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Nov 29, 2010 12:58 PM

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

   favorite cauliflower recipe for awhlie was this one:
            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.