WHAT'S FOR DINNER? PART 69

[mariacarmen]

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!

[Pata_Negra]

i made something so simple most would scoff at! fresh Icelandic cod's roe fried in duck fat with some ginger. then tamari and dry sherry were added. finally the noodles and tossed everything well.

there's enough roe for 2 more meals woohoo. (a kilo's worth)

[LindaWhit]

http://chowhound.chow.com/topics/762687

Need to add that info to the NEW thread that mariacarmen's startedl, greyg! :-)

[italia84]

Braising a chuck roast now. I browned then, sauteed some onions and garlic, then added some tomato paste. Let it caramelize for a couple of minutes, deglazed with a lot of red wine and added water (didn't have any beef stock). Added some parsnips and carrots, dried porcini mushrooms, and some of Penzey's bouquet garni, and salt and pepper. Going to let is simmer for a couple of hours and then serve with mashed potatoes and rolls. Thinking of adding a little cinnamon to the gravy...thoughts on that?

[LindaWhit]

italia, I would have probably added a tiny pinch of cinnamon to the braising liquid myself so the roast itself picked up a hint of it. But I think you'll be *just* fine with the braising liquid ingredients you have now. Water, wine and tomato paste, along with onions and garlic? Perfect. :-)

[mariacarmen]

I started us over here:
http://chowhound.chow.com/topics/762687

[mamachef]

Thank you mc1! I was gonna do it, but you beat me to the punch and for that, i'm grateful.

[twodales]

Fried shrimp from a local carry out seafood place and very horseradishy Hoffman House sauce. Cleaned out the sinuses!
AND some ribs from a favorite Greek carry out place. The ribs came with a nice hunk of garlic bread. Perfect for a lazy Friday night. A warm reception at the Greek place but always with a tale or two of woe. (Half the fun is hearing the Debbie-Downer stuff!) I guess you have to be there and know the characters.

[Cherylptw]

I spent most of today eating..started out with lunch; my neighbor & I went to the local Chinese buffet where I proceeded to stuff myself with all kinds of veggie stirfry, hibachi chicken, dumplings, lo mein, egg rolls, etc. I had to lay down for a couple of hours when I got home.

Later, we went to family fun night at church and continued the pigfest with all kinds of dips, spreads, cheeses, crackers, chips etc. One of the ladies brought a large spinach dip in a bread bowl with a tray of veggies, sausages & the reserved bread from inside of the bowl for dipping. There was pizzas, meatballs, hot dogs with ALL of the toppings you could want; I know I'm forgetting something. My neighbor's son made a pot of really good chili. Then there were desserts: ice cream with a bunch of toppings, cupcakes, brownies, cookies, candies. I brought apple blondies.

I never eat more than a bite for lunch so I was doomed from the start. I'm ashamed of my self (head hanging down) Tomorrow will be a salad day....

[rabaja]

That sounds damn good. All of it.
How could you not partake when faced with all that bounty?
Salad days are fine, but when everyone's putting out the good eats for you? Enjoy!

[nomadchowwoman]

Cherylptw--your church suppers always sound amazing. Who could resist?

[Cherylptw]

Lol...they do love to eat at this church, which wrecks havoc on my ability to have some self control...I'm already thinking of what I can bring in two weeks (it's a monthly thing but this family fun night was added on this month)

[noodlepoodle]

Last night we had oven baked salmon topped with dill, pepper, salt , olive oil and sliced lemons, baked along with a casserole of small cut turniip, zucchini, scallions, geen and red peppers, sliced asparagus spears flavored with olive oil, lemon juice, smoked paprika, basil, thyme, salt and pepper--ready in half an hour.

Tonight we had mock lasagna using sliced precooked eggplant, homemade mariinara sauce, grass fed beef and sweet Italian sausage and black beans with shredded mozarella between the layers. Makes a nice low carb substitute for pasta. My husband isn't big on eggplant, but he likes this. Had this with a vinagrette tossed green salad.

[sunflwrsdh]

medium shells with canned zesty & spicy sauce, a tablespoon of grated parmiagano reggiano grated over it, a( couple of glasses of) nice Italian red wine, and for dessert, an oreo, and a Granny Smith apple sliced and spread with 2 tablespoons of Smart Balance peanut butter. hmmmm..... had to work late, and eat supper by myself.

[krisrishere]

Come on, just 1 Oreo? It cannot be done!

[sunflwrsdh]

I really did have just one oreo! I don't really even like oreos that much, but was looking for something sweet, and happened to have some:)

[ChristinaMason]

how is that Smart Balance peanut butter. does it taste fishy, like some omega-3 enhanced products?

[sunflwrsdh]

I like it and don't notice any fishy taste at all. The Smart Balance I have is supposed to be a "natural" peanut butter, but who knows?

[iL Divo]

Foot long Subway on Italian herb roll no cheese double veg olive oil and spicy mustard s&p

[JungMann]

Tonight is masamba; I've been meaning to try it ever since I first saw it on CH, but I don't often have salsa in the fridge. With football season drawing to a close, I have tons of salsa (and tons of kale) so I hope this vegetarian meal packs all the flavor it promises.

[krisrishere]

Day #2 of "Eating What Your Husband Doesn't Like Because He Is Out Of Town".

Ice Cold Beer
Sauteed Crimini Mushrooms
Sauteed Broccoli Rabe with a splash of red wine vinegar
Delmonico, Medium Rare - Ok, he likes that one but whatever, I can do what I want

[Floridagirl]

I'm a widow so I eat what I want but I remember that when I was a kid, my dad was a salesman and his territory was from New York to Toronto and we lived on Long Island. My mother was Polish ancestry and my father was Irish and when my dad was going out of town overnight we had pig feet and sauerkraut. That was a treat that my dad wouldn't eat.

[krisrishere]

I think a lot of people do that. In my situation it makes both parties happy because I get to enjoy what I love and he doesn't have to (1) smell it or (2) pretend to like it. :)

[Breadcrumbs]

Well, now it's been 11 days without a dishwasher and believe me, I have the dishpan hands to prove it! With parts on back order and no immediate end in sight I'm taking a break from cooking and we'll be getting Italian take-out tonight. With any luck, some great antipasti and wood-fired pizzas.

Tomorrow night's dinner party is going to be a challenge, I figure I'll need to be up at the crack of dawn to get everything prepared while hand-washing all the dishes along the way so the kitchen is relatively clean when folks show up!

Arrrgggghhh!

[ChristinaMason]

I hear your pain. My one requirement when apartment-hunting was that our new place have a good, functioning dishwasher. I like to entertain too much and can't stand having dirty dishes laying around. And, one less thing to get resentful over.

[KailuaGirl]

CM - same for me. I needed a dishwasher, washer and dryer, and a BIG kitchen with lots of counter space. I was lucky to find all 3 in one of the first places I looked at, and it even had a huge covered lanai and outstanding views of Waikiki on one side and the valleys and mountains on the other.

[ChristinaMason]

let's swap :)

just kidding. your kitchen sounds awesome. I'm so happy to have functioning appliances. no wonder homemaking used to be a full-time job!

[KailuaGirl]

I remember my Mom really did work full time at the housekeeping stuff. She cooked dinner every night and baked some sort of dessert almost every day. Then there was the house cleaning, washing, drying and folding clothes, changing and washing sheets, etc. It exhausts me just thinking about it!

[Breadcrumbs]

I was thinking the same thing CM, if I had to do dishes all the time I'd have little time for anything else!! I hate my dishwasher. We put a Bosch in thinking we'd be relatively trouble free given the cost and the "German engineering" that they really hype up. Anyway, this thing has been nothing but trouble and we've spent a fortune in repairs. This time I was all set to replace it but then learned the part I needed wasn't that expensive so I figured we'd just repair. Well, guess what, the new part didn't fully fix it and now we need another part. . .

Anyway, the roast is marinating, potatoes and carrots are prepped, lobster-corn chowder done, Muharamma done, spicy caramelized cashews - done! Next up, Cacik... and another sink-load of dishes!!

[ChristinaMason]

Maybe you need to get on Twitter and start complaining...loudly. My guess is, they'll replace it rather than deal with the lousy publicity.

On topic: your dinner sounds great! Tell me about that chowder.

[Breadcrumbs]

No real recipe for Chowder per se. I love corn w shellfish so this recipe was born one corn season and, truth be told, is always better w fresh corn but guests requested it tonight so I used frozen.

To prepare I saute some bacon til crisp then remove bacon and drain on paper towel. In bacon fat I saute onions, celery, sweet red pepper, fresh thyme and some diced Thai bird chilies. Deglaze w a bit of sherry then add corn and some stock - today its a quart of home made chicken stock and some clam juice. That simmers for a bit then I puree 1/2 of it and return it to the pot. For company I stir in some cream but if its just us I use Carnation 2 percent. I had my fish guy steam the lobsters this morning so they're broken down w the meat removed - claw meat in a whole piece.

Just prior to serving I give the lobster a quick steam to warm up, all meat but the claws in the bowls and then pour the chowder on top. Garnish w creme fraiche, lobster claw, smattering of bacon bits and some chives.

Needless to say, not a diet dish!!

[nomadchowwoman]

That sounds fabulous!

[Breadcrumbs]

Thanks ncw!

[KailuaGirl]

That sounds incredible! And your fish guy sounds like a dream!

[Floridagirl]

I have leftover chicken with lentil sauce, not much chicken left. So, I pulled the remaining chicken off the bone, added to the lentils with some stock to make it soupier along with some spinach. Then I'll stir in cooked rotelle pasta and asiago cheese and pasta water if it needs it. Dinner recycled.

[mamachef]

Curious, Floridagirl: Lentil sauce? do you puree them? Your "recycled" or "re-purposed" dinner sounds delicious. Spinach and lentils is one of my alltime favorite combinations. Ooh, and how good would that soup be topped off with a dab of yogurt or sour cream?

[Floridagirl]

I kinda made this up myself because I love lentils. First I cook 1/2 lb chopped bacon. Remove the bacon and brown one seasoned cut up chicken in the fat. Put chicken in a baking dish.Remove chicken and saute 1-2 onions, plenty of garlic, and a diced carrot or two in the bacon fat. Add 1 lb. lentils and 8 cups chicken stock, broth or whatever you have in the liquid chicken department. Cook for 1/2 hour or till the lentils are done. Pour the lentils over the chicken, sprinkle with some parm or asiago, cover and bake at 350 for maybe 1-1 1/2 hours. I like with soft polenta and more cheese. I didn't think about sour cream, that sounds great. I live alone so I only make stuff when I can get somebody to come over and eat it, That's why I learned to recycle my leftovers.

[mamachef]

This is perfect for work and home both. Thank you, my dear.
I do a lot of "cooking too much of something" in order to repurpose leftovers. It's the only way it works around here, 'cause we're not huge fans of the same thing the next day, so I always over-make things like steak, chicken, pork roast, just in order to have the meat available to do something different with later. Like, say, steak, chicken or pork sandwiches, 'cause sometimes I'm just lazy like that. But frequently tonight's steak shows up in tomorrow's salad, or pork gets pulled (that sounds just AWFUL) and put into bbq sauce to be served atop baked potatoes and sided with slaw, and the shredded leftover chicken more often than not ends up being last-minute tacos.

[Floridagirl]

Waste not, want not. It's not awful. Are you a professional cook? I'm new here so I'm trying to contribute what I can but I'm only a home cook. My husband died then I had a boyfriend and he died so I'm trying to cook for myself but I've always loved to cook so I'm thinking about culinary school but maybe I'm too old, I'm 57.

[mamachef]

In that case, please let me welcome you here. This is a great, great community of people, and anything you contribute will be a wonderful addition. I am a chef, but I'm working in a frat. in Berkeley, Ca. now, not a restaurant....though I do kinda miss it sometimes, and have considered going back into the fray.
You're a cook, not "only a home cook." There is no only. It totally sounds like you know what you're doing in the kitchen - and even if that wasn't true, this is a great place to get and give advice and suggestions and recipes. I mean, I've been doing this for many, many years now and I post all the time, asking questions from the mundane to the surreal. (How to make good Jello? )
Darlin', you may be 57 and all that. But I guarantee you, in 2-3 years you'll be 59 or 60 whether or not you choose culinary school, so you might as well go for it! I think it's GREAT! And it would SO open up your world!

[Floridagirl]

I know you post alot, I've seen them. I got married young, 21, to a loser, but that's another story, and I learned how to cook then but I also started a goat farm and grew my own veggies, organic because who could afford fertilizer. So, before it was popular I was making goat products. My husband then worked in NYC, an hour away so I sent him every day with sandwiches on homemade bread with my cheese and veggies. Then life went on and I was a corporate treasurer for 20 years for an independent employment agency then my boss folded 1 1/2 years ago. Funny, but I still work there 3 days a week, everybody else, 20 of them are laid off. I know my days must be numbered and there is supposed to be a decent culinary program at the local trade school. I have a degree in apparel design. I now think that food can be art but sometimes I think that foodies have gone over the edge.I thank you so much for your encouragement and I am happy that you are so welcoming. Chowhound can be scary because there is alot of stuff about what to eat in Paris but some of us are happy to have a roof over our heads these days and it can be intimidating. So, thank you.

[mamachef]

Now, see what I mean? You made your own cheese and grew your own organic veggies. I think that's great. There's no one who doesn't belong here, but it sounds to me as if you ESPECIALLY belong here. Oh, and don't be intimidated. Not only will you read recommends for Michelin-starred restaurants, but you'll get asked, "what's your favorite private junkfood?"

[Floridagirl]

Sardines on rye toast with raw onions and mayo, what's yours?

[mamachef]

Oh, that's not junkfood! That even sounds kinda good and healthy. No, when we talk about junkfood here, we're talkin' 'bout Jack-in the-Box tacos!
That being said? If I'm really junking out?
A pepsi over crushed ice. And two Jack-in the-Box tacos! this happens rarely, though.

[Floridagirl]

Well, the rye bread is homemade. Funny I don't know where you live but I actually have to online order flour and bread stuff. I live in Cape Coral, FL which is a reasonably sized town but it's odd that some stuff is not available. And we have no Jack in the Box but I am lately enamored with Dominos Brooklyn Style Pizza with onions.

[mamachef]

I live in Montclair, California, which is a stone's throw away (up a hill) from Oakland, where reportedly there is no there.
My e-mail is [e-mail]. It's better if we talk off topic there, because the mods here are pretty strict about going off-topic and will shut a thread in a "makes no sense" kinda way, in a heartbeat. So! Write me there; I'll write back, we'll discuss amongst ourselves.
Marci

[nomadchowwoman]

Last night, out to our favorite Italian restaurant. Very good, but paled next to the dinners I'm reading about here here--osso buco, shizitou, lamb kofta, all very inspiring for the coming weekend though I promised myself I start focusing on Feb's COTM . . . .

Tonight, we're having some neighbors over. I cleared the duck and turkey stock from the freezer and bought a smoked chicken, all of which will go into chicken-andouille-oyster (sorry for the mention, MC) gumbo, to be served with rice, a big tossed salad, and bread. I'm making wild mushroom quesadillas (plain cheese for the kiddies) as an app, and adults and kids alike will enjoy (I hope) brownie sundaes for dessert.

[buttertart]

It's not going to be hard focusing on the NYT Essentials, I pretty much want to make whatever I read about in it.
Your dinner sounds fab (as they always do).

[mamachef]

Gotta make up a day lost this week at work, so I'm going in early to make some weekend food for the fellas. On the bright side, most go away or home for the weekend, so I only have to prepare for about 15 people. So tonight: chicken breasts, marinated and grilled on the flattop w/ peanut sauce, rice noodle salad w/ sprouts, basil, nuoc cham; and stir-fried broccoli. I'll make a pot of soup, prolly lentil, and a pot of pasta sauce. That should hold them over, ya think?
My kitchen at home looks like it self-destructed. This is due to the fig/cherry clafouti that Mr. made while I was at work yesterday. He's promised to handle it, and then to take me out for dinner. So WFD isn't home cooking, and remains a mystery. I want to try to find a really really good steak here in the East Bay.

[rabaja]

Cafe Rouge? Great date night place.
They also do a nice cassoulet this time of year.
Enjoy wherever you go!

[mamachef]

Rabaja, what a greatgreat suggestion. I'd completely forgotten about the Rouge. Checked the menu and they're serving a Piedmontese steak tonight with a red-wine reduction and a Ribeye with fingerling potatoes, Brusselsssssss sprouts and chanterelles.
So, I bet you can't begin to guess where we have a res. for directly after services tonight?
I'll give a full report on another thread, but this, this I'm looking forward to in a huge way. Steak and a big glass of some good Shiraz.......or two. Or three.
And something crazy for dessert.

[LindaWhit]

Oh. My. That dinner you'll be ordering sounds heavenly! Enjoy, mc! (A 10yo Tawny port sounds good for dessert!)

[mamachef]

LW, you are SO after my own heart. I adore port. I even like that salty Sandeman.

[buttertart]

Ever had dry white port? Chilled, it makes a great apéritif. As does dry white Madeira if you can come by it.

[rabaja]

Oh, I'm so glad you're going there!
Enjoy! Let us know what dessert was.

[mamachef]

rabaja, truly one of the best dinners EVER. Mr. is headed back to the butcher shop today to see what he can see (the bear went over the mountain, the bear went over the mountain...). Thank you so much for suggesting it. I'll post a full review later today in SF/BA, but wanted to thank you here, first.

[mariacarmen]

i was going to say, you are a trusting soul, letting him pick the dining locale again after your "oyster incident"!

But i LOVE Cafe Rouge! they do steak of any kind very well there. How fun! (hate to say, they also do a mean fruits de mer platter too, inclusive of ersters. gulp!)

your chicken with nuoc cham sounds awesome for the boys....

[onceadaylily]

After a few days of running around and being charming, I need to have a quiet day. Plans are canceled, and Smitten Kitchen's mushroom bourguinon has been settled on for dinner. I'm in the mood to simmer things and stir contentedly. And it gives me an excuse to open a bottle of wine.

http://smittenkitchen.com/2009/01/mus...

It sounds nice, but I am going to use rosemary instead of thyme, and I think it needs 'more', since I prefer not to serve this type of stew over noodles. I thought of adding either Swiss chard or kale to this (likely the chard, so that I can roast the kale to serve with fish steaks later this weekend), and I'll probably double the carrots. I have some ciabattini bake-at-home rolls from TJ's, which I'll split and brush with a bit of garlic butter, and then add smoked gouda to at the end of the baking time. I have the makings of spinach salad on hand, and will probably be virtuous enough to serve that first.

[onceadaylily]

Nixed the stew in favor of something I did not expect to enjoy. While last at Trader Joe's, the boyfriend picked up soy chorizo. "Nooo," I said. Honestly, I like tofu for what it is, but dislike most 'faux meat' products. I don't like having to make the substitutions, and feel deprived. But the boy called late this afternoon, and said he was coming home soon *very* hungry, and I had not yet started dinner.

I diced a bit of onion, sauteed it a bit, added the 'soyrizo', a can of TJ's hatch green chiles, let it cook down a bit, and then turned down the heat and added a dozen eggs for a slow scramble. Neither of us could stop picking it out of the pot. We rolled what was left in some tortillas with some spicy jack cheese, as I rattled off the dishes I could happily use this in. In only regret that I didn't make the refried black beans, so that we could have had migas.

I can't wait to use this stuff again.

[mariacarmen]

i was looking forward to your reaction to the mushroom bourguinon but maybe i'll just have to make it myself soon.... but, i'm glad you liked the Soyrizo - i LOVE that stuff, and i'm a meat-eater through and through. It tastes just as good as the real deal to me, and you feel virtuous eating it. sure you've already thought of it, but - mix it up with scrambled eggs, sliced jalapenos on top, scoop up with charred corn tortillas - yum.

[onceadaylily]

I'm making the stew tonight, and am really looking forward to it.

That soyrizo is going to be very useful here, I think. And round the same price as chorizo, instead of being *more* expensive, as such products usually are. Soon, I'm going to try it out to make a spicy biscuits and gravy.

[Harters]

It's Palestinian night at Chez Harters.

I'm making lamb koftas - just lamb mince, grated onion, some seasoning. They'll cook in the oven for around 15 minutes. Served alongside will be a yoghurt/cucumber/mint/garlic mix.

And, for carbs, a new one for me - freekeh. I had it in a restaurant a couple of months back and sought it out in the local middle eastern shop. If you've not come across it, it's a wheat - a bit like bulgher. But it has an interesting smoky flavour - there was a bit of a language barrier in the restaurant so I'm not 100% sure how this comes about - but I think the stalks of wheat are fired after harvest (maybe).

The language barrier was even more in evidence in the shop but, between the owner and another customer, I gathered the traditional cooking is first to make a chicken stew. When that's done, you drain off the liquid and use it to cook the freekeh. I presume you keep the chicken warm until then. The gestures suggested that the chicken and veg are served on top of a mound of freekeh and that's certainly how my dish had come in the restaurant. Anyway, that's for another night - tonight I'll be using veggie stock made from boullion powder. More gestures suggested it may take about 30 minutes to cook.

[alliegator]

Oooh, that sounds so good!! I've been kind of flu-ish the last couple of days and that is the only meal description that's given me an appetite! Time to find out if my local lebanese joint delivers, lol!

[mamachef]

I. Love. Freekeh. And your entire meal sounds amazing, Harters. Enjoy enjoy!

[roxlet]

Freakin' amazing.

[mamachef]

: ) I get it! Lol!

[mariacarmen]

wanted to make fish tacos tonight for myself with the fish i fried last night, but i pigged out at a retirement lunch at new job (Scoma's, on the wharf - surprisingly good, and such a lovely day to be by the water) and am not hungry now. not ruling it out entirely, but really, i shouldn't. i should just go to bed now and coddle my cold. i should, really i should....

[buttertart]

>sigh< the Wharf...San Francisco...lovely day...try 17 inches of NEW snow on Wednesday night. Gaaah!

[sunflwrsdh]

Light
french onion soup (with home made baguette) and a philly cheesesteak sandwich, both cooked by my husband:)

[twodales]

Butterflied pork chop, sauteed. Set chop aside and added some hard cider to the pan, some whole grain mustard to taste and some cream. Poured over chops (tempted to drink sauce from pan).

Baked a butternut squash and fried up some spuds & onions for the man. Drank the remaining cider with the meal.

About to make some Eton Mess for dessert and watch a film. Have a lovely evening.

[buttertart]

Chinese tonight - shizitou - lion's head meatballs: 1 lb ground pork, 1 tb whisky i/o Shaoxing wine, 2 1/2 t light soy (Kimlan), 1/4 tsp salt, 1/4 tsp sugar, 1 1/2 tb ginger-scallion juice - mince a scallion and a couple of slices of ginger in the fp, add 2 tb water, let sit, strain out and save the liquid - 1 egg white, 1 tb cornstarch. Make the ginger-scallion juice first, rinse out the fp, add the meat and seasonings, buzz to mix, add the egg white and cornstarch, then stir in 1/2 c very finely cubed - brunoise - water chestnuts. Form into 4 meatballs and refrigerate for a bit to firm (this is a loose mixture but can be handled). Mix 2 1/2 tb cornstarch with 1 1/2 tb cold water. Heat oil in nonstick frying pan, coat the meatballs in the cornstarch mixture, tossing them from hand to hand. Fry until brown, simmer in 3 c stock (I used my multi-poultry one that's been kicking around) with1 tb dark soy, 1 tsp black vinegar, and 1/4 tsp sugar added for at least 1 1/2 hrs, longer if possible. They're supposed to be cooked with napa cabbage or Shanghai bok choy in a casserole (the lion's mane part) but all I had was a part fairly superannuated regular cabbage that I thought would be too strong so am stirfrying it with garlic, dried hot red peppers, a bit of vinegar, and a touch of sugar and salt to serve alongside. The lion's head recipe is a liberal adaptation of Irene Kuo's in her magisterial "Key to Chinese Cooking", a book that's yet to be bested, with ideas from Joyce and Helen Chen, and the waterchestnuts from a sublime shizitou experience in Shanghai. Lotus root in tangerine juice and rice alongside, and more of that too scrummy almond cake for dessert.

[mamachef]

<LOVE> I can't even begin to tell you how much this makes me drool, bt. Oh my goodness, this is so going into the files.

[buttertart]

Chinese food is one of life's best things. Hope you like them!

[mamachef]

Now you've done it, bt. Mr. was noodling around on here and saw your recipe and actually called me at work to tell me that he was on the way to Chinatown to pick up some bok choy and a few other things we need for those. So, WFD Sat? Lion's Head Meatballs!

[ChristinaMason]

we're going to have to try these, too. just gotta get some black vinegar

[mamachef]

I'm excited to try these.......even got the correct wine.....

[buttertart]

Please report back to the mothership upon completion of the mission.

[buttertart]

CM - If that's all that's holding you back, red wine vinegar (or even balsamic, preferably cut with some red wine vinegar, say 2:1) will work just fine.

[ChristinaMason]

I'm going to make a bastardized version today. Will report back. Luckily, I do have bok choy.

[buttertart]

Good. You can either cook the shizitou with the bok choy (traditional) or cook it separately and add it as garnish later. We tend to like it the latter way.

[Harters]

Well, Ms B, I think that's one of the most mouth-watering recipes I've seen on a WFD thread for ages. I want it right now.

[buttertart]

Wish you were closer or that I could send you some! It is very savory (as food from the Shanghai area tends to be).

[roxlet]

I want this!

[buttertart]

You're all invited!

[KailuaGirl]

Can I come, too? Sounds fantastic!

[buttertart]

Of course!

[Floridagirl]

That sounds delish and I'm sorry but I can't help this. I bet my Shih Tzu would love them too.

[nomadchowwoman]

BT--Does the ginger-scallion juice go into the meat mixture in the FP?

I'm thinking about trying these. I've never been much of a cook when it comes to Chinese, but this looks do-able.

[buttertart]

Yes, it does. Sorry that I wasn't more specific. You can also make this entirely by hand, of course.

[roxlet]

Our guests didn't come home for the osso buco last night, so I am turning the remaining osso buco into a pasta sauce. Many years ago, there was a recipe in a food magazine for pasta osso buco with farfalle. I'm thinking late 80s early 90s, and we used to make it regularly. It had dried porcini, reconstituted of course, so I'm adding those to the veal as well as a good amount of sliced white mushrooms. The whole thing is simmering happily on the stove and smells divine.

[buttertart]

OH YUM!!! that sounds beyond divine. I must make osso buco this weekend.

[rabaja]

Cashew chicken. Unless my energy runs out. Must keep moving!

[bushwickgirl]

A meat 'n three tonight, CI grilled pork chops with a whole grain mustard cream reduction, honey glazed carrots, sauteed spinach with garlic, a simple rice pilaf, pumpkin bread for afters. Maybe a beer or two, then off to bed.

[Harters]

Pasta puttanesca.

[krisrishere]

I love my extra briney with a ton of capers and olives...and red pepper flakes!

[Harters]

We always go large on the capers & olives. Fresh chilli, rather than dried.

Are you a Parmesan or no-Parmesan person with the tart's pasta? We're usually none but did tonight as there was a bit in the fridge needing using up. I'm not sure it really added anything significant.

[krisrishere]

Oh, I bet the fresh chili is fantastic in that. What kind did you use?

I'm a no cheese person on puttanesca because of the anchovies - I go heavy on those as well.

[Harters]

No idea about the chilli. We don't get the variety in the UK - tends to be either "green" or "red". These were the usually hotter "red" - but not the little birdseye ones you get in asian cooking.

[krisrishere]

Wow! I've missed a ton of good meals! Work has been hell for the past week. I've had 3, yes, 3 people out with pneumonia, 2 more out with a death in the family and 1 out with "personal problems" - that's 50% of my labor right there. So there hasn't been much time for cooking.

Today, I finally have all but 1 person back at work so life can resume normalcy. The husband is in PA until Sunday, so I'm excited to eat all of the foods that he hates in his absence. :)

Tonight I'll start with LindaWhit's chicken with roasted garlic cream sauce. I have some mushrooms that I need to use, so I think those will be a good side..maybe roasted as well. I also have whole wheat egg noodles from Trader Joe's that would be yummy with the cream sauce.

[LindaWhit]

Hope you like it, Kris!

I've been dealing with leftovers these past few days since I cooked Friday, Saturday AND Sunday. I finally have a bottom shelf empty of leftovers. I took out a piece of chicken this morning while shoveling; it probably won't be defrosted by the time I get home, so perhaps I'll just do spaghetti and meat sauce. Or chili. Whatever looks good in the chilly depths of my freezer.

[smilingal]

Hey Linda - since I had read Kris's mention of your famous garlic cream sauce I have been searching this site to no avail - I still don't think I do the search right - I have read many of your posts and threads and ..and... - no I didn't mean to be stalking! LOL - Could you share your recipe yet again please? I gave up and just threw the chicken breasts I had into a storage bag with the chicken marbella marinate. First time for that one for me too - I remember hearing many negative things on here a long while back - but it still had my attention.

[krisrishere]

Here you go!

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

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

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

[smilingal]

ah - thank you - simple heh?

[LindaWhit]

Wicked simple. Can't remember where I got the recipe - the original recipe is VERY thick, and originally made to be slid under the skin of a bone-in/skin-on chicken breast and then lightly brushed with oil and seasoned with salt and pepper and baked.

When I made it last, I had b/s chicken breasts, so I made a "sauce" as I described in what kris copied/pasted.

[krisrishere]

...and it was fantastic! I sauteed a chicken breast seasoned with salt, pepper and herbes de provence along with some halved mushrooms. Once the chicken was done, I took it out and added in the roasted garlic along with some pasta water and a nice splash of cream. I let that reduce, added in my al dente whole wheat pasta to coat and finished the sauce with some red pepper flake. Awesome. :)

[LindaWhit]

Yay! I'm glad you liked it! I always get nervous when I highly recommend a recipe and someone tries it. :-)

As for me tonight, I'm going with cream cheese scrambled eggs and a toasted English muffin. I'm too tired to do anything else.

[smilingal]

must disagree with those naysayers - the chicken mirbella was mahhh-valis! served with quinoa and stringbeans - and finally finished this big bag of pretzel M+M's from Costco - one of the problems with buying bulk - and realizing my addiction and that I am the only one digging in.

[mamachef]

At home, dinner is crockpotroast, done with beer and a ton of yellow onions and garlic. I'm going to mash potatoes with chives and spinach and unsalted butter and lots of pepper, and I've got some nice broccoli rabe on hand. Should be good. Dessert; brownies, and apres dessert, a nice warmed Napoleon brandy to sniff and sip and warm up on.
At work, we're doing the vegetarian thing with spinach lasagna (one w/ cheese, one with soy cheese for the veges) and a romaine salad with apples, toasted walnuts and balsamic dressing; garlic bread on the side. Dessert; also brownies, but they have fudge sauce and ice cream on hand, so I'll set it all out for a do-it-your-owndamnself brownie sundae bar. : )

[bushwickgirl]

Sounds most excellent. From humble beginnings comes a feast.

[LaLa]

this sounds great....exactly hoew do you do the roast?

[mamachef]

LaLa, it was a 3 lb. round of beef, and I sliced 4 yellow onions and smashed 2 cloves of garlic and laid it in the crockpot. I made a seasoned flour (w/ salt, pepper, paprika, granulated garlic and onion and some marjoram), rolled the beef in it, browned it and then placed it atop the onions etc. Poured in some flat wheat-beer and topped it off with some "live" brew, just enough to cover, and let it go for 7 hours on low, then let it rest and sliced it into the gravy to reheat. It was awesome. : )

[buttertart]

mamachef, do I need a crockpot? I ditched the 2 we got as wedding presents back in antediluvian times.

[mamachef]

No no no. It's completely non-essential. Just do the braise in the oven, tightly covered, at about 300 for 9 hours or 325 for 6-7. Works just as well.
I wonder if your crockpots found my "Kabob-it" and my salad shooter in the landfill?

[buttertart]

They are doubtlessly also hobnobbing with our 3 fondue pots one of which it would be fun to still have. (My MIL used her Salad Shooter to death, I got her the Cuisinart one as a replacement but it's Just.Not.The.Same.)

[KailuaGirl]

The thing I was given one Christmas for making blooming onions (?) is also in on the party. Adding insult to injury, I hate onions unless I've cooked them to death in something like pot roast, spaghetti sauce, any kind of Italian or Mexican food. I literally get shivers up my spine when I bite into one that's raw or still has crunch - detest the texture. Strangely enough, I LOVE garlic and scallions. Go figure!

[mamachef]

I don't find your raw onion hatred at all odd, KailuaGirl. I too prefer mine fairly decimated and well-cooked. I made mention of liking diced onion on a burger yesterday, but what I DIDN'T say is that they're the freeze dried type. Raw onion is very strong and peppery and distasteful to me; but like you I love garlic and scallions also. Long live the lily!

[nomadchowwoman]

LOL. My sister cracked up when, many years ago--15? more?--I told her I wanted a Salad Shooter for Xmas. She really hooted when she saw I still had it this Xmas--and still use it. It is going strong despite a cracked drum, terrific for grating soft cheeses, carrots, cabbage, beets. I'll cry when that baby goes.

[Harters]

Oh, that's cool. I dont think I've seen them in the UK

[LaLa]

mamachef~ I started this this morning and my house smells so good.....it looks fantastic I cant wait to eat!

[LaLa]

I got a buy one get one roasts last week and I wanted to do something different with number two...this will be perfect....Thanks so much!

[mamachef]

Enjoy it, LaLa! Oh, and to both ladies; if you love garlic in a deep and abiding way, you can stab your roast and insert slivers.......yum.

[KailuaGirl]

Yessirree!

[Floridagirl]

Beer and onions with garlic is my favorite way to cook short ribs.

[buttertart]

Yay! Snow day here (another 15 inches or so, come on weather, get it together please) so get to cook all day today if I want to. Maybe something Chinese...thinking.
Last night was feeling a bit punk and it had been snowing off and on all day, gearing up for the big wallop last night, so made a big pot of vegetable soup in a sort of Iberian direction (good fridge-cleaner-outer)- onion, garlic, leeks, celery, carrot, red peppers, 2 tb paprika, garbanzo beans (canned), beef and chicken bouillon cubes, bay leaf, water - added some slices of chourico I had previously browned and frozen, cooked about an hour.
Served it with some wonderful 6-yr-old Canadian cheddar (you know who you are) and melba-toasted Mrs. Elizabeth Ovenstad's bread (a beard on Bread favorite of a gazillion years' standing) for him, saltines for me. That and Liam's birthday cake with thawed sour cherries (Amanda Hesser's almond cake from the new NYT, chosen because it coordinates with his fur) on the side did it.

[KailuaGirl]

After reading all these, I was going to make enchiladas for dinner tonight. When I went to check the fridge I discovered that DB had purchased a large chuck roast. So tonight it'll be pot roast in foil, cooked for 4 hours in a 300-325 degree oven. With the veggies and mushroom gravy it should make for a good dinner and nice stuff for sandwiches or burritos tomorrow. I'll probably throw together some brownies, using TJ's brownie mix with mac nuts and Heath Bits added for dessert. We need some chocolate around here!

[KailuaGirl]

Well, I guess it was better than I'd expected. The boys had seconds and thirds so there's not that much left for tomorrow. There's almost no mushroom gravy left , and what there is will probably soak into the rest of the pot roast tonight. On the veggie front, only some baby carrots and halves of red potatoes left. Oh well. Glad it was enjoyed. I sure liked it!

[sunflwrsdh]

Leftover chicken enchiladas, and tortilla soup, eaten at work.

[Cherylptw]

Tonight it was Thai peanut chicken in coconut milk; to go with, I got a skillet screaming hot with olive oil and tossed in cherry tomatoes; cooked those until skins were blistered then added black beans and some seasonings. So simple, but the tomatoes were like candy...oh, and ice cream for "afters"

[nomadchowwoman]

Mmmm--that chicken sounds really good.

[mariacarmen]

Everyone's enchiladas sound so good. But in keeping with the promise i made to myself with the BF out of town, which I've not kept until now, i am making myself fish tonight. i'm adapting one of my favorite recipes for chicken, a provencal thing from epicurious. i'm trying to see how it'll work out for a future dinner party. roasting the tomatoes, olives, little purple potatoes, onions, herbes, garlic first in olive oil, then will spoon the melty veggie sauce over fillets en papillote - bought two kinds of fish, tilapia and red snapper, to see which works better. The fillets are marinating lightly in a little minced garlic, herbes de provence, s&p, olive oil, and I'll add a little white wine and close up the packets and cook them in the oven for about 10 mins and see how that works. i'm also AGAIN going to attempt making aioli to serve on the side inspired by an Anthony Borudain show when he went to Provence and someone's old grandmother did it very slowly and beautifully, by hand. pray for me.

[smilingal]

ohhh mariacarmen - the fillets en papillote sound divine - let us know how they turned out.

[mamachef]

Niiiiiiiiiice, MC. And you did this after your third day of work, too. Sounds divine. Do you have a tiny immersion blender for the aioli? If not, slow and easy with the oil is the ticket. I mean, like a drop at a time. Good luck, honey! Let us know how it works out!

[mariacarmen]

Ok, an old lady in Provence I am not. An aioli-impaired middle-aged crone in the Mission I am. I started out trying to do it in my mortar, just like grand-mere of Provence did. i made a paste of the garlic and salt, added two room temperature egg yolks. i had purchased a squeeze bottle, with a teeny little opening, to squeeze the oil out drop by drop. Grand-mere did it with her pestle! slowly, surely, until she had a big fat yummy unctuous creamy golden emulsion, thick enough for the pestle to stand in! but mine? NO! FOILED AGAIN. pure runniness. adding another yolk didn't help. switching to a whisk didn't help. throwing it into the food processor didn't help. i've tried with my immersion blender, i've tried with my FP, I've tried with my blender, I've tried with my whisk..... NADA. I JUST CAN'T MAKE AIOLI. grrrrr... i really want to say the eff-word here. I REALLY DO. fffffffffff......

However, the fish turned out lovely. Problem is, i of course forgot which was which and i'm ignorant enough about fish to not know the difference, and one was a tad better than the other, but i'm not sure which. But the flavors are so amazing - the tomatoes get so sweet (sweet 100s) as do the onions, with the bitter dry cured olives offsetting that, the fennel, the herbes de provence, the garlic.... and i added in a bit of Viognier to the packets, and poured some around.

and i had bought fillets that were too big so I'd cut them in half and then again in quarters, and quick fried the non-papilloted pieces, and those are going to be fish tacos tomorrow. Can't wait.

but that dish, as good as it was, was crying out for a dollop of good aioli. WAILING for it.

FFFFFF-------

[LaLa]

I saw that episode too...even AB said there was no way....lol

[nomadchowwoman]

Well, my enchiladas looked lovely, but they were pretty mushy-meh. Your fish sounds divine--esp. w/the aioli.

[gembellina]

that sounds FAB.

[twodales]

I am trying to get away from the comfort-food meals we have been having. Last night it was turkey burgers and tonight a South Beach dish. Flank steak with asparagus and mushrooms (and rice for the hubbie). Nice that the South Beach recipes are generally simple and quick too.

I made a few changes. It was light and filling but probably won't stay with me all night... unfortunately. ; ) It is what I needed though...

http://www.southbeachdiet.com/sbd/pub...

Think I would have preferred some enchiladas as noted above!

[nomadchowwoman]

I guess it's a good night for enchiladas. I too am making them--"Suizas," except that I'm going to mix some sauteed spinach in w/the shredded (leftover roast) chicken. Have some broccoli to use up so that will be steamed and buttered. That's WFD.

[rabaja]

It was going to be Cashew Chicken from the COTM, but it looks like I'll be heading to the city tonight after my class JUST to get more meds for my cat. Poor planning on my part.
If that is the case, an omelette and piece of toast will probably be dinner.
If I felt flush, I'd get some take-out in SF, but I am trying to be good until work picks up again. Nothing wrong with farm fresh eggs and buttery toast. I should probably saute some broccolini to put inside the omlette. At my age, fiber is an issue.
And tomorrow, I will make that stir-fry.

[LindaWhit]

Nothing wrong at ALL with an omelette with farm-fresh eggs!

[smilingal]

OT a bit - but this past weekend we went out to a delightful little cafe for breakfast and I had the best scrambled eggs - among the other delicious things. But EGGS! I had to ask the cook what made them so delicious - I thought farm-fresh - nope! He said very little butter, high heat to start, scramble a little, then turn off heat and let them finish - and just fluff them up at end! I dunno?!

[weezycom]

Messy snowy night tonight, and after a very disappointing Italian restaurant meal last night, I'm making spaghetti with red sauce and sausage tonight. If I can't get the good stuff when I'm out, I'm gonna have it at home.

[chef chicklet]

I started to make a Mexican beef in red sauce to pull apart for for burritos. I added carrots, onions and thinking about little yukons. The plan was for nice wet burritos for my hubby and I was going to just eat it like stew with tortillas. I was thinking about adding yukon potatoes, its actually turning out to be like a Mexican Stew I saw online, Birria De Chivo, cept it's beef and I don't have a goat cabeza. Crazy enough I had already added identical spices and chiles, all but the allspice (but will) so it should be very tasty. Next time I'd like to try it with goat meat, bet that's good. Sides will be limes, lettuces, cilantro, crema, scallions, and maybe tomatoes. Warmed flour tortillas of course!
Something sweet to follow caramel flan perhaps.

[tzurriz]

tonight I'm making chicken enchiladas with the leftover costco chicken from yesterday.

[mamachef]

Hey tzurriz
Hope things are feeling better today. I also had kids exactly 14 months apart and so can really relate. I'm making enchiladas too. Do you make your sauce from scratch? (Right, like you have time?) Or use a good jarred sauce? And if so which brand? If you don't mind?

[tzurriz]

I'm still looking for a good brand, and while I make most things from scratch, this ain't one of 'em! Tonight I'm using La Preferida Green Medium Enchilada Sauce, I'll let you know how it turns out.

I'm feeling a bit better, both kids actually slept through the night, in their own beds! It was miraculous. Now if my husbands work phone hadn't been ringing all night, it would have been perfect. As it was though, I'll take it. A good nights sleep can make a world of difference. So, if your kids were 14 months apart, and you managed to survive, you can tell me it gets better, right? I have a just turned 3 year old and a 23 month old right now, and I'm beginning to wonder if either of them will make it to kindergarten. ;) The 23 month old only has 2 words (Hi and Mama!) so we get a LOT of screaming. Then the 3 year old screams back at him, and I just want to hide under my bed!

Oh, my enchiladas. My plan tonight is to start with The Pioneer Woman's recipe for Sour Cream Enchiladas, and add chicken to them because we didn't have as many leftovers as I expected. http://thepioneerwoman.com/cooking/20...

Something about working all night had my husband raiding the fridge for chicken at 4:30 this morning. I'll let you know how they turn out!

[mamachef]

tzurriz, I promise you, it gets better. Listen, I don't want to go waaay OT here, so let's do this if you want to. I'm [e-mail]. If you e-mail me in all your spare time : ) we can have a better back and forth. But yes, mamelah, it gets much better. It will just take some time.
Marci

[gembellina]

Oh dear, all the best laid plans, eh? 3 glasses of wine on an empty stomach at a bar with an old uni friend, followed by sriracha on toast with beans at home, then two rounds of toast dripping in butter and bovril... the first time i've broken my month of low-carb but goodness me, the best thing to have happened in my mouth since christmas.... but even in my haze I've taken out of the freezer a batch of turkey burgers, inspired by mamachef's recent ground chicken post - ground turkey burgers mixed with garlic, ginger, shallots, lemongrass, chilli and coriander, to be served in a bun with srirach and a fried egg with asian-ish coleslaw on the side. oh yeah.

[mamachef]

gembellina, love it. I'm spoiling to make these for the frat, but I don't want to have to fry up 25 or so eggs ala minute. Do you think grilled pineapple would work with this? I think it might.....
But at home, it's gonna happen just the way you described. The only thing I'll do differently this time is go buy the chicken (breast and thigh) and have it ground at the meat market. Luckily I have a cooperative butcher.

[gembellina]

I'll let you know when we eat them tomorrow; i do love something sweet with the spicy. I've been doing gammon steaks with a spicy pineapple salsa lately.

This is supermarket ground turkey but I'm def going for butcher-ground chicken next time. What sort of breast:thigh ratio do you think?

[mamachef]

I'm gonna run w/ 2 good-sized thighs per med. breast, just in the interest of flavor and moisture.

[gembellina]

Pineapple would have been perfect, I'm sure the boys will love it - mine did. They were a little pappy though, so chunkier ground meat for next time.

[Harters]

Oh, I love the butter & bovril on toast idea. It sounds like a cure-all.

And pineapple salsa is something we also do with gammon steaks - so much better than the pub classic of grilled pineapple ring or fried egg with it. I once threw a pub waitress into a flat spin by asking if I could have both (pineapple for the gammon, egg to dunk the chips in, of course). She had to go and ask the chef.

[gembellina]

Both? Crazy talk!

I like to do sweet potato fries dredged in cayenne and paprika too.

[mariacarmen]

oh man does that sound good! and yes, 3 glasses of wine would do more damage to me - you at least had the wherewithal to take out the meat! the egg on that sounds DROOLY!!!

Ok, what is bovril, pray tell?

[mamachef]

Clearly not Harters here, but Bovril's the brand name of a British beef extract; used in beef tea, or as an addenda to stocks and gravies.....but mainly as beef tea.

[Harters]

When I was a lad and my father used to take me to Manchester City's football games on a Wednesday night, a mug of Bovril was always what we bought at halftime.

[gembellina]

Oh ho ho, Bovril is basically Maillard in a jar. Imagine you roasted a rib of beef, and then scraped up all the black treacly goodness at the bottom of the pan and spread it on toast... And then imagine you soft boiled an egg, peeled it and then squashed it on top of the toast so that the yolk melted into the Bovril and butter... oh yes.

[mariacarmen]

i'm imagining, and drooling at the prospect! brilliant. was it any good in mass-manufactured form, or more typically eaten after your own roast leavings? Harters - a MUG of Bovril! Truly a mug? did they serve it with toast at the game? Wait, i got off my lazy fingers and looked it up on wikipedia - served in a mug diluted with water or more rarely milk! It almost sounds a bit like Better Than Bouillon in beef flavor... sort of a concentrated consomme that you add to water for stocks/broth?

[gembellina]

it's great in mass-manufactured form, though the idea of having beef juices straight from the roasting tin with crunchy bits and all is pretty appealing too. I'm not sure it's recognisably beefy so much as noticeably meaty.

I think concentrated consomme is a fairly good comparison - it just adds a bit of savoury flavour and depth to gravies,sauces etc. I would use fairly interchangeably with worcestershire sauce.

Diluted with hot water as a drink, it's very warming and restorative: I used to drink it as a child after swimming lessons when I'd emerge from the water blue and shivering. tbh the thought of drinking it in milk makes me gag!

[Harters]

MC

Yep, truly a mug, as I recall. Hot drinks at football games in the 1960s were always in mugs - I'm not sure I remember styrofoam back then. No toast, unfortunately. The only hot food would have sausage rolls or meat pies then. Ahhhh, those were the days, eh?

Diluted with milk? What heathen thought of that. Sounds very yuk.

[buttertart]

Those cream-colored mugs with horizontal stripes like the ones we bought cheap at the supermarket, imported from England, for uni residence use??? I see them in English movies sometimes. Memories...

[roxlet]

Tonight is Marcella's Osso Buco with risotto. I have a couple of Egyptian squash players with me again, and they seem excited to try this classic. So, no pork for the time being, and since one of them doesn't like lamb, no lamb. This will be a chicken/pasta/beef/veal intensive couple of weeks.

[bushwickgirl]

Last night it was light fare, cheese, crackers, the last of the grapes, and while watching "The Best Thing I Ever Ate" I wished for a big slice of Coconut Cake from Smith & Wollensky or someone, anyone, that Anne Burrell professed to love.

Tonight, pollo 'all aceto with polenta, broccoli sauteed with garlic, and caramelized oranges.

[chef chicklet]

Coconut Cake? Aw darn, I missed that one. I love coconut.
I'm really liking that show. I was enthralled with the "Appetizers - Best Thing I Ever Ate." I want so bad to make the French Onion Soup on Skewers. Yeah, it looked to die for, I must have that cheesey wonderful rich recipe.Sort of reminds me of the elusive soup dumpling I dream about.

Your dinner sounds yummy too... carmalized oranges? Exactly how do you do that?

[bushwickgirl]

The cake looked great, four layers, obviously two layers split and the icing was as thick as the layers. I have a recipe but it calls for 3 fresh coconuts, but I'm not into that kind of effort these days. I may try the cake with unsweetened shredded coconut instead.

The oranges are easy, make a nice caramel syrup, add some orange juice and a little lemon juice, an orange liqueur is nice also, cook until the sauce thins out again and pour it over oranges that have been peeled with the pith cut away and supremed. You can also peel the oranges and just slice them into 1/4 rounds. A little cracked black pepper is really nice on this. It's a nice winter dessert after a rich meal. Here's the recipe I used:

http://find.myrecipes.com/recipes/rec...

[nomadchowwoman]

That sounds like a wonderful dessert, even better b/c not too fussy. With lost of citrus around right now (not to mention the rich meals), I must try this.

[bushwickgirl]

Do, it's easy, refreshing but rich and warm with the caramel sauce. Try the black pepper if you're a fan.

[chef chicklet]

Thank you! The orange are really going to be a hit with the hubby, he loves fruit desserts and especially oranges. The hit with the black pepper sounds perfect!

[italia84]

breaded veal cutlets with spaghetti aglio olio. a simple meal!

[krisrishere]

Love it. I might steal your idea for this weekend :)

[Harters]

Everything's going in the oven.

Pork & leek sausages will get roasted, along with segments of red onion. Sweet potato will get cooked and mashed (probably with a squidge of harissa for a little kick-arse zing).

And, yes, I know that doesn't sound like much of a dieter's dinner but, hey, I blew today's diet with fried mushrooms on toast for breakfast. And lunch with herself at a favourite place at the mall which does a whole range of east asian dishes (mixed starter platter followed by mee goreng for, ahem, me - and beef rendang for her) - nice.

[gembellina]

Sweet potato mash with harissa - that one's going in the mental recipe file (probably never to be seen again). Sounds great with sausages.

[Krislady]

Pork and leek sausage sounds incrediblet! Not homemade (i.e., with a recipe) by any chance, are they?

[Harters]

Nope - just plain ordinary supermarket stuff

[Krislady]

Bah, that's what I thought. Maybe I'll have to experiment a bit. My husband's Christmas gift which had been back-ordered just arrived yesterday - a sausage stuffer.

Why yes, we are quite the romantics, aren't we? :)

[mariacarmen]

my that sounds good, all of it. the fried mushrooms on toast especially. and don't worry - just hop back on the diet train again tomorrow (if you feel like it) - it's always passing through.

[buttertart]

One day's indulgence doth not a diet blow. Makes it more bearable.

[chowfox]

Last night it was pasta with green beans, leeks, tarragon, white wine & Parmaggiano. Tonight, spouse is planning a miso soup involving choy sum, snow peas and I don't know what else, and some onigiri on the side. Ever since I bought him those onigiri molds, I can't hardly get nuthin' else outta him, but it's not time to complain yet. ;->

[Breadcrumbs]

Alas, the dishwasher wasn't fixed after all despite a service call and new parts. Over one week now without and patience is wearing thin! Tech will be back tomorrow and in the meantime, dish-pan hands prevail. . . deep breath!

Ok, since meat is defrosted, I can't avoid cooking (translation - dirtying dishes) tonight so, WFD = more COTM dishes. Tonight we're trying the Chinese Jamaican SF'd Chicken w Chayote and SF'd Hoisin Pork w Peppers from SFSE. Mr bc asked for a rice dish too so we'll see whether time and mood permits!

[JungMann]

How did the stir fries turn out? Is the chayote worth picking up a bottle of pickapeppa?

[Breadcrumbs]

The dishes were all a hit JM and the Chicken was our favourite of the 3. The Chayote was terrific in the dish adding the crunchiness you'd typically get from water chestnuts with the added benefit of a subtle sweetness. Pickapeppa makes the dish and I'd highly recommend it. I've pasted a link to my review and photos of the recipes here if you'd like to take a look. Beneath my post you'll see Grace Young has actually posed a question about Pickapeppa sauce and I've provided additional info in response to GY and greedygirl's post.

http://chowhound.chow.com/topics/7567...

If you do make the dish, I'd love to hear what you think.

[JungMann]

I was hesitant to purchase Pickapeppa thinking it would only have one application, but now that you've revealed that this is a perfect condiment for Scotch eggs and pork pies, I think it'll be used up far more quickly than I realized. I just finished up a batch of chayote soup so I'll have to put this in rotation for a couple weeks from now.

[Breadcrumbs]

Hi JM, I hope you enjoy your Pickapeppa, its one of our favourite condiments!

In case you're interested, I thought I'd share a recipe w you that uses Pickapeppa.

When travelling in the Caribbean we really love to eat Conch Fritters and fresh fish cakes. In the Bahamas we were served a delicious mayonnaise-based condiment on the side. When I asked for the recipe the Jamaican chef said his Grandmother swore him to secrecy but he did say that Pickapeppa was what gave it such a unique flavour. After several attempts to replicate it, I finally came up w this recipe. We also use it with fish and spicy grilled meats.

Island Mayonnaise

1 cup mayonnaise
¼ cup lime juice
2 tsp hot sauce
2 tbsp sweet pickles – minced
1 tbsp Pickapeppa Sauce
1 green onion – minced
½ tsp minced garlic

[ChristinaMason]

nice, noted!

[iL Divo]

thanks for starting this new thread, I got so lost in the old ones, they get so long it's impossible to read or worse even post, on my phone.

doing the magic meatloaf recipe I found yesterday along with red unpeeled smashed potatoes and string beans with almonds. the crumb cake via Cake Boss recipe I'll try for dessert.

[Krislady]

Last night's beans and weenies were delightfully beany. And weenie. :) I even have leftovers for lunch.

Tonight is swim night for the puppy, so it's soup night - we made a lentil and bacon soup the other day. Recipe said to use "5" slices of bacon - I kind of interpreted that to mean "about 5-ish" and used, I think, 7 thick slices of homemade bacon. We like bacon a lot.

[mamachef]

We're baconheads here too, Kris. I tend to add more by at least half, generally....than the actual recipe calls for. And things turn out pretty well, don't they?
Except maybe artery-wise, but since our mortality is rumored to be 100% I try not to worry and to exercise a bit of moderation......hahahahaha.

[LJS]

" Any recipe is made better by the addition of bacon or chocolate...though rarely both"
Ann Hodgman (author of "Beat This" , "Beat That" and "Just One Bite Won't Hurt")

[Krislady]

Kind of like garlic. :)

I figure that the risk of any bacon-induced illness is more than offset by the use of lentils. . . same goes with beans.

I had my husband slice one batch (belly? slab?) of bacon about 1/2 inch thick JUST for using in beans. Wow - cubes of bacon are SO much better.

[mamachef]

I think you're brilliant. I need to do this.

[Krislady]

You'll be glad you did! I love it - and it's so SO much better than those chunks of salt pork. :)

[mamachef]

Ok, back on track. Washed-out but in the saddle again!!
Must go feed those young men today. Clearly, we missed "whatever Monday" and "Taco Tuesday", so today has to go with a Tues. menu for appeasement purposes. We'll be having baked enchiladas, one pan of grilled-veg style (zucchini, onions, peppers, tomatoes and corn) and one huge pan of meaty ones (shredded, chile-sauced round steak.) I'll make a curtido: cabbage, chiles, carrots; thinly shredded with vinegar dressing. And a pot of pinto beans, which I now make quite well thanks to bushwick girl's advice. Home is up in the air. I had to toss the flatiron steak; I think it still would've been good but unwilling to risk the either/or proposition. So I'm going to ask Mr. to toss something together. He's been asking for pork chops; a rare thing around here, but if he wants to make 'em, that's what's for grub here, and his classic is chops, mashed, gravy, green beans and applesauce, a la Peter Brady......"Pork chops n applesauce......that's niiiiiiiiice." : )
Thank you everybody for the good wishes. And if I come to your table, please do not feed me of the regal oyster. I'm afraid that's off my personal menu agenda for awhile.

[nomadchowwoman]

Glad you're feeling better, and sorry you won't be able to consider the oyster for a while, mc

[mamachef]

Grazie, ncw. Most kind of y'all. Hah, "Consider the Oyster." Nice play. I mean it.

[mariacarmen]

"Like."

[mariacarmen]

pork chopsss and appleshauce! love it.

[LindaWhit]

Pork chops n applesauce......that's niiiiiiiiice.
~~~~~~~~~~~~

:-) Enjoy! And glad you're feeling better.

[mamachef]

Well, staying at work for dinner would've been a nice option. I called home to make sure Mr. didn't need anything; no answer. I should've known something was up! Got home to: loooong couch with tall man on it, head flapped over side, snoring away. Remote, dangling from hand, Tivo'd golf channel on the tube. Mr. did his volunteer stuff this morning and exhausted himself, poor love. So, emergency dinner. I had a pint of Foriana sauce, canned by a neighbor. Never had it before, but she said to use it with spaghetti. It was marvelous; a sauce of golden raisins, toasted pine nuts and walnuts in olive oil, with a kind of sweet/sour flavor. Apparently it's Ischian? Did I spell that right? At any rate, if possible, I'm getting my hands on that recipe. And with permission, will post it here. She said it doesn't need to be heat-processed if being used within 10 days, so that makes it easier. But yeah, this stuff was GOOD, with a shredded romaine and mushroom salad with a splash of Caesar dressing.

[bushwickgirl]

Istrian, from Istria, sort of Italian and Croatian influence, sounds fantastic, please post recipe.

Know this place?

http://www.sfweekly.com/2007-03-28/di...

[mamachef]

I'd heard the name tossed around, but never investigated it, but now look what you're gonna make me do, when finanace permits. That place sounds lovely, and those sardines with the saor sound awfully familiar (minus the fish, plus spaghetti.)

[mariacarmen]

I've traveled through Istria, on the way from Italy to Croatia, but never tried the cuisine. I'd heard of that place.... mamachef, looks a future field trip!

[mamachef]

I think we may need to go there instead of Saul's, since we know what that food is already. Time to branch out! We have no need of a comfort zone!

[mariacarmen]

i'm game!

[roxlet]

Lidia Bastianich is Istrian, I believe.

[mariacarmen]

yup, she sure is.

[chefathome]

My husband and I own a traditional old stone house in rural Istria, surrounded by vineyards and truffles, yet near the sea and are IN LOVE! Only two hours' drive from Venice. The first time we went to Croatia we knew we must live there someday so looked at houses and bought one the next year. It is even more gorgeous than Itlay in my (biased) opinion, partially as it is far less commercialized. We go there a few times a year for vacation now but will be moving there in the future. Can't wait! The food is incredible. Heaven for a CH! I have been asked to teach "Canadian" (!!) cooking classes there but for the time being really enjoy learning Istrian cooking from our sweet neighbour - not much English but who needs English when you are so passionate about food???!!!

[KailuaGirl]

Lucky You!!!

[LindaWhit]

I'll repeat that LUCKY YOU!!!! :-)

[nomadchowwoman]

We ate there w/my S- & BIL last time we were in SF w/them! (The food reminded me a lot of the food in Trieste.) You should check it out, 2MC.

[mariacarmen]

i love our new moniker "2MC"! thanks NCW!

[mamachef]

That is fantastic, ncw!! And funny, too, because sometimes when I check the thread, I have to re-read when I see those initials, to see who's talkin' ta who!

[nomadchowwoman]

I really wanted to do MCsquared, but I am not computer-savvy enough to do the teeny 2.
Wherever you two end up, we know that WFD will be good eatin'.

[mamachef]

Score!!! Recipe+permission to share!
Sterilize 3 half-pint jars, bands and lids for 10 minutes. (Jars have to be sterile, but this isn't finished with a heat process.)
Pulse 12 cloves garlic in FP. Add 1 1/4 c. walnut halves and 1 1/4 c. pine nuts and pulse until finely chopped but not ground to paste. Add 1 1/4 tbsp. dry oregano; pulse again briefly.
Heat 1/4 c. EVOO in lg. skillet over medium-high heat. Stir in the nut mixture, and 1/2 c. golden raisins, 1 t. kosher salt, and pepper to taste. Cook, stirring occasionally, until nuts are toasted. The pinons will cook faster, so watch carefully for burning. Remove skillet from heat; set aside to cool. While jars are still hot (but dry), distribute mixture among them, packing tightly. Pour roughly 4 T. EVOO into each jar. (This retards bacterial growth.) Put on lids and bands, tightly.
This will keep 10 days, well-refrigerated. Great on spaghetti, clams, bruschetta.....
Great on a spoon, too, right outta the jar.
Bon apetit, y'all.
Courtesy Donna Mariniello.

[ChristinaMason]

sweet! thanks for sharing!

[bushwickgirl]

Oh thanks, looks delicious. I could think of lots of things to do with this, including right outta the jar.

I hope to see full disclosure of your meal @ Albona with MC.

[mariacarmen]

Give Donna our thanks!

[nomadchowwoman]

Oh, yum.

[L987]

Im trying to clean out the freezer so yesterday we had tandoori chicken with rice, broccoli and raita.

Tonight we having something with salmon. either w pesto and Parmesan or white wine sauce

[mariacarmen]

got to dad's late-ish (well, 6, but he gets hungry by 6:30) and sister was busy making stove-top stuffing with her own mirepoix, fresh mashed taters, Costco roast chicken, and arugula, romaine, avocado and tomato salad. All very tasty, and much appreciated because i'm still just not all there. Tho i rallied and braised a couple of pork tenderloins, with the leftover mirepoix she hadn't used and some rosemary, froze up one loin, sliced up the other, added half cooked wheat spaghettini to the braising liquid, a little milk, a little butter, reduced it a bit.... a saucy, porky, pasta-y thing. I don't know... My taste's kinda off....

[boyzoma]

Hey, it sounds pretty good to me. Kinda like having small plates dining. I could go for that. Well done.

[mariacarmen]

thanks! but i was unclear. pork tenderloin is for his din-din tonight. a pasta dish with pork. i also threw in a can of chopped tomatoes at the end, which i think brightened it considerably.

[groover808]

I got inspired by a no-fry eggplant parmesan recipe I saw in a magazine last night. Dredged eggplant slices in flour, egg, then panko. Bake till golden, then layer with a bit of sauce and lowfat cheese. On the side, the copycat recipe of Olive Garden's Zuppa Toscana, yum! Turkey italian sausage, onion, bacon, potatoes, chicken broth, whole milk, and kale.

Took a long time, so made a few meal's worth!

[roxlet]

The eggplant parm sounds very interesting. How was it, and is there a specific magazine you saw this in?

[groover808]

I picked up a few magazines and it was either Food Network or Shape (Marisa Miller on the front). Basically just had you salt the eggplant (then pat dry), dredge, bake, and then layer in pan with sauce and lowfat cheese. I'll post some pics soon.

[roxlet]

Thanks!

[groover808]

Here's pics of the eggplant parm. It still tasted a little healthy, but had a good crunch and was nice and light. Not as heavy as the original and I went really light on the sauce and cheese.

[KailuaGirl]

OT here but are you also from Hawaii? Just asking because of the "808" (Hawaii's area code).

[groover808]

No, reference to an old song. I'm on the West Coast. Went to Oahu recently and loooved it!

[KailuaGirl]

Well, glad you liked it. I was raised and went to school on Oahu but now live on the Big island.

[rabaja]

Pan roasted chicken breast with chicories and...something.
It's 7:30pm, I guess I'd better go figure this out. Or just pour a glass of wine and enjoy my lopsided meal.

[nomadchowwoman]

We're having fish-and-three tonight: black drum meuniere, golden beets w/red onion in vinaigrette, sauteed spinach, and brussels sprouts w/ apples, creme fraiche & pistachios. DH just made me a negroni (in a chilled martini glass no less). Heaven.

[mariacarmen]

ummmmm negroni, meuniere, golden beets, and everything else you said??? drooling, and i'm not even hungry!

[ChristinaMason]

LOL, I read this post and knew it was you even before getting to the bottom.

[nomadchowwoman]

Ha! I am nothing if not predictable, which I've been told all my life. ; )

[ChristinaMason]

lol, i just meant it sounded delicious and featured some of your (apparently) favorite ingredients.

[nomadchowwoman]

like a negroni? : )

[buttertart]

Count me in on the negroni. In an ideal world they would be lower proof so you could have more than one (or 2...) at a go.

[sunflwrsdh]

Tonight was chicken enchiladas I made on Sunday, and just put sauce and cheese on top and baked today. They were great!

[LindaWhit]

Cranky Linda tonight. You'd think that the Red Cross peeps would understand that a donor knows what works and what doesn't when she tries to donate blood, huh? Especially after donating more than *9 gallons*? Yeah. Not so much. Despite having a note on my donor card about sticking me ABOVE the scar tissue on my arm (which is there because of the number of donations), I get stuck smack dab in the middle of the scar tissue. Let's just say my butt came up OFF the donation table from the pain!

And when I asked if she would be trying to stick me in the *other* arm, I get a curt response of "I'm not going to try!" Great. I take the time to come down (after rescheduling TWICE before because my previous attempts at donations this month were supposed to happen on nights we had a major snowstorm), and you won't try the other arm. Grrrrr. So much for the Red Cross being *way* low on their supply of blood. :::::Sigh:::: So I'll try again in a few weeks. AND I'll make sure I tell them clearly that they are to stick me *above* the scar tissue!

Since I got home late, I went scrounging. Hey - where did those mashed potatoes in the fridge come from? OK, that's WFD - leftover roasted garlic and sour cream mashed potatoes and some frozen peas on top, with a sprinkle of chopped chives and some additional butter all quickly heated in the nuker. All I need is roasted chicken to make it a complete meal, but the veggie dinner will fill me up just fine. :-)

[sunflwrsdh]

OOOOhhh! I don't blame you a bit for being cranky Linda after that experience! Your mashed potato supper sounds nice after that!

[nomadchowwoman]

Filed this in the "No Good Deed Goes Unpunished" folder, walk away, and claim your reward: mashed potatoes, garlic, sour cream,additional butter . . .

[LindaWhit]

AND I had some pumpkin ice cream for dessert!

I sure told THEM, huh? ;-)

[mariacarmen]

now you're all fortified for the next bloodletting! jeez, those people sometimes are pretty cold about the whole thing. like they're doing YOU a favor.

[cayjohan]

With the Hub off on a work-related nosh-fest, dinner tonight is my experiment time. A leftover bowl of cow peas in their cooking liquid has been vexing me; after using some for a salad, I didn't want to make yet another bean-y soup, but couldn't figure out something I *wanted.* On a whim, I pureed the cow peas and liquid with an immersion blender, chucked in some eggs and flour, and thought I'd see if I could generate any legume-crepe sort of thing for stacking or rolling tomorrow. No-go... too thick/bad ratio for a thin crepe. So I chucked in a bunch of slivered scallions, a bit of sesame oil, and fried up the batter like standard pancakes. I wasn't holding my breath for good results, but there was no one around to see me pull off a total fail.

They're delicious. Inexplicably. Like fantastic potato pancakes with lots of onions. The cow pea flavor reminds me a bit of buckwheat, and the whiff of sesame oil works just great. I'd pretty much written off the experiment as a what-the-hell-why-not thing, but now I'm hooked trying to figure out what I can do with this new-found happy accident.

When I do, that's what's for dinner tomorrow night. Tonight's dinner's pretty much taken care of with all the compulsively testing and tasting.

I'd better go have another one. Just to make sure they're still tasty.

[mariacarmen]

great experimentation! what are cow peas, tho...?

[cayjohan]

I know that black-eyed peas are often called cow peas, but these are not them. The cow peas I had are kidney-bean shaped, medium-tan in color, and diminutive - just a little longer in length than a standard brown lentil is in diameter. First time I've used the variety, and they held up very well in a salad, i.e, held their shape while being tender. Very nutty in flavor. They're definitely going on the to-buy list again.

Last night I served the pancakes with rare venison chops and a cranberry-hoisin-ginger chutney (I'm doing a lot of freezer/pantry cooking these days, and that's what the Universe coughed up!). Greens with. It was just wonderful. I have a serious legume jones most of the time, and this newly-realized pancake avenue is tickling my cooking-fancy. But heck, If I can make anything into some variety of patty/croquette/fritter, I will!

[tzurriz]

Costco roast chicken, steamed artichokes, and a nice loaf of bread here. I'm going to make a simple dip for the artichokes. It's been a bad day.

[mamachef]

The best and easiest delicious dip for artichokes is melted butter mixed with a good tsp. of curry powder or garam, and a squeeze of lemon. Also great on asparagus, zucchini, green beans....but esp. artichokes. I hope your day gets better - and tomorrow, better than that.

[tzurriz]

My husband loves "island free thousand island", which sounds horrible, but is delicious.

It's mayo (the good stuff, homemade usually) combined with mustard, then ketchup is added and the whole thing gets stirred like crazy until it looks like thousand island dressing, but without the pickle bits. I know, it sounds totally trashy but is delicious and he refuses any other dip for artichokes. Even hollandaise!

Your dip sounds great though and I will try it for other veggies very soon!

edit: and thanks so much for the good wishes. I hope tomorrow is better. I'm fighting a horrible double ear infection, and the toddlers aren't sleeping at night, and my husband is working ridiculous hours right now and I just want to collapse. I got some meds though, so the ear infections should at least clear up soon.

[mamachef]

Yaaaagh, honey. What a trying day. That dip doesn't sound bad, actually. I can taste the sweetness on the palate of my mind.
Oy, oy oy. These are the times that WILL try your soul and patience. Whenever they sleep, you sleep; and eat as best you can because you'll need food with the antibiotics. Mazel tov on twins, but I''ve been in a similar place, many years ago, and I know what it feels like.

[tzurriz]

they aren't twins, just frighteningly close together. ;) 14 months apart, so two toddlers at once.

[LindaWhit]

Ugh - I hope both you and the kids get some sleep tonight!

[tzurriz]

thanks. 9 pm here now though, and no luck. They both just came downstairs and are mad that I'm watching the State of the Union. They want Dora. LOL. I was going to have some ice cream, but the last thing I want to do is give them sugar, so no treat for me tonight.

[chef chicklet]

omg, sorry to hear about the double ear infections, I've had that once, and that was enough to make realize why the babies cried all night- I felt like doing the same thing. Get well soon.

I made the same dip, or dressing for my little simple shrimp salad today for lunch. Tiny little pink shrimp (yes I have to smell them first) lettuces, and boiled egg. So good and just hit the spot. My mom would make that dip for us all the time when we were growing up and I still love it.

[mariacarmen]

boo on the bad day, and the ear infection! those things hurt! i remember being sent to the ER once with one of those. hope the meds kick in soon, and that you get to treat yourself too. feel better... get you some of the ice cream!

[Cherylptw]

I finally made the potato leek soup I've been thinking about making since last week except I threw in some cauliflower for good measure....pureed & strained it and it was smooth & delicious. As a main, I'd roasted & peeled some poblanos and cooked down some Mexican chorizo (drained very well) Tossed both in a skillet and topped with an egg, which went into the oven until set. This seems to be my favorite lazy dish variation lately:).... Ovenbaked flour tortilla chips to go with both. For dessert, I whipped up a sweet potato crumb pie since I had cooked sweets & pie crust in the fridge.

[sunflwrsdh]

Wow...sounds great, Cheryl. i had some more of my leek/potato/cheese soup for lunch today, and found it only gets better after a couple of days!

[nvcook]

I like to cube up a turnip or two to mix in with the potatoes. People love it but can't guess the secret ingredient.

[smilingal]

wishing I had a bit more of the bolognese sauce I made earlier in the week - I just got Marcella's Essentials and I'm thinking of making a very small (for 2 - and I never cook such small portions but would love to try the recipe and that is about all I would have leftover of the bolognese) green (but using white storebought) lasagna with her bolognese and bechamel sauce.

[smilingal]

so - plans just got changed - upon a begged request that I couldn't disappoint - and we are bringing in a Costco combo pizza (admitting sheepishly - but also salivating!)

[mamachef]

Tonight's gonna be an easy, and easy on the tummy, dinner. Pan-roasted skinless chicken breasts, pounded, seasoned and finished with lemon, some rice pilaf, and some steamed cauliflower with dill. And yep, I realize I've just described one bland-appearing extravaganza, "the all white plate." Didn't make work; still dragging butt a little bit; but talked to Paulo and Tosh, who have offered to throw together something; prolly a pot of chili and some cornbread and salad, because they've learned those really, really well. Back on the horsie manana, folks.

[mariacarmen]

your poor tummy. i hope you're all better tomorrow. man, you got hit hard! thank goodness for your resourceful boys at the office.

[gembellina]

Glad to hear you're feeling better. I had the same thing from oysters before Christmas and spent the next week living on milk, white rice and poached chicken in soup. Your lemon and dill seasonings sound quite outré in comparison! Luckily turkey, roast potatoes and bread sauce are mostly white so I was able to make a good attempt at eating my Christmas dinner ;)

[Krislady]

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.

[LJS]

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 cheese...so sinfully good for a chill, January night!

[smilingal]

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

[Krislady]

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.

[smilingal]

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

[Krislady]

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.

[smilingal]

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?

[Krislady]

It was super-simple - you should try it!

Here's my blog post:
http://darksideofthefridge.wordpress.com/2011/01/20/januarys-third-thursday-no-whiskey-just-rye/

And here's Ruhlman's (much better pictures!):
http://ruhlman.com/2011/01/rye-bread-...

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! :)

[smilingal]

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.

[Krislady]

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.

[smilingal]

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?

[Krislady]

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:
http://www.kingarthurflour.com/recipe...

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.)

[smilingal]

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?

[Krislady]

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. . . )

[smilingal]

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?

[Krislady]

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. :)

[smilingal]

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.

[Harters]

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.

[sunflwrsdh]

Very virtuous, and also sounds great!

[mariacarmen]

"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.

[LJS]

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!

[LiveRock]

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

[LJS]

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 297...no darn "Like" button for that!

[Krislady]

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

[LiveRock]

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.

Randy

http://recipesrandycooks.com

[LindaWhit]

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

[mariacarmen]

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....

[Breadcrumbs]

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.

[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:

http://chowhound.chow.com/topics/756704#6246961

http://chowhound.chow.com/topics/7567...

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

[mariacarmen]

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