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What's for dinner? PART 71 [old]

Time to do the split again.

What's on your dinner table tonight?
Going out to dinner?
What will you be preparing for your family or friends tonight?
Post your meal and it's ingredients please.
Let us sneak into your kitchen.

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  1. Tonight, I'm doing ribeye steaks on the grill with my steak seasoning, done medium rare.
    Brussels sprouts steamed then wrapped in bacon and quick deep fried to crisp bacon.
    Thin sliced potatoes in butter and thyme.
    Garlic bread.
    Perfect yellow cake from scratch recipe from
    http://www.cheftalk.com/forum/thread/...
    as it's gotten some really nice comments

    2 Replies
    1. re: iL Divo

      had to hop over to the TorontoJo thread for cooked frosting.
      it's cooling now getting ready to frost the cake.
      my additive was to add 2 T Dutch cocoa to make it a light chocolate frosting.
      I didn't want a "scream at your face" chocolate frosting as husband doesn't like that, so we'll see how he likes this................................it's............................
      ................sooo.........................scrump!

      1. re: iL Divo

        Your whole dinner sounds wonderful, iL Divo! I love yellow cake with a light cocoa frosting too!

    2. We're having mushroom bourguignon , kale salad with black olives and sherry vinaigrette and yesterday's gingerbread.

      2 Replies
      1. re: magiesmom

        your cuisine sound like a special culture.
        what country is this type meal from, I'm all over it :)
        when I get home from work, after a short day next week, I'll be making this.
        thanks for helping me realize there is no need for meat, the broth/sauce does or says it all.
        http://smittenkitchen.com/2009/01/mus...

        1. re: magiesmom

          mmmmm....gingerbread! I've made that only once this winter, and will have to remember to make it again:)

        2. Last night was Korean ribs with a spicy, sweet with ginger root, chili garlic sauce, fresh-garlic dark, soy & ponzu, brown sugar,marinade. Jasmine rice and a fresh spinach side with lemon, soy and sesame seed oil- toasted sesame seeds. The ribs I had special cut yesterday morning. Still too cold to bbq, I grilled them inside on my cast iron grill leaving them with terrific grill marks. Using the highest setting on two burners, a little messy but what the heck! I love this cut of ribs, they can be left long in one piece or cut into small sections. They turned out perfect, medium rare, with the perfect amount of sauce. Gave me some inspiration for summer get togethers.

          Still craving Asian style food ( I get like that) tonight I'm making appetizers. Egg rolls with porks, shrimp cabbage, scalllions/ The some Thai lettuce wraps - nice and spicy topped with fresh scallions, cilantro and peanuts-not to forget two dipping sauces. There's ribs left so- tonight I'll cut them into small pieces and gently reheat them. Then if I can figure it out, there are these Japanese fritter things. I don't know their name but they sound really good. There a batter of flour, mixed in is corn, carrots, or sweet potatoes, ham and not sure what else. Hope I figure this one out, they sound delicious.

          7 Replies
          1. re: chef chicklet

            CC - two minds with but a thought. I'm doing Korean tonight. Baby backs, Korean style potatoes, wakame, long rice, won bok kim chee, and rice. I'm not sure if I have any daikon kim chee left, but if so we'll have that, too. Dessert will be leftover birthday cake from my brother's dinner last night.

            1. re: KailuaGirl

              ah yes your dinner sounds good too! I was going to use pork baby backs last night, but then I saw these beef short ribs and it reminded me of these small beef ribs we just had at a Sushi place here. Flanken ribs are not short ribs obviously, so the butcher checked for that cut of beef. He didn't have ready so the butcher knew what I meant and cut me some flanken style.
              My hero!
              So..... I'm interested in pork ribs, how did you prepare them and what kind of marinade?
              Also, what are the Korean style potatoes you made? I love potatoes so I have to know/ and I looked up a few pictures on flickr.com.

              My, I didn't realize that there are so many different stles of Korean potatoes! Okay we have, croquettes with a dipping sauce, cubed with soy and sesame seeds, fried potato noodles (clear noodles) and shredded potato salad. That was just a few!!! Korean food might just need its own thread! Oh excuse me, and then there was this!
              http://www.flickr.com/photos/valnity/...

              1. re: KailuaGirl

                yes, i want to know what are korean style potates too. are they those wonderful little fried slightly sweet things you sometimes get as part of the panchan with korean bbq?

              2. re: chef chicklet

                you ribs sound fantastic, and remind me of some i made a few months ago. when the BF gets back, that'll be the first thing i make him, as he loves korean bbq.

                1. re: mariacarmen

                  Thanks! you know around here I never see this cut. They should have it out more, it's a terrific cut, very flavorful and tender (they're thin).

                2. re: chef chicklet

                  Sounds amazing, chef chicklet! Especially the appetizers! Yum! I've been making pot stickers quite a bit lately, and with some hot and sour soup, they are often the meal for me! I usually do a stir fry or something else with them for others, but both my daughter and I are often happy to jsut eat the apps:)

                  1. re: sunflwrsdh

                    Strangely enough, I forgot it's Chinese New Years starting tomorrow! I can't believe I forgot!no wonder I'm craving these foods! No unfortunately not Asian, but love anything Asian.
                    Thanks, I love appetizers for dinner and we too eat them often. I need to learn more though, and making my own sushi is on my "learn to do this year!" list, enough talking about it, time to fish or cut bait! Hopefully my new little gal that's watching my little one, will teach me Aaaaalllll about it. I already have the list of good asian markets from her!

                3. It's "Home Alone" night at Harters Hall. Herself is out on the razz with her cronies. I dont much fancy anything that involves elaborate cooking . So, a quick generic curry sauce - onion, garlic, tin of tomatoes, cayenne, garam masala, coriander, cumin - simmered for 15 minutes of so. Into that, leftover Christmas turkey that, for once, I remembered to freeze in batches before it went "off". A good dollop of yoghurt into it just before serving. And a heavy scattering of chopped coriander. Basmati rice as an accompaniment. A couple of pappads for greed. Homemade plum chutney (2008 vintage).

                  5 Replies
                  1. re: Harters

                    A staple in my house too, but an Indian friend forbade me from calling it curry or claiming any sort of Indian heritage! I think of it as English curry.

                    1. re: gembellina

                      I like to think of it as a sort of "high street curry house" curry sauce. And better than I can get from the six "Indian" restaurants or takeaways we have in the village.

                      But certainly nowt authentic. :-0

                      1. re: Harters

                        How I love the high street curry! And I can say it here in safety, unlike on the UK board...

                    2. re: Harters

                      And tonight for me is a cleaning-out-the-fridge omelette, which I think would have much the same effect on any French friend who happened to stop by. Mushrooms, bacon, leftover roast chicken, odds and ends of cheese, wilting herbs, and eggs that were on special offer presumably because of the size variation of 27g between the largest and the smallest! Yes I weighed them. I was baking, it's important, ok?!

                      1. re: gembellina

                        gembellina****winking at you ****

                    3. I feel horrible. While everyone North and West of me are getting hammered with snow and ice, it's 70 and fairly sunny here (even though tomorrow is going to be 35).

                      To celebrate the warm weather it's a London Broil on the grill. I've been marinating it overnight with a mixture of red wine vinegar, ketchup, soy sauce, oil, and garlic and onion powder. To go along with it, my husbands famous roasted sweet potatoes (cooked in the hot coals) and steamed broccoli.

                      1 Reply
                      1. re: krisrishere

                        I'm actually enjoying being inside and baking in my nice cozy kitchen with my sweet granddaughter on this snow day. My office was closed, we all got the day off with pay, so don't feel too sorry for me:) Your London Broil dinner sounds yummy though, and I look forward to grilling weather here as well:)

                      2. I made a big pot of turkey chili yesterday since we are in the midst of sub-freexing temps and an ice storm here in Fort Worth (remember my 'must be crazy' post of yesterday?)

                        I'll be having chili with a baby greens salad. Still not sure what kind of dressing I'll make.

                        1. Well, most of the ice is melting, but we're still not leaving the house.

                          After last night's 'springy' dinner of olive leaf pasta (which the man didn't like - something about the shape.... ?) with peppers, sugar snaps & zuke, tonight we'll be finishing the leftover Indian-style curry from two days ago - chicken thighs marinated in buttermilk, garam masala, garlic & ginger, cooked in a curried tomato sauce with potatoes. Side of curly endive & cherry tomatoes with oo & rvv "dressing". A tiny bit of the roasted cauli is left over, too, but it's all for MEEEEE .... cue evil cackles.

                          1. Too pooped to cook. Didn't have to shovel yesterday after leaving work a bit early (yay! for the plow guy!) but shoveled this morning, and THEN there was 2 hours of ice chipping this afternoon. I'm glad I bought that ice chipper/chopper 8 years ago as it really did the trick scraping up the driveway and walkway ice! I'll throw out some ice melt in a bit to hopefully ensure an easy-out of the driveway tomorrow morning.

                            Luckily, I have leftover spaghetti and meat sauce OR a small portion of Spinach Cabrini. Either way, it's nukeable, and it's easy. Let's just hope I can stay awake for Top Chef! (j/k)

                            1 Reply
                            1. re: LindaWhit

                              Please stay awake for TC! I'm craving a new episode and your always wonderful "spoilers." Last week left me in withdrawal...
                              I'm sorry about the weather everyone's having. I bust out the extra comforter when it gets to 60 degrees!

                            2. Caramel apple pork chops with raisins, oven roasted sweet potatoes, and asparagus.

                              5 Replies
                                1. re: mariacarmen

                                  http://allrecipes.com/Recipe/Caramel-...

                                  I make the sauce and then pour it over the chops (raw) and bake, covered at 350 for about 30 minutes. I also added raisins this time but they didn't add much to the recipe.

                                  1. re: rizzo0904

                                    Yum! Caramel apple pork chops sound great, and perfect with roasted sweet potatoes:)

                                  2. Tonight is Chinese New Year's eve so we're planning to have the last 2 lion's head meatballs and the leftover Sichuan green beans and pork belly in garlic sauce from last Saturday's blowout. Not doing the big proper dinner but wanted something to mark the holiday (as we have done since we lived in Taipei). I'm planning to take the pork belly out of the sauce, crisp it in a frying pan, and serve the warmed-up sauce on the side. (Had this brainwave when we were eating it, shall see how it goes...).

                                    5 Replies
                                    1. re: buttertart

                                      It's hard to avoid pork belly* in UK restaurants of all types these days. It's such a forgiving piece of meat - allowing the kitchen to do pretty much what you're doing - cook it well in advance, long and slow, portion it and then reheat to crisp up, as and when orders come in. These days, it's our preferred pork roast at home.

                                      * I'm assuming your reference is to the fatty cut of meat you often get in Sichuan restaurants and not to the actual belly /stomach of the pig, although I'm sure I've seen that appears in Chinese cooking as well.

                                      1. re: Harters

                                        Yes, belly pork, not stomach. It's big here too. To think of all the times my mom fried it up and served it under my upturned nose.

                                        1. re: buttertart

                                          So many things that we used to eat because they were cheap are now all but out of my price range - flank steak, skirt steak, hangar steak, ham hocks, oxtails, lamb shanks, pork belly, lamb riblets or breasts.... So many things that the butchers practically gave away now cost a fortune. The list goes on and on. My parents were on a really tight budget (Dad was in grad school on the GI Bill, Mom was a housewife) but we still ate good healthy meals, raised our own chickens (eggs!) and veggies (how cool is it the first time you pull a carrot out of the ground as a kid?!) and so many of the tastes that we learned to love are now faddish and expensive. Drat!!! Okay, I'm done with my rant.

                                          I do love pork belly!

                                          1. re: KailuaGirl

                                            I'm in agreement. We used to be able to feast on oxtails, lamb brain, tongue, tripe, trotters and lamb shanks for a pittance. Heck we even got fish heads for free! Even Spam is getting expensive! Now offal and braising meat is a rare treat while cuts that we used to think of as expensive (such as chicken breast and fileted fish) are more affordable and therefore common. I still refuse to pay for fish heads, though, when I know there are stores throwing it away who must want someone to just take it off their hands.

                                      2. re: buttertart

                                        The pork belly was inseparable from the sauce so I fried the whole shebang together, separating the strips. It caramelized. Oh my goodness it was something to eat.

                                      3. We've been busy lately so haven't had the time to post. But tonight will be a nice big pot roast with baby carrots, onions and potatoes cooked together, the meat will be falling off the bone! Reason for celebration (although not necessarily needed) is our Daughter and grandsons are coming for the rest of the week. Woo Hoo! I'm on cloud nine. Have not seen them since Xmas. Think I'll go bake some chocolate chip cookies before they get here.

                                        5 Replies
                                        1. re: boyzoma

                                          Enjoy having them all home, boyzoma! Your pot roast will be a welcoming dinner to all of them, I'm sure!

                                          1. re: boyzoma

                                            boyzoma..I'm so happy for you that your daughter and grandsons are coming! and your pot roast sounds wonderful! I baked Valentine sugar cookies with my granddaughter today, and it was so much fun!

                                            1. re: sunflwrsdh

                                              Well, didn't get the cookies done before they got here, but we will be making them in the morning. Oh, how I am looking forward to that. As to the dinner, it went over fantastic. The youngest doesn't like potatoes and surprised all of us on cleaning his plate - potatoes and all. And even with meat, potatoes and gravy for leftovers, there are NO carrots left. Guess I'll have to make another batch of them. Oh, by the way - I am definitely in 7th heaven.

                                              1. re: boyzoma

                                                It's more fun making cookies with grandchildren than by yourself anyway! Enjoy!

                                                1. re: boyzoma

                                                  Enjoy your grandkids, boyzoma! They're obviously enjoying you and your cooking--and will love the cookies tomorrow.

                                            2. Thank you. It was always one of her favorites. But the rest of the week will probably be more in the line of fish, baked chicken, etc. as she is on the Zumba kick, so also have lots of salad fixings on the order for the weekend. They are trying to eat healthier, so there goes my new found fun of showing them some of my newest recipes!

                                              1. Cold. Freakin' cold. Took a rain check on evening out tonite. Just want to be home and warm. Eating leftover chili and going to make cornbread to go w/ it simply so I have an excuse to turn on the oven. DS was to come by but he's having dinner at his girlfriends. Brrr - at least I haven't lost power.

                                                1. Cold weather = rationale for eating more fat.
                                                  I'm taking last night's beef stew, adding a packet of sauteed wild mushrooms (from the freezer) and some sour cream, and serving it w/leftover egg noodles and a salad of bibb lettuce, cucumber, red onion, spiced pecans, and creamy blue cheese dressing.

                                                  1. Dinner tonight was a lightened up version of Chicken pot pie. BWW (Before Weight Watchers) I used to make a great chicken pot pie, with a cheddar cheese crust. I was craving chicken pot pie (one of my favorite winter comfort foods) and trying to think of a way to lighten it up a bit, so I looked in my pantry for inspiration, and saw....Low Fat Bisquick...and thought...I know there used to be recipes using Bisquick for something pie like called "Impossible...whatever" so I googled "Impossible Chicken Pot Pie" and sure enough, got a recipe. I used boneless skinless breasts, threw them in the crock pot this am with veggies and rosemary, parsley, sage and thyme, cooked it about 7 or 8 hours on low, cooled the chicken, cut it up, sprayed with non-stick spray a 10-inch pie pan, put the chicken in it, along with about a cup each of cooked fresh sliced baby carrots, frozen peas and pearl onions, a cup of cooked frozen broccoli, about 1/4 cup each of roasted red pepper and chopped onion, then put 2 whole eggs and 2 egg whites, a cup and a half of skim milk, 3/4 cup of the low fat bisquick, some salt and pepper in the blender, whirled it around till mixed and poured it over the top of the pie pan. Baked about 45 minutes. It was not my usual chicken pot pie with the cheddar crust and the chicken gravy and cream sauce, but it was pretty good, and only 4 WW points per serving. Served it with a tossed green salad and my husband's fresh out of the oven home made whole wheat bread. Valentine sugar cookies with lightened up cream cheese frosting for dessert.

                                                    2 Replies
                                                    1. re: sunflwrsdh

                                                      wow - only 4 points for all that goodness? i'm sold... i'm going to look that up too.

                                                    2. Leftovers.
                                                      Leftover beef short ribs that were braised in wine, leftover gorgonzola polenta fried-up like a frico, carrots with butter and parsley. An inexpensive Italian red, Sangiovese, to wash it all down.

                                                      2 Replies
                                                      1. Slow cooker turkey necks (one of my favorite comfort food cuts); simple searing in the skillet with a bit of oil and into the slow cooker with seasoned salt & salt free garlic/herb seasoning blend and a bit of water. Cooked for 12 hours and they were just falling off the bone.

                                                        To go with, a skillet of green & yellow wax beans with sliced potatoes. Simple garden salad with roasted tomatoes, cukes & iceberg with ranch. Hot biscuits with butter. Yum!

                                                        8 Replies
                                                        1. re: Cherylptw

                                                          That sounds soooo good! I love necks and backs (and wings) the best.

                                                          1. re: Cherylptw

                                                            Oh my, i do love the necks.
                                                            chicken necks, turkey necks, lamb necks.
                                                            I usually eat them standing over the sink, trying to bite off the meaty goodness and avoid the bones.
                                                            when you cook them that long, do they come away from the bone so you are left with seperated meat? It would be so much easier to eat them that way!

                                                            ps we need to stop talking about them before they go up in price.

                                                              1. re: rabaja

                                                                One of my best food memories of my father is sneaking the turkey tail and neck out of the drippings in the kitchen with him (we knew it would really gross my mother out).

                                                                1. re: buttertart

                                                                  My father was great fan of turkey giblet salad.

                                                                  I do not follow in father's footsteps on this one.

                                                                  1. re: Harters

                                                                    My father would eat pretty much anything that wasn't nailed down, except supermarket ground beef. He had apprenticed to a butcher years before and knew exactly what was in it even then. Had it ground in front of him through a cleaned-out grinder or wouldn't touch it.

                                                                    1. re: Harters

                                                                      Do tell me more about this giblet salad of which you speak. I like turkey & chicken giblets but never had them in a salad.

                                                                  2. re: rabaja

                                                                    They do come away from the bone, all you do is suck the meat off like you would a shrimp head.

                                                                2. Strips of pork tenderloin and chicken breasts that were tucked away in the freezer.
                                                                  Marinated them both together in equal parts chimichurri [that I made last week in the frig] and 2 take out containers of guacamole from El Pollo Loco. They're in the mini crock pot and there is short grain sweet rice in the rice cooker. Leftover brussels sprouts with butter will finish the meal. Plus the cake from last night with TorontoJo's frosting.

                                                                  2 Replies
                                                                  1. re: iL Divo

                                                                    I wouldn't think of cooking with guacamole, does it work out well?

                                                                    1. re: buttertart

                                                                      It's the El Pollo Loco "sauce" not sure it has any real avocados in it but it's got nice flavor and that goes well with the chimichurri. I've already tasted the sauce and small bite of both meats ....really wonderful

                                                                  2. Tonight it's chicken cordon bleu with a side of cavatelli and broccoli. Simple really...sautee some garlic and some red pepper flaked in lots of olive oil, maybe add a little tomato paste, then add the cooked broccoli, then toss in the cooked cavatelli (or whatever pasta you want, really). toss with grated cheese and black pepper. good stuff!

                                                                    1. After lazily scrolling through CH for something to trigger a craving, I spotted a poster's (iluvtennis) link to a cream of cauliflower recipe. I haven't made cream of cauliflower in so long, and this particular recipe calls for sharp cheddar. I am toying with the idea of roasting the cauliflower first, and maybe adding a little *something* to make it less one-note (I'm not sure what yet). To go with, a loaf of ciabatta bread, brushed with olive oil, and topped with minced garlic, sliced tomatoes, and a small amount of parmesan before baking, and a simple spinach salad.

                                                                      I'm also making another batch of hummus today. I ate the last bit of what was in the fridge last night, and the boyfriend was disappointed that I didn't share. I assured him I would make more today, and he put his hand on my waist, and said, "I love it that you make your own hummus. It's sexy." I laughed. "Sexy, huh? Sexy hummus-making skills?" He said that most people just don't make things like that. "Maybe in the circles YOU run around in," I said, thinking of how hummus all but solicits polite yawns on CH.

                                                                      10 Replies
                                                                      1. re: onceadaylily

                                                                        Nice boyfriend. :)

                                                                        I've, um, actually never made hummus. I should, though. . .

                                                                        My WFD is smelling SO GOOD. I braised a pork shoulder roast with some pork-ish herbs - sage, fennel, rosemary, garlic - and a pound of white beans. When it was falling-apart done, we pulled it out of the pot, shredded the pork, and let the beans cool to de-fat. Dumped the meat back into the beans and it's reheating now, rice is cooking, and we're going to cook up some mustard greens to go with it.

                                                                        Can't wait for dinner. (And lunch tomorrow, for that matter.)

                                                                        1. re: Krislady

                                                                          With a dinner like that, who needs the hummus?

                                                                          1. re: Krislady

                                                                            That sounds so delicious! I agree with ODL, who needs hummus (although it's always good to have around and I love the stuff!)?

                                                                            1. re: KailuaGirl

                                                                              Well, we've got lots of leftovers, which is a very good thing. Even though we didn't get the Snow-mageddon they were forecasting yesterday, we got enough. Plus about another 6 inches or so of lake effect snow this morning. The ONLY good thing about February is food like this. :)

                                                                              It really was good - warm and hearty, and full of porky goodness, which was exactly what I was going for. We've both got lunch for tomorrow, and Husband stashed a quart of the bean-pork mixture in the freezer, and there's about a quart left in the fridge. Maybe for this weekend - tossed with pasta, with a squeeze of lemon juice. Is that weird?

                                                                            2. re: onceadaylily

                                                                              onceadaylily --- That hummus story is adorable and I could totally relate! Did you add any specialty doo-dads into the hommus? I make my own too, and I like it rather lemony, or with olives sometimes. My journey with homemade hommus began when I was 22 and a vegetarian moving to Cali, Colombia; we couldn't find hommus anywhere in the city, so I would make big batches to share with my posse of gringo teacher friends. Yummmmm...

                                                                              I actually had to show your Sexy Hommus post to my BF, who also seems to find my passionate cooking skills endearing/attractive (he even appreciates the notes I scrawl in cookbooks). I've been making my own chicken stock from scratch (using chicken backs/necks for really rich flavor) for a few years now, and I'm sooooo excited about that -- I often get quizzical looks when people hear that, especially from age peers who claim that "most people just don't make things like that." The satisfaction of putting together a soup or stew with my very own homemade stock is just quite a rush somehow! (I know, here at CH homemade stock is old hat for most, I'm sure, but for a young single woman making her own stock... it's pretty exciting).

                                                                              1. re: twilight goddess

                                                                                Thanks. I thought there would be more than a few on the home cooking board that could relate to that story! I remember making my first stock, in my mid-twenties. You're right, it was a rush.

                                                                                I used to play with the hummus recipe quite a bit, but the only variations that I like better than plain lemon/garlic has the addition of sun-dried tomatoes (a heaping tablespoon or so per 15oz of chickpeas, with a little bit of the oil). I added the tomatoes for the first time out of desperation, when a clove of especially astringent garlic overwhelmed the batch, and needed to be toned down (the sweetness worked wonders). Oh, and I add a bit of water to my, as my food processor is old, and kind of tired, and the water helps to make it creamier (I like to leave the skins on the chickpeas for the extra little bit of nutrition).

                                                                                1. re: twilight goddess

                                                                                  TG, I'm in my early 50s and the "oldsters" are always thoroughly impressed that I not only know how to make my own stock, but that I usually have some in the freezer. I love it!

                                                                                2. re: onceadaylily

                                                                                  OADL, your BF is on his way to Best BF of the Year! Mine needs to catch up - but i'm giving him slack because he's been gone for 3 weeks now. What a sweetheart your guy is.

                                                                                  1. re: mariacarmen

                                                                                    He has his moments. But he also, *knowing* that I am a very hit-or-miss baker of cakes, just requested "a carrot cake, with walnuts . . . and with pineapple, but like in the middle, not mixed in. And coconut! You can mix that in. Ooh, and you can put caramel sauce on top."

                                                                                    "Ooh, really? Can I?" I said. But then I said okay, even though my FP can't shred a carrot worth a darn. I'm thinking about skipping the layer cake thing, and figuring out a pineapple coconut upside down carrot cake instead.

                                                                                    Three weeks is a long time, girl. I've been there. I tried to sleep in the middle of the bed, like I did when I was single, but it felt weird.

                                                                                3. Chinese tonight since it's Chinese New Year. Just made a batch of ginger syrup for Ginger Daiquiris from the COTM (New York Times cookbook) to start. Planning small plates - spicy salt and pepper squid, pork dumplings, sesame noodles, and spicy cucumber salad.

                                                                                  15 Replies
                                                                                  1. re: Rubee

                                                                                    Dinner came out good (pics below). I'm thinking of attempting my first fried whole crispy fish this weekend.

                                                                                    Cucumber salad, sesame noodles, dumplings, salt and pepper squid. Ginger daiquiri.

                                                                                     
                                                                                     
                                                                                     
                                                                                     
                                                                                    1. re: Rubee

                                                                                      Looks like a good dinner. Whole crispy fish is super easy. I'm sure your attempt will be a success.

                                                                                        1. re: Rubee

                                                                                          Wow, Rubee. It all looks gorgeous. Can you tell us more about the salt and pepper squid? Fried? Baked? Coating? Any tricks for keeping it tender?

                                                                                          1. re: nomadchowwoman

                                                                                            Thanks everyone! Linda, when are you coming to visit : )

                                                                                            For the squid - I cut them into rings and let them soak in milk for a couple of hours (forget where I got this tip but always do this). Drain, toss with cornstarch seasoned with kosher salt and generous grinds of pepper, and fry for just a couple of minutes. I sprinkled with a little more coarse salt and some ground Szechuan pepper, and topped with garlic, sliced serranos, and scallions that I had sauteed briefly in hot oil. E thought they were great just with the salt and pepper, but I wanted them spicier.

                                                                                            I used frozen squid already cleaned from the Asian market.
                                                                                            http://www.chow.com/photos/351064

                                                                                            1. re: Rubee

                                                                                              TY! I will give squid a try again, I will, I will. (I always overcook them, but I'll try soaking in milk next time.)

                                                                                              1. re: Rubee

                                                                                                Believe me, Rubee, if I could get out of the snow & ice block that Boston has become, I'd be there in an instant! (But I'm a spicy wimp, so I'd have to ask you to tone it down for me! LOL)

                                                                                                And now you have me hankering for seafood paella at Dali with that lovely squid (I'm going tonight!) But won't be able to finish it, so I'll stick with other tapas. And sangria. The atmosphere and hugs from good friends (the staff) should warm my frozen heart. :-)

                                                                                                1. re: LindaWhit

                                                                                                  I miss Dali. You should have a table with your name on it!

                                                                                                  1. re: Rubee

                                                                                                    No table. But I *always* get a seat at the bar PDQ. Better drink service that way. Tee hee!

                                                                                                    And now I'm wondering how Somerville did in plowing Beacon St. AND loosening the parking meters from the frozen tundra. We'll see tonight. :-)

                                                                                                  2. re: LindaWhit

                                                                                                    I did make it to my favorite place last night - the snow mounds on the streets of Somerville were humongous - not sure if I was going to find parking, but I did (and I fed the meter despite it being difficult to access, so I wouldn't get a $35 ticket!)

                                                                                                    Warm hugs and sunshiney smiles from the staff within warmed me up. As did the sangria, Scallops in Saffron Cream, and the Beef Tenderloin with Dried Fruit in a Cream-Brandy Sauce. Oh I do LOVE that latter dish! Licor 43 and Manchego and Membrillo and fruit for dessert, and Linda left a very happy girl. :-) I picked up a few groceries on the way home, as we're expecting another smaller storm - it would be wonderful if it was just rain and it *wouldn't* freeze overnight, but that is wishful thinking on my part.

                                                                                                    Not sure yet what's for dinner - something chickeny, I think. And I'm craving caramelized onions, so I'm sure that'll be in the mix. We'll see what I come up with later. Right now, it's time for my second cuppa. :-)

                                                                                                    1. re: LindaWhit

                                                                                                      Dinner sounds fantastic, as does the company. I find it hard to believe that the cops have time to check parking meters with everything else going on that's storm related!

                                                                                                      1. re: KailuaGirl

                                                                                                        You'd think they wouldn't be worrying about the parking meters, KGirl, but I didn't want to chance it. Knowing the way the minds work around here (suck as much money as they can out of the taxpayers), they'd have a meter maid out there in the cold checking for red blinking lights on non-paid parking!

                                                                                                  3. re: Rubee

                                                                                                    Do you know why you soak them? I've fried squid before and just basically cleaned the tubes, cut in rings, tossed in cornstarch, s&p, and fried for 1.5 minutes - they came out perfectly.

                                                                                                    1. re: linguafood

                                                                                                      Not sure why? I think I read somewhere about the lactic acid making it more tender, and just always have done it. I'll have to skip this step sometime and compare.

                                                                                                2. re: Rubee

                                                                                                  rubee, you dinner looks spectacular. yummm. i don't even like cocktails (other than T&T cuz i don't like sweet drinks) but your ginger drink sounds really good.

                                                                                              2. My wife made pad thai with chicken and shrimp spring rolls. Shhhhsh-not my favorite but a nice change of pace.

                                                                                                Tomorrow, I will be alone as the kids have a party so I will treat myself to a steak or some BBQ (two things my wife and kids don't eat).

                                                                                                1. In honor of Chinese New Year I am having stir fry.
                                                                                                  It will be an off the cuff dish of broccoli, cabbage, mushrooms and shaved carrots with brown rice and a pan fried petrale sole filet.
                                                                                                  I am making the whole thing up, which I feel I can do, thanks to cooking from the last COTM.
                                                                                                  I made my slurry of soy, chile paste, cornstarch and black beans, etc..
                                                                                                  Not as special or elaborate as the banquets my Mom used to do for us, but I am looking forward to it.
                                                                                                  Gung hay fat choy everyone!

                                                                                                  1 Reply
                                                                                                  1. re: rabaja

                                                                                                    It was just ok. It is high time I went out and got a wok. Maybe tomorrow I'll hit Chinatown. It's only been on my To Do list for a month now.

                                                                                                  2. Leftovers...worked till 9 and brought my dinner with me to work. I had half of my green salad from lunch (just a couple of different lettuces with some sliced onion. cucumber and tomato, and a slice each of Jarlsberg lite, ham and turkey, with spray dressing (which I have decided I hate and will not eat any more of!) and leftover impossible chicken pot pie. It traveled and reheated well; in fact I think it was better today.

                                                                                                    1 Reply
                                                                                                    1. re: sunflwrsdh

                                                                                                      I picked up a couple of those spray dressings - and I pretty much hate them too.

                                                                                                    2. Did have a big bowl of Shanghai soup for lunch in honor of Chinese New Year and did finish my shopping for an upcoming meal of (Buttertart's) Lion's Head Meatballs, if that counts, but tonight was all Italian: Saltimbocca and Fettuccine alla Romana (both COTM recipes) and broccoli, steamed and then sauteed in olive oil w/garlic and dried red peppers.

                                                                                                      1. it might be panda express but I hope not, I'd rather make way to subway for the all veggie footlong hold the cheese

                                                                                                        1. The recipe calls this a pithivier. I had to look it up to see if it was anything different from a puff pastry pie. It isn't

                                                                                                          I'm not one of those people who can be arsed to make puff pastry, so I've bought the good (all butter) stuff from the supermarket. Slightly less than half will get rolled out and smeared with a thin layer of wholegrain mustard. Some butternut squash is sliced very thinly. Mascarone, breadcrumbs, crushed garlic and chopped sage is mixed together.

                                                                                                          A layer of squash goes on the pastry, followed by a dollop of the mascaone mix. Then another squash layer. And another mascarpone. building up to a dome shape. The other half of pastry goes on. Everything is eggwashed and it bakes for 35 minutes.or so. Served with steamed broccoli.

                                                                                                          3 Replies
                                                                                                          1. re: Harters

                                                                                                            Classically a Pithivier has an almond frangipane filling, but this sounds quite good anyway.
                                                                                                            PS it was the first thing I made with the Julia Child recipe for puff paste when I was 16 (one of the very first v fancy things I ever made). A lot of fun, and man does her pastry rise. The edge was at least 2" from maybe 3/8" of bottom + top crust together.

                                                                                                            1. re: buttertart

                                                                                                              gawwzzz, i was just telling a friend tonight that the first "real" dish i ever cooked was french onion soup from a Cosmo mag recipe - so plebian in comparison! of course every recipe in that magazine was about trapping a man. the next one i made was a leg of lamb with lemon, garlic and rosemary - same goal. not mine, at the time (at age 13!) and both came out good, but nothing in the league of puff pastry!

                                                                                                              1. re: mariacarmen

                                                                                                                The obsession set in early. Also my mom was a fantastic baker so she enjoyed/fostered my interest. Around the same time I made dinner for 4 friends and my then bf all from Julia MTAOFC - roast duck +++.
                                                                                                                I cooked from Mary Cantwell's columns in Mademoiselle sometimes too, particularly remember a stak with mustard that was so good I wrote her a mash note and she was nice enough to reply. (She was an excellent writer, too bad she's gone.)

                                                                                                          2. We were blessed with beautiful weather in Florida this week and we took advantage and went fishing on Wednesday evening. We will be having fresh Yellowtail Snapper tonight...I am leaning towards a simple saute with green onions, ginger & sesame oil, with fresh spinach & rice.

                                                                                                            Randy

                                                                                                            http://recipesrandycooks.com

                                                                                                            1. My mind has been on the Middle East all week, so I knew at least one dinner would unite my heart and mouth. Tonight we're eastward bound with spicy tuna wraps.

                                                                                                              First bloom your spices (coriander, cumin, allspice, cinnamon, nutmeg) in olive oil before pouring them over a tin of tuna. Because I wanted some mouth-filling -- but not overwhelming -- heat, I also added black, cayenne and Aleppo pepper along with sambal oelek and pimenton picante for a smokey, roasted flavor. Add tahini, lemon juice, chopped scallions and garlic salt to taste. Mix (but don't overmix otherwise you end up with tunafish hummus). Spoon into lavash or tortillas with sliced onions, lettuce, tomatoes and roll. The results are absolutely fragrant and mouthwatering.

                                                                                                              18 Replies
                                                                                                              1. re: JungMann

                                                                                                                Wow. Just.... wow. My mouth is watering as I read this!

                                                                                                                I had suggested a tomato-y, cioppino-like seafood soup/stew (scallops, shrimp, salmon, maybe squid) to the man after last night's crazy Sichuan shenanigans = way. too. much. foooood, but his reaction was lukewarm. AND he brought home pizza for lunch, when I was thinking a yogurt should tie me over til dinner tonight. Grrr.

                                                                                                                So dinner is still kinda up in the air, but since I'm the one wearing the >cough, cough< 'chef' pants in the house, seafood stew will be the likely choice :-D

                                                                                                                I also bought a sh!tload of Belgian endive that will find their way into my favorite, bright winter salad along with canned tangerines and smothered in creamy dill dressing.

                                                                                                                And then I'll have to fast b4 the high holiday that is Super Bowl Sunday, with its dietary pitfalls of wings, devilled eggs, and other assorted thigh-clingers. Ugh.

                                                                                                                1. re: linguafood

                                                                                                                  Do you ever braise the endives? Just a little butter, fry a bit brown, juice of a lemon, cook until tender. Quite yum.

                                                                                                                  1. re: buttertart

                                                                                                                    That is my second fave to preparing them. Though I don't brown them, usually. But yeah, braise in butter, lots of lemon, and fresh ground pepper. I could go through two lbs. of that all by myself.

                                                                                                                    (but i shouldn't)

                                                                                                                    Still can't get over how freaking expensive they are around here - $3.99/lb. Germany .99 €/500g. >sigh< total damage for the last splurge $8+ ...

                                                                                                                    1. re: linguafood

                                                                                                                      They were that much in Brooklyn. Through the Peapod / Stop amd Shop delivery thing we use (due to no supermarket in our town and no car - yet) endives are 0.50 each! V cheap. They have the absolutely weirdest pricing policies.

                                                                                                                    2. re: buttertart

                                                                                                                      Even better with the endives......halve them lengthways and braise them till they're almost cooked but still with some bite,. Then wrap each in a thin slice of ham. Arrange in heatproof dish and drape slices of mild cheese over (Edam, Gouda, Emmenthal, Passendale - that sort of cheese) and stick under the grill till the cheese melts. Nice of bit crunchy salady stuff on the side and you've got dinner.

                                                                                                                      1. re: Harters

                                                                                                                        I'll see that and raise you this - braise, split lengthways and stuff with diced poached chicken breast in thick Mornay sauce (make 2x as much as you think you'll need and use half to bind the chicken into a stuffable mixture). Wrap each stuffed endive in prosciutto or other nonsmoked raw ham. Thin the remaining sauce with heavy cream to nappable consistency, beat it into 2 egg yolks, nap the endives with this and broil briefly to brown the sauce. A Belgian "appetizer" from a Time-Life cookbook of the 1960's - "Quintet of Cuisines". APPETIZER!!! Too too delicious, have been making this since we could afford prosciutto.

                                                                                                                          1. re: LindaWhit

                                                                                                                            Ees good, my lady. Happy Chinese New Year! ;-)

                                                                                                                            1. re: LindaWhit

                                                                                                                              Fold!

                                                                                                                              Will be back in Dutch speaking Belgium at the beginning of April. Can't wait.

                                                                                                                              1. re: Harters

                                                                                                                                Some of the best food we ever had anywhere was in Antwerp. What an interesting city. Lucky you being so close and with time on your hands!

                                                                                                                                1. re: buttertart

                                                                                                                                  We're tramping round Great War battlefields there (and in France) during the day and trying to do some serious eating at night.

                                                                                                                                  1. re: Harters

                                                                                                                                    That's a lot of battlefields, for sure! But the tramping will be good for setting your tummies up for lots of serious eating!

                                                                                                                                    1. re: LindaWhit

                                                                                                                                      And..artisanal pralinés...from small makers...oh my goodness.

                                                                                                                                      1. re: buttertart

                                                                                                                                        OK, my mouth just started watering.

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          How about a Charentais melon cream in dark chocolate, my lady? I don't normally like cream chocolates, but.

                                                                                                                                          1. re: buttertart

                                                                                                                                            ...but you'll make an exception. :-)

                                                                                                                      2. re: linguafood

                                                                                                                        Tonight we're having Alton Brown's meatloaf, mashed sweet potatoes, baby peas, green salad, a nice merlot, and homemade brownies for dessert.

                                                                                                                    3. One of the submissions from the chow vegetarian recipe contest has got me wanting chili (cathyeats smoky and spicy chili), but a few sub's are necessary to save me from running to the shop. I'll use more ancho instead of the guajillo, poblanos instead of the serrano, cocoa powder instead of chocolate, and a mix of black and pinto, rather than all red, and soyrizo instead of the chicken seitan. There will be another cornbread in the works soon, and a salad served first.

                                                                                                                      Here's the recipe: http://www.chow.com/recipes/29281-smo...

                                                                                                                      We are debating going out tonight instead though, so I'm going to make sure that everything is washed, soaked, peeled, sliced, and chopped, just in case this winds up being tomorrow's WFD, which is always a very late meal for us.

                                                                                                                      1. Ramen and gyoza night. Traditional pork gyoza and shoyu ramen with tons of veg and a little roast pork. Kids are making the gyoza now!

                                                                                                                        1. We had a bag of sauerkraut languishing in the fridge, bought for who knows what original purpose. I ended up making a kind of hybrid bigos-szged goulash stew: sauerkraut, lite kielbasa, garlic, onion, bay leaf, juniper berries, red cabbage, chicken broth, rendered bacon, bit of dried tarragon (wanted marjoram, but was out), paprika, peppercorns, sugar, grated apple and carrot. Simmer a long while, then added a little sour cream before serving over pearled barley.

                                                                                                                          Nice and hearty during this cold weather, even if the lite kielbasa leaves something to be desired.

                                                                                                                          1. At my sisters for the day and she and her SO are whipping up something they call "chicken heaven". It's a crockpot dish of shredded chicken in a sauce piled on rolls and topped with coleslaw. I'm not a crockpotter, but then I don't have kids yet.
                                                                                                                            Looking forward to it, that and playing with my 7 month old niece all day. We get to feed her now too, which should be fun!

                                                                                                                            1 Reply
                                                                                                                            1. re: rabaja

                                                                                                                              Hope you enjoyed snuggling with your niece and the great sounding dinner, rabaja!

                                                                                                                            2. Boiled lobsters. Big ones.
                                                                                                                              I use Jasper White's boiling chart and have never been disappointed. Melted butter on the side, a quartered lemon if Deb wants it. Beer for me, an Orvieto for her. Nothing else. Leftovers will be part of our modest Super Bowl spread. I suspect lobster rolls (I'll be shopping for top-loaders tomorrow) and bisque are in our future.

                                                                                                                              6 Replies
                                                                                                                              1. re: steve h.

                                                                                                                                Hard shells? I love hard shells....

                                                                                                                                1. re: krisrishere

                                                                                                                                  I used the blunt top of a chef's knife to crack the claws. The shells weren't soft.

                                                                                                                                  Field-stripping your basic M-1 Lobster is a source of pride here in Sou'West Connecticut. You know you've done well when all the major parts (claws, tail, knuckle sections) come out in one piece.

                                                                                                                                  Plenty of meat left over for Sunday's Super Bowl lobster rolls. The shells are sleeping in the freezer and will form the basis of the bisque.

                                                                                                                                  Lobsters have been large, tasty and reasonably priced lately. I just had to take advantage.

                                                                                                                                  1. re: steve h.

                                                                                                                                    I wish we could get live Maine lobsters at a decent price! I used to buy them every June for my late father's birthday. He always wanted me to make him boulliabaise (I know it's spelled wrong) so I did so. Live lobsters, Dungeness crabs, Manila clams, fresh fish and the fish head and carcass to boil up for the broth, my hoarded saffron, etc.

                                                                                                                                    After I'd boiled the lobsters and crabs I'd go out by the pool, cover the picnic table with newspaper, grab a hammer and nut picker, and start separating the meat from the shells. It was genuinely enjoyable tedious work - not unlike painting a house. :-) Your mind's free to wander, the results are immediately visible, and a cold beer standing by makes it all the better. :-) Unlike painting a house, you get to eat the fruits of your labor!

                                                                                                                                    The lobster shells always went into the garage freezer to the delight of my young nephews. They chased each other around with them when they came over until I finally used them for a soup/broth/bisque base.

                                                                                                                                    I'm officially jealous again!

                                                                                                                                    1. re: KailuaGirl

                                                                                                                                      Your dad was one lucky guy.

                                                                                                                                      I'm officially jealous of your neighborhood!

                                                                                                                                      1. re: KailuaGirl

                                                                                                                                        I loved reading this post, KailuaGirl. What wonderful memories. :-)

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          Thanks, Linda. They are wonderful memories, and it was fun for me to think about them! Dad was a great guy and preferred eating at home over eating out any day. The funny thing is he always invited friends over, they'd all exclaim over how great the meal was, and he'd say "Just call and tell us when you want to eat it again. It's easy to make!" I finally had to disabues hiim of the notion that it was either fast and easy (it usually took me 2 days) or affordable on a regular basis. He was stunned at what the ingredients cost! :-) A friend of ours, who usually came to Hawaii for Dad's birthday, was in Spain and brought back a bunch of saffron for me that I guarded against all comers! He actually sent me more saffron last June. :-)

                                                                                                                                2. Husband made spinach meatballs and red sauce which we had over spinach and cheese ravioli with a tossed salad and a glass of Italian red. Two of the Valentine cookies and hot chocolate for dessert:)

                                                                                                                                  1 Reply
                                                                                                                                  1. re: sunflwrsdh

                                                                                                                                    tell me more about those meatballs, ifyaplease.

                                                                                                                                  2. Last night's dinner was leftover turkey necks (I cooked a huge family pack, glad I did!) Tonight, it was Mexican chorizo & pinto bean quesadillas with leftover green/yellow wax beans & sliced potatoes. Vanilla ice cream for dessert.

                                                                                                                                    On another note, I finally pulled my ice cream maker out of it's two year slumber; I'm excited to be making smoked lemon sorbet on Sunday, which will be experimental.

                                                                                                                                    11 Replies
                                                                                                                                    1. re: Cherylptw

                                                                                                                                      I was *so* torn between an ice cream maker and a pasta machine for my birthday (I went the latter). Let us know how the sorbet turns out.

                                                                                                                                      1. re: onceadaylily

                                                                                                                                        I've been wanting a pasta roller attachment for my Kitchenaid for two years; I'm trying to catch one on sale. I've been playing with hand rolled pasta but I do want the attachment.

                                                                                                                                        1. re: Cherylptw

                                                                                                                                          Check out Amazon. That's where I got mine, and it was about 60 or 70% off. What a deal!

                                                                                                                                          1. re: KailuaGirl

                                                                                                                                            Recently? I just looked at one on Amazon the other day and it was around $100.

                                                                                                                                            1. re: buttertart

                                                                                                                                              It was over a year ago, and one of their special deals. I have seen it come up again since then, though.

                                                                                                                                          2. re: Cherylptw

                                                                                                                                            I keep backing off from buying a KA. The boyfriend kept offering, and we picked out a color and model and then backed off at the last second more than once. I finally joked that I was just in it for the pasta attachment, and that was even more money. That's how I wound up with the pasta maker (an Imperia) for my birthday.

                                                                                                                                            I haven't used it yet, and he's gone from bemused to irked. Maybe I should make pasta for dinner tonight, instead of that chili.

                                                                                                                                            1. re: onceadaylily

                                                                                                                                              Keep an eye out on Amazon for KA deals. They usually come up with some regularity. They're so great for baking, from meringues to angel food cakes or anything else that requires a lot of beating or whisking. Then there are the attachments that you can add for regular cooking. If you buy yours on Amazon, they send you alerts when similar products come up on sale. The down side with the KA is that they're heavy and take up a lot of space - either on the counter or under it. I decided that it was worth it and am happy I did.

                                                                                                                                        2. re: Cherylptw

                                                                                                                                          Smoked lemon--dying to hear about that, Cherylptw!

                                                                                                                                            1. re: KailuaGirl

                                                                                                                                              My plan is to smoke them on my smoker outside but it rained for two days and it was too muddy to mess with that smoker so hopefully I'll be able to do it one day this week. I'm also thinking of improvising a stove top smoker so by hook or crook, it's going to happen!

                                                                                                                                          1. I just put a top round in the oven with some banana peppers, beef stock and italian seasoning for "Italian Beef" sandwiches. The meat will braise for a good 6 hours, shredded, then piled onto sub rolls when done. I like to add some spicy giardiniera to mine.

                                                                                                                                            5 Replies
                                                                                                                                            1. re: wineos

                                                                                                                                              wineos, your sandwiches sound scrumptious! I used to purchase pre-mixed seasoning for this braise in Chicago but unfortunately I wasn't able to locate it on my last trip. Do you make your own seasoning mix or have you found a source to purchase it?

                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                Breadcrumbs, I buy the "Italian Seasoning" from Tenuta's deli (Kenosha WI).

                                                                                                                                                http://www.tenutasdeli.com/tek9.asp?i...

                                                                                                                                                1. re: wineos

                                                                                                                                                  Thanks so much wineos, I'll check it out! Much appreciated!

                                                                                                                                              2. re: wineos

                                                                                                                                                How close do these beefs get to Chicago flavor?

                                                                                                                                                1. re: JungMann

                                                                                                                                                  JungMann, unfortunately they are different sandwiches - flavor wise and shredded meat vs. sliced - which is why I added the "quotes."

                                                                                                                                              3. So, we're starting with hot smoked salmon and blinis. That's salmon that's been hot smoked, not smoked salmon that's served hot.

                                                                                                                                                Then, game casserole. There's been a pack of mixed game - pheasant, venison & rabbit - sat in the freezer since before Xmas. Simple - meat, shallots, celery, stock, splash or two of red wine, thyme, into the oven for 90 minutes or so. Served with mashed spuds and steamed cabbage. Perfect for a day of miserable wet weather - I'm just glad it's not St Swithin's Day!

                                                                                                                                                Lemon tart (farmers' market buy) to finish.

                                                                                                                                                2 Replies
                                                                                                                                                1. re: Harters

                                                                                                                                                  What a WONDERFUL combination of game for your dinner, Harters!

                                                                                                                                                  1. re: Harters

                                                                                                                                                    Dinner sounds great Harters . . . . its been a very long time since I thought about St Swithin's day! I seem to recall it being during the summer but it has been a long time so I may very well have that wrong.

                                                                                                                                                  2. Well, my mom got me a KA pasta attachment for my b-day last year, and I'm going to use it for only the third time today, to make pasta for cannelloni--both a meat-stuffed and a cheese version.

                                                                                                                                                    We finally talked my mom into moving back to NO (she left after Katrina, when the living here was too diffcult for her), so she can cut down on all the interstate driving--and we can keep an eye on her ; ). Today is final moving day, my sister came to town to help, so the cannelloni, a tossed salad, and ciabatta will be a kind of celebratory meal. Plus, I want Mom to see that I DO use that pasta attachment.

                                                                                                                                                    I hope too to have time to make a whisky cake from the COTM.

                                                                                                                                                    10 Replies
                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                      That is certainly something to celebrate!
                                                                                                                                                      Your meal sounds delicious. Enjoy having your Mom closer, that's so great.

                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                        ncw your meal and your story are both fabulous! Enjoy your celebration, I hope you have time to make the cake, it sounds perfectly fitting! May you savour the food and the moments this evening!

                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                          Enjoy having Mom closer to you in NOLA, ncw, and enjoy the celebratory meal. :-)

                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                            what a fantastic homecoming dinner. so great you'll have your momma nearby! happy for you and your family. enjoy each other. that cake sounds wonderful.

                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                              Enjoy having your Mom back in town! It's so good to have parents close so we can keep watch over them and we can enjoy each others' company! Your dinner sounds wonderful, as does the dessert!
                                                                                                                                                              It's also good to hear that NOLA has returned closer to its own magical sense of normalcy. Glad your Mom could move back!

                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                nomadchowoman,
                                                                                                                                                                I'm happy for you that you will have your mom closer to you. My mom lives with us for half of each week, and with my sister-in -law the other half (she helps my SIL with child care when she works.) I am so thankful when she is here...she comes every Sunday, and I love to make her favorite soups which she enjoys and appreciates so much! We also usually have a nice family dinner every Sunday , which is something I really treasure....4 generations around the dinner table is unusual and I feel truly blessed to be able to have that!

                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                  Great about your mom - and how do you like that pasta attachment? I keep vacillating on whether or not to buy. I've never made pasta (she says shamefacedly).

                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                    I actually love it. I had a manual one (also a gift from Mom when i first started cooking), but it had an annoying clamp that has never clamped tightly to any counter, island, or table that I've had so it needed constant adjustment. The result was I hardly ever used it. But the KA, which I vow to use much more often, works like a charm, doesn't require three (or four) hands. I've read reviews of plastic parts issues, but I also read they resolved these (so I hope I own one with the resolved issues).
                                                                                                                                                                    And Mom was very proud of my pasta on Saturday. : )

                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                      I got the KA attachment for Xmas, but haven't used it yet. :-s. I also had clamp issues and felt I needed extra hands.

                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        I love my KA grinder and have only found one job that it doesn't handle as well as the clamp-on-counter model . . . grinding roast meat for Shepherd's Pie.

                                                                                                                                                                        Growing up it was my job to turn the handle while my Mom fed pieces of leftover roast into the top. The meat came out in a good, fairly chunky grind. My KA makes it too mealy so I have continued to hand chop. : - (

                                                                                                                                                                2. Baking all day for tomorrows Super Bowl Party. I'm not a guest, just a worker.
                                                                                                                                                                  Super Natural brownies, blondies and chocoate chip cookies are on the list -yes, a little pedestrian, but it's what they want.
                                                                                                                                                                  I will have fun dipping pretzel rods in creamy caramel and then into melted chocolate. Those are damn good and it will take some serious will power to not eat at least five.
                                                                                                                                                                  And cream buns for pulled pork sammies.
                                                                                                                                                                  Dinner will have to be simple, and may very well be leftover braised lamb and polenta.
                                                                                                                                                                  I should probably have celery sticks and water after looking at the savory menu we are making tomorrow. I've never had buffalo chicken dip, but that's all changing tomorrow!

                                                                                                                                                                  5 Replies
                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                    Everything sounds just wonderful rabaja. I haven't even heard of Buffalo Chicken Dip but I'm already craving it! Is this something you've created? Very inventive!

                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                      Breadcrumbs, this recipe went around an AOL food board I've been posting on many years ago, and it's cropped up on CH as well. Here it is:

                                                                                                                                                                      http://chowhound.chow.com/topics/364374

                                                                                                                                                                      I've not had it, but everyone I know who's tried it says it's wonderful and the bowl is always cleaned out. :-)

                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                        Oh no, I could never take credit for that dip. A friend from the mid-west has been threatening to make it for us since she had it last Christmas during a trip home.
                                                                                                                                                                        Some versions use canned chicken, she is making some gussied-up version, I'm sure.
                                                                                                                                                                        It's not even for the guests, just something for us to make ourselves sick with while we try to watch the game while working.

                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                          Well it sure sounds interesting rabaja, you'll have to let us know what it was like!!

                                                                                                                                                                      2. re: rabaja

                                                                                                                                                                        The baked goods sound great! And that chicken wing dip is addictive...so good!

                                                                                                                                                                      3. The house is filled w the sweet aroma of pancetta and garlic as the tomato sauce for tonight's Lasagna from the COTM simmers away on the stove. Meatballs and Sausages were just added and their own meaty aromas are now infusing the air as well.

                                                                                                                                                                        All this will now continue to bubble away while we pop out to pick up some mozzarella and wine.

                                                                                                                                                                        With the bulk of the heavy lifting prep behind me, I'm looking forward to coming home and enjoying a bit of that wine whilst doing the final assembly of the dish.

                                                                                                                                                                        A Caesar salad and plain garlic rubbed bruschetta w a drizzle of olive oil to start. Cannoli from the Italian bakery for dessert.

                                                                                                                                                                        5 Replies
                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                          That is one great-sounding dinner, Breadcrumbs - enjoy!

                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                              Thanks Linda & Steve! We've been craving that Lasagna ever since we saw Joan's mouthwatering photo!

                                                                                                                                                                            2. re: Breadcrumbs

                                                                                                                                                                              Sounds great BC! A good lasagna is always a winter time treat!

                                                                                                                                                                              1. re: sunflwrsdh

                                                                                                                                                                                Thanks sunflwsdh, it turned out to be a real hit!

                                                                                                                                                                                Here's the link to my COTM notes and photos if anyone may be interested in trying this dish:

                                                                                                                                                                                http://chowhound.chow.com/topics/7632...

                                                                                                                                                                            3. I'm having some friends over, French onion soup, then salad with anchovy vinagrette, then smothered chicken and mashed potatoes and carrots and homemade bread.

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: Floridagirl

                                                                                                                                                                                Smothered chicken sounds very good.. Could you please share the recipe? Your whole meal actually sounds really comforting and yummy!

                                                                                                                                                                              2. It's lightly raining here, and *supposedly* the forecast is now saying that it won't go below freezing overnight - we should stay in the mid 30s to low 40s for the next several days! Of course, there is another small storm heading our way, and then the temps will drop. But I'll take anything to melt away a bit of the snow!

                                                                                                                                                                                Tonight's dinner will be Chicken and Caramelized Onion Fettucine Alfredo. I've been craving caramelized onions, and picked up several sweet onions at the market last night. This is an "all in one" meal, and will provide work lunch leftovers, as it makes enough for just about 3 servings.

                                                                                                                                                                                6 oz fettucine, cooked
                                                                                                                                                                                2 Tbsp butter, divided -- up to 3 Tbsp.
                                                                                                                                                                                1 large Vidalia onion, thinly sliced
                                                                                                                                                                                2 garlic cloves, pressed or minced
                                                                                                                                                                                1 boned and skinned chicken breast half, thinly sliced
                                                                                                                                                                                1 cup half-and-half, or heavy cream (I'm not sure if the heavy cream I have in the fridge is still good, so I'll probably go with the half-and-half)
                                                                                                                                                                                1/2 cup freshly grated Parmesan cheese
                                                                                                                                                                                1/4 tsp white pepper
                                                                                                                                                                                1 1/2 cups frozen peas

                                                                                                                                                                                Heat 1/2 Tbsp. of butter in nonstick skillet until melted; add sliced Vidalia onion and cook for 30-45 minutes over low heat, stirring occasionally, until caramelized and browned. Remove to a bowl.

                                                                                                                                                                                Heat another 1/2 Tbsp. of butter in same skillet; add crushed garlic and sliced chicken and cook over medium-high heat until chicken is cooked (add more butter if needed). Remove to same bowl as caramelized onion.

                                                                                                                                                                                Add remaining butter to same skillet. Add half-and-half, Parmesan cheese, and white pepper, whisk to combine. Simmer over low heat until slightly thickened, about 10 minutes. Meanwhile, heat a large pot of water to boiling and cook fettucine according to package directions; turn off heat and remove from cooking water with a spaghetti fork or slotted spoon. Add frozen peas and let sit in hot water for 1 minute; drain.

                                                                                                                                                                                Combine pasta and alfredo sauce, chicken/onion/garlic mixture, and peas, and spoon into three bowls. Sprinkle with additional grated Parmesan cheese, if desired.

                                                                                                                                                                                5 Replies
                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  Very cool.
                                                                                                                                                                                  Note to self: Put Fettuccine Alfredo back on the menu.

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    Chicken and caramelized onion fettucine alfredo sounds sooo good Linda. I am going to have to try to find a way to lighten it up so that I can try it too. Would it work do you think with buttermilk instead of the half and half? Or would that be too tart? I've not really figured out a way to lighten up alfredo too successfully yet, but this recipe makes me want to try harder!

                                                                                                                                                                                    1. re: sunflwrsdh

                                                                                                                                                                                      Half-and-half worked well (a good bit lighter than heavy cream), or you could use regular milk, and perhaps thicken it with a cornstarch or flour slurry.

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        I think there is fat free half and half - would that work Linda?

                                                                                                                                                                                        1. re: smilingal

                                                                                                                                                                                          It would definitely require a flour or cornstarch slurry to thicken. I'm not a huge fan of fat-free dairy, as it doesn't perform the way I need it to in recipes. But it can't hurt to try it. Perhaps someone more familiar with it could help.

                                                                                                                                                                                          What you *could* try is a can of evaporated milk - I've used that successfully in the past as a sub for heavy or light cream (or half-and-half).

                                                                                                                                                                                  2. Pork tenderloin, and I haven't decided yet whether to leave it whole (it's a little under a lb.) and pan-sear in the skillet, then finish in the oven where some quartered Brussels sprouts will be roasting, OR if I will cut them in medaillons and just sear and finish in the pan. Planning to make a pan sauce either way with the browned bits, cognac, some cream freeeeeesh, Hungarian hot paprika, and s&p.

                                                                                                                                                                                    Side salad will (finally) be Belgian endives & tangerines - yesterday's faux cioppino was plenty of food & didn't need another side.

                                                                                                                                                                                    Pondering whether to do some prep work for the deviled eggs for tomorrow. Meh.

                                                                                                                                                                                    5 Replies
                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                      I like the pan-seared medallion idea best. The pan sauce sounds wonderful!

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        I was just thinking the same thing Linda. linguafood this really sounds yummy. I'll bet some spaetzle would be amazing w your pan sauce pooling around it.......mmmmmmm!

                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                          Yeah, I think I might do the medallions... seems easier to control the level of doneness.

                                                                                                                                                                                          Spaetzle would be totally awesome, but I've been trying as of late to not have carby foods at night. They unfortunately make me hungry later in the evening. So these days, it's usually some sort of meat, fish, etc. plus veggies plus salad. Not too horrible, and I won't do this forever, trust me :-D

                                                                                                                                                                                          My man might pour some of the sauce over his leftover Basmati rice. Pasta would be better, tho, definitely.

                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                            I totally tip my hat to you linguafood, I truly admire your commitment. Without a doubt your meal will be scrumptious!

                                                                                                                                                                                      2. re: linguafood

                                                                                                                                                                                        Pork tenderloin sounds great, lingua. And I love the sound of that salad too.

                                                                                                                                                                                      3. Tonight we're going out to a really nice Japanese restaurant. My nephew was elected Homecoming King so tonight's the game, ceremony, etc. After that we'll go out and celebrate a little, regardless of who wins. The sushi at this place is great. There's always a lot of variety, depending on what the boats brought in fresh in the morning. The rice is seasoned just the way I like it and the rest of the food is really good, too. It reminds me of the years I lived in Osaka.

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: KailuaGirl

                                                                                                                                                                                          We lost the game by 4 ooints, but so it goes. My nephew looked so handsome in his white tux, and the choreographed dance he had with the Queen was really something - lots of spins and he even had her up in the air a few times. Pretty good for a 17 year old! :-)

                                                                                                                                                                                          Dinner was great. They had otoro sushi, my absolute favorite. The miso soup had a good amount of wakame, another plus., and the tempura was nice and crispy, not at all oily. For dessert we shared the artisan chocolates that my nephew was given as Homecoming King. :-)

                                                                                                                                                                                          1. re: KailuaGirl

                                                                                                                                                                                            congrats! sounds like a nice celebratory meal.

                                                                                                                                                                                        2. About 6 hours ago I started feeling the onslaught of illness...my husband has given me his damn flu. So for the 1st course I chugged a bottle of V8 juice (lots of Vitamin C right?), 2nd course was a handful of whole grain Saltines, the main course was a bowl of hot ramen noodles, chicken of course, for dessert a bowl of frozen yogurt to ease the throat. Now I'm about ready to have my after dinner drink; a few glugs of Nyquil. I love my husband. I really do.

                                                                                                                                                                                          Goodnight Hounds ;-\

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: krisrishere

                                                                                                                                                                                            Awww, I hope your personal medical ministrations are helping you feel better this morning, kris!

                                                                                                                                                                                          2. Tonight's dinner, made by my husband, while I was out shopping with my daughter (bless him!) was some more really good spinach meatballs and sauce, served over angel hair pasta with salad and his homemade white baguette (which was outstanding...he has become an excellent bread baker!) , glass of Merlot. Cup of tea and the last Valentine cookie for dessert. Planned next week's meals with my daughter, and am looking forward to making a couple of them...especially butternut squash and spinach lasagna, and another night will be panfried chicken, pear and cranberry salad. Thursday is my granddaughter's 5th birthday, and when I asked her what she wanted for supper for her birthday, she requested that "All of us eat peanut butter and jelly sandwiches that night." Seems fitting...truly is her favorite meal! I'll probably make a chicken noodle soup to go with, for the more adventurous diners among us:) And she will also be needing chocolate cupcakes with chocolate frosting and sprinkles for her birthday! A fun cooking week:)

                                                                                                                                                                                            1. Cold & raining since last night here so dinner was vegetable soup & chicken salad on fresh scratch made baguette.

                                                                                                                                                                                              1. I originally wanted to make ma po tofu, but it warmed up today (wish I could send it east ward) and spicy food wasn't appealing. I made lemon chicken from Grace Young's Wisdom of the Chinese Kitchen, sesame green beans, white rice and half a heath bar that I forgot I purchased. It was light yet filling and satisfied my Chinese food cravings.

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: free sample addict aka Tracy L

                                                                                                                                                                                                  Tracy do you have that Cookbook or was the recipe online? After thoroughly enjoying GY's COTM books, I'm considering adding this one to my collection. Would love to hear your experience with it if you do own it.

                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                    I have the book and have only made a few dishes. For the most part it is very easy to follow and the dishes are superb. It is a good entry level Chinese cookbook, she goes into a lot of detail about the how and why of types of dishes, as well as her personal experience. I really wanted COTM, but it wasn't in my budget. I am still happy with my choice.

                                                                                                                                                                                                    1. re: free sample addict aka Tracy L

                                                                                                                                                                                                      Thanks Tracy, it sounds like a great book! I always enjoy reading the how's and why's . . . Even if I have no intention of making the dish. Thanks.

                                                                                                                                                                                                2. I have about a lb. of lamb stew meat that I was going to wait to use when I got more so I could make a big pot of lamb & barley stew (some to go to my Mom), but it hasn't been on sale recently. So it'll get used in this Lamb Stew with Garlic and Apricots: http://www.fearlesskitchen.com/2008/0...

                                                                                                                                                                                                  I'll sub Aleppo pepper for the cayenne (I think based on what the blogger wrote it calls for Aleppo in the original recipe anyway) and some parsley for cilantro, since I can't abide the latter. And I'll cut WAY back on the cumin, as I'm not a huge fan.

                                                                                                                                                                                                  Probably fork-mashed potatoes alongside with roasted carrots.

                                                                                                                                                                                                  And we have bright, bright sunshine this morning. With no icing over. A good Sunday. :-) Oh heck, I might just shower and go out to buy more lamb stew meat. :-)

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    Both stews sound wonderful LInda, looking forward to hearing what you decide on!!

                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                      I ended up making the stew in the link - cut WAY back on the cumin (only about 1/2 tsp. total), and used Aleppo instead of cayenne as I noted earlier today.

                                                                                                                                                                                                      It was pretty good! The lemon juice at the end gives it a nice brightness. Oh - I also cut back on the amount of liquid added. I had *maybe* 1-1/2 lbs. of lamb, and I just thought 3 cups of liquid (plus brandy) would be too much, so I ended up using 1 cup of chicken stock and 1 cup of water. STILL too liquidy, even with taking the cover off the stockpot. So I made a flour slurry which gave me gravy.

                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                        I like your revisions Linda, when I looked at your link earlier I too thought that seemed like an awful lot of ground cumin . . .it made me wonder if it shouldn't have been toasted cumin seeds. Sounds like you made a good call cutting back. I really liked the idea of the brandy/apricot combo - imagine that was quite nice w your lamb.

                                                                                                                                                                                                        Glad it turned out well! Thanks for looping back.

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          I love lamb stew. This one sounds particularly delicious.

                                                                                                                                                                                                    2. Meatballs and tomato gravy over pasta with lots of grated Parmesan cheese sprinkled on it

                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                        1. re: krisrishere

                                                                                                                                                                                                          And leftover meatballs for sandwiches later in the week...hopefully if we don't eat all of them today.

                                                                                                                                                                                                      1. Even though my head feels like it weighs 1000lbs and I'm probably spiking a fever, I still have the motivation to cook/bake. My Super Bowl menu is as follows:

                                                                                                                                                                                                        Chips and homemade queso dip - cheddar, beer, fire roasted tomatoes, jalapenos
                                                                                                                                                                                                        Maple and soy chicken wings - sweet, salty, spicy, crispy
                                                                                                                                                                                                        My famous chili - chuck roast ground by hand, lots of chili peppers, beef stock, crushed tomatoes, more beer, beans and a touch of chocolate...served with all the fixins.
                                                                                                                                                                                                        Cheesecake Swirled Brownies with Raspberry Drizzle

                                                                                                                                                                                                        GO PACKERS :)

                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                        1. re: krisrishere

                                                                                                                                                                                                          I've got chili in the crockpot too for later this week as the temps will drop and it's gonna snow again. Very nice to come home on a snowy evening and have a hot bowl of chili ready in a few minutes.

                                                                                                                                                                                                          1. re: krisrishere

                                                                                                                                                                                                            You ARE a trooper. Hope tour SB spread made you feel better--and then, of course, there was the win.

                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                              I guess so because I'm down and out today!! I've been curled up on the coach all day with the dog, a box of tissues and Theraflu.

                                                                                                                                                                                                              I wanted to post a picture of my cheesecake brownies I made yesterday..they're too cute for words.

                                                                                                                                                                                                               
                                                                                                                                                                                                              1. re: krisrishere

                                                                                                                                                                                                                Love the plating, kris. :-)

                                                                                                                                                                                                                And feel better!

                                                                                                                                                                                                          2. Heeeeellllllp. I may be turning into a closet vegetarian.

                                                                                                                                                                                                            I keep looking at recipes in magazines and cutting out the non-meat ones. Although, for the life of me, I cannot think what possessed me to try this one (I'll let you know how it goes - but I'll betcha it's not a keeper).

                                                                                                                                                                                                            Chopped red peppers, field mushrooms, a sweet potato and a courgette are chopped and roasted in some olive oil until they're almost tender. Then red lentils are sprinkled on and stock (veggie, of course) is added and it cooks for a while longer. Meanwhile, thick slices of halloumi go under the grill. Veggies served up; halloumi on top; sprinkling of parsley; drizzle of olive oil; chcuknk of crusty bread. Dinner, innit. Fruit for afters.

                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                              Sounds...interesting? (Canadian for I probably wouldn't like it). How was it?

                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                The siren song of beef, lamb or pork will call you soon enough, Harters. :-)

                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  halloumi makes it, for me... yes, how was it?

                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    Let's just say that this wasnt a keeper.

                                                                                                                                                                                                                    We'd say this was one of our "otherwise chips and egg" meals - which, for those of you who remember the Shirley Valentine film will recall this cropping up- same meal, same day of the week, every week. Nothing wrong with it as such, just completely underwhelming

                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                      Underwhelming means the recipe gets tossed, in my book.

                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                        Absolutely, Linda. There's so few these days that get kept.

                                                                                                                                                                                                                      2. re: Harters

                                                                                                                                                                                                                        I just imagine those vegetables turning to mush while the lentils finish cooking.

                                                                                                                                                                                                                    2. Had a bigass roasted chicken in the fridge that wanted using, so I made my version of the Burmese curry chicken noodle feast from Linda Burum's "Asian Pasta" (a nice book by the way). Browned 2 large diced onions in oil with a tsp of turmeric and 1/2 tsp cumin seeds, added 2 tb curry powder and 1 tsp cayenne, broke up the thighs and legs of the chicken and added the meat, water to cover, a tb or so of soy sauce, simmered for 20 mins or so. Added a 8 oz tetrapack of coconut milk and a couple of squirts of Tiparos fish sauce. Served it with some Chinese restaurant cooked wheat noodles which we had frozen and which did not thaw well, sort of all stuck together - hoping for no bad karma I had to chop/prise them apart in the sauce to get anywhere - will use my usual linguine or spaghetti next time.
                                                                                                                                                                                                                      The fun part of the dish is the garnishes - 1/2 big red onion (would have used shallots but am out), thinly sliced and fried in oil until brown, about 8 cloves of garlic, ditto; most of the oil poured off and hot chili flakes fried in the rest of it until toasty; the rest of the red onion, thinly sliced; lots of cilantro sprigs. Usually have thinly-sliced cucumber too but didn't last night. Should have had fresh mint too.
                                                                                                                                                                                                                      Nice dish and the spices etc kill that icky recooked chicken taste.
                                                                                                                                                                                                                      Tonight will be Marcella's beef and prosciutto Savoy cabbage rolls braised in white wine (Marcella's Italian Kitchen, if you don't have this book you're missing some of her best recipes) (a husbandly favorite and pre-V Day treat), probably saffron rice and another citrus/pomegranate salad, I think.

                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                        That sounds good--all of it.
                                                                                                                                                                                                                        Do have IK, but have never tried the cabbage rolls. They do sound yummy.
                                                                                                                                                                                                                        Tonight, however, (I think) I'm going to be trying out the Lion's Head Meatballs.

                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                          Buttertart - Italian Kitchen better than Essentials?

                                                                                                                                                                                                                          1. re: smilingal

                                                                                                                                                                                                                            All Hazans are very good, but I just love Italian Kitchen.

                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                              i guess I have to get that one out of the library as well - I have the Essentials from the library - and am very torn about returning it! I am thinking that I might have to buy this one(Essentials) - and I am really trying not to buy any more new cookbooks these days with the availability of the internet - but I am still old-school and tactile - and enjoy turning pages!

                                                                                                                                                                                                                              added - YIPPEE!! I just requested it - and there is no one in front of me - so I should be snuggling up with it any day now!

                                                                                                                                                                                                                        2. Super bowl for dinner.
                                                                                                                                                                                                                          Which means wings, pizza and beer. Yipppeee!
                                                                                                                                                                                                                          More specifically, teriyaki style wings which have been marinating since yesterday, simple margherita pies and a white clam pie. Sierra Nevada pale ale.

                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                          1. re: AdamD

                                                                                                                                                                                                                            I think that is my favorite US beer.

                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                              Mine too.

                                                                                                                                                                                                                              The whole meal sounds delicious, Adam. I've never had clam pizza. I think I'm going to have to try that sometime.

                                                                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                                                                Except for the clam shucking, its really easy to make. Tons of garlic, olive oil and fresh clams. Tricky part is getting the oven/stone hot enough so that the dough cooks very quickly. Otherwise you get rubbery clams!

                                                                                                                                                                                                                                Cant go wrong with sierra, just enough hops for me. I dislike the extra IPAs. Beer should not taste like flowers!

                                                                                                                                                                                                                                1. re: AdamD

                                                                                                                                                                                                                                  Sierra Nevada made a very nice "Asian-style" beer for a while in the '80's - when I was still living in Berkeley, they may have made it for longer - that was even nicer. I agree about the hops, just enough of a whiff.

                                                                                                                                                                                                                                2. re: onceadaylily

                                                                                                                                                                                                                                  You must--it is delicious. It causes one of my all-time agonizing food dilemmas. We go to this wonderful Italian restaurant. Almost everything is divine. The pastas are ethereal, the house-cured meats incredible, the pizza sublime. Three of those pizzas I'd trade my eye teeth for (OK, so I'm not really sure what eye teeth are, but my mom always said this . . .). One of those pizzas is the clam. It used to be only on the lunch menu, solving the dilemma at dinner time. Now it's also on the dinner menu so every time we go, I order clam pizza--and hope DH will be generous in his sharing.

                                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                                    Hmm, I think I'll put this on the menu for next week. My favorite pizza places sells their amazing dough, and I've been wanting to play with it.

                                                                                                                                                                                                                            2. Chicken cacciatore, inspired by this week's Top Chef Masters episode, for my dad. never made it before, but it looks very simple and innocuous enough for the oldster's palate. then going into the office for a little awhile (bleah), then home. Mamachef and i had dinner plans that, sadly, had to be canceled again. we WILL do it, one of these days, and the anticipation will only make it that much better! So don't know what's in store yet for my own dinner, though i have leftover aioli, caviar (the cheap stuff) sour cream, crackers.... hmmmm..... a trip to the gym is also in order, though i don't know if i remember how to get there....

                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                I also decided to cook a bit for the week and have a pork pernil in the oven, which will cook for the next 6 hours or so, until meltingly tender. also halved a butternut squash, spread butter all over the cut side, brown sugar, salt, and a tiny bit of nutmeg. The cacciatore is bubbling away on the stove. i added some diced rosemary ham because i had it and i think it will taste good. i think i'm trying to avoid going in to work.

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  Your kitchen must have smelled heavenly, Maria. I haven't had cacciatore in years, but it was a dish my mother was truly good at (and rarely ever made).

                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                    Everything sounds terrific mc. I like the addition of ham to your Cacciatore, I bet it will be lovely. Let us know!

                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      It all sounds great maria! I didn't cook ahead this week as I usually do. I'm working mostly days this week, so will be able to get dinner on the table myself....plus I was really busy with doing some other house stuff. We'll see how the week goes. what are you doing with the squash? I will be roasting one tomorrow night to use in Tuesday's roasted butternut squash and spinach lasagna.

                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        How did the cacciatore turn out? Did you find a good recipe? If so, please share.

                                                                                                                                                                                                                                    2. The DH is making chicken fried steak with scallion mashed potatoes, gravy and pole beans. Can't wait!

                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                        Need I say...I'm sure it's going to be good?

                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                          Yum, yum and yum roxlet . . . enjoy that delicious meal!

                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                            Thanks. He's pounding out the round steaks as I type this.

                                                                                                                                                                                                                                        2. Superbowl Sun-day-of-gluttony and sloth!!

                                                                                                                                                                                                                                          WFD today has been a seemingly never-ending buffet of pre-game delights including:

                                                                                                                                                                                                                                          Devilled Eggs
                                                                                                                                                                                                                                          Cajun Sweet Potato Wedges
                                                                                                                                                                                                                                          Caesar Tomatoes
                                                                                                                                                                                                                                          Pepper-crusted beef bites
                                                                                                                                                                                                                                          Rotel Dip (because it just wouldn't be Superbowl Sunday without it!)
                                                                                                                                                                                                                                          Baked: Five Spice Chicken wings and Buffalo Chicken Wings
                                                                                                                                                                                                                                          Vinaigrette Cabbage Salad

                                                                                                                                                                                                                                          and 2 delicious dishes from the COTM:

                                                                                                                                                                                                                                          Guacamole Tostadas
                                                                                                                                                                                                                                          Sausage, Bean and Corn Stew

                                                                                                                                                                                                                                          Here are links to the COTM reviews and photos for those dishes if you're interested:

                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/7632...

                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/7632...

                                                                                                                                                                                                                                          14 Replies
                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                            the guac dish looks really good! i'm surprised to learn sriracha was being used in this country as far back as 1985 - that's how ignorant i am - i thought it was a more recent development - at least in the U.S.

                                                                                                                                                                                                                                            what are caesar tomatoes?

                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                              Thanks mc! Oh I don't think Sriacha was used for this recipe in '85, I think Hesser meant she used that the second time she made the recipe for this book.

                                                                                                                                                                                                                                              Caesar tomatoes are grape tomatoes that I poke holes into with bamboo skewers then I toss them into a ziploc bag along with a "healthy" amount of vodka, hot sauce, and a little clamato salt. Then they get snuggled away in the fridge overnight so each lovely little tomato can get good and soused! By the time I serve them folks can just pop an innocent looking little tomato in their mouths and all of a sudden they get an instant hit of a Bloody Caesar.

                                                                                                                                                                                                                                              Obviously these are best in the summer when tomatoes are fresh but no one complains off season!!

                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                oh, duh, ok, that makes sense.

                                                                                                                                                                                                                                                yummmmy tomatoes! love that idea.

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  You could get it in SF Chinatown then but it wasn't widely distributed. (I left the Bay Area in '87.)

                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                    i came late to the sriracha craze, probably not until early 90s, even tho i'd had Vietnamese food before that. all those wasted years.

                                                                                                                                                                                                                                                2. re: Breadcrumbs

                                                                                                                                                                                                                                                  ohhh - I love this idea! thank you for sharing this - what is clamato salt? Those are the only 3 ingredients in the bag with the grape tomatoes? I can't wait to make these -- for myself! :)

                                                                                                                                                                                                                                                  1. re: smilingal

                                                                                                                                                                                                                                                    You definitely should try them smlingal, they're awesome! Yes, that's all that goes in the bag.

                                                                                                                                                                                                                                                    Clamato salt is basically similar to a celery salt rim trip but it has a kick of heat. If you can't get it in the US, I'd use celery salt w a bit of cayenne.

                                                                                                                                                                                                                                                    Enjoy!!

                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                      what fun! When you take them out of the bag and pour into dish - they should be dry right? I have the celery salt - I will look for clamato salt. Too bad I read this after superbowl - or perhaps better! LOL I will definitely try, if not before, for a pool party when it finally wams up in this part of the world.

                                                                                                                                                                                                                                                      1. re: smilingal

                                                                                                                                                                                                                                                        Can't wait to hear when you try them!

                                                                                                                                                                                                                                                        Yes, I usually drain them for serving BUT. . ..don't throw away that vodka! I keep it in the fridge and use it to mix bloody caesars!

                                                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                                                          OT, but I finally broke down and bought Stir, Breadcrumbs. I haven't yet cooked from it, but I've read it cover-to-cover. It's gorgeous.

                                                                                                                                                                                                                                                        2. re: smilingal

                                                                                                                                                                                                                                                          Here's what you're looking for sm:

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                            thanks! I'll let you know---- if I remember !! -- lately I have found vodka to have an erasing effect - or is that global warming?!

                                                                                                                                                                                                                                                3. Super-what? LOL

                                                                                                                                                                                                                                                  Penne arrabbiata with pork necks and sausage.

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. re: Novelli

                                                                                                                                                                                                                                                    Hehe. Ditto.

                                                                                                                                                                                                                                                    The vegetarian chili I made (tonight, finally) turned out great, by the way. The masa cornbread was a bit bland. I rushed through it, and got distracted.

                                                                                                                                                                                                                                                  2. so dinner for just me is thick garlic pita chips (store bought) with a big dollop of sour cream and a very liberal spoonful of red and black caviar. to start. very yummy appetizer.

                                                                                                                                                                                                                                                    Fingerlings are boiling, then I'll fry an egg over easy and serve that atop the taters, laced with the infamous aioli. served with whole wheat buttered toast.

                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                    1. Dinner at my sister's house tonight, to celebrate her brithday, and her twins' birthday, was an antipasto that I brought some nice Italian bread, chicken parm, penne al vodka, and an awesome deep dark chocolate cake with chocolate espresso frosting and chocolate covered espresso beans. Delicious!

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: sunflwrsdh

                                                                                                                                                                                                                                                        Sounds wonderful sunflwsdh, I hope those espresso beans don't keep you up!!

                                                                                                                                                                                                                                                      2. Dinner tonight was crockpot cooked beef tongue (9 hours) that was peeled & shredded for soft tacos: salsa, hot chow chow & pickled onions to top then pan seared chorizo sausages with caramelized onions & celery, a splash of white wine to deglaze the pan. Sides included braised cabbage with apples and a skillet of rice & pintos. Johnsonville chorizo is so disappointing, my first & last time buying it.

                                                                                                                                                                                                                                                        1. Bell and Evan's chicken fingers
                                                                                                                                                                                                                                                          Ketchup
                                                                                                                                                                                                                                                          Green bean "fries" (oven-roasted til crispy)
                                                                                                                                                                                                                                                          Chocolate Milk
                                                                                                                                                                                                                                                          Popcorn
                                                                                                                                                                                                                                                          Break 'n Bake Chocolate Chip Cookies

                                                                                                                                                                                                                                                          Can you tell I was babysitting? ;)

                                                                                                                                                                                                                                                          1. Went up to Sonoma County to see my kids, and did a bunch of cooking becuse they like my food and it's such a good way to spend time. I made Matzo Ball soup per #1 son's request, and he was able to get down 2 matzo balls and some broth, and then some custard, so banner day! Today we have to go into the City (SF) to USCFMC so he can participate in some lightbox therapy that hopefully will help his liver clear up. We've agreed if he's up to it to stop for some takeout dim sum, just to take home - small bites are what seems to be working for him. (Thank you mariacarmen.)

                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                            1. re: mamachef

                                                                                                                                                                                                                                                              i am sooooo happy you got to spend time with your boy and watch him eat! i know how satisfying that is. i bet he felt like he was in a little bit of heaven, eating mama's matzo ball soup. good luck today, take care, breath, call/email if you need to. i hope you both get your dim sum fix.

                                                                                                                                                                                                                                                              1. re: mamachef

                                                                                                                                                                                                                                                                Yes, best wishes, MC. I hope you all enjoy the dim sum.

                                                                                                                                                                                                                                                                1. re: mamachef

                                                                                                                                                                                                                                                                  I'm sure that *you* were just what he needed. I'll be thinking about both of you.

                                                                                                                                                                                                                                                                  I've never had a matzo ball.

                                                                                                                                                                                                                                                                2. OK, today it's going to be a minced beef cobbler thingy.

                                                                                                                                                                                                                                                                  Meat, onion, mushrooms - browned
                                                                                                                                                                                                                                                                  Stock & Worcestershire sauce - added

                                                                                                                                                                                                                                                                  Simmer for 10 minutes.

                                                                                                                                                                                                                                                                  Peas - added.

                                                                                                                                                                                                                                                                  Meanwhile......

                                                                                                                                                                                                                                                                  Selfraising flour, thyme, yoghurt - mixed. And made into cobbles.

                                                                                                                                                                                                                                                                  Cobbles top meat mix - 25 minutes baking.

                                                                                                                                                                                                                                                                  Horseradish sauce and whatever veg I can find in the freezer - accompany.

                                                                                                                                                                                                                                                                  Fruit salad for afters - melon, blueberry, apple, banana, satsuma

                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                    Sounds like something my mom used to make but with leftover roast beef. Nice and homey.

                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                      is that really all the ingredients that go into the "cobbles"? that sounds just wonderful.

                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        Apologies - no.

                                                                                                                                                                                                                                                                        4 tablespoons of yoghurt go in - then enough water for a thickish dough.

                                                                                                                                                                                                                                                                    2. My DH is making dinner and invited friends over tonight. He is beyond excited to sous vide-then-sear some Iowa beef filet mingnons to a nice medium rare. I think he has wilted spinach, a root vegetable slaw in roasted garlic dressing, and twice-fried sweet potato fries also on the menu. He was perfecting his potato frying method last night, and the samples were quite tasty. Panna Cotta with strawberry coulis for dessert. I happily served as QC.

                                                                                                                                                                                                                                                                      I can't wait for WFD! Even better...all I have to do is help clean up. I'm hoping there will be red wine.

                                                                                                                                                                                                                                                                      11 Replies
                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                        We'll be there in a few! Seriously, sous-vide filet mignons? That's some hardcore cookery!

                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                          He puts hot water in a small styrofoam cooler and soaks vacuum-sealed steaks (courtesy of the family steakhouse in Iowa) for 40 min-1 hr., checking the temp. often and adding boiling water as needed to keep water in the desired temp range. I got a cast iron pan screaming hot in the oven and then seared them quickly on the stovetop. SERIOUSLY good---really tender and NO overdone bits.

                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                            You have a family steak house in Iowa? And they send filet mignon just for the heck of it? And you have a husband who likes to cook and sounds like he's good at it? Count yourself positively blessed! :-)

                                                                                                                                                                                                                                                                            All joking aside, dinner sounds wonderful!!!

                                                                                                                                                                                                                                                                            1. re: KailuaGirl

                                                                                                                                                                                                                                                                              You're right...good to keep these blessings in perspective. To be fair, the steakhouse is on his side of the family and waaaay out in rural IA. :)

                                                                                                                                                                                                                                                                              I was skeptical of DH's sous vide hack, but man, they were good! Tender all the way through, no real texture variation at all until you get to the outer crust.

                                                                                                                                                                                                                                                                              Now he's talking about using this method with fish. LOL. I bet salmon would be awesome.

                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                We just got a bunch of venison from http://www.venisonsteaks.com/ (looks gorgeous, it was a Valentine's present to ourselves) (also from Iowa, as it happens) - that sounds like a way to go on a steak or two.

                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                    I think so too. We'd been looking for venison for the longest (Whole Foods and Fairway usually have it) and couldn't stand it any more - I saw this site recommended to a famous and demanding cook on FB and my husband was captivated by the idea of getting it. (Immediately after ordering it he was in Brooklyn and saw it in one of the supermarkets near where we used to live - the first sighting of it ever there, and in NYC in months.)

                                                                                                                                                                                                                                                                                  2. re: buttertart

                                                                                                                                                                                                                                                                                    I've been trying for years to get my cousins or uncles (in Minnesota) to send me some venison. They hunt every year and all have freezers full of venison. They just can't figure out how to ship it from Minn. to Hawaii. It's been sooooo long since I've had venison. Let us know how it tastes.

                                                                                                                                                                                                                                                                                    1. re: KailuaGirl

                                                                                                                                                                                                                                                                                      Will do. We love it and used to get it free when we lived in way upstate NY (a friend's mother was sick to death of it and used to give it to me to get rid of it).

                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  120-145F, depending on how cooked you like your red meat.

                                                                                                                                                                                                                                                                          2. Last night we had a small gathering to watch the SB. I was just here for the food (although I jumped on the Packer bandwagon as DH spent some of his youth in Wisconsin). The menu was pretty super bowl-y, which DH requested ("no fancy stuff--this is the Super Bowl"):

                                                                                                                                                                                                                                                                            Pickled shrimp (from COTM)
                                                                                                                                                                                                                                                                            Asian-style drumettes (these were pretty wonderful, IIDSSM)
                                                                                                                                                                                                                                                                            Broccoli/carrot crudite tray w/blue cheese dip
                                                                                                                                                                                                                                                                            Deviled eggs
                                                                                                                                                                                                                                                                            Hot spinach-artichoke dip
                                                                                                                                                                                                                                                                            Rotel dip (Yes, I know. See Breadcrumbs.)
                                                                                                                                                                                                                                                                            Appropriate chips--tortilla, pita, blue corn

                                                                                                                                                                                                                                                                            Chocolate chip cookies (a COTM recipe; also a huge hit)
                                                                                                                                                                                                                                                                            (Leftover) Whiskey cake
                                                                                                                                                                                                                                                                            Cranberry-nut bread (b/c I have so much in my freezer)

                                                                                                                                                                                                                                                                            Funny how SB menus go: we stopped briefly at our neighbors' SB party before folks arrived here, and they had four of the same things we had--deviled eggs, hot spinach-artichoke dip, Rotel dip, crudite tray w/blue cheese dip. (She had also made the Buffalo chicken dip mentioned often on these boards.)

                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                                                                              How did you do your spinach artichoke dip? I am always curious about how hounds prepare that one....

                                                                                                                                                                                                                                                                              1. re: twilight goddess

                                                                                                                                                                                                                                                                                I will come back later and post the recipe (which I got out of our local paper years ago; I've tweaked it just a bit) for you, tg. It's very easy to make.

                                                                                                                                                                                                                                                                                1. re: twilight goddess

                                                                                                                                                                                                                                                                                  Here's the recipe, tg.

                                                                                                                                                                                                                                                                                  BTW, I onced trird using low-fat cream cheese, sour cream, and MJ cheese to accommodate a fat-phobic guest. We didn't like the low-fat version at all. I find reduced-fat
                                                                                                                                                                                                                                                                                  cheeses particularly awful.

                                                                                                                                                                                                                                                                                  Hot Spinach-Artichoke Dip

                                                                                                                                                                                                                                                                                  4 T. butter
                                                                                                                                                                                                                                                                                  1 small onion, chopped
                                                                                                                                                                                                                                                                                  2 cloves garlic, minced
                                                                                                                                                                                                                                                                                  8 oz. cream cheese
                                                                                                                                                                                                                                                                                  ½ c. sour cream
                                                                                                                                                                                                                                                                                  2 boxes frozen, chopped spinach, cooked, drained, & squeezed
                                                                                                                                                                                                                                                                                  ¾ c. grated fresh parmesan
                                                                                                                                                                                                                                                                                  1 can artichoke hearts, drained & mashed
                                                                                                                                                                                                                                                                                  crushed red pepper flakes to taste
                                                                                                                                                                                                                                                                                  salt & pepper to taste
                                                                                                                                                                                                                                                                                  approx. ¾ c shredded Monterey jack cheese (w/ or w/o jalapeno peppers)

                                                                                                                                                                                                                                                                                  Preheat oven to 350F. Saute onion in butter over med. heat. When soft, add garlic. Reduce heat to low. Add cream cheese. When it is almost completely melted begin adding other ingredients (except for jack cheese) in order given. Taste for seasonings.
                                                                                                                                                                                                                                                                                  Spoon mixture into baking dish. Top w/shredded jack cheese. Bake for 25-30 minutes.

                                                                                                                                                                                                                                                                                  Serve w/tortilla or pita chips.

                                                                                                                                                                                                                                                                              2. tonite I'm taking it easy.

                                                                                                                                                                                                                                                                                Spicy fried chicken over a sweet pea risotto.

                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                1. leftover lasagna that I defrosted. We went away for the weekend and got back around midnight; I'm exhausted at work today!! So I pulled the lasagna out of the freezer early this morning.

                                                                                                                                                                                                                                                                                  1. Bun bo xao -Vietnamese beef salad over noodles.
                                                                                                                                                                                                                                                                                    I brought home a lovely piece of quite rare filet yesterday, leftover from a work gig.
                                                                                                                                                                                                                                                                                    I will slice it thinly and have it over seasoned rice vermicelli. I love this dish and the weather here is just screaming for it. 70 degrees during the first week of February? Weird, and I am trying to just enjoy it without thinking too much of what it means concerning the planet.
                                                                                                                                                                                                                                                                                    I am headed to the East Bay to pick up some supplies for work, and excited to get some lettuces and herbs to use in this dish.
                                                                                                                                                                                                                                                                                    Crazy work week ahead, so it will be easy dinners like this for the week.
                                                                                                                                                                                                                                                                                    All that braised meat in the freezer doesn't sound good to me when it's so sunny. Oh well, it will make for easy dinners when the rains come back, which I am sure they will.

                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                                                                                                                                      That sounds good, rabaja. So does 70 degrees. Which wouldn't be necessarily unusual here in Feb. But we're still having braising weather.

                                                                                                                                                                                                                                                                                    2. We've hit the 250+ mark pretty darn quickly on this thread, so I've started a new one.

                                                                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/764638

                                                                                                                                                                                                                                                                                      1. Tonight I made a pan-seared rib eye steak for moi -- seared on stove, then into 500 degree oven. Pan sauce with chicken stock, cumin & allspice, with butter (what's that term of swirling in cubes of butter? mounting?).
                                                                                                                                                                                                                                                                                        Baked potato -- traditional with butter and sour cream.
                                                                                                                                                                                                                                                                                        Then one terrific winter salad: watercress, sliced radishes and sliced hearts of celery (?!) with a walnut oil vinaigrette. Thanks and props to David Tanis' new cookbook

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: NYchowcook

                                                                                                                                                                                                                                                                                          yep, that's the term alright. your dinner sounds amazing. do you pan sear dry, or in oil?