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What's For Dinner? Part LVIII

Welcome to the continuing thread....two weeks til Thanksgiving; I'm sure there is alot of planning and fridge/freezer emptying going on...I'm trying not to consume most of the things I know is traditional to the holiday so that I won't get burned out. So, what menu ideas and meals do you have going on in your neck of the woods? What kind of goodies are you putting on your plate?

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  1. Nothing yet on the Thanksgiving front, Cheryl, and tonight was an "I'm not cooking" night. So a few eggrolls put on a baking sheet in the toaster oven was all I could manage.

    I'll think about cooking tomorrow night, said Scarlett. :-/

    1. I participate in a food products consumer testing survey, consisting of testing either reformulated products or new products being tested on unsuspecting consumers before release to the market. This week I received two boxes of a well known national brand of boxed mac 'n cheese, the kind with the mix in cheese sauce packet, a brand I don't buy, as I just don't like the stuff and consider it to be much too high in sodium, very lacking in cheesy goodness and generally just not good.

      I can't go into the details, but I'm happy to report that it seems the manufacturer of said product is listening to consumer's concerns about sodium content in processed foods. So that's what we had for supper, along with some sauteed fresh spinach.

      I've actually had the opportunity on occasion to express my true feelings, "Please do not put this s**t on the market." Feels good.

      5 Replies
        1. re: bushwickgirl

          LOL! I love that you can say what you REALLY feel, bushwickgirl!

          1. re: LindaWhit

            Since the surveys are anonymous, I can let loose.

            1. re: bushwickgirl

              I am always giving my unsolicited opinions about food. How can I get in on this consumer feedback gig? :)

              1. re: ChristinaMason

                It started out as an online survey for pennies thing my sister does, and has turned into a time sucking monster for me, but I have lots of free time these days. I just completed a iced tea survey and now I'm awaiting some non-food items to try, unmentionable things for the polite company here at WFD. The survey is really hit or miss, the kind of thing you do when you're retired and don't have much else going on in life.;-)

                I like your unsolicited opinions about food and I think you should continue to give them, whenever appropriate.

        2. Well, I got my Rex Sole with eggs, but I got home too late and now I don't feel like cooking it. I spent last night at the stove and tonight I feel lazy.
          Dug out a can of Sheltons' chicken chile from God-knows-when. If I use it up, I never have to see it again. If I open it up and it scares me, there's always frozen chicken nugggets (yes, I know. Shut up.) and with last nights brussel sprouts, I can call it dinner.
          Good times.

          2 Replies
          1. re: rabaja

            LOL! So what was it - canned chicken chili, or frozen chicken nuggets? Or just the leftover brussel sprouts? ;-)

            1. re: LindaWhit

              I couldn't make heads or tails of the expiration date on the chili, so I went for the chicken nuggets. Ian's brand, really meh, however. Wish I knew of a good brand that wasn't unhappy meat to stock up on. It's one of my vices, crispy, fried meat.
              The brussel sprouts were delicious. Thanks for asking.

          2. It's supposed to be around 60 degrees or so to day, so we're going to break out the grill one last time (probably) before the snow flies and it gets dark too early. Got a pork tenderloin marinating for dinner.

            Probably with crash potatoes and salad - I think the lettuce is still thriving in the garden. If not, there's always chard.

            2 Replies
            1. re: Krislady

              have ordered some langoustines from the fishmonger and sirloins from the butcher; together with some sweetcorn fritters, coleslaw, and a dab of bbq sauce on the side, this will be the bf's "welcome home" meal after two weeks in the Middle East. Am considering making a blueberry boybait, his favourite dessert, but chances are he'll have conked out from jet-lag before it's ready!

            2. I am getting really ansty for Thanksgiving. I *love* Thanksgiving, and not just because I open a bottle of wine at an indecently early hour either. I just started my market list and schedule last night, even though it was seventy degrees out, and it felt a bit strange. But no practice runs coming up on any of those dishes.

              I pulled some Italian sausage out to defrost last night, and the boyfriend chose the baked cheese polenta when presented with options (a soup with Swiss chard, or a bolognese for a baked pasta--I was pulling for the soup). So it's pretty much the same dish I made a few weeks ago: a cheese polenta poured and firmed a bit, and then a layer of spinach, sausage, caramelized onions, garlic, mushrooms, and parmesan, with buttered breadcrumbs on top, and baked until I say so. And I've been craving parsnips ever since Krislady made her soup, so I have some that will either be a mash (with thyme, roasted garlic, and a bit of cream), or just pan-roasted and seasoned a bit.

              27 Replies
              1. re: onceadaylily

                "open a bottle of wine at an indecently early hour" as do I.

                Your polenta gave me inspiration for this evening. Thanks!

                1. re: bushwickgirl

                  Boy do YOU ladies have a problem. Now pardon me while I go get the gin out of the toilet tank. I assume you know, totally j/k.

                  1. re: mamachef

                    You conserve all that water, storing it there.

                  2. re: bushwickgirl

                    You're welcome. It's nice to see you on WFD again.

                      1. re: bushwickgirl

                        Me, too, as noone looks askance when the corks start flying around mid-morning. Ah, holidays . . . how would we survive them w/out a morning drink?

                        1. re: nomadchowwoman

                          The Thanksgiving card I'm sending to my mom this year:
                          On the front it says:

                          How to Roast a Turkey
                          1) Defrost turkey.
                          2) Drink glass of wine.
                          3) Place turkey in oven.
                          4) Drink another glass of wine.
                          5) Preheat the degree at 400 ovens.
                          6) Drink two more wine of glasses.
                          7) Roast the wine for four hours.
                          8) Glass yourself a wine of pour.
                          9) Tuff the sturkey.
                          10) Bless the meal and call a cab.

                          Inside it says:
                          A Thanksgiving Happy Have

                          1. re: onceadaylily

                            Yes, funny, seen that card for Thanksgiving, and a similar for Christmas and New Years, roast beef with champagne and ham with eggnog, bake the champagne, glaze the eggnog, call a roast beef for a ride home, etc, something like that, pretty funny. I can see a Lucille Ball skit in my mind's eye...

                            Tuff the sturkey, haha.

                            1. re: onceadaylily

                              Uff Da, don't know if I should even admit to this, but one year I sent out a Holiday card that showed Christ entering someone's home with the caption, "knock and the door shall be opened." The inside caption says, "but shut the door when you get in!! what, were ya born in a barn or something?"

                              Also I could use a recipe, if anyone would like to share, for something tasty to do with either leg of lamb or lamb shanks....tia

                              1. re: onceadaylily

                                I must try to find that card. Too funny.

                                1. re: nomadchowwoman

                                  Target, in a section that said 'For Funny People'.

                                2. re: onceadaylily

                                  I will follow this plan for a happy day recipe ;) Just a little football on the small tv in the kitchen & i am golden.

                                3. re: nomadchowwoman

                                  Not very well, I'm afraid, steady nerves being very important.;-0.

                                  1. re: nomadchowwoman

                                    EVERYDAY is a holiday! The sun is shining someplace - and we are all here! Let's toast to that!

                                4. re: onceadaylily

                                  "I *love* Thanksgiving, and not just because I open a bottle of wine at an indecently early hour either."
                                  I wanna be at YOUR house for Thanksgiving. ;-) (But I join that elite club, OADL!)

                                  1. re: LindaWhit

                                    Better yet, come the day after. I reserve that day for wine, sandwiches, and a movie marathon in the cozy glow of the Christmas tree that I put up the night before Thanksgiving. I'm really in it for the sandwiches. And the wine.

                                    1. re: onceadaylily

                                      I love to hear about different party/family traditions. One thing different we're doing this year is having a desserts/champage party the night before Thanksgiving, because dessert is so anti-climactic the day of.

                                      1. re: mamachef

                                        I cook & celebrate with friends and we got into the habit of eating dessert when the turkey goes into the oven because we were too stuffed to enjoy it at the end of the feast.

                                      2. re: onceadaylily

                                        I've been trying to figure out when to get the tree and deck the halls...before Thanksgiving, huh? I love it.
                                        Does your tree dry out too terribly by Xmas? I like to leave mine up through the New Year, so I'm not sure how long I can push it.
                                        More on topic, a day after buffet must be planned with movies and free-flowing beverages! I've been asked to work that day, but I REALLY don't want to...

                                        1. re: rabaja

                                          My tree is fake, and cat-proofed, with the beloved blown-glass ornaments I collected tucked safely away (damn it). The up-side to an artificial tree is that I can leave it up until March, if I want, and the winter is too dark and cold. My friends actually have begun to place bets on when the 'Christmas' tree comes down.

                                          I worked both retail and food service for years. You have to pick and choose your holidays 'off'. Thanksgiving was always mine.

                                          1. re: rabaja

                                            Put the tree up after Thanksgiving, let the holiday stand. Second week in December is the earliest you should, I know. I know, it's really nice in the house, but live trees don't last forever.

                                            Cut trees need heavy watering. You can't imagine how much they can and need to drink. Google for tree types, info etc.

                                            I am a tree 'steward' in NYC (means nothing really, just take a tree care course and assume some tree responsibility for the one in front of my building, and others on the block, if I want, plus I have a nice official looking badge.) Indoor Christmas tree care is important, not just for safety reasons. Make your tree happy.

                                            When I had a tree, I took it down New Year's Day, it was a ritual.

                                            Work the day after? Do. Not. Do. It.

                                            And to keep this loosely food related, I saw a recomm on one of the boards, maybe Spirits, by poster Vetter, for a eau de vie made from Douglas Fir extract, but can't find it now, maybe it's just as well...

                                            1. re: bushwickgirl

                                              Thank you, thank you, a million times thank you.
                                              I usually put up my freshly cut tree in December for sure, it is just so tempting to put it up earlier. Guess that's what the fake ones are for. I've done those too, but not this year.
                                              Mostly, I thank you for the advice not to work the day after T-day. I am really trying to justify NOT working. As long as I can pay the rent and feed the cat.

                                              1. re: rabaja

                                                Feed cat first, pay rent second, that's my philosophy, but I don't really practice it....
                                                Tell your employer, " My friends told me not to." Haha, but I do understand the economics of it.

                                                A live tree is so, so nice.

                                          2. re: onceadaylily

                                            Deal! Laurel & Hardy's "March of the Wooden Soldiers" was always a Thanksgiving weekend tradition in my family...it was always shown several times on WPIX in the NYC area that weekend. :-)

                                            1. re: LindaWhit

                                              "March of the Wooden Soldiers"

                                              Yes on WPIX, channel 11, mrbushy's favorite holiday film.

                                              Tonight, a quickish lentil soup with sausage, swiss chard, the usual suspect veggies and a big pinch of cumin and cayenne, with a simple salad. Much better than last's night fakey food challenge. Polenta for another night. Dessert was beer.

                                              I have to say I don't have much holiday spirit this year, for a bunch of reasons, but reading this thread has enlivened me; thank you all. onceadaylily's cat proof tree story reminds me of a dear cat, long passed, glass ornaments and a Christmas tree. Good memories.

                                      3. Have some extra cream left from the suizas so tonight I am going to make some frankenpork chops simmered in cream of mushroom soup. I'll saute some sliced mushrooms I have in the fridge, deglaze the pan with a little marsala wine, then make a basic cream soup base and add the mushrooms. I will also brown the chops and then cover with the soup and simmer. Go with's will be mashed potatoes and some nice peas with the soup thickened as gravy.

                                        1. Pinto bean & cheese taquitos with the remaining tomatillo sauce from Sunday and some sour cream with a squeeze of lime....on the side, a simple salad with basil vinaigrette.

                                          1. Pan-fried rex sole, roasted cauliflower and boiled little potatoes with butter and parsley.
                                            A plate of white food, can't wait.

                                            15 Replies
                                            1. re: rabaja

                                              Just made myself a mid-week martini.
                                              My dinner just got that much more colorful.

                                              1. re: rabaja

                                                hee - love it.
                                                our dinner consisted of sliced tomatoes with minced garlic, balsamic and shallots, sliced up mango with basil, smoked salmon and sourdough crackers, warm potato salad, and a couple thin sliced short-ribs quickly marinated in soy and sesame oil and then quick sauteed. whatever the BF managed to glean from the fridge. and a bowl of green grapes. delightful. I'm still not cooking, but BF is making sure i'm well fed.

                                                Thxgiving is not going to happen this year. we just don't see the point. instead, we'll take my dad to a Greek restaurant the next day (he loves Greek food, inexplicably, since he doesn't like most ethnic food.) but i think this weekend i shall return to the kitchen!

                                                1. re: mariacarmen

                                                  {{{{{mariacarmen}}}} Perhaps go out to a Chinese restaurant on Thanksgiving so you're not at home?

                                                  1. re: LindaWhit

                                                    you are sweet. dad hates chinese! and my sister is going to her partner's folks' house. we're at the point that the actual date is unnoticed. i'll have a nice meal prepared for he and i anyway just in case it is, tho. thanks Linda.

                                                    1. re: mariacarmen

                                                      I hope cooking helps, MC. And I'm glad you are in a place where one can ignore TG if one wants to.

                                                  2. re: mariacarmen

                                                    Glad you are feeling up to cooking again this weekend, but I'm sorry the holidays are coming so quickly after your loss.
                                                    How about Thai? Vietnamese? You are lucky to be in SF with I'm sure more options then most on Thanksgiving. A movie and spicy ethnic food is always a good distraction.
                                                    Btw, what Greek place are you going to?

                                                    1. re: rabaja

                                                      dad just doesn't like ethnic! it's always been a pain. can't do spicy either. meat and potatoes is what he likes. no mexican, chinese, vietnamese, thai.... italian yes. and Greek!

                                                      we're going to Kokkari, in the City. not my absolute fave but i think he'll like it.

                                                      1. re: mariacarmen

                                                        I like that restaurant a lot, nice atmosphere as well as good food. I think it will be a good place to go under the sad circumstances. My father-in-law died just before Thanksgiving a few years ago and my mother-in-law couldn't face a tree at Christmas (she's the original Christmas person usually, goes all out). Know what you're going through - and I think it's harder on the men to tell you the truth.

                                                        1. re: buttertart

                                                          Ditto that on having dealt with a loss in the family right before a holiday. My Grandma died the day before Thanksgiving back in 1979. That was a crappy holiday, for sure...at least until we started drinking (drinking age was close to my age back then so Mom said yes to a whiskey sour for me!) and started remembering the silly and FUN things Grandma always did or said. When the tears flowed, they were happy tears.

                                                          I hope you and your family manage to have some happy tears this holiday season, maria.

                                                    2. re: mariacarmen

                                                      I feel for you mariacarmen. My FIL passed unexpectedly just days before Christmas a few years back and his cousin passed the very next day after that. So we didn't celebrate any holiday either. Just sat quietly keeping MIL stable. You do what you need to do.

                                                      1. re: boyzoma

                                                        this saturday also happens to be (or would have been) the oldsters' 50th wedding anniversary! and my mom's bday is 12/29. so, yeah, not a good time (if there ever is one). Thank you all for your kind wishes. really nice, and especially for sharing your own stories. BT, i do think my dad will like Kokkari. LW, i love the idea of a young you sipping on a whiskey sour! i'll have to see what we can concoct. BZ, wow, that is a lot to have happen in a very short time. thanks again, all of you.

                                                        1. re: mariacarmen

                                                          Oh no, the anniversary, that is very sad.

                                                          1. re: mariacarmen

                                                            MC, I just want to extend my condolences. If there is something I can do, I hope you will let me know by e-mail; it's easy to find. I am available to you and yours this weekend if need be. I'm not that far away. A meal? Answering phones? Please ask.
                                                            Peace of Heart, Honey. Love to your Papa.

                                                            1. re: mariacarmen

                                                              Oh, I hope Saturday is not too painful, MC, and your dad, especially, is able to draw some comfort from many years of shared happiness. When we were letting my dad go a few years ago, it was just after my parents' 49th, and my mom kept saying to him, "we almost made it to the 50th, Honey, almost." I'm welling up thinking about it--and thinking about you all.

                                                              In fact, the last time I saw my Dad (conscious) was on that 49th anniversary. My sister and I took my parents to lunch at a little French restaurant. My dad was particularly intrigued by the hangar steak on the menu, having never heard of such a steak. He ordered it--and loved it, and I can never see that on a menu w/out bittersweet emotions.
                                                              I know from these threads how intertwined food and family have been for you these many months.
                                                              Have a drink, enjoy the Greek food, and know that you're embraced in many virtual hugs.

                                                              1. re: nomadchowwoman

                                                                oops, i meant Sat. the 20th = anniversary - and coincidentally when we are having a very small service for her - she didn't want anything, this is for my dad's sake.

                                                                You are all too, too, kind. Mamachef, thanks so much for the lovely offer. very sweet. I am fortunate to have oodles of friends offering innumerable kindnesses such as you are doing, but i so appreciate yours. promise that if i need to take you up on it, i will let you know. you me, too, ok? ever.

                                                                NCW - that hangar steak story is great - you're right about the intertwining of food and families. and food memories are the best. like i said before, it was a pure gift to be able to cook for my mom, to think about what she would love, to shop for her. we're of course still doing the same for my dad, making sure he eats well.

                                                                And for sure, I will have a drink and enjoy the Greek food!

                                                                Ladies, all of you have been too kind, and i do thank you. i think i've highjacked this thread for a bit too long, tho..... the mods have been patient, but let's not test them!

                                                                thanks again. really, really love this thread and all you on it. Tomorrow is COOKING DAY!

                                                    3. merguez with lentils, with a plop of sour cream on top (no yogurt in the house), and escarole sauteed with onions for the side.

                                                      1 Reply
                                                      1. I'm trying to behave and cook healthy dinners before Thanksgiving and Christmas. Tonight I'm having a roommate dinner with Lemon Herb Chicken with a White Wine and Apricot jus, Quinoa with asparagus with a sherry vinegrette, and steamed brocolini.

                                                        1. Tonite is pizza night! I've got a ball of dough that's been fermenting for 3 days, so I'll use that up.
                                                          Although I can't think of what I'm going to put on it! Maybe some sopressata or eggplant...ugh, I don't know.

                                                          4 Replies
                                                          1. re: Novelli

                                                            Probably too late for a vote, but I'd go with that salami. I envy your pizza dough; I've yet to succeed.

                                                            1. re: onceadaylily

                                                              Ended up going with a spicy sausage pie.

                                                              1. re: Novelli

                                                                that is really impressive. care to share your recipe?

                                                            2. re: Novelli

                                                              Out pizza night is tonight - dough's been in the fridge since Tuesday. (I've even got an extra ball in there to experiment with pitas (or something like them) this weekend.)

                                                              I'm thinking this week, I held out a handful of black kale to saute, maybe with some finely chopped bacon, along with some caramelized onions and just enough cheese to hold it all together.

                                                            3. Well, I've just finished putting together a cassoulet-ish Lamb w/Garlic and White Beans from Paula Wolfert's "The Cooking of South-west France." Although not as labor-intensive as a more standard cassoulet (no duck confit, for instance), it was a lot more involved than I realized. A former colleague is coming for dinner so I hope it's good; at least she loves lamb!

                                                              I'll put out a couple of cheeses and bread and crackers before dinner (though I wish now I had something lighter). And I'm also serving a salad from the same book--assorted bitter and sharp lettuces w/garlic croutons (toasted in duck fat!) and a dressing made from a mix of nut and olive oil and sherry vinegar.

                                                              And as we've been talking so much about it on another thread, pear tatin will be dessert.

                                                              If I can figure out a way to add in a few more calories, I'll let you know.

                                                              3 Replies
                                                              1. re: nomadchowwoman

                                                                That sounds delicious! Especially those croutons tossed in duck fat...I think duck fat makes pretty much everything better!

                                                                1. re: nomadchowwoman

                                                                  Don't know if you have time, but why not drizzle a few bulbs of garlic with a little olive oil and roast them with the cassoulet and serve them with the bread?

                                                                  1. re: nomadchowwoman

                                                                    ....If I can figure out a way to add in a few more calories, I'll let you know

                                                                    There's always whipped cream for the tatin.

                                                                  2. Tonight's dinner is going to be homemade hamburgers with "Hasselback" potatoes. I just sprinkled some garlic powder over the top and tossed a pat of butter on each because I was feeling quite lazy. :)

                                                                    1. Dateline, Fri. am., reporting for Thursday: Things soooo didn't go as-planned yesterday. We had an unfortunate local incident on a Bridge here that closed the Bridge down and then when that got up and rolling, there was an accident on the other side, and things got completely boxed up for hours and hours. My darling daughter e-mailed her proffesor that she'd love to get to class, but needed to advise him she'd be at least 8 hours late. :-) So, no lunch in the city with her, no leftover prime rib. But, when I got home from work whining and kicking rocks and feeling like everyone gets to have a better life than me ;( I got home to a. a very large, homemade hot spiced buttered rum and a house that smelled of Roasted chicken and potato-leek gratin. Bless my Mr. for knowing when I need a boost. Good microgreen salad with cukes and a tomato vinaigrette, some sourdough, and he'd made a small plate of a few cheeses with some dried fruit for after, which we didn't touch.

                                                                      8 Replies
                                                                      1. re: mamachef

                                                                        Mr. mamachef wins the Internetz this week for his wonderful save of the day!

                                                                          1. re: nomadchowwoman

                                                                            He does me right after a rough day, so it all works out. Remember, he owed me for nursing his whiny self and not slipping him double meds. : )
                                                                            Today is the beginning of a "double-scrub cleaning project" @ Chez Frat. It includes the kitchen which includes the fridge. I intend to be nowhere near there when the chaos starts. Their dinner will consist of whatever's in there, because this is the weekend they do the "house shopping", which is a monster chore unto itself. I'm assuming they will probably order pizza later. I'm going to stay home and read and drink tea and do some cooking.
                                                                            Dinner to home is Matzo Ball soup, courtesy of the stock made from the carcass Mr. made last night. It already smells good, and I saved a breast to shred into it with some fresh snipped dill. Rye Bread and chopped liver and a little leftover pastrami, some mustards and pickles, a little potato salad. I love a great dinner that really only takes less than an hour worktime.

                                                                            1. re: mamachef

                                                                              That sounds like pure heaven. If I didn't have a date with a five month old I'd ask for an invite.
                                                                              Matzo ball soup is on my to-do list for tomorrow.

                                                                              1. re: rabaja

                                                                                rabaja, if you didn't have the date I'd tell you to come on down and share the fare. Lucky you. I'm assuming babysitting or grandkids. None for me yet.
                                                                                What do you use in your knaidlech - seltzer, or plain? and do you still use schmaltz for flavor and texture and richness, or are you a skimmer from hell?

                                                                                1. re: mamachef

                                                                                  My older sisters first baby, and is she ever a cutie. The plus side is I'll get to see my sister too.
                                                                                  I have to admit I use the package of matzo ball mix, but I totally save my chicken fat, and just made a pot of stock last night so I'll be using the skimmed fat for those balls tomorrow.

                                                                                  1. re: rabaja

                                                                                    Doesn't bother me a bit. If you haven't already, try the seltzer instead of plain. My cousin uses the mix and hers are really light and I think that's why.

                                                                        1. re: mamachef


                                                                          What a guy!! Your life is better than everyone else's, by virtue of the Mr in it! I linked your post here because my post dropped down so far away that it would be difficut to figure out what I was referring to.

                                                                          Anyway, tonight (Friday), polenta, the oven baked no-stir variety, first time trying for me, excellent low stress technique btw, topped with sauteed spinach, and garlic cloves and small chunks of butternut squash, roasted together with thyme, then smothered in grated Parm. It was awesome, to quote mrbushy.

                                                                        2. The other night we went out for tapas to a place about 45 minutes away that's listed by one of the major UK restaurant guides amongst its top 100 places in the country. And it was none too shabby.

                                                                          Tonight our own take on a sort of Iberian dish. Some baby new potatoes get boiled till they're just cooked. Chunks of chorizo get fried till the oil starts to run then a couple of cod fillets go in till they're cooked. They come out and are kept warm. A glass of white wine, some cherry tomatoes and finely chopped rosemary goes in and the heat whizzed up for a couple of minutes until the toms start to burst.

                                                                          Probably a bit of salad to start and fruit to finish.

                                                                          Bon profit!

                                                                          10 Replies
                                                                            1. re: nomadchowwoman

                                                                              It does. The chorizo would enliven even dull fish.

                                                                              1. re: buttertart

                                                                                I need to make some of that this weekend I think. Amazing the way you can taste the food some people here describe so beautifully. Would using Halibut be a total bastard move?

                                                                                1. re: mamachef

                                                                                  Halibut sounds even better (of course, I've never seen fresh cod here).

                                                                                  1. re: mamachef

                                                                                    OK. This was good but needs some tweaking. I thought the spuds were finished off in the chorizo/tomato mix but they werent - they'd be better if they were. And it was quite a mild chorizo - would be better with a good chilli hit. And it needed a green veg on the side - we had a courgette that was sat in the fridge looking lonely, so gave it a quick fry as the pan was out.

                                                                                    Absolutely this would work with halibut. The recipe was for pollock but we had cod in. If I was specifically shopping for this dish, I'd make it with hake to keep Spanish-ish

                                                                                    1. re: Harters

                                                                                      It was excellent. I did take your suggestion to finish the potatoes in the pan along with the rest. I used the halibut and it was an excellent foil for the other ingredients as well as picking up such a robust flavor from the chorizo and tomatoes. Oh, and it needed no extra salt at all. Thanks for sharing your thoughts.

                                                                                      1. re: mamachef

                                                                                        where'd you get your chorizo, spanish table?

                                                                                        1. re: mariacarmen

                                                                                          I bought it at a funky store in Fruitvale in Oaktown...I don't even know the name, but I'll be going back and will get it to you. They had about 12 flavors, and sampled them all out before I chose. Delicious. And less expensive than S.T.
                                                                                          I hope the day was ok in spite of it all, mc.

                                                                                          1. re: mamachef

                                                                                            Thanks, yes, i'd love to know!
                                                                                            Thank you, mamachef.

                                                                              2. Last night spaghetti carbonara (I used too much egg but it was tasty nonetheless, and I enjoyed cooking it more than I have in a while) and endive salad with walnuts. Tonight pork chops, snow peas, and warmed-up French fries. Some manner of salad. Taking it easy for a bit.

                                                                                1. Breaking News!!! I'm cooking, I'm cooking tonight! :-)

                                                                                  Last weekend, I had a craving for homemade mac and ham and cheese, so it's WFD tonight. A combination of extra-sharp New Zealand and Wisconsin cheddars (Trader Joe's), a thick slice of ham steak cut into cubes, and elbow noodles. Panko crumbs tossed with some Lipton Garlic & Herb mix for the topping, and it'll end up being warm, comforting goodness.

                                                                                  Oh yeah. There will be a salad alongside. But it's the mac and ham and cheese I'm looking forward to. :-)

                                                                                  2 Replies
                                                                                  1. re: LindaWhit

                                                                                    Linda, what do you use as the custard? Eggs and milk, or more of a bechamel?

                                                                                    1. re: mamachef

                                                                                      mamachef, I melt butter and add flour with dry mustard, white pepper, and salt for a blonde roux, then add milk (I use organic 1% as it has a surprisingly "full" taste - close to regular 2%, IMO) slowly. Once that's thickened with heat and frequent whisking, the grated cheddar gets added to my desired thickness of the sauce. :-)

                                                                                  2. I'm sending the boyfriend out to the pub without me tonight, and taking advantage of that empty couch. I am one Friday night away from turning into my grandmother. Do they still make those wire hair rollers with the pokey bristles in them? You don't want to mess with a woman who can *sleep* on those things.

                                                                                    We have polenta left from last night, and I know it will be tough to sway the boyfriend into eating anything else, so I'm not really going to try. I am, however, going to make a frittata with the last of the Swiss chard, some red pepper, onion, and parmesan, and a pan of roasted carrots, to stay true to my newly strengthened resolve to get more vegetables in my diet. I wonder how a grated carrot, added to the onions, peppers, and chard stems as they saute, would be in here. And Havarti instead of parmesan, with some dill sprinkled in.

                                                                                    This is much healthier than my original plan of frying some eggs to toss on top of the leftover polenta.

                                                                                    4 Replies
                                                                                      1. re: onceadaylily

                                                                                        Grated carrot should work fine. One of our winter vegetable accompaniments are steamed grated root veg - usually carrot, parsnip and celeriac (with thinly sliced leek as well). Leftovers always find their way into a lunchtime frittata/tortilla/omelette/whatever.

                                                                                        First time out, the veg are particularly good with chicken dishes.

                                                                                        1. re: Harters

                                                                                          I happen to have two parsnips that need a purpose. This little frittata is looking healthier by the minute.

                                                                                      2. Friday night is Pizza and Movie Night at home, so we made pizzas. The kids make their own smaller pizzas so there is no complaining about one kid's pepperoni juices touching the other kid's just plain cheese. And I get to make my fancy pizzas if I feel like it. Awesome.

                                                                                        2 Replies
                                                                                        1. re: BabsW

                                                                                          "Ewwwww! Mom, get that off my plate - it's oily and GROSS!" Ahhh, yes - today's version of "Mom!!!! He's touching me!" in the back of the station wagon. ;-)

                                                                                          1. re: LindaWhit

                                                                                            Oh you betcha. They still throw in a gratuitous "Mom, she's looking at me!" while they make the pizza.



                                                                                        2. Whole fried trout and sea bream; on the side, baked potatoes with the usual butter/sour cream and chives and pan sauteed cabbage with bacon. Pears for dessert.

                                                                                          1. Tonight's dinner was another easy peasy one. Slow cooked hamburger on a cheddar roll with mayo, oven baked french fries, and corn. Too tired after this week to do much more!

                                                                                            1. My couch got hijacked last night by a boyfriend that claimed he would 'rather be with me' than go to the pub, but really meant couldn't stand to be kept away from the episodes of Prison break that netflix is kindly streaming right to our tv.

                                                                                              He is going out of town today for a few days, so I plan to make up for it. Tonight, I'm again making that wonderful cream of tomato soup, with a batch of crispy shallots to garnish (smother) the soup. To go with, I'm making a loaf of the Tuscan flatbread from Epicurious. I'll dice some olives to work into the dough, and press rosemary and parmesan onto the surface, and maybe some minced garlic. Soup and bread on the couch, and since I've been up since three-thirty, I doubt I'll make it to ten o'clock tonight. Bread is my weapon of choice against insomnia.

                                                                                              1. Smoked salmon mousse, wrapped in more salmon (bought)

                                                                                                Gammon, cooked simply in water, with onion, celery, carrot and swede. Served with parsley sauce. And some spuds and kale. (Recipe taken from Valentine Warner's "What to eat now").

                                                                                                Cheese (bought from the farm shop earlier in the week).

                                                                                                Apple crumble & custard.

                                                                                                I doubt whether we could have come up with a more classicly British autumn meal than this.

                                                                                                8 Replies
                                                                                                1. re: Harters

                                                                                                  Harters, your meal sounds delicious. Tonight, I'm making your dish with Halibut and a hotter chorizo, as you suggested. Found beautiful tomatoes and spinach for the side dressed with a little Pernod. Pain Levain to mop up what I'm sure will be the delicious pan juices; green salad with sherry vinaigrette. And for afters, whatever I pick up at the local bakery. Maybe some strudel. W/ hot coffee and a brandy on the couch. Thank you for the lovely suggestions.

                                                                                                  1. re: mamachef

                                                                                                    Have frozen tilapia and Portuguese chorizo in, hmm...it should be a saltwater fish but the chorizo might take away the muddyish tilapia taste. Harters - do people really say "coarse fish" for river and lake fish? I never heard that said in Canada.

                                                                                                    1. re: buttertart

                                                                                                      bt, if you paint that fish very lightly with soy sauce on both sides, it will negate the muddyish characteristic and you will NOT taste the soy. Works for catfish too.

                                                                                                      1. re: buttertart

                                                                                                        "Coarse fish" is an angling rather than food phrase. I gather it specifically means freshwater fish other then the traditional "game fish" - salmon & trout. Perhaps the origin is that only the gentry would have been able to fish for the finer salmon & trout so everything else that ordinary folk could catch was "coarse", rather than fine.

                                                                                                        In a food context we'd always say "freshwater".

                                                                                                        1. re: Harters

                                                                                                          Aha, it seemed VERY quaint when I read it. The word "freshwater" had fled my mind for some reason.

                                                                                                      2. re: mamachef

                                                                                                        such a myriad of flavors! wish the BF could abide fish....

                                                                                                        1. re: mariacarmen

                                                                                                          Make a small portion for your lunch, mc!! And then air out the casa and brush your teefs. :-)

                                                                                                    2. Assuming the ground beef thaws in time, I'll be making a favorite from childhood - supper popover.

                                                                                                      6 Replies
                                                                                                        1. re: mariacarmen

                                                                                                          The original recipe calls for ground beef browned and then cooked with some bell pepper and tomato sauce, and seasoned with parsley, and s&p, then spread in a 9 x 13 baking dish. Cover it with cheese and top it with a batter made of milk, flour, eggs and oil, then baked.

                                                                                                          It's scrumptious.

                                                                                                          Here is the original recipe: http://www.cdkitchen.com/recipes/recs...

                                                                                                          1. re: BabsW

                                                                                                            I'm so taking this up to work next week. It's the perfect recipe for those guys, and I can do a soyrizo/bean version for the vegan gents if I sub soy milk in the topping mixture. I'm going to go by this recipe the first time I make it, but now the wheels are squeaking in my head and I'm also thinking of a beef-stock based gravy and lots of mushrooms and onions under that topping; a Poor Man's Roast with Gravy and Pudding! Thank you for sharing this!

                                                                                                            1. re: mamachef

                                                                                                              Yes, I've done the beef and mushroom with gravy base with it. Yum. :9

                                                                                                              I've also made it with a can of Ro-Tel diced tomatoes and green chilis, some chili powder and subbed in some pepperjack for half of the cheddar.

                                                                                                              You could probably make it more pizza-like with Italian seasoning in with beef and sausage and then toss in a little cornmeal in the topping. Ha! Like an upside down pizza. My kids would love that.

                                                                                                              1. re: mariacarmen

                                                                                                                Enjoy! My 7 year-old tried it for the first time (that she remembers, lol) this weekend and she said that it is now her 2nd favorite dish of mine.

                                                                                                                Her number 1 favorite is quinoa and rice pilaf.

                                                                                                        2. Tonight is our pizza night. DH picked up some dough from our local pie shop (making from scratch I have not attempted yet). On one will be some tomato/basil sauce, salami, pepperoni, canadian bacon, sliced mushrooms, sliced olives and lots of mozzarella. On the other, tomato/basil sauce, canadian bacon, pineapple and lots of mozzarella. Dinner and dessert all at the same time!

                                                                                                          1. Not sure WFD as we're having it at our friends' home, but I am taking dessert, and DH requested the same bread pudding I made last weekend, and since I have lots of stale bread from my last bread baking binge, I'm happy to oblige. So a custardy pudding spiked w/ bourbon-soaked dried cherries and a lemon sauce will be my contribution.

                                                                                                            1. Wasn't sure what I was making for dinner tonight until I picked up some nice boneless D'Artagnan duck breasts at a local farm market today. I'm going to attempt to make this Crispy Duck Breasts with Pear and Green Peppercorn Sauce from Epicurious - hopefully without setting off the smoke alarm. ;-)


                                                                                                              I will NOT, however, be cooking the duck breast for 20 minutes the recipe calls for - I have a feeling that would be well beyond medium-well. I might go my usual route - pan-sear skin-side down for 6-7 minutes, then roast in a 400 degree oven for about 5 minutes until medium rare.

                                                                                                              I've got the Calvados but no demi-glace (and would you believe I picked up some veal demi-glace in a new Sur la Table store at my local mall but put it back down? Arrrggghhh.) I'll use some chicken bouillon or chicken stock instead and sub apple cider for the apple juice.

                                                                                                              As for sides? I'm thinking Italian toasted fregola (similar to Israeli couscous) and steamed green beans.

                                                                                                              1. Drat the beloved BF, he is insisting on cooking for me, which is of course beyond sweet, but I wanted to cook tonight! He said but you've been cooking all week at your dad's! I said no, I've been DEFROSTING all week at my dad's. not the same thing at all. And there has been a lot of take-out. So, yeah, i was hankering to do something in the kitchen today. Maybe I can sneak in a side dish...

                                                                                                                DOUBLE-DRAT. His sister just called, is in town from L.A., so we're going out to dinner with them! ah well, there's always tomorrow.....

                                                                                                                2 Replies
                                                                                                                1. re: mariacarmen

                                                                                                                  I'd claim the Sunday cooking right now, maria. ;-) And going OUT to dinner will be relaxing as well; enjoy!

                                                                                                                2. Thanks Mariacarmen! I'm still out of it, can't decide if I'm getting sick or what, everyone in my house has a cold, and I don't know how long I can dodge it!
                                                                                                                  Anyway, moving my post...

                                                                                                                  Last night not being hungry but surely needing to feed the fam, I pulled out of the freezer a package chicken and cheese agnolotti. Bought them on sale and decided to make a quick sauce for them. I am quite proud of myself. I whipped up an excellent sauce with tomato sauce, paste, wine, pinch of sugar, ricotta, chicken broth and herbs. Just the perfect amount for this pack. The stuffed pastas were huge, and so there was plenty. French bread, fresh spinach with lemon and that was it. Ice cream sundaes for dessert. I confess that I buy jarred marinara sauce for quick dinners but after making such a nice sauce last night I'm going to save myself a buck. The ricotta really took the harshness out of the tomato sauce.

                                                                                                                  1 Reply
                                                                                                                  1. re: chef chicklet

                                                                                                                    The sauce sounds good, chicklet! And we don't ALWAYS have to make homemade sauces; jarred work in a quick pinch. :-)

                                                                                                                  2. Digging through the freezer, I found a bag of Trader Joe's "Eggplant Melange". It's grilled eggplant, zucchini, tomatoes, roasted red and yellow peppers and mozzarella. It's supposed to be a side dish but I warmed it up in a skillet, cooked up some whole wheat pasta and added a little pasta water to the vegetables - tossed everything together with some parm and it was dinner! It was actually quite good.

                                                                                                                    In other cooking news, my neighbor has given me yet another pound of blue crab meat!! I've made soup, stew, dip, stuffing, crab cakes, quiche...I think that's it. I think I may use it as an appetizer during football tomorrow, just not sure what I'm going to do with it this time. :)

                                                                                                                    3 Replies
                                                                                                                    1. re: krisrishere

                                                                                                                      Hey kris, do you know where the bodies are buried?
                                                                                                                      You must be one heck of a good neighbor to merit repeat gifts of blue crab! Lucky you. And lucky whomever is watching football w/you tomorrow.

                                                                                                                      1. re: nomadchowwoman

                                                                                                                        No crap, huh? :) My husband mows their lawn, which they pay him for, but I still get the crab meat! I was told that this is the last time I'll receive crab meat until May, so at least I'll get a break from it (I'm so spoiled).

                                                                                                                        I found a recipe for Crab Pot Stickers that I may make tomorrow, we shall see.

                                                                                                                        1. re: krisrishere

                                                                                                                          You know what they say - a friend is someone who will help you move; a good friend is someone who will help you move the body.

                                                                                                                    2. I confess that I haven't been doing much actual cooking the last week and a half, more like heating up stuff stashed in the freezer I suppose for times I just get burned out. Tonight, the last of the soup my neighbor brought to me and pulled chicken BBQ sammiches (as my aunt says...lol) I've got to get back into the kitchen, I know....

                                                                                                                      1 Reply
                                                                                                                      1. re: Cherylptw

                                                                                                                        I was in the same state last week. The vast majority of the time, cooking is my favorite thing to do, but then there comes a day when searing meat and peeling carrots just seems like quite a lot of trouble. It always passes (usually after a take-out meal gives me a stomach ache).

                                                                                                                      2. Country ham, eggs, biscuits and apple butter for breakfast this morning
                                                                                                                        Pot roast with carrots, celery,onions, mashed potatoes, corn pudding, rolls and gravy for dinner today.
                                                                                                                        Mild Italian sausage with pasta and sauce for supper.

                                                                                                                        2 Replies
                                                                                                                          1. re: vafarmwife

                                                                                                                            I grew up with people who called the midday meal 'dinner', and the later (even if it was the heavier main meal) 'supper'. I do miss that.

                                                                                                                            I *love* apple butter. My mother used to buy it from the orchard as a fall treat every year.

                                                                                                                          2. Reporting, with a bad case of indigestion, about very late Saturday night's Fourthmeal:
                                                                                                                            I quit smoking not too long ago and things have been sort of okay, in a reform way, until last night when at 11 pm I was whacked with a craving so severe, I think I know what a heroin addict might feel like. Food seemed indicated. At 11 I ate leftover baby back ribs with ponzu dipping sauce and watched "The Boondock Saints." At 1, fully traumatized by the movie and cravings for nicotine I had a bowl of Cherry Garcia and some florentines that I had hidden very well from myself in the freezer. At roughly 3:30 I had some of the potato salad I served up with those ribs, and it was good, especially with a glass of cranberry juice and seltzer. I hate informercials though. At 5-ish I started wondering why I was feeling so horrible, and the upset took over for the cravings!! So it worked!!
                                                                                                                            I think I won't be eating at all today. Mr. can fend for himself and then go play poker tonight and have himself a stinkin' good time. Me, I'll sit here and figure the final menu for "Bar-food Birfday Night" and then go shopping.

                                                                                                                            7 Replies
                                                                                                                            1. re: mamachef

                                                                                                                              Wow! Way to beat those cravings - with some fantastic food no less :) I have never been a smoker, but I'm sure, with time, it will get easier.

                                                                                                                              1. re: mamachef

                                                                                                                                Congratulations on playing through the craving! And, no, Boondock Saints would not have been my choice of movie under those circumstances. And didn't those boys all smoke?

                                                                                                                                1. re: mamachef

                                                                                                                                  wow, poor baby! at least you had good food to see you through. gaddz, you make me afraid to ever quit, tho! j/k. you showed great fortitude and will power.

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    Oh, yes. Great fortitude. Which is why I'm sitting here trying not to cry like a baby and go barrelling off to the store. Willpower comes in when I visualize trying to tell my kids that I took it up again - that's the only thing keepin me keepin on. Which is why, once the nausea passed from last night's ridiculousness, I started a pot of old-fashioned Pintos and Hocks with onion and celery and bellpepper and bayleaf.......the house smells great, is smells cozy, it'll be there for a sudden case of the hungries.....actually, it'll be around for several days!!

                                                                                                                                  2. re: mamachef

                                                                                                                                    oh mamachef - KEEP STRONG! Giving up smoking, apart from raising my children, is my greatest proudest accomplishment. AND YES, keep focus on having to let your children know you caved - that should be a great positive force. GOOD LUCK TO YOU --- and my motto for many things in life --- one day at a time - sometimes even one hour at a time.

                                                                                                                                    1. re: mamachef

                                                                                                                                      Glad you worked through it. You have to set goals. For me, my grandson said if I quit smoking, he would get straight A's. Well that was a great incentive for me. And you know what? He is getting straight A's and has for the last 3 years and is now part of the National Youth Leadership Council. Last year he went to DC to their conference! So it is so worth it to me (he'll be 14 on the 25th). So hang in there and keep those goals! We're all pulling for you.

                                                                                                                                      1. re: mamachef

                                                                                                                                        mamachef - I can't find the thread where you were talking about that berfday bar feast you were planning - but did you end up making the fried raviolis? If so, did you use bread crumbs or panko? Did you chill them in advance then fry? Did you make them enough in advance that they went into the fridge and reheated in the oven? I know --- lots of questions - but asking because these would all be new variations for my method. Also, did you find that the oil got very messy and needed to be switched mid-task?

                                                                                                                                      2. Only 3 more weeks left on my strict diet/exercise routine, then I get to maintain over the holidays and start all over again.

                                                                                                                                        Diet Sunday Dinner tonight is the following: black pepper, garlic and rosemary crusted pork tenderloin, braised turnip greens, potato and sunchoke puree. Dessert will be homemade individual apple and pomegranate crisp with a scoop of vanilla frozen yogurt.

                                                                                                                                        5 Replies
                                                                                                                                        1. re: krisrishere

                                                                                                                                          krisishere: thanks for the good thoughts. And, if that's a diet-conscious dinner at your house, I would appreciate to come and live with you if you don't mind. Sounds delicious. I'm curious about the ratio on your puree, and what you use to puree: broth? lowfat? Talk to me!

                                                                                                                                          1. re: mamachef

                                                                                                                                            Thanks Mama! I have 2 medium potatoes and almost a pound of sunchokes. For this puree I'm actually going to use a little chicken broth and some reduced fat sour cream for that extra creaminess.

                                                                                                                                          2. re: krisrishere

                                                                                                                                            That crisp sounds delicious, krishishere (the boyfriend loves fruit, and pomegranates and apples are especially high on his list). I've been in the mood for a crisps and crumbles lately, but keep forgetting to put oats on the market list.

                                                                                                                                            1. re: onceadaylily

                                                                                                                                              Thanks! The husband actually isn't that fond of apple desserts - but I'm making him eat it. :)

                                                                                                                                            2. re: krisrishere

                                                                                                                                              mmmm sunchokes..... good luck with diet dinner! it sounds decadent.

                                                                                                                                            3. Having misposted on the previous thread...here we go again. Had some quail I cooked in the freezer and had spied a quail bhuna recipe in the new Madhur Jaffrey (At Home with MJ), so decided to thaw them using it - nuked them just enough to split them in halves, then put them into a frying pan in which I'd heated 2tb veg oil (she calls for olive or canola, by the way) with 6 cardamom pods, poured over what they were supposed to marinate for a couple of hours in raw: 1 large garlic clove, 1 large tomato, 1 shallot, 3/4 tsp salt, 1/2 tsp garam masala (I used the Parsi one from "My Bombay Kitchen", the only one on hand), 1/4 tsp cayenne, 1/4 tsp turmeric - this was for 2 quail and I had 3, so leaned a bit hard on the spices and added 2 extra cardamom pods, the recipe calls for 2 per bird). Cooked them in this over medium heat for 10 mins, then fried them in the spice paste until it clung to them and browned. (Forgot the 1/2 in piece of ginger that was supposed to be in the spice paste...) Served it with diced cucumber with minced shallot and jalapeno in yogurt and diced potatoes in a South Indian mood, cubed raw and browned in oil in which cumin seeds had been browned and black mustard seeds popped (2 Idahos, 2 tb oil, tsp each of the seeds), a handful of dried curry leaves thrown in (in quantity dried do impart some taste), cooked until soft inside and fairly crisp out. Very good. That bhuna (a Pakistani recipe) would be a good way to cook some chicken wings or other cut-up poultry, too. Vanilla ice cream with Hershey's syrup in bed afterwards. It's nice to rejoin the human race.

                                                                                                                                              7 Replies
                                                                                                                                              1. re: buttertart

                                                                                                                                                You are DEFINITELY back, buttertart! :-)

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  Remember the old song..."Susie's back in town." So far so good.

                                                                                                                                                2. re: buttertart

                                                                                                                                                  Dammit, quail!. I lurves quail and so rarely get to eat it. That sounds fantastic.

                                                                                                                                                    1. re: buttertart

                                                                                                                                                      Has Lidl made it's way to your side of the Pond (a discount German supermarket). Great fun place to shop for stuff you tend not to see in the major supermarkets.

                                                                                                                                                      My local shop currently has 4 frozen quail for what I think is the bargain price of £5.99. Now they looked at bit scrawny even for quail but I think they may be worth it.

                                                                                                                                                      And, even more fun, for the same price, two small reindeer steaks. Just the thing for Christmas Eve dinner. Ho, ho, ho.

                                                                                                                                                      1. re: Harters

                                                                                                                                                        There are stores here and one may go in within shouting distance of our place (which is VERY underserved by supermarkets, the local one closed a few years back - we have a lot of stuff delivered).
                                                                                                                                                        Re Rudolph for Christmas Eve - you really must meet my husband. Birds of a feather.

                                                                                                                                                  1. Upcoming - a Valentina Harris recipe from more years ago than I care to really remember.

                                                                                                                                                    A couple of chicken breasts brown for a minute or so in olive oil. A tablespoon of white wine vineagr goes in and cooks off for a couple of minutes. Then some chopped garlic, chopped rosemary, seasoning go in and a glass of white wine. A quick bubble and then the heat is turned down and the lid goes till its cooked. Some salad leaves alongside. And I've found one of my not very good first attempts at foccacia in thefreezer for carb. Simples!

                                                                                                                                                    1. Because of the sickies in the house, I made homemade chicken soup - yes a huge pot. My thinking was that I could feed the fam, then I'd also have a nice low fat, filling soup for lunches during the week for me. I pulled out my huge pot, added cold water, and dropped in onions, celery, and garlic. Then I added chicken thighs ( I know, not the best for dieting) but anyway, about 6-7 large thighs. As I skimmed the broth, added more chicken stock, celery - gee, alot of celery, carrots and celery. I started to add seasonings - herbs de provence, garlic powder, and then I added a couple of tablespoons of Knorrs of chicken boullion. I hate adding that stuff, but gosh it makes the soup taste good. I waited for the tinny taste, hmm didn't happen. So then just let the whole thing simmer. Then I pulled out the chicken thighs let them cool and pulled the meat and skin off. Then back into the pot they went, I added parsely, more carrots and celery. I love chicken soup, there's just something about it that takes me home. Then I added zuchinni and noodles and let it simmer more. A huge pot of the most wonderful chicken soup, the aroma filled the room and thinking that I needed bread I brought out flour tortillas and fontina cheese. Grilled them up and quartered them.
                                                                                                                                                      The soup was excellent, hopefully it will fill the bill and heal my ailing hubby and child.

                                                                                                                                                      3 Replies
                                                                                                                                                      1. re: chef chicklet

                                                                                                                                                        I'm a sickie at the moment too, so I'm going to borrow your chicken soup recipe because I made stock from last night's roast chicken, and the soup sound lovely and nourishing - thanks!

                                                                                                                                                        1. re: gembellina

                                                                                                                                                          I use a ton of seaonings just so you know, i was trying keep track since I used my largest pot. Its the one I use for pasta, 6-8 qts? and it was almost full. Ths soup even better the last couple of days. I used garlic powder along with fresh, I forgot to post that.

                                                                                                                                                          1. re: chef chicklet

                                                                                                                                                            i had roasted some garlic along with the chicken so that went in, with lots of white pepper, salt, parsley and chives. it certainly made me feel better, hope your family enjoyed it too!

                                                                                                                                                      2. Our Sunday was spent hibernating. We had a nice lunch of mushroom and barley pierogis (frozen from polish deli) in sauerkraut soup (fresh sauerkraut, apples, onions, caraway and juniper). Fell asleep trying to watch an Altman fill, and woke up with the once feral cat sleeping, purring on my husband's chest. We are now sort of dazed, ate some chocolate and are about to make summer rolls with smoked tofu and apple.

                                                                                                                                                        1. I have b/s organic chicken breasts, so I knew dinner was going to involve at least that much. But then the question was *how* was I going to make it? I was thinking hmmm....mushrooms? onions or shallots? Maybe bacon?

                                                                                                                                                          Nothing I did a search on was clicking with me. I thought maybe I'd make Deenso's Sauteéd Chicken Breasts with Bacon & Shallots ( http://chowhound.chow.com/topics/2918... ) which *IS* very good, but it wasn't quite right (even though it had most everything I was thinking of using).

                                                                                                                                                          Then....I thought roasted red peppers. Yes, a slightly spicy roasted red pepper sauce (perhaps with some sauteed mushrooms stirred in!). So I went searching in my MasterCook file for roasted red pepper sauce and found this recipe I had made with pork chops - it'll easily adapt for chicken and it covers the onion/shallot end of things. I'll use a drained jar of Trader Joe's roasted red peppers in place of the homemade. I'll either make egg noodles or basmati rice to serve the chicken and sauce over, and have steamed green beans alongside.

                                                                                                                                                          * Exported from MasterCook *

                                                                                                                                                          Pork Chops in Roasted Red Pepper Cream Sauce

                                                                                                                                                          Recipe By :Linda
                                                                                                                                                          Serving Size : 4 Preparation Time :0:00
                                                                                                                                                          Categories : Pork

                                                                                                                                                          Amount Measure Ingredient -- Preparation Method
                                                                                                                                                          -------- ------------ --------------------------------
                                                                                                                                                          2 large boneless pork center loin chops
                                                                                                                                                          salt and freshly ground black pepper -- to taste
                                                                                                                                                          2 large roasted red peppers
                                                                                                                                                          1 tsp minced garlic
                                                                                                                                                          1/4 cup heavy cream
                                                                                                                                                          1 pinch cayenne pepper -- to taste
                                                                                                                                                          OR use 1/4 tsp. Aleppo pepper
                                                                                                                                                          1/2 Tbsp olive oil
                                                                                                                                                          1/4 cup minced shallot
                                                                                                                                                          1 tsp chopped fresh thyme
                                                                                                                                                          3 Tbsp Parmigiano-Reggiano cheese

                                                                                                                                                          Process the roasted red peppers and minced garlic in a food processor until smooth. Add heavy cream and pulse to blend into pepper sauce, then sprinkle in the cayenne, to taste. (I wanted just a hint of heat, so I sprinkled in no more than a tiny pinch.)

                                                                                                                                                          Cut loin chops in half lengthwise, and flatten with the heel of your hand until about 1/2" thick. (OR use 4 thin-cut 1/2" thick boneless pork chops and use as-is.) Season both sides of chops with salt and pepper. Heat olive oil in a nonstick skillet until hot. Add minced shallot and sauté
                                                                                                                                                          until shallot is just barely soft. Sprinkle chopped fresh thyme over the minced shallots and sauté for about 15 seconds, then add pork chops and cook over medium-high heat for 1-2 minutes on each side, making sure both sides of the pork are well covered in minced shallots and chopped thyme.

                                                                                                                                                          Turn heat to low and pour red pepper cream sauce over top of medallions. Simmer for about 10 minutes, covered, until pork is cooked through and sauce is hot. Serve over buttered and parsleyed egg noodles with a sprinkle of Parmigiano-Reggiano cheese over top.

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

                                                                                                                                                          NOTES : 5/2/04 LLW Notes: Very, very good! Slight spice and the sweet of the roasted peppers make a great combination.

                                                                                                                                                          1. Dinner out was good - Venezuelan cachapas and arepas and such. As for cooking, a compromise has been reached. BF still on a mission to take care of me whilst i sit and chow. He's going to make the sriracha meatballs (http://www.lifesambrosia.com/2010/07/...) and i'm going to make a spicy cabbage/mango/peanut salad to go with. Not sure about the starch, probably plain steamed basmati, so i can use the leftovers to make fried rice with some take-out bbq rib meat I have left.

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              So he gets to pamper you and you get to do a *little* bit of cooking/preparation. :-) Fair compromise.

                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                Let him take care of you. My dad died a year ago this week (November 12), and the most vivid memories I have of that time are of the boyfriend, making sure I was fed and hydrated and warm.

                                                                                                                                                                Sriracha meatballs. I am in love with that idea. Served with buttery noodles, or with a bechamel, or a vodka sauce? With green peppers?

                                                                                                                                                                Do you have a recipe for the salad you made? Those are three of the boyfriend's favorite things, mariacarmen.

                                                                                                                                                                1. re: onceadaylily

                                                                                                                                                                  thank you, i did indeed let him take care of me. we are jokingly calling it "my month" and i told him if he's too nice to me I won't be able to stand it when the month ends!

                                                                                                                                                                  I'm so sorry about your dad OADL. and we are both very lucky to have our BFs!

                                                                                                                                                                  we ended up having the juicy little meatballs just with the salad, but started with some defrosted creamy corn soup (posted here before), sprinkled with cilantro, sesame seeds, and black pepper - a very light but satisfying meal.

                                                                                                                                                                  The salad is a complete invention, but i'll give it a whirl.

                                                                                                                                                                  dressing: xiaoxing rice wine, sriracha, sesame oil, fish sauce, juice of a lemon, brown sugar, minced jalapeno, minced ginger, a little peanut oil, a splash of rice wine vinegar - all to taste. should be sweet-tart-salty-spicy.

                                                                                                                                                                  salad: cabbage (green), sliced thinly, torn romaine leaves, roasted, unsalted peanuts, chopped basil, cilantro, mint, diced 1/2 mango, salt. i forgot to buy carrots, or it would have had slivered carrots too.

                                                                                                                                                                  oh and if you follow the recipe for the meatballs, for me they could have used more sriracha, and more garlic. and a little more salt. they were good but i like FLAVAH.

                                                                                                                                                              2. Tonight I am testing out my "perfect turkey" feature on my (semi) new oven. This will be the first time I have done a whole turkey in it. So dinner will be turkey, herb stuffing - some inside - I know, I know - but it is so much more moist and some outside. Mashed potatoes, gravy and glazed carrots (I have another thread posted on that - give me your recipes!). Some popover rolls and a little side salad with a cranberry vinaigrette.

                                                                                                                                                                2 Replies
                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                  won't you be turkey-ed out by Thxgiving?
                                                                                                                                                                  carrots: i've made them in a chardonnay/thyme braise before that was very tasty....

                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                    You can never have too much turkey. Besides - I see lots of things like Kentucky Hot Browns, Turkey Tetrazzini, Turkey sealed in vacuum sealed bags to send home with my actual Thanksgiving Day guests, fresh Turkey stock for use on Thanksgiving Day, freezer individually sealed complete meals, etc.

                                                                                                                                                                    I don't have any chardonnay handy. Do you think Chablis would work?

                                                                                                                                                                2. Having finally gotten the Fuchsia Dunlop book, I plan on tackling the Sichuan cucumber salad and ma po tofu for tonight. Psyched!!!!!!

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                    ok, I know i've been given this info before, but which book?

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      It's called "Land of Plenty".

                                                                                                                                                                      We have this fantastic hole in the wall Sichuan place that makes a wonderful cuke salad - I've tried to reproduce it before but wasn't satisfied with the results. The ma po tofu is another one of their best dishes...

                                                                                                                                                                      I really hope I can get it right this time! Love that food.

                                                                                                                                                                  2. It's leftover lamb w/white beans tonight, and some roasted and glazed brussels sprouts. I'm also making a salad of spinach, red onion, toasted pistachios, and the most adorable beets, the size of marbles, that I got at yesterday's FM.

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                      What do you glaze the spouts with? I'm always on the hunt for something new.

                                                                                                                                                                      Beets are adorable. They are the most whimsical of the root vegetables.

                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                        OADL--outside of simply steaming and buttering them, this is one of the simplest preparations: I usually steam them whole, remove basket and pour water out of pan, add some butter or OO (or combination) and, over moderately high heat, brown the sprouts. I then add a little balsamic or sherry vinegar (I've used other vinegars--fig, orange), which steams and sizzles and reduces quickly as I roll the sprouts around until their glazed.

                                                                                                                                                                        For some several incredible recipes for brussels sprouts, check out the current thread on best side dishes for Thanksgiving. I've tried a few of those and they are wonderful. An excellent one of those that is so easy I've already made it three times--halved BS are roasted in olive oil, then tossed w/lemon juice, walnuts, and grated parmesan or romano. Minimam effort; lots of wow.

                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                          I've been reading that thread, but I'm getting bored with roasted brussel sprouts. I think I'll do my next batch on the stove top. The lemon/walnut/parm combo sounds like a winner.

                                                                                                                                                                    2. big thick tuna filets seared, topped with romesco sauce i found in the freezer. steamed spuds simmered in chicken fat with scallions for about 15 minutes and skinny asparagus topped with hollandaise.

                                                                                                                                                                      maybe berries later with sabayon. not sure if we need them. :)

                                                                                                                                                                      1. After some internal debate and a day spent at The Church of Sunday Football, Mr. decided to forego poker and hang out with me. I'm glad I went ahead and made something even though I didn't think I'd be doing anything normal like eating today, since I did it all last night. ;-)
                                                                                                                                                                        Pinto beans stewed with onions, garlic, diced carrot, diced tomato & celery; I threw in the last of the pork ribs and the meat's falling off the bone. Made a quick cornbread with two ears' worth of kernels and a few TB. mild green chiles, few flecks of pimiento;made copycat slaw (thank you for reminding me about that alkapal!) and grabbed some fruit compote at the deli that I'll squeeze some lemon over before I serve it over the rest of the poundcake. Now to compromise on a movie, because somehow, I don't think I'll be watching "Bridget Jones" again anytime soon.

                                                                                                                                                                        20 Replies
                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                          ROFLMAO! mamachef, both the beginning and the end of your post had me laughing! I'm glad Mr. mamachef decided to stay home with you - hope you find a reasonable movie for the both of you. ;-)

                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                            Don't you just love it when they miss you? Enjoy your meal, because it sounds fanatstic. What is copycat slaw?

                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                              It's a "mock-up" of the Colonel Sander's recipe, and it is SPOT>On. I'll give you the link, if you'd like.

                                                                                                                                                                              1. re: mamachef

                                                                                                                                                                                Link! The BF loves that stuff, and I have a head of cabbage in the fridge.

                                                                                                                                                                                1. re: onceadaylily

                                                                                                                                                                                  8 c. processed cabbage (you can shred, but the texture of processed is actually closer to what you get in-house. I know you know the texture you're after; it's pretty fine.)
                                                                                                                                                                                  1/3 c. carrot, shredded
                                                                                                                                                                                  2 T. dehydrated minced onion
                                                                                                                                                                                  1/2 t. celery seed
                                                                                                                                                                                  1/3 c. sugar
                                                                                                                                                                                  1/2 t. salt
                                                                                                                                                                                  1/4 t. pepper
                                                                                                                                                                                  1/2 c. mayo
                                                                                                                                                                                  1/2 c. buttermilk
                                                                                                                                                                                  2 1/2 T. lemon juice
                                                                                                                                                                                  1 1/2 T. white vinegar
                                                                                                                                                                                  2-4 drops Tabasco or Franks! To brighten...

                                                                                                                                                                                  Toss cabbage and carrots together. Combine remaining ingredients; pour over vegetables and toss lightly but well. Let chill 2-3 hours before serving.
                                                                                                                                                                                  You do have to use the dried onion, etc. though - otherwise it won't ring true.
                                                                                                                                                                                  remember: google copycat Anything, and you will find a recipe for it. clearly you already found one for CB Biscuits!! ;-)

                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                    Isn't the boyfriend going to be a happy one? Thanks, Marci.

                                                                                                                                                                            2. re: mamachef

                                                                                                                                                                              "I don't think I'll be watching "Bridget Jones" again anytime soon."
                                                                                                                                                                              whyever not??

                                                                                                                                                                              hope your tum's all recovered! (and that was brave of you to make beans!)

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                Well, I won't be watching it with His Nibs, as it were. For you see, we have gone down that road once before, and although he appreciated the humor and the sly Austen references, etc., he most assuredly does NOT appreciate my habit, which he considers "bad", of watching movies more than once and then quoting along with them. He is a neomaxizoomdweebie. And on that note the Barfood menu is finalized and some prep's even been done over the weekend, so I'll post that manana.

                                                                                                                                                                                1. re: mamachef

                                                                                                                                                                                  This is especially hilarious to me. The boyfriend has often said, "Haven't you already *seen* this?" while ignoring the fact that he has seen THE BOONDOCK SAINTS a dozen times.

                                                                                                                                                                                  At least the Bridget Jones movie has cooking scenes.

                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                    You're telling me. I'm not the one who watches the "Mad Max" series and gives everyone in the room a blow-by-blow. And I'm not the one who can quote Monty Python's "Holy Grail" word for word.
                                                                                                                                                                                    Do you think those meatballs would be good rolled up in lettuce with all the usual suspects on a Pho veggie plate? (sprouts, lime, basil, etc.)? I think they would.....maybe even on a small-ball scale : ) as a roll-your-own appetizer?

                                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                                      "Oh, this dish is a sriracha meatball-roll-your-own-pho." A silence would descend upon the room as eyes clicked like metronomes between the offerings, balancing and calculating. Rice would have to be involved.

                                                                                                                                                                                      But I think the lettuce-wrap sounds amazing. There's something about being served a lettuce wrap, in that you half-expect it to be boring. And when it doesn't, you get extra points.

                                                                                                                                                                                      1. re: mamachef

                                                                                                                                                                                        Yes they would be delicious in lettuce wraps with the usual suspects - but like i said, spice 'em up a bit more, pump up the garlic.

                                                                                                                                                                                        and i have watched both Bridget Jones AND Monty Python innumerable times. Never seen the boon dock saints or any mad max, thankfully!

                                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                                          And I'm not the one who can quote Monty Python's "Holy Grail" word for word.
                                                                                                                                                                                          I consider that movie required viewing any time it's on, so I'm with your BF on that one. ;-)

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            What have the Romans ever done for us, then?

                                                                                                                                                                                            (Today representing the People's Front of Judea. Or is today, the Judean People's Front)

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              Mamachef's hubby, my BF (and me).

                                                                                                                                                                                              "what makes you think she's a witch?"
                                                                                                                                                                                              "she turned me into a newt!"
                                                                                                                                                                                              "a newt?!"
                                                                                                                                                                                              <pause> "i got better..."

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                "Your father is a hamster, and your mother smells of elderberries...and I faht in your general direction!"

                                                                                                                                                                                                1. re: mamachef

                                                                                                                                                                                                  Tim: I *warned* you, but did you listen to me? Oh, no, you *knew*, didn't you? Oh, it's just a harmless little *bunny*, isn't it?

                                                                                                                                                                                                  King Arthur: Well, we'll not risk another frontal assault. That rabbit's dynamite.

                                                                                                                                                                                                  I rest my case. ;-)

                                                                                                                                                                                          2. re: onceadaylily

                                                                                                                                                                                            At least the Bridget Jones movie has cooking scenes.
                                                                                                                                                                                            Blue soup is something EVERYONE needs to make - at least once. ;-)

                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                Cake soup, ala Kathy Griffin. She taught Paula Deen her recipe. ;-)

                                                                                                                                                                                      2. Okay, so tonight is the tomato soup. Yesterday, my landlord turned off my water again, and it was not on until nearly eight at night. And then I was tired, and lazy, and I ate drained and rinsed chickpeas.

                                                                                                                                                                                        I'm skipping the flat bread. The workmen were here all day, and I wasn't certain if I would have the water I needed to rinse my hands after handling dough (their cars pull up, and I fill water bottles and the tea kettle while I brush my teeth and check on the cat box). I am now thinking of making copycat cheddar bay biscuits to go with, and wishing I had ham to do little sandwiches. Alas, I have only Swiss chard, the last of which needs to be cooked up. Chard biscuit sandwiches?

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                          What about some chiffonaded steamed chard mixed into that there soup of yours? That'd do it!!
                                                                                                                                                                                          Biscuits, yumm. Cheddar Bay Biscuits, double yumm.

                                                                                                                                                                                        2. Well, foodapaloza '10 is over, at least for this weekend. I got through without having to huff a smoke, but I'm going to be busy working off the extra 700,00 calories I plowed through, just like a Hoover vacuum.
                                                                                                                                                                                          Mr. is off for a teensy spot of hand surgery this morning. Absolutely nothing complicated. Because today's kind of an intense workday, being Birfdayday and all that, a friend's picking him up and will take him home and look over him 'til I get home. I already told him that if Mr. falls very soundly asleep, I have no objection to funny slogans being written on his face, or perhaps a bit of makeup applied.
                                                                                                                                                                                          And onto food. My dude Tosh turns 21 today, and as the majority of you know has requested a menu of "bar food." Fellow 'Hounds totally came through for me with suggestions and I am so appreciative. Menu as follows:
                                                                                                                                                                                          Vegetable platter with pickled eggs, hummus and spinach dip, pita triangles and French bread cubes
                                                                                                                                                                                          Wings! of course!
                                                                                                                                                                                          Deepfried raviolis with spicy marinara (which means I cheated and bought Bombolina and laced it with chile oil)
                                                                                                                                                                                          Atomic Buffalo Turds (cream-cheese stuffed smoked jalapenos, wrapped in bacon and baked)
                                                                                                                                                                                          Pulled squawk sandwiches (yep - only made with chicken! and a tofu/seitan version for the veggos!)
                                                                                                                                                                                          Crash potatoes - no toppings, so everyone can have them
                                                                                                                                                                                          Chopped salad rollups (I chop, they roll)
                                                                                                                                                                                          Jesse and Paulo are available to me today, which is good 'cause I'll need the help. Not that I'd know anything about being overambitious or anything. But - it'll be a good chance for us to talk about planning, and timing, etc. If it looks like we have time, I may set one of them on a batch of zucchini, but if we don't, no harm done and one less fried item.
                                                                                                                                                                                          I wonder how they'll all feel tomorrow?

                                                                                                                                                                                          Tosh's Mom's carrot cake. Evidently it arrived in time and in one piece.
                                                                                                                                                                                          And I tossed some Asian Bar mix into the movie night offerings.

                                                                                                                                                                                          10 Replies
                                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                                            Glad to hear your sous chefs will be at the ready for the bar food prep - enjoy! And happy birfdayday to the Mr. Pics are required, please, if his friend put makeup on him.

                                                                                                                                                                                            And good LUCK with your continued non-toking! :-D

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              ty for good wishes and continued support and laughter, Linda. To tell you the truth, I'd like nothing more than to come home and find him with a touch of blusher and shadow on his mug, so I can snap some "blackmail" photos. It would be nice if he could be naked too, but I'm thinking that's not happening.
                                                                                                                                                                                              I forgot to mention: to home, at least for me, a vegetarian taco salad using up some of those pintos from yesterday. I think if I load it with enough salsa and guac., it'll work. For Mr., a light app. of vicodin, followed by scrambled eggs and fruit salad! Yay!

                                                                                                                                                                                            2. re: mamachef

                                                                                                                                                                                              "I wonder how they'll all feel tomorrow?"

                                                                                                                                                                                              they are young men! who don't even drink! (by all accounts.) they will feel the same strapping young lads as the day before, but rather more well fed. Hope the day goes smoothly and everyone enjoys!

                                                                                                                                                                                              1. re: mamachef

                                                                                                                                                                                                oh mama - please share the pulled squawk sandwich recipe.

                                                                                                                                                                                                1. re: smilingal

                                                                                                                                                                                                  Gladly! They were pretty good! Now, bear in mind, the guys really like hot stuff. It's just pickled jalapenos outside of the green chiles, but they may prove too much if y'all don't care for heat, so if it's an issue, just leave them out. Also I took the liberty of cutting my Omg-sized recipe down to one that serves 6-8. I hope you enjoy it!
                                                                                                                                                                                                  3 boneless skinless chicken breast halves
                                                                                                                                                                                                  4 boneless skinless chicken thighs
                                                                                                                                                                                                  2 c. crushed tomatoes in juice
                                                                                                                                                                                                  2 c. tomato sauce
                                                                                                                                                                                                  1 c. Maple syrup (Dark Karo can be subbed, or Steen's or Lyle's, or 1 c. brown sugar w/ an extra 1/4 c. water)
                                                                                                                                                                                                  6 T. Cider vinegar
                                                                                                                                                                                                  2 T. Worcestershire
                                                                                                                                                                                                  2 T. Dijon
                                                                                                                                                                                                  1 heaping T. minced garlic
                                                                                                                                                                                                  1 t. chili powder
                                                                                                                                                                                                  1/2 t. cumin
                                                                                                                                                                                                  1/2 t. cinnamon
                                                                                                                                                                                                  1/2 t. clove
                                                                                                                                                                                                  good pinch red chile flakes
                                                                                                                                                                                                  1 t. salt
                                                                                                                                                                                                  1/2 t. pepper
                                                                                                                                                                                                  2 3-oz. can mild diced green chiles
                                                                                                                                                                                                  1 jar pickled jalapeno slices, drained (optional)
                                                                                                                                                                                                  mix all sauce ingredients in large non-reactive saucepan. Add chicken breasts. Bring to boil over medium heat, stirring occasionally to prevent sticking. Turn to medium-low heat, cover and let cook 1/2 hour. Check chicken for doneness; should be tender and all juices should run clear. Set chicken aside to rest and let sauce boil again over med. while you shred the chicken. Re-add chicken to sauce, taste for salt and pepper, add a few drops of hot sauce or vinegar or lemon juice if it needs brightening, and serve on toasted buns. Squawk!

                                                                                                                                                                                                      1. re: gembellina

                                                                                                                                                                                                        Raise an eyebrow or two, would you gem?

                                                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                                                          ha the bf would love it - he's a great fan of bbq-ish food and puns! the name gives me a mental image of a surprised chicken having its tail-feathers yanked, in the style of quentin blake:


                                                                                                                                                                                                          (I know that's not a chicken!)

                                                                                                                                                                                                      2. re: mamachef

                                                                                                                                                                                                        thanks so much! I was thinking of adding this to our NY's day after party - but on second thought - since I am trying to go with more finger and easy foods, I definitely will make it for our super bowl party! Thanks again!

                                                                                                                                                                                                  1. It's a brown gloop day at Casa Harters. Some indeterminate lamb meatballs in what looks like a tomato-ey sauce. Can't for the life of me remember making them back in the summer. They havnt defrosted yet so I have no idea if these are British meatballs, Eastern Mediterranean meatballs or Indian meatballs.

                                                                                                                                                                                                    We'll have them with rice which should go with whatever they end up tasting like. And some assorted "picky things" from the fridge as a starter.

                                                                                                                                                                                                    1. Well, the ma po tofu turned out a-ok for a first try, the cuke salad... not so much. Meh. Too salty, and not as complex in flavors as I had hoped. I guess every Sichuan cook has their own version, and I will have to ask our local lady what magic she does.

                                                                                                                                                                                                      That said, I am left with about 10 oz. of leftover ground pork and some rice. I s'pose the easiest thing would be to make fried rice, but I am not sure i want to go down the Asian route again.

                                                                                                                                                                                                      Suggestions, anyone?

                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                        make it latiny. brown the pork, onions, garlic, add cumin, oregano, some chilis, green onions, cilantro... maybe black beans if you have them, stir with the rice. maybe add some raisins/green olives so it's sort of picadillo-ish....serve with hot tortillas, hot sauce, sliced avocados, crema....

                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                            +1 on the burgers. A little lemon zest, a little chilli.

                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                              I was thinking pork burgers, actually. But I like the latiny idea, too. Maybe pork tacos? *IF* I can find decent avocados....

                                                                                                                                                                                                              You guys - I know I can always count on you for inspiration!!! Muchas gracias, muchachas!

                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                Stick with burgers and add chorizo. Latiny, innit.

                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  Well.... I've decided to throw the pork in the pan along with corn, red onion, red & green peppers, grape tomatoes, some pureed chipotle in adobo sauce, cilantro, and lime. Toss the rice in at the end, and - ripeness pending, some diced avocado.

                                                                                                                                                                                                                  I just can't see myself eating a burger that's not beef or lamb... lame, I know '-)

                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                I knew you'd like the book. Just use less salt (or my recipe) for the cukes next time. Real Sichuan food is salty. Now get Revolutionary Chinese Cooking, I like that one even better.

                                                                                                                                                                                                              2. More defrosting at dad's house. Sister's meat sauce. The only suspense is what pasta to pair it with. Dad is partial to regular old spaghetti. Which is fine.

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  My grandfather never, ever fails to order spaghetti and meatballs (or meat sauce) if they are on a menu. I am not sure if it's an economy thing (he is a child of the Depression) or he just really, really loves them, or both.

                                                                                                                                                                                                                  82 years old and it's still his favorite meal.

                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                    too funny. we sent my dad to Italy (among other places) about 15 years ago and he complained because he thought he was going to get "the best spaghetti and meatballs of my life", but he couldn't get it anywhere! trying to tell him it's an American invention did no good.

                                                                                                                                                                                                                2. Last night a dish I've been making since the beginning of time, from Ed Giobbi's "Italian Family Cooking" (Giobbi was a big name in the '70's, one of Beard's and Claiborne's pals, and I recently saw his daughter is also "In food"). Chicken with cauliflower and olives - brown chicken (I cut up boneless breasts, but it's better with "real" chicken), add white wine, simmer until more or less done, add cauliflower, olives (in this case some Greek wrinkly but soft ones, not Kalamatas) and some Turkish green ones stuffed with little tiny green chilis - wouldn't YOU like that job) (Cyprus on a plate), s&p, cherry tomatoes or plum ones cut in eighths), s&p, oregano, cook until cauli done, a dribble of vinegar at the end. I didn't cook it to the recipe, so my apologies if it's been slightly mangled over the years. No-knead bread and watercress salad with walnuts.

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                    Butter, I have to get back to work but her name is Eugenia Bone and whatever you find out about her please let me know!!

                                                                                                                                                                                                                  2. After a studied inventory of my refrigerator I have decided to make two things for dinner. Raw tuscan kale salad and a vegetarian chili, both from the 101cookbooks site.
                                                                                                                                                                                                                    I've made the chili a few times before, it's really delicious and satisfying (found it last January went I did a three week vegan cleanse. Yeah, that was fun). The kale salad I feel like I've heard lots of good things about and I happen to have a partial bunch of lacinato to use up, so there's that.
                                                                                                                                                                                                                    I am trying to be healthy AND frugal with the holidays practically upon us. It's always a struggle for me, as my favorite form of shopping is grocery/farmers market/specialty store shopping. It's a disease, I tell you.
                                                                                                                                                                                                                    I have meat in the freezer (lots actually, I shop like I have a family of four) so it won't be a vegan/veg week or anything, but tonight I will be virtuous and eat my grains and veggies.
                                                                                                                                                                                                                    Oh hell, maybe I'll throw a poached egg on that chili too.
                                                                                                                                                                                                                    The best part? Using up my veggies so I can go back to the Farmers Market!
                                                                                                                                                                                                                    (I did put in a winter veg garden yesterday, but I wont be harvesting anything for at least four weeks, I'm sure.)

                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                                                                      <It's always a struggle for me, as my favorite form of shopping is grocery/farmers market/specialty store shopping. It's a disease, I tell you.>

                                                                                                                                                                                                                      I have the same affliction. Have to physically restrain myself from buying any more condiments. It's not even funny how many bottles and jars I had to give away when we moved this year.

                                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                                        throwing that egg on there is what'll make that dish!

                                                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                                                          You are not alone in the shopping dept. I can't help but drag home something new (and that I don't need) when I go the stores...I'm like a kid in a candy store. Every time my son comes over, he looks through the cabinets to see what I bought since the last time he was over (about a week ago every time) and he's always looking to shop in my cabinets!

                                                                                                                                                                                                                        2. For tonight's dinner, I'm trying a Paula Wolfert recipe called Chicken Thighs w/Pineau de Charentes (though I won't be using said PdC, but substituting some white wine mixed w/cognac), which sounds delicious--chicken, mushrooms, shallots, cream. We'll have some potatoes roasted in duck fat (must lay off that stuff) and a simple arugula salad on the side.

                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                            oh yum! do you think if i subbed Sherry in instead of the Pineau de Charentes it would be an abomination? (I mean, to the French, obviously, but I'm not planning on telling them and making them mad at me!)

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              Actually, I think sherry would work pretty well--seems like a very good match for the mushrooms and cream. (This turned out to be a delicious dish, rich, creamy--and very caloric.)

                                                                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                                                                just found the recipe. 1/2 cup heavy cream, 5 tbsps butter - caloric? pah - that's nothing! ( :

                                                                                                                                                                                                                                (BF is going to kill me. I keep bitching about my jeans and he keeps trying to feed us "point-friendly" meals!)

                                                                                                                                                                                                                          2. Tonight it is leftovers from last night's turkey dinner. I am also making some small take-home freezer dinners to give to the MIL for her freezer. She would never cook this for just herself. And - I'm glad we did the test turkey this last weekend. Turns out my DIL got a job so son's family can't come for turkey day, and my Dad had an injury to his shoulder and he and his GF won't be able to make it either. So - we now have a frozen 21 lb. turkey, a cooked 11 lb. turkey and all the goodies to go with. So - alternate plan - we are going to meet MIL in the middle (she lives an hour away, but doesn't like to drive after dark) and have dinner at a local restaurant that serves a holiday dinner (but it won't be like mine), then I am sending some of my own pre-prepared "leftovers" of turkey, gravy, mashed potatoes, stuffing, glazed carrots, etc. home with her for a couple of good meals (since I know she doesn't cook much). Oh well. We just have to go with the flow! (On the other note - Boo Hoo, I was really looking forward to cooking for the family). Xmas will be at the daughters as of now - but I will probably be the one that cooks!

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                              good thing you had the foresight! your family all gets "leftovers", AND they get to dine with you.

                                                                                                                                                                                                                            2. Seasoned a pork butt steak with Adobo, seared the outside, then tossed a couple spoonfuls of sofrito in there before about a 1/2 cup of water. Going to eat that with some taters and corn probably because that's what is leftover, and I am feeling quite lazy today after a very busy weekend. With a test tomorrow, I felt the need for something hearty as well :D

                                                                                                                                                                                                                              Just had to add that for a dollar something a pound, pork butt steaks are an awesome value...especially when slowly braised for over an hour...

                                                                                                                                                                                                                              1. Have been doing lots of cooking but not strictly dinner, per se. We had a housewarming party last night with close to 40 people in attendance. I did the cooking and DH did the cleaning (isn't he great?). We had pumpkin bars with brown-butter cream cheese icing, a cheesy herbed squash dip with blue corn chips, regular and chipotle Chex mix, onion dip and potato chips (a lowbrow counterbalance to the fancy squash dip), pumpkin gingerbread, a gluten-free chocolate cake, a cheese plate with coarse mustard and lingonberry jam, and lots of salty nibbles (pretzel stix, regular and honey-roasted peanuts, pickles). Oh, and candy corn.

                                                                                                                                                                                                                                I made some hot cider infused with cinnamon, star anise, and ginger, and spiked with Goslings Black Seal. Unfortunately I forgot to have any, so I might chase the hair of the dog with a cupful tonight.

                                                                                                                                                                                                                                I'm hoping DH will take the lead on dinner tonight. He's in the mood for a stir-fry. I not-so-subtly sent him a recipe involving hoisin sauce.

                                                                                                                                                                                                                                He also did all that remained of the party cleanup while I was at my day job today. I told you he was great.

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. Cannelloni made with veal, spinach and ricotta -- I pulled some leftover filling out of the freezer, whipped up some bechamel with a bit of parm, nutmeg and white pepper. Rolled in storebought crepes, topped with bechamel and dotted with Rao's marinara. The crepes are an experimental shortcut. I know they aren't quite as good as homemade, but the time savings can't be discounted for a yummy weeknight dinner.

                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. I have been too busy for proper cooking lately, but I managed to get all my culinary aggression out at brunch yesterday. And now that I've woken up sick, I am simply having yesterday's leftovers for today's dinner: cemita strata (sesame bread pudding base with chorizo and a cheese crust) along with Jimmy Dean fried chicken (homemade chicken sticks seasoned to taste like breakfast sausage). Sadly the persimmon salad didn't make it overnight.

                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                      OK, JM, what are chicken sticks??

                                                                                                                                                                                                                                      (Hope they made you feel better.)

                                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                                        Nothing more than chicken breast that I cut into batons. Other people would call them chicken fingers.

                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                          DUH [handsmack to forehead].

                                                                                                                                                                                                                                          (But that just doesn't sound like you, JM!)

                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                            It is not my typical style of cooking, but for a casual brunch of 20-somethings, I thought it would hit all the right notes. More importantly I thought it was a good segue into the bacon bourbon ice cream with spun sugar "tumbleweed" decor that I had prepped for dessert.

                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                              Now you sound like you're getting back into form, JM!
                                                                                                                                                                                                                                              That ice cream--wow.

                                                                                                                                                                                                                                      2. re: JungMann

                                                                                                                                                                                                                                        JungMann, I surely hope you feel better soon and are up and around posthaste.
                                                                                                                                                                                                                                        Would you mind sharing the recipe or link for the cemita strata? It sounds like such a good thing to make on a Fri. and have all weekend long; for breakfast with fruit, for lunch with wine, as an appetizer or first. I'd appreciate it!

                                                                                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                                                                                          8 eggs
                                                                                                                                                                                                                                          2 cemitas (or 1 sesame loaf)
                                                                                                                                                                                                                                          1 chipotle in adobo, pureed
                                                                                                                                                                                                                                          8 eggs
                                                                                                                                                                                                                                          2 c. milk
                                                                                                                                                                                                                                          1 lb. Mexican chorizo
                                                                                                                                                                                                                                          8 oz. shredded cheese
                                                                                                                                                                                                                                          Grape tomatoes, halved
                                                                                                                                                                                                                                          1 avocado

                                                                                                                                                                                                                                          Tear bread and layer on the bottom of a casserole dish. Brush with chipotle puree. Whisk eggs and milk. Pour over bread and chill overnight. The next morning, top the egg mixture with browned chorizo, shredded cheese and halved grape tomatoes. Bake at 375. The strata is ready when the custard is puffy and set and the cheese is browned, approximately 35 - 40 minutes. Top with sliced avocado and cilantro.

                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                            ok, i just looked up cemitas, being ignorant, and wikipedia says it's a sandwich, distinguished from a torta by the sesame-seeded roll it's served on - but they don't go on to name the roll! http://en.wikipedia.org/wiki/Cemita
                                                                                                                                                                                                                                            might i find this bread in a mexican bakery, with all their usual sweet rolls and cookies?

                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                              The sandwiches provided the inspiration, but the cemita rolls are what provided the heft for the strata. You can find these sesame seeded buns in a panaderia, but you do not want sweet bread. These cemitas will be savory, like bolillos, otherwise you can just use a seeded loaf from your local store (which is what I used). I am also reminded that I added scallions to my strata; some kale might be nice in the next iteration.

                                                                                                                                                                                                                                      3. Yesterday was the monthly church dinner; fried chicken, chicken & dumplings, etc with a variety of side dishes & a table full of desserts to be had. My contribution was a slow cooker bean & pork chili and peach cobbler.

                                                                                                                                                                                                                                        Today was my oldest's birthday; he's 29 and I'm feeling old (lol)..so we had a late dinner at my house which included a salad of lettuce, roasted tomatoes, cukes and avocado with tomato & bacon vinaigrette. I also made two types of homemade pizzas..the first one: Italian herb crust, spread with pesto & some tomato sauce; topped with spicy salami, chicken breast and dollops of ricotta...a sprinkle of parmesan. The second was Mexican inspired and had beef chorizo which was cooked & well drained then spread onto the crust with a light drizzle of tomato sauce, a sprinkle of onion herb seasoning, crumbled queso fresco, housemade pickled onions, sliced green olives, oregano & cilantro.

                                                                                                                                                                                                                                        The birthday boy requested a yellow layer cake/chocolate frosting and everyone was too full to taste more than a sliver so I packed it up along with leftovers to send home. A good time as had by all. Pic of the chorizo pizza below...it was so so good!

                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                                                                                                          Drooooooooooooooooooooool. I'm so jealous you can read it all over my jealous green face, girl! Dinner Chez Here consisted of peach mango nectar over ice with seltzer accompanied by grilled ham, cheese, and scrambled egg sandwiches on rye bread. Tasty, simple and quick.

                                                                                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                                                                                            Your "sammiches" sounds really good; I love what I call breakfast food for dinner and have been doing a lot of that lately

                                                                                                                                                                                                                                          2. re: Cherylptw

                                                                                                                                                                                                                                            that Mexizza looks sooooo good. Waaaay better than the mexican pizzas i used to get at Taco Bell! although we very rarely make pizza (it's literally been 5 years), i'm going to have to copy that sometime.

                                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                                              What a great pizza idea, the Mexican one.

                                                                                                                                                                                                                                              1. After some disappointing news yesterday (not at the bottom of the health saga, yet) I wasn't feeling up to much so the Beast took over in confecting our traditional Monday night Mexican-ish: heated up some pork shoulder carnitas, scouted out and jazzed up some semi-elderly salsa from the fridge, squished an avo up with some of it to make guac, and the rest of it. Heated corn tortillas in foil in the oven despite having watched me for appx 9,000,00 years putting them in the mic wrapped in a damp tea towel for 5 mins on 50% power (as Rick Bayless instructed at some point). Mind on higher things, apparently. But it was super nice just to roll out of my post-work nap and eat!

                                                                                                                                                                                                                                                10 Replies
                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                  Sorry to hear about the disappointing health news, buttertart - continued good wishes that you get better and VERY soon!

                                                                                                                                                                                                                                                  ("Semi-elderly salsa"? LOL!)

                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                    Thanks. He went fossicking about in the fridge, I really don't know how old this was, but it was good.

                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                      Please, Miss. Miss, please. May I fossick like M, please? Please?

                                                                                                                                                                                                                                                      Great word. I'm off to fossick for a while. Fossickers of the world unite! You have nothing to lose but your salsas

                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                        Thanks for the chuckle, I needed it!

                                                                                                                                                                                                                                                  2. re: buttertart

                                                                                                                                                                                                                                                    buttertart: what a good Beast you have. so sorry about your news. really hoping it changes for the better very soon.

                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      Thanks very much. The Beast is an ironic nickname, he is decidedly unbeastly.

                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                        Ah, Buttertart and the Beast :)

                                                                                                                                                                                                                                                        Do hope his pampering helps you get better, BT. And hope you can take it easy.

                                                                                                                                                                                                                                                      2. re: buttertart

                                                                                                                                                                                                                                                        Sorry to hear that you're still struggling, but it's nice to hear that you're being taking care off (as are so many in a similar fashion on WFD). The boyfriend just supplies take-out and gives me the good spot on the couch (hey, I'm not complaining).

                                                                                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                                                                                          He can cook and used to before I more or less kicked him out of the kitchen for being too slow and using too many pots and pans, etc. More fool me.

                                                                                                                                                                                                                                                      3. Defrosting, i "think", some type of stewing beef. it'll be wfd. maybe a julia child beef catalane i saw posted here somewhere...

                                                                                                                                                                                                                                                        1. It's a work evening for me, but I am hoping for lots of fresh crab, as our season just opened today and I know it's on the menu.
                                                                                                                                                                                                                                                          If not, hamburgers are being made for staff meal, which is never a bad thing.
                                                                                                                                                                                                                                                          Of course, there's always more vegan chili for me once I get back home. Whatever keeps me regular!

                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                                                                                                            What I miss most about living in Maryland was the fresh crab. *wistful sigh*

                                                                                                                                                                                                                                                          2. I have some linguiça I need to use up and I was thinking about sauteeing it along with red bell pepper and onion and adding it to a cornbread pudding.

                                                                                                                                                                                                                                                            I also have two gorgeous acorn squash and this recipe looks scrumptious: http://www.chow.com/recipes/13566-roa...

                                                                                                                                                                                                                                                            I also have a couple of fillets of tilapia thawing in the fridge.

                                                                                                                                                                                                                                                            Too many choices!

                                                                                                                                                                                                                                                            1. The boyfriend got in last night, and I was distracted, and forgot to take anything out to defrost for our dinner tonight. So that means chicken is getting a water bath, or defrosted in the microwave. I have mushrooms, sour cream and green peppers on hand, and egg noddles in the pantry. Any guesses?

                                                                                                                                                                                                                                                              Chicken paprikas part II. I was thinking about making spaetzle this time, but now I'm not in the mood. I just spent a half an hour on the phone with various family members who asked me what I wanted for Christmas, each of whom then seemed surprised/bemused/critical of my requests. Does wanting a hand sander say that there is something weird about me? The taffeta curtains? The bundt cake pan? I don't know why I bother telling them when they ask. They'll just buy me more shrimp forks anyway.

                                                                                                                                                                                                                                                              Maybe they did me a favor, because now I suspect I am in just the right mood to force dough through little round holes.

                                                                                                                                                                                                                                                              13 Replies
                                                                                                                                                                                                                                                                1. re: onceadaylily

                                                                                                                                                                                                                                                                  Gotta love it! I have had some unusual requests as well. I have in my "christmas" past - a skill saw, a palm sander, a set of wrenches and a power saw - oh, and I can't forget the time I got a rifle with a scope one year. I tend towards what is useful, not fashionable. This year, I am hoping for the food processor (never had one). DH wanted to know so know I keep a running list (I also still want a Le Creuset - but can't afford that right now).

                                                                                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                                                                                    I hear you on the power tools and good kitchen stuff wishlist. I've wanted an LC for a while, but always balk at the price, and the knock-offs get such mixed reviews (except, of course, for the ones that cost just as much as LC).

                                                                                                                                                                                                                                                                    I really want a Dremel with a diamond point head, but am prepared to wait. I am pleased that I might get a bundt pan, though. I've been craving rum cake since the last time I had it, which was nearly twenty years ago.

                                                                                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                                                                                      Funny you mentioned rum cake; I made one yesterday along with a sweet potato cheesecake for my (almost) daughter in law to give out samples at her school; people are ordering my cakes as they do this time of year. You can make the cake in a loaf or a springform pan.

                                                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                                                        It must be a pleasure, to make cakes for sale.

                                                                                                                                                                                                                                                                        The rum cake was one that, growing up, I thought of as an heirloom recipe, in the same league as my grandmother's strawberry rhubarb pie (which she still refuses to give out the recipe for). It turns out, via the internet and chowhound, that this rum cake was a popular recipe given out by Bacardi.

                                                                                                                                                                                                                                                                        I used to demand this cake for my birthday, as early as the age of three. Foreshadowing, I suppose. Does yours have the walnut-laden caramelized sugar topping?

                                                                                                                                                                                                                                                                        I'm holding out for the bundt pan, simply for the nostalgia. And then I can finally make angel food cake.

                                                                                                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                                                                                                          I adore baking and I love it when others enjoy my goodies...my cake traditionally has pecans with the sugar topping although I have made it with walnuts. The bundt pan will last forever and I was just thinking yesterday that I've had mine for over 20 years.

                                                                                                                                                                                                                                                                      2. re: onceadaylily

                                                                                                                                                                                                                                                                        < I've wanted an LC for a while, but always balk at the price, and the knock-offs get such mixed reviews (except, of course, for the ones that cost just as much as LC).>

                                                                                                                                                                                                                                                                        I am extremely pleased with my Martha Stewart knockoff from Macy's, which I've had for several years now. I think I got mine for $45 with a coupon. It's now on sale for $40.


                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                          Oooh, they have it in red. And the knob is safe up to 450 degrees, and has the basting bump. Thanks, Christina.

                                                                                                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                                                                                                            If you sign up for the credit card, they give you a coupon for an extra 15% off. Just sayin'. Happy braising!

                                                                                                                                                                                                                                                                            Edit: mine is a few years old and has a few small chips on the enamel on the outside only. I don't know if this would be the case with Le Creuset, but given the price difference, I don't really care.

                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                              I've gotten a pasta roller for my birthday (if it ever *gets* here), and an HA DO, and hate to push our household budget for another kitchen item. But the boyfriend *is* the one who keeps bringing the LC up. I've bookmarked the page, because that is a great deal.

                                                                                                                                                                                                                                                                              The hard anodized DO was a little disappointing. I know it was supposed to be a benefit that it was lighter, but the thing slides all over when I stir. And sometimes you just need to stir with one hand. It does seem to conduct heat very well though (it doesn't keep things very hot once the burner is snapped off, though). Thanks for the recommendation. We'll see!

                                                                                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                                                                                            And there are $10 coupons in circulars (at least here), for a sale today, so one could be had for $30. My SIL loves hers and uses it a lot. I've bought a few as gifts. Nice colors, too.

                                                                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                                                                              I wish I had a good reason to buy another :)

                                                                                                                                                                                                                                                                    2. For convenience, I have started a new thread. Please post new topics here:

                                                                                                                                                                                                                                                                      1. Same thing I usually make....... mostly Latin and Asian food..... sometimes Italian. The closest thing I make to Thanksgiving dinner is meat loaf and mashed potatoes, or a roasted chicken..... yeah, not very close at all!
                                                                                                                                                                                                                                                                        But I love the Thanksgiving dinner........which I cook since both my sisters have an aversion to cooking :) I especially love the awesome dressing I make (Corn bread, whole grain bread, shitaki mushrooms, raisins, walnuts- my own creation, of course) and pumpkin pie (I make two ) which everyone loves. My sister and I often wonder- why do we only eat it once a year??

                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                        1. re: TropiChef

                                                                                                                                                                                                                                                                          There was one memorable year I actually had access to a deep freeze, and so was able to buy more than one turkey. We had a 'Thanksgiving' for New Year's that year. I lobby for freezer of our own for the basement to no avail. I like the idea of shitakes in dressing (I hate raisins, but already use walnuts).

                                                                                                                                                                                                                                                                          Earlier today, we jumped over to the What's For Dinner Part LIX that Boyzoma started (we start a new thread every 250 posts or so).