What's for Dinner? Part 79 (Old)

[LindaWhit]

And we're up to the 79th incarnation of what's cookin' at your abode. It's Monday; it's springtime, when all our thoughts turn to......local asparagus and wild fiddleheads! :-D

(Although it *is* snowing lightly here in New England, but thankfully, not sticking to the roads!)

So what IS cooking?

[LindaWhit]

Went out again *last* night as well - rather impromptu, but met some friends for tapas and sangria and lots and lots of good chit-chat.

Tonight, I cook. :-)

[mariacarmen]

i started the new thread: http://chowhound.chow.com/topics/774423

[Isobel_A]

It's Friday, it's sunny and properly approaching warm for the first time this year. I think that calls for wine (I have some nice NZ Marlborough sauvingnon blanc in the fridge) and some kind of pasta verde concoction which I shall make up as I go along.

[Harters]

I've been doing a "meet the author" session this lunchtime but we stopped at a pub on the way home for a carvery meal. Hence, we're stuffed with roast beef, roast tatties, roast onions, Yorkshire pudding, carrots, cauliflower cheese, green beans & gravy.

So, a lightish dinner is called for. And we're on a new cookbook of the week - Delia Smith's "How to Cook, Book 3" (2001). A traditional dish - the London Particular. An odd name for a split pea soup, I agree - one that apparently comes about from the thick "peasouper" fogs for which London was reknowned in the 19th and early 20th centuries. The peas cook for a while in ham stock (which we had in the freezer) then chopped bacon, celery, carrot and onion is added and it simmers aways until everything's cooked through. it then gets wazzed in the blender. A little sprinkle of croutons and, maybe, some shards of crisp bacon. With a granary loaf. There's Red Leicester and a West Country farmhouse Cheddar in should we still be peckish.

Oh, and I spotted a recipe for giardiniere so I'm going to squirrel some of that away. But, first, I have decorating to do at Harters Hall.

[sunflwrsdh]

I love the sound of the London Particular. Split pea soup is one of my favorite things!

[LindaWhit]

Dinner last night was out with coworkers for a few drinks. Dinner at the bah was mini burger sliders and some chicken hands (called chicken fingers but these were most definitely Frankenchicken if they were "fingers"!) with mustard dipping sauce.

Oh - and two glasses of wine. Which actually prefaced the sliders and chicken hands. :-)

Tonight? Not sure. I'm in a salad mood, but we're ordering lunch in for a work "Brown Bag Lunch" so perhaps I'll go with something salad-y for lunch.

[sunflwrsdh]

Husband made chicken parm, whole wheat pasta, big green salad, with baby spinach, mixed baby greens, thin sliced cucumber and red onion, reduced fat feta, and his home made whole wheat baguettes. A glass of Chianti, actually also home made, by a friend of a friend. One of my best dinners in a long time (At least since Sunday:)

[twodales]

Sound perfecto sunflwrsdh!

[sunflwrsdh]

It was great!

[twodales]

Pondering a sage pesto to serve with some pork tenderloin... Maybe with some shoestring potatoes and a veg.

Last night was a really good Thai carryout: Gang Panang Beef, Veggies with tofu and of course chicken satay.

[twodales]

This turned out really well. Sauteed the pork tenderloin. Layered 2 pieces with the pesto or plopped the pesto on top of the odd-numbered piece. Added some white wine to the pan, covered and cooked for a few minutes and then uncovered the pan and cooked over high heat to reduce the sauce a bit. Served with mixed greens sprinkled with lemon oil and shoestring potatoes. Tasty, easy, quick.
I'm sure this could be done with chicken, turkey or veal also. The sage pesto would be really nice on pasta too. I made it with almonds, fresh sage, evoo, garlic and cheese but it would be nice with walnuts or pine nuts as an alternative. I love being able to substitute ingredients easily and use what you have. Years ago I was a slave to the ingredients list of a recipe. Freedom!

Pudding/Dessert: a napoleon made with 0 % fat greek yogurt flavored with vanilla and fresh raspberries.

[roxlet]

Yesterday, my son and I went to Arthur Avenue in the Bronx, and got some fantastic fresh mozzarella and ricotta. What to make with it? SInce my son has been requesting spaghetti and meatballs, I figured I'd go a step further and make lasagna. So, here it is, ready to pop in the oven this evening:

[ChristinaMason]

jealousy!

[buttertart]

I want some too.

[sunflwrsdh]

A friend and I are considering having a mozzarella and ricotta making day. If that does come to pass, I will surely use some to make a lasagna like yours! Looks wonderful!

[alliegator]

I'm so thrilled that I bought a forbidden hibachi grill for my apartment balcony! So I'm going to make up some Thai pork satay with a packet of satay spices a Thai friend sent me. Some rice and a light cucumber salad with a small amount of bird chilis will make it a meal.
I figure if some a$$-monkey neighbor managed to deep fry a turkey on his balcony :/ I can certainly have the tiniest of grills.

[roxlet]

Lol. I remember when we had our grill on our terrace in Manhattan. One day, the DH was grilling something for dinner, when a wind kicked up and blew an ember right onto the canopy of the building. Guess who had to pay to repair the hole? Um-hum. Just watch the wind!

[alliegator]

Haha, thanks for the chuckle and the tip. I made a barrier of my fullest potted trees lining my railing--people can't rat me out and I won't singe anything.
Btw, your dish for tonight looks fantastic!!

[alkapal]

alliegator, i sure hope that your forbidden hibachi is not sitting on a wooden deck.

and i sure hope that all your neighbors know how to control their own hidden hibachis, for your sake.

[alliegator]

Oh no, the whole structure is concrete, I wouldn't toy with a wooden deck sitaution. And the meal went off without a hitch--delicious!

[alkapal]

oh good! i wonder about folks who defy rules and put grills on wooden balconies. ;-).

[Harters]

It's Pretentious Night at Harters Hall. So I'm making a pithivier.

Yes, I know that's still just a pie.

So, thinly sliced potato and celeriac are boiled until just tender (and cooled). They're mixed with double cream, seasoning and chopped rosemary. Puff pastry is rolled out into a circle (and put on a baking sheet) and a layer of the spud mix goes on and is topped with some thin slices of Gruyere and a little finely chopped streaky bacon. More layers are added and pastry lid goes on. Egg washed and baked for 24 minutes or so. Some steamed carrot ribbons will accompany.

While that's on the go, we're going to rustle up a batch of lemon curd which this week's cookbook of the week says freezes brilliantly in small tupperware type thingies. Recipe from "Family Freezer Recipes", published 1978 (probably bought in conjunction with our first freezer) - we havnt cooked from this in donkey's ages but, for years, it had my standard meatball/tomato sauce recipe. Seems to have been sold in Australia and America as well as it has measurements in imperial, metric and cup size and ingredients in British English and American English.

[TheHuntress]

Wow, that sounds amazing!

[sunflwrsdh]

Really does sound amazing! I love lemon curd, as well as cookbooks from the 1970s:)

[Isobel_A]

I'm home late tonight so I'm having some Blue Peter ratatouille with slices of polenta fried in a little olive oil and sprinkled with some parmesan.

[iL Divo]

Veg (carrots/onions/celery/potatoes) on bottom on 9x12 le creuset roaster, Rosemary and thyme salt pepper and olive oil over veg the, fat chicken on top, seasoned in and out with salt and pepper paprika onion powder cumin lawrys sage drizzled with olive oil, baked 45 min on 425 flipped then baked 55 minutes on 375 rest slice eat.

Lemon Starbucks-ish pound cake/loaf with glaze.

[JungMann]

I finally got around to making the Jamaican stir-fried chicken with chayote I first read about in WFD 69 (link: http://chowhound.chow.com/topics/7617...). Like all good stir-fries, it couldn't have been easier, but the pickapeppa made this recipe completely different. It had a familiar pungency with an exotic twist. If I were to change anything, I'd add more onions and toss in a scotch bonnet pepper and maybe a little ginger. But even as it was, it was delicious.

[Cherylptw]

That sounds great....I have a chayote languishing in the fridge and needs to be used. Thanks for the inspiration.

[buttertart]

Grilled cheese sandwich with Balderson's 6 yr old Canadian cheddar (gorgeous, and I'm very thankful to have a connection so I can lay hands on it), on no-knead bread, cooked in butter. An organic Braeburn apple, cut up. A Temple orange is chilling to the icy point of perfection in the freezer (I thought I was out of them, but a bit of fossicking in the fridge brought 2 to light, great). Himself forages for whatever he fancies later, maybe leftover osso buco and noodles frozen and husbanded for such an occasion.

[sunflwrsdh]

Tossed salad, spaghetti with spinach meatballs, glass of Merlot. Sliced apple with peanut butter for dessert.

[herby]

I made a veal chop from Marcella's Kitchen last night that was very dissapointing. The sauce was fab and went very well with fusilli but the chop was bland. Simple Mac&Cheese tonight to use left over fusilli and baked meatballs that have been hanging around the fridge for too long:)

I just convinced my dinner club to use marcella's kitchen for our may dinner and do not feel good about it any more. Any suggestions about what you cooked from her book and loved?

[buttertart]

It seems it wasn't the recipe that was lacking (since you loved the sauce) but the veal itself. Dishes we love include: the scallops with mushrooms and with lemon and rosemary, the ground veal with saffron and cream pasta sauce, the baked eggplant risotto, the savoy cabbage rolls stuffed with ground beef and prosciutto, the pork scallopine with raisins and pine nuts. I really have to stop making these and delve further unto this book but we're so fond of these it's rather difficult to do so.

[ChristinaMason]

I'm so curious about that eggplant risotto and can't find anything online. When you have a chance, could you paraphrase?

[buttertart]

Surely.

[ChristinaMason]

I'm repurposing leftover turkey into motzah ball soup. May also cook up some egg noodles for those who want them (i.e., me). Most likely a blue cheese-spiked cole slaw w/ apples and walnuts alongside---thanks for onceadaylily for the inspiration on that one.

[onceadaylily]

We can both thank the little deli that inspired me. I hope you like it. Do you make your own matzoh balls? I've never done it.

ETA: I especially like the idea of the walnuts in there, and I know the BF loves apples as an un-cooked add-in. Recipe in progress for sure, so thank you, Christina.

[ChristinaMason]

<Do you make your own matzoh balls? I've never done it.>

No, it was my first time, and I used a mix (Streits), which was fine. I added fresh parsley and some dill. Next time, I'm going to make my own. They seem pretty basic.

The slaw was very good. I just used some blue cheese dressing we had on hand (Marzetti's extra blue cheese) and added sugar and white vinegar. It worked.

[noodlepoodle]

Tonight we had chicken fingers made with chicken breast marinated all day in yogurt with seasonings, coated in seasoned egg and panko, fried up in oil, jasmin rice sauteed with onion and garlic and cooked in wine and chicken broth with sides of peas and broccoli. Ginger snaps for dessert.
t

[roxlet]

Tonight is moussaka. I was on Arthur Avenue today and picked up some lamb and eggplants, so I am ready for the DH to cook this up when he gets home from work. I would make it, but he wants to...

[mariacarmen]

Made the oldster a giant pot of chicken peanut (butter) soup with carrots, potatoes, rice, oregano. will add frozen peas since he loves them so much. used a bunch of chopped up chicken that he keeps buying ready roasted from the market and then is not able to chew. Also made a batch of ham fried rice. He's set for dinners, with my sister's spag sauce in the freezer, until Monday night. Tuesday morning he leaves for Bolivia - which among other things means i don't have to cook bland food for for 2-1/2 months!!!!! (Forgive me for clicking my heels a little bit.)

[buttertart]

I thought that "since he loves them so much" sounded just a little sulky...hurray for your liberation from bland food, even if temporary!

[mariacarmen]

ahahaha! on second reading, it does! but no, i actually like them too.
thanks!

[italia84]

I bought some sundried tomato tilapia at Wegman's; I never buy preseasoned stuff, but it looked good. We'll have that with a cannellini bean salad I put together last night, and some good bread.

[onceadaylily]

Let me know how the fish is, please? And if you are able to pick up on any other seasonings (herbs and such), I would appreciate it. It sounds pretty good. I am on a sundried tomato kick lately.

[Harters]

Me - some bits of the Xmas turkey I found in the freezer, warmed up in a jar of supermarket jalfrezi curry sauce. With pappads, chapattis and homemade mango chutney. In front of the TV.

Her - homemade parsnip soup; homemade foccacia. Before going off to the pub to watch a band.

Close call as to who is getting the better deal.

(Yes - herself's current persona is the ageing rock chick)

[buttertart]

Transsexual according to the Israeli ambassador (on a TV show I saw last night).
You know jalfrezi is a Raj thing, right? Named after a Frazier of some sort.

[Harters]

Might be a Raj thing but don't think the naming is right. Google seems to support "jhal" (Bengali for "hot") and "parhezi" (Urdu for "something for a diet" or "fry", perhaps in Bengali).

[buttertart]

I think I read it in our gal Madhur Jaffrey, the quick and easy Indian cooking book. Will take a shuftie.

[twodales]

...but...aging beautifully I'm sure Harters... ; )

[onceadaylily]

I have leftover fish from last night's fish tacos, but I don't want the same thing again tonight, so I was thinking, the fish is already seasoned )with chili powder, cumin, coriander, garlic, paprika, ground red pepper, and lime), I'm only a few ingredients, and a quick whir in the food processor away from Thai fish cakes. I don't have any shrimp paste (is there even a sub for that?), so I was thinking of adding a little extra fish sauce, as well as coconut milk, green onions, ginger, and a bit of brown sugar. To go with, I think I'm going to make a batch of spicy sweet potato fries (I was thinking of seasoning them with brown sugar, cinnamon, and cayenne).

The boyfriend is out of town, so all of this might be chucked in favor of red wine and a tomato sandwich.

And we lost out on all of our auction items. The one we wanted most was still within our range, but the boyfriend *froze*, and didn't manage to get his paddle up until the word 'SOLD' was echoing through the hall. I just read something yesterday that said something like, "What you do not have, you do not yet need." Quoting this earned me the stink-eye from the BF, who was in no mood for smug philosophical meanderings. ;)

[chef chicklet]

Yes that's what I'd use. I use fish sauce all the time, it's anchovies anyway. I've never ventured to use shrimp paste, my encounter with it was when it was used as a condiment (if the two are one and the same?)

[onceadaylily]

The recipe calls for both shrimp paste and fish sauce, so I could either double up on the fish sauce, or crack open a can of anchovies and add a bit of it. I'm thinking the fish sauce is the easier way to go, so I don't have to deal with trying to preserve the rest of the can.

I think that shrimp paste and shrimp sauce are two different things, but am not quite sure.

[chef chicklet]

oh, didn't know there was a shrimp sauce, need to check that out. I was at a filipino bbq, little condiment of what I thought was shrimp paste.

[onceadaylily]

I wonder if what you had was something like this?

http://www.magluto.com/sauteed-shrimp...

Googling shrimp sauce just netted me a bunch of mayo-based recipes for a dip *for* shrimp, but adding Filipino to the query brought up a few interesting results, recipes in which the shrimp paste is sauteed with other ingredients. This looks pretty good!

[chef chicklet]

Yes it did look like that, not perfectly smooth, pretty pungent too.
We had pork belly, and a ton of filipino foods like goat curry, and just so many other things I couldn't name. They would just add it to some of rice dishes, and meats. I was instruced to add it like any condiment. The pork belly, done on a bbq was most memorable. thanks for making hungry - trouble maker!!!
I had heard that one of them condiments was really really over powering, needed to develop a taste for it yada yada... but they're talking to someone who actually loves fish sauce.

[onceadaylily]

*You're* the troublemaker, girl. Now I'm going to have to get some shrimp paste and try this out. I'll bet it would be pretty decent as a dip for flat bread, maybe with goat cheese melted over top.

[JungMann]

Sauteed shrimp paste with goat cheese? Now THAT'S pungent! Bagoong has a very strong flavor, so it is usually paired with bland fare although its sweetness comes alive in rich dishes (i.e. pork belly, oxtails with peanut sauce, etc.).

[onceadaylily]

Hmm, JM. My diet of late has left me a bit short of the meaty richness I used so well in my kitchen. Perhaps mushrooms sauteed in butter with the bagoong and goat cheese?

Is the sauteed shrimp paste ever used in a refried rice and egg dish, do you know?

[JungMann]

You are about to create some serious Ilocano comfort food: bagoong fried rice. I've heard of bagoong butter as well, which might be the perfect umami bomb for your mushroom dish.

[Breadcrumbs]

Looks like I'd be the lone vote for red wine and the sandwich oadl!

Sorry about the auction, clearly it was entirely BF's fault and when he returns, he should do so w lots of chocolate and ice cream . . . . oh, and more red wine of course! ; - )

[onceadaylily]

I think you've won, BC. ;) I got caught up in a project, and now have little desire to do other than a minimal clean-up couch picnic, with a little girls-only DVR action . . . and the wine is already opened.

And to be fair to the BF, I left the auction early (it was late, and clearly going to be hours until we got to those last two pieces on our ballot). He holds the paddle, but I'm the one who *nudges* when the paddle needs to go up. He'd been up since the wee AM, and I think he was likely lulled by the chatter. If I had stayed, we might well have had a butcher block that looked hand-carved, and wonderfully and *heartily* used. Mea culpa, truly.

[sunflwrsdh]

sorry you lost out on that butcher block! Sounds like an awesome and useful piece!

[linguafood]

Bourdain's show about Vienna made me want to try my hand at chicken cordon bleu. NOT the humongous slab of meat they used, but perhaps just a flattened chicken breast with Appenzeller (or some other Swiss that doesn't have that icky sweetness to it) and a slice of speck or prosciutto.

Side will be (attention, broken record) Belgian endives with curried cream dressing and tangerines.

[buttertart]

Your Belgian endive sounds great and is the equivalent of our x green with walnuts, stuck in a rut.

[linguafood]

Well, I at least try to mix it up, dressing-wise.... I just love that stuff. I'm a "bitter" woman '-)

[buttertart]

He is the primary salad eater and only likes vinaigrette. Bitter man - arugula, watercress, endive preferred. I don't care for bitter stuff (watercress excepted, and I like endive braised, lingua's salad appeals) - and prefer a salad "with things in" (cucumber, radishes, tomatoes, whatnot) and...gasp...bottled dressing.

[linguafood]

Chicken cordon bleu: kosher chicken breasts flattened, each layed with a couple of slices of raclette cheese & San Daniele prosciutto. Folded up, slightly floured (that should be interesting...), then off to the pan. May have to finish them in the oven. A mix of shrooms (oyster, shiitake & button) on the side.

[roxlet]

Kosher chicken and prosciutto -- kind of a contradiction in terms!

[linguafood]

Hahaha! Indeed, it is. I don't keep kosher -- far from it, but I've just recently discovered the awesomeness that is kosher chicken breasts: juicy & flavorful.

And I almost got Alto Aldige speck. Now *that* would be truly blasphemous I guess.... if there are even gradations of traif.

[roxlet]

That's funny, but kosher chickens ARE awesome. Kosher turkeys too. I think they're pre-brined as part of the koshering process...

[linguafood]

Yes, they are (brined). They are fantastic.

[Isobel_A]

That sounds extremely delicious - I may have to make something like it myself this weekend.

[JungMann]

Was that a pork cordon bleu they ate? I thought I heard his guide tell him it was called Pork Krampus, but I have been searching the internet fruitlessly for corroboration or a recipe. Everyone I know who saw the episode wants to try it!

[ChristinaMason]

Where did he have the dish? I will try to research...

[JungMann]

I don't recall. I was only half-watching, but I think they were at the Naschmarkt.

[linguafood]

I think it was pork. It was massive. Ours were a fairly decent size, and I did NOT deep-fry them in a bath of oil.

I'm still peeved at the jabs at Berlin. Vienna is for old people. But then, Bourdain's getting up there, so whatevs.

[JungMann]

That jogs my memory. It was a pork cutlet, pounded, filled with cheese, cured pork, something that appeared to be pickle, breaded and then fried in pork lard. I need to know what this is and try it for myself!

[ChristinaMason]

Sounds like a strange combination of roulade, schnitzel, and cordon bleu. lol

[JungMann]

My grandfather's recipe for roulade combined cheese and pickles, but it was braised, not fried. I could always experiment; after all, if mozzarella and pickles both make for good frying, wrapping them both in pork can only make things better.

I'd love to know what Bourdain ate specifically. While I've been searching, I have, however, come across some interesting recipes like:
BBQ Schnitzel: http://www.marions-kochbuch.de/rezept/4157.htm
Mariazeller Festtagsschnitzel: http://www.chefkoch.de/rezepte/446371136890772/Mariazeller-Festtagsschnitzel.html
Hawaii Schnitzel: http://www.chefkoch.de/rezepte/309010...

[chef chicklet]

Since I was such a baby about the quinoa, I just forged ahead and sort of cooked like I was on Chopped. I had dinner down so fast, but it came out so good.
A pot of jasmince rice went on. (I know not the best but my fave)
I toasted my Indian spices, curry, cumin, etc... then added butter. Then in when onion, 3 inches of grated ginger ( you need lots of ginger for a bit of sweet), garlic and red pepper. Then came zuchinni, rounds let them brown, then came garbanzo beans, a fresh tomato, and white wine, and chicken broth. Then simmered to thicken and break the tomato down.

Heated my cast iron skillet to HIGH, wiped it with an oiled paper towel (light( then added the chops with s& p only. After tasting the vegetable curry, the lamb could hold its own.

Once the curry simmered, I stirred in a little cream to make the sauce a little richer.
omg omg, this was sooo good. And here it is, remember I was cooking like I was on Chopped, motivated by an ankle biter, and a 5 yr old on the verge of a meltdown.

[LindaWhit]

I'd say the ankle biter and 5yo melting down are a better impetus to get something on the plate than any ol' ticking timer on Chopped! ;-)

[mamachef]

And a cohesive list of ingredients, too..... : )

[onceadaylily]

I haven't made anything that looked that good in a while, and I all have in the kitchen to distract me is a moody cat who never fails to be shocked that I go into the kitchen to get food for *myself*, and not just her.

[chef chicklet]

LOL! i have three. They scattered when the dog came, which reminds me I need to talk to them about the new family member.

[kosherfoodies]

I'm excited about our Build-Your-Own Taco dinner tomorrow - flour and corn tortillas, tuna (spicy) and cod (crispy), with avocado salad, homemade jalapeno pickles, shredded cabbage, cilantro, red and green salsas, hot sauce, black beans and corn.
And maybe a pitcher of margaritas on the side for the grown ups.

[Isobel_A]

Tonight I shall be having my favourite easy cheaty artichoke pasta:

1. Put dried spaghetti on to cook
2. Toast handful of pine-nuts in dry pan
3. In large frying pan, gently cook a couple of crushed garlic cloves in olive oil, with roughly torn up strips of prosciutto affumicato until they go crispy
4. Add artichokes, mashed with a fork (I use those grilled artichoke hearts you buy in olive oil from a deli)
5. Tip in spaghetti, pine nuts, big handful of freshly grated parmesan and squeeze of lemon juice, toss together, proceed to fill tummy. Yummy!

[mamachef]

Isobel, "cheaty" or no (and IMO, this counts as the realest kind of cooking) your pasta sounds fantastic. No work for the likes of me today, so I think I'll make this at home with some leftover asparagus thrown in too. Yum. Thanks for the inspiration.

[Isobel_A]

Ooh yes, asparagus would be good too! I guess I call it 'cheaty' because of the pre-made grilled artichokes, and because it's just so easy! I like tasty things that can be thrown together whilst the pasta is cooking.

[Cherylptw]

chuck steak, pan seared with onions, bell peppers and white cheddar on a bun...and leftover cake. Not much of a meal but I had the meat, veggie, dairy and grain food groups so how could that be bad?

[ChristinaMason]

Tonight was a vegetarian recipe that knocked our socks off. We were both big fans and I'm definitely adding it to the rotation. I started with this recipe for smoky quinoa and black bean salad: http://familystylefood.com/2008/03/quinoa-salad-with-smoky-lime-dressing/ and adapted it to suit our tastes and pantry.

For one, I added cubed butternut squash that was roasted with cumin, cayenne, cinnamon, paprika, and garlic. In the dressing, I swapped rice vinegar for the red wine vinegar, honey for the sugar, ponzu sauce for the teriyaki, and chives and minced white onion for the scallions. A whiff of cumin and a bit more chipotle en adobo than called for, and it was good to go. The quinoa was cooked in chicken broth, but vegetable broth would do in its place.

There was an avocado that desperately needed using, so scoops of that went in at the end, after the salad was dressed. Overall, a surprisingly hearty, zesty, umami-rich dish.

On the side, Tyler Florences' mango, jicama, and cuke salad: http://www.foodnetwork.com/recipes/ty...

[sunflwrsdh]

That sounds amazing! I bought quinoa last week, for the first time, and I am going to try your recipe to use it!

[ChristinaMason]

I really hope you like it! It was so good. Roasted red pepper strips would not be out of place, either.

[Euonymous]

We're having corned beef, cabbage, carrots, and potatoes (New England boiled dinner). Didn't have any corned beef for St. Paddy's day so we're having it today.

For those following the corned beef thread, I simmered my 3.8 lb corned beef slowly for 3 hours in enough water to come about 3/4 of the way up the meat and it is now tender, juicy, and not particularly salty at all. Brand is Shenson.

[chef chicklet]

I use that brand at times its good. I kind of broast my, roast, then braise with a little wine and water as well. I'm making mine tonight and will cook about 4 hours at 325. I'm looking forward to tomorrow's sanwiches mostly!

[sunflwrsdh]

Steak , grilled by my husband, some leftover roasted garlic mashed potatoes, and carrots, and a glass of Merlot. All very carefully portion controlled, as a result of my not-so great weigh in today:(

[chef chicklet]

Don't worry about it, you'll be fine. Next week is coming right around the corner for make up.
I love grilled steak and your potatoes sound soooo good!, and carrots - perfect.

[mariacarmen]

minor setback, you will do great next time. i feel it!

[sunflwrsdh]

Thanks for the encouraging words, chef chicklet and mariacarmen. I am trying hard to be back on track and thinking of spring salads and such...

[redhead]

so, I am usually browsing this thread for ideas what to make, but have to share my delicious creation tonight! Pretty boring package of store bought gnocchi to start...scour fridge..fried up a bit of panchetta and some diced king oyster mushrooms...remove..add a bit of olive oil and saute up some left over butterCUP squash (have you had this? it is decadent!) add some veg stock and boil 10ish minutes till tender..toss back in the cooked panchetta and mush, a handful spinach, just b'cause. Finish with a splash of cream (heavy) and parm..some thyme and garlic and chili peppers in there too. Wow wow wow..soooo decadent..leftovers for lunch will rock!

[ChristinaMason]

That sounds good. Always nice to have leftovers to look forward to.

[buttertart]

Your delicious what?

[linguafood]

can't go wrong with king oyster mushrooms. they are one of my favorite kind of mushrooms! obscenely expensive in germany, i can get them for next to nothing at our local asian store. they are awesome sliced and seared over steak, sautéed over pasta, or diced in a stir-fry.

soooooo meaty '-)

[Harters]

Weekly dine-out night tonight.

Cypriot mezedhes upcoming at the area's foremost Cypriot restaurant (which, if truth be told, isn't saying much).

[buttertart]

At least you have one. I think the closest one to us is in Astoria, Queens (and they're thin on the ground in this country anyway). Now if I could find a Cretan place I'd really be happy - like this please...http://dineoutathens.blogspot.com/200...

[Harters]

Cypriot mezze, even Greek Cypriot mezze, is fairly different from Greek mezze. We had a couple of weeks in Cyprus last year and had 4 mezze meals (two if them absolute stunners) - be interesting to see how this place squares with them.

[buttertart]

I've read about it. Enjoy for me. That Cretan food at Dakos was exciting too, must get there (or Cyprus) one of these days.

[Harters]

Just to tempt you........see review from some guy called Harters

http://www.paphos-eating.com/content/...

I love to try and recreate mezze meals but fall down by lack of some Cypriot ingredients

[buttertart]

The sound you hear across the miles is that of one woman sobbing. That sounds delightful. Must go!!!
PS they use pickled caper vines in Cypriot salads, right? Like edible barbed wire. Very weird but good.

[Harters]

We had the caper vines in one place as a mezze item. No problem eating it - so I bought a jar from the supermarket to bring home. The first mezze I cooked, I opened it and thought WTF! Tried to pick through it to scrape off the barbs but it was impossible - and therefore impossible to eat.

[buttertart]

There's a place that serves them in salads in Astoria - you can eat them but it really is an odd sensation.

[Isobel_A]

I've never eaten Cypriot food but I really miss having a good Greek restaurant nearby - I am drooling at the thought of kleftika (sp?), dolmades, spina kopita. I should get cooking!

[Harters]

Are you in the UK, isobel?

If so, you probably have eaten Cypriot food - many of the Greek restaurants are actually Greek Cypriot.

[twodales]

When I lived in England I noticed a definite difference of the menu choices in "Greek" restaurants...then I realized that they were Greek Cypriot restaurants. Quite different to the Greek restaurants I was used to back in Chicago.

[Isobel_A]

I am, yes, and I didn't know that! This is my favourite Greek (maybe Cypriot?) restaurant in the UK:

http://www.kosmos-taverna.co.uk/menu.htm

Sadly I live down South now so rarely get to go there.

[Harters]

Isobel - What a co-incidence. Not only is Kosmos Cypriot but that's where we went for dinner.

http://forums.egullet.org/index.php?/...

[buttertart]

Imam bayildi...so the Turkish side does influence the food.

[Harters]

Very much so. Although since the invasion, I think things have polarised even to the extent of food. I'd doubt you'd see imam bayildi on a Greek Cypriot menu on the island now. Such a shame.

[buttertart]

Most likely not, and it is a shame. I remember that invasion very well.

[Isobel_A]

I see it didn't get the most glowing review, I do enjoy it there but having never been to Cyprus (or Greece) I guess I don't have anything to compare it to! The kleftika is always delicious.

[Harters]

Nope, we've had better meals in South Manchester, I'm afraid.

[Isobel_A]

I'm in London these days, so hopefully I'll be able to find something outstanding! I was only at Uni in Manchester, so didn't really venture that far out of student zones.

[Harters]

And Fallowfield is Student Central, innit?

I felt like everyone's grandad last night! LOL

[Isobel_A]

Yeah, I was in Withington and Rusholme, but we spend a LOT of time in Fallowfield! I remember the bars fondly!

[Harters]

Withington used to be my pub crawl area (but I am going back to circa 1968)

[Isobel_A]

It was lovely - less studenty than Fallowfield so the available houses were much nicer, but still had nice pubs and was easy to get to Uni on the ol' Megabus. Went into Rusholme in 3rd year, a lot less nice! Although, there was a middle eastern takeaway on the corner of my road called Jaffa that did the most delicious falafels, in a freshly made pitta wrap with your choice of middle eastern style salads and a yogurt dressing. Yum.

[gembellina]

I always wondered how Kosmos managed to survive in the heart of Studentville, with pizza on one side, kebabs on the other, and Trof just round the corner. Never got round to doing my bit to ensure its survival...

Interesting to hear about it, and to think about Withington again! :)

[Harters]

Keeping this on topic for home cooking, regular readers will know "middle eastern" is a favourite thing for dinner at Harters Hall. And I just wish you could home cook sharwama as well as Jaffa serves it up but I think it's very definitely a restaurant/takeaway thing - the little slivers of meat, just enough fat to make it succulent. And the mixed mezze plate is a pretty good veggie alternative. A feast for a fiver. One of my fave places on the Curry Mile.

[Isobel_A]

I've got some good recipes for Lebanese and Turkish foods of the vegetarian variety, but I'm never very successful with meat recipes. I don't know why - maybe a standard electric oven just isn't the right instrument to be using?

[chef chicklet]

I'm not sure if I posted this already.. my life wow. New puppy- a Great Dane. My youngest son....ooooh my gosh. Anyway. We went to dinner Friday night, and came home with a puppy. My sitter a darling Japanese girl, had brought us dinner that her mom prepared.
A slightly seared beef, then cut thinly, and then with lots on onions and scallions topping. Not sure it that's everything. Anyway to be eaten with rice, and served either cold or room temperature. I was instructed to use ponzu not soy, so we ate it Saturday and some Sunday. Wow, what a treat it was delicious and so good, the sitter insists its much better eaten right away, but I don't know how, it was so delicious and thoughtful!!! These are the meals I love.

Tonight, baby lamb chops, not sure how, either a yogurt marinade and with Indian or pan seared with mushrooms. I am craving quinoa, never had it, and I don't know how to make it, not even sure if it would be appropriate side? so maybe someone can give me a little guidance if you know?
Salad of spinach and baby greens carrots, cucumbers with rice wine vinagrette for sure.
I can't even think, I've been up with this puppy most nights... zzzzzzzzzzzzzzz. like a five year old with autism isn't enough! ; )!

[LindaWhit]

A Great Dane puppy? Oh, adorable! Until Marmaduke grows up. :-D Have fun!

Oh, and just in case you want to know what you're in for, this trailer might be helpful. ;-)

http://www.youtube.com/watch?v=FLQMQY...

[chef chicklet]

LOL! omg thanks for the GREAT BIG LAUGH!, I'd forgotten that movie!!!
Obviously, as you can tell, I love a challenge!

[onceadaylily]

Oh, a puppy! Congratulations, you sleep-deprived lady!

Quinoa is simple, and would be nice with lamb. Is it packaged, or did you buy it from a bulk bin? If it's packaged the basic instructions will be on the back, with the ratio of seed-to-water (I have black quinoa at the moment, and it is one cup of the see to one and a half cups liquid, but the ratio might be a bit different for the white or red varieties). It is made in the same manner as rice. Rinse your quinoa very well, and add your liquid (water is fine, but I always use broth), bring it to a boil, lower the heat, and simmer until all of the liquid is absorbed. Fluff, and taste. If it is still too firm, add a tiny bit more water. I usually cover mine while it cooks, so the steam helps it come along nicely.

It can also be made in the rice cooker. I like to add things like sauteed veggies, wilted greens, herbs, bits of meat (once upon a time), anything that strikes your fancy. Quinoa has a mild and nutty taste, so use that as a guide for add-ins.

ETA: If you have a rice dish that you would normally serve with the lamb, go ahead and sub the quinoa for the rice. Also, the darker the quinoa, the firmer it is. I've only ever experienced mushy quinoa when it was the white variety, and was given too much liquid.

[Breadcrumbs]

CC congratulations on your new addition, how wonderful!!

Speaking of Quinoa, a great Quinoa cookbook (I know, I know, just what we need, another cookbook!!) was recently released in Canada. I'm about 1/4 way through reading it at the moment and I think its terrific.

The book is called Quinoa 365 . . . not sure if its out in the US or UK yet but they do have a website w some good info and, a selection of recipes:

http://www.quinoa365.com/index.html

[chef chicklet]

I will be looking for that cookbook, and I'll check out website, thanks! Glad to have your approval on the book, and me too, I love cookbooks that have history, stories other than only recipes. YEA!

[chef chicklet]

Thanks odl, your answers was so well thought out as usual. I need all the help I can get right now!! But yes it is packaged, the color is beige? tiny tiny little seeds, I'm worried about the rinse, do you soak it? then rinse? I do this with beans, fill a bowl swish, dump repeat then the last, keep the liquid for the pot. I do make rice and couscous, so adding the other things,I reading, treat it like that. Yes to the broth, I love broth in couscous and some rices too. I got too scared yesterday, I'll practice with it later this week, make a salad first. Then I want to make a casserole and chili. Do you love it?

[onceadaylily]

If it's beige, then it is considered the white variety. Mine is pre-rinsed, so I've always just rinsed it really well. But if yours isn't, then using the swishing method you use for beans is a good idea, but DON'T keep the liquid (the quinoa may still have a bitter-tasting coating on it called saponin). After you swish, let it soak for fifteen to twenty minutes, and the give it a really nice rinse in a fine mesh strainer after you soak it. Make *sure* that the holes in the strainer are smaller than the seeds! Don't stress about the soak and rinse too much. Your quinoa may well have been pre-rinsed (the package should say) as well, but an extra rinse never hurt.

We really do like it very much. It's a nice change from rice, and far healthier. I wouldn't use it as a substitute in something like red beans and rice, or any dish that needs the 'stickiness' of the rice, but I like the chewiness of it. Once you cook it for the first time, you'll see how easy it is. I actually think it is easier to cook stove-top than rice is. Trust me, you've made far more complicated stuff than this, CC.

[mamachef]

Wow, chef chicklet! Your plate is FULL! Congrats on the new family member, awwwww. So cute! So fun! So Much Work! So little sleep!
What a lovely sitter you have. Those ARE the bestest of all meals, eh? Just eating meals like that makes me feel warm inside - the subtext is, "I was thinking of you, and I wanted you to have something good to eat, and not have to do it yourself." That's so heartwarming.
The yogurt marinade with some Indian-type spicing sounds great.......and let me get back to you on the Quinoa; my neighbor made some the other day that was just great, and I'll hit her up for the recipe.

[chef chicklet]

Yes to the sitter on all comments! Her momma too!!
They're coming over to learn how to make chile rellenos on Saturday - so fun. The little gal has been picking my brain for pizza dough, Mexican food, you name it. Then I pull up her facebook page, WOW. She is a great cook, and I'm going to cook with her. She made pho, I can't wait to learn how to do that. I have crazy luck I tell you.
Thanks for the help with quinoa too, I will be making a lot of this I have a feeling... : )

[Isobel_A]

Macaroni cheese (of the homemade variety) and asparagus - it feels like a comfort food day today.

[mamachef]

Yummmy, Isobel. Sounds like a perfect comfort food meal. I just found asparagus for 1.99/lb, not AS good as it gets, but good enough. We like to stir fry our asparagus (diagonally sliced) with garlic, bacon, and some water chestnuts for that crunch....a pound, with some rice and salad, serves us both really well, and it. is. delicious.

[LindaWhit]

Hey, I like the asparagus/garlic/bacon/water chestnut idea - thanks, mamachef!

[Isobel_A]

Wow - sounds it. I'm a fan of stir-fries, and that sounds like a definite winner!

[mamachef]

Hey! We have some blue sky peeking through!! Word is, it's not going to last, but for right now this works just fine since I have to grocery shop for work.
Viva Mexico! It's Taco Tuesday, which these days doesn't necessarily mean actual tacos (or even actual Tuesday, sometimes : ) But today, it is exactly what it sounds like: Tacos. Steamed flour and wheat and corn tortillas, a pan of chicken filling and a pan of chorizo filling, with another pan of roasted vegies and soyrizo for the vegie people. Found a great recipe for a baked rice with corn, cilantro, cheddar and sour cream; looks easy and sounds delicious. A big green salad with pepitas and lime vinaigrette and a bar of all the usuals to garnish the tacos, with the addenda of a big bowl of guacamole, since avocados are on SALE! Do the Macarena!
At home, I still have a bowl of rotkuhl in the fridge that we didn't quite make our way to last night, so that's my starting point. I'll mash some potatoes and throw in a Sweep Steak (thank you, Peg Bracken; just a chuck roast with Lipton's dry onion soup. Salty, but delicious.) after which I fully intend to have some lovely warmed brandy. All y'all have a great and safe day!

[buttertart]

Yayyyyy another Peg Bracken fan - I knew I liked you, mc...salty, delicious, and MSG, what's not to like.
That baked rice sounds great. Recipe sounds very Sunset Magaziney to me.

[mamachef]

Oh, manoman do GMTA. When I heard where the recipe came from, my head fell off. It's "adapted" from a recipe from Zarela Martinez. I think you know who she is; Zarela's resto in NYC? She's Aaron Sanchez' mother. I had no idea.
Oven 325 preheated
2 fresh poblanos, roasted, peeled and chopped
2 c. water
1 1/2 T. butter
1 t. salt
1 c. long grain white rice, rinsed
1 T. veg oil
1/4 c. + 2 T. chopped onion
1 minced garlic clove
3/4 c. frozen, fresh or canned corn - drained if canned
1/2 c. sour cream
1/4 c. chopped fresh cilantro
2 1/4 c. grated sharp white cheddar
So, roast your chiles; do all prep. indicated. Bring water, butter and salt to boil; add rice, return to boil; cover and reduce heat. Simmer till done, 15-20 minutes. Transfer to large bowl and cool, fluffing occasionally with fork so it doesn't stick. Butter 2 qt. shallow baking dish. Heat oil; add 1/4 c. onion and garlic and saute until translucent, maybe 3 minutes. Add chiles
to pan; saute one minute. Add veg and corn to rice in bowl. Whisk sour cream, cilantro and rest of onion in small bowl. Add sour cream mixture and cheese to rice; stir. Transfer to prep'd. dish; Bake at 325 for roughly 25 minutes, till sides are light brown and mixture is hot throughout.
Can be prep'd. one day in advance and refrigerated; bring to room temp before baking.
You know, this reminds me a lot of something from Diet for a Small Planet - am I remembering correctly?

[rabaja]

That sounds like the ultimate comfort dish.
I may have to try it with some brown rice and certain substitutions. Thanks for posting it.

[buttertart]

We lived in Berkeley, but we were never Diet for a Small Planet crunchy. I don't think I ever laid hands on the book even.
That sounds grrrrreat. Thanks!

[mamachef]

I loooovvvvve her, bt. I mean, we know we don't hate to cook. Except sometimes, when one is not FEELIN' it one bit - then, I wouldn't say "hate", but something along the lines of "I don't want to cook." And the best thing is, she can be depended on to find us something easy that usually tastes pretty good! Okay, well; the BEST thing is, you can curl up with her books and read them like prose and laugh your butt off. AND find a decent, easy recipe.
Oh, if you've never made Elevator Lady Spice Cookies? Do.

[buttertart]

I know. I read those books to death when I was a kid. Total nostalgia for me to dip into them. She also had a column in ? Family Circle magazine, which (along with Woman's Day) I have read since I was six and you had to go to two different grocery stores to get them (mom was a big fan, of the magazines and of PB).
I haven't but you know I will.
How about Aggression Oatmeal Cookies? That's another of the recipes my mom set me up with when we got hitched. Super. Must make.

[mamachef]

For JungMann: The recipe I promised!
Tarted-up Tuna Casserole
1/2 green pepper, diced
1/2 onion, diced
2 stalks celery, strung and sliced thinly on the diagonal
2 lg. cans white tuna, oil or water packed
1 can cream/mushroom soup whisked w/ 1/2 can milk and 1 T. Worcestershire
1/2 pkg. shell pasta, cooked and drained
2 c. sharp shredded cheddar, divided
salt, pepper, and 1 tsp. ground thyme
4 sliced green onions
1/2 c. blanched sliced almonds
Saute veg. until crisp-tender and set aside. Combine drained tuna with soup and add veg and pasta and 1 c. cheese; add salt and pepper to taste and add thyme. Put into casserole dish, and top with rem. cup cheese, green onions and sliced almonds; bake at 350 for a half-hour, until bubbly.

[JungMann]

Thanks! The Worcestershire sauce is a great idea. I think this will be delicious.

[buttertart]

Monday night is Mexicanish in our house (as an excuse to eat tortilla chips, mainly). Nothing special, corn tortillas, 2 nice fatty pork chops cooked, cubed, and cooked some more, pico de gallo, and guacamole. Gorgeous avocado from the Dominican Republic (nice and big, and a Hass) and scallions and cilantro that acted like they meant it. Early spring produce always seems to be more lively than the winter stuff. Nice to feel that again.
Tonight, don't know what yet.

[TheHuntress]

I am so excited about tonights dinner. I actually have no idea what I am having for dinner, but I have some friends who have decided to come and cook for me as I can't cook for myself at the moment. I am sitting here almost shivering in anticipation...

[Breadcrumbs]

Sorry to hear you're not able to cook for yourself TH, best wishes for a speedy recovery. How wonderful that some help is on the way, have a wonderful meal!!

[LindaWhit]

I hope you have a GREAT dinner, Huntress, and a quick recovery!

[mamachef]

Take care of that knee, Huntress! I am soooo happy your friends came to do their good deed. Full report, please?

[onceadaylily]

That's quite a nice surprise, and even nicer friends. Enjoy the meal, and keep getting stronger.

[TheHuntress]

It was a fantastic meal! I was so touched they went to so much trouble, it was a great night. Slow cooked lamb shanks where the meat fell apart and got to suck all the marrow out of the bone. Great mashed potatoes and 2 lovely salads to choose from. A selection was made for dessert with a chocolate mud cake, pistachio turkish delight and baklava to choose from. I truly felt spoiled, especially as home cooked meals have been thin on the ground lately.

Tonight for dinner another friend has decided she would like to do the same and is coming over to cook. Again I am so excited to be the recipient of such generosity. If I didn't miss cooking so much I think I could get used to this!

[buttertart]

Very nice indeed! Hope your recovery is proceeding apace.

[TheHuntress]

:) Thank you Buttertart - it's a slow recovery, but I knew that prior to surgery. So when my friend roasted a chicken for me that had been generously massaged with herby butter and lemon and served it up with some fantastic vegies I was more than excited. I contributed by directing my friend on how to roast the the potatoes (I get a little control freaky about the roast potatoes, only because they HAVE to be crispy outside and fluffy inside), but I did do the honours of peeling them. I have never been so excited peeling potatoes in my life, it was just such a wonderful feeling to be doing SOMETHING in the kitchen :) I have finally realised how much I use cooking not only as a hobby to entertain myself, but also as a way of relaxing and as a creative outlet. I still consider myself a rough domestic cook, but now I really understand how much it is part of my life. A profound moment...

[buttertart]

I was quite ill last autumn and I remember very well how nice it was to be back in the kitchen when I was recovering. There should be other little satisfying and non-tiring tasks you could do sitting down?

[TheHuntress]

There is, it's just getting someone into the kitchen with me - being on crutches means I can't carry anything, set up, etc. Mr. Huntress works hard during the day and is then coming home to myself and the chowpup. Last thing he wants to do is cook, so there's been a lot of takeaway. I'm certainly not complaining, it has just been a lovely refreshing change having people come and cook for us (and allowing me to help).

I'm glad to hear you're better and back in the kitchen. I can't think of a better feeling :)

[buttertart]

Well, only one better! ;-) But cooking is so satisfying in a rather different way.

[sunflwrsdh]

I can't imagine not being able to cook! How difficult that must be for you; I know how much I would miss it. Best wishes for a speedy recovery!

[Cherylptw]

I cooked for a party of 25 at an event on Sunday; they wanted my pulled turkey BBQ like they had in January so I cooked a 16 pounder on the grill Friday evening then shredded and simmered in my homemade sauce on Sun. To go along with it were soft dinner rolls for sandwiches.

Also on the menu was my sweet potato hash, a red leaf lettuce/black olive/mandarin orange/red onion salad with orange balsamic vinaigrette and an Asian peanut chicken salad which included poached chicken stripped off the bones (I use dark for moister chicken salad) thinly sliced chinese cabbage. red bell peppers, carrots, red onion, cilantro and toasted peanuts in a peanut sesame dressing. Dessert was peach cobbler cake. I nibbled on the chicken salad and BBQ turkey while preparing. Dinner for me was mac & cheese and leftover cake.

Monday's dinner was chopped pork bbq, leftover braised greens, and sauteed yellow squash/zucchini/sweet onions.

[Breadcrumbs]

Cheryl every single thing you made and ate sounds so delicious. I've never heard of pulled turkey before but what a terrific idea. I'd love to give this a try in the summer months. Thanks for sharing!!

. . . is that a new photo by chance? Very cute!

[Cherylptw]

Not a new photo but the same pooch!

[LindaWhit]

Oh Cheryl, the pulled turkey sandwiches sounds like a GREAT idea for me to make when I move into my new townhouse in a month or so! Easily made and can sit keeping warm in a crock pot while the movers and family do their thing, and then it's ready for whenever they are done. Thanks for the idea!

[Cherylptw]

Everyone loves this bbq especially those who don't eat pork as they can still have a bbq sammich, as a matter of fact, those who have eaten it prefer it to pork. I'm sure your crowd will enjoy it and congrats on your upcoming move, Linda.

[onceadaylily]

We had a busy, but lovely day. The boyfriend is going out of town after work tomorrow, and took the day off with me to celebrate the first days of spring. We ran our errands, and then ducked into our local auction house to preview and do absentee bids (which we've never done before), and then came home to work on home projects and make dinner. The dinner was mainly just a weird soy exploration (which he insists on, whenever he thinks I feel too deprived of the meat I do crave).

TJ's soy whatever 'chicken' nuggets: No. It's just (or tastes like) cheap breaded tofu soaked in BTB vegetarian chicken broth. The texture was mealy, and it was boring, and, frankly, irritated me. TJ's fake whatever corn dogs. They were better, but just okay. I like cornbread, and think that gave it props. I made blue cheese cole slaw, from scratch, even though I've had a hard time making friends with that particular cheese. But I had a variation of this slaw from the deli last week, and it was my doorway to blue cheese love. I loved it. And the one I made tonight was decent, and better than the other poor saps joining it on the plate, but I'll gladly work on it, and take suggestions. I love those breakthroughs, the foods you thought you would never love, until . . . *that* dish.

We might dash into the auction house tomorrow before he leaves town, to monitor the bids on the two pieces we especially want, jumping in if we have to, but cross your fingers for us, at any rate.

[Breadcrumbs]

I was laughing out loud reading your dinner description oadl!! I love the idea of a blue cheese slaw, I've never heard of that before. What blue did you use last night?

Regarding the auction, aren't they fun?!! It's a great way to acquire unique pieces. We've made a number of purchases at auction and in the end I'm never sure what's provided the most enjoyment, the item itself or the process of "winning" it.

[LindaWhit]

Re: auctions - BOTH give enjoyment, Breadcrumbs! Always loved going to country auctions when I lived in PA, and especially loved outbidding the local dealers on items (when I knew they'd drop out earlier than I would because they still needed to make a profit on resale whereas I was buying it for me!)

[onceadaylily]

The blue cheese was just something we got from the deli, the same deli that we had first eaten the cole slaw from. It was a very mild one, and not the driest I've ever seen, but it was still dry enough to crumble. I'm not sure who the producer is. The deli is the boyfriend's domain. I can get a full cart of produce, stock up on condiments, grab some bread, make a sweep of the dairy aisle, and snag a six pack of beer in the time it takes him to pick out two cheeses and a small container of three bean salad. I'll see if he remembers.

I hope we have time to get to the auction itself tonight, but I'm not counting on it. I like the suspense of it though. Especially since we were talking about the five pieces we bid on, and realized that we could only remember four of them. We looked at so much, and changed the list of items so many times, that we can't remember what that fifth item was. Which means if we lost out on that one, it won't be such a disappointment, right? ;)

[ChristinaMason]

I like the blue cheese idea, too. Must steal.

[ChristinaMason]

Tonight was a whole herb-roasted turkey (using CI's fussy method), brown rice cooked in chicken broth, CI's turkey gravy (minus the diced giblets), sauteed asparagus with garlic and chili flake, steamed broccoli with butter, lemon, and nutmeg, and mixed greens with creamy horseradish-spiked French dressing.

It was good, and now I need dessert.

[ChristinaMason]

<now I need dessert.>

Thanks to DH: vanilla ice cream with sliced strawberries in their syrup.

[buttertart]

Was the fussy method worth it? Butterflied?

[ChristinaMason]

Hmm, I dunno. Brining (which I usually do anyway), plus starting the turkey breast down and rotating to all four sides, plus basting, plus stuffing with vegetables, making a pan sauce...it was all very good, but I'm not convinced it was "better."

[buttertart]

A lot of their things are overwrought, in my opinion. I'd just roast it upside down and be done with it (have been doing that for ages). I never stuff birds any more because I don't care for it and my husband only likes his mother's.

[JulesLP]

Tonight I made Grilled Asparagus, Salad and Lamb Loin chops marinated in olive oil, lemon juice, rosemary, thyme and garlic. Asparagus was great; its been a long time since we had grilled!!

[ChristinaMason]

Love the sound of that nice, springy meal.

[sunflwrsdh]

Nothing spectacular tonight...worked till 6, then met my husband and granddaughter at the end of her ballet class. Talked her out of McDonald's and into Friendly's, which is only a tiny bit better than mcDonald's. I had the "sweet and sour stir fried shrimp" which was not good. Last night was wonderful though.....Slow roasted sirloin, roasted garlic mashed potatoes with aged gouda, baby carrots, green salad, and carrot cupcakes with cream cheese frosting for my husband's birthday party. Nice Merlot, and B-52s for after! (Wish I could have eaten supper at home tonight and had leftovers....there's always tomorrow!)

[ChristinaMason]

Oh goodness, that birthday meal...making me drool. I love aged gouda on anything.

[sunflwrsdh]

It was a great meal. And I paid the price at today's weigh in (up 1.4 lbs!!!) Back on track...drinking herb tea tonite:)

[LoBrauHouseFrau]

Mondays mean working late for the hubby, and that calls for comfort food. Home fries, thick cut bacon and cinnamon waffles. Leftover waffles and bacon will be made into breakfast sandwiches tomorrow.

[ChristinaMason]

Now those sandwiches sound delicious!

[Breadcrumbs]

Like il Divo above, we too are having a St. Patty's inspired course tonight. I'd hoped to make this soup on the 17th but as always, time got away from me. It seemed like a good starter for tonight's menu:

Leek, Bacon & Potato Chowder with Guinness to start and then from the COTM, Salmon Fillet Wrapped in Prosciutto with Herby Lentils, Spinach and Yogurt

. . . . and I think I spotted a lonely Twix bar hiding in the freezer if there's any room for something sweet afterwards!!

[Breadcrumbs]

Ok, back w a report. The soup was just alright for me though mr bc adored it and felt it was "one of the best" (he's not a fan of soup). For me, there was too much Guinness flavour as the beer is stirred in almost right before serving.

That said, the salmon and lentils were outrageously good. Top marks all round. If you're a fan, do try JO's recipe. Here's a link to my review and photos if you're interested:

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

[buttertart]

Did you ever see kattyeyes' reuben soup? It seems to be something you would like - and it's so! good. http://www.chow.com/recipes/19715-reu...

[Breadcrumbs]

Thanks bt, you're quite right, I'm sure we'd love this!!

[buttertart]

You're welcome. I'm not a huge soup eater but this one is great.

[iL Divo]

breadcrumbs, I have a quart ball jar in the freezer full of twix and kit kats.
Friday was clean out the house freezer and toss, and I'd forgotten how
much chocolate I have in there.

dinner will be:
tri tip roast in salsa - bbq sauce - beef broth 1/2 and 1/2 and 1/2 for 3+ hours in dutch oven.
pulled then put on moomie buns that will be made in afternoon. topped with this mayo recipe from yesterdays barefoot contessa along with the gouda recipe from same show

http://www.foodnetwork.com/recipes
/daniel-bouluds-light-mayonnaise-recipe/index.html

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

[Breadcrumbs]

As if the Twix stash alone weren't enough incentive for me to want to race right over to your place iL Divo, your dinner just sent me over the edge!! OMG, how absolutely scrumptious sounding it all is! I did have to google "moomie buns" . . . not something I've seen here in Canada. Bon Appetit! Do let us know how it all turns out.

[LindaWhit]

I had to Google Moomie buns as well - it seems that Moomie is the person who posted the hamburger bun recipe on King Arthur Flour's website message board. Hence, "Moomie Buns"! :-)

[iL Divo]

http://www.shaboomskitchen.com/archiv...

Years and years ago a friend was bragging online about the buns she was making for dinner. She went on and on about the aroma in her house as the were in the rising stage.
They we had to withstand the ongoing raves as they baked. I finally bit the bullet and asked for the recipe, she sent me to the website above. All I cared about was the bun recipe. I made the recipe a few days later. The smell as they were rising, just as she'd said, the fragrance while baking heavenly. The taste when done and served < I've never been disappointed.

One thing that struck me odd was the inclusion of onion powder or dried onions.
Though they are listed as optional (since the amount is so small) I use it every time, thinking it does add just a faint flavor.

[twodales]

I must try this. I've been wanting a good bun recipe for ages.

[iL Divo]

corned beef hash from St. Patty's Day CB.
poached eggs on top.
green salad with lemon dressing.
NK bread with butter.
pear tart.

[twodales]

Last night was a lovely but small roast beef. Oven roasted small potatoes, asparagus and Yorkshire pudding, Gravy too of course. Leftover sammies today. Maybe use a bit of the roast to make a Swedish peasant dish ala my grandmother. It has chopped beef, barley, a little broth and some marjoram s & p. Mixed up and baked to heat through. Comfort food.

Tonight trying a Jaimie Oliver chicken with mustard recipe, cottage fries for the hubbie, veg and angel food mini with strawberries. I'm wanting to make rhubarb something but haven't seen any in the shops yet.

[Breadcrumbs]

Both dinners sound great td! No rhubarb here in Toronto yet either but like you, I'm keen to make use of it when it finally arrives. It's always exciting to get hold of the first crop of the season!

[LindaWhit]

twodales, if the JO recipe comes out, could we prevail upon you to post the ingredients with slightly revised instructions so there's no copyright issues?

[Harters]

A version of his mustard chicken appears in his new "30 minute meals" book

http://www.jamieoliver.com/recipes/ch...

[LindaWhit]

Ahh, thanks - didn't think to check his website!

[roxlet]

Around my French Table has a very good chicken with mustard recipe as well.

[twodales]

I changed the JO recipe just a bit. I mixed the olive oil, mustard, rosemary and s & p together and rubbed it all over the breast slices. (I sliced my breast horizontally in 3 or four pieces [frankenchicken!] so they sauteed quickly.) Put them aside and carried on from there. Also used fat free half and half instead of cream and I added double or triple the mustard to taste. It came out very well. I cooked some mixed greens in water, drained them and then tossed with some lemon oil a thoughtful friend brought from Napa. Perfect with the greens. I skipped the dauphinois potatoes as noted above.

I liked the layout of the 30 minute recipes. Especially if I am making a big meal for company, I write out abbreviated directions/timeline in a similar manner. It helps immensely and I don't discover an un-served item languishing in the fridge the next day.
I'll have to check the book out. Lately I've been having better luck with his recipes than I have in the past. I often think his combinations are a bit odd.

[LindaWhit]

The combo of olive oil, rosemary and mustard is a classic one. And it's an easy, quick and tasty dinner for when I get home from work - thanks!

[Harters]

I've found that, whilst I like the early Oliver recipes (Naked Chef and Return of Naked) I find that more recent ones are not as enjoyable or, indeed, work as well. We've had a number of disappointments.

As for the 30 Minute Meals, we've watched almost all the TV programmes and agree with twodales that a number of the "meals" really don't come together as an integrated set of food you want to eat at a dinner.

[herby]

Interesting how different minds work - I looked at JO layout for 30 minutes and had hard time following:)

[twodales]

@herby I think if you wanted to make exactly the same meal that JO has suggested in his 30 minute book you would do ok. If you just want to make one of the recipes it is more confusing because you need to skip around and over parts. I could see missing a crucial bit by doing that. I would def miss something I'm sure! LOL.

[herby]

I like to be organized in my cooking, my work and when possible, in my life which mostly is not possible:) So, I would like to pull out and organize ingredients - chop, measure, whatever, before I start cooking. And would not necessarily follow his sequence of events... I am sure his book appeal to people who's mind work like his. I will give it a try one of these days just to prove me wrong!

[MellieMag]

I'm not cooking a thing tonight. We've got leftover food galore and we're going to have to eat it up.

[LindaWhit]

ditto that, Mellie. I'll have spaghetti and meat sauce tonight; will finish up last night's chicken tomorrow. But that doesn't mean I don't enjoy reading what everyone ELSE is cooking! :-)

[JerryMe]

Leftovers here too - I'm making corned beef hash w/ leftover St. Patty's day beef (made on Saturday). Along with should be whole wheat bagels and sliced clementines. Will add diced onions to the has which, oddly enough, I did not have any when I went to put it in the crock pot. Right shoulder's rotator's cuff is giving me grief so I've enlisted DS to come over and chop for me.

[Isobel_A]

Is St. Patty's Day an American spelling - I've seen it spelled like that here on Chow and on Slashfood, but never anywhere else? Here in the UK and in Ireland it's always St. Paddy's Day (the Irish shorten Patrick to Paddy, not Patty, probably due to the Irish spelling of Patrick as Padraig). It's just making me giggle a little, because I get a mental image of St. Patty - a nice, friendly little old lady in curlers :)

[Harters]

Think it must be, Isobel.

Go in any Irish bar in Manchester and call someone Patty and your next visit is the local hospital A & E department. Unless your Patty was a woman, of course.

[LindaWhit]

It's just a bastardization - I've always called it St. Paddy's Day (Patrick = Padraig) - but many take the "Pat" and extend it to "Patty's".

[mariacarmen]

i've never heard St. Patty's - only St. Paddy's, and we have quite a large Irish community here....

[JerryMe]

My Patty is indeed a woman. Thanks for the chuckle tho.

[mariacarmen]

me too. at dad's house, my sister made a big pot of her spag sauce, so i boiled the pasta for him, made a salad, and that was his dinner. heated up a chicken leg from one of those supermarket roasted chickens he'd bought over the weekend. the leg and a leftover steamed artichoke with sauce gribiche my sister made was my dinner. my dinner is boring me silly.

[Rubee]

A cool and cloudy day in Phoenix calls for comfort food tonight. Making Paul Prudhomme's Cajun Meatloaf and spinach gratin.

[Breadcrumbs]

Oh yum Rubee. I'd forgotten all about that Meatloaf. I bought PP's book because of all the raves here about that recipe and I don't think I ever made it! (at least a quick EYB search doesn't show a review or bookmark so I mustn't have). I'll definitely have to put that on the list. Enjoy!

[sunflwrsdh]

I love that meal loaf, Rubee! Spinach gratin sounds perfect with it too!

[Rubee]

@sunflwersdhn I love it too. Every time I try a new recipe, we both agree nothing beats Prudhomme's!

@Breadcrumbs. You must try it. I just posted the recipe link and details (below). It's so good - moist, nice heat, and lots of flavor. Great for sandwiches.

http://chowhound.chow.com/topics/6845...

[Breadcrumbs]

Oh Rubee, this looks spectacular! Yum! I will most definitely try it!

[roxlet]

Because the weather is so crappy and snowy and rainy and not spring-like at all, I decided to say the hell with all that and make pesto. I found some nice basil at a local Shop Rite, and the pesto is waiting in the fridge. I got some unbelievably delicious tomatoes at Costco, so I with make a big salad with romaine and tomatoes to eat after the pasta.

[Breadcrumbs]

I like how you're thinking roxlet, weather be damned, I'm eating summer!! Enjoy!

. . . btw, looks like that weather is hitting us tomorrow night into Wednesday.... ughhh!

[roxlet]

If it's any consolation, the snow didn't amount to much. The temperatures were well in the 40s, so the snow that stuck is mainly gone already. I hope your weather snow storm does the same.

[buttertart]

Nice!

[linguafood]

Leftover Cantonese-style roast pork with super-crispy skin will be reheated in the oven. Side is cukes with sesame oil dressing and stir-fried Chinese cabbage. Yumboski.

[buttertart]

You had leftovers?

[linguafood]

We got two orders for "us." I finished off an entire order by myself yesterday.... >sigh<

But yeah. One more order of succulent, crispy, porky goodness is still around to be savored.

[Breadcrumbs]

I love cucumbers w sesame oil and a little rice wine vinegar linguafood. . . ahhhh, memories of summers past! Dinner sounds delicious!

[linguafood]

thank you! i usually like my cukes with a dill dressing, but given the other actors in tonight's dinner, i figured i'd have to asianize it '-)

[ChiliDude]

My wife is off helping our youngest daughter with twin toddlers today, and won't be home for dinner. I foresaw this situation and took a container of frozen chili out to defrost. That's for dinner tonight (21Mar11) along with sweet potato flavored tortilla chips and beer.

BTW, I'm the chili cook. My wife is unable to ingest the incendiary comestible that's made with a couple of 'ghost peppers' (Bhut Jolokia) native to India plus some other incendiary chiles.

[LindaWhit]

OK, sweet potato-flavored tortilla chips? Do tell?

[Breadcrumbs]

We'd have expected no less from a "ChiliDude"!! ; - ) I'm w Linda, those sweet-potato tortillas sure do sound yummy too!

[ChiliDude]

FOOD SHOULD TASTE GOOD in Needham, MA. There is a website. Bought 'em at BJs.

[LindaWhit]

Oh, now I'm SERIOUSLY psyched that they're local to me! Woo hoo!!!!! Even better that I have a BJ's shopping list started! Double Woo hoo!!!!!!

[ChiliDude]

We have a relatively new BJs near us that has a deli counter at which one can have cold cuts sliced to order.

[sunflwrsdh]

There is a BJ's near me as well. I don't shop there, because it is just so....big. I really don't like the feel of "big box" grocery shopping, although i know that they do carry some items I would probably like to have, and that I can't get anyplace else. Also, I already go to three ( count 'em..three!) grocery stores pretty regularly ( as in almost weekly!) and don't really want to add yet another one to my "rounds". i do Walmart, although i don't really like to do that either, because of the significant difference in prices on some items, but i don't like to buy meat or produce there ( oddly enough, except for scallions and cilantro, because I find theirs to be fresher and stay fresher longer than the other grocery stores), Price Chopper every week, because they offer a 10 cent per gallon discount on gas for every $50 spent, and they have good produce, and Hannaford for some items I am unable to get at Walmart or Price Chopper. I'm also not thrilled with the Price Chopper deli, since they converted to all Boar's Head brand products...they are ok, but I don't find them worth the price difference for most things.