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What's For Dinner? Part 67

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Holiday blues? Diet fares? What do you want to do and how are you going to cook for the next few weeks? Share your stories and meal ideas with us. We look forward to getting some new ideas for the weeks ahead.

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  1. Tonight was clean out the fridge night. Pot Roast, Potatoes, carrots, gravy and a tossed salad. What a way to go. Poured rain all day, so good comfort food. Glad we're not in the NE with so much snow and hope all the CH's on the east coast are hanging in there.

    1 Reply
    1. re: boyzoma

      I'm having deep fried cornish game hens,sauteed kale and sweet potatoes.My neighbor made some sweet potatoes with piloncillo,cinnamon and vanilla,they are WONDERFUL,maybe some cornbread.

    2. Not sure. We are putting one of our dogs to sleep tonight. I definitely know I am not going to feel like cooking...don't even know if we will feel like eating :-(

      12 Replies
      1. re: italia84

        Oh, I'm sorry to hear that, italia. Take care comfort in knowing that you're doing the kindest thing, and take of each other in the meanwhile.

        1. re: italia84

          Oh, {{{{{hugs to you}}}}} italia. A most difficult task. My heart goes out to you and your family.

          1. re: italia84

            Yes, you're being merciful, but it is still very hard. So maybe tonight is a night for comforting take-out.

            1. re: italia84

              I'm so sorry Italia, I know what you're going through. Some comfort food is definitely in order for the next few days for you.

              1. re: italia84

                Oh, italia, I'm so sorry for you and your family. I can only imagine how hard that must be - my "puppy" is 14 years old. I agree with the comfort food. You have to keep the body going, even though the heart is breaking.

                1. re: italia84

                  Thinking of you italia and wishing you strength at this difficult time.

                  1. re: italia84

                    My heart goes out to you; I have a dog and I would be grief stricken if it were me. I'm sure if you have to put your dog to sleep, it must be for the best so take comfort in that. I'll keep you in my prayers...be blessed

                    1. re: italia84

                      oh so sad! hate that. i hope you feel better, very soon and i'm sure it is the right thing for your pooch, you sound like you love your animals!

                      1. re: italia84

                        So sorry to hear about your puppy. Sending good thoughts your way.

                        1. re: italia84

                          So sorry to hear that , Italia.

                          1. re: italia84

                            so, so sorry. They are such a part of our families. I have a 15 y.o golden retriever and every day he's still with us is a blessing, but I know it's
                            in our future.

                            1. re: italia84

                              I'm so sorry to hear this. I had to do the same a few months ago. It hurts so bad, but it does get better with time. Please take care of yourself during this time and do try to eat something. xo

                            2. I've had a craving for clam chowder for a few days now, and I'm giving in to it. I liked the sound of the clam and miso soup AdamD had the other night, so I might sneak some miso into mine (I think it will go well with the white wine I'll use to deglaze the pan). I may leave the potatoes somewhat chunky, cook the onions, shallots, and celery way down so that they dissolve in the broth, leave out the cream, and toss some scallions in at the end. I'll pick up some kind of bread to go with, and serve a simple salad as well (with a warm dressing, I think, to wilt it a bit).

                              The boyfriend is lobbying for a garlicky cheese bread to go with. He is such a bad influence.

                              15 Replies
                              1. re: onceadaylily

                                Glad I could inspire you! Interesting idea. Using the miso as the salt in the chowder while adding another flavor element. I like it.

                                1. re: AdamD

                                  I'm glad you inspired me as well! I've cut pork, chicken, and beef out of my diet, and am enjoying feeling challenged to make the most of things. I had fallen into a rut with my cooking.

                                  We made our own miso soup at a cafe where I worked, and we quickly learned that miso was fantastic for adding that little 'something' in quite a lot of dishes.

                                  1. re: onceadaylily

                                    Its a great ingredient. But salty. As you probably know, a little goes a long way. There are tons of delicious Japanese dishes that use only fish or no meat at all.

                                    Id guess you eat a lot of tofu? One of my favorite but simple things to eat is a small block of silken tofu with some kimchee on top. As you can guess, the kimchee liquid acts as a sauce and really adds flavor to the otherwise bland tofu.

                                    1. re: AdamD

                                      Three stores, and no miso to be had (the little ethnic place I liked, and that used to stock that cafe, has either stopped carrying it, or not yet restocked). The boyfriend offered to take me to a third store, but I took pity on him and his day 'off', and we called it a day.

                                      That just gives me more time to work up a recipe for the next clam soup. Standard clam chowder tonight, save for adding a red wine vinegar at the finish.

                                      We have been eating a bit of tofu, which is one of the boyfriend's domains. He does love to stir-fry. There is an HMart here, and kimchee is on my list, as is their made-on-site tofu, so thanks for that.

                                      1. re: onceadaylily

                                        oadl, you might try local health food stores. In Toronto I can get miso anywhere but here in the burbs, I usually have to go to health food stores for fresh miso or, the organic section of some grocers.

                                        1. re: Breadcrumbs

                                          We're making a trip to HMart next week (it is nothing but Asian grocery items, from what I hear), but we also have a restaurant that has a *tiny* grocery section, and I know they have it there. The boy just didn't look as if a fourth dose of scanning shelves under fluorescent lighting would be beneficial to his general disposition.

                                          But I couldn't find nutritional yeast anywhere, and you just reminded me of a health food place I used to go to for coconut oil and the like (before it became more of a standard item on the shelves). I think that little health food store will likely have both items.

                                          1. re: onceadaylily

                                            Not everything is Asian at HMart. They even have Pringles... albeit in seaweed and crab flavors. I'd be interested ot know what brands of kimchi they sell at your HMart. The ones I shop at only sell one kind that I'm not terribly keen on.

                                            1. re: JungMann

                                              They have the seaweed Pringles at HMart?! I have been thinking about those things ever since I found out If I had known this, but didn't think they were available in the US.

                                              I've never had kimchee before, but I'm going to do a bit more research before I go. If there are any brands you especially like, I'd be interested in the information. I'm guessing that kimchee is one of those things that needs to be really good out of the gate, or you risk not wanting to try it again.

                                              1. re: onceadaylily

                                                There isn't a whole lot of choice where I live, but the Tobagi brand napa cabbage kimchi at H-Mart is pretty fine for me. The type without oysters is less strongly flavored and sours more slowly.

                                        2. re: onceadaylily

                                          As they say in Japan, sho gu nai, i. e. thats the way it is. Happy eating! Its frozen pizza for me so dont feel bad!

                                      2. re: onceadaylily

                                        I too have been adding white miso to my soup and sauces, it's a very nice addition. I also like having a cup of miso soup with mushrooms, tofu, and spinach, perfect little light something when I'm hungry and don't want to blow my so called diet.

                                        I've only found the white miso, are you using another?

                                        1. re: chef chicklet

                                          We'd used both white and soybean miso at the cafe, but I've yet to get any for use at home. I think that store I mentioned up-thread might have more of a variety. I'll want to pick some up this week, but I think the little market down the way only has white.

                                          That soup sounds delicious, and jogged my memory. We did something similar, but with kale, sans mushrooms. Grated carrot and onion, lightly sauteed, would be nice in there as well. Look for that on my menu this upcoming week, chicklet.

                                          1. re: onceadaylily

                                            Good~ Come to think of it, I do swirl an egg in there at times and always top with scallions ( they just belong there). I've not tried grated carrot, that sounds nice. This soup really helps to keep the hunger pains under control, which do me in every single time!

                                    2. re: onceadaylily

                                      Sounds fantastic! Is your cheese bread make with pizza dough or a crusty loaf of bread? Until I moved to VA, I had never heard of "cheese bread" (made with pizza dough), but it's hard not to fall in love with it.

                                      1. re: krisrishere

                                        Definitely a crusty loaf this time (though we do use pizza dough on occasion, with oil, garlic, cheese, salt, and maybe a few herbs). I'll probably pick up a loaf of ciabatta, split it, and treat it as a garlic bread, with mozzarella. My broiler is broken though, so I'll have to use the propane torch to get the cheese browned after I bake it.

                                    3. Brace yourselves, we're being very, very bad tonight. Fried chicken w a honey-chili drizzle and Bajan macaroni pie. Not a vegetable in sight!

                                      12 Replies
                                      1. re: Breadcrumbs

                                        A no veggie night happens at times in my place as well. But then again, it's just me. No Mom tellin' me I gotz to eat my peas. (Which I love anyway and would eat them without prompting!)

                                        1. re: LindaWhit

                                          Now you've got me thinking of peas Linda, I love them as well and if I'd thought of it, mushy peas would have been terrific w this . . . mushy peas w lots of vinegar!!! (not for mr bc though, he's not a fan)

                                          1. re: Breadcrumbs

                                            i know! what's with the Mr's not liking their mushy peas??

                                            1. re: jeniyo

                                              I think they must be missing a gene or something!!!

                                              1. re: jeniyo

                                                Overcooked and mushy peas just don't sound (OR look!) appetizing, so I'm with Mr. B on this one. :-)

                                          2. re: Breadcrumbs

                                            I forgot to buy spinach today, and no other veg really suits clam chowda. And honey and chili are *perfect* together.

                                            I did manage to pick up two really large bags of frozen peas though. My freezer laughed at me, and I laughed back, and ditched the freezer-burnt English muffins that were borderline before I stuck them in there, last spring.

                                            What is this Bajan macaroni pie?

                                            1. re: onceadaylily

                                              I HAVE to get an upright freezer, I don't even want to think about what may lie in the depths of that chest of mine!!

                                              Bajan mac pie: In Barbados they have a traditional mac & cheese dish that they call macaroni pie. We just love it and while I'd come close, I'd never been able to properly replicate it until this year when someone finally had pity on me and gave me a cooking lesson during our visit. It's fairly dry and dense, so you cut it like pie.

                                              1. re: Breadcrumbs

                                                please share the recipe!? :)

                                                1. re: ChristinaMason

                                                  Sure CM. Here it is with thanks to "Janice" for her helpful tips:

                                                  BAJAN MACARONI PIE

                                                  2 tbsp butter
                                                  1 small onion – chopped
                                                  ½ green pepper – chopped
                                                  ½ tsp Keens Dry English mustard
                                                  S&P to your taste
                                                  2 tbsp ketchup
                                                  a few drops of Bajan hot sauce

                                                  1 large egg
                                                  1 ¼ cup whole milk

                                                  12 oz cheddar cheese – grated

                                                  12 oz macaroni*

                                                  Pre-heat oven to 350 degrees. Grease a casserole dish and set aside. Put water on to boil and cook macaroni.

                                                  In a medium bowl, whisk egg until fluffy then add in milk and set aside.

                                                  While pasta cooks, add butter to a sauté pan over medium heat. Once butter has melted, sauté onion and green pepper until pepper is tender. Stir in mustard powder and S&P. Add ketchup and hot sauce, stir until vegetables are evenly coated.

                                                  Stir milk and egg into vegetable mixture until well incorporated then add in all but a handful of cheddar cheese and stir to combine. Stir in drained macaroni to coat evenly with sauce then scrape all into prepared casserole dish. Top with remaining cheese.

                                                  Bake at 350 degrees until cheese is golden on top (about 45 minutes).

                                                  *Note that in Barbados they use a macaroni that is much longer than traditional North American Macaroni (at least 3x the length). You can substitute at thin penne if you wish.

                                                  1. re: Breadcrumbs

                                                    Thanks! Maybe I'll make this for an upcoming casserole party.

                                                    1. re: Breadcrumbs

                                                      That sounds like something I could maybe get my "I had too much macaroni and cheese on Fridays when I was growing up" husband to eat. Sounds fantastic. There's vegetable in it -- the hot sauce!!!

                                              2. re: Breadcrumbs

                                                sounds yummy!

                                              3. Wife and kids had steamed chicken with a soy ginger dipping sauce, hijiki, and natto over rice.
                                                I went on the porch and drank scotch while marveling at the snow. I have to go to another place when they eat natto. Now, I will put the kids to bed and probably make a stouffers deluxe french bread pizza with a salad. One of those nights.

                                                6 Replies
                                                1. re: AdamD

                                                  They say natto is an acquired taste but in my case, I took an immediate liking to it! Especially good for breakfast.

                                                  1. re: Breadcrumbs

                                                    Indeed. I have only enjoyed it once. When I was at a fishing lodge deep in the Japan country side. I was so hungover. They offered me natto with tororo and mustard as breakfast-it tasted good at the time. But in my house, I dont eat it.

                                                  2. re: AdamD

                                                    I got a lull in the rain and am going to grill some pork steak over a fire of plum wood and charcoal.
                                                    Will do a tin potatoe on the side - bacon, russet, and onion wrapped in aluminum foil and baked till it smells like heaven in the house. Time for a vodka martini. BBBJW

                                                    1. re: Johnny West

                                                      Tin potatoes sound great! I've done them outdoors on the grill, but hadn't thought of doing them inside....I bet they do make the house smell like heaven!

                                                    2. re: AdamD

                                                      I have such a soft spot for Stouffer's FBP. And scotch with snow-watching. Enjoy.

                                                      1. re: onceadaylily

                                                        Simple pleasures. :)

                                                    3. Tonight I made a hash from Mexican chorizo, which I cooked until if formed crispy edges then added diced potatoes.....cooked those until just about done. I tossed the chorizo in with the potatoes in the skillet then cracked an egg over the top and sprinkled on a healthy portion of crumbled queso fresco. It went into the oven until egg was set. On the side, sauteed spinach, some black beans and butterflake rolls. Watermelon for dessert (yes, I know it's not watermelon season but it was left from a function and was pretty tasty!)

                                                      4 Replies
                                                      1. re: Cherylptw

                                                        I like the sound of that chorizo/potato/egg dish! Sounds like a good brunch item.

                                                        1. re: AdamD

                                                          So easy & delicious and would be wonderful for a brunch

                                                          1. re: Cherylptw

                                                            Yum! I just bought some chorizo today, and have two leftover baked potatoes I was wondering what I was going to do with!

                                                          2. re: AdamD

                                                            scramble the egg and it sounds like an awesome breakfast burrito

                                                        2. eep, i was still on the old thread. well, i brought the pork tenderloins to my dad's to cook. seasoned both with s&p and garlic powder, but then one i also added chinese 5-spice, ground mustard and hot chili flakes. the other i left plain for dad. seared both, then in separate containers put them in the oven to braise in chicken broth, adding chopped fresh rosemary to my dad's. after 15 mins. took out the asiany one and glazed it with my duck sauce from the other day (thanks to LW), and put it back in the oven. Watching tape of Top Chef Masters, FORGOT to re-set timer, and 45 minutes later.... ack!!! Surprisingly, tho, they are not shoe leather, but there is no pink to be seen*. making a pan sauce for my dad's, serving with mashed taters and a green salad. taking the asian one home.

                                                          *It was definitely a PYKAG moment.

                                                          1. Leftover pork stir-fry from last night, over brown rice. Tonight I will saute and add in the oyster mushrooms, which I overlooked last night.
                                                            Got home too late for my class, which somehow is translating into a martini Thursday. Trying to resist this very naughty idea.

                                                            2 Replies
                                                            1. re: rabaja

                                                              resistance is futile, my dear Rabaja.

                                                              1. re: mariacarmen

                                                                I'm beginning to think you are right.
                                                                Shake, shake, shake.

                                                            2. I had planned to make shrimp and crab etouffee, but I not only forgot to buy rice (along with the spinach), and I forgot that I was going to save yesterday's clam liquor for today's dish. I should probably be investigating what clarifies focus and have *that* for dinner.

                                                              Instead, it's spicy shrimp and crab in a creamy sauce over campanelle for tonight. I am taking a basic cream, butter, and garlic sauce, but I'll sautee a few onions and green peppers, add tomato paste, and the last of the white wine hanging out in the fridge before I add the ingredients for the white sauce, some fresh thyme, Old Bay, red pepper flakes, and maybe a bit of fish oil, and a few drops of hot sauce, if it needs help.

                                                              This week I am not baking the pasta. It killed my dish last time. I had the proportions perfect, and then I added a bunch of breadcrumbs and stuck it in the oven. Even as I was doing it, I knew it was wrong. I did it anyway. Tonight will be better.

                                                              3 Replies
                                                              1. re: onceadaylily

                                                                Sounds great Lily!

                                                                1. re: onceadaylily

                                                                  very similar yo what I did tonight. I used shrimp and sea scallops and towards the end tossed in baby spinach and toasted pine nuts. I also used fettachine (I know that is spelled wrong - sorry). The sauce was almost identical though.

                                                                  1. re: nvcook

                                                                    Yours sounds like an improvement. I'll keep your variations in mind for next time, because the crab was a bit blah, and I did think greens would have been nice. And pine nuts? That must have been good.

                                                                2. Last night, we had more of the chicken liver spread on ciabatta, then pan-fried black drum w/tartar sauce, and braised cabbage.

                                                                  Tonight we're having some friends over for a casual dinner: I'll make a smoked salmon/horseradish/lemon "tartare" for a starter and the main will be bolognese (already made--yay!) on pappardelle. Sides will be roasted and glazed brussels sprouts and a tossed green salad w/satsumas, dried cranberries, and pistachios. Dessert, though heavy and carby and mismatched with a pasta dinner, will be bread pudding as one of the friends really loves it. I'm trying to come up w/ a nice sauce for it.

                                                                  1. I didn't finish all the rainbow chard from the other night so I have some leftover to toss with garlic, lemon rind, hazelnuts, Aleppo pepper and cooked penne. I'll top it with shavings of what I think is aged gouda... or at least was when we bought it before Christmas. Whatever it is or was, it's a rich and salty cheese that should be perfect on top. For soup I'm having lobster and miso broth inspired by AdamD.

                                                                    3 Replies
                                                                    1. re: JungMann

                                                                      mmm just had the last of an aged gouda this morning from a couple weeks ago, and it was as caramelly and crystally as ever.

                                                                      1. re: JungMann

                                                                        Awesome! Works with king or snow crab leg meat as well!
                                                                        We are having wild king salmon. We will probably steam pan fry it briefly and then steam it with sake. Side dishes will likely be sesame spinach, rice topped with salmon roe (Ikura) and nori, bean sprout salad and miso soup with tofu. If I get ambitious, I met whip up this hijiki salad I make with finely diced yellow and red peppers, and shelled edamame in a yuzu vinaigrette (rice vinegar, vegetable oil and yuzu juice)

                                                                        1. re: JungMann

                                                                          aged gouda is SO GOOD on pasta. DH and I once made a delicious dish that was reminiscent of alfredo. a fine end to a ginormous, super-aged wedge of Gouda direct from Amsterdam.

                                                                        2. We'll be eating the asian-ish pork tenderloin tonight, though Rabaja's suggestion on the other thread is intriguing.... maybe cutting it up and wrapping in puff pastry is the way to go.... add a little hoisin maybe...

                                                                          1 Reply
                                                                          1. re: mariacarmen

                                                                            That sounds like nothing but goodness, all wrapped up in crispy puff pastry. Any asparagus in the market? 'Cause that would be SO good with asparagus, or long beans with water chestnuts...

                                                                          2. Birfday day in Berkeley got moved to Monday to give me a chance to come hang out with my kids, and per special request, it's breakfast for dinner: scrambled eggs, hash browns, and biscuits with gravy, served up alongside sliced bananas in OJ. Great gravy; made with ground sirloin, bacon, onions, garlic, stock, and finished with heavy cream. I think we all just need a good helping of comfort food right now.

                                                                            1 Reply
                                                                            1. re: mamachef

                                                                              yeah you do. eat up good, love each other up good. breakfast tonight sounds yummy.

                                                                            2. Roasted split breast chicken sprinkled with only garlic pepper and salt. The only vegetables I have left in the house right now is a bag of frozen broccoli and cauliflower florets - I'll steam those with salt, pepper and lemon zest. That is all :)

                                                                              1. Tonight's dinner wasn't a dinner - it was toasted ravioli appetizer while out for drinks with coworkers. But it worked for me. :-)

                                                                                1 Reply
                                                                                1. re: LindaWhit

                                                                                  Chinese chicken salad, which started out as a weight watcher's recipe, but I googled it and amped it up a little bit. Shredded chicken (put boneless skinless breasts in the crockpot with an onion, a couple of cloves of garlic, some carrots and celery, chili garlic paste, cilantro and a little soy sauce, fill crockpot with water...leave on low for 7 or 8 hours...makes great chicken for shredding and a couple of quarts of nice stock!) lettuce, (I had some iceberg that needed to be used up, and it worked well) Napa cabbage, bean sprouts, shredded carrots, a matchstick sliced red bell pepper, some water chestnuts, toasted wonton noodles, toasted sesame seeds, and a dressing made from peanut butter, rice wine vinegar, chili garlic paste, sesame oil, grated fresh ginger. It was such a good salad, and not too bad for me. Enjoyed with a glass of plum wine.

                                                                                2. Dinner was Chinese themed starting with wonton soup with fried noodles, followed by pan fried pork dumplings served with soy sauce & spicy Chinese mustard. Jalapeno chicken, vegetable lo mein, broccoli & mushroom stir fry and although, not Chinese, frozen vanilla yogurt for dessert with fortune cookies

                                                                                  1 Reply
                                                                                  1. re: Cherylptw

                                                                                    mmmm... whetting my appetite for our chinese-ish pork tenderloin empanadas! i wish i had chinese mustard.

                                                                                  2. My dinner to be is a bit embarassing...almost too much to say.
                                                                                    It is round.
                                                                                    It has been previously frozen.
                                                                                    It has toppings.
                                                                                    It has no cheese. -this almost makes the matter worse, I realize.
                                                                                    It is being preceded by a gin martini, which should make it all the tastier.

                                                                                    1 Reply
                                                                                    1. re: rabaja

                                                                                      throw some low-fat, skim milk cheese food on it, at least! and enjoy that cocktail.

                                                                                    2. Tonight DH and I will start with a shrimp cocktail, then share a Rib-eye steak (he get's the bone this time - I had it last time). We will also be having some Hasselback potatoes to go with, along with some Texas Toast. Easy meal.

                                                                                      1. WFD is really going to turn into a several hour long food grazing event.
                                                                                        To start, I will serve up spinach dip with crudite (yes, in a mini sourdough bowl. Why wouldn't we?). There will be a couple of different cheeses, some Spanish cocktail mix, smoked salmon and whatever guests show up with. Nothing really goes together here, but it's gonna be fun.
                                                                                        The main deal is chili verde, with lots of roasted green chilis and slow cooked pork. We will have fresh corn tortillas (thank you, local tortilleria), and all the little fixing I usually do for pozole.
                                                                                        Almond cake and vanilla bean pudding for those that can face it.
                                                                                        I also will be making chicken liver pate for my friend who eats it by the cupfull, and I have pigs in a blanket stuff should we need it, but my guess is that will come out tomorrow.
                                                                                        Lots of cava and wine in the cooler, now I gotta go launder my soft pants.
                                                                                        Back on the fitness wagon Monday!

                                                                                        6 Replies
                                                                                        1. re: rabaja

                                                                                          Enjoy! Sounds like a fun/yummy day.
                                                                                          Tonight is the big Miss America Pageant party! i have my duxelles read to top neufchatel cheese which will top puff pastry squares, i have a watercress mayo for dipping roasted purple potatoes, i've got goat cheese to melt in the mini puff pastry shells, to be topped with fig jam, toasted walnuts and thyme, i have all the components ready to assemble my caviar pie, and a beautiful Acme sweet baguette to go with, and i've got the tuna/butter/caper spread made, to top sliced rye bread. Host of the party has prosecco and sauv b galore, friend of his made cute-as-hell cupcakes with little gowned figurines on top. and i have the tiaras!

                                                                                          1. re: mariacarmen

                                                                                            Now that sounds like a fun party!
                                                                                            What's in the caviar pie? Is it made with hard boiled eggs?
                                                                                            My sister used to make one with hb eggs, it was delicious. Sometimes she'd put truffled caviar on top, it always went fast.
                                                                                            Tiaras sound like the perfect accessory. Why don't I wear more tiaras?

                                                                                            1. re: mariacarmen

                                                                                              whoa. tuna butter caper spread! details?

                                                                                              1. re: linguafood

                                                                                                No kidding. I just bought capers, and would love to have that recipe!

                                                                                                Have fun, MC!

                                                                                              2. re: mariacarmen

                                                                                                I hope the pageant party goes well, mariac! The noshes sound GREAT, I *love* the idea of them all wearing tiaras, and it sounds like they're all ready to cheer on their favorites! May the best state win. :-)

                                                                                                1. re: mariacarmen

                                                                                                  Sounds awesome. Love the idea of those cupcakes!

                                                                                              3. Last night I roasted two rainbow trouts brushed with some olive oil, sea salt & pepper in the oven, unfortunately, the skin didn't crisp which is a big no-no in my book. The oven temp is waaay off (I recently bought an oven thermometer and was APPALLED by the inaccuracy of the display - 50˚F -- seriously? this might be for the "what i HATE about my kitchen thread": my oven.)

                                                                                                The stupid floppy skin was removed, thankfully, the meat itself was delish. I had made some lemon & dill compound butter which really complemented the trout. Side was French beans tossed with olive oil and shallots.

                                                                                                Tonight... simple seared Kurobata pork loin chops, hot crashed purtators, and sautéed savoy cabbage. Yumboski. Hungry now. Too bad dinner ain't for another 4 hours or so....

                                                                                                2 Replies
                                                                                                1. re: linguafood

                                                                                                  linguafood, I totally empathize w your oven situation. mr bc (aka santa) put an oven thermometer in my Christmas stocking this year and I had a 45 degree difference!

                                                                                                  Do you LOVE those hot crashed 'taters????!!! I tried them after seeing the tks JaneEYB post and we've been devouring them ever since!!!!

                                                                                                  1. re: Breadcrumbs

                                                                                                    they came out very well, although i think they coulda used some flippin' half way thru. overall, it was a very brown dinner, which is rather unusual in this household. tasty, but brown.

                                                                                                2. Mizutaki-which is sort of like nabe or sukiyaki made with chicken instead of beef. We dont use boneless chicken for the dish. I have the really heavy cleaver that i inherited from my grandmother. Something very satisfying about hacking up a whole chicken into small bites.

                                                                                                  1. Dinner tonight will be chicken with roasted garlic cream, basmati rice, and steamed asparagus. I usually make the chicken using split chicken breasts with the skin on, and tuck the roasted garlic cream in under the skin, but I don't have any split, just boneless/skinless. So I'll probably just bake them simply seasoned with oil, salt, pepper and dried thyme, and drizzle the roasted garlic cream over top after slicing and layering the slices on the rice.

                                                                                                    6 Replies
                                                                                                    1. re: LindaWhit

                                                                                                      Linda, how do you make the roasted garlic cream? Is it as simple as it sounds?

                                                                                                      1. re: krisrishere

                                                                                                        1 whole head of garlic, roasted
                                                                                                        1 cup of heavy cream

                                                                                                        In a food processor, puree the garlic after squishing it out of the garlic head. Slowly add the heavy cream until it's incorporated. It makes 1-1/4 cups, so plan accordingly. Or make a LOT less. :-)

                                                                                                        Last night I had about 1 Tbsp. of roasted garlic that I defrosted, and blended in a jar with about 1/4 cup of heavy cream. That ended up being poured over the baked chicken and mixed in with their juices in the roasting pan, and after spooning it over the chicken breasts, heated in the oven for a couple of minutes. So the sauce was thinner with the addition of pan juices, but it worked for plating over the rice.

                                                                                                        1. re: LindaWhit

                                                                                                          I'm drooling. I'm absolutely making that this week.

                                                                                                          Oh, what kind of seasoning did you put on the chicken? Just S&P?

                                                                                                          1. re: krisrishere

                                                                                                            Drizzled them with olive oil, salt, pepper and dried thyme on both sides. The roasted garlic cream was added during the last few minutes.

                                                                                                          2. re: LindaWhit

                                                                                                            Never thought of freezing roasted garlic. Duh. Great tip!

                                                                                                            1. re: nomadchowwoman

                                                                                                              I usually roast 3 heads at a time, and freeze the majority of it in 2 Tbsp.-quantity sized Tupperware containers called Midgets.

                                                                                                      2. Too tired to cook. I really wanted some chicken soup that I had in the freezer, BUT, I was too lazy to do that. So, I had Campbells Healthy Request Italian Wedding Soup and some wheat crackers - not a bad soup, no artificial flavors. It's not chow-worthy, but it was good :)

                                                                                                        2 Replies
                                                                                                        1. re: krisrishere

                                                                                                          I agree about that soup kris...nothing fabulous but not bad at all! Have you tried Kashi crackers?

                                                                                                          http://kashistore.com/detail/KHI+61006

                                                                                                          I just love them!

                                                                                                          1. re: Breadcrumbs

                                                                                                            The soup also only had 13 carbs, so it was perfect for my diet.

                                                                                                            No, I've never tried those, but the look great! I'll add them to my shopping list today. Thanks!

                                                                                                        2. It was a perfect day for artichoke stuffed shells and a salad with homemade dijon and red wine vinaigrette.

                                                                                                          3 Replies
                                                                                                          1. re: wineos

                                                                                                            wineos, those shells sound delicious! Do you serve them w tomato sauce?

                                                                                                            1. re: Breadcrumbs

                                                                                                              Yes, I serve them with tomato sauce. Just add a can of drained and chopped artichokes to the ricotta mixture. I sometimes add some hot Italian turkey sausage, too.

                                                                                                              1. re: wineos

                                                                                                                Very nice. I'll definitely give those shells a try, thanks wineos!

                                                                                                          2. Stir fry with shrimp and scallops, and the rest of last night's Chinese Chicken salad. Glass of plum wine. A piece of gingerbread with a cup of tea a little later.

                                                                                                            5 Replies
                                                                                                            1. re: sunflwrsdh

                                                                                                              sunflwrsdh, that dinner sounds wonderful, with the perfect dessert to round it all out. Now, is this the second night for plum wine? Could you tell me more, I'm not familiar w plum wine, it sounds like a perfect match for your meals.

                                                                                                              1. re: Breadcrumbs

                                                                                                                Plum wine is an asian wine, I really don't know the brand name, and I tossed the empty bottle tonight :(, but I will post the next time I get a bottle. It is a really nice wine, with sort of an almost salty flavor mixed with the sweetness of the plums. It must be pretty readily available, i live in a small town in upstate NY, and our local wine and spirits store carries it. It is delicious with anything with an asian flavor, especially if the meal has a little heat to it. And yep, second night for the plum wine...Weight Watchers assigns a LOT of points to wine(, so I usually only have the one glass with dinner.

                                                                                                                1. re: sunflwrsdh

                                                                                                                  Oh that wine sounds wonderful sunflwrsdh! It's always a challenge matching wine to spicy Asian meals. We've been enjoying Conundrum recently.

                                                                                                                  Please, if you remember, post the name next time. . . I'll keep my eye out for your posts!. Hopefully we can get it here in Canada (where wine and liquor sales are managed by our provincial governments!!!)

                                                                                                                  1. re: Breadcrumbs

                                                                                                                    I saw Conundrum on the menu at my local Thai restaurant last night :)

                                                                                                              2. re: sunflwrsdh

                                                                                                                Must of been that kind of night. Last night we had bean sprouts, noodles, green peppers, onions, diced chicken, mushrooms (lots - n - lots), tomatoes, and some jasmine rice on the side.

                                                                                                              3. The kids have colds, and momma is cranky too, so after a healthy breakfast and lunch, we are having lava cakes for dinner. Shh, don't tell the grandmothers!

                                                                                                                1 Reply
                                                                                                                1. re: tzurriz

                                                                                                                  Yum!!! I am a grandmother, and once in a great while, have had ice cream for dinner with the grandchildren:)

                                                                                                                2. Chicken cacciatore and polenta from Lidia's Italian American Kitchen pg260 left over from last night...great. Looking forward to it again. Breast meat moist. Might add garlic next time. My husband was raised by an Italian-American mom and everything must have garlic and oregano...;)

                                                                                                                  2 Replies
                                                                                                                  1. re: ldubois2

                                                                                                                    Nothing wrong with garlic and oregano! Your meal sounds great!

                                                                                                                    1. re: ldubois2

                                                                                                                      Sounds yummy Idubois2! I recently purchased that book from Abes so I'll bookmark that recipe w your note about the garlic as we're garlic fanatics!

                                                                                                                    2. The best laid plans. . . .

                                                                                                                      Dinner was going to be Chicken Marsala but then this afternoon I was flipping through cookbooks and found some yummy antipasti recipes that seemed super-simple so I just started experimenting in the kitchen and next thing you know, we had enough antipasti to feed at least all the folks on our side of the street!! We invited a few neighbours over and just nibbled away. . . and, had a little wine of course!

                                                                                                                      1. Homemade pizza is on the menu tonight. Marinara base, fresh garlic smoosh (this makes the pizza), small diced red onions, mushroom slices,big round pepperoni and mebe olives (just the black kind). I'd like to add a little tiny chopped rosemary into the smoosh but sometimes it can be bitter so might not, three cheeses; fontina, monterey, mozzerella (oh and tiny bit parmesean on the handles at the last minute-makes for a great crust) Little bowls of chopped fresh tomatoes and basil leaves as a little throw on right before eating. Pass the freshly grated romano cheese and red pepper flakes. Fresh mixed greens for a salad and avocado and garbanao beans with fresh lemon juice/olive oil w/s&p vinagrette or and, ranch dressing( my husband likes to dip his pizza). We pass the freshly grated parmesean and red pepper flakes to be used on the pizza or the salad. Cold beer, lots of napkins. I say, it's a perfect dinner.

                                                                                                                        Pzza dough is still rising, excuse me please, I better go check on it!

                                                                                                                        * update* I made a change. Afrer reviewing the toppings and order of priority, some items were not going be used just yet and by the time I could, might not be at their freshest.
                                                                                                                        I used one of those mozzerella, procuitto and basil rolled up thingies. I've eaten them sliced on crackers before at a friends house. I bought a couple rolls over Christmas at Costco. I gave one to my son, and the other was staring at me tonight. I sliced it up getting it ready. I placed the olive oil, then the marinara, then the mozzerella ( dh grated) and fontina ixnayed the monterey. Then seasonings and garlic shmooze, then dried basil, then the mozzerella roll with procuitto and basil. More mozzerella and fontina and dried seasonings, then scallions and mushrooms. I just pulled it out of the oven its all melty, and it looks terrific, now time to go eat!!

                                                                                                                        1 Reply
                                                                                                                        1. re: chef chicklet

                                                                                                                          Your pizza sounds so good, especially with that the garlic, basil and tomatoes. The boyfriend does the ranch dipping thing too. I like a marinara for mine. Enjoy!

                                                                                                                        2. Our plans got sidetracked by a case of what Harter's calls the Man Flu. The boy is laid up with the hot pad, a mug of green tea, and the TV blaring. No, really, I think his ears may be affected by this thing, because when I asked him to turn it down, he didn't hear me. Poor guy. ;)

                                                                                                                          So, instead of tossing darts, I am flash freezing bell peppers, and refilling tea mugs. Dinner will be a simple oven-baked fish (with a little butter, salt, lemon-rind and a bit of juice), and sauteed green beans. We have a bit of soup and pasta in the fridge to clean up as well, so that makes up our buffet.

                                                                                                                          On the up-side, I was home to intercept a call telling me that I'm going to be an aunt for the fourth time. I guess the pressure is *really* off now.

                                                                                                                          4 Replies
                                                                                                                          1. re: onceadaylily

                                                                                                                            congratulations! on both the fish and the impending auntie-dum!

                                                                                                                            1. re: mariacarmen

                                                                                                                              Thanks, MC. My big brother is so happy (this will be his third). I'm already betting on a boy.

                                                                                                                            2. re: onceadaylily

                                                                                                                              make some miso or chicken broth with garlic and ginger root, its really good for colds.

                                                                                                                              1. re: chef chicklet

                                                                                                                                I have a friend who loves that.

                                                                                                                                And I love that you suggested the egg in the miso soup up-thread. I love avgolemono, and subbing tofu for the chicken with a bit of the miso would make a really nice version. The boyfriend is going out of town this week to see his daughter, and I'm pretty sure I know what I'll be having for dinner while he's away.

                                                                                                                            3. miss america party a huge success. my least favorite offering was first conceived: the goat cheese tartlets with fig jam and walnuts, sprinkling of thyme. Fig jam overpowered everything. Best things were the caviar pie, the puff pastry squares with duxelles (oh so good!, and the purple potatoes with two sauces: watercress/green onion/lemon, and sriracha/maple syrup/lime zest. first mayo based, second creme fraiche.

                                                                                                                              best thing of the night overall? Host's husband came home, as a surprise,7 hour drive, dressed as a Miss America contestant. (yeah, drag queen. FABULOUS!!)

                                                                                                                              2 Replies
                                                                                                                              1. re: mariacarmen

                                                                                                                                Sounds like a ball. I'm so glad you made those pastry square duxelles. Hope you're getting your (beauty) sleep, Miss MC!

                                                                                                                                1. re: nomadchowwoman

                                                                                                                                  ugh thanks, woke up way too early and have no leftovers to snack on - left them all at the host's house. duxelles - me too! gonna make those again.

                                                                                                                              2. Big pan of lasagna made with Italian sausage and a pot of chili for the week ahead

                                                                                                                                3 Replies
                                                                                                                                1. re: vafarmwife

                                                                                                                                  Ugh. Where in VA are you? I'm coming over.

                                                                                                                                  1. re: krisrishere

                                                                                                                                    In the mountains of southwest Virginia...

                                                                                                                                    1. re: vafarmwife

                                                                                                                                      Darn. I'm in the overcrowded, overlooked armpit of southeast Virginia :) A.K.A. Hampton Roads

                                                                                                                                2. Seeing as DH has not been objecting to soup as a main this week and I was in the mood for a chow-dah, we had a New England-style one for dinner last night. I even bought a lob-stah (prompting a harrowing scene w/my niece, who did not want me to "kill him" as she had become fascinated with and befriended the fesity little guy during his final few hours. Yikes.). It waspretty standard--butter, onions, celery, potatoes, some diced carrot, bacon, seafood stock, the aforementioned doomed creature, scallops, and shrimp. Chives and parsley. Alas, no clams. But cream, yes, lovely cream. That and warm bread was dinner, and a fine one it was, even if it had to be served up quickly during half-time.

                                                                                                                                  3 Replies
                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                    That sounds fantastic! Sorry to hear about your niece, but I'm sure she had no problem eating the soup. :) My father-in-law always tells the story about donning a paper bag with eyes cut out to execute the lobsters.

                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                      yum.

                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                        Your chow-dah does sound fantastic! My grandson has similar reactions to lobstah! He is 2, and witnessed his dad eating a 4 pounder on Cape Cod last summer. He was very frightened by it! But also, fascinated by lobsters. He asks every week when we go to the grocery store to "see the lobsters" and then tells me "but the man shouldn't take them out of the tank!". And he also always says "Daddy can't eat them...they are Gross!!!"

                                                                                                                                      2. Tonight we're taking advantage of the last night of Virginia Beach restaurant week, but our reservations aren't until 8:30 PM. So, to hold us over I'll make a caesar salad with blackened chicken on top.

                                                                                                                                        1. Sunday football always makes me want to eat sliders, pizza and wings......must resist...........

                                                                                                                                          5 Replies
                                                                                                                                          1. re: AdamD

                                                                                                                                            Chili......nachos......

                                                                                                                                            ;-) As for myself, it'll probably be chili this evening. Heading up to my Mom's to finally celebrate open Christmas presents with my sister and BIL...lunch will be cold cuts and various breads and spreads for sandwiches. But we'll be home in time to watch the Pats spank the Jets. ;-)

                                                                                                                                            1. re: LindaWhit

                                                                                                                                              Add nachos covered in chili to the list of cravings...... :)

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                Nachos!! Mm. My husband made the decision...since we're cheating on our diet at VB restaurant week, we can have nachos today :) Yay! So happy! GO PATS!

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  Gah. Cannot even understand this game tonight!

                                                                                                                                                  OK, I'll now say GO STEELERS! Anything to beat the insufferable Jets. Peg 'em Steelers...take 'em down several notches. The Pats didn't even show up at tonight's game, so hopefully you will!

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    Yeah, go Steelers! We're deep in Jets territory and from the beginning of the season to the end our Sundays are controlled by whether there's a home game or not (both they and the Giants play at the nearby stadium and you would not believe the effect that has on local traffic). Keeps us away from Manhattan favorite restaurants! Boo!

                                                                                                                                              2. Tonight is tamale night. No, I'm not making them. We were lucky enough to find a woman who makes them from scratch for a decent price (ten bucks for a dozen). Of course, this bit of good fortune would have to come after I've given up most meats, but her daughter swears that the jalapeno cheese tamales are delicious, if I can overlook the bit of pork lard used (in the masa, I'm guessing--unless there are also refried beans in there, and the boyfriend forgot to say so).

                                                                                                                                                To go with, I'm making Spanish rice with lots of extra peppers, refried black beans (unless proved redundant), and an enchilada sauce with a bit of cocoa in it (if I can find the recipe I came up with last summer, which is not in my PC, so it must have been hand-written, gah!). I have some sour cream in the fridge, plenty of hot sauce, and just enough beer to be worth our while.

                                                                                                                                                3 Replies
                                                                                                                                                1. re: onceadaylily

                                                                                                                                                  Grrr. Boyfriend's employee switched shifts without telling him, so no tamales until tomorrow. Irksome. They are made and paid for, and getting older by the minute. Boo. But perhaps the anticipation will make them taste better.

                                                                                                                                                  Take out tonight, and a dirty martini to console self.

                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                    enjoy your cocktail and look forward to your tamales, which i'm sure will be even tastier for having married in their own masa and spices.

                                                                                                                                                  2. re: onceadaylily

                                                                                                                                                    Yum!

                                                                                                                                                  3. The stars of the Miss America Pageant party were undoubtedly NOT a part of the bathing suit competition. As mentioned above, the caviar pie was a fave, as were the puff pasty squares with duxelles (i didn't get a picture), but the purple potatoes with two dipping sauces held their own. The caviar pie, in particular, wishes for world peace.

                                                                                                                                                     
                                                                                                                                                     
                                                                                                                                                    8 Replies
                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                      that pie looks awesome. now how about the caper tuna butter spread recipe????

                                                                                                                                                      1. re: linguafood

                                                                                                                                                        here it is: 600 grams good tuna (that was about 5 small cans of italian olive oil packed tuna), 8 tbls. unsalted butter, 3 tbls capers. ta-dahhh!!! oh and fresh cracked black pepper. I put it all in the food processor but then added in more whole capers for texture, and sprinkled some over the top. served on points of untoasted rye bread.

                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                          gracias, muchacha. much appreciated! i'll make that the same day i make my faux gras. i'll need to have some people over if i'm having that much butter and cream :-D

                                                                                                                                                          1. re: linguafood

                                                                                                                                                            oh and i forgot, tho it may seem obvious, to drain the oil from the tuna. i actually used the oil of one of the cans

                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                        Are the spuds baked or boiled, mc?

                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                          roasted with olive oil and sea salt.

                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                          That caviar pie is crazy! Would you post your recipe please?

                                                                                                                                                          1. re: rabaja

                                                                                                                                                            of course! it wasn't my recipe, found it online somewhere, just googled "caviar pie".

                                                                                                                                                            Caviar Pie
                                                                                                                                                            1 1/2 cups minced white onion, scallions or green onions
                                                                                                                                                            8 large hard-cooked eggs
                                                                                                                                                            1/4 cup mayonnaise
                                                                                                                                                            8 ounces cream cheese or Neufchatel cheese, softened
                                                                                                                                                            1 cup sour cream
                                                                                                                                                            8 ounces caviar*, 2 or more colors if desired

                                                                                                                                                            Spread the onion on paper toweling to drain. Mince the eggs and combine with mayonnaise; set aside. Beat the cream cheese and sour cream together; it should be very smooth.

                                                                                                                                                            Lightly coat a 9" round springform pan with butter or cooking spray. Spread the egg mixture evenly over the bottom and sprinkle the onions on top. Drop the cream cheese mixture by spoonfuls atop the onion layer and spread gently with the back of a spoon. (Wet the spoon, if necessary.) Cover and refrigerate for at least 3 hours, or overnight.

                                                                                                                                                            Before serving, gently spread the caviar over the cream cheese layer in a decorative design. Use waxed paper or even string to outline your design. Accentuate with chopped chives, scallions or parsley, if appropriate.

                                                                                                                                                            Note: Use inexpensive caviar in this recipe like Salmon, Whitefish, or Lumpfish. Some less expensive caviars contain artificial coloring, however; rinse the caviar in a strainer and drain on paper toweling before arranging.

                                                                                                                                                            I didn't rinse the caviar and it was fine. i did use the tip about wetting the back of the spoon to spread the cream cheese. that was the only tricky part, but it doesn't need to be perfect since you cover it up with caviar. i served it with toasted baguette slices. YUM.

                                                                                                                                                            OH SHITE - just now realized i left out the sour cream! D'oh!! probably would have been a whole lot easier to spread with s.c. mixed into the neufchatel! what a dope!

                                                                                                                                                        3. Working on tonight's dinner, which will be a belated holiday celebration with close friends; the yucky crud making its rounds, family obligations, and a trip prevented us from getting together before now, but since everyone is off tomorrow, tonight *seemed* perfect (DH is grumbling a bit about the fact that it coincides w/ a big game. Oops.)

                                                                                                                                                          I'm braising lamb shanks with Moroccan spices (and it smells heavenly in here), which will be served with coucous and a side salad of spinach, orange,and red onion and toasted pistachios. We'll start w/a bottle of bubbly I've been saving and smoked salmon on rye toasts w/mustard sauce. For dessert: creamy lemon souffle (I'm probably crazy).

                                                                                                                                                          (Recipes for shanks and souffle are from Gordon Hamersley's "Bistro Cooking at Home.")

                                                                                                                                                          7 Replies
                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                            That sounds wonderful.

                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                              oh your dinner sounds so good, all of it. i can smell it from here!

                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                Your dinner sounds wonderful, ncw! But yes, you do *not* screw around with the playoff games. :-)

                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                  Sounds great!

                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                    Is the lamb shank recipe much different from this one online? http://www.foodandwine.com/recipes/sp...

                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                      The recipe I used had no dates, almonds, or chiles, called basically for onions, garlic, carrots, ras el hanout, mint. beef stock, and white wine. It was very good, but this online recipe looks spectacular. If I'd seen it, I'd probably have opted for this, as it sounds a good bit spunkier.

                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                        It does sound good. I think the last two direction steps were reversed, but hey.

                                                                                                                                                                  2. DH is cooking tonight. I'll play sous chef. Dinner will be his basic marinara sauce with the addition of some diced green and red peppers, diced onion, sliced mushrooms, sliced olives and the best part - shredded blackened cajun chicken! This will be served with wide egg noodles and a side of sesame/roasted garlic bread. Small side salad will complete the dish.

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                      I love chicken with pasta and tomato sauce. And I wish I would have read this before the garlic bread I made a few nights ago, because I would have added sesame seeds to mine in a minute (and now I'm thinking that roasted garlic and toasted sesame seeds make a very good topping for bread).

                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                        Absolutely! roasted garlic and toasted sesame seeds and a little grated parmesean cheese on bread...yum!!!

                                                                                                                                                                        1. re: sunflwrsdh

                                                                                                                                                                          Although I don't have a picture, I have to admit - it was fantastic. Had to soften the cayenne he used with a little lemon juice, but other than that the sauce was terrific, noodles were perfect and the bread - ummm, ummm good! I mean, who could go wrong with roasting whole bunches of garlic?????

                                                                                                                                                                    2. Penne rigate with homemade garlic sausage, green & red peppers & red onions in pureed San Marzano tomatoes. Side is Belgian endive with tangerines & creamy dill dressing with walnut oil, lemon juice, LOTS of fresh ground pepper, and a mix of Fage yogurt & sour cream.

                                                                                                                                                                      Must. Eat. Now.

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                        yum!

                                                                                                                                                                      2. My husband cooked tonight, since I worked today. He made roast turkey, twice baked potatoes, with smoky horseradish sauce, peas and pearl onions and cranberry sauce. It was great!

                                                                                                                                                                        2 Replies
                                                                                                                                                                        1. re: sunflwrsdh

                                                                                                                                                                          That's a good man, to give you a Thanksgiving in January.

                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                            He is a wonderful man! We bought 3 fresh turkeys on sale for 39 cents a pound , a couple of days after Thanksgiving and put them in the freezer. We are cooking one a month for the rest of the winter. What a great meal it was to come home to:)

                                                                                                                                                                        2. Ok so this is fairly embarrassing. I spent the afternoon totally engrossed w the Feb COTM. Looked at the clock and it was 6pm. Quickly did all the prep for Chicken Marsala (chopped parsley, garlic and the like) measured all liquids, sliced mushrooms, seasoned flour . . . and so on. Then, when it came time to get the chicken out of the fridge, I had a "DOH!!!" moment...no chicken!

                                                                                                                                                                          I'd actually intended to make this dish last night but got carried away making antipasti (see my WFD post for last night up-thread!) . . . seems mr bc decided to help out and froze the chicken!

                                                                                                                                                                          So, for the second night in a row. . . antipasti for dinner!

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                            oops! happens to the best of us. your anticipation is building!

                                                                                                                                                                          2. Mac & cheese cuz' watchin' those 27K marathoners this am just did not give me 'nuff motivation. There is indeed salad in the frig, so maybe some of that too.

                                                                                                                                                                            1. Dinner at restaurant week last night was absolutely fantastic. I'm actually thinking of emailing the pastry chef to ask for the dessert recipe. If I was with 6 other people in public, I would have moaned and groaned and licked the plate clean :)

                                                                                                                                                                              Dinner tonight will be pancetta crusted roast pork loin. I'll rub the pork with a little garlic and rosemary paste before I encompass it in thinly sliced pancetta. To go along with it, hasselback potatoes and roasted cauliflower with pecorino.

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: krisrishere

                                                                                                                                                                                I'll head out now, kris. Should be there in time for dinner. ;-)

                                                                                                                                                                                1. re: krisrishere

                                                                                                                                                                                  Sounds amazing, Kris!

                                                                                                                                                                                2. Friday night the lemon-almond scallops with saffron rice and butter lettuce salad with walnuts.
                                                                                                                                                                                  Saturday night homemade pizza (no tomato sauce by orders from headquarters, he doesn't like it on pizza). OK not terrific, provided extra dough to be mixed into the next go of bread.
                                                                                                                                                                                  Last night this goose pie plus a grapefruit salad - peeled and sliced pink grapefruits, sliced green onions, really nice fresh from the storeTurkish oil-cured olives, a drizzle of sesame oil and of sherry vinegar. Very nice with the eyewatering richness of the pie...
                                                                                                                                                                                  http://chowhound.chow.com/topics/7600...

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                    I love the sound of that salad!

                                                                                                                                                                                  2. My wife made a sort of stir fry last night with some super thin sliced wagyu brisket, fresh bamboo shoot and green peppers. Usual sides, rice, miso soup and seaweed with yuzu and vinegar (mozuku-store bought). She even timed it right and served dinner at halftime!
                                                                                                                                                                                    Dessert was a chocolate lollipop from See's candies in SF. Sorry to the Pats fans, but its exciting to see the Jets win (I am a Giants fan so I don't really care either way).

                                                                                                                                                                                    1. So the boyfriend isn't sure if we are getting the tamales today or not, because he forgot to call her and confirm. And he's likely going out of town tomorrow night. So I've had to figure out a dinner for tonight that doesn't leave me stuck on my own with a pile of leftovers.

                                                                                                                                                                                      I think I've settled on panko-breaded crab cakes with a remoulade, roasted new potatoes with dill and lemon, and a creamed spinach. This menu not only saves me from defrosting anything, but uses up a few things in the fridge that are on the verge of wearing out their welcome. We also have a decent amount of green beans left in the fridge, and a small piece of the baked tilapia.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                        Terribly glad I didn't make the remoulade early like I had planned. I just got the call, and the tamales will be here around eight. Yesterday's menu back on the table.

                                                                                                                                                                                      2. Looks like broiled mackerel tonight. Rice, miso soup and baby bok choy.

                                                                                                                                                                                        1. It's Birfdayday in Berkeley, and due to inauspicious beginnings this month hasn't been particularly well-organized, so I'm making a special meal for everyone and will take special requests next week. So, some nice med-rare marinated london broils(dijon, oil, red wine vinegar and herbs) and quartered chickens that I've had in a Greek marinade, a baked potato bar and a salad bar and steamed broccoli with soy and sesame seeds. Bought a huge pan of brownies and another of blondies and some ice cream; fake candles, check. At home we'll be finishing up the ground chicken laab that many people kindly pointed me to, with some jasmine rice and cucumber/ginger/celery/basil salad. And a large Bombay Sapphire after, if not also before.

                                                                                                                                                                                          6 Replies
                                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                                            Delicious, all of it. Especially the 'after, if not before'.

                                                                                                                                                                                            Fake candles?

                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                              the kind that refuse to blow out?

                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                Ah, probably. But then you can't make a wish! It's kind of like covering a fountain with saran wrap.

                                                                                                                                                                                                ETA: The latter of which could be kind of fun to watch.

                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                  Yes, but unlike the oldstyle fake candles that would sputter and then flame right back up, and then splutter and flame right back up, THESE little exercises in frustration blow out immediately and take at least half a minute to sprout more flame. When we have real Birfdaday, I'll put on real candles; can't deprive a young man of his wish! ; )

                                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                                    From your description, I got an immediate, and hilarious, visual, with you going about you business, getting the stack of plates, brandishing the server, and cutting the first corner off of the cake, with a very authentic-sounding "Ohmygosh!" as the candles starting flaring again. Love it.

                                                                                                                                                                                              2. re: mamachef

                                                                                                                                                                                                that sounds like a FANTASTIC birfdayday dinner! cheers on your coctail(s)!

                                                                                                                                                                                              3. I'm (slightly) laid up with a bum back, so DH is in charge in the kitchen. He's roasting a small leg of lamb and riffing on a tomato-based sauce served with lamb shanks at our local Lebanese Taverna. I'm excited.

                                                                                                                                                                                                To go with, I'm making some scampi-style mushrooms and green beans, borrowing from Smitten Kitchen: http://smittenkitchen.com/2010/12/gar...

                                                                                                                                                                                                I'm using Meyer Lemon zest instead of capers, and adding thyme. We'll also have some leftover steamed bulgur to soak up the (hopefully) delicious sauce.

                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                  That sounds like it could be good for the back. GWS.

                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                    Well, it was just delicious. Kudos to DH.

                                                                                                                                                                                                    I thought the same thing about the mushrooms this time as last: the garlic really needs to be slightly tamed by sautéing first. Can't stand that sharp, raw garlic flavor. I even broiled the veggies, but the juices the mushrooms released prevented the garlic from really gaining much color.

                                                                                                                                                                                                    p.s. thanks for the well wishes. this happens every so often :)

                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      If I were doing this on the stovetop, I'd dry roast the mushrooms before adding a bit of fat along with the garlic to slightly color them and finish the dish. I suppose you could also use garlic oil/butter in the oven instead.

                                                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                                                    hope your back is better soon, but glad the DH made such a good lamb dinner for you!

                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      sounds great!
                                                                                                                                                                                                      Hope your back is better soon)

                                                                                                                                                                                                      1. re: sunflwrsdh

                                                                                                                                                                                                        thanks, all!

                                                                                                                                                                                                    2. I had a great cooking day. It was freezing here (- some very cold number..don't know exact temp, and didn't go outside except to recycle!) and i spent my whole day in my kitchen) Made 2nd loaf of Artisan Bread in 5, ( not overly impressed, although it is pretty good Artisan bread, just not really what I was hoping for) A nice soft sandwich loaf of whole wheat banana bread, using my breadmaker, on the manual setting and shaping the bread into a loaf pan. Came out exactly as I hoped!) Cajun red beans and brown rice, with a chicken andouille sausage, turkey tetrazzini, a turkey and wild rice casserole, turkey stock, which i used to make a nice turkey based minestrone ( using Moosewood minestrone recipe) French onion soup from Cooking Light, a pumpkin bundt cake, (meh) and a kick-ass bread pudding, which I literally made from merging an Emeril Lagasse recipe with a Weight Watchers recipe for bread pudding. (I am pretty sure neither camp would be ecstatic with the results, but we loved it. Had a taste of each for supper, with a glass of red wine and spirited coffee witht eh desserts. A perfect day:)

                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                      1. re: sunflwrsdh

                                                                                                                                                                                                        good for you, sounds wonderful! i should check out the WW bread pudding recipe....

                                                                                                                                                                                                        I did a simple prep for chicken thighs for my dad - browned chopped onions in pork fat, seasoned thighs with s&p, garlic powder, thyme and paprika, then browned them. braising liquid was chicken broth and white wine. then sprinkled grated parm over each thigh, and into sauce to thicken. served over leftover mashed taters, made a simple salad of romaine, scallions, and avocado. then ran next door to my sister's who had just pulled out delicious deep fried and battered cod chunks with a red onion sour cream dipping sauce and gorged on those before serving dad.

                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                          Your chicken thighs sound great! and the Weight Watcher's Bread pudding recipe sounded a little blah to me...hence the meeting with Emeril's recipe....as I said, probably neither Emeril or WW would approve, bu we liked the results, Basically what I did was use Emeril's recipe with 4 less eggs,and subbed ff ricotta cheese mixed with skim milk for the 4 cups of heavy cream. Probably not the same, but it was all pretty tasty, nonetheless. About a cup of the 9 cups of miscellaneous bread cubes I used was leftover gingerbread, which didn't hurt anything at all) If you want, i will type the exact recipe I used, but will probably never duplicate it...bread pudding is one of those "use up whatever you have on hand" things.

                                                                                                                                                                                                          1. re: sunflwrsdh

                                                                                                                                                                                                            that would be great, thanks!

                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              Here it is: Emeril Meets Weight Watcher's Bread Pudding
                                                                                                                                                                                                              9 cups of 1-inch cubes of leftover bread. (about 1 cup of what I used was gingerbread)
                                                                                                                                                                                                              5 cups skim milk and 1 cup fat free ricotta, creamed together
                                                                                                                                                                                                              2 whole eggs and 4 egg whites, whirled in blender
                                                                                                                                                                                                              1 cup light brown sugar
                                                                                                                                                                                                              1 tablespoon vanilla extract
                                                                                                                                                                                                              1/2 teaspoon freshly grated (or I didn't have fresh and subbed 1 teaspoon) nutmeg
                                                                                                                                                                                                              1/4 teaspoon salt
                                                                                                                                                                                                              1/2 cup raisins

                                                                                                                                                                                                              Preheat oven to 350. Place the bread in a large bowl. Grease (I sprayed with Pam) a 13x9 inch casserole dish. (I used, I think a 7x 11? and 4 ramekins...experimental dish, you know!) Set aside. Combine the milk/ricotta mixture, eggs, brown sugar, vanilla, cinnamon,nutmeg, salt and raisins in a large bowl. Whisk to mix. Pour the milk mixture over the bread and stir to combine. Allow the mixture to sit at room temperature for 30-45 minutes. Transfer the bread mixture to the casserole (and/or ramekins) and bake until the center of the bread pudding is set, 50-60 minutes (The ramekins took 15-20 minutes). Emeril also has a Whiskey sauce, which I did not use or adapt. My daughter put the recipe into her Weight Watchers e-tool thing and it came out that a serving (Of which this recipe made 12)is 5 points plus. Worth it...it was really good.

                                                                                                                                                                                                              1. re: sunflwrsdh

                                                                                                                                                                                                                excellent! copied and saved. thank you!

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  You're welcome.

                                                                                                                                                                                                        2. re: sunflwrsdh

                                                                                                                                                                                                          Wow, very impressive, sunflwrsdh--you get more kitchen mileage out of one day than I can in three!

                                                                                                                                                                                                          1. re: sunflwrsdh

                                                                                                                                                                                                            wow, that's a lot of cooking!

                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                              I really and truly enjoyed it. Winter days when I can just be in the kitchen are some of my favorite days ever. And I love to make soup and bread, and bake new things.

                                                                                                                                                                                                          2. I cooked for a group of 18 ladies from the local University yesterday...to start, I made dilled carrot pickle chips and pickled garlic green beans as part of a veggie tray that also included roasted broccoli & cauliflower, slow oven dried beets, pickled onions, roasted red & yellow peppers and marinated mushrooms; served with pesto sour cream. I smoked a whole turkey on the grill then pulled it off the bones for bbq with homemade sauce. With the Q, they also had curried chicken salad with apples, thyme & toasted walnuts, broccoli & smoked gouda stuffed baked potatoes and two different kinds of homemade rolls. Dessert was bite sized sweet potato crumb pies and applesauce oatmeal whoopie pies with chopped dried apple & cranberry. Bowls of apple orchard punch garnished with sliced apples & lemons to wash it all down. No complaints. My dinner was some bbq on those nice fuffy buns yesterday & today. Tomorrow, back to the stove...

                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                              Amazing, Cheryptw! Wish I was one of the "ladies who lunched" on your food! Yum!

                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                You had me at the veggie tray!

                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                  I got the most compliments for that veg tray!

                                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                                    It sounded amazing!

                                                                                                                                                                                                              2. Last night I made coq au vin from the fantastic cookbook "What To Cook and How To Cook It." It took about three hours in total because there are tons of little steps involved, however no particular step was complicated or required much finesse. As a bonus, the recipe was big enough for two nights' worth of leftovers. Yum!

                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                1. re: SouthToTheLeft

                                                                                                                                                                                                                  Nice! I love a recipe that has built in leftovers, especially if it takes some up front time to make!

                                                                                                                                                                                                                  1. re: sunflwrsdh

                                                                                                                                                                                                                    Well, I'm cooking for two, so consider that. It makes about six portions. The dish is also INCREDIBLY rich (lots of turkey bacon, roux, butter, chicken skin, onions, shallots) so I couldn't eat very much of it at all.

                                                                                                                                                                                                                    The recipe takes forever because you have to brown all the chicken pieces for ten minutes and there's tons of simmering.

                                                                                                                                                                                                                    1. re: SouthToTheLeft

                                                                                                                                                                                                                      I've made Julia Childs' coq au vin, and it is truly a process. And sadly, not Weight Watcher friendly, because is really is one of the things I love to make in the winter. Soul satisfying cooking and eating)

                                                                                                                                                                                                                      1. re: sunflwrsdh

                                                                                                                                                                                                                        Haha, I definitely do not think it is any sort of diet friendly (well, maybe Atkin's) ... but jeez is it yummy.

                                                                                                                                                                                                                2. Pho!!! yum yum yum... my car is being patched up after a fender bender so I'm kind of stranded at home. Involved cooking projects are a good thing, so I'm hoping my stock will turn out just right.

                                                                                                                                                                                                                  1. Last night, after scrounging around the fridge and pulling out some "must-use" items, I made a very tasty topping for bruschetta (from leftover ciabatta): sauteed a clove of garlic (minced) and a few slices of prosciutto (minced) in olive oil and added diced button mushrooms and a handful of arugula (chopped), cooked it down a bit and added some grated parmesan and pepper. We munched on those with potato-leek soup and called it dinner.

                                                                                                                                                                                                                    It will be leftover something tonight though I will look for vegetables at the market.

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                      that bruschetta sounds mmm-mmm good.

                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                        That bruschetta sounds yummy and potato leek soup may need to be on my list for next week! I'm trying to do two soups a week for work lunches, and quick suppers and that is one I haven't done, and its also something I could make "light". Thanks for the inspiration.

                                                                                                                                                                                                                      2. Tonight - NY strip steaks from a local farm seared in the CI pan -- unless I can convince the man to grill on the patio, and given the temps that is not too likely.

                                                                                                                                                                                                                        Sides will be sautéed spinach and a mixed salad (probly Romaine, butter lettuce, radishes, tomatoes & cukes) with a sour cream dressing.

                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                          Sounds great, linguafood. And its freezing here, too. What is the CI pan?

                                                                                                                                                                                                                          1. re: sunflwrsdh

                                                                                                                                                                                                                            Cast Iron. Unfortunately, dinner wasn't quite as satisfying as I had hoped - the strip steaks were insanely chewy (I am beginning to wonder whether the people at the farmer's market intentionally sell crappy meat to turn us all into vegans), the spinach shrunk to a palm full, and the ranch dressing, courtesy of Chow, was too runny. meh.

                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                              Too bad. You seem to have a ratio prix:qualité problem with your cooking (viz. the goose). That happens to me too. Complete drag.

                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                Seriously! And I resent the fact that the factory meat we _could_ get at Wegmans has a better ratio of price and quality. In fact, it really pisses me off.

                                                                                                                                                                                                                                Happy meat should taste happy, dammit.

                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                  You'd think so.

                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                    I hear you. I have all but given up on our FM meat, which may be happy but doesn't make me happy. Someone here (Harters, I think) suggested it may be a butchering problem, that while these folks are raising their animals responsibly and humanely, they aren't necessarily skilled at butchering them. Whatever the issue, I'm hoping that as more people get in on the act, quality will improve.
                                                                                                                                                                                                                                    Like many, I'm trying to cut down on how much meat we buy/eat, but it's hard when DH is carnivore extraordinaire. Usually when I do buy meat/poultry now, I swallow hard and pay through the nose at Whole Food for hormone-free, humanely-raised, and grass-fed when I can (but I'm usually feeding only two or three mouths). It's not local, but the quality's good--and I can get a refund if it's not.

                                                                                                                                                                                                                          2. The last of the ham hock from xmas and the last of last week's pork tenderloin have been turned into chinese fried rice, with minced onion, garlic, carrots, peas and egg. maybe a little steamed broccoli to go with. although for my dad i'd have to practically puree it. which is fine.

                                                                                                                                                                                                                            me? off to a job interview, wish me luck! (actually, the job i'd really like to have an interview with has contacted me but we've not set the meeting yet. wish me luck on getting that one instead!)

                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              Good luck!

                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                Good luck, Maria! I think you'll wind up with two offers.

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  Good luck on the job interview(s), mc!

                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                    Thanks, all!

                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      One (or both) of those jobs belongs to you, girl. Now just go and let them know it. Good thoughts headed your way. Let me know what happens. : )

                                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                                    Good luck with the job interviews! The fried rice sounds great)

                                                                                                                                                                                                                                    1. re: sunflwrsdh

                                                                                                                                                                                                                                      hah-it actually turned out so good that we gobbled it all up and my dad was bummed that there were no leftovers for his lunch tomorrow, so i made another batch just now, only, not having any ham hock/tenderloin left, i used diced thick ham steak this time.

                                                                                                                                                                                                                                  3. We're having more tamales. Because the boyfriend brought home forty-eight of them. Forty-eight. "We can freeze some," he said, with a shrug, as if it were that easy. I opened the freezer door. "Oh," he said. "Wow, that's really full. But why do we have frozen waffles? We don't eat frozen waffles. What's in all those bags?" My defensive glare silenced him.

                                                                                                                                                                                                                                    Last night I made Spanish rice, but skipped the black beans after I got caught up in something else. But the jalapeno tamales, while delicious, didn't have too much going on in the way of filling. The overall taste was spicy masa, which got boring fast (the boyfriend ordered chicken tamales for himself, and they looked pretty balanced). So, tonight I will make the black beans to serve with the tamales, along with some type of sauce, and the leftover rice. I think the mole-inspired enchilada sauce would be a lot healthier, but the queso is kind of calling to me.

                                                                                                                                                                                                                                    I was able to fit twenty-four of the tamales in the freezer. It is now a solid wall of food.

                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                                                      You are a freezer engineering genius! too bad your so-looked-forward-to tamales weren't as scrumptious as you anticipated. i think the queso sauce will make you much happier.

                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        I just wish I had refilled the ice bucket before I blocked my ice cube trays in behind a barricade of peas and removed-from-the-box mango bars.

                                                                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                                                                          Lol about the state of your freezer, because I have totally been there! We have recently been "purging" ours and trying really really hard to keep it organized, because I truly "lose" stuff in mine. And my dh is the "freezer and leftover" police! So I also completely get the defensive glare reference! We are really working on our refrigerator, too, and keeping things where we can find them...it is an ongoing challenge!
                                                                                                                                                                                                                                          I would have gone with the queso sauce as well:)

                                                                                                                                                                                                                                      2. re: onceadaylily

                                                                                                                                                                                                                                        You could also put what you can't use in a small Styrofoam chest with some dry ice and ship them to me!

                                                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                                                          Now there's a thought. There's enough to go around for sure!

                                                                                                                                                                                                                                          I was also thinking that one or two of the meatless ones might make a nice addition to a batch of vegetarian chili, if I broke them up and let them stew.

                                                                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                                                                            I was thinking you could also make some kind of layered casserole too, like a tamale pie with tamales, not simply a masa topping.
                                                                                                                                                                                                                                            I understand you're not eating meat and fish because you can't find affordable, sustainable sources. Is that the case?
                                                                                                                                                                                                                                            I hear what you're saying if so. I, for one, have been trying to buy sustainable meat, but using less of it in my dishes. Cooking lots of stir fries has made this easier, although I can't take advantage of all the Costco deals when I'm trying to be virtuous, which blows.
                                                                                                                                                                                                                                            I found sustainable pork in Japan Town in SF in the last year or so, and it's packaged in small quantities, which is perfect.
                                                                                                                                                                                                                                            If you just want to cut it out altogether, I understand.

                                                                                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                                                                                              It's an issue I've been really struggling with, since the end of November. I love meat! But I love animals. But I love meat! But I really love animals.

                                                                                                                                                                                                                                              We are eating quite a bit of fish, but are struggling to find responsibly sourced products that don't take a disproportionate amount of our food budget. If I lived alone, this would be so much easier, because I could be happy with sardines and oysters, neither of which the boy likes. He's being so supportive of this, and loves what I'm cooking lately, but when I said, "Oh, honey, that fish is from Thailand" he gave me a look that clearly said 'don't push it, woman'. So I put the fish in the cart. I know that there are a lot of farms out here, and I need to start using my hippie connections to find one that I trust. Heck, there's even a place that raises their own goats.

                                                                                                                                                                                                                                              TJ's has stated that they are going to provide *only* sustainable seafood starting in 2012, which is really good news, as they try to keep their prices down as much as possible. We want to make a trek to HMart this week, and hopefully that will turn out to be worth our while. If I can make room in the freezer.

                                                                                                                                                                                                                                              I *love* the thought of that casserole, Rabaja! That's definitely WFD.

                                                                                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                                                                                I completely agree with you about the sustainable meat thing, as well. I would love to be able to do that, but it is just completely out of my price range. I'm feeding too many people (4 or 5 adults and two kids) and just can't afford it. The same with buying local...I would love to, both for environmental reasons and to know what is in the food I'm eating, but it is just too expensive. I am taking small steps in that direction, though....making our own bread, and cutting way down on how much meat we are eating. Grinding our own meats so we can control the amount of fat in them. Definitely going to grow some of our own herbs and vegetables this summer. And I have always patronized local pick your own and farm stands in the summer, and will be doing even more of that this year, and doing some more preserving than I have in the recent past. But...I still have to buy the $1.99/lb when they are on sale chicken breasts, that God only knows what those chickens ate or what is in them. Same with beef and pork when its on sale.
                                                                                                                                                                                                                                                Casserole sounds great.

                                                                                                                                                                                                                                      3. Tonight I made a non-traditional chicken marsala; actually a grilled chicken marsala.

                                                                                                                                                                                                                                        I seasoned a couple of chicken breasts with salt, pepper and garlic powder and grilled until just done. In a saute pan I browned a pound of sliced crimini mushrooms, onion and more garlic, then sprinkled a little flour on top to thicken. After that, I deglazed the pan with sweet marsala and demi glace, then let it reduce even more. To finish, I added some black pepper and a small touch of butter.

                                                                                                                                                                                                                                        To go along with it, steamed green beans and wild rice.

                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                        1. re: krisrishere

                                                                                                                                                                                                                                          Your non-traditional chicken marsala sounds great, Kris. I am loving wild rice, which is one of those things I forget about from time to time, and then come back to.

                                                                                                                                                                                                                                        2. Simple soba noodles in soy dashi broth with store bought kakiage, edamame, tofu with kimchee and a green salad with a sweet onion dressing.

                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                          1. re: AdamD

                                                                                                                                                                                                                                            Sounds good, Adam. Kimchee is something i've never tried, but would like to.

                                                                                                                                                                                                                                            1. re: AdamD

                                                                                                                                                                                                                                              Do you just mix everything in the bowl and put the kakiage on top to stay crisp? I imagine for a the broth, I can just add some soy sauce to water and dashi granules.

                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                Yup, but it always ends up a big soggy and falling apart. It does add a bit of greasy goodness to the soup though. It is not the traditional way to serve it as you probably know (over rice).
                                                                                                                                                                                                                                                Yupx2, make your dashi (instant or home made) and season with soy until you get the flavor you prefer. My wife adds fish cake (chikuwa) to hers. This is our "I dont want to cook tonight" meal as only the salad greens and the tofu are "fresh."

                                                                                                                                                                                                                                                1. re: AdamD

                                                                                                                                                                                                                                                  I've never tried mixing dubu kimchi into soup. I'm excited to try this with some kamaboko soon.

                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                    I dont put the kimchee or the tofu in the soup with soba. The dish mentioned is prepared by slicing silken tofu, placing a pile of kimchee on top, then pouring a little of the kimchee juice over the top.

                                                                                                                                                                                                                                                    I do make a quick pork/kimchee ramen though-but to confess, the soup base is usually store bought low sodium chicken broth. Aside from making dashi stock, I never seem to have time to make stocks from scratch.

                                                                                                                                                                                                                                            2. I do believe it's a guo ta doufu (pot-stuck tofu) night at ours. Slices of tofu floured and egged, fried until brown on one side, a few minced scallions and some fresh ginger on the still-sticky tops of the pieces, turned over and a half cup chicken stock (cube) with a snort of whisky and some black pepper poured over, tofu poked with a fork and simmered until the liquid evaporates and the pieces are brown, served on a bed of shredded romaine and garnished with lots of lovely cilantro sprigs.
                                                                                                                                                                                                                                              We first had this in Taipei in a Shaanxi restaurant of happy memory and I've been making it ever since. We were told by a friend in Shanghai (when we wanted to order it in a northern-style restaurant a couple of years ago) that it was a very old-fashioned dish. The restaurant did produce it after some prodding.

                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                That sound amazing. Not even sure I would know how to replicate that, but I'd sur like to try. Any chance for pictures?

                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                  I was going to take a pic last night and then thought, nawww, who's going to want to see this? It was good. Next time I will.
                                                                                                                                                                                                                                                  The broth mixture should have about 2 tsps of sesame oil in it too.

                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                    Pic of the leftover 3 pcs I nuked and had for dinner last night (hubby out) followed by black cherries and 4 Hershey's Nuggets...not as pretty as on the platter with the cilantro.

                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                              2. A glass of red wine, a cup of homemade Moosewood minestrone soup (except with turkey stock instead of vegetable) with a sprinkle of grated parm-reg, half a slice of home made whole wheat-banana bread, so far. I think a cup of Earl Grey and either a slice of pumpkin bundt cake or some bread pudding for dessert.

                                                                                                                                                                                                                                                1. Crispy fried sea bream, fried diced potatoes and garden salad with iceberg, cherry tomatoes, cukes, ranch dressing. Fresh pears for dessert

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                                                                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                                                                    YUM! everyone here is talking about fish and remember i vowed to eat a ton of fish while the BF is gone? well, he left Sunday and so far it's only been some fried fish nuggets that my sister made. But, in my defense, i've been at my dad's the whole time and he cannot abide fish, can't eat it for gall bladder issues, and can't even stand the smell of it (tho he has allowed us to bring dungeness crab into the house.) i need to find a couple nights to stay home alone and make some fish!

                                                                                                                                                                                                                                                  2. I'd planned on either minestrone or a quick stir-fry tonight, but both my heater and my dryer went out today. After waiting for the repairman all day, they came and I've just learned they won't be able to come back to repair them both(with parts until Friday. Hrumph.
                                                                                                                                                                                                                                                    Now I'm at the laundromat and thinking more in terms of a boca burger or scrambled eggs. Thank goodness it's not quite as chilly this week.
                                                                                                                                                                                                                                                    eta: home from the coin-laundry, and balls to the boca burger. It's stir-fry with veggies, eggs and noodles. Have to keep the house warm somehow!

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                                                                                                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                                                                                                      Sorry for all your appliance malfuntions, Rabaja! Stir fry sounds good tho!

                                                                                                                                                                                                                                                    2. Been keeping things pretty simple on the home front lately, but alanbarnes gave me an idea, and since the dreaded ground chicken was all used up, I went ahead and made a pear gastrique, by poaching pears in a mixture of sherry vinegar, a slosh of dry white wine, honey,some cardamom, cloves, cinnamon and 5-spice; removing the pears and cooking down the gastrique; corrected with salt and pepper and strained it. I braised the chicken thighs i bought today with a little stock and some shredded yellow onions and a handful of golden raisins, plated it and napped with the poached pears re-added to the gastrique; shredded a little cilantro on top. I made a pretty plain couscous (just steamed in veggie broth with some mirepoix and pistachios) and braised some romaine with a little garlic. Thank you alanbarnes!! It was good to get back into the ring.

                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                      1. re: mamachef

                                                                                                                                                                                                                                                        oh my goodness, and what are we calling that delicious concoction??

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          I think this dish must forevermore be known as Chicken Ala(n)Barnes.

                                                                                                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                                                                                                            ahahah! you're going to have to go back to that thread and tell him that - he'll love it!

                                                                                                                                                                                                                                                            1. re: mamachef

                                                                                                                                                                                                                                                              Love it!

                                                                                                                                                                                                                                                              1. re: mamachef

                                                                                                                                                                                                                                                                Chicken Ala(n) Barnes sounds delicious)

                                                                                                                                                                                                                                                          2. I made a curried sheperd's pie loosely based on the recipe below. I assembled the ingredients that I thought would work together and afterwards found a recipe which I used as a guideline. Instead of the chilies and tomatoes I used a can of rotele and ground lamb instead of beef.. I was out of garam masala I used curry powder, ginger, cinnamon and a little sugar. I am not sure how or where I got the idea but I added a small can of peas and carrots (usually not a fan of canned veggies) oddly enough it really worked well -- kind of a homey and sweet addition. Instead of boiled potatoes I added some yogurt to leftover baked potatoes I had on hand . It turned out a little spicier than I prefer, but overall it was very satisfying.

                                                                                                                                                                                                                                                            http://www.collaborativecurry.com/201...

                                                                                                                                                                                                                                                            1. I made a beef stroganoff recipe that I got from Epicurious years ago. I used beef tenderloin that I had had in the freezer a while, cognac, scallions, creme fraiche, fresh mushrooms. dijon mustard and beef stock. It was awesome. The cognac and creme fraiche were the deal changers from most recipes. In all honesty, the cut of meat was also huge. Since filet tends to not be real flavorful on it's own, I thought this would be a good use - and it was!

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                                                                                                                                                                                                                                                              1. re: nvcook

                                                                                                                                                                                                                                                                that sounds really amazing. do you have a link to the recipe handy?

                                                                                                                                                                                                                                                                1. re: nvcook

                                                                                                                                                                                                                                                                  That does sound really good. I've been wanting to make BS for a while; your recipe sounds even better than my SIL's, which (is delicious and) has been my go-to BS for a few years. Cognac and creme fraiche: how could this not be fabulous?

                                                                                                                                                                                                                                                                2. I think it'll either be defrosted chicken-corn chowder soup or scrambled eggs tonight, if that. I doubt I'll be hungry. I have to have my Jaspurr-kitty put to sleep tonight. He's been failing for several months, and tests today show he probably has lymphoma.

                                                                                                                                                                                                                                                                  So for the first time in 24 years, I'm going to be without a cat to cuddle in my house, since my Scooter went to the Bridge back in July of last year. I will do my best with the Top Chef recap tonight, but if I'm brief in my write-up, it's because my mind is elsewhere.

                                                                                                                                                                                                                                                                  13 Replies
                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                    Oh no dear, that's so sad, so sorry to hear it. Hugs and very best thoughts, that's the hardest thing to do but often the only one.

                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      That is awful. I'm so sorry to hear that.

                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                        I'm so sorry, Linda. There should be an emoticon for a hug.

                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          Oh Linda, my heart truly goes out to you. It's times like these I wish I actually knew you and could bring over something warm and comforting, or a hug even.
                                                                                                                                                                                                                                                                          I bet you gave them the best life ever.

                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                            Thinking of you Linda and hoping you find strength in the warm wishes here and your fond memories of happier times with Jaspurr. I can certainly empathize we lost our 21 year-old kitty last year.

                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              Linda. Sweetheart. I can only imagine how heavy your spirit must be. I truly hope you know that many loving thoughts and arms will be surrounding you and Jaspurr-kitty tonight. I wish I lived close by. I would bring you Matzo ball soup and a soft fleece throw. And we will raise a glass to you and Jaspurr tonight.
                                                                                                                                                                                                                                                                              Love,
                                                                                                                                                                                                                                                                              Marci

                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                Oh, Linda, soooo sorry. That's sad news. You'll be in my thoughts.
                                                                                                                                                                                                                                                                                Hope your soup is comforting. (And maybe tonight you should just lose yourself in TC, have a glass of wine, and not worry about the recap.)

                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                  oh no! linda, so sorry to hear that. poor Jaspurr, poor you! so sad. Honey, please don't stress about Top Chef - i wish I could say I would do it but i wasn't going to be home - watching it recorded (besides, i think you see it before I do, different time zone.) But everyone will understand.

                                                                                                                                                                                                                                                                                  Anyway, i'm so very sorry for your loss tonight. I know how awful it is. Your Jaspurr had a good life with you, i am sure.

                                                                                                                                                                                                                                                                                  Thinking of you,
                                                                                                                                                                                                                                                                                  Maria

                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                    Thanks to everyone. It's very much appreciated. They do worm their way into our hearts, don't they? As for TC, I'll want something to keep my mind off of it during the evening, so I still plan on posting something.

                                                                                                                                                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                                                                                                                                                    So sorry about your kitty, Linda.

                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                      So sorry to hear that Linda. You're in my thoughts tonight.

                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                        So very sorry to hear about your kittie Linda; my thoughts are with you as you adjust in the time ahead.

                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                          I'm so sorry to hear that. Losing a furry loved one is so hard. You're in my thoughts.

                                                                                                                                                                                                                                                                                        2. The weather here in O-town is clear, bright and beautiful and it makes me happy happy happy. At home, we're having some neighbors in for what is undoubtedly the last bbq of winter and the first of '11: an auspicious sign. Nothing fancy: Mr. will be grilling big burgers stuffed with blue cheese and caramelized onions and serving them up on grilled sourdough rolls. I found some really nice tomatoes at Farmer Joe's, and they are marinating with cukes and onions and capers in a red-wine vinaigrette with tarragon; eggs are boiling to be curry-deviled, and potato salad made not by me is being brought. Leftover blondies and brownies with ice cream for dessert. At work, oven-roasted teriyaki ribs, grilled teriyaki-marinated tofu, fried rice (thank you, mariacarmen) with garlic, ginger, shallots, cubes of zucchini, carrot, frozen peas, scrambled egg, and shredded cabbage; and an Asian peanut/cabbage/celery slaw. Bon Apetit, y'all.

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                                                                                                                                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                                                                                                                                            Hold dinner! I'll be there.

                                                                                                                                                                                                                                                                                          2. Tonight its ginger pork, fried rice and broccoli with a sesame paste. Maybe another side dish thrown in.

                                                                                                                                                                                                                                                                                            Ive been a good boy so far this year (except for that one stouffer's french bread pizza).
                                                                                                                                                                                                                                                                                            Badly craving cheese burgers, tacos al pastor and BBQ.

                                                                                                                                                                                                                                                                                            1. Pork with green beans and garlic black bean sauce. Quick and tasty.

                                                                                                                                                                                                                                                                                              The night before was based on a Delia Smith recipe. Skirt steak with 4 kind of mushrooms and Madiera. (Should have had shitakes too but the store was out.) VERY mushroomy but nicely braised.

                                                                                                                                                                                                                                                                                              http://www.deliaonline.com/recipes/cu...

                                                                                                                                                                                                                                                                                              1. chinese noodles soup with red-braised pork feet. some wilted chard and chocolate pudding.

                                                                                                                                                                                                                                                                                                1. I started a new thread here: http://chowhound.chow.com/topics/760638

                                                                                                                                                                                                                                                                                                  1. Received the Dori Greenspan "Around my French Table" cookbook last week and wanted to make the cover recipe but did not have any preserved lemons....came late yesterday from Amazon....so I made the roast chicken for les paresseux on page 200. Added the vegetables that are optional. The chicken was amazing. Best of all, she suggests placing a piece of bread under the chicken before you roast it and also placing the liver (if you have it) in the cavity of the bird along with the herbs and garlic. Then, when you take the chicken out of the oven and remove it to carve, take the piece of bread...now crispy and full of the cooking juice....and smear it with the liver and eat while carving. That in itself was phenomenal! And I have half a chicken left in the oven for today!

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                                                                                                                                                                                                                                                                                                    1. re: ldubois2

                                                                                                                                                                                                                                                                                                      Sounds wonderful Idubois2, that dish sure looks appetizing so its great to hear it doesn't disappoint. I'll add it to my (growing) list of recipes to try from that book! Thanks for posting.

                                                                                                                                                                                                                                                                                                    2. etd