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What's For Dinner? Part LXI

Welcome to the latest continuation of our thread...we're moving right along. What dish is being braised, fried, roasted, sauteed, slowcooked, smoked or prepared by any other method to end up on your plate this evening?

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  1. DH is at the store picking up ingredients for fennel-sausage pasta. I could get used to this house-husband thing.

    4 Replies
    1. re: ChristinaMason

      Mmmm, fennel sausage pasta is one of our house favourites...very wine friendly too! Sounds delicious!

      1. re: Breadcrumbs

        You're right about the wine. Let's just say the Sierra Nevada Celebration fresh hop ale I had was not the *best* pairing ever. But dinner was good. I was especially impressed that he MADE his own sausage by hand using trimmings from a massive pork loin. Yowzers.

        1. re: ChristinaMason

          Wow, that IS impressive. . . lucky you!! Can't wait to hear what he has planned for tonight!!

          1. re: Breadcrumbs

            We should probably roast the post-Thanksgiving sale turkey that's sitting in our fridge. I think I'll make a compound butter to spread under the skin and cook the breasts and wings. The dark meat will go into a braise later in the week.

            Still working on tonight's sides, though.

    2. We will be having leftovers from last night. Fork tender and juicy pot roast, skin on Yukon Golds cooked in with the roast as well as simmered onion wedges and baby carrots. Gravy turned out fantastic as well. Dinner was sooooo good. Making some garlic/cheese drop biscuits to go with for tonight (a little garlic powder in the biscuits and brushed with garlic butter as soon as they come out of the oven).

      3 Replies
      1. re: boyzoma

        boyzoma those biscuits sound fantastic!!

        When I was in high school one of the only restaurants close by was a Red Lobster and while I don't remember much of what I ate there, I'll never forget their garlic biscuits!!

        1. re: Breadcrumbs

          That's where the idea came from! Good call. Although I haven't been to the RL in over 15 years (bad experience - to which they even sent us free coupons that we never used), the biscuits while we waited were fantastic. That said, maybe we will have to try RL out in the future at least once since I'm sure the staff has changed. But I digress. There are a number of recipes on the net for a similar biscuit and all I can say is YUM.

          1. re: boyzoma

            Every time I hear their "All-you-can-eat Crab" commercials I want to race right over. Unfortunately I haven't seen one in years where we live. Crab and garlic biscuits, it doesn't get much better than that! We used to get those biscuits to go and have them for breakfast!!

      2. Tonight it was Farfalle with cauliflower and sautéed bread crumbs from Sara's Secrets For Weeknight Meals by Sara Moulton. A cheddar cauliflower that was dying a slow death in my fridge inspired the meal!

        No farfalle in the pantry so conchiglie won the day. Fresh breadcrumbs are toasted in butter while cauliflower roasts in the oven and pasta boils. Pancetta is cooked after the breadcrumbs are removed from the pan and definitely adds the delicious salty touch. Everything gets tossed together with some chicken stock and, in my case, some Parmesan cheese. I only used half the suggested amount of stock and, added the breadcrumbs after plating to maintain their crunch. Also added some poached chicken to mr. bc’s dish since he can’t eat without meat! First time I’ve made this and we both loved it. So quick and easy for a weeknight meal, definitely something I’d make again.

         
         
        6 Replies
          1. re: Breadcrumbs

            mmm.my favorite cauliflower recipe for awhlie was this one: http://locallemons.com/local_lemons/2...
            the mashed pine nuts (besides the whole ones) makes the dish so decadent and rich! but i think i'll have to try yours.....

            BLT for moi tonight. Poor dad has denture issues and a "procedure" this week, so he's on a liquid diet. came over and found my sister busy chopping things small. tomorrow will make mashed up things for him and purees and creamy soups. we don't want him to lose weight we put on him this year! My BLT, even with stupidmarket tomatoes, and sliced dense-ish whole wheatberry toast, was yummy. bacon can overcome almost anything.

            1. re: Breadcrumbs

              I will be trying that. Had roasted caulifower with toasted breadcrumbs for Thanksgiving and it was a delicious side.

              1. re: Breadcrumbs

                I wish I saw that before I used up the last of my CSA cauliflower! That looks delicious-will definitely be bookmarking this...

                1. re: Breadcrumbs

                  That looks good! I have the book and should make that recipe soon.

                  1. re: NYCkaren

                    Thanks everyone, I hope you enjoy it. I was sure wishing we had leftovers today at lunch time!!

                2. A really lovely stop at a local wine bar yielded an unexpected vodka martini (the horrors, I know, alas, they were out of Hendrick's) and a plentiful antipasti plate. Something new on the square, for me anyway, with a cozy fireplace and friendly staff.
                  Once home I warmed up my lamb-pasta leftovers and felt very well taken care of. Now off to bed with a big smile on my face. Must be the vodka.

                  8 Replies
                  1. re: rabaja

                    Nice night! what was your lamb pasta about? that sounds really yummy.

                    1. re: mariacarmen

                      Ditto. Have a recipe to share? I missed the lamb bonanza a few weeks ago.

                    2. re: rabaja

                      I braised lamb riblets Sunday, just your basic braise with mirepoix, bay, chiles and beer instead of wine. They fell right off the bone, and I cut them into chunks and served them withe saucy mire poix over saffron linguini. Really good. They are very fatty though, so skimming or chilling the sauce is advised.
                      Berkeley Bowl has riblets for around $5/#. I never want to be without them in my freezer now. So comforting, cheap and easy!

                      1. re: rabaja

                        oh good to know about BB, thanks! sounds great.

                        1. re: rabaja

                          It's been more than 20 years since I lived in Berkeley. I miss Berkeley Bowl!

                          1. re: rabaja

                            ok, i just ran out to BB and got some riblets (among other impulse buy gems)! going to try to replicate your dish, as it sounded sooooo good.

                            1. re: mariacarmen

                              You must be in El Cerrito today, g/f!!
                              I know, I thank G-d on an almost daily basis for the BB.

                              1. re: mamachef

                                i hadn't been in years! yes, at my dad's today.
                                Rabaja: I made the lamb riblets, and am saving them for tomorrow's dinner with pasta - can't wait!

                        2. Turkey noodle soup from stock, onions, shallots, garlic, carrots, celery, and whatever herbs I have left in the fridge, since I am out of tarragon, and the last of the turkey that didn't wind up in the freezer. I might put a little parmesan on top of the soup as I serve, and might do a batch of croutons as well. So, that's dinner. Turkey soup. Turkey, turkey, turkey.

                          Can someone please send me a salad? And something else that isn't turkey, like fish. Or bacon. Yes, someone please send me a salad and some bacon. That would be great.

                          1. Thankfully, the holiday leftovers, save the cranberry, are gone. Tonight, spaghetti with sardines, olive oil and garliky toasted breadcrumbs.

                            8 Replies
                            1. re: bushwickgirl

                              oh yum! why oh why doesn't the BF like seafood? that sounds like heaven on a plate.

                              1. re: mariacarmen

                                mariacarmen, it's inexpensive as well, canned Brunswick brand sardines, 3 cans, $2. The olive oil, garlic and toasted breadcrumbs (panko) really makes the dish.

                                1. re: bushwickgirl

                                  That sounds sooo good. Was picturing you cleaning fresh little buggers, but I will have to remember the canned ones are good for more than a quick snack.. Love them and yes, so budget friendly!

                                  1. re: rabaja

                                    My friend Julius makes this dish! A little fishy for me, though.

                                    1. re: ChristinaMason

                                      I love this dish when it is hot out of the pot, but the leftovers aren't very good.

                                  2. re: bushwickgirl

                                    thanks, BWG - the BF may be going away for a few weeks for work in January and I think I'll eat fish/seafood every day!

                                2. re: bushwickgirl

                                  My gosh that sounds yummy. I drooled.

                                  1. re: Sal Vanilla

                                    It is delicious, but onceadaylily has a point, it's not so great the next day (I had the little leftover for breakfast, even reheated, well...)

                                3. Simple dinner tonight. Beef stroganoff using ground sirloin over egg noodles, steamed peas on the side and warm up some of the garlic biscuits from last night.

                                  1. Pizza & salad.

                                    Pizza - bought from the supermarket but made by the UK's principal pizza restaurant chain - PIzza Express. Topping is just pepperoni (or, as Pizza Express calls it - the "American - for those who like their flavours strong and simple"). Pizza Express pepperoni rocks! We add thinly sliced mushroom, red onion & black olives.

                                    4 Replies
                                    1. re: Harters

                                      That's a funny line to sell pizza! "strong and simple" hahaha.

                                      1. re: linguafood

                                        implying we have strong and SIMPLE tastes! i love it!!

                                        1. re: mariacarmen

                                          MC - In that case, I'm not sure what you'd make of their "American Hot" :-0

                                    2. This week is my annual "cleaning out the pantry" week where I skip my weekly trip to the grocery store (and no eating out!) and use up all the food that has been hanging around my house. Money normally spent on food is donated to the local food shelter. Tonight is blackeyes-n-collards, the last of the T-day butternut squash soup, a salad with various bits of veggies. Maybe something involving frozen shrimp if it doesn't look like enough food.

                                      1 Reply
                                      1. re: iambecky

                                        That's very thoughful of you, not only in using up the edibles and not wasting food, but in donating a portion of your grocery budget to the less fortunate or just plain hungry. Even once a year makes a good deal of difference in people's lives.

                                      2. Who knows... my wife is doing the cooking tonight? I know it will be Italian because I saw a box of farfalle sitting on the counter.

                                        I made turkey stock on Friday from the carcasses (yes, more than one). I made risotto with some of the stock and leftover turkey for dinner on Saturday.

                                        1. Well, the man made a massive pasta e fagioli soup yesterday (store-bought, but good) to which we added fresh spinach. We have quite a bit of leftovers, but I'm not sure I can abide having that soup again tonight. It was really nice, but it bores me now - even tho it is ideal soup weather: it has not stopped raining around here since I woke up. Blurgh.

                                          So I'm currently thawing a wild salmon filet (a fish my man unfortunately doesn't like, but maybe he'll have a bite - it's a large one), and still pondering sides. Maybe another Belgian endive & tangerine salad is in order... and maybe no carby side.

                                          1. At work: layered chicken enchiladas, (bean for my vegan dudes), cilantro-lime-cumin rice with some cubed tomatoes and onion thrown in, salsa, and a green salad with a chili-spiked vinaigrette, cucumbers and onions; good old peanut butter cookies for dessert.
                                            To home: cheese and spinach raviolis, with a ground meat sauce that actually started with some leftover bones that Mr. roasted; good bread, butter, and a spinach salad with green apples and green onions.

                                            6 Replies
                                            1. re: mamachef

                                              I have ravioli on the menu for the week as well (mushroom, spinach, and cheese, I think). If you've made your own dough, would you mind sharing the recipe?

                                              1. re: onceadaylily

                                                Darlin', I used wonton wrappers, and they're goooooood. I have the inclination, but not the time or patience to make much more than plain ol' egg noodles....
                                                Though I do have an amazing recipe for those - are you up to working with an 18-yolk pasta? It's delicious, easy to work, and a stunning marigold color. Would be most happy to lay that on you; let me know!

                                                1. re: mamachef

                                                  Wonton wrappers are all over the internet for this. Ever time I open a promising-looking recipe for ravioli, it's wonton wrappers wrapping the filling. Even Giada!

                                                  But my birthday pasta roller arrived mere days before Thanksgiving (and was promptly kicked into the front closet as punishment for its bad timing), and ravioli is my long-planned trial run. But I do believe that the dough for egg noodles and ravioli are the same, correct? *Eighteen* yolks? Bring it, Mama.

                                                  1. re: onceadaylily

                                                    Indeedy, my friend!!
                                                    Zackly the same recipe. And this one is specific to a food processor.
                                                    2 c. all-purpose flour
                                                    1/2 c. semolina flour; additional for dusting
                                                    1/2 t. salt
                                                    18 large egg yolks
                                                    3 T. olive oil
                                                    Pulse the flours and salt in a processor. Add the yolks and oil and process just until it forms a ball. Divvy into six parts; wrap separately. Let stand at room temp for an hour to develop.
                                                    Roll out each portion paper-thin (for ravs; less thin for egg noodles.)
                                                    Put fulling on by 1 good tablespoonful; top with second sheet, press; wash and cut out.
                                                    I've made this one with a smoked ham-greens sauce w/ some parmesan and black pepper, and it's delicious. Another nice variation is to add a little touch of lemon zest to the dough and cut into papardelle.
                                                    Enjoy your new toy!

                                                    1. re: mamachef

                                                      Love it. That looks wonderful, and so easy. And no well-mixing on a cutting board business (trepidation is what I felt there, Mister Alton Brown). Bonus: we love egg noodles, even just with butter, salt, and pepper. I can't wait to see the color of this dough, Marci.

                                                      Next up, uses for a plethora of egg whites (and I remember such a thread on CH in the past six months).

                                                      1. re: mamachef

                                                        Thank you, I would love to make this. I hate the hand mixing, right now my back can't do it. But this looks easy enough. I'll pull out my Atlas!

                                              2. I have a lot of leftover ham. (See separate post about my enormous ham.) So tonight's dinner will be ham fried rice. With brown rice for extra healthiness.

                                                1 Reply
                                                1. re: NYCkaren

                                                  I humbly suggest ham hash for tomorrow night. If you still have that porker lazing about. Don't forget to slap a fried egg on top of it.

                                                2. A friend with a little something to celebrate is coming over with a bottle of "something sparkling" so, as bubbles have a way of changing the view, I'm hoping that the leftovers will seem more eclectic buffet than the fridge clear-out it actually is: turkey gumbo, cauliflower-cheddar soup, turkey pot pie, sliced pork loin simmered in a thin "gravy"--and one "new" dish of shredded brussels sprouts, hazelnuts, and pecorino cheese. For dessert, leftover pie.

                                                  10 Replies
                                                  1. re: nomadchowwoman

                                                    Assuming I can find hazelnuts (I'm expanding my search in the morning, as I am determined to make the chutney that escaped me for Thanksgiving), I would love the brussels sprout recipe.

                                                    1. re: onceadaylily

                                                      +1 on the request for the sprout recipe.

                                                      I normally cannot abide the beastly farty things - but they are a traditional part of the Brit Christmas Day lunch which it's fallen to us to cook for the family this year. This is the only day of the year when they enter Harters Hall and I'm determined that if we must have them then we'll do them in a more interesting way than just tossed with chestnuts.

                                                      1. re: Harters

                                                        I just laughed out loud at your post Harters. :-D

                                                        1. re: Harters

                                                          OADL and Harters:

                                                          Well, I know I saw a recipe for these just two days ago (on CH, I thought), but I could not for the life of me find it anywhere, so here's what I did.

                                                          I sliced some sprouts (heeding mariacarmen's warning about the FP shredding them too much) pretty thinly. I separately toasted, and then chopped, some hazelnuts. In a saute pan, I melted some butter and a little olive oil over moderately high heat. I added the shredded sprouts, tossed them in the butter and oil and cooked them until they were starting to wilt. To finish, I squeezed some lemon juice over them, added a few grinds of pepper, sprinkled some grated pecorino romano over the whole thing (any hard grating cheese would work), and topped the whole thing w/the hazel nuts.
                                                          We thought it was delicious (but I love the beastly things almost any way).

                                                          If this preparation doesn't make a believer of you, Harters, I'm posting a link (courtesy of Jung Mann) to anotherBS prep, a rather festive one that I also find delicious.

                                                          http://alexandracooks.blogspot.com/20...

                                                          1. re: nomadchowwoman

                                                            Thank you for tracking that down. That truly sounds delicious. And I long ago resigned myself to hand-chopping everything (my FP is cheap, and old, and is none too consistent). I can't wait to try this.

                                                            ETA: Oh, yay! The original recipe calls for pistachios. I've used those in cooking as a substitute for the harder to find and/or more expensive nuts with very pleasing results.

                                                            1. re: nomadchowwoman

                                                              that sounds delicious! I'm considering it for sunday but i'm not sure if i can stand shredding sprouts for 9 without a food processor... sounds like a task for the bf while I'm dressing for dinner, ha!

                                                              1. re: gembellina

                                                                Well, I was making this for only three--w/biggish sprouts--but there's got to be a better way than by hand. I might try my mandoline, but I worry for my fingertips. (And, mariacarmen, if you're listening, was it a shredding disk w/your FP that made the BS too shreddy?)

                                                                1. re: nomadchowwoman

                                                                  no, it was the normal blade (sorry, i don't know what it's called). somehow, in a move from one place to another, the shredding disk was lost, bummer.

                                                                  the original recipe i read for my thxgiving BS called for a mandoline. I don't have a very good one so i was afraid to use it too.

                                                                  1. re: mariacarmen

                                                                    Actually, that's just what I wanted to hear, mc. I do still have my shredding disk, though I hardly ever use it, so I'll try it next time.

                                                                    1. re: mariacarmen

                                                                      well i do have a mandoline but i always thought it was better suited to shredding large things than small. i'll give it a go and report back - if i have any fingertips left to type with!

                                                        2. Tonight it was beer battered Fish tacos from Sara's Secrets For Weeknight Meals by Sara Moulton. I happened to spot this recipe last night after making the cauliflower pasta dish (up thread). Since I had some Tilapia in the freezer and all other ingredients on hand, this seemed like a good idea.

                                                          In the past, I’ve always made my fish tacos with catfish and wasn’t sure what to expect from Tilapia. The batter is made by mixing flour and spices w a dark beer, in my case Guinness. I had to add some more beer to reach the desired consistency. Fish is cut into bite-sized pieces then dusted in seasoned flour prior to battering and frying stove-top in a skillet. A really yummy yogurt/mayo/chipotle mixture is made as a topping and we used coleslaw I had on hand instead of making my own as the recipe suggests. My coleslaw has a sweet and sour vinaigrette and the sweetness definitely worked well with all the other ingredients.

                                                          These tacos really exceeded our expectations, mr bc even had seconds (not common unless we’re having Italian!!). The batter on the fish was really flavourful and crispy and we loved the chipotle cream. These were better than my usual fish tacos and I’d definitely make then again but not on a weeknight. Too many steps/dishes and then the clean up!

                                                           
                                                          2 Replies
                                                          1. re: Breadcrumbs

                                                            Thanks for the pics BC. I think I will make fish tacos this week. The fish looks so lovely for having fried stove top. It just so happens I have cabbage and avocado (I know! What?) that needs to go. Yeah!

                                                            1. re: Sal Vanilla

                                                              Hi Sal, thanks! Not sure if you plan to use this recipe but if so, I thought I'd mention that I used far less oil than the suggested 2" in the pan. I just added enough oil to coat the bottom of the pan and the turned the fish pieces to brown on all sides then moved them to a jelly roll pan to finish in the oven. The fish was nice and crispy.

                                                          2. Tonight I am breaking in my new triple crockpot (three pots, one base) with a double dish night. First up is beef stew for hubby and daughter, with turnip, onion, carrot, potato and some organic barley. The other pot is for my diet, mexican beef stewing in tomatoes, cumin, oregano, etc. Going to serve it in tortilla's with some shredded cabbage, cheese and pico. I am really excited about this triple pot as now I can make at least two meals at once, easier to follow my diet and cook for the family at the same time. I will be posting a request for slowcooker recipes as I don't have a book and need inspiration!

                                                            4 Replies
                                                            1. re: nsstampqueen

                                                              I have never even seen a triple crock pot unit. Outstanding. Yet another thing to add to my wish list! Feel free to post, but also research the crock pot recipes already on CH (it's far more helpful to google your criteria with 'chowhound' added in, than it is to search chowhound's persnickety search engine). Also, there's a blog called A Year of Slow Cooking that could be really helpful.

                                                              1. re: nsstampqueen

                                                                Can you give us a make/model of your crock pot? I'd be interested to check it out.

                                                                1. re: nsstampqueen

                                                                  that sounds so interesting, the triple crockpot! what a great idea. let us know if both dishes came out - any problems with either one?
                                                                  i got this recipe from someone else on this thread, sorry, can't remember who, and I'm 99% sure i made it in the crockpot, tho the recipe doesn't specifically call for it. it was delicious. don't skimp on the onions - i thought they would be excessive, but they were not at all.
                                                                  http://www.epicurious.com/recipes/foo...

                                                                  1. re: mariacarmen

                                                                    I bought it at Walmart for $48 CDN. It is a TRU (there is a line above the U) Three Crock Buffet Slow Cooker Model BS-325.

                                                                    Both dishes turned out delicious. I was a little short on time (I didn't put them in until 4 p.m. so I had to finish the stew on the stove (cooked it for about 10 minutes on medium-high to finish). Hubby and daughter ate two bowls.

                                                                    My mexican beef was delicious, the meat shredded up nicely, could have used some jalapenos but didn't have enough in the house to add to the beef after I made the pico. The best thing about this recipe was I didn't have to brown the beef first, lowered the fat content for sure.

                                                                    I think this unit will work great for us, the individual pots are smaller only 2.5 quarts each, but with only three in the house it should do fine! Thanks for suggestions for searching recipes, I will give that a go. If I ever get organized I will take photos next time so I can show it off!

                                                                2. Pork bulgogi. Baby boks. Sticky white rice. Fiery kimchi. Cabbage with peanuts and cilantro. Rice cake soup. Is that a weird combo? My pregnant sister is here visiting. She demands peanuts, sticky and hot. I aim to please the bulbous one. Don't tell her I called her bulbous.

                                                                  2 Replies
                                                                  1. re: Sal Vanilla

                                                                    It all sounded delicious to me...hope I'm not pregnant!!! LOL!

                                                                    1. re: Sal Vanilla

                                                                      Last year, my SIL made it known that she would like clothes for Christmas. I called my mother to ask what style she liked, because I had only ever seen her (since our introduction) in maternity clothes, and then a wedding dress. My mother snorted with laughter, and I had to point out that it was true.

                                                                      You make homemade kimchee, huh? At the expense of my standing in the four flat, can I ask for the recipe?

                                                                    2. DH made a delicious honey, butter, and sugar-glazed turkey breast (whole, bone-in) and mashed russets cooked according to CI's recipe. Gravy from homemade broth to gild the lily. Really fabulous. I hope this newfound enthusiasm for cooking doesn't wear off.

                                                                      1. Made several pureed/mashy things for the oldster: golden cauliflower mash with parmesan and aged gouda; mashed potatoes with spinach; carrot/ginger soup (not all that great, i winged it); butternut squash soup with cumin and brown sugar (much better, i winged it!). also bought beautiful soups for him at Berkeley Bowl - beef barley, and corn chowder - really thick and chunky yet soft enough for him.

                                                                        for me, i tried a little turkey neck (OH SO TENDER) from a stock my sister made, in said stock, added a little sesame oil, chili flakes, fresh ginger, soy sauce, and yuba, also purchased from BB, which i sliced into thin, noodle like strips. on the side, japanese pickles - YUM!

                                                                        1 Reply
                                                                        1. re: mariacarmen

                                                                          love turkey necks. Chicken necks, lamb necks, turkey necks, yum.

                                                                        2. I have a box of frozen Angus beef slider patties in the freezer that were given to me by a friend in the summer and they're taking up valuable space so I have to use those up tonight. (they were a new item in a local grocery store that she thought we should try).

                                                                          Just in case they're not a hit, I've decided to make a Leek, Bacon and Potato Chowder with Guinness as well. I'll let you know how it goes!

                                                                          9 Replies
                                                                          1. re: Breadcrumbs

                                                                            Your soup sounds great - you sound like a good customer for CH extraordinaire kattyeyes' Reuben Soup that also includes Guinness...

                                                                            1. re: buttertart

                                                                              Thanks buttertart and, mmm, Reuben soup sounds yummy, I'll definitely check it out! Thanks!

                                                                            2. re: Breadcrumbs

                                                                              Just an update on tonight’s soup, the Leek, Bacon & Potato Chowder with Guinness from “Simply In Season” a new book by Tony De Luca that I picked up on a recent trip to Niagara-On-The-Lake.

                                                                              This tasted as good as it sounded! Bacon in sautéed then leeks, onions, celery, potatoes and thyme are added. Once veggies are tender, stock is next and all simmers away. Cream is added prior to tossing the lot into a blender to puree.

                                                                              Where’s the Guinness you ask? That’s what I was thinking! Interestingly, De Luca has you add the Guinness after the cream mixture is pureed. This really made an impact and the familiar malty flavor from the roasted barley is definitely prominent, in a nice way. This worked especially well with the smokiness of the bacon and the sweetness of the leeks. Mr bc, who’s not a soup-lover (sadly, as I love it), really liked this soup. He even had a second bowl! Perfect dish for our first snowy day!

                                                                                1. re: Breadcrumbs

                                                                                  I was sold on this even before the update and photo. The Guinness is a *very* nice touch on potato soup. I'd like to make this soon, with rye croutons.

                                                                                  1. re: onceadaylily

                                                                                    Many many many many, oh maybe a thousand or so years ago, I worked at a boiler-plate Italian/Pizza restaurant wherein the specialty was cheddar-beer soup garnished with popcorn. This was so old-world that it was forward thinking at the time, and I do remember that Sunny used carrots to "dye and flavor, but not texture the soup." I'd never heard anything of the sort and just really had to take that apart in my head. (He strained out grated carrots that he'd wrapped in cheesecloth and "melted" into the soup base.)
                                                                                    This sounds just righteous. I love your addition of rye to heighten the malty ale, Daylily. Sunny always served this with a pastrami/kraut sandwich with Russian dressing and no cheese since the soup was loaded with it. And that, for the place and time, (college in MN, was pretty forward thinking as hell.)

                                                                                    1. re: mamachef

                                                                                      If I served a Reuben with this soup, the boyfriend would kiss me like I'm new around here. Perfect. I think this just edged the spicy pumpkin out of the running for the next soup dish.

                                                                                      And I'm keeping that cheese soup in mind the next time I have carrots that need to hit the road running. I've never thought of using minced carrot in such a way.

                                                                                2. re: Breadcrumbs

                                                                                  oh man that sounds fantastic. it'll have to wait until i lose some of this poundage i've put on in the last month or so. but then, watch out!

                                                                              1. A fairly unusual bit of piggy going on at Harters Hall tonight - pork cheeks. Basically a Mark Sargeant recipe, as tweaked by a fellow egullet user on its UK cooking board, further tweaked by me

                                                                                They get browned in butter. So does some celery, carrot and onion. It all goes in a casserole, along with some tomato puree, about 30mil honey, some thyme & bay (I'll have to venture out through the snow to the flower beds for these) and chicken stock. It cooks in the oven for a couple of hours until the cheeks are tender. Sauce gets reduced down to a thickish consistency.

                                                                                Alongside a couple of Braeburns get slcied and sauteed along with a pinch of sugar to caramelise and kots of crushed peppercorns. And that't the end of the Sargeant recipe as tweaked. I doubt whether I've cooked a cheaper main course dish. Pig cheeks are *the* bargain of the year.

                                                                                Eveything else is also getting done in the oven. A baked potato each and this idea for veg that I've had around for ages. More onion gets softened and goes into another casserole along with sliced red cabbage, garlic, a little sugar, thyme and several sploshes of balsamic vinegar. That cooks along for the couple of hours. With about 30 minutes to go, wedges of pre-cooked beetroot go in just to warm through.

                                                                                1 Reply
                                                                                1. re: Harters

                                                                                  Put a plate aside for me, I'll be over shortly.

                                                                                2. I've not done any cooking to speak of the past few days - it's all been leftovers. Tonight will be pork tenderloin, roasted. I'll probably keep it super-simple - an Herbes de Provence rub with olive oil. Perhaps I'll see if there's a "sauce" in the freezer that would work for drizzling on top.

                                                                                  Steamed green beans and leftover mashed squash with maple syrup. Simples and easy to make if I get home late.

                                                                                  4 Replies
                                                                                  1. re: LindaWhit

                                                                                    And dinner will probably have to wait until tomorrow. Probably heading over to my realtor's tonight to draw up paperwork for an offer. Don't think I'll be getting it, as there's another offer already on the table, but can't hurt. :::Sigh::: This is scary!

                                                                                    1. re: LindaWhit

                                                                                      Good luck, Linda. I have my fingers crossed for you, brave lady.

                                                                                      1. re: LindaWhit

                                                                                        Yikes good luck! Here's to a new kitchen!

                                                                                        1. re: LindaWhit

                                                                                          It is, LW, but good luck! And if this one doesn't work out, well, happily or sadly, there are a lot more fishes . . . ,

                                                                                      2. Tonight's the dog's swim class, so we're reheating chili - I made it last weekend using CI's recipe with some modifications (added the last of some beef rub, doubled the beans, included pork shoulder with the beef - that sort of thing). Looking forward to it; it should be perfect this evening, where it looks like the rain is already starting to turn to sleety snowy icky stuff.

                                                                                        4 Replies
                                                                                        1. re: Krislady

                                                                                          at the risk of inciting the editing powers of the mods..... your DOG has swimming lessons? don't they all know how to swim? i love this idea, i have to admit. does the dog love it?

                                                                                          enjoy the chili!

                                                                                          1. re: mariacarmen

                                                                                            I soooo wanted to ask the same question, but resisted . . . thanks, mc!

                                                                                            1. re: nomadchowwoman

                                                                                              Sorry, he does know how to swim - that's just how we refer to his bi-weekly swim sessions. :) He's badly dysplasic, so the swimming (along with miles of walking, keeping his weight down and anti-inflammatory meds) keeps him on his feet.

                                                                                              And yes, he loves it - so much so that he's thoroughly obnoxious when it's time to leave. After all, what's not to love about chasing a ball around in a giant jacuzzi? :)

                                                                                              And the chili was fantastic - I used some fresh, local dried red beans, and we loved the addition of the pork shoulder along with the blade steak - the beef held its shape, while the pork sort of melted into the chili.

                                                                                              1. re: Krislady

                                                                                                oooh melting pork, yum.
                                                                                                yay for your doggie! hope it helps.

                                                                                        2. Everybody's having pot roast tonight, both at home and at work. (I did a little food shopping for us too, when I saw those nice boneless chuck steaks.) Braised with lots of onion and carrots and turnips; stock at work and wine braise for the grownups (?) mashed potatoes with sour cream and chives, to use up TXgiving leavings; and steamed broccoli with garlic and oil. Fast stir-fry with some tofu and rice for the non-meat eaters; and I'm beginning to feel like I need some good vegetarian/vegan ideas because I always seem to come up with the same tiny repertoire....

                                                                                          14 Replies
                                                                                          1. re: mamachef

                                                                                            Lasagne - using red lentils & pieces of walnut.

                                                                                            Root veg stew with a cheese cobbler topping.

                                                                                            Tombet - the classic Mallorcan stew of potato, courgette, red peppers, aubergines & tomatoes.

                                                                                            Glamorgan sausages (Google it)

                                                                                            Woolton Pie

                                                                                            1. re: Harters

                                                                                              I love all these, but I love the stew/cobbler idea so much that I pretty much want to put a ring around it and marry it. Thank you, my friend!

                                                                                              1. re: mamachef

                                                                                                I use a mix of whatever root veg look good, browning them in oil with some garlic and onion. They then go in a casserole with a tin of tomatoes, some tomato puree and a can of green lentils and some chilli powder. But it's very forgiving so just use whatever you feel. Fairly standard cobbler topping - self-raising flour, butter, cheese (and a dollop of wholegrain mustard). Takes about 30 minutes in 190C oven. It's one of those dishes where even I, a very devout carnivore, don't miss the meat.

                                                                                                1. re: Harters

                                                                                                  And it would be easy for me to vary this for the meaties like you and me, too; maybe nice braised stewing beef or some pork loin chunks...

                                                                                                  1. re: mamachef

                                                                                                    I think if I was going to add some meat into this meal, I'd cook it separately and serve the stew as a side dish. The stew is quite liquid so It would sit nicely alongside, say, some grilled or fried pork chops.

                                                                                                    It almost goes without saying that whether veggie or meat based version, the offer of some crusty bread alongside is a certain winner.

                                                                                                    1. re: Harters

                                                                                                      We're so lucky here in the EB: good fabulous bread is always on offer here. I was thrilled and amazed during my first pass through the yound men's cupboards (general frat. food.) Not one loaf of sliced white, or at least not balloon bread. They haven't got a ton of money but they do spend it well.
                                                                                                      I think you're right Harters, since the idea was to expand my repertoire vegetarian-style. I might just side some good classic roasted chicken with this idea of yours.

                                                                                              2. re: Harters

                                                                                                that lasagna sounds really homey, woodsy, comforting.
                                                                                                and yes, the cheese cobbler topping - mamachef, you marry it, i'll just fool around with it on the side.

                                                                                              3. re: mamachef

                                                                                                Unbelievable what can happen when you're not paying attention. Got to work and there are two huge bags of russets on the counter; the menu lists "mashed," (though sometimes we work around what's actually written down...)
                                                                                                Topher (22-year old law student at Boalt): You know what day this is, Marci?
                                                                                                Me: Yes, 'Topher, I know what day this is.
                                                                                                Topher: So we're not having latkes tonight?
                                                                                                Me: Dude, I'm all about tradition, but this ain't a Jewish frat!
                                                                                                Topher: i bet you're having them at home though, right?
                                                                                                Me: Yes, darling we are. But there are 4 of us eating in tonight as opposed to 30+ of y'all.
                                                                                                Topher: I've got no classes this afternoon. If I help grate, can we have latkes instead?
                                                                                                Me: If we can revise "help" to "you do the grating, honey," sure. Why the hell not?
                                                                                                Though dinner'll be a titch late at home. ; ) considering who'll be frying 120+ latkes. Or more. These young men can FRESS!

                                                                                                1. re: mamachef

                                                                                                  Good man, Topher!! :-) I'm sure you're well pleased with them and especially Topher, considering he's grating ALL of the taters!

                                                                                                  1. re: mamachef

                                                                                                    wow, that speaks highly of your latkes! what a good guy.
                                                                                                    mamachef, i am developing a list of things i want you to cook for me once we do finally meet! ( :

                                                                                                    1. re: mariacarmen

                                                                                                      I'm thinking we could all join a sorority . . .

                                                                                                      1. re: nomadchowwoman

                                                                                                        nmcw: excellent idea. I'll be in charge of hazing.

                                                                                                        1. re: ChristinaMason

                                                                                                          I'll make sure to wear proper pajamas, in case I get rousted out of bed tonight.

                                                                                                          1. re: onceadaylily

                                                                                                            And, I'll bring napkins, just in case it involves force-feeding : )

                                                                                                2. Last night was Appalachian cooking at its finest!
                                                                                                  Soup beans, cornbread, fried potatoes, mac and cheese, and salmon patties. Topped the soup beans with some delish chow chow I found at the farmers market!

                                                                                                  4 Replies
                                                                                                  1. re: LaLa

                                                                                                    Love this. Love all regional cooking, but especially Southie style. Can you get ramps where you are, LaLa?

                                                                                                    1. re: mamachef

                                                                                                      when i am in my home state of Kentucky I can but we live on the coast in South Carolina now so I have to do without :(

                                                                                                    2. re: LaLa

                                                                                                      We always try to seek out a local cookbook on our foreign travels (preferably in English, so trips to the States are never a problem!). I'm also a lover of Southern American cooking. We drove the Blue Ridge Highway last trip and picked up a great book about the food history and culture of Appalachia (by Mark Sohn). More an interesting read than a great recipe book. Hope to be back in that area before too many years have passed by.

                                                                                                    3. Well, I was gifted with another beautiful bone-in pork chop AND I'd like to honor Chanukah with latkes. So it will likely be pork chops, latkes and applesauce, maybe with a chicory salad on the side if I can score some somewhere.
                                                                                                      It's chilly here, the rain is coming and I need to put my head down and make some holiday confections for the next week or so. Sounds like a good time for a braise tomorrow.
                                                                                                      Happy Chanukah!

                                                                                                      1 Reply
                                                                                                      1. re: rabaja

                                                                                                        rabaja, I'm SURE you can score some chicory or another delicious edible green for your salad up where you are.
                                                                                                        Your dinner menu reminds me of my family going out to Synagogue and then directly out for something involving pork and prawns at the Nan Kin Restaurant.
                                                                                                        And it sounds damn good.

                                                                                                      2. Since the man brought home some fabulous Roman-style pizza, I'm not sure how to counteract the lardassity with a dinner that my man thinks should consist of burgers. Pizza & burgers in one day does not sound like the ideal diet. Well, it does sound great. But a diet, 'tain't.

                                                                                                        Perhaps some fish n chips at the pub. Cause that's low-cal. Ha.

                                                                                                        9 Replies
                                                                                                        1. re: linguafood

                                                                                                          Fish n chips? Fried food that's lo cal? I want some too!

                                                                                                              1. re: boyzoma

                                                                                                                I wish it were, tho. Think we changed our mind and will go *really* health food tonight:

                                                                                                                burgers (albeit only a 4 oz. one available at the local sports bar) & wings...

                                                                                                                sshhhhhht. don't tell our scale '-D

                                                                                                          1. re: linguafood

                                                                                                            Lardassity can only every truly be counteracted with that great new drug, Noassatall.

                                                                                                            1. re: mamachef

                                                                                                              Oh, mama - you crack me up! Thanks for the chuckles! But never the less, I'm still gonna search for diet fish & chips that are deep fried! I think that would be terrific!

                                                                                                              1. re: mamachef

                                                                                                                Oh, excellent. Over the counter, or prescription?

                                                                                                                1. re: linguafood

                                                                                                                  It's called Olean, and it cuts the fat and "gifts" you with side effects that'll put you straight into hospital Hell, on a liquid diet. Provided by prescription.

                                                                                                                  1. re: mamachef

                                                                                                                    Eeew. Thanks, but no thanks. I'll keep the lardassity.

                                                                                                            2. i was gonna do chicken in some kind of white wine sauce, didn't have any wine home but i found mulled white wine.. belive it or not but it worked! i had pasta with it (tagiatelle) and it was really yummy

                                                                                                              1. Hallelujah, the T-day leftovers are over.

                                                                                                                Tonight, it's a NY strip (grilled even though it's wintery outside), topped w/sauteed chanterelles, garlic, and parsley, and some steamed broccoli w/lemon butter. I'm also going to try out the buttermilk potato souffle (that buttertart and roxlet have posted about so enthusiastically) and make a salad of mixed lettuces, blue cheese, red onion slivers, and crumbled bacon. And we'll have a glass or two of red wine to wash it all down.

                                                                                                                4 Replies
                                                                                                                1. re: nomadchowwoman

                                                                                                                  oh my. that whole dinner sounds divine, top to bottom. hope you enjoyed!

                                                                                                                  1. re: nomadchowwoman

                                                                                                                    Hope you made and loved the spuds, they're a big hit w everybody I serve them to. Your dinner sounds quite dreamy, actually.

                                                                                                                    1. re: buttertart

                                                                                                                      Yes, I made them, and they were good--in fact, my husband absolutely loved them ("you can make these any time")-- but I did let them brown a bit, accidentally, as I left them in the oven too long, and I thought I could taste that.
                                                                                                                      I had been promising DH steak "as soon as we get through some of those leftovers," so he got his meat and potatoe,s and he was a happy boy. And he happily eats his veggies so long as they're prepared with other less healthful ingredients ; )

                                                                                                                    2. Earlier today I felt like having shrimp and scallop curry over jasmine rice. Its one my all time favorite curry dishes. Anyway, I changed my mind, what I really want is comfort food, and so Goulash it is! It's about as far away for turkey and ham, mashed potatoes with gravy and dressing as it can be.

                                                                                                                      I made a nice sauce, with green peppers, onions and garlic. Just a regular marinara sauce, with wine, ground beef and Italian seasonings. Then I added red pepper to spice it up. I added corn, and black olives. Mixed it with the pasta- small seashells, and dumped it all into a baking dish. Topped it with freshly grated Romano cheese. I'll take the top off the dish the last few minutes to develop a crust.
                                                                                                                      This dish is just what the doctor ordered this cold evening in Northern CA. Got a nice fire and a glass of cheap red wine. seriously. Now where the remote?

                                                                                                                      3 Replies
                                                                                                                      1. re: chef chicklet

                                                                                                                        chicklet, at the end of the day there's a whole lot wrong with two-buck Chuck, but then again at the end of the day there's nothing wrong w/ him, either.
                                                                                                                        Especially just a little cold.
                                                                                                                        Or used to poach fruit.

                                                                                                                        1. re: mamachef

                                                                                                                          mamachef, I can't drink that particular wine (darn it!) this girl gets an instant migraine. I'm hit or miss with most wines these days. I had a tiny merlot that was from T-Day it was so so. I wonder though if I could use the 2 buck chuck to poach a pear without any problems...I do love poached pears in wine.....

                                                                                                                          1. re: chef chicklet

                                                                                                                            chef chicklet, if you haven't tried it yet, try unoaked wines (i.e., aged in stainless steel vs. oak barrels). Many Aussie and NZ whites are unoaked, and there's a good selection of CA whites that are also unoaked.

                                                                                                                      2. Really excellent chili - Cuz' I'm tired of turkey and ham. Mostly beans w/ leftover rolls.

                                                                                                                        Oh wait! SO made beef stew! Oh, oh, oh. . . .

                                                                                                                        Good Lord - do we have 'nuff food in this house???

                                                                                                                        1. merguez with beet greens topping leftover roasted potato wedges. I wish I had more! Far too many Raffaelo candies (a coconut confection by Ferro Rocher and my new fave coconut candy) for dessert.

                                                                                                                          1. Tonight was Rabaja's lamb riblets over egg noodles = SO GOOD. Very lamb-y, which the BF doesn't love, but i do. hearty goodness. thanks Rabaja! BF also sauteed some onions, bell peppers, cherry tomatoes and topped with a little toasted breadcrumbs. a small cabbage and romaine salad, and more of his supremed clementines with raspberry puree and a bit of balsamic, topped with a little pecan - amazingly good. the clementines soaked up the balsamic and became kinda syrupy - it was like some yummy ice cream topping, without the ice cream. yum. i am quite the sated puppy. and can't wait for TOP CHEF ALLSTARS TONIGHT!!!!

                                                                                                                            7 Replies
                                                                                                                            1. re: mariacarmen

                                                                                                                              I just did my write-up of the first Ep on the Food Media board, mariacarmen. :-) LOVE this show!

                                                                                                                              1. re: LindaWhit

                                                                                                                                oh goody, but i can't look at it yet since it hasn't aired here yet! thanks Linda!

                                                                                                                                1. re: mariacarmen

                                                                                                                                  I couldn't wait for it either, but I almost got through HK and got rousted to go to bed less than an hour later. Thank goodness for On Demand.

                                                                                                                                  1. re: mamachef

                                                                                                                                    The 1-1/2 HK shows I've watched this season, I'm just stunned at their seeming ineptness. The show hasn't just jumped the shark; it was eaten by the shark and spit out because they couldn't get the Beef Wellington or Scallops right. :-) I just can't watch it anymore.

                                                                                                                                    But I'm in 7th heaven with Top Chef. :-)

                                                                                                                                    1. re: LindaWhit

                                                                                                                                      It was actually trying to deal with GR's background white-noise rants that lulled me gently to dreamland. It so reminded me of my youth, getting "plated" for the first time; felt nostalgic and comfortable.
                                                                                                                                      The level of ineptness, I think speaks to the fact that he needs good material to have something to rant about and deal with his angst over the fact that he got good and "donkey'd" himself by Marco Pierre White. One must exorcise one's demons, and if you can get paid to do it, great!
                                                                                                                                      See the Media thread re: response re: Top Chef Allstars re: I'll probably get booted hard and fast for responding at all to this here. : ) Oh well, I been bit before.

                                                                                                                              2. re: mariacarmen

                                                                                                                                So glad the riblets worked out for you!
                                                                                                                                I repurposed them last night in a veggie-curry stew and they were lovely.
                                                                                                                                They seemed to get better and better with each re-heating.
                                                                                                                                Did you go the beer route?

                                                                                                                                1. re: rabaja

                                                                                                                                  oh, damn! i neglected to look back at your post and went from memory, just used my standard chicken broth. guess i'll just have to make them again!

                                                                                                                              3. OK, unless the proverbial shite hits the fan again tonight, I'm going to roast that half pork tenderloin that's defrosted in my fridge. Not sure if I'll do a Herbes de Provence rub as I had said I would. I have some leftover cranberry-orange relish that I'm *thinking* of adding some grated fresh ginger to to use as a topper to simply roasted pork tenderloin (just salt and pepper with a bit of oil). We shall see.

                                                                                                                                But I'll stick with the leftover mashed squash with maple syrup and steamed green beans as sides.

                                                                                                                                4 Replies
                                                                                                                                1. re: LindaWhit

                                                                                                                                  Cranberry/orange/ginger is going to work sooooo well.

                                                                                                                                  Restaurant night for us tonight. Local vegetarian place owned by celeb TV chef. Serves a "nibble" of vegetarian black pudding with mustard mayo which is pretty good. The producers sell at my local farmers market and, whilst it all but heresy to think of black pudding being veggie, I quite like it (although not as much as the "real thing"). The producer tells me that they make make it exactly the same way as the non-veggie version and the only things missing are the pigs blood and fat. And, yes, I'm sure he knows the whole point of black pudding is the blood and fat - but now he has a product he can sell to do-gooding, lentil-eating social worker types.

                                                                                                                                  1. re: Harters

                                                                                                                                    Oxymoronic has a new definition in my book - veg blood pud.

                                                                                                                                    1. re: buttertart

                                                                                                                                      Here's a recipe using it (from the chef whose place we're off to). It also includes Blacksticks - which is my favourite blue cheese (and is local to our region).

                                                                                                                                      http://www.bbc.co.uk/food/recipes/bla...

                                                                                                                                      1. re: Harters

                                                                                                                                        Tried blood pud when I was in Ireland. I do believe that try is all that is needed for me. :-)

                                                                                                                                2. My Oy Vey Chanukah dinner plans were put on hold until tonight. Home too late to shred potatoes and onions, but tonight I am determined to fry some spuds in oil and cook up that chop.
                                                                                                                                  I will be decking the halls around here too, all of which makes perfect sense to me.
                                                                                                                                  I like to celebrate ALL the holidays.
                                                                                                                                  Last night I was craving some kind of warm, comforting curry, but I didn't want to blow $20 at the Thai place in town. I sliced up an onion and threw in some chiles, a bit of curry my sister brought me back from India ages ago (still pretty fragrant!) and some garam masala. Once that was fried up nicely I pitched in my leftover lamb braise, took the meat of the bones, cut it all all up, back in the pan and here's where I got crazy...I threw in some leftover vegetable soup I'd made last week with chicken stock.
                                                                                                                                  It was good! The veg from the soup was roughly chopped and consisted of lacinato kale, pumpkin, caramelized onion, cabbage, parsnip and roasted tomatoes. I had it over brown rice and was very proud of myself for being so clever and thrifty.
                                                                                                                                  Not that I'd serve it to any of you, but still, happy tummy.

                                                                                                                                  2 Replies
                                                                                                                                  1. re: rabaja

                                                                                                                                    A happy tummy is ALL that matters, rabaja. :-)

                                                                                                                                    1. re: rabaja

                                                                                                                                      please, i'm coming over so you can serve it to me right now.

                                                                                                                                    2. Tonight is going to be chicken & dumplings. The boneless skinless chicken breasts will be seasoned and pan seared. Then cut into cubes and placed back into pan with some chicken stock. Added into the pot will be onions, carrots, beans, corn, peas, celery and mushrooms. We like the thicker version rather than more of the soup version so will thicken once the veggies are cooked. Add a little thyme, s&p to taste. On top will be "drop" dumplings. A little paprika on top of the dumplings. Real comfort food for a rainy day.

                                                                                                                                      3 Replies
                                                                                                                                      1. re: boyzoma

                                                                                                                                        I always want to head to Boma's house for dinner and then cuddle up with a good book and clean sheets.

                                                                                                                                        1. re: mamachef

                                                                                                                                          There is always a spare bedroom with a king size bed and clean sheets. Probably a few James Patterson novels or something of the sort on the nightstand.

                                                                                                                                      2. I've been wanting to make Christina Mason's friends' fennel-sausage pasta ever since she blogged about it many months ago; I was reminded of it when she posted about it recently.
                                                                                                                                        So, tonight's the night. And while DH, unlike Christina's, won't be making it (and nor will I be making the *sausage*--impressive, Mr. CM!), he will swing by WF on his way home for the orrechiette ("what??" he said; "the 'little ear' pasta," said I; "Oh," he said [and corrected my pronunciation], "what does it look like?"; "little ears," I said, then added "write it down, please.")

                                                                                                                                        Sides: roasted & glazed brussels sprouts, and I'm going to try to replicate a John Besh salad (as a dry run for an upcoming dinner party)--baby lettuces, blue cheese, pumpkinseed oil vinaigrette, and pumpkinseed brittle on top.

                                                                                                                                        2 Replies
                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                          Oh, I hope it turned out alright! We really like it with fettuccine from the refrigerator case, but orchiette are nice, too.

                                                                                                                                          1. re: ChristinaMason

                                                                                                                                            Well I saw that photo, and the orrechiette looked perfect (don't tell DH, but I had pappardelle and tagliatelle on hand!). Anyway, it was delicious, in DH's words "perfect comfort food," which is high praise. It is going into the rotation. And I get to have it for lunch! (I'll report on it in the recipe file report thread if you're interested.)

                                                                                                                                        2. I've pulled the leftover T-giving turkey out of the freezer to thaw, that I cooked and pulled off the frame to make it into turkey pot pie filling and then portion and (horrors!) freeze again (I know, heresy, but I'm not going to waste all that good dark meat) for future pot pie-ness. I'll cook off one with a biscuit topping for dinner tonight.

                                                                                                                                          1. Again with the leftover turkey & stuffing/gravy and a salad on the side. Tomorrow I cook!!

                                                                                                                                            1. Last night I cooked the first thing in the past six very long weeks that I wholeheartedly enjoyed eating - a very simple chili - 2 onions chopped, browned dark in my covered ss Dutch oven (my savory cooking usually starts with "burn the onions"), 5 cloves garlic, minced, cooked briefly, 3 tb chili pwd (cheapass brand, also at least a yr old), 1 tsp very hot cayenne (ditto on the brand), 1 tsp Turkish oregano (Penzey's, the only one I have at the mo), 1 1/2 lb chuck steak ground in the fp (we stopped buying ground beef when the mad cow business became known, seems better to limit exposure to one animal than to take on a number as you do with usual processed gb), 2/3 28 oz tin canned tomatoes, balance of a tin opened ages go and frozen. Cooked for maybe 1/2 hour with everything in the pot. Served w corn chips, sliced scallions, chopped cilantro, chopped plum tomato, sliced very hot jalapenos - all scavenged from a semi-remote shopping excursion but still viable - and too much sour cream. It is so wonderful to feel human again (basically as of yday am).

                                                                                                                                              10 Replies
                                                                                                                                              1. re: buttertart

                                                                                                                                                We had leftover chili last night, too (after having it the night before AND for lunch yesterday).

                                                                                                                                                Tonight is pizza night - yay! with sliced leftover ribeye steak, provolone & mozz cheeses, and caramelized onions. Maybe some tomato-red pepper sauce, maybe not - haven't decide yet.

                                                                                                                                                And puppy's going to get his Kong toy, this time packed full of kibble & peanut butter and frozen. Ha - THAT ought to keep him quiet for a while!

                                                                                                                                                1. re: Krislady

                                                                                                                                                  Yum for puppy, new one? What kind?
                                                                                                                                                  There's enough of this for another meal which means it'll be even better next time.

                                                                                                                                                  1. re: buttertart

                                                                                                                                                    Puppy's about 3 years old - he's a pound puppy, and he's a big old baby. We're pretty sure he's got some lab and some mastiff, at the very least. And he's a huge peanut butter fan - just like his mama. :)

                                                                                                                                                    Leftover chili is always better than fresh - but three meals in a row is about my limit.

                                                                                                                                                    1. re: Krislady

                                                                                                                                                      I can imagine. My (very spoiled, by his mother first) husband doesn't like to eat the same meat twice in a day!

                                                                                                                                                      1. re: buttertart

                                                                                                                                                        yea, I think a lot of men are very spoiled by their mother.
                                                                                                                                                        mine for sure 'was'

                                                                                                                                                2. re: buttertart

                                                                                                                                                  It is so wonderful to feel human again (basically as of yday am).
                                                                                                                                                  ~~~~~~~~~~

                                                                                                                                                  :-) :-) :-) :-) :-)

                                                                                                                                                  1. re: buttertart

                                                                                                                                                    So glad to hear you're feeling better, bt. Sounds like your chili hit the spot.

                                                                                                                                                    1. re: buttertart

                                                                                                                                                      BT, so glad to hear you're feeling better. Feeling human is good.

                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        Thank you all very much, it's a great relief.

                                                                                                                                                        1. re: buttertart

                                                                                                                                                          Glad you're feeling better Linda. I may have missed an update but wondering how you made out w the house?

                                                                                                                                                    2. Cheese and onion pie tonight on "Dinner with the Harters".

                                                                                                                                                      You almost can't get a more homely dish than this. Can't claim any great cooking skill here as we bought it. Now England ain't what it used to be and the landed aristocracy are having a hard time of it (Awww, the poor loves, my heart bleeds for them). There's no money in farming and estate ownership so they've had to diversify. Some have sold off their stately homes. Others have turned to other business. And so it's been for the Devonshires. That's the Duke and Duchess of Devonshire who, in spite of their title, own lands mainly in Derbyshire. And what they got into to some extent was food. The last Duchesses (now the Dowager Duchess since her son inherited the peerage) opened a farm shop at Chatsworth House. And it's now very good, if very expensive. And that's where the pie came from.

                                                                                                                                                      So, come the revolution, at least some of the Cavendish family will have some experience in doing something useful.

                                                                                                                                                      We'll be having it with carrots and a tin of butter beans.

                                                                                                                                                      A few brown shrimps (or grey shrimps as the French and Dutch call them) with some salad leaves as a starter. Squeeze of lemon; grind of pepper. Lovely.

                                                                                                                                                      8 Replies
                                                                                                                                                        1. re: buttertart

                                                                                                                                                          "You ask me for a contribution
                                                                                                                                                          Well, you know
                                                                                                                                                          We're doing what we can
                                                                                                                                                          But when you want money
                                                                                                                                                          for people with minds that hate
                                                                                                                                                          All I can tell is brother you have to wait"

                                                                                                                                                          1. re: buttertart

                                                                                                                                                            I suppose other possibilities might be:

                                                                                                                                                            A Taste of Honey
                                                                                                                                                            Glass Onion
                                                                                                                                                            Mean Mr Mustard
                                                                                                                                                            Piggies
                                                                                                                                                            Savoy Truffle

                                                                                                                                                            Have I ever mentioned that I saw the Fab Four in Manchester in 1965?

                                                                                                                                                            1. re: Harters

                                                                                                                                                              Nope. I was perishing with desire to see them then. M squired his sisters to Shea Stadium (Chicago) and SAT AND READ A BOOK while they were on.
                                                                                                                                                              I have major egg on my face, the "Cheese and Onion" song I was really referring to was a...Rutles one!!!

                                                                                                                                                              1. re: buttertart

                                                                                                                                                                Of course! I'd just assumed you were referring to me mentioning "revolution" in the post.

                                                                                                                                                                Suggest we both just slink away quietly from this one........

                                                                                                                                                                Although the Duchess has an interesting family history - with two sisters fascist and Nazi sympathisers during WW2 (as was a brother) and another sister was a member of the American Communist Party in the 1950s. I bet family get-togethers were a bundle of fun.....what's for dinner? Bile and hate - that's what's for dinner.

                                                                                                                                                                1. re: Harters

                                                                                                                                                                  Yep, quite the gal. A book on her life by a great-granddaughter (I think?) just came out over here.

                                                                                                                                                          2. What I'll probably have for dinner: grilled chicken and a salad with a cup of tomato soup, courtesy of the restaurant
                                                                                                                                                            What I'd rather be having: a turkey-safron-roasted garlic braise I made yesterday, over brown basmati rice. That will have to wait til tomorrow's lunch, alas.

                                                                                                                                                            p.s. anyone else out there feeling particularly lardy lately? those pumpkin pies and paprikas are catching up with me.

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                              oh yes, Muffin Top checking in here. i've assessed the damage to the tune of 5 lbs. in the last month. BF is in charge of making slimming, delicious meals. Me, trying (unsuccessfully) not to sneak bits of mimolette, aged gouda and tomme de savoie behind his back. please don't tell him, it will only hurt him.

                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                Fortunately we Canadians have the benefit of an October Thanksgiving so we are now only beginning to embark on our next season of gluttony & sloth!!

                                                                                                                                                            2. just made a spiced apple cake with peach oatmeal crumb topping.
                                                                                                                                                              it's in the oven, we'll see.
                                                                                                                                                              it's a shoot from the hip idea I had and not sure it'll work.
                                                                                                                                                              with a standard spice cake recipe my additions were apple sauce, greek yogurt, 7 up and melted butter plus extra all the way around spices: cinnamon, nutmeg, cloves, allspice, ginger. the topping is standard oatmeal, brown sugar, dehydrated bits of peach, cube butter, flour, cinnamon and a tiny bit of cayenne and pinch of sea salt

                                                                                                                                                              dinner was going to be beef and barley soup until I told my husband who was underwhelmed.

                                                                                                                                                              Instead it's going to be:
                                                                                                                                                              Our sons catch of the day [at his last fishing tourney] I just took out of the freezer, it's fillet of rainbow trout that will be pan sauteed in simple butter, salt and pepper with a squeeze of Myer lemon juice on top, poached new red potatoes and brussels steamed in sweet/sour broth, and garlic bread for the husband, then the cake for dessert..........
                                                                                                                                                              cake just out of the oven, since I'm going shopping now, had to take the smallest piece corner of cake out and it's perfect, very very moist, he'll love it, that's all that matters

                                                                                                                                                              1. My co-worker gave me a few thick and beautiful rockfish fillets. I dusted them with salt, pepper and Old Bay and pan seared them. They were crispy and delicious. I had one fillet and I was still hungry, so I stood at the counter and ate a leftover turkey taco from yesterday as well ;-P Dessert is a spoonful of banana cream pie that another co-worker gave me today.

                                                                                                                                                                14 Replies
                                                                                                                                                                  1. re: iL Divo

                                                                                                                                                                    Actually tomorrow, Sunday, is my birthday. ;)

                                                                                                                                                                    1. re: krisrishere

                                                                                                                                                                      A very happy (early!) birthday to you, kris! :-)

                                                                                                                                                                        1. re: krisrishere

                                                                                                                                                                          Hope it's great, kris, and may tomorrow's dinner be delicious, too.

                                                                                                                                                                          1. re: krisrishere

                                                                                                                                                                            Happy Happy, kris! And always, many more!
                                                                                                                                                                            Marci

                                                                                                                                                                        2. re: krisrishere

                                                                                                                                                                          Hey, Kris - Hope you have an absolutely fabulous birthday!!!!! Here's to many more for you. I'll raise a glass to you. Enjoy your day.

                                                                                                                                                                          1. re: krisrishere

                                                                                                                                                                            Happy Birthday & what a thoughtful gift from your co-worker!! Bon Appetite!

                                                                                                                                                                            1. re: krisrishere

                                                                                                                                                                              Thank you to everyone for the birthday wishes! I was blessed with a dusting of snow here in Norfolk, VA, so I was very happy!

                                                                                                                                                                              1. re: krisrishere

                                                                                                                                                                                You can have your bday snow, dearie - keep it down there, please - but Happy Birthday and many more!

                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                  I moved to VA from CT to get away from the snow - now I miss it! :)

                                                                                                                                                                                  1. re: krisrishere

                                                                                                                                                                                    I was like that when we moved to Berkeley from Toronto ages ago. You'll get over it! ;-)

                                                                                                                                                                          2. re: krisrishere

                                                                                                                                                                            Happy birthday, krishere. I am a fan of anyone using a dusting of Old Bay, and an appreciation of banana cream pie.

                                                                                                                                                                            1. re: krisrishere

                                                                                                                                                                              Now I can officially wish you a very, very, Happy Birthday Kris~~ and wishing you many-many more to come!
                                                                                                                                                                              Cheers!

                                                                                                                                                                            2. Two lovely Berkshire pork chops just lightly dusted with cornstarch, s&p, and soon to be sautéed in some oil and butter, while shredded Brussels sprouts tossed with olive oil & sea salt are roasting in the oven. Baby potatoes on the side with some melted butter, me thinks.

                                                                                                                                                                              1. I'm using the remainder of the half pork tenderloin in a panino for dinner tonight. Rondele garlic-herb cheese schmeared on the insides of the sourdough bread, and then two layers of thinly sliced pork tenderloin on the cheese. Sandwiched in between the pork slices is some of the cranberry-orange (with grated fresh ginger!)...just finished the first half of a lovely toasted sandwich and it's definitely hitting the spot.

                                                                                                                                                                                My "side dish" is potato chips. Oh, and a glass of wine. ;-)

                                                                                                                                                                                5 Replies
                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  Yum! Your sandwich sounds great....I was intending to make a whole meal tonight but I spent most of the evening prepping food for a catering tomorrow so I made do with a pan seared ham steak sandwich with smoked gouda on grilled sourdough with spicy mustard. On the side, a simple salad of lettuce, cukes & shredded carrot with ranch dressing. And a pear.

                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      I think cold roast pork makes the world's best sandwiches. Love to eat snicks of it when I'm cutting it up, with entirely too much salt on them. Real leftover carnitas too - the cold w salt part.

                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                        I seriously LOVED this panino. I told my sister about it today when we were shopping and she said "Oh WOW that sounds great! Make one for me sometime!" LOL I loved the tang of the Rondele cheese and the tartness of the cranberry relish (with its own gingery tang) went so well with the thin slices of pork tenderloin.

                                                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                                                        LInda that really sounded delicious and what a perfect side dish!

                                                                                                                                                                                      3. The brown shrimps didnt get used last night, so will make their appearance this evening.

                                                                                                                                                                                        Followed by roast belly port (free range), roast taters, cauliflower, runner beans, gravy and apple sauce.

                                                                                                                                                                                        Followed by cheese & celery (there's a little Blacksticks Blue that needs eating before it walks out of the house on its own accord)

                                                                                                                                                                                        And, to finish, a freezer search turned up a smallish piece of a cheesecake herself made some while back. And a pack of wimberries we bought in the summer that'll just get softened, with a little sugar, into a compote.

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                          Whatever is a wimberry? I thought I had been exposed to all the berries going (tay, etc) when we lived in Berkeley.

                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                            Sort of like a small wild blueberry. I suspect that it must be a very local name for them as, when I googled to try and find a link for you, the second hit (after Wikipedia) was this forum based in a town a few minutes drive away (actually where I worked before I retired). The town had an old-fashioned open air market and I always used to buy a box for freezing.

                                                                                                                                                                                            http://forum.ashton-under-lyne.com/in...

                                                                                                                                                                                            You'll see there are a number of alternative spellings, almost certainly confirming that the name has come through an oral rather than written tradition. Traditonal use in the north west is in a pie.

                                                                                                                                                                                            And the wiki link: http://en.wikipedia.org/wiki/Bilberry

                                                                                                                                                                                        2. After an upsetting two days, I woke up to a white world this morning, and am determined that I will improve my mood, and make a dinner suitable for this house blanketed in snow. Soup covers all of those bases, I think. So I'm making the leek, bacon, potato soup that Breadcrumbs introduced so beautifully earlier this week, and have decided on Reuben sandwiches to go with. Although, since I was a hater of sauerkraut as a child, and this is my first foray into defeating that bugaboo as an adult, my sauerkraut might wind up in a heap.

                                                                                                                                                                                          Dinner will be late, so I'll spend the afternoon filling a request for cookies: the boyfriend's favorites, oatmeal, butterscotch, and coconut. I prefer oatmeal, chocolate chip and walnut myself, but he works hard, and deserves the cookie of his choosing.

                                                                                                                                                                                          6 Replies
                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                            your lunch sounds like it would cheer almost any blues away. love reuben sandwiches....

                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                              oadl, sorry to see you've had an upset during the past couple of days, I do hope things are looking better and that you were nourished today with your lovely meal and being busy in the kitchen.

                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                Thanks. I have to engage in an animal rescue tonight that may well cost me my apartment, come lease-renewal. This is a lovely and *busy* meal to prepare before I go. The leeks, onions, and celery are sizzling as I type, and smell wonderful. I think I'll always associate this soup with this moment, in a good way.

                                                                                                                                                                                                1. re: onceadaylily

                                                                                                                                                                                                  Hoping all goes well tonight. In my experience, the good that comes from animal rescues far outweighs any challenges along the way. Will be thinking of you.

                                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                                    Oh, good luck, OADL! Fingers crossed for your good deed tonight, and for your future apartment issues! Will be thinking of you too....

                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                      I hope your rescue mission went well and that you are all safe and sound.
                                                                                                                                                                                                      I really commend you for being brave enough to work on the behalf of an animal that needs you.
                                                                                                                                                                                                      And I am glad you nourished yourself with your yummy sounding soup!

                                                                                                                                                                                                2. Cooking at the moment we speak is fried rice with bacon, egg, celery, beansprouts, and various ass'td. flavoring elements. Tonight is just us and involves even more latkes with more sour cream than applesauce, but both will be on offer. Leftover pot roast alongside; some cauliflower puree with fennel and cream.

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                                    All of that sounds fantastic right now - especially the pot roast...Maybe I'll make that for dinner tomorrow. Hmm :)

                                                                                                                                                                                                    1. re: krisrishere

                                                                                                                                                                                                      BF is making me us a pot roast from a Cooking Light magazine recipe. Can't wait. and i've been soooooo good today we're even having a mini cheese course after!

                                                                                                                                                                                                  2. While I loved my pork tenderloin panino last night for dinner, I was looking forward to the pot roast dinner tonight. :-) I've got a small 2-1/4 lb. 7-bone chuck roast I'll be using. I'm using a rather "plain" recipe, as I have two cups of lemon pot roast gravy I've defrosted in the freezer that I'll be using. I didn't want to make something more elaborate that would combat with Mom's Lemon Pot Roast gravy. (Original recipe here: http://chowhound.chow.com/topics/2796... )

                                                                                                                                                                                                    Boiled Yukon Gold spuds and carrots alongside, as is only proper with pot roast. :-)

                                                                                                                                                                                                    3 pounds roast (chuck or cross cut)
                                                                                                                                                                                                    1/4 cup dry red wine, or white
                                                                                                                                                                                                    1 tablespoon brandy
                                                                                                                                                                                                    1 small onion, peeled and coarsely chopped
                                                                                                                                                                                                    1/4 teaspoon dried thyme
                                                                                                                                                                                                    1 tsp. fresh rosemary, minced
                                                                                                                                                                                                    flour
                                                                                                                                                                                                    garlic powder
                                                                                                                                                                                                    bay leaf
                                                                                                                                                                                                    salt
                                                                                                                                                                                                    pepper
                                                                                                                                                                                                    8-10 oz. water

                                                                                                                                                                                                    Salt and pepper roast, sprinkle with garlic powder and a little flour. Brown in large skillet, then place in dutch oven. Crush/chop herbs and sprinkle over roast. Place bay leaf in bottom. Cover roast with onions. Combine water and wine, then pour this over the roast, without washing off too many herbs.

                                                                                                                                                                                                    Cover and bake at 350F for 2 to 2-1/2 hrs. Remove roast, discard bay leaf and make gravy (This is where I'll add the lemon pot roast gravy from before - don't think I'll need much more than the 2 cups of gravy already made added to the liquid in the pot after I reduce that liquid!).

                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      Sounds great! I like your addition brandy. I always add some drained whole tomatoes to my pot roast for extra flavor. Everyone is making pot roast - I think I'm definitely going to make one tomorrow.

                                                                                                                                                                                                      1. re: krisrishere

                                                                                                                                                                                                        I saw several pot roast recipes that had whole tomatoes in them (and have made recipes like that before) but I didn't want to do that since I'm using up the lemon pot roast gravy from the *last* time I made pot roast. :-)

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          We had our Chanukah and the main star was latkes-lots of latkes!

                                                                                                                                                                                                            1. re: doberlady

                                                                                                                                                                                                              Who did the grating for those "lots of latkes", doberlady? ;-)

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                My dad :) He makes them from start to finish and uses a wooden spoon to stir that his mom used to use. The kids look forward to seeing that spoon each year. We think it makes the latkes taste better ;)

                                                                                                                                                                                                                1. re: doberlady

                                                                                                                                                                                                                  OK, now THERE is a family tradition that I hope gets continued - how wonderful!

                                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                                          Oh Linda, Lemon Pot-Roast Gravy...a first for me and my mouth is simply watering!! I have to make this! I have some lovely baby blue potatoes that I'll roast w evoo, pink sea salt and fresh rosemary to serve on the side. Thank-you for the inspiration!

                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                            Well, it's not actually just gravy - usually it's Lemon Pot Roast as in the link I left, but since I *had* leftover gravy from last time, I just used it. :-)

                                                                                                                                                                                                        3. After two nights dining out (both times at disappointing restaurants), I was happy to get back in the kitchen tonight and, to be making a recipe I'd flagged quite some time ago. Tonight we had Gramigna with Wine-Braised Sausage from The Splendid Table by Lynne Rosseto Kasper (pps. 114/5).

                                                                                                                                                                                                          My poor sage and Italian parsley have been hanging on for dear life in the garden with all this cold weather so I was happy to be able to bring both of them to the table tonight in this dish.

                                                                                                                                                                                                          Sweet Italian sausage is sliced and browned then removed from the pan. In go the diced carrots and onions along with fresh parsley. The sausage is then added back in along with chopped garlic and the lovely sage leaves. Once the wonderful garlic aroma permeates the air, tomato paste, wine and . . . get this, ground cloves are added. This was a first for me, I’ve never used ground cloves in a pasta dish before. . . not even a “generous pinch”! When the pasta is almost cooked, a 14oz can of tomatoes are added to simmer slowly. Pasta and parmesan are tossed in the sauce and, served family-style.

                                                                                                                                                                                                          With the assistance of the food processor, this dish essentially comes together in the time it takes to cook the pasta (including the time to bring the pasta water to a boil) and you’d never know this since the sauce is so rich with deep flavours.

                                                                                                                                                                                                          Finely diced, the carrot and onion just melt-away to thicken the sauce. Rich, delicious and oh-so-tasty, this was a lovely pasta dish that we hungrily devoured. There’s no place like home!

                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                            What does the Gramigna refer to? sounds, and looks, really great.

                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              Gramigna is the cut of pasta. A new one for me!

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  We have an Italian bakery/deli close by and when I asked whether she had Gramigna, the noodle you see in my dish is what she provided me (made in-store and frozen). While it was great in this recipe, I don't think its the version of pasta in pics I saw online. Frozen, this had the same shape but, unlike the photos, the noodle she gave me was a flat and curled unto itself on each side (like palmiers) .

                                                                                                                                                                                                            2. re: Breadcrumbs

                                                                                                                                                                                                              Gramigna - i just looked it up - it's so cute! never heard of nor seen it before. did you find that pasta? can't tell from your pics what you used, but it sure looks yummy. sounds good too.
                                                                                                                                                                                                              http://www.recipetips.com/glossary-te...

                                                                                                                                                                                                              (oops, somehow my first reply disappeared then reappeared.)

                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                Looks and sounds wonderful! (And that's one of my favorite cookbooks.)

                                                                                                                                                                                                              2. Tonight's dinner was shrimp and roses. Ever get bored and want to try something new? Well, I did. I made a tea out of dried food grade roses -- about a handful -- one star anise, and a half dozen or so telecherry pepper corns. I tasted regularly and took the star anise out just as it came up as a supporting flavor. Then I allowed it to simmer a bit. When it was fragrant, I dropped in about a cup of frozen shrimp and let them simmer about three minutes before scooping them out. Then I strained two cups of the rose tea and rinsed the pan, then added one cup of basmati rice and the two cups of reserved rose tea and brought it back to a simmer, covered and let it go for twenty minutes. I removed the pan from the burner and let the rice "mature" for a few minutes, then fluffed it and added back the shrimp and a very discrete dash of mirin, then tossed. Mirin can become way too sweet if you're not cautious. I then seasoned it with kosher salt, heaped it into a bowl and topped with a generous sprinkle of sumac.

                                                                                                                                                                                                                The shrimp were "white shrimp" and surprisingly took on the flavor of the roses. Quite nice. Again, the roses held their own against the basmati. Neither flavor overwhelmed the other. The roses have an astringent quality and are very reminiscent of cooking with tea. It's a somewhat delicate dish. Far from the flavor profile I would call "hearty." But it has an elegance to it, and I could certainly see it as a refreshing dish in a multi-course Asian meal.

                                                                                                                                                                                                                Tonight I was winging it. Never tried it before. I'm thinking it's a work in progress. Who knows what will come of it next time? Would it be as interesting with plain white rice? Would a touch of lavender be interesting and work well with the roses? Life is an experiment and my kitchen is my chemistry lab!

                                                                                                                                                                                                                12 Replies
                                                                                                                                                                                                                1. re: Caroline1

                                                                                                                                                                                                                  Wow, that sounds, to me, beyond elegant--utterly exotic and glamorous, Caroline. I've heard of rose petals in this or that, but never actually seen food grade roses. But the idea of shrimp poached in rose petal tea and then the basmati rice cooked in the same liquid--wow, is all I can say. Your "winging" is very impressive!
                                                                                                                                                                                                                  My experiments with lavender have not ended well, so I'd love to hear what you do with it. (A friend of mine baked her own wedding cake--years later, I'm still in awe--and it had lavender in it and was probably the best tasting wedding cake I've ever had.)

                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                    Not all that impressive! Rose petals are used in a LOT of Middle Eastern foods. It's an important ingredient in the traditional spice blend ras el hanout. For whatever reason, I've been running across lots of recipes lately that call for roses or a spice blend that includes roses, but they are all on the heavy side of the road with chiles, curries, beef and lamb. None sounded like roses were singing the lead but more like a faint voice in the chorus. I love rose petal jam and thought it would be interesting to put the roses in a lead role. And if I didn't like it, there's always the garbage disposal option! Turns out I didn't need the disposal.

                                                                                                                                                                                                                    Lavender is, to my way of thinking, trickier than roses. "Too much" is easy! But it does have a lovely scent and flavor that I think takes most people back to their childhood when some well loved relative used the scent. I mix my own herbs de Provence, and it's a critical ingredient in that. As I've said in other threads, I love lavender sprinkled on buttered Brussels sprouts. Its VERY versatile! As you said, delicious in your friend's wedding cake. Lavender ice cream is break-a-smile delicious! If you're not having results that make you happy, you may be using a tad too much. Or you may be adding it too soon. I find it is better added late than early. Well, except in the Provence blend. Have fun with it! Oh! It's also good infused in a mild honey. And one of my grandmothers used to boil some lavender in water, strain, then use the lavender water to sprinkle on clothing and linens when she ironed. Yes! She ironed sheets and pillow cases! I only wish I had a clock with as many hours a day as hers had! '-)

                                                                                                                                                                                                                  2. re: Caroline1

                                                                                                                                                                                                                    Beautiful, Caroline, just beautiful. Simple, and lovely. I would not have thought of a rose dish as being 'hearty'. That is very interesting. I like the use of mirin and sumac.

                                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                                      As I mentioned in my response to nomadchowwoman, there are some very hearty dishes that call for roses. I think it's an American tradition to keep flowers on the stem or in a vase and rarely -- VERY rarely -- in a pan. Pity. They're fun to cook with and some have really seductive flavors. Hey, when you're 77, you look for seduction any where you can get it! '-)

                                                                                                                                                                                                                      1. re: Caroline1

                                                                                                                                                                                                                        I've been having a leisurely morning flipping through Molly O'Neill's "One Big Table" while mr bc is making breakfast this morning and just came across a recipe for "Ellen Sullivan's Lavender Tenderloin" - I googled it and guess what? It's on Epi. Pasted here in case you're interested:

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

                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                          I love using culinary lavender, but I'm not sure I could use 2 Tbsp. of it on a 4 lb. tenderloin. I know you brush the herb and spice mix off the tenderloin before roasting, but it just seems overwhelming to me.

                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                            oh good. a local restaurant makes a lavender pork that i love. going to try this.

                                                                                                                                                                                                                      2. re: Caroline1

                                                                                                                                                                                                                        very impressive. it does sound very elegant. i love that the shrimp picked up the rose flavor, sounds so delicate. where do you get food-grade roses, mail order?

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          Here you go: http://www.worldspice.com/spices/0551... I've been getting all of my s pices from them for a couple of years now and I'm very happy with them all. It's also where I get my lavender. They have lots of fun delicious things!

                                                                                                                                                                                                                          1. re: Caroline1

                                                                                                                                                                                                                            Sounds absolutely delicious and innovative Caroline. If you try it again with the plain rice, what about incorporating sliced almonds somehow? I really like sumac and almond together and I can imagine these flavours would also play nicely with the rose.

                                                                                                                                                                                                                            As for the lavender, I find it so fragrant that I've only ever used it in a sweet preparation. I did a lemon lavender shortbread and a lavender lemon curd for an afternoon tea. If I were to use it in something savoury, I imagine pairing it with rosemary or perhaps juniper berry. . . .maybe with a grilled lamb or pork?

                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                              Lavender is an ingredient in Herbes de Provence, so pairing it with rosemary is a natural. You *do* have to use it judiciously, as it can easily overwhelm.

                                                                                                                                                                                                                        2. We had a nice meal tonight: quail, seared and then finished in the oven. I made a sauce of chanterelles cooked in the drippings and finished w/creme fraiche. We had that with brown jasmine and red rice cooked in chicken stock, sauteed shredded brussels sprouts w/lemon and pecorino romano, and a beet salad w/ red onion, chopped parsley, sherry vinegar/orange oil, and toasted pistachios.

                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                            Sounds scrumptious ncw, the orange oil is a really nice addition to your dressing, I can just imagine how lovely that would be with the pistachios.

                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                              Can I come to your house for dinner? Pretty please?

                                                                                                                                                                                                                              1. re: Caroline1

                                                                                                                                                                                                                                Any time, Caroline!
                                                                                                                                                                                                                                You've gotten me thinking about roses/rose petals in cooking, and I already had quail on the brain after cooking it last night . . .I know somewhere in the last few years I've seen a recipe for quail in rose petal sauce; I don't know if it was middle eastern or not. But I'm intrigued.

                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                  Lettuce know how it works out. Sounds delicious to me. '-)

                                                                                                                                                                                                                            2. Got both my crockpots going today...one has Italian Sausage with pasta soup and one has country style steak and gravy. Hubby is on 12 hr snow removal duty so when he gets home tonight around 8:00 p.m., I'll let him choose which one he wants.

                                                                                                                                                                                                                              1. I've taken the liberty of starting a new thread here:

                                                                                                                                                                                                                                http://chowhound.chow.com/topics/751400

                                                                                                                                                                                                                                1. After a day spent running around in quite cold Manhattan on foot, we had a Chinese-dressed shredded turkey salad (soy, vinegar, hot chili paste with garlic, sesame oil, scallions, cilantro) that I made and some of the Taiwan-style potstickers - that really tasted like Taipei, night narket, after the bars - and a slightly odd hot and sour soup (had to hot - white pepper - and sour it up a bit, the main seasoning seemed to be Worcestershire sauce, did not taste like any we had had in Taipei but was very enjoyable nonetheless) we bought from the Ah Pou food truck at St Mark's Place. Fun. Then off to bed, eyelids drooping.

                                                                                                                                                                                                                                  1. The poor BF's asian short rib recipe fell short - very dry. he followed the recipe to the letter, so maybe just not a great recipe. it called for boneless short ribs, where i would have used bone-in, because the meat looked so lean. oh well. it wasn't horrible, just nowhere near as good as the pot roast last night.

                                                                                                                                                                                                                                    I have a lentil soup simmering on the stove. sauteed onions and carrots, 3 slices of chopped bacon, can of diced tomatoes went in, beef broth, fresh chopped thyme, dried rosemary, a bay leaf, salt and pepper. then added about a 1/4 cup dry vermouth, and tasted, and really couldn't taste anything (a friend had told me about lentils and vermouth, so i tried it), so then i added in sherry, which was lovely. Lunch for the week, dinner for dad tomorrow.

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                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      Might want to move this over to the new thread, mariacarmen. :-)