust/substitute ingredients occasionally - but I still need a recipe to start the process.

                                                                                                      Tonight, I took a tiny step forward. Don't laught! I cooked a box of piccolini pasta, added a package of Trader Joe's Seafood Blend, and a jar of marinara sauce with a little fresh parmesan on top. No recipe, of course - but I successfully mixed some items on hand and made a tasty meal.

                                                                                                      18 Replies
                                                                                                      1. re: Milt
                                                                                                        LindaWhit RE: Milt Oct 7, 2010 05:46 PM

                                                                                                        Milt, experimenting like that is how we probably *all* learned! Enjoy having fun branching out!

                                                                                                        1. re: Milt
                                                                                                          eight_inch_pestle RE: Milt Oct 7, 2010 07:14 PM

                                                                                                          Indeed. Kudos! Now keep at it.

                                                                                                          And remember there is no shame in following recipes, either.

                                                                                                          1. re: Milt
                                                                                                            onceadaylily RE: Milt Oct 7, 2010 07:41 PM

                                                                                                            You just made me smile. The thing with the kitchen is that it all feels like a tiny step forward when you do something that is new to you, when it's chowhound keeping you company. I often feel that *my* novelties are old hat for many here. Which is to my benefit. The people here are endlessly inspiring.

                                                                                                            1. re: Milt
                                                                                                              mariacarmen RE: Milt Oct 7, 2010 08:23 PM

                                                                                                              Milt, I'm a novice, and was initially intimidated here on this thread, as i gathered after reading a bit that a lot of these folks were either in the food industry, had been in the food industry, or had just achieved levels of cooking and creativity far beyond my skill, experience and daring - and that's all still true, but who better to learn from? And they're a hugely supportive, encouraging and inspiring bunch, so just keep at it! You'll branch out and try things and some will work and others won't, and then there are the really cool times when you post something and someone else goes, hey, i want to try that!

                                                                                                              1. re: mariacarmen
                                                                                                                nomadchowwoman RE: mariacarmen Oct 8, 2010 07:28 AM

                                                                                                                You are a novice???

                                                                                                                1. re: nomadchowwoman
                                                                                                                  mariacarmen RE: nomadchowwoman Oct 8, 2010 09:27 AM

                                                                                                                  well, i mean, i've been cooking food to eat since i was a teen, but as far as knowing what i'm doing, as far as being savvy about ingredients, as far as branching out into exotic cuisines - i do feel like a novice compared to a lot of others here. maybe i'm fussing with the word "novice".....

                                                                                                              2. re: Milt
                                                                                                                JungMann RE: Milt Oct 7, 2010 08:27 PM

                                                                                                                My cooking buddies used to riff their way through the kitchen with a jazz musician's grace whilst I was lashed to my recipes like Odysseus to the mast. It's only recently that I've started to substitute with confidence and even more recently that I've begun devising my own recipes with frequency. It's a process and you're well on your way!

                                                                                                                1. re: JungMann
                                                                                                                  LindaWhit RE: JungMann Oct 8, 2010 05:50 AM

                                                                                                                  "My cooking buddies used to riff their way through the kitchen with a jazz musician's grace whilst I was lashed to my recipes like Odysseus to the mast."
                                                                                                                  ~~~~~~~~~
                                                                                                                  What a superb analogy, JM!

                                                                                                                  1. re: LindaWhit
                                                                                                                    Phurstluv RE: LindaWhit Oct 8, 2010 10:15 AM

                                                                                                                    He's poetic and a whiz in the kitchen!! Can't believe he's still single!!

                                                                                                                  2. re: JungMann
                                                                                                                    mebby RE: JungMann Oct 9, 2010 08:44 AM

                                                                                                                    As a frequent lurker here, I am astounded to hear this! Mariacarmen and onceadaylily, I am always impressed with your delicious food and seeming confidence to dive in without specific recipes. And JungMann, I would have said you had been creating your own recipes since birth, based on the endlessly creative, drool-worthy concoctions you come up with! I am of the more novice, recipe-following type (plus I have that cookbook obsession, so it's how I justify), so I'm going to take this as hope for me as well...

                                                                                                                    1. re: mebby
                                                                                                                      onceadaylily RE: mebby Oct 9, 2010 09:56 AM

                                                                                                                      That was very sweet of you to say. Trust me, I use plenty of recipes, but I usually use more than one for a dish. I like to look at a half-dozen, read the reviews, and compare ingredient lists, cooking times, methods, etc, to make a compilation recipe, but then there are other recipes that are worth following, because *that* cook has already gotten it right. I've always thought that there are some recipes that deserve reverence.

                                                                                                                      You should see the piles of cookbooks and printed-out recipes that I amass for Thanksgiving! I've already started researching for this year.

                                                                                                                      1. re: mebby
                                                                                                                        LindaWhit RE: mebby Oct 9, 2010 12:30 PM

                                                                                                                        mebby, if that's you in your avatar, I'd say you're well on your way past novice. ;-)

                                                                                                                        1. re: LindaWhit
                                                                                                                          mebby RE: LindaWhit Oct 9, 2010 08:50 PM

                                                                                                                          Let's just say that there was a brief *hiatus* between the post-nap snack-making adventure in my avatar and my return to the kitchen! Always a lover of food in all its forms, not always a maker of it. Came from a culinarily challenged household and always felt intimidated by my lack of basic skills/knowledge. In many ways I am still a novice, but in others I am not -- but if MC is a novice, I don't even know what category I belong in! I get endless inspiration and education from all of you on WFD and the rest of the CH community though, so thank you to CHers one and all.

                                                                                                                        2. re: mebby
                                                                                                                          mariacarmen RE: mebby Oct 9, 2010 03:43 PM

                                                                                                                          too kind! i look at recipes all the time. i don't have a ton of cookbooks - maybe 20? - but i look online, get ideas here, subscribe to Bon Appetit, CI, etc. Often I'll follow a recipe to the letter, and then decide to tweak with one ingredient. winging it is fun but not always fruitful! and I've seen your posts missy - you have nothing to worry about!

                                                                                                                      2. re: Milt
                                                                                                                        h
                                                                                                                        Harters RE: Milt Oct 8, 2010 02:48 AM

                                                                                                                        Milt

                                                                                                                        I'm like you. I've been cooking seriously for 25 years and still usually depend on the recipe. I do adjust things once I've cooked a recipe precisely as written. It's just I have no instinctive "feel" for how to cook which is why most of my dishes are very simple to do.

                                                                                                                        Being a bloke doesnt help either - like most, I'm useless at the multi-tasking a good cook needs to do.

                                                                                                                        1. re: Milt
                                                                                                                          g
                                                                                                                          gembellina RE: Milt Oct 8, 2010 03:08 AM

                                                                                                                          Milt,

                                                                                                                          I once lived with a boy who was an enthusiastic but certainly not instinctive cook. One day, he decided to make a beef curry. He poured a jar of curry sauce into a pan, threw in some raw beef chunks and waited for it to turn into curry. Needless to say, it didn't turn out quite as he had hoped so he ran the beef under the tap to wash off the sauce, then put it on top of a frozen pizza and into the oven. Your pasta dish sounds very tasty in comparison!

                                                                                                                          I'm a pretty confident cook and am generally not afraid to throw things in together in the knowledge that it'll turn out well; however tonight I'm making my first Sichuan dish from Fuschia Dunlop and I know that I'll be glued to the recipe, measuring things out to the gram to make sure I do it right. It's just a case of practice, and remembering that you're rarely going to go so wrong as for it to be inedible and wasted.

                                                                                                                          1. re: Milt
                                                                                                                            nomadchowwoman RE: Milt Oct 8, 2010 07:27 AM

                                                                                                                            I can tell you, Milt, it was years before I "discovered" that even if I didn't follow a recipe to a tee, the food could still be edible, even delicious. Then gradually, "improvising" became a techique, and, finally, I realized I had kitchen confidence. Reading recipes + quality ingredients + confidence: that pretty much decribes my personal culinary secrets. Just have fun along the way.

                                                                                                                            1. re: Milt
                                                                                                                              Phurstluv RE: Milt Oct 8, 2010 10:14 AM

                                                                                                                              Way to go!! Keep at it! I still follow recipes quite carefully to this day, and I've been cooking for 30+ years.

                                                                                                                            2. JungMann RE: Cherylptw Oct 7, 2010 08:15 PM

                                                                                                                              There is a cannery in New Zealand that makes flavored corned beef aimed at the Filipino diaspora. And as part of the diaspora, I am hooked. In a nod to tradition I sauteed onions and garlic and caramelized cherry tomatoes for a base (gisa, aka sofrito). Because my can of corned beef was caldereta-flavored I also blackened some red bell peppers and added them to the aromatics before adding the corned beef to heat up. Once everything was heated, I draped the combination over pasta with Sriracha and served it up with purslane dressed with yogurt, garlic and coriander. The caldereta flavor was...interesting. But the purslane was a great taste of summer.

                                                                                                                              1. eight_inch_pestle RE: Cherylptw Oct 8, 2010 01:45 AM

                                                                                                                                Quesadillas.

                                                                                                                                Was walking home through downtown Seattle at 5 pm, realizing I had yet to eat today, and that the girlfriend was not going to be home from her ridiculous hours until after 11. Remembered the good taco shop in Pike Place Market (yes, locals shop there daily).

                                                                                                                                While inhaling a couple tacos (pollo, with lots of pickled carrots and jalapenos and a bit of salsa verde), I also remembered the joint will make tortillas to-go while you wait: small plump and oh so toothsome. Ended up with some fairly bourgeois but totally delicious quesadillas at midnight: chanterelles roasted with olive oil and thyme, steak sliced uber-thin and browned with blistered serrano in homemade lard, a touch of shredded frisee. All atop shredded Chihuahua melted as the tortillas reheated in the tiniest schmear of additional lard. Drizzled with a dark green salsa made from roasting a mixture of tomatillos, garlic cloves, white onion quarters, and serranos.

                                                                                                                                4 Replies
                                                                                                                                1. re: eight_inch_pestle
                                                                                                                                  mariacarmen RE: eight_inch_pestle Oct 8, 2010 02:23 AM

                                                                                                                                  oh man, your bourgeois quesadillas are revolutionary! bet your GF enjoyed her late night dinner. damn. we just munched down on late night leftover bulgogee-type beef and milanesa. and buttery boiled potatoes swimming in butter.

                                                                                                                                  1. re: mariacarmen
                                                                                                                                    eight_inch_pestle RE: mariacarmen Oct 8, 2010 03:15 PM

                                                                                                                                    Ha! She did, but super-fresh tortillas like that would taste great with just about anything. It was all I could do not to scarf them down plain on the bus ride home.

                                                                                                                                  2. re: eight_inch_pestle
                                                                                                                                    nomadchowwoman RE: eight_inch_pestle Oct 8, 2010 07:35 AM

                                                                                                                                    Chanterelle quesdallas at midnight: that sound very stylishly bohemian to me--and mi, utterly delicious.

                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                      eight_inch_pestle RE: nomadchowwoman Oct 8, 2010 11:27 AM

                                                                                                                                      Bohemian perhaps, but I think to be "stylishly bohemian" you're supposed to sleep in after the late dinner. Somehow that part never happens, ya know?

                                                                                                                                  3. Naguere RE: Cherylptw Oct 8, 2010 07:43 AM

                                                                                                                                    A carrot, some haricot vert and two brussel sprouts, a portion of split pea purée, (all steamed)

                                                                                                                                    and a grilled bratwurst

                                                                                                                                    Also stuffed baked apple (variety 'Granny Smiths)

                                                                                                                                    I have done four of them stuffed with minced meat at 150 for one and a half hours.. will it be enough.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: Naguere
                                                                                                                                      linguafood RE: Naguere Oct 8, 2010 09:48 AM

                                                                                                                                      "A carrot, some haricot vert and two brussel sprouts, a portion of split pea purée, (all steamed)"

                                                                                                                                      " will it be enough."

                                                                                                                                      not for me :-D

                                                                                                                                    2. h
                                                                                                                                      Harters RE: Cherylptw Oct 8, 2010 10:05 AM

                                                                                                                                      Chilli. Rice

                                                                                                                                      On the run - I'm on my way out.

                                                                                                                                      1. linguafood RE: Cherylptw Oct 8, 2010 10:28 AM

                                                                                                                                        Made crispy crunchy golden brown schnitzel Wiener Art (w/"organic" chicken breasts), side was equally golden brown potatoes au gratin and a salad of Napa, green peppers, and carrots in a mustard sour cream sauce. The salad was kinda meh.

                                                                                                                                         
                                                                                                                                        3 Replies
                                                                                                                                        1. re: linguafood
                                                                                                                                          Phurstluv RE: linguafood Oct 9, 2010 02:08 PM

                                                                                                                                          That's a great shot of your potatoes, I think!

                                                                                                                                          1. re: Phurstluv
                                                                                                                                            linguafood RE: Phurstluv Oct 9, 2010 04:35 PM

                                                                                                                                            They were not my best, but still very tasty. It's almost impossible to screw this one up.

                                                                                                                                            1. re: linguafood
                                                                                                                                              Phurstluv RE: linguafood Oct 9, 2010 06:14 PM

                                                                                                                                              Oh man, au gratin potatoes are my all time favorite comfort food!! I'm sure they were as delicious as they look!!

                                                                                                                                        2. mamachef RE: Cherylptw Oct 8, 2010 10:30 AM

                                                                                                                                          I need comfort food, and tonight that means chix potpie. w/ a leaf-lard crust, and homemade stock

                                                                                                                                          3 Replies
                                                                                                                                          1. re: mamachef
                                                                                                                                            eight_inch_pestle RE: mamachef Oct 8, 2010 12:15 PM

                                                                                                                                            Perchance a recipe? (And, more importantly, hope you're not in need of comfort for anything serious).

                                                                                                                                            1. re: mamachef
                                                                                                                                              onceadaylily RE: mamachef Oct 8, 2010 01:22 PM

                                                                                                                                              I hope everything is all right over there. And I second the recipe request (I'm making pot pie this week too, but I'm using phyllo).

                                                                                                                                              1. re: mamachef
                                                                                                                                                mariacarmen RE: mamachef Oct 9, 2010 10:09 PM

                                                                                                                                                you ok?

                                                                                                                                              2. onceadaylily RE: Cherylptw Oct 8, 2010 01:31 PM

                                                                                                                                                Pot roast, with roasted potatoes, carrots and onions (likely a few shallots in there too). I wanted beef short ribs, but was asked to do roast instead, and I wanted parsnips, but got I vetoed. And I'm likely to get into trouble because the boyfriend wants me to just put everything all in one pot and oven-roasted it all together, just like his mom does. But I have one roaster that is too small for everything, and the other is too large and lacks a lid. So I browned the sides of the roast, despite the fact that he asked me not to. I can't help it. I have to flour and brown my roast. I just have to. I can fit some potatoes in there (in my dutch oven) when it's time, but that's it. The rest of the veg will have to be in a separate pan.

                                                                                                                                                Pot roast with a side of surliness. Yup.

                                                                                                                                                14 Replies
                                                                                                                                                1. re: onceadaylily
                                                                                                                                                  eight_inch_pestle RE: onceadaylily Oct 8, 2010 03:07 PM

                                                                                                                                                  Boo. People with that many complaints/demands are told they can cook themselves or at least come home with a new pan that allows me to meet their requests. And they are gently reminded that Southwest probably has a nice "Ding" to wherever mom lives.

                                                                                                                                                  1. re: eight_inch_pestle
                                                                                                                                                    rabaja RE: eight_inch_pestle Oct 8, 2010 07:54 PM

                                                                                                                                                    What he said.

                                                                                                                                                  2. re: onceadaylily
                                                                                                                                                    mariacarmen RE: onceadaylily Oct 8, 2010 09:38 PM

                                                                                                                                                    aaahh he'll love it.

                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                      LindaWhit RE: onceadaylily Oct 9, 2010 07:41 AM

                                                                                                                                                      Hey. YOU'RE the cook, OADL! If you want to brown it, brown it. If he doesn't want it browned, he can cook it himself. :-)

                                                                                                                                                      I'm sure it turned out just fine, and I do hope he complimented you on a wonderful pot roast!

                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                        onceadaylily RE: LindaWhit Oct 9, 2010 08:19 AM

                                                                                                                                                        It's funny, he loved it all. And agreed that we need another roaster. When I told him that I had gotten worked up over not doing 'his' way, he asked me to stop fighting with him when he wasn't there, which made us both laugh.

                                                                                                                                                        I was thinking about it last night. I think that as unhappy as he is with his job, and having to work so many hours, and how guilty I feel that I'm not working right now, that we are both putting too much pressure on our meals together. He just wants his food to be a comfort, and I'm putting pressure on myself give him that and more.

                                                                                                                                                        On a food note, I put cream cheese in the mashed potatoes for the first time last night (I've always been curious), and was shocked that I didn't like it as well as just cream and butter. The tang wasn't noticeable, and I think it overrode the buttery goodness. So I melted a bit of butter and made an ancho paste to mix in.

                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                          nomadchowwoman RE: onceadaylily Oct 9, 2010 09:30 AM

                                                                                                                                                          "he asked me to stop fighting with him when he wasn't there"

                                                                                                                                                          Now that made ME laugh OADL, and my husband, especially, would love this line--which is why I probably won't share it with him ; )

                                                                                                                                                          I've never been crazy about mashed potatoes w/cream cheese, either, but I am curious about how they were w/ancho paste?

                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                            onceadaylily RE: nomadchowwoman Oct 9, 2010 09:58 AM

                                                                                                                                                            He knows me too well.

                                                                                                                                                            The potatoes were good (a good pairing with the beef), but next time I do it, I'll add some cayenne to give it more of a kick.

                                                                                                                                                          2. re: onceadaylily
                                                                                                                                                            LindaWhit RE: onceadaylily Oct 9, 2010 12:32 PM

                                                                                                                                                            "he asked me to stop fighting with him when he wasn't there"

                                                                                                                                                            I LOVE that line! LOL I'm glad you both enjoyed dinner *and* I'm glad he agreed you need a larger roaster. One can never have too many pots and pans. ;-)

                                                                                                                                                            1. re: onceadaylily
                                                                                                                                                              mariacarmen RE: onceadaylily Oct 9, 2010 03:47 PM

                                                                                                                                                              OADLY, i can't believe you feel pressure to make astoundingly good food - it seems to just flow out of you! look, you are lucky to have each other - you comfort him with food and love and he takes care of finances and appreciates you. it's the opposite in our home - BF doesn't make much $, and feels terrible about it, and i'm usually the bigger earner, tho i've been underemployed for almost a year (cuz of the oldster care), and i couldn't care less if he never worked again. but food is where we come together. your cooking should bring you both joy, and i'm sure it does.

                                                                                                                                                              and i often fight with the BF when he's not around! better than doing it when he's here!

                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                onceadaylily RE: mariacarmen Oct 9, 2010 05:01 PM

                                                                                                                                                                I really did need to hear that, Maria. For the first good bit of our relationship, I used to be the heavy wage-earner. He even took six months off at one point. But he's earned more and more through the years, and the restaurant I was working in closed, and now, recently, my emergency stash 'o' cash is depleted. I always swore to myself I would have two things in life: self-sufficiency and walking shoes. I wake up in the morning with a list of things I need to do to earn my life, and he just wants me to be here, truly.

                                                                                                                                                                Even if I am going to make him try chicken livers if he cancels his trip next week. I'll keep an emergency frozen pizza on stand-by though.

                                                                                                                                                                I love how you call your parents oldsters.

                                                                                                                                                                1. re: onceadaylily
                                                                                                                                                                  mariacarmen RE: onceadaylily Oct 9, 2010 07:18 PM

                                                                                                                                                                  oh hon. you have all you need in life: love of a good man, love of food, love of preparing good food for a good man! that and your health - you got it all!

                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                    mebby RE: mariacarmen Oct 9, 2010 09:13 PM

                                                                                                                                                                    OK, I'm blatantly OT, but both of you rock. I love how you both model unmarried yet totally committed bliss (longtime married gal tho I am). I've been on both sides of that income balance thing myself and ultimately it just doesn't matter.

                                                                                                                                                                    OADL, as someone who makes my living with words, I also just have to throw out that I think you are a fantastic writer -- such an evocative voice and fantastic humor. Look how many people picked up on your line about fighting with BF when he wasn't even there? Maybe a career swerve in your future, food-related or otherwise?

                                                                                                                                                                    1. re: mebby
                                                                                                                                                                      mariacarmen RE: mebby Oct 9, 2010 10:08 PM

                                                                                                                                                                      good thinking Mebby! She's right, OADL, you do have quite a "voice" on paper. "paper".

                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                        onceadaylily RE: mariacarmen Oct 10, 2010 10:13 AM

                                                                                                                                                                        You guys are too nice. But writing *is* the main reason the boyfriend is encouraging me to take more time off. He wants me to finish this project before I jump back into a day job.

                                                                                                                                                        2. mariacarmen RE: Cherylptw Oct 8, 2010 09:41 PM

                                                                                                                                                          i'm going to make smittenkitchen's take on Ina Garten's mushroom lasagna, in a minute... some for the oldsters, half to take home to my honey. we're going for a mini vaca this weekend and will take the lasgna with us to heat up (staying at a condo near the beach - Aptos, CA) for our dinner. that's all i've got so far.

                                                                                                                                                          4 Replies
                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                            Phurstluv RE: mariacarmen Oct 9, 2010 02:11 PM

                                                                                                                                                            I love Ina's portabella lasagne, it's a big favorite here. Can I ask what is smittenkitchen's take on it?? Too lazy to troll the blog!!

                                                                                                                                                            Have a great weekend!! Sounds nice!

                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                              mariacarmen RE: Phurstluv Oct 9, 2010 03:49 PM

                                                                                                                                                              i think she just added minced garlic! oh, and i added sage to the milk for the bechamel.

                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                Phurstluv RE: mariacarmen Oct 9, 2010 06:16 PM

                                                                                                                                                                Nice, gotta love garlic! Sage sounds like a sage decision too!! Yum, will have to try that next time I make it, thanks!

                                                                                                                                                                1. re: Phurstluv
                                                                                                                                                                  ChristinaMason RE: Phurstluv Oct 11, 2010 03:44 PM

                                                                                                                                                                  I am planning on making that, soon, too. But I want to add some thinly-sliced butternut squash to one of the layers.

                                                                                                                                                          2. Perilagu Khan RE: Cherylptw Oct 9, 2010 07:10 AM

                                                                                                                                                            Tonight it's my mom's recipe for chicken and dumplings. This may well be the best thing I have ever eaten. Funny thing about it, though, we never had a side dish to go along with the chicks and dumps. Any ideas?

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: Perilagu Khan
                                                                                                                                                              onceadaylily RE: Perilagu Khan Oct 9, 2010 08:22 AM

                                                                                                                                                              I loved my mom's chicken and dumplings. She always made them with mashed potatoes, biscuits, and salad. She actually put carrots and peas in her stew, so that counted in her veg tally. Still an awful lot of carbs, though . . . but so good.

                                                                                                                                                              1. re: Perilagu Khan
                                                                                                                                                                mariacarmen RE: Perilagu Khan Oct 9, 2010 03:53 PM

                                                                                                                                                                recipe please, or an approximation? i've never made dumplings!

                                                                                                                                                                a side to me would be some nice cabbagy thing - something with juniper, something Alsatian-y. Or the thing i'm making for our dinner tonight - napa cabbage salad in a smoked paprika vinaigrette. I didn't make that up - had it at a local take out lunch place and it was so good, so i'm trying to recreate it.

                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                  Perilagu Khan RE: mariacarmen Oct 10, 2010 11:16 AM

                                                                                                                                                                  1. Make a chicken broth using a combination of white and dark chicken pieces, a bay leaf, several black peppercorns and a couple of pinches of dried rosemary. This shouldn't be a rich broth that has been simmered 2 1/2 hours. Rather, bring the water, chicken and herbs to a full boil, reduce heat to med-high and cook uncovered for 30-45 minutes. Remove from heat.

                                                                                                                                                                  2. If you want to use the dark meat you can, but I discard the dark pieces and tear the breasts into short strips. Add chicken strips to broth.

                                                                                                                                                                  3. To make dumplings, combine 1 1/2 cups whole milk, 3/4 t. salt, 4 1/2 T. shortening and three eggs. Whisk together, although the shortening will remain in fairly large chunks.

                                                                                                                                                                  4. Add flour, stirring occasionally with a wooden spoon until you have a dough that is dry enough to be worked by hand.

                                                                                                                                                                  5. Return broth to a low boil.

                                                                                                                                                                  6. Flour a cutting board and roll half of dough into a sheet no more than 1/4 inch thick. Cut dough into dumplings roughly 2 inches long by 1 inch wide. Add dumplings to broth and make the remaining dumplings with the second ball of dough. Allow dumplings to cook in broth ca. 10 minutes and serve with S&P at the table.

                                                                                                                                                              2. LindaWhit RE: Cherylptw Oct 9, 2010 07:43 AM

                                                                                                                                                                Last night was eating out at a favorite Spanish tapas restaurant - went out with a coworker who had had a horrible week...I knew sangria and tapas would hit the spot for both of us (and they did!) We had Beef Tenderloin on Toast with Roasted Red Peppers, Tortilla Espanola, Grilled Langostinos, and Scallops in Saffron Cream. And Churros for dessert.

                                                                                                                                                                Tonight, I'm cooking. Don't know what yet, but I'm cooking. :-)

                                                                                                                                                                5 Replies
                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                  h
                                                                                                                                                                  Harters RE: LindaWhit Oct 9, 2010 10:11 AM

                                                                                                                                                                  I'm always envious of your tapas-fests. I can never come across good ones - not even in the parts of Spain we regularly visit!

                                                                                                                                                                  1. re: Harters
                                                                                                                                                                    LindaWhit RE: Harters Oct 9, 2010 12:35 PM

                                                                                                                                                                    SERIOUSLY? You're in Spain and can't find good tapas? A friend has been to Barcelona several times on business, and she said there was several streets loaded with tapas bars that locals took her and her coworkers to. These were not the typical touristy spots, but a bit out of the way where locals went as well. Tell me where you go in Spain (Email me offline, if you wish) and I'll ask Mario, the owner of Dali, to tell me some good places. (He had noted one of the spots that my friend went to, and she said it lived up to his recommendation!) He is a wise old soul and knows many fine tapas restaurants around the world, especially in Spain. :-)

                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                      h
                                                                                                                                                                      Harters RE: LindaWhit Oct 9, 2010 03:05 PM

                                                                                                                                                                      Mainly Mallorca and Tenerife. Not noted regions for tapas. Much of the stuff you get in Mallorca (and other parts of Catalonia) is factory produced crap. Andalucia is different, of course.

                                                                                                                                                                      1. re: Harters
                                                                                                                                                                        LindaWhit RE: Harters Oct 9, 2010 03:20 PM

                                                                                                                                                                        Ahhh, bummer. I think you and the Mrs. will have to make a special trip out of family-area Spain into tapas-area Spain. ;-)

                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                          h
                                                                                                                                                                          Harters RE: LindaWhit Oct 10, 2010 04:22 AM

                                                                                                                                                                          That's Andalucia, Linda. Part of the world we do visit but not as often as the other two. There is something truly good about tapas down there - it's not just food, it's culture.

                                                                                                                                                                          My home made efforts tend to be more mezze than tapas, if you see what I mean - but I'm drawn towards the eastern Mediterranean in foodie terms.

                                                                                                                                                                          But, in keeping with the thread, I'm now off to finish preparing pickled onions - should just be ready for Boxing Day (although I'm late this year). 'Tis a tradition in the household to have the first of the new batch of onions with a traditional (cold) pork pie for lunch or dinner that day.

                                                                                                                                                                2. onceadaylily RE: Cherylptw Oct 9, 2010 08:31 AM

                                                                                                                                                                  I'm spending the day making dinner, I think. I have to dry some poblanos for powder and make a batch of stock, and get some beans cooking. I'm making a thick black bean soup. I forgot to defrost the chorizo I was going to use, so I may use a ham hock, or just do it meatless. A portion of the bean soup is going to be mixed with rice and eggs, rolled in corn tortillas, and then baked with a sauce. Maybe a something with cheese, sour cream, and jalapeno. The other half of the soup will be on stand-by, in case he'd rather have soup and quesadillas.

                                                                                                                                                                  Maybe I could use bacon instead of a ham hock. Bacon and black bean? Hmmm.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                    mariacarmen RE: onceadaylily Oct 9, 2010 03:55 PM

                                                                                                                                                                    oh yeah!!! bacon and black bean - sounds delish. So does the black bean soup with rice and eggs in tortillas - that got my mouth watering.

                                                                                                                                                                  2. nomadchowwoman RE: Cherylptw Oct 9, 2010 09:33 AM

                                                                                                                                                                    Last night, it was shrimp sauteed in olive oil and garlic, leek risotto, balsamic-glazed brussels sprouts, and a salad of arugula, grape tomatoes, parmesan curls, and toasted pine nuts.

                                                                                                                                                                    Enough already w/the brussles sprouts. I love 'em, but I think we've had them 4X this week.

                                                                                                                                                                    1. linguafood RE: Cherylptw Oct 9, 2010 10:35 AM

                                                                                                                                                                      Tonight it's chicken & spinach pasta in a cream sauce, a simple green salad w/dill dressing.
                                                                                                                                                                      Then off to sing.

                                                                                                                                                                      4 Replies
                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                        LindaWhit RE: linguafood Oct 9, 2010 12:36 PM

                                                                                                                                                                        If you're singing for your supper, linguafood, aren't you supposed to sing first and *then* be fed? ;-)

                                                                                                                                                                        Do you have a recipe for the pasta dish? Sounds very good!

                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                          linguafood RE: LindaWhit Oct 9, 2010 12:54 PM

                                                                                                                                                                          Haha. That would be one late dinner. Afraid I'm neither French nor Spanish enough to be eating past midnight (that said, I finished off the potato gratin leftovers last night after returning from another gig at around 2:30 a.m.... healthy!!).

                                                                                                                                                                          But the singing will pay for the next few meals '-)

                                                                                                                                                                          No recipe for the pasta. Winging it, as usual. But it will probably involve dicing the chicken breast, spicing it with whatever I have around, pan-frying in oil/butter mix, adding onion, garlic & spinach, splash of red wine, and some cream -- maybe even some hot mustard, a recent addiction. Toss with pasta. Hope it's good :-D

                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                            LindaWhit RE: linguafood Oct 9, 2010 01:26 PM

                                                                                                                                                                            Winging it works for me - sounds good - enjoy!

                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                              linguafood RE: linguafood Oct 9, 2010 05:01 PM

                                                                                                                                                                              It was very nice, and the first time I used mustard in a warm sauce (I tend to only use it in dressings or vinaigrettes or other cold sauces). Used white wine instead of red, and probably coulda used some more -- the sauce was delish and creamy, but I felt it lacking something to brighten it up.... citrusy, or cherry tomatoes.... something fresh I guess. I always need a little something to cut through the creamy flavor.

                                                                                                                                                                              We did inhale, tho. Will add that to my pasta sauce brain collection.

                                                                                                                                                                        2. rabaja RE: Cherylptw Oct 9, 2010 10:53 AM

                                                                                                                                                                          Tonight will be a crazy dinner. I want to make buffalo wings for apps/grazing this evening and am planning on doing them in the oven, no frying. Can't decide if I should follow ABrowns recipe for steaming/drying/roasting or just straight out roast, which I hear works well too.
                                                                                                                                                                          I also am defrosting a 4# rack of spareribs (which I really meant to defrost yesterday so I could slather it with chilis and brown sugar and garlic overnight and not just for 6 hours, damn, damn, damn). Anyway, this will go into a low oven for three hours or so and then will probably get tossed with some quality BBQ sauce and roasted until a bit crispy. Gotta make it kid friendly too.
                                                                                                                                                                          Today I pick up my new chest freezer and a good friend is helping me lift it out of the van so I want to make her tasty treats in return.
                                                                                                                                                                          We tend to graze when we get together, so I will put out lots of roasted nuts, cheese, cured meat, etc to whet the appetite for the wings and ribs to come.
                                                                                                                                                                          I think I better go take my fiber pill.

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: rabaja
                                                                                                                                                                            LindaWhit RE: rabaja Oct 9, 2010 12:37 PM

                                                                                                                                                                            Yum on all of the goodies you're making - and ENJOY filling up the new chest freezer, rabaja!

                                                                                                                                                                          2. boyzoma RE: Cherylptw Oct 9, 2010 11:39 AM

                                                                                                                                                                            Well, it's pouring down rain today (it seems like November already). Since I'm not grilling outdoors, it is going to be some simple things tonight. Broiled ground sirloin patties with diced onion incorporated and maybe a little mushroom sauce to go over it, sweet corn on the cob we need to use up and some of Pioneer Woman's Crash Hot Potatoes. A side will be some sort of "tomato" salad since I picked about 4 huge heirloom, 4 Roma's and about 2 dozen cherry tomatoes yesterday.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                              boyzoma RE: boyzoma Oct 9, 2010 11:05 PM

                                                                                                                                                                              I have to say - my add's to PW's potatoes were fresh minced rosemary and chives, and DH LOVED them. It's so wonderful when I hear raves from him. He is always so willing to try something new, bless his HUGE heart. XO's to DH.

                                                                                                                                                                            2. LindaWhit RE: Cherylptw Oct 9, 2010 12:42 PM

                                                                                                                                                                              It's a drop-dead gorgeous New England autumn afternoon...bright sunshine, bright blue cloudless sky, and temps remain cool with a good breeze. It's pot roast weather. :-)

                                                                                                                                                                              7-blade roasts were on sale at a local market, so I picked up the biggest one I could find. I'll cut it in half and freeze the other half for later use. I have two go-to recipes for pot roast - Mom's Lemon Pot Roast and Mike Ditka's Pot Roast with Bourbon Maple Glaze.

                                                                                                                                                                              Today is going to be Mom's Lemon Pot Roast: http://chowhound.chow.com/topics/2796... Boiled Yukon Gold potatoes and carrots alongside.

                                                                                                                                                                              6 Replies
                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                nomadchowwoman RE: LindaWhit Oct 9, 2010 12:53 PM

                                                                                                                                                                                Intriguing recipe. I am curious about this one, LW--does it taste lemony?
                                                                                                                                                                                I am definitely filing this away as we are bound to have some pot-roast weather one of these days.

                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                  LindaWhit RE: nomadchowwoman Oct 9, 2010 01:30 PM

                                                                                                                                                                                  It does - but it's *not* overpowering, IMO (unless you add more lemon juice, of course <g>). It has been made by other 'hounds - here's a link that foodiex2 started:

                                                                                                                                                                                  http://chowhound.chow.com/topics/2797...

                                                                                                                                                                                  You could always cut the lemon juice in half, if you wish for just a bare hint of lemon. Add enough water to equal the 1/4 cup total.

                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                    nomadchowwoman RE: LindaWhit Oct 9, 2010 01:35 PM

                                                                                                                                                                                    No, I love lemon--I'd just never thought of it as an ingredient w/pot roast, or any beef, really. But that's no reason it wouldn't be delicious! (And thx for the link; I'm going to read up.)

                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                      LindaWhit RE: nomadchowwoman Oct 9, 2010 01:38 PM

                                                                                                                                                                                      Ahhhh...got it. I responded that way because most people say "Lemon? With BEEF?" and I have to try and convince them it really does work well together! It makes a great gravy for the beef and vegetables. I haven't had anything to eat all day except my morning coffee...I've got rumblies in my tumbly already! LOL

                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                        goodhealthgourmet RE: LindaWhit Oct 9, 2010 06:49 PM

                                                                                                                                                                                        "most people say "Lemon? With BEEF?" and I have to try and convince them it really does work well together! "
                                                                                                                                                                                        ~~~~~~~
                                                                                                                                                                                        tell them to stop by their local Thai or Vietnamese restaurant & try a lemongrass beef dish...that'll make 'em change their tune! ;)

                                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                                  Phurstluv RE: LindaWhit Oct 9, 2010 02:14 PM

                                                                                                                                                                                  I miss that kind of weather, LW, I am jealous!!

                                                                                                                                                                                3. MissMichal RE: Cherylptw Oct 9, 2010 01:27 PM

                                                                                                                                                                                  Chipotle chicken salad on wheatberry bread. I have the peppers simmering as we speak.

                                                                                                                                                                                  1. Phurstluv RE: Cherylptw Oct 9, 2010 02:18 PM

                                                                                                                                                                                    Just a quick report on last night's dinner, b/c I know you just won't believe it, but the little one had his turkey tacos.........AGAIN!! Too funny! And since we had a late afternoon cub scout meeting, I didn't have time to thaw anything out sooner, than a hunk of TJ's pork carnitas. So that's what we had, with some baked chili beans, corn tortillas, mexican rice (aroni!) and the salad fixings for the tacos. And no avocado, I was bummed that I was out, but didn't want to run to the store for some, since we ate at 7 pm!! But at least DH could join us, and carnitas are one of his favorite meals.

                                                                                                                                                                                    It's another hot weekend here in LA, and I'm glad that I don't have to cook tonight - we have a parent party to attend at a good friend's house, who happens to be a fabulous cook as well!

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: Phurstluv
                                                                                                                                                                                      mariacarmen RE: Phurstluv Oct 9, 2010 03:59 PM

                                                                                                                                                                                      i love TJ's carnitas. The BF once sliced them up like steaks (you know how they come in that solid chunk) and sauteed them and then poured bbq sauce over them. so yummy, so versatile!

                                                                                                                                                                                      love your taco boy!

                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                        Phurstluv RE: mariacarmen Oct 9, 2010 06:20 PM

                                                                                                                                                                                        OOoooo, now there's an idea!! I know, I just throw, literally, the chunk into a pie plate in the oven at 350 for however long!! Then when I get back off the CH boards to finish dinner, I take it out, shred it up, then put it back on convection at about 300 to crisp it up!! Always so good, but I may have to try it your BF's way, my DH and boys would love that addition of bbq sauce!

                                                                                                                                                                                        And I know, he is such a cutie, and I was so proud of him when he discovered things like tacos and cheeseburgers!! Making dinner for them is pretty easy, I am very blessed!!

                                                                                                                                                                                    2. krisrishere RE: Cherylptw Oct 9, 2010 03:17 PM

                                                                                                                                                                                      Lunch was big - Greek salad and a wrap filled with grilled eggplant, feta, tzatziki, parsley and tomato. If I get hungry later I'll grill up a some leftover Italian sausage and some of my neighbors fresh bell peppers from her garden.

                                                                                                                                                                                      Speaking of my neighbor, she has given me ANOTHER pound of "special" Chesapeake Bay Blue Crab meat - I've run out of ideas! I've made crab cakes (traditional and Thai-style), soup, dip and salad. Any ideas for this batch? ...I know, I know, it's a fantastic problem to have!

                                                                                                                                                                                      22 Replies
                                                                                                                                                                                      1. re: krisrishere
                                                                                                                                                                                        LindaWhit RE: krisrishere Oct 9, 2010 03:34 PM

                                                                                                                                                                                        LUCKY you! Three different ideas that came up in my MasterCook: Crab Quiche, Crab Fritters, or Crabmeat & Tasso Pasta (from Gumbopages.com - I've substituted crabmeat for the shrimp and it's very good!) - http://www.gumbopages.com/food/seafoo... .

                                                                                                                                                                                        For the quiche:

                                                                                                                                                                                        1 cup crab meat
                                                                                                                                                                                        1 cup grated white cheddar cheese
                                                                                                                                                                                        1/2 onion, chopped
                                                                                                                                                                                        1 Tbsp butter
                                                                                                                                                                                        4 oz fresh mushrooms, sliced
                                                                                                                                                                                        1/2 tsp Bouquet Garni, up to 1 tsp.
                                                                                                                                                                                        salt and freshly ground black pepper, to taste
                                                                                                                                                                                        9 inch pie crust
                                                                                                                                                                                        3 eggs, slightly beaten
                                                                                                                                                                                        1 cup evaporated skim milk

                                                                                                                                                                                        Mix together crab meat and white cheddar cheese in a small bowl and set aside. Saute onion in butter and add sliced mushrooms & cook just until tender. Add Bouquet Garni herbs and salt & pepper to taste. Mix the mushroom mixture with the crab/cheese mixture. Spread all that into a prepared pie crust. Mix three beaten eggs with evaporated skim milk and pour that into the crust. Bake at 375°F for 40 minutes.

                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                          krisrishere RE: LindaWhit Oct 9, 2010 03:39 PM

                                                                                                                                                                                          Great idea with the quiche! I wonder if I made a crust out of white wheat flour if it would come out the same...

                                                                                                                                                                                          1. re: krisrishere
                                                                                                                                                                                            LindaWhit RE: krisrishere Oct 9, 2010 04:22 PM

                                                                                                                                                                                            I'm not familiar with white wheat flour, so I'm not sure. Perhaps the bakers in the crowd could help. All I know about wheat flour is that it's heavier than regular white flour. Perhaps a mix of the two? (Unless that's what white-wheat flour is all about!)

                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                              goodhealthgourmet RE: LindaWhit Oct 9, 2010 06:51 PM

                                                                                                                                                                                              finer grind & slightly milder taste...basically the middle ground between whole wheat flour and bleached white flour.

                                                                                                                                                                                        2. re: krisrishere
                                                                                                                                                                                          nomadchowwoman RE: krisrishere Oct 9, 2010 03:37 PM

                                                                                                                                                                                          Crab-stuffed mushrooms? Au gratin? Sauteed in butter and olive w/ some sliced scallion onion and garlic and tossed w/parsley, toasted bread crumbs, and angel hair pasta, and a squeeze of lemon? Or a repeat of one of the things you mentioned.

                                                                                                                                                                                          Could your neighbor use another friend? ; )

                                                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                                                            krisrishere RE: nomadchowwoman Oct 9, 2010 04:13 PM

                                                                                                                                                                                            Mmm, crab pasta - wish I could eat that but I'm still trying to be good on my diet. I could definitely do crab stuffed mushrooms though! Maybe I can split the crab meat up and make a bunch of different things with it...

                                                                                                                                                                                            I'll let my neighbor know that she'll have to start shipping some blue crab meat out to my Chow friends!

                                                                                                                                                                                          2. re: krisrishere
                                                                                                                                                                                            mariacarmen RE: krisrishere Oct 9, 2010 04:08 PM

                                                                                                                                                                                            yeah, you poor, poor thing! i don't cook enough with crab.... but maybe a spicy crab pasta sauce?

                                                                                                                                                                                            1. re: krisrishere
                                                                                                                                                                                              onceadaylily RE: krisrishere Oct 9, 2010 04:47 PM

                                                                                                                                                                                              Are you on the c-bay? I used to live there, and by live, I mean *live*. Lovely, lovely place. How about crab pie?

                                                                                                                                                                                              1. re: onceadaylily
                                                                                                                                                                                                krisrishere RE: onceadaylily Oct 10, 2010 02:37 PM

                                                                                                                                                                                                Yup! I'm in Norfolk, Virginia.

                                                                                                                                                                                              2. re: krisrishere
                                                                                                                                                                                                Cherylptw RE: krisrishere Oct 9, 2010 05:48 PM

                                                                                                                                                                                                I'd make a gumbo & spoon that beautiful meat over the top in individual serving bowls...ummm..

                                                                                                                                                                                                1. re: krisrishere
                                                                                                                                                                                                  Phurstluv RE: krisrishere Oct 9, 2010 06:23 PM

                                                                                                                                                                                                  Mmmmm, sausage and homegrown peppers, YUM!!

                                                                                                                                                                                                  And you scored a pound of crabmeat!! Not Fair!! I'll think of some more recipes for you to use that stuff up!! Hate it when I open a can and the recipe I use only calls for half of it!!!

                                                                                                                                                                                                  I have a great stuffed shrimp recipe that uses, probably on half a pound, but it's delicious, I will copy it to you if you want it, I have to run out right now to a dinner party, but let me know!! Also, think, stuffed mushrooms too!!

                                                                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                                                                    krisrishere RE: Phurstluv Oct 10, 2010 02:39 PM

                                                                                                                                                                                                    You hit the nail on the head with your stuffed shrimp idea! Hubby decided to make dinner tonight and that's what he wants to make, but like you said it only takes half a pound or so. With the other half a pound I did some experimenting - I made crab rangoon and jalapeno poppers stuffed with crab and corn. Both were fantastic and perfect for Sunday football.

                                                                                                                                                                                                    1. re: krisrishere
                                                                                                                                                                                                      onceadaylily RE: krisrishere Oct 10, 2010 03:45 PM

                                                                                                                                                                                                      Can you share your crab rangoon recipe? I've picked one up from CH already, but . . . I don't remember where I put it. It's somewhere in one of these threads.

                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                        krisrishere RE: onceadaylily Oct 10, 2010 05:03 PM

                                                                                                                                                                                                        I winged it but it came out good. I mixed 1 pack of room temp cream cheese and about a quarter pound of crab meat, 2 tbsp chopped scallions, a dash of Worcestershire sauce, teaspoon of sugar and white pepper to taste.

                                                                                                                                                                                                    2. re: Phurstluv
                                                                                                                                                                                                      boyzoma RE: Phurstluv Oct 10, 2010 03:55 PM

                                                                                                                                                                                                      I would love to have your recipe. I had a fantastic crab and stuffed prawns a while back that also had either a Hollandaise or Béarnaise sauce. They were so good. Oh, Oh, Oh - stuffed mushrooms? I am so ready to roll with stuffed mushrooms (well, actually anything mushrooms)! I'll take that recipe too!

                                                                                                                                                                                                      1. re: boyzoma
                                                                                                                                                                                                        Phurstluv RE: boyzoma Oct 10, 2010 05:35 PM

                                                                                                                                                                                                        Sure BZ. I just have to warn you though, it is actually a deconstructed version of baked stuffed shrimp, recreated from a memory of a steakhouse recipe that my Dad used to take us to often, and Mom & I always got the shrimp.

                                                                                                                                                                                                        Sometimes I also throw some scallops under the stuffing as well, DH is not a huge shrimp fan. It would also be good with any white fish.

                                                                                                                                                                                                        Baked Stuffed Shrimp

                                                                                                                                                                                                        Serves 6

                                                                                                                                                                                                        For Stuffing:
                                                                                                                                                                                                        1 ½ sticks of butter
                                                                                                                                                                                                        2 cups crushed Ritz crackers, divided
                                                                                                                                                                                                        1 tbsp grated lemon zest
                                                                                                                                                                                                        1 cup crabmeat, drained and picked over
                                                                                                                                                                                                        Pinch of cayenne
                                                                                                                                                                                                        2 tbsp chopped fresh parsley

                                                                                                                                                                                                        For Shrimp:
                                                                                                                                                                                                        1 lb. extra large shrimp, peeled & deveined, thawed if frozen or scallops, or a combination of both
                                                                                                                                                                                                        ½ cup Sherry
                                                                                                                                                                                                        1 clove garlic, slivered

                                                                                                                                                                                                        Make stuffing: Melt 1/2 stick of the butter. Add 1 ¼ cups of crushed crackers to coat. Add the lemon zest. Off heat, fold in the crabmeat & add the cayenne. Set aside.

                                                                                                                                                                                                        Preheat oven to 400. In a gratin dish, add ½ stick of butter, sliced in 6-8 pats. Add the shrimp. Cover with foil and bake 3-4 minutes, until shrimp is about halfway cooked. Take dish out, add Sherry, put back in uncovered, until liquid evaporates a bit. Next, add the garlic slivers, tucked into the shrimp and cook another minute. Take dish out; raise heat to 450 convection or broil.

                                                                                                                                                                                                        Top the dish with the crabmeat stuffing. Melt another ½ stick of butter; add remaining ½ cup of crushed crackers and the parsley. Top stuffing with this mixture, then broil about 3 more minutes, or until browned.

                                                                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                                                                          mariacarmen RE: Phurstluv Oct 10, 2010 07:44 PM

                                                                                                                                                                                                          that sounds fantastic. droolworthy. i LOVE all that butter!

                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                            Phurstluv RE: mariacarmen Oct 11, 2010 04:00 PM

                                                                                                                                                                                                            : )

                                                                                                                                                                                                        2. re: boyzoma
                                                                                                                                                                                                          Phurstluv RE: boyzoma Oct 10, 2010 05:37 PM

                                                                                                                                                                                                          Oh, and I have to find the stuffed mushroom recipe I am thinking of, it was with crabmeat and black olives, but I remember it being delicious, but it's not on my hard drive, so I'll post it when I find it!

                                                                                                                                                                                                          1. re: Phurstluv
                                                                                                                                                                                                            boyzoma RE: Phurstluv Oct 11, 2010 07:10 AM

                                                                                                                                                                                                            Thanks PL - it sounds divine. I'll be excited to get your mushroom recipe when you find it as well.

                                                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                                                              nomadchowwoman RE: boyzoma Oct 11, 2010 10:20 AM

                                                                                                                                                                                                              I'm not Phurstluv, but I'll offer up a crab-stuffed mushroom recipe,too; it's easy and delicious, and folks are always pleasantly surprised by the melty cheese hidden inside. (I also use this recipe for stuffed shrimp, but I stir in 1 tsp. dijon mustard with the cream, and I omit the cheese.)

                                                                                                                                                                                                              ****************************************************

                                                                                                                                                                                                              Crab-stuffed Mushrooms

                                                                                                                                                                                                              Preheat oven to 400.

                                                                                                                                                                                                              12 lg. mushrooms, cleaned and stemmed, stems reserved and chopped
                                                                                                                                                                                                              olive oil
                                                                                                                                                                                                              2 T. butter
                                                                                                                                                                                                              1 tsp. minced garlic
                                                                                                                                                                                                              2-3 scallions, chopped
                                                                                                                                                                                                              2 T. cream
                                                                                                                                                                                                              1/2 lb fresh blue (or whatever kind you have) crab meat, picked over
                                                                                                                                                                                                              2 tsp. minced parsley
                                                                                                                                                                                                              Salt and fresh ground pepper to taste
                                                                                                                                                                                                              12 small cubes of gruyere cheese (cut to fit into mushroom cavities).
                                                                                                                                                                                                              Panko or other bread crumbs for sprinkling over mushrooms
                                                                                                                                                                                                              Paprika (optional)
                                                                                                                                                                                                              Fresh lemon (optional)

                                                                                                                                                                                                              Brush mushrooms in olive oil. Arrange in oiled baking dish, cavity side up. Bake empty caps for 8-10 minutes. Remove from oven and set aside.

                                                                                                                                                                                                              Meanwhile, melt butter w/a glug of olive oil in a small skillet over med. high heat. Saute chopped mushroom stems for 1-2 minutes; add garlic and scallions and continue sauteing until veggies are soft. Stir in cream and cook another minute or so. Fold in crab meat and parsley gently; remove from heat. Add salt and fresh ground pepper to taste.

                                                                                                                                                                                                              Place a cube of gruyere in each mushroom cap. Mound a portion of crab mixture on onto each cap. Sprinkle w/bread crumbs, and, if you like, sprinkle w/paprika.

                                                                                                                                                                                                              Return to oven and bake another 10-15 minutes until breadcrumbs are browned. After taking mushrooms from oven, squeeze fresh lemon over them, if desired.

                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                Phurstluv RE: nomadchowwoman Oct 11, 2010 04:07 PM

                                                                                                                                                                                                                Yum, those sound good, I love anything w/Gruyere in it!

                                                                                                                                                                                                    3. mariacarmen RE: Cherylptw Oct 9, 2010 03:33 PM

                                                                                                                                                                                                      i'm all about shanks these days. browned lamb shanks in seasoned flour, sauteed two small sweet chopped onions, 6 or 7 garlic cloves, two sliced leeks, freshly dried thyme, fresh sage and mint, and the whole thing is now braising in white wine, chicken broth, and a touch of sherry. Will add some chunks of eggplant near the end of cooking time. This morning I made smittenkitchen's mushroom lasagna, added some sage, asparagus and havarti cheese (sister bought a ton of it at Costco), and that will be our carb, and I'll make a salad of thinly sliced napa cabbage with a smokey paprika vinaigrette.

                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                        LindaWhit RE: mariacarmen Oct 9, 2010 03:41 PM

                                                                                                                                                                                                        Lasagna AND lamb shanks? Oh lordy, I'd explode with joy at that dinner! LOL

                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                          mariacarmen RE: LindaWhit Oct 9, 2010 04:19 PM

                                                                                                                                                                                                          i know, it's going to be rich, right? hence the napa cabbage salad. i only took a small portion of the lasagna, so it's a small side, and left the rest for the parents. i think i better go do a round on the treadmill before dinner....

                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                            mariacarmen RE: LindaWhit Oct 9, 2010 04:20 PM

                                                                                                                                                                                                            AND it's 4:20 here and the BF got hungry and said what about a snack, and is now serving up some amazing looking bacon/omelet/sriracha sandwich thingy! with a side salad of peashoots, castelvetrano olives, minced garlic! lord, we're not going to want dinner until 10!! and i think he just stole my dinner thunder!

                                                                                                                                                                                                          2. re: mariacarmen
                                                                                                                                                                                                            Phurstluv RE: mariacarmen Oct 9, 2010 06:24 PM

                                                                                                                                                                                                            Oh my that all sounds so yummy, MC!!

                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                              ChristinaMason RE: mariacarmen Oct 11, 2010 04:14 PM

                                                                                                                                                                                                              I had the most delicious lamb shank at Lebanese Taverna last night, served up with a tomato sauce and tomato-y bulgur pilaf. I'm determined to recreate it soon. How were yours?

                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                buttertart RE: ChristinaMason Oct 11, 2010 04:56 PM

                                                                                                                                                                                                                Love that restaurant. Yours is such a great food town.

                                                                                                                                                                                                            2. chef chicklet RE: Cherylptw Oct 9, 2010 03:43 PM

                                                                                                                                                                                                              After a long summer of salads, and grilled or bbq'd meats I wanted comfort food.
                                                                                                                                                                                                              I made one a close rendition of one of those old timey, probably in every church or community junior league cook book recipes, only they're made with canned soup. Which is okay too. Anyway... we had,
                                                                                                                                                                                                              nice and plump boneless chicken thighs browned nicely. (skin on) deboned them myself - saved money its easy enough.
                                                                                                                                                                                                              I then made a bechamel sauce with chicken broth and drippings and then added sherry and herbs de provence, salt and pepper, garlic and sauteed onions.
                                                                                                                                                                                                              A nice head of fresh broccoli crowns snuggled down into the sauce
                                                                                                                                                                                                              mashed pototates (my hubby's are the best with a spoonful of mayo - makes them so creamy!)
                                                                                                                                                                                                              A totally fattening and heavy meal, but were we happy! It got very quiet at the dinner table!
                                                                                                                                                                                                              Plenty of leftovers for another meal. This is not the way we eat every day, so its okay once in awhile... right?

                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                              1. re: chef chicklet
                                                                                                                                                                                                                LindaWhit RE: chef chicklet Oct 9, 2010 03:59 PM

                                                                                                                                                                                                                ABSOLUTELY! Sounds heavenly, chicklet! And when it's quiet, you KNOW it's good! :-)

                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                  chef chicklet RE: LindaWhit Oct 9, 2010 04:53 PM

                                                                                                                                                                                                                  thanks lw!

                                                                                                                                                                                                                2. re: chef chicklet
                                                                                                                                                                                                                  onceadaylily RE: chef chicklet Oct 9, 2010 05:03 PM

                                                                                                                                                                                                                  MAYO in the potatoes! Where were you last night, Chef Chicklet?

                                                                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                                                                    chef chicklet RE: onceadaylily Oct 10, 2010 08:19 AM

                                                                                                                                                                                                                    yes! mayo or best foods in the mashed potatoes. One large heaping spoonful. Last night, hmmm. I think I went into a coma, best I recall I was eating a medium rare ribeye, with leftover mashed potatoes and Italian veggies. Frozen but they're good, the ones with the Italian flat beans I love those! I wish I could find a them frozen or fresh just by themselves....
                                                                                                                                                                                                                    Love flat Italian beans. But this is now way to start a diet. help!

                                                                                                                                                                                                                    1. re: chef chicklet
                                                                                                                                                                                                                      onceadaylily RE: chef chicklet Oct 10, 2010 10:10 AM

                                                                                                                                                                                                                      Tonight, I'm making that black bean and bacon soup (I got busy yesterday, so we had leftovers instead), with cheese and sour cream. And do you know what I saw when I searched Chow for the best bean soaking method this morning? You, talking about your bacon and black bean soup (you used crema, mmm).

                                                                                                                                                                                                                      I'm in no position to help you. You are too inspiring.

                                                                                                                                                                                                                      1. re: chef chicklet
                                                                                                                                                                                                                        mariacarmen RE: chef chicklet Oct 10, 2010 10:15 AM

                                                                                                                                                                                                                        don't know why i've never tried mayo in mashed. love them both. next time!

                                                                                                                                                                                                                        1. re: chef chicklet
                                                                                                                                                                                                                          Phurstluv RE: chef chicklet Oct 10, 2010 05:38 PM

                                                                                                                                                                                                                          Okay, I gotta try this. Mayo doesn't bother me but lots of butter does. Which is why I don't make the baked stuffed shrimp recipe very often, (see above) it's so bad!!

                                                                                                                                                                                                                      2. re: chef chicklet
                                                                                                                                                                                                                        Phurstluv RE: chef chicklet Oct 9, 2010 06:26 PM

                                                                                                                                                                                                                        Oh man, that sounds so good, and now I have to run to a dinner party for buffet food, after reading all of these!! WAAAAHHHHH!!!!

                                                                                                                                                                                                                        And you bet it's okay once in a while, my problem is I don't do once in a while very well!! LOL!

                                                                                                                                                                                                                      3. nomadchowwoman RE: Cherylptw Oct 9, 2010 04:43 PM

                                                                                                                                                                                                                        As there is apparently a VERY IMPORTANT football game on (one that requires intense concentration), DH has requested, and we are having, grilled burgers and fixings at half-time.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                                                                                          Phurstluv RE: nomadchowwoman Oct 9, 2010 06:27 PM

                                                                                                                                                                                                                          HAHAHAHAHAHAHA!!!! Love it!!

                                                                                                                                                                                                                          I claim the TV on Sundays, since I'm the football nut in the family! But my DH doesn't usually cook and serve me while I'm watching. Something's wrong with that picture!!!

                                                                                                                                                                                                                        2. Cherylptw RE: Cherylptw Oct 9, 2010 05:54 PM

                                                                                                                                                                                                                          Last night, breaded & baked fish filets and the rest of that mac & cheese w/broccoli I've been eating all week. Tonight, I made a tomato broth & tossed in some mussels to simmer. Added chopped garlic, parsley, cumin & crushed red pepper and a pat of butter at the end then mixed in 1/2 teaspoon cornstarch with a tablespoon water to thicken. Served in a bowl with grilled bread for sopping up the sauce. A side salad of lettuce, thinly sliced red cabbage, carrots & cukes with buttermilk ranch accompanied. T'was delicious!!

                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                                                                            Phurstluv RE: Cherylptw Oct 9, 2010 06:30 PM

                                                                                                                                                                                                                            Oh Cheryl, those mussels sound divine!! I love mussels, but don't make them as the DH is not into them, like at all!! Oh man, so yummy!!

                                                                                                                                                                                                                            A very trendy restaurant (but delicious & cutting edge) in downtown LA does mussels a lot like yours but adds sriracha and french feta to the sauce. That's what your recipe sounded like to me, except the feta, of course. But oh, I dream about those mussels in my sleep, and there is not enough bread in the world to sop up that sauce, I just wanted to drink it!! Good recipe, Girl!!

                                                                                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                                                                                              goodhealthgourmet RE: Phurstluv Oct 9, 2010 06:54 PM

                                                                                                                                                                                                                              i'm drooling. i MUST get my butt over to Lazy Ox for those mussels (and everything else on their menu) one of these days!

                                                                                                                                                                                                                              1. re: goodhealthgourmet
                                                                                                                                                                                                                                Phurstluv RE: goodhealthgourmet Oct 10, 2010 05:20 PM

                                                                                                                                                                                                                                Oh you must, they are truly heavenly!! Let me know when you get up here, I'll meet you there for lunch!!

                                                                                                                                                                                                                                1. re: Phurstluv
                                                                                                                                                                                                                                  goodhealthgourmet RE: Phurstluv Oct 11, 2010 09:46 AM

                                                                                                                                                                                                                                  i've actually been here since August. unfortunately the work situation has taken a turn for the worse, so i'm trying to limit my dining out these days...but e-mail me directly and we'll schedule lunch!

                                                                                                                                                                                                                              2. re: Phurstluv
                                                                                                                                                                                                                                Cherylptw RE: Phurstluv Oct 10, 2010 04:59 PM

                                                                                                                                                                                                                                Okay, what you do is make yourself some mussels on those days when the hubby is not home for dinner. As I munched on them, I asked myself in wonder, why don't I make the dish more often...I mean it took all of about 10 minutes cook time but I'm liking the idea of sriracha in the sauce; what I was thinking was a hot chili garlic paste but didn't have any, hence the garlic & crushed red pepper...but next time...yeh...and the feta is interesting.

                                                                                                                                                                                                                                Believe it or not, although I live right next to the water, there are no seafood restaurants in the town I live in, except a fast food joint & an oyster bar which is only open from Oct-April. I have to drive an hour for a good seafood restaurant so I have to get my fix my "fixing" my own :)

                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                  Phurstluv RE: Cherylptw Oct 10, 2010 05:19 PM

                                                                                                                                                                                                                                  You are so right, Cheryl, I will have to just make them for myself, being he's not even home for dinner most nights!! And I know, they don't take any time at all.

                                                                                                                                                                                                                                  Okay, you've talked me into it!! Steamed mussels and clams are being put on the list!!

                                                                                                                                                                                                                                2. re: Phurstluv
                                                                                                                                                                                                                                  mebby RE: Phurstluv Oct 10, 2010 05:27 PM

                                                                                                                                                                                                                                  I LOVE those mussels at the Lazy Ox -- even my husband, who is not of the mussel-loving persuasion, loved them. Only been there once so far, but everything was outstanding and it's trendy, but I also found it unpretentious and a fun, fast-paced atmosphere I feel you though, Phurst, I can't sell mussels for dinner very often at home and I could eat them 3 times a week. Maybe I just need to get back to the Lazy Ox for a little more *research* and try to recreate at home!

                                                                                                                                                                                                                              3. g
                                                                                                                                                                                                                                gem_of_cali RE: Cherylptw Oct 9, 2010 08:12 PM

                                                                                                                                                                                                                                Hi Cherylptw,

                                                                                                                                                                                                                                I Made cheesy cauliflower Tonight. I had a head of fresh cauliflower in the fridge I needed to use. I don't eat that much so that was it. But it was tasty. I added some Mrs Dash Fiesta Lime Spice blend. It really added some nice flavors to the dish.

                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                1. re: gem_of_cali
                                                                                                                                                                                                                                  Cherylptw RE: gem_of_cali Oct 10, 2010 05:07 PM

                                                                                                                                                                                                                                  I discovered a few years ago that I love cauliflower although my mother never made it when I was growing up (she makes it NOW though) lol. A few months ago, I was on a low carb kick so I came up with a roasted cauliflower recipe that was "breaded" with crushed spicy pork rinds, that was SO Good! I like that it can be flavored 101 ways..

                                                                                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                                                                                    boyzoma RE: Cherylptw Oct 10, 2010 05:10 PM

                                                                                                                                                                                                                                    I love cauliflower as well. Will you please share your "breaded" recipe?

                                                                                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                                                                                      Phurstluv RE: Cherylptw Oct 10, 2010 05:22 PM

                                                                                                                                                                                                                                      Yes, my mom used to bread and deep fry them!! I would love the pork rind breaded cauliflower recipe too, I was just looking at a bag of pork rinds at the store, and almost picked them up! Next time!

                                                                                                                                                                                                                                      1. re: Phurstluv
                                                                                                                                                                                                                                        Cherylptw RE: Phurstluv Oct 10, 2010 05:48 PM

                                                                                                                                                                                                                                        My spicy roasted cauliflower recipe is here: http://bmchips.com/recipe-contest-win...

                                                                                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                                                                                          onceadaylily RE: Cherylptw Oct 10, 2010 08:04 PM

                                                                                                                                                                                                                                          I think more than one of us will be willing to give you additional prizes when we make this. Good god, that sounds so delicious.

                                                                                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                                                                                            mariacarmen RE: Cherylptw Oct 10, 2010 08:08 PM

                                                                                                                                                                                                                                            YUM! will definitely have to try this. congrats for being a winner!!

                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                              Cherylptw RE: mariacarmen Oct 11, 2010 08:52 AM

                                                                                                                                                                                                                                              Thanks all; it really is good and now that I think about it, it may have to go on the Thanksgiving or Xmas menu....

                                                                                                                                                                                                                                            2. re: Cherylptw
                                                                                                                                                                                                                                              Phurstluv RE: Cherylptw Oct 11, 2010 04:10 PM

                                                                                                                                                                                                                                              Looks awesome, my Mom would love this also, thank you!

                                                                                                                                                                                                                                      2. v
                                                                                                                                                                                                                                        vafarmwife RE: Cherylptw Oct 10, 2010 06:53 AM

                                                                                                                                                                                                                                        Sunday dinner is an oven meal- salisbury steak with gravy baked in iron skillet, mac-n-cheese, and roasted asparagus

                                                                                                                                                                                                                                        1. h
                                                                                                                                                                                                                                          Harters RE: Cherylptw Oct 10, 2010 08:37 AM

                                                                                                                                                                                                                                          Onion, walnut, mushroom, cheese tarte tatin.

                                                                                                                                                                                                                                          Using our favourite blue cheese - Blacksticks (a blue Lancashire).

                                                                                                                                                                                                                                          Served warm, rather than hot. With a leaf salad.

                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                            mebby RE: Harters Oct 10, 2010 08:48 AM

                                                                                                                                                                                                                                            That sounds insanely good, Harters. Could you share details?

                                                                                                                                                                                                                                            1. re: mebby
                                                                                                                                                                                                                                              h
                                                                                                                                                                                                                                              Harters RE: mebby Oct 10, 2010 09:21 AM

                                                                                                                                                                                                                                              First time recipe so I don't know if it'll need tweaking. It uses bought puff pastry of course (does anyone ever make their own puff?)

                                                                                                                                                                                                                                              Onions get sliced into 6 wedges and coloured a bit in a pan. Chestnut mushrooms go in with a little sugar, salt & pepper and it cooks for about 5 minutes. Walnuts go in.

                                                                                                                                                                                                                                              A sandwich cake tin gets lined with baking parchment and the mix goes in. A good spriknkle of the blue cheese and the pastry goes on top (like any tarte tatin). It then bakes for about 35 minutes and is turned.

                                                                                                                                                                                                                                              (Note to Mrs Harters: Why did you have to buy yet another cake tin juts for this - this would have cooked fine in the very expensive (and insanely heavy) oven-proof frying pan, that you insisted we had to have, like any other tarte tatin!!!!!)

                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                LindaWhit RE: Harters Oct 10, 2010 01:33 PM

                                                                                                                                                                                                                                                Assumed response from Mrs. Harters: Because.

                                                                                                                                                                                                                                                ;-)

                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                  h
                                                                                                                                                                                                                                                  Harters RE: LindaWhit Oct 10, 2010 03:15 PM

                                                                                                                                                                                                                                                  Yep. Along the lines of "you can't have too much kitchenware".

                                                                                                                                                                                                                                                  :-)

                                                                                                                                                                                                                                                2. re: Harters
                                                                                                                                                                                                                                                  mebby RE: Harters Oct 10, 2010 05:34 PM

                                                                                                                                                                                                                                                  Thanks, Harters, can't wait to hear how it turns out (but how could it be bad with ingredients like that?). And I'm with you on the purchased puff pastry -- me and pastry are best not used in the same sentence.

                                                                                                                                                                                                                                                  1. re: mebby
                                                                                                                                                                                                                                                    h
                                                                                                                                                                                                                                                    Harters RE: mebby Oct 11, 2010 09:48 AM

                                                                                                                                                                                                                                                    It was good - not up there with the best of our veggie meals but it's going in the "to try again" file at least for now.

                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                      goodhealthgourmet RE: Harters Oct 11, 2010 09:53 AM

                                                                                                                                                                                                                                                      i'm thinking some sliced, sauteed fennel (or crushed fennel seed) might be a nice addition...

                                                                                                                                                                                                                                                  2. re: Harters
                                                                                                                                                                                                                                                    buttertart RE: Harters Oct 11, 2010 05:02 PM

                                                                                                                                                                                                                                                    Re puff pastry - give this a whirl, it's excellent - and very fun to do:
                                                                                                                                                                                                                                                    http://www.canadianliving.com/food/qu...

                                                                                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                                                                                      mebby RE: buttertart Oct 12, 2010 07:46 AM

                                                                                                                                                                                                                                                      I almost said "no one makes it except buttertart" -- LOL. I've looked at this recipe, based on your recommendation, but I think I need to start a little smaller in the pastry department. I do, thanks to you, however, have Malgieri's Bake! in my Amazon cart as we speak, despite the fact that I don't like dessert and can't bake.

                                                                                                                                                                                                                                                      1. re: mebby
                                                                                                                                                                                                                                                        buttertart RE: mebby Oct 12, 2010 08:04 AM

                                                                                                                                                                                                                                                        ;-)

                                                                                                                                                                                                                                              2. boyzoma RE: Cherylptw Oct 10, 2010 09:34 AM

                                                                                                                                                                                                                                                Well since it is Sunday and the pouring rain woke me up this morning, I am going to roast a big turkey breast. Have some russets so will make some mashed potatoes, make up some stuffing with celery, onion, toasted bread crumbs and poultry seasoning, and of course, gravy. Have some fresh carrots I think I'll steam as well. Think I'll start some nice rolls to rise shortly as well. Ahhhh, Thanksgiving in October. I can eat turkey anytime. And I love the way my kitchen smells.

                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                                                                                                  mariacarmen RE: boyzoma Oct 10, 2010 10:14 AM

                                                                                                                                                                                                                                                  i can smell it from here.... yum.

                                                                                                                                                                                                                                                  1. re: boyzoma
                                                                                                                                                                                                                                                    Cherylptw RE: boyzoma Oct 10, 2010 05:17 PM

                                                                                                                                                                                                                                                    My intention today was to roast a chicken with stuffing...I have some potato rolls I wanted to use for the stuffing but I was invited to church today with my neighbor, at which they were having their monthly fellowship lunch so of course, I had to bring something and since I'd only taken one chicken out of the freezer, that wouldn't do. I made homemade bread stix with an artichoke salt baked over the top & a plate sized oatmeal cookie, which I split & filled a mixture of peanut butter & marshmallow cream. Lunch was both fried chicken & chicken & pastry and assorted sides & other desserts.

                                                                                                                                                                                                                                                    Then I came home & went grocery shopping with my son & his girlfriend, after which I cooked them a dinner of shrimp scampi, pan seared fresh green beans with garlic, onion & Italian seasoning and red bell pepper rice.

                                                                                                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                                                                                                      boyzoma RE: Cherylptw Oct 11, 2010 07:18 AM

                                                                                                                                                                                                                                                      The scampi dinner sounds wonderful as well. The chicken can just chill for a day or two!

                                                                                                                                                                                                                                                  2. mariacarmen RE: Cherylptw Oct 10, 2010 10:13 AM

                                                                                                                                                                                                                                                    not sure yet. our mini-vaca plans got postponed (mix-up in accomodations-wah) so we're home tonight. have eggplant that i forgot to put in with the lambshanks last night, so something with that.... i don't think the BF loved the lambshanks as much as I did - lamb is not his favorite and especially when it tastes so lamby, as those little gelatinous, boney, marrowy morsels did. if you diguise it with a lot of curry or something he's fine with it.... so i'll save those shanks for me, make something else tonight for us.

                                                                                                                                                                                                                                                    1. linguafood RE: Cherylptw Oct 10, 2010 10:43 AM

                                                                                                                                                                                                                                                      I'm invited to a dinner party, and planning to bring an Indian-inspired cauliflower dish. Whatever that might mean.... I have a whole bunch of Penzey's curry spices, but I'm thinking something more saucy. Anyone have an idea? It can be as lazy as using a store-bought sauce doctored up with the spices I have. I know, lazy. But it's Sunday, and I've had a loooooong two nights --

                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                        mariacarmen RE: linguafood Oct 10, 2010 10:51 AM

                                                                                                                                                                                                                                                        aloo gobi is pretty simple....you could just make it simpler and saucier by using your spices and mixing them up with plain yogurt, or making a slurry with them, and then adding in sauteed or boiled cauliflower and potatoes....

                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                          linguafood RE: mariacarmen Oct 10, 2010 10:52 AM

                                                                                                                                                                                                                                                          excellent. just what i was thinking!! hungry now.

                                                                                                                                                                                                                                                        2. re: linguafood
                                                                                                                                                                                                                                                          JungMann RE: linguafood Oct 10, 2010 12:02 PM

                                                                                                                                                                                                                                                          I'd start by caramelizing some onions and garlic with some ginger and add some cumin, turmeric and coriander to toast. Add chopped tomatoes, some cardamom and chili pepper, or just use tomato sauce if it's easier. Fry the cauliflower florets in there. Finish with chopped cilantro and maybe a bit of mint.

                                                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                                                            linguafood RE: JungMann Oct 10, 2010 02:10 PM

                                                                                                                                                                                                                                                            That's pretty much what I did -- sautéed onion, garlic, and ginger, threw in a heaping teaspoon of my sliced chilis in oil, turmeric, cumin, and garam masala, then cheated a bit by adding Patak's Tikka Masala Sauce & some vegan Masala simmering sauce. Some crushed tomatoes & cilantro chutney went in as well. I blanched the cauli for 5 min., and it is now simmering at a very low temperature (dinner's not till 7).

                                                                                                                                                                                                                                                            It's a bit spicy (I love it, but the other diners aren't chiliheads), so I may have to stir in some last minute yogurt.

                                                                                                                                                                                                                                                        3. Perilagu Khan RE: Cherylptw Oct 10, 2010 11:17 AM

                                                                                                                                                                                                                                                          BBQ spare ribs and slaw.

                                                                                                                                                                                                                                                          1. LindaWhit RE: Cherylptw Oct 10, 2010 01:38 PM

                                                                                                                                                                                                                                                            Cider donuts should be called crack donuts. Thankfully, they only appear a few months of the year. :-)

                                                                                                                                                                                                                                                            I visited my Mom this afternoon and we went to a local apple farm where I got some Honeycrisp and Mutsu apples, a half gallon of unpasteurized cider, and crack donuts. I shall dole them out to myself very carefully. ;-)

                                                                                                                                                                                                                                                            Dinner tonight will be a couple of bone-in/skin-on Frankenchicken breasts that will be oiled, salted, Aleppo peppered, and whatever Penzey's herb blend looks interesting to me, and then I'll roast them. The majority of the chicken will be used for work lunch sandwiches, but freshly roasted chicken for tonight's dinner. Basmati rice and steamed green beans with toasted almonds alongside.

                                                                                                                                                                                                                                                            And maybe another (warmed up) crack donut for dessert. :-)

                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                              h
                                                                                                                                                                                                                                                              Harters RE: LindaWhit Oct 10, 2010 03:19 PM

                                                                                                                                                                                                                                                              OK. I give up - what's a cider donut, please?

                                                                                                                                                                                                                                                              I know what cider is (even though yours isnt alcoholic and ours is). And I know what a donut is (although we'd spell it doughnut). I guess it means the cider is the liquid used for the donut?

                                                                                                                                                                                                                                                              Crack donut? Because they're as addictive? Arent all donuts/doughnuts addictive?

                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                LindaWhit RE: Harters Oct 10, 2010 03:43 PM

                                                                                                                                                                                                                                                                Harters - cider donuts are the combined heroin & crack cocaine donuts of donuts. :-)

                                                                                                                                                                                                                                                                The donuts/doughnuts (we spell it both ways) are made with unpasteurized apple cider ... or SHOULD be made with unpasteurized cider (which will eventually ferment if not drunk/used within a few weeks). It's quite unlike "dead" cidertht is sold in the stupidmarkets (which by law, at least in Massachusetts, must be pasteurized - and deadens the flavor of the cider itself).

                                                                                                                                                                                                                                                                And cider donuts are often sprinkled with a cinnamon-sugar mix, and when freshly made, a warm cider donut with cinnamon-sugar is one of the best autumn flavors ever.

                                                                                                                                                                                                                                                                http://www.ediblecommunities.com/bost...

                                                                                                                                                                                                                                                                http://smittenkitchen.com/2009/10/app...

                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                  Phurstluv RE: LindaWhit Oct 10, 2010 05:40 PM

                                                                                                                                                                                                                                                                  Oh they are GOOOOOOOD. We have another version of crack donuts here in LA, LW, they are maple bacon donuts. Insane. So glad for my hips that I don't indulge in donuts very often!

                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                    h
                                                                                                                                                                                                                                                                    Harters RE: LindaWhit Oct 11, 2010 09:50 AM

                                                                                                                                                                                                                                                                    I WANT!

                                                                                                                                                                                                                                                                    Generally speaking, we do not do doughnuts that well over here.

                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                      k
                                                                                                                                                                                                                                                                      Krislady RE: LindaWhit Oct 11, 2010 09:53 AM

                                                                                                                                                                                                                                                                      We just ran up to the orchard this weekend for the first of several gallons of fresh cider this fall, and they had fresh, still warm donuts which we could not resist.

                                                                                                                                                                                                                                                                      It's been years. . .

                                                                                                                                                                                                                                                                2. nomadchowwoman RE: Cherylptw Oct 10, 2010 04:55 PM

                                                                                                                                                                                                                                                                  Currently at a "lazy simmer" (as directed by the venerable Marcella Hazan) is a pork loin in milk. Although I'm sure Ms. Hazan would not approve, I added some chopped lemon grass to the pot as I have so darned much outside--and b/c I think notes of lemon are nice in pork cooked in milk. To accompany that we will have some braised cabbage w/onion, the leftover risotto from Friday's dinner, and a small side salad of beets, arugula, red onion in orange vinaigrette. I also baked ciabatta today so that's in the mix. And if dessert is wanted, the cc/nut cookies I baked today will be within reach.

                                                                                                                                                                                                                                                                  1. Phurstluv RE: Cherylptw Oct 10, 2010 05:28 PM

                                                                                                                                                                                                                                                                    Grilling some bone in rib eyes that I picked up at the store today after mass. They are currently still in the fridge on a rack with lots of montreal steak seasoning on them, but they didn't get the full 2-3 day treatment, b/c DH wanted to grill them tonight.

                                                                                                                                                                                                                                                                    Baked potatoes, steamed broccoli and a large tossed salad with tomatoes and blue cheese for sides. Simple but tasty and one of the kids' favorite meals. Besides tacos and cheeseburgers!!

                                                                                                                                                                                                                                                                    Chocolate filled chocolate chip cookies for dessert, and I didn't even try one, but they smell unbelievable. I just love those drop & bake cookies, makes me feel like an old fashioned Mom, but without all the work!!

                                                                                                                                                                                                                                                                    1. JungMann RE: Cherylptw Oct 10, 2010 07:25 PM

                                                                                                                                                                                                                                                                      We closed out Oktoberfest with German tourists last night so you can only imagine what a terrible hangover I woke up with. Carbs are the only remedy in a situation like this so I turned some left over basmati into rice pudding with vanilla, cinnamon and rosewater. For mains I thought arroz a la Valenciana would be comforting with some aioli on top. I deviated from my normal procedure by cooking the proteins separately so as to get a nice sear on the shrimp and chorizo. In theory this was a good move, however a few bites of shellfish inflected rice was all my hangover needed. So dinner was basmati rice pudding and Oreos. Hopefully the nice soccarat I got will be crispy enough for lunch tomorrow.

                                                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                                        mariacarmen RE: JungMann Oct 10, 2010 08:12 PM

                                                                                                                                                                                                                                                                        your rice pudding sounds so good! is arroz a la Valenciana that much different than paella? You are quite the stud to have been able to wait until dinner to deal with the hangover! mine always have to be taken care of in the a.m., with eggs, bacon, fried potatoes, toast, or with something else greasy.

                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                          JungMann RE: mariacarmen Oct 11, 2010 08:16 AM

                                                                                                                                                                                                                                                                          Arroz a la Valenciana is sort of an overseas interpretation of paella Valenciana as made with local ingredients, usually with jasmine rice or even sticky rice in some parts. Part of my family just calls it paella, another part refers to it as arroz a la Valenciana.

                                                                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                                                                            mariacarmen RE: JungMann Oct 11, 2010 09:14 AM

                                                                                                                                                                                                                                                                            is your family Spanish?

                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                              JungMann RE: mariacarmen Oct 11, 2010 09:55 AM

                                                                                                                                                                                                                                                                              I have Filipino family which in turn has Spanish family. The folks who are first generation Filipino (children of Spaniards and Tagalogs) differentiate between paella and arroz a la Valenciana whilst those who are further removed from Spain are less inclined to be so exacting. I'd be interested to know if there is a similar differentiation in Latin America.

                                                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                                                mariacarmen RE: JungMann Oct 11, 2010 02:43 PM

                                                                                                                                                                                                                                                                                i don't really know about that... we didn't have Paella growing up, or anything approximating it. according to this, in Latin America they add olives: http://www.whats4eats.com/grains/pael.... neither my folks nor my BF are into seafood, so maybe i'll try this recipe, all chicken....

                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                  ChristinaMason RE: mariacarmen Oct 11, 2010 04:23 PM

                                                                                                                                                                                                                                                                                  Some would say mixing meat and seafood in paella is heretical, anyway ;) http://www.telegraph.co.uk/travel/foo...

                                                                                                                                                                                                                                                                                  However, it's what you find 98% of the time in American "Spanish" restaurants. Blech.

                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                    mariacarmen RE: mariacarmen Oct 11, 2010 10:00 PM

                                                                                                                                                                                                                                                                                    And after saying that, tonight I found a Valencian Rice recipe in my Bolivian cookbook! But it's weird - has beef in it, and turmeric! no saffron.

                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                      JungMann RE: mariacarmen Oct 12, 2010 06:30 AM

                                                                                                                                                                                                                                                                                      Turmeric and less often achiote are common substitutes for saffron in arroz a la Valenciana. You will also see the recipe adapted to local conditions -- my grandmother's recipe for "paelya", for instance, had crab, mussels, shrimp, chorizos Bilbao and plenty of garlic. When we got to America, it got loaded up with meat. My recipe is pretty similar to hers, though I've found I also like to dab Sriracha on my version. Of course at that point I can no longer call my Chino-Latino fried rice paella. Here's one blogger who thinks seafood and lechon can make a mighty fine paella: http://www.marketmanila.com/archives/...

                                                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                                                        mariacarmen RE: JungMann Oct 12, 2010 10:14 PM

                                                                                                                                                                                                                                                                                        re lechon paella: why not indeed! that looks/sounds/even SMELLS amazing.
                                                                                                                                                                                                                                                                                        Your chino/latino rice can now be called chaufa!

                                                                                                                                                                                                                                                                        2. mariacarmen RE: Cherylptw Oct 10, 2010 07:40 PM

                                                                                                                                                                                                                                                                          Took a second stab at the Korean short ribs, and (note to PLuv), I was at home, not at parents', so didn't have access to a grill. So after 3.5 hours of marinating, into a screaming red hot dry cast iron pan they went, two at a time. flipped them a few times, till they had nice caramelized brown bits, and boy were they good. these were bone-in, which meant less meat, more work, but they were worth it. BF likened them to TJ's prepared version (which means they were not as good as our favorite Korean BBQ joint, but I really didn't expect to reach those heights), and that's ok because I like the TJ's version. Served with jasmine rice and a salad of green leaf lettuce, napa cabbage, mint, cilantro and green onions, sliced jalapeno, with a nuac-cham-ish dressing. Dessert was something I'd read about on another thread today - guavas in heavy syrup from a can, rinsed, sliced in half, seeds removed, then stuffed with a bit of softened cream cheese, bit of basil sprinkled over, and a drizzle of the syrup they came in. HEAVEN! i can't believe i've never had those! I don't usually make dessert; the BF likes donuts with his coffee, which we fancily call his "dolci" (sweets) because that's what they called all desserts when we lived in italy. But those little guava halves were fantastic, and felt light. or so i tell myself.

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                            Phurstluv RE: mariacarmen Oct 11, 2010 04:03 PM

                                                                                                                                                                                                                                                                            Good girl, MC!

                                                                                                                                                                                                                                                                          2. free sample addict aka Tracy L RE: Cherylptw Oct 10, 2010 11:54 PM

                                                                                                                                                                                                                                                                            Left over tomato and butter sauce (Marcella Hazan) w/ linguine and a slow baked thick pork chop. Used some extra sauce to dress up the chop, yum.

                                                                                                                                                                                                                                                                            1. Perilagu Khan RE: Cherylptw Oct 11, 2010 07:41 AM

                                                                                                                                                                                                                                                                              Chicken breasts and mushrooms with a sauce made of white wine, thyme and lemon, served over rice.

                                                                                                                                                                                                                                                                              1. Cherylptw RE: Cherylptw Oct 11, 2010 09:11 AM

                                                                                                                                                                                                                                                                                Well, today, I'm roasting the said chicken that didin't get cooked yesterday...It'll have a potato bread stuffing which includes chix broth, sausage, onions, celery & some spices, To go with, I'm leaning toward a potato & spinach galette and a simple salad

                                                                                                                                                                                                                                                                                1. h
                                                                                                                                                                                                                                                                                  Harters RE: Cherylptw Oct 11, 2010 09:55 AM

                                                                                                                                                                                                                                                                                  We've been out today - a scenic tourist drive round the neighbouring county across the border into Wales. Wonderful countryside to have on your doorstep - and history from prehistoric times to the 1980s (when the coal mines tended to shut). Oh, and a pub lunch of course - Welsh rarebit for Mrs H (what else could she have, eh?), enormous burger for me. With big fat chips!

                                                                                                                                                                                                                                                                                  So, it's a brown gloop from the freezer dinner. Lamb tagine from long ago. With flatbreads. And some leftover salad. It'll keep body & soul together. And the first of the Spanish satsumas for "afters".

                                                                                                                                                                                                                                                                                  1. rabaja RE: Cherylptw Oct 11, 2010 03:01 PM

                                                                                                                                                                                                                                                                                    Pork chops and delicata squash are on the menu tonight, with a healthy dose of braised nettles.
                                                                                                                                                                                                                                                                                    It's just so damn nice outside though, so I can totally see this plan getting scrapped for dinner al fresco at my local mexican joint.

                                                                                                                                                                                                                                                                                    1. Phurstluv RE: Cherylptw Oct 11, 2010 04:05 PM

                                                                                                                                                                                                                                                                                      I just threw together a large pan of penne with sausage and braised greens, to go in the oven tonight as soon as I pick up the boys from school - today's their late day and it's nice to have dinner already made.

                                                                                                                                                                                                                                                                                      I found some tomato sauce frozen from a batch I made a few months back. I assumed they had meatballs in it so I only thawed out 2 italian sausages. Well, it was just marinara, I found out once it thawed!! So, in a pinch I added some greens I had made and frozen as a quick sub. Hopefully since I put a ton of sauce & cheese on it, the kids won't miss the meat!!

                                                                                                                                                                                                                                                                                      1. Cherylptw RE: Cherylptw Oct 11, 2010 04:32 PM

                                                                                                                                                                                                                                                                                        Please see the new thread here: http://chowhound.chow.com/topics/739906

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                                                                                                                                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                                                                                                                                          Caroline1 RE: Cherylptw Oct 11, 2010 06:12 PM

                                                                                                                                                                                                                                                                                          NOW you tell me????? '-) I should scroll before I write.

                                                                                                                                                                                                                                                                                        2. Caroline1 RE: Cherylptw Oct 11, 2010 06:11 PM

                                                                                                                                                                                                                                                                                          I've had a yearning for cold roast beef sandwiches with butter on white bread. (So sue me, my arteries are 77 years old!) So today I picked up a 3 pound boneless organic grass fed chuck roast at Sprouts. Tied it up to give it a more solid shape, seared it in olive oil, smothered the top of it with sliced onions, added about 1/4 cup of water and put a lid on the pan I seared it in and popped it all in a 325 degree oven for about an hour. MAGIC....!!! Who knew that for $7.99 a pound I could get a time travel ticket back to the beef of my childhood? There's beef for sandwiches tomorrow and then some, but tonight.... The brown gravy was elixir of the gods! I am one happy camper! Grass fed. yesssssssssss....!

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                                                                                                                                                                                                                                                                                          1. re: Caroline1
                                                                                                                                                                                                                                                                                            rabaja RE: Caroline1 Oct 11, 2010 06:18 PM

                                                                                                                                                                                                                                                                                            That sounds like one good sandwich in your future. You make that roast sound so easy, but I fear I would come out with tough $7.99/# leather.

                                                                                                                                                                                                                                                                                            1. re: rabaja
                                                                                                                                                                                                                                                                                              Caroline1 RE: rabaja Oct 11, 2010 06:30 PM

                                                                                                                                                                                                                                                                                              That only happens if you try to cook grass fed beef for the same cooking time/temp as you would corn fed beef. Grass fed is MUCH leaner, and the fat renders at lower temperature so you have to cook cooler and for about 1/3 less time. Try it, you'll like it....! '-)

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                                                                                                                                                                                                                                                                                                rabaja RE: Caroline1 Oct 11, 2010 08:52 PM

                                                                                                                                                                                                                                                                                                Once the weather actually starts acting like Fall I will be making this roast, thank you!

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