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What's for Dinner? Part 76 (Old)

So, as we march through March, what's on the table tonight? We'll be round to yours shortly - please have the aperitifs already poured.

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  1. Up tonight at Casa Harters, a recipe from Valentina Harris that we've been doing for more years than I care to remember. In the book it's just called "Antoinetta's Chicken".

    A couple of chicken breasts are browned along with some very finely chopped garlic and rosemary. A good slosh of wine vinegar goes in and boils down a tad, then a small glass of white wine. Lid on and it potters away gently till it's done.

    We usually just have some salad leaves with this but tonight some saute spuds and steamed carrot ribbons

    3 Replies
    1. re: Harters

      Correction ....no spuds......but gnocchi & pesto to start (freezer use-up)

      1. re: Harters

        Sounds excellent in its simplicity:)

      2. I think I need a drink NOW. A LOT of them. March is coming in like a lion for me - I'm in the mode of an offer has been made, a counteroffer to that offer was made, a counter of the counteroffer, etc.

        I was OK this morning upon making the initial offer. Now I'm a nervous wreck. We (my realtor and I) are in "silent mode" now...waiting a few hours for what I hope is final counteroffer. We'll see.

        So WFD? It might be leftover Hungarian Chicken, but I'm thinking scrambled eggs might be better for my stomach. Holy carp this is nerve-wracking!

        9 Replies
        1. re: LindaWhit

          'Tis many years since we've done home moving. I dread doing it again.

          Let me pour you a virtual large cold one, while you find the real stuff.

          1. re: Harters

            I'm still at work. They might object to the real drink. (But I think they'd understand! LOL) I'll take the virtual one until I get home.

            1. re: LindaWhit

              How exciting LW! I totally get that it is nerve-wracking and stomache churning too.
              Take lots of deep breathes and place your faith in the Universe, at least until cocktail hour arrives!
              May you be celebrating your good fortune soon!

          2. re: LindaWhit

            Wishing you successful negotiations Linda, keeping my fingers crossed for you!

            I think that Hungarian Chicken would be just lovely w a glass or two of wine btw!! ; )

            1. re: LindaWhit

              Linda Linda Linda! we await with bated breath!!! any news??

              1. re: mariacarmen

                Offer was accepted - close to where I wanted to be, so I was happy with that. BUT....(there's *always* a "BUT", isn't there?) the bank I was hoping to finance with shocked me with some unexpectedly WAY higher closing costs (I think she said something to do with Fannie Mae/Freddie Mac trying to "recoup losses" so the borrower gets shafted yet again!) so my high of last night came crashing down around my ears.

                I was literally sick to my stomach (and not with happiness!) last night so all I ate was a bowl of Raisin Bran for dinner. I was glad for the Top Chef episode's distraction. Today I'm contacting credit unions and other financial institutions to see what I can find.

                1. re: LindaWhit

                  oh Linda. so sorry you're moment of excitement was dashed. damn those Maes/Macs! Hoping you find something more reasonable today so that you can get back to euphoria. i understand buying a home is fraught with nerves and fears, but it should be a time of joy for you too.

                  1. re: mariacarmen

                    Thanks. Don't want to stray too far OT, so hopefully the WFD thread doesn't digress on this topic.

              2. re: LindaWhit

                Buying (or selling) real estate is very nervewracking. Hope you foun some comfort food to calm your nerves, Linda!

              3. Breakfast for dinner - leftover Italian sausage, finely chopped onion and parsley root w/ some leftover crash hot potatoes. Heated up in a cast iron w/ some scrambled eggs and the last of the cheese ( can you tell I'm cleaning out the frig )? W/W bagels along side altho I'm leaning towards some leftover Girl Scout cookies. I am so freakin' hungry.

                1 Reply
                1. re: JerryMe

                  GS cookies won out. Shame on me. At least I have leftovers for lunch tomorrow. Tsk Tsk.

                2. Beef lasagna, garlic bread, tossed salad with ranch...Tomorrow, I'm lighting up the grill!

                  1 Reply
                  1. re: Cherylptw

                    That's close to what we're having tonight - spaghetti with meat sauce then the same as you. We're hoping to grill tomorrow. I guess we're just running a day late over here. :-)

                  2. Nothing too interesting compared to many of you...Butter leaf salad with red beets, a lovely goat cheese and pistachios. Wild Norwegian salmon with a creme fraiche, lemon and caper sauce, with fingerlings for the man, & fresh spinach. Key Lime Cheescake for the mister (Eli's low fat version). Watched the Tudors on BBC America.

                    3 Replies
                    1. re: twodales

                      That all sounds pretty delicious to me! I miss the days of coming home to dinner on the table, hopefully some day soon.

                      1. re: twodales

                        um, yeah, what a snooze! are you kidding? it sounds great!

                        1. re: twodales

                          Oh yeah, that sounds really lame ; )

                          (one of my favorite salads, btw--we had some of those same ingredients, in a less pure iteration for our salad tonight)

                        2. Another bun for me. This time with poached shrimp, lots of green cabbage, watermelon radish, carrots, bean sprouts, and herbs.
                          I don't know why I'm not taking advantage of the rainy weather and making stews, and soups, and braised meat. Must be the noodle appeal.
                          It was very delicious, and easy after my exercise class. I ordered a scale off of Amazon. It should come tomorrow.
                          I'm afraid. Very, very afraid.

                          1 Reply
                          1. re: rabaja

                            you are working out - the scale will LOVE YOU!! you are being ANGELIC - be proud of yourself.

                          2. another really ho-hum, but standard dish around Casa de Viejo. And not untasty. Apanados, really thin (and STILL not soft enough for him to chew easily!), more steamed beet salad, this time with lots of avocados,shallots, and not-great toms, but a nice lemony dressing, and i have to say the hot crash potatoes, while i still can't make them LOOK right, were a fave. only used minced garlic and dried thyme, that's all that we had in the house, but they were gooood.

                            5 Replies
                            1. re: mariacarmen

                              mariacarmen, what are crash potatoes?

                                1. re: LindaWhit

                                  oh how funny.
                                  I thought I made those up.
                                  did very similar about 3 weeks ago.
                                  love the crispiness and the chew factor.

                                  thanks for reminding me :)

                                  1. re: iL Divo

                                    I know, I'd thought I'd made them up. With the yukon golds if you don't mash them, smashing them and crisping them up with some olive oil and salt & pepper, just seemed the natural thing to do with them!

                                    1. re: chef chicklet

                                      you innovators, you! they are absolutely delicious, and the boyfriend is whipping up a batch as we speak. i made them for him yesterday, his first time.

                            2. Husband worked late, I had a grilled cheese (my buttermilk-oil bread and Balderson's 6-yr-old divine Canadian old cheddar, done in butter), some CA strawberries with a whole bunch of nice gritty sugar on them, and a Temple orange I had thrown in the freezer when I got home - they are absolutely wonderful frozen, like an orange popsicle from a culture more highly-evolved than our own. He had Marcella's beef and prosciutto cabbage rolls (frozen, nuked), some of the bread, and strawberries with sugar, balsamic, and a few drops of vanilla.
                              Tonight will most likely be the second go-round of the osso buco Milanese from the Essential NYT cookbook, it should be even more stunning than it was the first go-round (last Sunday).

                              1. We've been into the city for lunch and shopping in Chinatown. And have stuffed ourselves silly at my favourite Szechuan place (first visit for herself - she did well - Chinese food isnt her "thing" at all).

                                So, an odd sort of meal coming up for dinner. Light and tasty. Some pate to start. Some cheese to finish. In between, thinnish leeks blanched for a couple of minutes, wrapped in proscuitto crudo, popped into a baking dish, topped with some Parmesan shaving and baked until the leeks are done and the ham crispy. Everything with Mrs H's homemade "bread of the week" (apparently stone ground wholemeal flour and a recipe dating back to 1944 - one of the few foods that was not rationed during World War 2, although it was between 1946 and 1948)

                                7 Replies
                                  1. re: buttertart

                                    It come from "The Great British Book of Baking".

                                    750g stoneground wholemeal bread flour
                                    1.5 teaspoon salt
                                    1 x 7g sachet easy yeast
                                    15g unsalted butter
                                    650ml lukewarm water.

                                    Mix the flour, salt & yeast. Rub in the diced butter "till it disappears". Add the water. Mix for about 5 minutes (dough doesnt need kneading). Then goes into a 900g greased loaf tin. Cover with a damp towel and leave to rise for 45 - 60 minutes. Bake at 200C for 45 minutes. It should then have the hollow sound if you tap it on the base.

                                    1. re: Harters

                                      Do I dare ask, should I get that book? Sounds like a nice bread.

                                      1. re: buttertart

                                        I've consulted with herself. The book is a spin-off from a recent TV baking series (you know the sort - where the contestants have to cook something each week and someone "loses" and has to leave the programme). Some of the recipes come from that series but not all. Herself says she's done four recipes now and all have worked.

                                        Separate chapters on, say breads, pies, cakes, puddings, etc. Many are classic British items like Welsh Cakes,Battenburg, Bakewell Tart, Fat Rascals etc. Others more a Brit spin on things - like a Yorkshire rhubarb cheesecake. Others just general baking like bagels, foccacia.

                                        So, as to whether to buy it. For a general baking book, probably not - I bet you've got loads of general baking books. But if you wanted something a bit different - a "foreign" baking book, if you will, then I'd say, yes. There really are some lovely things in it (and some great photos)

                                        http://www.amazon.co.uk/Great-British...

                                        1. re: Harters

                                          It does look good. For some inscrutable reason this is the first time this post has been vouchsafed by CH to me - before it was showing read...

                                      2. re: Harters

                                        This sounds like it would slice easily? (And sounds like something even I can make--no kneading!)

                                      3. re: buttertart

                                        Penne with italian sausage, mushroom, peppers and onions with garlic bread.

                                    2. Last night I tried another ENYT recipe as I'm still working on clearing out the fridge: Pasta (I used whole wheat fusilli instead of the recipe-stipulated farfalle) w/Sausage and Leek Sauce. I liked it; DH wasn't crazy about it although he (surprisingly) did not object to the ww pasta so much as the preponderance of peas and paucity of sauce (which was just chicken stock and a little butter and parmesan added to the sausage, leeks, shallots, said peas). Very easy recipe, though.
                                      Made a salad with stuff lurking in the crisper: spinach, more from the endless head of red cabbage, beets, avocado, pistachios--all tossed nonchalantly w/creamy blue cheese dressing until everything was, well, deep pink.

                                      1. With a lot of competing priorities, COTM cooking is on the back-burner tonight and instead its Thai take-out.

                                        I will be looking through my JO books tonight to see if there's a salad or appetizer for tomorrow as our main course will be whole wheat spaghetti w Butcher Shop Bolognese. The sauce was uncovered in a recent freezer clean out and was the remaining portion of a batch I cooked in January. We just loved it then so it was a great surprise to find it. The recipe is from Barbara Lynch's Stir. I've pasted the link to my original review and photos of that sauce if anyone is interested:

                                        http://chowhound.chow.com/topics/7579...

                                        1. 2nd night of cheddar stout meatloaf from Cooking Light, made by my husband, who did a great job! Tonight's sides were baked potatoes and mixed green and yellow beans and carrots. the meat loaf was better tonight than last night. For dessert, a cup of diet hot cocoa and a little bowl of dark chocolate almonds.

                                          1. Leftovers.
                                            Feels weird not to cook, but it should give me the time for a long workout (oh joy) and an extra long shower.
                                            Trying to plan my weekend menus, as it looks like cooking and movie watching are to be my major sources of entertainment. No house guests this weekend, sniff.
                                            I am craving tuna, so that may happen tomorrow. I also want to make a long braised dish on Sunday and it will likely be lamb shanks, which I have not had in AGES. Good chance to participate in the COTM too.
                                            Saturday I am thinking about making a slightly trashy comfort dish of my youth...tamale pie.
                                            Found this recipe this morning on the KQED site, and I have all the ingredients, so why not?

                                            http://blogs.kqed.org/bayareabites/20...

                                            It would make nice leftovers for the following week, when I'll be working more.
                                            One thing for sure going on the weekend menu, GIN MARTINIS. It's been ages for those too.

                                            3 Replies
                                            1. re: rabaja

                                              that tamale pie sounds wonderful. so do your lamb shanks! you're the one who turned me on to the lamb riblets and i'm only bummed no one around me wants lamb anywhere near as much as i do.

                                              1. re: mariacarmen

                                                Is it the fat that turns them off?
                                                Last time I made them they were so fatty and rich, but I love, love, love them anyway.

                                                1. re: rabaja

                                                  they just don't like the "gaminess" - too strong for my dad, my sister, even a bit too much for my BF.

                                                  i'm with you!

                                            2. A teeny salad of treviso with sliced minneoloa tangelo and an open faced bacon and egg sandwich. yummers.

                                              1 Reply
                                              1. re: mariacarmen

                                                Now you've got me craving a bacon and egg sandwich with grilled onions!

                                              2. Too windy today to light the grill (disappointment!) so I had to make do with a meatball & pepperoni sub with marinara, mozzarella, thinly sliced red onion & banana peppers.

                                                1 Reply
                                                1. re: Cherylptw

                                                  mmmm, your make-do sounds so good....

                                                2. Roast chicken stuffed with garlic and lemon. Jasmine rice. Chicken gravy. Red cabbage cole slaw. Nutella hamentashen for dessert.

                                                  1. We are into grill season here (what a swift transition from coldest winter in memory), and so we had grilled Indian-style chicken (marinated in chile, cilantro, garlic, ginger; recipe from Essential NYT), a carrot and cilantro salad (Jamie Oliver recipe), orange-marinated beets w/toasted pistachios, and onion paratha. Lots of repeated flavors at work in this meal, a continuation of the fridge clean-out effort. But all very tasty.

                                                    1. Sausage & bean casserole ( a riff on a Nigel Slater recipe)

                                                      Sausages, 2 x tin cannellini beans, passata, onion , garlic. Lid on. Cook. Eat.

                                                      Maybe the last of Hrs H's "loaf of the week".

                                                      Maybe a little salad with the ham that reaches its "eat by" date today to start.

                                                      Shropshire Blue cheese & celery to finish. Maybe.

                                                      1 Reply
                                                      1. re: Harters

                                                        Whoops, forgot the vital flavourings for the casserole. Two teaspoons harissa, 1 teaspoon English mustard, big dollop grain mustard. And some sage & thyme we had soem leftover from something else.

                                                      2. I'm going to make a pizza--but I'm not sure how to top it. I'd like do something with chicken, but unique and different. Not chicken alfredo, chicken hawaiin, etc... feeling indecisive today. A pizza is the way to go though, as I'll be alone for dinner and mr. gator is getting home from a trip probably around 1 am and is going to want something to just eat quickly before he crashes.

                                                        2 Replies
                                                        1. re: alliegator

                                                          My favorite is caramelized onions mixed into a light alfredo sauce and then topped with chicken, roasted red peppers and goat cheese. :-)

                                                          1. re: LindaWhit

                                                            this sounds great--may just have to borrow this one :)

                                                        2. Hamburgers. Made on a single-burner hot plate on the floor. In the living room.

                                                          The first week of kitchen rehab (demolition) has mercifully come to an end. The cool stuff (cabinets, counters, granite tops, limestone backsplash, fancy sink, appliances, etc.) are cued up for next week. Tile floors were ripped out to make way for more foot-friendly wood. Sanding starts on Monday and should add fiber to our meals for many months.

                                                          17 Replies
                                                          1. re: steve h.

                                                            I feel for you, and I'm impressed you're still cooking.
                                                            Like another poster mentioned, I fear your remodel may take longer than estimated.
                                                            That's years of a grueling remodel my parents did in the eighties talking though. Yes, years. They never finished it in fact, and there were many years without a working oven to boot. I'm sure you and Deb are not so dysfuntional though ;)

                                                            1. re: rabaja

                                                              It's been interesting. The process is almost a year old. We had to: figure out what we wanted to accomplish; establish a tentative budget; meet with designers, builders, sub-contractors, appliance providers, etc.. We then finalized plans, set a final budget, signed contracts, made deposits and waited for the custom material components to be completed. Concurrent, I had the appliances warehoused at retailer expense so that they would be available at a moment's notice. Minor elements such as sink, faucet, pulls, etc. were purchased by us on the web and sent to my house.

                                                              So far, so good. I kind of like the whole supply-chain management thing. The project should be finished by March 14, not including first-floor painting, if I've done my homework correctly. Deb and I are flying out to our little rental apartment in Rome on the 15th (the Ides!) for much needed R&R.

                                                              I'll backfill with the excruciating details on the appropriate board when we get back. The three bathrooms are next on the agenda. I think I've learned a lot but you never know - under any board there may be a leaky pipe lurking.

                                                              1. re: steve h.

                                                                Update: the kitchen project ran weeks over time but not over budget. Deb is very happy, I'm happy, too. The dirty secret of any significant upgrade is that neighboring rooms can look shabby in comparison. The bathrooms will have to wait as we restore order and harmony to the first floor.
                                                                The saga continues.

                                                                1. re: steve h.

                                                                  Well, congrats. And, yeah . . . it's like painting one room a really bright color while the rest of the rooms are adorned in 'oatmeal'.

                                                                  And have you seen this thread that just popped up? http://chowhound.chow.com/topics/782652

                                                                  Love to see pic's of the kitchen if you can.

                                                                    1. re: steve h.

                                                                      That is lovely. The cabinets are fantastic (I've always liked that style), and it looks as if you've gotten a nice amount of natural light in the space. And the lights under the cabinets are very nice. I've got a small lamp wedged next to my toaster, for when I need extra light. ;) Hey, it works!

                                                                      Very nice, Steve.

                                                                      1. re: steve h.

                                                                        Beautiful Steve, looks like you've got plenty of counter space for cooking and entertaining. Love the skylight as well, nothing like having lots of natural light in a kitchen! Congratulations, it really is lovely.

                                                                        1. re: Breadcrumbs

                                                                          You're very kind. Lots of work remains that wasn't obvious at the outset. Once you start it's difficult to stop since so much is related.

                                                                        2. re: steve h.

                                                                          ABSOLUTELY gorgeous, Steve! LOVE that you have a skylight in your kitchen - great natural light! Love the under cabinet lighting as well...very warm-feeling in the evening. Congratulations!

                                                                          1. re: LindaWhit

                                                                            Howdy Linda,
                                                                            Not really a skylight, rather a path up to the second floor where the window there lets the sun shine in. Deb wasn't fond of this feature when we bought the place but she's come around.
                                                                            Work continues. I'll keep you guys posted if there is any interest.

                                                                            Best regards,
                                                                            --steve

                                                                            Edited to add: buttertart tipped me to a place in Japan where I can buy banners that would look good (east. west walls) on that very vertical space. Interestingly, the place she mentioned has a banner of the Japanese wind god. Back in the day, I commissioned a Korean artist to reproduce this classic. It hangs in my family room. I may have to buy the banner plus one other. We'll see.

                                                                            1. re: steve h.

                                                                              I'm very glad to hear it, it really is an excellent source.

                                                                              http://www.jun-gifts.com/specialcolle...

                                                                              Mine below (wisteria is my favorite flower and my husband surprised me with it, the color is a sort of spring willow green, darker at top, gradually dégradé to the bottom):

                                                                               
                                                                2. re: steve h.

                                                                  Good luck to you - sounds like demo hell is over - enjoy getting the cool stuff in after the "fixing up" happens!

                                                                  As for me - dinner last night was "out" at Betty's Wok & Noodle - conveeeeeeeeniently right across the street from Symphony Hall in Boston, where momjamin, a friend of hers, and I saw Bourdain & Ripert last night.

                                                                  Dinner was VERY good (Sweet & Salty Peanut Noodles with Vegetables and Chicken for me, various soups with "mix-ins" for momjamin and her friend)....

                                                                  The company was GREAT.....

                                                                  And Bourdain and Ripert were SUPERB! LOL

                                                                  1. re: LindaWhit

                                                                    I trust you will report on this most exciting post-dinner event on the Food Media board, perhaps?

                                                                    1. re: buttertart

                                                                      Quite honestly, Devra First of the Boston Globe had a WAY better write-up than I could ever have hoped to have - I was just enjoying myself too much to remember anything enough to write it down a day later! :-)

                                                                      Boston Globe: http://www.boston.com/lifestyle/food/...

                                                                      Boston Herald: http://www.bostonherald.com/track/ins...

                                                                      BUT...I will say my two boyfriends were just as handsome "close up" (with binoculars) as I had expected them to be. Suave, debonair, snarky, and just enjoying their time there....what was NOT to love? LOL

                                                                      1. re: LindaWhit

                                                                        those were great reports, Liinda, and thanks for posting them! what a fun night it must have been. i wish they'd take that tour on the road and come here! i love how those two get along so well - so different from each other but with that passion for cooking and eating good food - in whatever way "good" means to each of them. thanks again.

                                                                    2. re: LindaWhit

                                                                      yes please, pretty please, please please oh please oh please oh please???

                                                                  2. A wave towards East Asia tonight.

                                                                    Vietnamese style summer rolls to start.

                                                                    Malaysian beef rendang to follow. With boiled rice. And some stir-fried beansprouts.

                                                                    1. The boy is FINALLY coming home. What will hopefully await him is some form of beef shankness (been looking at the peppolo nero thread), chanterelle risotto with treviso (ever mindful that Top Chef has frightened many into thinking its nigh impossible to do right), a blood orange/beet salad (a repeat but not for him) and The Huntress' marzipan cake (well, Nigella's, but i thank The Huntress). I purchased what I am assured is the finest marzipan to be had (cost enough) and so here's hoping i don't waste it. Also got a nice aged gouda - Ewephoria - and a Moses Sleeper brie for starters. Better get off CH and into the kitchen! Happy Saturday to you all!

                                                                      edit: it's peposo notturno.

                                                                      4 Replies
                                                                      1. re: mariacarmen

                                                                        That sounds like a beautiful meal, and a fantastic welcome home! Good luck with the risotto, let us know how it turns out.

                                                                        1. re: mariacarmen

                                                                          LOL! at the "some form of beef shankness". :-D

                                                                          1. re: mariacarmen

                                                                            Oooh I hope the cake was a success for you!

                                                                            1. re: TheHuntress

                                                                              It was!! I'd been meaning to thank you! I am not a sweets person and i couldn't stop nibbling at it. Last night the BF said "Hmmm, it seems we're all out of marzipan cake...." Pretty sure it's going to be a regular at our place. thanks again!

                                                                          2. Yesterday was yet another lovely kosher chicken breast (dusted with Cajun seasoning), served with sautéed oyster & maitake mushrooms, a little bit of paprika and light cream; side was roasted Brussels sprouts. Yowzah.

                                                                            Tonight, we're having our pescatarian friend over for dinner, so appetizer will be calamari (tentacles only this time!!! yesss), and poached whole salmon with a horseradish sauce and a dill sauce. Not sure about the side yet. Perhaps just a simple green or mixed salad, unless someone here would like to chime in.

                                                                            Plan is to poach the salmon sometime in the near future, as it will be served cold/room temp anyway and so I don't have to deal with it when I'm working the fry station '-)

                                                                            5 Replies
                                                                            1. re: linguafood

                                                                              Few things better in this life than perfectly poached cold salmon, crisp salad (including cucumber), homemade mayo.

                                                                              1. re: Harters

                                                                                Well, well. Here's hoping it'll be perfectly poached '-)

                                                                                My first thought was cuke salad,too -- but the pescatarian is non too fond of cukes, lest they make an appearance in Sichuan-style cucumber salad. I was looking for mâche yesterday but couldn't find it, so here's hoping for more success today...

                                                                                And I think I may have to cheat with the mayo / sauces - it'll be a combination of store-bought Duke's with sriracha (for the calamari); the dill & horseradish sauces will be crème fraîche and yogurt or sour cream combined...

                                                                                1. re: linguafood

                                                                                  I remember our first nephew's baptism party. We poached a whole salmon and I spent an age thinly slicing cucumber to cover it with "scales". 'Twas a work of art, even though I say it myself. Demolished by hungry family in a matter of moments.

                                                                                  1. re: Harters

                                                                                    Twas all rather delightful, if I may say so. I think I expected the salmon to be more buttery, being used to the farmed stuff - wild salmon always has more density, but great flavor. Sauces were a dill caper mustard sauce & horseradish sauce, with the horseradish being a little on the tame side, unfortunately. Musta been an older batch. Overall, I'd say everyone was happy - and there is almost a whole other filet left over.

                                                                                    I almost forgot to take a pic of the calamari. They were gone almost as fast as I made them.

                                                                                     
                                                                                     
                                                                                    1. re: linguafood

                                                                                      Yum. Looks and sounds delightful!

                                                                            2. What a crazy few weeks. Life just wants to be interesting, doesn't it? Sooo damn interesting. How much character does a girl have to build inside?

                                                                              Tonight I am feeding the boy the leftover Singapore noodles we have in the fridge, and using my 'generosity' as an excuse to make one of my favorite things that he doesn't care much for, a batch of vegetarian avgolemono. I'm adding spinach, and might substitute some cubed tofu for the chicken. I'm going to use my feminine wiles to charm him into picking up a loaf of bread for garlic bread to go with. Thinking about dipping the garlic bread into the lemony, eggy soup makes me revise that statement. He *will* pick up bread. I could try and make some rolls, but I'm not a very good baker, and am hardly in the mood to fail at anything right now.

                                                                              And, per another thread, I do believe I will have a dirty vodka martini to go with. Yes, I said it. Dirty. Vodka. Martini. I'll probably have two, in fact.

                                                                              3 Replies
                                                                                1. re: linguafood

                                                                                  Hehe. I had to resist joining the fray on that one. Every retort I conjured sounded like a thread-locker.

                                                                                  1. re: onceadaylily

                                                                                    you go with your dirty! hope your weekend becomes a little less interesting and just more yum.

                                                                              1. Two nights ago I made a beef roast and French dips. Actually, I went to work, but DH enjoyed French dips. I enjoyed standing over the kitchen sink the next morning, shaving off slices of cold medium rare beef and stuffing them into my mouth. Breakfast.

                                                                                Today I made dinner for my coworker. His wife is still laid up and expected to deliver twins fairly soon. Sort of put this together at the spur of the moment, but luckily, our kitchen's pretty well stocked.

                                                                                Sweet-spicy glazed carrots, roasted broccoli with lemon zest and nutmeg, tomato and cucumber salad in red wine vinaigrette. The main is a ravioli bake: portabella ravioli (from the freezer) tossed with shallot and Parm. Regg. alfredo and sautéed chicken breast strips.

                                                                                Again, no planning, so a box of raspberries for dessert. :)

                                                                                1. Oh my gosh, but I am lazy today. LAZY.
                                                                                  I'm supposed to head to the East Bay for some fun and shopping with the girls, but between Craigslist and Chowhound I have barely moved all morning.
                                                                                  I'm thinking that last glass of red wine last night is the culprit, it just went down so easily!
                                                                                  If I stay home, I'll have to make a new plan for dinner. Putting the tamale pie on hold until Mon or Tuesday and maybe I'll use up this really beautiful piece of halibut I have on hand instead. -Was supposed to be last nights dinner, but I was again too lazy to be bothered.
                                                                                  I could look through my JOliver books to at least busy myself by participating in the COTM...
                                                                                  If it would just go ahead and rain I would feel less guilty about not getting out and about this weekend.

                                                                                  2 Replies
                                                                                  1. re: rabaja

                                                                                    I got it together eventually and made a really satisfying pasta dish with the halibut.
                                                                                    Sauteed green garlic and spring onions in butter and olive oil, added chopped broccoli di cecio and some torn up chicory leaves. Sphaghetti went into the saute pan, along with a little white wine and creme fraiche, finished with maras pepper.
                                                                                    I cooked the halibut in my cast iron and kind of tore up the filet with my hands and put it over the top of the pasta.
                                                                                    It was pretty decadent, what with the creme fraiche and all. Very comforting after a lazy day in my pj's waiting for the rain.

                                                                                    1. re: rabaja

                                                                                      what a great day! and that dish sounds really delicious - the comb of the fish, green garlic and maras pepper - yum.

                                                                                      Another rainy day here - went to a class this a.m., came back and made bacon & egg open faced sandwiches for me and the boy. Tonight we have leftover peposo, if the salt factor calmed down a bit. Also some leftover tri tip my dad bought from the supermarket - they have big smoker outside and often sell ribs and other such things. The tri tip was pretty tasty, although with a very strong taste of lighter fluid - which i strangely don't mind as much as my sister did.... reminds me of my dad's grilling skills growing up, i guess. Think i'll make crash hot potatoes with either meat - i just received my new potato masher and it's surprisingly tiny - but sturdy and perfect for the job of crushing individual potatoes into a cookie-shaped patty. Salad of some sort to go with.

                                                                                  2. Nachos. Used Tostitos brand chips (restaurant style), Monterey Jack cheese, store-bought jalapenos that I sliced on the thick side, store-bought sour cream.

                                                                                    Chips, cheese slices, jalapeno slices made it into the toaster oven on the floor. I prepped two batches. Sour cream, Newman's Own Salsa (medium) were condiments. Refried beans came from a can and were (re)heated in an All-Clad pan on the single-burner, induction hot plate. The hot plate was stacked on top of the toaster oven conveniently located on the living room floor.

                                                                                    Camping out at home is kind of interesting. The meal was actually filling, tasty and fun. Dishes/glasses/pots/pans were washed in the powder room sink. Having said that, can't wait for the new kitchen to be finished.

                                                                                    3 Replies
                                                                                    1. re: steve h.

                                                                                      Hey, why don't you just look at it like a Top Chef challenge? So far, sounds like you will certainly NOT be asked to PYKAG!

                                                                                      1. It was an "out and about" day, so I stopped at the local market and liked the look of the boneless rib-eye steaks they had. A small 1/2 pounder was seasoned with olive oil, Penzey's Tuscan Sunset herb seasoning, Aleppo pepper, and salt, and it was left to sit while the Russet was baking in the convection oven.

                                                                                        Seared on the grill pan, finished in the oven, served with a half of the baked tater with butter (duh!), sour cream, and a pinch of salt and pepper, and steamed green beans, and it was a good meal to end the out-and-about day. :-)

                                                                                        1. After a scrumptious but very filling breakfast, I’m sure hoping we have room for the dinner I’ve planned for tonight. On deck is a Pot Roasted Guinea Fowl w Sage, Celery and Blood Orange from JO's Naked Chef book. Roasted potatoes and green beans will be served alongside.

                                                                                          I’ll tell you what we had for breakfast because it would be perfect as a “breakfast for dinner” and that’s exactly how I intend to repurpose the leftovers. I recently purchased the Clinton St. Baking Co. Cookbook and there are so many recipes in there I want to try.

                                                                                          Today’s “Spanish Scramble” is the first dish I’ve made from the book and it definitely bodes well for the other recipes. This is sort of a cross between an omelette and a frittata. Onions are caramelized, chorizo sausage is sliced and sautéed along w fresh chopped tomatoes and green onions. Caramelized onions are mixed in and eggs are poured over top. Once eggs have set, Monterey Jack cheese is sprinkled on top and pan is placed under the broiler to finish. I used fresh chorizo sausage, which was wonderful, and we can think of endless opportunities to re-imagine this dish w different sausages, bacon, ham or pancetta. If you have this book, I’d highly recommend this dish.

                                                                                           
                                                                                           
                                                                                           
                                                                                           
                                                                                          3 Replies
                                                                                          1. re: Breadcrumbs

                                                                                            that looks so warm and inviting - would be perfect on this rainy day....

                                                                                            1. re: mariacarmen

                                                                                              Thanks mc! I've posted the ingredients down thread for oadl if you're interested.

                                                                                            2. Cold, rainy with snow showers here in southwest Virginia today so we are having chili in the crockpot with baked potatoes topped with shredded cheese.

                                                                                              1 Reply
                                                                                              1. re: vafarmwife

                                                                                                VFW

                                                                                                dang, I see I'm too late for dinner :(
                                                                                                sounds wonderful..........

                                                                                              2. We're having a picnic today.

                                                                                                Not a real picnic, of course.

                                                                                                Because:

                                                                                                1) We're eating it in the dining room and

                                                                                                2) There's no Scotch eggs.

                                                                                                We are, however, having something the recipe titles "picnic pie" and it would certainly work on a real picnic. Puff pastry lines a pie tin. Some thickish slices of ham go on top, covered with a goodly dollop of Dijon mustard. This is topped with a mix of sausage meat, grated apple, grated onion & fresh thyme. Then another layer of ham, mustard, sausage mix. Pastry lid on and it baked for 50 minutes and is now cooling off. It'll get eaten with salad, pickled onions and chutnies.

                                                                                                1. Twin Oaks Plantation Chicken......
                                                                                                  Steamed Asparagus....
                                                                                                  Squash Fritters....
                                                                                                  Butter Beans.......
                                                                                                  Garlic Potatoes.....
                                                                                                  Warm Banana Bread for D-Zert

                                                                                                  2 Replies
                                                                                                  1. re: Uncle Bob

                                                                                                    I'm curious about the squash fritters Uncle Bob! Care to share?

                                                                                                    1. re: krisrishere

                                                                                                      Sure! Not a real specific recipe. ~~ Two cups of cooked yellow squash and 1 medium onion stewed down....1 Egg beaten and stirred in.....Add enough bread crumbs/cracker crumbs/cornmeal to thicken somewhat. I used all three! (Do not over thicken!) Form patties (They don't have to be perfect) and lay them into a plate with flour....gently coat both sides...Fry in Corn oil, peanut oil etc until nice and brown/crispy on both sides...basic seasoning is Salt and Pepper....Sometimes I use my Cajun/Creole seasoning. Today I threw in some Old Bay..So they were Squash "Crab Cake" fritters...:)) Delicious!! That's it!! ~~ Just have fun and enjoy!

                                                                                                  2. Chicken Alfredo Pasta with a side of salad and garlic bread and maybe a few glasses of my favorite red wine.

                                                                                                    1 Reply
                                                                                                    1. re: rockability

                                                                                                      Love adding chicken to alfredo pasta. Add garlic bread alongside? Damn near perfect. :-)

                                                                                                    2. After seeing a good review of Costco's frozen Ciopino, I bought a package. It includes a sauce and a package of seafood. The sauce was good. The calamari was too tough for me to eat. There wasn't a lot of seafood for the amount of sauce, so I added about 8 oz. New Bedford scallops and abt. 8 oz. of shrimps with tails. It turned out pretty good.
                                                                                                      Served with NYT Lahey's artisan bread I had made and broccoli rabe with garlic and pepper flakes, evoo.

                                                                                                      1. Well, yesterday evening the boyfriend narrowly averted winding up in a thirty-some car pile-up on an icy viaduct only by turning the wheel to try to break his momentum as he approached the metal mash-up, but wound up spinning completely in a circle and getting stranded on the median. Today, I have gotten some very bad news from home about a relative. And then the cat got hurt. And then the boyfriend called to say the employee who was supposed to close can't make it in, so he's stranded there for a nineteen-hour day.

                                                                                                        This is what our lives have been like every day for the past few weeks. So, the universe is twisting my arm, isn't it? I have to make pasta for dinner. Goodbye salmon and greens, hello carbs and cream.

                                                                                                        Penne, tossed with (that stupid fake) sausage, sauteed mushrooms, artichoke hearts, and sundried tomatoes, and smothered in the most decadent bechamel I can concoct (Giada has a recipe that calls for a whole stick of butter), with parmesan AND a breadcrumb topping, and baked until bubbly. Creamed spinach and sauteed brussels sprouts to go with. Let's hope I can get this meal on the table without having any further character-building events.

                                                                                                        16 Replies
                                                                                                        1. re: onceadaylily

                                                                                                          oadl, so sorry to hear about all the challenges of the past weeks. Let's hope your delicious sounding dinner is the start of great things to come. Lot's of positive thoughts heading your way & bon appetit!

                                                                                                          1. re: Breadcrumbs

                                                                                                            Thanks, BC. But I was just thinking that your frittata is kind of calling my name. The boyfriend loves them, and I haven't made one in quite a while (and maybe I shouldn't work so hard to clog his arteries on the heels of a long day).

                                                                                                            1. re: onceadaylily

                                                                                                              Thanks oadl, it sure was tasty and filling. In case you do decide on Plan B, this called for: 8 eggs
                                                                                                              S&P
                                                                                                              2 sausages
                                                                                                              1/2 cup of caramelized onions
                                                                                                              1/2 cup chopped tomatoes
                                                                                                              1/2 cup chopped green onions
                                                                                                              1/2 cup grated MJ cheese

                                                                                                              1. re: Breadcrumbs

                                                                                                                Thanks, BC. I *have* decided to go this route. It's something he loves, not as fattening, and I have some potatoes that need used, so I might make a hash to go with. Perfect!

                                                                                                                1. re: Breadcrumbs

                                                                                                                  You guys win: Tonight's "quick fire challenge" will be a goat cheese frittata.

                                                                                                                  Kitchen cabinet assembly on Monday, appliances and granite arrive Tuesday. We're making progress.

                                                                                                                  1. re: steve h.

                                                                                                                    and a quickfire using only the light of a candle and the bathroom sink for a mixing bowl!

                                                                                                                    1. re: steve h.

                                                                                                                      You're definitely making progress, steve! You must be as excited as I am - just had a successful home inspection on the townhouse I'm hoping to buy. :::::moving forward::::: :-)

                                                                                                              2. re: onceadaylily

                                                                                                                Glad your guy wasn't injured. The roads around Chicago were pretty dicey last night. We headed out to the the Indian/Pakistani neighborhood in Chicago for dinner and saw a bad wreck on the bridge over the Edens. I don't mind snow but ice is terrifying.
                                                                                                                Don't beat yourself up for eating some carbs. If you're like me,after you've been trying to eat well and you treat yourself... you'll feel like you've overindulged and get back on the health wagon right away. I had some pasta and bolognese this weekend and I found that a small amount did the trick. Now I need to be "good" again. Starting tonight with a chicken, sherry vinegar, tarragon and shallot dish courtesy of Delia Smith.

                                                                                                                1. re: twodales

                                                                                                                  you are right, TD, a short-term fall from grace usually makes me go right back to being good. (usually *ahem*...)

                                                                                                                2. re: onceadaylily

                                                                                                                  Sorry you're going through a rough patch, OADL!
                                                                                                                  Hope the boyfriend gets home safely and you two enjoy that frittata.
                                                                                                                  My Mouse (cat) sends good wishes to your kitty too.

                                                                                                                  1. re: onceadaylily

                                                                                                                    oh oadl - that's all just terrible! you really have had it bad - and yet look at you - you are STILL not giving in to meat! i'd be chowing down on a bacon wrapped steak at this point. you're a stronger woman than i. so sorry about your relative, and am glad that the BF and kitty are at least mostly ok....here's hoping again - and I MEAN IT THIS TIME! - that your life goes back to uninteresting peacefulness.

                                                                                                                    1. re: onceadaylily

                                                                                                                      oh I'm really sorry about the news, your cat and what's going on with your life right now. Good though, your guy could of been in real trouble, thankfully his guardian angel was with him. Sometimes our lives do this and I have nothing but sympathy for you. Things will get better :)
                                                                                                                      Now.. about that carb filled dish that you didn't make, the one from Giada. Every now and again she comes through with some fattening food and it rocks. I'll have to check FN for this one, it really sounds good.
                                                                                                                      Here's to wishing you a better week ahead!

                                                                                                                      1. re: chef chicklet

                                                                                                                        Here you go, CC. This recipe was of special interest, given that I was going to bake the pasta, and the bechamel needed to stand up to the extra cooking time, and I had a failure in that application earlier in the winter.

                                                                                                                        http://www.foodnetwork.com/recipes/gi...

                                                                                                                        But if you are looking for something really easy, and truly more than the sum of its parts, there is a Giada recipe near and dear to this house.

                                                                                                                        http://www.foodnetwork.com/recipes/gi...

                                                                                                                        Thanks for the good thoughts, and sympathy for my whining, everyone. It's just weird when bad luck snowballs like this. I'm thinking of it as the universe cleaning house, to make way for something good, yeah?

                                                                                                                        And Mariacarmen . . . I have TOTALLY been obsessing about meat lately! Especially pork. You caught me out, girl.

                                                                                                                        1. re: onceadaylily

                                                                                                                          mmmm. thanks for both of those, I see at least one of those in my very near future!

                                                                                                                      2. re: onceadaylily

                                                                                                                        Oh my! OADL, I'm SO glad that your BF is OK and wasn't hurt in the pileup! So sorry about home and the cat! {{{{{hugs}}}} I seriously would have done take-out tonight!

                                                                                                                        1. re: LindaWhit

                                                                                                                          Exactly what LindaWhit said! All best wishes.

                                                                                                                      3. Still on for the lamb braise. I have one shank and three pounds of necks. I think I'll braise them all together and enjoy easy leftovers for a few meals. -Some will have to go into the deep freeze, how much lamb can a girl eat in one week?
                                                                                                                        I wanted to use the COTM recipe, but how can I not do the Molly Steven's recipe from All About Braising?
                                                                                                                        I've checked this book out three times now from the library, and the shank recipe gets rave reviews.
                                                                                                                        Gingersnaps and/or fruit cobbler for dessert. -Mostly because I want to bring my neighbor and her visiting brother something sweet on this rainy day.

                                                                                                                        1. Homemade roast beef, thin sliced, on a potato roll with mayonnaise, cheddar, tomato, and salt and pepper. Technically, I'm having dinner a bit later at a friend's house, but as they are vegetarian, well....I plan ahead ;)

                                                                                                                          Just kidding. I love vegetarian food, too, but my sleep schedule has been weird due to work and I was starving by 4pm.

                                                                                                                          1. It is a rainy Sunday, we will be having white chicken chili topped with monterey jack, scallions, diced jalapenos and crumbled tortilla chips. Beer.

                                                                                                                            1 Reply
                                                                                                                            1. re: wineos

                                                                                                                              That sounds like perfect food (and beverage) for a rainy Sunday wineos!! I just love white chilli and you've reminded me that I should make it again before the good weather comes. Enjoy!

                                                                                                                            2. It feels like it's been years since I posted on this thread! Glad to be back :)

                                                                                                                              It's a nasty rainy day here in Norfolk so we're having soup and sandwich for dinner. I have a pot of split pea soup with ham on the stove and a ton of different meats and cheeses in the fridge for sandwiches.

                                                                                                                              For dessert, my replica of one of my favorite desserts from the restaurant Comfort in Richmond, VA - banana pudding creme brulee. It's a thin Nilla Wafer crust, banana flavored custard, thin sliced banana and, of course, the crispy sugar topping. Because I love it so much, and I only have 2 brulee dishes, I'm making in one large baking dish :) I'm a glutton.

                                                                                                                              6 Replies
                                                                                                                              1. re: krisrishere

                                                                                                                                welcome back! is there anywhere it ISN'T raining right now?
                                                                                                                                that dessert sound divine. i used to love Nilla Wafers.

                                                                                                                                1. re: mariacarmen

                                                                                                                                  Well, here in the Rainy City, northwest England, it's been a lovely day.

                                                                                                                                  I've pottered round the garden this afternoon weeding and doing some general tidying up - the snowdrops are just finishing and the early daffodils just starting to come out.

                                                                                                                                  My rosemary is well and truly dead - I'll have to get a new bush. Chives are growing well and will be tall enough to start cutting in a few days. The bay is looking very sorry for itself after the cold winter but should put on new growth.

                                                                                                                                2. re: krisrishere

                                                                                                                                  Ahh, you had me a split pea soup kris!! Welcome back, it's nice to be in the kitchen w you again!!

                                                                                                                                  1. re: krisrishere

                                                                                                                                    Glad to see you pop in, Kris. If you feel like posting the dessert recipe (your . . . more generous version, ahem), that would be welcome.

                                                                                                                                    1. re: onceadaylily

                                                                                                                                      Thanks! I totally winged it this time around..rather cheated. I made a standard Nilla Wafer crust - like a cup of ground cookies, 2 tbsp melted butter, 2 tbsp sugar. Pressed that into a pie plate, topped with custard (I actually made vanilla pudding with heavy cream instead of milk and added some banana extract), then thinly sliced bananas on top. Sprinkle sugar on top and torch. Usually I take the time to make a real custard, but I just wanted to eat it - like now.

                                                                                                                                    2. re: krisrishere

                                                                                                                                      Welcome back, kris! It's just started raining up in the Boston area, and we'll get more overnight, but you know what? It's disappearing all of our dirty snow piles up here, so rain is so VERY welcome! LOL (hopefully no flooding for us though!)

                                                                                                                                    3. Finding myself caught in the middle of a snow globe today (yes, the snow was almost ALL gone yesterday, and now we're having a blizzard. very pretty, but annoying.), Bittman's soup recipes in the NYT came just in time, and I'll be making the spinach soup.

                                                                                                                                      I understand the blandness criticism of his recipes better now, tho: throwing an onion and two garlic cloves in 3 cups of water and boiling them? Please. I will sweat the onion and garlic in goose fat instead, maybe with a nice toss of red pepper flakes, and THEN add a mix of chicken broth, water, spinach, parsley, and the creamy agents.

                                                                                                                                      The green pool will be a nice backdrop for the leftover salmon filet. Side is a napa cabbage salad with a lemony sour cream & dill dressing.

                                                                                                                                      1. Boeuf Bourguignon (does it still count as boeuf bourguignon if I'm using veal stew meat? I'm going to go with yes, unless someone convinces me otherwise). I'm using the scaled down recipe from Judith Jones' "The Pleasures of Cooking for One," with plans to turn the leftovers into veal and kidney pie (also in the book). I'm making some parmesan and parsley breadsticks to go with it, should be delicious!

                                                                                                                                        1. So the boyfriend homecoming dinner last night wasn't perfect, but it was good. i liked the chanterelle risotto, although it was just A TAD underdone, but just a tad (it took over 45 minutes rather than the expected 25), and actually by the time it was plated it was near perfect - and it did that spreading across the plate thing it's supposed to. i used beef broth and next time i think i'd use chicken - just a lighter taste with the mushrooms, and especially being paired with the hearty peposo notturno. the shanks took 8 hours to really start falling apart (i started them in the slow cooker, then on the stove top, when the recipe called for oven time under foil, but i knew i was going to bake a cake. the remains are in the oven now, tho, cooking at 225 for the next 6 or so hours. it's supposed to cook all night!) the recipe calls for 1 tablespoon of sea salt, but the wine had reduced down so much that it was uber salty (I’ve added water to this batch). The beet/blood orange salad was delicious with the pomegranate dressing, and the marzipan cake was to DIE FOR. So moist and dense yet really light. I made an almond whipped cream for it, and topped it with toasted chopped almonds. I used a smidgen of orange zest in the batter, and it was really strong – next time I’ll try without to really let the marzipan shine. The newly arrived BF, on his sweetest, most thankful behavior, deemed it all perfect – which it wasn’t, but it was a perfect night nonetheless. Pics attached (the risotto and beef shanks weren't very photo-worthy.)

                                                                                                                                          1. oops here are the pics

                                                                                                                                             
                                                                                                                                             
                                                                                                                                             
                                                                                                                                             
                                                                                                                                            9 Replies
                                                                                                                                            1. re: mariacarmen

                                                                                                                                              WOW! that sounds & looks absolutely fantastic!!!!! what loveliness to return to! your bf is one lucky guy :-D

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                What a lovely homecoming meal mc! Everything sounds delicious and looks spectacular. If I pass my plate, could I have a slice of that fabulous cake please??? ; )

                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                  yes but you'd better hurry, it's more than half gone already! ( :

                                                                                                                                                2. re: mariacarmen

                                                                                                                                                  Looks like a GREAT meal to come home to, mc! Considering the newly arrived BF had been eating out for however long, I'll bet it WAS just perfect! Take the compliment from him and run with it. :-)

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    he'd actually been staying/working at a friend's home, so they fed him home cooked meals, but he said they were not good cooks. plus they kept feeding him fish which he is not a fan of, so yes, i am sure he was totally grateful! thanks LW!

                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                    Your lucky BF!

                                                                                                                                                    MC, does the cake have marzipan *in* it, or does the marzipan serve as a frosting?

                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                      in it. 8 oz, and 8 oz of butter = a deelite. i easily could have drank the batter (6 raw eggs and all.)

                                                                                                                                                    2. Another rainey day in no ca and I feel like Mexican food!
                                                                                                                                                      Tonight we're having Twice Cooked Pork chimichangas with homemade delicious Hatch green chile sauce. I'm big with extras so I'll have; cheeses, green chile sauce, lettuce, tomatoes, scalllions, black olives, sour cream with fresh lime, and cilantro ( finish with a light grating of Mexican white cheese). As a side there will be small black beans with onions, and bacon fat. For dessert, crazy coconut pie with fresh whipped cream. Then a little tv and it will be beddy-bye!

                                                                                                                                                      1. I'm yet another Chowhounder who's dealing with rain. Didn't start until late afternoon, but as long as it strips away the dirty snow piles, I'm totally fine with it. Day was busy - brought "freezer meals" up to Mom, she fed me a late breakfast of French Toast bagels with cream cheese (from a *great* bagel place in her town) before we headed over to a local movie theater to watch "The King's Speech". Quite frankly, one of the BEST movies I've ever seen! Haven't seen "The Fighter" yet, but Geoffrey Rush deserved a co-Best Actor award along with Christian Bale. My mom had seen King's Speech only about 3 weeks ago, and was willing to see it again so soon, it was *that* good. (And she treated me to the movie - she's the best Mom! LOL)

                                                                                                                                                        Then? Off to a home inspection. Which went VERY well - nothing to deal with, which I was thrilled with. So all in all a great day. Rain was coming down when I left the townhouse; and got home late, so dinner had to be thought up quick. Chicken Diable works for me. I'll serve slices of chicken over basmati rice with steamed broccoli alongside.

                                                                                                                                                        Chicken Diable

                                                                                                                                                        Notes: Originally from "The Panhellenic Meats Cookbook", c.1968.

                                                                                                                                                        3 lb broiler chicken, cut up, or assorted chicken pieces (I used two Frankenchicken breasts)
                                                                                                                                                        3 Tbsp butter
                                                                                                                                                        1/2 cup honey
                                                                                                                                                        1/4 cup spicy brown mustard
                                                                                                                                                        1/2 tsp salt
                                                                                                                                                        1 tsp curry powder

                                                                                                                                                        Preheat oven to 375°F. Wash chicken pieces; pat dry. Remove skin, if desired. Melt butter in shallow baking dish; stir in remaining ingredients until well blended.

                                                                                                                                                        Roll chicken pieces in butter/mustard mixture to coat both sides; arrange, meaty side up, in a single layer in the same pan. Bake in preheated oven for 45 minutes, basting every 15 minutes, until chicken is tender and richly glazed.

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          Congratulations on such a successful day Linda! Such wonderful news about the inspection too!
                                                                                                                                                          Your chicken sounds like it would smell and taste fabulous! Do enjoy!

                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                            great day, sounds like - movie with mom, yummy bfast, GREAT NEWS about the townhouse, and your own great cooking. and you're still swooning in the afterglow of spending the evening before with your boyfriends, i presume..... nice weekend!

                                                                                                                                                          2. We will be missing the St Patty's day parties next weekend so I got a jump on the festivities with a Guinness braised Corned Beef Brisket with Cabbage & Potaotes. I was very pleased with the 4 hour braise!

                                                                                                                                                             
                                                                                                                                                            5 Replies
                                                                                                                                                            1. re: LiveRock

                                                                                                                                                              that not only looks delicious, but elegant, which i never though i'd say about Corned Beef & Cabbage! nice job...

                                                                                                                                                              1. re: LiveRock

                                                                                                                                                                Looks *very* nice, LiveRock! I've never been a fan, but I might actually try this, it looks so beautiful on the plate!

                                                                                                                                                                And I love your avatar: bork bork bork! ;-)

                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  Thank you! I try to resist the urge to link my blog...but the recipe is there just in time for St Patty's Day.

                                                                                                                                                                  1. re: LiveRock

                                                                                                                                                                    Very nice; I'm enjoying the site. I think I'll get some ingredients to try the corned beef braise.

                                                                                                                                                                    Just a side note: it's a little confusing when the recipe says to "add the remaining ingredients," but later calls for adding the vegetables at the end. You might want to say "add the remaining seasonings," just to save those of us who don't read recipes through before starting from ourselves. :)

                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                      Thank you Christina. I edited my post.

                                                                                                                                                              2. Tonight's dinner was chicken enchiladas and a green salad with scallions, matchstick cucumbers and carrots and black olives. And some of the wonderful (thanks to the what are you baking board!) ricotta orange pound cake I made for last night's dessert.

                                                                                                                                                                1. A good cooking (and eating) weekend.
                                                                                                                                                                  Saturday was the chicken keema I often make, with fresh curry leaves, cucumber raita, and small Yukin Golds roasted in oil with cumin, fennel, and black mustard seeds.
                                                                                                                                                                  Last very rainy night night was a bigass roast chicken with wild rice/mushroom pilaf and watercress salad with the sempiternal walnuts - and souschef's terrific wonderful fantastic mindblowing chocolate hazelnut fig cake (sorry for the sort of Creature Features BlackBerry photography...).

                                                                                                                                                                   
                                                                                                                                                                  19 Replies
                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                    Now that looks great! Since my neighbors gift me with figs every year, I can declare that I really appreciate the many uses for this glorius fruit. The natural sweetness it brings, the moistness it brings to baked goods, a mild earthiness yes all of these things make it perfect pairing to chocolate, which can be dry.

                                                                                                                                                                    1. re: chef chicklet

                                                                                                                                                                      This is made with dried figs, I'm not sure how the fresh ones would work in it. I love them too (the fresh ones).

                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                        I use fresh figs by cooking them down to either a jam or like jam consistency. But even so, I can see how they make things nice and moist, the bar cookies I make from them are always a hit... the fresh ones are best as is with some cheese and wine..I think anyway!

                                                                                                                                                                      1. re: sunflwrsdh

                                                                                                                                                                        Thanks! Tastes better than it looks.

                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                          Oh, that looks pretty darn good! No fans of figs in this house, alas, so I will just have to imagine how delicious it is!

                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                            That is too bad - but you don't perceive the figs other than as the intriguing (and untraceable) texture. M would definitely not sit down and eat figs per se.

                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                              I normally seem to find myslef in agreement with M, but not this time. I love figs - cooked. I love figs - raw. I love figs - dried.

                                                                                                                                                                              Place near me sells tiny dried figs - size of your thumbnail. Perfect for snacking with a hunk of zingy cheese.

                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                I love them too. Those wee ones sound great. (Great fig scene in Women in Love, an early formative experience. I didn't know fresh ones existed then.)

                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                  Yes, great fig scene. Growing up in Brooklyn, we had a huge fig tree in the back yard, and one of my favorite thing to do was to lay down underneath it on a hot summer's day, and reach up and pluck off a ripe fig. I planted a fig tree several years ago, and it is going great guns, but my DH, who is decidedly not a fig fan, keeps on wanting to lop off the branches. However, I love their wildness, and I sure do get some delicious figs in late summer.

                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                    Lucky you! Alan Bates then...sigh. I forget if it's in the book too. At that point I think I knew them only in Newtons, which were not a big cookie in our house.

                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                      Despite my childhood adoration of figs, I never much cared for Fig Newtons either. I always thought that they were masquerading as a cookie.

                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                          Must disagree. The fig roll (as we call the Newton here) are things of great comfort on a par with the digestive and Rich Tea biscuits. With these three, man could live by biscuit alone.

                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                            I too, loved the Newtons Figs in all forms, in savory or sweet dishes. Staying on an old farmhouse in Italy in the Piemonte region, our old lady host would show up at our door with arm fulls of ripe, dripping figs from her tree - Mangia, mangia! I couldn't get enough of them.

                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              harters - I'm more of a Nice girl myself (but yes to the other two). Really it's the only way I don't much like figs.
                                                                                                                                                                                              mc - you've seen Women in Love, I hope?

                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                "I'm more of a Nice girl myself "

                                                                                                                                                                                                You won't hear me disagreeing. :-0

                                                                                                                                                                      2. Here in Vermont it's been snowing like crazy all last night and into today. Stayed home from work and making chuck roast in the slow cooker. I seared the meat well on all sides. After that I sauteed some sliced onions, 3 grated garlic cloves, a large bayleaf and deglazed the pan with cabernet, some beef broth, allspice and pepper. Made a bed of quartered red potatoes, white turnips and carrots in the cooker and put the meat on top and poured in deglazed mixture. It's been in there for 5 1/2 hrs already and smells heavenly. Hope the power stays on long enough for it to finish. My DH and I cleared the heavy snow early this morning and we're going to have to do it again later on. Boy, am I ever ready for spring. Enough already.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: noodlepoodle

                                                                                                                                                                          I saw something about the terrible Vermont weather in the paper today. Hope you're nice and warm. Our snow in the NYC area is just about all gone, so I think I would cry if it snowed again. Nonetheless, I will have to figure out something for all that stew I have in the refrigerator now that it's feeling springy!

                                                                                                                                                                        2. We're off the city for dinner. Korean - first time - should be interesting.

                                                                                                                                                                          Meanwhile, later in the week, I'm planning using some of the liquid smoke Linda pointed me towards some weeks back. I think it'll go into a ketchup based BBQ sauce to go with some pork chops (or pork fillet) - we got lots of piggy in the freezer due to a recent delivery from the "freerange farm". I'm planning on making cornbread ( that'll be a first) What do you reckon for a suitable side? Coleslaw? Something more creative?

                                                                                                                                                                          3 Replies
                                                                                                                                                                          1. re: Harters

                                                                                                                                                                            Cornbread and coleslaw with BBQ pork chops sounds like a great way to go, Harters!

                                                                                                                                                                            1. re: Harters

                                                                                                                                                                              My mother-in-law's staples with that kind of thing - potato salad, coleslaw, and baked beans. Of which I like the coleslaw best.

                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                Thanks, both.

                                                                                                                                                                                Baked beans is my usual order when I'm in the States and eating BBQ. However, we seem to be about to embark on a quite beany week so I'll stick with the slaw (the supermarket does a "premium quality" one which I actually prefer to homemade)

                                                                                                                                                                            2. I guess it's time to check out the freezer for what's in there.
                                                                                                                                                                              What a chore. Oh well, I'll take a quick looksie.

                                                                                                                                                                              1. I just joined Weight Watchers on-line on a TOTAL whim. Well, after looking in the mirror and being less than happy with my reflection for about two (or is it three) years, anyway.
                                                                                                                                                                                So now, I have no idea wfd, much less what's for lunch.
                                                                                                                                                                                How did my fage yogurt and agave spiked coffee take up 6 whole points???
                                                                                                                                                                                Last time I got down to my fighting weight I did it on my own, using commom sense. WW may over complicate things.
                                                                                                                                                                                I just really felt like paying money might motivate me to stick with some good habits. It's so easy to justify the wine and martinis lately...
                                                                                                                                                                                Anyway, probably shouldn't drone on any longer here, and I will miss making whatever the hell I like for dinner, but I'll try to think outside the b/s chicken breast. Even though I actually like chicken breasts.
                                                                                                                                                                                ps Can I interest anyone in some lamb ragu? It turned out pretty well, and I doubt I'll be allowed more than a quarter cup per meal.
                                                                                                                                                                                pps Anyone have tips for the WW website? I'm confused already!

                                                                                                                                                                                7 Replies
                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                  Rabaja,
                                                                                                                                                                                  I've been doing WW since November, and I hear all of your concerns. It can be challenging, when you are used to cooking "actual" food....but I have lost about 25 pounds, so I will stick with it for awhile. I don't really cook many Weight Watcher recipes, and I don't really use their site much, so I won't be much help to you with that. What I try to do is lighten up "real recipes". One site I have found where that is done really well, is Gina's Skinny Recipes. She is also a proponent of "real food" (some of the "weight watcher" contributor sites use a lot of fat free sugar free pudding mixes, etc.) Here are some things that have worked well for me
                                                                                                                                                                                  I have mostly two breakfasts that I alternate, depending on what I'm doing
                                                                                                                                                                                  1/2 cup of prepared steel cut oats ( which I make ahead, and refrigerate and can pack easily to take to work if I"m working an early day) with one chopped apple and about 1/2 teaspoon of cinnamon. I microwave for about two minutes and eat with 1/2 cup unsweetened vanilla almond milk. This is 2 points plus.
                                                                                                                                                                                  or
                                                                                                                                                                                  scrambled eggs 1 whole egg, and 1 egg white, scrambled and cooked with cooking spray, and 1 slice toast with 1 teaspoon of butter (eggs and toast and butter = 3 points)
                                                                                                                                                                                  and I pretty much always have a smoothie, which is 1 cup almond milk (as above) whirled in the blender with 1 banana and 1/2 bag of frozen mixed berries (1 1/2 cups). = 1 point.
                                                                                                                                                                                  (Sometimes if I'm having the oatmeal and I remember, I add 1 scoop of whey protein powder, which adds 2 points, but is much more filling and satisfying.)
                                                                                                                                                                                  Lunch: I do a bunch of different things. I usually bring my lunch to work, and it is either leftover dinner, or soup (I usually have some kind of home made soup around...this week it is Laurie Colwin's At Last Black Bean Soup ( 5 or so points, depending on how you make it...and I often add a couple of points for cheese and/or tortilla chips on top) and have also make the WW Tortilla soup, which is zero points and very good, or there are some good Progresso Light soups that are one or two points. With bread being 2 points a slice (my husband makes most of our bread, so it is two points per slice, but you can buy Weight Watcher's or other reduced calorie breads that are one point per slice... I just don't like them) I don't do a lot of sandwiches, but when I do, I either have a half a sandwich...egg salad ( 1 whole hard-boiled egg and three egg whites, mixed with some pickle relish, mustard and fat free mayo (you could use fat free plain yogurt) or deli turkey or low fat ham, or tuna, and I always try to add lettuce and/or some other vegetables. I often also take a salad, usually left over from the night before. I carry my bottle of Kraft asiago/ parmesan balsamic vinagrette with me, and I also usually have a fruit for lunch and often a fat free yogurt. Lunch is usually around 8 or 9 points. For dinner, I do a lot of cooking ahead, and try to have quick meals available during the week, and, yes, it's good that you like b/s chicken, cause you really can do a lot with that. Also extremely lean ground anything. Some dinners I like a lot are chicken enchiladas (Gina's skinny recipes), spaghetti and meatballs (also Gina's and the meatballs have hidden spinach in them, so they are great for sneaking vegetable into the kids too) lasagna, impossible chicken pie, macaroni and cheese with roasted butternut squash, homemade pizza, chinese chicken salad, potstickers, stir fries, meat loaf, szekely goulash, red beans and rice, chili....these are pretty much all low points and all home made, "from scratch"...let me know if you want any of the recipes. I also love desserts and have made quite a few of those, and am always trying to find desserts that I can successfully "lighten up".
                                                                                                                                                                                  I also love a glass of wine (or three!) and have one most nights, and more than one some nights. ( Ieither save some points during the day, or I use the weekly bonus points for that, and I am mostly able to stay within the allotment Would love to hear how you're doing and share some ideas with you. I struggle with the 9 servings of fruit and vegetables a day some days, and the 3 servings of dairy, because I am not much of a milk person, and also not too crazy about yogurt. Hope some of this was helpful and not too boring! Best of luck to you...I do actually feel better than I have in years, and have more energy, now that I am eating better.

                                                                                                                                                                                  1. re: sunflwrsdh

                                                                                                                                                                                    I can't begin to thank you enough sunflwsdh, and you too mariacarmen!
                                                                                                                                                                                    This is exactly the kind of encouragement I need on my first day in.
                                                                                                                                                                                    I really have zero experience with WW, so the idea that fruits and veggies are zero points was new to me. I was going around Whole Foods today with my iPhone wondering what produce was ok and what was full of points. -I do need to take some time to familiarize myself with the rules and guidelines.
                                                                                                                                                                                    I will check out Gina's Skinny Recipes, those spinach meatballs sounded good to me the first time you mentioned them here, so yes, I'd love the recipe if it's not on the website.
                                                                                                                                                                                    I'm overjoyed that you mentioned you drink a glass of wine in the evening and still have done so well.
                                                                                                                                                                                    I am going to try to have ONE glass after dinner (what, like 3 or 4 ounces, right?) and treat it like dessert. I think I've added a lot of poundage through imbibing a bit much, but I would like to have a civilized glass of wine in the evening.
                                                                                                                                                                                    I will check out the WW thread, I think it was a post by Roxlet that made me sign up this am. It is just time to take the bull by the horns and ask for a little help and guidance as well.
                                                                                                                                                                                    Sheer willpower wasn't doing it for me at this point in my life. Well, I didn't have the willpower I guess!

                                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                                      Do you still get points for exercise? I used to go to the gym or for a brisk walk to earn points for that glass of wine. Do you still get an extra 35 points a week? Those were my sunday dinner and dessert points - or weekend breakfast points. WW is a great way to stop gaining and learn some good habits. Those 2 spoons of olive oil help a lot making dinner and there are some great soup cookbooks and recipes to calm the cooking genie. Check out Wasa crackers and light Laughing Cow cheese - they make a great breakfast! Best of luck to you!

                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                        Thanks B! I totally stocked up on Laughing Cow products, will get fresh Wasa tomorrow.
                                                                                                                                                                                        I have some, but I always forget about it and it goes stale. Wonder why that is? Because Triscuits are so much more appealing, perhaps?
                                                                                                                                                                                        Definitely trying to stick to working out 4 or 5 x a week, not always though.

                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                          you do get pts for exercise but it doesn't kick in until... after something, i'm not sure what! and you absolutely do still get your extra 35 pts.

                                                                                                                                                                                        2. re: rabaja

                                                                                                                                                                                          Spinach Meatballs and Sauce
                                                                                                                                                                                          1 pound lean ground beef ( I don't see why you couldn't use some other lean ground meat if you wanted to)
                                                                                                                                                                                          10 package of frozen chopped spinach, thawed, and drained ( I microwave it for 5 minutes and then line my colander with paper towels, let it sit there for a few minutes, then squeeze it dry)
                                                                                                                                                                                          2 slices bread (I think the actual recipe calls for Weight Watcher or some other low cal bread, but I just use thin slices of home made, or actually, usually the end slice)
                                                                                                                                                                                          1 egg
                                                                                                                                                                                          2 cloves garlic, minced
                                                                                                                                                                                          1/2 cup pecorino romano or your favorite parmesan cheese, grated (we have actually had the best texture with store brand parmesan in the shaker thing)
                                                                                                                                                                                          salt and pepper
                                                                                                                                                                                          1/4 cup parsley
                                                                                                                                                                                          Wet the bread, and crumble it with your hands into a large bowl. Add the rest of the ingredients and mix together. Refrigerate a half hour or so. Measure out into 1/4 cup portions and then split those in half, and form meatballs out of 1/8 cup portions of mixture. My husband then bakes them at 350 for about 1/2 hour, or until golden brown. The recipe says to fry them in 1 teaspoon olive oil on low heat, until done in the center, and then to drain on a paper towel, which I have done, and the results are almost identical, taste wise. The sauce:
                                                                                                                                                                                          1 teaspoon olive oil
                                                                                                                                                                                          3 cloves smashed garlic
                                                                                                                                                                                          1/2 onion, don't chop
                                                                                                                                                                                          1 28-ounce can crushed tomatoes
                                                                                                                                                                                          salt and pepper
                                                                                                                                                                                          .
                                                                                                                                                                                          Saute the garlic in the oil until golden brown, then add the tomatoes and onion, salt and pepper After the meatballs are drained, you drop them into the sauce and simmer for an additional 15 to 20 minutes. The recipe says 5 points plus for 5 meatballs and 4.5 ounces of sauce. Enjoy!

                                                                                                                                                                                          1. re: sunflwrsdh

                                                                                                                                                                                            Thank you so much. I am going to try these with ground turkey very soon.
                                                                                                                                                                                            In the sauce, the onion is a whole half? It says don't chop, and I'm just a bit confused.
                                                                                                                                                                                            Thanks again for posting this, sounds so good.
                                                                                                                                                                                            Eta: and what a generous serving! I could even have it with WWheat pasta!

                                                                                                                                                                                    2. It started as pumpkin risotto, but veered off course when I used red wine and barley. I added half a tin of chiptotle in adobo. So, we had that topped with some crumbled turkish feta, and a salad of purslane, green lettuce, cress and blood oranges that was enhanced with some of my mexican spicy sour salt. Not bad, quite hearty on a cold spring evening.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: relizabeth

                                                                                                                                                                                        Sounds great! Blood oranges in salad are wonderful!

                                                                                                                                                                                      2. Last time I made LindaWhit's chicken with roasted garlic cream sauce, my hubby was away for the weekend. Now he's here so I'm going to make it for him :) I'll serve it with some whole wheat pasta and I'll probably throw some peas in there as well. Thanks again Linda!

                                                                                                                                                                                        6 Replies
                                                                                                                                                                                        1. re: krisrishere

                                                                                                                                                                                          OMGoodness, I do hope he enjoys it! Adding peas is a great idea. :-)

                                                                                                                                                                                          As for me - keeping it simple - cream cheese scrambled eggs and a toasted English muffin.

                                                                                                                                                                                            1. re: krisrishere

                                                                                                                                                                                              Kris, that sounds great. I will put it on my list of things to make!

                                                                                                                                                                                            2. Saw a nice little baggy of herbes fines at the local organic store and thought "compound butter" pretty much immediately. And we know where that goes: on two beautiful, grass-fed rib-eyes currently relaxing on the counter in a salt rub. SIde will be goose-fat roasted ruby gold potatoes with a shake of sea salt & rosemary, as well as a romaine mix with kumatoes and home-made blue cheese dressing. We had a bottle of Marzetti in the fridge that someone brought, but after a quick glance at the nutritional chart I decided to make my own w/Fage yogurt, crumbled blue cheese, lemon juice, skim milk, a bit of oil, s&p.

                                                                                                                                                                                              Dessert is the first of the champagne mangoes this year.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                That sounds like a lovely meal. You like those kumatoes?

                                                                                                                                                                                              2. I've have really run out of ideas, I've popped in and out of CH all day looking for inspiration. I'm not in the mood for anything too heavy or saucey. I think finally I've decided on grilled tuna and cheddar cheese sandwiches and a crunchy salad...another crazy coconut pie is in the oven....ummm we sort of ate it all last night and this morning....

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: chef chicklet

                                                                                                                                                                                                  Grilled tuna and cheddar sandwiches are one of my favorite comfort foods!

                                                                                                                                                                                                2. DH and I split a T-bone steak, which was simply seasoned with salt, pepper, garlic and onion powder before getting seared on cast iron. I was amused the grocery store had labeled the cut "rib eye," whatever that says about the butchers at Safeway.

                                                                                                                                                                                                  Sides were lima beans with butter and bay, steamed corn with chipotle pepper, wilted spinach with garlic, and some homemade wheat rolls.

                                                                                                                                                                                                  1. Spinach meatballs, and sauce from Gina's Skinny Recipes, served with whole wheat angel hair, tossed mixed greens and red grapes, my husband's home made white baguettes, a glass of Italian red, and 1/2 slice of ricotta orange pound cake for dessert. A good supper for a cold ice stormy day:)

                                                                                                                                                                                                    1. Roasted chicken breast on a bed of spring onions, green garlic, cherry tomatoes and delicata squash. I roasted the whole shebang together with thyme, sherry vinegar and a wee bit of olive oil, it came together quite well, and I had it over bulgur.
                                                                                                                                                                                                      A big old side of broccoli di cecio -a much needed afterthought thanks to mariacarmen.
                                                                                                                                                                                                      And later, a heavenly glass of vino.

                                                                                                                                                                                                      1. Beef Stroganoff ala James Beard...for the most part.

                                                                                                                                                                                                        1. So compared to everyone else's eats, I've been slacking in the kitchen lately. Sunday, I made a batch of country ribs; into a stock pot for a 20 minute simmer first. Meanwhile, I put together a bit of a bbq sauce with a can of diced tomatoes, onions & chiles, ketchup, brown sugar, a little cornstarch, worcestershire, apple nectar, salt free garlic & herb seasoning, kosher salt and pepper in the food processor. Sandwiched the ribs in the sauce and it went into the oven low for 1 1/2 hours. YUM! Served with sauteed broccoli & cauliflower and a garden salad.

                                                                                                                                                                                                          Today, I took some of the leftover ribs, shredded them & made pressed sandwiches on french bread with a spicy yogurt sauce & some sharp cheddar. On the side, another salad with iceberg, fresh spinach, cukes & pan roasted cherry tomatoes.

                                                                                                                                                                                                          Tomorrow (technically today) is still being debated...

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: Cherylptw

                                                                                                                                                                                                            Cheryl - ribs? Not slacking. Pressed sandwiches? Not slacking. Both sound wonderful.

                                                                                                                                                                                                          2. Hope everyone's having a fab Fat Tuesday.

                                                                                                                                                                                                            Tonight's dinner is an assembly job, compliments of one those recipe cards you get from the supermarket which pushes their special offers of the week.

                                                                                                                                                                                                            So, mixed together in the serving bowl:

                                                                                                                                                                                                            A tin of green lentils, another of borlotti beans, a tub of mixed antipasti (mushrooms, olives, courgettes), some sunblush tomatoes, chopped celery, parlsey & red onion. Gets mixed with a dressing of the oil from the antipasti, honey, s & p, cider vinegar.

                                                                                                                                                                                                            On top goes a handful of rocket. And a scattering of blue cheese (it suggests Stilton, we're using Blackstick's Lancashire).

                                                                                                                                                                                                            With some crusty bread

                                                                                                                                                                                                            Followed by pancakes. With sugar & lemon, of course.

                                                                                                                                                                                                            11 Replies
                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                              That sounds absolutely delicious. All of it.

                                                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                                                (rabaja - this is the thread i was referring to earlier, tho there are of course many others:
                                                                                                                                                                                                                http://chowhound.chow.com/topics/745827)

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Thanks MC!
                                                                                                                                                                                                                  I think that was the thread that first inspired me, will go re-read it again with pen and paper in hand.
                                                                                                                                                                                                                  You all have such great ideas!

                                                                                                                                                                                                              2. re: Harters

                                                                                                                                                                                                                Time to break out the crepes I have frozen and fill them with some chicken and maybe braised endive. It's Pancake Tuesday in Canada too (or was when I lived there).

                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                  Ha, ha! I used up my frozen crepes the other day making delicious crespelle with a ricotta filling (essentially the same as ravioli) and a tomato sauce I had in the freezer. I was so happy I had prevented my DH from tossing them when he was doing a big freezer clean out. They were fine 8 weeks later.

                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                    Dang that sounds good. These puppies have been around for rather longer than that, definitely want using.
                                                                                                                                                                                                                    Do you have Marcella's Italian Kitchen? With your pasta roller you could make that absolutely beautiful and delicious pasta rosette thing. A friend made it all by hand once - her pasta was thin as all get out - a stunning dish.

                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                      I have Marcella's Italian Kitchen, and I will check it out. There is a Mario Batali recipe for ravioli with asparagus that I am eyeing for Easter (Ha! it's not even Lent!). I used to make ravioli with my grandmother every Easter when I was a child, so ravioli are very nostalgic for me.

                                                                                                                                                                                                                      Just looked at he recipe -- and it sounds great. More importantly though, I have found a recipe for tonight's dinner using the sausages that are defrosting on the counter...

                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                        Sounds wonderful.
                                                                                                                                                                                                                        The rosettes are one of the most attractive pasta dishes I've ever seen or eaten.
                                                                                                                                                                                                                        I love that book.

                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                          That Marcella's Italian Kitchen Recipe that I made for dinner last night was so simple and got raves from La Famiglia. Basically, you cut sweet Italian sausage into coins, saute until brown, add some chopped garlic and and roughly chopped canned tomatoes, let cook and finish with a little cream. Surprisingly more than the sum of its parts.

                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                            I must make that for you know who, he loves Italian sausage.
                                                                                                                                                                                                                            Other ones I love in that book - the beef and prosciutto cabbage rolls, the ground veal with cream and saffron pasta sauce, the scallops with mushrooms (YUM) and with rosemary and lemon...the baked eggplant risotto is really nice for a gang and can be made lact-ovo veg with veg broth (I use the one from the Greens cookbook). Everything I've made from it is brill. I have heard it's her favorite of her books.

                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                              I have usually cooked from the Classics book, but I will have to get deeper into this one. Thanks for the tips on the recipes.

                                                                                                                                                                                                              3. I'm making a chicken pot pie - chicken part will be home made but pie crust is by Pillsbury.
                                                                                                                                                                                                                Anyone making something special tonight for Shrove Tuesday? Up here in Boston there are lots of pancake suppers - not really what I want for dinner.

                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                  In the UK, today is probably better known as "Pancake Day" than Shrove Tuesday. One of these years, I am going to make a pancake meal - buckwheat gallette "canneloni" as a main followed by traditional pancakes with sugar & lemon for dessert

                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    I did something similar last year: wholemeal pancakes with ham, mushrooms, spinach and bechamel, followed by white with various sweet toppings. It was a bit much, tbh. But I'm going to a pancake party tonight, then going to my mum's for more pancakes tomorrow in case tonight's ones aren't "right"!

                                                                                                                                                                                                                    1. re: gembellina

                                                                                                                                                                                                                      One of the most fab things we've ever done with pancakes (but havnt done in recent years) was a thing called "crepes Normande". Basically, you made a load of pancakes (about a dozen). You also made an apple puree. You then layered up the pancakes (on an oven proof serving platter) with a big splodge of puree between each one, so you had a sort of pancake, erm, cake. Some foil over the top and into the oven to heat up. You then cut into wedges as a cake. Brilliant with some really good ice cream.

                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                        We started with braised endive with juniper. And then had crepes filled with ricotta, spinach, celery and carrots and topped with a bit of parmesan and bread crumbs. Lemon sugar crepes for dessert, of course.

                                                                                                                                                                                                                2. Continuing to clean out the freezer, I will make spaghetti sauce today using up a package of sausages from the freezer. It's a brand I wish my husband wouldn't buy since I feel that they are not that tasty, but waste not, want not. I'm just wondering how I will pump up the volume on taste...

                                                                                                                                                                                                                  1. Pancake Day today! For an appetizer, I think it should be easy to defrost some of the duck I have in the freezer, sear it and serve it atop scallion pancakes with hoisin and julienned cucumber. I have boiled pork belly left over from this weekend's carnivale festivities -- I suppose that can be repurposed as moo shu, or perhaps deep fried and then sauteed with vegetables to make fresh lumpia. Dessert will have to be king cake since I still have quite a bit leftover, but perhaps our French visitor will fire up the pan and prepare us a few crepes as well.

                                                                                                                                                                                                                    1. Pancakes, bacon, eggs - the standard (it's just nice not to have to really plan out dinner for once :)) but anyone have ideas for simple, not too sweet dessert (thinking fresh fruit but don't have much on hand).

                                                                                                                                                                                                                      1. One of my favorites--red snapper! I'm not sure exactly what I'll do with it yet, but I'm thinking maybe a sesame ginger broth and some jasmine rice. The fish at the store today were absolutely gorgeous. I was going to just get salmon filets, but these really caught my eye.

                                                                                                                                                                                                                        1. TIred tonight. Long and busy days at work, dealing with lots of "stuff", and I'm fighting something. So a glass of Emer-Gen-C was drunk while waiting for a potato to bake. Topped with butter, sour cream and chives - it was dinner. Will watch a bit of TV and then head to bed with another Nyquil in me.

                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                            Hope the morning finds you feeling better, Linda!

                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                              Comfort food at it's finest Linda! Take good care and feel well.

                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                You've had a hectic week or two - take it easy, rest up, feel better.

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  Unfortunately, I can't take it easy. The hecticness will just continue, I'm afraid.

                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                    sorry about that!! at least i hope you feel better.... willpower! i will NOT get sick i will NOT get sick!

                                                                                                                                                                                                                              2. Tonight's plan for dinner is a test run of chicken parm with a friend. I'm doing a dinner party on Friday and haven't made this particular recipe yet, so a friend who isn't coming Friday is coming to my apartment and we'll test it together. Hope it turns out well, but if not she's bringing a bottle of wine, so it'll still be a good night!

                                                                                                                                                                                                                                1. Tonight we had a fabulous Chicken Tikka Masala from Jamie Oliver's "Dinners" book. Quite aside from this being a truly memorable meal, I now have a new respect for JO and can't wait to have a fresh look at his books as this really was something special.

                                                                                                                                                                                                                                  If you're interested, here's the link to my review & photos:

                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/7691...

                                                                                                                                                                                                                                  1. No formal dinner tonight. Chopped barbecue pork on a nice toasted bun with cole slaw & hot sauce; blueberry poundcake...so far...

                                                                                                                                                                                                                                    1. Lunch was a simple sharp cheddar omelet. Midday snack were delicious lemon-thyme shortbread from a friend (tiny 1-1/2 inches, they just melted in your mouth). For dinner I made a recipe from last month's COTM (Essential NYT) Spaghetti with Fried Eggs and Roasted Peppers (and capers, garlic, bread crumbs, parsley, olive oil, parm). "Dessert" was liquid - old-school Brandy Alexanders.

                                                                                                                                                                                                                                      A favorite local restaurant (FnB) periodically gives away Jidori chicken bones at no charge and I stopped by this weekend and picked up a 10-pound bag. I have to say, today this resulted in the most flavorful and beautifully golden stock I've ever made. Looking forward to having nice chicken "jello" tomorrow as each carcass also included the feet and heads. I rinsed, chopped, and blanched the bones, and then simmered with a tomato, carrots, onion, celery, garlic, peppercorns, bay leaves, parsley, and thyme.

                                                                                                                                                                                                                                      Jidori chickens:
                                                                                                                                                                                                                                      http://www.nytimes.com/2010/04/21/din...

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                       
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                                                                                                                                                                                                                                      1. re: Rubee

                                                                                                                                                                                                                                        Rubee, that spaghetti & egg dish sounds absolutely amazing - hits alllll the right buttons. can you link to the recipe, please?

                                                                                                                                                                                                                                        1. re: Rubee

                                                                                                                                                                                                                                          Rubee so glad you tried that Spaghetti recipe, I kept looking at it and hoping someone was going to review it. I didn't get a chance to make it during the COTM but will definitely do so now.

                                                                                                                                                                                                                                          All your pictures are lovely as always. It's been a long time since I've seen a Brandy Alexander, what a great and innovative dessert idea. Perfect for a dinner party too. . . .I'll be keeping that in mind. Thanks!

                                                                                                                                                                                                                                        2. i had a bagel, sliced the top and bottom "crusts" off and made a bomb grilled cheese using mayo to grill it instead of butter on it for the first time ( i loved it) with muenster cheese. i grilled it oen faced and threw a little butter in the pan and sauteed up some julienned veg from sushi leftovers the other night and put them on the sadwich. i liberally kosher salted the vegetables and used a coarse grind on my magnum unicorn pepper grinder filled with penzeys special black peppercorns and went to it.
                                                                                                                                                                                                                                          i was so pleased with it.
                                                                                                                                                                                                                                          cheers!

                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                          1. re: toasted1

                                                                                                                                                                                                                                            Sounds wonderful toasted! I've never used mayo for grilling a sandwich either, interesting idea!

                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                              i have to say i've done that with fried bologna sandwiches. such a trashy treat!

                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                I used mayo last night on our tuna melts (tuna salad, sharp cheddar, mustard, and garlic pickles on rye). I like using mayo, it gives a nice tang to the bread. It is also very helpful if you've forgotten to take any butter out to soften, and don't want to mess with nuking it. You should try it sometime, BC.

                                                                                                                                                                                                                                                And toasted1, grilled muenster is one of my favorites.

                                                                                                                                                                                                                                            2. Dinner at dads was very quickly fried thin pork chops, seasoned with s&p, powdered garlic, & paprika. i ALWAYS dry out pork chops. Tonight, for some reason, they came out juicy and tender - tender enough for Old Man Dentures to enjoy! I literally pan fried them for 2 minutes on one side, one on the other, then took mine out of the pan and covered the pan with his in it for another minute. Also, parboiled and fried taters in butter and olive oil. His favorite. and an avocado salad.

                                                                                                                                                                                                                                              For tomorrow's dinner I browned a whole cut-up chicken. As it sauteed, i processed garlic, thyme, rosemary, tarragon, salt, pepper, and olive oil. spread some of the mixture on the bottom of a pyrex, put the crispy chicken pieces in and rolled them around, painted them with the rest, then added a can of white beans and added a very little chicken broth and braised for about 45 mins. It smells heavenly!

                                                                                                                                                                                                                                              Then, for another dinner, browned pork shoulder chunks, drained, then added a can of coconut milk, some jarred curry paste (never used one before, but i like curry hot and strong and this was for the oldster's palate), then added chopped carrots, potatoes, chicken stock, and doctored up with a little brown sugar and turmeric and stuck the whole thing in the oven. It's been cooking covered at 300 degrees for a couple hours now, will probably let it cook another hour, then add frozen peas.

                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                How do you make your avocado salad? What an unique sounding chicken dish. Was it delicious? It sounds like it would have been!

                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                  Thanks Roxlet and BC!

                                                                                                                                                                                                                                                  Roxlet - oh the salad was totally basic - just avos, tomato, green onions and lettuce with red wine vinegar, s&p - i just call it avocado salad because that was the main ingredient! sorry if i misled!

                                                                                                                                                                                                                                                  We'll see when I get home tonight how the chicken fared - it looked/smelled really good, tho, so i'm hopeful!

                                                                                                                                                                                                                                                  p.s. i let the pork curry cook in the oven for 3 hours and it reduced quite a bit, lost most of its sauciness, but i just added a bit more chicken stock. i tasted it last night - really tender, really sweet (in a good way, caramelization from the meat and carrots, not like too much sugar) and it's nice and thick. it tastes really surprisingly good - different then any curry i've ever made. will probably have to add more stock or coconut milk, tho, as reducing it did ramp up the heat a bit.

                                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                                  While everything sounds great mc, that chicken had my mouth watering! Wow, I can only imagine how tender and delicious it will be. Lucky papa!

                                                                                                                                                                                                                                                  1. I'm letting my freezer dictate what's on the menu tonight and what I pulled from its depths this morning were 2 cryovac'd bison steaks.

                                                                                                                                                                                                                                                    I have a couple of ideas but after last night's smashing success thanks to Jamie Oliver, I'm going to take a look (via EYB) at his recipes to see if he has something that inspires me. I do have some wonderful wild mushrooms on hand though so whatever we end up w, there will definitely be mushrooms alongside.

                                                                                                                                                                                                                                                    1. Upcoming. Pork chops (free range, local). Cornbread (although technically semolina bread, as the supermarket was out of polenta - as it's always called here). Coleslaw. And my "standard" BBQ sauce * - a warmed through mix of ketchup, Worcestershire sauce, garlic, Dijon, cayenne and lemon juice - to which a tad of the American liquid smoke will get added.

                                                                                                                                                                                                                                                      * I say "standard. I tend to trot this out on the very rare occasions that the weather is warm enough for us to cook and eat outside - i.e. not in the last 2 years. It's on an interesting, almost forgotten, page of the recipe file - along with a spicy tomato sauce, chocolate and chestnut pudding, Claudia Roden's turkey stuffing and Tony Golding's garlic and mozzarella bread. Tony Golding - WTF he?

                                                                                                                                                                                                                                                      1. Why is it that grocery stores wait until Lent to have a fabulous selection of seafood? Why not all year round people?

                                                                                                                                                                                                                                                        Anyway, I'm SO excited for dinner. The grocery store has haddock on sale - I have never ever seen haddock down here - as well as steamers. I'm in seafood heaven!! I think I'll beer batter the haddock and serve with oven roasted potato wedges. The steamers I'll just steam in a little garlic and white wine.

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                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                            Heaven.

                                                                                                                                                                                                                                                            A big bowl of steamed clams with a few wedges of lemon to squeeze over them and a bit of drawn butter in which to dip the clams (if you want).

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              Awwww. Lovely. We rarely see fresh clams here.

                                                                                                                                                                                                                                                              Yes, I know. Small island, yet crap seafood. Tons of stuff gets landed but it all exported to Spain. Mussels are good though.

                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                I feel your pain as well Harters. I'm a mile from the Chesapeake Bay and about 10 miles from the Atlantic...not a bit of local seafood available here.

                                                                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                                                                Oh I am so jealous. I miss steamers.

                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                  Steamers - also called piss clams, middle neck clams or soft shell clams. :) But, yes, as Linda said, "heaven".

                                                                                                                                                                                                                                                                  1. re: krisrishere

                                                                                                                                                                                                                                                                    Do I want to eat something that has "piss" in the name? I'm assuming the word means the same over there as it does over here.

                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                      Ha! Yes, yes you do :) They call them piss clams because when you dig for them, they immediately flush all of the saltwater out of their system through their "heads".... So yeah, you should still try them!

                                                                                                                                                                                                                                                              3. We went out for Fat Tuesday happy hour last night, and came home quite "happy" and hungry. Seared up another T-bone to share and made a mixed greens salad and Rice a Roni (hangs head in shame...DH's purchase) alongside. Each plate also got a big dollop of my bastardized version of daikon kim chi. Nice and spicy.

                                                                                                                                                                                                                                                                1. Breakfast today: Eggs baked in pipérade (roasted peppers, tomatoes, onion, garlic, smoked paprika, parsley, and feta). I served it over toast.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                    1. "Italian Chicken" from the freezer. When first made, it was a nice fryer (I made two) rubbed with olive oil, garlic, basil, oregano, and possibly lemon juice if I had a lemon. The gizzards and neck were cooked in a little water with an onion, garlic, celery and parsley to make a broth. When the birds were mostly done roasting and the fat was skimmed, I poured a can of tomato sauce over the birds and finished the roasting. When the birds were done, I took them out, let them rest on a platter, and added some of the broth to the good stuff in the bottom of the roasting pan. The resulting sauce was poured over a drained pot of rigatoni, lots of romano is added, and the pasta is served beside the lovely tender chicken. Forgot to say that the chicken is roasted breast down. Add a salad and bread, and you have dinner for days! Whatever's left later in the week can go into canned chicken broth with beans, to make minestroni. The chicken and pasta I'm about to eat tonight went into the freezer sometime in the winter.

                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: somervilleoldtimer

                                                                                                                                                                                                                                                                        There's nothing like a eoast chicken to give you wonderful meals for days on end, is there? Your dinner sounds wonderful. I've always loved the combination of chicken and tomato.

                                                                                                                                                                                                                                                                        And FYI, we start a new 'What's for Dinner' thread after every two hundred and fifty or so posts, so if you see one marked 'OLD", it means we got too big again. ;) We're over here now: http://chowhound.chow.com/topics/785820

                                                                                                                                                                                                                                                                        I hope you'll keep joining in to share your meals!