What's For Dinner, Part 83 [OLD]
Hi Fellow ChowHounds! It's time for a new thread! I've been waiting for the opportunity to jump in and start a new WFD for months now! Yay!
This is a heavy-duty cooking month for sure: the first Spring vegetables, Easter dinners to prepare and Passover beginning right after. There are sure to be some great ideas. Will you tell us about them, please? And best Spring wishes to everybody here in the CH community!
Well, it being Tuesday means no work, so all the cooking will be done in-house. We've been craving something tender and roasted, and last night Mr. came home with a two-rib Prime rib that I'm going to salt-crust before roasting. On the side, popovers with an extra egg added, baked off in large muffin pans, to smother in garlic/rosemary pan juice, and some string beans with almonds and mushrooms. Pretty rich dinner, but delicious. And of course, I'm looking forward more to playing with the leftovers than the actual meal: Shepard's Pie, Hash with poached eggs, rare Roast Beef sandwiches with horseradish.....
And, I'll be making bushwickgirl's coffeecake - a double recipe; one for munchies at home and one for the nurses at the hospital, with a heartfelt thank you.
In the last couple of days, successes were stir fried rice using sushi rice and chinese sausage loosely based on Young's Stirfrying to the Sky's Edge. Also, a delicious and low carb casserole made from firm tofu, artichoke hearts, chicken, and mushrooms. And some tender baby kale from the farmers market braised with garlic, touch of anchovy, and ricotta.
I am most excited about new produce showing up at the farmers markets and about the herbs sprouting up in my planters and tiny little garden space. Tarragon!! Sage!! Parsley!! Thyme!!
tcamp, sounds like you're doing wonderful things with all that fresh produce. Don't you just love it when all the goodness starts showing up at the Greenmarket to herald Spring?
The tofu/chicken/chokes casserole sounds divine. I know some folks here who would be greatly interested in trying it, myself included.
Happy cooking! : )
Reposting from old thread:
Cashew Chicken for dinner tonight (it has carrots and celery in it, so those will be my veggies - and served over basmati rice). Trying to keep dinners simple, quick and tasty to allow for evening packing. This will accomplish all of that, plus give me enough for work lunches.
On a roll with my Chinese pancakes (sorry), going to make bao bing - mandarin pancakes, the same as the you bing except no green onion in them - but 1 piece is oiled and another piece stacked on top of it and the both rolled out together so they get really thin (and you get to burn your fingers prising them apart), to serve with leftover duck and skin warmed up, scallions, and tian mian jiang (sweet flour sauce, the condiment used with these in Taipei, not hai xian jiang - hoisin sauce) that I got in cute "foodservice" packs and will add a bit of grated orange rind to. Tiger salad with.
So happy to be snipping wild garlic tops form the garden while singing "The snow is gone, Oh Yes, the snow is gone" and making:
Linguine With Green Garlic Clam Sauce (from NYTimes)
½ cup fruity extra-virgin olive oil
3 tablespoons minced green garlic, white and light green parts only
¾ teaspoon chili flakes
4 pounds Manila clams, scrubbed
¼ cup white wine
Salt and freshly ground black pepper
1 pound linguine
¼ cup loosely packed parsley, chopped
Juice and zest of 1 lemon.
1. Bring a large pot of water to a boil. Heat ¼ cup of the olive oil in a wide saucepan large enough to hold the clams. Add the garlic, chili flakes and a large pinch of salt and cook over medium heat until aromatic, 1 to 2 minutes. Add the clams, white wine, 1 cup of water and a pinch of salt and pepper, and cook over high heat, covered, until the clams open. As they open, transfer them to a plate.
2. When cool enough to handle, remove the clams from their shells and mince. Discard the shells. Strain the clam juice through a fine-mesh sieve.
3. Add enough salt to the boiling water so it tastes salty. Boil the pasta until al dente. Meanwhile, wipe the saucepan clean. Return the clam meat and juice to the saucepan along with the parsley, lemon juice and zest and the remaining ¼ cup olive oil. Reheat and season to taste. Add the pasta and toss. Serves 4 to 6.
I have been thinking a lot about linguini and clam sauce, but can't afford the fresh clams yet, here in Upstate NY they are godawful expensive. We usually get a break around Memorial day, but then the problem is we have waited so long to have them, we just steam them on the grill and eat them...usually none left to make pasta with:)