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What's for Dinner? Part 80 - Old

mariacarmen Mar 25, 2011 12:39 PM

Time for a new thread! I wish Spring would hurry up and spring here, so I could move on to fresh green things (dying for some green garbanzos!) like some of you are doing. But weather its comfort food or lighter fare you're making these days, regale us!

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  1. mariacarmen RE: mariacarmen Mar 25, 2011 12:40 PM

    (is that flower annoying? i was going for a Spring theme... respond w/i 45 minutes, or forever hold your peace (or at least for the duration of this thread.)

    7 Replies
    1. re: mariacarmen
      alkapal RE: mariacarmen Mar 25, 2011 12:56 PM

      i love pansies!

      1. re: mariacarmen
        rabaja RE: mariacarmen Mar 25, 2011 12:57 PM

        Viola's are one of my favorite flowers, so cheerful and friendly! It's perfect.

        pssst: I found green garbanzos two weeks ago at Monterey Market!

        1. re: mariacarmen
          onceadaylily RE: mariacarmen Mar 25, 2011 01:37 PM

          I'm five minutes late . . . but I like the flowers. We've had one seventy degree day here before the temperature plummeted back into the thirties and twenties, and, I tell ya, that first warm day is not a bell you can un-ring. I'll take the flowers any way I can get them.

          1. re: mariacarmen
            Harters RE: mariacarmen Mar 25, 2011 03:41 PM

            OK, keeping on topic. Violas are edible - what do they taste like?

            I use chive flowers in salads but that's all by way of edible flowers.

            1. re: Harters
              magiesmom RE: Harters Mar 26, 2011 06:46 AM

              try nasturtiums; peppery and wonderful.

              1. re: magiesmom
                Harters RE: magiesmom Mar 26, 2011 07:41 AM

                I've eaten the leaves but not the flowers. I understand the seeds are very peppery as well. I don't grow them these days as they attract aphids like there's no tomorrow.

                1. re: Harters
                  mariacarmen RE: Harters Mar 26, 2011 08:02 AM

                  Glad everyone liked the flowers ok - i hadn't even checked back here until now so it would have been a bit awkward if you'd all hated them!

                  And rabaja, thanks for the tip about MM and garbanzos! Maybe they're in my nabe too by now. I'll be home tomorrow again and if so, I'm going to make a giant batch of roasted green garbanzo hummus and also use them in a salad i saw in the new Bon Appetite. Vive le printemps!

                  (And i just noticed in my original post that i used "weather" instead of "whether"! let's please pretend that was a clever play on the spring theme, she says shamefacedly!)

          2. onceadaylily RE: mariacarmen Mar 25, 2011 01:45 PM

            Black bean soup tonight, I think, slightly spicy, with lots of onions, garlic, and peppers tucked in there (deglazed with a bit of nice dark beer), and garnished with sour cream and lime. I'm making a batch of quesadillas, with sharp cheddar and corn tortillas, to go with . . . unless I turn the tortillas into chips. The boyfriend will get the deciding vote. And how do I know he will say some of each?

            I've been working on a home project that has left me a bit in need of deglazing myself, so I might have a martini. (I just looked at the word 'might', and laughed.)

            4 Replies
            1. re: onceadaylily
              sunflwrsdh RE: onceadaylily Mar 25, 2011 05:28 PM

              That all sounds wonderful. I love black bean soup; made a big batch of Laurie Colwin's "At Last Black Bean Soup" last weekend, and had some for lunch today, topped with a squeeze of lime, some cilantro, pico de gallo and fat free sour cream. It is hearty and 1/2 cup is really enough of that for me.

              1. re: onceadaylily
                mariacarmen RE: onceadaylily Mar 26, 2011 08:04 AM

                haha - love that you "deglazed"! make sure to get all that goodness from your fond!

                Black bean soup - sounds great - that's going on my list of things to make for work lunches next week. Or maybe a couscous salad with black beans.... I'm hooked on couscous right now.

                1. re: mariacarmen
                  sunflwrsdh RE: mariacarmen Mar 26, 2011 01:00 PM

                  Rachel Ray's latest issue has a recipe for a quinoa and black bean salad which I am going to try. I've never actually cooked quinoa, so it will be a new experience for me.

                  1. re: sunflwrsdh
                    herby RE: sunflwrsdh Mar 26, 2011 04:44 PM

                    Sunflwrsdh, please post report on this recipe and if you like it, please paraphrase if you do not mind - I am always on a look out for great quinoa and farro recipes.

              2. greygarious RE: mariacarmen Mar 25, 2011 02:53 PM

                Mariacarmen, as someone recently mentioned on Site Talk, it is helpful to ask the mods to add "old" to the previous part of a segmented thread when initiating the next portion, and/or to include in the thread title the date on which the new section begins.

                Tonight is meat loaf which turned out well despite being mostly turkey. I really loathe ground turkey for its dry blandness. When I use it, I combine it with ground beef. 20oz packages were on sale. I had tried Trader Joe's "American Kobe" beef patties, which are, IMO, too fatty and too big. I made 2 lunches from one 8oz patty, and used the other to beef up the ground turkey. Yesterday I julienned marked-down zucchini and summer squash (3 each), adding to them chopped green garlic, and julienned carrots and red bell pepper. I wilted 3 cabbage leaves before buzzing them in the Cuisinart along with dried mushrooms, some of the afore-mentioned vegetables, two small multigrain tortillas, a slice of whole wheat bread, 2 eggs, a few leftover ounced of roasted pepper/tomato soup, super-thin sliced onions, parmesan cheese, dry onion soup mix, garlic powder, black pepper, and Gravy Master. This made at least as much volume as the 28 oz of meat. I use a two-piece meat loaf pan - the mix was mounded well above the rim. I laid two stips of bacon (needed using up) over the top and set the pan in a water bath before baking. After the loaf came out of the pan I poured the water bath into the ML pan to loosen its drippings, which are now reducing in a saucepan, so I can make gravy. I have found that slicing the onion in thin rings allows them to form a matrix that will enable a vegetable/filler-heavy meatloaf or patty to hold its shape.

                Nothing exciting as sides - just mashed potato and glazed carrots.

                1 Reply
                1. re: greygarious
                  mariacarmen RE: greygarious Mar 26, 2011 07:56 AM

                  Sorry, GG, i hadn't realized that we'd been doing that regularly now, but it does help.

                2. roxlet RE: mariacarmen Mar 25, 2011 04:40 PM

                  Tonight is a classic: prime NY strip steaks grilled outdoors with baked potatoes and asparagus parmesan. We're still deciding on the Caesar Salad to start.

                  1. s
                    sunflwrsdh RE: mariacarmen Mar 25, 2011 05:35 PM

                    tonight, I was planning on making home made pizza, with a home made whole wheat crust ( my husband had already made the dough) arrived home to find my kids and grandkids already eating a quick supper on their way out the door to a fund raising basketball game at school Husband was at work, and coming home for supper at 6, but there was enough leftover chicken parm from last night for him, so my mom and I went out for dinner ( a rare treat for me!) We went to Ruby Tuesdays, because it's in the mall, and i also had a couple of "mall errands" that needed doing while I was w/o small assistants:) So we both had Ruby tuesday's pear sangria ( which is bit too sweet for my taste!) salad bar, and I had the cajun grilled fish, with cheddar mashed potatoes and steamed broccoli on the side. (under 500 calories for entrees and sides) and it was pretty good. For chain restaurant in the mall type food . I really enjoyed the lack of rushing to get dinner on the table by 6 when i get home a little after 5, and the no clean up!

                    1. aqn RE: mariacarmen Mar 25, 2011 07:10 PM

                      It's a Friday during Lent, so it's non-meat for us. Wife suggested scallops.

                      I went with big scallops from Whole Foods, seared in SS pan w/ olive oil. (Next time I *HAVE* to resist the temptation to move the scallops too soon: they stick a bit; in my defense, over-cooked scallops is something even Jesus won't forgive . :) ) Served that with a salsa: equal parts diced Roma tomatoes and diced red onions and diced navel orange (Fine Cooking's "How to segment an orange": http://www.youtube.com/watch?v=kQr9QQ...), chopped jalapeno, chopped cilantro, 1/4 tsp of zest from the orange. Add the "run off" juice from the orange (reduced to 1 teaspoon), salt, lime juice.

                      Next time, I'd try adding a sprinkle of fish sauce to the salsa.

                      1 Reply
                      1. re: aqn
                        sunflwrsdh RE: aqn Mar 25, 2011 07:15 PM

                        Sounds delicious!

                      2. s
                        suburban_mom RE: mariacarmen Mar 25, 2011 07:36 PM

                        Shrimp Pad Thai! My daughter had a friend over and that little tiny thing had 2 plate fulls.

                        1 Reply
                        1. re: suburban_mom
                          mariacarmen RE: suburban_mom Mar 26, 2011 08:04 AM

                          what a great kid!

                        2. Cherylptw RE: mariacarmen Mar 25, 2011 07:42 PM

                          Nothing exciting here tonight: navy bean soup to start, followed by fried trout, cole slaw, potato salad and hushpuppies.

                          3 Replies
                          1. re: Cherylptw
                            mariacarmen RE: Cherylptw Mar 26, 2011 07:56 AM

                            i can beat that, Cherylptw. had a large lunch so when i got to my dad's and found -get this - my sister picking out all the ham from the ham fried rice i'd made my dad because he didn't like it (thank goodness it was in big enough chunks), i made a ham taco. literally - diced ham and a spoonful of the ham-fried rice went onto two small stove-top charred corn tortillas, with a couple dollops of habanero sauce. Dinner.

                            Besides, on re-reading your post - what in heck's not exciting about fried trout?? and hush puppies?? I'd rather be culinarily bored at your house than at mine any day!!! ( :

                            1. re: mariacarmen
                              Cherylptw RE: mariacarmen Mar 26, 2011 09:17 PM

                              I've never thought about ham taco but it's a great thing to do, especially with leftover ham. I'm thinking a ham & egg taco would be good, even for dinner with some green chile salsa...now you've got my mind wondering....

                              Nothing wrong with trout but lately, it's been what's for dinner the last few Friday's; I'm going to have to switch it up a bit..

                              1. re: Cherylptw
                                mariacarmen RE: Cherylptw Mar 27, 2011 12:28 AM

                                i know, i should have scrambled an egg to go with it! the ham fried rice, tho, did have some egg in it.

                          2. Rubee RE: mariacarmen Mar 25, 2011 08:07 PM

                            I have to work late so tonight was easy - E grilled up some hot sausages for sandwiches. I made caramelized onions with jalapenos (plus shallot salt, Aleppo pepper, a little sugar and rice wine vinegar) and served them with plenty of Beano's spicy Hot Ginger Sauce with jalapeno, and local Poore Brothers Three Cheese Jalapeño kettle chips.

                            4 Replies
                            1. re: Rubee
                              aqn RE: Rubee Mar 25, 2011 10:17 PM

                              We often do the same "sausages with onions and peppers" quick-dinner thing. We use balsamic vinegar.

                              1. re: Rubee
                                ChristinaMason RE: Rubee Mar 26, 2011 09:35 AM

                                Rubee, what's shallot salt? Is that like garlic salt? Do you make it yourself?

                                1. re: ChristinaMason
                                  LindaWhit RE: ChristinaMason Mar 26, 2011 11:21 AM

                                  Not Rubee, but I think this is it, Christina:


                                  1. re: LindaWhit
                                    Rubee RE: LindaWhit Mar 26, 2011 11:32 AM

                                    You got it. One of my Penzey favorites.

                              2. Euonymous RE: mariacarmen Mar 25, 2011 10:09 PM

                                Not too exciting but good. A roasted half turkey breast seasoned with salt, pepper, and fresh sage. Gravy made from pan drippings of said turkey breast. Boiled red potatoes. Green salad with vinaigrette and optional raisins. Anyone who wanted dessert got one of the blueberry muffins that my younger daughter made yesterday. As it's still too early for fresh blueberries here (that I can bear to pay for, anyway) I opted to buy her frozen ones, but the muffins turned out delicious.

                                1. h
                                  Harters RE: mariacarmen Mar 26, 2011 04:43 AM

                                  Upcoming at Chez Harters.......

                                  Steak (rump, Galloway beef from Mansergh Hall farm)
                                  Salad (bag, supermarket)
                                  Chips (Brit chips, not Yank chips)
                                  Mustard (Bordeaux - absolute best with steak, IMO)

                                  5 Replies
                                  1. re: Harters
                                    twodales RE: Harters Mar 26, 2011 11:08 AM

                                    Do you have any tips on making good chips? I don't know if it's the potatoes that are different here in the States or what, but I can never get them to taste like they do in good old Blighty. Surely, we must be able to find a variety of spud that works here?
                                    Or, I wonder, is it our oil? Do you soak the chips in water first? I remember my Gram doing that and then frying them in Crisco.

                                    1. re: twodales
                                      Harters RE: twodales Mar 26, 2011 03:43 PM

                                      Not really - not least as it's Mrs H who is the chief fryer. If ever it's my responsibility, we have "oven chips" .

                                      You need a good floury potato and not to cut them too small (these are chips, not fries). We use sunflower oil for frying but that's our usual oil for most cooking. The Boss says the secret is too cook them at a lower temperature to cook through and then crank up the heat to brown and crisp them. And, as you're familiar with the Brit chip, you'll know that they are intended to be a bit floppy, not totally crisp like fries.

                                      1. re: Harters
                                        twodales RE: Harters Mar 26, 2011 04:31 PM

                                        Thanks Harters.. One of the first stops when we arrive in England (after stopping for a fry up) was always hitting the chip shop in Granny's village. My daughter always looked forward to walking down the very big hill, feasting on chips and vinegar and then burning a calorie or two walking home again.

                                        One of the things my dh really misses though are the Jersey potatoes (new potatoes) with mint.

                                        I just stumbled upon this as well:http://www.caterersearch.com/Articles...

                                        1. re: twodales
                                          Harters RE: twodales Mar 27, 2011 03:44 AM

                                          Good fish & chips from agood chippy is the finest takeaway fast food you'll ever want to come across. Unfortunately, so many places are absolute crap.

                                          Jersey Royals - now youre talking! Maybe another six weeks before they're in season. We'll have about another 6 weeks living on them and asparagus.

                                          1. re: Harters
                                            twodales RE: Harters Mar 27, 2011 08:26 AM

                                            You are so right about the f & c. There is a Scottish pub here in Chicago called the "Duke of Perth". They have all you can eat f & c and I hear that it's really good. (The all-you-can-eat works for teenagers and young men I suppose.) I'm just after a nice bit of fish. It's on my list to try.

                                            Lucky you on the Jersey Royals. I won't mention it to the hubby or he will get all wistful ; )

                                  2. LindaWhit RE: mariacarmen Mar 26, 2011 05:38 AM

                                    Repeating here from the last thread (didn't think that one was "full" yet).....

                                    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. We had garlic shrimp, baked goat cheese with tomato and basil, lobster ravioli in langostino sauce, beef tenderloin on toast with roasted red peppers.

                                    Tonight, I cook. :-)

                                    11 Replies
                                    1. re: LindaWhit
                                      Harters RE: LindaWhit Mar 26, 2011 06:42 AM

                                      Ohhhhh....the ravioli & sauce sounds a killer dish. I am so going to have to seek out this favourite place of yours when we visit that part of the world.

                                      1. re: Harters
                                        LindaWhit RE: Harters Mar 26, 2011 11:21 AM

                                        You let me know when you and Mrs. H are here, and it's my treat. :-)

                                        1. re: LindaWhit
                                          Harters RE: LindaWhit Mar 26, 2011 03:44 PM

                                          Well, we are already thinking about New England for next year. No real plans as yet.

                                          1. re: Harters
                                            LindaWhit RE: Harters Mar 26, 2011 03:59 PM

                                            :-D Pssstttt....autumn. Come in autumn. :-)

                                            1. re: LindaWhit
                                              Phurstluv RE: LindaWhit Mar 27, 2011 06:30 PM

                                              As usual, great advice, LW!

                                              1. re: Phurstluv
                                                rabaja RE: Phurstluv Mar 27, 2011 09:50 PM

                                                Heeey Lady! Where ya been? Good to see you here again.

                                                1. re: rabaja
                                                  Phurstluv RE: rabaja Mar 28, 2011 09:49 AM

                                                  Thanks, Friend, nice to be here again, and it's like catching up with old friends, just great!

                                      2. re: LindaWhit
                                        gembellina RE: LindaWhit Mar 26, 2011 12:45 PM

                                        What a coincidence - I certainly hope your lobster ravioli with langostino sauce was better than the one I made tonight! It's been a truly awful day - I smashed a box of 6 eggs, broke a cup, spilt milk all over the floor, so I'm not sure why I thought it would be a good day to try to make pasta for the first time and make a fancy sauce.

                                        The pasta dough was fine, though I shouldn't have ignored Jamie's instruction to flour my hands before sticking them in the dough! Very sticky.

                                        The filling went ok: managed not to hit myself with the hammer when trying to get the meat out of the claws (these were actually langoustines and not a lobster) and only sliced my hand a tiny bit on the shell. Fried in butter wth some shallots. Was meant to add some double cream to bind it together but even though I went to the shops twice today I managed to forget it. So I thought that egg yolk and lemon juice might do it. Looked and smelled pretty fantastic.

                                        Now to the sauce: deglaze the pan with wine, add langoustine stock from the freezer, along with some tarragon. Oh my god it smelled vile, like I'd stuck a rubber tyre in there as well. Chucked that. Started again, by boiling the leftover shells with water, wine, tarragon. Seemed ok. Strained it and set it to reduce. That smell again! Ditched that one too. Set about making a brown butter with lemon and tarragon. Assumed I knew how to do it. Turns out pouring wine into boiled butter isn't that sensible. Too much lemon. Deep fried tarragon.

                                        Anyway, rolled out the dough as think as poss by hand, put in the filling which had by now started to smell VERY eggy. Sigh. Stuck it in water, dough turned out not to be thin enough, ate one one leather purse filled with stink bomb then called it a night!

                                        I might look for a recipe for my next attempt...

                                        1. re: gembellina
                                          LindaWhit RE: gembellina Mar 26, 2011 01:29 PM

                                          Oh MY gembellina! I do hope you had a glass of wine at the end of the night to help you get over the horrible, horrible day!

                                          Sunday is a new day - a new beginning. Do over. :-)

                                          1. re: LindaWhit
                                            gembellina RE: LindaWhit Mar 26, 2011 01:55 PM

                                            Ha indeed, even having made 3 sauces there's still enough wine left in the bottle! And it's a great dish, as I'm sure you know better than I, so I'll try again soon!

                                        2. re: LindaWhit
                                          sunflwrsdh RE: LindaWhit Mar 26, 2011 01:02 PM

                                          Wow.great tapas. Linda!

                                        3. alkapal RE: mariacarmen Mar 26, 2011 08:38 AM

                                          last night, i made a parmesan mornay sauce made with chicken stock & half 'n half (plus some grated nutmeg) with sliced garlic and julienned smoked ham, and a few red pepper flakes, into which i added pre-al-dente spaghetti rigati to finish the pasta.
                                          result: mr. alka wanted another clove of garlic in the dish and i had used two. i'd used a pound of pasta, and there were probably three cups of sauce <remember, a whole box of spaghetti rigati makes a LOT of pasta>, but it could have used more sauce, by another 3/4 cup, because the pasta was "thirsty" and really took up the sauce. even with the thirsty pasta, it still retained a good texture.

                                          for this kind of dish, though, i would have preferred fettuccine. next time, also, i'd like to finish with some fresh italian oarsley (mine was old) and maybe add something a bit piquant or savory to the sauce -- maybe some pickled banana pepper slices or artichokes, for some variation. i could have taken it in another direction with some pureed tomatoes, but mr. alka nixed that idea <er, that's a "vegetable" you see!>. pureed roasted red peppers would also be good, too. the dish is very flexible, obviously.

                                          overall, i thought the dish was pretty good and liked the extra texture that came from the sliced garlic. mr. alka exclaimed that it was "fantastic," but he almost always waxes enthusiastic about my pasta preparations -- except when it is beyond al dente. if anything we err on the underdone side, and always get the "wiggle room" bringing it to al dente while it simmers just a tad in the sauce.

                                          the ease of making good pasta dishes at home is the reason why we hardly ever order pasta in an italian restaurant, but go with braised dishes or seafood (the exception to the "no pasta rule" being seafood over pasta ;-)).

                                          funny note,: a stray (?) cat has been visiting here for the past couple of weeks, and i give him food because he is so skinny and hungry (but his fur looks good, so maybe he's just old (?). anyhow, last night he ate a nice chunk of ham, and eagerly tucked into his bowl of the pasta dish -- licking the bowl clean. ;-).

                                          10 Replies
                                          1. re: alkapal
                                            chef chicklet RE: alkapal Mar 26, 2011 10:29 AM

                                            Are you planning on adopting the cat? Because he's going to have a hard time leaving your cooking!!! lol!

                                            1. re: chef chicklet
                                              LindaWhit RE: chef chicklet Mar 26, 2011 11:24 AM

                                              That's exactly what I was thinking, chef chicklet! alkapal, I do believe you have a new friend - SkettiCat. :-)

                                              1. re: LindaWhit
                                                sunflwrsdh RE: LindaWhit Mar 26, 2011 01:03 PM

                                                I actually used to have a cat named Spaghetti:)

                                                1. re: sunflwrsdh
                                                  alkapal RE: sunflwrsdh Mar 26, 2011 02:55 PM

                                                  mr. alka says that i'm spoiling him, but i feel so sorry for him! and i'm not ready to take on huge vet bills or the heartbreak of another old kitty (if he were truly a stray, which i can't believe that he is, i'd have to think long and hard). this is a real dilemma. i think that we need to post some signs in the neighborhood behind us, like: "are you missing your cat -- on occasion? is he gray and white, skinny & hungry? call here....."

                                                  1. re: alkapal
                                                    onceadaylily RE: alkapal Mar 26, 2011 04:26 PM

                                                    You could also maybe call local vets and shelters. He might just turn out to be indoor/outdoor, but then you'd have peace of mind. It's nice of you to feed him.

                                                    1. re: alkapal
                                                      bayoucook RE: alkapal Mar 27, 2011 05:20 AM

                                                      alka - we have cats that are neighborhood cats - 4 or 5 cats who pick up a meal when they can - they're very polite. I put out dry food and each one who comes along eats a portion and leaves the rest. May not see one for several weeks but they eventually show up for easy pickins'.

                                                      1. re: alkapal
                                                        chef chicklet RE: alkapal Mar 27, 2011 08:31 AM

                                                        Spoiling? Hardly, but maybe be a good idea to post signs first...

                                                  2. re: chef chicklet
                                                    alkapal RE: chef chicklet Mar 26, 2011 03:10 PM

                                                    yeah, chef c and linda, in the last week, he's had out of the pantry canned salmon (and not the big honker crummy cans, but the nice delicate pink stuff, and also fresh roast chicken...). he also was actually chowing on toasted lavash bread, which i put out for the crows! what cat eats carbs like this?

                                                    1. re: alkapal
                                                      LindaWhit RE: alkapal Mar 26, 2011 03:59 PM

                                                      A very hungry one who wants a new forever home, alka. :::::mew! mew!::::: ;-)

                                                  3. re: alkapal
                                                    vafarmwife RE: alkapal Mar 27, 2011 03:56 AM

                                                    I am forever adopting strays and people's drop offs. My vet loves me as I have put his children through college with all my cats. Also my cats love spaghetti.

                                                  4. LindaWhit RE: mariacarmen Mar 26, 2011 11:26 AM

                                                    Errands, taxes, and piling more stuff in the basement into "garbage" or "Goodwill" piles are on the agenda for this weekend. Errands are done; taxes are waiting. Dinner will be Beef Stroganoff served over egg noodles with peas on top.

                                                    1 lb lean beef, sliced thinly
                                                    salt and freshly ground black pepper, to taste
                                                    2 Tbsp butter, divided
                                                    1 large minced shallot, about 1/4 cup
                                                    1/2 lb mushrooms, cleaned and sliced
                                                    1/4 cup beef broth, up to 1/2 cup
                                                    (I've used a combination of mushroom broth and red wine in the past)
                                                    2 Tbsp cognac
                                                    1 cup sour cream, or creme fraiche (use more if needed)
                                                    salt and freshly ground black pepper, to taste

                                                    Pat meat dry with paper towels. Sprinkle lightly with salt and pepper. Heat 1 Tbsp. of butter in heavy large skillet over high heat until very hot. Add meat in single layer and cook just until brown on outside, barely 1 minute per side. Transfer beef to a bowl.

                                                    Melt remaining butter in the same skillet, and add minced shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add sliced mushrooms and sauté until liquid evaporates, about 8-10 minutes. Add broth, then cognac. Simmer over medium-low heat until liquid thickens and slightly reduces, about 5-8 minutes. Remove from heat.

                                                    Slowly stir in sour cream, whisking constantly so the sour cream doesn't break. Add meat and any accumulated juices from bowl. Return to low heat until meat is heated through and not overcooked, about 2 minutes. Season to taste with salt and pepper.

                                                    Serve over cooked egg noodles and sprinkle with paprika.

                                                    4 Replies
                                                    1. re: LindaWhit
                                                      mariacarmen RE: LindaWhit Mar 26, 2011 12:23 PM

                                                      oh that sounds yummy. really warming and delicious.

                                                      1. re: mariacarmen
                                                        sunflwrsdh RE: mariacarmen Mar 26, 2011 01:04 PM

                                                        + on to that!!!

                                                        1. re: mariacarmen
                                                          sunflwrsdh RE: mariacarmen Mar 26, 2011 01:04 PM

                                                          oops, meant plus one!

                                                        2. re: LindaWhit
                                                          chef chicklet RE: LindaWhit Mar 27, 2011 08:32 AM

                                                          Perfect weather for this dish! Wow, I'm getting ideas for next week!

                                                        3. mariacarmen RE: mariacarmen Mar 26, 2011 12:28 PM

                                                          Inspired in part by the Best Darned Meatloaf ever thread, i made a blanded down version of the Paul Pruhomme recipe Rubee posted - just no cayenne or tabasco - for the oldster. Lightly shellacked with ketchup. Garlic mashed potatoes alongside. And he loves packaged gravies, so i think i'll use a pack of the Ikea gravy to go with. Maybe some steamed peas with sauteed shallots too. That's his dinner. But first, for lunch, we're going to a Louisiana-style restaurant and I'm going to chow down on some fried catfish and more than likely a hush puppy or two, and then we're going to the movies, and i HAVE to have popcorn, so my dinner will need to be an air salad. anyone got any good recipes? ( :

                                                          6 Replies
                                                          1. re: mariacarmen
                                                            gembellina RE: mariacarmen Mar 26, 2011 12:51 PM

                                                            I've bookmarked the Paul Prudhomme meatloaf too. Is gravy a traditional accompaniment? Jamie Oliver has his with some sort of tomato sauce in his American book (or one of his books, anyway) but I'm not sure he can be trusted with authenticity...

                                                            1. re: gembellina
                                                              mariacarmen RE: gembellina Mar 26, 2011 04:41 PM

                                                              i don't know, doubt it, with the Cajun flavors, but my dad always likes gravy.

                                                              1. re: mariacarmen
                                                                bayoucook RE: mariacarmen Mar 27, 2011 05:25 AM

                                                                Very Hot Sauce For Beef - page 251 in Louisiana Kitchen. Addicting stuff. Control heat by how much jalapeno and cayenne you add. He also recommends the sauce to go with his Cajun Shepherd's Pie. Use to make that, the meatloaf and the sauce on a regular basis. Gonna keep this cookbook handy!

                                                                1. re: bayoucook
                                                                  gembellina RE: bayoucook Mar 27, 2011 06:18 AM

                                                                  ooh ok, thanks. I might give it a go for the bf's welcome home dinner next week.

                                                                  1. re: bayoucook
                                                                    wineos RE: bayoucook Mar 27, 2011 08:32 AM

                                                                    I love PP's meatloaf with the very hot sauce! I need to add these recipes to my "to make" list.

                                                                2. re: gembellina
                                                                  bayoucook RE: gembellina Mar 27, 2011 05:21 AM

                                                                  We used to serve it with the hot sauce in his book - I'll find the recipe -

                                                              2. operagirl RE: mariacarmen Mar 26, 2011 12:31 PM

                                                                Made some soup this morning that will probably be lunch ::and:: dinner tonight, so I will weigh in! Used left-over braising liquid from last night's brisket to start a big pot of lentil/orzo soup. Added some of the braised veggies (carrots, garlic, onion), celery, parsnip, canned diced tomatoes, low sodium chicken broth, sliced crimini mushrooms, a half cup of lentils and a cup of orzo pasta. A big, hearty pot of soup is just what I want in this dreary N. California weather!

                                                                2 Replies
                                                                1. re: operagirl
                                                                  onceadaylily RE: operagirl Mar 26, 2011 04:09 PM

                                                                  That braising liquid should be wonderful with lentils. I have some stashed in the freezer, and that would be a lovely use for it. Thanks for the idea!

                                                                  1. re: onceadaylily
                                                                    operagirl RE: onceadaylily Mar 27, 2011 10:41 AM

                                                                    It was definitely a tasty soup! Very comforting and hearty, with lots of leftovers for lunch today, too.

                                                                2. s
                                                                  sunflwrsdh RE: mariacarmen Mar 26, 2011 01:10 PM

                                                                  Dinner will be roast turkey (because of my one turkey a month plan from November when I bought 4 the day after Thanksgiving for 39 cents a pound), mashed butternut squash, cranberry -orange relish, broccoli casserole (trashy food my family loves...steamed broccoli, 1/2 cup butter and 1 cup cubed velveeta mixed together in a casserole ( I use a 13x9x2 pan) sprinkled with a sleeve of crushed ritz crackers mixed with another 1/2 cup of butter.) I think its ok for me too, though, I got the 2% Velveeta, everything else we're having is light and healthy, and I will only have a tiny portion. Also my husband's home made whole wheat bread.

                                                                  3 Replies
                                                                  1. re: sunflwrsdh
                                                                    onceadaylily RE: sunflwrsdh Mar 26, 2011 04:06 PM

                                                                    Oooh, jealous! I love turkey, but never have the freezer space to take advantage of the November sales.

                                                                    1. re: sunflwrsdh
                                                                      aqn RE: sunflwrsdh Mar 27, 2011 01:15 PM

                                                                      Cranberry-orange relish sounds like a great idea!!!

                                                                      1. re: aqn
                                                                        sunflwrsdh RE: aqn Mar 27, 2011 06:34 PM

                                                                        It is very good, and so simple..pulse 2 cups fresh cranberries (mine were actually frozen and thawed, because for some reason you can't buy fresh cranberries here except around Thanksgiving!) and one orange in the food processor until well mixed. add 1/2-1 cup of sugar depending on taste. chill for at least two hours.

                                                                    2. roxlet RE: mariacarmen Mar 26, 2011 01:40 PM

                                                                      Though the weather is still quite brisk (from the 20s to a seeming high of 41), the sunny, bright weather has encouraged the DH to light up the smoker and make some ribs. He's throwing a chicken in there as well as a good sized piece of salmon, so we will be feasting on leftovers this week.

                                                                      1 Reply
                                                                      1. re: roxlet
                                                                        LindaWhit RE: roxlet Mar 26, 2011 01:41 PM

                                                                        Pig, poultry and fish. WTG, roxlet's DH! :-)

                                                                      2. maplesugar RE: mariacarmen Mar 26, 2011 01:54 PM

                                                                        Dinner tonight for our Dinner Club: Agua Jamaica, and Sol beer, Shrimp ceviche, Guacamole and tortilla chips, Pasilla Borrego Enmielado(Seared Lamb with Pasilla Honey sauce) and rice, salad (brought by guests) and a last minute addition(because of a last minute cancellation): Pumpkin Empanadas for dessert.

                                                                        9 Replies
                                                                        1. re: maplesugar
                                                                          alliegator RE: maplesugar Mar 26, 2011 02:03 PM

                                                                          That sounds so fantastic! I hope you have a fun time.

                                                                          1. re: alliegator
                                                                            sunflwrsdh RE: alliegator Mar 26, 2011 04:36 PM

                                                                            It does sound fantastic! Would love the recipe for the pumpkin empanadas!

                                                                          2. re: maplesugar
                                                                            mariacarmen RE: maplesugar Mar 26, 2011 04:45 PM

                                                                            that does so good. "enmielado" i think is the word, tho (had to google it) - means "honeyed."

                                                                            1. re: maplesugar
                                                                              herby RE: maplesugar Mar 26, 2011 05:04 PM

                                                                              Sounds like you are cooking from The South American Table - are you? Our dinner club is planning to cook from it in July and Marcella's Kitchen in May. Sounds delicious!

                                                                              1. re: herby
                                                                                maplesugar RE: herby Mar 26, 2011 09:35 PM

                                                                                The agua jamaica, and empanadas were from Rick Bayless' Fiesta at Rick's and the lamb from his Mexican Kitchen. It was my first time working pasilla peppers - I love love love the flavor. I chose the lamb because I wanted something atypical and something I could do in advance - this fit both criteria so it's perfect for parties. The guacamole recipe was from Pioneer Woman - Pico de gallo with mashed avocado and lime - fantastic as always. Tonight has inspired me to try Bayless' recipes and variations.

                                                                                Absolutely fantastic all around and a lovely break from what has been a long cold snowy winter.

                                                                                1. re: maplesugar
                                                                                  aqn RE: maplesugar Mar 27, 2011 01:18 PM

                                                                                  I used dried pasilla peppers in a chili once. I liked the flavor but next time I'd scrape & discard the seeds 'cause they remained quite tough even after having been braised FOREVER in the chili.

                                                                                  1. re: aqn
                                                                                    maplesugar RE: aqn Mar 27, 2011 03:18 PM

                                                                                    In the recipe the instructions said to remove the seeds and stems so I did - otherwise I bet I would have been finding seeds in the paste.

                                                                                  2. re: maplesugar
                                                                                    sunflwrsdh RE: maplesugar Mar 27, 2011 06:35 PM

                                                                                    I love a lot of Pioneer Woman's recipes...she's not terribly Weight Watcher friendly, though!

                                                                                    1. re: sunflwrsdh
                                                                                      maplesugar RE: sunflwrsdh Mar 27, 2011 08:57 PM

                                                                                      Hah yeah WW friendly she isn't (but then she's never claimed to be either) The guacamole though is super simple and except for the natural fat in the avocado it's fat free. The pico de gallo that forms the base is simply cilantro, jalapeno, tomatoes, a little salt and lime juice :)

                                                                              2. jmcarthur8 RE: mariacarmen Mar 26, 2011 04:15 PM

                                                                                I made a stuffed flank steak (bread stuffing) in red wine and cream sauce, shell pasta, fresh spinach sauteed with sliced baby portobellos. Had some nice crusty bread to sop up the sauce.

                                                                                1. onceadaylily RE: mariacarmen Mar 26, 2011 04:17 PM

                                                                                  Like Gembellina, I am doing pasta with brown butter (sage in my butter), but with TJ's cheese tortellini. I swear, I'm going to drag out that pasta maker *any* day now, and master it. I will crank it into submission, make it churn out flawless dough until it wheezes! But not tonight. Steamed broccoli and spinach salads to go with.

                                                                                  I was really tempted to try the recipe for the hour-long cooked broccoli with garlic I saw on CH today, but broccoli and green beans are the only two vegetables that the boyfriend will eat in a somewhat firm state, and I didn't want to either risk his disappointment OR coddle him with yet another overcooked vegetable.

                                                                                  1. herby RE: mariacarmen Mar 26, 2011 05:09 PM

                                                                                    I am making Snow Peas with a Hint of Pork from Seduction of Rice but since I do not eat pork, I am making it with chicken thigh - yes, just one, big one though since recipe call for 1/4 lb of meat and that is what it weighs. Making plain jasmine rice to go with it.

                                                                                    1. a
                                                                                      Atochabsh RE: mariacarmen Mar 26, 2011 05:20 PM

                                                                                      Seafood Fettucini Alfredo. Simple and semi-homemade. Jar of alfredo sauce, cooked pasta. Went to Ranch 99 and had them steam a dungeness crab for me. Picked it when I got home, also bought some bay scallops. Just mix in the crab meat with the sauce, reserving some of the big chunks for the top. I either saute the little scallops or lightly bread them and throw them in the deep fryer for a couple minutes. Then mix together. Definately not low cal, but yummy. You can also add shrimp, or clams. But tonight for us, just crab and scallops.

                                                                                      1. Cherylptw RE: mariacarmen Mar 26, 2011 09:24 PM

                                                                                        It was cool here today so in order to warm up the house a bit I made an oven veal stew with chunks of potato, onion, baby carrots...honey buttered biscuits accompanied.

                                                                                        5 Replies
                                                                                        1. re: Cherylptw
                                                                                          Phurstluv RE: Cherylptw Mar 27, 2011 06:33 PM

                                                                                          That sounds wonderful, cherylptw.

                                                                                          1. re: Phurstluv
                                                                                            Cherylptw RE: Phurstluv Mar 27, 2011 08:26 PM

                                                                                            Where have you been, lady? Missed you on this thread....

                                                                                            1. re: Cherylptw
                                                                                              Phurstluv RE: Cherylptw Mar 27, 2011 08:31 PM

                                                                                              Thanks so much, my Friend, I took a little respite to recharge the old batteries. Boys are growing so fast, and now seem to not need me so much throughout the day. So glad to be back amongst the warm wishes of wonderful chow-friends!

                                                                                              1. re: Phurstluv
                                                                                                Cherylptw RE: Phurstluv Mar 27, 2011 08:54 PM

                                                                                                I do understand that...but have to say there was a void when you left and am glad you're back with us

                                                                                                1. re: Cherylptw
                                                                                                  Phurstluv RE: Cherylptw Mar 28, 2011 09:50 AM

                                                                                                  Awww, too sweet. Really. I think I'm blushing! ; )

                                                                                        2. mariacarmen RE: mariacarmen Mar 27, 2011 12:31 AM

                                                                                          My dad proclaimed the Paul Prudhomme meatloaf (with all the kick taken out of it) DELICIOUS. i can't remember the last time he decreed one of my dinners delicious! Thanks to Rubee (from the meatloaf thread) for that!

                                                                                          Catfish and hushpuppies for lunch at a restaurant were so filling I could not even eat popcorn at the movies, nor have i had dinner. AND i had a workout at the gym. Someone's gonna be starving in the morning......

                                                                                          1 Reply
                                                                                          1. re: mariacarmen
                                                                                            Rubee RE: mariacarmen Mar 27, 2011 06:55 AM

                                                                                            Glad he enjoyed it! Of course, now I'm thinking I want catfish and hush puppies for dinner tonight....

                                                                                          2. v
                                                                                            vafarmwife RE: mariacarmen Mar 27, 2011 03:54 AM

                                                                                            With ice pellets hitting the side of the house this morning, I am making a big pot of beef stew for lunch. Will serve it with green salad and biscuits and to hurry spring along, strawberry shortcake.

                                                                                            2 Replies
                                                                                            1. re: vafarmwife
                                                                                              alkapal RE: vafarmwife Mar 27, 2011 04:47 AM

                                                                                              strawberries are being sold right now at harris teeter "buy one, get TWO free!" which means they are only 1/3 price of their regular price (you can buy only one container, if you wish).

                                                                                              va farm wife, we'd toast the sunday morning's leftover biscuits (split) in the toaster oven to use as the base for our strawberry "shortcake." do you do that, too?

                                                                                              1. re: alkapal
                                                                                                vafarmwife RE: alkapal Mar 27, 2011 04:59 AM

                                                                                                No- I make a pound cake or angel food cake for my shortcake.

                                                                                                Change of plans in the main dish department- saving the beef stew for later in the week and now making meatloaf with tomato gravy, mashed potatoes and green beans.

                                                                                            2. h
                                                                                              Harters RE: mariacarmen Mar 27, 2011 07:01 AM

                                                                                              OK, it's your turn. What shall we have for dinner at Casa Harters? You've got 3 .5 hours to come up with an idea (until 18.30 BST)

                                                                                              What I've got are chicken thighs (free range), cooking chorizo, small new potatoes and the usual "stuff" in the cupboards. Over to you, folks.

                                                                                              6 Replies
                                                                                              1. re: Harters
                                                                                                onceadaylily RE: Harters Mar 27, 2011 07:27 AM

                                                                                                You could do a chicken and chorizo paella, if you've got the rice, saffron and such. Or you could try out this recipe from Nigella:


                                                                                                Although, concerning the Nigella recipe, I would be tempted to start everything stove-top first. Maybe cook the chorizo and brown the chicken, reserving both, and then par-cooking the potatoes and onions in the fat before assembling the dish to finish in the oven.

                                                                                                1. re: Harters
                                                                                                  LindaWhit RE: Harters Mar 27, 2011 07:41 AM

                                                                                                  Nigella's recipe came up first for me as well - it looks VERY good!

                                                                                                  Or a JO recipe that mixes the chicken and chorizo stew with pasta.


                                                                                                  There's also this recipe for chicken stuffed with chorizo and cheese that might work - potatoes on the side. :-



                                                                                                  1. re: Harters
                                                                                                    herby RE: Harters Mar 27, 2011 07:51 AM

                                                                                                    You could make lemon chicken from Seduction of Rice and serve it with either rice or new potatos which are steamed/boiled, flattened, brushed with olive oil, sprinkled with S&P and baked in hot oven until crisp on the outside.

                                                                                                    1. re: Harters
                                                                                                      chef chicklet RE: Harters Mar 27, 2011 08:51 AM

                                                                                                      Hope I'm not to late to chime in here I'm thinking if you want to use the chorizo with the chicken, make a stuffing with rice (or cous cous), roasted red peppers, carrots onions, parsley, zuchinni or veggie of your choice, serve it over a bed of fresh sauteed spinach (with a little fresh lemon). I wouldn't imagine you'll use all the chorizo, and perhaps then a second dish of hash with an over easy egg in the morning? Yummy stuff good chorizo, but rich so I tend to use it more as an additonal ingredient than straight up. But that's just me. Let us know what you settle on, now I'm curious!

                                                                                                      1. re: chef chicklet
                                                                                                        Phurstluv RE: chef chicklet Mar 27, 2011 06:37 PM

                                                                                                        Right on, chef chicklet! FWIW, I recently made a meatloaf with half beef, pork and a good bit of chorizo, and it turned out well, just a touch spicier than my usual but still delicious.

                                                                                                      2. re: Harters
                                                                                                        Harters RE: Harters Mar 27, 2011 10:44 AM

                                                                                                        Muchas gracias.

                                                                                                        We're basically going with the Nigella idea - addition of a few whole garlic cloves, a couple of red peppers, and a goodly spalsh of white wine - and with the omission of the orange zest (coz we didnt have any). A few salad leaves as either a starter or accompaniment.

                                                                                                      3. onceadaylily RE: mariacarmen Mar 27, 2011 07:37 AM

                                                                                                        Tonight, I'm making a white bean and spinach cassoulet with the usual suspects: great northern beans, tomatoes, carrots, thyme, parmesan, and breadcrumbs. I'll make a pan of slightly spicy cornbread to go with (I have some buttermilk to use up).

                                                                                                        I'm thinking about baking something for a dessert tonight, but haven't settled on anything yet. Maybe Chef Chicklet's coconut pie . . . but I think I only have a half cup of coconut left in the freezer. I wonder if I can sub in some crushed pineapple for a pina colada pie? We'll see. I went to bed at midnight, and my eyes popped open at four. I have that surreal feeling that comes with too little sleep. My measuring tends to be a little hit or miss when I'm *alert*.

                                                                                                        1 Reply
                                                                                                        1. re: onceadaylily
                                                                                                          sunflwrsdh RE: onceadaylily Mar 27, 2011 06:38 PM

                                                                                                          White bean and spinach cassoulet sounds great!

                                                                                                        2. w
                                                                                                          wineos RE: mariacarmen Mar 27, 2011 08:38 AM

                                                                                                          One of my family's favorites, CI's Chicken Tikka Masala with Basmati rice (taking advantage of the cold weather).

                                                                                                          1 Reply
                                                                                                          1. re: wineos
                                                                                                            Phurstluv RE: wineos Mar 27, 2011 06:38 PM

                                                                                                            If possible, can you post the chicken tikka masala recipe? My DH loves that dish and it is his staple when we visit our local Indian place. I would love to replicate it at home. TIA!

                                                                                                          2. LindaWhit RE: mariacarmen Mar 27, 2011 09:41 AM

                                                                                                            A roasted chicken which will be lightly oiled and seasoned with salt, pepper, and herbs de Provence will go into the oven for dinner. Sides will be mashed potatoes and steamed green beans with toasted almonds.

                                                                                                            2 Replies
                                                                                                            1. re: LindaWhit
                                                                                                              sunflwrsdh RE: LindaWhit Mar 27, 2011 06:39 PM

                                                                                                              Sounds good, Linda. I love a simple roast chicken!

                                                                                                              1. re: LindaWhit
                                                                                                                Phurstluv RE: LindaWhit Mar 27, 2011 06:39 PM

                                                                                                                Sounds great, LW. I made two roast chickens this week as well.

                                                                                                              2. g
                                                                                                                gembellina RE: mariacarmen Mar 27, 2011 09:59 AM

                                                                                                                Tonight will be twilight goddess' quinoa casserole http://chowhound.chow.com/topics/7662... I picked up a packet of quinoa on a whim, as my friend had been talking about it, and lo and behold I also have in the fridge mushrooms, spinach, various dairy products and loads of dill that needs using! I'm quite looking forward to trying it, and hoping that it will work well cold a packed lunch too...

                                                                                                                5 Replies
                                                                                                                1. re: gembellina
                                                                                                                  sunflwrsdh RE: gembellina Mar 27, 2011 06:41 PM

                                                                                                                  I made a quinoa and kidney bean salad today from a Rachael Ray magazine recipe. Haven't really eaten any yet....tasted it and it was a little bland tasting....I put it in the fridge to see if it will get better after it sets for awhile. if not, i will play with adding some seasonings. I was thinking about having it for work lunches too.

                                                                                                                  1. re: gembellina
                                                                                                                    onceadaylily RE: gembellina Mar 27, 2011 08:03 PM

                                                                                                                    I really liked that casserole, and it easily satisfied the need for comfort and yet remained healthy.

                                                                                                                    1. re: onceadaylily
                                                                                                                      gembellina RE: onceadaylily Mar 28, 2011 08:18 AM

                                                                                                                      It turned out great, really rich and "creamy" but I hope still healthy! And so protein-rich that I ended up only eating a small portion. It seems like a great base for a whole range of flavours.

                                                                                                                      I wonder if I overcooked my quinoa though, it seemed a bit stodgy. When I've had it before it has seemed quite shiny still, whereas mine has a bit of a floury surface, like overcooked pasta... or maybe I didn't rinse it enough?

                                                                                                                      1. re: gembellina
                                                                                                                        onceadaylily RE: gembellina Mar 28, 2011 09:13 AM

                                                                                                                        Maybe next time you could soak and rinse it a little longer (do not soak for more than an hour, though), but the substance you're rinsing off the quinoa reportedly tastes very bitter, and you'd likely have noticed. A lot of people use a small amount of oil or butter to dress quinoa, so that may have been the difference in appearance? I could be wrong, as it's been a few years since I've cooked white quinoa, but I don't remember it as being very shiny on it's own. If it wasn't soggy in texture, then I would say you cooked it fine. But if it was also lacking in firmness, then you may have over-cooked it for a minute or so.

                                                                                                                    2. re: gembellina
                                                                                                                      twilight goddess RE: gembellina Mar 28, 2011 05:36 PM

                                                                                                                      ♥ How exciting that you really enjoyed the casserole, gembellina and onceadaylily! I also relished the cozy*creamy*comfort of this casserole. My quinoa behaved -- very not.stodgy. Cute and tasty and protein-laden little quinoa, don't act up for gembellina!

                                                                                                                    3. twodales RE: mariacarmen Mar 27, 2011 11:29 AM

                                                                                                                      At a loss for dinner today...feeling uninspired. Maybe I'll check the freezer to see if there is anything that needs to be cooked.
                                                                                                                      Last night was a recipe from my Great Aunt Betty. Sauteed pork chops and onion, poured some rice over the chops and added some thyme, s & p and tinned tomatoes/sauce. (Usually use tomato juice but I was out.) Put the cover on for 20 minutes, checking now and then to see if I needed to added more liquid. (I like a little spice with mine so I had siracha on the side.) Some green beans and we were done. Nice for a chilly evening and e-a-s-y. Vanilla ice cream with sliced bananas and home-made hot fudge sauce for afters.

                                                                                                                      For lunch today I made something I haven't eaten for decades. It's something my Grandmother would make for us called Pölsa. Traditionally it has pork, beef and liver in it but my Farmor (Father's Mother) made it from leftover roast beef, onion, barley, stock and seasonings. It's a kind of hash but with barley instead of potatoes. She would bake it so it got a nice crust on it but today I just sauteed it a bit. (My husband won't touch barley...bad memories from boarding school?) For me this peasant dish is comfort food at it's best. So now I'm full and have no ideas for dinner...

                                                                                                                      1. operagirl RE: mariacarmen Mar 27, 2011 11:46 AM

                                                                                                                        Dad scored 8 lamb shanks at half-price at the grocery store yesterday, so he is now preparing Jamie Oliver's Spiced Lamb Shanks. I dad-proofed the recipe, stream-lining a few steps based on our kitchen equipment and subbing in ground coriander for the whole seeds, chili flakes for the chili pepper, and red wine for white. I have come down with a yucky sinus-blocking cold, and so I am divesting myself of all dinner cooking responsibilities! We'll see how it turns out =)

                                                                                                                        3 Replies
                                                                                                                        1. re: operagirl
                                                                                                                          operagirl RE: operagirl Mar 27, 2011 04:52 PM

                                                                                                                          Oh my goodness. Those lamb shanks were out of this world! As I said, I made a few modifications -- here's the recipe I ended up with.

                                                                                                                          Spiced Slow-Cooked Lamb Shanks a la Jamie Oliver

                                                                                                                          8 lamb shanks
                                                                                                                          salt and pepper

                                                                                                                          2 tsp. ground coriander
                                                                                                                          1 tsp. red chili flakes
                                                                                                                          3 Tbsp. dried rosemary
                                                                                                                          1 tsp. dried marjoram
                                                                                                                          1 tsp. dried oregano

                                                                                                                          2 Tbsp flour

                                                                                                                          2 Tbsp. olive oil

                                                                                                                          2 cloves garlic, finely chopped
                                                                                                                          2 carrots, diced
                                                                                                                          6 ribs celery, diced
                                                                                                                          2 medium onions, diced

                                                                                                                          2 Tbsp. balsamic vinegar
                                                                                                                          1 1/2 C. red wine
                                                                                                                          1 tin anchovy fillets
                                                                                                                          2 cans no-salt tomatoes

                                                                                                                          1. Preheat oven to 350F and line a large roasting pan with aluminum foil (or don't -- ours is a cheap teflon-coated one, and I wouldn't trust cooking in it w/o lining it).

                                                                                                                          2. Season the lamb with salt and pepper.

                                                                                                                          3. In a spice grinder, process the coriander, chili flakes, rosemary, marjoram, and oregano. Roll the lamb in this mixture, pressing it in well.

                                                                                                                          4. Dust the lamb with the flour.

                                                                                                                          5. Heat a large (12") skillet over medium flame, add the oil, then brown the shanks on all sides. Remove from pan and place in the roasting pan.

                                                                                                                          6. Add the garlic, carrot, celery and onions to the skillet, add a pinch of salt, and saute until softened, about 5 minutes.

                                                                                                                          7. Add the balsamic vinegar, red wine, anchovies, and canned tomatoes to the skillet. Stir to deglaze the skillet, bring up to a simmer, then pour into the roasting pan with the lamb.

                                                                                                                          8. Cover the roasting pan tightly with aluminum foil. Roast for 3 hours, remove foil, and cook for another 1/2 hour. Skim off any fat and taste for seasoning.

                                                                                                                          1. re: operagirl
                                                                                                                            mariacarmen RE: operagirl Mar 27, 2011 04:59 PM

                                                                                                                            mmmm.... the next time i force my bf to eat lamb i'm going to make these.

                                                                                                                            1. re: operagirl
                                                                                                                              sunflwrsdh RE: operagirl Mar 27, 2011 06:45 PM

                                                                                                                              I have also been wanting lamb..will definitely make these.

                                                                                                                          2. JungMann RE: mariacarmen Mar 27, 2011 12:27 PM

                                                                                                                            I still don't know what to call the stuffed pork schnitzel I saw on the latest No Reservations: Vienna, but after hacking a recipe, I know whatever you call it, it is amazing! I pounded out boneless pork loin chops, stuffed them with muenster, ham and sweet pickles, breaded them in panko seasoned with thyme, parsley, garlic salt and parmesan cheese. On the side: boiled new potatoes which I finished by frying in duck fat, topped with sour cream and chives.

                                                                                                                            6 Replies
                                                                                                                            1. re: JungMann
                                                                                                                              ChristinaMason RE: JungMann Mar 27, 2011 01:20 PM

                                                                                                                              That sounds really fantastic. Did you deep fry or bake?

                                                                                                                              1. re: ChristinaMason
                                                                                                                                JungMann RE: ChristinaMason Mar 27, 2011 01:38 PM

                                                                                                                                I shallow fried. I was going to use lard like they did on the show, but the price of the ham caught me off guard, so I decided to use what I had at home instead and went with a combination of corn oil and bacon grease.

                                                                                                                                1. re: JungMann
                                                                                                                                  Phurstluv RE: JungMann Mar 27, 2011 06:40 PM

                                                                                                                                  Sounds great, JM, as usual.

                                                                                                                              2. re: JungMann
                                                                                                                                Sal Vanilla RE: JungMann Mar 27, 2011 01:41 PM

                                                                                                                                Duck fat? My mouth watered when reading that. I vote Viennese Pig. I find the sweet pickle addition intriguing. Please tell me it is all fried in duck fat.

                                                                                                                                1. re: JungMann
                                                                                                                                  mariacarmen RE: JungMann Mar 27, 2011 02:32 PM

                                                                                                                                  oh my, that does sound delicious! that combo the crunchy with the salty and sweet.... and then you finished me off with potatoes in duck fat AND sour cream! utterly decadent. i'm on my way over.

                                                                                                                                  1. re: mariacarmen
                                                                                                                                    JungMann RE: mariacarmen Mar 27, 2011 08:37 PM

                                                                                                                                    Oh yes, crunchy with the salty and the sweet really got my tastebuds into an international heaven. My filling was inspired by the filling for morcon, a Filipino-Spanish roulade (see link for info: http://www.marketmanila.com/archives/... ) which perfectly combines sweet, sour, rich and salt. I can see this being a company level dish in the Spring: Brooklynites sitting on rooftop, digging into pork-fried-pork with homemade sweet pickles and a Maibock and Manhattan overhead.

                                                                                                                                2. ChristinaMason RE: mariacarmen Mar 27, 2011 01:22 PM

                                                                                                                                  I'm debating between a Nathan's beef brisket, braised, with potatoes and onions, or Trader Joe's lobster ravioli in some kind of mascarpone and saffron cream sauce, possibly with criminis. Asparagus alongside.


                                                                                                                                  2 Replies
                                                                                                                                  1. re: ChristinaMason
                                                                                                                                    LindaWhit RE: ChristinaMason Mar 27, 2011 01:54 PM

                                                                                                                                    Both. ;-)

                                                                                                                                    1. re: LindaWhit
                                                                                                                                      ChristinaMason RE: LindaWhit Mar 27, 2011 08:56 PM

                                                                                                                                      I went with corned beef and cabbage. Sliced a full serving before I realized I'd mistakenly been cutting with, not against the grain. Oops. Still, very tasty. I drizzled the meat with a sauce of coarse beer mustard, honey, vermouth, reduced braising liquid, and a touch of cornstarch. A little creamy horseradish on the side, too.

                                                                                                                                  2. s
                                                                                                                                    Sal Vanilla RE: mariacarmen Mar 27, 2011 01:39 PM

                                                                                                                                    I plan on eating a whole sleeve of Oreos, chocolate mint chip ice cream and homemade potato skins with bacon, cheese, green onion and a pile of sour cream.

                                                                                                                                    The rest of the family is having liver and onions. I will be sequestered in my office in a completely separate building. I hope Golden Girls is on TV or a rerun of Fringe.

                                                                                                                                    Back to real life tomorrow.

                                                                                                                                    12 Replies
                                                                                                                                    1. re: Sal Vanilla
                                                                                                                                      LindaWhit RE: Sal Vanilla Mar 27, 2011 01:55 PM

                                                                                                                                      OMG, YOUR dinner is way better, Sal V!

                                                                                                                                      1. re: Sal Vanilla
                                                                                                                                        roxlet RE: Sal Vanilla Mar 27, 2011 02:45 PM

                                                                                                                                        Yup, I'd be right in there with you!

                                                                                                                                        1. re: roxlet
                                                                                                                                          mariacarmen RE: roxlet Mar 27, 2011 02:48 PM

                                                                                                                                          yeah, don't care much for the mint chip ice cream, but you had me at potato skins. kill me now!

                                                                                                                                          1. re: mariacarmen
                                                                                                                                            LindaWhit RE: mariacarmen Mar 27, 2011 02:58 PM

                                                                                                                                            But given a choice between liver and onions and mint chocolate chip ice cream, mint chip wins out. ;-)

                                                                                                                                            1. re: LindaWhit
                                                                                                                                              mariacarmen RE: LindaWhit Mar 27, 2011 04:43 PM

                                                                                                                                              hmm... i hate to do this, but i love liver! and i really dislike mint & chocolate together (i know, something is wrong with me...) good thing we can all agree on the skins!

                                                                                                                                              1. re: mariacarmen
                                                                                                                                                Sal Vanilla RE: mariacarmen Mar 27, 2011 11:31 PM

                                                                                                                                                It is 11:30 pm and I am still in seclusion from the liver and onions. My husband raised a stink when I opened the windows to get rid of the stink so we are at an impasse. Luckily I was able to sneak another sleeve of oreos from the pantry. No sense being lonely while in exile. I may have to pull out the sofa bed.

                                                                                                                                                1. re: Sal Vanilla
                                                                                                                                                  Phurstluv RE: Sal Vanilla Mar 28, 2011 09:52 AM

                                                                                                                                                  ROFL!! I don't blame you, Sal, I hate it when my house still smells after cooking, it keeps me awake!!

                                                                                                                                        2. re: Sal Vanilla
                                                                                                                                          onceadaylily RE: Sal Vanilla Mar 27, 2011 08:07 PM

                                                                                                                                          I hope you wound up with the potato skins. But Golden Girls in usually on in a block on Saturdays.

                                                                                                                                          1. re: onceadaylily
                                                                                                                                            Sal Vanilla RE: onceadaylily Mar 27, 2011 11:36 PM

                                                                                                                                            I did! No Golden Girls. I am cruising the net and watching an Amadeus DVD and eating oreos and altoids together. Not all together bad. I am scared to look at my teeth in the mirror.

                                                                                                                                            1. re: Sal Vanilla
                                                                                                                                              mamachef RE: Sal Vanilla Mar 28, 2011 06:59 AM

                                                                                                                                              At least you're not washing them down with red wine. Then your teeth WOULD be quite frightening, Sal.

                                                                                                                                              1. re: mamachef
                                                                                                                                                twodales RE: mamachef Mar 28, 2011 09:31 AM


                                                                                                                                                1. re: mamachef
                                                                                                                                                  Sal Vanilla RE: mamachef Mar 28, 2011 04:56 PM

                                                                                                                                                  My GOSH that would be bad. I would have to seek help from Martha Raye.

                                                                                                                                                  When I got up this morning and opened the fridge I smelled liver. My husband has hid a piece in the back of the fridge in foil. FOIL. Not too clever mister! I picked it up gingerly and ran it out to the outside trash, bundled that up and ran that to the roadside trash. It was the most exercise I had all week!

                                                                                                                                                  Tonight he is taking me out to dinner. I intend to drink many red wines.

                                                                                                                                          2. roxlet RE: mariacarmen Mar 27, 2011 02:49 PM

                                                                                                                                            We had some cubed beef chuck in the freezer, and although the DH was going to make chili, he had apparently nixed the idea while I was out and was hard at work on some vindaloo. Obviously, beef vindaloo is far from traditional, but the aromas in the kitchen have convinced me that I absolutely don't care a fig about what is traditional tonight -- I just want to have some of this vindaloo! He has a raita in the fridge, and will make some basmati to serve along side the vindaloo.

                                                                                                                                            1. mariacarmen RE: mariacarmen Mar 27, 2011 02:51 PM

                                                                                                                                              Going to make this tonight: http://find.myrecipes.com/recipes/rec...
                                                                                                                                              caramel pork. do NOT tell the BF about the anchovies. The rice sounds a bit plain, but i guess the caramel pork will soak into it. yum. Alongside, maybe some sauteed spinach - think i'll try it with a bit of grated ginger and garlic and lemon.

                                                                                                                                              6 Replies
                                                                                                                                              1. re: mariacarmen
                                                                                                                                                LindaWhit RE: mariacarmen Mar 27, 2011 03:03 PM

                                                                                                                                                I'd pass on the anchovies myself, but it does sound very good! Please let us know how it is after trying it.

                                                                                                                                                1. re: LindaWhit
                                                                                                                                                  mariacarmen RE: LindaWhit Mar 27, 2011 04:44 PM

                                                                                                                                                  i think the anchovies will just be like using fish sauce, for the salty/sweet taste, so he probably won't even notice it. Will do!

                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                    Phurstluv RE: mariacarmen Mar 27, 2011 06:42 PM

                                                                                                                                                    He'll never know they are in the sauce, but they add massive UMAMI!!

                                                                                                                                                    1. re: Phurstluv
                                                                                                                                                      mariacarmen RE: Phurstluv Mar 27, 2011 08:56 PM

                                                                                                                                                      where the HELL HAVE YOU BEEN???? MISSED YOU!!!

                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                        Phurstluv RE: mariacarmen Mar 28, 2011 10:02 AM

                                                                                                                                                        Hi Sweetie!! I really haven't been anywhere, just off the grid for a bit. Needed a break, I guess. My boys are growing so fast, they need me less and less, so getting back more and more time to myself!!

                                                                                                                                                        Great to be back, like coming home to great friends. I've missed all of you too!

                                                                                                                                                2. re: mariacarmen
                                                                                                                                                  sunflwrsdh RE: mariacarmen Mar 27, 2011 06:46 PM

                                                                                                                                                  Sounds delicious, mariacarmen!

                                                                                                                                                3. n
                                                                                                                                                  noodlepoodle RE: mariacarmen Mar 27, 2011 04:37 PM

                                                                                                                                                  Tonight I made chicken pot pie in some new ramekins I bought yesterday. I had some boneless chicken breast on hand so I cut it up in cubes, cooked it in chicken broth (bring to boil , remove from heat and set aside for 10 min.), drained it, and then cooked some diced celery and carrots in the same broth, added some frozen peas and corn , filled the ramekins with the chicken and veggies and made a bechamel sauce with some minced onion sauteed in the butter, some milk and the leftover broth, seasoned it with thyme, a splash of white wine, s & p, a little lemon juice and a teaspoon of dijon mustard.; added the sauce to the ramekins and topped them with some puff pastry dough. Bake at 450 degrees until pastry puffs and becomes golden. Some field greens with vinaigrette on the side. Coffee ice cream topped with crushed up Oreos for dessert. I'm full.

                                                                                                                                                  1. mamachef RE: mariacarmen Mar 27, 2011 04:55 PM

                                                                                                                                                    Dinner for me began at roughly lunchtime, with a hot whisky lemonade followed by another, sided by a sleeve of sesame crackers and a half pint of hummus. Dessert was another lemonade. No medicinal pretense. For dinner, Mr.'s baking a lasagna we had in the freezer, but it doesn't sound good to me; I just want a plain hit of protein, like a sirloin patty, to go with my next whisky lemonade. Then maybe a baked potato later.
                                                                                                                                                    Cheers, y'all. Hope the weekend's been good to you.

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: mamachef
                                                                                                                                                      mariacarmen RE: mamachef Mar 27, 2011 04:58 PM

                                                                                                                                                      mamachef, what a great way to spend a sunday, and i'm with you - boozy needs meat! hope you get it.

                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                        mamachef RE: mariacarmen Mar 27, 2011 05:02 PM

                                                                                                                                                        Confirmed by Mr. walking into the house with a pound o' the ground, while I work my way thru the next-to-the-next.....bless his heart. He's been one patient soul this weekend; kept things up beautifully when I had to leave quick....
                                                                                                                                                        Am glad to be home in the quiet.

                                                                                                                                                    2. Phurstluv RE: mariacarmen Mar 27, 2011 06:24 PM

                                                                                                                                                      Hi friends, I'm back after a bit of a reprieve. Seems like the kids are getting bigger and able to give me a bit of more time to myself, so that's all good!

                                                                                                                                                      So nice to read all of my old friends' dinner posts, and MC, I love the flower!

                                                                                                                                                      Anyway, tonight, I trying a Mario Batale's recipe that's featured in the most recent edition of Bon Appetit: Grilled Pork chops with cipolline onions, cherry peppers and aged balsamic vinegar. To accompany, soft polenta with parmesan and a baby bella saute, some baby carrots and ruby swiss chard from Friday's farmers market, carrots blanched and sauteed with butter, chard sauteed with garlic, golden raisins, and toasted pine nuts. Dessert is brownie sundaes.

                                                                                                                                                      Good to be back, friends!

                                                                                                                                                      7 Replies
                                                                                                                                                      1. re: Phurstluv
                                                                                                                                                        mamachef RE: Phurstluv Mar 27, 2011 06:32 PM

                                                                                                                                                        Phurstluv, I wondered where you'd gone off to. Glad to see you here. Glad you've got a little respite. And dinner, as always, sounds delicious.

                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                          sunflwrsdh RE: Phurstluv Mar 27, 2011 06:48 PM

                                                                                                                                                          Sounds so good, phurst! Especially the Farmer's market veggies!

                                                                                                                                                          1. re: Phurstluv
                                                                                                                                                            onceadaylily RE: Phurstluv Mar 27, 2011 07:58 PM

                                                                                                                                                            Wow, welcome back! The sight of your avatar made me smile, lady. You were missed. Nice dinner . . . the chard piqued my interest. The boy loves raisins and pine nuts.

                                                                                                                                                            1. re: onceadaylily
                                                                                                                                                              Phurstluv RE: onceadaylily Mar 27, 2011 08:07 PM

                                                                                                                                                              Wow! Thank you all, so sweet of you, you've made my day, week, month!! Thanks to all of you, I've missed you all, and feel like you are my true CH friends, even when we have to check out once in a while!

                                                                                                                                                              Everything turned out delicious, I love the new FM I found, it's a bit further (ouch, gas) but its smaller and more friendly than the Santa Monica one, no fighting the crowds.

                                                                                                                                                            2. re: Phurstluv
                                                                                                                                                              mariacarmen RE: Phurstluv Mar 27, 2011 08:58 PM

                                                                                                                                                              And welcome welcome welcome back! I'm glad everything is good, worried about you....
                                                                                                                                                              and look at you, without missing a beat - deliciousness!
                                                                                                                                                              glad to hear from you.

                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                LindaWhit RE: Phurstluv Mar 28, 2011 06:16 AM

                                                                                                                                                                Welcome back - the chard with garlic, raisins and toasted pine nuts sounds great!

                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                  Phurstluv RE: LindaWhit Mar 28, 2011 10:05 AM

                                                                                                                                                                  Thank you, Friend. I know you've been dealing with quite a winter, I know we are ALL looking forward to springtime! It's just good to be back amongst my favorite CHOW-friends!!

                                                                                                                                                              2. s
                                                                                                                                                                sunflwrsdh RE: mariacarmen Mar 27, 2011 06:58 PM

                                                                                                                                                                Home made turkey vegetable soup (cooperative effort with my husband...he made the stock, I chopped and sauteed the vegetables.....2 leeks, some celery, garlic, half each of a red and a green bell pepper, put in to simmer after sauteeing, along with some leftover cooked baby carrots and a bag of frozen mixed vegs, and about 3/4 cup of leftover cooked kidney beans. Yep, sometimes, clean out the fridge soup is the best! Turkey sandwich on home made light wheat bread. Nutella banana wontons for dessert.

                                                                                                                                                                2 Replies
                                                                                                                                                                1. re: sunflwrsdh
                                                                                                                                                                  onceadaylily RE: sunflwrsdh Mar 27, 2011 08:19 PM

                                                                                                                                                                  It's nice to have that help, isn't it? When the boy wants to cook, I just chop away . . . and enjoy the minutes, listening to him make the odd 'hmm' and 'huh' as he stands over the pots and pans.

                                                                                                                                                                  And turkey soup and turkey sandwich are where it's at. And the stock from the frame.

                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                    sunflwrsdh RE: onceadaylily Mar 28, 2011 06:19 PM

                                                                                                                                                                    I love to cook with my husband....it's easy, and comfortable and I enjoy the minutes too. Soup came out very well. Had the same for lunch today, and will probably have it again tomorrow. Maybe a salad instead of the sandwich tomorrow:)

                                                                                                                                                                2. Phurstluv RE: mariacarmen Mar 27, 2011 08:11 PM

                                                                                                                                                                  Here's a pic:

                                                                                                                                                                  7 Replies
                                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                                    onceadaylily RE: Phurstluv Mar 27, 2011 08:20 PM

                                                                                                                                                                    That looks wonderful. Nice plating. ;)

                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                      Phurstluv RE: onceadaylily Mar 27, 2011 08:33 PM

                                                                                                                                                                      Thank you, Friend. I'm not so good with the camera yet, though!

                                                                                                                                                                    2. re: Phurstluv
                                                                                                                                                                      Sal Vanilla RE: Phurstluv Mar 27, 2011 11:38 PM

                                                                                                                                                                      Beautiful onions.

                                                                                                                                                                      1. re: Sal Vanilla
                                                                                                                                                                        Phurstluv RE: Sal Vanilla Mar 28, 2011 10:06 AM

                                                                                                                                                                        Thanks, Sal. My market gets those "Melissa's Produce" packs of onions & garlic. They have a great selection of pearls and cipollines. If your market doesn't carry them, I know you can contact them online. I always forget how tasty and easier to peel cipollines are compared to the pearls. I should use them more often, we love roasted onions.

                                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                                          Sal Vanilla RE: Phurstluv Mar 28, 2011 05:07 PM

                                                                                                                                                                          Oh they do have pretty produce! What a boon for those who find fresh veggies hard to come by! I may have to try them for those cipollines. One in your picture had such a pretty caramelized bottom! I am going to see if I can get some starts for those. Or maybe they are sold dry. So glad I saw your picture. I am always looking for something new.

                                                                                                                                                                          1. re: Sal Vanilla
                                                                                                                                                                            Phurstluv RE: Sal Vanilla Mar 28, 2011 05:43 PM

                                                                                                                                                                            Yes, they are sold in 8 oz mesh bags by the onions & garlic. Pretty sure they are nationwide. Glad I could inspire a fellow chow/cook!

                                                                                                                                                                      2. re: Phurstluv
                                                                                                                                                                        sunflwrsdh RE: Phurstluv Mar 28, 2011 06:21 PM

                                                                                                                                                                        Beautiful! i love the plate as well...(I'm a sucker for blue and white dishes...have sets of both willow ware and Currier and Ives:)

                                                                                                                                                                      3. Rubee RE: mariacarmen Mar 27, 2011 08:20 PM

                                                                                                                                                                        Breakfast for dinner: Biscuits with spicy sausage gravy - local green chili sausage from The Pork Shop (love this place!), Aleppo pepper, milk, flour, Penzey's Shallot Salt, parsley, black pepper - and a fried egg.

                                                                                                                                                                        Our Sunday nights are usually Movie Night. Tonight we're watching one of my favorite Elizabeth Taylor movies that E has never seen, "The Last Time I Saw Paris". Since we ate early, all I have to do is have him mix up some cocktails. I'm planning a classic French cocktail created in Paris to go along with the movie - Sidecars.

                                                                                                                                                                        For AZ locals:

                                                                                                                                                                        4 Replies
                                                                                                                                                                        1. re: Rubee
                                                                                                                                                                          Phurstluv RE: Rubee Mar 27, 2011 08:34 PM

                                                                                                                                                                          Oh, Rubee, that's like a dream dinner for me! Sounds delish! I was just telling DH last night over dinner as we shared a frisee salad that runny egg salads are my latest obession! Love the addition of the sausage gravy, which he would surely approve.

                                                                                                                                                                          Love the fact that you're watching a classic ET movie with some Parisian cocktails to go with. Classy, Lady!!

                                                                                                                                                                          1. re: Rubee
                                                                                                                                                                            JungMann RE: Rubee Mar 27, 2011 08:39 PM

                                                                                                                                                                            Rubee, I notice you use Aleppo pepper in far more assertive ways than I typically do. How does the pepper hold up in a highly seasoned sausage gravy. Do you think it holds its own against the green chilis or do you need to increase the amount?

                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                              Rubee RE: JungMann Mar 27, 2011 08:47 PM

                                                                                                                                                                              Good question - I needed to increase the amount.

                                                                                                                                                                              @Phurstluv - Thank you. Though I woke up deciding to eat healthier (including no booze for a week). Had a grapefruit for breakfast, and then found myself craving biscuits and gravy later. Oh well. Welcome back, missed you!

                                                                                                                                                                              1. re: Rubee
                                                                                                                                                                                Phurstluv RE: Rubee Mar 28, 2011 10:09 AM

                                                                                                                                                                                Thanks, Friend, it's wonderful to be back! I had to quit wine for almost a month, while my son & I were recuperating from pneumonia, I think I lost some weight, then it all came back when I felt better and stocked up!!

                                                                                                                                                                          2. Cherylptw RE: mariacarmen Mar 27, 2011 08:33 PM

                                                                                                                                                                            Seasoned up some chicken leg/thigh quarters with jerk seasoning blend then doused them with coconut milk and a ton of chopped scallions and off to be slow baked. To go with, simple green beans, potato salad and the last of last night's biscuits.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                              twilight goddess RE: Cherylptw Mar 28, 2011 05:29 PM

                                                                                                                                                                              Sounds great.... what temperature & time for the slow baked thighs? I am always excited about coconut milk, and almost always excited about chicken thighs ha ha ha

                                                                                                                                                                            2. mariacarmen RE: mariacarmen Mar 27, 2011 09:13 PM

                                                                                                                                                                              the cooking light pork recipe was pretty good, but not a wow. the pork was a tad overcooked, because i was trying to let the sauce caramelize - even added a little cornstarch as one of the reviewers suggested, but it didn't really happen, didn't thicken much. but it tasted good. next time, i would add more anchovies, and/or some fish sauce, more chili flakes. the rice was nice - i used Vietnamese broken rice, which I love, as i didn't have any short grain on-hand - with the rice wine vinegar and the peas. i made spinach alongside, sauteed with garlic and ginger.

                                                                                                                                                                              now i'm shelling a million fresh garbanzo pods for green garbanzo hummus. most pods are yielding only one garbanzo, as opposed to the usual two. going to be at this awhile. therapeutic - a family crisis is brewing and i'm trying to keep the lid on.....

                                                                                                                                                                              5 Replies
                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                onceadaylily RE: mariacarmen Mar 28, 2011 09:24 AM

                                                                                                                                                                                I've ruined a few pieces of pork waiting for it to caramelize. I think I just don't have the knack for it. And I've never had green garbanzos. How do they taste in comparison to the white ones? Do you season the hummus differently?

                                                                                                                                                                                And are you the observer/peace-maker in your family, too? A stressful role. Good luck.

                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                  Phurstluv RE: mariacarmen Mar 28, 2011 10:12 AM

                                                                                                                                                                                  Do let us know on that hummus, I have yet to see green garbanzos in my farmers markets. I do love sitting somewhere comfortable and shelling, or peeling. It is therapeutic. Hope things are OK, friend.

                                                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                                                    mariacarmen RE: Phurstluv Mar 29, 2011 07:08 PM

                                                                                                                                                                                    they just taste "greener", as the BF puts it. fresh,green, spring-like. very good. and i make hummus with them the same as with white, maybe a little less tahini. This batch ended up very chunky, not spready/dippy, but it was really good spread on very thin slices of ciabatta.

                                                                                                                                                                                    The price has gone up this year on the green garbanzos (as with everything else). in the past, i've been able to find them at our local latin grocery store for $2+ per pound. These were almost $4 per pound.

                                                                                                                                                                                    It was very therapeutic. Crisis narrowly delayed, tho not averted. And yes, OADL, i'm the "adult" in the family, a lot of the time. They think i like it, because I'm bossy, but really don't relish the role. But I think i'll have a bit of reprieve; my dad & sister are on their way to South America, to tear each others heads off, i'm sure. No, hopefully they'll enjoy what will probably be the last trip they take together. She'll be back in 2 wks, I'll be going in June to ferry him back. The best thing i can selfishly say is no cooking for the Oldster for me for 2+ months! when i go i'll bring back home-made recipes from Bolivia (have some books, but i'd like hand-written notes of things made for the family.)

                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                      onceadaylily RE: mariacarmen Mar 29, 2011 07:39 PM

                                                                                                                                                                                      Thanks for the clarification on the hummus, and I hear about the family. I'm the little mama as well, even with (and, sometimes, especially to) my mom and stepdad. But now you have two months of cooking food as spicy or savory as you like (and that is not at all selfish, to cherish a break, when you deprive no one as you do so).

                                                                                                                                                                                      I'm looking forward to hearing about those recipes, when you get them in your hot little hands!

                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                        Phurstluv RE: onceadaylily Mar 30, 2011 07:58 AM

                                                                                                                                                                                        Good, I will look for them at my Mexican markets. Families are fun, aren't they?! Enjoy your break, and agree w/ OADL, can't wait to hear some of those Bolivian recipes.

                                                                                                                                                                                2. t
                                                                                                                                                                                  thatsacrunchy RE: mariacarmen Mar 27, 2011 10:54 PM

                                                                                                                                                                                  Last night I made four beautiful sourdough rye baguetts- full of holes, crunchy crusts, chewwwy inside. This week is supposed to be chilly. It will be cioppino, minestroni, ham, potato,and cabbage soup, and finally bread soup. If there's any bread left by Friday, I'll use it for a savory stratta saturday brunch.

                                                                                                                                                                                  1. e
                                                                                                                                                                                    Elysabethe RE: mariacarmen Mar 27, 2011 11:18 PM

                                                                                                                                                                                    I got my first CSA delivery yesterday so I had a bagful of baby greens at my disposal - arugula, Dai-Tokyo Bekana, mustard, Komatsuna, Russian kale, peppergrass, and Yukina Savoy - so I made a mixed salad with the whole lot and dressed it simply with olive oil and lemon juice. I served pork chops alongside, with a bound breading with Parmesan. I liked it. My husband pronounced the greens too "gardeny" - I'm trying to make him into a vegetable-liker, but so far things aren't going so well.

                                                                                                                                                                                    1 Reply
                                                                                                                                                                                    1. re: Elysabethe
                                                                                                                                                                                      Phurstluv RE: Elysabethe Mar 28, 2011 10:14 AM

                                                                                                                                                                                      That sounds wonderful to me! Next time, try sauteeing them with some garlic. Maybe they will taste better to him cooked?

                                                                                                                                                                                    2. r
                                                                                                                                                                                      Raids RE: mariacarmen Mar 28, 2011 05:05 AM

                                                                                                                                                                                      Yesterday, I I made great use of my produce box selection with Cook's Illustrated's hearty 10 vegetable stew (which turned out great).

                                                                                                                                                                                      Tonight, I need to work through the portobellos, carrots, snap peas and pea shoots, so I was thinking of marinating or basting the portobellos and tossing them with stir-fried snap peas and carrots.

                                                                                                                                                                                      I might make some dumplings or pot stickers and I'm pretty good with asian flavors, but I've never really done this sort of thing with portobellos before - can I just make extra dipping sauce and use it as a marinade?

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: Raids
                                                                                                                                                                                        ChristinaMason RE: Raids Mar 28, 2011 09:40 AM

                                                                                                                                                                                        <can I just make extra dipping sauce and use it as a marinade?>

                                                                                                                                                                                        I think so, yeah. You might want to remove the gills on the mushrooms. Some people (including me) aren't crazy about the taste/texture: http://www.melissas.com/Recipes/Cooki...

                                                                                                                                                                                        1. re: Raids
                                                                                                                                                                                          Phurstluv RE: Raids Mar 28, 2011 10:16 AM

                                                                                                                                                                                          I love marinating the large P caps and then broiling them, like a burger. They are delicious. And any sauce with some acid in it that has flavors you like can be used to marinade them.

                                                                                                                                                                                        2. mamachef RE: mariacarmen Mar 28, 2011 08:59 AM

                                                                                                                                                                                          Monday, Monday.....da da, dadadada..
                                                                                                                                                                                          And a bit of a headache. Yay Motrin and black coffee!!
                                                                                                                                                                                          I need to make something at work that I can put on and just let it do it's thing, so I'm thinking chicken and sausage gumbo with a pan of rice and an enormous salad. Have to leave out the file, because they'll be reheating this for a day or so, for snacks, and there's not a lot that's much less appetizing than nice stringy file! I'm going to put out a small sandwich board for the veggies (or anybody who wants one); cheese, some grilled vegies, some garlic mayo. Fortunately two presses are working now (after a marathon panini weekend they're down by two), so they can grill 'em if they want 'em grilled. Stand in line, fellas!
                                                                                                                                                                                          At home I've got about two lbs. of bottom round roast, and I think I'll just brown it and put it in the slowcooker with some bottled bbq sauce, therefore to be shredded at dinner time and served on rolls with some slaw (yep, the KFC clone's perfect with this...) and maybe some crash hot potatoes, depending on my energy level. And there, one more time, is dinner!
                                                                                                                                                                                          I hope everyone here had a most excellent, safe weekend. Cheers! : )

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: mamachef
                                                                                                                                                                                            alkapal RE: mamachef Mar 28, 2011 11:46 AM

                                                                                                                                                                                            you gotta get those reynolds' slow cooker liners, girlfriend!

                                                                                                                                                                                          2. h
                                                                                                                                                                                            Harters RE: mariacarmen Mar 28, 2011 09:01 AM

                                                                                                                                                                                            We took the In-Laws out for a pub lunch as an early "Mothers Day" treat (we'll be in Belgium at the weekend, so will miss "the day"). Nothing spectacular - just bog standard pub grub. So, something lightish for dinner - a brown gloop meal from the freezer. In this case, beef and mushroom rissoles (which have been sat there since October), plain boiled carrots, maybe a tin of butter beans.

                                                                                                                                                                                            7 Replies
                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                              Phurstluv RE: Harters Mar 28, 2011 10:19 AM

                                                                                                                                                                                              Oh, Harters, how I've often thought of and chuckled to myself, "brown gloop from the freezer"! Nice to read you again!

                                                                                                                                                                                              PS - pub grub has become all the rage out here in LA, lots of chefs into the trend. We love it!

                                                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                                                Harters RE: Phurstluv Mar 28, 2011 11:02 AM

                                                                                                                                                                                                Nice to see you back at the table.

                                                                                                                                                                                                Like many things, pub grub can be great and can be absolute crap. Much of the time it;s absolute crap - lowest common denominator chains serving up bought in frozen stuff, interspersed with cheap steaks and the like, badly cooked. Today's was better than that/ But not a great deal - still the wrinklies liked the trip out.


                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                  twodales RE: Harters Mar 28, 2011 11:05 AM

                                                                                                                                                                                                  Harters I'm sure you will agree that a good pub meal puts one in a happy place. When we lived in Windsor we had some great Sunday lunches at the Fox and Hounds in Englefield Green. Afterward we would take a long walk in the Queen's Great Park.

                                                                                                                                                                                                  Have had some fine pub meals up in Derbyshire too.

                                                                                                                                                                                                  I miss that. Wish we could live there for half the year.

                                                                                                                                                                                                  1. re: twodales
                                                                                                                                                                                                    Harters RE: twodales Mar 28, 2011 01:25 PM

                                                                                                                                                                                                    Yes, indeed, 2D.

                                                                                                                                                                                                    Pub food gets better by the year (and, to keep on topic, can be a good inspiration for home dishes because it tends not to be as intricate as full-on restaurant food). We have a small chain of pubs here in north west (and north wales) that are really good lunch spots. Here's the menu at the one nearest to us ( a former convent and former home of Lord Lucan - although not at the same time) - http://www.brunningandprice.co.uk/sut...

                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                      twodales RE: Harters Mar 29, 2011 03:55 PM

                                                                                                                                                                                                      Thanks for posting this Harters, The Gastro-Pub experience is spreading here too.

                                                                                                                                                                                                      We also have what I consider "fake" commercial pubs here. The atmosphere is different. And the food has items like Sligo sliders (mini burgers) and Irish Spring rolls & spinach and artichoke dip. I wish a few of them would take a chance with some real pub food.

                                                                                                                                                                                                      1. re: twodales
                                                                                                                                                                                                        Harters RE: twodales Mar 30, 2011 01:01 AM

                                                                                                                                                                                                        The gastro-pub discussion is worth its own thread - and I think may have one recently on Chowhound or Egullet. Seems every pub that serves food now wants to call itself a gastro - and the really good ones are no longer pubs but full-on restaurants in pub buildings. I could rant about this for a good hour!

                                                                                                                                                                                                  2. re: Harters
                                                                                                                                                                                                    Phurstluv RE: Harters Mar 28, 2011 12:13 PM

                                                                                                                                                                                                    "...still the wrinklies liked the trip out."
                                                                                                                                                                                                    ROFL!! Great line, have to remember that one. And Thank You, it's nice to be back at the table. ; ))

                                                                                                                                                                                              2. buttertart RE: mariacarmen Mar 28, 2011 11:00 AM

                                                                                                                                                                                                Friday night, scallops in browned butter with sliced almonds, lemon juice and rind; saffron rice; and watercress salad with...walnuts. The last of the hazelnut fig cake after.
                                                                                                                                                                                                Saturday night: crepes stuffed with the leftover pheasant from last Sunday (there was a lot of meat on that little sucker, made enough crepes for two dinners, bound the meat with some cream and sauced them with cream and stock, a little grated Parmesan over); Belgian endive salad with...walnuts.
                                                                                                                                                                                                Last night: Roasted turkey breast; the sauerkraut from the pheasant dish; mashed spuds; cranberry sauce just made from frozen berries and leftover Belgian endive with...salad.

                                                                                                                                                                                                14 Replies
                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                  twodales RE: buttertart Mar 28, 2011 11:11 AM

                                                                                                                                                                                                  I have a small pork roast I need to use so I'm thinking of roasting it with celariac, shallots and pancetta. Also making a Balti style curry for the visiting veggie college student.

                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                    alkapal RE: buttertart Mar 28, 2011 11:47 AM

                                                                                                                                                                                                    hazelnut fig cake... why do you taunt us?

                                                                                                                                                                                                    1. re: alkapal
                                                                                                                                                                                                      buttertart RE: alkapal Mar 28, 2011 11:52 AM

                                                                                                                                                                                                      Ta daa...you should make it, the figs give it the most amazing texture.

                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                        Phurstluv RE: buttertart Mar 28, 2011 12:14 PM


                                                                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                                                                          mamachef RE: Phurstluv Mar 28, 2011 12:17 PM

                                                                                                                                                                                                          ......and a joy forever. Ok, well, for as long as it takes to eat it.

                                                                                                                                                                                                          1. re: Phurstluv
                                                                                                                                                                                                            buttertart RE: Phurstluv Mar 28, 2011 12:26 PM

                                                                                                                                                                                                            Nice to see you here again.

                                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                                              Phurstluv RE: buttertart Mar 28, 2011 04:48 PM

                                                                                                                                                                                                              Thank you, my Dear, it was nice to be missed!

                                                                                                                                                                                                          2. re: buttertart
                                                                                                                                                                                                            operagirl RE: buttertart Mar 28, 2011 12:41 PM

                                                                                                                                                                                                            Oh wow. That looks amazing! Makes me want to eat some whole, roasted hazelnuts right now.

                                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                                              Rubee RE: buttertart Mar 28, 2011 01:01 PM

                                                                                                                                                                                                              Yes please!

                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                Sal Vanilla RE: buttertart Mar 28, 2011 05:13 PM

                                                                                                                                                                                                                MMM. Hazelnuts and figs. So pretty too. I wonder if I could use Nutella to make that. I have a tub I am trying to use. Gosh that looks yumbly!

                                                                                                                                                                                                                1. re: Sal Vanilla
                                                                                                                                                                                                                  buttertart RE: Sal Vanilla Mar 29, 2011 05:53 AM

                                                                                                                                                                                                                  You could perhaps but the ganache would be a bit softer. Ritter Sport has a praline bar out right now that would work very well too.

                                                                                                                                                                                                            2. re: buttertart
                                                                                                                                                                                                              buttertart RE: buttertart Mar 28, 2011 01:26 PM

                                                                                                                                                                                                              Bake away, mesdames...http://chowhound.chow.com/topics/6383...

                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                Sal Vanilla RE: buttertart Mar 28, 2011 05:15 PM

                                                                                                                                                                                                                Yeh, I am making it. But with Nutella. I am starting to sprout a snout and curly tail!

                                                                                                                                                                                                                1. re: Sal Vanilla
                                                                                                                                                                                                                  buttertart RE: Sal Vanilla Mar 29, 2011 05:54 AM

                                                                                                                                                                                                                  It has the coolest texture - really fun to eat.

                                                                                                                                                                                                            3. chef chicklet RE: mariacarmen Mar 28, 2011 02:54 PM

                                                                                                                                                                                                              For dinner last night;

                                                                                                                                                                                                              Chile Rellenos - my recipe- made with fresh poblanos, Mexican Red Rice, Salad with Avocado and tomato, crema and lime.

                                                                                                                                                                                                              Japanese Fritters with dipping sauce - that's not the real name ( I'll find out) omg. These were the best!!!!! The batter was the lightest most crispy, almost delicate, with perfectly tiny cubed potatoes, onions, corn and sweet small shrimp. The cooked dipping sauce, soy, mirin, hondashi, daikon. was delicous!!! These were just excellent, and they left them for us. So after dinner I had about 3 left was hoping to have a couple for breakfast. My dh stole them! Not one or two, all! Didn't ask, didn't say a word, just took them! Then what's even more rude, he told me "I need to learn to make those things!"
                                                                                                                                                                                                              But have no fear I have the recipe! I'd tried to do a search and theres nothing close that I could find. secrets secrets....

                                                                                                                                                                                                              Y's mom was quite amazed how much work the chile rellenos were. Long story short at one point she apologized, that she had no idea. Most people don't, chile rellenos are usually made for special ocassions, that's what my Mexican friends say anyway.

                                                                                                                                                                                                              When we were done making the rellenos I gave baking instructions, then packaged up half of the Red Rice, avocado (for a bit of creaminess) and let them know I eat it with a simple lettuce salad. Later last night I saw that they posted a photo of one of the plates on facebook!

                                                                                                                                                                                                              I look forward to many more cooking sessions with these two, I might even learn to speak some Japanese - who knows!

                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                              1. re: chef chicklet
                                                                                                                                                                                                                Phurstluv RE: chef chicklet Mar 28, 2011 04:51 PM

                                                                                                                                                                                                                Oh chef, if you would part with your recipe for the rellenos, I would forever be grateful, they are just an absolute fave of mine, and I'd like to know how to make them for "special occasions".

                                                                                                                                                                                                                How cool, those Japanese fritters sound. Sounds like you have visitors in from Japan?

                                                                                                                                                                                                                1. re: Phurstluv
                                                                                                                                                                                                                  chef chicklet RE: Phurstluv Mar 28, 2011 06:05 PM

                                                                                                                                                                                                                  I'd be happy to, they are delicous! I'm going to have them tonight, I filled up on the fritters last night. Scrumptious-seriously. My sitter is the young lady 20s, I found her through the the school where my little ones goes for his autism. They knew each other before me, she's going to school for nursing, and works for the service providers for home care.
                                                                                                                                                                                                                  So then.... finding out she good little cook herself, and her mom wanted to learn how to make rellenos. Her mom doesn't speak very much English but I found that we had no problems AT ALL cooking together! She taught me how to make the shrimp and veggie fritters in exchange.
                                                                                                                                                                                                                  Yes yes, of course I'll give you the recipe.... unless you want to pay me a visit? haha!
                                                                                                                                                                                                                  I'll post it tomorrow,its a long one and you will love them I promise!

                                                                                                                                                                                                                  Oh I just was able to copy the things we cooked, Y had photo'd them with her phone and placed on facebook. Yea!

                                                                                                                                                                                                                  1. re: chef chicklet
                                                                                                                                                                                                                    chef chicklet RE: chef chicklet Mar 28, 2011 06:06 PM

                                                                                                                                                                                                                    oops here's the chile rellenos!

                                                                                                                                                                                                                    1. re: chef chicklet
                                                                                                                                                                                                                      ChristinaMason RE: chef chicklet Mar 28, 2011 07:40 PM

                                                                                                                                                                                                                      ooh, how drool-worthy!

                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                        chef chicklet RE: ChristinaMason Mar 29, 2011 03:24 PM

                                                                                                                                                                                                                        Thank you Christina M! I appreciate that!

                                                                                                                                                                                                                      2. re: chef chicklet
                                                                                                                                                                                                                        Phurstluv RE: chef chicklet Mar 29, 2011 08:34 AM

                                                                                                                                                                                                                        They look awesome! Can't wait! Thanks so much!

                                                                                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                                                                                          chef chicklet RE: Phurstluv Mar 29, 2011 03:51 PM

                                                                                                                                                                                                                          Chile Rellenos with cheese - serves 6 -8 people/cut recipe in half for 4

                                                                                                                                                                                                                          For the Chiles
                                                                                                                                                                                                                          8 large Poblano Chiles
                                                                                                                                                                                                                          4 Cups each: Monterey Jack, Fontina, 2 cups mozzerellla
                                                                                                                                                                                                                          Queso Fresca 1/2 cup (for the finishing)
                                                                                                                                                                                                                          Round wooden toothpicks
                                                                                                                                                                                                                          1 lg cookies sheet covered with foil

                                                                                                                                                                                                                          Wash and wipe dry the chiles, lay them on a clean linen towel or paper towels to air dry the rest. Then place them on the cookie sheet so that they all fit. Direction doesn't matter.
                                                                                                                                                                                                                          Put the broiler on high heat

                                                                                                                                                                                                                          put the cookie sheet in and in about 5-or so minutes check, if they're blistered qive them a quarter turn. Repeat this process until their done. I stand by the stove or nearby so they don't burn. Total time - about 15-20 mins.

                                                                                                                                                                                                                          Place the chiles in a plastic bags, I use ziplock, zip it closed and let them steam I used 3, gallon sized bags. Any plastic or paper bag will work.

                                                                                                                                                                                                                          When the chiles are cool enough to handle they should be ready to peel. (that is if you charred them just right!)

                                                                                                                                                                                                                          From the top, find an edge or make a starting point with a small knife, peel the chiles, get the thin skin off. It should all come off, use a paper towel to wipe your fingers ocassionally, but don't wash the chiles. Washing them removes the flavor. This is the time consuming part. I usually do this part the first day, then put them in the fridge to finish the next day. With 3 people, we got them done in about 20 minutes.
                                                                                                                                                                                                                          Clean the seeds out:
                                                                                                                                                                                                                          take a small knife, make a slit down the front, and at the top make horizontal small slits, so it looks like a long T. now they're ready to stuff.

                                                                                                                                                                                                                          Place your peeled chiles, cover with a towel until ready to stuff.

                                                                                                                                                                                                                          Have the cheese ready
                                                                                                                                                                                                                          Grate the cheeses. mix them in a large bowl so they're distributed evenly.
                                                                                                                                                                                                                          Grab a spoon and a handful of cheese, lightly squeeze the cheese, this makes it easier to go inside the chile. Fill then bring the sides together and using a toothpick, secure the sides together. Continue using around 3-4 toothpicks depending on the size of the chiles.

                                                                                                                                                                                                                          Ranchero Sauce
                                                                                                                                                                                                                          1 tsp salt & 1 tsp pepper
                                                                                                                                                                                                                          1T Mexincan Oregano
                                                                                                                                                                                                                          1 1/2 T Cumin
                                                                                                                                                                                                                          4 cans Mexican tomato sauce,
                                                                                                                                                                                                                          1 can Mexian tomato sauce with jalapeno or add your own
                                                                                                                                                                                                                          1 small or 1/2 medium onion cut small (its going into the blender)
                                                                                                                                                                                                                          1 cup chicken broth
                                                                                                                                                                                                                          4 lg garlic cloves minced also going into the blender
                                                                                                                                                                                                                          (I usually add 1-2 serrano chiles)
                                                                                                                                                                                                                          1 large can stewed tomatoes - inc. juice
                                                                                                                                                                                                                          puree all above
                                                                                                                                                                                                                          Place in a pot, medium heat
                                                                                                                                                                                                                          Put the pureed sauce into a pot, cook on medium heat, add 1 T Mexican Oregano (rub between your palms for tiny pieces)
                                                                                                                                                                                                                          Have a deep fry pan (i use cast iron) and place it on High, you want the oil about 360F - have this ready when you start getting the batter on the chiles
                                                                                                                                                                                                                          8 egg whies
                                                                                                                                                                                                                          3 yolks
                                                                                                                                                                                                                          1 T water
                                                                                                                                                                                                                          1 tsp salt

                                                                                                                                                                                                                          Whip it all with a hand beater until stiff peaks form
                                                                                                                                                                                                                          Take each chile, sprinkle ap flour on both sides (to help the batter hold)
                                                                                                                                                                                                                          scoop the batter with a spoon or your hands, cover the entire chile except the little stem. Once its covered, slide it gently into the hot oil, fry until golden brown.
                                                                                                                                                                                                                          If you have a wok, this works well too.
                                                                                                                                                                                                                          You want about 3inches of oil, and it must be hot or your batter won't adhere.

                                                                                                                                                                                                                          Once the chiles are brown, drain on paper towels, then place them in an appropriate sized baking dish, line them up and then sprinkle extra cheese on them, then the sauce, cover the chiles nicely, then more sauce. I like to pour into each corner more chicken broth, this just helps the sauce become sort of brothy.

                                                                                                                                                                                                                          These are not crunchy coated egg battered rellenos. These are more delicate.
                                                                                                                                                                                                                          I made red rice, and alwasy a simple salad. I like to scoot the lettuce into the sauce, for that hot,cold,crunchy saucey bite.

                                                                                                                                                                                                                          1. re: chef chicklet
                                                                                                                                                                                                                            Phurstluv RE: chef chicklet Mar 29, 2011 06:23 PM

                                                                                                                                                                                                                            OMG, Friend, thank you so much for this!! Hope you just had to cut and paste, and not type it all out for me. This looks so good, I can't wait to start experimenting, maybe this week!!

                                                                                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                                                                                              chef chicklet RE: Phurstluv Mar 29, 2011 07:10 PM

                                                                                                                                                                                                                              No, I did type it out. Now don't feel bad, remember my friends and I were cooking a larger amount, and I need to adjust things. While I made it, I was making corrections to my own original recipe. Y's younger sister can't handle really spicy foods like I can, so there's adjustments. In fact I just noticed I left out something.
                                                                                                                                                                                                                              To the sauce, I added 2T of ground California Chile Powder ( the one in the Mexican foods section in the little cellophane bag) SORRY!
                                                                                                                                                                                                                              And I bet you would of anyway, but when I serve these, I top the chile rellenos and the salad with the Cotija cheese (I use the large grating hole for this) I know how much you love Mexican food too, so I'd expect you'll make your changes to the sauce or whatever.
                                                                                                                                                                                                                              There is a Mexican mozzerella cheese by the way, I've tried it, no difference for this purpose. It was a few dollars more, and I've used it before, really no need to.

                                                                                                                                                                                                                              Phurstluv I sure hope you enjoy these, I do have to warn you these are pretty bad for the waistline..... : )! .

                                                                                                                                                                                                                              1. re: chef chicklet
                                                                                                                                                                                                                                Phurstluv RE: chef chicklet Mar 30, 2011 08:01 AM

                                                                                                                                                                                                                                Thanks again so much, and I just edited my copy. I know, I will try to restrain myself and only make these for "special" occasions!

                                                                                                                                                                                                                2. aching RE: mariacarmen Mar 28, 2011 03:30 PM

                                                                                                                                                                                                                  I have an Indian food craving so I'm going to try my hand at alu kauli (curried cauliflower and potatoes) tonight. I've never made it before but it sounds easy...

                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                  1. re: aching
                                                                                                                                                                                                                    onceadaylily RE: aching Mar 28, 2011 05:10 PM

                                                                                                                                                                                                                    I actually was looking at a recipe for that last week, but forgot to buy the cauliflower. If you're happy with the dish, I'd be interested in hearing about the recipe you used.

                                                                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                                                                      aching RE: onceadaylily Mar 30, 2011 10:30 AM

                                                                                                                                                                                                                      I got held up at work on Monday, so I ended up making this last night. I used this recipe:


                                                                                                                                                                                                                      I added some peas at the end (for color and sweetness) and served it over Basmati rice with Greek yogurt on top. It was easy to make and very satisfying to eat - but I felt like it was missing something that would have elevated it from good to great. I haven't quite figured out what it is - maybe some acid? The recipe called for lemon wedges to accompany it, which I didn't do because I used yogurt instead - but I think next time I'll add the lemon juice and zest directly to the dish. That's probably not authentic at all, but I think it's the missing flavor! For any of you Indian food buffs out there - what is the traditional way to add acidity?

                                                                                                                                                                                                                      1. re: aching
                                                                                                                                                                                                                        onceadaylily RE: aching Mar 30, 2011 10:40 AM

                                                                                                                                                                                                                        Thanks for checking back. Julie Sahini has a similar recipe, but there seems to be more of the spices used, no ginger, red pepper instead of jalapenos, and uses pureed, or finely chopped, tomatoes. And hers has peas. ;)

                                                                                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                                                                                          aching RE: onceadaylily Mar 30, 2011 10:44 AM

                                                                                                                                                                                                                          Ha, I thought about throwing in some chopped tomatoes! I wouldn't skip the ginger, but I could see using more spices to give it a more emphatic curry flavor. The flavor was very nice, but quite delicate.

                                                                                                                                                                                                                    2. re: aching
                                                                                                                                                                                                                      twilight goddess RE: aching Mar 28, 2011 05:28 PM

                                                                                                                                                                                                                      aching, in case the Indian craving lingers, try this one. I add spinach. Just delicious. Toast and grind your own garam masala if you have access to the spices to do so....


                                                                                                                                                                                                                      1. re: twilight goddess
                                                                                                                                                                                                                        aching RE: twilight goddess Mar 30, 2011 10:37 AM

                                                                                                                                                                                                                        Thanks for the recommendation - this sounds delicious!

                                                                                                                                                                                                                    3. t
                                                                                                                                                                                                                      twilight goddess RE: mariacarmen Mar 28, 2011 05:26 PM

                                                                                                                                                                                                                      A light yet deep soup that really calls out the softness of spring: **lemony velvet chicken soup with basil and tortellini. I made this twice over the winter, and this is the third time... so I'm busy perfecting it now. Lol. After a few complications with the chicken/cooking time, I am confident that I can bring this to springy bliss tonight with a new trick of taking some sauteed shallot and pureeing it with a little of the already delightful broth. For the chicken -- I am going to roast a couple of chicken breasts (bone-in, skin-on) with lemon slices and then tear up that meat to throw into the soup. This works fine with boxed broth, btw, especially I believe with my new trick of adding the sauteed shallot to the broth and pureeing. This is just the slightest bit decadent, too, with a touch of heavy cream. Just a beautiful texture and wonderful for sipping with the tortellini. Could be a great weeknight dinner or (as I did) make Sunday for later in the week so the flavors can mingle a bit.

                                                                                                                                                                                                                      Recipes here:

                                                                                                                                                                                                                      The soup (but don't follow the cooking time for the chicken as described in the soup.... 20 mins isn't even close for me for the entire breast to finish cooking. I would try roasting the chicken as below. Add tortellini to the soup at the end and remove and set aside to avoid sogginess if making in advance. Throw back in upon reheating).


                                                                                                                                                                                                                      High-heat lemony roasted chicken breasts (skin-on, bone-in of course) at 450 with lemon slices and fresh herbs if you desire:


                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                      1. re: twilight goddess
                                                                                                                                                                                                                        Phurstluv RE: twilight goddess Mar 28, 2011 05:50 PM

                                                                                                                                                                                                                        Wow, I only wish I had read your post last week after I roasted two birds! I still have some bird left, but that soup sounds wonderful, wish I had bought some tortellini, just used mine that was on hand.

                                                                                                                                                                                                                        Yes, two birds were roasted for two dinners: our nuns at our school/church and me and the boys. I had a bounty of fresh asparagus that I roasted, pee wee potatoes, red onions, golden beets, parsnips, red pepper pieces. I packaged up a large spinach salad to go with, and sent along a dozen currant scones I threw together from a mix. They know by now that I don't bake, but they do appreciate my dinners.

                                                                                                                                                                                                                        Ah, but that was last week, I sliced off the last of the breast and put it on top of a pot of steaming stuffing to warm up for the boys. I'll eat mine cold in a Farmers market salad I'm making to go with my homemade bleu cheese I had enough energy to throw together this afternoon. But I notice how I still don't have 100% of my energy back, so by this time of day, I am getting worn out. But salad should be good with the fresh greens, radishes, true baby carrots, baby cherry tomatoes and some green garlic sliced in. With lots of that bleu cheese.

                                                                                                                                                                                                                        1. re: twilight goddess
                                                                                                                                                                                                                          chef chicklet RE: twilight goddess Mar 28, 2011 06:10 PM

                                                                                                                                                                                                                          oh thank you, I was hoping on the other thread for this! Sounds delish, two of my favorite ingredients, chicken and lemon!

                                                                                                                                                                                                                          1. re: chef chicklet
                                                                                                                                                                                                                            twilight goddess RE: chef chicklet Mar 31, 2011 06:17 AM

                                                                                                                                                                                                                            chef chicklet -- Let me know if you like it!

                                                                                                                                                                                                                            *a few modifications -- that 20 minute cooking time for simmering the chicken in the broth is NOT accurate (as you saw from my notes in the other thread). I would suggest roasting, pulling the meat off, and then throwing in the bones to deepen the stock later, with the lemon zest also.

                                                                                                                                                                                                                            Add the juice a little at a time and taste as you go.

                                                                                                                                                                                                                            Let me know how you like it. I've made it three times since discovering the recipe in January. Better and better each time! Guests concur.

                                                                                                                                                                                                                        2. Phurstluv RE: mariacarmen Mar 28, 2011 05:52 PM

                                                                                                                                                                                                                          I am still a newbie to this camera thing. Here's a pic:

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: Phurstluv
                                                                                                                                                                                                                            ChristinaMason RE: Phurstluv Mar 28, 2011 07:08 PM

                                                                                                                                                                                                                            Yum! Look at those colors!

                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                              chef chicklet RE: ChristinaMason Mar 28, 2011 07:36 PM

                                                                                                                                                                                                                              that looks like a wonderful dinner, and pretty healthy too!

                                                                                                                                                                                                                          2. s
                                                                                                                                                                                                                            sunflwrsdh RE: mariacarmen Mar 28, 2011 06:35 PM

                                                                                                                                                                                                                            Dance night for granddaughter, and her long lost cousin (who has really only been on vacation in FL for a week...so cute how much two five year olds miss each other!) so they had to have their reunion after dance class at McDonald's. So.....6 point grilled chicken wrap with honey mustard ....only worth 6 points to make two little girls happy! Apple and peanut butter at home for dessert.

                                                                                                                                                                                                                            1. maplesugar RE: mariacarmen Mar 28, 2011 06:51 PM

                                                                                                                                                                                                                              I had dough left over from this weekend and a craving so I made chicken empanadas tonight and just had a simple spinach salad with some queso fresco sprinkled on top. This time I used the filling recipe from Kennedy's "Empanadas de San Cristobal de Las Casas" in Essential Cuisines of Mexico.

                                                                                                                                                                                                                              1. ChristinaMason RE: mariacarmen Mar 28, 2011 07:05 PM

                                                                                                                                                                                                                                Tonight we had a very tasty dish of lobster ravioli in saffron cream sauce. The ravioli were pre-made from Trader Joes. I made the sauce as follows:

                                                                                                                                                                                                                                Sweat minced shallot in butter and olive oil, add sliced baby bellas and brown on both sides. Deglaze pan with a good amount of dry vermouth. Add 1 c. chicken broth spiced with a good pinch of saffron, reduce. Stir in half a small tub of mascarpone cheese, pinch of red pepper flake, and about 3/4 c. half and half. Reduce slightly.

                                                                                                                                                                                                                                Separately, boil ravoili to almost al dente and, in a small skillet, brown a handful of medium shrimp in butter until barely done. Add shrimp and ravioli to sauce and heat through. Adjust thickness with a scant amount of cornstarch, if desired. Stir in fresh chopped parsley, top with a sprinkle of grated Parm. Regg., and serve immediately.

                                                                                                                                                                                                                                On the side: pan-seared asparagus with lemon pepper and olive oil. French rose to drink.

                                                                                                                                                                                                                                I would have taken photos, but I didn't want to be "that girl" holding up dinner.

                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                  LindaWhit RE: ChristinaMason Mar 28, 2011 07:29 PM

                                                                                                                                                                                                                                  Sounds excellent, CM!

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                                                                                                                                                                                                                                    chef chicklet RE: ChristinaMason Mar 28, 2011 07:39 PM

                                                                                                                                                                                                                                    yes, and the ravioli from tg are excellent! The saffron sauce too, wow.

                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                      onceadaylily RE: ChristinaMason Mar 28, 2011 07:53 PM

                                                                                                                                                                                                                                      It sounds wonderful. I wish you would have been "that girl", I live first through my eyes, and I would have loved a photo of that dish. But, hell, if I was offered the equivalent of a scratch-and-sniff sticker for the dinners posted here, I wouldn't say no to that either.

                                                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                                                        ChristinaMason RE: onceadaylily Mar 29, 2011 10:17 AM

                                                                                                                                                                                                                                        Thanks! I'm planning on making it again when family comes over in a week, so I'll post pics then :)

                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                          onceadaylily RE: ChristinaMason Mar 29, 2011 03:01 PM

                                                                                                                                                                                                                                          I'd love to see it, especially since I added much of that to my shopping list for Thursday, and copied your post into a word doc. This will make a nice dinner very soon, I think.

                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                            Phurstluv RE: ChristinaMason Mar 29, 2011 06:26 PM

                                                                                                                                                                                                                                            I will have to search those out at my local TJs. They sound delish, and perfect for a lenten Friday.

                                                                                                                                                                                                                                      2. JungMann RE: mariacarmen Mar 28, 2011 08:19 PM

                                                                                                                                                                                                                                        Let tonight be a learning experience for us all, self-rising cornmeal is not an appropriate substitute for plain, old cornmeal.

                                                                                                                                                                                                                                        Collard greens were on sale at the market and winter is almost gone, so I thought I'd hold onto the last of the season by making a collard version of Punjabi greens (sarson ki saag). I simmered the collards in water until they were tender, about 20 minutes, then pureed them with my stick blender until they were smooth. While the pot was cooling, I stirred in a few tablespoons of what I thought was cornmeal. In a separate pan, I browned onions, garlic, and ginger in butter and oil, added my tomato sauce, cumin, coriander and chili and then added them to the pot to finish the saag. When I tasted for salt, bleh! The greens had an overwhelming chemical taste, something like melted plastic. When I looked at my sack of cornmeal, I realized it had added baking powder -- I assume that is what gave my batch of saag this awful flavor. I managed to salvage by adding a ton of garam masala, more chili powder and amchoor, but there is still a slight after taste. So disappointing since the initial flavor of the saag is perfect, almost juicy from the combination of amchoor and tomatoes, followed by the aftertaste of sucking on a plastic spoon fished out of the microwave. So today's lesson: buy some plain, old cornmeal!

                                                                                                                                                                                                                                        1. rabaja RE: mariacarmen Mar 28, 2011 09:04 PM

                                                                                                                                                                                                                                          Somehow the day got away from me, so dinner was simple. Roasted sweet potato, with sauteed escarole and some rare filet on top. A good dollop of 0% Fage brought it together, somewhat.
                                                                                                                                                                                                                                          My escarole did not hit the spot, however. I missed the copious amount of olive oil I used to saute/braise it in. Is there a better way to cook escarole? I usually LOVE it.

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                                                                                                                                                                                                                                            twodales RE: rabaja Mar 28, 2011 11:08 PM

                                                                                                                                                                                                                                            Can't you just use a bit of drizzled EVOO?

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                                                                                                                                                                                                                                              rabaja RE: twodales Mar 28, 2011 11:17 PM

                                                                                                                                                                                                                                              Oh, I used a drizzle. A tiny drizzle, then added water until it was tender. Just not the same.

                                                                                                                                                                                                                                              1. re: rabaja
                                                                                                                                                                                                                                                twodales RE: rabaja Mar 29, 2011 09:02 AM

                                                                                                                                                                                                                                                What about cooking the greens in a little stock and then drizzling the EVOO afterward?

                                                                                                                                                                                                                                            2. re: rabaja
                                                                                                                                                                                                                                              sunflwrsdh RE: rabaja Mar 29, 2011 06:44 PM

                                                                                                                                                                                                                                              Sounds good..sorry your escarole was disappointing to you.....I am not an escarole fan ( except I like it in soups) so can't really offer any useful suggestions. I sometimes find myself avoiding foods if I would miss the not so WW friendly accompaniments...such as mashed potatoes, with which I really do require butter or gravy. I have made roasted garlic mashed potatoes and am fine with those,without additional butter or gravy but they are high in points by themselves. Last weekend when we roasted the turkey, i just didn't make the plain mashed potatoes I usually make and i didn't make any gravy. We had mashed butternut squash, and it was good, and i actually don't miss having butter on that.

                                                                                                                                                                                                                                              1. re: sunflwrsdh
                                                                                                                                                                                                                                                ChristinaMason RE: sunflwrsdh Mar 29, 2011 07:14 PM

                                                                                                                                                                                                                                                Try mashing your potatoes with some fat free cottage cheese and adding a bit of lemon juice. Really good.

                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                  buttertart RE: ChristinaMason Mar 30, 2011 06:13 AM

                                                                                                                                                                                                                                                  Buttermilk jives them up too, you need the acid edge to make them less cloying.

                                                                                                                                                                                                                                            3. TheHuntress RE: mariacarmen Mar 29, 2011 05:10 AM

                                                                                                                                                                                                                                              A fantastic dinner executed by Mr Huntress was presented to me this evening. Roasted marinated scotch fillet with roast potatoes, roast sweet potatoes and roast carrots. Sometimes nothing can beat good home cooking,

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                                                                                                                                                                                                                                                Harters RE: mariacarmen Mar 29, 2011 06:58 AM

                                                                                                                                                                                                                                                Upcoming.......sausages, roasted sweet potato mash, cabbage.

                                                                                                                                                                                                                                                The cabbage comes as a recipe from the Harters cookbook of the week - Delia Smith's "How to Cook, Part 2" (1999).

                                                                                                                                                                                                                                                Some chopped smoked streaky bacon gets fried till crispy and comes out of the pan. In goes finely chopped onion and some olive oil for a few minutes, followed by shredded cabbage. This cooks for a couple of minutes before the bacon goes back in, along with a chopped apple, a couple of crushed garlic cloves, bay leaf, thyme. a good slosh of cider and slightly more refined slosh of cider vinegar. It cooks away on high heat for a couple minutes more. Et voila!

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                                                                                                                                                                                                                                                  gembellina RE: Harters Mar 30, 2011 04:29 AM

                                                                                                                                                                                                                                                  oooooooh yes please. This is now what I'm cooking to go with my first attempt at meatloaf tomorrow! Sounds great.

                                                                                                                                                                                                                                                  On a more distressing note, the bf has announced that after 4 weeks in the Middle East, he's gone off sausages. He's from Lincolnshire! They won't let him over the Northamptonshire border if they find out...

                                                                                                                                                                                                                                                  1. re: gembellina
                                                                                                                                                                                                                                                    Harters RE: gembellina Mar 30, 2011 05:32 AM

                                                                                                                                                                                                                                                    Oh dearie me. Gone off sausages, whoda thought it!

                                                                                                                                                                                                                                                    I hope this is only a temporary demonstration of a lack of British manliness and that things are restored to normality very soon. I know the fervour with which Lincolnshire folk "do" their sausages - 'tis the same with us and black puddings.

                                                                                                                                                                                                                                                2. mamachef RE: mariacarmen Mar 29, 2011 07:14 AM

                                                                                                                                                                                                                                                  Tuesday!! Today is Tuesday!! I am sitting here, drooling over all these delicious pix and post. Those Chile Rellenos nearly did me in, but today I have to opt out on the cooking end of things as today involves a long-dreaded visit to the dentist. (c'mon, Xanax, do your thing!!)
                                                                                                                                                                                                                                                  Mr. spent part of yesterday caramelizing onions for French Onion Soup, which he'll complete today; yellow onions, butter, strong beef stock, marjoram, thyme.......and the gooey, delicious, broth-soaked cheese bread. Sounds Just About Right. The fellas will be indulging themselves with Zachary's pizza, so all is well in fratland. Wish me luck, y'all, and happy cooking today!

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                                                                                                                                                                                                                                                    onceadaylily RE: mamachef Mar 29, 2011 03:09 PM

                                                                                                                                                                                                                                                    I hope you made it through in the gentlest, goofiest, dream-like haze (with that edge of mania that comes with the intense relief that comes when the ordeal is OVER), and are now enjoying that beautiful soup. I dread the dentist with the kind of intensity that most people reserve for walking down dark alleys at three in the morning.

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                                                                                                                                                                                                                                                      sunflwrsdh RE: onceadaylily Mar 29, 2011 06:46 PM

                                                                                                                                                                                                                                                      +1 ( or to be more accurate, -1) for the dentist! I'm going on 4/11, and am dreading it as well.

                                                                                                                                                                                                                                                    2. re: mamachef
                                                                                                                                                                                                                                                      sunflwrsdh RE: mamachef Mar 29, 2011 06:45 PM

                                                                                                                                                                                                                                                      I would like you to send me some of that delightful sounding onion soup, please Virtual food has no points:)

                                                                                                                                                                                                                                                    3. ChristinaMason RE: mariacarmen Mar 29, 2011 03:04 PM

                                                                                                                                                                                                                                                      We're having turkey meatloaf, crash potatoes (which I've been wanting to try forever), and roasted haricots verts, maybe with a sprinkle of sesame seeds and sesame oil.

                                                                                                                                                                                                                                                      The meatloaf is a little different this time, and I hope it turns out. In addition to my usual sauteed onion, garlic, tomato paste, and parsley, I added some Major Grey chutney, a bit of chipotle puree, and some ponzu sauce. The glaze is ketchup, chipotle puree, chili-garlic sauce, brown sugar, and molasses. We'll see.

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                                                                                                                                                                                                                                                        ChristinaMason RE: ChristinaMason Mar 29, 2011 03:53 PM

                                                                                                                                                                                                                                                        Everything turned out well. The meatloaf just tasted like meatloaf. Lol.

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                                                                                                                                                                                                                                                          Phurstluv RE: ChristinaMason Mar 29, 2011 06:27 PM


                                                                                                                                                                                                                                                      2. onceadaylily RE: mariacarmen Mar 29, 2011 03:27 PM

                                                                                                                                                                                                                                                        Well, that was quick! I started a new thread here: http://chowhound.chow.com/topics/775302

                                                                                                                                                                                                                                                        1. h
                                                                                                                                                                                                                                                          Harters RE: mariacarmen Mar 30, 2011 05:36 AM

                                                                                                                                                                                                                                                          Whoops - mea culpa. Deleted & reposted as suggested.

                                                                                                                                                                                                                                                          Slinks away, sheepishly.

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                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                            LindaWhit RE: Harters Mar 30, 2011 05:58 AM

                                                                                                                                                                                                                                                            Have a wonderful time tromping around Belgium and France, Harters. And you might want to repost on the new thread started by OADL so you have it saved for when you come back. :-) http://chowhound.chow.com/topics/775302

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