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What's For Dinner? Part 68

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Starting a new thread as the previous one has gone over the 250 range. No appetite for me, so I'll just pick at whatever interests me, if anything. But what's cooking in your house?

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  1. I finally made the beef stroganoff from a fairly old epicurious recipe. I used beef tenderloin ( I had a roast from about 8 mos ago), creme fraiche, dijon mustard, shallots, beef broth and cognac. It was heavenly. It will be dinner again tonight also.

    7 Replies
    1. re: nvcook

      Sounds wonderful, nv cook!

      1. re: sunflwrsdh

        Thanks... I could literally drink the sauce like tea (and then be one of the balloons in next year's Macy's Thankgiving parade)

      2. re: nvcook

        NV, do you have a link to that recipe, please? you've intrigued a few of us.

        1. re: mariacarmen

          mc, hopefully this will get you there. If not, it is one of the highest ranked ones and it was on the first page of recipes. http://www.epicurious.com/recipes/foo...

          1. re: nvcook

            I'd omit the dill and see if you like it before adding.

            1. re: ChristinaMason

              Christina-so happens I did omit the dill, not a real fan. Great minds and all!

        2. re: nvcook

          That sounds fantastic. Haven't made beef stroganoff in years!

        3. Leftovers from my day of cooking...I had some French onion soup, a little red beans and rice and some turkey with wild rice casserole.

          1. I had leftover pork loin from Sunday's dinner so I threw it in a pot with some ketchup, apple cider vinegar, liquid smoke, red pepper flake and a myriad of other seasonings. An hour and a half later I had pulled pork for sandwiches. I also picked up a bag of coleslaw mix to go alongside. Dessert was a trip to Skinny Dip for strawberry and dark chocolate frozen yogurt. Do you guys have Skinny Dip by you?

            4 Replies
            1. re: krisrishere

              I kind of live in the middle of no where, so, no, I've never ever heard of "Skinny Dip".

              1. re: nvcook

                Ugh, you guys are missing out! It's a serve yourself frozen yogurt bar. Everyday they have different flavors (most non-fat, some no sugar added and some vegan/soy) along with about 50 different topping choices. I love it :) I usually go for the "Southern Strawberry" mixed with "Dark Chocolate" - on top I add fresh sliced strawberries and Grape Nuts.

                1. re: krisrishere

                  I wish there was a Skinny Dip near me! sounds great!

              2. re: krisrishere

                nope, but your pulled pork sounds wonderful. i've never tried liquid smoke, but now i'm gonna!

              3. Tonight was skillet browned chili dogs on homemade hot dog buns (dough left from the weekends ladies gig) topped with mustard, broccoli slaw and hot chow chow (canned over the summer with my garden zucchini & other veggies). To go with, oven french fries. Dessert will be a pumpkin whoopie pie I froze a couple of weeks ago as a test to see if they freeze well....I'll know shortly...

                1. plans to go out canceled. going to Bev & Mo for beer for a happy hour tomorrow night, then going home and will snack on smoked oysters, cream cheese and seeded crackers, maybe even sardines. and Top Chef Episode 7!! that will be WFD.

                  5 Replies
                  1. re: mariacarmen

                    That was supposed to be my dinner! I have two tins each of oysters and sardines, cream cheese, two kinds of crackers, and some bagels. But the boyfriend decided he didn't feel well enough to travel, and I now I have to eat meals that require a fork.

                    I'm glad one of us got to enjoy it, at any rate. I'll have to wait until next week for my couch picnic.

                    1. re: onceadaylily

                      i got through one can of oysters and a small pack of cream cheese and felt sick afterwards, but it was delish while it was happening. and no silverware was utilized - a toothpick sufficed!

                      1. re: mariacarmen

                        I skipped the cream cheese, ate the oysters right out of the tin, and ate the sardines on crackers with a squiggle of mustard. But then I cracked into a box of triscuits, and that put me over the edge. It is so hard to stop eating the flavored triscuits.

                        1. re: onceadaylily

                          oadl: operative word: "cracked."

                          1. re: mamachef

                            Ha! That explains the garlicky overdose.

                  2. People seem to love bean sprouts, but what about the mung beans themselves? Tonight mung beans are showing they can do a lot more than just sprout in mung bean stew (ginisang munggo). You start with the standard Filipino base of onions, garlic and tomatoes (gisa in Tagalog). But what would Filipino food be without pork -- so let's toss in some sliced pork to cook with your gisa. When the pork is browned, you can add a few heaping tablespoons of salted shrimp (bagoong). Add ham stock and cook until the pork is tender. From here on out, it's smooth sailing. Add boiled mung beans with enough stock to cover. Stir in some shrimp and some spinach leaves for greenery and in a few minutes you have a wonderful stew to serve over rice. I'd like to see a bean sprout try and beat that.

                    2 Replies
                    1. re: JungMann

                      oh wow.... i don't even know what most of the things you've lovingly described are, but it sounds so good! what do mung beans taste like? i've heard of those, but only in health-foody context, not in a yummy porky shrimpy context!

                      1. re: mariacarmen

                        Mung beans are a bit like lentils with a slightly toasty flavor. They can be served soupy or thick like a porridge. The pork and shrimp are only enough to give the stew a flavor boost, so ginisang munggo is considered health food. Of course I also like to top it with chicharron and use crisp fried pork so so much for that!

                    2. Another Delia Smith recipe. This one for Chicken Basque. Brown everything and throw it in the oven to finish.

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

                      16 Replies
                      1. re: twodales

                        St Delia's been turning that recipe out in one form or another for nigh on 30 years. Thanks for the reminder that it's an absolute belter of an easy tasty dish.

                        1. re: Harters

                          Harters, YOU'RE BACK! I quickly read the post, not realizing who wrote it - and then I realized "Wait just a cotton-pickin' minute! 'St. Delia'? That's GOT to be Harters!"

                          How was your holiday? What did you eat? Find any good hidden restaurants?

                          Welcome back. I missed you and your dry humor. :-)

                          1. re: Harters

                            Yes! There was definitely something amiss! Welcome back, and please let us hear alllll about it - even if it has to be its own thread!

                            1. re: Harters

                              Well, thank you both. I feel the transatlantic goodwill emanating.

                              Holiday was great. The Spanish siesta is a great invention. We ate out every night, so I've nothing really to report for this WFD thread. Most was tourist food but research on a couple of Tenerife forums had found some "better than crap" places - I'll add some brief details to a Tenerife thread on the CH Spain board (fuller info in in due course at http://www.thetenerifeforum.com/forum...) . The best was a place that had no menu - they just told you what they had and you picked. Went one night had they just served tapas to us - we had no idea what was coming next. Went again and ordered a couple of things for starters then we both had a steak - turned out to be a near perfect meal - some of the tastiest beef I can recall. And the simple grilled prawns - wonderful - I just wish we could get that sort of quality here .......but most top quality UK seafood gets exported to Spain, so we might have been eating Brit prawns.

                              Tonight, we got a small piece of brisket out of the freezer. It's going to get pot roasted with some root veg. Potted shrimps to start. Apple crumble and custard for "afters".

                              After all the eating on the holiday, I like to think of myself as being generously proportioned in a cuddly roly-poly sort of way. Mrs H says I'm just greedy and fat. Diet starts Monday, I'm advised. Ho hum.

                              1. re: Harters

                                Your holiday sounds wonderful, especially the no-menu place! As for being cuddly and roly-poly, is that what vacations are for? :-)

                                1. re: LindaWhit

                                  Well, dinner has now turned into a bit of a celebration. Heard that my military history book has finally been published after being with the publishers for nearly 18 months. As we say "up north" I'm quite chuffed about it.
                                  http://www.pen-and-sword.co.uk/?produ...

                                  1. re: Harters

                                    Congratulations, Harters! That is quite an accomplishment. How exciting for you to finally see your work being given its proper bound and printed form.

                                    1. re: Harters

                                      Good on you, Harters!! I'm chuffed for you too! Maria and I will raise a glass to you tomorrow night.
                                      Best,
                                      Marci

                                      1. re: Harters

                                        what fantastic news to come home to! Congratulations - and put off the diet indefinitely - published authors need a little girth to them!

                                        1. re: Harters

                                          Harters, CONGRATS! I'm so thrilled for you! Now Mrs. H. cannot deny you a celebratory blow-out dinner!

                                          1. re: Harters

                                            Congratulations Harters! And welcome back.

                                            Do put off the diet until you and Mrs. H have gotten in some good celebrating.

                                            1. re: nomadchowwoman

                                              3 Cheers for you!!! Congrats!!!

                                              1. re: bermudagourmetgoddess

                                                bgg, I missed your birfdayday and I just wanted to wish you a happy, albeit belated, day of you!!

                                            2. re: Harters

                                              Harters, that's fantastic! Congrats! My husband is very interested in your book..he's a history buff as well.

                                              1. re: Harters

                                                Congratulations! That is great news, Harters!

                                          2. re: Harters

                                            I had to go check out this website and ended up registering. It looks really good. Thank you for the tip!

                                        2. Wow, I haven't posted to WFD in some time, I'm usually asleep by now. I'm happy to see the WFD threads chugging along, and it's on going popularity.

                                          Tonight, lentil soup, the usual mirepoix veggies, the last ham hock from the holiday pack purchase, diced tomatoes, thyme, bay, cumin and curry powder, for a bit of zip. Soup, whole wheat bread from Peter Reinhart's WW sandwich bread formula, and butter, and lemon meringue pie for dessert, due to a mention of that glorious pie in another thread earlier today.

                                          Later, like in 5 minutes, straight up buttered popcorn, as today is National Popcorn Day (1.19.11) and you've got about 90 minutes to get popping.

                                          12 Replies
                                          1. re: bushwickgirl

                                            National Popcorn Day, you say?
                                            Be right back.

                                            1. re: bushwickgirl

                                              and you've been missed! i'm going to buying another ham hock soon and trying this. love lentils.

                                              1. re: bushwickgirl

                                                WHAT! National Popcorn day on my Birthday!!

                                                I love Popcorn, snack of choice, dinner of choice and sometimes breakfast....

                                                1. re: bermudagourmetgoddess

                                                  HAPPY BELATED BIRTHDAY, bgg!!! I hope it was fun and you dined extra-well. :-)

                                                  1. re: bermudagourmetgoddess

                                                    hey, yeah, happy birthday, a day late!! hope you had some popcorn...

                                                    1. re: mariacarmen

                                                      Thank you!! Oh yes, had wonderful eats...sushi :) But saving the best for tomorrow....pasta with unfiltered OliveOil from Italy topped with truffles ...heaven...ahhhhhh

                                                      And of course had popcorn... :)

                                                      1. re: bermudagourmetgoddess

                                                        Happy Birthday bgg!! Tomorrow's dinner sounds positively decadent! Is this a local restaurant or, something at home? I have a friend on Island at the moment and would love to send a dining recommendation.

                                                        1. re: Breadcrumbs

                                                          Thanks!
                                                          This is at home
                                                          Depending on where they are staying....
                                                          Hamilton...Port O call on front street, good food, great wine...if one does not like the menu downstairs there is a sushi bar upstairs called Pearl and they buy fresh from the fisherman !! yay we like that being my husband is a fisherman!
                                                          $$$$

                                                          Pickled Onion
                                                          Again front street, food is good for the price...COCKTAILS ARE GREAT
                                                          they also buy fresh,good value for money $$ (half of $)
                                                          Actually I am going there for lunch tomorrow

                                                          Hog Penny:
                                                          PUB FOOD -is there much more to say other than ...order the chocolate cake shot...don't know what is in it...don't care, it taste like chocolate cake...happy!
                                                          $$

                                                          Bistro (at the Beach)
                                                          hey they call it the shame of Front Street...good prices, very good food and FUN FUN FUN $ (for bermuda)
                                                          You will not get white glove service...but service is damn good along with the BURGERS!!!

                                                          Harry's:
                                                          Steaks ... they do have a bar menu too which is good and resonable...the flat bread pizza is very good.
                                                          They have a wonderful cocktail list, but they are NOT cheap
                                                          $$$$

                                                          YASHI
                                                          Reid Street under Coconut Rock...Sushi and I mean the best sushi I have ever had...and that is all there is to say about that:) Had dinner there the other night ran about $175 for 2 with sake
                                                          $$$

                                                          St. Georges:

                                                          Wahoo Grill
                                                          Personally I have not eaten there, but have heard rave reviews....so really cannot comment...they are on facebook though

                                                          White Horse
                                                          Pub Food ... it has been awhile since I have eaten there,but its a great place to let your hair down
                                                          $$

                                                          Dockyard:
                                                          Bone Fish Grill - Again have not been there is awhile, so can not comment, but the last time I was there is was good!!!

                                                          Frog and Onion
                                                          Pub Food, been a while ( again) since i have been there....

                                                          SWIZZLE-2 locations...near airport and on Southshore...I like swizzle, good food (WAHOO BURGER!!!) good prices and good place just to hang out

                                                          I hope this helps...PS-the weather is so nasty this weekend! :( Poor friend
                                                          Sorry I know I am missing a bunch of other good places...it's late and the wine is flowing :)

                                                          1. re: bermudagourmetgoddess

                                                            Thanks SO much bgg! This is a wonderful list. I've passed it along to my friend and, saved a copy in my own travel file should we ever visit Bermuda. Reading your descriptions made my hungry! I'd love a Wahoo burger right now!

                                                            Have a great time at the Pickled Onion (great name!!) and enjoy your scrumptious Birthday dinner at home tonight. . . I hope the weather is better than expected! Thanks again.

                                                            1. re: bermudagourmetgoddess

                                                              Happy Birthday bgg! May good food and spirits abound.

                                                              1. re: bermudagourmetgoddess

                                                                BGG - happy happy belated one - and many more too!

                                                                I had such a memorable time, one afternoon while off a ship in Bermuda, whiling away a rainy afternoon at Pickled Onion. Their famous drinks (are they called Pickled Onion? - but I don't think that is what I had) were wicked - and they made DEEELICIOUS chicken wings - so much so that I had to chase down the recipe - the chef there, at that time, was so nice and we e-mailed each other a few times. I have made the wings back at home a few times, they are good, but not the same as that day. Guess it was the whole experience!
                                                                How was your lunch? Hope you enjoyed!

                                                      2. re: bushwickgirl

                                                        Peter Sellers and popcorn!

                                                      3. Our dinner was Chapati (Indian Flatbread) with Coconut Chutney. For rest who eat fish it was Fish Curry with Rice.

                                                        1. Last night, we had leftover seafood chowder that I rejuvenated with a few additional fresh scallops. I also made some cheddar-garlic biscuits (trying to replicate the Red Lobster ones, which my mother adores) and a beet-satsuma-red onion salad.

                                                          1. Tonight I'm making a simple vegetable soup for the boy. He loves it. I don't. He's sick. I'm not. He wins.

                                                            Celery, onions, garlic, and chard stems sauteed, and then canned tomatoes, carrots, peas, green beans are added in with a bit of stock, with the rest of the swiss chard added back in at the end. I might make grilled cheese to go with.

                                                            1. I went to the farmers market this morning and there were some beautiful cabbages. So, I'm making my Polish grandma's cabbage rolls. They're simmering away now. Also got amazing lettuce, cukes, green beans and beautiful tomatoes.

                                                              5 Replies
                                                              1. re: Floridagirl

                                                                Do you have a recipe for the cabbage rolls? I love them, but never made them.

                                                                1. re: krisrishere

                                                                  Yes, it makes alot but they freeze well.
                                                                  Filling:
                                                                  2 lbs ground chuck
                                                                  1/2 cups cooked white rice
                                                                  one medium onion, minced
                                                                  minced garlic to taste
                                                                  salt & pepper to taste
                                                                  2 eggs
                                                                  chopped fresh parsley
                                                                  mix together

                                                                  Sauce:
                                                                  8 oz. canned tomato sause
                                                                  1 can stewed tomatoes
                                                                  1 cup cider vinegar
                                                                  1 1/2 cups light brown sugar
                                                                  mix in a bowl and season to taste

                                                                  Take 2 big heads of cabbage and boil for maybe 5 minutes until the cabbage looks pliable then remove from the water and drain. Cut the core from the cabbage and carefully remove the outer leaves until you have about 20 good looking ones. Roughly chop or shred the remaining cabbage and put in the bottom of a big pot. Add 2 sliced onions and some garlic, season with S & P. Add about 1/3 of the sauce mixture and toss with your hands.

                                                                  Take about the size of 2 Italian meatballs worth of the meat mixtue and make into a fat log and put on the bottom of a cabbage leaf. Fold up the botton and then the sides and roll up. If there's a big cabbage rib, cut that out first. Continue that until you're out of cabbage leaves, packing the cabbage rolls tightly in the pot on top of the shredded cabbage. If there's any filling left, mix it in the sauce. Pour remaining sauce on top of everything and bring to simmer over medium high heat then reduce to low and cook for maybe 2 hours or more, until done. The shredded cabbage really needs to be cooked alot. No crunchy. When done, sometimes the gravy needs reducing or thicken with cornstarch and eat it all over mashed potatoes.

                                                                  1. re: Floridagirl

                                                                    Sounds great, thanks!!

                                                                    1. re: Floridagirl

                                                                      I just love stuffed cabbage. Your rweicpe sounds quite a bit like mine. Sometimes I put heavy cream in the sauce with the cabbage. Simple and delicious. Make a big pot, because they are even better the next day.

                                                                      1. re: Floridagirl

                                                                        I love the quantity of vinegar in these, must make.

                                                                  2. Last night I made an awesome, liver healthy (thank you holidays), and delicious meal!

                                                                    It was quinoa with garlicky kale, cabbage, and celery topped with peanuts, cashews, and and green onions. Satisfying and super healthy! I feel great today.

                                                                    1. Tonight is going to be simple again. Chef Salad with sliced hard boiled eggs, cheese (have a variety of cheeses including cheddar, swiss, smokey cheddar, monterey jack, etc.) and ham strips and tomato wedges topped with a lite creamy dill & bacon dressing.

                                                                      1. Right now I'm in the midst of making my bosses recipe for (sorta) Tom Yam Soup. I have lemongrass, lime zest, ginger, garlic, green onion, coconut milk, water and shrimp shells simmering away to make a nice broth. After it's sufficiently married and strained, I'll add some red curry paste, shrimp and scallops to the mix. I've tasted his recipe before and I really enjoyed it, hopefully I'll be able to recreate it successfully!

                                                                        1. Got home early so tonite it's a copykat self-deciphered homemade recipe of the Hofbrau House's Spaetzle mit mushrooms and carmelized onions in a marsala cream sauce.

                                                                          Side of roasted brussel sprouts with basalmic vinegar and a side bibb lettuce salad with shredded carrots with warm bacon dressing.

                                                                          If the *&^% cream sauce wasn't so rich & fattening, I'd eat this more than the "once every other month" i already do.

                                                                          Other half of homemade plain spaetze will be used as a side this weekend pan fried with butter and bread crumbs.

                                                                          <thumbup>

                                                                          jjjrfoodie

                                                                          3 Replies
                                                                          1. re: jjjrfoodie

                                                                            Is this recipe online, jjjr? I'll have to look for it. I have some marsala tucked away, and always have a variety of mushrooms and onions on hand.

                                                                            1. re: onceadaylily

                                                                              <Is this recipe online, jjjr? I'll have to look for it. I have some marsala tucked away, and always have a variety of mushrooms and onions on hand.>

                                                                              Sadly not on line and they refuse to disclose it so I disected it out of frustration, LOL.

                                                                              See page 6 of thier menu:
                                                                              http://www.hofbrauhausnewport.com/pdf...

                                                                              Heildelberger Rahm Spaetzle.

                                                                              Hofbrauhaus Haus Marsala Chicken w/ Spätzle aka Heildelberger Rahm Spätzle
                                                                              Serves 3 to 4

                                                                              Spätzle

                                                                              2 cups all-purpose flour
                                                                              1 teaspoon salt
                                                                              2 eggs
                                                                              3/4 cup milk
                                                                              Dash cinnamon

                                                                              Instructions

                                                                              Stir together the flour and salt. Combine eggs and milk; slowly stir dry ingredients into the wet mixture. Pour the batter into the Spätzle Hex and place it on the lip of a large saucepan or pot (with a diameter of at least 20 cm or 8 in) of boiling, salted water. Turn the crank with one hand, keeping the Spätzle Hex gently in place with the other. (If no spatzle maker, I use a big spatula with the drain slots in it and just pull the wet dough across the open slots over the hot water. It works like a charm)

                                                                              Take care to let the extruded pieces of dough (the Spätzle) fall into the slightly bubbling water and let them cook for approximately 2-3 minutes. Generally, Spätzle swimming on the surface are sufficiently cooked and may be gathered with a large slotted spoon, drained and placed into a serving dish. Stir in some melted butter,olive oil or margarine to keep the Spätzle from sticking together . Makes about 4 cups of Spätzle, which is sufficient as a side dish for 3-4 people.

                                                                              Marsala Cream Sauce

                                                                              Ingredients

                                                                              * 8 oz. sliced mushrooms
                                                                              * 2 chicken breasts
                                                                              * Salt and pepper or Montreal steak seasoning
                                                                              * 1 med yellow onion, sliced
                                                                              * 1 tb butter
                                                                              * 1/2 c marsala wine (add more to taste
                                                                              )* 1/2 tsp. thyme
                                                                              * 1/2 tsp. sage
                                                                              * 1/4 tsp. rosemary
                                                                              * ground nutmeg to taste
                                                                              * 1 c Heavy cream
                                                                              * 2 tb butter -- cubed
                                                                              * Salt and white pepper -- to taste
                                                                              * 1/4 to 1/2 c Grated parmesan
                                                                              * Dash red chili flake
                                                                              * 3 tsp. Olive oil

                                                                              Instructions

                                                                              Sprinkle chicken breasts liberally with montreal seasoning. Saute breasts in 1 tsp of olive until brown and cooked through. Set aside to rest and tent. Saute sliced mushrooms in 1 tsp of olive oil until browned and tender. Set aside. Saute sliced onions in 1 tsp of butter until carmelized and tender. Add sauted mushrooms back into mixture . Add wine, sage and thyme and reduce. Add cream and simmer until reduced to coat spoon. Add butter and stir continuously until fully emulsified. Slice chicken and add into mixture. Season with salt and pepper. And add chili flakes. Stir in parmesan and then add spaetzle to pan. Stir until combined. Keep warm until ready to serve.

                                                                              1. re: jjjrfoodie

                                                                                Thanks for the recipe. I did look it up online, and saw that it was a restaurant, and then understood that you were recreating. Which is always so much fun. I like that little bit of cinnamon in the spaetzle.

                                                                          2. Fridge cleaning "pork n' beans" soup...I had the bones from a pork loin frozen that had quite a bit of meat left on it so I simmered that in a pot with the stock from this past weekend's turkey frame; stripped the meat off the bones and added it back to the pot with onions, garlic, carrots, diced potatoes, poblano chiles, some chopped roasted red pepper, 1/2 of a chicken bouillion cube and two cans of black eyed peas with tomatoes. It was seasoned with some garlic & herb blend, cumin and oregano. Really good & flavorful.

                                                                            To go with, I oven toasted some quartered corn tortillas for chips and a side salad of greens, cukes, and oven roasted tomatoes dressed with chorizo vinaigrette & a sprinkle of queso fresco. Dessert is supposed to be mango but I have maple walnut ice cream in the freezer...decisions, decisions....lol!

                                                                            7 Replies
                                                                            1. re: Cherylptw

                                                                              Wow, that sounds so good, Cheryl. I have a ham hock in the freezer that I've been saving for a bean soup for the boyfriend, and I still have lots of cubes of my turkey stock from T-day. I think he would love the black-eyed peas, instead of the usual white beans. Thanks for the inspiration. See? You *deserve* ice cream.

                                                                              1. re: onceadaylily

                                                                                Your BF will like this version....and you're right, I do! Thanks for "helping" me decide! Lol...

                                                                                1. re: onceadaylily

                                                                                  i made a black bean soup with my ham hock, that was really good too...

                                                                                  1. re: mariacarmen

                                                                                    I've used a hock in the black beans before, and it is good. The boyfriend seems leery of black-eyed peas, and I think that ham hock is just what he needs to come on over.

                                                                                2. re: Cherylptw

                                                                                  ohhhh yummmm - maple walnut ice cream {{{{{{{{{ }}}}}}}}}}}}

                                                                                  Did you make it? I have never made my own ice cream and got a small maker for the holidays as a gift. Wasn't sure that I would keep it.

                                                                                  1. re: smilingal

                                                                                    No, I didn't make it but I should have...my ice cream maker has been collecting dust for over a year now. Thanks for bringing that up, I'm going to pull the thing out and hopefully, I'll get some inspiration to put it in use!

                                                                                    1. re: Cherylptw

                                                                                      oh well now you're just reinforcing my initial thought that I'd return mine!

                                                                                3. Jaspurr's now with Cee-Cee, Scooter (mine), Minnie, Bertie, and Stella (sister's and BIL's). And I came up with dinner driving back from my sister's and BIL's house, where I had brought him to be buried. But before I get to dinner, might I add I have the *BEST* brother-in-law, who used an axe and iron stake to dig a hole in frozen ground so Jass could be with his kitty-buds? I wub him beyond belief. :-)

                                                                                  Dinner tonight will be fettuccine, tossed with sauteed sweet Italian sausage squoze from their casings (3 Perri), sauteed broccoli florets, and then tossed with a roasted red pepper sauce that includes a few shakes of Aleppo pepper, a pinch of salt, and about 1/2 cup of white wine. I used a 15.5 oz. jar of roasted red peppers, drained, and whirled them in a food processor before adding the contents to a saucepan with the wine and seasonings to heat up. A sprinkle of grated fresh Parm-Reg, and it's dinner. And it's good. I miss my buddy being underfoot, but I suspect a new bud or buddette (or two!) will be driving me nuts very soon. :-)

                                                                                  8 Replies
                                                                                  1. re: LindaWhit

                                                                                    Linda, it sounds like you're doing well! Pasta's good for the soul, so eat up :)

                                                                                    1. re: LindaWhit

                                                                                      Linda, I'm glad to hear you're doing okay and cooking and eating. Good for the soul. Keep on taking care of yourself.
                                                                                      Love,
                                                                                      Marci

                                                                                      1. re: LindaWhit

                                                                                        Family and pasta, thata girl. That BIL clearly loves you just as much. And you should definitely get two buds. Love, giving and receiving, keeps you at your best.

                                                                                        And that red pepper sauce sounds damn good.

                                                                                        1. re: LindaWhit

                                                                                          It warmed my heart to read your post. Good for you for getting on and gettin' on. We love our felines, and new generations just add to the happy memories of them all.

                                                                                          1. re: LindaWhit

                                                                                            Make sure you keep us posted about any new buddies, LW.

                                                                                            1. re: LindaWhit

                                                                                              yay for new kitty-babies!!!

                                                                                              1. re: LindaWhit

                                                                                                I so understand the frozen ground thing...our brittany died about 5 years ago during a huge snowstorm. Husband managed to start a bonfire and stayed outside during the storm until the ground thawed enough to dig. To stay on topic - tonights dinner was halibut. I took a stick of butter, 3 cloves of garlic, fresh parsley, lemon zest and the juice of a lemon, 4 anchovie filets, spoonful of capers and a little cognac and processed it. Placed it over the steaks and baked (covered) for about 20 minutes. This with steamed artichokes and rice pilaf.

                                                                                                1. re: LindaWhit

                                                                                                  oh Linda - so sorry to hear about Jaspurr. hugs {{{{{{{{{ }}}}}}}}

                                                                                                2. Oh, I am glad to be home and in for the night. Mr. and The Dreaded Moreno are out catching some dinner and snacks, which leaves me couch-surfing, channel-surfing, kitteh-cuddling and having a personal picnic of chopped liver, cocktail rye, sweet/sour vinegar slaw, olives and artichoke hearts, and a very delicious old-fashioned. Bzzzz. At work, the guys were happy as pigs in clover with a couple of huge, bacon-topped meatloaves, onion/mushroom brown gravy, chive and sour cream mashed potatoes, and a spinach salad with poppyseed dressing. I noticed that their latest Costco run included ridiculous ; ) amounts of bakery cookies and etcetera, so dessert was bakery cookies and etcetera. g'night, yall.

                                                                                                  3 Replies
                                                                                                  1. re: mamachef

                                                                                                    Mamachef,
                                                                                                    What type of work do you do? I work in a Residential program for people with developmental disabilities, and I am the residential training coordinator, which means I am responsible for training the direct support staff. Surprisingly (to me, maybe not to a lot of people) a lot of our new staff have not the slightest clue of how to cook anything, so I have been doing a lot of food, nutrition meal planing and cooking training. Your job sounds pretty fun too:)

                                                                                                    1. re: mamachef

                                                                                                      We are living much the same night. The boyfriend is out with a few that I can do without (and, so, did), and am snacking on the couch with the laptop, a martini, and a near-full DVR.

                                                                                                      1. re: onceadaylily

                                                                                                        It was a nice mellow evening, oadl. I saw your couch picnic menu, and I was reflecting that both your boyfriend and my Mr. came home to TV bugeyed ladies with incredible breath, and I don't mean the minty-fresh kind.

                                                                                                    2. I worked till 6 tonight, so my sweet husband cooked dinner. It was ready when I got home, which is such a nice treat. Grilled sirloin, egg noodles, broccoli florets. I had a tiny serving of bread pudding for dessert.

                                                                                                      2 Replies
                                                                                                      1. re: sunflwrsdh

                                                                                                        Wow! I'm impressed sunflwrsdh! What a fabulous meal. Oh, and bread pudding to finish! That hubby of yours, he's a keeper!

                                                                                                        1. re: Breadcrumbs

                                                                                                          He sure is! (That's why we've been married over 35 years:) And it was a nice meal as well!

                                                                                                      2. Typical Thursday night blow out, leftover lentil soup, chips and dip, leftover pie, beer, etc., frig cleaned out, getting ready for the weekend. Snowing here right now, but I don't think it's going to amount to much and put NYC into shutdown mode.

                                                                                                        Today, as in 2.20.11, is National Hugging Day, hug all whom you love and feed them well.

                                                                                                        2 Replies
                                                                                                        1. re: bushwickgirl

                                                                                                          Um, <I don't think it's going to amount to much and put NYC in shutdown mode>
                                                                                                          See what happens when you quote those famous last words? G-d larffs!
                                                                                                          Meanwhile back at the ranch, do you use meat in your lentil soup? Knowing you the answer is yes - I know you have the magic hambone - but am just wondering. : )

                                                                                                          1. re: bushwickgirl

                                                                                                            Just noticed your avatar, bwg, and I'm cracking up. Now, there's a hug!

                                                                                                            And lentil soup might just be on the menu tonight.

                                                                                                          2. Last night we had a delicious, if I do say so myself, chanterelle risotto--came out perfectly: loose and creamy w/no butter or cream, slightly cheesy from the parmesan. Served it w/a salad of Boston lettuce, red onion slivers, a few blue cheese nuggets,and spice pecans w/garlicky vinaigrette. DH loved it, but he's still not convinced that it's a real dinner w/out meat or seafood. I'll keep working on him.

                                                                                                            3 Replies
                                                                                                            1. re: nomadchowwoman

                                                                                                              ncw, Mr. is the same way. He'll DO vegetarian in a drag-ass, whiny fashion, but I've learned to pan-roast a chicken breast or make a sirloin patty for those "meatless for me" nights.
                                                                                                              Did you use wine in making your risotto? It sounds absolutely delicious.

                                                                                                              1. re: mamachef

                                                                                                                Yes, whatever cheap dry white we were drinking. Sometimes I use white vermouth.
                                                                                                                I had the rest of it, reheated, for lunch. (I'd have had it for breakfast if I'd remembered it was there.)

                                                                                                              2. re: nomadchowwoman

                                                                                                                oh yum, that risotto sounds good!

                                                                                                              3. Someone on these boards extolled the virtues of palak paneer so I’m using up a small bundle of spinach that would otherwise wilt in the crisper to make saag. For the mains, I don’t much feel like putting a ton of effort into cooking so I’ll make a dressing for pickled herring out of yogurt, mayo, grated garlic, cilantro, sieved egg yolks, Sriracha and curry powder. Over toast I think that should be enough for tonight.

                                                                                                                1. Snow has stopped and sun is in and out. The snow was light and fluffy, and easily shovelable. Driveway and roads are down to pavement, although the plows still haven't widened the roads to two full lanes from LAST week's blizzard! But I'm not going anywhere until tomorrow morning. During the second shoveling, I got THE most intense craving for Cashew Chicken...so that's WFD.

                                                                                                                  I don't have any celery, but I *do* have some asparagus, so I'll chop that up and add that after the carrots are sauteed. This is the recipe I use, since I found it in my MasterCook awhile back. Still works for me! http://suebee.com/recipes/show/9866

                                                                                                                  2 Replies
                                                                                                                  1. re: LindaWhit

                                                                                                                    I'd take asparagus over celery any day!

                                                                                                                    1. re: LindaWhit

                                                                                                                      thanks for that recipe Linda - I am saving it for a sooner than later day.

                                                                                                                    2. Usually my husband works a second job on Friday and Saturday nights, but he has tonight off! Yippee! So, we're going out to dinner :) Lunch, however, was fantastic...vegetable chicken pot pie and I might have snuck a corner piece of brownie as well.

                                                                                                                      1 Reply
                                                                                                                      1. re: krisrishere

                                                                                                                        Enjoy your date night, kris!

                                                                                                                      2. owwwwww my head. had a happy hour bday party for a friend and old office mates. Bday boy called in sick!! really a bummer, as i'd bought a cake and everything, but it was still fun. made pork pernil and shredded up for tacos. pork came out perfect - flavorful, moist, fatty, tender, crunchy porky goodness. made a pico de gallo, a blended salsa out of charred pasillas, can of jalapeno sauce, onion, tomato, parsley, cilantro, garlic, s&p; served also with Mexican crema, grated Jack cheese, homemade guac, a tuna ceviche (a favorite at parties - using canned tuna!) with tortilla chips, and made purple cabbage/red onion/mango slaw. Oh, and not in keeping with the theme, more of those mushroom duxelles puff pastry thingies - they were too good not to make again! And oodles and oodles of champagne (er, prosecco and sparkling wine - i think we had ONE bottle of actual champagne.) 7 lbs of pork didn't all get et, so that's WFD tonight, too. still have to clean up the mess, but laying on the couch with laptop, aspirin and a diet coke is all i can muster right now.

                                                                                                                        32 Replies
                                                                                                                        1. re: mariacarmen

                                                                                                                          Why oh why did I leave Berkeley? We'd be chowpals by now, I'm sure. That sounds sooo good. Quite a week for the parties there, miss!

                                                                                                                          1. re: buttertart

                                                                                                                            Remember, the BF is out of town! he is not a social animal, as I am, so it was high time to have people over.

                                                                                                                            we;d definitely be chowpals - in fact me and mamachef are finally getting together for dinner Sun. night! can't wait. We're going to Saul's - I assume you know that place?

                                                                                                                            1. re: mariacarmen

                                                                                                                              mc, don't you wish she was here? we'd have such fun......
                                                                                                                              you better will yourself into feeling better......we got us some planz!

                                                                                                                              1. re: mamachef

                                                                                                                                Sounds like super fun. Will be getting out there sometime soon, I hope!

                                                                                                                              2. re: mariacarmen

                                                                                                                                You gals have fun and be sure to tell us all about the food.

                                                                                                                                1. re: mariacarmen

                                                                                                                                  Omgosh, I could totally stalk you guys...
                                                                                                                                  I'm kidding.
                                                                                                                                  Really, absolutely kidding! I'm not that creepy.

                                                                                                                                  1. re: rabaja

                                                                                                                                    we would not call that stalking!!

                                                                                                                                    1. re: rabaja

                                                                                                                                      It's not stalking, rabaja. It's . . . observing humans, for . . . greater knowledge, for the greater good. It's *anthropology*.

                                                                                                                                      1. re: onceadaylily

                                                                                                                                        Well, in that case, they should be on the look-out for a short brunette with a baseball cap.
                                                                                                                                        I'll be the one with the matzho ball soup.

                                                                                                                                        1. re: rabaja

                                                                                                                                          But then how will we tell us apart? For you see, I am a short brunette too! who will also be snarfing the matzo ball soup!
                                                                                                                                          Good thing we know who we are..

                                                                                                                                          1. re: mamachef

                                                                                                                                            Don't be alarmed by the taller blond that approaches in what I call my thug hat (a black watch cap). You'll know it's me when I offer you a tilt of my flask.

                                                                                                                                    2. re: mariacarmen

                                                                                                                                      Oh, jealous! Have fun, you two.

                                                                                                                                  2. re: mariacarmen

                                                                                                                                    You party animal, you. On a Thursday night, no less! :-D I hope the Diet Coke and aspirin help. I usually need to drink a glass of milk after a night of partying...something about coating the stomach (although it's after the fact, so I'm not sure how it helps...maybe it's just psychological!)

                                                                                                                                    1. re: LindaWhit

                                                                                                                                      the very thought of milk right now makes me wretch, LW! but you're right, probably should've done that last night. as for a Thursday night - i'm still unemployed, so they're all Saturday nights for me right now! Ok, that leftover pork is calling me again....

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        Oh, and that pork sounds wonderful!

                                                                                                                                        Ever try coconut water for that, er, Irish flu, MC? I heard recently that it's a remedy, but I haven't tried it yet.

                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                          no, i haven't, but i wish i had some now! still supine, and the dishes aren't doing themselves, damn them!

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            Leave the dishes. They'll be there tomorrow. :-)

                                                                                                                                            1. re: LindaWhit

                                                                                                                                              oh, i did, don't you worry, i did. they're congealing in the sink as we speak, and i'm at my dad's. they'll sit there until SUNDAY NIGHT! so pathetic. (i rinsed them off, at least, and threw the trash out.)

                                                                                                                                              btw, thanks all for your good wishes this week - I AM NOW IN THE RANKS OF THE FULLY EMPLOYED!! i start Monday at the firm i really wanted to go to!! I think a celebratory meal or two is in order!

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                Congratulations, Maria. I have no doubt that you deserve it.

                                                                                                                                                1. re: onceadaylily

                                                                                                                                                  thanks!

                                                                                                                                                2. re: mariacarmen

                                                                                                                                                  Maria, congratulations on the job! Woo hoo! Enjoy your weekend with Dad - hope he enjoys the celebratory meals you'll be making! LOL

                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                    SIncere congratulations on your job mc. .I'm delighted for you and, especially since its the firm you'd hoped to join.

                                                                                                                                                    So, once you've settled in, does this mean you'll be re-starting your blog?!! (told you I enjoyed it!!)

                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                      what? what blog? are you serious? you mean that thing i had 3 or 4 entries on? really, you saw that?? i'm embarrassed, I abandoned that for lack of .... i dunno, interest, enthusiasm, talent, money.... all of the above? but i'm flattered, if that's what you're talking about, BC.... really???

                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        Yes, what blog, MC? Can we see it too??

                                                                                                                                                        And congrats on landing the job you wanted. I'll toast you (and Harters) tonight.

                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                          Thanks NCW! After BC posted that, i went looking for it - but I can't even find it! I had a link to it on another computer, but that computer crashed and burned, so.... i did a bunch of google searches but no go.... maybe I'll have to have BC find my own blog for me!

                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                            Congratulations on getting the job with the firm you wanted, Maria!! WTG!!!

                                                                                                                                                            1. re: sunflwrsdh

                                                                                                                                                              Thanks sunflwrsdh!

                                                                                                                                        2. re: mariacarmen

                                                                                                                                          Ack Ack Ack! mc has Irish flu!!
                                                                                                                                          Easy on the aspirin, girlfriend.
                                                                                                                                          Eat a baked potato or a banana, when you can.
                                                                                                                                          Oh, and you should be catering for a big fat living. ; )

                                                                                                                                          1. re: mamachef

                                                                                                                                            hah! it all sounds good on virtual paper, but not sure i could cut the mustard. but there were no complaints. only had a couple aspirin, and if i had any taters i'd follow your advice - topped with pernil!

                                                                                                                                            1. re: mariacarmen

                                                                                                                                              That's the spirit!

                                                                                                                                          2. re: mariacarmen

                                                                                                                                            mc, mc, mc . . . I feel for you! I have to make those duxelles and I can only imagine how perfectly they'd match w prosecco! Sounds like a great weekend brunch actually. . . .if we happen to be snowed in tomorrow I'll scratch grocery shopping off the list and add this!

                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                              you'll love 'em!

                                                                                                                                              please let's not talk about Prosecco. just for now. thank you. ( :

                                                                                                                                          3. Wife is making my favorite, torikara nan ban. Spicy fried chicken thighs. I dont even care what the side dishes are.

                                                                                                                                            4 Replies
                                                                                                                                            1. re: AdamD

                                                                                                                                              I LOVE that too Adam. I actually love to make conch in that style when I'm in Bahamas. So delicious. Would your wife share her recipe?

                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                She uses a typical recipe. Chicken thighs cut into bit size pieces, dredged in katakuri starch, which I believe is potato starch. Shallow fried in canola oil.

                                                                                                                                                The nanban sauce is basically 1/2 cup rice vinegar, 3Tbls sugar, 3Tbls soy, and a dash of mirin (may not be exact as she does not measure). Warm until sugar dissolves. Toss chicken with sauce and serve.

                                                                                                                                                We like a strong vinegar flavor, so my wife sometimes adds a splash of brown rice or black vinegar at the end. You can add more or less sugar, mirin, sake or soy to suit your taste. I also like to sprinkle togorashi before eating.

                                                                                                                                                1. re: AdamD

                                                                                                                                                  Sounds wonderful and maybe doable. Must look for potato starch.

                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                    I don't think the world would end if you used corn starch or even plain ole flour. ;)

                                                                                                                                            2. Dinner this evening will be using the week's stored gems from the fridge. Had some rice from earlier in the week, some raw hamburger and a couple of red and green peppers so will make stuffed bell peppers. Add some sauteed onions, browned diced vermicelli, Italian seasoning, tomato sauce, garlic, salt & pepper and simmer in a little beef stock till reduced and almost crispy, then stuff the peppers, bake for 45 minutes and then add some cheese on top and broil till slightly brown. Maybe a little salad with some french bread from earlier in the week and we should be good to go.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: boyzoma

                                                                                                                                                I love stuffed peppers boyzoma, I could just taste this as I read through your description . .. I was ready to dunk my french bread into some of that tomato sauce I imagined pooling beneath my pepper!!!

                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                  Hi BC - they turned out great. And I did add the french bread. The perfect foil for this dish! Have some extra for DH's lunch next week.

                                                                                                                                              2. Well, as much as I would have liked to stir-fry until the sky's edge, my (Bosch) dishwasher is on the frtitz . . . again! Somehow this puts a huge damper on my desire to be creative in the kitchen.

                                                                                                                                                While debating whether to repair or replace we decided on wood-oven pizza from a so-so but better than anything else around here restaurant. After adding chilies, salt, fennel seed and re-heating w a quick blast in our 500 degree oven, dinner was just meh.

                                                                                                                                                We did have a fabulous Pinot Noir from Oregon though so all is well at Casa bc. We'll make a decision on the Bosch in the morning.

                                                                                                                                                1. Dinner tonight for my family was a really good potato/leek/ cheddar cheese/beer/ soup. ( I had some for lunch) I made it for a baby shower at work, but it was too snowy for me to go to the office, at lunchtime, so I had a big pot of soup left here for the family. I had to work this evening, so brought my lunch, which was a tossed salad with ginger sesame dressing, a cup of turkey minestrone soup, and a little bit of leftover red beans, over some leftover turkey wild rice casserole. Now I am home relaxing, had my tiny piece of bread pudding for dessert, and am sipping a diet hot chocolate (8 oz almond milk, with some sugar free hershey's syrup , topped with cool whip free and a shot of bourbon. YUM!

                                                                                                                                                  4 Replies
                                                                                                                                                  1. re: sunflwrsdh

                                                                                                                                                    I'm making potato leek soup on Sunday with smoked gouda instead of cheddar, I've leeks in the fridge that needs to be used up.

                                                                                                                                                    Dinner today was grilled salmon & mussels, seafood fried rice, broccoli/carrots/mushrooms/scallion stir fry and spring rolls. Dessert was a piece of chocolate (Sees Chocolate) from the box I got in the mail as a gift from my daughter today...I don't think the box is going to last the weekend!

                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                      Potato leek with smoked gouda sounds great, Cheryl. I was glad that leeks were on sale here, which they never are!
                                                                                                                                                      Your dinner sounds awesome too!

                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                        Cheryl - wonderful gift from your daughter! Enjoy - I am drooling.

                                                                                                                                                      2. re: sunflwrsdh

                                                                                                                                                        The whole day sounds good, and tonight's dessert sounds beyond excellent.

                                                                                                                                                      3. Boulud's Grandmere's Chicken tonight. Not sure about sides and desserts yet. A salad I think and ?

                                                                                                                                                        Bread for the garlic though!

                                                                                                                                                        Do want to make some Panettone bread pudding at some point soon too.

                                                                                                                                                        8 Replies
                                                                                                                                                        1. re: twodales

                                                                                                                                                          OK, you didn't just drop the phrase "Boulud's Grandmere's Chicken" here and think you were going to get AWAY with it, did you, twodales? Details, details - it *is* after all, Daniel Boulud - if it's good enough for him, it's good enough for us! :-)

                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                            LindaWhit you really made me laugh. I promise to get back to you on this when I have a few more minutes. I've got a train run to do and then a dinner to cook. I don' t know where the day has gone to...

                                                                                                                                                            1. re: twodales

                                                                                                                                                              I shall hold you to that promise, twodales. :-) Safe training and good cooking. :-)

                                                                                                                                                              1. re: twodales

                                                                                                                                                                http://books.google.com/books?id=NPvD...

                                                                                                                                                                http://www.theworldwidegourmet.com/re...

                                                                                                                                                                Here are a few links to the recipe. I don't think my husband was thrilled but he is not a foodie and fusses when there are bones on the chicken and baked garlic cloves that need squeezing unto lovely bread. Me on the other hand...the messier the better. Since I do the cooking he has to put up with my whims to cook such goodies. Still, I think I would peel my garlic gloves next time and he requested roasted spuds instead of cooking them with the chicken. I don't disagree that roasties would be very nice with this meal. I used the leftover chicken to make the grape-pickers skillet which worked out very nicely indeed! I also saved the extra cooked veg and juices for some as yet unknown purpose. Any questions...ask away.

                                                                                                                                                                I have to say, out of the new recipes I have tried recently, I would enthusiastically make the grape-pickers (see below) one again because it was a little unusual and the bacon crisped up perfectly.

                                                                                                                                                                1. re: twodales

                                                                                                                                                                  Chicken.
                                                                                                                                                                  Bacon.
                                                                                                                                                                  Shallots.
                                                                                                                                                                  Onions.
                                                                                                                                                                  Potatoes.
                                                                                                                                                                  and LOTS OF GARLIC!

                                                                                                                                                                  There is nothing wrong with this. I agree - I'd peel the garlic as well. SERIOUSLY good sounding meal, thanks twodales! It's been copied and pasted into my MasterCook. :-)

                                                                                                                                                                  1. re: twodales

                                                                                                                                                                    twodales - thanks for the links - I am wondering how and if it is possible to see other books in such detail as you had sent the first link - it seems that there are numerous other recipes following grandmere's - how lucky!

                                                                                                                                                                    1. re: smilingal

                                                                                                                                                                      Try this link to google books smiling girl.

                                                                                                                                                                      http://books.google.com/books

                                                                                                                                                                      1. re: twodales

                                                                                                                                                                        thanks twodales!

                                                                                                                                                            2. I'm fixing the soup. You know, the soup the boyfriend asked me to make, supplied the ingredients for, and then denied it ever happened. "But I don't like tomato broth," he said. I explained that was why I had asked him several times if he *really* wanted *that* soup, and that I had received an affirmation each time. I pointed out that I really, really don't like vegetable soup in a tomato broth, and would not have made it of my own accord. "Huh," he said. "It's a puzzler then." I think the boy is trying to gaslight me.

                                                                                                                                                              So, tonight, I am going to saute some minced onions, garlic, and swiss chard (which I forgot to add to the soup at the first go round) and green onions, add a broth (either miso or turkey), and the vegetables that have been strained out of the tomato broth. Grilled cheese (extra sharp cheddar on seeded rye) will be served with. Now I just have to figure out what to do with that tomato broth that neither of us wants. I wonder if it would make a decent bloody mary?

                                                                                                                                                              4 Replies
                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                I'm thinking you need to start recording your "what's for dinner, honey?" conversations, OADL. ;-)

                                                                                                                                                                As for the tomato broth - what about doctoring the broth with some saffron or Aleppo pepper for a bit of heat and cooking mussels in them? Or freezing the broth in 1 cup increments to add to chili?

                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  I was thinking I could use some of it to bak with my fish tomorrow, if I played with it a little. I don't have any aleppo, but I do have some nice saffron from Spice House. I would leave his to the butter and dill. Which he asked me to make again.

                                                                                                                                                                  I'm going to start jotting his requests down, and asking him to sign, date, *and* initial.

                                                                                                                                                                2. re: onceadaylily

                                                                                                                                                                  It will make a fine, fine bloody if you season it up a little bit, or you could incorporate it into a gaspacho or maybe a salsa. But I do seem to recall that, while you don't like tomato BROTH, you do like tomato cream soups, and you could easily turn your broth into a cream soup with roux, cream, and prolly the addition of a can of pureed best-quality tomatoes.
                                                                                                                                                                  Meanwhile, as far as your boyfriend, you need to start video taping your conversations, and write a letter and put it in your safe deposit box. : ) ahahahahahaha!

                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                    I think I will try to freeze some of it, and keep it on hand for 'emergency' cream of tomato base. I'll have to make room in the freezer though. I swear, it's like one step forward and two steps back with my freezer lately. Every time I make a *little* room, I come up with something that needs frozen.

                                                                                                                                                                    The boyfriend is one of those people who can add long columns of numbers in his head, and remember the most arcane facts, but can never find his wallet. I find him very charming, until he messes with my kitchen.

                                                                                                                                                                3. On Wednesday, I cooked dinner for the kids I was babysitting. It's always kind of an Iron Chef experience opening their fridge and seeing what I can put together.

                                                                                                                                                                  Anyway, I grilled up some chicken, apple, maple sausages. I boiled new potatoes and tossed them with rosemary and brown butter. Alongside: baby carrots glazed with honey, clementine juice, chicken broth, and cayenne; green beans roasted with garlic; and butter lettuce salad with cucumber and clementines.

                                                                                                                                                                  For the first time, the picky kid ate everything! I told him the green beans "are cool because they kind of taste like french fries" (they do). He totally bought it and started dipping them in ketchup, raving about how much he liked "green bean fries." He even ate the carrots. Amazing.

                                                                                                                                                                  Today, I'm making regular and vegetarian sloppy joes for a party I'm having tomorrow. And I need to whip up a batch of pie crust for an apple galette I'll also be making tomorrow.

                                                                                                                                                                  Dinner will most likely be something from the restaurant tonight. Meh.

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                    Now THAT is a great "open the fridge and see what I can make" dinner - even better that the picky kid ate everything! :-)

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      It completely was a great improv dinner,,,,"green bean fries " are a great idea!

                                                                                                                                                                      1. re: sunflwrsdh

                                                                                                                                                                        It was so gratifying. I suspect he may also be outgrowing his picky eating and/or he just knows I don't play the games he's won over his parents.

                                                                                                                                                                        At one point, he started trying to barter eating carrots for more slices of sausage. Pretty funny.

                                                                                                                                                                        Those green bean fries would convert anyone. :)

                                                                                                                                                                  2. Oh, what to do. Chicken and dumplings are possible, it's still nippy in the evenings, so this might be good. Just got Dunlop's Land of Plenty out of the library though, and the photo on the cover is calling to me. It's a noodle/soup dish with chicken and chili oil.
                                                                                                                                                                    I have 1/3 lb of feta to make use of before I lose it, but I could always make little spanakopitas for the freezer. I'm a bit stuck.

                                                                                                                                                                    8 Replies
                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                      I vote for the chicken & dumplings or noodle soup dish (then again, I'm not dealing with just "nippy" temps - I'm dealing with single digit temps!), and make the spanakopitas for tomorrow. :-)

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        Yes, the chicken and dumplings do sound uber comforting, and would fit the bill for tomorrows dinner too.
                                                                                                                                                                        I need some comfort. I recently learned my ex-fiancee past away, and it's very strange to process. In the end, my emotions were more akin to hate than love, but you never wish death, you know?
                                                                                                                                                                        Too young too. His poor family.
                                                                                                                                                                        Dunlop's book is a nice distraction, as is the sunny day we are having.
                                                                                                                                                                        Ma po tofu sounds pretty comforting as well.

                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                          Oh, rabaja, how sad. It is hard to let go of someone under those circumstances. Chicken and dumplings were one of my favorite childhood meals. Take care.

                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                            oh wow. it is a strange thing to have to hear - it's a very real part of your past. totally understand (an ex of mine died suddenly too, about 6 yrs ago., but he wasn't a fiance.)

                                                                                                                                                                            Ma po tofu does sound comforting! Just take care of yourself.

                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                              Oh my. Comfort food is definitely in order, rabaja.

                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                Sorry for your sad news, rabaja. Chicken and dumplings sound great, but the noodle soup might be more interesting for you to make.

                                                                                                                                                                                1. re: sunflwrsdh

                                                                                                                                                                                  Thanks guys, just like anything, I'll go day by day, but I sure am glad yesterday's done with!
                                                                                                                                                                                  I ended up making tuna noodle casserole, which was definitely comforting. Just enough chopping and mindless stirring to keep my mind and body busy.
                                                                                                                                                                                  Bonus is, I now have most of it leftover for lunches and one or two quick dinners this week.
                                                                                                                                                                                  Tonight, the ma po tofu is wfd, and I am very excited. Pork is defrosted and I even bought white pearl rice as a treat. -perhaps that's more Japanese, now that I think of it, but oh, how I love pearl rice. Don't tell the brown rice police.
                                                                                                                                                                                  I'm hoping to pick up some more chinese broccoli to go with.

                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                    They eat that kind of rice in Taiwan (legacy of the Japanese occupation 1895-1945). I like it better too. "I say you better eat what you will/Shove it in your mouth any way that you can" - Grace Slick.

                                                                                                                                                                          2. Just got back from the Japanese market. Its a love hate thing as I always blow the budget.
                                                                                                                                                                            Picked up some very nice chu-toro tuna, aji, madai, hamachi, salmon and squid. Sushi night!
                                                                                                                                                                            My five year old makes a mean nigiri (minus the wasabi for him and he does tend to over press it)! Got some ikura to make ikura-don. Wakame soup. I might throw the squid in the grill pan and serve it with a bit of lemon and coarse sea salt.

                                                                                                                                                                            3 Replies
                                                                                                                                                                            1. re: AdamD

                                                                                                                                                                              We didn't make it to our Asian mecca this week, simply because I knew we'd spent too much already that day. I did manage to pick up a few things at a very small Japanese market down the road. How do you make your wakame soup?

                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                Dashi cut with some water, a very small amount of white miso, cubed tofu and LOTS of wakame.

                                                                                                                                                                              2. re: AdamD

                                                                                                                                                                                grilled octopus/squid/whatever + lemon = heaven

                                                                                                                                                                              3. Dinner that dreams are made out of...

                                                                                                                                                                                homemade pasta with truffle and mushroom sauce .... ahhhhh
                                                                                                                                                                                Oh did I mention red wine too?? Goldeneye !!

                                                                                                                                                                                3 Replies
                                                                                                                                                                                1. re: bermudagourmetgoddess

                                                                                                                                                                                  Goldeneye! Ooh la la!
                                                                                                                                                                                  Dinner sounds great too.
                                                                                                                                                                                  Where'd you get the truffles?
                                                                                                                                                                                  Oh, and happy belated birthday as well. Sounds like you're still celebrating!

                                                                                                                                                                                  1. re: bermudagourmetgoddess

                                                                                                                                                                                    oh yum! truffles AND mushroms - fabulous!

                                                                                                                                                                                    as for your wine - i still cannot look at alcohol in the face. where was that post about 2-day hangovers, again?

                                                                                                                                                                                    but you enjoy your birthday month!

                                                                                                                                                                                    1. re: bermudagourmetgoddess

                                                                                                                                                                                      Yum!

                                                                                                                                                                                    2. Hey y'all!! I got taken out for lunch and had some divine oysters, but dinner will be chez home. I picked up a flatiron steak, and it's marinating in oil, lime, cumin and garlic; I'll pan-grill it and slice it into delicious, mid-rare strips for fajitas tonight. Big tortillas, lime, peppers and onions that are currently baking in the oven; Mexican crema blanca. Mr. is tending some black beans even as we speak, and I'll probably make some rice with lime and cilantro and queso fresco. Dessert is definitely, definitely Schwan's butter pecan ice cream and some peanut butter cookies. And post-dessert, I'm looking forward to a decaf with kahlua and unsweetened whipped cream.

                                                                                                                                                                                      6 Replies
                                                                                                                                                                                      1. re: mamachef

                                                                                                                                                                                        where'd you go for oysters?

                                                                                                                                                                                        dunno WFD yet. took my dad shopping, we each had a very meh sausage sandwich, so can't really think about food right now. probably something to do with that pork i still have. not very inspired yet today....

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          Oy, Maria maria,:
                                                                                                                                                                                          We went to this little place that he scoped out on 66th and Bancroft. And those oysters tasted really really good but I don't feel so good right now.....
                                                                                                                                                                                          Oh no.
                                                                                                                                                                                          Me.

                                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                                            uh-oh...... keep me posted - feel better! we have a date! but feel better regardless! yikes...

                                                                                                                                                                                        2. re: mamachef

                                                                                                                                                                                          Oh yum. Now I don't want to eat my dinner :( LOL!

                                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                                            Ha! I miss Schwan's. It was so seductive, the catalog and delivery, during the coldest parts of winter. They had such good ice cream.

                                                                                                                                                                                            1. re: mamachef

                                                                                                                                                                                              Sounds amazing, mamachef! Makes me want to resign from Weight Watchers, and cook that exact meal, right down to the kahlua coffee!

                                                                                                                                                                                            2. Extra spicy bloody mary with lots of celery salt, Old Bay, Worcestershire sauce, horseradish and a glug of balsamic vinegar.
                                                                                                                                                                                              Leftover hardwood smoked BBQ chicken.
                                                                                                                                                                                              ...Begging the husband to go get me coffee ice cream but he's not budging.

                                                                                                                                                                                              1. I'm on my way to the Keg for a burger and poutine........Calgary style I suppose, hope it's good and SOFT, for these poor teeth, I know, what am I thinkin? < right side of mouth chewing that's what.......

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: iL Divo

                                                                                                                                                                                                  ^^^^^Result^^^^^ blech :(

                                                                                                                                                                                                  1. re: iL Divo

                                                                                                                                                                                                    Sorry to hear that iD. . .

                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                      Thanks BC's win some lose some

                                                                                                                                                                                                2. Tonight it was homemade pizza made with both bread & whole wheat flour & dried herbs...the crust was slathered with olive oil and went into the oven for five minutes on $450F. I flipped it over (love it super crispy) then it got a thin coating of tomato sauce and topped with steamed broccoli, halved cherry tomatoes, mozzarella & parmesan. Back into the oven for another 8 minutes until golden. Yum!! Two pieces of candy from "the box" was dessert.

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                    Your pizza sounds so great!

                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                      Ah candy from the box. There's always something good that comes from the box. My treat tonight was from a wrapper albeit from Cadbury called WunderBar, gad they're amazilating

                                                                                                                                                                                                    2. Mexican tonight. I took advantage of a local sale on pork blade roasts (a 20 pound roast only $18.50 from $48), which I cut up for future meals. Dinner tonight is a Diana Kennedy recipe for puerco en naranja. A 5 pound roast is marinated in a garlic, Mexican oregano, black peppercorn, salt and fresh orange juice paste and braised for 3 hours. The kitchen smells absolutely fantastic. I'm serving it with baked stuffed potatoes with serrano chiles and Mexican crema.

                                                                                                                                                                                                      Ready for the oven:

                                                                                                                                                                                                       
                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                      1. re: Rubee

                                                                                                                                                                                                        Rubee, your pork dish looks and sounds wonderful!

                                                                                                                                                                                                        1. re: Rubee

                                                                                                                                                                                                          That is lovely.

                                                                                                                                                                                                          1. re: Rubee

                                                                                                                                                                                                            Rubee, that looks and sounds wonderful - great mix of flavors!

                                                                                                                                                                                                            1. re: Rubee

                                                                                                                                                                                                              Wow, that's beautiful!

                                                                                                                                                                                                              1. re: Rubee

                                                                                                                                                                                                                Thanks everyone!

                                                                                                                                                                                                                I posted "after" pics along with the recipe here:
                                                                                                                                                                                                                http://chowhound.chow.com/topics/6913...

                                                                                                                                                                                                                1. re: Rubee

                                                                                                                                                                                                                  Oh MY, that looks good - and daYAM, girl - that baked potato is the size of a small cat! LOL

                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    Thanks Linda. I sent my husband out to buy some russets and he came home with giant mutant monster potatoes. That was the smallest one!

                                                                                                                                                                                                                    1. re: Rubee

                                                                                                                                                                                                                      We have Frankenchicken, and now we have Frankentaters!

                                                                                                                                                                                                              2. Dinner tonight was a really good lasagna made by my husband. Tomorrow is my "cook ahead for most of the week" day. We are still on our campaign to use up what we have in the freezer...and since we had a ton of boneless, skinless chicken breasts, I have two crockpots going tonight, one with chicken breasts, vegetables and cilantro and a little cumin for chicken enchiladas to be made tomorrow, and the other with chicken breasts and some ginger, garlic, scallions, soy sauce, siracha, oyster sauce for shredded chicken for Chinese chicken salad. also planning to make pot stickers, and probably a stir fry. Two soups for the week will be hot and Sour and chicken tortilla soup. Not baking this week, as I still have some of last week's bread pudding and pumpkin bundt cake left, portion of which will probably need to go in the freezer.

                                                                                                                                                                                                                1. Dinner tonight was nothing to write home about, maybe nothing to write here about either, a quick something before we went out to hear some music--lentil soup and bread. For the soup, I defrosted some leftover French onion soup and pureed it w/my hand blender, added some chicken stock and a bay leaf, and simmered lentils in it. It *seemed* like a brilliant idea, but it was merely OK. DH said (somewhat predictably) that it could have used some meat, "maybe some Italian sausage." IS definitely would have improved it, I have to agree.

                                                                                                                                                                                                                  1. Beef roast with carrots, celery, onions, and taters in the crock pot for dinner today. Making Italian Sausage pasta soup to have for supper later this week. Hubby requested this soup as it is now his favorite.

                                                                                                                                                                                                                    Making a chicken casserole for neighbor who just had surgery so her and her husband can have something to eat.

                                                                                                                                                                                                                    1. My husband just told me this morning that we're having a few people over for the Playoffs (my guess; Green Bay and Jets) - thanks honey. Since I don't have time to go shopping, I have to get a little creative.

                                                                                                                                                                                                                      I'll have some mixed nuts and the usual chips and salsa out for people to snack on. I was looking in the freezer and I know I have chicken breast and puff pastry, so I was thinking maybe a Mexican Chicken Pinwheel. I'll poach the chicken breast along with some sliced serrano chiles, cumin and coriander seeds, salt and pepper. After the chicken is tender, I'll shred it and toss it with my homemade taco seasoning and some of the leftover poaching liquid. The filling will get rolled up into puff pastry, cut into pinwheels and topped with cheese before baking. It sounds pretty good in my head..hopefully it will work out!

                                                                                                                                                                                                                      AND..since I didn't know we were having company, I have to cook up the bird I've had drying out in the fridge as well. So, they'll get a roast chicken dinner too!

                                                                                                                                                                                                                      Dessert will be homemade stuffed chocolate chip cookies. That's right, I said stuffed. :-)

                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                      1. re: krisrishere

                                                                                                                                                                                                                        So what time?? Sounds yummy!! And please more on the STUFFED cookies.

                                                                                                                                                                                                                        1. re: bermudagourmetgoddess

                                                                                                                                                                                                                          Well the game starts at 3! :)

                                                                                                                                                                                                                          I use my standard chocolate chip cookie dough recipe - or your favorite - and I put different treats inside. Today, I'm stuffing them with Caramellos :) So when you take a bite you get that big gush of caramel. mmm

                                                                                                                                                                                                                        2. re: krisrishere

                                                                                                                                                                                                                          The chicken puff pastry pinwheel sound amazing!

                                                                                                                                                                                                                        3. M has been patrolling stores that used to carry NZ venison (WF and Fairway) in the hopes of finding some again. No one seems to have it (and we're city folk, so hunting our own just isn't in the cards). So he came home with D'Artagnan venison and wild boar sausages.
                                                                                                                                                                                                                          Had the wild boar ones on Friday night, panfried, with noodles with sour cream and poppyseeds, a baby arugula salad, and a dish of navel orange filets with slivered rind, some black pepper (inspired by the grapefruit and theread), salt, and a dribble of sherry vinegar. Quite yummy, as was the dessert he confected and brought up to the bedroom for me later - crushed chestnut cookies (recipe found here), pistachio ice cream, and a bit of the boozy liquid from a jar of Italian marrons glacés we've had in the fridge for the longest.
                                                                                                                                                                                                                          Yesterday went nuts baking (Medrich ginger and Caitlin McGrath almond shortbread, advantage definitely Caitlin's, and my mom's standard medium fruitcake) so we finished the goose pie with ANOTHER baby arugula salad (Liam kitty, like our late and lamented Milan, loves it too) and the lotius root in tangerine juice I love.

                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                            Dessert in the bedroom?

                                                                                                                                                                                                                            Ahha!

                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                              Insert not terribly maidenly blush here.
                                                                                                                                                                                                                              (That should be LOTUS root with tangerine juice in the post, of course.)

                                                                                                                                                                                                                            2. re: buttertart

                                                                                                                                                                                                                              that baby arugula and orange salad sounds wonderful. your whole meal does.

                                                                                                                                                                                                                            3. Pear bread pudding; apple galette with vanilla ice cream; sloppy joe sliders on toasted potato rolls; spinach and romaine salad with roasted beets, candied walnuts, and parmesan shavings; mom's chicken-broccoli-cheese casserole over egg noodles; and whatever potluck dishes our friends bring. Not in that order.

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                I forgot, I also made CI's herbed spinach dip, served in a bread bowl with crudite. Pretty tasty.

                                                                                                                                                                                                                                My favorite casserole of the night was Smitten Kitchen's winter panzanella, which friends brought. A really nice blend of Brussel sprouts, squash, red onion, croutons, and dressing. Friends said it was a pain to put together but worth it.

                                                                                                                                                                                                                                The gallette turned out really well, but my bread pudding bombed. The custard curdled---despite making it with half evaporated milk and cooking in a water bath. Boo.

                                                                                                                                                                                                                              2. I had two pork tenderloins in need of cooking, so I typed "best pork tenderloin", in Epicurious.

                                                                                                                                                                                                                                It came up with Island Pork Tenderloin Salad, with over 600 reviews. After reading the reviews, I decided to skip the salad part for tonight and just make it with the spice rub and glaze. You brown it in the skillet with the spice rub, add the glaze and put the skillet in the oven for 15 minutes or so. It's taste amazing.

                                                                                                                                                                                                                                Here's a picture right from the oven. I am serving it sliced over red leaf lettuce and garlic mashed, I think.

                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                1. re: mcel215

                                                                                                                                                                                                                                  yum! those look fab.

                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                    Thanks Christina. :)

                                                                                                                                                                                                                                2. Gilled Sirloin (don't know how I am going to grill since we are having hurricane force winds)
                                                                                                                                                                                                                                  and a Grape tomato and broccoli salad

                                                                                                                                                                                                                                  Thinking of making a herb butter to top off the steak

                                                                                                                                                                                                                                  1. Football night is a great chance to show off American regional cuisine. I have friends coming over and for the first game, though it's technically not quite dinner time, we'll be having Chicago-style thin crust and tater tot poutine with a thickened Italian beef gravy. For the Jets game, we're still having pizza, albeit a five spice duck pizza on scallion pancakes with hoisin and Thai basil. And the wing course? Split wings dusted with cornstarch and rice flour in a spicy Sriracha sauce.

                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                      Tatter tot poutine with gravy! YUM-O! Unfortunately, little time to cook today as I am with the two kidlets and mom is out having a hair and nails day.
                                                                                                                                                                                                                                      That was the trade-off for my getting the evening off to watch the Jets.
                                                                                                                                                                                                                                      Still dont know whats for dinner?

                                                                                                                                                                                                                                      1. re: AdamD

                                                                                                                                                                                                                                        Apparently tater tots absorb gravy. I thought they would just sit in their delicious bath like fries, but no. That was fine, however, since it gave us an excuse to wolf down the tots more quickly. The Asian flavors of the Sriracha wings were great, but North Americans have done something equally great between tater tots and poutine. These will definitely be making a comeback at the Superbowl.

                                                                                                                                                                                                                                    2. We're starting with a little salad of leftover potato, lettuce & ham. Splodge of mayo (low fat!).

                                                                                                                                                                                                                                      Followed by lamb chops with some baked butternut squash.

                                                                                                                                                                                                                                      Simples.

                                                                                                                                                                                                                                      1. Just got back from my sister's and BIL's after feeding and cuddling with both of their cats while the humans are on vacation. The cuddling was especially nice. :-) On the way home, I decided on beef stroganoff using the small tail end of the tenderloin I bought at Christmastime. Picked up some egg noodles and sour cream on the way home, and luckily, I already have mushrooms in the house, so I'm good to go.

                                                                                                                                                                                                                                        As I said - it's served over egg noodles, and my standard go-to green veg is peas, so that'll be pulled from the freezer as well.


                                                                                                                                                                                                                                        * Exported from MasterCook *

                                                                                                                                                                                                                                        Beef Stroganoff

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

                                                                                                                                                                                                                                        Amount Measure Ingredient -- Preparation Method
                                                                                                                                                                                                                                        -------- ------------ --------------------------------
                                                                                                                                                                                                                                        1 lb lean beef -- sliced thinly
                                                                                                                                                                                                                                        salt and freshly ground black pepper -- to taste
                                                                                                                                                                                                                                        2 Tbsp butter -- divided
                                                                                                                                                                                                                                        1 large minced shallot -- about 1/4 cup
                                                                                                                                                                                                                                        1/2 lb mushrooms -- cleaned and sliced
                                                                                                                                                                                                                                        1/4 cup beef broth -- up to 1/2 cup (I've used a combination of mushroom broth and red wine in the past)
                                                                                                                                                                                                                                        2 Tbsp cognac
                                                                                                                                                                                                                                        1 cup sour cream -- or creme fraiche (use more if needed)
                                                                                                                                                                                                                                        salt and freshly ground black pepper -- to taste

                                                                                                                                                                                                                                        Pat meat dry with paper towels. Sprinkle lightly with salt and pepper. Heat 1 Tbsp. of butter in heavy large skillet over high heat until very hot. Add meat in single layer and cook just until brown on outside, barely 1 minute per side. Transfer beef to a bowl.

                                                                                                                                                                                                                                        Melt remaining butter in the same skillet, and add minced shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add sliced mushrooms and sauté until liquid evaporates, about 8-10 minutes. Add broth, then cognac. Simmer over medium-low heat until liquid thickens and slightly reduces, about 5-8 minutes. Remove from heat.

                                                                                                                                                                                                                                        Slowly stir in sour cream, whisking constantly so the sour cream doesn't break. Add meat and any accumulated juices from bowl. Return to low heat until meat is heated through and not overcooked, about 2 minutes. Season to taste with salt and pepper.

                                                                                                                                                                                                                                        Serve over cooked egg noodles and sprinkle with paprika.

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

                                                                                                                                                                                                                                        1. Hot and sour soup, potstickers with dipping sauce, Chinese chicken salad, stir fried chicken and vegetables, plum wine tonight. I remember somebody being interested in the plum wine the last time I mentioned it, and I said I'd post more info the next time I bought a bottle. The brand is Hakutsuru, and apprarently, this plum wine is a product of Japan.
                                                                                                                                                                                                                                          Also made a tortilla soup and chicken enchiladas for later in the week. and a loaf of "Mom's white bread" used my bread machine on the manual setting, them baked it in a loaf pan. It fell a little bit, or didn't rise as nicely as I would have liked, but it tastes good)

                                                                                                                                                                                                                                          1. well, the best of plans.... mamachef's and mine have gone awry. i caught a cold from the absent happy hour birthday boy the other day (picking up my dishes from his Miss America party!) and have been in bed since yesterday afternoon. In the meantime, mamachef indeed got a hold of a bad oyster - she wins! poor thing - she definitely got the shorter end of the stick. so, no dinner meeting for us tonight. I hope she's feeling better very soon - bad seafood is some serious stuff. me, i'm just pumping cold tablets.

                                                                                                                                                                                                                                            made another fried rice for my dad, with the leftover pork pernil, because he seems to love them. added bell pepper this time, as there were no carrots. as for me, no appetite, we'll see what i'll pick at tonight...

                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                              Oh nooooooo!!!! I'm so sorry you're both sick! And I do hope you can reschedule your get-together very soon when you're back to health!

                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                Wait, what?! I've been sitting here a Saul's all day waiting!!!
                                                                                                                                                                                                                                                Kidding.
                                                                                                                                                                                                                                                Sorry to hear you are both not feeling so hot. Poor MC especially. I have not yet had a bad oyster experience(thank you, Gods that be), but I understand it's up there with the WORST kind of food poisoning.
                                                                                                                                                                                                                                                Hope you feel better, rest up and spend some time on the sofa!

                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                  oops, forgot about our stalker! ( :

                                                                                                                                                                                                                                                  yeah, poor MC, she said she was never going to eat oysters again! that's a terrible thing to have to say.

                                                                                                                                                                                                                                                  i've GOT to get better, start that new job tomorrow!
                                                                                                                                                                                                                                                  Happy Sunday, everyone....

                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                    I hope the two of you mend quickly (ugh, I haven't had scallops in eight years, and am wishing mama a quick recovery). Good luck tomorrow, Maria!

                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      Take good care mc, I hope you're feeling better in the morning. Good luck on day 1, no doubt they're lucky to have you on board.

                                                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                                                    so sorry to hear both you and mamachef are sick! Hope you both are feeling better and able to get together for dinner soon!

                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      Sorry to hear you're unwell, but the fried rice should certainly be a pick-me-up! Care to share how you make your Boricuasian treat?

                                                                                                                                                                                                                                                    2. I've been craving a fish sandwich, so that's is the fate of tonight's fish: on rye with sharp cheddar, and tartar (I'm mincing garlic dills instead of using sweet relish, to better accommodate the rye). Fried potatoes, peas, and some little packet of quinoa with veggies that the boyfriend picked up at TJ's will go with.

                                                                                                                                                                                                                                                      The boyfriend said the soup redux last night was fantastic, but I'll have to take his word for it. After finishing the soup as I had planned, I thought it still needed something. I wound up defrosting what I thought were two of my jalapeno and cheese tamales, and cutting them up, and stirring them into the soup until the the masa began to break down. And that's when I saw it, the chicken, just floating there. The funny thing is, I kept thinking about how what the soup was missing was MEAT. And then I just tried not to think about it, right up until I saw that damned chicken. So the boyfriend enjoyed that, and I had what was left of the vegetables in the tomato broth that neither of us liked. So, yes, I think I will have extra tartar sauce on my sandwich, with extra melty cheese, thank you.

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                                                                                        Wow, you are so strong - good for you, OADL, for sticking to your commitment! Sorry about your soup, and even sorrier that you had to eat the tomato broth you didn't even want! I hope your sandwich hit the spot. was it breaded and fried?

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          Thanks for that, Maria. I needed to hear that. I could have drummed up something better, but we eat very late on Saturdays. I had a triscuit chaser, though, which made it all better. And the soup was actually much better the second day.

                                                                                                                                                                                                                                                          The fish was still frozen, and I didn't want to mess with a bath for thawing, so the boy had more soup, and another grilled cheese (and if I can judge my dish by smell alone, another tamale soup will be served this winter, because it smelled incredible). I actually thawed a few of *my* tamales for dinner, with some shredded jack, my favorite salsa, and a bit of sour cream. Fish sandwiches tomorrow, breaded (panko) and fried, with hot sauce.

                                                                                                                                                                                                                                                      2. This evening we had braised short ribs with bittersweet chocolate and rosemary; browned butter mashed potatoes; simple green beans.

                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                        1. re: chefathome

                                                                                                                                                                                                                                                          Very interesting combination between the chocolate and rosemary. How'd the dish turn out? Is there a recipe you might have?

                                                                                                                                                                                                                                                          1. re: chefathome

                                                                                                                                                                                                                                                            those short ribs sound amazing...

                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              The chocolate is subtle but adds a lovely depth. I tried this combination in a restaurant years ago and fell in love with it. This recipe turned out very well; the ribs were succulent and packed with flavour. This is the recipe I used (we'll be having leftovers tonight!)...http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                              1. re: chefathome

                                                                                                                                                                                                                                                                thanks for that!

                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  You are very welcome - it is delicious!

                                                                                                                                                                                                                                                          2. Tonight it was roast chicken and sides: wild rice w/mushrooms, shredded carrot, and scallions; broccoli roasted w/OO and garlic; side salad of bibb letuce, beets, satsuma, and red onion.

                                                                                                                                                                                                                                                            1. So, I'd planned soup making for today but then my neighbor brought me dinner....roasted pork, mac & cheese, fresh collards from her garden with dumplings...baked potato & cornbread. I'm straight; soup tomorrow...

                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                                                                What a nice neighbor! We could do with that in our neck of the woods. Sounds great.

                                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                                  She's the best; always thoughtful...

                                                                                                                                                                                                                                                              2. Last night loin lamb chops, rare, with bulgur pilaf (butter, shallots, chicken broth cube), and Belgian endives braised in butter. A dish of really good "cocktail" on the vine cherry tomatoes to alleviate the brownness. Nice winter supper.
                                                                                                                                                                                                                                                                "Cocktail" tomatoes - who thought that up? Is there a tomato cocktail a la fruit cocktail? Are they to garnish cocktails? Keep them maters away from my T&Ts, please!

                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                                  OK. I'll play along.

                                                                                                                                                                                                                                                                  What's a "cocktail" when it refers to cherry tomatoes?

                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                    Is there a punch line you're planning to launch?
                                                                                                                                                                                                                                                                    These tomatoes are labeled "cocktail tomatoes". They're bigger than normal cherry toms. Seems silly.

                                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                                      No punchline. I was just curious.

                                                                                                                                                                                                                                                                      Here's an idea (blagged from St Delia Smith) for using your cocktail toms as, erm, cocktail canapes. Cut the toms in half and scoop out the seeds. Spoon a little pesto into each one. Now spear one half with a cocktail stick, add a little cube of mozzarella and then press down the other half, so it's almost reforming as a tom. Rather nice nibbles.

                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                        Maybe that's what's intended. Does sound good. They have nice flavor (a bit acid, like I like them) for winter toms. (For those in NY - from the Amish Market on 9th Ave in the 40's.)

                                                                                                                                                                                                                                                                2. I have some boneless pork shoulder and quite a few tomatoes that need to get used up, but I am at a loss for ideas.

                                                                                                                                                                                                                                                                  Sauteeing it all with shrimp paste and chilies would be easy, albeit a little greasy. I could make a soup, but that would only use a couple tomatoes. I am open to suggestions. All I know is that I also feel like making a large pot of Punjabi-style mustard greens. Hopefully I can load them with butter, so long as my main dish isn't too heavy.

                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                                    What about Braised pork in caramelized soy sauce . . . the flavour profiles of this dish would likely pair well w your greens:

                                                                                                                                                                                                                                                                    http://thespicedlife.blogspot.com/201...

                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                      Very interesting. It's been a while since I did some red cooking, adding tomatoes and curry to the mix would be an interesting take, particularly since I have both.

                                                                                                                                                                                                                                                                  2. Fresh crab will be dinner tonight, I can't wait.
                                                                                                                                                                                                                                                                    My friend is coming up for the night and she offered to pick up a couple of live ones on Clement. Being the lazy gal that I am, I was happy to pick up some cracked and cleaned ones at Sonoma Market (they actually do a REALLY good job, they have it down there). But, if she wants to cook and clean live suckers, who am I to stand in her way.
                                                                                                                                                                                                                                                                    I will head out shortly and try to score some lettuces or chicories to have with, and definitely some of Della Fattorias meyer lemon rosemary bread.
                                                                                                                                                                                                                                                                    I am tempted to make iceburg wedge, with homemade bleu cheese dressing and lardons, but that is a meal in itself to me. It may have to be wfd tomorrow!
                                                                                                                                                                                                                                                                    The big question is, what's for dessert?

                                                                                                                                                                                                                                                                    1. A couple of pork chops are marinading in a mix of yoghurt, coriander, cumin, turmeric and cardamom (blagged from a Nigel Slater recipe in this week's Observer). They'll be going in the oven. Also in the oven will be some new potatoes, wrapped in greaseproof papers, along with some garlic, oil, chilli & mustard seeds *. Steamed kale to accompany.

                                                                                                                                                                                                                                                                      Nice pear for "afters".

                                                                                                                                                                                                                                                                      * If this works, I'm going to gussy it up and call it "pommes de terre Indienne en papillote a la Harters"

                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                        I'm going to have to do this this week too. Sounds v good. No turmeric in the spuds?

                                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                                          Nah. With it being in the pork, if we'd put it in the spuds as well, it would just have been a plate of yellow.

                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                            True.

                                                                                                                                                                                                                                                                        2. re: Harters

                                                                                                                                                                                                                                                                          well, did they turn out? pork sounds lovely. i'm going to copy that. "greaseproof papers" = parchment? foil? papyrus?

                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                            I'm not sure how "greaseproof paper" translates into American, MC. I mean the product you'd use to line a baking tin with if you were making a cake.

                                                                                                                                                                                                                                                                            Cooking "en papillote" is a great way of keeping flavours in. We use it quite often for fish - say just a good splash of white wine and some fennel or dill with pieces of salmon.

                                                                                                                                                                                                                                                                            'Twas a none too shabby dinner.

                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                              Parchment, mc. Papyrus would be too stiff ;-)

                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                ah yes, papillote = parchment. thanks!

                                                                                                                                                                                                                                                                          2. Fiancée's birthday yesterday, so cooked up a nice dinner for her.

                                                                                                                                                                                                                                                                            Couple of 1.5" milk-fed veal rib chops, pan roasted in a mix their own fat that I rendered down prior and butter, continually basted to 130 degrees. Quick sauce with pan drippings, deglazed with red wine, added a couple of sprigs of rosemary, S&P.

                                                                                                                                                                                                                                                                            Served on top of a roasted beet risotto (just a basic risotto with 1/2" cubed roasted beets mixed in at the end), with some blanched then sauteed rapini on the side.

                                                                                                                                                                                                                                                                            Developing an addiction to the milk fed veal chops...at $48/kg an expensive habit...:S

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: jerkstore

                                                                                                                                                                                                                                                                              An *amazing* birthday dinner - lucky fiancée!

                                                                                                                                                                                                                                                                            2. French onion soup. I put together the soup yesterday, just have to reheat it today and then pop it under the broiler with the bread/cheese on top. I made sausage and peppers on Saturday night; I will probably reheat that to go with it. Good winter meal!!

                                                                                                                                                                                                                                                                              1. Inspired by recent discussion on this thread, I'm serving Beef Stroganoff w/egg noodles for dinner. Sides are vinegar-glazed brussels sprouts and a salad of spinach, apple, red onion, blue cheese, and spiced pecans.
                                                                                                                                                                                                                                                                                Since my niece will be with us, we'll have to have a little dessert--ice cream for her, ice cream w/ Fat Toad Farm goat's milk caramel for us (that stuff is seriously addictive and especially dangerous as it means I *must* keep ice cream on hand).

                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                  you could just eat spoonfuls of it, right out of the (jar/bottle/whatever) it comes in. sounds really great.

                                                                                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                    wow, that stuff sounds amazing: http://www.fattoadfarm.com/goats-milk...

                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                      'Cept I fear it may turn me into a . . . fat toad.

                                                                                                                                                                                                                                                                                  2. Thought I'd try this tonight.

                                                                                                                                                                                                                                                                                    Grape Pickers' Skillet with Chicken

                                                                                                                                                                                                                                                                                    Recipe By :
                                                                                                                                                                                                                                                                                    Serving Size : 8 Preparation Time :0:00
                                                                                                                                                                                                                                                                                    Categories :

                                                                                                                                                                                                                                                                                    Amount Measure Ingredient -- Preparation Method
                                                                                                                                                                                                                                                                                    -------- ------------ --------------------------------
                                                                                                                                                                                                                                                                                    10 ounces bacon strips
                                                                                                                                                                                                                                                                                    2 tablespoons fresh thyme -- minced
                                                                                                                                                                                                                                                                                    2 pounds Yukon Gold potatoes -- peeled and thinly sliced
                                                                                                                                                                                                                                                                                    3/4 cup Gruyere cheese -- shaved and divided
                                                                                                                                                                                                                                                                                    salt and pepper
                                                                                                                                                                                                                                                                                    1 1/2 cups chicken -- cooked and shredded
                                                                                                                                                                                                                                                                                    1 cup leeks -- sliced
                                                                                                                                                                                                                                                                                    1 tablespoon garlic -- minced

                                                                                                                                                                                                                                                                                    Preheat oven to 450 degrees.

                                                                                                                                                                                                                                                                                    Line an 8-inch cast-iron skillet with bacon, covering the bottom and the sides and leaving a third of each strip hanging over the sides. Sprinkle thyme over bacon.

                                                                                                                                                                                                                                                                                    Layer half the potatoes onto bacon and thyme, covering the entire surface. Sprinkle 1/4 cup Gruyere over potatoes; season with salt and pepper. Repeat layering with chicken and 1/4 cup Gruyere. Continue layering with leeks, garlic, remaining potato slices, salt, pepper, and remaining Gruyere.

                                                                                                                                                                                                                                                                                    Fold hanging pieces of bacon strips to the center of skillet, covering entire top. Transfer skillet to stove top and cook over medium heat, 10 minutes.

                                                                                                                                                                                                                                                                                    Cover skillet with foil, transfer to oven, and roast 30 minutes. Remove foil and roast until bacon is crisp and potatoes are fork-tender, 30 minutes more. Let meal rest 10 minutes, then drain drippings and loosen edges to serve.
                                                                                                                                                                                                                                                                                    (Reviewer's Note: Length of time - (1 hour in a cast iron skillet) - work perfectly)

                                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                                    1. re: twodales

                                                                                                                                                                                                                                                                                      Wow! Does that sound excellent! I had cheese and lettuce sandwich w/ these weird lil' crunchy out of the bins at Sprouts things as a side. I do have blood orange slices and Pinova apple slices for desert, but I want your meal . . . NOW!

                                                                                                                                                                                                                                                                                      1. re: twodales

                                                                                                                                                                                                                                                                                        ok, i'll bite: why is this called Grape Pickers' Skillet with Chicken? It sounds fantastic, just don't get the connection...

                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                          I thought the same thing. Did some research...Supposedly this is a favorite "peasant" (grape pickers) dish in the Burgundy region of France. It looks like this recipe is from Cuisine at Home magazine.

                                                                                                                                                                                                                                                                                          I tried it tonight and it came out very well. Simple to assemble and cook. I think it would be easy to burn the bacon in the initial 10 minute stovetop cooking so I would keep the heat lower than advised. Mine came out dark (but not burnt) and crispy. It's very filling. It would be a good brunch dish as long as you have the time to cook it in the morning. I made a few brussels sprouts on the side and we were set for a satisfying winter's supper.

                                                                                                                                                                                                                                                                                          Also, at the end I placed the foil over the inside of the skillet and put a lid over it so I could neatly drain off the excess fat before serving. There was enough room around the edge to get rid of the extra liquid this way without dumping anything out of the pan.

                                                                                                                                                                                                                                                                                          The other notes being I used fewer potatoes than called for by half and more gruyere. I subbed shallots for the leek as I was out of the latter. Lastly, I used an 8" Le Creuset skillet. Worth making again but it isn't diet food by any means!

                                                                                                                                                                                                                                                                                          1. re: twodales

                                                                                                                                                                                                                                                                                            sounds divinely decadent. those grape pickers!

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              Back in my grad school days, I had an English roommate who had been going to France to pick grapes every summer since she was a teen. She regaled me with mouth-watering descriptions of the fantastic lunches and dinners they were served, said that after the first summer, the food was the #1 reason she went back every year. I've lost touch with her but last time I saw her, she had evolved into a fabulous cook, which she attributed to those grape pickers' meals.

                                                                                                                                                                                                                                                                                      2. A friend whose mom is Japanese recommended this: Yakisoba Stir fry, by Fortune. You find in your grocery store, right near the Toful (refrigerated section). It has fresh noodles and a flavor packet. She told me to get the Terryiaki. All you do is chop up your veggies on hand, stir fry in a wok or skillet with a tablespoon of vegetable oil. Put the noodle package in the microwave for about 30 seconds, while coming to the end of cooking your veggies. Add noodles, add flavor packet, stir in leftover meat if wanted. It is Lo Mein, just like I order at my favorite Chinese place. So easy and so good. I snapped a picture of the packet and a picture of my dinner. :)

                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: mcel215

                                                                                                                                                                                                                                                                                          I love packaged yakisoba, when I seek the packages I usually buy 2-3.

                                                                                                                                                                                                                                                                                        2. Soup & sandwich night...the last of the turkey bbq topped with cheddar & broccoli slaw was grilled and soup was the last of last weeks "pork & beans" (pork loin, black eyed peas, veggies, etc.)

                                                                                                                                                                                                                                                                                          1. Work was crazy busy today and I was sooo happy I made dinner last night to enjoy tonight. The star of my meal was epi's Mahogany Beef Stew. Instead of Hoisin I used Bulgogi marinade because I thought it would be similar and go well with the wine. Yesterday it was a tad too sweet, but today it was just right. http://www.epicurious.com/recipes/foo.... Accompanying the stew were mashed potatoes and roasted brussel sprouts w/lemon pepper. No wine with dinner since it is a school night; however, once my work is done it will be a whole different story. After all inspiring talk of beef stroganoff, I think I'll freeze my stew and not eat red meat the rest of the week so I can enjoy stroganoff this weekend.

                                                                                                                                                                                                                                                                                            1. My brother and grandparents came over for dinner tonight. DH made a potato cream soup to start (delectable, but a little texturous, as he forgot to remove a bay leaf before blending). Then a simple salad, followed by garlic-roasted broccoli rabe, pan-grilled mild Italian sausages, and sweet potato gnocchi tossed with butter, parsley, and real Parm. Regg. Cheese plate and fruit for afters.

                                                                                                                                                                                                                                                                                              Originally, we were going to serve the sausages with cheesy polenta. However, DH made the mistake of buying finely ground cornmeal instead of polenta, and I made the mistake of chucking the hot, lumpy goop into the blender to try to save it. Of coure, hot molten corn lava exploded all over the wall, the stove, and all over me. Big needless rookie error. Ouch!

                                                                                                                                                                                                                                                                                              So I tossed out the cornmeal muck and boiled up some premade gnocchi instead. And tried not to wince.

                                                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                Despite the 1st degree burns (you poor thing!), your dinner sounds delicious. i love the kind word "texturous"!

                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                  Ooh and ouch, quite a mess, I suspect. Sounds like a very nice meal anyway.

                                                                                                                                                                                                                                                                                                  Tonight, clean the frig night, since it's been so cold here and neither of us wanted to shop this weekend, "spaghetti pie" a faux omelet with a pasta base, cooked spaghetti, sauteed in butter and olive oil, tossed with crumbled browned Italian sausage, chopped blanched Swiss Chard, grated Provolone and Parmesan and topped with beaten eggs and cooked until set. Mushrooms would have been a nice addition but there were none to be had. Mrbushy pronounced it as "tasty and filling." which is all I hoped for.

                                                                                                                                                                                                                                                                                                  Chilean grapes and a glass of white for me for afters. I normally resist buying imported grapes but they looked great last week and the price wasn't bad.

                                                                                                                                                                                                                                                                                                  1. re: bushwickgirl

                                                                                                                                                                                                                                                                                                    Every now and again, I make a similar "spaghetti pie." Thanks for reminding me I need to do it again.

                                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                      Ok, I have only seen it one other time, done by Emeril for some college students on his live show. I believe his version had a tomato sauce as well, but I'd couldn't see that with the eggs. I kind of concocted this with his influence in mind.

                                                                                                                                                                                                                                                                                                      How do you make yours?

                                                                                                                                                                                                                                                                                                      It was a good way to use up leftover pasta, or a good reason to cook more than the normal amount.

                                                                                                                                                                                                                                                                                                      1. re: bushwickgirl

                                                                                                                                                                                                                                                                                                        I usually make mine as a Carbonara Pie, w/ ham, bacon, prosciutto, or pancetta--whatever's on hand (but IS would be excellent)--and the usual suspects. I have also added spinach. A good way to use up leftover pasta.

                                                                                                                                                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                    Oh no, that must have been terrible.

                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                      I too love the word "texturous." Hope the burns aren't too bad. Sorry about the polenta disaster, but how bad could gnocchi be?

                                                                                                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                        That IS a great word.

                                                                                                                                                                                                                                                                                                    2. Breakfast (bacon and eggs, toast) was dinner and everything else for me today, no food after 09:00, medical test tomorrow happy happy joy joy. Maybe I should stay off CH for the rest of the day?

                                                                                                                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                                                                        Thinking of you tomorrow - hope everything goes well

                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                          Thank you, sir! Thinking of your oven tandoori-ish, I think I'd put the turmeric in the spuds and leave it off the pork. Love turmeric in potatoes.

                                                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                                                            yes, good luck BT!

                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                              Not too worried, just not looking forward to it, hope this is the last thing I have to have done after being sick the end of last year. Plus no eating!!! WTF?

                                                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                                                Just have something wonderful afterwards to make up for the fasting!

                                                                                                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                  You know I will! Plus it's Liam's (kitty in my avatar) 2nd bday tomorrow so we have to have something special that night (he's a scallops man).

                                                                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                                                                    Happy early birthday to Liam. Give him a schnuggle from me. :-)

                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                      Will do! Thanks.

                                                                                                                                                                                                                                                                                                        2. re: buttertart

                                                                                                                                                                                                                                                                                                          Hope all the tests go well today, buttertart!

                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                            You be well today, butter. And give Liam a kiss on his little kitty lips for me.

                                                                                                                                                                                                                                                                                                        3. Started #69 here:

                                                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/761795

                                                                                                                                                                                                                                                                                                          Someone please write something on it - it looks lonely! Off to work, not sure WFD will be.

                                                                                                                                                                                                                                                                                                          1. Content transferred to WFD69.

                                                                                                                                                                                                                                                                                                            1. CAN WE START A NEW PAGE PLEASE

                                                                                                                                                                                                                                                                                                              When we have our son home for dinner and he asks for chx/broc, that's what he'll get.
                                                                                                                                                                                                                                                                                                              I'm trying to promote healthier living for him as with his broken back, it's been hard to keep the weight off. So tonight for our family it's salad broiled chicken and broccoli.

                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: iL Divo

                                                                                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/7606...

                                                                                                                                                                                                                                                                                                                Check maria's post just two above yours.

                                                                                                                                                                                                                                                                                                              2. I'm fighting a cold and am about to battle heavy snowfall to go into work tonight. supposedly our comfort-food joint is "really busy" when it snows, but I have my doubts.

                                                                                                                                                                                                                                                                                                                So for dinner, I had some chicken salad my grandparents brought on their visit the other night (with eggs...quite good), some leftover Lipton noodle soup, to which I added celery, onion, carrot, and bay leaf, and (store-bought) gingersnaps and black tea.

                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/761795 We've moved. :-)