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What's For Dinner? Part 75 [old]

Cherylptw Feb 24, 2011 03:10 PM

Counting down to the first day of spring, however, I'm still in comfort food mode with the cold weather lingering. What about you? Have you began changing your dishes in favor of lighter fare or are you still holding on to soul warming dishes? Please share what's on your plate this day!

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  1. Cherylptw RE: Cherylptw Feb 24, 2011 03:15 PM

    Well, I confess my eating habits have been a little out of order lately with my not so much making a complete meal as I'm just eating what I crave. Today I had a ribeye topped with fresh tomatoes which I seared in a skillet then covered in white cheddar. No sides. I also baked some chicken quarters for chicken salad this weekend and ate a leg then shared a quarter of an apple with my pooch. See what I mean?

    2 Replies
    1. re: Cherylptw
      mariacarmen RE: Cherylptw Feb 24, 2011 07:16 PM

      wowwww, love the idea of that steak! i see whatcha mean, and am doing much the same here.

      1. re: Cherylptw
        mamachef RE: Cherylptw Feb 25, 2011 06:20 AM

        There's a marvelous saying about that, Cherylptw, by M.F.K. Fisher: "Don't balance the meal, balance the day."
        From what I've seen, your diet's pretty healthy and well-varied. L'Chaim! Enjoy your detour!

      2. a
        AdinaA RE: Cherylptw Feb 24, 2011 04:12 PM

        Veal scallopini with lemon and browned onion. Because I happened to be in the store that sells me good veal, already pounded. And I knew that I had a whole skinned lemon sitting in the fridge. And a couple of inches left in a bottle of cabernet sauvignon. http://www.chadchandler.com/veal-scal...

        I took ten baby zucchini and zapped them for 2 minutes in the microwave on a serving plate with a plated inverted over it.

        Then I took two low-end supermarket tomatoes (don't ask), sliced the 1/2 inch thick, dredged them in the flour I was dredging the veal in, and fried them, in a scant slick of olive oil.

        It was lovely. And only 1 large frying pan to wash.

        3 Replies
        1. re: AdinaA
          Cherylptw RE: AdinaA Feb 24, 2011 04:19 PM

          Your veal sounds great and I'm glad to see that I'm not the only one frying ripe tomatoes...when I mention this, people think it's strange and only green tomatoes can be fried. I usually dredge mine in cornmeal.

          1. re: Cherylptw
            AdinaA RE: Cherylptw Feb 24, 2011 04:48 PM

            I associate it with the full English breakfasts you see in British B&B's. But I think the reason for using green is the movie title, and the fact that Americans north of the Mason Dixon line never heard of fried tomatoes until that movie came out.

          2. re: AdinaA
            chef chicklet RE: AdinaA Feb 27, 2011 09:53 AM

            And i have a whole lemon tree full of lemons! This is going on my menu this week!

          3. s
            sunflwrsdh RE: Cherylptw Feb 24, 2011 04:23 PM

            Szekely goulash with yolk-less egg noodles , a glass of merlot, and a sliced apple dipped in peanut butter for dessert. It was very good, and cooked and served in the dining room from the crock pot, because the kitchen repainting project has been in full swing all day...and will be done tomorrow!

            5 Replies
            1. re: sunflwrsdh
              LindaWhit RE: sunflwrsdh Feb 24, 2011 04:28 PM

              Oooh! I'm hoping that I don't have to do ANY remodeling/recarpeting/repainting whenever I do eventually get a townhouse, but painting would be the one I'd be able to manage. And my BIL can deal with carpet/tile should I need it, as that's what he does for a living. :-)

              What color kitchen repaint? Enjoy having a "brand new kitchen" this weekend!

              And I had the last of my leftover pork and apple cider stew over egg noodles tonight. (most of it was frozen for meals for Mom).

              1. re: LindaWhit
                mariacarmen RE: LindaWhit Feb 24, 2011 07:49 PM

                how goes the townhouse shopping, anyway?
                your momma is lucky.

                1. re: mariacarmen
                  LindaWhit RE: mariacarmen Feb 25, 2011 11:16 AM

                  Still working on it. Saw a really nice one last weekend; just have to wrap my brain around the idea of living in a town further north of the city than I wanted. Hopefully seeing a few more tomorrow after a beautification visit (gotta get cut and colored for when I see my two boyfriends next Friday!), and then I'll make a decision. :-)

                2. re: LindaWhit
                  sunflwrsdh RE: LindaWhit Feb 27, 2011 06:39 PM

                  I hope so for your sake too, Linda! We have been in our house just over 20 years, and this is the 3rd "cosmetic" kitchen re-do:) This "new" kitchen, which I am loving, is pure, bright white with red accents. I've been slowly acquiring red small appliances, etc, working towards this. My husband had created an "open" pantry with six shelves quite some time ago, and we painted them barn red. Floor is black and white checkerboard tiles. I bought this "vintage" red and white tablecloth with chickens on it, and really cool looking fringe all the way around it, with valances in mind. We also bought this weekend, a coated wire shelf thing at Home Depot...I think it is really intended to be inside a pantry, but we wall-mounted it, and filled it with the extra large containers of herbs and spices we get very inexpensively at the local IGA (but they don't fit in any of the traditional spice racks I have, so they have been slowly taking over my cupboards and drawers, and yet I can never fine them. Now they are all out in the open where I can see what I'm looking for. Very functional and fun to cook in. I know it will be fun to collect red and white vintage stuff too!

                  1. re: sunflwrsdh
                    TheHuntress RE: sunflwrsdh Feb 27, 2011 06:47 PM

                    I have ALWAYS wanted a red kitchen. I have all red pots and pans, utensils and appliances. I am so jealous of your kitchen it sounds FANTASTIC!

              2. mariacarmen RE: Cherylptw Feb 24, 2011 07:45 PM

                got to dad's house and sister had made pan fried very salty (not too, GOOD and salty) chicken thighs with crispy skin, and more buttery fried potatoes, which i ate standing up, right from the pan, after having said "oh no, no dinner for me, i had a big lunch." then proceeded to eat the crispy skin off my dad's chicken which he was TRYING to sneak and save for the dog! the nerve of some people....

                tomorrow will go home and eat some more of the aleppo/sumac chicken on tortillas and the one white zucchini - turns out the DBF is NOT coming home yet after all. drat him. drat drat drat.

                7 Replies
                1. re: mariacarmen
                  roxlet RE: mariacarmen Feb 25, 2011 03:13 AM

                  Ha, ha! We just had a fried chicken dinner, and one of my house guests took the skin off!! What???

                  1. re: mariacarmen
                    mamachef RE: mariacarmen Feb 25, 2011 06:29 AM

                    To the DOG? That's a complete outrage! Now, if it was a cat, that I could understand.
                    I forgot to tell you that the spiced chicken with peppers and sumac was one of the most delicious-sounding things ever; right up there with JungMann's chicken torties with caramelized onions....
                    probably something quite similar on the boards for the weekend here!

                    1. re: mamachef
                      mariacarmen RE: mamachef Feb 25, 2011 06:36 AM

                      it was a combo - WITH the torts, without the onions (i'd forgotten they were in his dish, but used whole cloves of garlic instead.)

                    2. re: mariacarmen
                      LindaWhit RE: mariacarmen Feb 25, 2011 11:17 AM

                      LOVE the crispy skin on chicken and turkey. And give it to the DOG? Sacrilege!

                      1. re: LindaWhit
                        mariacarmen RE: LindaWhit Feb 25, 2011 06:05 PM

                        HE CUTS IT OFF. WHAT IS WITH THAT????

                        1. re: mariacarmen
                          buttertart RE: mariacarmen Feb 28, 2011 06:41 AM

                          She must be a nice dog!

                          1. re: buttertart
                            mariacarmen RE: buttertart Feb 28, 2011 07:10 AM

                            you're right, but do you think she appreciates crispy skin as she's gulping it down w/o even tasting it? textures are lost on a pooch!

                    3. TheHuntress RE: Cherylptw Feb 24, 2011 10:53 PM

                      Well tonight I have a friend coming to dinner who is kind enough to have bought me a bottle of my favourite limoncello produced by a crazy, Italian drunk on the other side of the country. He makes beautiful, organic, liqueuers and is so proud of them he dishes out shots quite freely for tastings at the markets. I love visiting him, however I do always get rather sloshed.

                      So, to make an evening of it I am having a shot at an Australian Gourmet Traveller recipe of thyme roasted quail wrapped in proscuitto with red wine lentils. I've not actually cooked quail before as it's not easy to get here, but having moved close to the best butcher ever has certainly had its benefits.

                      If I actually get off Chowhound now and get started I'm going to make an almond cake that has oozy marzipan all through it. I have millions of apples I need to be do something with so I might stew some to serve on top of the cake.

                      I think I may have a plan...

                      9 Replies
                      1. re: TheHuntress
                        mariacarmen RE: TheHuntress Feb 25, 2011 06:15 AM

                        ooh, did you make the cake? i don't bake, but that marzipan ooze sounds wonderful - the BF LOVES marzipan, might be nice to surprise him when he's back in town.... might you have the recipe to share?

                        1. re: mariacarmen
                          buttertart RE: mariacarmen Feb 25, 2011 06:30 AM

                          Oh God I MUST! have that recipe...that cake sounds terrific.

                          1. re: mariacarmen
                            TheHuntress RE: mariacarmen Feb 25, 2011 07:16 PM

                            Well I did make the cake and it was delicious, but sadly the marzipan didn't ooze. But it is a really easy recipe - definitely one for someone who isn't a baker (in fact I consider this to be a cheats recipe) so here's the link :)


                            I also did end up doing the apples to serve with it. I almost thought I had a disaster on my hands when I suddenly realised after a couple of glasses of wine that I'd left the apples on the stove. However when I peered into the pan there was a gorgeous mess of caramalised apples. It was one of my rare successful moments :)

                            1. re: TheHuntress
                              mariacarmen RE: TheHuntress Feb 26, 2011 03:51 PM

                              yummm! thanks for the recipe.

                              1. re: TheHuntress
                                buttertart RE: TheHuntress Feb 28, 2011 06:43 AM

                                This sounds quite similar to Amanda Hesser's scrummy almond cake in the Essential NY Times cookbook, COTM, discussed on a thread here. I LOVE almond anything.

                            2. re: TheHuntress
                              JungMann RE: TheHuntress Feb 25, 2011 07:08 AM

                              I would've expected that with a name like TheHuntress, you would've shot your quails. I've never seen game barded with prosciutto; let us know if it had enough fat to turn out well.

                              1. re: JungMann
                                TheHuntress RE: JungMann Feb 25, 2011 07:30 PM

                                :D One would think I would hunt my own quail, however the local wildlife in my inner city suburb only really extends to a stray chicken that hangs out at a local intersection.

                                I must say that the quail turned out absolutely sensational. I had a proud moment at my dinner table last night. As it was my first time preparing it I pretty much well followed the recipe; I sauteed some leek, carrot, garlic, red onion, thyme and prosciutto, let it cool and then stuffed the birds. I wrapped each one in a slice of procuitto, sat them in the roasting pan (I was too lazy to truss them and far more interested in enjoying my wine) and poured over a mix of red wine vinegar, lemon zest, lemon juice, olive oil and thyme.

                                I roasted them at 180 and after a while when I got hungry I jacked the oven up to 200 for a few minutes. I must have done something right as they came out of the oven wonderfully brown and crispy on the outside and juicy and flavoursome all through. I sat them on the red lentils and spooned over the pan juices to serve. It was absolute heaven, I am still dreaming about them this morning.

                                1. re: TheHuntress
                                  Harters RE: TheHuntress Feb 26, 2011 02:05 AM

                                  "I roasted them at 180 and after a while when I got hungry I jacked the oven up to 200 for a few minutes."

                                  My meat bible (River Cottage Meat Book) suggests always giving meat a blast at the beginning. At around 220 for up to 20 minutes depending on what the bird is, then turning down to 180. I do the 20 minutes for, say, a farmed duck and scale down from there.

                                  He doesnt give times for quail - suggesting that, in the UK, virtually all are intensively factory raised and, in his view, therefore to be avoided.

                                  1. re: Harters
                                    TheHuntress RE: Harters Feb 26, 2011 02:19 AM

                                    Thanks for that Harters. Normally I would do so, but a few wines and hunger pains induce me to do things that I wouldn't ordinarily. I really should get the River Cottage Meat Book though, I could certainly use some pointers.

                                    On that advice I will be asking where the quail comes from. While unlikely to be factory farmed as it's so difficult to get, ethically I like my meat to have lived a good life and have a quick, humane death. Maybe I ought to let a few quails loose to hang out with the chicken?

                            3. mcel215 RE: Cherylptw Feb 25, 2011 01:58 AM

                              Busy work week here, that is thankfully coming to a close today. I just pulled a batch of frozen spaghetti sauce (gravy), from the freezer. After work tonight, I'll just have enough energy left to boil the pasta.... sigh ~ what a week!

                              1. h
                                Harters RE: Cherylptw Feb 25, 2011 02:37 AM

                                Now, dear friends, I have to share with you a little contretemps at Chateau Harters.

                                The Domestic Goddess continues to run amok in the kitchen, frantically cooking all before her without assistance. Indeed, my offers to help have been emphatically spurned. I have retired, in high dudgeon, to my computer to continue planning for our next trips (France/Belgium next month, Rome in May). We have a family gathering tonight to celebrate her brother's birthday. She's already made a chocolate cake that just needs icing. And she's decided to make a chilli.

                                When I say she's making "a chilli", that is not mathematically correct. In one of her most ludicrous decisions of recent times, she's making "a chilli" like we normally have it. But then she's also making a second spicier one for those who like it like that. And a third, made with turkey mince for her sister who doesnt eat red meat. And a lamb casserole for her father who regards anything like chilli as "foreign muck" and, indeed, whose idea of a varied plate of food is to have small lump of meat on the side of a large lump of meat.

                                Why she couldnt just make her chicken casserole, that even the fussy buggers will eat, beats me.

                                I have muttered a lot to myself about all this along the lines of "they won't appreciate the freaking effort". And, "she's making a salsa, when my salsa is freaking legendary". Although "freaking" wasnt the word actually used. Well, she can do all the freaking washing up on her own as well. So there!


                                10 Replies
                                1. re: Harters
                                  roxlet RE: Harters Feb 25, 2011 03:14 AM

                                  Nothing worse than picky guests -- except maybe catering to them!

                                  1. re: Harters
                                    nomadchowwoman RE: Harters Feb 25, 2011 06:02 AM

                                    Best never to try and part a determined woman from her decisions, Harters.

                                    1. re: nomadchowwoman
                                      LindaWhit RE: nomadchowwoman Feb 25, 2011 11:20 AM

                                      Exactly. She's doing it all, perhaps with grateful loving acceptance from her family; perhaps not.

                                      Sometimes you've got to say WTF! and let her have at it. And you did.

                                    2. re: Harters
                                      mariacarmen RE: Harters Feb 25, 2011 06:17 AM

                                      from a hilarious post, maybe my favorite bit: "her father who regards anything like chilli as "foreign muck" and, indeed, whose idea of a varied plate of food is to have small lump of meat on the side of a large lump of meat."

                                      good of you to step aside. sometime the madness overtakes and canno' be assuaged until the unappreciators are gone.

                                      please, pray tell, what is in your freaking salsa??

                                      1. re: mariacarmen
                                        Harters RE: mariacarmen Feb 25, 2011 06:32 AM

                                        Red onion, deseeded tomato, hot peppers, coriander, pineapple. All chopped. Lime juice. Mint when we have it in the garden.

                                        I use Nigel Slater's guidelines for quantities in "30 minute Cook" but then play with it till it taste absolutely kick-arse good.

                                        Who knows what will be in hers!

                                        1. re: Harters
                                          mariacarmen RE: Harters Feb 25, 2011 06:38 AM

                                          a very tropical take on that kick-arse salsa - will have to try that sometime...

                                          1. re: Harters
                                            buttertart RE: Harters Feb 25, 2011 06:41 AM

                                            Nice. The mint would really do it.

                                            1. re: Harters
                                              chef chicklet RE: Harters Feb 27, 2011 09:58 AM

                                              pineapple? wow, thats a nice addition, will try this. Bet this is good ona nice piece of salmon.

                                              1. re: chef chicklet
                                                Harters RE: chef chicklet Feb 27, 2011 10:13 AM

                                                Dunno - but it works well with gammon (it's my spin on the classic Brit pub dish of "gammon & pineapple")

                                          2. re: Harters
                                            mamachef RE: Harters Feb 25, 2011 06:26 AM

                                            Yes, won't the missus be sorry THEN! You'll show her!
                                            ......on the other hand, it's a forced day of rest for you which I realize is unusual in that you two usually do this together, right?
                                            What is the plural of "make a chili?" Make several chillis? Make Chil-lie?
                                            I am very sad that you mentioned chocolate cake because it's not yet 7:30 a.m. here, and now I can't think of anything I want more to accompany this delicious steamy cup o' Joe. Only I pretty much want someone else to make it for me. Although I do have leftover Hot Fudge Pudding Cake in the fridge, but that was so....so last night, ya know?
                                            Have a great day, Harters, kitchen drama and all. Please report back on the success or lack of, what with feeding the family.

                                          3. LaLa RE: Cherylptw Feb 25, 2011 03:59 AM

                                            We had a delightful roasted chicken stuffed with herbs and oranges/ lemons, mushrooms sauteed in the chicken drippings (omg), Roasted potatoes, and a a huge salad.

                                            1. nomadchowwoman RE: Cherylptw Feb 25, 2011 06:07 AM

                                              Last night's dinner was Hunan Beef with Cumin (from the COTM, and deemd by DH a great success) accompanied by plain jasmine rice, a stir-fry of asparagus and oyster mushrooms, and an Asian-flavored slaw.

                                              After three successful attempts at Chinese dishes in the past few weeks, I'm ready to shake off my fears and tackle my Fuschia Dunlop.

                                              7 Replies
                                              1. re: nomadchowwoman
                                                buttertart RE: nomadchowwoman Feb 25, 2011 06:34 AM

                                                Fuchsia will not let you down, the recipes are well-explained and simple and they make food that tastes the way it is supposed to, not some deracinated version of it. have to say I far prefer her books to the Young ones. Go to and enjoy!

                                                1. re: buttertart
                                                  Harters RE: buttertart Feb 25, 2011 07:03 AM

                                                  I havnt ventured in this direction yet - is there a particular one of her books that you'd suggest for the novice Sichuan cook?

                                                  I know that titles often differ on the other side of the pond - but I see three of hers - Sichuan Cookery, Revolutionary Chinese Cookbook and Land of Plenty.

                                                  1. re: Harters
                                                    buttertart RE: Harters Feb 25, 2011 07:22 AM

                                                    I like Revolutionary best because I love Hunanese food (sort of rougher and tougher than Sichuan, also harder to find in restaurants here) but Sichuan Cookery (known here as Land of Plenty) is very good too. Really these are among the very few books that turn out food that tastes exactly as it does at origin. Exactly.
                                                    I hope to whatever God there be that the mention of Huaiyang cuisine (from Yangzhou) at the end of her memoir ("Shark's Fin and Sichuan Pepper", at least here) means she's working on a book on it - one of the very refined cuisines of southeastern China - up the Yangzi corridor from Shanghai. Have never seen an English book on it (or on any of the Jiangnan/Jiangbei cuisines, a damn shame). There are occasional recipes in various books but no full coverage.

                                                    1. re: buttertart
                                                      Harters RE: buttertart Feb 25, 2011 08:12 AM

                                                      Ta. "Sichuan" ordered up from Amazon.

                                                      Hunan is much harder to find here also. We have a small, but perfectly formed, Chinatown in the city. Almost all the restaurants are Cantonese, of course (via Hong Kong). Sichuan is starting to open up and there are now a couple of places. One Hunanese place has also opened quite recently. Herslef isnt that keen on Chinese food so it;s a bit of struggle to persuade her to try thes eplaces which have, erm, adventurous sounding ingredients and dishes - I have yet to be tempted by "husband and wife lung"

                                                      1. re: Harters
                                                        buttertart RE: Harters Feb 25, 2011 08:45 AM

                                                        I'm not the world's most adventurous orderer. Some people we've eaten with make a point of pride of ordering things that are "out there". I've eaten a lot of different things over the years - intestines, whatnot - tripe in hot oil which was like rubber bands in hot oil - but come back to the more usual stuff with pleasure. One of the best things recently was a dish of stewed oxtail with reconstituted smoke-dried bamboo shoot at Szechuan Gourmet in Manhattan (a Sichuan restaurant run by people from Taiwan, where I learned to love Chinese food - the escaping KMT had brought their master chefs with them after 1949 and the tail end of the lot were still cooking in restaurants while we were there). Very tasty indeed.
                                                        See pics of that lunch here...http://chowhound.chow.com/topics/7604...

                                                        1. re: buttertart
                                                          Harters RE: buttertart Feb 25, 2011 09:00 AM

                                                          oooh. I lurve oxtail. Never had it a Chinese fashion. It's always been a homey dish here in the UK but you now see it on restaurant menus - the sort of place that likes to put a modern twist to traditional Brit food. LIke this one - not too far from us - http://www.heathcotesgrillandbar.co.u...

                                                          Love the food photos - my favourite place in the city does a green bean and minced pork dish which is an absolute killer. Even herself quite likes that one as there's no gloopy sauce.

                                                          1. re: Harters
                                                            buttertart RE: Harters Feb 25, 2011 09:06 AM

                                                            I'd like to eat lunch there today, please.
                                                            Had sublime snails with braised oxtail and beef marrow in charming company at the Harwood Arms in London a year ago January...must get back to where we both belong soon.

                                              2. w
                                                Whinerdiner RE: Cherylptw Feb 25, 2011 09:07 AM

                                                I am also still very much in the comfort zone. This is the first time, in a very long time, that I've been without a grueling work schedule. Lots of time on my hands.

                                                I swear I've been eating my way through winter - curled up with books, soups and stews. I've been in full on cooking mode. I found pots I never knew I had, recipes I always meant to try, but never had the time. We now have enough frozen sauce, meat loaf, lasagna, stuffed shells, manicotti, mac -n- cheese, enchiladas, casseroles of every kind, cakes, muffins and bread to last the next six months.

                                                My son thinks we're finally "normal" with a mom who cooks big dinners every night. Of course, all this indulgence and cravings have taken their toll. The weather man is predicting a chilly spring, and that's fine by me. The only clothes that still fit are my oldest, comfiest sweats. I think I can actually hear my jeans laughing at me.

                                                So, this weekend is my last hurrah. Starting March 1, it's back to realty. Healthy eating and exercise. But for today, its Fettuccine Alfredo on the menu with chocolate cake for dessert.

                                                11 Replies
                                                1. re: Whinerdiner
                                                  nomadchowwoman RE: Whinerdiner Feb 25, 2011 09:37 AM

                                                  Enjoy every bite!

                                                  1. re: nomadchowwoman
                                                    Whinerdiner RE: nomadchowwoman Feb 25, 2011 09:48 AM

                                                    Thank You.

                                                  2. re: Whinerdiner
                                                    rabaja RE: Whinerdiner Feb 25, 2011 11:07 AM

                                                    G0ing 0ut witha bang, n0t a whimper!

                                                    1. re: rabaja
                                                      mamachef RE: rabaja Feb 25, 2011 11:31 AM

                                                      Y0u g0 0n witcher bad self!
                                                      : )

                                                      1. re: mamachef
                                                        rabaja RE: mamachef Feb 25, 2011 08:56 PM

                                                        U r funny.

                                                    2. re: Whinerdiner
                                                      mariacarmen RE: Whinerdiner Feb 25, 2011 06:16 PM

                                                      hah - my jeans have held rallies to mock me.
                                                      enjoy enjoy enjoy!
                                                      and then.....my BF and I have been cooking from http://www.skinnytaste.com/
                                                      really good recipes, which you can adapt to your level of being "good"
                                                      we also do WW recipes. When we're being good, we're good. When we're not, we're not.
                                                      enjoy it either way.
                                                      and, exercise ...... as soon as he's back in town to inspire me.... back to the gym for me! lazy as all get out without him here. been nice, but the jeans.... they're very, very angry at me.
                                                      you can do it you can do it you can do it!
                                                      ok, done rah-ing.... but know that you can get inspiration/encouragement here no matter what.

                                                      1. re: mariacarmen
                                                        sunflwrsdh RE: mariacarmen Feb 27, 2011 06:44 PM

                                                        I love Skinny Taste. Her chicken enchiladas are wonderful!

                                                      2. re: Whinerdiner
                                                        Whinerdiner RE: Whinerdiner Feb 28, 2011 09:44 AM


                                                        As luck would have it, it was rainy and very windy here. As a result, we lost power for most of the weekend, starting late Friday afternoon. At first, it was kinda fun. We played cards, told ghost stories, toasted marshmallows, and unplugged for a while - no computers, no video games, just face time.

                                                        But then the house started to get cold. No power = no heat. Unfortunately, we have a parrot who does not take well to a frosty environment. Fortunately, we have a fireplace. But that meant we had to stick close to home to keep the fire going and the bird safe.

                                                        Anyway, lots of takeout this past weekend. I never thought it would ever happen, but we are all sick of pizza and Chinese( I shall miss you, curry chicken). Perfect time for a diet. Perfect time to clean out the fridge and fill it with good stuff. I did my big shopping yesterday. We are now stocked with chicken, fish, fake ground beef, tofu pasta, whole grains and fat free everything.

                                                        The family is on board and ready to go. I'm going to try those Skinny Taste recipes, and I bought the Hungry Girl cook book for ideas. If anyone is interested, I'll keep you posted.

                                                        1. re: Whinerdiner
                                                          sunflwrsdh RE: Whinerdiner Feb 28, 2011 06:13 PM

                                                          Very interested...always looking for Weight Watcher friendly recipes! Would love to hear about your journey!

                                                          1. re: sunflwrsdh
                                                            Whinerdiner RE: sunflwrsdh Feb 28, 2011 08:20 PM

                                                            Great sunflwrsdh and rabaja, this will help keep me on track and creative.

                                                          2. re: Whinerdiner
                                                            rabaja RE: Whinerdiner Feb 28, 2011 06:49 PM

                                                            Me too! I'd love to hear what delicious, diet-friendly things you are coming up with.

                                                        2. roxlet RE: Cherylptw Feb 25, 2011 11:37 AM

                                                          Today I finally got out the KitchenAid pasta attachment that I got for Christmas, and I made the ricotta and soprasata ravioli from My Calabria. The filling is delicious, and almost tastes like an incomplete Pizza Rustica filling. Yum. If you make pasta, and if you, like me, was always frustrated because you felt like you needed at least 4 hands to make pasta in a hand-cranked model, this attachment is for you. Both hands can be on the dough instead of one on the dough, one cranking, and one tightening the bolt that holds the machine to the table. I will make a simple tomato sauce to serve with the ravioli and we'll finish with a salad.

                                                          10 Replies
                                                          1. re: roxlet
                                                            nomadchowwoman RE: roxlet Feb 25, 2011 11:45 AM

                                                            It is a vast improvement, isn't it?
                                                            The ravioli sounds scrumptious. Do I need "My Calabria"? (Don't answer that.)

                                                            1. re: roxlet
                                                              buttertart RE: roxlet Feb 25, 2011 12:10 PM

                                                              OK OK, twist my arm, next treat to self will be the pasta roller thingy. Was wondering if you'd used it.

                                                              1. re: buttertart
                                                                nomadchowwoman RE: buttertart Feb 25, 2011 12:17 PM

                                                                That, you do need--it'll free up hands for more baking.

                                                                1. re: buttertart
                                                                  roxlet RE: buttertart Feb 25, 2011 12:23 PM

                                                                  ncw and bt, it is a great gizmo. (Do you have it ncw?) I think that you can get it in all sorts of configurations, and the one I received has the basic roller, and then the cutters for thick and thin noodles. Really, it's just so simple.

                                                                  This is the first thing I'm making from the book, and the recipe actually calls for these ravioli to be quite large, so I changed it to make regular sized ravioli.

                                                                  1. re: roxlet
                                                                    nomadchowwoman RE: roxlet Feb 25, 2011 12:57 PM

                                                                    I have the same one, roxlet, and I do love it. Makes the whole process so much less laborious. To me, esp. for ravioli, lasagne, cannelloni--thin, fresh pasta makes all the difference.

                                                                    1. re: nomadchowwoman
                                                                      roxlet RE: nomadchowwoman Feb 25, 2011 01:20 PM

                                                                      I agree! And really, making the dough is a no brainer. I usually make it by hand, but it is so easily done in a food processor. It's the exact same dough that I make for struffoli at Christmas. There, the dough is rolled into ropes and then cut into small bits, deep fried and then covered with a honey/sugar/ cinnamon mixture. Interestingly, pasta dough, when fried like this, kind of "pops." But back to the subject at hand, the rolling process was always the thing that stopped me from making fresh pasta. This is so easy --- and dare I say it -- fun, that I can see myself doing it much more frequently.

                                                                      1. re: roxlet
                                                                        nomadchowwoman RE: roxlet Feb 25, 2011 01:26 PM

                                                                        Now that's a new one. I've never heard of struffoli--but it sounds delicious

                                                                        And you're making me want to get that pasta attachment and get rolling. Maybe this weekend . . .

                                                                        1. re: nomadchowwoman
                                                                          roxlet RE: nomadchowwoman Feb 26, 2011 07:07 AM

                                                                          Oh, I thought you said that you had the same pasta attachment. It's wonderful, and I do recommend it highly.

                                                                          Struffoli is and old one! A very old one, and a traditional holiday treat. There have been discussions about it on this board -- usually around Christmas.

                                                                          1. re: roxlet
                                                                            nomadchowwoman RE: roxlet Feb 26, 2011 09:43 AM

                                                                            I do have it--I just miswrote and forgot "out" (and that was well before I had any wine)--and yes love it.

                                                                            How were the ravioli?

                                                                            I'll be paying attention to struffoli next Christmas. We have a large Italian-American population here and a very old, family-run Italian bakery w/in walking distance, but I've never seen--or maybe just never noticed it. Then, in March, St. Joseph's altars are very big here, each featuring a vast array of Italian treats--so they may possibly be on those.

                                                                            1. re: nomadchowwoman
                                                                              roxlet RE: nomadchowwoman Feb 26, 2011 11:14 AM

                                                                              Typically, you see struffoli as a mound of pastry balls usually decorated with tiny multi-colored candy balls. Some places also make them for Easter.

                                                                              For St. Joseph's Day, you will probably see Zeppoli di San Giuseppe, sometimes also cal sfinci. My father's name was Joseph, so we always had to have them on St. Joseph's Day. For some reason, and I never knew why, the tradition was to kiss the person named Joseph and pull on his ear!

                                                                              The ravioli were fantastic, but I didn't make enough! Toward the end, I had enough for quite a few more, but it looked like I had made so many. Wrong! I think that homemade ravioli are so much lighter than anything you can buy, that they go down really easily.

                                                              2. bermudagourmetgoddess RE: Cherylptw Feb 25, 2011 11:50 AM

                                                                Last Night was a wonderful dinner...we were invited to a Hell's Kitchen Charity Event with Chef Kenny Gilbert (Top Chef fame)

                                                                There were 2 teams of 5 (girls v's guys) Blue and Pink ( I had the PINK...see below) which was out of this world ! It was a BLAST!

                                                                Beef Carpaccio, Pickled Mushroom Salad, Goat Cheese and Chervil

                                                                Grilled Radicchio Salad, Italian White Anchovy Brandade, Creamy Parmesan Dressing, Oven Dried Tomatoes

                                                                Duo of Ahi Tuna and Foie Gras, Toasted Marcona Almonds, Shaved Anise and Warm Dried Apricot Vinaigrette

                                                                Slow Cooked Boneless Kobe Beef Short Ribs, Rutabaga Foam, Chianti Sage Demi, Pancetta Cipollini Onion Compote

                                                                Orange Thyme Soufflé, Burnt Honey Chocolate Ice Cream, Macerated Oranges

                                                                8 Replies
                                                                1. re: bermudagourmetgoddess
                                                                  mamachef RE: bermudagourmetgoddess Feb 25, 2011 11:57 AM

                                                                  bgg, my biggest and most serious question is, how does one get oneself invited to such an event?
                                                                  Oh my goodness, etc. that menu is BEAUTIFUL.

                                                                  1. re: mamachef
                                                                    bermudagourmetgoddess RE: mamachef Feb 25, 2011 06:12 PM

                                                                    My boss and his wife where on the teams and we were so luckly invited!

                                                                    He understands my love for food and wine and probably thought that if he didn't invite me and the hubby it would have been Hells Office not Hells Ktchen ;) !!

                                                                  2. re: bermudagourmetgoddess
                                                                    mariacarmen RE: bermudagourmetgoddess Feb 25, 2011 06:28 PM

                                                                    bgg- that is amazing - and sounds like so much fun! how did you finagle that??? so... who won??? was there a real professional kitchen? we have so many questions.... should a new thread be started???

                                                                    1. re: mariacarmen
                                                                      bermudagourmetgoddess RE: mariacarmen Feb 26, 2011 04:35 AM

                                                                      Chef Kenny Gilbert was the only so called professional in the kitchen and he said he did not cook a thing ...he directed the "cheftants" he was also the one who declared the winner and he gave it to the guys...Even though everyone said the girls should have won...even the guys who won!

                                                                      I have to say the meal was nothing short of perfect flavors so well balanced...

                                                                      1. re: bermudagourmetgoddess
                                                                        nomadchowwoman RE: bermudagourmetgoddess Feb 26, 2011 09:44 AM

                                                                        Sounds fabulous!

                                                                        1. re: bermudagourmetgoddess
                                                                          mariacarmen RE: bermudagourmetgoddess Feb 26, 2011 03:55 PM

                                                                          no, were you guys cooking in a professional kitchen?

                                                                          1. re: mariacarmen
                                                                            bermudagourmetgoddess RE: mariacarmen Feb 27, 2011 11:29 AM

                                                                            Oh sorry, we a place called Cafe Lido at Elbow Beach

                                                                            1. re: bermudagourmetgoddess
                                                                              mariacarmen RE: bermudagourmetgoddess Feb 27, 2011 02:32 PM

                                                                              how fun! thanks for sharing that story.

                                                                    2. LindaWhit RE: Cherylptw Feb 25, 2011 02:19 PM

                                                                      I'm having some leftover roasted chicken tonight, and alongside will be steamed green beans with toasted almonds and roasted Yukon Golds, tossed with olive oil, salt, pepper, and a garlic powder/dried parsley mix.

                                                                      1. Euonymous RE: Cherylptw Feb 25, 2011 05:33 PM

                                                                        London Broil marinated in red wine, olive oil, garlic, mustard, salt and pepper. Baked potatoes, and tomato cucumber salad.

                                                                        I wanted to make a brisket but couldn't find one. Darn!

                                                                        1. Cherylptw RE: Cherylptw Feb 25, 2011 06:46 PM

                                                                          Fried spots, leftover braised kale & baked potato with sour cream & chives.

                                                                          2 Replies
                                                                          1. re: Cherylptw
                                                                            mariacarmen RE: Cherylptw Feb 25, 2011 06:53 PM

                                                                            what are fried spots?

                                                                            1. re: mariacarmen
                                                                              Cherylptw RE: mariacarmen Feb 25, 2011 07:56 PM

                                                                              Lol...Spot(s) are a fish that are identified interchangeably with the croaker. It's very popular & common on tables here in the south. We cook them whole. You have to love fish with bones to appreciate these. http://en.wikipedia.org/wiki/Spot_cro...

                                                                          2. rabaja RE: Cherylptw Feb 25, 2011 08:55 PM

                                                                            Burrito from the local taco truck, was delicious. La Bamba truck out on Highway 12 for all you locals.
                                                                            Home late from the East Bay where we are planning my Dad's 75th bday party this Sunday (on Oscar night! How'd I overlook that, darnit!).
                                                                            Not much cooking for much else going on this weekend. Wish me luck orchestrating a buffet for 22. I'm tired already.

                                                                            2 Replies
                                                                            1. re: rabaja
                                                                              mamachef RE: rabaja Feb 26, 2011 05:26 AM

                                                                              I totally seek out that truck when I'm in the area. Lengua, lengua, lengua yumminess.
                                                                              Reeeeeelaaaxxxx and ask for help w/ buffet, rabaja. It's going to be fine, and fun, and delicious. You know you have friends here, and lots of us do some fairly lg.-scale cooking, so use us!

                                                                              1. re: rabaja
                                                                                mariacarmen RE: rabaja Feb 26, 2011 03:56 PM

                                                                                good luck on your dad's dinner!

                                                                              2. h
                                                                                Harters RE: Cherylptw Feb 26, 2011 07:55 AM

                                                                                To start......a salad of pear, rocket, Shropshire Blue cheese, hazelnuts, pomegranate seeds; dressing of olive oil, dijon, red wine vinegar, pomegranate juice (a Lucas Hollweg "recipe")

                                                                                To follow.....pork hotpot.......shoulder is chopped & browned. Onions & streaky bacon are fried. Everything back in the pan for a few minutes along with carrots, sage, cider & stock. Then goes into a casserole with a topping of thinly sliced potato (as our traditional Lancashire hotpot) and it goes into a 150C oven covered with foil for 90 minutes. Foil comes off and it gets another 30 for the spuds to go brown and slightly too burnt and crispy.

                                                                                To finish.....more cheese.....Single Gloucester ( a rare one - you almost never see it even in "proper" cheesemongers). An absolute treat that'll need nothing more than a bit of good bread to nibble on.

                                                                                7 Replies
                                                                                1. re: Harters
                                                                                  nomadchowwoman RE: Harters Feb 26, 2011 09:47 AM

                                                                                  Your pork hotpot sounds a bit like LindaWhits pork-and-cider stew. Both sound delicious.

                                                                                  1. re: nomadchowwoman
                                                                                    Harters RE: nomadchowwoman Feb 26, 2011 10:33 AM

                                                                                    Luckily, although I dont drink alcohol these days, I've no problem with it in cooking.

                                                                                  2. re: Harters
                                                                                    LindaWhit RE: Harters Feb 26, 2011 02:42 PM

                                                                                    Sounds like a WONDERFUL dinner, Harters! You're probably sleeping it off right now. ;-)

                                                                                    1. re: Harters
                                                                                      TheHuntress RE: Harters Feb 26, 2011 05:53 PM

                                                                                      That sounds fantastic!

                                                                                      1. re: Harters
                                                                                        Harters RE: Harters Feb 27, 2011 03:09 AM

                                                                                        I'd forgotten why Single Gloucester is much rarer than Double Gloucester - it's not as good. Very mild - nice crumbly texture though.

                                                                                        1. re: Harters
                                                                                          buttertart RE: Harters Feb 28, 2011 07:03 AM

                                                                                          I was wondering what the difference was, had only ever heard of double. Like the sound of the pork dish (the whole dinner, really).

                                                                                          1. re: buttertart
                                                                                            Harters RE: buttertart Feb 28, 2011 07:17 AM

                                                                                            Here's a link to the small farm that made it. The difference is one of maturity. Single Gloucester is only about 3 weeks; Double a good 6 months.


                                                                                      2. onceadaylily RE: Cherylptw Feb 26, 2011 08:15 AM

                                                                                        What an odd week I've had, building to yet another cloudy and snowy morning. There is a flock of crows in my yard, ceaselessly cawing. I'm trying not to be superstitious about it, but, really, what a discordant racket they're making.

                                                                                        Things came up, and I've barely cooked this week, but I did get around to making the fish tacos night before last. The boyfriend (who has never eaten a fish taco) loved them. I knew I might have a bit of trouble liking the sauce, as I find cilantro and raw onion (even just the green I used) overwhelming. Next time, I'll make a different sauce for myself, but the boyfriend raved about it. He even, finally, tried my favorite corn tortillas (he likes flour), and said he'd come around on those, so that was an unexpected bonus.

                                                                                        Last night I made a large salad, and a black bean, pepper, and quinoa casserole that was frustratingly meh. I knew I was in trouble when I tried to sprinkle my ancho powder in, completely forgetting that I had discarded the perforated shaker top, and wound up dumping the whole thing, around four tablespoons, in. Let's just say the dish was not only too rich, but had altogether too much flavor.

                                                                                        So, tonight, I have to fix it. I'm thinking of taking the remains of the cabbage left from the fish tacos and braising it, and maybe adding a bit of tomato paste and a bit of vinegar, and combining it with the quinoa. If that doesn't work, I'll be forced to put fried eggs on the damn thing. I'll fix a vegetable for the side after I peek into the crisper and see what needs cooked. It will either be green beans fries, or sauteed brussels sprouts (a recipe mentioned on the last thread, I think? I have to look back and see).

                                                                                        Black beans, quinoa, and cabbage. That is one sexy Saturday night dinner, yes?

                                                                                        6 Replies
                                                                                        1. re: onceadaylily
                                                                                          mamachef RE: onceadaylily Feb 26, 2011 08:19 AM

                                                                                          Poot poot poot, y'all. It still sounds gooood.

                                                                                          1. re: mamachef
                                                                                            onceadaylily RE: mamachef Feb 26, 2011 11:11 AM

                                                                                            Haha. I was just thinking my ingredients lacked glamour. But looking over the major suspects, it's worse than I thought, Marci. That poor man.

                                                                                          2. re: onceadaylily
                                                                                            nomadchowwoman RE: onceadaylily Feb 26, 2011 09:49 AM

                                                                                            Fried eggs will make it sexy, OADL. As will a martini.

                                                                                            1. re: nomadchowwoman
                                                                                              onceadaylily RE: nomadchowwoman Feb 26, 2011 11:09 AM

                                                                                              Swap the fried for poached, make the martini a double, throw in a low-cut top and the messy 'beach' hair that takes me thirty minutes to artistically arrange, and I might be able to pull off the night. ;)

                                                                                              1. re: onceadaylily
                                                                                                LindaWhit RE: onceadaylily Feb 26, 2011 02:44 PM

                                                                                                LOL! By Georgina, I think she's got it!

                                                                                                1. re: onceadaylily
                                                                                                  mariacarmen RE: onceadaylily Feb 26, 2011 03:58 PM

                                                                                                  love it.

                                                                                            2. roxlet RE: Cherylptw Feb 26, 2011 11:16 AM

                                                                                              Tonight will be veal Marsala. I have just made some homemade fettucine to go along with it, but I'm still debating how to fix it. Broccoli will be the green thing on the plate. Yum!

                                                                                              1. steve h. RE: Cherylptw Feb 26, 2011 12:27 PM

                                                                                                Leftovers. I have some leftover spaghetti sauce that I made earlier in the week and some leftover meatballs that were pretty good. I use Barilla thick spaghetti because I like it. "Jackie Brown" will be on the box.

                                                                                                We're emptying the coolerator this weekend and Monday. Tuesday begins demolition of the old kitchen and construction of the new. Lead contractor estimates four weeks before completion. Should be interesting. It's clear the process will be loud.

                                                                                                2 Replies
                                                                                                1. re: steve h.
                                                                                                  nvcook RE: steve h. Mar 1, 2011 09:27 PM

                                                                                                  hate to be a debbie downer, but, if you are told 4 weeks for a total remodel, plan on 12. Sorry.

                                                                                                  1. re: nvcook
                                                                                                    steve h. RE: nvcook Mar 5, 2011 10:25 AM

                                                                                                    Hope springs eternal...

                                                                                                2. nomadchowwoman RE: Cherylptw Feb 26, 2011 02:04 PM

                                                                                                  For very casual gathering--first weekend of Mardi Gras here--we slow-roasted a large hunk of pork shoulder for "pulled" pork sandwiches and have Asian slaw to dress them. Also having some asparagus with aioli for dipping and, for dessert, I made another ricotta-orange cake and someone will no doubt show up with the ubiquitous king cake.

                                                                                                  1. Cherylptw RE: Cherylptw Feb 26, 2011 02:34 PM

                                                                                                    leftover curry chicken & dumpling stew here and I've just taken a batch of homemade sugar cookies from the oven. I'm going to melt some chocolate chips for a ganache to drizzle over the top....glass of ice cold milk to go with & I'll be set for the evening.....

                                                                                                    1. mcel215 RE: Cherylptw Feb 26, 2011 03:18 PM

                                                                                                      I made this dish for the second time and I really, really like it. It's called Chicken Lombardy and it's made almost like Chicken Marsala, except after you brown it in the skillet, you add mushrooms and top it with parm and mozzarella cheese and place it in the oven for 10-13 minutes. I served it over basmati and a side of another new dish Curried Cauliflower. You roast the cauliflower for nearly 30 minutes, and toss it in a bowl with a dressing of curry powder, lemon zest and juice, capers and a bit of olive oil.

                                                                                                      I took a picture. BTW, my compari tomatoes sat for over a week and ripened nicely. Not as good as summer's bounty, but the best I've had in months. ;)

                                                                                                      Here's a picture of my dinner.

                                                                                                      1 Reply
                                                                                                      1. re: mcel215
                                                                                                        LindaWhit RE: mcel215 Feb 26, 2011 03:29 PM

                                                                                                        Your picture below looks QUITE delicious!

                                                                                                      2. LindaWhit RE: Cherylptw Feb 26, 2011 03:24 PM

                                                                                                        A long day today - had my head beautified today for my date with my two boyfriends next Friday night (Anthony Bourdain and Eric Ripert! :::::Squeeee!!!::::::), and THEN my sister drove up to join me while I went on a townhouse viewing with my realtor. She got to see the one I'm thinking "has potential" (like Kit DeLuca has in "Pretty Woman"), and she absolutely agrees it's FULL of potential! The other two were no-go's. So it'll be a weekend of figuring out just what I can afford, and then telling my realtor to make an offer. We shall see what we shall see!

                                                                                                        After the house tours, I took her to my local BJ's Wholesale Club as she hasn't renewed her membership. She stocked up on what she needed, and then dropped me off. Since I hadn't taken anything out to defrost, it's going to be an easy dinner - meat sauce is defrosting on the flame tamer, and I'll cook up some spaghetti. Some Pillsbury frozen dinner rolls instead of garlic bread, a small side salad, and it's dinner. :-)

                                                                                                        9 Replies
                                                                                                        1. re: LindaWhit
                                                                                                          steve h. RE: LindaWhit Feb 26, 2011 03:48 PM

                                                                                                          Pasta is world-class comfort food. Open a bottle of wine, kick back tonight and get off on the idea you are buying a significant piece of real estate. In a down market.

                                                                                                          Well done.

                                                                                                          1. re: steve h.
                                                                                                            LindaWhit RE: steve h. Feb 26, 2011 04:30 PM

                                                                                                            Wine opened and several glasses consumed.....Check.
                                                                                                            Pasta dinner consumed.....Check.
                                                                                                            Kicking back tonight.....Check.

                                                                                                            Hey - this is EASY! LOL

                                                                                                            1. re: LindaWhit
                                                                                                              steve h. RE: LindaWhit Feb 26, 2011 05:02 PM

                                                                                                              very cool.

                                                                                                          2. re: LindaWhit
                                                                                                            mariacarmen RE: LindaWhit Feb 26, 2011 04:00 PM

                                                                                                            Linda, I forget, how are you getting to see your two BFs? you are SO LUCKY!!!!

                                                                                                            1. re: mariacarmen
                                                                                                              LindaWhit RE: mariacarmen Feb 26, 2011 04:29 PM

                                                                                                              A REALLY superb, wonderful and BRILLIANT person (who is fully aware of my adoration of these two...that certain someone being named momjamin!) told me about it, and she and a good friend of hers are joining me on Friday! Color me beyond happy. And my sister dropped off the binoculars she uses at her cabin in Maine, so we're going to have some nice close-up viewings. :-)

                                                                                                              1. re: LindaWhit
                                                                                                                mariacarmen RE: LindaWhit Feb 26, 2011 04:35 PM

                                                                                                                i love her posts on your Top Chef thread! She is always right-on with her commentary. What a great night you'll have! Are they touring the country (hope hope hope)?

                                                                                                                1. re: mariacarmen
                                                                                                                  LindaWhit RE: mariacarmen Feb 26, 2011 04:49 PM

                                                                                                                  I'm not sure - their tour is called "Good vs. Evil: Bourdain and Ripert" - perhaps Google that and a nearby major city near you?

                                                                                                                  1. re: LindaWhit
                                                                                                                    mariacarmen RE: LindaWhit Feb 26, 2011 04:53 PM

                                                                                                                    everything i found for that was your show in Boston. wah!
                                                                                                                    again, lucky you. want a FULL REPORT, maybe a new thread? not to put any pressure on you! Enjoy.

                                                                                                            2. re: LindaWhit
                                                                                                              mariacarmen RE: LindaWhit Feb 26, 2011 04:06 PM

                                                                                                              and hurray for being one step closer to your new home!

                                                                                                            3. mcel215 RE: Cherylptw Feb 26, 2011 03:25 PM


                                                                                                              Here's a picture of my dinner.

                                                                                                              3 Replies
                                                                                                              1. re: mcel215
                                                                                                                mariacarmen RE: mcel215 Feb 26, 2011 03:59 PM

                                                                                                                oh that looks REALLY YUMMY.

                                                                                                                1. re: mariacarmen
                                                                                                                  mcel215 RE: mariacarmen Feb 26, 2011 05:23 PM

                                                                                                                  Thanks Maria,

                                                                                                                  I edited my post and now it looks like I didn't name my dinner...... geesh.

                                                                                                                  It's chicken lombardy, just like marsala, only adding parm and mozzarella, placing in the oven for about 12 minutes. It was fabulous.
                                                                                                                  I loved the recipe for Curried Cauliflower as well. Roast the cauliflower and toss it in a dressing of lemon zest, juice, cumin, olive oil and capers.... yum.
                                                                                                                  But the best part? My compari tomatoes, that had been sitting on my counter for over a week. Almost as good as summer. lol!

                                                                                                                  1. re: mcel215
                                                                                                                    mariacarmen RE: mcel215 Feb 26, 2011 05:30 PM

                                                                                                                    we get the compari's from costco too. that cauliflower prep does sound wonderful...

                                                                                                              2. mariacarmen RE: Cherylptw Feb 26, 2011 04:05 PM

                                                                                                                No cooking today. a little toooooooooo much imbibing last night. Ordering in pizza for dad & sister and her girlfriend. Although, I AM defrosting ground chicken to make smittenkitchen's baked meatballs to leave my father with tomorrow, so i might recover enough to do that. i'll be going home tomorrow to take a much anticipated writing/acting class (very excited!) and will figure out WFD for myself tomorrow. Maybe some fish....

                                                                                                                1. v
                                                                                                                  vafarmwife RE: Cherylptw Feb 27, 2011 04:50 AM

                                                                                                                  Nothing exciting planned as there was nothing on sale at the grocery store that caught my eye so just grilling Porterhouses, baked potatoes, and caesar salad for lunch today with fresh strawberries for dessert. Will probably make a pizza for tonight or have a cheese omelet.

                                                                                                                  1. Breadcrumbs RE: Cherylptw Feb 27, 2011 07:18 AM

                                                                                                                    A bit of this and that tonight. I've defrosted Kabocha Squash and Fennel Soup (from Sunday Suppers at Lucques) to start us off. Then it's pork chops w sage and roasted potatoes, some leftover bread and pancetta stuffing and roasted, parmesan crusted green beans. The last of the COTM apple cake w a bit of custard for dessert if we have any room left!

                                                                                                                    1. rabaja RE: Cherylptw Feb 27, 2011 08:26 AM

                                                                                                                      Still dealing with my br0ken keyb0ard, many ap0l0gies f0r my silly l00king p0sts, yet again. Things really take their time in the c0untry, the c0untry 0f Petaluma anyway...

                                                                                                                      Just wanted t share (yes, I am a CH0und addict it seems), t0night is my Dad's 75th bday party and my M0m and I are w0rking 0n quite the d0 f0r 22 pe0ple:

                                                                                                                      P0rk l0in a la Nigel Slater -sh0wed my Mm his recipe frm the Diary b00k and she really g0t 0n b0ard d0ing it his way, even made his sauce with marsala and mustard. Very excited f0r this.
                                                                                                                      P0tat0es au gratin -my M0m's tried and true recipe.
                                                                                                                      Asparagus -nice fat 0nes, first 0f the year.
                                                                                                                      Butter lettuce and fennel salad with a Meyer lem0n and shall0t vin. -my sisters bringing this, with the 8 m0nth 0ld, wh0 will likely be the star 0f the party.
                                                                                                                      Apple and cherry c0bbler with vanilla ice cream -using up the last 0f the cherries in my freezer fr0m last year. Dad didn't want cake, he prefers these kinds 0f desserts. Surprised he didn't ask f0r bread pudding, actually.
                                                                                                                      Wh0le wheat r0lls will be 0ur filler -hah, like pe0ple will have r00m.
                                                                                                                      Three different pe0ple are bringing apps, G0d l0ve them, and my Dad insisted 0n sm0king salm0n yesterday. -because it's s0 much m0re fun t0 sm0ke salmn than clean the living r00m...I'm 0n t0 y0u Dad!
                                                                                                                      My M0m made great p0m p0ms t0 dec0rate the h0use a la Martha and we rented tables and chairs s0 we can have every0ne t0gether in 0ne r00m f0r dinner. H0pefully this will still be manageable when we get actual physical bdies in there...
                                                                                                                      I am making party fav0r bags filled with Almnd R0ca - a n0d t0 a traditi0n we had gr0wing up. We kids always g0t him a tin f0r Father's Day, Christmas, etc. S0metimes it was fr0m the d0g and cats, but it was always there.
                                                                                                                      I am g0ing t0 have a sec0nd cup 0f c0ffee, take a deep breath and then sh0wer and head t0 Walnut Creek t0 finish the last minute details.
                                                                                                                      Have fun watching the 0scar's pe0ple! I am taping it, and plan 0n enj0ying the sh0w t0m0rrw with a stiff drink.
                                                                                                                      Including a pic 0f my c0bbler bel0w, which I was s0 pleased with when I pulled it 0ut 0f the 0ven at 11pm last night...
                                                                                                                      eta: l0usy ph0t0, s0rry ab0ut that!

                                                                                                                      6 Replies
                                                                                                                      1. re: rabaja
                                                                                                                        onceadaylily RE: rabaja Feb 27, 2011 09:21 AM

                                                                                                                        Happy birthday to your dad, rabaja. It sounds like you've put a lot of work, thought, and heart, into this. It also sounds worth it! Everything sounds delicious. Enjoy the party. I'm sure you father and the guests will!

                                                                                                                        1. re: rabaja
                                                                                                                          chef chicklet RE: rabaja Feb 27, 2011 09:50 AM

                                                                                                                          Dear Rabaja, readinq y0ur resq0nse makes me feel like y0u'vebeen kidnaqqed! Haqqy Birthdaq y0ur Dad! He's sm0king the salm0n, well n0w we kn0w wh0 y0u take after! y0ur dinner s0unds delici0us and the c0bbler w0nderful.

                                                                                                                          Just s0 y0u kn0w, I d0 feel y0ur feel y0ur qain that y0u're endurinq with y0u're keyb0ard!
                                                                                                                          That was hard!! (is something stuck under the key perhaps?)
                                                                                                                          q00d luck!

                                                                                                                          1. re: rabaja
                                                                                                                            LindaWhit RE: rabaja Feb 27, 2011 10:38 AM

                                                                                                                            "and my Dad insisted 0n sm0king salm0n yesterday. -because it's s0 much m0re fun t0 sm0ke salmn than clean the living r00m...I'm 0n t0 y0u Dad!"

                                                                                                                            Hey - it's *HIS* 75th birthday! I'd rather smoke salmon (not that I know *how* to do so!) than clean the living room, too! LOL

                                                                                                                            rabaja - sounds like a wonderful party all around! (And LOL! at chef chicklet typing as you have to without a letter "o" - I'm not doing that!)

                                                                                                                            Most importantly, enjoy the party yourself, rabaja. Everyone's going to have a wonderful time, I'm sure.

                                                                                                                            1. re: rabaja
                                                                                                                              nomadchowwoman RE: rabaja Feb 27, 2011 11:24 AM

                                                                                                                              Your dad is one lucky man--and sounds like a pretty great guy (he loves Almond Roca and smokes his own salmon).
                                                                                                                              Hope you all enjoy the party. I'd tape the Oscars to eat that meal any day.

                                                                                                                              1. re: rabaja
                                                                                                                                mariacarmen RE: rabaja Feb 27, 2011 02:37 PM

                                                                                                                                i think we sh0uld all have t0 type like this until poor rabaja gets her keyb0ard fixed!

                                                                                                                                Happy Bday to your dad, your menu sounds wonderful - and ESPECIALLY his own smoked salmon! And did you find the Almond Roca? (My mom & dad used to get me a can of that every single christmas, up until my mom got sick - now i think i'm going to start getting it for myself!) it's a chilly day in the Bay Area, your pork and the gratin sound perfect. Hope you are having too much fun right about now.

                                                                                                                                1. re: mariacarmen
                                                                                                                                  onceadaylily RE: mariacarmen Feb 27, 2011 04:39 PM

                                                                                                                                  Yeah, s0lidarity, sister! W00t!

                                                                                                                              2. onceadaylily RE: Cherylptw Feb 27, 2011 09:34 AM

                                                                                                                                Well, I couldn't face the quinoa last night. I was cleaning out the fridge and found *other* leftovers that happened to be both more perishable and more appetizing.

                                                                                                                                So, now I have to fix the quinoa and black bean dish. But I was so very glad I waited, because this morning, I realized that I have a stew on my hands. Once I make a moire poix, toss in a package of soyrizo, add some broth and diced sweet potatoes, add the black bean quinoa in, and maybe toss in some spinach at the end, and what we have is a very nice vegetarian version of a Brazilian stew. This is a stew that I've, in the past, used pork in (and, once or twice, mangoes), but I think the soyrizo will do.

                                                                                                                                1 Reply
                                                                                                                                1. re: onceadaylily
                                                                                                                                  buttertart RE: onceadaylily Feb 28, 2011 07:32 AM

                                                                                                                                  oadl...heard this and thought of you...http://www.youtube.com/watch?v=VFe5zQ...

                                                                                                                                2. chef chicklet RE: Cherylptw Feb 27, 2011 09:40 AM

                                                                                                                                  The plan for tonight is pulled pork sandwiches with homemade bbq sauce, homemade rolls, and coleslaw, for dessert, brownies and vanilla ice cream. The pork has been cooking, the sauce is simmering, and in about an hour I'll start the dough for the rolls.

                                                                                                                                  new addition: something with sweet potatoes, I have some leftover that need attending to. Now I can't decide on sweet potato pie, or serving a sweet potato side dish....any help here is welcome!

                                                                                                                                  5 Replies
                                                                                                                                  1. re: chef chicklet
                                                                                                                                    onceadaylily RE: chef chicklet Feb 27, 2011 10:52 AM

                                                                                                                                    Some sweet potato fries might be nice with the sandwiches and slaw. Or maybe the scalloped sweet potatoes with chipotle cream from Bobby Flay. These are assuming the potatoes aren't leftover mashed . . . which, if they are, there is a similar chipotle recipe that uses mashed.

                                                                                                                                    1. re: onceadaylily
                                                                                                                                      chef chicklet RE: onceadaylily Feb 28, 2011 07:29 AM

                                                                                                                                      Thank you onceadaylily, I'll have to make these some other night, i'd seen your post too late, as it was barely were able to eat what I made. But they both sound amazing, I really want to try the fries...

                                                                                                                                      By the way, anyone that would like the recipe for the rolls, I'd be happy to share. I love these rolls, there will be no more store bought rolls for me!

                                                                                                                                      1. re: chef chicklet
                                                                                                                                        buttertart RE: chef chicklet Feb 28, 2011 07:30 AM

                                                                                                                                        Roll recipe pretty please!

                                                                                                                                        1. re: buttertart
                                                                                                                                          onceadaylily RE: buttertart Feb 28, 2011 01:59 PM

                                                                                                                                          +2 for the recipe.

                                                                                                                                          And, CC, I bake the sweet potato fries (I dislike frying), and would like to warn you that they never really crisp up, but are still delicious.

                                                                                                                                    2. re: chef chicklet
                                                                                                                                      chef chicklet RE: chef chicklet Feb 28, 2011 09:19 AM

                                                                                                                                      here's the money shot!

                                                                                                                                    3. h
                                                                                                                                      Harters RE: Cherylptw Feb 27, 2011 09:50 AM

                                                                                                                                      Chestnut & chorizo soup, followed by baked prawns & salad.

                                                                                                                                      For the soup, onions, carrot, celery, potato, garlic get fried for a while. A pack of chestnuts goes in along with stock. When it;s cooked, it gets blitzed in the blender.

                                                                                                                                      The prawns are marinating on olive oil, wine, garlic, chopped rosemary and a pinch of dried chilli flakes. They go in the oven with a topping of breadcrumbs, parsley & chives for a few minutes till they've cooked and the topping's a bit crunchy.

                                                                                                                                      Et voila, dinner is served.

                                                                                                                                      1. LindaWhit RE: Cherylptw Feb 27, 2011 10:42 AM

                                                                                                                                        It's baaacccckkkk! Hungarian Chicken - a.k.a. Chicken Paprikash, that is.

                                                                                                                                        I took out 5 bone-in/skin-on chix thighs from the freezer this morning, and it'll be WFD. I don't think I have enough egg noodles, so I'll probably serve this over basmati rice. And God love me, I seriously don't know *why*, but I don't have any peas in the house! So it'll be steamed broccoli instead.

                                                                                                                                        * Exported from MasterCook *

                                                                                                                                        Hungarian Chicken (a.k.a. Chicken Paprikash)

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

                                                                                                                                        Amount Measure Ingredient -- Preparation Method
                                                                                                                                        -------- ------------ --------------------------------
                                                                                                                                        5 chicken thighs -- bone in
                                                                                                                                        1 Tbsp olive oil
                                                                                                                                        1 large yellow onion -- peeled and chopped
                                                                                                                                        4 oz mushrooms -- sliced about 1/4" thick
                                                                                                                                        1 cup chicken stock
                                                                                                                                        1/2 cup sour cream
                                                                                                                                        1 Tbsp Hungarian paprika
                                                                                                                                        1/4 tsp. Aleppo pepper -- or use crushed red pepper flakes
                                                                                                                                        1/2 tsp kosher salt
                                                                                                                                        2 cups cooked rice or fettuccine

                                                                                                                                        Preheat oven to 350 degrees. Heat oil in heavy skillet on medium high heat. Cook chicken until it is crisp and brown on both sides, about 15 minutes. Remove from the pan and set aside.

                                                                                                                                        Turn the heat down to medium low, add the onion, and cook it until it is softened and translucent, about 5 minutes. Add the sliced mushrooms and cook for 5 more minutes, stirring constantly.

                                                                                                                                        Add remaining 5 ingredients, retaining 2 tsp. paprika, and mix thoroughly. Transfer cooked chicken to the casserole dish or shallow dutch oven and pour sauce over chicken.

                                                                                                                                        Sprinkle the top with remaining paprika and bake, uncovered for 25 minutes.

                                                                                                                                        "Adapted from recipe by Heidi Rabel"
                                                                                                                                        - - - - - - - - - - - - - - - - - - -

                                                                                                                                        Serving Ideas : Serve over steamed rice or wide egg fettuccine.

                                                                                                                                        NOTES : You will need a heavy oven-proof casserole dish. The only thing Hungarian about this old-time recipe is the Hungarian paprika, which is mellow and lacks the bitterness of other paprikas.
                                                                                                                                        Linda's Notes: 10/17/10: I "reduced" the chicken stock, onions, and mushroom mixture a bit so there wasn't too much liquid before adding the paprika, salt, Aleppo pepper and the sour cream. Pan was removed from the heat and sour cream whisked in, then poured over the chicken in the baking dish, then tucked into the oven. Served on egg noodles with peas alongside.

                                                                                                                                        This was an EXCELLENT meal!

                                                                                                                                        1 Reply
                                                                                                                                        1. re: LindaWhit
                                                                                                                                          mariacarmen RE: LindaWhit Feb 27, 2011 02:41 PM

                                                                                                                                          Paprikas - it's baaaaaaack!!!! yay!
                                                                                                                                          sounds delish. i'm going to have to try that with the aleppo next time.

                                                                                                                                        2. mariacarmen RE: Cherylptw Feb 27, 2011 02:47 PM

                                                                                                                                          scallops tonight. BF still out of town so lunch was a very refreshing prepared seaweed salad with New Zealand mussels thrown in, with a bit of dark soy, mirin and sesame oil. And a Fresca!

                                                                                                                                          On inspiration from this month's Bon Appetit, I'm going to crust my scallops tonight in crushed toasted coriander, and some thyme, will quick-sear those, and serve with crash hot potatoes - will be my first time making those luscious-sounding potatoes! I'm going to try mamachef's combo of fennel and fresh garlic on them. Also, more beribboned, sauteed & dilled zucchini. Kind of a mash-mash with the spices but such is life.

                                                                                                                                          1. Rubee RE: Cherylptw Feb 27, 2011 05:17 PM

                                                                                                                                            Some good eats this week: Made pork belly buns one night - three different kinds. Details here: http://chowhound.chow.com/topics/7632... Some great meals out at favorite local spots (FnB and Cafe Bink) and brisket from Bryan's BBQ. Just poured a glass of local AZ wine - Dos Cabezas rosé. We're trying to low carb/eat healthier this coming week, so tonight I'm marinating salmon for Rick Bayless' salmon ceviche with orange, capers, and roasted chiles.


                                                                                                                                            3 Replies
                                                                                                                                            1. re: Rubee
                                                                                                                                              mariacarmen RE: Rubee Feb 27, 2011 05:55 PM

                                                                                                                                              Rubee, those pork belly buns look to die for - beautiful. Great fotos as usual. am embarrassed to post my fuzzy pic next but, oh well!

                                                                                                                                              1. re: mariacarmen
                                                                                                                                                Rubee RE: mariacarmen Feb 27, 2011 07:20 PM

                                                                                                                                                Thanks Maria! It's the camera, not me ; )

                                                                                                                                                The salmon ceviche came out great - I'm always thrilled when my husband actually raves about something healthy. I added an avocado, used a spicy roasted serrano pepper, and served over baby spinach dressed with a vinaigrette made with some of the orange & lime juice. This recipe is a keeper.

                                                                                                                                                1. re: Rubee
                                                                                                                                                  nomadchowwoman RE: Rubee Feb 28, 2011 12:51 PM

                                                                                                                                                  Gorgeous, as always!

                                                                                                                                            2. mariacarmen RE: Cherylptw Feb 27, 2011 05:58 PM

                                                                                                                                              I bought 6 scallops and was really too full after lunch for all of them, so only cooked up 3, and then just served them over a lightly dressed arugula salad, which went really well with the crash hot potatoes. my only problem is that i don't have one of those great old "wire" potato mashers - there's one at my dad's house, my mom's old one, but mine is hard plastic and the potatoes slid around a bit on the pan when i was smashing them, so parts were smashed to smithereens, others were too whole, but delicious all the same.

                                                                                                                                              1. mariacarmen RE: Cherylptw Feb 27, 2011 06:07 PM

                                                                                                                                                um and then i forgot to post the pic!

                                                                                                                                                11 Replies
                                                                                                                                                1. re: mariacarmen
                                                                                                                                                  Rubee RE: mariacarmen Feb 27, 2011 07:22 PM

                                                                                                                                                  Yum!. I love those hot crash potaoes. I haven't cooked with scallops for so long. You've inspired me to plan something this week.

                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                    nomadchowwoman RE: mariacarmen Feb 28, 2011 01:31 PM

                                                                                                                                                    What kind of potatoes, MC? I've got those crash potatoes on my short list, and based on the many reports I've seen, I'm guessing the recipe would work with almost any kind of potato?

                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                      Breadcrumbs RE: nomadchowwoman Feb 28, 2011 01:53 PM

                                                                                                                                                      mr bc is a crash potato addict now ncw!! I swear I'm going to have to seek an intervention to get him un-stuck on these!!

                                                                                                                                                      That said, I've experimented w a variety of potatoes and have found that new potatoes give us the best, crispiest results. Baking potatoes such as russets or yukon golds seem to have more moisture. In my non-scientific opinion that is!

                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                        onceadaylily RE: Breadcrumbs Feb 28, 2011 01:57 PM

                                                                                                                                                        New potatoes for us here as well. The red was just okay (I think I boiled too long), and the russets were kind of a mess.

                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                          nomadchowwoman RE: Breadcrumbs Feb 28, 2011 01:59 PM

                                                                                                                                                          Thx, BC--I was hoping yukon golds would work as I have a whole lot of them, and they'll be sprouting soon. But soon new potatoes will be making their appearance at the FM, so I will definitely try the crash potatoes then.

                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                            mariacarmen RE: nomadchowwoman Feb 28, 2011 04:59 PM

                                                                                                                                                            i used yukon golds - they were delish! maybe, however, that was part of the problem i had with scrunching them down, but i really think it was just my dumb plastic potato masher. i've ordered a proper wire one on Amazon (i couldn't find one to buy anywhere! - Target, BB&B, supermarkets....) But the yukons were great.

                                                                                                                                                        2. re: nomadchowwoman
                                                                                                                                                          Rubee RE: nomadchowwoman Feb 28, 2011 02:50 PM

                                                                                                                                                          I've only made them once so far, and used red new potatoes.


                                                                                                                                                          1. re: Rubee
                                                                                                                                                            nomadchowwoman RE: Rubee Feb 28, 2011 02:54 PM

                                                                                                                                                            OMG--who else could make potatoes look that spectacular?!

                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                              mariacarmen RE: nomadchowwoman Feb 28, 2011 05:00 PM

                                                                                                                                                              no kidding! i'm done taking photos! ( :

                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                nomadchowwoman RE: mariacarmen Feb 28, 2011 07:41 PM

                                                                                                                                                                No, no, mc--as some teachers would tell us, not everyone can BE the best, but we must all TRY our best ; ) If you and I work hard and persevere, we will "shine in our own light" . . . Keep snappin', Girl!

                                                                                                                                                                (Rubee is in a league of her own; I have been drooling over her photos for a long time.)

                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                  mariacarmen RE: nomadchowwoman Feb 28, 2011 10:15 PM

                                                                                                                                                                  oh alright. i'll keep at it!

                                                                                                                                                      2. s
                                                                                                                                                        sunflwrsdh RE: Cherylptw Feb 27, 2011 06:56 PM

                                                                                                                                                        Tonight my husband cut up a whole sirloin and he marinated a nice thick steak in Chicago Marinade, I made roasted garlic mashed potatoes, and a salad with baby lettuces, thinly sliced red onion, a sliced bosc pear, some craisins, and toasted walnuts, with bleu cheese on the side (because my son-in-law doesn't like bleu cheese), served with a loaf of my husbands home made bread and a glass of merlot. Weight Watcher's recipe Apple turnovers, which was a tough recipe to figure out (directions were all out of order!) but which turned out really well, once I did the translation:) Last night we were at a restaurant outside of Boston for a family birthday party and I had Pasta Luisa, which was penne with chicken, calmata olives, capers and artichoke hearts in a garlic white wine sauce, with asiago. So delicious, I promptly went out and bought all the ingredients to make it today:)

                                                                                                                                                        1. Cherylptw RE: Cherylptw Feb 27, 2011 07:07 PM

                                                                                                                                                          Worked on a recipe for an upcoming dinner party: pig trotter terrine served on a bed of spicy lemon hollandaise and cornmeal crackers to accompany. Came out very well! Second course: mandarin & arugula salad with blue cheese & toasted walnuts, served with peppercorn vinaigrette, followed by red wine granita topped grapes roasted with thyme.

                                                                                                                                                          5 Replies
                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                            nomadchowwoman RE: Cherylptw Feb 28, 2011 01:26 PM

                                                                                                                                                            Love to hear more about that pig trotter (which I've never eaten) terrine, Cheryl.

                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                              Harters RE: nomadchowwoman Feb 28, 2011 02:57 PM

                                                                                                                                                              +1 on wanting to hear about the terrine. I've eaten stuffed trotters and the fried Irish version (crubeen) and terrine sounds good.

                                                                                                                                                              1. re: Harters
                                                                                                                                                                Cherylptw RE: Harters Mar 1, 2011 08:05 PM

                                                                                                                                                                Basically it's made from slow cooking the pigs feet with onions, garlic, crushed red pepper & seasoned salt (I used my slow cooker for 8 hours) then cooling and chopping the meat & skin, which I added to a loaf pan, along with some of the cooking liquid. It was refrigerated overnight then sliced to serve. Very very good eats!

                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                  mariacarmen RE: Cherylptw Mar 1, 2011 08:27 PM

                                                                                                                                                                  that sounds very doable! thanks!

                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                    Harters RE: Cherylptw Mar 2, 2011 02:21 AM

                                                                                                                                                                    I'm assuming you hand chop the meat so it's quite chunky? Rather than putting it into the processor?

                                                                                                                                                            2. buttertart RE: Cherylptw Feb 28, 2011 07:17 AM

                                                                                                                                                              Had a bit of a veal-y weekend - "porterhouse" chops, butter-roasted little Yukon Golds, and arugula salad Friday night, my pizza Saturday (no tomato sauce please, himself doesn't like it), then the very very good osso buco from the Essential NYT Cookbook (COTM) last night - planned for minimum Oscar interference (we eat late). Arugula salad and cloverleaf rolls from a slap-up no recipe buttermilk/olive oil bread I made with the leftover pizza dough that stayed in the food processor all night as a biga. Totally in obsessive-compulsive mode, I weighed each wee ball of dough to make 1 1/2 oz rolls...

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: buttertart
                                                                                                                                                                nomadchowwoman RE: buttertart Feb 28, 2011 01:29 PM

                                                                                                                                                                I bought veal shanks this weekend, as I found them on special, and shoved them into the freezer. Now you've got me intrigued. I've always used the same recipe, but on your rec will have to try out the ENYT recipe next time.

                                                                                                                                                              2. nomadchowwoman RE: Cherylptw Feb 28, 2011 01:20 PM

                                                                                                                                                                Acquiesced to the heckles from the peanut gallery and scrapped plans for an hors d'oeuvres buffet for Oscar-watching last night, settling instead on grilled pizzas and some grilled asparagus w/aioli for dipping. Which was just as well as I got to kick back and enjoy the show without being completely exhausted. (And I came in a respectable second in our annual picks competition.)

                                                                                                                                                                Tonight is yet to be determined, but it will--it must--involve a fridge clearing. I have guests arriving next weekend and must start preparing for that: I'd hate for anyone to get injured by falling objects while grabbing a glass of juice.

                                                                                                                                                                5 Replies
                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                  Breadcrumbs RE: nomadchowwoman Feb 28, 2011 01:55 PM

                                                                                                                                                                  Oh my goodness ncw, my mouth is watering! These look scrumptious! Please do tell, what's topping the one in the bottom left hand corner???

                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                    nomadchowwoman RE: Breadcrumbs Feb 28, 2011 02:09 PM

                                                                                                                                                                    That one is my personal preference, BC--crust is spread w/arugula pesto (bought at FM) and topped with a mix of fontina and mozzarella cheese, chanterelles (from my freezer stash), and fresh arugula. DH does not like that one. (Unlike Buttertart's mister, he insists on tomato sauce--and, of course, some kind of meat.) As you can see, I like to top pizzas with "salad" just after they're cooked (although my niece of course picked hers off).

                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                      Breadcrumbs RE: nomadchowwoman Feb 28, 2011 02:20 PM

                                                                                                                                                                      Ahh, your pizza would have been perfect for me and, like your mr, mr bc insists on tomato sauce and meat as well. I remember the first time I served arugula topped pizzas to my God kids, my Godson (10 at the time) said, "Mommy puts our salad in a bowl . . . and I don't eat salad" I can still see his grumpy little face!!

                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                        mariacarmen RE: nomadchowwoman Feb 28, 2011 05:02 PM

                                                                                                                                                                        mmmm love arugula on pizza - and Fontina! yum.

                                                                                                                                                                    2. re: nomadchowwoman
                                                                                                                                                                      mariacarmen RE: nomadchowwoman Feb 28, 2011 05:01 PM

                                                                                                                                                                      yes, those pizzas look amazing - love all the greenery.

                                                                                                                                                                    3. linguafood RE: Cherylptw Feb 28, 2011 02:39 PM

                                                                                                                                                                      "I've been a bad, bad girl
                                                                                                                                                                      I've been careless with my, ahem, 'delicate' body"
                                                                                                                                                                      (F. Apple, quoted very freely).

                                                                                                                                                                      = too many nights out on gigs, poker games, oscar parties.... beer, cheese & baguette, pizza and wings have corrupted my immaculate ways of eating so far this year :-D

                                                                                                                                                                      So - like many others on this thread, March madness for me will mean mostly NOT eating the things I am mad for. >sigh<

                                                                                                                                                                      Tonight we'll have Shrimp Marsala as per a post on the HC board a while ago, with a side of my favorite winter salad - Belgian endive w/tangerines.

                                                                                                                                                                      3 Replies
                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                        mariacarmen RE: linguafood Feb 28, 2011 05:07 PM

                                                                                                                                                                        my food/drinks debauchery hasn't ended yet. going out to hear an NPR Selected Shorts series with a girlfriend, and i know there will be wine after. hopefully there will be food, as i'm not eating beforehand. no time to go all the way home. well, there's time, but it would be silly to go there and come back this way.

                                                                                                                                                                        your favorite winter salad sounds yum... i have a similar one, not quite as virtuous as yours. i like my belgian endive with sliced apple, toasted walnuts, crumbled blue, slivered shallots.

                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                          linguafood RE: mariacarmen Feb 28, 2011 06:20 PM

                                                                                                                                                                          i LIKE that variation! and i think my man would dig that salad more with the addition of cheese.

                                                                                                                                                                          have a great time tonight!

                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                            mariacarmen RE: linguafood Feb 28, 2011 10:16 PM

                                                                                                                                                                            who wouldn't? ( :

                                                                                                                                                                            had a great time, thanks!

                                                                                                                                                                      2. roxlet RE: Cherylptw Feb 28, 2011 02:45 PM

                                                                                                                                                                        Tonight I am making Chicken Breasts Diable from Dorrie's Around My French Table. I'm toying with the idea of subbing yogurt for all or some of the cream in the recipe. I'm serving it with noodles and a salad.

                                                                                                                                                                        1. s
                                                                                                                                                                          Sal Vanilla RE: Cherylptw Feb 28, 2011 03:17 PM

                                                                                                                                                                          Home cured ham with red eye gravy
                                                                                                                                                                          Collard greens
                                                                                                                                                                          Black eyed peas
                                                                                                                                                                          Brown rice (much to grannie's displeasure)
                                                                                                                                                                          Fried okra
                                                                                                                                                                          Corn bread with cracklin pieces
                                                                                                                                                                          Pecan Pie
                                                                                                                                                                          Lemon chess pie
                                                                                                                                                                          Iced tea


                                                                                                                                                                          Nobody diets when grannie is in the house.

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: Sal Vanilla
                                                                                                                                                                            Breadcrumbs RE: Sal Vanilla Feb 28, 2011 04:16 PM

                                                                                                                                                                            Love it Sal....wish I was there!! Does Grannie do fried chicken by chance?? Mmmm! Please tell her mr bc and I are living vicariously in Toronto!! : )

                                                                                                                                                                            1. re: Sal Vanilla
                                                                                                                                                                              Rubee RE: Sal Vanilla Feb 28, 2011 05:07 PM

                                                                                                                                                                              Yes, please!

                                                                                                                                                                            2. rabaja RE: Cherylptw Feb 28, 2011 05:56 PM

                                                                                                                                                                              I can't decide between ma po tofu or halibut with a sweet potato and broccoli di ciccio...even though I am exhausted from the last three days of party planning and throwing,and would like to just hit the taco truck again. My waistline says No.
                                                                                                                                                                              Sunday's bday party was such a huge success, thanks to all who encouraged me, you guys are great. The older generation even hung around after the other guests had gone home to chat and have another cup of coffee. This really made the night for my Mom and Dad both, so I was pleased.
                                                                                                                                                                              In case you haven't noticed, I got my new keyboard today, so I no longer look like a poster who is off her meds or possibly being held against her will. Yay, new keyboard. -Apparently the keyboard I had put on last summer was too big, and may have been what led to my having to get it fixed again just a short while later. Boo to that place in the city, I'll stick to my country repair man for now on. I will miss everyone's reaction to my posts without o's, however. Posts about the cuntry in particular.
                                                                                                                                                                              Tonight I will go through Jamie's Italy with my stack of Post-It notes so I can dream up menus for the coming month. Afraid it's going to be hard to stay diet friendly with the JO books, but a girl can try.

                                                                                                                                                                              4 Replies
                                                                                                                                                                              1. re: rabaja
                                                                                                                                                                                mariacarmen RE: rabaja Feb 28, 2011 10:20 PM

                                                                                                                                                                                hey rabaja, glad your dad's bday dinner was such a success! how great for your dad - what a good daughter/family he has.

                                                                                                                                                                                congrats on the new keyboard too.... tho i will also miss the hostage-note posts. i think they should resurface every now and again... you know, as a cameo.

                                                                                                                                                                                1. re: rabaja
                                                                                                                                                                                  LindaWhit RE: rabaja Mar 1, 2011 07:44 AM

                                                                                                                                                                                  So glad to hear the dinner party was a resounding success, rabaja - I never had any doubt it wouldn't be so!

                                                                                                                                                                                  Have to say it always made me stop and read when I saw the hostage note posts. :-)

                                                                                                                                                                                  1. re: rabaja
                                                                                                                                                                                    chef chicklet RE: rabaja Mar 1, 2011 08:18 AM

                                                                                                                                                                                    yea! huge success is always wonderful to hear! I bet your parents (especially Dad) were tickled pink.
                                                                                                                                                                                    Glad you got the new keyboard, it was actually pretty hard trying to type substituting the 0 for the o. phew!

                                                                                                                                                                                    1. re: rabaja
                                                                                                                                                                                      nomadchowwoman RE: rabaja Mar 1, 2011 08:52 AM

                                                                                                                                                                                      Congrats on the party success, rabaja. Lucky Dad!

                                                                                                                                                                                    2. s
                                                                                                                                                                                      sunflwrsdh RE: Cherylptw Feb 28, 2011 06:21 PM

                                                                                                                                                                                      Tonight's dinner, which I had to pack up and bring to work, was spinach meatballs, (I think I got the recipe from Skinny Taste) and sauce, with spaghetti, and a salad left over from last night. And a sliced apple with peanut butter for dessert again. I also made a whole wheat, low fat lasagna (doubled the recipe, actually, and one pan is in the freezer) and tomorrow morning I'm making cheddar stout meat loaf (from Fine Cooking) I'm tired of winter foods and can't wait to do some spring meals!

                                                                                                                                                                                      1. LindaWhit RE: Cherylptw Mar 1, 2011 07:47 AM

                                                                                                                                                                                        It's Christmas/early January birthday in March!

                                                                                                                                                                                        Yup - a friend and I have been trying to get together since the 2nd week in January for her birthday and our usual after-Christmas dinner. The reason we haven't done so?

                                                                                                                                                                                        That nasty four-letter word that starts with an "S" and ends with a "W" and has the big word NO! in the middle!

                                                                                                                                                                                        But March 1st dawned sunny and warmer than freezing, so tonight we'll meet at Not Your Average Joe's, a MA (and VA, I think) local chain that is quite good. Good drinks, wine selection and pretty good food. Works for me.

                                                                                                                                                                                        7 Replies
                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                          Breadcrumbs RE: LindaWhit Mar 1, 2011 07:51 AM

                                                                                                                                                                                          Well "Merry Birthday" Linda!!! Enjoy the dual celebration!!

                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                            nomadchowwoman RE: LindaWhit Mar 1, 2011 08:53 AM

                                                                                                                                                                                            And some better weather.
                                                                                                                                                                                            Hope it's tasty.

                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                              buttertart RE: LindaWhit Mar 1, 2011 09:00 AM

                                                                                                                                                                                              Speaking of that word, I just last night read the January 12 NYT Dining section - the paper had been buried under a mountain of it until then!!!

                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                LindaWhit RE: buttertart Mar 1, 2011 09:04 AM

                                                                                                                                                                                                ROFLMAO! OK, now THAT made me laugh hard, bt! With the monstrous piles of (that word) melting, I'm seeing a LOT of Christmas trees being unearthed by the sun as well. ;-)

                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                  buttertart RE: LindaWhit Mar 1, 2011 09:07 AM

                                                                                                                                                                                                  Streets in Manhattan were horrendously dirty until the city apparently got it together to clean up. Now we just have some of those antediluvian piles with the attractive black blotches all over them remaining.

                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                    LindaWhit RE: buttertart Mar 1, 2011 09:12 AM

                                                                                                                                                                                                    Yes, those types of "piles" are very prevalent up here in Boston as well. Sunday's snow was nice to temporarily cover up the black splotches.

                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                      buttertart RE: LindaWhit Mar 1, 2011 09:17 AM

                                                                                                                                                                                                      Hideous. No.More.S--w. please!!!

                                                                                                                                                                                            2. h
                                                                                                                                                                                              Harters RE: Cherylptw Mar 1, 2011 07:53 AM

                                                                                                                                                                                              We've been to one of the towns on the far side of the metro area. It has the best fish market I know. So, we've now got freezer stocks of monkfish and smoked haddock which will be making their appearances in WFD in due course. The market has also provided the wherewithal for tonight's dinner.

                                                                                                                                                                                              There'll be a little crab to start. They had nice dressed crabs - a good balance between white and brown meat. I think I see lettuce wraps - maybe just a squeeze of lemon and a dab of coriander leaf.

                                                                                                                                                                                              To follow, baked mackerel with rhubarb sauce. This comes compliments of this week's "unused cookbook on the shelf" - "Traditional British Cooking" which dates from 1993 and has probably been sat there pretty much unopened since then. It claims this dish as a speciality of the city of Bristol,but this is probably as much a load of old codswallop as the claim that potted shrimps are traditionally from Norfolk. Or, as I might say, Norfolking way they are - they're a north west speciality.

                                                                                                                                                                                              Anyway, the mackerel fillets go into a dish with a couple of bay leaves and some peppercorns and are then just covered in cider (which at least does come from the south west) and it bakes for 30 minutes. Rhubarb gets chunked up and cooked down with a spalsh of cider, lemon juice mace and cinnamon till its a puree. There'll be some sauteed spuds and peas to accompany.

                                                                                                                                                                                              Probably a nibble or two on some cheese for afters.

                                                                                                                                                                                              15 Replies
                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                chef chicklet RE: Harters Mar 1, 2011 08:24 AM

                                                                                                                                                                                                That's a very interesting dish Harters, does the sauce wind up sweet or, I'm guessing here, tangy???

                                                                                                                                                                                                1. re: chef chicklet
                                                                                                                                                                                                  Harters RE: chef chicklet Mar 1, 2011 09:25 AM

                                                                                                                                                                                                  It should be tangy sharp, chef c.

                                                                                                                                                                                                  Very traditional British cooking to match rhubarb or gooseberry with mackerel. Similar concept to the Scandanavian sweet/sharp pickled herring. This is bang-on seasonal eating as well as we're right in the middle of the Yorkshire "forced" rhubarb crop - http://en.wikipedia.org/wiki/Rhubarb_...

                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                    chef chicklet RE: Harters Mar 1, 2011 01:54 PM

                                                                                                                                                                                                    Rhubarb when not sweetened reminds me of tomatillo, I think that sounds very tasty Mr. Harters, yum. Wish I'd see more mackarel here where I live, its tasty.

                                                                                                                                                                                                    1. re: chef chicklet
                                                                                                                                                                                                      Harters RE: chef chicklet Mar 1, 2011 02:22 PM

                                                                                                                                                                                                      Tomatillo isnt something we get over here (at least I dont recall ever seeing them), so I'm not able to comment on relative tastes.

                                                                                                                                                                                                2. re: Harters
                                                                                                                                                                                                  linguafood RE: Harters Mar 1, 2011 08:34 AM

                                                                                                                                                                                                  Whoa. Mackerel with rhubarb sauce. That is one far out dish if I ever heard of one. I love mackerel, but I'm not too fond of rhubarb. It makes my teeth feel strange.

                                                                                                                                                                                                  Do let us know how it turned out.

                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                    Harters RE: linguafood Mar 1, 2011 11:38 AM

                                                                                                                                                                                                    It proved to be an OK dinner. Crab wraps were good.

                                                                                                                                                                                                    As I mention, the rhubarb/mackerel is traditional and I've eaten the combo before so knew it should work. It did. Nice oily fish; nice sharp fruit cutting through it. What I didnt think worked too well was the poaching in cider. Nothing wrong with the cider, of course, but I don't think mackerel takes well to the poaching - it was a texture thing more than taste.

                                                                                                                                                                                                    Still, so far, that's two cookbooks being kept and a really useless, mid 1980s, Chinese one going straight to the charity shop - neither of us could find a single thing we wanted to cook. Next week Rick Stein's "French Odyssey" ......you have been warned.

                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                      linguafood RE: Harters Mar 1, 2011 11:42 AM

                                                                                                                                                                                                      I've only had mackerel smoked or grilled. I can see that poaching would be different... glad it turned out well, tho.

                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                        buttertart RE: Harters Mar 1, 2011 11:42 AM

                                                                                                                                                                                                        Have you had a look at the new Elizabeth David compilation? It's not out here, has been enticing me.

                                                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                                                          Harters RE: buttertart Mar 1, 2011 01:13 PM

                                                                                                                                                                                                          Nope. I have several David books but, in truth, this is just interest in our culinary heritage.

                                                                                                                                                                                                          I know she was cutting edge at the time but it all seems very dated now. Modern British cooking now reaches back to the time before her influence for modern twists on tradition and to countries, other than France & Italy, for modern inspiration.

                                                                                                                                                                                                        2. re: Harters
                                                                                                                                                                                                          gembellina RE: Harters Mar 2, 2011 02:45 AM

                                                                                                                                                                                                          One of the recipes I was considering in JO was pork with rhubarb, to use up some of the rhubarb my parents have forced in their garden and forced upon me. The combo of dry, bland, lean pork fillet in the recipe didn't appeal at all, but the oily mackerel sounds perfect. Will avoid the poaching though :)

                                                                                                                                                                                                          1. re: gembellina
                                                                                                                                                                                                            Harters RE: gembellina Mar 2, 2011 03:40 AM

                                                                                                                                                                                                            I'd generally agree - I think the rhubarb would work better with a fattier piece of pork. But, if fillet is what you've got, then this idea also using black pudding touches the cultural soul of this northwesterner:

                                                                                                                                                                                                            Pork, black pud, rhubarb - what's not to like :-)

                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                              gembellina RE: Harters Mar 2, 2011 07:07 AM

                                                                                                                                                                                                              ooh hello...

                                                                                                                                                                                                      2. re: Harters
                                                                                                                                                                                                        JungMann RE: Harters Mar 1, 2011 08:53 AM

                                                                                                                                                                                                        I can hardly wrap my mind around mackerel with cider and rhubarb. I'd be interested to hear how it works out.

                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                          LindaWhit RE: JungMann Mar 1, 2011 08:59 AM

                                                                                                                                                                                                          I'm the same way. My mental tastebuds winced when I read the combination. Harters, I hope for your and Mrs. H's sakes, it tastes better than it sounds!

                                                                                                                                                                                                        2. re: Harters
                                                                                                                                                                                                          buttertart RE: Harters Mar 1, 2011 09:01 AM

                                                                                                                                                                                                          Norfolking way to a Morecambe lass, right? I love the sound of the crab - one of the best I ever had was at Hereford Road in London, don't know what variety, but sweet as a nut.

                                                                                                                                                                                                        3. chef chicklet RE: Cherylptw Mar 1, 2011 08:21 AM

                                                                                                                                                                                                          Determined more than ever to use what I have and stop buying more things for the freezer, I'm actually enjoying this little project. Guess what I found? Turkey thighs and at first I just stared at them trying to recall why on earth I thought they were a good idea. Whatever.

                                                                                                                                                                                                          Tonight I'm making turkey pot pie with both top and bottom crusts. Carrots, peas, corn, onions and celery. A nice saucey gravy with a wonderful buttery flakey pie crust. Well that's what i hope for anyway! Salad- aways, and I'm not sure about dessert, I still have brownies left from the other night....

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. re: chef chicklet
                                                                                                                                                                                                            mariacarmen RE: chef chicklet Mar 1, 2011 08:33 PM

                                                                                                                                                                                                            hooray on the top and bottom crusts!

                                                                                                                                                                                                          2. linguafood RE: Cherylptw Mar 1, 2011 08:38 AM

                                                                                                                                                                                                            I am psyched about tonight! Wegmans had a reasonable sized calf's liver (roughly 1/2 lb.) that looked just fantastic. The man is not too crazy about liver, so I don't tend to buy it since it's usually more like a pound.

                                                                                                                                                                                                            The man will have to decide what HE would like to have pan-fried along with my lovely liver (dusted with just a bit of flour, s&p) and the caramelized onions that go with it.

                                                                                                                                                                                                            Sides will be either roasted cauli and steamed asparagi '-) with a lemon tahini sauce.... or mashed cauli (faux-tatoes) and roasted asparagus.

                                                                                                                                                                                                            Decisions, decisions....

                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                              nomadchowwoman RE: linguafood Mar 1, 2011 08:58 AM

                                                                                                                                                                                                              Love calf's liver too, but DH can't stand it. Long ago when I was feeling very cocky, I assured him I could prepare liver that he would like--soaked in milk, cut in strips, floured, fried in butter, lots of sage. Wrong. We were courting, and it was probably the first time he told me the truth about something he didn't like. I reconsidered his mate-worthiness for a minute, then just decided to eat his share.

                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                linguafood RE: nomadchowwoman Mar 1, 2011 09:17 AM

                                                                                                                                                                                                                You betcha! Soaked in milk (no strips tho, I like it in one piece), and fried quickly so it's still pink inside. NOT overcooking liver is key, I think, to the taste.

                                                                                                                                                                                                                As for mate-worthiness - my man knows I like him to be honest about the meals I prepare. I may not always take it the best way '-), but I'd rather he not lie through his teeth. I can tell when he loves something, plus I'm probably my own worst critic. More often that not it is I who is underwhelmed with results. He's pretty happy with most things I make. Just not liver.

                                                                                                                                                                                                              2. re: linguafood
                                                                                                                                                                                                                rabaja RE: linguafood Mar 1, 2011 09:56 AM

                                                                                                                                                                                                                I love calves liver, but only eat it in restaurants, when I have faith that where I'm dining knows what they are doing.
                                                                                                                                                                                                                I look at in the butcher case occasionally, and then I wonder how long it's been sitting there and move on.
                                                                                                                                                                                                                My next lover might need to know his way around calves liver...I'm afraid I'd botch it up.
                                                                                                                                                                                                                NCW, yours sounds truly lovely, especially with the sage.

                                                                                                                                                                                                                1. re: rabaja
                                                                                                                                                                                                                  linguafood RE: rabaja Mar 1, 2011 09:57 AM

                                                                                                                                                                                                                  It's really not rocket science. Just don't overcook it. And if it looks all blood-red / pinkish, it should be good and fresh. Once it starts turning ocker/brownish, I'd pass, too.

                                                                                                                                                                                                                2. re: linguafood
                                                                                                                                                                                                                  chef chicklet RE: linguafood Mar 1, 2011 02:00 PM

                                                                                                                                                                                                                  omg I should stay of this thread. It never fails I'll read someone's post about what they're making for dinner and sure enough I think it sounds way better than what I'm making. The liver sounds really good too, I love liver and love what you're doing with it. DH was talking to the neighbors the other night about how when his mom used to make liver and how much he didn't like it. I kept my mouth shut, my mom and dad would make it and all of us kids would eat it. My mom did the same, light dusting of flour, quick turn in the pan, somehow bacon and caramelized onions were on top of one large piece of liver with a wonderful light brown gravy, all of it over her wonderful fluffy rice. She would served asparagus steamed with butter or peas. hmmmm I wonder if I could reintroduce beef liver to his highness.......because when its bad, its very very bad, but when its good, it can change your mind.

                                                                                                                                                                                                                  1. re: chef chicklet
                                                                                                                                                                                                                    nomadchowwoman RE: chef chicklet Mar 1, 2011 03:42 PM

                                                                                                                                                                                                                    W/ bacon and caramelized onions, it is divine!

                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                      linguafood RE: nomadchowwoman Mar 1, 2011 05:20 PM

                                                                                                                                                                                                                      caramelizing the onion (and pan-frying the liver) in goose fat ain't half bad, either '-)

                                                                                                                                                                                                                      very satisfying meal tonight.

                                                                                                                                                                                                                3. JungMann RE: Cherylptw Mar 1, 2011 11:46 AM

                                                                                                                                                                                                                  A thread on döner has piqued my interest so I will be dining on gyros I brought back from Chicago. Perhaps not the most refined of dinners, but it tastes like home. Bread will be Kronos brand. Sauce will be my re-creation of a döner sauce I've grown to love locally, made from yogurt, garlic, cucumber, lemon, mint and dill. I'll have to add sour cream to give it that Chicago touch.

                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                    linguafood RE: JungMann Mar 1, 2011 02:49 PM

                                                                                                                                                                                                                    You brought back gyros from Chicago? Already cooked or what?

                                                                                                                                                                                                                    In any event... miss me some good döner, gyros, and falafel. Can't wait to be back in Berlin!

                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                      JungMann RE: linguafood Mar 1, 2011 03:58 PM

                                                                                                                                                                                                                      Pre-cooked, just heat and serve. Gyros is nearly as ubiquitous as hot dogs in Chicago. I meant to stop at the store to pick up a package, but my father just happened to have the brand we grew up on in his freezer.


                                                                                                                                                                                                                    2. re: JungMann
                                                                                                                                                                                                                      mariacarmen RE: JungMann Mar 1, 2011 08:51 PM

                                                                                                                                                                                                                      mmmm.... best i ever had were in Marseille - served with french fries RIGHT IN THE SANDWICH - SO @*!!&* GOOD! your "white sauce" sounds delish.

                                                                                                                                                                                                                    3. Rubee RE: Cherylptw Mar 1, 2011 03:33 PM

                                                                                                                                                                                                                      Last night: The "21 Club" Hamburger (with a pat of herb butter in the middle) with spinach salad. Lunch was the last of the braised pork belly Vietnamese-style - sliced and served over rice noodles with cilantro, scallions, red leaf lettuce, cucumbers, and nuoc cham.

                                                                                                                                                                                                                      Today's the first day of Jamie Olive March COTM, so tonight I'm making Salmon Fillet wrapped in Prosciutto with Herby Lentils (I'm using couscous), Spinach and Yogurt, and maybe a cucumber salad since E doesn't like couscous.

                                                                                                                                                                                                                      1. nomadchowwoman RE: Cherylptw Mar 1, 2011 03:47 PM

                                                                                                                                                                                                                        Last night, fridge contents made for a pretty tasty repast: mushroom tortellini tossed w/asparagus and pancetta in a roasted garlic-cream sauce (a la LindaWhit); glazed brussels sprouts; salad w/just about everything in it (spinach, letttuce, red cabbage, red and yellow beets, carrots, red onion, hard-boiled egg, blue cheese).
                                                                                                                                                                                                                        Out tonight.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                                                                                          mamachef RE: nomadchowwoman Mar 2, 2011 09:32 AM

                                                                                                                                                                                                                          Oh My G-d, this looks amazing.

                                                                                                                                                                                                                        2. s
                                                                                                                                                                                                                          sunflwrsdh RE: Cherylptw Mar 1, 2011 05:29 PM

                                                                                                                                                                                                                          Ate at work again tonight, mostly because I was just too hungry to wait till I got home. They had a not great chicken and dumplings...shredded chicken, in broth, with peas and jiffy mix dumplings...very little or no seasoning. When I got home, I had a couple of Wasa crackers, with an ounce of decent cheddar, and some cubes of melon and some grapes. And a glass of merlot. Nothing too awe-inspiring tonight.

                                                                                                                                                                                                                          1. Cherylptw RE: Cherylptw Mar 1, 2011 08:11 PM

                                                                                                                                                                                                                            My pooch has kept me up for the past three nights with virtually no sleep, after work today, I had to visit the vet's office. I'm tired so another "off" eating day...dinner was a salad consisting of a hunk of bacon (pork belly) thinly sliced, steamed green beans, pickled artichokes, peppadews, mushrooms, carrots, garlic sprouts with tomato bacon vinaigrette. Two cups of butter pecan ice cream; I confess to being an emotional eater...... I know....I'm ashamed (head held down). I'll get it together tomorrow.

                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                                              mariacarmen RE: Cherylptw Mar 1, 2011 08:53 PM

                                                                                                                                                                                                                              hope pooch is ok! and that you get some rest tonight - but please, with no shame!

                                                                                                                                                                                                                              1. re: Cherylptw
                                                                                                                                                                                                                                rabaja RE: Cherylptw Mar 1, 2011 08:56 PM

                                                                                                                                                                                                                                I hope your puppy is feeling better too!
                                                                                                                                                                                                                                As for emotional eating, situations like these are why ice cream was invented, IMHO.
                                                                                                                                                                                                                                And scotch.

                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                  gembellina RE: Cherylptw Mar 2, 2011 02:53 AM

                                                                                                                                                                                                                                  Oh no, poor puppy! Hope s/he gets better soon. And salad+icecream = balanced meal.

                                                                                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                                                                                    LindaWhit RE: Cherylptw Mar 2, 2011 09:25 AM

                                                                                                                                                                                                                                    I hope doggums is feeling better soon! As for emotional eating - we've all BTDT. Chin up, Cheryl. :-)

                                                                                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                                                                                      onceadaylily RE: Cherylptw Mar 2, 2011 03:25 PM

                                                                                                                                                                                                                                      Oh, so sorry, Cheryl. I hope your pup feels better soon. And no guilt about making yourself feel better, either. And your dinner sounds perfectly 'together', lady, ice cream and all. Do what you gotta do to stay upright is what I always say. Sending good thoughts your way.

                                                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                                                        Cherylptw RE: onceadaylily Mar 2, 2011 05:55 PM

                                                                                                                                                                                                                                        Thanks to all my WFD friends for your concern re: Yoki; turns out she has a stomach flu, aggravated by too much off the table treats (AGAIN, head held down in shame!) but after the first dose of her meds, she was feeling better and I got a night free of waking up & opening the door to let her out ever 1 1/2 hours. Lesson learned!!

                                                                                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                                                                                          buttertart RE: Cherylptw Mar 3, 2011 05:40 AM

                                                                                                                                                                                                                                          Hooray for doggy recovery and your getting more rest!

                                                                                                                                                                                                                                    2. mariacarmen RE: Cherylptw Mar 1, 2011 08:56 PM

                                                                                                                                                                                                                                      broken record here - more pernil tacos - just get to my dad's tired and fortunately my sister has already prepped something and it's the easiest thing (and really tasty, after all). i did at least make a simple steamed beet salad with shallots and cilantro and lemon juice. and tomorrow more of the Oldster Favorites - more apanados, more chicken/pork fried rice. poor dad 's so hard (or, not HARD, just boring) to cook for (taste and teeth-ability), that we do the same things over and over. Can't wait for the BF to come home to inspire me again. I'm not going to jinx it again and say when he's coming home!

                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                        JungMann RE: mariacarmen Mar 2, 2011 05:45 AM

                                                                                                                                                                                                                                        How are you still eating pernil? Your initial meals of pernil a couple weeks ago gave me a hankering, but with the smallest shoulder at the store coming in just over 10 lbs I opted to purchase something smaller that wouldn't go bad. How are you storing your pernil for a fortnight?

                                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                                          mariacarmen RE: JungMann Mar 2, 2011 06:09 AM

                                                                                                                                                                                                                                          oh no, we KEEP MAKING MORE. i'll make one, then my sister will make one.... they're just so easy! and really - 10 lbs.? we buy either shoulder or butt, but they are never more than 5 lbs.

                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                            buttertart RE: mariacarmen Mar 2, 2011 06:27 AM

                                                                                                                                                                                                                                            I was thinking the big ones weren't available in your neck of the woods - here you get the whole dang thing, cut-up shoulders are rarer.

                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                              JungMann RE: mariacarmen Mar 2, 2011 10:05 AM

                                                                                                                                                                                                                                              A-ha! Like Buttertart said, it's a little difficult to find cut up shoulders around here -- not sure why; I used to be able to find them. So pernil will have to wait until after Lent.

                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                buttertart RE: JungMann Mar 2, 2011 10:19 AM

                                                                                                                                                                                                                                                I make a whole one one every so often for the two of us - get the beauty of it hot (thank you TSE) first and then cut the meat off the bone and freeze it, and make it into carnitas-ish pieces for tacos or put it in Szekely goulash or mango pickle pork, etc, over a few weeks' time.

                                                                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                                                                  JungMann RE: buttertart Mar 2, 2011 11:07 AM

                                                                                                                                                                                                                                                  I've made pernil plenty of times, but I've never frozen it. Szegediner goulash would be an awesome use for leftovers.

                                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                                    buttertart RE: JungMann Mar 2, 2011 12:36 PM

                                                                                                                                                                                                                                                    It's very good. I've gone on about it a number of times on these threads, have been making it for yonks.

                                                                                                                                                                                                                                        2. rabaja RE: Cherylptw Mar 1, 2011 09:08 PM

                                                                                                                                                                                                                                          Ma po tofu a la Dunlop.
                                                                                                                                                                                                                                          This time I used a mixture of dark and light ground turkey, in an effort to cook lighter fare. It wasn't nearly as scrumptious as the pork version I made last time, but it will help me to zip up my capris come Spring.
                                                                                                                                                                                                                                          A question. I actually found baby leeks at a local farm stand, but was once again perplexed how they would cook down when instructed to add them in the last stages of cooking.
                                                                                                                                                                                                                                          I added them first, and then browned the meat with them. Is this so wrong?
                                                                                                                                                                                                                                          For fresh onion flavor, I added scallions to the finished dish (cut in the horse ear fashion).
                                                                                                                                                                                                                                          I love this dish. It is so simple, so fast and so comforting. Am I making a mistake to not add the leeks near the end, as instructed?
                                                                                                                                                                                                                                          I know there are many Dunlop fans here, so I hope you will advise me.
                                                                                                                                                                                                                                          I had this with a Japanese pearl rice with bran intact and chopped broccoli di ceccio, briefly blanched. I could eat it all over again right now, but I am going to get in bed with a glass of wine instead.

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: rabaja
                                                                                                                                                                                                                                            mariacarmen RE: rabaja Mar 1, 2011 09:51 PM

                                                                                                                                                                                                                                            scrumptious AND virtuous. you are a rock star!

                                                                                                                                                                                                                                            1. re: rabaja
                                                                                                                                                                                                                                              Harters RE: rabaja Mar 2, 2011 02:23 AM

                                                                                                                                                                                                                                              "I am going to get in bed with a glass of wine instead."

                                                                                                                                                                                                                                              Decadence personified :-)

                                                                                                                                                                                                                                            2. g
                                                                                                                                                                                                                                              gembellina RE: Cherylptw Mar 2, 2011 02:51 AM

                                                                                                                                                                                                                                              Last night was the sambal belacan I've raved about in previous WFD threads - a spicy malaysian curry paste made with dried shrimp, served with aubergine, green beans and prawns with coconut rice. As the bf said, "I could keep eating this until I died". Which I think was meant to be a good thing!

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                                                                                                                                                                                                                                              1. re: gembellina
                                                                                                                                                                                                                                                linguafood RE: gembellina Mar 2, 2011 09:18 AM

                                                                                                                                                                                                                                                belachan is one of my favorite new condiments!

                                                                                                                                                                                                                                              2. h
                                                                                                                                                                                                                                                Harters RE: Cherylptw Mar 2, 2011 09:27 AM

                                                                                                                                                                                                                                                And, so, onto Part 76.


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