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What's For Dinner? Part LXII / Part 62

LindaWhit Dec 5, 2010 05:40 AM

So we're at a point to start a new thread - and I added regular numerals for those of us (ME! LOL) challenged to figure out which is the next thread. :-)

So - what's cooking in your house tonight? Are you dealing with cold, chilly weather and enjoying slow-cooked braised stews and soups? Or do you have sunny and warm weather and you're still grilling?

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  1. LindaWhit RE: LindaWhit Dec 5, 2010 05:46 AM

    I'm going to a mid/late afternoon annual holiday party friends are throwing - they call it CozyFest, where you can show up in your PJs and just enjoy the warmth of their home with various baked and food goodies on the table.

    I don't do PJs in public (we won't discuss whether I do PJs at *all*! LOL), but I do want to see their new home. They moved in before their summer BBQ, which I didn't go to as it was the weekend I had to say goodbye to my Scooter-Kitty, and I wasn't sociable that weekend. So looking forward to seeing it decorated for the holidays! I will stop at Whole Foods or the local Lindt store for chocolates for Carrie, as she is the biggest chocoholic I've ever met! Whatever I get won't go out on the table, I'm sure. She doesn't like to share her chocolate. ;-)

    Tonight's dinner will need to be an easy-to-throw-together meal when I get home, and I'd like something to bring in for leftover lunches for a few days at work next week. So I'm thinking Peanut Noodles tossed with sauteed sliced chicken, carrots, celery, onions, and mushrooms. I have some udon noodles that are perfect for this dish. A thinned out version of my Dad's satay peanut sauce works as well.

    2 Replies
    1. re: LindaWhit
      doberlady RE: LindaWhit Dec 5, 2010 05:56 AM

      I love my PJs and I love to eat in my PJs. LOL

      Not sure what we are having. My parents usually come for Sunday dinner each week but since we saw them yesterday for our Chanukah party they will not be coming over.

      I did buy some flat iron steaks the other day so I think we will have those with big fat baked potatoes and some roasted aparagus.

      1. re: LindaWhit
        LindaWhit RE: LindaWhit Dec 5, 2010 03:55 PM

        I didn't get home from CozyFest until 7:30 or so, so this will be tomorrow's dinner when I get home from work. Tonight was leftover pot roast. :-)

      2. h
        Harters RE: LindaWhit Dec 5, 2010 06:13 AM

        Coir blimey. "Sunny and warm weather"? I have a vague recollection of such a thing from my youth. I think, throughout the whole year, there's only been two days when it's been pleasant enough to have lunch outside - and not one when it's still be warm enough at dinner.

        As for tonight, a couple of plaice fillets get a topping of breadcrumbs, parsley and parmesan and then cook under the grill. Alongside "provencal potatoes" - cubes of spud get fried, along with peppers, onions, garlic, herbes de Provence and, when they're almost finished, a handful of cherry tomatoes go in. Some frozen peas also go on the plate.

        Essentially, two Delia Smith recipes. Except the peas, which is our creative addition. Ho, ho, ho.

        7 Replies
        1. re: Harters
          doberlady RE: Harters Dec 5, 2010 06:21 AM

          The spuds sound yummy

          1. re: Harters
            LindaWhit RE: Harters Dec 5, 2010 11:14 AM

            Ummm...Harters? Just thinkin' it might be a good idea to cook the peas before you plate them. Mrs. H might break a filling. ;-)

            1. re: LindaWhit
              boyzoma RE: LindaWhit Dec 5, 2010 11:45 AM

              +1 or at least thaw them!

              1. re: LindaWhit
                Harters RE: LindaWhit Dec 5, 2010 12:21 PM

                Nah, I just let her suck on them till they were soft.

                1. re: Harters
                  Breadcrumbs RE: Harters Dec 5, 2010 02:00 PM

                  Very funny! I was reading this thread from the bottom up and couldn't imagine what you were talking about when I read this reply!!

                  1. re: Breadcrumbs
                    Harters RE: Breadcrumbs Dec 5, 2010 02:07 PM


                  2. re: Harters
                    LindaWhit RE: Harters Dec 5, 2010 03:56 PM

                    They were also probably good for the black eye she gave you for giving her frozen peas. ;-)

              2. mamachef RE: LindaWhit Dec 5, 2010 09:11 AM

                A quasi-Mexican Chicken soup with onions, tomatoes, a little garlic, some cumin, lime and cilantro with big wide egg noodles and BLT's; some kind of fruit.

                2 Replies
                1. re: mamachef
                  mamachef RE: mamachef Dec 5, 2010 02:07 PM

                  This ended up feeling not remotely right for today; nasty changeable weather. So soup is cooling. There were no good tomatoes anyhow.
                  Dinner tonight, revisited: picked up two ribeyes; will make a fond with mushroom and garlic and onions and deglaze w/ brandy; finish w/ mustard and a splash of cream. Stock-baked thinly sliced white potatoes after Edna Lewis will keep the kitchen warm, and some sauteed spinach because I love it with the meat juices....
                  Mr.'s in heaven, what with the Church of Football and the revised meal plan, but kindly refrained from telling me he'd never been enthused about the first option anyway. : )

                  1. re: mamachef
                    nomadchowwoman RE: mamachef Dec 5, 2010 07:24 PM

                    Those silent amens can be the loudest. :)

                2. boyzoma RE: LindaWhit Dec 5, 2010 09:35 AM

                  DH is starting his fantastic batch of spaghetti sauce. Each year our grown children ask for this for Xmas. So, last night, I chopped up all the red, green, orange and yellow peppers and onions. He is now starting to brown the hamburger and italian sausage. In the large 24 Qt. pot he is simmering tomatoes and herbs and later add sauteed mushroom slices and sliced olives. So before we vacuum seal all the packages and freeze for the kids, we will have some tonight. The house is already starting to smell good.

                  LW - I was wondering when you would jump on the thread and add the regular numbers! ;-) Good for you.

                  7 Replies
                  1. re: boyzoma
                    LindaWhit RE: boyzoma Dec 5, 2010 11:16 AM

                    Tee hee, boyzoma! I saw this morning that the previous thread was just at 250, so figured I'd start the new thread and sneak in those "normal numbers" for my sake and anyone else who needs help. ;-)

                    And I LOVE that your kids ask for Dad's spaghetti sauce....but did you really write a TWENTY-FOUR quart pot? Holy SMOKES, that's a LOT of sauce! LOL

                    1. re: LindaWhit
                      boyzoma RE: LindaWhit Dec 5, 2010 11:42 AM

                      Yup - It is TWENTY FOUR QUARTS. It is my old canning cooker that since I don't really can any more, DH took it over (it is one of those old heavy things that is at least 30 years old)! And by the time he is done, it's literally about 2 inches from the top full of sauce! It's his labor of love. But I get to play sous chef for him. I did up about a dozen peppers and at least 3 onions last night, prepping for the sauce. The stupidmarket didn't have any regular ground Italian sausage, just links, so he just got a lot of big links. This morning, I had to remove all of them from their casings while he browned the hamburger. Everything is now in the pot and simmering away on the stove, which will simmer away for most of the day. Tomorrow I will start packaging and sealing in the foodsaver for individual family sized servings for both the son's family and the daughter's family. Daughter wants a new pan as well for Xmas to make her spaghetti in (she was very specific) and made the son some "mama made" Tia Maria. It's a very home-made, food oriented holiday for us.

                      1. re: boyzoma
                        LindaWhit RE: boyzoma Dec 5, 2010 11:50 AM

                        It's a very home-made, food oriented holiday for us.
                        And you say that like any of us here would think that's a BAD thing? ;-)

                        1. re: boyzoma
                          Breadcrumbs RE: boyzoma Dec 5, 2010 02:01 PM

                          Wow boyzoma, how wonderful!! I can't imagine how delicious your home must have smelled today! Were the neighbours lining up at the door with plates in hand?!! ! ; - )

                          1. re: Breadcrumbs
                            boyzoma RE: Breadcrumbs Dec 5, 2010 02:36 PM

                            Had we not been making this for the "kids", it would have been enough for any soup kitchen. And he still keeps "tweaking" it. A little more spice, a little more diced tomato's, just a little more of "something". I love that man of mine! As for the neighbors, I think I may keep the curtains, doors and windows closed and pretend we are not home :-) Any other time - Ya'll come on in! Luckily for us, both kids live in the same general area (but about a 4 hour drive from us) - about 20 miles apart. So we freeze and take it down in a BIG cooler with some dry ice. Oh, and thank heavens, they both have big freezers.

                            1. re: boyzoma
                              nomadchowwoman RE: boyzoma Dec 5, 2010 07:21 PM

                              Lucky kids!

                              1. re: boyzoma
                                Breadcrumbs RE: boyzoma Dec 6, 2010 02:21 AM

                                . . . fingers crossed that they move to Toronto some day!! ; - )

                      2. linguafood RE: LindaWhit Dec 5, 2010 11:36 AM

                        It would appear that we have not yet quit pigging out - having been invited to a wonderful Indian/Persian-themed potluck yesterday to which I brought a garam marsala spinach concoction, and having our good buddy bring home some roast pork from Chinatown YESSSSSS which we just inhaled for lunch..... so tonight we'll be having some Greek lamb meatballs in tomato sauce with feta over rice pilav.

                        Tomorrow, tomorrow, there's always: tomorrow.... for the liquid diet haha. But seriously. I have a wedding gig next weekend and would like to be able to crawl into my vintage dress for that without ripping it to shreds.

                        So it's likely that I won't be posting anything exciting in the WFD thread for the next few days. It'll all be water soup and rocks. Boo.

                        1. mariacarmen RE: LindaWhit Dec 5, 2010 11:42 AM

                          LW - i love that you put the arabic numerals in too! makes it much easier at a glance. good new habit.

                          Last night BF made the Cooking Light pot roast (pic attached) with a cabbage, cauliflower and radish salad, and wonderful little cheese plate for afters. Pot roast was melt-in-your-mouth-tender, and I would never have known it was "light". tonight he is making some type of CL asian-style short ribs, which sound delicious, so i'm just going to play with something i can freeze or have for lunches. i have some french lentils and i'm thinking "vermouth" "thyme" and "soup" - that's about all i've got so far.....

                          3 Replies
                          1. re: mariacarmen
                            rabaja RE: mariacarmen Dec 5, 2010 12:08 PM

                            That all looks so great. I haven't tackled pot roast yet, but I may have to steal your idea for later this week. I could use some CL recipes in my life right about now.
                            Oh, nice pour on the vodka too! ;)

                            1. re: rabaja
                              mariacarmen RE: rabaja Dec 5, 2010 04:34 PM

                              ahahaha - vodka. plain old agua - we were like monks, at dinner. well no, not monks, they at least brew beer, we were like abstemists, at dinner.

                              but we made up for it later - dirty gin martinis for me, straight up vodka for him.

                            2. re: mariacarmen
                              Breadcrumbs RE: mariacarmen Dec 5, 2010 02:06 PM

                              Last night's dinner looks delicious and tonight's sounds great too, short ribs are always especially good at this time of year. Enjoy!

                            3. Rubee RE: LindaWhit Dec 5, 2010 01:20 PM

                              E's daughter and boyfriend are visiting, and he loves to cook. What a treat! He made us a wonderful dinner last night - Chicken Jerusalem (pounded chicken breasts seasoned with herbes de Provence, and cremini mushrooms, artichokes, capers, cream, chicken stock) with crispy polenta triangles, asparagus, and balsamic reduction drizzle. Delicious! http://twitpic.com/3da9o7

                              6 Replies
                              1. re: Rubee
                                Breadcrumbs RE: Rubee Dec 5, 2010 02:08 PM

                                Rubee this sounds a wonderful as it looks! I'm sure its nice to have another chef in the house! Hope you got a little R&R in addition to dinner.

                                1. re: Rubee
                                  LindaWhit RE: Rubee Dec 5, 2010 03:58 PM

                                  Oh MY that looks and sounds heavenly!

                                  1. re: Rubee
                                    mariacarmen RE: Rubee Dec 5, 2010 04:36 PM

                                    that looks/sounds so delicious! i'm going into the kitchen and punch my boyfriend!

                                    1. re: mariacarmen
                                      christy1122 RE: mariacarmen Dec 5, 2010 07:15 PM

                                      LMAO!!! Love it!

                                      1. re: mariacarmen
                                        Rubee RE: mariacarmen Dec 6, 2010 02:23 PM

                                        HA! Yes, it was so nice to be treated to a delicious meal. He makes great cocktails too. His latest creation he named the Brick Wall - with bourbon, spiced cider syrup (which he made and brought from Austin), ginger ale, and lime. Wish they were staying longer, I could get used to this!

                                      2. re: Rubee
                                        chef chicklet RE: Rubee Dec 7, 2010 03:07 PM

                                        oh THAT looks heavenl! I never think to make crispy polenta triangles, what a nice change from pototatoes, rice or pasta! Bet that was delicious.

                                      3. m
                                        milkyway4679 RE: LindaWhit Dec 5, 2010 03:11 PM

                                        Tonight I decided to use the bok choi I picked up fresh at the Farmer's Market in the town...and figured some sort of stir fry was in order. I found some rice noodles in the cupboard, along with some stir fry powder that you mix with water to make a sauce mix. The recipe on the back looked lovely, but my fridge lacked the necessary bits and bobs. The freezer has plenty though, so I dug out some frozen bagged mixed veggies (corn, carrots, peas and green beans), and chopped up the bok choi into large chunks. Then, stir fried the veggies, tossed in the sauce stuff and rice noodles, and let it get to where it needed to be (so scientific I am ;) ). It was quite delicious! Bok choi is a new one for me...I live in a rural area where it isn't sold at the market, so the farmer's market was a lucky find. Enjoyed it quite a bit though! :)

                                        1 Reply
                                        1. re: milkyway4679
                                          chef chicklet RE: milkyway4679 Dec 7, 2010 03:09 PM

                                          I love bok choy. Just braise it in chicken broth for a nice side, perhaps a little garlic and onion too. It's a nice change.

                                        2. krisrishere RE: LindaWhit Dec 5, 2010 03:22 PM

                                          Birthday dinner was the usual surf and turf. NY Strip steaks were on sale at the market for $4.99 a pound so we got 2 small ones, plus 2 clusters of dungeness crab. The steaks were grilled and topped with my favorite - sauteed crimini mushrooms with a splash of sherry. To go along with it, some (cooked) peas :-) Dessert is more of my banana cream pie.

                                          2 Replies
                                          1. re: krisrishere
                                            LindaWhit RE: krisrishere Dec 5, 2010 03:59 PM

                                            Now THAT is a birthday dinner. ;-)

                                            1. re: krisrishere
                                              mariacarmen RE: krisrishere Dec 5, 2010 04:37 PM

                                              Yum, so celebratory.... can't remember when i had surf and turf last.... good for you on your special day!

                                            2. m
                                              magiesmom RE: LindaWhit Dec 5, 2010 06:40 PM

                                              Sauerbraten, whole grain dumplings (from Mark Bittman's Food Matters, they were great!), braised cabbage and celeriac, homemade applesauce, local hard cider. This was a fabulous meal, little work and extremely gorgeous leftovers. I impressed myself!!

                                              1 Reply
                                              1. re: magiesmom
                                                ChristinaMason RE: magiesmom Dec 6, 2010 07:15 AM

                                                sounds fantastic.

                                              2. Cherylptw RE: LindaWhit Dec 5, 2010 07:34 PM

                                                So last few days working prep on the catering for my yearly Alfa Romero people's Christmas dinner. They started off with a antipasti spread which included both salami/cooked ham/pepperoni and oven dried country ham/provolone/smoked gouda meat & cheese trays. Along with it, trays of roasted red & yellow peppers/pepperoncini/olives/pickled carrots (homemade) and toasted crostini with blue cheese spread topped with roasted red grapes; homemade herb flatbread rounded it out.

                                                The meal consisted of garlic & herb stuffed steak pizzaiola in red wine sauce, roasted pork loin roast with apples & leeks in a apple cider sauce, roasted winter veggies (combo of sweet potato, parsnips, broccoli, onion, carrot, green beans & cauliflower) drizzled with olive oil and a bow tie pasta with brown butter & toasted walnuts. Homemade garlic potato rolls to go with. They brought dessert & wine.

                                                I got home at five minutes to midnight among the snow that fell and as the clock chimed the golden hour, my phone rang with birthday wishes so stayed on it until almost 2 am. I was pooped this morning & phone rang off the hook so lazed all day since it's FREEZING out then at 9:30 pm remembered I hadn't eaten all day. Whipped up some uncooked sirloin left from my function, seasoned with Montana steak seasoning and pan seared then deglazed with a bit of red wine & beef broth. To go with baked potatoes with leftover blue cheese spread (blue cheese & black pepper cream cheese) and simmered baby carrots. WHEW!

                                                14 Replies
                                                1. re: Cherylptw
                                                  Breadcrumbs RE: Cherylptw Dec 6, 2010 02:28 AM

                                                  Wow Cheryl - what a spread you put on!! No doubt the AR folks were suitably impressed, congratulations! Are you a caterer or is this a hobby?

                                                  1. re: Breadcrumbs
                                                    Cherylptw RE: Breadcrumbs Dec 6, 2010 03:24 PM

                                                    Thanks; I worked in a restaurant for years so I do it as a side gig at times since I love to cook

                                                  2. re: Cherylptw
                                                    mariacarmen RE: Cherylptw Dec 6, 2010 07:33 AM

                                                    Happy birthday! and a well-deserved break for you, after that spread..... can you elaborate on the pasta with brown butter and toasted walnuts, please?

                                                    1. re: mariacarmen
                                                      Cherylptw RE: mariacarmen Dec 6, 2010 03:35 PM

                                                      Thanks; the pasta was bow tie which I cooked al dente...I then took unsalted butter and browned slowly in a skillet until the color of a copper penny; It was strained and returned to the heat with some pasta cooking water, brought to a simmer and the pasta tossed back in. It was heated through with frozen & thawed green peas. For the toasted walnuts, I pan toasted chopped walnuts in a nonstick dry skillet for a couple of minutes; once cooled. I pureed half of them and mixed in with the sauce & pasta. The remaining walnuts got stirred in, half in the pasta and half on top as a garnish. I also added chopped parsley and Mrs. Dash table blend seasoning. Since the two meat dishes had more of a standout sauce, I wanted the pasta to be an accompaniment rather than be in the forefront. They loved it.

                                                      1. re: Cherylptw
                                                        mariacarmen RE: Cherylptw Dec 6, 2010 09:56 PM

                                                        man does that sound good! sorry if this is obvious, but when you say you strained the butter, was it thru cheesecloth or something? to get rid of the milk solids, i presume?

                                                        1. re: mariacarmen
                                                          Cherylptw RE: mariacarmen Dec 7, 2010 04:17 PM

                                                          Yes, it was to get rid of the larger solids; I strained it through a regular hand strainer without cheesecloth

                                                    2. re: Cherylptw
                                                      nomadchowwoman RE: Cherylptw Dec 6, 2010 09:55 AM

                                                      Whew indeed--and wow, too, Cheryl--and happy birthday!

                                                      About those pickled carrots--what goes into yours? I made some for the first time last year, and they were just OK; I was looking for the delicious antipasti platter effect, which yours no doubt have.

                                                      1. re: nomadchowwoman
                                                        Cherylptw RE: nomadchowwoman Dec 6, 2010 03:43 PM

                                                        Thanks for the birthday wishes; It's funny because I really don't care for pickles except for pickle relish in salads, you will have to try hard to catch me eating a pickle BUT I know it's part of a good antipasti so I got the idea to make carrot pickles since you rarely find those in stores (plus, the color stands out on the platter) I got two pounds of regular carrots, which I peeled & cut about 1/2 inch thick slices on the bias. I made a pickling liquid of apple cider vinegar, water, brown sugar, plenty crushed garlic, halved jalapeno peppers, crushed black peppercorns, mustard seed and dill which I dried from my garden (the dill and mustard seed was pulsed a couple of times first before adding to the other ingredients to release the flavor).

                                                        Everything, with the exception of the jalapeno pepper was added to a saucepan, brough to a simmer for ten minutes then poured into a couple of jars to which I immersed the carrots; I stuck the jalapeno pepper halves into the jars and refrigerated for two days, shaking up the jars a few times over the course of those days. They were really good and again, this is from someone who don't care for pickles. I could eat these by themselves. Now I want to pickle everything!

                                                        1. re: Cherylptw
                                                          nomadchowwoman RE: Cherylptw Dec 6, 2010 03:47 PM

                                                          Thanks, Cheryl--your recipe sounds much better than the one I used. I will definitely try it.

                                                          1. re: Cherylptw
                                                            mamachef RE: Cherylptw Dec 7, 2010 06:41 AM

                                                            Cheryl, Happy Belated Birthday! I sure didn't intend not to acknowledge it but time and stuff got away from me...

                                                            1. re: mamachef
                                                              Cherylptw RE: mamachef Dec 7, 2010 04:19 PM

                                                              Thanks Mamachef!

                                                        2. re: Cherylptw
                                                          boyzoma RE: Cherylptw Dec 6, 2010 10:38 AM

                                                          Happy Birthday! I hope you are taking the day to enjoy yourself!

                                                          1. re: boyzoma
                                                            Cherylptw RE: boyzoma Dec 6, 2010 03:47 PM

                                                            Thanks, I did (It was yesterday)

                                                            1. re: Cherylptw
                                                              boyzoma RE: Cherylptw Dec 8, 2010 04:54 AM

                                                              I'm always a day late and a dollar short! ;-)

                                                        3. nomadchowwoman RE: LindaWhit Dec 5, 2010 07:35 PM

                                                          It was steak fajitas and my sister's favorite creamy braised chard and poblanos tacos with a side of black beans. It was one of those dinners that seemed like a lot more work than worth. But, owing to the wine, we spent a lot of time discussing how the Beatles changed the world. So we all felt smart afterwards.

                                                          4 Replies
                                                          1. re: nomadchowwoman
                                                            Breadcrumbs RE: nomadchowwoman Dec 6, 2010 02:30 AM

                                                            Food may have underwhelmed but it sure sounds good ncw and the wine-induced discussion . . . I'll drink to that!! Made me laugh out loud when I read that!

                                                            1. re: nomadchowwoman
                                                              mariacarmen RE: nomadchowwoman Dec 6, 2010 07:34 AM

                                                              love it. those tacos sound amazing. do you put any cheese on them, queso fresco or cotija maybe?

                                                              1. re: mariacarmen
                                                                nomadchowwoman RE: mariacarmen Dec 6, 2010 10:00 AM

                                                                Well, yes, normally they do--but I forgot to put it on the grocery order, and I didn't dare ask DH to return to the store after two trips, with football games on every channel. But the cheese provides a slight cool tang that I definitely missed. Still, the tacos were better than the fajitas. But I guess when push comes to shove, I'm not really crazy about fajitas.

                                                                1. re: nomadchowwoman
                                                                  mariacarmen RE: nomadchowwoman Dec 6, 2010 09:53 PM

                                                                  +1 on not loving fajitas! for me it's the long stringy onions, too wormy for me. onions have to be fall-apart caramelly for me to eat.

                                                            2. rabaja RE: LindaWhit Dec 5, 2010 07:40 PM

                                                              Lamb chops, sauteed chanterelles with shallots, thyme and escarole and parsleyed potatoes.
                                                              Easy and and Sunday Supper worthy.

                                                              5 Replies
                                                              1. re: rabaja
                                                                Breadcrumbs RE: rabaja Dec 6, 2010 02:35 AM

                                                                Last night's dinner of spaghetti and meatballs was so anxiously anticipated (we were starving!) that we were scooping up the last remains in our bowls when mr bc said "you should have taken a picture of this"!!

                                                                Tonight we're having the meal that was originally planned for last night but the meat hadn't defrosted in time. I'm making a Pork Loin in the Style of Porchetta from Mario Batali's "Molto Italiano". The photo looks so appetizing so I'll be back to let you know how it all works out!!

                                                                1. re: Breadcrumbs
                                                                  nomadchowwoman RE: Breadcrumbs Dec 6, 2010 10:01 AM

                                                                  That sounds really good.

                                                                  1. re: Breadcrumbs
                                                                    Breadcrumbs RE: Breadcrumbs Dec 7, 2010 04:14 AM

                                                                    I was about to post my update on the Pork Loin here when I remembered that Molto Italiano was a past COTM. I’ve re-named this dish “Butchers Gone Wild meets Stuffing Mountain” in honor of my experience with it. Here’s my account of the debacle if you’re interested:


                                                                    Note that all cuss words were removed to protect the innocent!

                                                                    1. re: Breadcrumbs
                                                                      nomadchowwoman RE: Breadcrumbs Dec 7, 2010 04:50 AM

                                                                      So did you make this again? Better results? inquiring minds want to know!

                                                                      1. re: nomadchowwoman
                                                                        Breadcrumbs RE: nomadchowwoman Dec 8, 2010 03:45 AM

                                                                        I'd definitely make a Porchetta but definitely not this recipe. It doesn't have the right combo of ingredients or method to hit the mark.

                                                                2. h
                                                                  Harters RE: LindaWhit Dec 6, 2010 02:37 AM

                                                                  It's a brown gloop night - chilli & rice.

                                                                  Then tomorrow we're getting the train down to London for a couple of days. Some culture; a lot of eating. We've a dinner booked at Michelin 2* Hibiscus, which is our favourite place in the country (cue Ms Buttertart going green with envy) and a high end Lebanese place (my favourite "foreign" cuisine). Should be fun - it's what we always call the "office Christmas party". I'd been retired some weeks at this time of year and Mrs H asked me if there was anything I was missing about work. Jokingly I said the party. She said "Well, you must have one then". And every year since then, we've done something - usually a nice meal. I get to choose what we do; she gets to not object or even whinge about my choice. She's now retired as well - hence the need for two meals.

                                                                  13 Replies
                                                                  1. re: Harters
                                                                    Breadcrumbs RE: Harters Dec 6, 2010 02:54 AM

                                                                    What a lovely idea Harters, do enjoy your trip into London. We shall all live vicariously!

                                                                    1. re: Harters
                                                                      LindaWhit RE: Harters Dec 6, 2010 05:08 AM

                                                                      Enjoy your office Christmas Party in London, Harters! :-)

                                                                      1. re: Harters
                                                                        mariacarmen RE: Harters Dec 6, 2010 07:37 AM

                                                                        what fun! Buttertart's not the only one turning grassy....

                                                                        1. re: mariacarmen
                                                                          Harters RE: mariacarmen Dec 6, 2010 11:46 AM

                                                                          Ah, but I know that Hibiscus is also B's favourite UK restaurant.

                                                                          1. re: Harters
                                                                            mariacarmen RE: Harters Dec 6, 2010 09:51 PM

                                                                            oh yes, i figured she'd swanned around there at some point....

                                                                            1. re: mariacarmen
                                                                              buttertart RE: mariacarmen Dec 7, 2010 05:04 AM

                                                                              Twice, two lunches in heaven. It is my favo(u)rite restaurant in the world. Am promised a trip to the UK for the next big bday and a blowout dinner at Hibiscus as the celebration. LOVE THAT PLACE!!! Wish I could be there for dinner tonight.

                                                                              1. re: buttertart
                                                                                mariacarmen RE: buttertart Dec 7, 2010 05:54 AM

                                                                                wow, what a great bday to look forward too. i'm going to check that place out online so i can grow just a tad deeper shade of green.

                                                                                1. re: mariacarmen
                                                                                  buttertart RE: mariacarmen Dec 7, 2010 05:59 AM

                                                                                  It is gorgeous, the food is out of this world, and it reminds us of a very posh place now long gone in Toronto we used to go when we first met, so it is just about perfect for us.

                                                                                  1. re: buttertart
                                                                                    mariacarmen RE: buttertart Dec 7, 2010 08:21 AM

                                                                                    i just checked out the menu. Harters, please do let us live vicariously and tell us, in exquisite detail, what you had? i need my daily drool.

                                                                                    1. re: mariacarmen
                                                                                      Harters RE: mariacarmen Dec 9, 2010 10:44 AM

                                                                                      Unfortunately, MC, I no longer play on Chowhound's UK board, restricting my restaurant reviews to another well known international site, and , of course, can't post a full review on this thread. I think that would tax the goodwill of the moderators a bit far.

                                                                                      But, in summary, it was a very nice meal but I have to disappoint Buttertart in saying that there was no WOW factor - and when you're spending just shy of £250 for the two of you at a Michelin 2*, there damn well should be WOW. In fact there should be WOW and fireworks - and bells & whistles. Also had a superb Lebanese dinner last night (it's a favourite cuisine). And a really good lunch today at a well known Pakistani restaurant - hence I don't really have a WFD contribution today - we might just have a sandwich when, or if, we get hungry.

                                                                                      1. re: Harters
                                                                                        LindaWhit RE: Harters Dec 9, 2010 11:48 AM

                                                                                        Sorry it didn't have that WOW factor, Harters.

                                                                                        1. re: Harters
                                                                                          buttertart RE: Harters Dec 9, 2010 04:32 PM

                                                                                          Tasting dinner? That is a shame.

                                                                                          1. re: Harters
                                                                                            mariacarmen RE: Harters Dec 11, 2010 06:18 PM

                                                                                            Just saw this, Harters. I'm sorry about your dinner - you definitely do want WOW when spending that kind of poundage. Always a bummer when old favorites don't withstand time. at least you made up for it with good lebanese and pakistani.

                                                                          2. mamachef RE: LindaWhit Dec 6, 2010 06:49 AM

                                                                            Touch of La Grippe, or maybe just weather-related, but definitely need the chicken soup from yesterday; just not all dandified today. Strong stock with a good hit of lemon, and a lot of rice; when I serve myself it will include a blast of hot sauce. Some leftover homemade applesauce; ginger ale, bananas and crackers will complete the offerings du jour. Mr.'s off to a pub with an old friend of his that I don't like hanging out with, so for him, some kind of pub food and a few pints.

                                                                            2 Replies
                                                                            1. re: mamachef
                                                                              ChristinaMason RE: mamachef Dec 6, 2010 07:17 AM

                                                                              feel better!!

                                                                              1. re: mamachef
                                                                                nomadchowwoman RE: mamachef Dec 6, 2010 10:06 AM

                                                                                +1 on feel better; sounds like you've got the medicinal foods all lined up.

                                                                              2. ChristinaMason RE: LindaWhit Dec 6, 2010 07:20 AM

                                                                                Last night we had the turkey I braised a few days previously. It was definitely a "what's on hand" meal, but turned out nicely. I browned and simmered leg quarters and wings with Riesling, mirepoix, roasted garlic, roasted grape tomatoes, chicken broth, saffron, bay leaves, and plenty of other herbs. Boned and skinned and finished off with a shot of vermouth, some Tabasco, and red wine vinegar. DH insisted we serve it over boiled potatoes, but I think it would have been better over brown rice.

                                                                                Not sure what's on tonight. I may meet a friend for Jamaican food. Time to restock the fridge!

                                                                                1. mariacarmen RE: LindaWhit Dec 6, 2010 07:42 AM

                                                                                  oops! thanks LW! you'd think the PART 62 would have tipped me off....

                                                                                  reposting: 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.

                                                                                  eta: soup turned out yummy. can't wait for lunchtime.

                                                                                  2 Replies
                                                                                  1. re: mariacarmen
                                                                                    nomadchowwoman RE: mariacarmen Dec 6, 2010 10:04 AM

                                                                                    I wish I had some of that soup. Right now. It's cold here.

                                                                                    1. re: nomadchowwoman
                                                                                      mariacarmen RE: nomadchowwoman Dec 6, 2010 09:50 PM

                                                                                      it was good and bacon-y. french lentils, yum, hit the spot.

                                                                                  2. buttertart RE: LindaWhit Dec 6, 2010 11:49 AM

                                                                                    Last night had been out all pm swanning around Chinatown and was baking an apple walnut pie from Canadian Living's Complete Baking Book when I got home, so wanted something easy. Sliced a pork tenderloin into 1" thick medallions (or more attractively, "epigrammes"), fried them up nice and brown in salted butter, flamed then with Cognac, threw some nice moist pitted prunes in with them and some Gruener Veltliner we had opened the night before (at which point the smoke alarm went off, not while there was open flame, hmm), swirled and cooked the wine down to almost nothing, topped the pork with them. Seriously scrummy. Ate the whole thing between the two of us, with some frozen french fries and a watercress and walnut salad. The apple pie later for sessert. I love pork tenderloin.

                                                                                    4 Replies
                                                                                    1. re: buttertart
                                                                                      Harters RE: buttertart Dec 6, 2010 11:59 AM

                                                                                      I love the pork as well - lovely cut of meat (we call it fillet over here - and pronouce the "t").

                                                                                      I slit down the length and open like a book. On one "page" scatter chunks of prune (or dried apricot), slices of garlic and a little scattering of sage, if you have it. Tie it back together and roast it for a while. Looks lovely when you then slice it into medallions. A very reduced wine sauce is perfect.

                                                                                      1. re: Harters
                                                                                        buttertart RE: Harters Dec 6, 2010 12:35 PM

                                                                                        Nice. I still call it fillet hard t and the same for fish pieces too.

                                                                                      2. re: buttertart
                                                                                        mariacarmen RE: buttertart Dec 6, 2010 09:49 PM

                                                                                        ummm yes. delish. i love you swanning around. i'm going to swan around some soon, promise to myself. and i have 4 giant costco pork tenderloins waiting for me to do something equally scrumpious to them, but not quite yet..... i LOVE frozen ff, and never make them. what is wrong with me?

                                                                                        1. re: mariacarmen
                                                                                          buttertart RE: mariacarmen Dec 7, 2010 05:07 AM

                                                                                          My husband got in semi-trouble with my mom once for praising her ff to the skies (were part of a dinner she had made from scratch otherwise and everything else of which she was very proud of). Eddie Haskell moment. "Gee, Mrs C, those french fries were really really good!" We always joke about it.

                                                                                      3. linguafood RE: LindaWhit Dec 6, 2010 12:22 PM

                                                                                        Last night's meatballs with tomato & feta sauce went over really well. But this week must be lighter fare (though I can't seem to abide just liquids... meh), so tonight's dinner will be pan-fried flounder filets (plus 3 leftover meatballs & pilaf) with Belgian endive & tangerine salad with creamy dill dressing. I don't know why, but I've been having some serious cravings for this salad. Maybe the winter seems brighter with all that citrus flavor and the endive's bitterness.

                                                                                        1. boyzoma RE: LindaWhit Dec 6, 2010 02:13 PM

                                                                                          Tonight will be leftovers. We are going to have a little more spaghetti sauce tonight before we start packaging it all up in the foodsaver, which will take a good part of the evening. I'd have done it today, but the stupid pot is too heavy for me to lift out of the fridge! Ho, ho, ho.

                                                                                          1. krisrishere RE: LindaWhit Dec 6, 2010 03:10 PM

                                                                                            Tonight I made a chicken and vegetable lo mein. I thinly sliced frozen chicken breast and tossed it in some cornstarch, salt and pepper, then stir fried it vegetable oil until golden. Next I added in some sliced, carrots, broccoli, snow peas, red and yellow peppers and onions. Once the vegetables were crisp tender, I added some cooked whole wheat spaghetti, soy sauce, oyster sauce, sherry and red pepper flake - tossed to combine and it was ready to eat!

                                                                                            1. Cherylptw RE: LindaWhit Dec 6, 2010 03:22 PM

                                                                                              Since the weather is 42 degrees, tonight it was beef & veggie soup (again from my neighbor; she makes the best soup) and turkey smoked sausage which I split and pan cooked til crispy and made sammiches from...they went on toasted whole grain bread spread with southwestern spicy mustard and cole slaw. I'm about to make banana walnut bread....

                                                                                              1. rabaja RE: LindaWhit Dec 6, 2010 03:39 PM

                                                                                                It's either roasted veggies -just not in the mood for meat tonight, or straight up vodka. It's gonna be a long week. I love the holidays, I love the holidays, I love the holidays.

                                                                                                2 Replies
                                                                                                1. re: rabaja
                                                                                                  mariacarmen RE: rabaja Dec 6, 2010 09:43 PM

                                                                                                  i just finished the rest of the lamb riblets tonight. so good! and a cup of lentil soup and some steamed asparagus with balsamic, s&p.

                                                                                                  1. re: rabaja
                                                                                                    krisrishere RE: rabaja Dec 7, 2010 09:10 AM

                                                                                                    The vodka makes me crave a bloody mary like the one I had this weekend - it was seasoned with Old Bay and it had a spear of green olives and a slice of pork belly resting on top. I could have died and gone to heaven.

                                                                                                    I love roasted vegetables. If my husband wasn't such a meat guy, I would eat plain roast vegetable all the time.

                                                                                                  2. nomadchowwoman RE: LindaWhit Dec 6, 2010 04:11 PM

                                                                                                    We are having leftover sausage-fennel pasta that's in the fridge and brussels sprouts cooked in the leftover pistachio braising milk/cream (from Ad Hoc recipe for pistachio butter, which I made today) that I can't bear to throw out.
                                                                                                    Meanwhile I'm prepping for a dinner party tomorrow night.

                                                                                                    1. ChristinaMason RE: LindaWhit Dec 6, 2010 04:29 PM

                                                                                                      Tonight's dinner was quick and delish: 1-in thick pork loin chops, pan-seared and finished in the oven; a simple pilaf with onions, garlic, and peas; and carrots glazed with fresh OJ, spiced apple cider, chicken broth, honey, cayenne, garlic, and a splash of soy sauce.

                                                                                                      I munched on some Parmesan and pickles before dinner. Andes creme de menthe cookies for dessert.

                                                                                                      Wow, the cold weather really ramps up my appetite. Off to the gym soon.

                                                                                                      1. Rubee RE: LindaWhit Dec 6, 2010 06:37 PM

                                                                                                        Made fideuà/fideus for dinner Sunday night. It's a Spanish dish similar to paella but using fideo pasta instead. I base it on this recipe http://www.epicurious.com/recipes/foo... To make things easier, I use whatever stock I have in the freezer (last night was lobster stock) and simmer it with a couple of Spanish Nora peppers, use a can of diced tomatoes instead of fresh, and shrimp instead of lobster. Make the sofregit (cook down onions, tomatoes, garlic, bay leaf) and brown the pasta in olive oil. Just combine everything with the stock, let simmer for a couple of minutes, then add shrimp and finish in the oven for 10 minutes. It's always a big hit, and pretty easy if you have stock already made. I served it with a nice Arizona red - a Lightning Ridge sangioevese.

                                                                                                        14 Replies
                                                                                                        1. re: Rubee
                                                                                                          ChristinaMason RE: Rubee Dec 6, 2010 06:44 PM

                                                                                                          Now THAT looks great!

                                                                                                          1. re: Rubee
                                                                                                            mebby RE: Rubee Dec 6, 2010 07:34 PM

                                                                                                            I have been wanting to get a great fideua recipe since a spanish friend made it for us a couple years ago. This looks like it would definitely fit the bill -- thanks. I'm not familiar with Spanish Nora peppers -- where do you get them?

                                                                                                            1. re: mebby
                                                                                                              Rubee RE: mebby Dec 6, 2010 07:53 PM

                                                                                                              Thanks Christina!

                                                                                                              Mebby, they're dried peppers, here's a picture: http://www.chow.com/photos/196645 . I ordered them from LaTienda.com.

                                                                                                              1. re: Rubee
                                                                                                                Breadcrumbs RE: Rubee Dec 7, 2010 02:08 AM

                                                                                                                Absolutely beautiful, drool-inducing photo!! Maybe you should sell your photo to Epi, it's far more appealing than theirs!!

                                                                                                                1. re: Breadcrumbs
                                                                                                                  nomadchowwoman RE: Breadcrumbs Dec 7, 2010 04:54 AM

                                                                                                                  Agree--Rubee's photos (and the meals they capture) always make me drool, literally.

                                                                                                                  1. re: nomadchowwoman
                                                                                                                    Rubee RE: nomadchowwoman Dec 7, 2010 09:22 AM

                                                                                                                    Thanks so much Breadcrumbs and Nomadchowwoman, so kind of you! I use an old 10-year old Elph so can't wait to get a new camera, maybe for Christmas. Or I should just steal my husband's Canon EOS and learn how to use it ; )

                                                                                                            2. re: Rubee
                                                                                                              mariacarmen RE: Rubee Dec 6, 2010 09:41 PM

                                                                                                              Rubee - that sounds really really good. i too have always wanted to make fideua, and have had the fideo forever, i'm embarrassed to say.my mom used to brown the pasta (like we do with rice), so i'm familiar with that. thanks for the recipe!

                                                                                                              1. re: Rubee
                                                                                                                LindaWhit RE: Rubee Dec 7, 2010 05:10 AM

                                                                                                                Ummm....Rubee dear? Could you please make a trip back to Boston and cook that for me? Pllleeeeeeeeeease?????? ;-)

                                                                                                                1. re: LindaWhit
                                                                                                                  Rubee RE: LindaWhit Dec 7, 2010 09:27 AM

                                                                                                                  You know that works both ways, right? I'll be over your house for dinner looking for some of your wonderful meals too ; )

                                                                                                                  1. re: Rubee
                                                                                                                    LindaWhit RE: Rubee Dec 7, 2010 09:41 AM

                                                                                                                    Yes, but your blood has probably thinned living in the Southwest, and it's freakin' COLD here now. So whatcha say I come to YOUR neck of the woods and cook - how's late January to mid-February lookin'? We can make a mess of your kitchen together. ;-)

                                                                                                                    1. re: LindaWhit
                                                                                                                      Rubee RE: LindaWhit Dec 7, 2010 11:12 AM

                                                                                                                      Now THAT sounds perfect!

                                                                                                                      1. re: Rubee
                                                                                                                        LindaWhit RE: Rubee Dec 7, 2010 11:56 AM

                                                                                                                        You have a good cleaner-upper, I assume? ;-) (I can be REALLY good at making messes! LOL)

                                                                                                                        1. re: LindaWhit
                                                                                                                          Rubee RE: LindaWhit Dec 7, 2010 01:35 PM

                                                                                                                          That makes two of us! E is the resident dish washer and cleaning crew ; )

                                                                                                                2. re: Rubee
                                                                                                                  chef chicklet RE: Rubee Dec 11, 2010 09:55 AM

                                                                                                                  mmmm, I'm hungry!

                                                                                                                3. mamachef RE: LindaWhit Dec 7, 2010 06:56 AM

                                                                                                                  Thanks so much for the kind get-well wishes above, y'all. This seems to have taken hold pretty hard, and Mr. came home from boys' night out feeling unwell too (after not even one beer) so I'm thinking it's....perhaps.....flu. (And for this I had a shot? That turned my arm into a ham for a week?)
                                                                                                                  As we all know, I got these guys in Beezerkeley I cook for, and they must have food tonight. And today is Tuesday, which implies something vaguely Mexican. I've been soaking the beans and cooked them off last night (penquitos, black beans and a bag of kidneys I found.) Chunks of round were browned during a bout with insomnia, and are currently being braised in a beef and chile stock. Pretty soon it will all be thrown together (except for the half I leave out for vegetarians) with tomatoes, onion, garlic and the rest of the usual suspects. When I get there, I'll mix up some cornbread with corn kernels and jalapenos, and whip some butter with honey because Chris can't have chili w/o honey buttered-cornbread. I'm going to put Soyrizo in the veg. pot along with my ubiquitous crumbled tofu, mix a big salad, and make a sign pointing to the pot of miso soup, and another one labelling the sunomono in the fridge, and call it good.
                                                                                                                  Then I'm going to come home and eat more soup and bananas, and enjoy the game Mr. likes to play, bad-aim basketball, which consists of him launching tissues at the wastebasket and missing. Oh well; at least they're not used tissues.

                                                                                                                  2 Replies
                                                                                                                  1. re: mamachef
                                                                                                                    boyzoma RE: mamachef Dec 7, 2010 07:55 AM

                                                                                                                    So sorry to hear you are not better yet. And having to go out when you feel rotten is even worse. I sure hope you get better really soon (and the Mr. too).

                                                                                                                    1. re: mamachef
                                                                                                                      mariacarmen RE: mamachef Dec 7, 2010 08:23 AM

                                                                                                                      mamachef, feel better, don't put too much energy into work today (i love soyrizo, by the way), and enjoy your afternoon as much as you can. sometimes it's nice to be sick with someone else.

                                                                                                                    2. boyzoma RE: LindaWhit Dec 7, 2010 08:03 AM

                                                                                                                      Tonight will be scalloped potatoes and ham, with a side of creamed corn. Just comfort food. Love it! (Besides, I needed to find an excuse to use my new food processor instead of slicing all the potatoes by hand)

                                                                                                                      3 Replies
                                                                                                                      1. re: boyzoma
                                                                                                                        mariacarmen RE: boyzoma Dec 7, 2010 08:24 AM

                                                                                                                        are you just loving it?

                                                                                                                        1. re: mariacarmen
                                                                                                                          boyzoma RE: mariacarmen Dec 7, 2010 08:36 AM

                                                                                                                          I am. I'll never buy pre-shredded cheese again! And I might just buy a couple of other blades or attachments for it! How did I ever live before?

                                                                                                                          1. re: boyzoma
                                                                                                                            chef chicklet RE: boyzoma Dec 11, 2010 09:57 AM

                                                                                                                            no kidding, the best tool for cheese. So many uses.

                                                                                                                      2. linguafood RE: LindaWhit Dec 7, 2010 01:01 PM

                                                                                                                        Well..... I *was* gonna go all diety and stuff, but then my man requested my seafood pasta dish (we watched the AB holiday special last night, and apparently Mr. Conant's dish inspired him). Obviously, I'll avoid adding a stick of butter, but -

                                                                                                                        while the de cecco spaghetti are boiling, some onion, garlic & crushed red peppers will go into some olive oil (I have a really fruity one from California that I like) sliced scallops and whole shrimp, as well as a few halved grape tomatoes. sploosh in some riesling, a dab of cold butter, drain pasta a little before done, and then toss in the pan (I use a large wok) with the seafood mix.

                                                                                                                        NO dessert.

                                                                                                                        7 Replies
                                                                                                                        1. re: linguafood
                                                                                                                          buttertart RE: linguafood Dec 7, 2010 01:17 PM

                                                                                                                          Mmm hmm, really? No dessert? That pasta sounds great, must make it. Thanks!

                                                                                                                          1. re: buttertart
                                                                                                                            linguafood RE: buttertart Dec 7, 2010 01:50 PM

                                                                                                                            Well..... perhaps some (canned) pineapple chunks with some Greek yogurt. Perhaps. I guess we could, since the local pizza cart wasn't at the farmer's market today & lunch was sushi instead.

                                                                                                                            1. re: linguafood
                                                                                                                              buttertart RE: linguafood Dec 7, 2010 04:32 PM

                                                                                                                              Sushi lunch = carte blanche for the rest of the day.

                                                                                                                          2. re: linguafood
                                                                                                                            linguafood RE: linguafood Dec 7, 2010 04:04 PM


                                                                                                                            1. re: linguafood
                                                                                                                              ChristinaMason RE: linguafood Dec 7, 2010 06:25 PM


                                                                                                                              1. re: linguafood
                                                                                                                                mariacarmen RE: linguafood Dec 7, 2010 09:18 PM


                                                                                                                                1. re: linguafood
                                                                                                                                  LindaWhit RE: linguafood Dec 8, 2010 05:12 AM


                                                                                                                                  :::at 9:00am even! LOL:::

                                                                                                                              2. Breadcrumbs RE: LindaWhit Dec 7, 2010 03:45 PM

                                                                                                                                After last night’s Italian Pork Loin debacle (see post up-thread), I thought I’d change continents and move over to China for Chicken with Sichuan peppercorns CCTI from The Breath of a Wok: Unlocking The Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson.

                                                                                                                                I just recently purchased this book so this was my first use of this recipe and, the book. I was delighted to see how quick this dish was to assemble and prepare. Chicken is tossed w rice wine, cornstarch salt and pepper then browned in the hot wok along w some dried chilies. A sauce of soy, vinegar sesame oil chili oil, sugar, broth and rice wine is added along with green onions, garlic and ginger.

                                                                                                                                A deceptively tasty dish with a great amount of heat . . . the kind that builds as you eat. Served this along with some stir-fried bok choy w garlic and some peanut noodles w veggies. I’d definitely make this again.

                                                                                                                                8 Replies
                                                                                                                                1. re: Breadcrumbs
                                                                                                                                  mariacarmen RE: Breadcrumbs Dec 7, 2010 09:19 PM

                                                                                                                                  that looks really pro! mmmm....

                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                    Rubee RE: Breadcrumbs Dec 8, 2010 12:08 PM

                                                                                                                                    Well, I'm craving Sichuan for dinner tonight now! Your pictures have made me so hungry. I'll be pulling out Dunlop's "Land of Plenty". I really need to buy "Breath of a Wok".

                                                                                                                                    1. re: Rubee
                                                                                                                                      Breadcrumbs RE: Rubee Dec 8, 2010 12:13 PM

                                                                                                                                      Thanks to both of you. Rubee I think the Chicken with Chilies or Tai-Bai Chicken in LoP were closest to this dish. I looked at all of them but since I hadn't used Breath of a Wok yet, opted to cook from it. I can't seem to get enough Sichuan these days!!! Much to the dismay of Mr bc who would eat Italian every morning noon and night if he could!

                                                                                                                                    2. re: Breadcrumbs
                                                                                                                                      gembellina RE: Breadcrumbs Dec 9, 2010 04:01 AM

                                                                                                                                      ooh that looks good! I'm inspired to have another go at Sichuan; I'm determined to like it but I think I was a bit heavy-handed with the peppercorns last time. Heat that builds sounds like what I should be aiming for, not blowing my head off with the first bite!

                                                                                                                                      1. re: gembellina
                                                                                                                                        Breadcrumbs RE: gembellina Dec 9, 2010 04:28 AM

                                                                                                                                        Thanks gembelina! I grind and toast the suggested amount of sichuan peppercorns but then add them gradually and taste as I go. I recently purchased sichuan peppercorns from Penzey's and they were much hotter than my previous batch. So you never know.

                                                                                                                                      2. re: Breadcrumbs
                                                                                                                                        Sal Vanilla RE: Breadcrumbs Dec 9, 2010 01:37 PM

                                                                                                                                        Isn't that second picture pretty! The noodles in pic 4 look really good. Are they fresh? Gosh they made my mouth water. I am an easy food lay.

                                                                                                                                        1. re: Sal Vanilla
                                                                                                                                          Breadcrumbs RE: Sal Vanilla Dec 9, 2010 01:50 PM

                                                                                                                                          Thanks Sal, you gave me quite a chuckle! Yes, good eye . . . those were fresh noodles. Not made by me though, I picked them up in Chinatown. With just a kiss of spicy peanut sauce (that I do make) and a squeeze of lime before it hits the table. Are you hungry. . . .? ; - )

                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                            Sal Vanilla RE: Breadcrumbs Dec 9, 2010 02:32 PM

                                                                                                                                            I am always hungry Breadcrumbs. Yep, my lips are still smacking (really - tongue and lips). A squeeze of lime. I think I am gonna do that next time. I have freshish noodles in the back of the fridge staring me down. I think I will have to make something like you've done here.

                                                                                                                                      3. Cherylptw RE: LindaWhit Dec 7, 2010 04:38 PM

                                                                                                                                        Went to my son's house tonight for a post birthday dinner; he made spicy coffee rubbed pork ribs (combination of espresso, cayenne, salt, garlic powder & a few other ingredients I forgot but will have to get so I can make it myself). On the side, a stir fry of sweet potatoes, corn, black beans, onions, red bell pepper, parsley, and garlic. Ribs were fantastic.... I brought individual apple crumb pies still warm from the oven for dessert. Later, I came home & put my feet up....He's a good son :-)

                                                                                                                                        1 Reply
                                                                                                                                        1. re: Cherylptw
                                                                                                                                          buttertart RE: Cherylptw Dec 7, 2010 05:16 PM

                                                                                                                                          Very nice celebration dinner! Happy birthday again. Coffee in savory applications is so enticing. Had it with orange in a halibut preparation in a restaurant in Quebec City years ago and still dream of it.

                                                                                                                                        2. mamachef RE: LindaWhit Dec 8, 2010 06:31 AM

                                                                                                                                          I can't believe the gorgeous food I'm seeing here!
                                                                                                                                          Mr.'s feeling better than me, and has offered to make his famous meatloaf and gravy, which sounds like it might be do-able tonight; we'll see. I like it because he does it free-form and the whole thing develops a gorgeous crust. At work, oven beef stew, hot French bread, noodles with mushrooms and onions, salad with some sort of cheese. Kinda pot-luck.

                                                                                                                                          9 Replies
                                                                                                                                          1. re: mamachef
                                                                                                                                            rabaja RE: mamachef Dec 8, 2010 07:41 AM

                                                                                                                                            Feel better! I don't know how you are doing what you do while under the weather. Hope you have more help than the counters to hold you up.
                                                                                                                                            Sounds like those boys should order some Zachery's so you can get a days rest!

                                                                                                                                            1. re: rabaja
                                                                                                                                              mamachef RE: rabaja Dec 8, 2010 08:32 AM

                                                                                                                                              Thank you for the good cheer, rabaja! And, as the morning marches inexorably on, I've called in and told them that it's not looking good, so Zachary's it may well be. Or International House, or the other foodplan options they have.

                                                                                                                                              1. re: mamachef
                                                                                                                                                LindaWhit RE: mamachef Dec 8, 2010 08:38 AM

                                                                                                                                                mamachef, you take care of you. Can't be getting the boys sick before mid-terms, can you? Feel better very soon!

                                                                                                                                                1. re: LindaWhit
                                                                                                                                                  boyzoma RE: LindaWhit Dec 8, 2010 11:01 AM

                                                                                                                                                  I'm on the same bandwagon with Linda. You gotta take care of No. 1 first. Get some rest and snuggle in for the rest of the day. You deserve it. They are big boys and can fend for themselves for a day or two.

                                                                                                                                                  1. re: boyzoma
                                                                                                                                                    LindaWhit RE: boyzoma Dec 8, 2010 11:41 AM

                                                                                                                                                    You gotta take care of No. 1 first.

                                                                                                                                                    'Cause if mamachef ain't happy, NOBODY'S happy! ;-)

                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                      mamachef RE: LindaWhit Dec 8, 2010 12:40 PM

                                                                                                                                                      OMG you just made me roll on the floor laughing and trying not to pee on myself. I literally told Mr., just last night, "If I'm too miserable to sleep, so are you." So we got up at 11 and had whiskey toddies and then went back to bed.

                                                                                                                                                      1. re: mamachef
                                                                                                                                                        LindaWhit RE: mamachef Dec 8, 2010 01:02 PM

                                                                                                                                                        Theory proven. Call the scientific magazines and get it published. ;-)

                                                                                                                                                        1. re: mamachef
                                                                                                                                                          boyzoma RE: mamachef Dec 8, 2010 01:03 PM

                                                                                                                                                          Way to go mc! Hopefully, you slept better after that. Keep that thought going. Hope you are better tonight.

                                                                                                                                                          1. re: mamachef
                                                                                                                                                            mariacarmen RE: mamachef Dec 8, 2010 09:25 PM

                                                                                                                                                            what a fun sickie you are, mamachef! i hope you're much better in the a.m.

                                                                                                                                              2. nomadchowwoman RE: LindaWhit Dec 8, 2010 07:50 AM

                                                                                                                                                We had a small dinner party last night: Starter was smoked salmon "tartare" on toasts. Main was osso buco w/simple risotto; sides were beets w/pistachio butter and chives and a salad of (my very own home-grown) lettuces, blue cheese, and pumpkin seed brittle dressed w/ sherry vinegar and pumpkinseed oil. Dessert was pear tarte tatin.

                                                                                                                                                Tonight I'm thinking about soup--the french lentil and thyme one that mariacarmen made a few days ago is sounding good. I have some brussels sprouts to use up, and I can't wait to cook those in the creamy braising liquid leftover from making the pistachio butter. I did some in this stuff two nights ago, and we couldn't believe how good they were.

                                                                                                                                                4 Replies
                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                  buttertart RE: nomadchowwoman Dec 8, 2010 08:08 AM

                                                                                                                                                  Dang! That sounds like a wonderful menu.

                                                                                                                                                  1. re: buttertart
                                                                                                                                                    nomadchowwoman RE: buttertart Dec 8, 2010 08:20 AM

                                                                                                                                                    Thanks, it was pretty good--but I fiddled a bit with the osso buco recipe I usually use, and I didn't think the OB was as delicious as usual (but DH said he thought it was crazy good and I was just crazy).
                                                                                                                                                    (You might be interested to know, bt, that I used the CL FP puff pastry for my tarte tatin, and it worked beautifully.)

                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                      buttertart RE: nomadchowwoman Dec 8, 2010 08:27 AM

                                                                                                                                                      Insert cabbage patch dance here, supressing urge to say I told you so. That's great!
                                                                                                                                                      I know when I put most effort into things is usually when I'm least satisfied (cooking, not baking).

                                                                                                                                                  2. re: nomadchowwoman
                                                                                                                                                    mariacarmen RE: nomadchowwoman Dec 8, 2010 09:15 PM

                                                                                                                                                    what is the pistachio butter? not like a peanut butter, i imagine.... ?
                                                                                                                                                    mmmm pear tarte tatin!

                                                                                                                                                  3. Cherylptw RE: LindaWhit Dec 8, 2010 03:19 PM

                                                                                                                                                    I kept the bones from the pork roasts I cooked for the past weekend's catering as they had a lot of meat left on them. Yesterday, I simmered the bones and pulled the meat off. I also made a pot of lentil soup yesterday. Today, I simmered the meat in some of my cousin's famous BBQ sauce I have stored in my freezer for pulled pork sammiches topped with slaw. To go with, the lentil soup, which was a perfect combo for a cold day.

                                                                                                                                                    1. ChristinaMason RE: LindaWhit Dec 8, 2010 07:15 PM

                                                                                                                                                      Seared and baked-off pork chops over teriyaken ramen noodles tossed w/ ginger and sliced green beans.

                                                                                                                                                      1. mariacarmen RE: LindaWhit Dec 8, 2010 09:45 PM

                                                                                                                                                        Spiced up a couple of pork tenderloins with s&p, garlic powder, cumin, ginger and cinnamon, seared them, soaked chopped dried figs/apricots/nectarines in some chicken broth, put the loins into a baking dish with the fruit, added a little sherry and more chicken stock, and brown sugar. on the side was couscous with pine nuts and chopped up spinach (ramping up my oldster's fiber intake.) Removed the loins and reduced the juices with the fruit in it, added a bit more brown sugar. All this for a man who hates meat that isn't cooked to shoe leather temps, so i had cooked all the lovely pink out of one of the loins (the other i froze): "How is it?" "It's a little dry." (!!!) "And the couscous?" "i don't know. it's not rice, it's not pasta, i don't know what it is." grrrrrrr.

                                                                                                                                                        1. g
                                                                                                                                                          gembellina RE: LindaWhit Dec 9, 2010 04:13 AM

                                                                                                                                                          well maybe one of you imaginitive cooks can help me with WFD tonight: I opened a tin of chestnut puree the other day and only used a dollop. I had in my mind that pasta with sausage, chestnuts and mushrooms is delicious, so I bought all those things yesterday. But I have now realised that I'm not quite sure how to work the chestnut puree into this, as I'd usually use whole vac-packed ones. I'm worried that if the puree coats the pasta like a sauce it'll be really thick and sticky and quite unpleasant.

                                                                                                                                                          I've just had an idea of making chestnut gnocchi....

                                                                                                                                                          But if anyone has any less time-consuming suggestions they'd be welcome!

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: gembellina
                                                                                                                                                            buttertart RE: gembellina Dec 9, 2010 05:09 AM

                                                                                                                                                            Unsweetened purée? I'd just hot it up and serve it like mash with the sausages and sautéed mushrooms. The idea of it on pasta doesn't grab me.

                                                                                                                                                            1. re: gembellina
                                                                                                                                                              Sal Vanilla RE: gembellina Dec 9, 2010 01:34 PM

                                                                                                                                                              cream might be the answer. but when isn't it?

                                                                                                                                                            2. boyzoma RE: LindaWhit Dec 9, 2010 07:35 AM

                                                                                                                                                              Its cold and rainy, and I think we will have breakfast for dinner. Still have some ham so think I'll warm up some slabs of ham, shred up some potatoes for hash browns and fry up some eggs, sunny side up. On the side will be some cinnamon toast. That should do it.

                                                                                                                                                              5 Replies
                                                                                                                                                              1. re: boyzoma
                                                                                                                                                                mariacarmen RE: boyzoma Dec 9, 2010 08:20 AM

                                                                                                                                                                yum i want that NOW. stupid healthy apple. puh!

                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                  mamachef RE: mariacarmen Dec 9, 2010 10:32 AM

                                                                                                                                                                  Right, mc? it can be so torturous (sp?) to see what other people are anticipating while you gnaw some....carrot stix, or in my case, a banana. Boma's posts just always make me feel happy and cared-for and warm.
                                                                                                                                                                  Things seem to be looking up! I'm moving slow, but no longer praying for death to come quickly. I did indeed take the week off entire, and to my eternal gratitude, they've come forth with an offer I totally wasn't expecting: they're still paying me out for the week. This is not a job that involves anything like benefits (luckily, I've got that otherwise covered) but was a grand and totally unexpected gesture. Paulo actually stepped up and volunteered his services for the evening, based somewhat on the lessons we've been having, so dinner up to the Frat is baked chicken, baked potatoes and salad. I told him not to get wound up about the vegetarians and vegan brothers; there's always food there to fend with. Mr. is, again stepping up to the plate at home and is planning to provision us with something involving chicken and noodles, which sounds really good.

                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                    LindaWhit RE: mamachef Dec 9, 2010 11:50 AM

                                                                                                                                                                    Awww, WTG Paulo, for stepping up to the stove and cooking! And I do hope that having the entire week off helps you get better, mamachef!

                                                                                                                                                                    And WTG Mr. mamachef for feeding your sick mamachef. :-)

                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                      boyzoma RE: LindaWhit Dec 9, 2010 01:11 PM

                                                                                                                                                                      +1 for Paulo! I was hoping the surprise was going to be that the boys were going to cook for you! Glad you get the week off (even though it is already Thursday). And bless your Mr. for stepping up to the plate. So many of us here are lucky that our DH's or others don't mind taking care of us when necessary. So many people aren't as lucky. Just stay on that get-well path mama and you are still in our prayers for a fast recovery.

                                                                                                                                                                    2. re: mamachef
                                                                                                                                                                      mariacarmen RE: mamachef Dec 11, 2010 06:23 PM

                                                                                                                                                                      Mamachef, been a way from this thread for a few days - glad you've got back-ups at work AND at home, and that your employers are appreciating you appropriately (i.e., monetarily!) And just look at what you're doing to those boys - you'll make them extremely sought after, eligible young men yet.

                                                                                                                                                                2. s
                                                                                                                                                                  Sal Vanilla RE: LindaWhit Dec 9, 2010 01:31 PM

                                                                                                                                                                  I am making a Chowhound dinner!
                                                                                                                                                                  Roasted Garlic Soup
                                                                                                                                                                  Seriously Garlic Caesar
                                                                                                                                                                  Crusty Boule made from pizza crust dough as starter (thank you Buttertart - I think it was Buttertart!)
                                                                                                                                                                  and something... I am here to search for something that sounds good for dessert. I need to make something because I was just down wrapping a chocolate marzipan gift for my mom and I came within an inch of eating it myself then and there because I am THAT girl.

                                                                                                                                                                  Anyone got something easy and chocolaty? Nothing fruit. I have done that to death lately. Gee, maybe I should post that question.

                                                                                                                                                                  9 Replies
                                                                                                                                                                  1. re: Sal Vanilla
                                                                                                                                                                    boyzoma RE: Sal Vanilla Dec 9, 2010 01:52 PM

                                                                                                                                                                    How about a quick chocolate cake in a mug? You didn't say how many people you were making this for. :-)


                                                                                                                                                                    1. re: boyzoma
                                                                                                                                                                      Breadcrumbs RE: boyzoma Dec 9, 2010 02:10 PM

                                                                                                                                                                      Wow! Thanks for posting that boyzoma! Talk about a quick fix, this is amazing! Mmmm I'm already imagining using a big mug so there's room for ice cream on top!!!

                                                                                                                                                                      1. re: boyzoma
                                                                                                                                                                        Sal Vanilla RE: boyzoma Dec 9, 2010 02:36 PM

                                                                                                                                                                        Only two but serving recommendations are rarely honored in this house - ahem.

                                                                                                                                                                        I am gonna make this! I am so excited! Our blood will be pure by the end of the evening should a hound need a transfusion in the PNW area.

                                                                                                                                                                        Thank you Boyzoma! I would add an extra exclamation but I do not want to be overzealous over cake in a cup. But I will jump up and down with glee when I get up.

                                                                                                                                                                        1. re: Sal Vanilla
                                                                                                                                                                          boyzoma RE: Sal Vanilla Dec 9, 2010 02:41 PM

                                                                                                                                                                          Well, you are so welcome. But first, make sure you check your micro wattage so you don't over/under cook. Just let me know how it goes! Enjoy.

                                                                                                                                                                          1. re: boyzoma
                                                                                                                                                                            Sal Vanilla RE: boyzoma Dec 10, 2010 03:16 PM

                                                                                                                                                                            Hi, I made the cupcake last night. Mad the first one straight and gooped up the second with butterscotch and marshmallows (would not have been my choice, but the King wanted it so...). Did it for a minute and a half while I thought it was goopy, but it wasn't. Perfect. Put a blob of icecream down center and wolfed it down greedily. very nice option when you need a fix.

                                                                                                                                                                            1. re: Sal Vanilla
                                                                                                                                                                              Breadcrumbs RE: Sal Vanilla Dec 10, 2010 03:21 PM

                                                                                                                                                                              Thanks for the update Sal, can't wait to try it! Bet some kahlua would be good on top of that ice cream . . . .

                                                                                                                                                                              1. re: Sal Vanilla
                                                                                                                                                                                boyzoma RE: Sal Vanilla Dec 11, 2010 05:22 AM

                                                                                                                                                                                Glad to hear it. Hopefully the King was happy too!

                                                                                                                                                                        2. re: Sal Vanilla
                                                                                                                                                                          Breadcrumbs RE: Sal Vanilla Dec 9, 2010 02:07 PM

                                                                                                                                                                          During a recent moment of weakness with no chocolate in the house except chocolate chips and no patience to bake anything I made hot chocolate and poured it over top of vanilla ice cream and chocolate chips. I must say there was something deliciously satisfying about that melty mess!!

                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                            boyzoma RE: Breadcrumbs Dec 9, 2010 02:13 PM

                                                                                                                                                                            Ohhhhhhh - nothing better than a melty mess! I'm all for it!

                                                                                                                                                                        3. linguafood RE: LindaWhit Dec 9, 2010 01:51 PM

                                                                                                                                                                          After going on a bit of a wings frenzy last night at the local pool hall (but OMG were they fantastic: crispy, crunchy, meaty, with a nice tangy & spicy sauce), we're gonna go a bit healthier here... pan-fried tilapia filets <yawn<, lemon & butter braised Belgian endives (my current addiction), and maybe a fennel salad if I can find a recipe someone posted here recently.... the man hates fennel, but I just got one bulb and will easily polish it off by myself. Great diet so far. Not '-D

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                            Breadcrumbs RE: linguafood Dec 9, 2010 03:30 PM

                                                                                                                                                                            I could make a meal of those braised endives linguafood, I love them too! Wings, hot wings in particular, well-done are a real weakness of mine. So delicious, such a scrumptious guilty pleasure.

                                                                                                                                                                          2. LindaWhit RE: LindaWhit Dec 9, 2010 02:40 PM

                                                                                                                                                                            It's a heat-and-eat dinner from the deep freeze in the basement - lamb and barley stew/soup and alongside, a thick slice of lightly toasted and buttered sourdough bread. What I'm reheating will give me enough for a work lunch tomorrow.

                                                                                                                                                                            1. mamachef RE: LindaWhit Dec 9, 2010 03:07 PM

                                                                                                                                                                              This is top-shelf. My doorbell rang about 5 minutes ago.I have no idea what's on this huge platter, but they clearly made it. Delivered by two adorable pledges.

                                                                                                                                                                              7 Replies
                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                LindaWhit RE: mamachef Dec 9, 2010 03:13 PM

                                                                                                                                                                                Oh. My. GOODNESS! I can't wait to hear about it, mamachef! I so dearly LOVE that they are cooking for YOU!

                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                  linguafood RE: mamachef Dec 9, 2010 03:18 PM


                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                    rabaja RE: mamachef Dec 9, 2010 04:50 PM

                                                                                                                                                                                    Love this. Way to go boys.

                                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                                      mamachef RE: mamachef Dec 10, 2010 08:23 AM

                                                                                                                                                                                      Ok, I'm admitting to being stunned. He said he was going to bake chicken, and he pan-roasted it with garlic. I was thinking, you know; baked chicken with salt and pepper. Not at all what it ended up being. He also mashed potatoes, and the broccoli that got delivered was pureed, which is something I really love. I don't know yet if he pureed the broccoli for all the guys. Even made gravy.
                                                                                                                                                                                      G-d bless you, Paulo.
                                                                                                                                                                                      Oh, and also I think he incorporated some mayo and mustard into the puree.

                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                        LindaWhit RE: mamachef Dec 10, 2010 10:39 AM

                                                                                                                                                                                        I love this Paulo. :-D So glad you enjoyed the meal he made YOU, mamachef!

                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                          boyzoma RE: mamachef Dec 10, 2010 11:42 AM

                                                                                                                                                                                          Bless those boys! Paulo has my vote! What a lucky woman you are and how better to show you how much those boys appreciate and love you. That just lifted my heart. Hope you are on the up-swing today.

                                                                                                                                                                                          1. re: mamachef
                                                                                                                                                                                            mariacarmen RE: mamachef Dec 11, 2010 06:27 PM

                                                                                                                                                                                            WOW! what did i say, above? You've done it! You've created wonderful men who can cook! That's so great he did that. Probably so proud of himself, and rightly so.

                                                                                                                                                                                        2. Breadcrumbs RE: LindaWhit Dec 9, 2010 03:26 PM

                                                                                                                                                                                          For the next 2 nights I’m cooking “by request” as friends are visiting. Friends who love spaghetti it seems.

                                                                                                                                                                                          Tonight’s request was for spaghetti w meat sauce and they’ve asked for spaghetti and meatballs for tomorrow! Suits mr bc to a tee!

                                                                                                                                                                                          A mix of ground beef and sausage was sautéed then garlic, onions, carrot and sweet peppers. Mushrooms next then a bit of wine, tomato paste and some San Marzano tomatoes. I let that simmer away for an hour or so then stirred in some baby spinach leaves and a drizzle of balsamic vinegar before plating over Italian whole wheat noodles. Served with some crusty Polish Potato bread and fresh butter from a local dairy. Shaved parm to finish. Seemed to satisfy everyone’s cravings. After reading all the raves about the Costco pumpkin pie here on Chowhound, we’re having that for dessert. . . later, when there’s room!

                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                            linguafood RE: Breadcrumbs Dec 9, 2010 03:42 PM


                                                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                                                              mariacarmen RE: Breadcrumbs Dec 11, 2010 06:28 PM

                                                                                                                                                                                              i JUST finished dinner and that spaghetti made me hungry all over again BC!

                                                                                                                                                                                            2. JerryMe RE: LindaWhit Dec 9, 2010 03:55 PM

                                                                                                                                                                                              Doing a healthy dinner, of soup, for the JITB dinner last nite. Red lentils, chopped veggies from the bin, thinly sliced turkey sausage, tomatoes . . . .going to have to wing it. Semi - kind of a recipe in my head. Maybe some toasted rye bread croutons. I'll start the pot w/ the caramelized onions and go from there.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: JerryMe
                                                                                                                                                                                                JerryMe RE: JerryMe Dec 9, 2010 06:04 PM

                                                                                                                                                                                                Turned out really well. Added fennel seeds, cumin and some Sriracha at the end. Rye bread was turned into grilled cheese w/ olives.

                                                                                                                                                                                              2. Cherylptw RE: LindaWhit Dec 9, 2010 09:06 PM

                                                                                                                                                                                                Breakfast for dinner: sauteed potato & carrot hash topped with an egg and finished in the oven. It was topped with crumbled bacon and queso fresco. Fresh flour tortilla chips on the side. As Harters says "simples".....

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                  mariacarmen RE: Cherylptw Dec 11, 2010 06:29 PM

                                                                                                                                                                                                  Again, coveting others' dinners after just having downed my own!

                                                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                                                    mebby RE: Cherylptw Dec 11, 2010 06:47 PM

                                                                                                                                                                                                    This is my dream "when my husband's away" dinner. As is nearly everything with an egg over it --- instant drool. But that extra sweetness from the carrot and the bacon/queso mix sound fantastic.

                                                                                                                                                                                                  2. rabaja RE: LindaWhit Dec 10, 2010 08:10 AM

                                                                                                                                                                                                    Last night was a long overdue home cooked meal. Many long days and nights of work have meant quick pizza/burrito dinners from the freezer. -Amy's brand, so it''s not totally junky, but not very satisfying when you're craving homemade soups and stews.
                                                                                                                                                                                                    After finding the floor of my kitchen, I threw some roasted veggies into the oven to do their thing while I showered.
                                                                                                                                                                                                    Delicata squash, fennel, orange cauliflower, a shallot and lots of garlic cloves, thyme and parsley got brown and fragrant with the help of olive oil and S&P and chiles. Then I threw a few bone-in chicken thighs on top and bumped up the heat a bit.
                                                                                                                                                                                                    Within the hour I had a nice and healthy, homemade dinner. So simple, so good.
                                                                                                                                                                                                    I love that chicken thighs are quick to defrost, unlike the ground chicken I thought I'd be turning into meatballs for soup. Here's to more simple cooking over the next few weeks, much better for the soul than a frozen burrito.

                                                                                                                                                                                                    1. h
                                                                                                                                                                                                      Harters RE: LindaWhit Dec 10, 2010 08:24 AM

                                                                                                                                                                                                      A couple of salmon fillets are going under the grill. New potatoes and peas and going to get simply boiled until they scream for mercy. Squeeze of lemon over everything. Simples.

                                                                                                                                                                                                      1. linguafood RE: LindaWhit Dec 10, 2010 08:29 AM

                                                                                                                                                                                                        We have a guest for the weekend, and some lamb shanks have been sitting in the freezer just waiting for an occasion to be turned into lovely, belly & soul-warming yuvetsi, a dish my man has perfected over the years: Dutch oven-braised lamb shanks with orzo, tomato sauce, and some grated kasseri cheese.

                                                                                                                                                                                                        Perhaps a simple green salad on the side.

                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                          buttertart RE: linguafood Dec 10, 2010 08:47 AM

                                                                                                                                                                                                          Best lamb shanks I ever had were in an Armenian restaurant in Berkeley. Yum.

                                                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                                                            linguafood RE: buttertart Dec 10, 2010 08:58 AM

                                                                                                                                                                                                            Can't go wrong with an Armenian handling lamb!

                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                              buttertart RE: linguafood Dec 10, 2010 09:00 AM

                                                                                                                                                                                                              No indeed! This is fondly remembered from a million years ago.

                                                                                                                                                                                                          2. re: linguafood
                                                                                                                                                                                                            linguafood RE: linguafood Dec 11, 2010 01:01 PM

                                                                                                                                                                                                            gentlemen (and -women), behold: yuvetsi.

                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                              Breadcrumbs RE: linguafood Dec 11, 2010 01:03 PM

                                                                                                                                                                                                              Oh my, that looks outstanding!! I'm so hungry after seeing that! Great pic linguafood, I wish I could reach in with my fork!!!

                                                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                                                linguafood RE: Breadcrumbs Dec 11, 2010 01:15 PM

                                                                                                                                                                                                                Thank you! I don't think they can compete with the deliciousness you have posted so far, but it was tasty. And we do have some leftovers... hey, Toronto is only 5 hrs. away! We're having the leftovers tomorrow evening.

                                                                                                                                                                                                                (Tonight, dinner's at our local Sichuan haunt.....)

                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                  Breadcrumbs RE: linguafood Dec 11, 2010 01:37 PM

                                                                                                                                                                                                                  Thank you, that's very kind of you and I'd so love to join you for those leftovers, I bet this dish even improves the next day. Seriously, I can almost taste it.

                                                                                                                                                                                                                  As for that Sichuan . . . now you're just messing w me!!! ; - ) Did I mention how hungry you're making me?!!! LOL

                                                                                                                                                                                                              2. re: linguafood
                                                                                                                                                                                                                mariacarmen RE: linguafood Dec 11, 2010 06:31 PM

                                                                                                                                                                                                                that looks fantastic. is that on your blog?

                                                                                                                                                                                                            2. ChristinaMason RE: LindaWhit Dec 10, 2010 10:25 AM

                                                                                                                                                                                                              Pasta e fagioli. It's gray outside and good soup weather. I've never made this before, but initial tastings are promising!

                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                Breadcrumbs RE: ChristinaMason Dec 10, 2010 10:32 AM

                                                                                                                                                                                                                Mmm, one of my favourite soups CM . . . so delicious! btw, I discovered your blog last weekend and spent at least an hour there poking about, I really enjoyed it. Are you on hiatus now?

                                                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                                                  ChristinaMason RE: Breadcrumbs Dec 10, 2010 10:41 AM

                                                                                                                                                                                                                  Hi, Breadcrumbs. Thanks for the kind words. I got busy this summer looking for work and didn't feel I could justify the distraction. Mainly, I haven't posted lately because my Canon needs a new battery! No photos = no posts.

                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                    Breadcrumbs RE: ChristinaMason Dec 10, 2010 10:49 AM

                                                                                                                                                                                                                    Wow, I'm really impressed by your discipline Christina. Its too bad for all of us that blogging isn't your work . . . you clearly have a passion and talent for food and photography. I hope you're able to monetize them. In the meantime, I'll draw a mental image of your soup!! ; - )

                                                                                                                                                                                                              2. boyzoma RE: LindaWhit Dec 10, 2010 11:59 AM

                                                                                                                                                                                                                Since we had breakfast for dinner last night, we are going to progress to lunch for dinner tonight. Hot pastrami on rye with melted swiss cheese, paper thin sliced pickles and Dijon mustard, a thick slab of dill pickle on the side along with a bowl of butternut squash soup.

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                                                                  mamachef RE: boyzoma Dec 10, 2010 12:16 PM

                                                                                                                                                                                                                  OMG, that sounds outstanding. I'm sick, not dead; and food is still appealing.

                                                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                                                    buttertart RE: mamachef Dec 10, 2010 12:38 PM

                                                                                                                                                                                                                    Where there's life, there's hope.

                                                                                                                                                                                                                2. Breadcrumbs RE: LindaWhit Dec 10, 2010 03:09 PM

                                                                                                                                                                                                                  Night 2 of “by request” dinners with Spaghetti & Meatballs this evening.

                                                                                                                                                                                                                  The remainders of last night’s meat sauce were simmered with some of my home made marinara while veal/beef/pork meatballs were mixed, shaped and baked in the oven.

                                                                                                                                                                                                                  Meatballs were then finished in the sauce while the whole wheat Italian spaghetti cooked. Plates were topped with some fresh parmesan. Yummy, crusty bread alongside. Oh, an a couple of bottles of Vino Nobile as well!!

                                                                                                                                                                                                                  1. Rubee RE: LindaWhit Dec 10, 2010 03:38 PM

                                                                                                                                                                                                                    Thanks to Breadcrumbs, I've been craving Sichuan. Lunch today was leftovers from last night. Two recipes from Dunlop's Land of Plenty: A Treasury of Authentic Sichuan Cooking - Dry-fried Beef (gan bian niu rou si) and Stir-Fried Potatoes with Chiles and Sichuan Pepper (qiang tu dou si). E likes the dry-fried beef in a burrito, so that's what he had for lunch ; )

                                                                                                                                                                                                                    Mexican for dinner tonight. E's sister stocked our freezer with 5 dozen of her chiles rellenos on her last visit - lucky us! - so we'll have those with some refritos, Mexican rice, and just maybe a margarita or two.

                                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                                    1. re: Rubee
                                                                                                                                                                                                                      Breadcrumbs RE: Rubee Dec 11, 2010 01:44 PM

                                                                                                                                                                                                                      Oh my goodness Rubee, what an amazing spread!! Had you made the two Dunlop recipes before? What did you think of them? I must have missed the potato recipe on my first pass through that book but it sounds so good.

                                                                                                                                                                                                                      Your chiles rellenos look amazing as well, what a sweet SIL!

                                                                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                                                                        Rubee RE: Breadcrumbs Dec 11, 2010 02:14 PM

                                                                                                                                                                                                                        Yes, we're fortunate because when E's brother and sister visit, they're great cooks and love to feed us : )

                                                                                                                                                                                                                        The dry-fried beef is one of my favorites, I make it at least once a month. I really liked the potatoes too. My first time making that one, although I've had that dish in various Sichuan restaurants. I would definitely make it again and it was pretty easy using a Benriner mandolin to cut up the potatoes.

                                                                                                                                                                                                                        1. re: Rubee
                                                                                                                                                                                                                          Breadcrumbs RE: Rubee Dec 11, 2010 02:25 PM

                                                                                                                                                                                                                          Thanks Rubee, I've sticky'd both recipes. I've never had the potatoes or even seen them on a menu so am really keen to give them a try. The beef just looks and sounds scrumptious.

                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                            linguafood RE: Breadcrumbs Dec 11, 2010 02:29 PM

                                                                                                                                                                                                                            Those potatoes are truly a revelation when done right. Our local Sichuan haunt serves them, too, and it's unlike any potato dish I've ever had. It tastes like a vegetable, all crisp and fresh, and not starchy like most potato dishes. Add the right level of chili & garlic, and you're in heaven!

                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                              Breadcrumbs RE: linguafood Dec 11, 2010 05:11 PM

                                                                                                                                                                                                                              Oh I can't wait to try them! I'll definitely report back, they sound so delicious!

                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                mariacarmen RE: linguafood Dec 11, 2010 06:34 PM

                                                                                                                                                                                                                                rubee, Are those the potatoes that are rather underdone (in a good way)? i had them for the first time at a CH event, at a restaurant last month, and fell in love with them. haven't gathered up the nerve to make them yet.

                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                  Rubee RE: mariacarmen Dec 12, 2010 07:32 PM

                                                                                                                                                                                                                                  Yes, exactly. Simple, but spicy and delicious. The recipe was actually pretty easy and took just a couple of minutes. I linked to it here:


                                                                                                                                                                                                                      2. h
                                                                                                                                                                                                                        Harters RE: LindaWhit Dec 11, 2010 06:51 AM

                                                                                                                                                                                                                        Rump steak, saute potatoes, salad, big splodge of Bordeaux mustard.

                                                                                                                                                                                                                        1. onceadaylily RE: LindaWhit Dec 11, 2010 06:53 AM

                                                                                                                                                                                                                          Even when I stay away from this thread, I see that I am still subject to the group think that occasionally sweeps through here, as tonight is a meal much like Boyzoma's yesterday. I am making a spicy cream of pumpkin soup, with pastrami sandwiches to go with (we have meat and seeded rye leftover from a recent deli trip). I'll use some cream, sour cream, and lime juice to make a small batch of crema to garnish the soup.

                                                                                                                                                                                                                          I may decide to serve the pastrami on the side, and just make grilled cheese instead. Ordinarily, this deli has *outstanding* pastrami, but this time it was a little tough, and from the size of the slices, I suspect we were sent packing with a pound of end pieces. The boyfriend remarked that it was almost better just to eat it as it was, rather than add bread to the problem, so I may well just leave the meat to the side for him to pick at as he chooses.

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                                                                                            Breadcrumbs RE: onceadaylily Dec 11, 2010 05:13 PM

                                                                                                                                                                                                                            oadl, I LOVE pumpkin soup! I too have been thinking about having some and came across a recipe that also includes chanterelles. We'd have served that tonight but unfortunately there were no chanterelles to be had at the market. Your dinners sound lovely.

                                                                                                                                                                                                                          2. krisrishere RE: LindaWhit Dec 11, 2010 11:04 AM

                                                                                                                                                                                                                            We had a big lunch at a local restaurant - lamb kabobs with red peppers, tomatoes and red pepper plus a Greek salad and hummus on the side. I'll be alone for dinner so I'll have a handful of Chex Mix, some Boursin cheese with crackers and some Coffee Heath Bar Crunch for dessert. :-P

                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                            1. re: krisrishere
                                                                                                                                                                                                                              boyzoma RE: krisrishere Dec 11, 2010 11:08 AM

                                                                                                                                                                                                                              I have not had Chex Mix in years, but I remember my mom toasting it in the oven and I loved it warm and crispy. Bringing back memories for me! Yum.

                                                                                                                                                                                                                              1. re: boyzoma
                                                                                                                                                                                                                                krisrishere RE: boyzoma Dec 11, 2010 01:08 PM

                                                                                                                                                                                                                                I'm addicted to it which is why I only make it once a year! I like to go really heavy on the Worcestershire sauce.

                                                                                                                                                                                                                            2. LindaWhit RE: LindaWhit Dec 11, 2010 01:51 PM

                                                                                                                                                                                                                              I went out last night to a party hosted by a blog on Boston.com. Fun to put faces to people I've chatted with for the last year and a half. Dinner was mostly liquid :::grin::: but I did snag a few appetizers that BDC sprung for. Let's just say I had an "owie head" this morning...and I'm still a bit tired this evening.

                                                                                                                                                                                                                              Lamb shanks caught my eye while food shopping today, so they're WFD. I seasoned and browned them in my Le Creuset, and then tossed in a medium onion, roughly chopped, into the oil in the pan and stirred them around a bit. Put the shanks back in the pan, added about 7-8 whole cloves of garlic, sprigs of thyme, and poured a mixture of red wine, water, and a couple of Tbsp. of Dijon mustard over the top. Cover went on, and they're in a 325 degree oven for about 2-1/2 hours (I'll turn the shanks halfway through cooking). The sauce will be reduced for drizzling over the lamb.

                                                                                                                                                                                                                              I'll make a rice pilaf with toasted almonds and steamed broccoli to go alongside the lamb. And probably an early night for sleep. ;-)

                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                nomadchowwoman RE: LindaWhit Dec 11, 2010 03:23 PM

                                                                                                                                                                                                                                'Tis the season.
                                                                                                                                                                                                                                Those lamb shanks may be just what the doctor ordered, LW.

                                                                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                                                                  LindaWhit RE: nomadchowwoman Dec 11, 2010 03:41 PM

                                                                                                                                                                                                                                  I just finished dinner. They were VERY tender and tasty. I'm still tired. But now I'm full. At least no more owie head. ;-)

                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                    boyzoma RE: LindaWhit Dec 11, 2010 03:48 PM

                                                                                                                                                                                                                                    Now you can get a good night's sleep. Glad the head is better (been there, done that). Dinner sounded great.

                                                                                                                                                                                                                                    1. re: boyzoma
                                                                                                                                                                                                                                      Breadcrumbs RE: boyzoma Dec 11, 2010 05:15 PM

                                                                                                                                                                                                                                      Wow Linda, that's a pretty impressive undertaking after a night of fun and frivolity! Sounds scrumptious!!

                                                                                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                                                                                  mariacarmen RE: LindaWhit Dec 11, 2010 06:36 PM

                                                                                                                                                                                                                                  "owie head" - love that. Had one of those meself, yesterday. and no good food to go along with it!

                                                                                                                                                                                                                                3. nomadchowwoman RE: LindaWhit Dec 11, 2010 03:34 PM

                                                                                                                                                                                                                                  Last night, I never got past the bolognese sauce for the lasagna I had planned, so we had pasta w/some of the bolognese, no sides. We were pooped from a few nights of parties (so I know of what LW speaks . . .). Since it's supposed to be considerably colder tomorrow night, I'm going to make the lasagna for tomorrow's dinner.

                                                                                                                                                                                                                                  Tonight we're having the black drum I got at the FM this a.m., prepared meuniere style. I'm making a beet salad w/blue cheese and some of the pumpkin seed brittle still hanging around. And I'm going to toss some precious little rainbow carrots with leftover pistachio butter and hope it's good. Maybe a little ciabatta w/butter. And a little wine. Very little.

                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                                                                    Breadcrumbs RE: nomadchowwoman Dec 11, 2010 05:17 PM

                                                                                                                                                                                                                                    I had to Google black drum ncw, that was a first for me. How was it? Your salad, especially w the addition of those little carrots, sounds so delicious.

                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                      nomadchowwoman RE: Breadcrumbs Dec 15, 2010 03:28 PM

                                                                                                                                                                                                                                      We love black drum in this house; it's a pretty popular fish in restaurants here too. (And I'm going to love anything with butter and lemon on it.) The salad was good too; I'm also a real beet lover. Well, I guess there aren't too many edible things that I don't love!

                                                                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                                                                        Breadcrumbs RE: nomadchowwoman Dec 15, 2010 04:12 PM

                                                                                                                                                                                                                                        I LOVE beets too, unfortunately, mc bc . . . .not so much so I have to use them in moderation. I tend to roast them and take them for lunches then no mr bc's are harmed in the process!!!

                                                                                                                                                                                                                                  2. boyzoma RE: LindaWhit Dec 11, 2010 03:38 PM

                                                                                                                                                                                                                                    I've had a real craving for some chicken lettuce wraps, so tonight we will start with those made of diced chicken breasts, water chestnuts, garlic, onion and mushrooms in some nice lettuce cups and some special sauce on the side. Then Kung Pao Scallops with red chili's (I don't put as many in as the recipe calls for as I like it milder than DH), ginger, scallions, garlic and peanuts. I'll also stir fry some yakisoba noodles with some fresh carrots, scallions, water chestnuts, bean sprouts, celery, green pepper and mushrooms.

                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                    1. re: boyzoma
                                                                                                                                                                                                                                      nomadchowwoman RE: boyzoma Dec 11, 2010 03:47 PM


                                                                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                                                                        Breadcrumbs RE: nomadchowwoman Dec 11, 2010 05:17 PM

                                                                                                                                                                                                                                        +1 - LOVE those lettuce wraps!

                                                                                                                                                                                                                                    2. Breadcrumbs RE: LindaWhit Dec 11, 2010 05:08 PM

                                                                                                                                                                                                                                      Well the guests are gone and coming off 2 nights of back-to-back pasta, I was in the mood for a casual dinner of “nibbles”.

                                                                                                                                                                                                                                      A selection of local mustards accompanied a plate of salumi. A cheese plate was served with a balsamic reduction; nuts drizzled with chestnut honey and fig compote.

                                                                                                                                                                                                                                      Homemade blini were topped with a red onion caper crème fraiche and smoked salmon w dill. A tomato olive antipasti I canned in the fall was served w pink salt topped bruschetta and to use up a tomato mushroom tapenade I made pinwheels where the tapenade was topped w finely grated parmesan, pecorino and a little provolone.

                                                                                                                                                                                                                                      The Liberty School and Tillia Cab Sauv’s completed the spread and, ensured a good time was had by all!!

                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                                                                                        mariacarmen RE: Breadcrumbs Dec 11, 2010 06:10 PM

                                                                                                                                                                                                                                        huh - what is "casual" about that spread?? Beautiful!

                                                                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                                                                          boyzoma RE: Breadcrumbs Dec 12, 2010 04:17 AM

                                                                                                                                                                                                                                          Oh, wow. I want to come to your house. That looks fabulous! Like mc said, if that is how you do casual, I'm just blown away.

                                                                                                                                                                                                                                        2. mariacarmen RE: LindaWhit Dec 11, 2010 06:16 PM

                                                                                                                                                                                                                                          I've been remiss. a few dinners out, a little too much of what we're calling cheer, these days, and now trying to get back on track. Tonight was a chicken tagine from a Cooking Light recipe - really good, lots of yummy moroccan flavors - green olives, lemon, cinnamon, turmeric. served it with quinoa with garlic, green onions, ginger (ala Phurstlove - where is that girl, anyway??), chopped dried figs, a smattering of pine nuts, and some cumin. Thought the flavors would compete with the chicken but the sauce of the chicken was really assertive - i halved the recipe but didn't halve ALL the ingredients, because i like strong flavahs. a salad of romaine, shallots and roasted red grapes with a Zatar-esque dressing finished us off.

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                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                            mebby RE: mariacarmen Dec 11, 2010 07:08 PM

                                                                                                                                                                                                                                            Sounds great, MC -- if you have the chance, can you point me to the Cooking Light tagine recipe (official name so I can look on their site)? I too have wondered where Phurstlove has been -- as well as Jungmann -- two such accomplished, creative cooks.

                                                                                                                                                                                                                                            1. re: mebby
                                                                                                                                                                                                                                              mariacarmen RE: mebby Dec 11, 2010 09:53 PM

                                                                                                                                                                                                                                              Of course! Chicken Tagine with Lemon and Olives - it's from an old issue - Jan./Feb. 2007, page 120. The BF found a whole stack of the magazines being tossed out and snagged them. i've never even checked out the website.

                                                                                                                                                                                                                                              And yes, i miss Jungmann's posts too... I've been taking a (looooong) trip down memory lane, revisiting ALL my old threads (spurred by a thread on Site Talk) going back 4 years! it's been fun going back in time like that, and re-finding recipes/ideas others suggested.

                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                ChristinaMason RE: mariacarmen Dec 12, 2010 06:50 PM


                                                                                                                                                                                                                                          2. v
                                                                                                                                                                                                                                            vafarmwife RE: LindaWhit Dec 12, 2010 03:36 AM

                                                                                                                                                                                                                                            Hubby on 12-hour snow removal duty again...forecast is calling for up to and over a foot of snow today and tomorrow in the mountains of southwest Virginia so it's chili beans and cornbread. Also have some pork chops marinating in buttermilk for later in the week- was going to fix them today for lunch but that's postponed now.

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                                                                                                                                                                                                                                            1. re: vafarmwife
                                                                                                                                                                                                                                              LindaWhit RE: vafarmwife Dec 12, 2010 04:11 AM

                                                                                                                                                                                                                                              I saw that the upper Midwest and the central Atlantic was getting hit with snow, whereas we're going to get rain here in New England thanks to the warm weather coming up from the South (maybe you'll get it as well to help with snow melt?) Anyway - good luck with the snow removal! And stay warm to those in the upper Midwest!

                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                vafarmwife RE: LindaWhit Dec 12, 2010 04:26 AM

                                                                                                                                                                                                                                                Wind chills tonight and tomorrow are supposed to be zero to -10 along with blowing and drifting snow. It's like winter picked up where it left off in February.

                                                                                                                                                                                                                                                1. re: vafarmwife
                                                                                                                                                                                                                                                  LindaWhit RE: vafarmwife Dec 12, 2010 04:30 AM

                                                                                                                                                                                                                                                  Yikes! Ummm, hate to say it - but better you than me. ;-) Stay safe. The chili will be a good warming meal to come home to.

                                                                                                                                                                                                                                            2. mamachef RE: LindaWhit Dec 12, 2010 03:48 AM

                                                                                                                                                                                                                                              Hey, it's good to be "back home again." Feeling much more righto, finally; and thanks to all for the great well-wishes. Appetite returned with a howling vengeance yesterday, and I pulled it together enough to allow Mr. to take me to lunch at our favorite breakfast/lunch spot, where I got the object of my craving: a major, major Reuben on grilled rye with Swiss and double 'kraut. Hot mustard. Steak fries and a shake. Yowzah! That pretty much did it for the day, although we had some leftover steak/vegetable soup and crackers around 8. Today, I'm going to make a pot of Philadelphia spaghetti sauce and some of Nana Mimi's sweet-and-sour meatballs (one crockpot, one stovetop) to serve atop buttered noodles and side with some string beans with browned butter, lemon and almonds; spaghetti will be for the next busy-day dinner at home.
                                                                                                                                                                                                                                              And Paulo's food was just fine; more importantly those kids really lifted my spirits with their sweet gesture (not to mention the suprise element.)

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                                                                                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                                                                                mariacarmen RE: mamachef Dec 12, 2010 08:52 AM

                                                                                                                                                                                                                                                where did you get this vaunted Reuben?

                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                  mamachef RE: mariacarmen Dec 12, 2010 08:55 AM

                                                                                                                                                                                                                                                  The Rockridge Cafe, which is where we went - but the one at Mama's and the one at Rudy's can't be much beat, either.

                                                                                                                                                                                                                                              2. LindaWhit RE: LindaWhit Dec 12, 2010 04:41 AM

                                                                                                                                                                                                                                                I've started a new thread here: http://chowhound.chow.com/topics/752867

                                                                                                                                                                                                                                                1. h
                                                                                                                                                                                                                                                  Harters RE: LindaWhit Dec 12, 2010 06:25 AM

                                                                                                                                                                                                                                                  OK, so a couple of free-range, rare breed, pork chops are getting a sprinkling of herbes de Provence and, possibly, no more than a smidge of pimenton. They get baked.

                                                                                                                                                                                                                                                  Also getting baked will be a couple of sweet potatoes. And there'll be some corn on the cob.

                                                                                                                                                                                                                                                  And for "afters", herself's cake of the week is a vanilla cheesecake, which we sampled yesterday as cake and it''ll now appear as dessert.

                                                                                                                                                                                                                                                  Later, we're going to sit down and work out meals up to Xmas Eve and do a "big shop" for all the non-perishable stuff on Tuesday. That should just leave us with a quick visit to the village greengrocer next weekend for fresh stuff - and then a final supermarket run on the 23rd (avoiding the Xmas Eve disaster area that is every supermarket in the land). The plan is to eat the freezer contents and, as room is made, get festive stuff squirraled away - a large rough pork terrine is portioned and frozen; mincepies are cooling; and I'm just about to start on some anchovy and olive biscuits that'll go with some soup on Xmas Day (and double as nibbles with drinks over the season). And we've had time for walk to the next village and back.

                                                                                                                                                                                                                                                  1. s
                                                                                                                                                                                                                                                    sushigirlie RE: LindaWhit Dec 12, 2010 06:56 PM

                                                                                                                                                                                                                                                    Two dishes from Raghavan Iyer's 660 curries.

                                                                                                                                                                                                                                                    Chicken curry (British style). Nearly perfect first time, close to effortless.

                                                                                                                                                                                                                                                    Rice with potatoes and paneer. A great recipe -- easy to make (indeed, the paneer is a cinch to make) and incontrovertibly delicious.

                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                    1. re: sushigirlie
                                                                                                                                                                                                                                                      LindaWhit RE: sushigirlie Dec 13, 2010 04:51 AM

                                                                                                                                                                                                                                                      sushigirlie - we've moved onto a new thread so this one doesn't get too big - see my post just a few above yours for the link. :-)

                                                                                                                                                                                                                                                    2. k
                                                                                                                                                                                                                                                      kaffee11 RE: LindaWhit Dec 15, 2010 03:37 PM

                                                                                                                                                                                                                                                      I googled "how to reheat a refrigerated cooked roaster chicken" and found a Chow post from 2004 - I had never heard of this site. So, as suggested, I set the oven at 450 and popped that cold cooked roaster into the oven for about 30 minutes. I rubbed alittle olive oil on it. Came out great - moist. While it cooked I made a Bell's stuffing on the stove, mashed potatoes and carrots with maple syrup with alittle butter.

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                                                                                                                                                                                                                                                      1. re: kaffee11
                                                                                                                                                                                                                                                        LindaWhit RE: kaffee11 Dec 15, 2010 03:55 PM

                                                                                                                                                                                                                                                        Welcome to Chowhound, kaffee! You'll find TONS of information here! Just so you know, we're on a new thread re: What's for dinner (someone will start a new thread every 250 posts or so). Here's the new thread:


                                                                                                                                                                                                                                                        Hope to see more posts from you!

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