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What's For Dinner? Part 75 [old]

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. 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

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

      1. re: Cherylptw

        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. 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

          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

            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

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

          3. 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

              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

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

                1. re: mariacarmen

                  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

                  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

                    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. 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

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

                  1. re: mariacarmen

                    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

                      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

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

                      1. re: LindaWhit

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

                          1. re: buttertart

                            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. 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

                        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

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

                          1. re: mariacarmen

                            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 :)

                            http://www.nigella.com/recipes/view/e...

                            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

                                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.

                            1. re: TheHuntress

                              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

                                :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

                                  "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

                                    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?