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Jan 25, 2011 07:17 AM


even tho i've got nothing to post, i'm starting us off on a new thread. Please, indulge and inspire us with what comes out of your kitchen!

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  1. Off to work, not sure WFD will be, but i'm betting it will be something quick and simple at my dad's when i get there tonight. There was a pork tenderloin defrosting, so i'm sure that will figure somehow....

    3 Replies
    1. re: mariacarmen

      Sure hope you're feeling better mc and that your new job is going well.

      More COTM cooking tonight at Casa bc. I'm making the Beef Chow Fun from SFSE and I'd planned to make the Stir-fried Chicken w Shallots as well but Grace Young dropped in on the thread last night and suggested another chicken dish that I want to check out when I get home. So the jury's still out on the chicken dish.

      1. re: Breadcrumbs

        Well just an update on this. In the end we had the Stir-fried Chicken w Shallots w the Beef Chow Fun and we enjoyed both dishes.

        Here are links to our experience w the recipes and photos if you're interested:

        Oh and a big yay tonight at our house . . . . the dishwasher is fixed!!!

        1. re: Breadcrumbs

          Yay for you! that chicken w/shallots sounds great.

    2. I'm cruising the web now looking for inspiration regarding the pork chops that are thawing in the kitchen. Any suggestions?

      Last night it was one of our old standbys, Chicken Milanese.


      1 Reply
      1. re: LiveRock

        LiveRock, are you looking for something with sauce? Or dry rubbed/grilled?

      2. Tonight a group of us here in Canada that have American connections are getting together for dinner and to watch Obama's State of the Union Address. As the theme of the speech is "Fresh Start", we thought we'd theme our dinner to that. Everyone is providing a course and our hostess is doing the table, TV and wine portions.

        So-o-o, the first course is fresh Atlantic Smoked Salmon with freshly baked pumpernickel rounds/creme fraiche and fresh lemon.(thats me: I got the easy part!)

        The next course is Scallops in Jade sauce-very "fresh" looking. (I suspect pineapple-chili-rice will be the 'side'...there was some talk of this having an appropriate Hawaiian feel for Obama...nothing from Chicago, though...somehow we couldn't make "fresh" and "Chicago" work together in the same menu without adding beef and we have a non-red meat eater with us).

        Dessert is fresh fruit and some interesting new frozen yoghurts.

        I don't know what my creative hostess will figure out for a 'fresh' take on the wine, but I know we are in good hands.

        Now back to my bread!

        3 Replies
        1. re: LJS

          I've spent entirely too much time on facebook...I was just looking for the "Like" button on LJS's post.

          1. re: LiveRock

            I shall take that 'like' in the spirit it was offered, but I totally get you re that "Like" button...I keep wanting to let the author of the book I am reading know RIGHT NOW how much I liked what he said on page darn "Like" button for that!

          2. re: LJS

            That sounds like such fun! Too bad it's too late for beaujolais nouveau. :-)

          3. The virtuous nature of my new eating regime continues.

            A small piece of tuna (line-caught, sustainable) will be getting a briefish dunk in a marinade of bottled teriyaki sauce, before going under the grill. Noodles will get boiled and any leftover marinade chucked in. Separately, thinly sliced cucumber gets 15 minutes, or so, in a mix of mirin, soy and a smidge of sugar. A little dish of pickled sushi ginger will perk it up.

            Meanwhile, herself (who cannot abide tuna) will be having a lamb brown gloop meal with some spuds.

            Fruit for afters.

            2 Replies
            1. re: Harters

              Very virtuous, and also sounds great!

              1. re: Harters

                "briefish dunk" ahahaha - at first glance, i thought "briefish" was some Brit term for a type of fish stock! too many cold tablets.

                such a very, very good boy. and an inspiration to us all.

              2. I made a batch of baked beans last weekend, and when we sat down to plan meals, there really wasn't anywhere they'd fit in as a "side" - so we're doing beans and weenies. :)

                I pulled a package of Hebrew Nationals out of the freezer, and we'll slice them up and heat them right in the beans. I'll probably stop at the bakery on my way home for some fresh White Mountain Rolls (husband suggested Wonder Bread - bah!) and he wants Tater Tots. (I'll toss a salad too, of course!)

                We usually grill the hot dogs and have the beans on the side, but, well, it was 8 below and about a foot and a half of snow on the deck - no grilling this week (or maybe ever, at this rate!). I've never actually HAD "beans and weenies" and am kind of looking forward to it.

                16 Replies
                1. re: Krislady

                  Weiner and beans/beans and weenies-doesn't get much better than that----NO, wait it does!!! heat up the weiners in the beans in a casserole dish covered in a layer of good, sharp cheddar or monteray jack sinfully good for a chill, January night!

                  1. re: Krislady

                    bakery for a seeded rye sounds like a good option as well!

                    1. re: smilingal

                      Oy, and I've got a loaf of homemade rye in the freezer, too. That'll go for corned beef later in the week, I think. I got a loaf of white mountain, instead of the rolls. It's just too darned easy to eat too many!

                      And CHEESE? On top? Oh, I am SO not telling my husband about that.

                      1. re: Krislady

                        wow - homemade rye - I am impressed - and jealous! Did you make it?

                        1. re: smilingal

                          Thanks - yes I did. It was a basic sourdough rye, using Michael Ruhlman's directions. My scale konked out right in the middle of weighing, so it's not quite right. Not bad, mind you, but just not perfect.

                          1. re: Krislady

                            i might attempt it - but I am not a bread baker - although I did take a CIA class - but that was where it ended :( - so do you know in which book the recipe came from - or do you have a link for it?

                            1. re: smilingal

                              It was super-simple - you should try it!

                              Here's my blog post:

                              And here's Ruhlman's (much better pictures!):

                              And, since I've got half a bag of rye flour just languishing in the freezer, I think I'm going to dig out my old Swedish rye recipe - it's been far too long! :)

                              1. re: Krislady

                                i don't think I am alone - but I find bread making intimidating - must get over that - thanks for the links - but I am sadly creeping away.

                                1. re: smilingal

                                  Oh no, don't do that! It's not hard at all - just trust the yeast, that's all. :)

                                  True story - I started baking bread when my son (now 22) was a toddler - he started his "terrible twos" at about 15 months old. Kneading bread helped save my sanity - I'd knead and knead and knead and knead some more.

                                  And now he's just lost his job (and his girlfriend) and has moved back home for the time being. I see lots more bread baking in the near future.

                                  1. re: Krislady

                                    couldn't help but lol - but feeling for you none-the-less. Thanks for the encouragement - ok - so I just went back to check on the recipe - unfortunately I don't have the rye flour - but even with all the freakin snow we have i am almost tempted to get to the store to get those ingredients! Question - about how long is spent kneading and punching so that I will know I've done the job well? Also, since you seem experienced, might you have another link to send that you feel is easy and a better first attempt?

                                    1. re: smilingal

                                      I had an Italian bread recipe that I used to make for YEARS - it came off the side of a bag of King Arthur flour, and it was so simple. (I think I still have it somewhere - it was taped on the side of the fridge for a long time!)

                                      And yay! it's right on KA's site:

                                      And no need to go out in the snow - you just need a little yeast and plenty of flour. (Also, leftovers make an awesome French toast.)

                                      1. re: Krislady

                                        ok - so now that I am upping to my own challenge - and being that I have no yeast in the house (I thought I did) and I have to get out to the store for SOME ingredient to make a bread --- which one? and another question --- do you usually use unbleached or bleached flour? I had heard that unbleached was better but then I also see a few recipes (not necessarily baking ones) that call for bleached. do you keep both at hand?

                                        1. re: smilingal

                                          I'd go with the basic Italian bread - it's simple and I've always been happy with it. Rye sometimes doesn't like to rise (the flour's heavier) - and it can be disappointing.

                                          And I always use unbleached flour - I can't even remember the last time I bought bleached. Besides, I currently have unbleached, bread flour, whole wheat, white whole wheat, rye, and cake flour. That's enough. (Anything worth doing is worth overdoing. . . )

                                          1. re: Krislady

                                            going to be daring and attempt the italian breads for super bowl. so excited to try. thanks for your encouragement! per the recipe - how big are the Italian breads? I guess that is difficult to describe - how many people would you guesstimate per loaf? BTW - just serving is alongside the italian meal - orrrrr - should I make them into garlic breads?? This makes 2 correct? I am thinking I should be doubling the recipe - but given my lack of experience - I am also thinking I should be making each recipe separately. What are your suggestions?

                                            1. re: smilingal

                                              Oh, I'm so glad you're going to try it! I'd say the loaves are probably slightly smaller than, say, those loaves of "Italian bread" you'd get at the supermarket for about $2 - they're not as pouffy. :) We haven't made that bread in a while (my husband works at a bakery and frequently brings home either fresh bread or dough, so . . . ) Anyway, when we do make it, we usually divide it into 4 loaves rather than 2 - there are just the two of us, and the smaller loaf is enough for our dinner and maybe toast or with lunch the next day - so I'd guess one loaf would easily feed 4 (or even 6) alongside a hearty meal. I don't like to keep it around much longer than the next day - it doesn't store very long. (BUT it does freeze nicely, and it makes the most fantastic French toast.)

                                              I don't know that I'd want to double the recipe - that's A LOT of flour to be mixing! 6 cups per, isn't it? Double that is 12 cups of flour - you'd need a HUGE bowl!

                                              And one more thought - if you have a chance to make the bread dough the day before, once you mix it up, you can cover it and stick it in the fridge for a slow overnight rise, then take it out Sunday morning, let it set for an hour or so, shape the loaves and let them rise again to bake. It may make your life a little easier - and it gives the bread a little more interesting flavor. It's good either way though. :)

                                              1. re: Krislady

                                                ok thanks! I like the idea of being able to make it the day before to let it overnight rise. I don't know why I am feeling so intimidated by this - but I am facing the challenge! :) I am a terrific cook, and a pretty good baker - but breads and doughs..... and I even took a CIA bread course - found it delicious but very overwhelming! And then I never used the starter - or "fed"?? it , so I ended up ditching it.