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What's For Dinner? Part LV

Cherylptw Oct 20, 2010 05:40 PM

Welcome to thread No. 55; we're speeding right along. What kind of goodies are on your plate this evening?

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  1. nomadchowwoman RE: Cherylptw Oct 20, 2010 08:46 PM

    Coho salmon roasted in olive oil. Chopped cucumber, onion, and tomato in OO and balsamic. And brussels sprouts (roasted in OO, squirted w/lemon juice, tossed with toasted walnuts, grated parmigiano ands & p)--and they were terrific: a poster on another thread (Thanksgiving sides) linked the recipe, and it's a keeper, easy-peasy.

    http://nymag.com/listings/recipe/roas...

    13 Replies
    1. re: nomadchowwoman
      mebby RE: nomadchowwoman Oct 20, 2010 08:56 PM

      I saw that and it looked great, bur 10 minutes in the oven on the walnuts seemed like a bit much. How long did you do? I love your speedy uptake on that recipe -- you win the CH to plate record (or at least by my humble estimation -- wasn't that just posted a couple hours ago?!).

      1. re: mebby
        nomadchowwoman RE: mebby Oct 20, 2010 09:06 PM

        Glad you caught that, mebby. You're right. I too thought 10 minutes would be too long so I did 5, which was perfect. BTW, my BS were smallish. They were browned much more quickly (a little over 10 minutes) than the recipe suggests, but that will obviously vary with size.
        I happened to see that post just before I started dinner. BS were already in the plan; I was thrilled to find a new (and easy) twist on an old subject. (I get into a BS rut this time of year just as I do w/asparagus in the spring).

        1. re: nomadchowwoman
          mebby RE: nomadchowwoman Oct 20, 2010 09:58 PM

          Thanks, NCW, I love BS and this sounds great I appreciate the tips,

          1. re: mebby
            ChristinaMason RE: mebby Oct 20, 2010 11:06 PM

            yeah, they sound delish!

      2. re: nomadchowwoman
        mariacarmen RE: nomadchowwoman Oct 20, 2010 09:06 PM

        yum those sprouts sound good. i'm going to make those for Thxgiving too.

        1. re: nomadchowwoman
          LindaWhit RE: nomadchowwoman Oct 21, 2010 10:01 AM

          That entire meal sounds great! Will have to search out that Thanksgiving sides thread. I've been remiss in checking out HC for other threads other than the WFD one. :-)

          1. re: nomadchowwoman
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            getoile8 RE: nomadchowwoman Oct 25, 2010 07:28 AM

            Sounds as if it was a tasty meal. However, certain words should NEVER be used concerning eating/ food etc... Squirted is number 1 of them, along with goodness, creamy, moist.... Simply disgusting words; even worse when used describing food.

            1. re: getoile8
              buttertart RE: getoile8 Oct 25, 2010 07:32 AM

              Huh? You squirt liquids on things (oysters and lemon juice come to mind), a good custard is nothing if not creamy, a good cake is moist...goodness is more waffle-wordy but all of the others are certainly neither disgusting nor not to be used in conjunction with food.

              1. re: getoile8
                h
                Harters RE: getoile8 Oct 25, 2010 07:59 AM

                I review most of my restaurant meals for another board. I reckon "tasty" is my most over-used word mainly when I can't think of anything more precise.

                1. re: getoile8
                  ChristinaMason RE: getoile8 Oct 25, 2010 09:13 AM

                  I love it when people attempt to impose their arbitrary food/vocab rules on others. Why so squeamish?

                  1. re: ChristinaMason
                    linguafood RE: ChristinaMason Oct 25, 2010 09:22 AM

                    Sounds less like a food issue to me '-P

                    1. re: linguafood
                      buttertart RE: linguafood Oct 25, 2010 09:30 AM

                      Was thinking the same exact thing.

                  2. re: getoile8
                    LindaWhit RE: getoile8 Oct 25, 2010 10:40 AM

                    So you don't squirt ketchup on your hamburger? You don't squirt lemon on your shrimp or oysters? Pudding isn't creamy? Cake isn't moist?

                    Simply ridiculous to say otherwise. The words are perfectly fine - especially when used in context with food. Perhaps *you* think they are disgusting for other reasons, but to the majority of the food-loving community, they are absolutely appropriate.

                2. eight_inch_pestle RE: Cherylptw Oct 21, 2010 01:55 AM

                  Finally healthy again, clean MRI/MRA and all, I celebrated by making...a really simple dinner so I could hang out on the couch with the gf of 10+ years.

                  Picked up a 1-lb. pork tenderloin and some baby spinach. While the tenderloin came up to room temperature, sauteed a sliced vidalia and a peeled, cored, and sliced comice pear in some olive oil with a couple thyme sprigs, a clove, and sea salt. Had the remnants of an indeterminate but delicious toasted Indian spice blend I had put together from some cookbook awhile back. ("Label, Shmabel!" I smulgy declared to the gf those many months ago. Oops.) Rubbed the tenderloin with plenty of salt and spice and browned it off in a second pan before finishing in the oven. Sauteed a little shallot and wilted the spinach in the scarce pan juices while the meat rested. Thinly sliced the pork on the bias and served it on top of the spinach and underneath the onions and pear. Ate on the couch and caught up on a few episodes of Modern Family. Wine and ice cream with a peace of mind.

                  7 Replies
                  1. re: eight_inch_pestle
                    onceadaylily RE: eight_inch_pestle Oct 21, 2010 09:14 AM

                    Congratulations on the clean bill of health, and the lovely dinner. A simple celebration is a luxury, when you've just discovered that life *isn't* going to get more complicated. I'm glad you're okay.

                    And I have a jar of stuff that I was sniffing and peering into yesterday, muttering to myself. Of the eight or so herbs and spices in that jar, I can recall two.

                    1. re: onceadaylily
                      LindaWhit RE: onceadaylily Oct 21, 2010 10:03 AM

                      And I have a jar of stuff that I was sniffing and peering into yesterday, muttering to myself.
                      ~~~~~~~~
                      Masking tape does me well in these instances. Quick and easy to write on, slap it on the jar, and at least I know it's baharat or whatever taco or grilling seasoning I've created. :-)

                      1. re: onceadaylily
                        eight_inch_pestle RE: onceadaylily Oct 21, 2010 10:38 AM

                        "And I have a jar of stuff that I was sniffing and peering into yesterday, muttering to myself. Of the eight or so herbs and spices in that jar, I can recall two."

                        I have about seven of those! Mostly Indian or SE Asian, a couple Middle Eastern.

                        Thanks for the good thoughts.

                      2. re: eight_inch_pestle
                        mariacarmen RE: eight_inch_pestle Oct 21, 2010 09:46 AM

                        Yes, glad you're finally better, and it sounds like a really nice evening. did you let the pear become compote or just sauteed until slightly soft, and still whole? (and p.s., re your question about mashed potatoes on the last thread, i responded there.)

                        1. re: mariacarmen
                          eight_inch_pestle RE: mariacarmen Oct 21, 2010 10:44 AM

                          Cooked the onion fairly slowly, and only added the pear after the onion was already golden and sticky. That left the pear just soft and mostly whole. For some reason that sounded better than compote or chutney last night.

                        2. re: eight_inch_pestle
                          LindaWhit RE: eight_inch_pestle Oct 21, 2010 10:02 AM

                          Wonderful dinner - a good celebratory one for your clean MRI/MRA! Very glad to hear it!

                          1. re: LindaWhit
                            ChristinaMason RE: LindaWhit Oct 21, 2010 11:46 AM

                            woot woot!

                        3. h
                          Harters RE: Cherylptw Oct 21, 2010 03:31 AM

                          We're having a freezer use-up at present (oh goody, lottsa brown gloop meals on the way).

                          But no gloop tonight.

                          I'm having tuna - asian style marinade for a few minutes - mirin, soy, ginger that sort of thing - and then a quick blast under the grill. With noodles, finished with a splash of sesame oil. And some thinly sliced cucumber with bottled kecap manis.

                          Jan, who takes the view that tuna is fit only for catfood, is also having fish. A couple of fillets of plaice, pan fried, with new potatoes and, probably, frozen peas. Or, as I will tell her at the right moment (ie just before she starts to eat), it's a meal fit only for an invalid.

                          4 Replies
                          1. re: Harters
                            mariacarmen RE: Harters Oct 21, 2010 09:48 AM

                            Mrs. Harters is revealed as Jan!

                            1. re: Harters
                              LindaWhit RE: Harters Oct 21, 2010 10:04 AM

                              Had to look up "plaice" - a flat fish, it seems to be - like flounder?

                              And I think I would have gone with your tuna, Harters. :-)

                              1. re: LindaWhit
                                h
                                Harters RE: LindaWhit Oct 21, 2010 10:34 AM

                                Very common fish here (possibly the third most common after cod & haddock). Small, flat and a mild tasting white fish . And, yes, similar to flounder which we do see here but not too often.

                                You even see it in fish & chip shops (although to a northerner like me, anything other than cod or haddock is a travesty of the genre). Truth be told, I quite like plaice now and again - preferably with a lemon & butter sauce to perk it up. http://www.channel4.com/food/recipes/...

                                And, to get very much ahead of myself, Saturday night looks like being pizza or takeaway. We're off to a food festival in Wales during the day but have decided to go tomorrow so we can get an early start. Come across a French bistro for dinner - should be good, the moules come from about 10 miles away (and the boudin noir comes from the other side of our own metro area - where we call it black pudding). Oh, and of course, that's two eating out pub lunches to be tackled.

                                1. re: Harters
                                  ChristinaMason RE: Harters Oct 21, 2010 11:46 AM

                                  I dig plaice, too. First had it in Germany.

                            2. LindaWhit RE: Cherylptw Oct 21, 2010 10:00 AM

                              I'm going OUT for dinner tonight (nothing fancy-schmancy - a local decent chain called Not Your Average Joe's). If their online "specials" menu is to be believed, I do think that the mozzarella and ricotta fritters might be my app (my friend detests cheese of most sorts, so I won't have to share :::grin:::). Rosemary skewered scallops might work as the main. We shall see when I get there. :-)

                              13 Replies
                              1. re: LindaWhit
                                h
                                Harters RE: LindaWhit Oct 21, 2010 10:35 AM

                                Go for the scallops! I've had them skewered and it lends just an intriguing hint of a flavour to the shellfish.

                                1. re: Harters
                                  LindaWhit RE: Harters Oct 21, 2010 12:05 PM

                                  Thanks for the rec! The menu says they're "drizzled with an orange-chipotle chili glaze, served over a succotash of Israeli couscous, roasted butternut squash, spinach and bacon."

                                  I'm thinking I'll ask them to skip the chili glaze and just go plain for the skewered scallops.

                                  1. re: LindaWhit
                                    h
                                    Harters RE: LindaWhit Oct 21, 2010 01:51 PM

                                    IMO, chilli glaze will completely bugger up the delicate taste.

                                    Have you tried them with cauliflower puree - almost impossible to avoid at the minute in UK restaurants - I think Gordon Ramsay claims the idea (he should have patented it)

                                    1. re: Harters
                                      g
                                      gembellina RE: Harters Oct 21, 2010 02:03 PM

                                      They're quite nice with cauliflower, the bf had them in a restaurant the other day with a lovely silky cauli puree and some little roasted florets. But it's not a very exciting combination, I preferred when they always came with black pud.

                                      1. re: gembellina
                                        h
                                        Harters RE: gembellina Oct 21, 2010 02:31 PM

                                        Yeah, me too. But then I'm from black pud land up here in the north west.

                                        1. re: Harters
                                          buttertart RE: Harters Oct 22, 2010 12:19 PM

                                          Question, Harters: I've read a lot (although not recently) about oysters on the half shell being served with hot chipolata sausages. That's something I would love to try. Ever seen it on a menu? (I'd rather not be the oyster shucker.)

                                          1. re: buttertart
                                            mariacarmen RE: buttertart Oct 22, 2010 12:42 PM

                                            ooh that sounds good - i bet they would be good with spanish chorizo too...

                                            1. re: mariacarmen
                                              buttertart RE: mariacarmen Oct 22, 2010 12:45 PM

                                              The sausages are supposed to be super-hot and the oysters super-cold.

                                              1. re: buttertart
                                                mariacarmen RE: buttertart Oct 23, 2010 10:55 AM

                                                i think that's a very French thing, actually, though I couldn't tell you why I think that - it just struck a distant memory bell.....
                                                Oh i know, we have a wine merchant in Berkeley called Kermit Lynch who specializes in French wines that were unknown to the U.S. years ago and he spends a lot of time in Provence. Every year the store has in its parking lot a grilled sausage and oyster gala.

                                                1. re: mariacarmen
                                                  buttertart RE: mariacarmen Oct 23, 2010 05:39 PM

                                                  Too bad we left in 1987...Kermit Lynch was just getting going in a big way then.

                                            2. re: buttertart
                                              h
                                              Harters RE: buttertart Oct 23, 2010 07:59 AM

                                              Nope. Never seen or heard of that. Is it supposed to be a European thing?

                                              1. re: Harters
                                                buttertart RE: Harters Oct 23, 2010 05:40 PM

                                                May be French. If so, I've never seen it on any menus here, in Canada, or there.

                                        2. re: Harters
                                          LindaWhit RE: Harters Oct 21, 2010 07:58 PM

                                          I agree re: the chili glaze overwhelming the taste. I asked for and got the scallops plainly grilled on the rosemary skewer. It was PERFECT with the Israeli couscous, roasted squash, spinach and bacon. And no - I haven't had scallops with cauliflower puree yet, Harters.

                                          And the fritters were excellent as well (and my friend did have two of them - she said with a 6yo child, you learn to eat cheese - and she *is* OK with mozzarella. :::grin:::)

                                  2. rabaja RE: Cherylptw Oct 21, 2010 10:25 AM

                                    Going to be another late night I'm afraid, in which case I'll have a bowl of my Mother's chicken noodle soup.
                                    I bartered with my sister for it and it really hits the spot. A little levain toast with melted Petit Basque will round out the meal. Oh, and a glass or two of wine to reward myself for working so hard.
                                    Can't wait for this weekend to actually cook something at home for a change. I just checked the calender and I have a bit of time before my next gig next week. It's just shameless really, what ever will I do with myself? If only those unpacked boxes weren't still staring at me from the corners of the bedroom...

                                    1. ChristinaMason RE: Cherylptw Oct 21, 2010 11:47 AM

                                      Thawing out a container of sausage-fennel ragu to heat up with some linguine before jetting off to babysit, then work. It'll be an early dinner, to say the least.

                                      p.s. found my measuring cups and spoons! so happy!

                                      1. boyzoma RE: Cherylptw Oct 21, 2010 01:57 PM

                                        Well, since DH has been begging, I am going to roast a rosemary chicken. I will rinse, drain and dry thoroughly, pluck some fresh rosemary from the garden, mince finely and mix with butter. Place some of the butter mixture under the skin on the thighs and breasts and inside the cavity as well as a whole sliced onion and another whole sprig of rosemary. Brush the top with more butter mixture and roast. Along with that, we will have some rice made with chicken stock and steamed green beans and a nice side salad with some fresh picked tomatoes.

                                        1. e
                                          elc515 RE: Cherylptw Oct 21, 2010 02:22 PM

                                          Easy dinner after a LONG week. I'm making chicken giardiniera. I bread thin chicken breasts in panko and saute until crispy. Drain and top with the giardiniera. Maybe some pasta on the side and a big salad. Simple, but good.

                                          1. Phurstluv RE: Cherylptw Oct 21, 2010 04:16 PM

                                            I was going to do a tuna casserole, but realized I do not have the whole milk & half & half, I need to go to the store anyway, so will put it off for another day. Instead I will poach my chicken thighs for some enchiladas this weekend.

                                            We still have two turkey burgers, but they will probably end up as my lunch. So looking at a frozen pasta as an option now, macaroni & cheese or red box lasagne. Will see if the boys will eat some of the potato leek soup, as well.

                                            1. l
                                              L987 RE: Cherylptw Oct 21, 2010 05:41 PM

                                              I made what we in our family call sausage stroganoff, well i dont know if thats the right name for it but it was good. servde with rice and some steamed colliflower.

                                              1 Reply
                                              1. re: L987
                                                c
                                                christy1122 RE: L987 Oct 26, 2010 12:54 PM

                                                What is Sausage Stroganoff?? Sounds like something we would like...

                                              2. MandalayVA RE: Cherylptw Oct 22, 2010 08:44 AM

                                                My husband's going in for a colonoscopy on Monday morning so after 7:30 Sunday morning he's on clear liquids. We usually go out for dinner on Saturday nights but I decided that he deserves a great last meal, so tonight I'm making the easy coq au vin recipe from Cook's Illustrated to put in the fridge and mellow for Saturday night. As for dinner tonight since I'm hauling out a bunch of frozen homemade chicken stock anyway and I have leftover cooked chicken I'll make a creamy chicken and vegetable soup.

                                                1 Reply
                                                1. re: MandalayVA
                                                  LindaWhit RE: MandalayVA Oct 22, 2010 03:33 PM

                                                  That's a great "last meal", Mandalay! And tell your husband that chicken stock is the most filling of the liquids he can drink. Jello did absolutely nothing for me. :-)

                                                2. operagirl RE: Cherylptw Oct 22, 2010 10:12 AM

                                                  Baked another healthy turkey meatloaf this morning -- it's for dinner tonight, since I'm working and I have to pack my meal in advance.

                                                  This time, I decided to make a Thanksgiving-themed loaf. I mixed in cubed wheat bread, mashed butternut squash, sage, thyme, garlic gold nuggets, an egg, a little ketchup and reduced sodium Worcestershire sauce. Oh, and I'm packing it up with some homemade cranberry sauce on the side. Can't wait for dinner!

                                                  1. mamachef RE: Cherylptw Oct 22, 2010 10:53 AM

                                                    At home, we'll be having traditional Shabbat meal: matzo ball soup and roast chicken, with rice stuffing and green salad. Still getting past flu, but we're finding out that this one needs to be fed, not starved. The boyos at the frat will be dining on Zachary's pizza this evening, delivered to their door with a smile by someone else.

                                                    1. z
                                                      ZoeZ RE: Cherylptw Oct 22, 2010 11:29 AM

                                                      Mme Zoe is recovering from partial knee replacement surgery so tasty dinners are in order - last night we had baked acorn squash, curried beef tips over oven baked jacket potato and ratatouille from two nights ago plus a mountain of fresh brussel sprouts from a huge stalk that Chowpup bought at the Farmer's Market. Tonight, rack of lamb, more brussels and polenta plus some cookies from Caprice French Bakery in Santa Monica. Left over cabbage will make an appearance somehow too.

                                                      1. mariacarmen RE: Cherylptw Oct 22, 2010 12:45 PM

                                                        Soup for oldsters. Mom saw the pretty purple and yellow peruvian taters I got at Costco and said, 'oh, those are good in soup' - so soup it is. no meat, just Better than Bouillon (no stock!), sauteed onions, garlic, cilantro, oregano, bay leaf, chopped red pepper and potatoes.

                                                        me: going out for din-din. not sure what/where yet. but wine will be downed!

                                                        2 Replies
                                                        1. re: mariacarmen
                                                          mariacarmen RE: mariacarmen Oct 22, 2010 01:59 PM

                                                          pic of pretty taters

                                                           
                                                          1. re: mariacarmen
                                                            Phurstluv RE: mariacarmen Oct 22, 2010 05:27 PM

                                                            Oh, those are pretty, mc! Soup it is!!

                                                        2. roxlet RE: Cherylptw Oct 22, 2010 04:02 PM

                                                          Last year, when we were in Egypt, my DH used to send me photos of some of the things that he was cooking for himself. Tonight he is making one of the dishes that I most lusted after. It is from The Asian Flavors of Jean Georges (we call it the Spice Market Book since most of the recipes are from Spice Market, but I think there was a legal issue preventing him from calling it that). Anyway, it is called ginger fried rice and you use left over jasmine rice, ginger, and leeks which you cook together and form in a ring mold and put a fried egg on top. The DH turns it into dinner by surrounding it with tempura fried shrimp. I can't wait.

                                                          7 Replies
                                                          1. re: roxlet
                                                            roxlet RE: roxlet Oct 22, 2010 05:37 PM

                                                            Here is a photo of it in all its deliciousness...

                                                             
                                                            1. re: roxlet
                                                              LindaWhit RE: roxlet Oct 22, 2010 06:31 PM

                                                              Oh my that looks WONDERFUL, roxlet!

                                                              1. re: roxlet
                                                                mariacarmen RE: roxlet Oct 23, 2010 12:29 AM

                                                                oh my god, that looks amazing! fancy and yet homey and yum.

                                                                1. re: mariacarmen
                                                                  roxlet RE: mariacarmen Oct 23, 2010 04:27 AM

                                                                  Yes, I can't remember when I enjoyed a meal more! Maybe it was having to wait a year for it, lol. BTW this happens to be a great book -- The Asian Flavors of Jean-George.

                                                                  1. re: roxlet
                                                                    buttertart RE: roxlet Oct 23, 2010 05:42 PM

                                                                    Oh oh (re book). Your husband obviously really knows his way around the kitchen.

                                                                    1. re: buttertart
                                                                      roxlet RE: buttertart Oct 24, 2010 05:31 AM

                                                                      Yes he does. I was always the cook, and now my joke is that I am the sous chef and pastry cook!

                                                                2. re: roxlet
                                                                  s
                                                                  Sal Vanilla RE: roxlet Oct 23, 2010 12:30 PM

                                                                  Most meals are lovely when capped with a fried egg.

                                                              2. krisrishere RE: Cherylptw Oct 22, 2010 04:29 PM

                                                                Totally cheated tonight. I had a bag of frozen Tom Yam soup from Trader Joe's in the freezer. The broth is decent, but the wontons suck. I bulked up the broth with some frozen shrimp I had laying around. I also added a small handful of cilantro, another Thai chile pepper, some scallions and some lemongrass. For $3 it's alright I guess.

                                                                1. Phurstluv RE: Cherylptw Oct 22, 2010 05:31 PM

                                                                  It's a mishmash of a lot of things that are all ready to be cooked off at once. Made the chicken thighs in broth last night, so shredded them and started chicken enchiladas. Plus have a rack of store bought ribs to cook off, in case the enchiladas aren't a hit. Some mac & cheese and I also slow cooked two cans of mexican beans, so I just add cheese after about and hour and a half and my DH & lil son just swoon.

                                                                  A bright note - I had ripe pears and an overripe peach that I combined into a pandowdy with purchased pie dough. We'll see, I'm sure the trip DH makes to the store to get vanilla froyo will make this dessert sing!

                                                                  1. rabaja RE: Cherylptw Oct 22, 2010 07:03 PM

                                                                    A friend gave me a beautiful bone in pork chop from BB yesterday so I am going to try to do it justice and not dry it out. Probably won't do a brine, just a dry rub for half an hour or so.
                                                                    Got some sage from the garden and delicata squash ready to roast with fennel and torpedo onions.
                                                                    Polenta sounds good, but I will probably run out of steam by then.
                                                                    I actually spent the day nesting and getting ready for the coming storm (YAY!), and I'm ashamed to admit, unpacking. It seems three months isn't enough time for someone like me to get their house in order...probably due to too much time on Chowhound!

                                                                    2 Replies
                                                                    1. re: rabaja
                                                                      LindaWhit RE: rabaja Oct 22, 2010 07:07 PM

                                                                      You have to find JUST the right place for things, rabaja. :-) Enjoy your dinner tonight - and hope you get some nice rainstorms! A friend lives in Escondido, and she said they've had more rain in the last two or three days than they've had for several months!

                                                                      1. re: LindaWhit
                                                                        rabaja RE: LindaWhit Oct 23, 2010 11:12 AM

                                                                        Thanks LindaW! Yes, I am being lazy about unpacking, but once I get going boy, am I anal.
                                                                        Can't wait for the storm tonight. It's already wet, but it's supposed to really come down tonight and tomorrow.
                                                                        Going to make NCW's bolognese and put up the last of the Early Girls!
                                                                        Probably pizza and a movie on the sofa this evening.

                                                                    2. w
                                                                      weezycom RE: Cherylptw Oct 23, 2010 07:12 AM

                                                                      Even though it's a chilly morning, I roused myself out to the farmer's market before coffee this a.m. Got a lot of gorgeous stuff and I've got a boneless pork shoulder roast (pastured/forested pig) thawing on the counter now that I'm going to have with turnip greens (gina's recipe on Food Network website) and mashed "Cheddar" variety cauliflower. Also have a couple of Granny Smith apples still around, so will likely bake those with some walnuts & raisins & brown sugar for dessert.

                                                                      3 Replies
                                                                      1. re: weezycom
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                                                                        Sal Vanilla RE: weezycom Oct 23, 2010 12:36 PM

                                                                        How ya gonna do your pork?

                                                                        1. re: Sal Vanilla
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                                                                          weezycom RE: Sal Vanilla Oct 23, 2010 03:24 PM

                                                                          I'm just going to simply roast it and use the pan drippings for a little gravy for the mashed cauliflower. Then the leftovers will be sliced for sandwiches over the next few days.

                                                                          1. re: weezycom
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                                                                            Sal Vanilla RE: weezycom Oct 28, 2010 02:58 PM

                                                                            Thanks for replying. I am cutting my giant pork loin today and was looking for what others might be doing. I always forget I can mash cauliflower - and to gravify it! What a concept!

                                                                      2. h
                                                                        Harters RE: Cherylptw Oct 23, 2010 11:17 AM

                                                                        No cooking tonight - but we've lots of goodies from the food festival in Wales. Scotch eggs, sausage roll (and a veggie version - "Moroccan lentil roll" ......Hmmmmm), couple of Welsh cheeses (a farmhouse blue that's new to me and tasted delish and a really powerful cheddar type), some pate, sodabread. And there's salad in the fridge and pickles in the cupboard.

                                                                        Not that we're really hungry - a very full cooked breakfast at the hotel, nibbling samples all morning at the festival, and then lunch at nearby restaurant (we had lamb - coz it was Wales, you gotta have lamb)

                                                                        8 Replies
                                                                        1. re: Harters
                                                                          LindaWhit RE: Harters Oct 23, 2010 12:25 PM

                                                                          If lamb is on the menu, you gotta have lamb. Whether it's Wales, Ireland, Greece, or the United States. That's MY rule. ;-)

                                                                          Your "nibblies" type of dinner sounds like a good way to wind down a very busy eating day, Harters...enjoy!

                                                                          1. re: LindaWhit
                                                                            mariacarmen RE: LindaWhit Oct 23, 2010 04:07 PM

                                                                            Ok, LW, which is it: scallops or lamb?? Go!

                                                                            1. re: mariacarmen
                                                                              LindaWhit RE: mariacarmen Oct 23, 2010 04:42 PM

                                                                              Oh damn. That's a tough one, but I'd have to go with lamb. Depending on how it's prepared (how I "read" it on the menu). It seriously is my all-time favorite.

                                                                          2. re: Harters
                                                                            mebby RE: Harters Oct 23, 2010 06:03 PM

                                                                            Sounds like a Welsh mezze -- and a delish way to cap a great day. And I'm with Linda on the lamb whenever and wherever on offer.

                                                                            1. re: mebby
                                                                              h
                                                                              Harters RE: mebby Oct 24, 2010 04:15 AM

                                                                              Ah, but no laverbread or bara brith though.

                                                                              Mwynhewch eich bwyd!

                                                                              1. re: Harters
                                                                                buttertart RE: Harters Oct 25, 2010 06:05 AM

                                                                                Always wanted to try laverbread. Bara brith me old mam used to make very occasionally (from a recipe in McCall's "ladies'" magazine no less).

                                                                                1. re: buttertart
                                                                                  h
                                                                                  Harters RE: buttertart Oct 25, 2010 06:21 AM

                                                                                  Yep - but I don't know if I have the "bottle" to try it in the traditional Welsh breakfast.

                                                                                  Seaweed, cockles & bacon. Yummy. Or not!

                                                                                  1. re: Harters
                                                                                    buttertart RE: Harters Oct 25, 2010 06:49 AM

                                                                                    Umm, no thanks. Maybe alongside a nice lamb chop?

                                                                          3. mamachef RE: Cherylptw Oct 23, 2010 11:34 AM

                                                                            I am so ready for Fall/Winter food now. Tonight is short ribs braised in port and red wine w/ clove, cinnamon, cardamom,onion, and a lot of black pepper. I'm going to serve them with a couscous/bulgur pilaf with snipped dried apricots and currants, cooked off in some frozen chicken stock, and I think braised romaine. Something dry and white to drink with it. This will translate into amazing sandwiches tomorrow: short ribs and carmelized onions on toasted sourdough spread with apple butter and horseradish cream, and some kind of broccoli soup because I've got a lot of it right now.

                                                                            7 Replies
                                                                            1. re: mamachef
                                                                              LindaWhit RE: mamachef Oct 23, 2010 12:26 PM

                                                                              OK, the short ribs sound good, but DAMN those sandwiches tomorrow sound absolutely heavenly! Holy smokes!

                                                                              1. re: LindaWhit
                                                                                mamachef RE: LindaWhit Oct 23, 2010 12:42 PM

                                                                                Linda, the sandwiches are pretty much the entire reason I'm making them in the first place. I love it when the repurposed leftovers are just as good as, if not better than, the original entree, don't you? (It's really the apple butter and horseradish that put these over the top, right?)

                                                                                1. re: mamachef
                                                                                  nomadchowwoman RE: mamachef Oct 23, 2010 12:54 PM

                                                                                  Yep. But it all sounds delicious, including the pilaf.

                                                                                2. re: LindaWhit
                                                                                  Phurstluv RE: LindaWhit Oct 23, 2010 05:00 PM

                                                                                  Yes they do! I just made some sammies with my leftover pot roast and some red box mac & cheese on top. It was really good!

                                                                                3. re: mamachef
                                                                                  s
                                                                                  Sal Vanilla RE: mamachef Oct 23, 2010 12:35 PM

                                                                                  I made short ribs last week. Yum. Yet my mouth still watered when I read your dinner menu. By the time I got to "cardamom,... " I was already having to swallow!

                                                                                  1. re: mamachef
                                                                                    mariacarmen RE: mamachef Oct 23, 2010 04:08 PM

                                                                                    ok, Mamachef, i know the general area in which you live, and i'm only across the bridge - i'm on my way! that dinner sounds amazing, and i'm staying over to enjoy lunch tomorrow too.

                                                                                    1. re: mariacarmen
                                                                                      mamachef RE: mariacarmen Oct 24, 2010 10:51 AM

                                                                                      mariacarmen, I saw this post and was SERIOUSLY ready to invite y'all for some grub. For some reason, unknown CH-ers don't freak me out...then, I saw you were headed out to Marnee for dins. ( I love Marnee Thai too). Bummer - Mr. had mixed up a batch of buttermix for hot buttered rums, apres dinner - and dinner was gooooooood. However, if you look down-thread, you'll see that the sammies ain't happening today. The hash was awfully good though.

                                                                                  2. boyzoma RE: Cherylptw Oct 23, 2010 12:16 PM

                                                                                    Tonight I am making some of my style of Turkey Tetrazzini. Still have some turkey from last week, will dice and simmer up some onion, green/red/yellow peppers and add in some frozen mixed veggies. I make a big batch and then cook some tonight and put the rest in at least 2 vacuum sealed bags for the freezer for quick heat/eat dinners later. We'll also have some garlic bread and a small side salad.

                                                                                    1. LindaWhit RE: Cherylptw Oct 23, 2010 12:30 PM

                                                                                      I'm going to attempt to replicate the Israeli couscous with roasted butternut squash, spinach and bacon that I had at the restaurant on Thursday evening. I'm going to use the linked recipe below for an orange-chipotle chili marinade/glaze for pork tenderloin and roast it. (I'll omit the green onions, since I don't have them). Slices will lean against the couscous side dish.

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

                                                                                      Picked up a quarter of Trader Joe's version of pumpkin ice cream - we'll see how it compares to what the Double Rainbow pumpkin ice cream they used to sell and haven't had in several years. A Triple Gingersnap or two alongside. :-)

                                                                                      6 Replies
                                                                                      1. re: LindaWhit
                                                                                        nomadchowwoman RE: LindaWhit Oct 23, 2010 12:58 PM

                                                                                        Please report on how your cous cous turns out. So far, I've never made anything w/Israeli cous cous that has thrilled me. But then, again, I've never tried adding bacon or butternut squash to it. How wrong could that be?

                                                                                        1. re: nomadchowwoman
                                                                                          LindaWhit RE: nomadchowwoman Oct 23, 2010 01:01 PM

                                                                                          But then, again, I've never tried adding bacon or butternut squash to it. How wrong could that be?
                                                                                          ~~~~~~~~
                                                                                          'zactly. ;-)

                                                                                          1. re: LindaWhit
                                                                                            s
                                                                                            Sal Vanilla RE: LindaWhit Oct 28, 2010 03:05 PM

                                                                                            Linda - consider this: http://smittenkitchen.com/2007/07/pea... I make this often as a base and add nuts and other roasted veggies to it (or whatever is loafing around the fridge like garbazos or stray meat). So good.

                                                                                          2. re: nomadchowwoman
                                                                                            LindaWhit RE: nomadchowwoman Oct 23, 2010 05:14 PM

                                                                                            The couscous turned out wonderfully! Here's the recipe as I made it - it could probably use another half to 1 cup of butternut squash, but I liked it as is. Picture of dinner is also below.

                                                                                            For the pork tenderloin, I ended up straining the marinade to remove the bits of chipotle and garlic (I didn't want it overwhelmingly chipotle-y) and spooned the marinade over the roasting pork tenderloin. Turned out perfectly - just the right heat for me. I love it when a dinner comes together. :-)
                                                                                            ~~~~~~~~~~~~~

                                                                                            * Exported from MasterCook *

                                                                                            Israeli Couscous with Roasted Butternut Squash, Spinach and Bacon

                                                                                            Recipe By : Linda
                                                                                            Serving Size : 3 Preparation Time :0:00
                                                                                            Categories : Pasta Side Dish Vegetables

                                                                                            Amount Measure Ingredient -- Preparation Method
                                                                                            -------- ------------ --------------------------------
                                                                                            2 slices bacon -- cut into 1/2" pieces
                                                                                            2 cups butternut squash -- cut into 3/4" cubes
                                                                                            1 cup baby spinach -- rinsed and stemmed
                                                                                            1 cup chicken stock
                                                                                            1/4 cup water
                                                                                            1 Tablespoon butter
                                                                                            1 cup Israeli couscous

                                                                                            Cook bacon until lightly crispy; drain and set aside.

                                                                                            Toss cut-up squash with olive oil and a pinch of salt. Roast in a 400 degree oven until browned, stirring occasionally. You can sprinkle a 1/2 tsp. of brown sugar over top midway through roasting. Remove from pan and set aside.

                                                                                            Bring stock, water and butter to a boil. Add Israeli couscous and turn heat to low. Cover and simmer for 8-10 minutes, until couscous is done. (It should be loose and *not* dry).

                                                                                            Add spinach and stir until couscous to wilt. Lightly stir in roasted squash and bacon. Cover to keep warm until ready to plate.

                                                                                            - - - - - - - - - - - - - - - - - - -

                                                                                            NOTES: Patterned after a side dish I had at Not Your Average Joe's that had rosemary-skewered scallops on top of the couscous.

                                                                                            Per Serving (excluding unknown items): 108 Calories; 6g Fat (49.7% calories from fat); 3g Protein; 11g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 826mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat.

                                                                                            1. re: LindaWhit
                                                                                              LindaWhit RE: LindaWhit Oct 23, 2010 05:17 PM

                                                                                              ::::Sigh::::: I really REALLY hate that the "attach photo" is so close to the "Post My Reply". Here's the picture of dinner.

                                                                                              BTW, I also didn't use the chili paste called for in the Epicurious recipe. Just used the chipotle. Gave it enough spice and heat for me. Yeah, I know - I'm a wimp. :-)

                                                                                               
                                                                                          3. re: LindaWhit
                                                                                            onceadaylily RE: LindaWhit Oct 23, 2010 01:09 PM

                                                                                            Recreating restaurant dishes is so much fun! Let us know how the ice cream turns out. I have a TJ trip scheduled next week (finally! Yay!).

                                                                                          4. s
                                                                                            Sal Vanilla RE: Cherylptw Oct 23, 2010 12:33 PM

                                                                                            We are eating up the remains of the garden. So it is ribollita with some linguica sausage tossed in (because someone in the house grouses when there is no meat in the meal and then spends the rest of the night trying to forage for meat). I made some no knead bread for it (OK and to gobble down) a few days ago. Harder than a brick bat - should be lovely. Everything but the sausage and bread comes from the back yard (including the stock). Yah! OK not the salt and pepper.

                                                                                            4 Replies
                                                                                            1. re: Sal Vanilla
                                                                                              onceadaylily RE: Sal Vanilla Oct 23, 2010 05:00 PM

                                                                                              That sounds delicious. I've yet to make the no-knead, but it's on my warm-the-house list.

                                                                                              1. re: onceadaylily
                                                                                                buttertart RE: onceadaylily Oct 23, 2010 05:45 PM

                                                                                                It's great - the best crust and the best crumb (holey and almost waxy in the way it's supposed to be) for very little effort. I've made a number of bread recipes of all sorts, and this one is top of the pops at the moment.

                                                                                                1. re: buttertart
                                                                                                  onceadaylily RE: buttertart Oct 23, 2010 06:19 PM

                                                                                                  Waxy is a very tempting descriptor. I know I've posted my intent for the no-knead on WFD before, but my DO is stainless, and can be a bit touchy in hands-off applications. Christmas cannot come soon enough.

                                                                                                  1. re: onceadaylily
                                                                                                    buttertart RE: onceadaylily Oct 23, 2010 06:30 PM

                                                                                                    I'm going off the ranch tonight and baking it in my Calphalon non-stick frying pan (where it's currently rising) covered by my biggest stainess steel bowl (where it rose since 11 am). At 425. When I baked it in my ancient le Creuset do preheated to 500 deg the parchment paper carbonized and so did a good 1/8 inch of the bottom crust, causing my charming smoke alarms to go fritzoid and me to miss the last part of this season's first Mad Men. Will post how it comes out...

                                                                                            2. onceadaylily RE: Cherylptw Oct 23, 2010 01:06 PM

                                                                                              We missed our market trip this week, and I don't want to walk to the store today. It rained, so that means the leaves have gone from their lovely, step-invigorating crunchiness to slimy spots that are just waiting to make you do a half-split in the middle of an intersection while thirty carfuls of people snicker. True story. So, I'm staying in, and making do with the freezer and pantry.

                                                                                              I am using sprouted potatoes for the first time in my life. Because someone on chowhound that I've never met in my life says it's okay, and I *really* don't want to walk to the store. The potatoes are still firm, and the sprouts are very small, so I'm going to cut them out, and peel the potatoes just to be safe (a shame though, I like the skins on). I have two small ham hocks, three onions, some chicken boullion, and a bit of half-and-half, and some thyme, so cream of potato soup with ham it is. I might make something bready to go with, either biscuits or corn cakes, but there is leftover pizza from last night that will likely get eaten instead. It was spinach, mushroom, tomato, so, yes, I'm counting that as our green side.

                                                                                              I'm not certain if I'm going to disclose the sprouts to the boyfriend.

                                                                                              5 Replies
                                                                                              1. re: onceadaylily
                                                                                                LindaWhit RE: onceadaylily Oct 23, 2010 02:34 PM

                                                                                                Your sprouted potatoes will be fine in your soup. And I had to laugh at your true story of the half-split because of slippery rain-soaked leaves. I promise I wouldn't have laughed. I'd probably have applauded. ;-)

                                                                                                1. re: onceadaylily
                                                                                                  mariacarmen RE: onceadaylily Oct 23, 2010 04:16 PM

                                                                                                  my sister made me take a bunch of sprouted potatoes from the oldsters' house. i took them home, removed the eyes, didn't peel, cut in quarters, boiled, served with butter and parsely. YUM. some of the most butteriest taters i've had in a while. Yellow golds. I was not afraid, and am not afraid for you!

                                                                                                  1. re: mariacarmen
                                                                                                    onceadaylily RE: mariacarmen Oct 23, 2010 04:55 PM

                                                                                                    Two votes. I feel better. :)

                                                                                                    Linda: Half-splits are nothing to applaud for. I sooo would not have made the squad.

                                                                                                    1. re: onceadaylily
                                                                                                      LindaWhit RE: onceadaylily Oct 23, 2010 05:24 PM

                                                                                                      OADL, the applause would be for the entertainment factor AND the save for not going down completely. That counts 80% towards the score. ;-)

                                                                                                      1. re: LindaWhit
                                                                                                        onceadaylily RE: LindaWhit Oct 23, 2010 06:30 PM

                                                                                                        But I caught the tip of my non-skidding boot on the corner of the curb. I went home with one sole flapping, limped in the door, and demanded the boyfriend to answer the question: "Women have groins don't they? All my life, I've heard men talk about the groin, about the boo's they get there. Well, I *have* one, sir, and it's DOWN, it's down for the count! And my boot!" Points lost for sure.

                                                                                                        Oh, and I made a lovely lasagna that night (relevance to dinner *cough*). I creamed the mushrooms and the spinach together for a meatless layer, to complement the three-meat bolognese I had made the night before.

                                                                                                2. sunsuze RE: Cherylptw Oct 23, 2010 01:46 PM

                                                                                                  Tomato and basil bisque with parmesan croutons. The recipe is from Cafe Margaux in central Florida. I had some excess basil in the garden and love making this recipe. It freezes well and tastes out of this world.

                                                                                                  6 Replies
                                                                                                  1. re: sunsuze
                                                                                                    onceadaylily RE: sunsuze Oct 23, 2010 05:01 PM

                                                                                                    Does the recipe call for roasting tomatoes? If you care to share the recipe, it would be appreciated. I try a new one every winter.

                                                                                                    1. re: onceadaylily
                                                                                                      mamachef RE: onceadaylily Oct 24, 2010 11:21 AM

                                                                                                      OADL, have you got Scott Peacock's recipe? Let me know if you would like - it's delicious.

                                                                                                      1. re: mamachef
                                                                                                        onceadaylily RE: mamachef Oct 24, 2010 02:37 PM

                                                                                                        I was able to find it online (though it says 'adapted from'. It looks a lot lighter than the one I used last year (Smitten Kitchen), which I like. Cream of tomato is one of my favorite soups, and I don't want it to be so rich (and by rich, I mean fattening) that it becomes a 'treat'.

                                                                                                        Though maybe those elements (cream and such) were adapted into the evaporated milk version I found?

                                                                                                        1. re: onceadaylily
                                                                                                          mamachef RE: onceadaylily Oct 24, 2010 02:41 PM

                                                                                                          That's right. What makes it "his" version particularly is the roasted tomatoes, which they serve as a side dish at his restaurant. On the note of fattening, I've found that if I use a really flavorsome veggie or chicken stock and just finish with cream and a little buerre manie, it really really works without being loaded with badness.

                                                                                                          1. re: mamachef
                                                                                                            onceadaylily RE: mamachef Oct 24, 2010 04:00 PM

                                                                                                            I can see this on the menu soon. I'm making a phyllo pizza (kind of a lazy one-layer spanakopita, minus the riccota, but with basil added in) this week, and was thinking that tomato soup would be nice with it. The boyfriend isn't crazy about tomato soup, so I'm still searching for *the one*. I'm getting closer. He likes it bright, but creamy.

                                                                                                            1. re: onceadaylily
                                                                                                              w
                                                                                                              weezycom RE: onceadaylily Oct 26, 2010 05:14 PM

                                                                                                              ATK did a tomato soup that was on the website last winter/early spring that was thickened with bread crumbs. A dense & smooth mouthfeel but didn't dull the tastebuds like cream does.

                                                                                                  2. linguafood RE: Cherylptw Oct 23, 2010 01:51 PM

                                                                                                    Tonight, I'm finally making the happy veal loin chops that had been waiting in the freezer for an opportune moment.... will serve with some demi glace, sautéed oyster mushrooms, cauli puree either very simple (some butter & salt), or a tiny bit of chipotle. Side of spring greens with toasted pumpkin seeds and lemon vinaigrette. If we are still able to move after dinner, a sundae might round it all off. I mean, round US off >sigh<

                                                                                                    6 Replies
                                                                                                    1. re: linguafood
                                                                                                      mariacarmen RE: linguafood Oct 23, 2010 04:18 PM

                                                                                                      oooh i vote simple. sounds like a very nice elegant dinner.

                                                                                                      me - going out again - seems like i've been doing that a lot lately... not complaining! BF taking me out for Thai - a place we saw featured on a show called "Check Please, Bay Area".

                                                                                                      1. re: mariacarmen
                                                                                                        rabaja RE: mariacarmen Oct 23, 2010 04:22 PM

                                                                                                        which place? I would kill for some good Thai. All I've found up North is decidely pedestrian. No spice.

                                                                                                        1. re: rabaja
                                                                                                          mariacarmen RE: rabaja Oct 23, 2010 04:30 PM

                                                                                                          It's called Marnee Thai - two locations in the Sunset. I'll post on a separate thread if it's good. It doesn't get much love on this board - most people on CH like Lers Ros, which I've not been to yet.

                                                                                                          1. re: mariacarmen
                                                                                                            mariacarmen RE: mariacarmen Oct 23, 2010 07:59 PM

                                                                                                            (Rabaja: Meh on Marnee. couple of things featured on the show were very good, the rest sub-par. if you want a rundown, email me, my email is on my profile.)

                                                                                                            Tomorrow night: pork tenderloin. not sure yet what type rub i'll do, but they'll be seared and then braised. the pretty potatoes mentioned upthread will feature, prettily, and then the BF told me, as we were discussing sauteed lettuces (I recently tried an uber simple "recipe" of .... ohhhh what's the sexy Brit's name? Dark haired, loves to eat late night snacks of her food? it'll come to me.) anyway, it was lettuce sauteed in sweet butter, a little chicken stock, and peas. So the BF says that sauteed arugula is to die for, so I think i'll try that tomorrow night.

                                                                                                            NIGELLA! i knew it would come to me.

                                                                                                            1. re: mariacarmen
                                                                                                              ChristinaMason RE: mariacarmen Oct 24, 2010 01:57 AM

                                                                                                              <ohhhh what's the sexy Brit's name? Dark haired, loves to eat late night snacks of her food? it'll come to me.) >

                                                                                                              Nigella?

                                                                                                        2. re: mariacarmen
                                                                                                          linguafood RE: mariacarmen Oct 23, 2010 06:58 PM

                                                                                                          ended up just mashing the cauli with half&half, butter, s&p, and some turmeric. gave it a really nice color. i got lazy and used up the mustard vinaigrette i still had sitting around.

                                                                                                          the sundae will have to wait a while, me thinks....

                                                                                                      2. LindaWhit RE: Cherylptw Oct 24, 2010 06:18 AM

                                                                                                        I picked up a tri-tip at TJ's yesterday, and it's WFD today. It's already marinating in the Firecracker marinade from this Country Living recipe, and I'll roast it in the oven to medium-rare. The marinade gets boiled and reduced for drizzling over the slices. It'll give me some nice steak slices for work lunches, too. :-)

                                                                                                        http://www.countryliving.com/recipefi...

                                                                                                        Sides will be roasted Yukon Golds tossed with olive oil, salt, pepper, and minced rosemary, and roasted green beans and carrot sticks.

                                                                                                        11 Replies
                                                                                                        1. re: LindaWhit
                                                                                                          Phurstluv RE: LindaWhit Oct 24, 2010 05:00 PM

                                                                                                          Great minds think alike............

                                                                                                          1. re: LindaWhit
                                                                                                            buttertart RE: LindaWhit Oct 25, 2010 06:07 AM

                                                                                                            I didn't know they sold tri-tip, must look next time. An old California fave!

                                                                                                            1. re: buttertart
                                                                                                              LindaWhit RE: buttertart Oct 25, 2010 06:18 AM

                                                                                                              Yup, they have for years - at least as long as I've been going to TJs. They changed providers a few years back, however, and I've found you definitely have to marinate a decent amount of time and make sure you don't cook/roast over medium-rare.

                                                                                                              1. re: LindaWhit
                                                                                                                buttertart RE: LindaWhit Oct 25, 2010 06:26 AM

                                                                                                                Never was roast or steak cooked over med-rare in my house. I want one!

                                                                                                              2. re: buttertart
                                                                                                                h
                                                                                                                Harters RE: buttertart Oct 25, 2010 06:30 AM

                                                                                                                I had to Google tri-tip as I wasnt familiar with the cut. According to sometimes accurate Wikipedia, apparently we Brits cut it into steaks which we call "triangle steaks".

                                                                                                                I see other internet mentions of these "triangle steaks" in the UK - all quoted on American-based websites. No British ones. So, methinks they've all blagged it from Wiki - which got it wrong again.

                                                                                                                Not really sure what we actually do with it - but it ain't steaks.

                                                                                                                1. re: Harters
                                                                                                                  buttertart RE: Harters Oct 25, 2010 06:52 AM

                                                                                                                  It was popularized in the 70's - 80's all over California as something to be marinated, grilled, cut up, and served in flour tortillas with raw fresh salsa (pico de gallo). "Santa Maria tri-tip", a specialty of a place on the coast between Santa Barbara and SF.

                                                                                                                  1. re: Harters
                                                                                                                    g
                                                                                                                    gembellina RE: Harters Oct 25, 2010 07:12 AM

                                                                                                                    One of the things I love about CH and this thread in particular is all the American names for things and how the same word can mean something so different in our two quite similar languages!

                                                                                                                    I've been foxed by references to tri-tip in the past. Looking at a French butchery diagram http://www.ferme-pomayrol.fr/Les-diff... shows it at no. 19; comparing it to a British diagram http://www.muckandmagicorganic.co.uk/... suggests we just don't go into as much detail in that area and that you'd probably get a bit of tri-tip on the end of your topside or skirt.

                                                                                                                    I've applied for a job in the U.S. which has got me thinking about compiling a food dictionary so that I don't have a breakdown the first time I shop in an American supermarket (fingers crossed). I can see there are lots of threads with specific questions but it'd be super-helpful to have ti all combined.

                                                                                                                    1. re: gembellina
                                                                                                                      h
                                                                                                                      Harters RE: gembellina Oct 25, 2010 07:23 AM

                                                                                                                      Ah, that makes sense. From time to time, I've had a pointy bit on a topside joint.

                                                                                                                      As for the translation, there's a lengthy thread knocking about somewhere swapping American and British terms (occasionally those from other English speaking countries). My search skills have failed to find it for you, though. May have been several months ago when the last post was made - but it will be well worth you searching it out.

                                                                                                                      John

                                                                                                                      1. re: Harters
                                                                                                                        buttertart RE: Harters Oct 25, 2010 07:25 AM

                                                                                                                        The recipe I looked at said tri-tip or top sirloin so topside would seem to be from the same neck of the woods?

                                                                                                                        1. re: Harters
                                                                                                                          g
                                                                                                                          gembellina RE: Harters Oct 25, 2010 08:02 AM

                                                                                                                          http://chowhound.chow.com/topics/6150...

                                                                                                                          this must be the one you mean; will save it for when i have a spare couple of hours! thanks :)

                                                                                                                          1. re: gembellina
                                                                                                                            h
                                                                                                                            Harters RE: gembellina Oct 25, 2010 08:05 AM

                                                                                                                            Yep. That's the one.

                                                                                                                2. h
                                                                                                                  Harters RE: Cherylptw Oct 24, 2010 06:47 AM

                                                                                                                  Mussels - mariniere style. With crusty bread. Simples.

                                                                                                                  We bought a 2kg bag in Wales yesterday - on the quayside where they were landed (they're grown in the river estuary). Can't get closer to food production without doing it all yourself.

                                                                                                                  ADDENDA: I'm informed by the household authorities that the said authority has prepared rhubarb compote for dessert.

                                                                                                                  1. Perilagu Khan RE: Cherylptw Oct 24, 2010 07:48 AM

                                                                                                                    New Mexico green chili with homemade blue corn tortillas.

                                                                                                                    1. boyzoma RE: Cherylptw Oct 24, 2010 09:17 AM

                                                                                                                      Tonight, since we have not had this since last winter, I am making some Swiss Steak. To go with, think I'll do some creamy mashed potatoes (and try adding a little mayo that I read somewhere on CH a while back) and some steamed green beans.

                                                                                                                      1. mamachef RE: Cherylptw Oct 24, 2010 09:18 AM

                                                                                                                        Tonight's planned dinner was the sandwiches made from leftover short ribs, but you'll notice that the operative word here is "was." I just got up (finally and for real) and Mr. is in the kitchen busily shredding the ribs and dicing boiled potatoes to make a hash. He looked at me sheepishly, and said, "I couldn't wait to eat this again." So, a compliment, but it leaves me in the position of figuring out dinner. I'm kind of in Onceadaylily's shoes here, because it's really raining, and really cold, and really wonderful outside if you're inside. Car is in the shop till tomorrow morning so anything I make will have to be from the pantry and freezer. I've still got the broccoli and it really needs to be used, so I'm definitely putting together a pot of curried broccoli soup with just a touch of orange zest. It sounds odd, but is just the thing for this. I'm thinking dinner will be along the lines of a Spanish potato tortilla; basically unbrowned potatoes Anna with egg custard, finished in the oven. This means that I will have to forego an egg on the hash, which right now smells delicious, what with coffee being brewed and all. Or, maybe I could have an egg and just not eat anymore all week. At any rate, yep, it's the tortilla, and I have some cheddar and artichoke bread from the Cheeseboard. With salsa verde, it'll work. I can't say I'm not a little mad about those sammies, though; I was really looking forward to them. Next time I'll package them up and mark a skull and crossbones on the package with my ever-present Sharpee.

                                                                                                                        6 Replies
                                                                                                                        1. re: mamachef
                                                                                                                          boyzoma RE: mamachef Oct 24, 2010 09:28 AM

                                                                                                                          Next time I'll package them up and mark a skull and crossbones on the package with my ever-present Sharpee.
                                                                                                                          ~~~~~~~~~~~~~~~~~~~~~~~~~~

                                                                                                                          LOL! I'll have to remember that one. DH puts together his own lunch early in the morning, and I've quite often found he used something that I had another use for. Sorry about your dinner plans getting changed.

                                                                                                                          1. re: boyzoma
                                                                                                                            mamachef RE: boyzoma Oct 24, 2010 11:23 AM

                                                                                                                            I didn't mention that he diced up some apples into the hash ( a nod to the apple butter in the sammies, I think) and served it with the horseradish creme fraiche.

                                                                                                                            1. re: mamachef
                                                                                                                              boyzoma RE: mamachef Oct 24, 2010 12:14 PM

                                                                                                                              Well, I just got a dose of your morning. DH just came out of the kitchen with a chicken sandwich. We had rosemary chicken the other night and I told him that I would use the leftovers to make some chicken a la king this week. Guess what? Now I won't be doing that either!

                                                                                                                              Ohhhhh, apple. Love that in hash. Reminds me of cherylptw's sweet potato hash that has apples in it too. I've make that and it is really yummy.

                                                                                                                              1. re: boyzoma
                                                                                                                                mamachef RE: boyzoma Oct 24, 2010 01:04 PM

                                                                                                                                Recipe or link for that hash, please?
                                                                                                                                Chicken a la king made w/ rosemary chicken makes me drool. What do you serve this wondrous creation on, boyzoma? While we're at it, let's just talk about that there chicken for a minute; sprigs under the skin? What do you do to yours?

                                                                                                                                1. re: mamachef
                                                                                                                                  boyzoma RE: mamachef Oct 24, 2010 01:18 PM

                                                                                                                                  We like it over rice. It's a good use on occasion. I mince some fresh rosemary and mix it in with softened butter and put it under the skin and then also rub some on top. I also put big chunks of onion inside the cavity along with whole sprigs of rosemary. Last year we had to buy a new stove so this one has a convection feature which I use towards the end and it really crisps up the skin well, but is really moist and flavorful from the butter, rosemary and onion. I also baste part way through with some chicken stock.

                                                                                                                                  As for the hash, you can find it in the following thread. It's about 30+ posts down from the top. I make breakfast for dinner and added chicken & apple sausages I got from Costco so it paired so well with the hash.

                                                                                                                                  http://chowhound.chow.com/topics/7035...

                                                                                                                              2. re: mamachef
                                                                                                                                mariacarmen RE: mamachef Oct 24, 2010 07:35 PM

                                                                                                                                Mamachef: what a clever hubby re hash with apples and creme fraiche!

                                                                                                                          2. operagirl RE: Cherylptw Oct 24, 2010 01:13 PM

                                                                                                                            Well, I'm sick with a head cold, so operadad made the chicken soup from Joan Nathan's book, Jewish Cooking in America. I wish I knew what it tasted like, but unfortunately I can't smell anything!

                                                                                                                            2 Replies
                                                                                                                            1. re: operagirl
                                                                                                                              mamachef RE: operagirl Oct 24, 2010 01:18 PM

                                                                                                                              Feel better soon, operagirl. Yaaaay operadad!! Dash some vinegar and sriracha into your first mugful and by the second one you should be able to not only smell but taste it.

                                                                                                                              1. re: operagirl
                                                                                                                                LindaWhit RE: operagirl Oct 24, 2010 02:37 PM

                                                                                                                                Awww, too many early colds this year amongst the CH crowd - feel better, operagirl! (And good on ya, operadad for making her chicken soup!)

                                                                                                                              2. onceadaylily RE: Cherylptw Oct 24, 2010 02:57 PM

                                                                                                                                Well, my trip to the store was a bust. I managed to stay upright, get rained on while the sun was shining, and get the ingredients for tomorrow's dinner, while neglecting to pick up ham for tonight. The potato soup last night was delicious (I think the crispy shallots on top was a really good call), but it barely had any meat in it. The two ham hocks that I simmered with the bouillon rendered *maybe* a quarter cup of meat. That's it. So, tonight, we're having leftover soup and grilled cheese (smoked gouda on wheat), and soup that tastes like ham, without actually having any ham in it. Getting a bite of ham was a little like finding the pickle in the Christmas tree.

                                                                                                                                When I got home and was unpacking groceries, I discovered a large spider egg sac attached to one of my market bags. I was walking around with one hundred baby spiders on my shoulder. I thoroughly have the willies. And why is even the cheap cheese twice as much as it was even just three weeks ago? End of rant.

                                                                                                                                4 Replies
                                                                                                                                1. re: onceadaylily
                                                                                                                                  LindaWhit RE: onceadaylily Oct 24, 2010 03:26 PM

                                                                                                                                  Getting a bite of ham was a little like finding the pickle in the Christmas tree.
                                                                                                                                  ~~~~~~~~~~
                                                                                                                                  LOL! That is perfect, OADL! I think that's a German tradition? I do love the way you write. :-) But I'm sorry you didn't have much ham in your soup. I'm just not going to go there re: the spiders. ::::::::::shivers::::::::

                                                                                                                                  1. re: LindaWhit
                                                                                                                                    onceadaylily RE: LindaWhit Oct 24, 2010 04:08 PM

                                                                                                                                    I stepped on the sac, and tried to grind it into oblivion, but it sprang back into place the minute I lifted my chuck. That increased the horror tenfold.

                                                                                                                                    Sorry, I couldn't resist. ;)

                                                                                                                                    The pickle is a German thing, and also kind of a Michigan thing (I grew up there) We even have a town that is dedicated to it--no, really, we do. We have tulips, cherries, Christmas pickles, and a love of smelt. Outside of Christmas, I keep my pickle in my kitchen, for luck.

                                                                                                                                    1. re: onceadaylily
                                                                                                                                      LindaWhit RE: onceadaylily Oct 24, 2010 04:13 PM

                                                                                                                                      But your husband must hate having to stay in the kitchen all the time. ;-)

                                                                                                                                      1. re: LindaWhit
                                                                                                                                        onceadaylily RE: LindaWhit Oct 24, 2010 04:33 PM

                                                                                                                                        If I referred to him as the bearer of the 'pickle', I would likely have to cook him comfort foods for a month before I got . . . lucky.

                                                                                                                                2. Phurstluv RE: Cherylptw Oct 24, 2010 05:05 PM

                                                                                                                                  My sweet guy surprised me with dinner out last night for our 13th anniversary, so we had a super amazing meal, it was perfect in every way. Didn't even bring home leftovers, we savored every single bite and I woke up craving more!

                                                                                                                                  Tonight is our simple standard Sunday supper: tri tip roast that's been dry brining for two days. I also made the french scalloped potatoes, since I've been craving those for a month or so now. Some sauteed white mushrooms. And maple roasted acorn squash to go over spinach salad with toasted walnuts and walnut oil. Also, oatmeal, cranberry & walnut cookies, vanilla froyo and leftover pear pandowdy are the desserts.

                                                                                                                                  7 Replies
                                                                                                                                  1. re: Phurstluv
                                                                                                                                    LindaWhit RE: Phurstluv Oct 24, 2010 05:18 PM

                                                                                                                                    Happy anniversary! And I hope you enjoy your tri-tip as much as I did!

                                                                                                                                    1. re: Phurstluv
                                                                                                                                      boyzoma RE: Phurstluv Oct 24, 2010 05:22 PM

                                                                                                                                      Well belated Happy Anniversary, Phurstluv. Glad you had a great meal. Your dinner tonight sounds wonderful too. I love tri-tip, and what are "french" scalloped potatoes? Sauteed mushrooms I love along with the squash. How yummy! Lucky you! (and a very lucky Mr. P).

                                                                                                                                      1. re: boyzoma
                                                                                                                                        h
                                                                                                                                        Harters RE: boyzoma Oct 25, 2010 02:07 AM

                                                                                                                                        Spuds may be pommes boulangere or pommes dauphinoise. Both have the potato cut in scallops.

                                                                                                                                        1. re: boyzoma
                                                                                                                                          Phurstluv RE: boyzoma Oct 26, 2010 09:09 AM

                                                                                                                                          Thank you both! Dinner was delicious. The potatoes are French since they are cooked in stock instead of milk or cream. I found the recipe in CI quite a few years ago and have made them this way ever since.

                                                                                                                                        2. re: Phurstluv
                                                                                                                                          ChristinaMason RE: Phurstluv Oct 24, 2010 05:46 PM

                                                                                                                                          Damn, your Sunday dinner sounds good.

                                                                                                                                          1. re: Phurstluv
                                                                                                                                            mariacarmen RE: Phurstluv Oct 24, 2010 07:40 PM

                                                                                                                                            Happy 13th! that squash with walnut oil sounds yummmmm.

                                                                                                                                            1. re: mariacarmen
                                                                                                                                              Phurstluv RE: mariacarmen Oct 26, 2010 09:10 AM

                                                                                                                                              Thank you both! The squash did come out really well, with the spinach and oil. I'll have to remember that one!!

                                                                                                                                          2. l
                                                                                                                                            lotuseedpaste RE: Cherylptw Oct 24, 2010 05:58 PM

                                                                                                                                            We are having an unusually late garden season, and I have a ton of chinese celery and red russian kale that will need to be dealt with in the next 1-2 weeks. Tonight I tried this celery and fennel thing from epicurious:
                                                                                                                                            http://www.epicurious.com/recipes/foo...
                                                                                                                                            using chinese celery and some pancetta that was hiding in the freezer. The cooking process really tames down the celery flavor, so it actually isn't bad. I should have used more bacon (only had a little bit of pancetta left in the house. This was accompanied by a ciabatta roll halved, topped with arrabbiata sauce (a la Safeway brand jar) and mozzarella, then broiled.

                                                                                                                                            The plan is to use a small head of celery in some Szechuan water boiled beef later this week. The other four celery heads and dozen kales will have to wait....

                                                                                                                                            1. ChristinaMason RE: Cherylptw Oct 24, 2010 06:27 PM

                                                                                                                                              Panko-breaded cod fillets using CI's method for oven-fried chicken (egg wash with dijon, garlic powder, oregano, cayenne, s&p, then rolled in oiled crumbs). Steamed broccoli and mashed potatoes alongside. simples, as Harters would say. DH is mostly in charge of dinner.

                                                                                                                                              I had pie for lunch but still may spring for some Breyer's peach ice cream later. Oh, who am I kidding? Of course I will.

                                                                                                                                              1 Reply
                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                ChristinaMason RE: ChristinaMason Oct 24, 2010 07:14 PM

                                                                                                                                                Spuds were great, and they deserved to be, considering he added lite sour cream, cream cheese, butter, margarine, and milk. Asked to rate how fattening they were on a scale of 1-10, DH claimed they were a 6.

                                                                                                                                                I grated some lemon zest over the broccoli and added a dusting of nutmeg. So good.

                                                                                                                                                Fish: eh. Trader Joe's frozen fish kinda sucks.

                                                                                                                                              2. mariacarmen RE: Cherylptw Oct 24, 2010 07:48 PM

                                                                                                                                                so I brined the pork loin in a mixture of salt, granulated onion and granulated garlic, fresh minced garlic, toasted and ground cumin, and a bottled sour orange marinade, cuban style, for about 4 hours. seared, then braised in white wine and chicken broth. Unfortunately, my oven goes up in temp all by itself and loin was slightly overdone, but not dry, and still flavorful. BF made a killer side - carrots, which he is calling Bolivian Carrots, for no other reason than that he is Bolivian - which he sauteed in butter, then cooked with thyme, balsamac, sumac, s&p, parsely, white wine, and a little bit of sugar, and at the end he threw some raisins. They were delicious, and something I want to replicate for Thxgiving. I boiled and buttered some potatoes, then sauteed a bunch of baby arugula in butter for under the pork. The carrots were the hit, in my opinion... and even tho the pork was overdone, it'll be good for tacos this week.

                                                                                                                                                1. Perilagu Khan RE: Cherylptw Oct 25, 2010 07:08 AM

                                                                                                                                                  Grilled Tuscan porterhouse, only made with T-bones.

                                                                                                                                                  4 Replies
                                                                                                                                                  1. re: Perilagu Khan
                                                                                                                                                    mariacarmen RE: Perilagu Khan Oct 25, 2010 08:59 AM

                                                                                                                                                    what made it Tuscan, may i ask?

                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                      Perilagu Khan RE: mariacarmen Oct 25, 2010 02:30 PM

                                                                                                                                                      The sound of my tuscs gnashing together in anticipation.

                                                                                                                                                      In all seriousness, grilling the steak and then dredging it through a mixture of olive oil, rosemary and sage, and then slicing thinly is a Tuscan preparation.

                                                                                                                                                      1. re: Perilagu Khan
                                                                                                                                                        mamachef RE: Perilagu Khan Oct 25, 2010 02:54 PM

                                                                                                                                                        Thanks for clarifying, Perilagu. For a minute there I thought you got your hands onto some Chianinna.

                                                                                                                                                        1. re: Perilagu Khan
                                                                                                                                                          mariacarmen RE: Perilagu Khan Oct 25, 2010 04:24 PM

                                                                                                                                                          yum. make sure to polish up those tuscs after.

                                                                                                                                                    2. JungMann RE: Cherylptw Oct 25, 2010 07:57 AM

                                                                                                                                                      Friday was fettucine and lobster in a cream sauce seasoned with tarragon, parsley and Aleppo pepper with roast asparagus, garlic and sumac. For Sunday dinner, I finally succumbed to the chicken paprikash temptations of recent WFD threads. I figured with a such a quick main, I had time to prepare something a little more labor intensive on the side so I did a slow braise of red cabbage with bacon, cloves, cinnamon and celery seed with chicken stock and cider vinegar. Starch was spaetzle seasoned with a little nutmeg.

                                                                                                                                                      I'm not certain if the holes in my colander were just too small, but the spaetzle was surprisingly labor-intensive. I could hardly get the sticky dough into the water; truth be told, my arms still hurt from 30 minutes of pulling them back and forth, trying to force dough through a colander and into a pot of water which was simultaneously scalding me. Perhaps a lever-operated spaetzle-maker would be a worth investment or did I do something wrong?

                                                                                                                                                      4 Replies
                                                                                                                                                      1. re: JungMann
                                                                                                                                                        mariacarmen RE: JungMann Oct 25, 2010 09:04 AM

                                                                                                                                                        oh man that does not sound fun. did your paprikash turn out yummy at least? that cabbage sounds like the perfect accompaniment.

                                                                                                                                                        and that fettucine with lobster! i can just about taste the velvety sauce now....

                                                                                                                                                        1. re: JungMann
                                                                                                                                                          LindaWhit RE: JungMann Oct 25, 2010 10:47 AM

                                                                                                                                                          Oh MY your Friday night dinner sounds heavenly, JungMann! Sorry your spaetzle didn't work out for you.

                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                            JungMann RE: LindaWhit Oct 25, 2010 10:52 AM

                                                                                                                                                            The irony was that the fettucine and lobster cost a grand total of $3.16. I had everything but the lobster on hand or growing in a windowbox. Last night's rustic Mitteleuropa dinner, by contrast, was quadruple the price. MC - good paprikash, luckily, is harder to botch than it is to prepare.

                                                                                                                                                            1. re: JungMann
                                                                                                                                                              LindaWhit RE: JungMann Oct 25, 2010 11:00 AM

                                                                                                                                                              Boy, wouldn't you just love it if you could grow lobsters in a windowbox? ;-)

                                                                                                                                                        2. h
                                                                                                                                                          Harters RE: Cherylptw Oct 25, 2010 09:29 AM

                                                                                                                                                          Sirloin steak, corn on the cob, chard, sauteed new potatoes.

                                                                                                                                                          1. Cherylptw RE: Cherylptw Oct 25, 2010 10:51 AM

                                                                                                                                                            So, as you know, I've been off board a few days...I had a family dinner out of state for which I needed to prepare some food for the event on Sat. Thursday, I grilled/smoked two whole turkeys for pulled turkey BBQ. Friday, I made the Q along with a mountain of potato salad, my giant nutter butter cookie & some coconut pineapple rice pudding. I also prepped the ingredients for my sweet potato hash and a whole hotel pan of mac & cheese.

                                                                                                                                                            Saturday before the event, I fried 20 lbs of fish and hushpuppies, made the hash and then enjoyed said dishes along with my cousin's famous BBQ chicken with the special sauce that only he can make and sweet & sour meat balls, green beans, collards, mixed greens, cole slaw, baked beans, pasta salad, an awesome seafood salad, rolls etc. Desserts was about 10 assorted choices plus what I made. OMG, there was just so much food there that people ate & carried home plates and those who hung out for the "after party" were eating again at midnight.

                                                                                                                                                            Yesterday, I had leftover bbq chicken, greens & slaw...I'm ashamed to say I gorged myself on a few desserts. Today, I'll be continuing on with my leftoverfest: pulled turkey Q, baked beans, potato salad and rolls. I'm going to try not to eat any dessert tonight, but I think I'll have to start a diet by the end of the week!

                                                                                                                                                            13 Replies
                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                              LindaWhit RE: Cherylptw Oct 25, 2010 11:01 AM

                                                                                                                                                              Holy SMOKES Cheryl - thatsalotta food!!!!!! Sounds like a very fun gathering - enjoy the leftoverfest. :-)

                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                Cherylptw RE: LindaWhit Oct 25, 2010 12:22 PM

                                                                                                                                                                You have NO idea! But we did have about 60 people...It was a welcome back dinner for my nephew returning from a tour in Afghanistan..

                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                  buttertart RE: Cherylptw Oct 25, 2010 12:43 PM

                                                                                                                                                                  That's something to celebrate - last tour I hope?

                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                    Cherylptw RE: buttertart Oct 25, 2010 05:35 PM

                                                                                                                                                                    Don't really know, the military don't tell you anything until just before they plan to send you out; he went to Iraq last year then came home a few months & went out again the first week of Feb. I hope it's his last...

                                                                                                                                                                  2. re: Cherylptw
                                                                                                                                                                    LindaWhit RE: Cherylptw Oct 25, 2010 01:02 PM

                                                                                                                                                                    Wonderful celebration - give him my thanks for his service!

                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                      Cherylptw RE: LindaWhit Oct 25, 2010 05:36 PM

                                                                                                                                                                      Thanks so much Linda, I certainly will!

                                                                                                                                                                2. re: Cherylptw
                                                                                                                                                                  onceadaylily RE: Cherylptw Oct 25, 2010 11:36 AM

                                                                                                                                                                  Coconut pineapple rice pudding? That sounds delicious. Do you mind sharing the recipe?

                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                    Cherylptw RE: onceadaylily Oct 25, 2010 12:15 PM

                                                                                                                                                                    I'd be happy to; I'm assuming you want ot make a "normal" amount, not the "industrial size" that I made (lol)

                                                                                                                                                                    Coconut Pineapple Rice Pudding

                                                                                                                                                                    1 1/2 cups water
                                                                                                                                                                    3/4 cup rice (I use long grain)
                                                                                                                                                                    3 cups coconut milk
                                                                                                                                                                    1 cup heavy cream (I have used half & half)
                                                                                                                                                                    1/4 teaspoon salt
                                                                                                                                                                    1/2 to 3/4 cup sugar (depending on how sweet you like it; I find 1/2 cup to be perfect for me)
                                                                                                                                                                    1 teaspoon vanilla extract
                                                                                                                                                                    1 large egg, well beaten
                                                                                                                                                                    1/2 of a 20 oz. can of crushed pineapple along with some of the juice (you can use tidbits if you want larger bits of pineapple)
                                                                                                                                                                    1 cup lightly toasted coconut (more if you like)

                                                                                                                                                                    Bring the water to a simmer in a 2 1/2 to 3 qt saucepan; stir in the rice and cook over medium low heat for 10 minutes. Stir in the coconut milk, heavy cream, salt & sugar until blended. Return to a simmer then reduce to medium low; stir the rice about every 8-10 minutes so that the starch releases and keep from sticking to saucepan for about 35 minutes or so. Rice should be creamy & thickened. Remove from the heat; quickly stir in the vanilla and the egg, stirring until egg is really incorporated. Stir in the crushed pineapple with the juice; return to low heat for five minutes, stirring to evenly heat mixture.

                                                                                                                                                                    Remove rice pudding to a ceramic or glass bowl, stir in the 3/4 cup of coconut and cover with plastic wrap, pressing the wrap onto the surface. Refrigerate until cold or eat when room temp. Garnish with remaining coconut.

                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                      onceadaylily RE: Cherylptw Oct 25, 2010 12:32 PM

                                                                                                                                                                      Perfect! This looks very close to my rice pudding. I always think it's so much better done on the stove top, rather than in the oven. And there are so many recipes out there that don't have egg, which is what gives it the texture I prefer, and helped me break my ten-buck-a-week Cozy Shack habit.

                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                        Cherylptw RE: onceadaylily Oct 25, 2010 12:41 PM

                                                                                                                                                                        I like this recipe because the basics of it is the water, rice, sugar, salt, milk, cream, vanilla & egg...you can sub regular or 2% milk for the coconut milk to make any other flavor of rice pudding. I've used this recipe for dried cherry & almond combo and banana nutmeg with crushed vanilla wafers also (this is especially good served warm). For less than five dollars, you can make so much rice pudding you'll get tired of eating it (lol)....

                                                                                                                                                                      2. re: Cherylptw
                                                                                                                                                                        mariacarmen RE: Cherylptw Oct 25, 2010 04:27 PM

                                                                                                                                                                        thanks for sharing this, sounds great. your whole food extravaganza sounded fantastic!

                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                          Cherylptw RE: mariacarmen Oct 25, 2010 05:38 PM

                                                                                                                                                                          Anytime; hope you'll give the recipe a try sometime!

                                                                                                                                                                    2. re: Cherylptw
                                                                                                                                                                      Phurstluv RE: Cherylptw Oct 26, 2010 09:15 AM

                                                                                                                                                                      Wow, what a feast! Sounds so good! What a nice welcome home dinner for a soldier! Great job!

                                                                                                                                                                    3. boyzoma RE: Cherylptw Oct 25, 2010 10:54 AM

                                                                                                                                                                      We will be cleaning out the fridge tonight. There is still some Turkey Tetrazzini as well as some of last night's Swiss Steak. I see a microwave in my future!

                                                                                                                                                                      1. onceadaylily RE: Cherylptw Oct 25, 2010 11:34 AM

                                                                                                                                                                        I was going to make paprikas today, but I only have leg quarters in the freezer (they're huge, and destined for soup, I think). I really would like this with smaller pieces, so I'm putting it off until tomorrow. The boyfriend hates eating bone-in chicken that is covered in sauce, so I usually give way and get boneless thighs for something like this.

                                                                                                                                                                        The boyfriend was a little put out that I made peanut noodles while he was out of town, claiming that he likes them more than I do, and gets to eat them less often. I resisted sketching out a map to the kitchen for the poor lost lamb, and instead offered to make them tonight.

                                                                                                                                                                        He will be pleased to be fed the peanuty goodness, with the creaminess of the sauce perfectly balancing the squirt of hot sauce that is so important in this particular dish. We have leftover braised cabbage to eat as well. I love a good braised cabbage, even the second day. The butter helps it stay nice and moist during reheating.

                                                                                                                                                                        (Sorry, getoile8, I could not resist. Welcome to Chowhound.)

                                                                                                                                                                        12 Replies
                                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                                          LindaWhit RE: onceadaylily Oct 25, 2010 12:08 PM

                                                                                                                                                                          I <3 OADL every day for her writing style, but especially today. :-)

                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                            buttertart RE: LindaWhit Oct 25, 2010 12:10 PM

                                                                                                                                                                            Same here, I was snorting asa I saw the squirt.

                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                              boyzoma RE: buttertart Oct 25, 2010 12:26 PM

                                                                                                                                                                              Count me in on that one! And that peanuty goodness and the creaminess of the sauce and staying moist during reheating. OADL - you just slay me. Welcome as well getoile8.

                                                                                                                                                                              1. re: boyzoma
                                                                                                                                                                                onceadaylily RE: boyzoma Oct 25, 2010 12:32 PM

                                                                                                                                                                                Hehe.

                                                                                                                                                                              2. re: buttertart
                                                                                                                                                                                mamachef RE: buttertart Oct 25, 2010 12:31 PM

                                                                                                                                                                                Was drinking the goodness of a creamy cup o' coffee when I read this, and said coffee squirted out my nose.
                                                                                                                                                                                All that aside, I'm headed up to fratland to get 6 enormous chuck roasts in the oven and cut up all the vegies. I'm using the I Hate to Cook recipe for Sweep Steak because energy is low and I'm just not feeling it. I'll leave the unwrapping and plating to the guy on "hash" duty this week. Then I'm going to come home and let Mr. take me out to dinner at Le Cheval because I've been craving beef 7 ways.

                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                  boyzoma RE: mamachef Oct 25, 2010 12:41 PM

                                                                                                                                                                                  I have to admit, I had never heard of sweep steak so I had to look it up. Yup - very simple. I'll have to remember that one. Good for you. Hope you enjoy your night out! Oh - and have the banana flambe' for dessert. I looked at their menu!

                                                                                                                                                                                  Now as to your coffee - I am so ROTFLMAO - you forgot how it made your nose moist!

                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                    LindaWhit RE: mamachef Oct 25, 2010 01:09 PM

                                                                                                                                                                                    I'm sure the boyz will LOVE Sweep "Steak"! Even they can learn to boil potatoes and carrots. :-) And very easy for you. Enjoy your dinner out.

                                                                                                                                                                              3. re: onceadaylily
                                                                                                                                                                                mariacarmen RE: onceadaylily Oct 25, 2010 04:29 PM

                                                                                                                                                                                OADL - you are evil and therefore i like you immensely!

                                                                                                                                                                                1. re: onceadaylily
                                                                                                                                                                                  ChristinaMason RE: onceadaylily Oct 25, 2010 06:37 PM

                                                                                                                                                                                  LOL, nice. We are bullies, eh?

                                                                                                                                                                                  You can totally make the paprikas with the leg quarters---that'd be my preferred cut, to be honest. Just remove the pieces when they are done, cool, skin, and pick off the meat to return to the pot. I'm with the BF and think it makes for more pleasant eating, too.

                                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                                    boyzoma RE: onceadaylily Oct 25, 2010 08:15 PM

                                                                                                                                                                                    This is just a reach out to getoile8 - please don't take us seriously. Nothing was meant to hurt feelings. Please join us and feel free to rally against any of us. We truly welcome you. Come back!!!!!

                                                                                                                                                                                    1. re: boyzoma
                                                                                                                                                                                      mamachef RE: boyzoma Oct 25, 2010 08:29 PM

                                                                                                                                                                                      boyzoma, that was truly a nice gesture. I second in welcoming another CH to this site. We do tease each other alot, true. It's all in the spirit of fun. Every now and then people get emotional and heated about the world's most subjective subject, but even then we all still pretty much get along. And can always, always use another person's opinions, thoughts and recipes.

                                                                                                                                                                                    2. re: onceadaylily
                                                                                                                                                                                      Phurstluv RE: onceadaylily Oct 26, 2010 09:16 AM

                                                                                                                                                                                      ROFLMAO.

                                                                                                                                                                                    3. rabaja RE: Cherylptw Oct 25, 2010 12:39 PM

                                                                                                                                                                                      I'm thinking about making minestrone. It's not rainy today, but the chill of Fall is here to stay I think.
                                                                                                                                                                                      I have cranberry beans, a parmesaan rind and a quart of homemade stock.
                                                                                                                                                                                      There is nothing creamy, moist or squirty about this dinner though, and it is making me a little sad.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: rabaja
                                                                                                                                                                                        onceadaylily RE: rabaja Oct 25, 2010 01:39 PM

                                                                                                                                                                                        There is still goodness to be had, dear rabaja. A well-crafted minestrone makes *me* smile.

                                                                                                                                                                                      2. s
                                                                                                                                                                                        smilingal RE: Cherylptw Oct 25, 2010 01:31 PM

                                                                                                                                                                                        Tonight is a frozen treat - I love pulling out a previously delicious meal that I was saving for another day. It's stuffed cabbage that I will make some fresh mashed potatoes to sop up the gravy with. But this board has me on a permanent salivating mode so I am planning my meal for Wednesday. A few days ago from one of these threads I took 3 different recipes for Caramel Ginger Chicken - so I am looking forward to experimenting with one of those along with some soy sauce stir-fry noodles and steamed broccoli. I now have to raid the fridge and get away from this site for a while!

                                                                                                                                                                                        1. g
                                                                                                                                                                                          gembellina RE: Cherylptw Oct 25, 2010 01:36 PM

                                                                                                                                                                                          I've been a hive of activity these past couple of days. Got back from the charity kitchen yesterday with about 2kg of leftover cooked carrots. I boiled up the bones from the paprikas I made the day before, and used the slightly spiced stock to make carrot soup, with a hefty dose of garlic and ginger to liven it up. Then I made a roast chicken, served with cajun sweet potato wedges and bbq sauce. Boiled up that chicken carcass to make more stock. There's a very lucky little kitten in the house who will be feasting on chicken scraps for a week!

                                                                                                                                                                                          Tehn today I made roast veg - onion, aubergine, peppers, courgettes, cherry tomatoes and mushrooms - with couscous, spicy harissa dressing and griddled halloumi. While the veggies were in the oven I made ice cream with candied/syrup ginger (I keep saying pickled ginger, that's not what I mean!) to go with tomorrow's plum and anise crumble. Phew! Considering I had toast for dinner 3 times last week and a bottle of wine and a bag of crisps on one night, I'm doing a lot better this week.

                                                                                                                                                                                          5 Replies
                                                                                                                                                                                          1. re: gembellina
                                                                                                                                                                                            ChristinaMason RE: gembellina Oct 25, 2010 07:27 PM

                                                                                                                                                                                            How did the paprikas turn out?

                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                              g
                                                                                                                                                                                              gembellina RE: ChristinaMason Oct 26, 2010 01:42 AM

                                                                                                                                                                                              I'll report back after dinner tonight!

                                                                                                                                                                                              1. re: gembellina
                                                                                                                                                                                                g
                                                                                                                                                                                                gembellina RE: gembellina Oct 27, 2010 05:12 AM

                                                                                                                                                                                                A little disappointed: it was so good when I made it at the weekend, but after freezing and defrosting it was a bit watery, and I didn't have time to reduce it down enough. I'll have to try it again and serve it immediately.

                                                                                                                                                                                                Also I realised after the fact that I'd used smoked paprika rather than regular. Not sure how much of a difference it makes but I'll stick to your recipe faithfully next time!

                                                                                                                                                                                                1. re: gembellina
                                                                                                                                                                                                  ChristinaMason RE: gembellina Oct 27, 2010 11:38 AM

                                                                                                                                                                                                  Whoops. Yeah, I'm not sure you can freeze sour cream without breaking it. Just an overnight stint in the fridge next time would be good.

                                                                                                                                                                                                  Smoked paprika sounds interesting. Not sure how Hungarians would react, but if it tastes good, that's all that matters.

                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                    mariacarmen RE: ChristinaMason Oct 27, 2010 01:23 PM

                                                                                                                                                                                                    i added some smoked to mine, it was delicious. but it wasn't all smoked.

                                                                                                                                                                                          2. tinap60 RE: Cherylptw Oct 25, 2010 05:45 PM

                                                                                                                                                                                            Top sirloin steaks with Lemon Pepper and Garlic seasoning, Homemade Macaroni and cheese,crispy kale (that didn't come out too crispy- too much water left on it?) and thinly sliced brussel sprouts sauteed with shallots.

                                                                                                                                                                                            1. ChristinaMason RE: Cherylptw Oct 25, 2010 06:50 PM

                                                                                                                                                                                              I made the Chow recipe for fennel-braised pork chops (http://www.chow.com/recipes/28905-bra...), but wasn't blown away. I even brined the meat beforehand, but it still cooked very quickly when browning. The sauce wasn't much to look at. Doubt I'll make this one again, since I have a fennel and pork (sausage) recipe I like better.

                                                                                                                                                                                              My DH made braised collard greens with white rice as a(n incongruous) side. They stole the show. He sauteed lots of chopped shallot, onion, and garlic, added a little brown sugar, and then deglazed with vermouth. That was added to a pot of simmering smoked pork necks along with the greens and some seasoned salt, red pepper flake, bay leaf, and pepper. Finished with red wine vinegar. So, so good. This was a riff on Emeril's recipe.

                                                                                                                                                                                              To drink: Torres Sangre de Toro. And ice cream soon for afters.

                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                h
                                                                                                                                                                                                Harters RE: ChristinaMason Oct 26, 2010 07:08 AM

                                                                                                                                                                                                Sangre de Toro is Mrs H's favourite red when we're in Spain. And her Spanish white is also a Torres - Vina Sol.

                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                  ChristinaMason RE: Harters Oct 26, 2010 07:53 AM

                                                                                                                                                                                                  I really used to like their Gewurztraminer/Muscatel blend, Vina Esmeralda. Later vintages seem not quite as delicious to me, somehow. Their rose, Santa Digna, and dessert wine, Floralis Muscatel, are really enjoyable (esp. the latter).

                                                                                                                                                                                                  Anyway, the red was nice with the bold flavors at dinner.

                                                                                                                                                                                              2. eight_inch_pestle RE: Cherylptw Oct 26, 2010 01:56 AM

                                                                                                                                                                                                Breakfast for dinner as I dropped the ball on a promise to make a big Sunday brunch. Slow-cooked scrambled eggs with fresh bay and grated cheddar. Bacon rubbed with a mixture of black pepper and maple syrup. Fist-sized buttermilk-lard biscuits brushed with butter. Homemade peach preserves. Sliced comice pears.

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: eight_inch_pestle
                                                                                                                                                                                                  ChristinaMason RE: eight_inch_pestle Oct 26, 2010 07:54 AM

                                                                                                                                                                                                  I make breakfast for dinner for the children I babysit last night: silver dollar pancakes, bacon sprinkled with brown sugar and pepper, and scrambled eggs. Fresh raspberries and bananas. Funny coincidence.

                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                    eight_inch_pestle RE: ChristinaMason Oct 26, 2010 01:23 PM

                                                                                                                                                                                                    That is too funny.

                                                                                                                                                                                                    1. re: eight_inch_pestle
                                                                                                                                                                                                      ChristinaMason RE: eight_inch_pestle Oct 26, 2010 02:09 PM

                                                                                                                                                                                                      I came *this close* to adding cheddar to the eggs, too.

                                                                                                                                                                                                      Is this groupthink, or what?

                                                                                                                                                                                                2. onceadaylily RE: Cherylptw Oct 26, 2010 06:59 AM

                                                                                                                                                                                                  Well, it's Tuesday, which, with the boyfriend's schedule, is like 'our' Friday. Or, so he likes to remind me if I try to go to bed before eleven. Tonight is chicken paprikas, egg noodles, and maybe a wilted green on the side. I've decided to take Christina's advice and use the quarters. Today is a bit blustery, I've already canceled my afternoon coffee date, and I can't see walking through the rain and wind for a bit of chicken. Especially with my umbrella. I hate being the girl with the inside-out umbrella. And since I just remembered that I forgot to buy cream, I may wind up being her once again, despite my resolve. I am looking forward to this dish though.

                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                                                    mamachef RE: onceadaylily Oct 26, 2010 07:27 AM

                                                                                                                                                                                                    All this paprikas talk has me wanting to make some very very soon, OADL. I think the boyos in Berkeley would really love it. However, from this tradition I am not allowed to deviate: it's Tuesday, and in our little world that makes it......Taco Tuesday!! This does not necessarily mean actual tacos, or even anything with tortillas - just something vaguely Mexican-ish. If it contains any cumin, it will suffice. We are having Enchiladas Suizas (I TOLD you, authenticity has nothing to do with it), shredded chicken, cumin, onion, chiles, cilantro and lime juice, with a creamy sauce. (Yep. Campbell's mixed with cheese. I know: "shudder", but don't knock it 'til you've tried it!!) The 30 of them can tear up a recipe meant for 32 that I then double again!! On the side, we've got some Spanish rice going on (tomatoes, peppers, onions, rice; cooked down in chicken stock) and a big green salad. They're having in-house movie night, so dessert was a snap: I bought a bunch of candy at Costco and made sure they have popcorn and soda in the house, which they always do, and they'll have a movie theatre snack bar!!
                                                                                                                                                                                                    To home, after work I've got a quiet evening by myself. An old college friend of Mr.'s is going to be in town for 2! Count 'em 2! days, and they're going out for drinks and dinner. Why am I not going, you may ask? Because I don't LIKE his friend, but no accounting for taste I guess. So, I'm going to have some Lentil Veg soup, pretty minimalist, and a great.big.non-minimalist grilled cheese sandwich, made with emmenthaler, dill havarti and a schmear of teleme. I snagged an econo-sized box of junior mints and another of butterfinger bits after the Costco run, and that and a good movie picked by me for me will be dessert, along with some good warmed brandy.

                                                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                                                      onceadaylily RE: mamachef Oct 26, 2010 07:49 AM

                                                                                                                                                                                                      I grew up on that casserole. When I was twenty-five, and living in Georgia, I had a friend come stay with me once, and she wanted to make dinner for me. She bragged that she made the *best* enchiladas. So, I thought she was going to, you know, make enchiladas. I was pretty excited, and then she came back from the store with the Campbells. And you know what? I was still pretty excited.

                                                                                                                                                                                                      The boyfriend has one of *those* friends. So, I know you're going to enjoy your solitude especially. And the brandy.

                                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                                        boyzoma RE: mamachef Oct 26, 2010 09:28 AM

                                                                                                                                                                                                        I LOVE Enchiladas Suizas. I've made them with this recipe and they are really good:
                                                                                                                                                                                                        http://www.squidoo.com/chicken-enchil...

                                                                                                                                                                                                        But if you have a better one, would you be so kind as to share?

                                                                                                                                                                                                        And I'm with you on the chicken paprika. Seems to be on lots of tables lately.

                                                                                                                                                                                                        1. re: boyzoma
                                                                                                                                                                                                          mamachef RE: boyzoma Oct 26, 2010 02:43 PM

                                                                                                                                                                                                          Virtually the only thing I do differently is use a bechamel lightenened with chicken broth instead of whipping cream, but then I go and wreck all my good intentions by going half again on the sauce because these are all about that ratio IMO. I serve it with a fairly hot tomatillo salsa in an effort to compensate for the mildness of the dish. And I neglected to mention earlier that I also use a mixture of cubed zucchini, corn and black beans to make a pan for my vegetarian dudes - I lighten the bechamel with vegie stock instead.
                                                                                                                                                                                                          We're supposed to have lots and lots and lots of rain this coming weekend. Sad for the trick-or-treaters.......happy for Us! Because the paprikash is happening at the first sign of bluster. And I might just try my hand again at homemade noodles.

                                                                                                                                                                                                        2. re: mamachef
                                                                                                                                                                                                          s
                                                                                                                                                                                                          Sal Vanilla RE: mamachef Oct 28, 2010 03:13 PM

                                                                                                                                                                                                          Your guy's taste can't be all that off. He chose you.
                                                                                                                                                                                                          : ) Enjoy the Jr. Mints and devilish sandi.

                                                                                                                                                                                                        3. re: onceadaylily
                                                                                                                                                                                                          ChristinaMason RE: onceadaylily Oct 26, 2010 07:55 AM

                                                                                                                                                                                                          I think you can get away with not adding any cream. It's such a small amount, anyway. Not all paprikas recipes call for it.

                                                                                                                                                                                                        4. h
                                                                                                                                                                                                          Harters RE: Cherylptw Oct 26, 2010 07:10 AM

                                                                                                                                                                                                          In keeping with the newly enforced "less meat, fewer calories" regime at Casa Harters, veggie pizza and salad.

                                                                                                                                                                                                          This falls into the "less meat" category if not necessarily "fewer calories"

                                                                                                                                                                                                          1. boyzoma RE: Cherylptw Oct 26, 2010 09:35 AM

                                                                                                                                                                                                            Tonight will be Nacho's Supreme. Some nice tortilla round chips, browned ground sirloin, refried beans, LOTS of cheese, shredded lettuce, diced tomato and onion, sliced olives, sour cream, guacamole and salsa. A nice big plate that will feed 2 easily.

                                                                                                                                                                                                            1. nomadchowwoman RE: Cherylptw Oct 26, 2010 12:33 PM

                                                                                                                                                                                                              Well, I have been laughing--and drooling--all the way through this thread. I have decided I want Cherylptw's family reunion menu, I want Mamachef's job, and I want Christina Mason to babysit for me.

                                                                                                                                                                                                              After a few days of not necessarily good eatin'--mediocre pizza, an expensive but disappointing restaurant meal, a rubber chicken plate at a political event--guess what I decided I had to make once happily back in my kitchen? Yep, the currently most popular dish on the WFD thread--Chicken Paprikas. I made it w/thighs, removing the skin after browning them, onions, tomato paste, stock, and sour cream. Served it w/parsleyed egg noodles and glazed brussels sprouts. DH was in heaven; I found the sauce a little thin. That was Sunday.

                                                                                                                                                                                                              Last night we had the leftovers--and I decided to add more sour cream as I'd been a little chintzy w/it on Sunday. Good call--creamy deliciousness all the way, DH even happier. Served it w/more egg noodles but got a little more creative w/the sides--salad of yellow beets, red onion, arugula, toasted pistachios in orange vinaigrette and a saute of (frozen) green peas, shallots, garlic, and chanterelles. We enjoyed this quite a bit more than the Sunday version. Thanks for the paprikas inspiration, Chowhounds.

                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                ChristinaMason RE: nomadchowwoman Oct 26, 2010 01:57 PM

                                                                                                                                                                                                                < I want Christina Mason to babysit for me.>

                                                                                                                                                                                                                I don't put up with any nonsense, so if you want dessert, you have to eat 75% of your dinner.

                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                  nomadchowwoman RE: ChristinaMason Oct 26, 2010 03:14 PM

                                                                                                                                                                                                                  Cleaning my plate has never been my problem. I might get in trouble when I insist upon seconds on my wine ; )

                                                                                                                                                                                                                2. re: nomadchowwoman
                                                                                                                                                                                                                  Phurstluv RE: nomadchowwoman Oct 26, 2010 04:43 PM

                                                                                                                                                                                                                  ROFLMAO!!

                                                                                                                                                                                                                  I so want to make this dish now, but the addition of sour cream has deterred me from making this and others like stroganoff. That, and that I guess I don't like them well enough to try subs for. Oh well, still entertaining reading!

                                                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                                                    LindaWhit RE: nomadchowwoman Oct 26, 2010 05:21 PM

                                                                                                                                                                                                                    The Paprikas heard 'round the world!

                                                                                                                                                                                                                    Give me Paprikas, or give me death!

                                                                                                                                                                                                                    You have nothing to fear, but Paprikas itself!

                                                                                                                                                                                                                    Fourscore, and Seven Paprikas ago...

                                                                                                                                                                                                                    And of course, the ever popular:

                                                                                                                                                                                                                    EVERYBODY...Do The Paprikas! (I'm hearing "Do The Hustle" as an earworm right now....)

                                                                                                                                                                                                                    :-)

                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                      nomadchowwoman RE: LindaWhit Oct 26, 2010 07:42 PM

                                                                                                                                                                                                                      LW--I will be cursing you, I'm afraid, as "Do the Paprikas"--or whatever else that conjures-- is reverberating through my dreams, my work, my life--for the next few days. (But I'll be laughing as well . . . )

                                                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                                                        LindaWhit RE: nomadchowwoman Oct 27, 2010 05:41 AM

                                                                                                                                                                                                                        I fully expect you to go into the John Travolta Saturday Night Fever pose when "Do the Paprikas!" earworm starts up, ncw. ;-)

                                                                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                                                                        mariacarmen RE: LindaWhit Oct 26, 2010 09:57 PM

                                                                                                                                                                                                                        don't MAKE ME MAKE IT AGAIN!

                                                                                                                                                                                                                    2. Cherylptw RE: Cherylptw Oct 26, 2010 01:15 PM

                                                                                                                                                                                                                      Dinner tonight will be fish soft tacos; I'm using boneless skinless flounder which is marinating in citrus juices with crushed red pepper, garlic, cumin and oregano. It'll get pan seared in a non stick skillet with a bit of olive oil. Topping them will be a homemade tomatillo/onion/garlic sauce, pickled onions and some spicy chunky guacamole. On the side, cucumber salad & pintos. Not sure about dessert....yet.....

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: Cherylptw
                                                                                                                                                                                                                        boyzoma RE: Cherylptw Oct 26, 2010 01:32 PM

                                                                                                                                                                                                                        LOL - between you, mamachef and myself - it looks like mexican-ish is the fare of the day! I'm just getting ready to dice up the goodies for my guacamole and salsa a little ahead of time. Although I am going to have to jump on that paprikash wagon soon, as I said earlier.

                                                                                                                                                                                                                        1. re: boyzoma
                                                                                                                                                                                                                          Phurstluv RE: boyzoma Oct 26, 2010 04:48 PM

                                                                                                                                                                                                                          That's funny, BZ, because I'm making chicken fajitas tonight! More mexican! We will finish up the slow cooked beans from the enchiladas, which I've been eating all week, and I'll make some broccoli au gratin rice from a mix for the boys. And I think I have four avocados, may only be 3 ;) for guacomole. I should make myself a margarita, but it seems too early in the week, being a holiday weekend here, I'll be making some soon enough.

                                                                                                                                                                                                                      2. ChristinaMason RE: Cherylptw Oct 26, 2010 01:58 PM

                                                                                                                                                                                                                        Paprikas. Yep, again. I've been kind of obsessed with this since the first round. Plus, my brother had a rough day and I invited him over. Figured something comforting was in order, and I had 3lbs. of chicken legs in the freezer.

                                                                                                                                                                                                                        1. rabaja RE: Cherylptw Oct 26, 2010 03:24 PM

                                                                                                                                                                                                                          Between landlords, smoke alarms and electricians I never got aroung to minestrone last night. I did however manage to whip up a batch of Ginger Chicken from the Pham book that's been mentioned here and there on this thread.
                                                                                                                                                                                                                          So fast and delicious, it hit the spot after a day of agitation and uncertainty.
                                                                                                                                                                                                                          The breast meat stayed surprisingly moist and the whole thing was great over brown rice. Not sure the scallions really qualified as my veg, but I chewed on a few ginger coins so I'm sure I kept whatever bugs are lurking at bay.
                                                                                                                                                                                                                          And dessert, dessert was a BIG pour of red wine. That sent me to bed pretty happy.

                                                                                                                                                                                                                          Tonight is goodness knows what. I am supposed to meet a friend for one of the last Tuesday farmers markets until next year, but this particular market has notoriously bad stall food.
                                                                                                                                                                                                                          Maybe I'll just warm up a tamale when I get home, or better yet, hit El Molino!

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: rabaja
                                                                                                                                                                                                                            mamachef RE: rabaja Oct 26, 2010 03:32 PM

                                                                                                                                                                                                                            I vote for ElMo and another great big glass of wine, or a coupla beers with dinner, rabaja. enjoy.

                                                                                                                                                                                                                            1. re: rabaja
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                                                                                                                                                                                                                              smilingal RE: rabaja Oct 26, 2010 06:59 PM

                                                                                                                                                                                                                              I'm making the Ginger Chicken - or a combined version of it I found on the net - and I had wondered about using chicken breasts rather than the thighs it called for.

                                                                                                                                                                                                                            2. linguafood RE: Cherylptw Oct 26, 2010 03:38 PM

                                                                                                                                                                                                                              Have some leftover 'waterfall beef' and pad thai from the - you guessed it - local Thai joint. Not enough for dinner, so I'll make some fried noodles with some stuff from the fridge that needs to get cleared out: half a napa cabbage, half an onion, one Chinese eggplant (which i think I'll nuke for a bit as I am afraid it has a longer cooking time than anything else going into that stir-fry - and I like my eggplant creamy). Sauce will be concocted of various condiments of random Asian provenance. It will be spicy, that's fo sho.

                                                                                                                                                                                                                              1. w
                                                                                                                                                                                                                                weezycom RE: Cherylptw Oct 26, 2010 05:32 PM

                                                                                                                                                                                                                                Oh man, I didn't know this was paprikas week!

                                                                                                                                                                                                                                I was working thru the veg drawer to use some of the glories I got at the farmer's market this past week. A couple of things I found were fresh ginger root and a bok choy that's about 7-8 inches tall with purple/red leaves that I decided to focus on tonight.

                                                                                                                                                                                                                                I threw a bit of ground bison in a saute pan and cooked it and a strip of bacon, removed from the pan, and in the bacon grease sauteed onion and some of the fresh ginger and the bok choy stems until the stems were sort of soft. Removed those and threw some baby bella slices in with a pinch of salt and cooked off the excess moisture, removed. Then threw the bok choy leaves in with some watered down peanut butter, a squirt of lime juice, some red pepper flakes and a shot of soy until wilted, threw everything back into the pan and tossed and dinner was ready.

                                                                                                                                                                                                                                Not paprikas, but damn tasty, and for bonus points, not much washing up to do.

                                                                                                                                                                                                                                1. JerryMe RE: Cherylptw Oct 26, 2010 06:51 PM

                                                                                                                                                                                                                                  Stir fry w/ the lone pork chop in the frig. I'd prefer to just fry it up and gnaw it off the bone, but I have company coming. So I'm stretching it w/ carrots, spring onions, a pepper w/ the noodles, etc.

                                                                                                                                                                                                                                  1. nomadchowwoman RE: Cherylptw Oct 26, 2010 07:44 PM

                                                                                                                                                                                                                                    Linguini w (canned) clams and steamed broccoli. Not paprikas, but easy.

                                                                                                                                                                                                                                    1. s
                                                                                                                                                                                                                                      sushigirlie RE: Cherylptw Oct 26, 2010 08:38 PM

                                                                                                                                                                                                                                      I made Marcella Hazan's spaghetti with bottarga sauce. And OMG was it good. I used Rustichella squid ink spaghetti. I used chopped dried Italian red peppers, which Hazan mentions but discourages, and found that I enjoyed the dish much more than in the past.

                                                                                                                                                                                                                                      1. eight_inch_pestle RE: Cherylptw Oct 27, 2010 03:34 AM

                                                                                                                                                                                                                                        Lazy Thai Stew. Chunks of boneless chicken thighs and torn chanterelles. Lemongrass, shallots, bird chiles, garlic, ground peanuts, turmeric, ginger, coriander. Fresh coconut milk. Fish sauce, lime zest, lime juice, cilantro, handful of torn mint. Some jasmine rice.

                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                        1. re: eight_inch_pestle
                                                                                                                                                                                                                                          g
                                                                                                                                                                                                                                          gembellina RE: eight_inch_pestle Oct 27, 2010 05:09 AM

                                                                                                                                                                                                                                          Lazy is a pot of Mae Ploy paste...

                                                                                                                                                                                                                                          1. re: eight_inch_pestle
                                                                                                                                                                                                                                            nomadchowwoman RE: eight_inch_pestle Oct 27, 2010 07:33 AM

                                                                                                                                                                                                                                            Yeah, I'm wondering what's lazy about this? I've been staring at a little jar of Thai Kitchen (about the only brand I can find of the ready-made stuff) for the last week or so, planning a truly lazy Thai curry in my head. Yours, however, is convincing me of the utter lameness of that plan.

                                                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                                                              eight_inch_pestle RE: nomadchowwoman Oct 27, 2010 10:16 AM

                                                                                                                                                                                                                                              Nein nein nein (to quote *Inglourious Basterds*). Nothing lame or lazy about planned Thai Kitchen. Lazy is wandering through the store at 8:30 at night with no idea what to make for dinner, noticing that both boneless skinless once-happy chicken thighs and snooty mushrooms are on ridiculous sale, and grabbing whatever else looks shiny as you space cadet your way around the produce section only half thinking about food and committed only to the notion of a one-pot meal (the coconut milk was already made and leftover from a dessert a couple days ago). Lazy is anytime dinner comes more or less from one burner with no recipe and is served in one bowl with no sides. Lazy is short prep long simmer couch girlfriend beer---hoops on the tube.

                                                                                                                                                                                                                                              I've read you both, and even if you use a canned curry you're likely to rock three sides and a dessert. Not lazy.

                                                                                                                                                                                                                                              1. re: eight_inch_pestle
                                                                                                                                                                                                                                                LindaWhit RE: eight_inch_pestle Oct 27, 2010 10:44 AM

                                                                                                                                                                                                                                                No no no no no! This is NOT lazy - it's "easy". Sometimes a gal or guy's gotta do what a gal or guy's gotta do. And sometimes, easy is it. :-)

                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                  eight_inch_pestle RE: LindaWhit Oct 27, 2010 01:23 PM

                                                                                                                                                                                                                                                  You're the best cheerleader ever, L-Dub. Thanks...

                                                                                                                                                                                                                                                  1. re: eight_inch_pestle
                                                                                                                                                                                                                                                    LindaWhit RE: eight_inch_pestle Oct 27, 2010 05:31 PM

                                                                                                                                                                                                                                                    Rah, rah, sis-boom-BAH! ;-)

                                                                                                                                                                                                                                            2. re: eight_inch_pestle
                                                                                                                                                                                                                                              mariacarmen RE: eight_inch_pestle Oct 27, 2010 01:24 PM

                                                                                                                                                                                                                                              i'm thinking of getting lazy like this over the weekend.... sounds wonderful.

                                                                                                                                                                                                                                            3. mamachef RE: Cherylptw Oct 27, 2010 07:34 AM

                                                                                                                                                                                                                                              It's Wednesday the 27th, and we all know what's up tonight, right? World Series! GO (insert team of choice here.)!!
                                                                                                                                                                                                                                              This necessitates a portable dinner for the fellas. When I made the Sweep steaks, I also made a few extra minus the mushroom soup but with lots of sliced onions. After I shred it up, and with some doctored broth and more onions, I've got the base for po'boys for the beef eaters, and I'm going to do a panful of fried shrimp for shrimp po'boys, and some grilled vegies for the non-meat eaters. A big platter of shredded lettuce and sliced tomato and some garlic mayo; they can construct their own. I'm also sending out stuffed potato skins, some with cheese and bacon, some with soyrizo and soy cheese. I'll use the potato innards to make some cream of potato soup for Friday night. Also on tonight's bill 'o fare, a plain green salad with vinagrette for the purists. Dessert, another "candy bar" with the inclusion of some heated in-shell peanuts and I'm going to teach them to make egg creams, which I hope they like. Rootbeer float ingredients are available for the less-adventurous. And as usual with bevs. like this, "make it your owndamnself" is the rule of the day.
                                                                                                                                                                                                                                              To home, much lighter is on order; we've been hitting a lot of rich food lately. I'm going to do Teriyaki chicken breasts and steam some jasmine rice with a little garlic. I found some beautiful choisum in Chinatown, and "asked" (via gesture) a darling old lady what to do with it. We proceeded to have a conversation with not one word of common language between us: it mainly consisted of her making wonderful, wok-stirring motions and noises like "zzzzz...ZZZZ" to indicate temperature levels. It's a beautiful thing, this international food language. I understood her perfectly and she was SO happy to be asked. What a good day it's going to be, and i wish you all the very same.

                                                                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                                                              1. re: mamachef
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                                                                                                                                                                                                                                                gembellina RE: mamachef Oct 27, 2010 08:12 AM

                                                                                                                                                                                                                                                Today is the day my company makes 600 people redundant; i've spent some time over the last few days pondering on my other options, and decided that your job is awesome. anyway, i avoided the axe blow, which is probably just as well as I suspect they ask for more by way of qualifications than "I like food and I like boys"! Not that I'm suggesting that's your motivation...

                                                                                                                                                                                                                                                1. re: gembellina
                                                                                                                                                                                                                                                  mamachef RE: gembellina Oct 27, 2010 08:57 AM

                                                                                                                                                                                                                                                  Well, gembellina, I'm sincerely happy you made the cut. The economy is a terrible scourge right now.
                                                                                                                                                                                                                                                  That being said, "I like food and I like boys" may be true, but it's hardly the qualifier for my job, which involves not only cooking for and liking boys, but meal-planning for three distinct lifestyles, grocery shopping, and keeping within budget. It involves food-handling and storage and kitchen safety, same as in any other large-scale kitchen. I feel sorta like the waitress who earns her living doing so, yet gets asked at every turn, "What ELSE do you do? e.g., what's your Real job?"
                                                                                                                                                                                                                                                  I'm a paralegal, if you want to get technical with it. But my real job is cooking, and it is what I do best, and it's how I earn my money, and it is an AWESOME job. If there's a university where you live, it's a great way to earn side money too, although the hours put in can be sketchy in terms of total payout. But that's not why I do it; if it was about the scrill, I'd be in some high-end house doing menu development and not cooking at all.

                                                                                                                                                                                                                                                  1. re: mamachef
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                                                                                                                                                                                                                                                    gembellina RE: mamachef Oct 28, 2010 01:50 AM

                                                                                                                                                                                                                                                    But that's exactly what I mean, it sounds like a fun job but I can see from your other posts that you have a food service industry background so you are perfectly qualified for it, which I am definitely not, apart from liking food!

                                                                                                                                                                                                                                                    I know how happy one boy is when I make him a good dinner, so I imagine a large number who adore your cooking is very rewarding.

                                                                                                                                                                                                                                                    1. re: gembellina
                                                                                                                                                                                                                                                      mamachef RE: gembellina Oct 28, 2010 06:23 AM

                                                                                                                                                                                                                                                      My bad, gembellina. : )

                                                                                                                                                                                                                                                  2. re: gembellina
                                                                                                                                                                                                                                                    onceadaylily RE: gembellina Oct 27, 2010 09:16 AM

                                                                                                                                                                                                                                                    Congrats on ducking the axe, and sorry for everyone who didn't. I've had friends go through that at their companies, and it creates quite the emotional hot pot.

                                                                                                                                                                                                                                                    1. re: gembellina
                                                                                                                                                                                                                                                      h
                                                                                                                                                                                                                                                      Harters RE: gembellina Oct 27, 2010 09:25 AM

                                                                                                                                                                                                                                                      Congrats from me as well - I didnt escape the redundancies of the early 1980s so understand the relief you must have.

                                                                                                                                                                                                                                                      Is your company the well known construction engineering one currently in the news, losing 600 jobs?

                                                                                                                                                                                                                                                      1. re: Harters
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                                                                                                                                                                                                                                                        gembellina RE: Harters Oct 28, 2010 01:47 AM

                                                                                                                                                                                                                                                        That's the one; also had the dubious honour of making the first page of Private Eye this week.

                                                                                                                                                                                                                                                        1. re: Harters
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                                                                                                                                                                                                                                                          gembellina RE: Harters Oct 28, 2010 01:51 AM

                                                                                                                                                                                                                                                          and thanks for the congrats, all!

                                                                                                                                                                                                                                                      2. re: mamachef
                                                                                                                                                                                                                                                        onceadaylily RE: mamachef Oct 27, 2010 09:13 AM

                                                                                                                                                                                                                                                        "We proceeded to have a conversation with not one word of common language between us: it mainly consisted of her making wonderful, wok-stirring motions and noises like "zzzzz...ZZZZ" to indicate temperature levels. It's a beautiful thing, this international food language."

                                                                                                                                                                                                                                                        I love that.

                                                                                                                                                                                                                                                      3. h
                                                                                                                                                                                                                                                        Harters RE: Cherylptw Oct 27, 2010 08:28 AM

                                                                                                                                                                                                                                                        Tonight - soup.

                                                                                                                                                                                                                                                        Of course, there's a reason for this meagre repast. We've been for lunch to a city about an hour away - restaurant was Gujarati and vegetarian (features in the UK's Good Food Guide - my "never leave home without it" restaurant bible - and has just been on TV on "Gordon Ramsay's Best Restaurants"). We stuffed ourselves with pea & caulflower kebabs, deepfried lentil balls and a lovely chaat. Then for mains, massala dosa and a lovely chickpea curry. Kichdi and chapattis provided the carbs. A feast - and a bargain at under £40 for the two of us.

                                                                                                                                                                                                                                                        As to the soup, I made it last night, so it just needs warming through wheh we feel we might want to eat something - not for several hours. Some pancetta got fried; onions, celery and carrot got sweated off; dried mushrooms got rehydrated and fried; ham stock went (there wasnt enough so I topped up with veggie bouillon stock), thyme, and lots of pearl barley. It simmered for 40 minutes then I stirred in a coupel of handfuls of thinly sliced Savoy cabbage. I reckon that'll cook through as the soup comes back up to the simmer late on.

                                                                                                                                                                                                                                                        1. onceadaylily RE: Cherylptw Oct 27, 2010 09:11 AM

                                                                                                                                                                                                                                                          Okay, so *tonight* is going to be paprikas. The wind woke me up at three in the morning yesterday, and by the time evening rolled around, amid the sounds of rattling windows and creaking trees, I was in a fog. The world felt a little too surreal to chop an onion. I tried to explain to the boyfriend my theory about high winds and the effect it has, but he said he was too tired to indulge my hippie moment, so we ordered a pizza. Pizza, twice in a week is the bad news. The good news is that the pizza was so good that *my* favorite has knocked *his favorite right off the speed dial.

                                                                                                                                                                                                                                                          So, tonight, paprikas. It been quite a build-up to this chicken. At this point, I half-expect the pot to take on a golden glow when it's finished cooking, and the sweet sounds of an angelic choir to herald its birth into my kitchen. Or John Travolta to come dancing through.

                                                                                                                                                                                                                                                          34 Replies
                                                                                                                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                                                                                                                            LindaWhit RE: onceadaylily Oct 27, 2010 09:22 AM

                                                                                                                                                                                                                                                            Well, John Travolta *did* play an angel in a movie once. So perhaps that would work. :-)

                                                                                                                                                                                                                                                            (What ARE we going to do if OADL doesn't like her Paprikas?)

                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                              nomadchowwoman RE: LindaWhit Oct 27, 2010 09:33 AM

                                                                                                                                                                                                                                                              Oh, she will. She has to. It's meant to be.

                                                                                                                                                                                                                                                            2. re: onceadaylily
                                                                                                                                                                                                                                                              nomadchowwoman RE: onceadaylily Oct 27, 2010 09:29 AM

                                                                                                                                                                                                                                                              Paprikas--or Bust!
                                                                                                                                                                                                                                                              You go, OADL.

                                                                                                                                                                                                                                                              1. re: onceadaylily
                                                                                                                                                                                                                                                                mamachef RE: onceadaylily Oct 27, 2010 09:33 AM

                                                                                                                                                                                                                                                                John called me not ten minutes ago. He was AT your house trying to dance for you, but the front door was locked. He was terribly disappointed in you. The choir is working on perfecting the harmony as we speak. Turn up the volume.
                                                                                                                                                                                                                                                                The weather in your neck sounds absolutely perfect for the paprikas. Your house is going to smell amazing, and I know dinner will taste that way.
                                                                                                                                                                                                                                                                "Too surreal to chop an onion." That's great; and ask any Frenchman about the Mistral; it does have a very strange effect on people, even old hippies like me.
                                                                                                                                                                                                                                                                What are you making with your paprikas? And are you using sweet cream or soured?

                                                                                                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                                                                                                  onceadaylily RE: mamachef Oct 27, 2010 09:45 AM

                                                                                                                                                                                                                                                                  It wasn't locked. The boyfriend's body was blocking it, his hand clamped firmly as my mouth. I suppose he didn't want a repeat of the time I waited on Aidan Quinn for three days running, and then made him watch every Aidan Quinn movie ever made. Even the one with Madonna.

                                                                                                                                                                                                                                                                  I'll have to ask my Papa about the mistral. Or the French guy at my wine shop.

                                                                                                                                                                                                                                                                  I'm using Christina's recipe, so it's a mix of heavy cream (2 tablespoons) and a full cup of sour cream. Sour, then, but I never made it to Spice House, so I'll be using my cheap Spanish paprika, which is on the sweeter side.

                                                                                                                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                                                                                                                    nomadchowwoman RE: onceadaylily Oct 27, 2010 10:18 AM

                                                                                                                                                                                                                                                                    OADL--I've made it w/all different brands of paprika. It's always good. Maybe others can weigh in, but my sense is the "better" (and that is o/c subjective) the parika, the less you need. The recipe I used called for 2 T paprika--and it was, I'm sure, written for "ordinary" paprika of the sort my mother always bought (a little tin, McCormick probably. Incidentally, we looooved when she made chicken paprikas). Since I had Hungarian paprika that smelled very strong, I started w/2 tsp. and added another tsp. at the end. But I have used supermarket brand before and used more.

                                                                                                                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                                                                                                                      ChristinaMason RE: onceadaylily Oct 27, 2010 11:45 AM

                                                                                                                                                                                                                                                                      Oh no. It will never live up to these expectations now!

                                                                                                                                                                                                                                                                      Also: it really tastes better if you let it sit at least 2 or 3 hrs. before reheating. Overnight is even better.

                                                                                                                                                                                                                                                                      Last night I realized I didn't have any green pepper, and it still turned out really well. I used a small can of "Spanish-style" tomato sauce in place of the tomato paste, which had dried bell pepper in the ingredients. In a pinch, it worked. And I realized I hadn't thoroughly mixed the flour into the sour cream when I added it to the pot---little flour clumps appeared, so I blitzed the sauce smooth with my immersion blender. I also completely forgot the cream, but we didn't have any anyway.

                                                                                                                                                                                                                                                                      Uncharacteristically, my brother declined to take any leftovers. Maybe it was terrible, after all. LOL. I think he just doesn't like carrying plastic containers home on Metro. At least, I hope that's the reason.

                                                                                                                                                                                                                                                                    2. re: mamachef
                                                                                                                                                                                                                                                                      LindaWhit RE: mamachef Oct 27, 2010 09:46 AM

                                                                                                                                                                                                                                                                      And the fact that he took time away from his very pregnant wife to sing outside OADL's door says a lot!

                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                        onceadaylily RE: LindaWhit Oct 27, 2010 09:48 AM

                                                                                                                                                                                                                                                                        I'm very fetching. Can next week be lamb curry week?

                                                                                                                                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                                                                                                                                          LindaWhit RE: onceadaylily Oct 27, 2010 10:00 AM

                                                                                                                                                                                                                                                                          It can! Although I might do something other than curry, if that's OK with you. :::::as Linda tries to curry favor with Lily:::::

                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                            onceadaylily RE: LindaWhit Oct 27, 2010 10:15 AM

                                                                                                                                                                                                                                                                            Ha ha, you may, and points for word play.

                                                                                                                                                                                                                                                                            And am I the only one who's feeling a bit paranoid when choosing my words the last day or two? How many people am I going to irritate if I say I want to make a curried lamb dish? Can I still say 'yum', or do I have to type out, 'I agree, that sounds delicious'?

                                                                                                                                                                                                                                                                            1. re: onceadaylily
                                                                                                                                                                                                                                                                              h
                                                                                                                                                                                                                                                                              Harters RE: onceadaylily Oct 27, 2010 10:20 AM

                                                                                                                                                                                                                                                                              Stick with "yum". This thread is a chat amongst friends round the dinner table, isnt it?

                                                                                                                                                                                                                                                                              Oh, and go for Madhur Jaffrey's sag gosht unless you have a killer lamb curry recipe of your own.

                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                onceadaylily RE: Harters Oct 27, 2010 10:45 AM

                                                                                                                                                                                                                                                                                That recipe looks similar to the one I was thinking about making (Sahini's gosht kari), but cubes of meat do appeal to me more so than ground in most dishes. I've never picked out lamb at the market, so I'm going to have to do a bit of research to determine what to avoid.

                                                                                                                                                                                                                                                                                I've always thought just that about these conversations, talking at the lazy end of dinner, as we migrate to the kitchen to clean up.

                                                                                                                                                                                                                                                                                1. re: onceadaylily
                                                                                                                                                                                                                                                                                  h
                                                                                                                                                                                                                                                                                  Harters RE: onceadaylily Oct 27, 2010 11:14 AM

                                                                                                                                                                                                                                                                                  My wife and her sister have these conversations on the phine each day. It starts with Mrs H saying "Are you eating?" or, if she's answered the phone "No, it won't be ready for 30 minutes, John's keeping his eye on it". And they then discuss what each is having.

                                                                                                                                                                                                                                                                                  As for lamb for south asian food, you'll want leg for preference, or shoulder at a pinch (well trimmed of fat), if you're making a generic sort of curry. There is a use for minced (ground) lamb - a dish usually called keema & peas, for example, which I make from time to time. But usually, I'd use it to make seekh kebabs - great as a starter (and easy if you cook them in the oven).

                                                                                                                                                                                                                                                                              2. re: onceadaylily
                                                                                                                                                                                                                                                                                mamachef RE: onceadaylily Oct 27, 2010 10:25 AM

                                                                                                                                                                                                                                                                                You nailed it, OADL. I have been picking and choosing most carefully just lately. Not sure why. :-)
                                                                                                                                                                                                                                                                                I just ran out to the corner store for some soy sauce for tonight's at-home meal, and while I was walking a neighbor drove by and honked. I turned around to wave and smashed directly into the light pole and fell on my a**. Your rainy-day debacle immediately came to mind. And I stood up and dusted myself off with, "I meant to do that" written all over my face. As far as the rest of it: yum yum yum yum yum yum yum.
                                                                                                                                                                                                                                                                                But, don't say "curry." Say "Garam", or I'll be very very irritated with you.

                                                                                                                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                                                                                                                  onceadaylily RE: mamachef Oct 27, 2010 10:46 AM

                                                                                                                                                                                                                                                                                  You fell on your tooshie and got a boo-boo? I'm sorry.

                                                                                                                                                                                                                                                                                  But what if I *do* use a curry powder and not the garam?

                                                                                                                                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                                                                                                                                    mamachef RE: onceadaylily Oct 27, 2010 11:08 AM

                                                                                                                                                                                                                                                                                    Then you must lie through your teeth, OADL, to spare us the pain of being irritated with you. :-). And I'm assuming you know I'm totally j/k.
                                                                                                                                                                                                                                                                                    I was thinking about the careful/paranoid factor some of us may be feeling due to the post that........somebody.......wrote about food references. Oh, sh**. That was me.

                                                                                                                                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                                                                                                                                      mariacarmen RE: mamachef Oct 27, 2010 01:48 PM

                                                                                                                                                                                                                                                                                      YEAH mamachef, you started it all! NOM NOM NOM UNCTUOUS DELISH AWESOME SAMMIES FOR A NOSH!

                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                        mamachef RE: mariacarmen Oct 27, 2010 03:14 PM

                                                                                                                                                                                                                                                                                        But they damn well better be squirted with something moist and creamy, or when my server asks me "how's that tasting?" I'll have to get upset and go find something crispity-crunchety instead. And if it doesn't look right, in my cheffy way I'll garnish it myself and complain later.

                                                                                                                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                                                                                                                          boyzoma RE: mamachef Oct 27, 2010 03:24 PM

                                                                                                                                                                                                                                                                                          mamachef, you just crack me up! And I thank you for that as I needed a good laugh! *I bow down many times*

                                                                                                                                                                                                                                                                                          1. re: mamachef
                                                                                                                                                                                                                                                                                            onceadaylily RE: mamachef Oct 27, 2010 03:58 PM

                                                                                                                                                                                                                                                                                            Points for the use of 'cheffy'.

                                                                                                                                                                                                                                                                                    2. re: mamachef
                                                                                                                                                                                                                                                                                      LindaWhit RE: mamachef Oct 27, 2010 10:47 AM

                                                                                                                                                                                                                                                                                      Oh. My. GOSH! I'm so sorry, but I'm laughing hysterically here! I'm sorry you bonked yourself on the light pole and hope you don't have a welt on your head (or butt!) And I hope the neighbor didn't run into another car after seeing you too! :-D

                                                                                                                                                                                                                                                                                      As for using "Yum!"? Pish-posh and piffle! If "Yum!" works, it works.

                                                                                                                                                                                                                                                                                      If you choose to write out "HOLY CARP! That sounds freakin' WONDERFUL!" than good on you as well. :-)

                                                                                                                                                                                                                                                                                2. re: onceadaylily
                                                                                                                                                                                                                                                                                  mamachef RE: onceadaylily Oct 27, 2010 10:17 AM

                                                                                                                                                                                                                                                                                  I vote for lamb ANYTHING week. I have a great recipe for pecan-crusted lamb tenderloin, grilled: served with a tarragon-red wine bernaise. Rhogan Jaush also sounds great, or vindaloo. Anything I can have with delicious raita and chutney will suffice.

                                                                                                                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                                                                                                                    ChristinaMason RE: mamachef Oct 27, 2010 11:49 AM

                                                                                                                                                                                                                                                                                    Oooh, lamb. I'm in. I have a Lebanese lamb shank recipe, filched from a local restaurant, that I'm dying to try. Need to find a reasonable source for cardamom and whole cloves, though.

                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                      mamachef RE: ChristinaMason Oct 27, 2010 12:22 PM

                                                                                                                                                                                                                                                                                      I think I must gotta have your recipe, Christina. I love those spices and flavors on anything, but on lamb it sounds celestial.

                                                                                                                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                                                                                                                        ChristinaMason RE: mamachef Oct 28, 2010 08:30 AM

                                                                                                                                                                                                                                                                                        Let me try it once before posting...I don't trust restaurants when they hand over prized recipes.

                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                          mamachef RE: ChristinaMason Oct 28, 2010 08:44 AM

                                                                                                                                                                                                                                                                                          TY CM. Good call.

                                                                                                                                                                                                                                                                                  2. re: onceadaylily
                                                                                                                                                                                                                                                                                    nomadchowwoman RE: onceadaylily Oct 27, 2010 10:20 AM

                                                                                                                                                                                                                                                                                    I could jump on the lambwagon.

                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                      onceadaylily RE: nomadchowwoman Oct 27, 2010 10:47 AM

                                                                                                                                                                                                                                                                                      Lol. And my paprika is Trade East, and at least eight years old. I know, I know. The boyfriend begs me to throw it away. I hide it in the back of the cupboard, next to the Lawry's.

                                                                                                                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                        LindaWhit RE: nomadchowwoman Oct 27, 2010 10:48 AM

                                                                                                                                                                                                                                                                                        Nicely done. ;-D

                                                                                                                                                                                                                                                                                      2. re: onceadaylily
                                                                                                                                                                                                                                                                                        mariacarmen RE: onceadaylily Oct 27, 2010 01:38 PM

                                                                                                                                                                                                                                                                                        Lamb of god, that's what will be dinner next week then!
                                                                                                                                                                                                                                                                                        It does, after all, take away the sins of the world.

                                                                                                                                                                                                                                                                                        hope i'm not offending anyone - lapsed catholic here!

                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                          Phurstluv RE: mariacarmen Oct 27, 2010 03:37 PM

                                                                                                                                                                                                                                                                                          Oh please, have mercy on us!!

                                                                                                                                                                                                                                                                                          I love vindaloo. It's just not very kid friendly, in my house, anyway.

                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                            onceadaylily RE: mariacarmen Oct 27, 2010 03:57 PM

                                                                                                                                                                                                                                                                                            My mother likes to say that the kindest thing she ever did for me is lapse. And then promptly tries to make me feel guilty about not appreciating her sacrifice.

                                                                                                                                                                                                                                                                                            I just bought some lamb, but gave way to A) the boyfriend's request for ground, and B) My anxiety attack when I saw that the chunk I had in my hand in defiance of the request was twenty-four dollars. I really need to play with this (um) protein (yeah, I said PROTEIN) a bit, and develop some confidence, before I commit that kind of cash.

                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                              mamachef RE: mariacarmen Oct 27, 2010 04:23 PM

                                                                                                                                                                                                                                                                                              You could serve it with Bishop's bread and Virgin Marys, with Deviled eggs on the side for a nice counterpoint. Dessert? Angel and Devil's food cake. Served with a chalice, I mean glass, of red wine.

                                                                                                                                                                                                                                                                                    2. mariacarmen RE: Cherylptw Oct 27, 2010 01:37 PM

                                                                                                                                                                                                                                                                                      Finally enchiladas tonight. just cheese, no chicken, not spicy, for mom's palate. lots of cheese tho, and sour cream.

                                                                                                                                                                                                                                                                                      1. boyzoma RE: Cherylptw Oct 27, 2010 01:50 PM

                                                                                                                                                                                                                                                                                        Since this thread is getting big, I have started a new thread here:

                                                                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/743291

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