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What's for Dinner? Part 82 [old]

Figured I'd start a new thread (even though I just had leftover pork roast tonight). So - what's on your breakfast, brunch, lunch, or dinner tables? :-)

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  1. the aforementioned cheese in a class - well, curds, so far, we go back tomorrow to turn it into mozz. i tasted the curds in all stages of development and had a mouthful of the whey, and i'm feeling a tad... nauseated may be too strong a word, but not far off..... maybe just too much richness at once? dunno, never been put off by any kind of food unless it was bad, and usually that didn't happen until much later. but it was fun and i'm not afraid!

    1. The weather turned cold and Chinese Chicken Salad no longer appealed, so I made a quick ma pa tofu with asparagus added. Over brown rice, it was delicious.
      I love that dish and am so happy to have found Dunlop's books. It is seriously my favorite quick meal lately.

      5 Replies
      1. re: rabaja

        Another CHer raving about mapo tofu - I really must get around to making it! Good to know it's quick, that's the thing about Dunlop's recipes that sometimes puts me off, as an unfamiliar cooking style can look quite intimidating and involved.

        1. re: gembellina

          I find Dunlop's recipes to be very straightforward and among the easiest I've ever seen in well over 30 years of Chinese cookbook perusal and cooking - just jump in, they're really a breeze. And very rewarding. I made a redcooked beef from Land of Plenty (the one with daikon radish, but I substituted chestnuts) that took maybe 15 mins max active work - most of that cutting up the meat - and was absolutely stellar, both as a dish in itself and last night over noodles.

          1. re: buttertart

            Another fan of the Dunlop ma po tofu. I think the first time I tried it, I made it at least every couple of weeks for months. It makes a great weekday lunch because it heats up well. Haven't had it in a while - need to get to the store for some chili bean paste.

            http://www.chow.com/photos/156761

            1. re: Rubee

              Rubee that looks delicious! This is one of my absolute favourite dishes but I've never made Dunlop's recipe. I just picked up some fresh, locally made tofu on Saturday so this is on my list this week. I'm so excited!

              1. re: Rubee

                Ok, you've convinced me - that looks great! Might give that a go on Friday =)

        2. Lots of fish lately, as I did a fishmongery and cookery class at the weekend. Made a seafood laksa, whole marinated and grilled mackerel, bream en papillotte with leeks and pernod, and plaice stuffed with prawns and dill. Really tasty, really interesting to learn some fishmongery skills, and served to reinforce what I always forget which is that fish really isn't difficult to cook.

          However I am a bit sick of it now so WFD is leftover spinach and coconut dal. The weather has turned quite spring-like but I'm not quite over my cravings for warm, rich and spicy stews.

          2 Replies
          1. re: gembellina

            Delicious sounding meal and very interesting class gembillina. My Grandfather (who passed before I was born) was a fishmonger then later ran a fish (and chip) shop. Did they teach you any filleting? Sorry to be so later posting . . . I'm way behind in reading threads, the COTM takes up most of the free time I have for fun things like Chowhound it seems!

            1. re: Breadcrumbs

              It was a very interesting class. You're lucky to have those skills in your family - did your grandfather pass any of his knowledge down to your mum/dad? We did a bit of filleting but he decided to show us how to fillet a round fish with the head still on which apparently is the most difficult way to do it. Mine ended up a bit raggedy around the edges so I might still get the fishmonger to do it! The best thing was the flat fish as I've never cooked or indeed eaten any of those before. I now love lemon sole!

          2. Ended up adding a tuna pizza to the butter chicken pizza last night. Very good.

            Tonight will be smoked haddock pie with a mashed potato crust instead of pastry. Haven't had it in ages, so rather looking forward to it.

            4 Replies
            1. re: haiku.

              What's your secret to a good tuna pizza?

              1. re: JungMann

                No secret, really. I just used a bit of dijon mustard on the base, used a mix of Mozarella and Cheddar (what I had on hand), some flaked tuna from a can (in sunflower oil, not brine) as I can think of better applications for fresh, and added some sliced onion and pineapple chunks. Oh, garlic and chilli too, of course.
                We enjoyed it, so I called it good :)

              2. re: haiku.

                Smoked haddock on mashed potato crust sounds great. So you use leftover mashed or fresh? Bake it all together?

                1. re: Phurstluv

                  It's a great use for leftover mash, but I made it specially for the pie in this case.
                  Poached the smoked haddock fillets in milk (and a touch of cream as I had some leftover on hand). I also made some leeks and then cooked some mushrooms. Made a roux, added the milk (strained) from the poaching, then added the flaked fish, leeks and mushrooms to the mix once thickened. Some people add cheese, but I didn't. This went into a glass dish, which I topped with the mashed potatoes (and made some raised patterns with a fork so these could get nice and brown). It was then baked until the top was a light golden brown.
                  A rich dish, but one we enjoyed thoroughly.

              3. LindaWhit - leftover pork roast is nothing to be sniffed at, I think it's brilliant cold and makes one of the best sandwiches ever.
                Had a plate of thinly-sliced cold roast loin of pork and sliced avocado with a mesclun salad at brunch at the Bay Wolf in Oakland a million and a half years ago and still remember it very fondly. Obviously.
                My father (who knew his chow) far preferred it cold to hot.

                14 Replies
                1. re: buttertart

                  That's what I've been having for lunch this week so far - Arnold's Deli Thins, slightly warmed in the toaster oven, schmeared with garlic-herb cheese on both pieces, and topped with thin slices of leftover roast pork, strips of roasted red pepper, and lettuce. And Fritos alongside. :-)

                    1. re: LindaWhit

                      double yum! no Fritos INSIDE that bad boy?

                      1. re: mariacarmen

                        LOL!!! No, I didn't go that far. The Deli Thins wouldn't have stood up to the crunchy salty strength of Fritomania. They were alongside. :-)

                        1. re: LindaWhit

                          What is better than a Frito? Not very darn much.

                          1. re: buttertart

                            Seriously. It's been my go-to salt craving for at least 30 years. :-)

                            1. re: LindaWhit

                              I only allow myself to eat Scoops at my sister-in-law's once or twice a year...just too good.

                            2. re: buttertart

                              My son picked up a couple of mini bags at a Deli in NY last week to tide him over until dinner. I had a couple, and how good are those? I also introduced him to the concept of a Frito Pie, and he's ready -- any time anywhere.

                              1. re: roxlet

                                Sign me up too, I like them better than tortilla chips.

                                1. re: buttertart

                                  I don't go with the Scoops - they're too much for me. Just the reg. Fritos.

                                  As for tortilla chips I've tried the sweet potato ones made by Food Should Taste Good (someone posted about them on a WFD thread), and they are SERIOUSLY good with a mango salsa! In fact - that's part of WFD tonight. Not sure what else, but sweet potato chips and mango salsa started me off. :-)

                                  AND I'll be able to watch the Top Chef: All-Stars Reunion tonight since I bagged out of the get-together I was thinking of going to. I'm way too tired tonight to be out having a glass of wine and then driving home from the city. So I get to watch the uproar at the reunion. :-) (Won't try and stay awake for TCM3 tho.)

                                  1. re: LindaWhit

                                    AND you have no summarizing duties! enjoy your night! i may start a thread on TCM3, but no way will i summarize. i can't keep up while watching! you are the queen at that.

                                    i remember reading about those sweet potato tortilla chips, sound great. i used to love dunking fritos in Orange Crush. and you're right, BT, Fritos are better than most tortilla chips out there. Tho i do like Casa Sanchez's.

                                    1. re: LindaWhit

                                      I like the reg ones too. And the king size (do they still make them)? Must look for those others, thanks for the tip!

                                      1. re: buttertart

                                        I prefer the scoops when I make buffalo chicken dip... for obvious reasons.

                                        1. re: twodales

                                          The vice of choice for me is my sister-in-law's magisterial taco dip aka 7-layer dip.