HOME > Chowhound > Home Cooking >

Discussion

What's for dinner? Part 89 [OLD]

Welcome to the new thread. Sit down, take the weight off your feet. And, as spring springs towards summer, share with us what's on your table tonight.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Tonight.....classic roast pork (free range Mansergh Hall), roast spuds, carrots, gravy, apple sauce.

    1. Tonight I think we'll have grilled fish tacos with avocado and some sort of slaw. Beautiful day here in Philly, perfect for grilling!

      1. The chicken pot pie I made last night was incredibly good.
        Tonight, I'm being taken out. No complaints here :)

        1. A repeat of my post from Part 88 as I didn't see that Harters had started a new thread:

          Went out last night to a gathering of a large group of folks from another message board I post on (non-cooking related although I've managed to find a few who are interested in good food! LOL) and knew I would need to get some food into me to absorb the liquid libations. So I sat with a few who were eating and chose an appetizer of 3 sliders. They were surprisingly good with tomato, lettuce, all on mini brioche buns of sorts, and what I believe was Russian dressing to slather on the burgers. Did the trick of absorbtion. ;-)

          But when are bars going to realize you DO NOT NEED TO TURN UP THE MUSIC SO LOUD THAT NO ONE CAN HEAR ANYONE ELSE SPEAKING? Some tea and honey will be needed throughout today to sooth the hoarse voice I have this morning.

          But....we have sunshine today - windows will be open, birds will be singing, and I'm sure people will be out mowing their lawns all around New England, since it's the first time they've been able to do so in almost 10 days! LOL

          6 Replies
          1. re: LindaWhit

            It's warmish in North Cheshire. I've spent a few hours in the garden. Cut the grass. Planted up the rest of the veg we're going to grow in containers, as well as some prettier stuff. So, apart from the radish, alpine strawberries and salad leaves that I planted the other day, there's now three tomatoes, three runner beans and a single courgette. And all the herbs look good (except the bay which, like last year, looks very sorry for itself after the winter).

            1. re: LindaWhit

              So glad you are finally getting some sun in your neck of the woods, Linda! : ))

              1. re: Phurstluv

                I've been out shopping all day, and it's amazing the "lift" people seem to have - few scowls, many smiles. :-)

                Tonight's dinner will be appropriate sunshiney-summerish - wild fresh-caught Alaskan sockeye salmon, basmati rice and roasted asparagus. Maple and ginger are one of the ways I like to go with salmon (still no grill, so this will be oven-baked). Plus, I have all of the ingredients for this recipe without digging in boxes. :-)

                http://www.countryliving.com/recipefi...

                1. re: LindaWhit

                  Nice!! Both the weather & your dinner. LW!

              2. re: LindaWhit

                I hear you, Linda. Bars always have the music too loud for conversation. We had dinner at the local sports bar Thursday night, which had about 12 televisions playing different sporting events, which nobody could hear, because the music was too loud. Food wasn't great either.

                1. re: LindaWhit

                  Very jealous, snow in No. Nevada again.

                2. Bourbon.....
                  Fried Catfish, hush puppies, slaw, potatoes.....
                  Maybe some fried dill pickles and onion rigs for an appetizer.......
                  Chocolate Cake......

                  1. It is a BIG NIGHT here and we decided to prepare the timballo (aka timpano) from The Big Night (movie). It is a pastry-drum filled with pasta in sauce, peas and mushrooms, mini-meatballs, Italian-style bechamel--layered and then baked and draped with a white cloth, then dramatically revealed and cut into in a glorious flourish!).

                    Spinach, aspargus and red onion salad on the side. And a very hearty Italian red wine.

                    And then, oddly enough, for dessert: Brownie Surprise (the proverbial brownie on vanilla ice cream covered in hot fudge sauce-and why this? hubby's favourite and it is his special dinner!)

                    3 Replies
                    1. re: LJS

                      Oh, PLEASE take pictures, LJS! And enjoy!

                      1. re: LJS

                        Yes, do! Would love to see that!!

                        1. re: LJS

                          Ditto! tell us how long it took to make, too. that dish always soooo intrigued me. i love that movie.

                        2. Last night had a great farro "rissoto" with asparagus, mache and sweet onion. It was really wonderful. today we will have farro croquettes from the leftovers.

                          1. I made the pasta primavera recipe with the fava beans and watercress, Bittman recipe in the NYTimes. Personally, I didn't get much flavor from it. Any suggestions? I served it with garlic shrimp, tapas recipe, over a bed of baby spinach, grape tomatoes, and a little goat cheese. That was delish!

                            1. Our marketing trip was again delayed yesterday, so the freezer and pantry have to supply dinner. Last night, the boy surprised me with two large salads from a local place, and two vegetarian entrees from the Chinese place. The latter of which I had already made clear I wasn't eager to try. I know that place too well to think that 'vegetarian' is really an option, at least that anyone would find edible. Sure enough, it wasn't. "This is . . . gelatinous," the boyfriend said, after opening one carton. We watched it jiggle for a full minute before we sampled it. It was surprisingly both bland and *beefy* in flavor. That's when I noticed that their NEW menu says 'Vegetable' instead of 'Vegetarian'. I gave the boy a kiss for his thoughtfulness, and ate salad.

                              The boy has to work closing shift tonight, so I'll just make something simple for him. I have some mahi mahi on hand, and was thinking of some sort of ginger glaze, with shallots, garlic, lemon, and salt and pepper. He has requested 'plain' quinoa, and I will also supply some green beans for the boy, which he likes with butter and parmesan. He was supposed to take a trip tonight, but is likely delaying it for another week . . . but I'm sticking with my couch picnic plans for myself. I've been craving an egg sandwich, fried eggs with lots of mayo. And did I say 'a sandwich'? How disingenuous. I, of course, will eat two.

                              1. Since the sun is out here and the sky is blue for the first time in a week, ribs are on the menu. Slaw, 'tater salad, and possibly corn too. We've invited a couple of neighbors, so I took a pie crust out of the freezer, and fitted it into a tart pan to make a lemon curd tart covered with berries (which kind will be determined when the DH gets back from the store) and dusted with a snowy drift of confectioner's sugar. I also have bite-sized brownies for them that's gotta have chocolate.

                                And since it is the end of the world, we can have as many ribs as we would like!

                                5 Replies
                                1. re: roxlet

                                  LOL! Enjoy those ribs before the world stops turning, roxlet. ;-)

                                  1. re: LindaWhit

                                    And of course, the inevitable downpour, but the BBQ soldiers on, puffing away!

                                  2. re: roxlet

                                    Exactly, roxlet, and your pie sounds dreamy!! Getting ideas for the big cookout next weekend, so I may have to steal that!!

                                    1. re: Phurstluv

                                      I wasn't 100% satisfied with the tart. For one, I think that next time I would use a more cookie-like crust for the tart. I was being lazy since I already had the pie crust made. Actually, I had a real time crunch! I also used Dorrie Greenspan's curd recipe, which I found way too sweet. I usually use Ken Heidrich's recipe for lemon meringue pie, and although the recipe cheats somewhat by using cornstarch, I actually prefer it. Also, it sets up a bit more stiffly than the DG one, and I prefer that for slicing. My guests liked it though, and I guess I was the critical one. I also had a half recipe of Nick Malgieri's super natural brownies cut up into bite-sized pieces in a bowl on the table. They proved quite popular too!

                                      1. re: roxlet

                                        I know what you mean, I have two pie crusts I need to do something with. But thanks for the heads up, I'll keep looking for something to do with them.

                                  3. Marinating pork chops in buttermilk overnight to have tomorrow. Will dredge them in seasoned flour and pan fry, will make cream gravy to have with mashed potatoes, corn on the cob, and biscuits

                                    1 Reply
                                    1. re: vafarmwife

                                      my favorites!!!!

                                    2. Harters thank you for pointing me here. I was thinking a new one was in the offing too, just didn't want to step on anyone's toes by starting it myself, you just never know......thanks Harters....

                                      In my big electric counter top oven, I am doing, well it's done, a very large pork tenderloin that I rubbed in maple syrup, the real stuff, and mustard and then sprinkled my house seasoning over all, poured coke and water and vinegar in the bottom and let it rock.
                                      wrapped bakers in foil with olive oil and my seasoning again and set them in the roaster but took out to crisp up in the ''oven'' oven. rreducing the liquid in bottom of roaster oven now to get a nice sauce for over the tenderloin. a salad of arugula and fresh steamed beets will go with dinner and desert is cookies from the freezer.

                                      4 Replies
                                      1. re: iL Divo

                                        We're all friends here - toes cannot be trod upon. If you see the thread hovering around 250, please start the new one.

                                        Your dinner sounds good, btw. I love a mustard and sweet concoction with piggy (I usually use honey)

                                        1. re: iL Divo

                                          That sounds wonderful! What's in your house seasoning?

                                          1. re: BabsW

                                            Yes, do tell us, Friend!! Love the pork roast and salad too!

                                            1. re: BabsW

                                              I'm curious about the seasoning too. And now I am craving beets.

                                              And if we are over 250, anyone can jump in to start the new thread. I was out of ways to ask 'what's for dinner', and stubbornly sitting back and waiting for someone else to get inspired. :)

                                          2. Tonight I'll be trying out my bamboo steamer for the first time. We'll be having steamed vegetables and pork over a bed of rice.

                                            I'm admittedly not that excited about it... I'm apprehensive about how well the steamer will handle the rice and how flavorful the meat and veggies will be. Stir fry is a big staple in our home and I seriously question if the steamed meat and veggies will taste as good as if I just stir fried them.

                                            If it flops, we'll order hot and sour soup, basil fried rice, pineapple fried rice and pad Thai from my favorite Thai restaurant and call it a night.

                                            1. Well, after an afternoon at the pool, and being today is forecast as the warmer and sunnier of the two weekend days, we're grilling again tonight. Cheeseburgers, again. Yes I can eat them every night, and I hope y'all can bear with me. I've entered the local paper's contest for the Best Burger recipe, so now I have to experiment, improvise and perfect a recipe before I enter it, cuz that's how I roll!!

                                              We're going to try a c.i. pan on the grill, b/c I read that one of the local Uber-famous burger chefs down here in LA says that's the best way to do burgers. We'll see what the hubby thinks, but I plan to do a mix of ground chuck & pork, since we had that mix last weekend, and they turn out very flavorful and juicy. Lots of worcestershire, s&p on the meat. Then straight cheddar for the boys. Think I might do a bleu cheese-bacon mix for the DH & mine. Potato buns toasted. Sliced avocado on mine, since I'm a 'hound. My man likes his naked, (no vegs please) with lots of Dijon & mayo. I wanted to do homemade onion rings, but need to go to the store to make that happen, and he's not back from work yet, darn. Tater tots for the boys. And good ol' apple pie for dessert. Certainly my definition of a perfect last, rapturous meal.

                                              7 Replies
                                              1. re: Phurstluv

                                                Good luck, and let us know how it turns out, lady. And share the recipe that wins out of all of those envious meals.

                                                And good call on the avocado. My meal isn't going to be a 'last'. You see, only the good get called up for this Rapture business. I took care of my staying put a looong time ago. I have at least a few meals left. Pretty sure. ;)

                                                1. re: onceadaylily

                                                  You and me both, Friend!!!

                                                  Pic of the first creation. Tasted good, but need to still work on the burger part of the recipe, was not satisfied, since it made too big of a burger, and was a tad overcooked. But we all enjoyed them.

                                                   
                                                  1. re: Phurstluv

                                                    Those burgers look great, Phurst!

                                                2. re: Phurstluv

                                                  I made my son a burger in a cast iron pan yesterday, and he said that was his favorite way to have a burger cooked. My husband asked, "More than the grill?" And the answer was yes, so maybe he's on to something!

                                                  1. re: roxlet

                                                    Yes, he's a smart boy!! Actually, I needed to reseason my pan today, the burgers stuck a little, probably since it needed a bit more fat in the pan. I'm going to still try it next time. I do love a burger grilled, but according to this chef, it captures the meats' fat, and bastes itself. But not enough for this time.

                                                    1. re: Phurstluv

                                                      Do you sprinkle the pan with coarse salt first? I think it helps the burgers release better.

                                                      1. re: roxlet

                                                        No I did not. Thanks for the tip, will try that next time.

                                                3. Chicken teriyaki with ginger rice and broccolini.
                                                  I was looking through my cookbooks today tring to find my copy of Seductions of Rice and came across my Joy of Japanese cooking. This book always inspires me, but as it was almost seven by the time I got into the kitchen, I decided to keep it simple.
                                                  It doesn't get much more simple than soy, mirin and sake. I decided against the American style teriyaki sauce, which adds sugar and corn syrup.
                                                  Glad others are enjoying good weather. It sure was beautiful here today.

                                                  1. sorry, posted in wrong thread

                                                    1 Reply
                                                    1. re: Antilope

                                                      Breakfast for dinner. Waffles, bacon, coffee. An assortment of toppings for the waffles, jelly, maple syrup, peanut butter, thawed raspberries, whipped cream.

                                                    2. The recipe calls it "spring vegetable pilaff", although recipe sounds too precise a word for it.

                                                      I'll fry an onion adn then add basmati rice and veggie stock. When it's nearly done, I'll dump the veg on top to steam through for awhile, before mixing it through with some chopped dill.

                                                      And that's it.

                                                      Oh, yes, the veg.......chunked asparagus, handful of peas, handful of broad beans (skinned), thinly sliced courgette.

                                                      1. Our *one* day of beautiful Spring weather is over. Sunday dawned cloudy and gray, with a probable chance of rain. ::::Sigh:::: I'll be painting in a bit (trim in the 2nd bedroom) and just doing "stuff" around the house, so an easy-to-put-together dinner is in order....Tangerine and Ginger-Glazed Pork Chops using some Aloha From Oregon's Tangerine Marmalade (I LOVE this stuff!). I made a huge batch of basmati rice with last night's dinner, so the pork chop and glaze will be served over that. Steamed broccoli alongside and it's dinner.

                                                        3 Replies
                                                        1. re: LindaWhit

                                                          That sounds wonderful, LW! I love tangerines! Do you get that through mail-order?

                                                          And you are not alone, we are having gray May & gloomy skies & cool weather here in LA too. But this is our spring, and it makes up for the days of 90+ degrees that tend to go one through October & into November. So I won't complain, the heat will be here soon enough.

                                                          1. re: Phurstluv

                                                            No, Phurstluv, I usually find it at Home Goods or Marshall's (for $4.99 vs. the regular price of $6.95), but good kitchen food stores have it as well (like Sur la Table). But you *can* get it via mail order from their website as well. http://alohafromoregon.com/

                                                            Here's the pic of what it looks like...they have other types of marmalade, jellies, preserves, in addition to other food items.

                                                             
                                                            1. re: LindaWhit

                                                              Oooohhhh, okay, I think I've seen that, will have to look for it next time I go to Tuesday Morning, Marshall's or Ross. Thanks for the visual, it really helped!

                                                        2. Last night the guys came back from a fishing trip without the redfish they'd hoped for but with some beautiful large shrimp @$2.79 a pound. I did the most primitive version of barbecue shrimp. Melt 2 sticks sweet butter with slivered garlic and a good dash of Worcestershire
                                                          Lay shrimp on rimmed sheets in single layer
                                                          Season heavily with sea salt and coarse black pepper
                                                          Pour the butter mixture over the shrimp and cook in a 450 degree oven for 15-20 minutes. They will be nicely curled and tender when done. Remove shrimp from sheet then carefully pour sauce into dipping dishes; shrimp are easier to peel with sauce on the side.

                                                          Serve with French bread for dipping. Leftovers make for great potato salad. Yesterday they were boiling crawfish at the grocery store, so I picked some boiled potatoes and string beans for that today. I'm so happy to be back in New Orleans!

                                                          2 Replies
                                                          1. re: marthasway

                                                            YUM. I love NO. Can't wait to go back, and show my DH. He LOVES southern food and cajun in particular, I'm going to surprise him with a trip someday so we can eat ourselves silly!!

                                                            1. re: marthasway

                                                              I realllllly want to try that, martha. :-)

                                                            2. Pork chops friday night were good but not great - did not use any real measurements for my nuoc cham marinade, (inspired by Inaplastic, but certainly not to blame her!) which usually is ok, but this time it didn't really come through. there was a faint sweetness, and that was it, though i used a ton of green garlic, serranos and jalapenos, and fish sauce, and the chops marinated overnight.

                                                              Saturday attended a friend's graduation all day (jeez those things are looooong) and then got taken out to dinner and cocktails, had absolutely fabulous pork belly with a gorgeous orange-yolked poached egg with semolina cakes, braised octopus with purslane, arancini with black garlic aioli, a duck, bacon and sweet corn fettucine dish, and a white pizza with nettles, sausage and burrata - divine. Two pre-dinner cocktails,a bottle of Prosecco and a bottle of Primitivo makes for a rather bleary morning, but it was fun last night.

                                                              I think my sister and i will go to a local fishmonger today (if they're open on Sundays) and i'll get some cod or sole and make more fish tacos for me, and the BF can have more of the pork adobado for dinner. Although...... it IS nice and sunny, and we're spending time at my dad's house while he's out of the country, and there IS a big old gas bbq out there.....

                                                              3 Replies
                                                              1. re: mariacarmen

                                                                do it, do it, do it!

                                                                1. re: rabaja

                                                                  if i find some good steaks, i will!

                                                                2. re: mariacarmen

                                                                  Oh man, mc, that dinner out sounds to die for!! Just curious, where'd you go? I'm making a list so we can go up there and eat ourselves sick with all the places we pass by when we go camping!!

                                                                3. Yesterday I was at my grocer's meat counter buying breakfast sausages when I saw a locally raised lamb shoulder in the case labeled as 99 cents. I asked the guy if it really was 99 cents a pound, he looked at me and said no. I figured it was a mistake and was a little sad. He took the tag and looked at it, tells me that the 3 fell off - should be 3.99 a pound, but he'll go ahead and honor the 99 cents a pound. So I get all excited and say "I'll take it!" I went home with a 2.24 pound lamb shoulder roast for $2.22! The thing was raised just on the other side of town and was butchered in house. I'm stoked.

                                                                  So tonight it's lamb shoulder roast with rosemary, garlic and anchovies. With roasted potatoes and yellow eyed beans. Can't wait.

                                                                  9 Replies
                                                                  1. re: rainbowbrown

                                                                    wow, what a great deal! sounds delicious.

                                                                    1. re: rainbowbrown

                                                                      SERIOUSLY great buy, rainbow! Enjoy that lamb dinner tonight. :-)

                                                                      1. re: rainbowbrown

                                                                        That's such a great story! Good for the butcher for honoring the price, and enjoy your lamb.
                                                                        By the way, do you roast it like a leg? I've never thought to buy lamb shoulder, sounds great.

                                                                        1. re: rabaja

                                                                          Shoulder is often nicer than leg. And certainly more versatile. It's the fat!

                                                                          It'll roast nicely - we had one the other week. It's particularly good done as slow roast at low temperature.

                                                                          It'll braise beautifully as a boned piece. And it works well chunked in casserole dishes like this from my favourite Italian chef: http://www.bbc.co.uk/food/recipes/lam...

                                                                          Oh, and it's usually much cheaper than leg.

                                                                          1. re: Harters

                                                                            Can you treat it like pork shoulder then? Low temp for several hours?
                                                                            That recipe makes me want to run to the store and make it dinner tonight. Thanks for that.

                                                                            1. re: rabaja

                                                                              Absolutely. You end up with a sort of "pulled lamb" texture. Go Google for a recipe - you'll find quite a lot, usually on British sites. Let me know how you get on with it.

                                                                              Of course, you can always roast it quicker , as you would a leg, for "proper" carving. In the UK, we dont cook lamb quite as rare as the French but it gets to "pink" usually (a little ways under "medium" in beef terms) but I would always roast a shoulder a tad longer, to a proper medium, so some more of the fat and tissue can cook off.

                                                                        2. re: rainbowbrown

                                                                          Good eye!

                                                                          1. re: rainbowbrown

                                                                            YAY!! What a great deal!! Your roast will taste even better at that price!

                                                                            1. re: rainbowbrown

                                                                              Fabulous!

                                                                            2. A favorite from my childhood from Fridays spent at my grandparents' house: Crispy, pan-fried smelts.

                                                                              I hadn't had them in, oh, some 30 years, and my goodness, I'd forgotten how ADDICTIVE those little guys are, and how fun it is to eat them like a savage, ripping out the backbones. My house smells like an All You Can Eat Friday Night Fish Fry though. :O

                                                                              2 Replies
                                                                              1. re: BabsW

                                                                                My mom used to make them for my father. I think he was the only one in the family who ate them, but I'd be game to try now!

                                                                                1. re: roxlet

                                                                                  I was certainly the most enthusiastic smelt-lover of the bunch! It got to a point where I think my grandmother made them just for me. My sister still detests fish today, and smelts are a pretty fishy-fish. lol

                                                                                  I was stupidly excited when I saw the sign that said "Dressed Smelts" yesterday. This was definitely a tasty impulse buy.

                                                                              2. Well, it's been a very busy Sunday, with activities spread out for both boys, a DH who has to work, but can do so at home, but decided he HAD to go to a furniture store (not very close by) to pick up a new bed, bench & other few things, before we have houseguests next weekend. So it feels like I've had precious little time to sit and relax. Anyway, I'm glad I was proactive yesterday and started planning and thinking about the WHOLE weekend's dinner, and not just one night at a time.

                                                                                My Mom had given me a recipe a few years back for a marinade she raved about for flank steak. So I started marinating a 2# flank steak on Saturday. Scored the meat, then put it in a ziploc with soy sauce, olive oil, garlic powder, a chopped onion, some red wine vinegar and the mystery ingredient, some chutney. Smells very good, DH will be grilling it over hot charcoal, and praying he doesn't overcook it. I told him if it's a hot fire, 5 minutes a side MAXIMUM. But he doesn't always listen, as he believes he knows more about cooking on the grill than I do, And normally he does, but he tends to underestimate his fire-making abilities.

                                                                                Crispy smashed Yukon gold potatoes, that I moved heaven & earth to find that recipe. I kept looking in the wrong magazines' for it, finally broke down & used Google, and found it IMMEDIATELY. Made a chimichurri sauce for the steak, putting together a Caesar salad and boiling some fresh local corn on the cob as well. Wanted to grill it, but I find that those recipes that grill it raw do not cook it sufficiently for me, I still feel like I'm eating raw corn on the cob, and my system does not need the extra-help-with-the-ruffage factor. Will par boil it and grill it another time when I'm not so harried. I really like the concept of the grilled Mexican corn, but not tonight. The old Yankee curmudgeon in me has resurfaced. Oh, and apple pie for dessert, will heat it in the oven while we eat, and serve it Yankee style with cheddar cheese for us, a la mode for the boys.

                                                                                Almost looking forward to a quiet week ahead, before good friends come to visit. Hope everyone else has had a restful weekend, and did not get fooled by that old fool predicting the Rapture!!

                                                                                8 Replies
                                                                                1. re: Phurstluv

                                                                                  Flank steak turned out tender and delicious, and the hubby cooked it PERFECTLY!! Definitely using that marinade again. Pics:

                                                                                   
                                                                                   
                                                                                  1. re: Phurstluv

                                                                                    Man oh man does that look good!

                                                                                    1. re: Phurstluv

                                                                                      How was the corn? We haven't bought any here yet...

                                                                                      1. re: roxlet

                                                                                        My kids devoured all four ears and left none for me to taste. My little one says sweet. I'll try an ear tonight in my salad.

                                                                                        1. re: Phurstluv

                                                                                          mine were decent, white corn, but not super super sweet yet. they were 5 for a dollar. But i grilled them, with a spritz of olive oil and sprinkled heavily with sea salt, then wrapped in foil and over the gas grill. i grilled them long enough to get browned bits even through the foil, so that caramelization gave them some more sweetness. have some more at home i think i'll turn into corn silk soup.

                                                                                          1. re: mariacarmen

                                                                                            I've never been a big fan of corn on the cob, but I've been grilling it the past year and now don't think I'll eat it any other way! I don't wrap mine in foil, though....I love all the browned parts with just the sea salt & olive oil.

                                                                                            1. re: mariacarmen

                                                                                              Can't remember if this was your idea or whose for grilled corn.....we grilled ours last night, didn't wrap in foil, just laid out on the grill, and after grilling (and there were little brown bits.yum!) I squeezed a lime wedge and sprinkled just a tiny bit of chili powder on mine...delicious! So, if it was your idea, thank you:)

                                                                                              1. re: sunflwrsdh

                                                                                                I'm sure I'm not the first one here who does it that way, but that's how I do mine. I love your idea of chili & lime, never tried it that way. I wanted to get some corn at Sprouts today, but it was .49 an ear! Albertson's has it for .20!

                                                                                    2. Last night we had friends over for drinks and dinner. Started with Aperol spritzes, homemade pita chips, hummus, cukes and baby carrots, and mixed olives. Our friends brought a fresh salad of mixed greens, goat cheese, apple, green onion, and red wine vinaigrette. We grilled up some "country-style ribs" (slices of pork butt, which we sous-vided first) and topped them with Stubb's spicy bbq sauce. For sides, corn on the cob and an Israeli cous cous salad tossed with baby zucchini, peas, halved grape tomatoes, and a pesto of mint, basil, lemon juice and zest, toasted walnuts, sauteed garlic, and parm. regg. It was very springy and we really liked it, despite being full from too many apps. To drink: Amendment 21 IPA, Dale's Pale Ale, and a pale ale from Penn. whose name I forget.

                                                                                      Dessert was key lime pie tart (this time with walnuts instead of pistachios in the crust): http://culinspiration.wordpress.com/2...

                                                                                      Dinner tonight was a picnic in the park: leftover pasta salad, grilled brats on baguette, and Sun Chips.

                                                                                      7 Replies
                                                                                      1. re: ChristinaMason

                                                                                        So how do you make the Aperol spritzes, CM--just the Aperol and soda? I have an unopened bottle of Aperol, which I need to crack open. We drink a lot of Campari around here, but I haven't been sure how to use the Aperol exactly. (I drank a lot of it in Germany and Austria a couple of years ago, but can't remember just what it was mixed with.)

                                                                                        1. re: nomadchowwoman

                                                                                          i had two negronis this weekend - forgot how much i love campari.

                                                                                          1. re: nomadchowwoman

                                                                                            Welcome back to WFD, nmcw! We missed you.

                                                                                            I make Aperol spritzes the way they were served to me in Germany---about 2/3 white wine (pinot grigio?), 1/3 Aperol, topped with soda (not too much) and half an orange slice. These are the perfect pre-dinner aperitiv, I think.

                                                                                            1. re: ChristinaMason

                                                                                              Yes, I think that's probably just what I was drinking. TY!

                                                                                          2. re: ChristinaMason

                                                                                            Love your beer selections.

                                                                                            1. re: inaplasticcup

                                                                                              Thanks! We're both pretty big hop heads. I try to branch out sometimes, though. :)

                                                                                              1. re: ChristinaMason

                                                                                                I'm learning to like hops. A little challenged by them, and sometimes overwhelmed depending on the beer, but the Man brews his own stuff and is giving me a great education.

                                                                                                I don't think I'll ever like the smell of hops boiling, tho...

                                                                                          3. Found a nice aged rib eye at the store this afternoon (alas, no lamb shoulder, the search is on) so I'll be cooking that up in my cast iron pan and to go with I am roasting the last butternut squash from storage and some fennel and spring onions. The veg got a healthy dose of olive oil, arbol chiles and thyme, it smells good already.
                                                                                            In a moment I am going to make a Hendrick's martini and enjoy the twilight on this quiet Sunday. Love nights like this.

                                                                                            1. Grilled ribeye, hot crash potatoes, grilled corn on the cob, grilled green garlic, salad of zucchini, cabbage, romaine, tomatoes and scallions. Hello summer! (almost.)

                                                                                              3 Replies
                                                                                              1. re: mariacarmen

                                                                                                Yay, you did it!
                                                                                                It sounds like you did it very well too!
                                                                                                Ribeye is totally ww friendly, right? At least that's what I told myself when I picked up a 15 oz one today.

                                                                                                1. re: rabaja

                                                                                                  i saved up my pts today for dinner! so i guesstimated and think my ribeye was like 10-15 pts. (it was a smallish one). totally worth it.

                                                                                                2. re: mariacarmen

                                                                                                  Yum!

                                                                                                3. Too busy to do much of any real cooking today.....put together a batch of spinach meatballs, and made some pasta and actually used canned sauce. Hoping for better meals later in the week:(

                                                                                                  1 Reply
                                                                                                  1. re: sunflwrsdh

                                                                                                    I've no doubt that you'll do 'better' soon, sunflower, but I love spinach meatballs. You just woke a craving in me!

                                                                                                  2. I have one of my employees staying with me until further notice, Poor guy had a horrible, overpriced steak dinner out on Friday night, so last night, Saturday, I bought gorgeous filets at Central Market for him and bf. The guys grilled the filets with seasonings of their choice and I did sauteed mushrooms in garlic & butter, grilled asparagus with lemon pepper, wild rice, and baby greens salad.

                                                                                                    Tonight I made shrimp scampi, a simple salad, and strawberry shortcake for dessert. Bf insisted the "shortcake" be made from Bisquick which I've never used before, but I insisted on freshly whipped heavy cream with confectioners sugar and pure vanilla extract. Didn't eat any of the dessert but the guys both loved it. I prefer strawberries with no sugar and just nonfat vanilla yogurt.

                                                                                                    3 Replies
                                                                                                    1. re: Barbara76137

                                                                                                      What a good hostess (and friend) you are. Bisquick shortbread biscuits are, for many, a hold-over from childhood. My grandmother used to make them . . . but I always preferred my mom's version, with angel food cake and whipped cream with the strawberries.

                                                                                                      1. re: Barbara76137

                                                                                                        Your houseguest may never leave! I wouldn't!

                                                                                                        1. re: LaLa

                                                                                                          oadl & lala, I really enjoy the company and being surrounded by friends who enjoy good food. My employee is 21, I'm 49, and my bf is 60. Quite the age span!! Bf leaves Saturday to judge a horse show in IA and will be back on Monday AM, then leaves for CA Monday PM, employee flies back to OH to pick up his car on Tuesday and then, hopefully, his new place will be ready. Tuesday night will be really quiet around here.

                                                                                                          In the meantime, they clear table, clean kitchen, load dishwasher, fold laundry, dust....who needs a maid when I have these two?????

                                                                                                      2. It's Spanish night. Although not at Casa Harters. There's a family birthday "do" at the neighbouring Casa Llobera.

                                                                                                        Herself has just spoken with her sister. Apparently we're starting off with chorizo tapas (fried - served on crusty bread) adn olives, of course. Then on to tortilla. Before hitting squid two ways - firstly long cooked with onions (a Mallorcan dish more usually done deliciously with rabbit) and, secondly, quick fried, "a la Romana" (another Catalan speciality). All with ensalada.

                                                                                                        Man, I tell you in absolute truth, I wish I could cook as well as the SiL and her bloke.

                                                                                                        1 Reply
                                                                                                        1. re: Harters

                                                                                                          oh wow, i thought you were describing a restaurant! those dishes sound wonderful. at least you married well! ( :

                                                                                                        2. I'm headachey and sad today, so the only thing that will do for dinner is, of course, cake. Inspired by the thread on cooking for two, I've decided to cut down the Dorie Greenspan recipe for apple cake.

                                                                                                          http://www.davidlebovitz.com/2010/11/...

                                                                                                          Dinner itself? There's a pot of very tasty butter beans just come to perfect silkiness. I think I'll just toss them with olive oil infused with plenty of garlic, shallots, chilli and lemon zest, add some mushrooms, baby spinach and oak roasted tomatoes, and serve it all on a hearty whole wheat pasta. It's not cake but should keep me going till tonight's real event.

                                                                                                          4 Replies
                                                                                                          1. re: tavegyl

                                                                                                            I hope you're feeling better, tavegyl. Your dinner sounds lovely, even without the cake! Love David Lebovitz's blog.

                                                                                                            1. re: onceadaylily

                                                                                                              Indeed I am -- the cake did the trick, and I woke up this morning free of headaches for the first time in days! Using a double portion of rum in the batter undoubtedly played its part....

                                                                                                            2. re: tavegyl

                                                                                                              That cake sounds great. Adding it to the menu for this weekend. Thanks :)

                                                                                                              1. re: haiku.

                                                                                                                It's delicious, as well as quick and easy - perfect for a midweek dessert. If you cook by weight as I do, note that the weight of butter on the blog recipe is incorrect: 8tb should be 250g of butter.

                                                                                                                I've made this both following the given recipe and last night's modification. In future I'm going to use my modifications as it made a less sweet, more flavoursome cake. They were as follows: increase the rum, and reduce the sugar (to about 80% by weight), replacing most of it with dark muscovado.

                                                                                                                Serving temperature: while the recipe says you can have it cold, I thought it was perfect slightly warm and with a dollop of cream.

                                                                                                            3. Tonight, thanks to Levaeria's post last week, I will be having yummy shepherd's pie, which will just suit the yucky grey misty day we are having (again). Maybe some nice local asparagus with it.

                                                                                                              This weekend's cooking marathon was more of a spinach-washing marathon. My father and I both love real garden-grown spinach and it's in season right now although surprisingly hard to find (or else I'm looking in the wrong places). But I remembered finding some gorgeous stuff at a small market last year, went there Friday and bought 3 lbs, knowing that at some stage I would hate myself because it really needs a lot of washing. But man was it good, an entirely different vegetable from the bagged baby stuff. Some was sauteed and served next to our tapenade-stuffed cornish hen (from Around My French Table) on Friday night and our fish on Saturday night, but most went into a batch of spanakopita that I was really pleased with. I started with the Martha Stewart Quick Spanakopita recipe, but added a whole bunch of scallions, chopped, a couple of good-sized spoonfuls of cottage cheese and some fresh-ground nutmeg. I made individual pies by folding each sheet of phyllo into quarters, brushing with a butter-olive oil combo as I folded, then adding the spinach and topping with another sheet folded into quarters and kind of rolling the edges together. Then she has you brush another sheet with fat and crumple it up and put it on top. Neat trick, that gets extra-crispy. Of course my father pushed that crunchy goodness to the side of his plate muttering about empty calories -- annoying man, he needs every calorie he can get, empty or otherwise -- but the dogs were very happy about it. And his freezer spanakopitas were sans crumpled sheet.

                                                                                                              The thrilling thing that happened was that as we were finishing our late Sunday lunch of spanakopitas and butter bean, artichoke and black olive salad, the doorbell rang and there was our lovely real estate broker's lovely wife with a whole giant pan of lasagna fresh out of the oven, a huge gorgeous salad, homemade dressing, Italian bread, and a box of homemade cookies! I have never opened the door to such unexpected and welcome bounty! And since I never make lasagna this makes a lovely addition to what's in the freezer. Plus, it was REALLY good for dinner last night and not just because I didn't make it! :)

                                                                                                              1 Reply
                                                                                                              1. re: GretchenS

                                                                                                                Wow, GretchenS, that IS a wonderful bounty!! What a lovely gesture to do! And it does taste better when someone else makes it, doesn't it?!!

                                                                                                              2. Long day of errands, but (YAY!) we finally went and bought some potted flowers for the deck, and wound up spending the afternoon, cleaning, repairing winter-fatigued wood, and arranging our small-for-now bounty. I keep peeking through my kitchen window just to see my beautifully blue hydrangea one more time. Today was just wonderful here, all around.

                                                                                                                Tired though, so just burritos for us tonight. I've been craving, and indulging in, black beans all week. These will be refried with soyrizo, onions, garlic, and peppers, and spooned into the tortillas with a fair amount of cheese. There is plenty of sour cream, cilantro, limes, and hot sauce to dress them up, and spinach salad for anyone with a need to live forever (or just past fifty-five). I made a quick salsa for the boy to have, but I can't take the raw onion taste of the blender salsa he likes, so I'll do without.

                                                                                                                And, if it was just me, I'd leave the soyrizo out of the burritos, but it turns out the omnivore in the house *loves* fake meat. I think it's psychological though; I want it to taste like MEAT, and he just wants tasty food, knowing the meat will come later.

                                                                                                                1. Just whipped up a batch of fresh salsa which I will be serving along with white chicken enchiladas and maybe a margarita or two!

                                                                                                                  1. Greeting to all my CH friends--haven't been posting but have been lurking and drooling, as usual, over all your delicious meals, not to mention laughing and wincing over and toasting your many exploits, accidents, accomplishments, milestones, new homes and kitchens. (Cherylptw's catfish stabbing and harrowing ride to the ER attached to said catfish takes the cake, I think!)

                                                                                                                    After a fair amount of travel, being swallowed up by Mardi Gras and Jazz Fest, partying with houseguests who wanted to sample local restaurants, I am happy to be back among the cooking, especially since our short growing season is at its peak and the Farmers Markets stalls are sagging with the weight of a lot of gorgeous produce--tomatoes, peaches, beans, berries, baby squash.

                                                                                                                    As a farewell to guests and the last breath of cool air last week, I made fresh pasta for a guest request--Lasagna Bolognese--which we had with a tossed salad alongside. We started with negronis and tempura-fried squash blossoms, stuffed with a puree of corn, goat cheese, parmesan, and fresh thyme and still attached to the baby zucchini (which served as tasty little handles), with a light tomato and roasted red pepper sauce for dipping. They were delicious. No one had room for dessert.

                                                                                                                    Friday night we had trout meuniere (lemon, butter, parsley), lightly steamed haricots verts, fennel gratin, and corn sauteed w/onion and thyme.

                                                                                                                    Saturday, I made an easy pasta dish (highly recommended for those of you with favas): tossed (Barilla) multi-grain spaghetti with sauteed favas, pancetta, wild mushrooms (hedgehogs I had in the freezer), shallots, a splash of cream, parmesan, and chives. We loved it, served with a side of steamed and buttered asparagus.

                                                                                                                    Last night we had friends over for a celebratory feast. We started with negronis (again) and two kinds of bruschette--(1)chopped chanterelles sauteed w/pancetta and garlic and chopped parsley and parmesan & (2) chopped beet greens sauteed in OO w/speck, a little onion, and lots of garlic, topped w/feta, scallions, and chopped mint. The main course was a grilled leg of lamb (marinated w/garlic, pepper, cumin, thyme, and a little rosemary) served with tarator sauce; pilaf of lentils, rice,and caramelized onions; roasted asparagus spritzed w/lemon and sprinkled w/chopped chives; salad of avocado, tomato, and onion in sherry vinaigrette. Dessert was blueberry cobbler and vanilla ice cream.

                                                                                                                    And now I'm off to the grocery for chicken breasts so I can throw together something simple a little later.

                                                                                                                    6 Replies
                                                                                                                    1. re: nomadchowwoman

                                                                                                                      darn, that all sounds delicious. as usual. welcome back :)

                                                                                                                      p.s. totally stealing that WW pasta dish idea.

                                                                                                                      1. re: nomadchowwoman

                                                                                                                        Welcome back, lovely woman, with your beautiful, beautiful meals. You inspire, for sure.

                                                                                                                        1. re: nomadchowwoman

                                                                                                                          Yes, welcome back! You sure jumped back into the cooking pool with a vengeance! All those meals sound amazing. I love the sound of your pilaf with lentils and caramelized onions. And as I recently had negronis too, i think this will be my Negroni summer! Glad to have you back again.

                                                                                                                          1. re: nomadchowwoman

                                                                                                                            Welcome back nomadchowwoman. You proved your name with all your travels! I love the sound of that pasta too!

                                                                                                                            1. re: nomadchowwoman

                                                                                                                              yes, welcome back, old friend, you have me drooling, once again....!!

                                                                                                                              1. re: nomadchowwoman

                                                                                                                                wow, all of that sounds wonderful!

                                                                                                                              2. Ottolenghi's Chickpea Saute with yoghurt, served with brown pita, and some sardine patties to accompany it. Really good.

                                                                                                                                2 Replies
                                                                                                                                1. re: haiku.

                                                                                                                                  How do you make your sardine patties, haiku?

                                                                                                                                  1. re: onceadaylily

                                                                                                                                    Mashed the sardines (I had the King Oscar Mediterranean sardines, which had 5 sardines in the can and what looked like a sliced olive and sundried tomato) with a bit of the oil, added some oats and an egg, and mixed. A firm mixture with a touch of gooeyness, so they hold their shape. Shaped patties and put in a bit of oil in a small frying pan.

                                                                                                                                2. It's a little bit chilly out so I'm taking full advantage of a cupboard full of potatoes and making leek and potato soup. I've thrown in a wee bit of bacon for good measure and I'm now desperately trying not to start on it before Mr. Huntress gets home. Wish me luck...

                                                                                                                                  9 Replies
                                                                                                                                  1. re: TheHuntress

                                                                                                                                    I love a good creamy potato soup. Sounds good.
                                                                                                                                    Do you dust it with smoked paprika? Really adds a nice dimension to the flavor.

                                                                                                                                    1. re: Novelli

                                                                                                                                      Oooh, I didn't but next time I definitely will!

                                                                                                                                    2. re: TheHuntress

                                                                                                                                      Lucky you. I was informed yesterday that the boy doesn't care for potato soup, so now I have 6 leeks to sneak into dinners this week. I love potato leek soup (I was planning on serving it with bruschetta *sigh*).

                                                                                                                                      1. re: onceadaylily

                                                                                                                                        I love leek & potato soup. Unfortunately I've been having a hankering for onion rings for way too long, so I've decided to fry my leeks up and use them as burger garnishes.

                                                                                                                                        1. re: onceadaylily

                                                                                                                                          Oh dear. It's odd because I'm really funny about how I will and won't eat potatoes, but I really enjoy leek and potato soup. But leeks are just fantastic, I'm sure you won't have any problems using them.

                                                                                                                                          1. re: onceadaylily

                                                                                                                                            Leeks! Use them in this yummy shrimp dish:
                                                                                                                                            -50g COLD butter, divided (1/2 stick?)
                                                                                                                                            -12 med-large shrimp, peeled and deveined
                                                                                                                                            -2 red chilis (not super spicy), seeded and finely chopped
                                                                                                                                            -2 cloves garlic, minced
                                                                                                                                            -1 leek, washed, the light part cut into rings
                                                                                                                                            -1 Tbsp. olive oil
                                                                                                                                            -salt, pinch of sugar, cayenne to taste
                                                                                                                                            -2 Tbsp. Pernod/pastis
                                                                                                                                            -150 ml. vegetable broth

                                                                                                                                            1. Cut 40g of the butter into small pieces, put on a small plate and store in the freezer while you prepare the rest of the ingredients. Dry the shrimp well on a paper towel.

                                                                                                                                            2. Heat the remaining 10g of butter and the olive oil in a large skillet. When shimmering hot, add the shrimp and quickly sear, sprinkling with salt and cayenne pepper to taste. Remove to a bowl, leaving the oil behind.

                                                                                                                                            3. In the same pan over lower heat, sweat the leek, garlic, and chili with a pinch of sugar. Add the Pernod and broth and reduce by half.

                                                                                                                                            4. When the sauce is sufficiently reduced, take the pan off the heat and add the cold butter pieces a few at a time, stirring to create an emulsion. Occasionally return to the heat to bring the mixture back up to temperature.

                                                                                                                                            5. When all the butter is incorporated, add back the shrimp, heat through, and taste for seasoning. Serve immediately with crusty bread for dipping.

                                                                                                                                            I like the Pernod a lot and think this would probably also be delicious using dry vermouth.

                                                                                                                                            1. re: ChristinaMason

                                                                                                                                              That sounds fabulous--and I have all those ingredients, have been wondering what to do w/my leeks. You may have inspired tomorrow night's dinner, CM.

                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                That sounds delicious, Christina. No shrimp on hand, but I'll keep this in mind the next time we're at the market.

                                                                                                                                                I cooked three of them down last night to toss into the salad with the potatoes. These are some of the smallest leeks I've had in my possession, so using them up will be no trouble.

                                                                                                                                            2. re: TheHuntress

                                                                                                                                              Leeks. I miss those things...

                                                                                                                                            3. When I went to sleep last night, it was warm enough to leave all the windows open, and inspire the boyfriend to smuggle a fan into the bedroom. I woke up this morning to a decidedly chilly bedroom and a resentful cat burrowed behind my knees. It is supposed to drop into the forties *again* tonight, so my newly acquired begonias and hydrangeas will have an indoor visit, I guess. I'm taking advantage of what is SURELY one of the last cool night for awhile to crank up the oven as high as it will go for pizza.

                                                                                                                                              I currently have two batches of food marinating on the counter: a large one of sliced tomatoes in olive oil, oregano, salt, and minced garlic, and a smaller bowl of black olives in olive oil, crushed red pepper, and garlic. Half of the tomatoes will go in a wilted salad, spinach tossed with sauteed potatoes, leeks, shallots, and tomatoes, with a balsamic dijon dressing, and topped with a fried egg. The rest of the tomatoes, and the garlic from the marinade, will be used in a margherita style pizza. The olives will be used on the second pizza, along with artichoke hearts, feta and parmesan. The boy will be home a little early tonight (5ish), and hungry as always, so the salad will be served first, with the pizzas following during our usual dinner time, around eight.

                                                                                                                                              I've never done pizza on a grill, and am looking forward to trying it this summer, if it ever gets warm enough for me to *not* want to turn the oven on.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: onceadaylily

                                                                                                                                                Once I started grilling pizza, I never wanted to go back to doing it in the oven! It's our go-to quick dinner during the summer because we always have the ingredients on hand and it doesn't heat up the house. We made one this past weekend with caramelized onions, Gouda and barbecue sauce. (yes, it's may technically not be *pizza* but it was a delicious flatbread!)

                                                                                                                                                1. re: arp29

                                                                                                                                                  Call it whatever you like, as long as you share! That sounds delicious. I've been doing the vegetarian thing for a bit, and, recently, the boyfriend said he couldn't wait to fire up the grill this summer. Than he stopped, looked at me for a long minute, and then asked *what* we were going to grill. Pizza will go a long way toward satisfying his beer-in-hand, king-of-the-yard dreams, I think. ;)

                                                                                                                                              2. Upcoming....Lentil ragu & pasta.

                                                                                                                                                Made the same way I'd make an entirely non-authentic meat based ragu - onion, garlic, carrot, celery, dried oregano & thyme, bay, splodge of tomato puree, tetrabrick of chopped tomatoes, stock. But red lentils instead of the beef.

                                                                                                                                                Don't they say that, when a vegetarian dish is made well, you don't miss the meat. Yeah, right.

                                                                                                                                                2 Replies
                                                                                                                                                1. re: Harters

                                                                                                                                                  how about adding in some portabellas (or criminis)? they'll give you the meatiness your're missing....

                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                    Thanks, mc. It proved to be OK. Only OK. And enough leftovers for a lunch for one. And enough sauce for a future brown gloop meal. I think whenever I find this in the freezer, I'm going to try and spin it a different way. I usually quite like veggie pasta sauces but this just wasnt quite right.

                                                                                                                                                2. Simple pasta night...again.

                                                                                                                                                  Casarecci alla Arrabiata - my local Italian grocer just got these in dried, so I'll give them a try. I haven't been too successful with making them by hand, so this should scratch the itch for now!
                                                                                                                                                  They're just so damn 'meaty', I love it

                                                                                                                                                  3 Replies
                                                                                                                                                  1. re: Novelli

                                                                                                                                                    Here's the taste of simplicity.

                                                                                                                                                    I just realized that all the pics I've posted so far are all pasta!

                                                                                                                                                     
                                                                                                                                                     
                                                                                                                                                    1. re: Novelli

                                                                                                                                                      That looks sooooo delicious!

                                                                                                                                                      1. re: roxlet

                                                                                                                                                        +1

                                                                                                                                                  2. Keeping it simple--burgers done on the indoor grill with slow cooker-caramelized onions and a salad (reminds self to make ketchup and salad dressing). Because the stools for our kitchen island haven't arrived yet we dine al fresco on our deck in our new place and watch the kids play on the playground behind our building.

                                                                                                                                                    1. Tonight will be veal milanese with a side of pesto. A salad will follow. There is a raspberry buttermilk cake in the oven, and I am hoping that it will be ok since I doubled the recipe. It's taking a while to bake, so I have my fingers crossed...

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: roxlet

                                                                                                                                                        is the side of pesto just for a topping on the meat? (which sounds awesome, by the way.) or is it pasta on the side? (which also sounds awesome, by the way.) good luck on the cake! (which ALSO sounds awesome, by the way.

                                                                                                                                                        i'm bored at work. can you tell? ( :

                                                                                                                                                        I've got a roast beef sitting in the fridge at home, all kosher-salted up and cold air drying on a rack since last night. Going to make Cooks Illustrated (I think, or ATK) recipe - start out in a high oven, then lower (or vice-versa) for a couple hours. will check later. But WFD tonight will be take-out pizza as i won't be getting home until a little later tonight. RB is WFD tomorrow night.

                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                          Sounds yum, MC. The side of pesto is just pasta on the side. I like to serve pasta with veal Milanese, and my son adores pesto. I'll be frying for a while -- my son just invited his friend --14 years-old and 6'3" who sometimes comes over for a second dinner. Not surprisingly, he's a basketball player and thus always hungry. I think that the cake will be OK, though all the raspberries sunk way down to the bottom, which made it a little tough to get out of the pan. I will serve it upside down with a little vanilla ice cream. I'm sure it will be fine, if not my finest hour!

                                                                                                                                                      2. Last night the boys got the leftover Flank steak with a half of a baked potato & fresh corn. I made myself a large salad with the corn, grape tomatoes, & avocado, romaine, & croutons, parmesan, and chunks of chicken.

                                                                                                                                                        Tonight, I working down the fridge to prep for the weekend. I have a lot of fruit to get rid of. Mango-strawberry smoothies, chicken sausages with gouda, grilled pineapple & corn over baby spinach is wfd for the boys. I'm marinating some smoked sun dried tomatoes for burgers tomorrow (more on that later) and making some mango frozen yogurt for the weekend.

                                                                                                                                                        1. Ad Hoc fried chicken and biscuits. Legs and thighs hit the house-made brine at 6 a.m. and were hosed down at 6 p.m.. Leftover cole slaw on the side. Deb did all the heavy lifting. I wish I had better butter to go with the biscuits.

                                                                                                                                                          1. Sausage-fennel sauce over linguine. A Stoudt's pale ale. Simple. Tired after the gym.

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                              How do you make a good sausage and fennel sauce? That is the kind of simple Italian food that I'd like to be able to turn to for an easy dinner, but I can never seem to get it right.

                                                                                                                                                              1. re: JungMann

                                                                                                                                                                In short: caramelize some finely diced shallots and a fennel bulb (likewise finely diced) over low heat until nicely golden w/ a good fond. Deglaze with 1 1/2 c. dry white wine and add 1 skinned, diced tomato. Continue simmering and separately lightly brown 1 lb. of loose sweet Italian sausage. (Quality makes a BIG different here---we like using sausage from the farmer's market). You can leave the meat in small chunks. Drain the sausage and add to the simmering sauce. Season to taste with salt, pepper, and hot pepper. Add a bundle of fresh sage leaves (6 or 7) that have been bruised and tied together and 1 tsp. dried basil. Simmer until the sauce reaches a nice consistency (maybe 10 min. more?), then serve tossed with fresh fettuccine or papardelle (we use pasta from the refrigerator case). Top with Parm. Regg. and you're good to go!

                                                                                                                                                                The keys to good flavor, I think, are adequate caramelization in the first step and high-quality, very flavorful Italian sausage.

                                                                                                                                                                http://culinspiration.wordpress.com/2...

                                                                                                                                                                (note: I've slightly changed my method since this post, mainly in dicing the fennel and shallots smaller, skipping the blending, and browning the meat slightly for more flavor).

                                                                                                                                                            2. We had Bun Thit Heo Nuong (well, not actually bun because we forgot to buy bun at the Vietnamese market while we were there, so we used pasta instead) with pork from the Vietnamese market which was soooooo much better in flavor and texture than the big box pork.

                                                                                                                                                              I sure miss the old 'hood sometimes...

                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                              4 Replies
                                                                                                                                                              1. re: inaplasticcup

                                                                                                                                                                awesome! that looks SO fresh and delicious.

                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                  Thanks, Christina! :)

                                                                                                                                                                2. re: inaplasticcup

                                                                                                                                                                  Wow! Impressive!

                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    Thanks, Roxlet. :)

                                                                                                                                                                3. Having sat through a boring, 2 hour waste-of-time meeting today with the usual whingers complaining needlessly about a variety of topics I decided to make a really nice dinner for everyone tonight.
                                                                                                                                                                  So I used this bolognese recipe (plus a veggie version), spinach pasta (can't find the link, I am soooo tired) and Marcella's buttery bechamel and instructions. Quite the hybrid recipe! It took hours but it's so good. Even the vegetarian raved about her version. A hot bath and then off to bed I think...http://www.saveur.com/article/Recipes... ZZZZZZZZZ...

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: twodales

                                                                                                                                                                    Corrected link: http://www.saveur.com/article/Recipes...

                                                                                                                                                                    1. re: twodales

                                                                                                                                                                      Wow, that's impressive as all get out! I bet it was yummy. Me, I had a tough day at the office yesterday and decided that meant take-out sushi. :) Pretty tasty but my hat is off to you, it must have been fantastic.

                                                                                                                                                                      1. re: twodales

                                                                                                                                                                        That recipes reads delicious. Thanks for posting.

                                                                                                                                                                    2. Tonight's dinner was chicken breasts, grilled after being marinated in a peppercorn marinade, sweet potato fries, a salad of mixed baby lettuces, sliced strawberries, toasted pecans, and fat free feta. A cold glass of Moscado. Dessert was Peppermint pig ice cream with a home made chocolate chip cookie.

                                                                                                                                                                      1. Last night, inspired by a recipe in an article on Riga in Saveur, I made chicken cutlets w/chanterelle sauce, served w/boiled new potatoes and two cold salads,--one w/haricots verts and tomatoes in a mustardy vinaigrette and the other w/asparagus, diced beets, and chopped egg.
                                                                                                                                                                        Tonight, it was lamb tacos using leftover lamb from Sunday--garnished w/feta, pickled red onions, chopped tomato, and cucumber. Some leftover pilaf alongside.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                          ooh, lamb tacos, you just reminded me of the lamb and soft scrambled egg tacos we used to make as hangover cures in my late 20s..... soooooo good....

                                                                                                                                                                        2. Last night was dorado topped with basil/rocket pesto and grilled in the oven, served with grilled veg and corn on the cob.

                                                                                                                                                                          1. Last night was veal Milanese, and I made LOTS, so tonight will be veal parmigiana with linguine made with the left-over veal.

                                                                                                                                                                            1. A friend in an Email thread was talking pizza, so I picked up a ball of dough at the market last night, and it's WFD tonight (provided I can find a baking sheet...otherwise, it'll be the bottom of the broiler pan! LOL)

                                                                                                                                                                              Anyway - I'm thinking chicken, roasted red pepper, roasted asparagus, and goat cheese. Still not sure of the sauce - perhaps a quick white sauce, but not sure. I do have a 1/4 cup of tomato sauce in the freezer that could easily be defrosted and used. We'll see what I'm in the mood for when I get home.

                                                                                                                                                                              1. Barnsley chop, Jersey Royals (tossed in butter & chives), broad beans, mint sauce.

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                  MMM, I wish you ran a B&B (or would adopt me!), your meals always sound so delicious and so English, makes me "homesick" for when I used to live there (albeit somewhat south of Harters Hall).

                                                                                                                                                                                2. It's cold and stormy here again, so I'm holding off on the light vegetable meal (a bread salad) I had planned. Also, I forgot to buy bread. :)

                                                                                                                                                                                  I am happily planning to eat leftover burritos, and think I might whip up a spicy cheese sauce (and why does every recipe on the internet call for either cream cheese or velveeta?) with minced jalapenos, poblanos, and red bell peppers to pour over my beany little bundles. I'll have a salad first, though. The man of the house doesn't like leftover burritos after they've been frozen, so I'll make a small batch of steamed broccoli, and a frittata for him. I'm leaning toward sauteed leeks, mushrooms, and tomatoes with swiss cheese. He loves frittata no matter what I toss in there, and would eat eggs every night, if I were to agree to that plan.

                                                                                                                                                                                  We grew up in neighboring states, and, for the most part, pronounce things the same way. Except I say 'ehggs' . . . and he says 'ayggs', with the emphasis on the 'ay'. Ayggs. It always makes me smile.

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                    Aww. Made me smile, too. :)

                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                      cute:)

                                                                                                                                                                                    2. Hello friends, I'm sort of back. Had the back surgery, why does it seems that it was worse this time? Big baby. I miss cooking and with my new Japanese buddies so much I mean - really miss it. I was going to go for Chicken Picatta tonight with a garlic butter/parsley angel hair pasta. Salad something quick, my back kicks up a storm if I push it too far, I'm good for about 20 mins tops.
                                                                                                                                                                                      What has helped us out even though my hubby is a fairly good cook, is the prepared foods in cool section at Costco. Not frozen but fresh and then packaged.. I split them up, and we had several nice dinners. The pasta alfredo with chicken, salmon, shrimp, and a beef roulade like thing. My appetite (Thank GOD) has diminished but they still have theirs and it worked out for the short time perfectly. I guess I've got about 3 months of this crap... nerves that were compressed becoming uncompressed. cut trying to regenerate blah blah. I've had it. The stupid walker they sent me home with almost killed me.Not to mention one of the non narcotic drugs, mixed with one the others, for around 5 hours made me walk sideways if I could at all, which I couldn't and fell. I acted like I'd had 5 bottles of bad vodka! The good news I was told "is well sometimes you can hallucinate too," Oh yeah I can just see me leaping off the area upstairs that looks downstairs.

                                                                                                                                                                                      I miss my kitchen and pots and pans, is that too much to ask for?

                                                                                                                                                                                      8 Replies
                                                                                                                                                                                      1. re: chef chicklet

                                                                                                                                                                                        cc -- I hope you make a speedy recovery and get back to your pots and pans faster than you imagine. Back problems are a huge drag.

                                                                                                                                                                                        1. re: chef chicklet

                                                                                                                                                                                          chefchicklet, you TAKE CARE of that back and don't push it! But YIKES on the drug you've been given - those are major side effects! Sorry to hear it's going to take upwards of 3 months to heal...is there P/T that can help accelerate the healing process?

                                                                                                                                                                                          1. re: chef chicklet

                                                                                                                                                                                            Oh, chicklet, I hope you get better soon. And if you can manage to take joy in the place that you use to give others joy, then, no, it isn't too much to ask for at all, to want to get back there as soon as possible.

                                                                                                                                                                                            This comment: "My appetite (Thank GOD) has diminished" made me smile, though, CC. It reminds me of going through a really bad flu, or a bout with food poisoning, and, the moment I was no longer wanting someone to put me out of my misery, thinking, "I wonder how much weight I lost?"

                                                                                                                                                                                            I hope you heal well, and soon, but baby that back of yours, you hear? Don't push yourself too much, girl. If I could make you a pot of soup, I would.

                                                                                                                                                                                            1. re: chef chicklet

                                                                                                                                                                                              Awww, chef take care of that back! I bet you do miss your kitchen, but you need to rest the body first. We're all praying for you for a speedy recovery!!

                                                                                                                                                                                              1. re: chef chicklet

                                                                                                                                                                                                CC! What an ordeal! So sorry you're going through this, but hopefully the long-term outcome will be a pain-free existence. My BF has chronic severe back pain, no diagnose, no insurance, and his work is physical, and it's terrible to watch someone in constant pain. I really feel for you. I hope your recovery gets easier by the day so you can get back (no pun intended) in the kitchen and thrill us all as usual! Take it easy, let others help you, be good to yourself.

                                                                                                                                                                                                1. re: chef chicklet

                                                                                                                                                                                                  You poor thing you! No, it's not too much to ask, but in the meantime let others help you, baby that back and take good care of yourself. Feel better soon!

                                                                                                                                                                                                  1. re: chef chicklet

                                                                                                                                                                                                    So sorry to hear things aren't going well! Do you have a basket on your walker? One of those little bicycle baskets from a kiddie trike can be a help for things you need in a hurry- cell phone etc.
                                                                                                                                                                                                    Tell hubby to look for Huxtables All NAtural Whole Grain Veg Lasagna at Costco in the refrigerator section. It's so good you'll think you made it yourself and low cal easy prep as well. Cut a piece, place on plate and nuke!

                                                                                                                                                                                                    1. re: chef chicklet

                                                                                                                                                                                                      Sorry you are having such a tough recovery. You are fortunate your Costco has a good selection of prepared foods. I used to count on them often when I lived in CA.

                                                                                                                                                                                                      Be careful with the drugs. The veterinarian I worked for a few years ago had back surgery and the drugs she had to take made her REALLY ditzy. Actually it was quite comical, and her husband & I used to call her Foster Brooks.

                                                                                                                                                                                                    2. Pan roasted pork chops in the ci pan with lots of butter. Browned on one side, and seasoned generously with garlic pepper and kosher salt. Flipped and light Asian vinaigrette goes on top of the chops, peeled rainbow carrots go in and it gets covered and placed in a 350 oven for 8 minutes. Couscous, baby spinach on the plate, sliced chops on top with carrots and pan juices. Making more sorbet for a project for my 3rd grader.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                                        "pork chops with lots of butter" ....drool....i think i'm in love.

                                                                                                                                                                                                      2. Tonight was a Korean BBQ Ribeye and a crunchy slaw with green cabbage, green onion, cilantro and Gala apple. And a couple of squares of Lindt dark chocolate with fleur de sel, which is quite loverly...

                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                                                                          oh that looks delish.... especially like the apple in your slaw.

                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                            Thanks, mariacarmen. :)

                                                                                                                                                                                                        2. Big green salad 1 tiny ham slider & 1 tiny turkey slider, diet coke

                                                                                                                                                                                                          1. I've not posted for at least a week and as usual, everyone's meals are mouthwatering! Sunday's dinner was a broiled veal steak, which came out surprisingly delicious. Monday, hamburger steak with grilled onions & gravy, mashed potatoes and a garden salad with rolls. Yesterday it was fried pork chops, fried breaded okra and rice cooked by searing it in a bit of olive oil until golden then adding water, a chicken bouillion cube, and a garlic flavored boullion cube...once nearly done, I tossed in a handful of chopped carrots, green peas and onions then allowed it to finish steaming on low. Very simple and good! Tonight's dinner was a chopped bbq pork sandwich on toasted buns with slaw & hot sauce and another garden salad. I'm getting lazy...the temp was 90's today...too hot already to cook but there is a plan to light the grill tomorrow so am looking forward to grilled steak and ribs (fingers crossed!)

                                                                                                                                                                                                            1. The ATK roast beef "seems" to have come out perfectly, though i wasn't there to partake of it tonight. (we're splitting time between two abodes, as my BF is working on my dad's house while he's out of the country.) Left it for the BF and will have some for dinner tomorrow night., along with some horseradish cream. I had sole tacos again tonight, which i can't believe i completely forgot to dredge in my nicely seasoned rice flour! something was missing but i couldn't figure out what! I am totally losing it. (i also didn't catch Top Chef Masters by some other brain blip, but that's a totally different thread.) I just sauteed the fish with a bit of salt, then served it with my habanero crema, cabbage, shallot and cilantro slaw, squeeze of lime, and more habanero hot sauce on top. Good, but something was missing . I found the bag of seasoned flour on the counter as I was cleaning up after my meal.... d'oh!

                                                                                                                                                                                                              In the crockpot i have a beef stew going, with 2 diced sauteed sweet onions, whole garlic cloves, thyme, the beef that was seared with a lot of kosher salt, black pepper, granulated garlic and thyme, a can of diced tomatoes (i know, the leeching BPs!!), and a bottle of Red Tire beer. It'll sit on low all night and we can have that Friday night, maybe.

                                                                                                                                                                                                              Now, my brain needs a rest, obviously.

                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                Oh pooh! I forgot to watch TCMasters last night as well! Oh well - I'll watch it next week @ 9pm. But I think this was indicative of my lack of interest in this season - no one really excites me this season.

                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                  It was a repeat, Linda, so no worries.

                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                    I *just* saw that on the TCM3 Ep. 7 thread. :-D Good - my channel flipping last night was valid. Tee hee!

                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                      I was bummed. I was in bed, all propped up, ready to doze off at about 10:24 and wake up again at 10:40, and no TCM. I had to make do falling asleep over tennis. I couldn't wach Mary Sun cut her finger off again!

                                                                                                                                                                                                              2. Last night's pizza came out VERY well - and it's WFLunch today at work as well. :-)

                                                                                                                                                                                                                The chicken I sauteed was one of those Frankenchicken breasts, so I'll use the rest in a pasta dish tonight...penne, chicken, sauteed asparagus, red bell pepper strips and onions (and maybe mushrooms) tossed with a combination of tomato sauce and heavy cream and whatever dried herbs seem appropriate - maybe I'll add a bit of vodka if I can find the bottle! LOL - and topped with some grated Parm-Reg cheese.

                                                                                                                                                                                                                1. This dreary weather has put me in a mood as dark as the day. I've a fridge full of produce meant for light meals, and I'm wearing a *sweater*. And my feet are cold, because I am stubbornly refusing to put on socks, and that is making me even crankier. But the summer squash and zucchini need to be used so I've settled on this recipe: http://www.kalynskitchen.com/2009/09/... to play with.

                                                                                                                                                                                                                  I'm going to add a few things to the saute (onions, spinach, and tomato), substitute basil for the thyme, and I've no feta, so will use the swiss I didn't use in last night's frittata because the boy pleaded nicely for pepper jack instead. And I know this is a 'South Beach' recipe, but I don't see a day at the beach in my near future, so I'll butter some breadcrumbs to top the casserole. I opted for a large salad last night, instead of burritos smothered in cheese sauce, so I feel quite fine with the amount of butter and cheese I plan on using tonight. Because I'll probably add extra cheese, to distract myself from how nice the feta would have been.

                                                                                                                                                                                                                  I'm probably the jinx that brought about this weather. On Monday, I put away all of my coats, picked out paint for the sunroom, fixed up the deck, bought flowers AND the spring's first bottle of gin. And now it's whiskey weather again. Grrr.

                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                                                    LOL. I get cranky when my feet are uncovered too. :P

                                                                                                                                                                                                                    I think I would prefer basil to the thyme as well. Please report back on the recipe if you don't mind. :)

                                                                                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                                                                                      It was just *okay*. To be fair to the recipe, it was intended as a side dish, and not as a main. The texture (soft, and custard-like) was boring after a few bites . . . and I usually love that type of texture, but it didn't satisfy. The boyfriend said he really liked it, but it was his "second" dinner of the night, as I make something for him at five when he first comes home, so he wasn't as invested in it as I was. :)

                                                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                                                        Thanks for the update. If I try it, I'll make it a side. :)

                                                                                                                                                                                                                    2. re: onceadaylily

                                                                                                                                                                                                                      oadl - I hear you on the cold. We're supposed to get SNOW tonight

                                                                                                                                                                                                                    3. Mini Chicken Parmesan Burgers

                                                                                                                                                                                                                      Used ground chicken breast and mixed in some grated shallot, minced smoked sun-dried tomatoes in olive oil & oregano, and lots of ground kosher salt, garlic & black pepper.

                                                                                                                                                                                                                      Formed eight patties, drizzled with more olive oil and sprinkled more salt/garlic/pepper blend. Fried in canola oil in the cast iron pan. Brushed garlic butter on some mini buns and toasted them on a baking sheet with some seasoned salt from the curly fries for the boys. Topped the burgers with a little more s-d tomato paste, mozzarella-provolone blend, arugula and chimichurri mayo on the buns.They were pretty tasty and prepped quicker than I thought. Keeping this one for the contest.

                                                                                                                                                                                                                       
                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                                                        Wow, they look delicious!

                                                                                                                                                                                                                        1. re: TheHuntress

                                                                                                                                                                                                                          +1

                                                                                                                                                                                                                          Yums.

                                                                                                                                                                                                                        2. re: Phurstluv

                                                                                                                                                                                                                          those look fantastic PL! Love the idea of the SDT bits inside the patties.

                                                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                                                            I agree! Looks great!
                                                                                                                                                                                                                            It is now 6:58am and my stomach is GROWLING! Thanks! LOL

                                                                                                                                                                                                                          2. Perfectly blood rare silky slices of roast beef were turned into sandwiches on rustic sourdough with horseradish, yellow mustard, a dab of mayo, medium sharp cheddar, lettuce, a fat beefsteak tomato slice, romaine lettuce and thinly sliced shallots. With Kettle jalapeno chips smooshed inside for extra crunch. A side salad of julienned zucchini, fresh corn of the cob, and shallots in a honey mustard vinaigrette, and a bowl of boiled cabbage slices (for that "hofbrau" feel, the BF said.) I was never a huge fan of roast beef sandwiches, but our roast came out so perfectly using the ATK recipe, I'm hooked. oh, those shallots with the beef....

                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              you're not helping me either!!!

                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                I love putting potato chips in my sandwiches too!! Your roast beef sounds divine!!

                                                                                                                                                                                                                              2. Last night we had tilapia broiled with a mustard yogurt sauce, sauteed haricot verts with carmelized shallots (leftover from the night before), and boiled baby red potatoes tossed with butter, parsley and chives (from my herb garden!). The fish was a rift on Ina Gartens roasted fish with mustard in her Back to Basics cookbook. I didn't have creme fraiche so I used greek yogurt instead.

                                                                                                                                                                                                                                Wednesday night, we had grilled chicken thighs seasoned with Penzey's Northwoods seasoning (my 16 yo son's favorite seasoning blend). I put bbq sauce on the thighs too. I served them with the haricot verts mentioned above and yellow rice leftover from Monday.

                                                                                                                                                                                                                                Tuesday night my husband was out of town so the kids and I had tacos. Quick, easy, and no complaints.

                                                                                                                                                                                                                                Monday was grilled kielbasa, steamed broccoli and yellow rice.

                                                                                                                                                                                                                                1. Last night, a green salad with bleu cheese and an artichoke, steamed, with a garlic-dill mayo for dipping.

                                                                                                                                                                                                                                  Tonight- mandarin-orange 'chicken' with stir-fry veg.

                                                                                                                                                                                                                                  I'm also throwing a loaf of bread in the machine, for Sunday's french toast.

                                                                                                                                                                                                                                  1. I'm going to steam some fish tonight, probably sole again, and I'm going to try Rabaja's prep of black bean sauce steamed fish:

                                                                                                                                                                                                                                    1.Yank Sing chile sauce, the first ingredient is oil and it gives a fiery goodness to the whole thing. 2.Lee Kum black bean garlic sauce, this is where the black bean goodness comes in. I should be using fermented black beans, but this will do in a pinch. It's pretty strong stuff. 3. Rooster sauce, what's not to love? I basically mixed almost equal amounts of all three together and smeared them over the top of the fish before steaming. It can get a bit salty, so beware. All in all, I think it adds one, maybe two points to the dish. We're talking about a total of one Tb. once combined. finely shredded or sliced ginger really make this dish.

                                                                                                                                                                                                                                    I think she posted this on our WW thread. It sounds so good! The BF will be at my dad's house eating more bloody-as-hell roast beef, which will make him happy. Then we'll convene later for cocktails and pool. Happy Friday, everyone (before a long weekend, to boot!)

                                                                                                                                                                                                                                    1. Chicken with angel hair pasta and peas in a cream herb sauce

                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: vafarmwife

                                                                                                                                                                                                                                        That sounds simply delicious!

                                                                                                                                                                                                                                        1. re: sunflwrsdh

                                                                                                                                                                                                                                          THe Blt pizza is wonderful. I used carmelized cherry tomatoes and baby spinach leaves with 6-cheese Italian cheese. This along with bacon-YUMMY.

                                                                                                                                                                                                                                      2. I'm cheating a bit and not shopping out of my freezer, as I was out and about a good portion of the day (and *finally* picked up some herbs to pot - rosemary, thyme, flat-leaf parsley, oregano, and basil). Got home too late for anything to defrost, so I made a stop at the local butcher right around the corner from me.

                                                                                                                                                                                                                                        I picked up some garlic & cheese-marinated sirloin tips (these are SERIOUSLY garlicky and cheesy - I can smell it through two plastic bags! LOL), which I'll grill on the grill pan and finish in the oven (although I might make room on the kitchen counter for the convection oven, as the humidity has kicked in!).

                                                                                                                                                                                                                                        Sides will be roasted Yukon Gold potatoes (yet another reason to get the convection/toaster oven out of its box) and steamed green beans with thyme butter.

                                                                                                                                                                                                                                        Happy Memorial Day weekend to all, and and early thanks to our soldiers, past and present!

                                                                                                                                                                                                                                        1. Untraditionally traditional for a Friday night dinner in these parts. I'm making tzurris' Bundt pan chicken, which idea I just love.......yummy small potatoes and pearl onions are getting basted with savory schmaltz, lemon and garlic right now, and I haven't got to do a thing. The smell is killing me. We're starting with artichokes poached in white wine and finished with olive oil - they're so good right now that we can eat them without any sauce, but I'll toss on a salsa verde for the folks who think they're just not right without it. Salad after main; last container of freezer cran-apple sauce with, macaroons and ice cream for the finish. Yay Friday! And thank you tzurris!

                                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                                                                                            I can't quite wrap my head around what you're doing, but it sure sounds delicious!! Do tell how it comes out, and if successful, the procedures!

                                                                                                                                                                                                                                            Tonight I made open faced veggie burgers with marinated portabellas that I broiled for about 8 minutes, until they let out some steam. Then toasted a garlic parmesan roll, and roasted some grape tomatoes. Garnished the mushroom burger with Boursin cheese, and fried shishito peppers. Some grated cabbage drizzled with Sherry vinegar on the side. Also cooked down a bunch of collard, turnip & kale greens with bacon, Sherry vinegar & white beans. Served with the other half of that addictive garlic parmesan sourdough toast.

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            1. re: Phurstluv

                                                                                                                                                                                                                                              Phurstluv, dinner sounds delicious. I'm especially into that burger. You made it sound mouthwatering. I bet it was.
                                                                                                                                                                                                                                              So, the chicken was a play on beer-can chicken. You know the one? You use a half-full can of beer as the base/"plug" for a chicken that you sit on it vertically, and bbq it- the beer bastes the chicken inside out. This one, as I said, was from Tzurris, and you have to suspend disbelief, because it come out beautiful, fragrant and moist. So- I quartered potatoes and because I had some time I blanched pearl onions and peeled them and added half again the amount to the four quartered potatoes. Then salt and pepper. Layered this all into the bottom of a bundt pan, and then seasoned and oiled a 3 1/2 lb. chicken and jammed it right down on the core of the pan. Put the whole shebang into a baking dish with sides, slapped it into a preheated 450 oven for 20 minutes, turned it down to 325, and left it go another 90 minutes. Yep, you heard it right here. The first instruction I received was "forget the 45 rule," so I did, and it was soooooo gooood. Chicken came out burnished sienna, with crispy skin and edges; meat was moist and flavorful, even the breast. Oh, I didn't mention I also peeled a bulb of garlic and tossed the cloves in w/ the other veg. The vegetables were self-basted and had absorbed juices and schmaltz - served up the whole megillah with some baked lemons to squeeze on. I'll be doing this one again, and again, and again.

                                                                                                                                                                                                                                              1. re: mamachef

                                                                                                                                                                                                                                                Great idea, mamachef! A bundt pan for beer can chicken! I wonder how that next cake is going to taste! Mine's got teflon, and I'd be afraid that the chicken drippings would be really hard to remove. Is your bundt a teflon pan?

                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                  LOL, roxlet. The original idea came from tzurris, right here. :) I forgot to mention that I actually had a bundt pan relined because I've always despised teflon but I loved the pan. I did spray mine first, with olive oil Pam. Dammit, details! The other difference is, it's not a classic bundt - it has Hebrew lettering on the bottom, so I had to double check with her that it wouldn't change any of the equations, and she said it wouldn't so I went ahead and did it and damn, it was really, really good. We used the roasted cloves to spread on our bread. (Whispering....and I have half a breast left for a dynamite chicken sandwich at lunch, but don't tell the gents 'cause they're having grilled cheese!)

                                                                                                                                                                                                                                                2. re: mamachef

                                                                                                                                                                                                                                                  That so totally rocks, mamac!! Brilliant idea, I bet it was wonderful. I will be picking up a whole bird this week. Can't wait to try it out this way!

                                                                                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                                                                                    I *LOVE* the idea of using a bundt pan for beer can chicken! But let me understand - you did *not* use any beer, right? Just seasoning and oiling the bird and then putting it on the round area of the bundt pan? (The majority of my pans are still packed, but I'm trying to remember how large the opening of the bundt pan is...I'm thinking maybe the tube pan might work as the sides are less sloped.)

                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                      No beer at all, though I don't see why you couldn't put a tot 'o the white in the bottom of the larger pan, to heat and then infuse the chicken through the core. And I can see no reason a tube pan wouldn't work perfectly.If tzurris told me that the unique shape of mine wouldn't work for this, I was planning to do the exact same thing.

                                                                                                                                                                                                                                                    2. re: mamachef

                                                                                                                                                                                                                                                      Sounds wonderful! I have an extra bundt pan I could devote to chicken:)

                                                                                                                                                                                                                                                      1. re: sunflwrsdh

                                                                                                                                                                                                                                                        "Dedicated Bundt Pan, Chickenstyle." :)

                                                                                                                                                                                                                                                3. We had (almost) meatless (chicken stock in the rice) Friday fridge cleanout Mex-style brinner.

                                                                                                                                                                                                                                                  Over medium egg over yellow rice topped with the Man's homemade salsa verde and some feta (no queso fresco) and fried platanos maduros.

                                                                                                                                                                                                                                                  Time to go strain some stock...

                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                  1. I just wolfed down some lingcod prepared a la Rabaja - steamed with black bean chili sauce, rooster sauce and garlic chili sauce, over a slaw of cabbage and minced ginger,which i mixed with a little rice wine vinegar and dark soy - pow! what flavors! i served it with white rice boiled with a lot of granulated garlic. It made for quite a substantial meal, very homey, not as light and delicate as i thought it might be. I loved it. Thanks Rabaja! AGAIN!

                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      Can you point us toward the recipe? I am always wondering what to do with this jar of fermented black bean sauce, aside from using it on green beans.

                                                                                                                                                                                                                                                    2. Since Memorial Day weekend is the official start of the summer season, we had a summer meal: boiled lobsters with drawn butter, corn on the cob and boiled potatoes. There was enough corn for leftovers, so I will be making corn salad for tonight.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                        That sounds simply delicious.

                                                                                                                                                                                                                                                      2. Roasted pork tenderloin sliced thick, smothered with 8 hr caramel onions and fried apples.
                                                                                                                                                                                                                                                        Bacon&cheddar Brussels sprouts, Finigan salad with Myer Lemon&Egg yolk vinaigrette.
                                                                                                                                                                                                                                                        Peanut butter chocolate pound cake with vanilla ice cream.

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: iL Divo

                                                                                                                                                                                                                                                          Can you explain "Finigan salad"? Would it be like this? http://www.grandmalindasrecipes.com/R...

                                                                                                                                                                                                                                                        2. Happy Memorial Day Weekend!! I have my literal BFF coming in from Phoenix with her boys and husband to spend the weekend with us! The kids are so excited, can't wait to see their buddies!

                                                                                                                                                                                                                                                          On the menu is some dry-aged NY strips that will be grilled and sliced thinly with a salsa verde sauce over them, (parsley, garlic, red pepper flakes, thyme, red wine vinegar & olive oil). Also six racks of baby back ribs, rubbed 24 hours ago, about to be braised in root beer, apple cider vinegar for a few hours. Baked beans also cooked with root beer & spices about to come out. Then grilling some beautiful peppers, shishitos, asparagus and local corn. Garlic bread for every one too. And a store bought apple-cherry pie, with vanilla ice cream for the kids. Grilled Bartlett pears, proscuitto & bleu cheese for the adults. Lots of beer & wine.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                                                                                            sounds like an excellent weekend lies ahead!
                                                                                                                                                                                                                                                            Enjoy your BFF!

                                                                                                                                                                                                                                                          2. We had some massive, delicious bbq beef brisket sandwiches for brunch, so dinner was something a little lighter (and easy): pan-fried glass noodle dumplings (from frozen) with homemade dipping sauce. I pulled out what I thought was a bag of frozen edamame---it turned out to be peas, so I cooked some with some sweet corn and sauteed shitakes, tossed with butter, ginger, soy sauce, and black pepper. Simple. Now time for ice cream. Cookies and cream, thanks.

                                                                                                                                                                                                                                                            I may make some turkey larb later, if I feel motivated and still hungry. We got a late start today.

                                                                                                                                                                                                                                                            1. Tonights dinner will begin with tuna tartare, possibly molded over some guacamole. For our main we are having grilled Scorned Woman chicken with corn salad. The corn salad is made and the chicken is marinating. We will eat on the porch where a delightful breeze is developing.

                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                What goes into Scorned Woman chicken?

                                                                                                                                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                                                                                                                                  There is a hot sauce we love called Scorned Woman. Great name, right? It's pretty hot stuff and very good. We make a marinade of the Scorned Woman, lime juice, garlic, salt and pepper, let marinate and then grill. Very tasty and piquant! My husband decided to make onion rings as an additional side, and they sure were good!

                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                    That's my favorite hot sauce! Great flavor, not just heat..

                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                      Love a good hot sauce. You've got me intrigued by this Scorned Woman stuff... ^-

                                                                                                                                                                                                                                                                2. One of my favorite Middle Eastern (Syrian) places closed a while back due to a more well-known competitor opening nearby. Shame because my place had truly homemade and delicious fare. I've been craving shawarma so I'm marinating beef (alas, no lamb) for tomorrow. First attempt so I am hopeful that it turns out. The weather is still cool, grey and wet and I am feeling unmotivated, bored and blah...so I've turned to the kitchen. Earlier I made a mascarpone/cream cheese/maple/brown sugar cheescake with a pecan/maple/bourbon/butter/topping. I want to curl up in bed and sleep until the sun comes back into our lives.

                                                                                                                                                                                                                                                                  1. Discovered that my bugaboo her was OLD THYME. putting a beef stew in the crockpot, i unchowhoundedly did not smell my dried herb - an I guess old package of nevertheless unopened package of thyme which I poured into the pot and got a whiff of when it was too late. Tried to "fix" with another Red Tractor ale, some smoked paprika and some hot toasted dried chili flakes. it was "ok" but you could still taste that dreaded "moldy" flavor. Over rice. With an incongruous but strangely good match salad of sliced thin cabbage, minced ginger, chopped cilantro, dark soy, and rice wine vinegar.

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      It does seem like thyme develops that moldiness, doesn't it, whereas other herbs are likely to stop tasting like anything. Horrid smell. I bought a small jar last winter that smelled moldy the first time it was opened, within days of purchase. Ugh.

                                                                                                                                                                                                                                                                      That salad sounds delicious, though. I've some tuna to cook within the next few days, and that would be a perfect go-with.

                                                                                                                                                                                                                                                                    2. For dinner today burgers on the grill along with grilled corn on the cob.

                                                                                                                                                                                                                                                                      For supper tonight BLT pizza

                                                                                                                                                                                                                                                                      1. It feels like ages since I've posted about our meals, so many other things demanding our attention at this time of year it seems.

                                                                                                                                                                                                                                                                        After a morning at garden centres, landscape depots picking out rocks and, a quick stop at a Church fundraiser where we picked up some terrific perennials, baked goods and cookbooks (more about that on last 3 cookbooks thread later!) we headed back home to do some gardening. Once again it was a cold, cloudy, rainy day so plans to bbq were shelved and instead I opted to try a recipe for Tuscan Meat sauce that had caught my eye. Though the recipe called for boneless beef chuck it only had to simmer for 2 hours so it fit the bill as time wasn't on my side!

                                                                                                                                                                                                                                                                        The sauce was fabulous, so rich and flavourful. I'll definitely make this again. . . mr. bc said he'd give it a 9.75 out of 10!! I'm becoming a fast fan of Michele Scicolone's recipes. She first won me over with her Antipasto cookbook and since then I've been acquiring her other books. This one is from !,000 Italian Recipes.

                                                                                                                                                                                                                                                                        Though we had rain this morning and, it's still quite foggy, the weather network is promising that the sun is just an hour away and, the temperature is supposed to rise. I sure hope so!!

                                                                                                                                                                                                                                                                        If all goes well, we have some fabulous Porterhouse steaks just pleading to be grilled along w some asparagus fresh picked yesterday! I think I'll use a COTM recipe for the asparagus. Potatoes of some sort will be served alongside and we have some oooey, gooey buttertarts baked by the church ladies for dessert!

                                                                                                                                                                                                                                                                        Wishing everyone a perfect day and delicious dinner!

                                                                                                                                                                                                                                                                        1. Today is the day for a BBQ, at least that's what the blue skies and clear sun are telling me! What a relief after on and off showers for most of yesterday.
                                                                                                                                                                                                                                                                          Family is coming up and we'll be enjoying some nice New York's my Dad has been aging in his fridge for us, as well as the first of the season corn. -Seems a bit early for me, but I'm not going to discourage it.
                                                                                                                                                                                                                                                                          I'm roasting some beets for a beet, pickled onion and chive salad and will make my stand by farro salad, which always gets whatever happens to look good. Today baby artichokes, peas, cherry tomatoes and Mom's pesto are calling out to me. Favas if I can find them.
                                                                                                                                                                                                                                                                          I'm going to harvest the first of my baby lettuces, which I'm excited about. The arugula and peppercress are looking particularly good this morning.
                                                                                                                                                                                                                                                                          My sister is bringing up a chocolate cream pie for dessert, which is so unlike her -she's more of a fruit girl. Again, I'm not complaining. In fact I feel like I barely have to do any cooking, everybody is already bringing great dishes.
                                                                                                                                                                                                                                                                          My Dad even smoked salmon yesterday for an appetizer with drinks. I'm trying to think of a second app I can whip up and surprise them with...we always do the cheese, humous, olive thing...my minds a blank though.
                                                                                                                                                                                                                                                                          So happy I soldiered through my workday yesterday and cleaned the house. All I have to do is arrange some flowers and tidy up the bathrooms!
                                                                                                                                                                                                                                                                          Happy Memorial Day weekend chow peeps!

                                                                                                                                                                                                                                                                          1. It is supposed to be in the eighties and sunny *tomorrow*. Today, however is still gray, damp, and not quite warm. My hydrangea looks depressed. I need pasta, something creamy, like this: http://worldplates.wordpress.com/2010...

                                                                                                                                                                                                                                                                            A creamy tomato sauce with mushrooms and spinach, and I'll probably throw in some olives, crushed red pepper flakes, and parmesan. My tomatoes are very cheap tinned, so instead of just dumping them into a pan and expecting them to magically become sauce with the addition of garlic and cream, I'll actually, you know, make a sauce with them first, with onions, carrot, broth and such, with a brief meeting with the stick blender. If I'm feeling like seeing a pretty plate, I'll use the orecchiette, but if my need for comfort spikes, I'll just have to go with the egg noodles, won't I?

                                                                                                                                                                                                                                                                            To go with, I have two zucchini that I, for days now, have been thinking about slicing into chips, breading, and baking. http://www.dashingdish.com/2010/04/zu...

                                                                                                                                                                                                                                                                            I wanted garlic bread as well, but am incapable of remembering to buy bread lately. And I'm not going to challenge my hit-or-miss baking skills today. Last night's festivities made for a . . . not so good morning. If someone were to drop off a bloody mary, that would be much appreciated. ;)

                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                                                                                              I'm feeling your pain! We are invited to a BBQ later and I haven't even thought about what to bring. Unusual for me. It might not happen as we have thunder here again and it's growing dark. 8 (

                                                                                                                                                                                                                                                                              Have you ever tried Marcella Hazan's fried zucchs? I think it's a simple flour and water batter which comes out very light and crispy. Shallow fried and then sprinkled with a bit of salt and lemon juice. I think it's in the classic book and can be used on other veggies as well.

                                                                                                                                                                                                                                                                              1. re: twodales

                                                                                                                                                                                                                                                                                Too funny, I just came inside from watering the plants after hearing a nice round of rolling thunder. I think all of my neighbors heard my, quite loud, "AGAIN?" We are still lucky here, though. The worst I've had to deal with is wearing my rain boots when I go to the increasingly wet basement to do laundry. My family in Michigan is boiling their drinking water.

                                                                                                                                                                                                                                                                                I don't have her book, but that does sound more appealing than the heavier batter (egg and breadcrumbs) I was seeing in other recipes. And I have a zested lemon that I need to get the juice out of, so thanks for that idea! I'll see if I can find an equivalent of it online.

                                                                                                                                                                                                                                                                                I hope you make it to your outing . . . but I did just hear thunder again. Maybe you should bring the makings for Dark and Stormy cocktails. :)

                                                                                                                                                                                                                                                                                1. re: onceadaylily

                                                                                                                                                                                                                                                                                  HaHaHa! Dark & Stormy!

                                                                                                                                                                                                                                                                                  Funnily enough I bought some Ginger Beer a few weeks ago when I was more hopeful that summer was around the corner.

                                                                                                                                                                                                                                                                                  Here is Marcella's recipe with my additions and changes:
                                                                                                                                                                                                                                                                                  Zucchine Fritte con la Pastella
                                                                                                                                                                                                                                                                                  For 4-6
                                                                                                                                                                                                                                                                                  1 lb zucchs, 2/3 c flour, 1 cup water, veg oil 3/4 inch deep, salt
                                                                                                                                                                                                                                                                                  Slice lengthwise about 1/8 " thick or slice
                                                                                                                                                                                                                                                                                  Mix flour and water
                                                                                                                                                                                                                                                                                  Heat oil over high heat
                                                                                                                                                                                                                                                                                  Dip zucchs and fry in oil
                                                                                                                                                                                                                                                                                  When golden, flip over
                                                                                                                                                                                                                                                                                  Drain, salt
                                                                                                                                                                                                                                                                                  I sprinkle with fresh lemon

                                                                                                                                                                                                                                                                                  I like her eggplant parm recipe too. Good basic book.

                                                                                                                                                                                                                                                                                  It's bucketing here and looks like it's 8 pm. At least we don't have the devastation some folks are living with around the country. It's just rain....

                                                                                                                                                                                                                                                                                  1. re: twodales

                                                                                                                                                                                                                                                                                    Ooh, thanks! The deciding factor will be my energy level, come nine o'clock (the boy works closing, so we won't eat until after eleven). The stove will be pretty tempting, I'm sure, but that definitely looks like a superior recipe.

                                                                                                                                                                                                                                                                                    The cat won't stop asking for dinner, because surely it is dusk. If your party is still on, you should get a loaf of bread, hollow it out, and fill it with something tasty, and be the one who brings a *boat* to the party.

                                                                                                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                                                                                                      I meant to say you can slice the zucchini into rounds also 8 )

                                                                                                                                                                                                                                                                            2. It's a holiday weekend here in the UK - the Spring Bank Holiday - or Whit as we used to call it when we were a considerably more religious society than today.

                                                                                                                                                                                                                                                                              Not that we're eating anything celebratory. Or doing anything religious (I gave that up circa 1965 when took "religious studies" as an academic subject for my school leaving exams (I passed - one of my miserly five subject successes).

                                                                                                                                                                                                                                                                              So, dinner tonight is a long-standing one Chez Harters. Chicken breast get chunked into kebab sized chunks. Chunks are dunked - into a mix of sliced chilli, lots of ground pepper, grated rind & juice of a lemon or so (it's better with limes but we havnt any) and crushed garlic. They'll get 30 minutes in that before going onto skewers and under the grill.

                                                                                                                                                                                                                                                                              As a starter, there's asparagus. We're almost at the end of the season so gotta enjoy it while we can.

                                                                                                                                                                                                                                                                              And the chicken will have rice and a sauce. Sauce involves chucking mango chutney, garlic, grated ginger, sugar, white wine vinegar, soy sauce, Tabasco and olive oil into the blender and whizzing them till they scream for mercy.

                                                                                                                                                                                                                                                                              For tomorrow, I'm pondering something oriental. Only because the farmers market this morning had enormous cheap bok choy that I couldnt resist. Watch this space.......

                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                That sauce sounds wonderful. No heat on anything, just blended together?

                                                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                                                  Yep. Just as.

                                                                                                                                                                                                                                                                                2. re: Harters

                                                                                                                                                                                                                                                                                  Sounds like a GREAT sauce for the chicken, Harters!

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    It's going to double up as a sauce for lunchtime sausages on hotdog rolls tomorrow.

                                                                                                                                                                                                                                                                                    I've got "Wilmslow Porkies" - a nice fat sausage from a smokehouse just a few minutes south of us near the small town of, erm, Wilmslow. Sausages arent smoked but they do some fab stuff in the smokehouse - not least haddock and, best of all, nuts - http://www.smokednuts.co.uk/real_smok...

                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                      That's a seriously good sauce/spread for pork sausages as well. And ooh, The Smokehouse looks like my kind of place! How lucky you are to have that so close to you!

                                                                                                                                                                                                                                                                                3. Pulled pork with coleslaw and roasted corn on the cob. Then watermelon for dessert and iced tea (not sweet tea though) to drink. :)

                                                                                                                                                                                                                                                                                  1. Loving the long weekend...weather has been beautiful so far. The pool is open, and the kids are having a ball swimming:) Last night was grilled sirloin steak, and/or roasted garlic/balsamic marinated chicken breasts, sweet potato fries, grilled corn on the cob, fruit salad and the first fire of the season, complete with S'Mores for dessert. Tonight, both my son-in-law and husband will be working, so just my daughter and the kids and I. We are having a Thai peanut chicken and noodle salad, with peanut sauce and chopped peanuts on top, some fruit salad and ? I don't know yet about dessert. Tomorrow, will be a family barbecue again, steaks, hamburgs and hot dogs, probably a pasta salad, fruit salad, maybe some more grilled corn and baked beans, and I'm thinking brownies and or lemon bars for dessert.

                                                                                                                                                                                                                                                                                    1. I was craving jumbo shrimp this morning, but unfortunately, the only "jumbo" shrimp at the market I went to were from Thailand and frozen. No thanks. I switched to scallops (USA). I'll dry them really well on paper towels and then after seasoning with a bit of salt and pepper, dry-panfry them until caramelized and done. Remove to a warm plate, and then I'll add some butter to the pan, some freshly minced garlic, then a bit of fresh lemon juice, white wine, and fresh herbs (probably thyme and parsley) and reduce it a bit for a drizzle sauce.

                                                                                                                                                                                                                                                                                      Will be served over basmati rice with steamed asparagus on the side.

                                                                                                                                                                                                                                                                                      Now - can someone boot me in the butt to get stuff DONE around here? LOL I did get an American flag yesterday and installed that on the deck railing, as well as today re-potting all of my herbs and plants I've recently purchased. BTW - if you have one near you, IKEA has great prices on plants - I got a ponytail plant (a.k.a. Elephant Foot Palm) and a dracaena marginata - both for $9.99. Would have been double or triple the price at any local nursery...and probably not as healthy as these two were!

                                                                                                                                                                                                                                                                                      As for painting? Pfftttt....I'll think about that tomorrow, said Scarlett. ;-)

                                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                        Bargain!

                                                                                                                                                                                                                                                                                        Dracaena is a lovely plant - and available also from IKEA here - but at the far dearer price of £14.99 ($24.71). I know "stuff" is usually cheaper in America but I hadnt expected that to extend to plants from the same retailer.

                                                                                                                                                                                                                                                                                        May be a case of size is important ( as IKEA also does a small pot for only £1.99)

                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                          You know, there were varying sizes of the dracaena plants, and I got one that was about 2 feet high - maybe a smidge more. So yes - size *does* matter. ;-)

                                                                                                                                                                                                                                                                                          I have to be careful with this one...I drowned the one I moved from the apt. to the townhouse after it decided to rain for 2-3 weeks rather steadily once I put the plant out on the deck. Yes, over-watering will drown the plant. Duh. So I'll have to figure out what to do if we get another period of steady rain. There's a little storage shed alongside my deck that I could finagle the plant into to protect it from the rain. Will just have to remember it in there when the rain stops. :-)

                                                                                                                                                                                                                                                                                          And to keep it on food - the scallops are drying on paper towels in the fridge (although when this market says you're purchasing "dry scallops" they really MEAN it!) and my 2nd glass of wine has been poured. I probably should prep the asparagus and zest/juice the lemon. :-)

                                                                                                                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                                                                                                                          LW, I hope my "domestic enthusiasm" boots you in the butt, since today I had an enormous spurt of cleaning mania here. That is, after I got locked out by my houseguest while on my morning run. He finally got home as I was heading out the door to run and said he was going to take a shower and then sleep for a few hours before he went to work. I got back from my run and the door was locked. I also told him to take my truck, NOT my car to work, and I couldn't find my car. I started to panic and finally used a neighbor's phone to call a coworker who then called houseguest. He was already at work, finally let me into my OWN home, and apologized.

                                                                                                                                                                                                                                                                                          With my day already turned upside down, I cleaned and scrubbed and then cleaned some more. My kitchen floor is spotless! All the nagging cleaning, organizing, throwing out projects that I always put off were accomplished today.

                                                                                                                                                                                                                                                                                          Didn't really get inspired when I went grocery shopping this afternoon, so I just threw some Italian sausage on the grill and had that with a tomato, mozarella, red onion, basil salad.

                                                                                                                                                                                                                                                                                          1. re: Barbara76137

                                                                                                                                                                                                                                                                                            Send the butt boot my way, Barbara. And keep sending it my way for ... oh, about the next month or two. ;-)

                                                                                                                                                                                                                                                                                            But could you please start tomorrow morning with the butt-kicking? LOL

                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                              Ha! No problem! I'm actually going to cook a late breakfast tomorrow when bf flies back from a horse show. I have frozen chicken breakfast sausage thawing and will have scrambled eggs, pancakes, fresh strawberries and coffee. Not very inventive but neither of us rarely eat breakfast and I'd much prefer making my own.

                                                                                                                                                                                                                                                                                              1. re: Barbara76137

                                                                                                                                                                                                                                                                                                I read that at first as your BF was coming back from a "horsefly show" - that had to have hurt! LOL

                                                                                                                                                                                                                                                                                                I obviously need some coffee. ;-)

                                                                                                                                                                                                                                                                                        3. I bought a bigarse almost 4 lb lobster for two of us, and 3 dozen littleneck clams. The clams will likely steam in white wine with EVOO and butter, garlic and parsley and the lobster will either steam or boil in water with sea salt..... Grilled up a mess of veggies to use as sides, and to chop into grilled ratatouille for omelettes with cheese in the a.m. and made cole slaw for tonight.

                                                                                                                                                                                                                                                                                          Mostly, all I like with lobster is lobster, can't bothered with sides that aren't butter and lemon.

                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. re: mcf

                                                                                                                                                                                                                                                                                            Mostly, all I like with lobster is lobster, can't bothered with sides that aren't butter and lemon.
                                                                                                                                                                                                                                                                                            ~~~~~~~~~~

                                                                                                                                                                                                                                                                                            There really no other condiments. Unless it's a smidge of mayo when using in a lobster roll. ;-)

                                                                                                                                                                                                                                                                                          2. Started a new thread for the holiday here... http://chowhound.chow.com/topics/787331

                                                                                                                                                                                                                                                                                            1. chicken legs cooked with farmers market carrots and onions and prunes in a buttery sauce over quinoa. some roasted brussels sprouts and mustard greens on the side.