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What's for Dinner? Part 87 [OLD]

LindaWhit May 5, 2011 02:38 PM

We keep busy posting about all of our wonderful meals, we're going to hit Part 100 before Memorial Day! :-)

So what's going on in your kitchen today?

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  1. LindaWhit RE: LindaWhit May 5, 2011 02:44 PM

    As for me - I've been home all day while the FiOS guy installed cable, Internet and phone for me - I'm finally back amongst the living at home! LOL

    Took a piece of chicken out for dinner - I REALLY wanted pork chops, but don't have any and I've got LOTS of chicken (I'm definitely getting chickened out this week!).

    I'll make a pasta/veggie/chicken combo using some garlic and herb cheese blended with 1% milk for a "sauce". Slice up the chicken and pan-sauté it after seasoning it with salt and pepper. Slice up some carrots, celery, onions and I *think* I have some green beans in the crisper that I'll sauté together.

    Pasta is whatever I can find in the boxes still strewn about the dining room - I think there's penne. Drain, and use that pot to make the "sauce" - I'll heat the garlic & herb cheese with the milk slowly until blended, then add the veggies and chicken and stir. Spoon into a bowl, grated some fresh Parm on top, and it's dinner.

    13 Replies
    1. re: LindaWhit
      Breadcrumbs RE: LindaWhit May 5, 2011 06:09 PM

      Welcome back to the world wide web Linda!! They say a house is not a home without cable, internet and phone!!

      I hope you had a lovely dinner.

      1. re: LindaWhit
        Phurstluv RE: LindaWhit May 5, 2011 06:35 PM

        That's sounds great, LW, for a meal just after moving in!! My family would be psyched for that chicken and pasta!! Best of luck with the new house, are you still in the same general area as before or a totally new neighborhood?

        1. re: Phurstluv
          LindaWhit RE: Phurstluv May 5, 2011 07:58 PM

          Totally new neighborhood, Phurstluv - closer to work, a bit further away from the Boston area. So lots of new places to discover (like the two local hardware stores I've been visiting this past week ever since moving in!)

          1. re: LindaWhit
            Phurstluv RE: LindaWhit May 6, 2011 08:29 AM

            I bet you'll get to know those hardware stores very well!! How exciting, sounds terrific, all the best in the new home!! We should throw you a virtual Housewarming Party!!

            1. re: Phurstluv
              GretchenS RE: Phurstluv May 6, 2011 12:25 PM

              I'm in on the virtual housewarming party, I'll bring the red wine! Congratualtions LW!

              1. re: GretchenS
                mariacarmen RE: GretchenS May 6, 2011 12:59 PM

                Oh, good idea! I'll bring white (so i don't spill on your new carpet/walls!)

                1. re: mariacarmen
                  Phurstluv RE: mariacarmen May 6, 2011 04:50 PM

                  LOL!! I love how you guys think!! Okay, LW, I'm bringing my blender, martini glasses and making white grapefruit cosmos, for when we've drunk all the wine!! Oh, and apps, of course!! What can I bring you from LA? Tacos or sushi?

                  1. re: Phurstluv
                    LindaWhit RE: Phurstluv May 6, 2011 07:19 PM

                    FISH tacos! I've never had them (and I can get sushi here in the Boston area).

                    1. re: LindaWhit
                      mariacarmen RE: LindaWhit May 6, 2011 10:39 PM

                      Ahh, a fish taco, when done right, is a lovely thing. none of this grilled mahi mahi business! For me, a true fish taco, ala Ensenada Baja style, is a lightly battered couple of pieces of a moist whitefish (something cod-ish), fried golden and crispy and light as air, a sprinkling of cabbage, a warm griddled corn tortilla, and a white sauce of unknown make-up (i think it's just mayo thinned with lemon), and then add your hot sauce/pico de gallo combo. something like this (tho it's shown here without the cabbage) http://tasteofsweet.wordpress.com/201...

                      eaten standing on a street corner. SO GOOD. Linda, somehow, you need to make this happen. am i right, Phurstluv??

                      1. re: mariacarmen
                        Phurstluv RE: mariacarmen May 7, 2011 07:58 AM

                        Oh yes, mc, great description, and we have lots of fish tacos out here!! So good with the crispy hot fish, crispy cool cabbage crunch & creamy hot sauce, yum!!

            2. re: LindaWhit
              Rubee RE: LindaWhit May 6, 2011 01:12 PM

              Congratulations on your new home Linda!

              1. re: Rubee
                LindaWhit RE: Rubee May 6, 2011 04:28 PM

                Thanks everyone! Probably the one thing I really miss is not knowing where everything is and being able to plan my day's errands. But that will come with time, I'm sure. :-)

          2. re: LindaWhit
            christy1122 RE: LindaWhit May 9, 2011 06:34 AM

            So my Richmond Food Guru has left the area....aaagggahhhhhhhh!!!

          3. r
            Rella RE: LindaWhit May 5, 2011 03:30 PM

            Dinner for me (remember, I eat quite early) was my NYT homemade bread today sliced and toasted covered with Welsh Rarebit. The recipe for the Rarebit I got on line and was not that great (I couldn't find my previously used recipe.)

            The quality of the cheese and beer were excellent, so it was a loss to combine them into this dish.

            Arugula and green onion from the garden. a glass of rioja wine.

            Thanks for starting a new Part 87.

            1 Reply
            1. re: Rella
              Breadcrumbs RE: Rella May 5, 2011 06:10 PM

              Well that sounds delicious on all counts Rella!

            2. Rubee RE: LindaWhit May 5, 2011 03:59 PM

              Lunch was a pastrami sandwich with pickles, melted swiss, mustard and horseradish sauce.

              Looks like it will be a long day, so I have curtailed our Cinco de Mayo menu to guacamole and chips, green chili burritos "baked enchilada style" with Caesar salad, and hopefully mangos flameados. Cocktails will be whatever E feels like whipping up, involving tequila of course.

              2 Replies
              1. re: Rubee
                Breadcrumbs RE: Rubee May 5, 2011 06:11 PM

                Your dinner sounds wonderful Rubee and that sandwich had my mouth watering!! Beautiful!

                1. re: Rubee
                  Phurstluv RE: Rubee May 5, 2011 06:33 PM

                  Do you guys have a good deli there, or is this sammie your own creation? Just wondering for when we visit your neck of the woods, again, we had so much fun last year!!

                2. weezieduzzit RE: LindaWhit May 5, 2011 04:56 PM

                  Probably stuffed chicken breasts since he never tires of them and I can use whatever is on hand.

                  Cut a slit in the breast, fill with room temp cream cheese that I mix with garlic, fresh herbs, sometimes chopped pieces of proscuitto, basically whatever is around- dredge in flour, egg, panko and then cook until golden in a little oil. I cook the veggies (probably zucchini out of the garden tonight and maybe some kind of carrots or roasted red peppers to get all of the colors in) while the chicken is finishing in the oven.

                  I stuffed the chicken breasts with a creamy crab and spinach dip once, with artichoke asiago dip when I had it- anything goes as long as it's creamy.

                  1. Breadcrumbs RE: LindaWhit May 5, 2011 05:17 PM

                    Happy Cinco De Mayo everyone! We had a little COTD today and some of us cooked from Diana Kennedy's "Essentials of Mexican Cuisine. I'd hoped to make three dishes but unfortunately my plantains didn't ripen in time so tonight we had the Pechugas De Pollo Con Rajas – Chicken Breasts with Poblano Chiles and Cream and the Arroz Blanco - White Rice. To our surprise we preferred the rice dish as we found the chicken to be a little bland. I've pasted links to my reviews and photos if anyone is interested:

                    Chicken: http://chowhound.chow.com/topics/6913...

                    Rice: http://chowhound.chow.com/topics/6913...

                    1. Phurstluv RE: LindaWhit May 5, 2011 05:29 PM

                      Yes, it is Cinco de Mayo in LA LA land, so you can only imagine the traffic! I had a plan yesterday to reserve a table at our new fave old school Mexican place, but when I called, and she told me we would be on a waiting list, for a place that is normally near empty, it seemed to be too much. So I went to my Trader Joes and picked up some carne asada, handmade tortillas, cheese & avocados, some chili beans and fresh local corn on the cob, so that is what's for dinner. Even though it is similar to the carnitas we had last night, luckily we never tire of fresh mex here, so there it is. A good margarita would do my foot some good, since I didn't ice it today, and ran around driving to two stores. So, I've got my limes and tequila out, and am hoping I don't have to go out for the rest of the evening!

                      1. steve h. RE: LindaWhit May 5, 2011 05:34 PM

                        Margaritas. I cribbed the classic recipe from Rick Bayless.
                        Nachos, refried beans and the usual stuff. Very filling.

                        1. s
                          sunflwrsdh RE: LindaWhit May 5, 2011 05:57 PM

                          Chicken tacos, shredded chicken, Mexican cheese, sliced black olives, diced tomato, and chopped lettuce on tortillas, topped with pico de gallo and fat free sour cream. Too exhausted this week to do much, so not even a decent Mex cocktail. just a glass of Reisling, which was fine with the chicken being only very mildly seasoned, as I was hoping the kids would eat it.

                          1. Cherylptw RE: LindaWhit May 5, 2011 09:15 PM

                            Leftovers stored from the freezer: pulled chicken bbq, steamed broccoli, tater tots, banana pudding

                            1. TheHuntress RE: LindaWhit May 5, 2011 11:09 PM

                              Tonight we are heading out for dinner with Mr. Huntress's work colleagues. This time we go to one of his work functions I am going to endeavour not to drop a glass of red wine on Mr. Huntress's, bosses, daughter's borrowed, white dress (I blame my crutches!). But anyway we had to put in our requests earlier this week for the main meal for which I am having MEAT. Bloody, oozing scotch fillet that managed to freak out the vegan colleague of Mr. Huntress when I asked for blue steak. Oops! I can't remember what the rest of the meal entails, but I am looking forward to a good steak. Mmmmm.

                              4 Replies
                              1. re: TheHuntress
                                Rella RE: TheHuntress May 6, 2011 04:25 AM

                                Maybe you can request an early seating :-))

                                1. re: TheHuntress
                                  Phurstluv RE: TheHuntress May 6, 2011 08:31 AM

                                  LMAO!!! Yes, definitely blame the crutches!! I did the same once & sat next to my DH's dear vegan colleagues, and ordered steak, medium rare. Too F'in bad if it grossed them out, it was GOOOOODDD!!!

                                  1. re: Phurstluv
                                    TheHuntress RE: Phurstluv May 6, 2011 06:37 PM

                                    The steak was AMAZING! The whole meal was in fact, it was one of those moments I rejoice in being an omnivore. The steak really was blue - so often I ask for blue and whoever is in the kitchen doesn't seem to believe that I really do want it that way so I get anything from rare to medium. I get so excited when it's done properly and last night was definitely one of those times.

                                    1. re: TheHuntress
                                      Phurstluv RE: TheHuntress May 7, 2011 07:59 AM

                                      That's great, there's just nothing like a great steak that was cooked perfectly the way you like it, one of the simple pleasures in life, IMO.

                                2. buttertart RE: LindaWhit May 6, 2011 06:45 AM

                                  Last night Fuchsia D's wonderful "strange-taste chicken" aka "bang bang (pronounced bong bong) chicken. 3 tb sesame paste, 1 tb sugar (used 2 tsp), 1 tb soy sauce, 2 tb (was supposed to be 1) black vinegar, 2 tb sesame oil, 1 tsp toasted and ground Sichuan pepper, and what was supposed to be 2 more tb of chili oil but I substituted 1/2 tsp chili flakes and 1/4 t of the super-hot cayenne kicking around, and 2 tb or so of water, because there was plenty of oil in that sauce as it was. Shredded scallions with my negi cutter (the best thing I've got for the kitchen this year, saves time like crazy, got mine in Chinatown but they're widely available: http://www.amazon.com/Green-Onion-Neg...) underneath, shredded white meat cooked chicken on top, sauce drizzled over. Yum +++. Butter lettuce leaves to roll it up in (not traditional) and sesame shao bing buns from Chinatown with. Took a pic but it's not a photogenic dish...Love Fuchsia!!!

                                  ETA to JungMann - the sesame paste I got is from a Beijing company. Lightly roasted and with a nicely bitter aftertaste. I won't hesitate to use it i/o tahini.

                                  13 Replies
                                  1. re: buttertart
                                    JungMann RE: buttertart May 6, 2011 07:32 AM

                                    I love this recipe! I use tahini in mine and don't feel like I'm really lacking much.

                                    For my dinner, I'm not much of a cinco de mayo celebrator, but I will use any excuse I can to eat tortas and introduce others to what I think is the best of Mexican cuisine. So we ordered take away, bistec for my friend and a juicy carne enchilada, grilled pineapple and ham for me. To wash it down, I made jalapeño margaritas with some of last summer's harvest which I froze and for me a paloma, the first acceptable use of mezcal and Fresca I have encountered.

                                    1. re: JungMann
                                      ChristinaMason RE: JungMann May 10, 2011 08:59 PM

                                      tell me more about that jalapeno margarita. the restaurant where i works makes a spicy pineapple cocktail (infusing the pineapple vodka with habaneros, thai chilies, and jalapeno. It's pretty freakin' crazy-delicious.

                                      1. re: ChristinaMason
                                        JungMann RE: ChristinaMason May 11, 2011 06:45 AM

                                        Jalapeños and cucumber slices muddled together and shaken with lime juice, tequila and triple sec. It would've been better if I had poked holes in the jalapeños and steeped them in the tequila for a while as their flavor didn't come through as much as their heat.

                                        1. re: JungMann
                                          mamachef RE: JungMann May 11, 2011 06:54 AM

                                          This sounds amazing. On the heat tip: I think you could slit the jalapenos and extract the seeds before you infuse.......would reduce the heat and up the flavor component. Yum. I want some of this in a Bloody Mary served up in a Mason jar. (No pun intended, Christina.)

                                    2. re: buttertart
                                      mariacarmen RE: buttertart May 6, 2011 07:40 AM

                                      i know you've said how easy Fuschsia's dishes are, but this one really does seem doable. and delicious. One of these days.....

                                      1. re: mariacarmen
                                        buttertart RE: mariacarmen May 6, 2011 07:45 AM

                                        They really are. The redcooked beef in Land of Plenty takes abut 10 mins to put together and is superduper.

                                      2. re: buttertart
                                        Phurstluv RE: buttertart May 6, 2011 08:34 AM

                                        Wow, that sounds great, BT. I envy how you all can cook with so many spices, my boys just aren't there yet. And silly me, I bought a large container of the Sichuan peppercorns, and have no idea what to do with them, never thought to grind them, duh!!

                                        Anyway, what is black vinegar?

                                        1. re: Phurstluv
                                          buttertart RE: Phurstluv May 6, 2011 08:47 AM

                                          A specialty of Zhenjiang in China, brewed from grain - somewhat like balsamic, somewhat like malt vinegar but less acidic and a bit sweeter. Love it.

                                          1. re: buttertart
                                            Phurstluv RE: buttertart May 6, 2011 10:02 AM

                                            Sounds wonderful, will have to keep my eye out for that next time I go to the Asian grocery store, thanks.

                                            1. re: Phurstluv
                                              buttertart RE: Phurstluv May 6, 2011 10:54 AM

                                              You should, it's super.

                                          2. re: Phurstluv
                                            mariacarmen RE: Phurstluv May 6, 2011 09:31 AM

                                            PL - what to do with your peppercorns? send 'em here! i've yet to purchase any, tho I think they'd be pretty easy to find in SF or Oakland chinatown.

                                            1. re: mariacarmen
                                              Phurstluv RE: mariacarmen May 6, 2011 10:01 AM

                                              I'd love to mc, you'll probably use them sooner and do them justice!!

                                              1. re: Phurstluv
                                                mariacarmen RE: Phurstluv May 6, 2011 10:48 AM

                                                you're too nice! you keep them, they're not cheap!

                                        2. h
                                          Harters RE: LindaWhit May 6, 2011 07:35 AM

                                          Seafood crumble.....

                                          .......first up, there's a thickish white sauce to make - onion, bay leaf, flour, wine & milk. This goes into a heatproof serving dish and some tiger prawns, scallops and white fish (we've got pollack) gets stirred through. Dish goes under a fiercely hot pre-heated grill for about 4 minutes until the seafood is just starting to cook through. Dill, salt, & pepper is added.

                                          The crumble topping comes from whizzing some ciabatta in the processor and mixing with cheddar, parsley and olive oil. Scattered over the top of the dish and back under the grill for 5 minutes or so.

                                          Jersey Royal spuds and asparagus to accompany.

                                          Delish! And mucho easy.

                                          1 Reply
                                          1. re: Harters
                                            buttertart RE: Harters May 6, 2011 07:46 AM

                                            Sounds delish indeed. I want some of your asparagus.

                                          2. alliegator RE: LindaWhit May 6, 2011 11:21 AM

                                            I'm contributing to the neighborhood "sit around the pool and eat and drink" Friday event tonight. I'm going with wraps with Italian meats, marinated veggies, and provolone. Have yet to hit the store so I'm not sure of the absolute specifics.

                                            3 Replies
                                            1. re: alliegator
                                              Phurstluv RE: alliegator May 6, 2011 01:25 PM

                                              Nice. Love those types of events ;))

                                              1. re: Phurstluv
                                                alliegator RE: Phurstluv May 6, 2011 03:12 PM

                                                Me too. Have to squeeze them in now before the Texas heat forces everyone inside. Found tomato basil pita bread today, so going with that instead of a wrap. I think I'll sneak in a few nibbles while I wait for everyone to show up :)

                                                1. re: alliegator
                                                  Phurstluv RE: alliegator May 6, 2011 03:35 PM

                                                  Yes, no doubt, I hear those summers are long in Texas, my BFF is now living in Austin, I can't wait to visit her and eat my way through town. Do you guys just show up later when the sun goes down, as the summer wears on? Or do the festivities get moved inside someone's a/c home?

                                            2. roxlet RE: LindaWhit May 6, 2011 12:05 PM

                                              One of our guests is returning to Egypt tomorrow, and we can't let her leave without one of our signature all-American meals. The DH had knee surgery this week, and with late evenings at the squash club, cool weather and an out of commission husband, I relied a lot on make-ahead stew dishes. But I'm happy to say that the DH is back, and has had a very easy recovery so far (knock on wood), so tonight it will be fried chicken, mac and cheese, string beans (sadly no pole beans at Fairway today), and squash casserole. I wanted to make a strawberry galette, but I got voted down and it will be strawberry shortcake for dessert. I think that's about as all-American a meal as you can have. That, or Thanksgiving Dinner, which is another meal we make frequently for our Egyptian guests.

                                              7 Replies
                                              1. re: roxlet
                                                buttertart RE: roxlet May 6, 2011 12:06 PM

                                                That would suit anybody down to the ground. Glad DH is up and at it again!

                                                1. re: roxlet
                                                  GretchenS RE: roxlet May 6, 2011 12:40 PM

                                                  Both all-American and delicious! Tonight for me is lovely cod from my fish share wrapped in chard with lemon herb butter. And a huge glass of wine of the red variety.

                                                  1. re: roxlet
                                                    mariacarmen RE: roxlet May 6, 2011 01:01 PM

                                                    Oh man - i vote for fried chicken!

                                                    1. re: roxlet
                                                      Phurstluv RE: roxlet May 6, 2011 01:28 PM

                                                      Perfect All American meal!! And strawberry shortcake is my Dad's all time favorite dessert - he being an Egyptian of exquisite American taste!! Best of luck to Mr. Roxlet too, on a successful recovery of his knee!

                                                      1. re: roxlet
                                                        alliegator RE: roxlet May 6, 2011 03:09 PM

                                                        Sounds so tasty and very American. Hope your husband continues to have a smooth recovery and your friend has a safe trip!

                                                        1. re: roxlet
                                                          LindaWhit RE: roxlet May 6, 2011 04:30 PM

                                                          That is a super all-American meal, rox! Hope everyone enjoys it! And hope your DH's recovery continues to go smoothly.

                                                          1. re: LindaWhit
                                                            roxlet RE: LindaWhit May 6, 2011 07:24 PM

                                                            You are all so very kind to wish the DH a quick recovery. I have to say that he is amazing! No way I wouldn't have allowed myself a little time to feel crappy, but he has just forged ahead. It's been a very long week, but on to the weekend!

                                                        2. Phurstluv RE: LindaWhit May 6, 2011 04:47 PM

                                                          Well, I've been putting off posting since I've been so dang undecided all day, and actually, not really in the mood to cook!! Unusual for me, but it happens. Anyway, I am just now getting to the post Easter cleaning out of the beautifully colored eggs that we never deviled and enjoyed. Have nothing fresh but leftovers, which I'm sick of, I perused the freezer and figured I could hobble together a freezer meal of some TJ's orange chicken, make some gingered rice pilaf, then bake some samosas, naan and nuke a green papaya salad, all from TJ's.

                                                          It would do and be fine, but I'm really in the mood for the Cinco de Mayo old skool Mexican that I missed last night, since our favorite dive was on "A Wait List", prolly the one time of year that happens. So the DH gave the thumbs up, so we'll be doing the Number One (chile relleno, beef enchilada, chicken taco) with extra guac, two quesadillas for the boys and either the chile verde, colorado or some large burrito concoction for the DH. And a margarita, of course. Much more satisfying now!!

                                                          1 Reply
                                                          1. re: Phurstluv
                                                            roxlet RE: Phurstluv May 6, 2011 07:25 PM

                                                            I am lusting after Mexican food too! That sounds so good.

                                                          2. h
                                                            Harters RE: LindaWhit May 7, 2011 09:11 AM

                                                            Tonight's starter comes from the Harters cookbook of the week - Hugh Fearnley-Whittingstall's "River Cottage Cookbook" (2001). Purple sprouting broccoli will get steamed for a few minutes so it's at the crisp/tender stage. Dressing of anchovy, olive oil, garlic, thyme, basil, chilli, Dijon, red wine vinegar, pepper, goes over. With crusty bread.

                                                            For the main - roast stuffed shoulder of lamb (local Herdwick sheep). Stuffing from onion, breadcrumbs, rosemary, garlic, parsley and a bit of egg to bind. With Jersey Royals, carrots, peas, gravy.

                                                            Cheese - I've got cheddar from Cheddar and Stichelton. Crusty bread makes its second appearance.

                                                            For a sweet, something as yet undetermined with pineapple. It'll probably go under the grill to char a bit. With Green & Blacks organic vanilla ice cream

                                                            1. mariacarmen RE: LindaWhit May 7, 2011 12:46 PM

                                                              Pernil. This time, using no oil (pork butt is already so fatty anyway) in the marinade, but added sour orange (mojo) and a ton more garlic to the salt/oregano mix. not sure about sides yet. bought some favas, and also a butternut squash that I'd like to use for baked fries, ala Rabaja. But that'll probably be for tomorrow, to go with the Cooking Light pasilla chili burgers i found.

                                                              1. LindaWhit RE: LindaWhit May 7, 2011 01:52 PM

                                                                After a day of errand-running (and spending more money on paint) I'm going to enjoy steak, baked potato with sour cream and butter, and steamed green beans.

                                                                The marinade for the steak is this Firecracker marinade - won't marinate overnight, but it'll still taste great! I'll sear it on the grill pan and finish it in the oven towards the end of the potato baking.


                                                                4 Replies
                                                                1. re: LindaWhit
                                                                  onceadaylily RE: LindaWhit May 7, 2011 02:25 PM

                                                                  That marinade sounds *really* good. And the price of paint is irritating.

                                                                  1. re: LindaWhit
                                                                    Phurstluv RE: LindaWhit May 7, 2011 05:28 PM

                                                                    Yes, that does sound delish, LW, do let us know how that steak turned out. That marinade would be good on anything, I think!

                                                                    1. re: Phurstluv
                                                                      LindaWhit RE: Phurstluv May 7, 2011 07:16 PM

                                                                      I've used this marinade for years - it's always great! Didn't find my crushed red pepper, but used some Aleppo and it was still good. :-)

                                                                    2. re: LindaWhit
                                                                      Breadcrumbs RE: LindaWhit May 7, 2011 05:46 PM

                                                                      We had a similar meal tonight Linda. I hope you have a restful evening. Nothing like a new home to suck the life out of even the best of us!! Not to mention cleaning out our wallets!!

                                                                    3. onceadaylily RE: LindaWhit May 7, 2011 02:23 PM

                                                                      It *was* going to be leftover enchiladas, but I failed to take note of the depleted sour cream. I'm making a batch to use tomorrow, but I can't make the Earth spin any faster, so the enchiladas will have to wait for the milk to thicken as slowly as it ever does. I know there's a stove-top trick to hasten the progress, but I can't find the top part of my double boiler.

                                                                      But I've realized that I really want mac and cheese anyway . . . with extra sharp cheddar, parmesan, a little dijon, and hot sauce. I'll top my bowl with diced tomatoes, but the boyfriend likes grated onion on his. Raw tomatoes are his most feared food, and raw onions are mine, so that means there will be a countdown to when someone makes the 'how can you eat that' face. It's usually him. If I slice and salt a tomato as a snack, he has to leave the room.

                                                                      9 Replies
                                                                      1. re: onceadaylily
                                                                        Phurstluv RE: onceadaylily May 7, 2011 05:34 PM

                                                                        ROFL!!! What a riot, you both sitting there eating something the other hates, as a garnish no less!! What is it with people and raw tomatoes? My sisters both won't eat tomatoes raw, I don't get it. I think that's how they taste best, and it's not summer without raw slices eaten with salt and little else. And I won't eat onions raw either, unless they've been pickled, or at least tempered with some ice water. And wait a minute, oadl, you're making your own sour cream?? Okay, I'm thoroughly impressed!!

                                                                        1. re: Phurstluv
                                                                          onceadaylily RE: Phurstluv May 7, 2011 06:05 PM

                                                                          He once *gagged* after witnessing me eat a raw tomato slice; I *grate* his onions. I've got a leg up on the boy in this regard.

                                                                          The next time he tries to make me play chess with him, I'll just bring a plate of ruby red slices to the board with me, and let the juice drip from my fingers as I snack. We'll see who plans for the short-term then. ;)

                                                                          1. re: onceadaylily
                                                                            mariacarmen RE: onceadaylily May 7, 2011 06:45 PM

                                                                            That is so funny, and so weird - such an aversion to tomatoes! i used to be like you with raw onions - still won't eat a burger with raw onion, but i will do salsa.

                                                                          2. re: Phurstluv
                                                                            Harters RE: Phurstluv May 8, 2011 03:55 AM

                                                                            I used to have similar aversion to raw tomatoes, until my mid 20s. 1976 saw a rare very warm summer in the UK and I decided to grow tomatoes in pots, dotted around between the flowers in the garden. It was more a horticultural, rather than culinary, challenge but, of course, I had to taste them when they ripened in autumn.

                                                                            Aversion over. Although I'm still not that keen on them. And, if I'm adding them to a salad, I always skin them and deseed. Don't like the squidgy juicy parts.

                                                                          3. re: onceadaylily
                                                                            Breadcrumbs RE: onceadaylily May 7, 2011 05:45 PM

                                                                            Wow oadl, I'm so impressed that you're making your own sour cream!! Can't wait to hear about your enchiladas!

                                                                            1. re: Breadcrumbs
                                                                              onceadaylily RE: Breadcrumbs May 7, 2011 06:02 PM

                                                                              I had better interject before the two of you elevate me too much. I'm making the substitute that is HOTLY debated in the internet cooking crowd as being an adequate substitute for sour cream or creme fraiche. You take some milk, and add either a vinegar, or a more heavily cultured substance (in my case, buttermilk). Though, in my experience, a creme fraiche sub needs a bit of sugar.

                                                                              BC, the enchiladas are leftovers, a done deal (found in the last thread). The canned tomatoes I used for the enchilada sauce were woefully bitter--and I have a pretty good tolerance for canned toms. I had to play with the sauce for far too long. But the resulting dish turned out well. The man was happy (he ate six).

                                                                              1. re: onceadaylily
                                                                                Breadcrumbs RE: onceadaylily May 7, 2011 06:05 PM

                                                                                Oadl, I'm still impressed w that sour cream, do let us know how it turns out. I''m going to take a look at the last thread to read about your enchiladas...so glad they turned out well in the end. I LOVE enchiladas and was craving them the minute I read you were!!

                                                                                1. re: onceadaylily
                                                                                  Rella RE: onceadaylily May 7, 2011 06:21 PM

                                                                                  I won't contest what I don't know, for sure.

                                                                                  For decades, I've added vinegar to milk to make a substitute for buttermilk (mostly in baking scones and the like).

                                                                                  So, trying to understand - are you (or others) saying that one adds vinegar to milk to make a substitute of sour cream?

                                                                                  1. re: Rella
                                                                                    onceadaylily RE: Rella May 7, 2011 07:02 PM

                                                                                    Contest away, and 'others' say. I was hunting for a quicker option this morning when I saw a few recipes that called for vinegar. I believe the milk-vinegar concoction was a version that is made using a double-boiler, which might hasten the curdling process, but I lack the equipment to try.

                                                                                    But, you are correct, that, minus the cooking, is very similar to what I have done to make 'soured' milk (using lemon juice). If I had the top to my double-broiler, I might have regretted trying this method, as all of these recipes were found on baking websites, and my use for this ingredient would not be softened by other agents. I use buttermilk in my substitution, and do not cook it. Cooks.com has a sub using vinegar (and evap milk), but the instructions read 'until it clabbers', which, to me, was unhelpful, given my time constraints.

                                                                                    And I realize I misspoke when I said 'milk', cream is used with the buttermilk for the substitution in my post (one cup cream-one cup buttermilk, in a warm and sterilized jar, shaken, and left to its own devices for twenty-four hours).

                                                                            2. Rubee RE: LindaWhit May 7, 2011 05:27 PM

                                                                              Last night I made a quick baked pasta after raiding the freezer for sauce and ricotta. I tossed cooked penne with pork ragu and leftover ricotta/artichoke/sausage stuffing I had made for calzones, sprinkled with cheese, and baked it all in a casserole dish. Moscow Mules were the pre-dinner cocktail (vodka, lime juice, ginger beer).

                                                                              Brunch today was huevos rancheros-style but using green chile pork stew instead of red sauce, topped with cheese and cilantro. I served them with home fries with onion, jalapeno, scallions, and paprika.

                                                                              3 Replies
                                                                              1. re: Rubee
                                                                                Breadcrumbs RE: Rubee May 7, 2011 05:43 PM

                                                                                Rubee your food always has me drooling!! Did you use a recipe for the green chile pork stew. . . it sounds exceptional!

                                                                                1. re: Breadcrumbs
                                                                                  Rubee RE: Breadcrumbs May 7, 2011 06:12 PM

                                                                                  Thanks! IIRC, it was a simple stew. Dust cubed pork shoulder in flour, brown in oil, add garlic, onion, cilantro, diced roasted Hatch chiles, simmer in chicken stock until meat is tender. I had made a big batch like this http://twitpic.com/qacmy and then froze it in individual containers. I used this last one for burritos for Cinco de Mayo and brunch today.

                                                                                  1. re: Rubee
                                                                                    Breadcrumbs RE: Rubee May 7, 2011 06:14 PM

                                                                                    Mmm that looks and sounds amazing! Love that twitpic Rubee! We don't get Hatch chiles here, I'll have to look for a suitable sub. Thanks!

                                                                              2. Breadcrumbs RE: LindaWhit May 7, 2011 05:41 PM

                                                                                Tonight we started off some Antipasti and I was excited to try 2 new-to-me recipes from a book I recently purchased, "The Antipasto Table" by Michele Scicolone. I made the Mushrooms in Tomato and Anchovy Sauce and the Venetian-style Beans and both were terrific. For our main course we had bistecca-style grilled steaks, baked potatoes and the Asparagus Mimosa from Plenty, the COTM.

                                                                                Tomorrow I'm planning a Mexican-inspired meal w a lamb version of a pork dish from Diana Kennedy's Essential Cuisines of Mexico and a lentil & plantain dish from the same book that I wasn't able to make for Cinco de Mayo because my plantains weren't ripe. Weather permitting, we're sure hoping to grill the lamb.

                                                                                17 Replies
                                                                                1. re: Breadcrumbs
                                                                                  onceadaylily RE: Breadcrumbs May 7, 2011 06:08 PM

                                                                                  If you can paraphrase the mushroom and bean dishes, that would be fantastic. Those look wonderfully spring-like.

                                                                                  And I'd like a report on the lentil and plantain dish, when it comes to fruition.

                                                                                  1. re: onceadaylily
                                                                                    Breadcrumbs RE: onceadaylily May 7, 2011 06:11 PM

                                                                                    Happy to do so Oadl, I'll be back in the morning w a paraphrase of both and later tomorrow w a report on the lentis....they sure sound delicious on paper!

                                                                                    1. re: Breadcrumbs
                                                                                      Breadcrumbs RE: Breadcrumbs May 8, 2011 07:48 AM

                                                                                      Good Morning oadl! Here's the two recipes you asked for...do let us know if you give them a try:

                                                                                      Venetian-Style Beans – p. 75 – The Antipasti Table by Michele Scicolone

                                                                                      One pound of cannellini beans are rinsed and soaked in cold water overnight. Oven is pre-heated to 300F. Beans are drained and placed in a Dutch oven covered w fresh water and garlic, a sprig of sage and a tbsp of evoo are added. Once beans have reached a simmer they are placed in the oven (covered) and cooked until the beans are very tender. In my case this took about an hour though MS does note that cooking times can vary by 1/2hr. Beans are drained and set aside.

                                                                                      Over medium low heat finely chopped garlic is cooked until golden in some olive oil before adding 5 anchovies (which I chopped), a couple of tablespoons of chopped parsley, 2 tbsp of red wine vinegar, salt and pepper. These ingredients are cooked for approx 3 mins before stirring in the beans to heat through. MS notes this dish can be served warm or, at room temperature. I served at room temp w a drizzle of extra virgin olive oil and a sprinkle of sea salt. Squisito!!

                                                                                      Mushrooms in Tomato and Anchovy Sauce – p. 35 - The Antipasti Table by Michele Scicolone

                                                                                      One pound of white button mushrooms are cleaned and halved or quartered into bite-sized pieces. Over medium heat, garlic is cooked in olive oil until fragrant then the mushrooms are added and cooked until they begin to brown ant the juices have evaporated (this took approx 15 mins in my case). At this point chopped tomatoes (2 medium – skin and seeds removed) are added along w 5 chopped anchovies and some fresh, chopped parsley, salt and pepper. Ingredients are simmered until the sauce thickens then dish is plated and topped w additional parsley.

                                                                                      1. re: Breadcrumbs
                                                                                        onceadaylily RE: Breadcrumbs May 8, 2011 08:07 AM

                                                                                        Thanks, BC. The bean dish might make it to the table tomorrow (I'm ready to see what my body does with a very small amount of fish). The combination of anchovies and red wine vinegar sounds especially good. I might actually mix up some sage oil to drizzle over the final dish (love sage and cannellini together).

                                                                                        1. re: onceadaylily
                                                                                          Breadcrumbs RE: onceadaylily May 8, 2011 08:24 AM

                                                                                          The sage oil to finish sounds wonderful oadl and I'll keep my fingers crossed for you w the anchovies. I hope this works out for you. Enjoy!

                                                                                  2. re: Breadcrumbs
                                                                                    mariacarmen RE: Breadcrumbs May 7, 2011 06:46 PM

                                                                                    BC, those mushrooms sound heavenly! were they good? always love asparagus mimosa.....

                                                                                    1. re: mariacarmen
                                                                                      Breadcrumbs RE: mariacarmen May 7, 2011 08:03 PM

                                                                                      Thanks mc, yes the mushrooms were fabulous we loved them. This was the first time i'd ever heard of asparagus mimosa, I' m sure glad to have discovered it though.

                                                                                    2. re: Breadcrumbs
                                                                                      Breadcrumbs RE: Breadcrumbs May 8, 2011 05:21 PM

                                                                                      Happy Mother’s Day everyone! Just looping back to let you know how these dishes turned out. On the menu tonight was a spring-inspired Sweet Pea and Avocado Guacamole w tortilla chips and for our main, the Chuletas De Puerco Adobados – Pork Chops Seasoned with Adobo Paste and the Lentejas Con Pina Y Plantano – Lentils w Pineapple and Plantain from Diana Kennedy’s book as noted above. We loved the guacamole but once again, DK’s dishes failed to really impress us. Both were good but not great. I’ve had much better success w Rick Bayless, his recipes have never disappointed us.

                                                                                      Here’s a link to my reviews of:

                                                                                      The Pork/Lamb dish:


                                                                                      The Lentil dish:


                                                                                      1. re: Breadcrumbs
                                                                                        mariacarmen RE: Breadcrumbs May 8, 2011 07:53 PM

                                                                                        the pork wasn't that good? they look great!

                                                                                        1. re: mariacarmen
                                                                                          Breadcrumbs RE: mariacarmen May 9, 2011 06:24 AM

                                                                                          Thanks Maria. I actually substituted boneless leg of lamb for the pork and though it was ok, it just wasn't great for us. That said, it sure was nice to bbq in the sunshine for a change even if it was still a bit chilly out!

                                                                                        2. re: Breadcrumbs
                                                                                          iL Divo RE: Breadcrumbs May 9, 2011 04:50 PM

                                                                                          do you know by chance a recipe for RB's famed Mole?
                                                                                          your food looks beautiful by the way

                                                                                          1. re: iL Divo
                                                                                            Breadcrumbs RE: iL Divo May 9, 2011 05:07 PM

                                                                                            Thanks so much il Divo, I have all Rick's books and he has a few Mole recipes. Let me know what you're looking for, I'm happy to assist.

                                                                                            1. re: Breadcrumbs
                                                                                              iL Divo RE: Breadcrumbs May 10, 2011 06:06 PM

                                                                                              Not sure if there's one specific one but I just know he's duh bom when it comes to being the master of mole. I'd be happy with any one of them, could you choose for me please? Appreciate it so much. Whichever one you choose please inform me of which protein it goss with. Thank you

                                                                                              1. re: iL Divo
                                                                                                Breadcrumbs RE: iL Divo May 11, 2011 10:50 AM

                                                                                                Well, I have two I'd recommend. My absolute favourite is his Black Mole which is simply outstanding w such deep, earthy but balanced flavours. Pure heaven! You do need a good source for your dried chiles for this though as he calls for some that aren't necessarily widely available in stores but in the US you have the benefit of mail ordering at a reasonable cost.

                                                                                                Here's that recipe:


                                                                                                The other recipe I'd recommend is Rick's simple, versatile and delicious Red Mole. It's especially good with Chicken and Pork but I've also used it w snapper and it was wonderful too. Here's a link to that recipe on Rick's website:



                                                                                                1. re: Breadcrumbs
                                                                                                  iL Divo RE: Breadcrumbs May 11, 2011 12:30 PM

                                                                                                  You are so kind. I find you more amazing than a pristinely prepared peach papaya & pear pie. Thank you breadcrumbs. I cannot wait to make both.

                                                                                                  1. re: iL Divo
                                                                                                    Breadcrumbs RE: iL Divo May 11, 2011 12:43 PM

                                                                                                    Why thank-you iL Divo, you made me laugh out loud!!

                                                                                                    If you have some time, do take a look around Rick's website. He has some fabulous recipes there in addition to a glossary and wine pairings section - all of which are terrific and extremely helpful. If you're a fan of Mexican food you may also want to sign up for Rick's newsletter. It comes once a month and always includes interesting stories of his travels/culinary adventures along with some enticing recipes.

                                                                                                    I know email boxes can get bombarded but this is one email that I always find myself looking forward to.

                                                                                                    Good luck with the moles, do let us know if you try them il Divo!

                                                                                                    1. re: Breadcrumbs
                                                                                                      iL Divo RE: Breadcrumbs May 11, 2011 03:07 PM

                                                                                                      I surely will breadcrumbs

                                                                                      2. mariacarmen RE: LindaWhit May 7, 2011 06:54 PM

                                                                                        The pernil roasted covered at 275 degrees for 5 hours, and was none the worse for wear for no oil in the usual marinade. Another 15 minutes at 500 degrees to crisp the fat cap. It was a tad more oregano-y than usual - maybe the oil mellows the herb a little. served it "roast-style" (forced myself to NOT make tacos out of that luscious pork - hey, there's always tomorrow), in thick slices. The BF ate it with a dab of dijon mustard, since we had no horseradish. Steamed a whole sweet onion, in chunks, ditto celeriac and and red potatoes, than mashed the whole thing with a bit of the steaming water, chicken broth, little butter, little fat-free brown cow plain yogurt, and a half a handful of chopped italian parsley at the end. really good taters. served with a romaine, cabbage, tomato, scallion salad with a lemon Tapatio dressing.

                                                                                        2 Replies
                                                                                        1. re: mariacarmen
                                                                                          Rubee RE: mariacarmen May 7, 2011 06:56 PM

                                                                                          That all sounds absolutely wonderful.

                                                                                          1. re: mariacarmen
                                                                                            onceadaylily RE: mariacarmen May 7, 2011 07:41 PM

                                                                                            That steamed onion-potato-etc mash made my mouth water. Very useful.

                                                                                            Enjoy your tacos. Better for the wait.

                                                                                          2. h
                                                                                            Harters RE: LindaWhit May 8, 2011 06:25 AM

                                                                                            Upcoming.....a pasta sauce made with some tinned tomatoes, a tin of sardines in tomato sauce, garlic, chopped black lives, capers, parsley and a pinch of chilli. A sort of not at all authentic puttanesca sauce, if you will.

                                                                                            We're off on another of our trips on Tuesday, where I hope there will be better pasta. Rome beckons for 4 days. I havnt been to the city since a school trip to Italy circa 1965. Herself has been a couple of times in recent years - once for work, once a "weeked away" with workmates.

                                                                                            7 Replies
                                                                                            1. re: Harters
                                                                                              mariacarmen RE: Harters May 8, 2011 09:53 AM

                                                                                              Oh my, Roma! please gaze dewy-eyed upon the Pantheon for me, primo o dopo di mangiare il pranzo....

                                                                                              1. re: Harters
                                                                                                LindaWhit RE: Harters May 8, 2011 10:52 AM

                                                                                                Oh my, have a WONDERFUL time, Harters!

                                                                                                1. re: Harters
                                                                                                  buttertart RE: Harters May 9, 2011 06:02 AM

                                                                                                  Lucky you and Mrs H are - I've only been there once, also on a school trip, in 1972, and would LOVE to go back. Dying to hear about the food.

                                                                                                  1. re: buttertart
                                                                                                    Harters RE: buttertart May 9, 2011 06:41 AM

                                                                                                    Four dinner reservations made. Two reasonably upscale (including a Michelin 2*) and two more casual. Herself is acting as tour guide and has planned in plenty of time for people watching whilst drinking espresso. Oh, and lunch of course.

                                                                                                    1. re: Harters
                                                                                                      buttertart RE: Harters May 9, 2011 07:25 AM

                                                                                                      And gelato!!! A revelation. I didn't know ice cream could be so fabulous.

                                                                                                      1. re: buttertart
                                                                                                        Harters RE: buttertart May 9, 2011 07:42 AM

                                                                                                        Ah, indeed. We stayed at Lake Garda a year or so back. There was an ice cream place in town which did a fab (and enormous) "frutti de bosco".

                                                                                                        The UK has never had much by way of Italian immigration. But there was some to Manchester in the mid 19th century - mainly coming to work in the iron foundries in the Ancoats district (my great, great grandfather also worked there). A number of the families set up ice cream businesses there and there's a handful that are still the "big names" round the metro area (Rea, Sivori and Granelli)

                                                                                                        1. re: Harters
                                                                                                          buttertart RE: Harters May 9, 2011 07:53 AM

                                                                                                          How interesting. Manchester the constantly surprising!

                                                                                                2. v
                                                                                                  vafarmwife RE: LindaWhit May 8, 2011 08:17 AM

                                                                                                  Nothing spectacular for me today- just chicken breasts marinated in lemon juice and rosemary on the grill for me. Since the husband doesn't want chicken, he is getting hamburger steaks and brown gravy. Roasted cauliflower and cherry tomatoes are the veg.

                                                                                                  1. mariacarmen RE: LindaWhit May 8, 2011 09:35 AM

                                                                                                    Tacos on hold for another night. Craving this:
                                                                                                    http://www.myrecipes.com/recipe/spicy... been ages since i had a good burger, but alas, there's no room for a grill on our fire escape, so a grill pan will suffice. With that will be rabaja's butternut squash "fries" and, even though it doesn't really go, a fava and ricotta salata salad of some type, because i got a whole mess of favas yesterday.

                                                                                                    1. mariacarmen RE: LindaWhit May 8, 2011 10:13 AM

                                                                                                      Oh, and Happy Mother's Day to all you moms out there, and for everyone else, hope you can enjoy your mom today! (do tell about special dinners/brunches you've concocted for Mom.)

                                                                                                      1. LindaWhit RE: LindaWhit May 8, 2011 03:00 PM

                                                                                                        Going back to an old standby - weather has turned a good bit cooler, so bone-in/skin-on chicken thighs will be used in Chicken Paprikash (yet again, a half recipe with four Frankenthighs). I have NO idea where the egg noodles are; perhaps in the pasta box. :-) I *know* I can put my fingers on the sweet paprika and Aleppo pepper. Peas on top. And it'll give me leftovers for work. :-)


                                                                                                        1. steve h. RE: LindaWhit May 8, 2011 04:01 PM

                                                                                                          House-made pasta, house-made Bolognese sauce this evening (the house smelled good yesterday and today). We ground the meat.
                                                                                                          Deb did the heavy lifting, I did the cooking. It's always a challenge to time fresh pasta in the pot. After some experimentation, I settled on slightly less than four minutes in a well salted (amended) pot under a very slow boil. Wine was a modest Dolcetto D'asti.

                                                                                                          1. Cherylptw RE: LindaWhit May 8, 2011 08:29 PM

                                                                                                            Happy Mother's day all! No dinner today but my son & I went to lunch at one of the Mexican joints here to celebrate his graduation from college yesterday & M. D. together. We stuffed ourselves that I am still as full as a tick...Chiles Poblanos with chicken & salsa verde with rice, beans and the freshest hot from the fryer chips and assortment of salsas around....dessert was lemon torte with coffee at a pastry shop. Okay, not my home cooking but someone else's and doesn't that count?

                                                                                                            Oh and to round out the weekend, I'm defrosting a bag of fish on Friday that my man & I caught a couple of weeks ago (ziplock bag with breams & catfish, uncleaned, mind you) in the sink on Friday when, while attempting to pull the fish apart, my hand slipped and I was impaled by a catfish spine. I tried to pull the dern thing out but it was deeply imbedded in my third finger (how fitting!) so once the shock of it hit me, I panicked and while trying to balance the fish to keep the spine from digging deeper into my finger, I hit the dial button to call my man who wanted to pull it out while I was unmedicated (I know he didn't really think that was going to happen!) but I wouldn't let him touch it...just wanted him to drive me to the hospital while I held the catfish by the tail under the towel to keep it steady from the bumps in the road. They had to cut the finger open to take out all two inches of the painful sticker. Once they sniped the fish from my finger, they added insult to injury by asking me if I wanted to take it home and cook it!! Needless to say, as much as I love catfish, I don't ever want to fish for one or cook one again! Anyone have a weekend story to top this catastrophe?

                                                                                                            10 Replies
                                                                                                            1. re: Cherylptw
                                                                                                              mariacarmen RE: Cherylptw May 8, 2011 08:49 PM

                                                                                                              ohmygod Cheryl! how awful! must have hurt like hell! but forgive me, the thought of you having to take a ride to ER holding A FISH is a pretty funny visual. probably not the weirdest thing the ER has seen! so sorry you had to go through that.... I'm glad you had a nice day with your son to ease the sting of that catfish!

                                                                                                              1. re: mariacarmen
                                                                                                                Cherylptw RE: mariacarmen May 8, 2011 09:09 PM

                                                                                                                It hurt like the five letter B word but it was like a comedic scene from a movie on the way there and when I got to the ER, the waiting room was empty (thank the LORD!) so I went right in. They said it had been a slow night and I guess my incident would have brightened up their night. Imagine telling everyone you know of the lady who came to the ER with a frozen catfish stuck in her finger!

                                                                                                                1. re: Cherylptw
                                                                                                                  buttertart RE: Cherylptw May 9, 2011 06:04 AM

                                                                                                                  Congratulations to you and the graduate and...poor you! I bet the ER people have seen more diverting things. That must have hurt like the dickens, the spines on shrimp are bad enough.

                                                                                                              2. re: Cherylptw
                                                                                                                LindaWhit RE: Cherylptw May 9, 2011 05:46 AM

                                                                                                                Oh Cheryl!!! First off, congrats to your son on his graduation and his M.D. degree!

                                                                                                                But second - OUCH!!!!!!!!!! I'm so sorry you had to go through that (and VERY glad you didn't let your your guy pull the damn thing out without medication!)

                                                                                                                But....I had to laugh when I read they asked if you wanted the fish back to cook it....ummm, I think not. :-)

                                                                                                                I hope the finger doesn't pain you much and they gave you some meds to take the edge off.

                                                                                                                1. re: Cherylptw
                                                                                                                  Breadcrumbs RE: Cherylptw May 9, 2011 06:34 AM

                                                                                                                  Oh, owwww Cheryl. . . how horrible for you! Sorry that incident had to detract from what should have been a celebratory weekend. I hope you have a quick recovery.

                                                                                                                  1. re: Cherylptw
                                                                                                                    GretchenS RE: Cherylptw May 9, 2011 08:20 AM

                                                                                                                    Not sure how anyone could top that story. The visual is hilarious though. Hope it's not hurting too much today!!!

                                                                                                                    1. re: Cherylptw
                                                                                                                      Phurstluv RE: Cherylptw May 9, 2011 04:44 PM

                                                                                                                      Oh No, Cheryl, that sounds so painful!! I don't blame you one bit for never wanting to fish or prepare another one ever again!! Hope you recover soon!!

                                                                                                                      1. re: Phurstluv
                                                                                                                        Cherylptw RE: Phurstluv May 9, 2011 06:53 PM

                                                                                                                        Thanks all for the well wishes both for my son on his exit from school (YAY Chris!) and for my mishap. The doc gave me some antibiotics and pain killers so it's much better but I've noticed that the tip of my finger is numb, I'm hoping I don't have nerve damage. I'll know more once it heals. Thinking back now, it is a bit comical...

                                                                                                                        1. re: Cherylptw
                                                                                                                          Phurstluv RE: Cherylptw May 10, 2011 08:58 AM

                                                                                                                          Thank goodness, Cheryl. And give yourself time to heal. My DH had to have microscopic surgery once on a finger to repair nerve damage done in a whittling accident. Yes, I know, I can't help but chuckle about it now, but it was very severe at the time. Anyway, he still has little feeling in that finger, so I'm hoping for the best for you!!

                                                                                                                          1. re: Phurstluv
                                                                                                                            roxlet RE: Phurstluv May 10, 2011 09:33 AM

                                                                                                                            MY DH put a knife almost through his hand at the beginning of our New Year's Day open house one year. He took himself off to the local hospital instructing me to tell everyone he'd gone out for ice. Four hours later, he returned with stitches and instructions to "see someone" about his hand. Fortunately, he had a great hand surgeon at NY's Hospital for Special Surgery, which is the nation's premier orthopedic hospital. The surgeon took one look at his hand and asked if he had had anything to eat. The answer was no, and he went right into surgery where the doc performed micro surgery to reattach the nerve. My understanding is that it is crucial to find out if you have damaged a nerve (sounds like you did with the numbness), and to have that taken care of ASAP. What the surgeon said was that the nerve will try to reattach itself and create bundles of nerves where it had tried and failed. Apparently these are very painful.

                                                                                                                    2. j
                                                                                                                      jawinfree RE: LindaWhit May 9, 2011 10:48 AM

                                                                                                                      Today it is cold and wet, with no end of the rain in sight. So, all of my lovely grilling and lighter dishes are taking a backseat to African Chicken Peanut Stew over rice (brown). We really love it in our house, and it takes care of my husband's need for comfort food due to a bad spring cold. Probably will serve some green peas with butter and mint, just to satisfy my craving for veggies. Hope that all moms had a great day yesterday!

                                                                                                                      4 Replies
                                                                                                                      1. re: jawinfree
                                                                                                                        Breadcrumbs RE: jawinfree May 9, 2011 11:21 AM

                                                                                                                        Your dinner sounds wonderful jawinfree. I've never had an African Peanut stew before. Is it a spicy dish?

                                                                                                                        1. re: Breadcrumbs
                                                                                                                          jawinfree RE: Breadcrumbs May 9, 2011 12:40 PM

                                                                                                                          Thanks, it tends to be a family favorite here. It is a bit spicy due to cayenne pepper, but that can be adjusted for personal preference. My take on it is a mix of a few different recipes, and depends on what is in the fridge and freezer, but this one from Simply Recipes is one that I've used and liked - http://simplyrecipes.com/recipes/afri... - Oh, I add some lime juice or vinegar just before serving to brighten the flavors. And really, almost any root veggies work but sweet potatoes or yams are pretty mandatory.

                                                                                                                          1. re: jawinfree
                                                                                                                            Breadcrumbs RE: jawinfree May 9, 2011 12:44 PM

                                                                                                                            Thanks for sharing that link jawlfree that really is an enticing dish, I'm sure we'd love it and we really enjoy spicy food so this has particular appeal. I'll definitely give it a try. Thanks again and enjoy your lovely dinner!

                                                                                                                            1. re: jawinfree
                                                                                                                              mariacarmen RE: jawinfree May 9, 2011 12:59 PM

                                                                                                                              mmmm... i make a soup similar to this for my dad, but not spicy (he can't take heat), and no ginger. I'd like to try it with the ginger. and i cheat and use a good peanut butter! carrots, green peas or even edamame have found their way into mine, along with the yams or potatoes.

                                                                                                                        2. Breadcrumbs RE: LindaWhit May 9, 2011 11:24 AM

                                                                                                                          Sunny, still a little cool w a breeze off the lake but no rain for 3 days now!! The plan for tonight is to have the Turkey & Corn meatballs from the Ottolenghi COTM. They have a roasted red pepper sauce so we'll serve over some steamed rice w some roasted asparagus on the side.

                                                                                                                          1 Reply
                                                                                                                          1. re: Breadcrumbs
                                                                                                                            Breadcrumbs RE: Breadcrumbs May 9, 2011 05:13 PM

                                                                                                                            Well, after last night's disappointment, I'm delighted to report tonight's recipe was a huge hit! If these Meatballs even remotely appeal to you, I'd encourage you to give them a try. We LOVED them. Tender turkey meatballs studded with super-sweet toasted corn, green onions, parsley and garlic with a scrumptious, tangy sweet roasted red pepper sauce on the side. Perfection!

                                                                                                                            Here's a link to additional photos and our thoughts on this recipe in the COTM thread if you're tempted to make them:


                                                                                                                          2. h
                                                                                                                            Harters RE: LindaWhit May 9, 2011 11:28 AM

                                                                                                                            Supermarket pre-breaded plaice fillets, saute spuds, peas


                                                                                                                            1. steve h. RE: LindaWhit May 9, 2011 11:43 AM

                                                                                                                              Buttermilk fried chicken (recipe courtesy of Thomas Keller's, "ad hoc at home"). The chicken parts (legs and thighs) have been soaking in a herb-lemon brine and will stay there for a full twelve hours. I'm sure there's a pinot noir somewhere in the wine jail.

                                                                                                                              This is Deb's opus. I'll open the wine and do the dishes. Fair trade.

                                                                                                                              1. mariacarmen RE: LindaWhit May 9, 2011 12:03 PM

                                                                                                                                Last night we had the Poblano Chili Burgers from Cooking Light. They were not very burger-like, i have to say, more meat-loafish. I'd leave out the bread/milk next time. They were very flavorful, tho, nice smokiness. And the peppers keep the meat very moist, but again, not a real burger texture. Also had Rabaja's butternut squash fries - which, she was right, never really crisp up (well, some of the really thin ones did, and then got a little too dark), but they tasted good, nice and sweet, especially with the chipotle cream. I also made a really yummy fava bean salad with parm regg (thought i had put some ricotta salata in my cart, but hadn't), and a touch of truffle olive oil.

                                                                                                                                Tonight, back on track with tacos from the leftover pernil. i'm thinking chipotle rice too, as i only used one from the can for the crema.

                                                                                                                                1 Reply
                                                                                                                                1. re: mariacarmen
                                                                                                                                  rabaja RE: mariacarmen May 9, 2011 01:23 PM

                                                                                                                                  I love those butternut fries, but to be fair, they are Sunflrwdh's recipe. She was kind enough to mention them on here, and I've been making them and enjoying them ever since.
                                                                                                                                  How butternut squash has zero points is beyond me, but I'm not complaining. Those suckers hit the spot and are filling to boot.

                                                                                                                                2. DoobieWah RE: LindaWhit May 9, 2011 12:35 PM

                                                                                                                                  I had the family over yesterday for Mother's Day and served a lasagna.

                                                                                                                                  Tonight will be stuffed pork chops, but I haven't decided whether to stuff them with mushrooms and emmental or give them an ancho rub and stuff with crumbled tamales.

                                                                                                                                  1 Reply
                                                                                                                                  1. re: DoobieWah
                                                                                                                                    jawinfree RE: DoobieWah May 9, 2011 12:44 PM

                                                                                                                                    Love, love, love the idea of the crumbled tamales as stuffing. I'm going to have to steal that one...

                                                                                                                                  2. Phurstluv RE: LindaWhit May 9, 2011 05:24 PM

                                                                                                                                    Had a quiet and restful Mother's Day weekend, my boys were on a camping trip with the Cub Scouts on Saturday night. So I got to watch sappy TV movies and cooking shows while enjoying a tasty takeout burger, fries and salad. I usually relish having the whole house to myself, even overnight, but felt a bit lonely this time, the house seemed too quiet, but at least I could rest my foot. They came home Sunday am, but were famished, I had already made coffee, but set out cold cereal for them, since I really didn't have it in me to cook an elaborate breakfast. Lunch was takeout from a chain that I like, with farfalle, chicken & roasted garlic cream sauce (I know, it was delish, but had to take my Lactaid pills so I wouldn't be a mess) and cheesecake, but I was good and left it for the boys. Not working out for the past two weeks has made me really conscious of everything I eat now, hate that, never used to be that way, growing old SUCKS! And dinner was our fave Indian place in town, with spicy Lamb vindaloo, samosas, pakoras, saffron rice, garlic naan, and a spicy chicken dish with curry, cardamom and cloves, so aromatic and delish, one day I will remember the name!!

                                                                                                                                    As for tonight, still dealing with some sad and depressing family news, and it makes it hard since my sisters, their families, and my Mom & Dad are all 3,000 miles away. Seems like we've been getting a lot of bad news lately, I pray that the trend will break soon. Boys decided they wanted cheeseburger sliders, so I'm heating up some garlic french fries to go with. I haven't decided which leftover to go with yet, the pasta or the vindaloo. Maybe a small portion of both will satisfy. Cut up honeydew and cantaloup for dessert.

                                                                                                                                    6 Replies
                                                                                                                                    1. re: Phurstluv
                                                                                                                                      Cherylptw RE: Phurstluv May 9, 2011 07:01 PM

                                                                                                                                      Your last night's dinner sounds great; I love Indian food but unfortunately, we don't have a restaurant that serves the stuff where I live...have to drive an hour to get to a decent one. Sorry to hear of your sad news; seems like that kind of thing is going around lately. Hope it passes soon.

                                                                                                                                      Dinner tonight was simple: a tossed green salad, served with a roasted bone in chicken breast that was seasoned with Mrs. Dash Southwestern seasoning blend. Orange bundt cake for dessert. I have a canteloupe in the fridge too; I should have had it instead of the cake!

                                                                                                                                      1. re: Phurstluv
                                                                                                                                        mariacarmen RE: Phurstluv May 9, 2011 08:06 PM

                                                                                                                                        PL, so sorry to hear of your of your sad news, hope you can find some solace in your family and know that we here are all pulling for you and wanting all the bad stuff to end now!

                                                                                                                                        Glad you had a good and quiet Mother's Day with your boys....

                                                                                                                                        1. re: Phurstluv
                                                                                                                                          JerryMe RE: Phurstluv May 9, 2011 08:12 PM

                                                                                                                                          Phurstluv - 1st of all I don't know your age but you're NOT old - You're healing! Please heal! You'll come back stronger than you ever imagined! The Indian dinner sounds excellent and I would've done that but there are no good ones nearby. Good for you.

                                                                                                                                          Sorry about the family trials. They can be a mind consuming process. Take care of yourself. And look forward to better times and eats!

                                                                                                                                          1. re: JerryMe
                                                                                                                                            Phurstluv RE: JerryMe May 10, 2011 09:02 AM

                                                                                                                                            LOL!! You are so sweet to say that, JerryMe, and I should hang out with you more often, you are soooo good for my ego!!

                                                                                                                                          2. re: Phurstluv
                                                                                                                                            Breadcrumbs RE: Phurstluv May 10, 2011 04:04 AM

                                                                                                                                            It sounds like a wonderful Mother's Day menu Phurstluv. Lot's of positive thoughts and energy coming your way during this challenging time. Take good care, hoping the fellowship of this community brings you some comfort.

                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                              Phurstluv RE: Breadcrumbs May 10, 2011 09:01 AM

                                                                                                                                              Thank you all SOOOO much for the kind thoughts and words. And you have no idea how much I do value this little community of ours, you are all thought of as sweet, dear friends. I feel blessed to know you all, even if it's only virtually!

                                                                                                                                              Saved the Indian leftovers for today's lunch. And I still have at least two more servings of the chicken pasta to pick on too. They must have given me a whole pound, Crazy!!

                                                                                                                                          3. JerryMe RE: LindaWhit May 9, 2011 08:01 PM

                                                                                                                                            Steamed cauliflower and salmon loaf. Last cool day before the heat of the summer - Turned on the oven.

                                                                                                                                            1. Breadcrumbs RE: LindaWhit May 10, 2011 04:11 AM

                                                                                                                                              Shhh, I'm going to whisper this....it actually looks like we're going to get another nice day today and, it might even be warm!!!! Let's keep this a secret per chance mother nature changes her mind!! I cast my original dinner plans aside without regret in favour of something more in keeping with the weather.

                                                                                                                                              Tonight we'll have some grilled Spicy Sweet Soy Sauce Marinated Chicken. This is a new recipe I'm trying from The Asian Grill by Corinne Trang. First recipe I'm trying from the book too so hopefully all goes well! On the side, a salad seemed to be in order so I've opted for the Warm Glass Noodles and Edamame from Plenty, this month's COTM. It looks like I'll be the first one to try this dish so wish me luck!!

                                                                                                                                              Wishing all of you a bright, sunny day!

                                                                                                                                              4 Replies
                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                Phurstluv RE: Breadcrumbs May 10, 2011 09:04 AM

                                                                                                                                                Same to you, BC, let us know how that salad turns out!! And the chicken sounds yummy too!

                                                                                                                                                1. re: Phurstluv
                                                                                                                                                  Breadcrumbs RE: Phurstluv May 10, 2011 04:51 PM

                                                                                                                                                  Thanks Phurstluv. The salad was a hit with a nice balance of sweet, sour, spicy and bitter flavours. It was a great match for the grilled chicken which caramelized beautifully on the grill. Though the weather didn't end up being as sunny or warm as promised, this meal added a bit of sunshine to our day!

                                                                                                                                                  Here's a link to my COTM review if there's any interest:


                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                    Phurstluv RE: Breadcrumbs May 10, 2011 04:57 PM

                                                                                                                                                    That chicken looks unbelievable, bc, great show!! That salad sounds intriguing, but I can tell by looking at it that even tho they are chowpups, my kids would turn their noses up at it. Do love how it sounds, and I'm going to look into that cookbook by Corinne Trang, since I need an Asian cookbook, and we love to grill. That's enough justification, right?! ;)

                                                                                                                                                    1. re: Phurstluv
                                                                                                                                                      Breadcrumbs RE: Phurstluv May 11, 2011 10:54 AM

                                                                                                                                                      Oh, I totally support your reasoning Phursluv!! ; - )

                                                                                                                                                      You may be fortunate enough to find that book on sale at the moment. I picked it up for $6.99 recently at a major Canadian bookstore. The caramel-like lacquer on that chicken was so yummy and the marinade was really simple. I pulled it together before heading to work in the morning.

                                                                                                                                                      Edited to add: I forgot to mention, the next recipe I plan to make is the Sweet Miso-Marinated Fish which looks so delicious and she includes a recipe for a Green Tea and Plum Soba Medley to serve alongside that really looks yummy too!

                                                                                                                                              2. mamachef RE: LindaWhit May 10, 2011 09:40 AM

                                                                                                                                                Today's big dinner event is.......Quiche! Made with creme freeeeeeeesh! No, seriously: I have some Emmenthaler, some domestic Swiss, some brie and some raclette, and with some caramelized onions and bacon and creme fraiche and eggs, a dash or two of caraway, it'll all work itself out into something resembling pie. That is, if this crust hasn't been frozen too long. Time will tell. That with some leftover gazpacho and apple crisp for dessert.....dinner again, yay!

                                                                                                                                                5 Replies
                                                                                                                                                1. re: mamachef
                                                                                                                                                  roxlet RE: mamachef May 10, 2011 09:41 AM

                                                                                                                                                  I happen to love quiche and I am sorry that it got over-exposed and became a cultural cliche. This sounds very delicious!

                                                                                                                                                  1. re: roxlet
                                                                                                                                                    Phurstluv RE: roxlet May 10, 2011 04:58 PM

                                                                                                                                                    Me too, roxlet. I can eat quiche everyday! Esp. the Lorraine variety.

                                                                                                                                                  2. re: mamachef
                                                                                                                                                    buttertart RE: mamachef May 10, 2011 09:41 AM

                                                                                                                                                    That sounds mighty tasty.

                                                                                                                                                    1. re: mamachef
                                                                                                                                                      LindaWhit RE: mamachef May 10, 2011 11:47 AM

                                                                                                                                                      This sounds like an AMAZING quiche, mamachef! I will have to dig out my quiche dish and make one soon. :-)

                                                                                                                                                      1. re: mamachef
                                                                                                                                                        Phurstluv RE: mamachef May 10, 2011 04:58 PM

                                                                                                                                                        Nice mamac, nice. You always seem to pull something out of that kitchen of yours!! You are definitely talented!!

                                                                                                                                                      2. roxlet RE: LindaWhit May 10, 2011 09:44 AM

                                                                                                                                                        Tonight we will have linguini with some pesto I made last week, and on top we'll put some garlic grilled shrimp, followed by a green salad. Pasta, pasta, pasta, pasta. I love pasta and could eat it 3-4 times a week. Not so the DH who is decidedly more of a meat guy. My default is pasta, his is throwing something on the barbie. Tonight, with shrimp on the barbie, it's a collaboration!

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: roxlet
                                                                                                                                                          Phurstluv RE: roxlet May 10, 2011 04:59 PM

                                                                                                                                                          Yum. My Dad is the same way, or was when he was a bit younger & had more of an appetite. He could eat pasta everyday for a year, and never get sick of it. Nice collaboration!!

                                                                                                                                                        2. JungMann RE: LindaWhit May 10, 2011 10:57 AM

                                                                                                                                                          Operation Lazy Cook continues unabated. After a long day at work, I just cannot bring myself to tackle a cramped NYC grocery store with lines snaking all the way to the freezer section and cranky pensioners jostling pushcart hipsters in narrow aisles. Unfortunately the fridge wasn't cooperative: just under a pound of ground pork, a chorizo and half a red bell pepper. I suppose that's what spices are for, so I set on a picadillo with jalapenos for heat and raisins for sweetness. The spice mixture of bay leaf, cumin, cinnamon and pimenton kept everything nice and warm while Sriracha and a splash of vinegar added a dash of brightness. Don't forget some soy sauce for salt and some backbone.

                                                                                                                                                          Topped with a chopped egg with a side salad, this was a nice light dinner. Tonight I set on preparing nettles from the farmer's market, probably steamed and then sauteed with spring onions and served with garlic and yogurt sauce on top.

                                                                                                                                                          14 Replies
                                                                                                                                                          1. re: JungMann
                                                                                                                                                            mamachef RE: JungMann May 10, 2011 11:18 AM

                                                                                                                                                            <snivel> I wish I had some nettles for my quiche...JungMann, that picadillo sounds wonderful and I almost never think to make it. I think tomorrow night's dinner - now tell me, do you add chopped egg or olives to yours? - and a trade secret.....the merest tot of powdered ginger, not even enough to define, really ties this together.

                                                                                                                                                            1. re: mamachef
                                                                                                                                                              JungMann RE: mamachef May 10, 2011 11:54 AM

                                                                                                                                                              I love chopped eggs and black olives in my picadillo, but if I add olives, I usually omit the raisins. I rarely make picadillo, but when I do, it's rarely a set recipe. It's so easy to experiment with a simple dish like this. I'll promise to try your ginger trick if you try my soy sauce trick.

                                                                                                                                                              Buttertart, for a long time trips out of the city would inevitably find me frolicking through the aisles of a spacious supermarket like Fraulein Maria in "The Sound of Music." Now I just accept that 5-8 will be rush hour in every aisle of my local Associated and rely on city guides to tell me where I face my highest risk of ankle smashing and Rascal-related congestion: http://cityroom.blogs.nytimes.com/201...

                                                                                                                                                              1. re: JungMann
                                                                                                                                                                buttertart RE: JungMann May 10, 2011 12:12 PM

                                                                                                                                                                Excellent resource!

                                                                                                                                                                1. re: JungMann
                                                                                                                                                                  mamachef RE: JungMann May 12, 2011 07:45 AM

                                                                                                                                                                  That picadillo kicked culinary butt - and the soy is a fantastic addition. Thank you for reminding me of SO many more uses for it. I used to use a splash in any and all gravies/sauces, but somehow lost the habit, which I shall now endeavor to remember to resume. Hazard of old age, ya know? Enjoy your many planned trips to the Greenmarket. Remember Mortgage Busters if you're in the mkt. for heirloom tomatoes. : )

                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                    buttertart RE: mamachef May 12, 2011 10:02 AM

                                                                                                                                                                    Soy is extremely good with mushrooms, but y'all already knew that.

                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                      mamachef RE: buttertart May 12, 2011 10:07 AM

                                                                                                                                                                      bt, you just helped me nail dinner. Teriyaki london broil w/ soy mushrooms and onions and sesame and some ginger......we enjoy the lean cut, but I'll do same for Mike with something waaaay more marbled. That and some fried rice spiffed up with lop cheung and scrambled eggs and veggies should fit the bill nicely, with some sunomono and miso soup to start. yummmm.

                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                        buttertart RE: mamachef May 12, 2011 10:09 AM

                                                                                                                                                                        Yum. Or as we say, oooh, mommy!

                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                          mamachef RE: buttertart May 12, 2011 10:12 AM

                                                                                                                                                                          Braaaaaaaaaaaaaaaaahahahahaha! and you know I'll answer to it!

                                                                                                                                                              2. re: JungMann
                                                                                                                                                                buttertart RE: JungMann May 10, 2011 11:22 AM

                                                                                                                                                                The eternal NYC supermarket conundrum: Why do people with time on their hands (retirees, etc) go to shop when people who don't (we wage slaves) do?

                                                                                                                                                                1. re: buttertart
                                                                                                                                                                  Phurstluv RE: buttertart May 10, 2011 05:06 PM

                                                                                                                                                                  Oh tell me about it. It's the same here in LA. And usually, since I do have time during the day, I will go to the store before the kids get home from school, since we all know what an expensive bore bringing them to the store is!!

                                                                                                                                                                  But my go to neighborhood store is closed for the month for renovations (it better be worth it), so I'm relegated to going to the nice but cramped store next to the kids' school, about a half hour before they're dismissed. And can I just tell you?? I normally have to circle the lot about 4 times to find a spot, if I'm lucky, deal with every yahoo who feels that the rules of one way parking lot lanes just don't apply to them, and every other Mom or Nanny is in the same store, rushing about, picking up groceries before they have to get the kids. I keep vowing to stop shopping there at 2:30 pm, but sometimes it's a necessity. {{sigh}}

                                                                                                                                                                  Anway, as usual, JM, you make even the pedestrian sound elevated to gourmet status. Good show.

                                                                                                                                                                  Tonight, we're having pollo asado, which is marinated thin sliced chicken breasts, in a carne asada type liquid - juice, spices, etc. I've cooked down some red pepper and onions, will steam some corn on the cob, and reheat some chili beans left in the fridge. Hand made tortillas (from TJ's not me) in the oven to heat, some shredded MJ w/peppers for me, cheddar & gouda blend for the kids. Sliced olives and avocado for everyone's plate. Should probably throw some fresh spinach on their plate as well, and put their chicken on it, that way they eat it.

                                                                                                                                                                2. re: JungMann
                                                                                                                                                                  JungMann RE: JungMann May 11, 2011 08:02 PM

                                                                                                                                                                  How have I never had nettles before?? These are absolutely delicious and so affordable in season! I'll admit, they were a bit tedious to prepare... I basically wore a hazmat suit and ran to flush my eyes after I accidentally splashed them while cleaning the nettles. But the cooking couldn't be simpler. A brief steam followed by a saute with spring onions and an anchovy. Served up with garlic yogurt and sumac, this is going to be a spring treat for years to come.

                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                    roxlet RE: JungMann May 12, 2011 04:06 AM

                                                                                                                                                                    Very funny! Where did you buy them?

                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                      JungMann RE: roxlet May 12, 2011 06:26 AM

                                                                                                                                                                      Union Square Farmers' Market. I'm going back tomorrow for seconds... and thirds... and ...

                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                        mamachef RE: JungMann May 12, 2011 07:42 AM

                                                                                                                                                                        JungMann, also keep in mind: Nettles make a fabulous soup, hot or cold, to which fresh spinach is a beautiful addition.

                                                                                                                                                                3. THewat RE: LindaWhit May 10, 2011 05:22 PM

                                                                                                                                                                  Inspired by the grilling thread: grilled polenta, grilled avocado, grilled endive, grilled asparagus. Otherwise known as grilled leftovers. :-)

                                                                                                                                                                  1. TheHuntress RE: LindaWhit May 10, 2011 06:08 PM

                                                                                                                                                                    I'm quite excited about tonights dinner for 2 reasons. Firstly Mr. Huntress is away so that means we get to eat SEAFOOD! Secondly before Mr. Huntress went away he reorganised the freezer and found 2 giant crayfish I had completely forgotten about, so there's the base of my seafood dinner. Exciting. So what to do with it? I have invited a friend for dinner to share, so I think I shall turn it into a seafood risotto. It's a huge cray, but I might pick up some scallops and prawns to chuck in for some variety. I will use the shells from the cray and prawns to make seafood stock and a nice wine to facilitate the cooking process.

                                                                                                                                                                    1. iL Divo RE: LindaWhit May 10, 2011 06:18 PM

                                                                                                                                                                      A couple thin slices of 2 cheeses and a couple thin slices of 2 different deli meats from Tony Caputo's on a deli baguette, no condiments, no need, big bottle h20

                                                                                                                                                                      1. s
                                                                                                                                                                        sunflwrsdh RE: LindaWhit May 10, 2011 07:20 PM

                                                                                                                                                                        I've been missing reading WFD each day, but have had some busy times both at work and at home. (It's T-ball season:) So not too much time to read or cook. I am revisiting "Desperation Dinners", which actually has some pretty decent, not too expensive, healthy quick meals. Last night I made Southwestern Chicken on the Spot, which is 1/2 slices of boneless skinless chicken breast, sauteed with red and green peppers and onion and garlic and chili powder and cumin, until the chicken has started to cook, then you add a can of ( I used fire roasted diced) tomatoes, 1/3 cup of salsa, 1/2 cup of chicken broth, and 1 cup of quick cooking ( I used brown quick cooking) rice, and simmer the whole thing in a covered skillet for about 10 minutes, then, add a can of drained rinsed black beans and sprinkle shredded ( I used Weight Watchers Mexican) cheddar or jack cheese on top, and just let the cheese melt. It was ready in just about 20 minutes from when I walked in the door from work till it was on the table and it really was pretty good (or at least better than fast food places) . both my husband and I took leftovers for lunch today. Tonight's dinner was Gina's skinny kitchen's spinach meatballs, with some canned Zesty and Spicy sauce over penne. I made the meatballs this morning before I went to work, because it was another home at 5, have to be at Tball by 5:40 night. Tomorrow night we get to stay home and dinner will not be quite so "desperate". But i am glad for these recipes on nights like this!

                                                                                                                                                                        1. Levaeria RE: LindaWhit May 10, 2011 08:53 PM

                                                                                                                                                                          Tonight I’m preparing my very first pork tenderloin :) I’m excited and a bit nervous. I’ve never even tried pork tenderloin, but my fiancé swears if I do it right, it’ll be one of the tastiest meats I’ve ever eaten.

                                                                                                                                                                          I purchased a twin pack from Costco. However, it appears to be more of a quad pack, as the “tenderloin” from the package split into two smaller tenderloins when I opened it up to them/it.

                                                                                                                                                                          I picked an herb-crusted recipe with a lot of rosemary (my favorite pork chop seasoning) and we’ll see how it goes! It’s in the oven now. Probably 30-something minutes until we find out just how well I did.

                                                                                                                                                                          Serving it with roasted garlic and butter mashed potatoes.

                                                                                                                                                                          10 Replies
                                                                                                                                                                          1. re: Levaeria
                                                                                                                                                                            Phurstluv RE: Levaeria May 11, 2011 12:50 PM

                                                                                                                                                                            Yes, the tenderloins are served two to a pouch, so the Costco packages are a great find!!

                                                                                                                                                                            We make tenderloin a lot, it is very versatile, but can be unforgiving if overcooked. We love it grilled too, or I pan sear it then finish in the oven. I find I need to either rub it first, or glaze it at the end, since it tends to look a little bland if not browned properly. Good luck, and hope you like them!!

                                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                                              Levaeria RE: Phurstluv May 11, 2011 04:17 PM

                                                                                                                                                                              I'm so happy I picked up the pack from Costco, but I ruined the tenderloin last night. I took it out of the oven at 145 F and let it stand for 15 minutes, but it was SO dry. I've never had it before but instantly knew it just wasn't right.

                                                                                                                                                                              I suspect pan-searing it and placing the pan directly into the oven like I do with steak wasn't the best idea. Oh well, I have three more to learn with... :)

                                                                                                                                                                              1. re: Levaeria
                                                                                                                                                                                Phurstluv RE: Levaeria May 11, 2011 04:38 PM

                                                                                                                                                                                I cook them like that all the time, pan searing & finishing in the oven is fine. What was your temp? You almost have to treat them like chix breasts, so as not to dry them out, but again, like beef, in that you need to pull it out and out of the pan, Before it hits 145, since with resting time, it will rise in temp. You want it to be a tiny bit rosy in the center of the loin, not all white. And the thin ends should be tucked under it, if possible, like an uneven fish fillet, so as not to overdry that piece either. But hey, I don't know anyone who cooks that has not overcooked a pork tenderloin before. Rite of passage, and you'll know better next time. And serving a sauce alongside is a good failsafe, just in case.

                                                                                                                                                                                1. re: Phurstluv
                                                                                                                                                                                  Levaeria RE: Phurstluv May 11, 2011 05:35 PM

                                                                                                                                                                                  I preheated to 350 F, seared it over medium and placed it in the oven. I think it cooked for about 40 minutes, I took it out at about 145. I did let it stand in the skillet for about three minutes before transferring it to a cutting board and covering it with aluminum foil. Maybe that's what I did wrong.

                                                                                                                                                                                  I'm not worried, I'll be preparing the second one tonight and I'm sure it'll come out better. I'm planning on doing a red wine sauce with onions and celery this time.

                                                                                                                                                                                  Thanks for the tip about folding the ends under, they were SO dry. I don't cook much fish here, so I guess I never learned that trick :)

                                                                                                                                                                                  1. re: Levaeria
                                                                                                                                                                                    Phurstluv RE: Levaeria May 11, 2011 07:38 PM

                                                                                                                                                                                    350 is fine, 40 minutes is too long. Especially for one tenderloin. More like 15 minutes, then start checking it. Then you must remove it from the pan, since the pan is now 350, and will continue to cook the pork even while out of the oven. And remember, it's better to undercook, and have to put back in the oven for a minute or two, than to overcook. You can never go back. But best of luck, tenderloin does take some practice, I've overcooked many of them!! You'll get it!!

                                                                                                                                                                                    1. re: Phurstluv
                                                                                                                                                                                      Levaeria RE: Phurstluv May 11, 2011 07:48 PM

                                                                                                                                                                                      Thanks :) I'm questioning if my meat thermometer is to blame... There was a point, about 14 minutes in, when I poked the thermometer in and the meat just *felt* done. But it didn't even budge my thermometer, so I assumed my intuition was incorrect and popped in back into the oven.

                                                                                                                                                                                      When it finally registered as 145, the exterior looked dry, and when I cut it up there was no hint of pink in sight.

                                                                                                                                                                                      I'll be making a new one soon, maybe I'll trust my judgement and not the thermometer this time...

                                                                                                                                                                                      1. re: Levaeria
                                                                                                                                                                                        Phurstluv RE: Levaeria May 12, 2011 08:44 AM

                                                                                                                                                                                        I sometimes wonder about my thermometer too. You can always test it by placing it in boiling water to see if it's working properly. I have since gotten a new one. I think they may lose effectiveness over time from getting banged around.

                                                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                                                          Levaeria RE: Phurstluv May 12, 2011 09:13 AM

                                                                                                                                                                                          Good idea. It is certainly broken... I put it into boiling water and it registered just below 190 F! I'm at about 5,300 ft. so water's boiling point up here is about 205 F I think.

                                                                                                                                                                                          Wow, I'm just thinking, that means I cooked the tenderloin to about 160 before taking it out of the oven. No wonder it was dry. I made another one the night after and used my intuition instead of the thermometer, it was divine! :)

                                                                                                                                                                                          Thanks for the tip, my fiancé didn't believe me that the thermometer was to blame until I tested it with the water.

                                                                                                                                                                                          1. re: Levaeria
                                                                                                                                                                                            Phurstluv RE: Levaeria May 12, 2011 06:41 PM

                                                                                                                                                                                            See?! You did it!! Good show, good for you!! Where are you that you are so high up, Denver? That is the only city I can think of that is that high, not that I know anything!!

                                                                                                                                                                                            You'll be good to go next time around. Kudos to you for figuring it out and sticking with it!!

                                                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                                                              Levaeria RE: Phurstluv May 13, 2011 12:58 PM

                                                                                                                                                                                              Thanks! Yes, we’re in Denver. High altitude cooking ALWAYS gets me… I used to live in the mountains of CO, even higher up, so some things are actually easier now that I moved “down” here.

                                                                                                                                                                                              I was SO happy, it even re-heated well! I still have two tenderloins to prepare later, I froze them for now (two nights of tenderloin is enough for one week.)

                                                                                                                                                                          2. ChristinaMason RE: LindaWhit May 10, 2011 09:40 PM

                                                                                                                                                                            We made an ad hoc Thai yellow curry soup. It was basically an excuse to use up things in the crisper, including: Thai eggplant, sweet potato, carrots, baby bok choy, shallots, onion, cilantro, etc. I added chicken broth and veggie bullion, fish sauce, canned yellow curry, and coconut milk. Some rice vermicelli and seared chicken breast rounded it out. Topped with lime juice and sliced serranos.

                                                                                                                                                                            Not traditional, but it was tasty. I was disappointed with how watery Goya coconut milk is.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                              mamachef RE: ChristinaMason May 11, 2011 05:41 AM

                                                                                                                                                                              Xtina, there are two brands that I've found to be uniformly good: Mae Ploy and Chao Koh. I've used Thai Kitchen brand as well but like you didn't care for the wateriness of the product, although the taste was fine. The first two are really, really good: but if you can find the Chao Koh, do try it.

                                                                                                                                                                            2. iL Divo RE: LindaWhit May 11, 2011 05:15 AM

                                                                                                                                                                              Altho it's way early @ home, 5:00am, my plan is to tackle Bobby Flays Throwdown recipe for dumplings, his competitors I should say.

                                                                                                                                                                              8 Replies
                                                                                                                                                                              1. re: iL Divo
                                                                                                                                                                                Rella RE: iL Divo May 11, 2011 09:17 AM

                                                                                                                                                                                Let us know how your dumplings are. Dumplings are such a mystery to me.

                                                                                                                                                                                Spending the day in the kitchen: making a salad of sorts out of pressure-cooked garbanzo-chickpeas yesterday. Using some of the ingredients that I am using for kirby cucumbers to set in the refrigerator for a day. Ingredients used similarly: red bell pepper, garden green onions, garden chives, organic vinegar, etc. so cleanup with be half-time.
                                                                                                                                                                                Got a bowl of pizza dough - NYT no knead - waiting for the roll-out later. Using a new mozzarella - Antonio's Mozzarella - and some garden fresh arugula.
                                                                                                                                                                                Will pick some garden Italian Kale which is on its last picking (sigh!) This is so good in lasagna instead of chard.

                                                                                                                                                                                1. re: Rella
                                                                                                                                                                                  mamachef RE: Rella May 11, 2011 09:25 AM

                                                                                                                                                                                  Rella, why are dumplins difficult for you? I have a failproof recipe, but the key to any dumpling is in the steaming (NOT BOILING THEM!) They've got to be dropped atop the (for instance) chicken and vegetables that are above the broth line; they've got to be tightly covered, you may not peek until the indicated time is up. But really, if you've got a good biscuit recipe, you can use it for the dumplings. If you'd like a specific recipe I'm always happy to share.
                                                                                                                                                                                  Lucky you on the pizza. And if you've got any ideas about kale, please do tell.

                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                    iL Divo RE: mamachef May 11, 2011 10:00 AM

                                                                                                                                                                                    Hi mama, dumplings as in Asian. I'm making them 2nite hoping I can get them right. Sorta like gioza's. I think you first sauté/fry them then simmer. Not sure tho till I get home& seek out his/their recipe.

                                                                                                                                                                                    1. re: iL Divo
                                                                                                                                                                                      mamachef RE: iL Divo May 11, 2011 10:09 AM

                                                                                                                                                                                      Yep, gyoza are first browned; then water added to the skillet, covered and steamed. And always remember! You can place a pyrex bowl, upside-down in the bottom of your water pot, put a small plate atop that, and use it as a steamer! I have done this, in true desperation, and it worked out just fine.

                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                        iL Divo RE: mamachef May 11, 2011 03:10 PM

                                                                                                                                                                                        For suggestions ((((((mamachef))))))

                                                                                                                                                                                    2. re: mamachef
                                                                                                                                                                                      Rella RE: mamachef May 11, 2011 10:16 AM

                                                                                                                                                                                      Next time I make dumplings, I'll call on you. Thank you.

                                                                                                                                                                                      This is only my second year of planting Italian kale. It is not prolific for us, but just enough to have a little mess of it, so planning for any sort of inclusion of it in any dish, other than a few leaves is not normally possible, other than using it in lasagna or a minestrone.

                                                                                                                                                                                      Or if, when I do have a few extra leaves, I will save the almost-cooked kale in the freezer in a very small jar with some broth added.

                                                                                                                                                                                      I find that it is a bit tough to include in a stir-fry. But if I DO have enough, I will parboil it for about 5 minutes, squeeze dry, add it to a skillet that has olive oil and garlic and perhaps some red pepper flakes and cook for another few minutes until it is just right for us. I do the same thing with chickory, which grows abundantly, but chickory does need the blanching/parboiling to take out a lot of the bitterness.

                                                                                                                                                                                      To me Italian kale has a nice taste, somewhat different than curly or flat-looking kale we get here in US markets. (I purchased the seeds from a seed company that sells Italian seeds; everything I've bought there so far is excellent.)

                                                                                                                                                                                      1. re: Rella
                                                                                                                                                                                        mamachef RE: Rella May 11, 2011 10:27 AM

                                                                                                                                                                                        V. Nice, thank you Rella.

                                                                                                                                                                                        1. re: Rella
                                                                                                                                                                                          Phurstluv RE: Rella May 11, 2011 12:52 PM

                                                                                                                                                                                          Is this the Tuscan Kale? The cavolo negro? LOVE that stuff, so meaty and delicious!

                                                                                                                                                                                  2. LindaWhit RE: LindaWhit May 11, 2011 07:08 AM

                                                                                                                                                                                    Yesterday I went out to lunch with the women in the office, so the individual Sofia pizza at Bertucci's kept me filled up until about 8pm - when I had a bowl of Raisin Bran to tide me over to the morning. :-)

                                                                                                                                                                                    Tonight, I'm going to use the leftover steak in a panino - steak, roasted red peppers, goat cheese on Tuscan Pané bread from TJs. Will probably make two of them and take one into work for lunch on Thursday.

                                                                                                                                                                                    9 Replies
                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                      mamachef RE: LindaWhit May 11, 2011 07:12 AM

                                                                                                                                                                                      LW, that sandwich sounds really Really REALLY good. Here at the homestead, we've got a busy day ahead, but JungMann reminded me of Picadillo, which I do promise to use a splash of soy in 'cause he promised to try the ginger in my recipe. : ) Ground sirloin; seasonings; raisins and olives. I'll set it forth with Moors y Christianos and some fried bananas with lemon; maybe a plata of sliced tomatoes and cucumbers or something.
                                                                                                                                                                                      Happy trails today, y'all. Stay safe; be happy.

                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                        Phurstluv RE: mamachef May 11, 2011 12:55 PM

                                                                                                                                                                                        Yes, that sammie does sound awesome, I think I'll take out some cooked ribeyes I grilled last month and slice them up for panini tonight. Thanks for the idea!!

                                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                                        Phurstluv RE: LindaWhit May 11, 2011 12:54 PM

                                                                                                                                                                                        OMG - Linda, I haven't heard the name Bertucci's in AGES!!!! You just brought back a ton of fond memories, esp. for their pizza with the white sauce, caramelized onions, I think pancetta or bacon was on there too, it was to die for!! My BFF was a chef at the Braintree branch for a few years. Aaaah, good times.

                                                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                                                          LindaWhit RE: Phurstluv May 11, 2011 01:21 PM

                                                                                                                                                                                          One of the two local (Boston area) chains I'll eat at without any issue (Not Your Average Joe's is another). The new Sofia pizza is just as good as the Nolio (which they had taken away but it's now back!): a white pizza with mozzarella cheese (minimal), roasted artichoke spread, sausage and fresh thyme topped with shaved cheese.

                                                                                                                                                                                          1. re: Phurstluv
                                                                                                                                                                                            iL Divo RE: Phurstluv May 11, 2011 03:21 PM

                                                                                                                                                                                            I had my first Bertucci's experience in Peabody area in Boston. 3 of us ran across a snowy freeway dodging cars to get there from our hotel. Loved it. What I remember most... the steaming bowl of bolognese delivered to my frozen little self, so good.

                                                                                                                                                                                            1. re: iL Divo
                                                                                                                                                                                              Phurstluv RE: iL Divo May 11, 2011 04:41 PM

                                                                                                                                                                                              OMG - you both are making me hungry for Bertucci's and I CAN'T GET IT, AAAAAAHHHHH!!

                                                                                                                                                                                              Okay, sorry. Nolio, was that the one I liked called, Linda? OMG - it was just heavenly, but fatty and guilty. But I was much younger and smaller back then, ; ))

                                                                                                                                                                                              iL Divo, isn't it a riot how they pronounce Peabody?? Love Beantown!!

                                                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                                                LindaWhit RE: Phurstluv May 12, 2011 05:10 AM

                                                                                                                                                                                                Nolio was the one you liked, Phurst, and yes, it IS heavenly. :-)

                                                                                                                                                                                                And I never made the panino last night - finished up the last of the chicken paprikash. Tonight is panino night - after a blood donation. I'm going to add some thinly sliced English cukes to the sandwich as well.

                                                                                                                                                                                                1. re: Phurstluv
                                                                                                                                                                                                  iL Divo RE: Phurstluv May 12, 2011 09:55 AM



                                                                                                                                                                                                  1. re: iL Divo
                                                                                                                                                                                                    Phurstluv RE: iL Divo May 12, 2011 06:41 PM

                                                                                                                                                                                                    I know, isn't it a riot??!! Love that accent!!

                                                                                                                                                                                          2. alliegator RE: LindaWhit May 11, 2011 01:13 PM

                                                                                                                                                                                            Well, I thought the cupboards were bare at my place and had resigned myself to going to the store in terrible storms this afternoon. But after digging around, I found all of the stuff for penne with vodka sauce. Sounds tasty and I can stay cozy and dry :)

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: alliegator
                                                                                                                                                                                              LindaWhit RE: alliegator May 11, 2011 01:22 PM

                                                                                                                                                                                              That makes it all the better a meal - a non-drenched allie makes for a happy allie! :-)

                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                alliegator RE: LindaWhit May 11, 2011 01:29 PM

                                                                                                                                                                                                A few nips of vodka helps with the happy, too :p

                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                  LindaWhit RE: alliegator May 11, 2011 01:51 PM

                                                                                                                                                                                                  Yup. That'll do it.

                                                                                                                                                                                            2. steve h. RE: LindaWhit May 11, 2011 06:01 PM

                                                                                                                                                                                              Grilled swordfish (stovetop, grilled on a rectangular cast iron thing that leaves cool marks). Cherry tomatoes were sliced in half and allowed to sit in a puddle of quality olive oil, some chopped olives, capers, finely sliced garlic and seasoning and were served on the side. A squeeze of lemon on the plated fish, some fancy sea salt on the tomatoes. Nothing else.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                LindaWhit RE: steve h. May 12, 2011 05:11 AM

                                                                                                                                                                                                I love my grill pan that leaves cool marks. At least until I get some kind of a real grill. :-)

                                                                                                                                                                                              2. s
                                                                                                                                                                                                sunflwrsdh RE: LindaWhit May 11, 2011 06:41 PM

                                                                                                                                                                                                My desperation dinners continue, for tonight I'm working tomorrow, and hope to get some "real" (as in not so pressed for time) cooking done starting Friday. And actually, I had better do more than hope, because I have 30 people coming at 3 on Saturday for my son-in-law's graduation party:) But....tonight was empanadas, lean ground beef, browned and seasoned with our homemade taco seasoning. A couple of tablespoons of that gets scooped into reduced fat pillsbury crescent rolls, and sealed in between two crescent rolls, to make a triangle shape. They are baked at 450 for 8 minutes. A mixture of 2% velveeta ( 4 oz) and 1/2 cup of pico di gallo is melted together in the microwave, stirred and then added to the rest of the seasoned ground beef in the skillet,along with a can of diced tomatoes, and simmered for a few minutes while the empanadas bake. This mixture is then served over the empanadas as a sauce. I did a quick tossed salad , some mixed baby lettuces, romaine, sliced onions and black olives and diced tomatoes on the side, and it was pretty tasty and satisfying.

                                                                                                                                                                                                1. roxlet RE: LindaWhit May 11, 2011 06:56 PM

                                                                                                                                                                                                  Tonight the DH made chicken fried steak with gravy, smashed potatoes and broccoli. Another lo-cal night in the hood. It was, I am happy to report, delicious!

                                                                                                                                                                                                  1. Levaeria RE: LindaWhit May 11, 2011 10:25 PM

                                                                                                                                                                                                    Tonight we has pork tenderloin with a red wine sauce and baked new potatoes on the side. It was bounds better than my first attempt at tenderloin.

                                                                                                                                                                                                    I have NO idea what tomorrow's dinner will be, but tenderloin two nights in a row means that it will have to be something significantly different.

                                                                                                                                                                                                    1. TheHuntress RE: LindaWhit May 11, 2011 11:10 PM

                                                                                                                                                                                                      Well with the weather actually staying a little bit cool I'm using it as an excuse for some Winter food. So I've just put a rustic Tuscan beef stew into the oven. That will go low and slow until Mr. Huntress gets home tonight, which could be anytime, but I reckon it will be in there for a good 6 hours. We have more potatoes sitting around than I know what to do with so I think some creamy mashed potatoes shall go along side quite nicely.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: TheHuntress
                                                                                                                                                                                                        LindaWhit RE: TheHuntress May 12, 2011 05:12 AM

                                                                                                                                                                                                        One of my favorite comfort meals, Huntress!

                                                                                                                                                                                                      2. h
                                                                                                                                                                                                        haiku. RE: LindaWhit May 12, 2011 01:28 AM

                                                                                                                                                                                                        I'm back home after a while away. After slicing some skin on a finger and part of a nail (still bleeding) last night (don't use a glass chopping board on a wet surface and use a super sharp knife to cut a pepper), I made sausages with slightly caramelised onions & peppers on white crispy rolls. Delicious.
                                                                                                                                                                                                        Not sure what's on the menu for tonight... My fridge/freezer still need restocking.

                                                                                                                                                                                                        1. GretchenS RE: LindaWhit May 12, 2011 07:35 AM

                                                                                                                                                                                                          Got home hungry and cranky last night but with a gorgeous fat monkfish tail from my fish share. Cut a few medallions off the thick end and sauteed in butter to go with some pasta shells with marinara sauce and grilled fresh artichoke hearts (which I recently discovered cryovac'd at WF and am now semi-addicted to). Boy, that and a big glass of red wine sure improved my mood!! Now, what to do with the rest of the monkfish tonight. Hmmmm. Any ideas?

                                                                                                                                                                                                          1. iL Divo RE: LindaWhit May 12, 2011 10:39 AM

                                                                                                                                                                                                            So yesterday I couldn't muster up any umph for making dumplings. Way too tired after work.
                                                                                                                                                                                                            However tonight's the night, I'm tanned rested & ready.. Making dough now to rest then I'll get my car washed and go shopping for Ina's Asian noodle salad recipe ingredients.

                                                                                                                                                                                                            1. Phurstluv RE: LindaWhit May 12, 2011 06:47 PM

                                                                                                                                                                                                              Yum, good luck with your dumplings, iL Divo!

                                                                                                                                                                                                              Tonight was a bit of a mishmash. I made a tiny plate of nachos with pepperjack & some of the pollo asado plus peppers & onions on top. Melted the cheese, then topped with some caesar salad made with torn romaine, baby spinach, croutons, grated parm and dressing. It satisfied that savory crunch factor I'd been looking for all day. The boys had some thawed out prime rib eyes that we grilled three months ago, over some baby spinach, some heated up garlic fries, and leftover chicken pakora from the Indian place. My youngest wants me to ask the chef there for the recipe!! So cute. Hope that fills me up tonight, last night I skipped dinner all together, went to bed hungry (hate that) and half expected to wake in the middle of the night with a stomachache, but I guess I was just too tired.

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                                                                iL Divo RE: Phurstluv May 13, 2011 07:10 AM

                                                                                                                                                                                                                Dinner and the dumplings and sauce and Asian salad were really good. Moreover, VERY time consuming. Husband got all of the above in his ColdMaxx for his work lunch today. Son didn't like consistency of dumpling filling and said anything akin to lo mein/chow mein, even though it's a cold salad with crunch (it's a texture thing he says) and isn't crazy about. So.......I'll have the rest of the noodle salad with dipping sauce over it for my dinner tonight and the boys will get bunless cheeseburgers with "kitchen sink" salad with home pickled red beets atop...

                                                                                                                                                                                                              2. CapreseStacy RE: LindaWhit May 12, 2011 07:25 PM

                                                                                                                                                                                                                Hubster has been all about the grill this week. So tonight it was Steelhead trout, cornacobs, baby zucchinis (halved) and rosemary olive oil artisan bread. Busted out my new finishing salts and tried the Oz pink on our fruits de la flame. Unoaked chardonnay from Jaqk Cellars. Felt very summery even though we haven't hit summer yet.

                                                                                                                                                                                                                1. herby RE: LindaWhit May 12, 2011 08:22 PM

                                                                                                                                                                                                                  Made leek and potato soup from AMFT (last month's COTM) for my sick friend - she is just through her third chemo this week and wanted white foods - smelled great in the kitchen. And for me, roasted 1/2 chicken on a bed of spanish onion, fresh thyme, S&P, a bit of habanero pepper and cherry tomatos that had to be used scattered all over plus two small portobellas - simple, flavourful and yummy:) Lots left to take to work for lunch tomorrow and then some.

                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                  1. re: herby
                                                                                                                                                                                                                    onceadaylily RE: herby May 13, 2011 07:16 AM

                                                                                                                                                                                                                    Leek and potato soup is a comforting dish, herby. I wish the best for your friend.

                                                                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                                                                      herby RE: onceadaylily May 13, 2011 01:41 PM

                                                                                                                                                                                                                      Thank you for your kind words, once a daylily! It's been a difficult time...

                                                                                                                                                                                                                      1. re: herby
                                                                                                                                                                                                                        onceadaylily RE: herby May 13, 2011 04:13 PM

                                                                                                                                                                                                                        Oh, I know, herby. Just keep loving however you can.

                                                                                                                                                                                                                    2. re: herby
                                                                                                                                                                                                                      mariacarmen RE: herby May 13, 2011 04:26 PM

                                                                                                                                                                                                                      herby, your friend is very lucky to have you. your nourishing and nurturing!

                                                                                                                                                                                                                      1. re: herby
                                                                                                                                                                                                                        mamachef RE: herby May 13, 2011 04:52 PM

                                                                                                                                                                                                                        Best to you and your friend, herby. It's a tough and very loving job you're doing there. Please remember to take care of you, too.

                                                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                                                          Phurstluv RE: mamachef May 13, 2011 07:22 PM

                                                                                                                                                                                                                          Exactly, herby, take care of yourself, too. All the best thoughts, to both of you. I know what you are all going through.

                                                                                                                                                                                                                      2. TheHuntress RE: LindaWhit May 13, 2011 12:30 AM

                                                                                                                                                                                                                        Having an "I really can't be arsed" day today, so dinner tonight will be roast pumpkin and garlic soup. With some sour cream and crispy bacon to top it off. Mmmmm.

                                                                                                                                                                                                                        1. h
                                                                                                                                                                                                                          haiku. RE: LindaWhit May 13, 2011 01:50 AM

                                                                                                                                                                                                                          Made some hummus, tzadziki, lentil dip, soy strips, honey-sesame fried feta, and pita. Nice and healthy dinner :)

                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                          1. re: haiku.
                                                                                                                                                                                                                            Rella RE: haiku. May 13, 2011 05:21 AM

                                                                                                                                                                                                                            I've never heard of Tzatziki. http://en.wikipedia.org/wiki/Tzatziki

                                                                                                                                                                                                                            Finally! an alternative to raita (over-and-over-and-over).

                                                                                                                                                                                                                            A method for making honey-sesame fried feta sounds interesting to me - if you could point me in the right direction.

                                                                                                                                                                                                                            1. re: Rella
                                                                                                                                                                                                                              haiku. RE: Rella May 14, 2011 07:42 AM

                                                                                                                                                                                                                              Tzatziki is great. If you want alternative to raita - try chopped tomato (just the flesh, not the seeds/centre) with cumin seeds and salt in yoghurt. Also good.

                                                                                                                                                                                                                              Nothing to the feta; just read of something similar at a restaurant and decided to try it. I just cut feta rounds into 4 apiece (can make it with strips or cubes too, I assume), dipped in egg, then flour, then egg, then sesame seeds. Fried in shallow oil till golden, then drained on paper towels. Put the honey over heat (or in a microwave) to thin it out a bit, then pour it over the feta when serving. It was pretty good.

                                                                                                                                                                                                                              1. re: haiku.
                                                                                                                                                                                                                                mariacarmen RE: haiku. May 14, 2011 09:26 AM

                                                                                                                                                                                                                                that sounds amazing. i've done something similar with goat cheese (just rounds rolled in bread crumbs and then sauteed in butter, as an appetizer or over greens for a salad) but the addition of sesame seeds and the honey sound really great.

                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                  Phurstluv RE: mariacarmen May 14, 2011 02:40 PM

                                                                                                                                                                                                                                  Yes, reminds me of halloumi.

                                                                                                                                                                                                                          2. onceadaylily RE: LindaWhit May 13, 2011 07:15 AM

                                                                                                                                                                                                                            Well, while I was out of the game, thanks to a broken stove and a chaotic life, it looks like I missed out on a virtual housewarming party and Cheryl getting stabbed by a fish. How many people can say they got stabbed by a fish? I do hope you're healing quickly and well, Cheryl.

                                                                                                                                                                                                                            Tonight, I am happy to welcome hot food back into my life, and the man wants pizza. One will be a simple margherita, but I like to let him build the second one, to satisfy whatever sliver of interest in *actual* cooking he has. I believe he has decided on an aged white cheddar, a mix of black and green olives, and a little of the garlicky marinated tomatoes. Spinach salad and red wine to go with.

                                                                                                                                                                                                                            The boyfriend was teasing me because I was watching a movie on the laptop in the kitchen. He pointed out the many comfy places I could do that, other than on a hard wooden stool, hunched over the butcher's block. "I like it in here," I said sadly. Thank god my stove is fixed. He had the flu, and I could only make his tea by using the microwave. It feels more like love, when there's a kettle involved.

                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                            1. re: onceadaylily
                                                                                                                                                                                                                              roxlet RE: onceadaylily May 13, 2011 02:16 PM

                                                                                                                                                                                                                              Sounds like Friday the 13th for sure -- a cursed stove and the flu to boot.

                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                onceadaylily RE: roxlet May 13, 2011 04:12 PM

                                                                                                                                                                                                                                Between the sparks coming from a pilot on the range, and being handed a wet tissue after I tried to hold the boy's hand, for sure it is.

                                                                                                                                                                                                                              2. re: onceadaylily
                                                                                                                                                                                                                                Rella RE: onceadaylily May 13, 2011 07:45 PM

                                                                                                                                                                                                                                "The boyfriend was teasing me because I was watching a movie on the laptop in the kitchen. He pointed out the many comfy places I could do that, other than on a hard wooden stool, hunched over the butcher's block. "I like it in here," I said sadly."

                                                                                                                                                                                                                                I relate to that.

                                                                                                                                                                                                                                1. re: Rella
                                                                                                                                                                                                                                  onceadaylily RE: Rella May 15, 2011 07:59 AM

                                                                                                                                                                                                                                  Oh, I'm sure. I think many here can. Many of us on this thread take great joy in cooking, and I'm betting that most people here feel pretty passionate about their kitchens too.

                                                                                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                                                                                    mariacarmen RE: onceadaylily May 15, 2011 10:48 AM

                                                                                                                                                                                                                                    unfortunately, i don't love my kitchen. we rent, and the kitchen is small and dark (the rest of the place is large and sun-filled). i love spending the time i'm in it cooking, but it's so not ideal. like, i wouldn't (couldn't, too small) sit in it and enjoy a movie, tho i could picture doing that in a nice cozy kitchen.

                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                      Rella RE: mariacarmen May 15, 2011 12:15 PM

                                                                                                                                                                                                                                      I think one of the reasons we bought the house we did is for the kitchen, the largest I've ever had, but by many standards, it is far from large, and is really less than ideal.
                                                                                                                                                                                                                                      I have converted my family room (perhaps 20x25?) into a make-shift walk-in larder type -- I got desperate.

                                                                                                                                                                                                                              3. rainbowbrown RE: LindaWhit May 13, 2011 10:01 AM

                                                                                                                                                                                                                                I woke up sick this morning. :( So, I'll make a big pot of chicken stock and turn a little bit of it into chicken noodle soup. Carrots, garlic, leeks, peas and maybe spinach.

                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                1. re: rainbowbrown
                                                                                                                                                                                                                                  Rella RE: rainbowbrown May 13, 2011 11:29 AM

                                                                                                                                                                                                                                  Get back in bed! No need to test your stamina!

                                                                                                                                                                                                                                  1. re: rainbowbrown
                                                                                                                                                                                                                                    mamachef RE: rainbowbrown May 13, 2011 11:43 AM

                                                                                                                                                                                                                                    Aw, feel better soon.

                                                                                                                                                                                                                                  2. roxlet RE: LindaWhit May 13, 2011 02:18 PM

                                                                                                                                                                                                                                    Tonight I'm making thin slices of chicken breast rolled with a spinach/ricotta. cheese mixture, dipped in breadcrumbs and baked. Remove, add tomato sauce and mozzarella, bake till bubbly. I'm making a little pasta marinara on the side, and still trying to decide if the spinach stuffing counts as a vegetable or whether I have to come up with something else too...

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                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                      ZoeZ RE: roxlet May 13, 2011 02:35 PM

                                                                                                                                                                                                                                      Last night Mme Zoe made turbot on a bed of sliced red onion using a cast iron pan so it 'steamed' - really delicious with fresh green beans and squash medley plus new potatoes. Dinner out tonight so will try the new packaged kale from Trader Joe's tomorrow with lamb patties.

                                                                                                                                                                                                                                      1. re: ZoeZ
                                                                                                                                                                                                                                        buttertart RE: ZoeZ May 15, 2011 04:39 PM

                                                                                                                                                                                                                                        I love turbot, where did it come from? Not common here.

                                                                                                                                                                                                                                      2. re: roxlet
                                                                                                                                                                                                                                        mamachef RE: roxlet May 13, 2011 03:55 PM

                                                                                                                                                                                                                                        Chicken Canneloni! That sounds delicious!
                                                                                                                                                                                                                                        Have you got a cucumber to slice and dress? Voila! or you could even just slice carrot and celery sticks....throw on some olives, and you've got a relish tray. Fancy! :)

                                                                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                                                                          Phurstluv RE: mamachef May 13, 2011 07:23 PM

                                                                                                                                                                                                                                          Oh man, it's been AGES since I've had chicken canneloni!! Double-Yum!!

                                                                                                                                                                                                                                      3. mamachef RE: LindaWhit May 13, 2011 02:27 PM

                                                                                                                                                                                                                                        TGIF, y'all. It'll be so nice to slow down after a pretty busy week. Today's a bit of a play day, and with the extra time plus an early awakening courtesy of the kitteh concierge, I made a yeast dough as a base for weekend caramel-pecan rolls. Lookin' good so far. Dinner is easy, the goal being to use what we've got on hand, so we're having cream of cauliflower soup with some extra-sharp cheddar, really tangy tomato-basil topping on garlic sourdough bruschetta, and mixed baby greens topped with leftover cucumber salad. The gentlemen in the house have been swilling avocado smoothies all day long, thank you to the several folks who mentioned it on the "calorie dense food" post - these things are absolutely delicious, but I can't handle that much dairy at once, so I'm nursing mine along and enjoying it tremendously. Plan for the evening: to relax with a good book and enjoy the downtime.
                                                                                                                                                                                                                                        I'm hoping you all have wonderful, safe weekends doing whatever you best love doing.

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                                                                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                                                                          roxlet RE: mamachef May 13, 2011 04:25 PM

                                                                                                                                                                                                                                          Nursing an avocado smoothie? I'm nursing a G&T!

                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                            mariacarmen RE: roxlet May 13, 2011 04:33 PM

                                                                                                                                                                                                                                            MC - enjoy your evening, and take a page from Roxlet's book for yourself! i know i will.

                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                              mamachef RE: mariacarmen May 13, 2011 04:56 PM

                                                                                                                                                                                                                                              roxlet and mc, believe me, i wanted to, but it was toooo early for me to hit it and still feel like A Nice Girl From a Good Family. Margaritas are being shaken as I write. What with the avocado, we decided to stick with the Mexican theme for at least one thing, because dinner's a mishmash!

                                                                                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                                                                                Phurstluv RE: mamachef May 13, 2011 07:25 PM

                                                                                                                                                                                                                                                LMAO!! Love it - Nice Girl From a Good Family. I'm afraid that ship sailed for me a LOOOONNNGGGG time ago, LOL!

                                                                                                                                                                                                                                                1. re: Phurstluv
                                                                                                                                                                                                                                                  mamachef RE: Phurstluv May 13, 2011 08:04 PM

                                                                                                                                                                                                                                                  Maybe it was all only in my own mind, anyway. : ) My parents would probably have a different perspective on the "nice" part, but then again, we had different priorities.

                                                                                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                                                                                    Phurstluv RE: mamachef May 13, 2011 08:47 PM

                                                                                                                                                                                                                                                    Oh. Mama C, I hope I didn't offend, it certainly wasn't meant that way!! I just mean, I used to be one of those.....

                                                                                                                                                                                                                                                    I just thought that was a really funny description, that i could totally relate to!! And it really cracked me up. In fact I think my husband has referred to me as that in the past.....

                                                                                                                                                                                                                                                    1. re: Phurstluv
                                                                                                                                                                                                                                                      mamachef RE: Phurstluv May 13, 2011 10:36 PM

                                                                                                                                                                                                                                                      Of course you didn't offend me, Phurstluv! I totally relate to your sense of humor! Don't even think about it! : ) I just meant, I thought being a Nice Girl From a Good Family meant I could still sneak out the window (or IN it, if it was THAT late) and qualify, as long as I didn't get caught. My parents took a dim view of my perspective however.

                                                                                                                                                                                                                                                2. re: mamachef
                                                                                                                                                                                                                                                  roxlet RE: mamachef May 13, 2011 07:43 PM

                                                                                                                                                                                                                                                  Me: Bad girl from a bunch of hell-raisers.

                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                    mamachef RE: roxlet May 13, 2011 08:04 PM

                                                                                                                                                                                                                                                    With your sense of humor, why am I not one bit suprised?

                                                                                                                                                                                                                                          2. s
                                                                                                                                                                                                                                            sunflwrsdh RE: LindaWhit May 13, 2011 04:21 PM

                                                                                                                                                                                                                                            Pizza, one red, with turkey pepperoni, and black olives, and one white with Canadian bacon and broccoli on my husband's whole wheat pizza crust. Salad, and a glass of Moscado. Excellent, and easy, fit in between lots of prep for tomorrow's graduation barbecue. An Emeril potato salad, and my own pasta salad are done, as well as my own hot dog sauce. Still left to do: Barefoot Contessa's onion dip, Pioneer woman's 7-layer mexican dip, a friend's veggie "pizza," which is really an appetizer, pillsbury crescent roll dough is baked, topped with a mixture of cream cheese and sour cream and mayo and grated cheddar, that is then topped with broccoli, red onion, and bacon.; Frank's Hot Sauce Buffalo chicken dip, and my daughter is making chocolate cake. Tomorrow we will grill burgers and local little hot dogs, which will be served on finger rolls. Looking forward to it, and have enjoyed fixing the first cookout of the season:)

                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                            1. re: sunflwrsdh
                                                                                                                                                                                                                                              mamachef RE: sunflwrsdh May 13, 2011 04:59 PM

                                                                                                                                                                                                                                              You've got some work cut out for you! Sounds like you're organized and things are together. It all sounds lip-smacking. I've been hearing about Buffalo chicken dip here for a few days now, and it's set me up with a craving that we just may need to do something about. Have a wonderful time at the party.

                                                                                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                                                                                sunflwrsdh RE: mamachef May 13, 2011 05:18 PM

                                                                                                                                                                                                                                                Thanks, I'm sure we will:)

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                                                                                                                                                                                                                                                Phurstluv RE: sunflwrsdh May 13, 2011 07:26 PM

                                                                                                                                                                                                                                                It all sounds delicious, sunflwrsdh!! Have a great time!!

                                                                                                                                                                                                                                              3. mariacarmen RE: LindaWhit May 13, 2011 04:36 PM

                                                                                                                                                                                                                                                something with chicken thighs..... thinking moroccan-ish, couscous.... but the BF may have entirely different ideas.

                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                  mamachef RE: mariacarmen May 13, 2011 04:59 PM

                                                                                                                                                                                                                                                  LOL. Sorry.

                                                                                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                                                                                    mariacarmen RE: mamachef May 13, 2011 08:17 PM

                                                                                                                                                                                                                                                    hahahaaha! don't be sorry!

                                                                                                                                                                                                                                                    The thighs (the chicken's) were indeed turned into a pseudo Moroccan dinner. Dusted them with cumin, granulated garlic, ground fennel seed, s&p. browned some carrots, whole garlic cloves, butternut squash, then the chicken, added chicken broth, fresh lemon juice, green olives, a touch of cinnamon, a bit more whole fennel seed, and let that all simmer for awhile - threw the lemon halves in there for good measure. On the side was couscous made with chicken stock, toasted pinenuts, dried cherries, chopped scallions, cilantro, and a little mint. Also roasted slices of eggplant with cumin and topped those with a mixture of fat free greek yogurt, sliced cucumber, radishes, and mint.

                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                      Phurstluv RE: mariacarmen May 13, 2011 08:51 PM

                                                                                                                                                                                                                                                      That sounds really nice and comforting, actually, mc. Nice job. Love the green olives in there, very Morroccan. And never thought to put dried cherries, which I adore, in my couscous, which we make almost once a week!! Sounds like a wonderful meal. I may have to remind you how you made it further along in the summer when my parents visit, I think my Dad would love this meal. As usual, thanks for your inspiration!!

                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                        mamachef RE: mariacarmen May 13, 2011 10:41 PM

                                                                                                                                                                                                                                                        I read this and my jaw just literally dropped, mc. That couscous......damn, the whole megillah. This is a thing of beauty and a joy forever, and I can just about taste it. Now I have to go root around in the fridge and see what there is to mollify my munchies, because this sure did give me a case of 'em.

                                                                                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                                                                                          mariacarmen RE: mamachef May 13, 2011 11:02 PM

                                                                                                                                                                                                                                                          thanks, ladies! the eggplant wasn't such a success, but on the whole it was pretty yum. the couscous in particular was very tasty, along with the juice from the chicken. i forgot to say that i always add a copious amt of granulated garlic to the stock for the couscous, which makes a world of difference.

                                                                                                                                                                                                                                                          AND, not that you asked, it was POINTS FRIENDLY (weightwatchers) as I used olive oil cooking spray for anything that was sauteed. now that i've worked out, i'm in the negative. (hah! i dream.....)

                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                            mamachef RE: mariacarmen May 13, 2011 11:48 PM

                                                                                                                                                                                                                                                            Theoretically, if you ate that for dinner every night and ate celery all day long, in a few months you'd weigh......nothing! And it sounds like a dream-diet! Wouldn't it be funny to put together the "negative values" diet? (Undoubtedly already been done, but pretty interesting in a nonfoodie way, nonetheless......

                                                                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                                                                              mariacarmen RE: mamachef May 14, 2011 09:29 AM

                                                                                                                                                                                                                                                              yeah, well, a giant midnight Tanqueray martini and garlic peanuts put me right back into the black.

                                                                                                                                                                                                                                                  2. onceadaylily RE: LindaWhit May 14, 2011 10:02 AM

                                                                                                                                                                                                                                                    New thread started here folks: http://chowhound.chow.com/topics/784552

                                                                                                                                                                                                                                                    1. iL Divo RE: LindaWhit May 14, 2011 06:12 PM

                                                                                                                                                                                                                                                      is there a new what's for dinner thread?

                                                                                                                                                                                                                                                      boneless beef and asian sauce and catalina dressing in the crocker.
                                                                                                                                                                                                                                                      buttered noodles and carrots and brussels sprouts.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: iL Divo
                                                                                                                                                                                                                                                        Phurstluv RE: iL Divo May 14, 2011 06:32 PM

                                                                                                                                                                                                                                                        Yes, iL Divo, it's linked in oadl's post above yours. BTW, what is the secret asian sauce in your crock pot?

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