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What's For Dinner? Part 90 [old]

(Note: There's a new What's For Dinner? thread here: http://chowhound.chow.com/topics/788929 -- The Chowhound Team)

Well, we didn't make it to Part 100 for Memorial Day, but we *did* make it to Part 90! It's a holiday in the U.S. - please thank the soldiers you meet for their service to our country, AND thank their families who support them when they are off in the field, and remember those who went before to keep us safe.

So - what holiday combinations are you all coming up with? Picnic fare to bring to the Memorial Day parade or cookout?

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  1. Hot dog chili in the crockpot for hotdogs and chili dogs, corn salad using leftover grilled corn from yesterday, and potato salad

    5 Replies
    1. re: vafarmwife

      chili dogs make me think of my homestate of Ky! Yum

      1. re: vafarmwife

        Vafarmwife,
        would you please share the recipe/technique for you corn salad? I also had leftover grilled corn from yesterday, and used it up in sort of a Southwestern inspired pasta and chicken salad. Squeezed a section of lime over the leftover corn, sprinkled just a dash of chili powder on it, let it set while cooking wagon wheel pasta, grilled some chicken marinated in fajita marinade, cut that up into strips, added some drained black beans, choppped scallions, cilantro, pico di gallo, a tomato, some sliced balck olives, and dressed it very lightly with some Newman's own (I think) light lime viniagrette . I was pleased with how it turned out, but would love other ideas for corn salads.

        1. re: sunflwrsdh

          I really don't have a recipe. I just cut the grilled corn off the cob, add some halved cherry tomatoes, chopped sweet onion, and make a lime vinaigrette for it. I don't cook using specific measurements. I'm a "that looks good, let's throw it in the pot" type of cook.

          1. re: vafarmwife

            I cook that way a lot too:) Your salad sounds good

          2. re: sunflwrsdh

            Yellow or orange bell peppers and garbonzo beans also go well with all of the above.

        2. I woke up to 81% humidity, and finally turned on the A/C. If I'm going to *any* work around the house today (like painting or unpacking of pots and pans or installation of sliding garbage can thingies) I want it to be cool in here!

          But I'm definitely going with a dinner that will be Memorial Day-like - a bacon cheeseburger on toasted English muffin with lettuce and extra-sharp cheddar cheese (and BACON!), and a veggie pasta salad, and a fruit salad with minted grapes. I might even make a few deviled eggs, as I haven't had them in a long time.

          The pasta salad will include thawed corn and peas, finely diced red bell pepper, carrots, sweet onion, and celery, and crumbled bacon. And I'll make enough so I can add some tuna to it for work lunches.

          Still not sure of the dressing, although I have one that includes Major Grey's mango chutney, mayo, ground ginger, and lemon juice. I don't think I have any chutney, but I might be able to come up with something similar. Will have to see what I can put my hands on.

          1. We are going to put a few mojo marinated chickens in the smoker, cumin-lime coleslaw and green chili cheddar corn muffins. Blueberry crisp for dessert.

            1. Pulled pork (done in a crock pot) with creamy coleslaw, homemade BBQ sauce and oven-roasted corn on the cob. Watermelon for dessert.

              I have no grill, just a kitchen and a crock pot. :) Still came out great.

               
              7 Replies
                1. re: LindaWhit

                  Thank you! This was the first time I made it for my kids and I wasn't sure how receptive they'd be. They went back for 2nds and 3rds, so I'll be making it again. lol

                2. re: BabsW

                  Great photo! I've made pulled pork in the crock pot too. I make homemade bbq sauce because now that i know how easy and how good it can be, I'm spoiled. Cooking pulled pork this way is scrumptious! Nicely done! I guess when we make it this way we miss out on the smoke, and maybe crispy edges. I think I'll try cooking it in the crock pot and transport to our small charcoal grill.
                  I'm not huge on smoked meats thats why this way is perfect for me. No complaints from he hubby either.

                  1. re: chef chicklet

                    I make my own bbq sauce too. I used a bit of liquid smoke for a touch of that smoky flavor and a serious spice rub for flavor, plus I use liquid smoke and a knob of dried chipotle in my bbq sauce for some of that smoky flavor.

                    1. re: BabsW

                      sorry I was wanting to say BabsW, isn't homemade bbq sauce just the best! I must try the chipotle, I do love that flavor too.

                    1. re: inaplasticcup

                      Thank you! My kids are already asking me when I'm going to make it again. That's always a good sign. :)

                  2. First meal cooked since surgery. You know how it goes if you've been there, you lean over the counter and take deep breaths, swear, go sit down and then up you go again-repeat until dinner's done. Seriously, it was pretty funny but I made dinner!!!!

                    I made my Japanese friend mom's fried chicken. She uses boneless chicken thighs, I didn't have any so used I used boneless, skinless breasts. The thighs are better since I've had it made that way.
                    You make a marinade of grated ginger root I used a lot probably 2-3 inches. 4 regular sized garlic cloves smooshed beyond recognition. Put that in a bowl, with cooking sake or sake, soy sauce (I used 2 oz of each) and then pepper. The chicken is cut up in bite size pieces and marinate for about an 1hr. I think even 2 hours would be great. Anyway. In a gallon size zip lock I put in quite a bit of cornstarch. I have the Kingsford brand in a plastic container and I used about half. Add 1 tsp salt and more pepper to your taste. Meanwhile have your rice ready, and a little salad of your choice. I made a quick grated carrot and sliced moons of cucumber in a rice wine vinegar dressing with red pepper flakes. Sweetened it with splenda, sugar would be fine too. Refrigerate the salad, keep the rice warm on the stove. Heat your deepest fry pan (cast iron is my choice here) with oil about 1/3 to half up the sides. Temperature should be 350-360 range. I could of used my wok, but it is waaaaay in the back of my cupboard and I don't like to ask for help. But it would of been the best.

                    Take the chicken out of the marinade it absorbs quite a bit. Blot gently with paper towels and drop in the bag with seasoned cornstarch, and shake.Cover the chicken well. I used 2 large (4 halfs) breasts. I cut them horizontally and then into bite size pieces. Keep the heat hot. I was told I could cook these twice, first at a medium heat then at a hotter heat. But chicken breast -well I thought that they might just make them tough and dry. So I went with full hot heat. I fit them in, not touching and let them get golden then turned, less time on this side/ drained first on a rack, then on a towel on the serving dish. Don't cover. These little things really hold their heat.
                    Trick is if you've made everything else, set the table, have the dipping sauces ready, all you need to do is put the platter of beautiful chicken pieces and hot rice down. Goodness, this and those fritters are the best things I've eaten in quite sometime. (The mom made these for our family while I was in the hospital and I heard alllll about how good these were). My little one things these are the best chicken strips ever!

                    I'm told traditionally (in their home) usually a Japanese macaroni or potato salad is made which is delicious too. I don't have Kewpie mayonnaise, but the salad is just incredible (they made that for us previously too!

                    5 Replies
                    1. re: chef chicklet

                      I'm thrilled you got a chance to cook, chef chick! Just don't overdo it, you hear?

                      1. re: LindaWhit

                        thanks LindaW, I think I did over do it, but well worth it. My hubby once again just like the fritters was absolutely in heaven. We didn't eat as much either, I like this smaller portions of meat thing. Because had I fried the chicken like normal, I'd of eaten one, my little one at least half, and my hubby, would probably eat two or clean up the little guys plate. I'll try, hard to not cook when your favorite thing ever is to cook, especially when learning new dishes!!

                      2. re: chef chicklet

                        wow, that is some Comeback Meal! It sounds wonderful CC. I'm glad you're enjoying yourself even though it sounds like quite an endeavor. be careful!

                        1. re: mariacarmen

                          Thanks, I haven't really wanted to get in there but I just had to yesterday! Now I need to get on Dancing with the Stars to lose the weight I've gained while waiting for this surgery stuff!
                          And the anesthesiologist - well she was awesome didn't get sick at all. Last thing I think I remember her saying is "your such a high risk but I'll really try to keep you from getting sick" Crud, that's how I always lose weight after surgery! lol/ ok I did lose 12 lbs but can't tell.

                        2. Ribs, baked beans, slaw. Dessert is shortcake with strawberries and whipped cream. Yum!

                          1 Reply
                          1. I'm not doing anything celebratory. My daughter's sleeping over at a friend's tonight, so I can make something she won't eat. Liver and onions. Mmmmmm. Why do so many people dislike liver?

                            2 Replies
                            1. re: NYCkaren

                              I love liver, but no one else around me does.

                              1. As Linda suggests, remember the ones who went before. I'll offer Edmund Conroy who served with my grandfather, Tom Brough, between 1914 and 1919 with the 17th Battalion, Manchester Regiment. After the war, he emigrated to America, living much of the rest of his life in Dartmouth, Massachusetts. As I understand things from his grandson, he worked as a teacher in New Bedford. After the war, he was a key figure raising money for a memorial cenotaph in New Bedford, which commemorates, American citizens who joined British and Canadian forces before America joined the war.

                                As for dinner, a porky stir fry, prompted by the enormous pak choy at the farmers market yesterday. Slices of pork fillet will get tossed about in a mix of sunflower and sesame oil. Some plum sauce will go in, probably with a little dark soy sauce and rice wine. The pak choy will be simply steamed and drizzled with a little light soy sauce. And there'll be some noodles and spring onions in their somewhere.

                                1. Sirloin steaks on the grill. A great potato salad ( Emeril recipe, I think) with bacon and smoked horseradish sauce, and hot sauce and lemon juice, along with potatoes, hard boiled eggs and scallions A nice, Southwest inspired pasta salad, with chicken, grilled corn and black beans. Ina Garten's outageous brownies and also her lemon bars for dessert.

                                  3 Replies
                                    1. re: ChristinaMason

                                      similar, yes, but no sour cream. I'll try to find a link.

                                      1. re: ChristinaMason

                                        Not doing well with the link thing, (I'm better at cooking than computers!) but if you google "Flo's potato salad.emeril, it should come up.

                                    2. We had our fill of bbq earlier this weekend, so tonight it was just turkey larb served with savoy cabbage, blanched green beans, and sticky rice. Extra limes and sriracha on the side. DH's blueberry muffins (a riff on Cook's Illustrated) for dessert.

                                      1. I also had my bbq earlier in the week...my man smoked some babybacks and regular ribs a few days ago, along with grilling some strip steaks. Yesterday, we went to a cook out of some of his co-workers then went to a seafood restaurant where I had a combo plate of fried goodness including oysters, shrimp, scallops, flounder and deviled crab...too much to eat there so brought the leftovers home. Today's dinner was those leftovers AND ribs & steak along with some cabbage which I cooked with bacon & potatoes. Dessert was peanut butter cup ice cream.

                                        2 Replies
                                        1. re: Cherylptw

                                          That dinner brought tears to my eyes. Talk about a bounty of all that is good. Geez, lucky you.

                                          1. re: Cherylptw

                                            That sounds wonderful, Cherylptw, and a LOT like what we had with the steaks and ribs! I just love a combo seafood platter, sounds so good right now!!

                                          2. I made grilled rib eye steaks, which came out GREAT, FINALLY, grilled fresh white buttered corn, grilled fat asparagus with olive oil and sea salt, yummy deviled eggs (mayo, yellow mustard, sour cream, tons of minced chives and shallots, garlic powder, sprinkled with pimenton dulce), warm thyme/shallot/olive oil potato salad, endive/apple/toasted walnut/Stilton salad with Dijon/shallot vinaigrette, olive oil braised leeks (sister made these). There were four of us. i shall never eat again.

                                            4 Replies
                                              1. re: mariacarmen

                                                YAY! Did you happen to dry brine them first? LOL!

                                                1. re: Phurstluv

                                                  i DID! but only for a few hours, as my sister had purchased them and i wasn't there to do it until the next day. So they dry brined for about 3-4 hours. And i followed CH tips for grilling them at high heat and then turning the heat down to finish and just kept an eagle eye on them!

                                              2. I've been super busy with work and spring cleaning, so we haven't been eating that well. However, I woke up today and realized that needed to come to an end. Tonight we had beef Panang, which was wonderfully rich, and I prepared dumplings for breakfast tomorrow. The recipe is my version of Nikuman, but I in no way claim that's what they are. Around here, they're just dumplings.

                                                My rice steamer is finally getting the use it deserves now that my fiancé is hooked on these dumplings. As fas as he's concerned, we could eat them for just about every meal.

                                                It feels great to really be cooking again!

                                                1 Reply
                                                1. re: Levaeria

                                                  I love panang, Levaeria. And congrats on making the steamer your own!

                                                2. Tonight we'll be having some 15-bean and ham soup I prepped yesterday. I simmered the beans low and slow with ham hocks and lots of fresh marjoram. Pretty excited. Salad alongwith.

                                                  1. Well, tonight, I'm finally making those zucchini chips (if my zucchini isn't wrinkled). The boyfriend 'surprised' me by coming home two hours early the other night, and promptly announced that he was starving. I finished throwing together the pasta, and then realized that he, already dead on his feet, was likely to be asleep by the time I finished the zucchini. So I snuggled with him instead. ;)

                                                    Tonight, I need to feed him something light before the auction, so I thought I would sear tuna steaks on the stove, and reduce the marinade for a sauce (soy, ginger, maybe a little honey, lemon . . . and something else I can't remember). To go with, stir-fried green beans with almonds, and zucchini chips. That should be enough in his stomach to keep the paddle steady. And I've no doubt that he'll be running to the taqueria across the street if the bidding runs long, and come home smelling like spiced beef and corn. I can dig it.

                                                    I'll just have green beans and zucchini, and then maybe popcorn later. When he's not here, I can do the thing where I season one bowl in a 'tried-and-true' way, and do something new to the second helping. If anyone has any interesting seasoning suggestions, I am open to hearing them.

                                                    And CAN wrinkled zucchini be used?

                                                    6 Replies
                                                    1. re: onceadaylily

                                                      Is this an antique auction to attend, OADL? (I think it was you that bought something about a month back or so?) What are you looking to find? Or just whatever piques your interest? (I miss antique auctions!)

                                                      1. re: LindaWhit

                                                        Some of it is antique, some of it is just . . . old. The auction is every two weeks, and the boy attends every single one. I'm a little less reliable in my attendance (it's very crowded, with only a few seats, and frequently goes on until one or two o'clock in the morning).

                                                        This time we have pre-bids on a a few Japanese woodblock prints, and a lot of mixed pottery and ceramic items, and our eye on dozens of other items. What I *want* is an antique dresser, the lower, double-sided kind, with ornate legs. If I have to have a monster flat screen tv, then I want to put it on something beautiful. I tend to go more for tables, amoires, shelving, lamps, and funky old kitchen stuff. But the boyfriend keeps bringing home weird little, and not so little, things that make me grit my teeth.

                                                        A month ago, he brought me an old chair. It is beautifully shaped, but it has an embroidered print of avocado-green shapes that look like pineapples. I hated it at first . . . but it's kind of grown on me.

                                                        I've always thought an auction hall would be a fun place to work, don't you think?

                                                        1. re: onceadaylily

                                                          I used to "run" items occasionally at a family friend's auctions when I lived in PA. I would be paid, but usually spent whatever money I made on items I bid on! LOL

                                                          I like that you can pre-bid at your auction - these were country auctions where you almost always had to show up to bid, unless it was a big ticket item (i.e., furniture).

                                                          1. re: onceadaylily

                                                            Quote: 'Some of it is antique, some of it is just . . . old' NO, it is V I N T A G E :)

                                                            1. re: Barbara76137

                                                              Haha. I got some 'vintage' paintings from the auction that I've yet to see. And we shall see if they get hung. My boyfriend once took a picture of his own eye, and framed it. I studied the masters. ;)

                                                              The zucchini was wonderful (though I had to throw one out, due to the fact that it decided it wanted to be hipper than a mere dinner . . . that is what I deduced from it's leather jacket). But the zucchini is a keeper in the coming months for sure.

                                                        2. re: onceadaylily

                                                          What about food at the auctions?!? I will be working at an auction hall later this month! A great friend/former coworker frequents auctions and brought me in May, and he is holding his own at the end of June. I will be working for him in some capacity. I'm sure it will be illuminating and I hope to find something cherished and beautiful to take home. FUN! Now -- back to food -- do they serve food at the ones you attend? At the auction we visited (in Mass) they were serving hot dogs, boxed cake from a grocery store, and some meatballs that seemed to be the only homemade/decent item. I ordered a coffee, ha, but I thought "I wish I could sell my food here" :-)

                                                        3. We enjoyed a great day to cookout with friends on Saturday. We also enjoyed a fabulous meal out on Sunday evening, and were treated to an incredible chef's tasting menu at a local exciting restaurant in the arts district in Venice. The dishes just kept coming out and literally everything was delicious, the cocktails were sublime, and a scrumptious German pinot noir , it was just super in every way.

                                                          So by Monday we were all a little spent. Sent the friends off with a pancake breakfast, and then relaxed while the boys enjoyed the pool. Dinner was just right - takeout from our local Indian place, free delivery and we spent less since we dined in. Looking forward to a little vindaloo frankie for lunch.

                                                          There's also a lot of leftovers still, ribs, steak, corn and veggies. Maybe a large salad would be in order for tonight. Looking at an intense few days here - a commercial shoot being held at my home for two days, and they'll be 40 people here, only place I can hide will be the gym or my room!! Eeek!

                                                          8 Replies
                                                          1. re: Phurstluv

                                                            Whoa just a second there, girlie! You can't drop "a commercial shoot is being held at my home for two days" and not 'splain yourself! LOL

                                                            What's going on?

                                                            1. re: LindaWhit

                                                              LOL! Yes, we have a former employee of my DH's firm who is a location scout & budding director/producer. He has chosen our house to shoot a commercial for a brand new software product for tablet devices. Very exciting, but it will be two long days. He used our house once a couple of years ago to shoot his own pilot, which unfortunately was never picked up. That hasn't stopped my 7 y.o. from wanting to watch it every once in a while! The kids think it's all very cool, I'm just hoping they can stick to their schedule of being able to wrap by 7 p.m. both evenings!! At least I'll have full access to their catering!! Yes, life in LA LA land, very hip, lmao!!

                                                              1. re: Phurstluv

                                                                Ahhh, "craft services"....always a good thing. :-)

                                                                1. re: LindaWhit

                                                                  Yes, we"ll see what they come up with! I'll keep you all posted.

                                                            2. re: Phurstluv

                                                              Phurstluv -- what kind of pancakes? I just fell for Nigella's ricotta hotcakes, AGAIN. I fall hard for these every time I make them -- last batch was Christmas morning with my mom :-) Wondering what kind you served to the friends?

                                                              1. re: twilight goddess

                                                                Oh, I just made standard Bisquick mix with buttermilk & egg, two batches, for six hungry people since time was an issue. Served with maple, strawberry syrup and strawberries. I'll have to look at that Nigella recipe, sounds wonderful.

                                                                1. re: Phurstluv

                                                                  As Nigella says, "these are breakfast pancakes, summer-style, ridiculously light, and lemony somehow"

                                                                  http://www.nigella.com/recipes/view/r...

                                                                  1. re: Phurstluv

                                                                    A friend posted pics of some ricotta pancakes on his fb page and I drooled for a few seconds. They look amazingly tender and fluffy...

                                                              2. Lobster bisque.
                                                                I boiled up six pounds of the things on Saturday. They tasted great. Leftovers went toward killer lobster rolls on Sunday. Deb took the reserved shells on Monday and religiously followed Jasper White's recipe for bisque (lengthy but not difficult). Tonight we simmer the broth, flame the cognac, add the cream, add the last of the sea roach and drizzle a bit of sherry on top just before bringing the dish to the table.

                                                                Maybe some Italian bread, lightly grilled and rubbed with garlic, on the side. Haven't figured out the wine thing just yet. The house sparkler will do in a pinch.

                                                                3 Replies
                                                                1. re: steve h.

                                                                  damn. i don't want to just visit you, i want you to adopt me.

                                                                  1. re: mariacarmen

                                                                    LOL! I know, right, mc?? brings up such fond memories of my family's New England cookouts and clam bakes. I'm due to make one soon, by mid-summer!

                                                                    1. re: mariacarmen

                                                                      ;-)
                                                                      It was a fine bowl of bisque. Very rich, maybe a tad too thick. The bread was important in the sense that it added crunch and a respite from all the heavier/headier flavors.
                                                                      At the end of the day, Jasper White's recipe is a keeper.

                                                                  2. No cooking marathon this weekend, a couple of good dinners: grilled freshly-caught mako shark with local asparagus and orzo with peas, chives and grated orange rind; rare duck breast sliced over wild rice with a ruby port, prune and green peppercorn sauce and steamed snap peas. Lovely brats for Sunday lunch. Plus a visit Saturday to the local fish shack for fabulous fish and chips, lobster rolls, onion rings, etc. Dinner tonight is probably going to be leftover duck breast sliced over salad with the rest of the snap peas, unless I have to work so late that it becomes cheese and crackers, which may well happen. Either way, there is a lovely dry-ish Provençal rosé waiting in the fridge for me that just *tastes* of summer.......

                                                                    2 Replies
                                                                    1. re: GretchenS

                                                                      You. are. killing. me. That is a very nice week of eating you've had there. I had shark once, a few years ago, at my parents. I *really* liked it.

                                                                      And now I am giggling about 'cheese and crackers' for the third time today: http://chowhound.chow.com/topics/7867...

                                                                      1. re: onceadaylily

                                                                        Yeah, the shark was fantastic. Thanks so much for the link, I missed this thread and LOVED it! :)

                                                                    2. Made 2 trips to DFW yesterday....bf flew in from IA, was here for 4 hours, and then put him on another plane to CA for 5 days of family & golf.

                                                                      I threw some Copper River salmon on the grill along with red & yellow bell peppers, mushrooms and red onion. Cooked wild rice with fresh thyme & minced onion. I thought the salmon was pretty disappointing and way overpriced at $16.99/lb. I could have fed him nice filet mignon for $13.49/lb. Margaritas certainly don't go with this meal, but that is what we had!

                                                                      Not an impressive meal by any means, and that is always frustrating. At least the cat liked the salmon skin.

                                                                      1. I missed out on barbecue for Memorial Day so I made up for that glaring oversight today with bistek. The traditional bistek marinade is a tenderizing and umami-filled combination of soy sauce and calamansi juice with pepper and garlic, but in a nod to the sublime perfection of Korean barbecue, I added a dash of sesame oil, sugar and smoked paprika. After an overnight marinade, I only needed to pan grill the steak and plate it with caramelized onions and a reduction of the marinade.

                                                                        On the side I fixed some yu choi I accidentally purchased and had been avoiding. It has a strong flavor that can stand up to bold accompaniments, so I made a pungent seasoning paste by sauteeing onions, garlic and ginger in olive oil, followed by a tablespoon of fermented shrimp paste (bagoong) and sambal oelek. While shrimp paste is pretty in your face when raw, cooking mellows out the saltiness and brings out its briny and sweet elements like a very complex, almost caramelized fish sauce. But even amidst all that complexity, I could still taste something missing. Thinking on the SE Asian inspiration of my sauce, I tried adding some ketchup -- it's an Indonesian word after all. Though not traditional it was the perfect addition and rounded out the flavors of the seasoning paste, providing a flavorful sauce to coat the stir-fried yu choi. So there you have dinner: bistek and yu choi -- totally non-traditional, but totally delicious.

                                                                        4 Replies
                                                                        1. re: JungMann

                                                                          I also use ketchup to balance/round out the flavors of fish sauce and shrimp paste. Kinda has that tamarind effect...

                                                                          I've yet to try calamansi. Citrus, right?

                                                                          1. re: inaplasticcup

                                                                            I'm glad to know ketchup isn't total bastardization. Do you have any recipes that rely on a combination of fish sauce/shrimp paste and ketchup?

                                                                            Calamansi is citrus, yes. Most people will substitute lemon juice, but calamansi is a lot more aromatic. To my palate it tastes like lemon infused with the fragrance of tangerines.

                                                                            1. re: JungMann

                                                                              Well, I usually use the ketchup with fish sauce when I'm making Thai-style stir fry or fried rice. I don't have measurements right now (I'm actually working on writing down the recipes for some friends), but I'll caramelize the fish sauce in hot oil with some ketchup, garlic, lime juice, and bird chilies as the flavor base for a basil stir fry.

                                                                              Made shrimp fried rice like this a couple weeks ago... (Sorry about the whack color on the pics - lighting in my mom's kitchen is all over the place. :P)

                                                                               
                                                                               
                                                                               
                                                                               
                                                                               
                                                                              1. re: inaplasticcup

                                                                                Thanks. I like ketchup on fried rice, so mixing it into the seasoning sounds superb!

                                                                        2. Made our (roughly) monthly Shit In A Pot meal, where I take whatever's left in fridge/freezer/pantry that doesn't seem completely at odds, throw it in a pot, and eat what results. Happens that tonight's ingredients were fairly chili oriented with the exception of hot dogs, which were a surprisingly not so bad addition after all.

                                                                           
                                                                           
                                                                           
                                                                          2 Replies
                                                                          1. re: inaplasticcup

                                                                            LMAO!! Shit in a Pot!! Very funny!! Thanks for the chuckle!!

                                                                          2. A year or so back, there was a comedy sketch show on TV in the UK. One of the running jokes were the series of adverts for "cheesy peas" which we northerners were supposed to relish.

                                                                            Well, I never thought I'd be cooking the bloody things.

                                                                            So, the peas and some broad beans get blanched for a minute or two. They then go back in the pam with a little olive oil, cream cheese (we've got Philadelphia) and a little Parmesan. It all swooshes around till the melted has melted into a coating sauce.

                                                                            We're having it with gammon steaks and what's getting towards the last of the Jersey Royal spuds. Rhubarb & cream for afters.

                                                                            4 Replies
                                                                            1. re: Harters

                                                                              "till the melted has melted".

                                                                              My inability to see that I have typed rubbish seems to be getting worse. Even when I proof read carefully. Apologies.

                                                                              1. re: Harters

                                                                                Ha Ha 'till the melted has melted' could be a phrase in the desert SW of USA. I'm keeping that in my repertoire. I do need to ask what are gammon steaks?

                                                                                1. re: JerryMe

                                                                                  Gammon is meat from a pig leg that's cured the same way as bacon. Similar, therefore, to ham but sold raw and needs to be cooked.

                                                                                  Usually sold as a thickish slice (usually under 1cm thick). It often features on menus in pubs in the UK - accompanied by either fried egg or a slice of grilled pineapple - and chips (Brit chips, not Yank chips). This is usually a sign that the pub is down market in terms of its food. But a gammon steak, from a free range or organic pig, cooked with consideration so it doesnt dry out can be superb.

                                                                                  Quite often, we spin the traditional pineapple thing and have it with a pineapple salsa - pokey with chilli and coriander. 'Tis a thing of joy (he said, modestly).

                                                                                  1. re: Harters

                                                                                    Oh a gammon! Yes of course I've got one of those in my freezer right now.
                                                                                    In my dreams! That sound soooooo good, never seen it or heard of it, but I will be asking around. mmmm sounds so good, well it's pork, but with such class!

                                                                            2. Burp. Scusi. Just had my first home cooked meal in a loooong time, as we finally have a workable kitchen: cavatappi (my man's favorite pasta shape) with sliced zukes & red peppers, as well as some lovely frozen farm-raised shrimp from Bangladesh. Not trying to think of their previous, um, brine.... but I've survived those suckers before, and trust I will again this time around.

                                                                              Dessert was going to be Greek yogurt with walnuts & honey, but I forgot the honey. No dessert for us, then. '-)

                                                                              6 Replies
                                                                              1. re: linguafood

                                                                                Congrats on having your kitchen back! Renovations?

                                                                                And Greek yogurt is also good with jams or preserves swirled through it. :-)

                                                                                1. re: LindaWhit

                                                                                  We're currently in Berlin, renting a furnished pad (every year we find a new place, which is fun, but it can also be .... a crap shoot). The first pad we rented was filthy and unacceptable for three months.

                                                                                  Now we're at some lovely British lady's place who has cookware, a very nice gas stove, and a dining table!!!! It's all great.

                                                                                  And I'll think about the yogurt. Still pretty stuffed from the pasta ;-D

                                                                                  1. re: linguafood

                                                                                    Back away from the cucumbers, enjoy the shrimp, and kudos on scoring a new place. My favorite Greek yogurt is adorned with walnut and honey, but then I feel selfish. I know it can be used more sparingly in so many dishes, adding to the enjoyment of all. But I still want that sweet and crunchy-mealy bowl of tang, so no judgment here, if you save it until you have honey in hand.

                                                                                    1. re: onceadaylily

                                                                                      European cucumber warning has now been lifted. But the cause of the e-coli outbreak still hasnt been indentified. The German government is still warnign folk to avoid salad crops.

                                                                                      I remember the last major outbreak we had in the UK. 1996 - killed getting on for 20 elderly people who ate contaminated meat from their shop in Scotland.

                                                                                      1. re: Harters

                                                                                        Oh, that's sad, Harters. We had something similar to what's happening in Germany here in the US a few years ago. Spinach, and then tomatoes, IIRC, where the suspected source of the contamination was difficult to track. I was working in a cafe then, and it created difficulty in the summer menu, as the owner decided it was safer to avoid both items until the issue was resolved.

                                                                                        And, for years, bean sprouts were something that I *had* to have in my spinach salad. I grew up with them, and there was always a large bin of them to pick through in the market. But a little over ten years ago, there were just too many outbreaks associated with them, and they vanished from most restaurants and groceries in my area. Now I see them sold in these little packages, but the general attitude toward eating them raw seems to be 'eat at your own risk'. And I haven't risked them yet, mainly because that stupid package makes it difficult to see if the sprouts at least *look* healthy. I've assumed the package is meant to limit cross-contamination.

                                                                                        1. re: Harters

                                                                                          Please bare in mind that I've been on heavy meds for sometime, and now heavier. So be nice. Did anyone read that zapping your greens (yes salad too) for a couple minutes will kill it. Sounded like a joke, and would probably wilt the salad, I would do it with fresh spinach, but if I'm cooking it... I'm baffled. Am I the one that got the message late?

                                                                                2. Tombo tuna sauteed with herbs and sliced thin, med-rare if I can swing it.
                                                                                  I found this fish at Bi-Rite in SF yesterday and it looks so pristine, I cannot wait for dinner time.
                                                                                  I will likely sautee some spinach and green garlic and warm up some of the farro salad I made over the weekend. Red beets tossed in sherry vinegar could be my cooks snack as I get things pulled together.
                                                                                  It's grey and gloomy here, I may have to have a fire this evening. I just turned the heat on, as it was 63 degrees in the living room when I got home. Hello June, bit chilly this year, aren't you?

                                                                                  2 Replies
                                                                                  1. re: rabaja

                                                                                    Gray and gloomy here too (but I LOVE it). Wee bit jealous of your fish selection...

                                                                                    1. re: inaplasticcup

                                                                                      I typically love grey and gloomy, I'm just ready for the longer, warm days of summer. Hate to complain, what with what others are dealing with.

                                                                                      In a second attempt to embrace this fall-like weather (the first being the fire), I am making a berry crisp for dessert.

                                                                                      I dug through my freezer and found some of last years mulberries and blackberries, and some strawberries from just last week. Almond crisp topping left over from a gig on Saturday will top the fruit. That should comfort me this evening if the thunderstorm really hits.

                                                                                  2. It is so bloody hot and humid here today, that the only thing I could think of to make is pasta salad. I cooked a mess of mezzi rigati and made a dressing from pesto, olive oil, and red wine vinegar. I threw in a basket of grape tomatoes cut in half, a large jar of marinated artichokes, mozzarella cut in small pieces, red onion sliced thinly, and a heathy grating of ricotta salata. My son keeps on coming downstairs to snag spoonfuls, so I guess it tastes pretty good. I may serve it on some nice baby arugula I have.

                                                                                    1 Reply
                                                                                    1. re: roxlet

                                                                                      And this is exactly what I am going to do when the boy states a request for pasta salad (average requests for this type of meal for the months of June through September: sixty-four). If I had the basil and artichokes on hand, that would have done nicely tonight.

                                                                                    2. Was waiting to see what the potential storms were going to do in our area before getting dinner ready. Western MA seems to have taken the brunt of the storm with a tornado touching down in Springfield - no one hurt, thank goodness. And we just have high winds here.

                                                                                      So I'll make a quick and easy dinner - a panino with thin slices of beef sirloin tip from the weekend, some roasted red peppers and goat cheese. Blue corn tortilla chips alongside. :-)

                                                                                      5 Replies
                                                                                      1. re: LindaWhit

                                                                                        I'm glad you're *just* seeing how much your windows can rattle, as opposed to worse. High winds can get the nerves up, though, I know.

                                                                                        Goat cheese and red peppers here as well, but in a salad. The aforementioned, with spinach, tomatoes, broccoli, chopped egg, sunflower seeds, with a dressing to be determined. Something that is creamy but vinegary is what I'm craving.

                                                                                        1. re: onceadaylily

                                                                                          It was windy, we had the eerie yellow-green sky (which often means a potential tornado) (and this is when I was eating Dutch chocolate ice cream to try and assuage my nerves!), and then MORE wind, a helluva lightning show, constant rumbles of thunder (but no thunderclaps), and light rain. And it's over.

                                                                                          But the Springfield area of MA was hard hit - 4 people confirmed dead, over 35 injured, and a LOT of damage. :-(

                                                                                          1. re: LindaWhit

                                                                                            That's sad to hear, those losses. You don't have to tell me about that sky. I grew up in a small town, surrounded by farms, just off a lake. I know that sky, and even, once, saw a tornado, though (luckily) from miles away as it contented itself to feed on that lakeshore. Eerie indeed.

                                                                                            I'm glad you're safe.

                                                                                            1. re: onceadaylily

                                                                                              Last week I spent one evening in my bathroom (interior wall) with my cat, jewelry and briefcase of important papers such as vehicle titles, horse registration papers, etc. The tornado sirens went off twice and it was eirily still...the tornadoes just missed me.

                                                                                              1. re: Barbara76137

                                                                                                How terrifying. Glad you were safe.

                                                                                      2. Tonight it's braised lamb shanks and christmas lima beans. Can't wait.

                                                                                        3 Replies
                                                                                        1. re: rainbowbrown

                                                                                          I love limas, so I have to ask: what are christmas lima beans?

                                                                                          1. re: rainbowbrown

                                                                                            I have similar ideas. What herbs and spices do you put in your braising liquid?

                                                                                            1. re: JungMann

                                                                                              Christmas limas are a variety of lima beans that are speckled red. They're really good - I got them from Rancho Gordo.

                                                                                              I used rosemary, thyme and oregano from my garden in the braising liquid, which was chicken stock, water and red wine. I also included a chopped tomato and towards the end white potatoes and green beans. It was a great dinner. This year is my first ever eating lamb and I'm having a lot of fun with it. Hopefully next I'll do roast leg.

                                                                                          2. Brats w/ caramelized onions on toasted hoagies and baked beans. We still have leftover cantaloupe, kiwi, cherries and watermelon for dessert.

                                                                                            1. The BF and I are on opposite sides of the Bay again - he's working on my dad's house, i'm home sick with a cold that I MUST BE RID OF by Saturday when I leave for Bolivia. In the meantime, I'm cooking up a storm. For me tonight was another round of fish tacos - the best yet.. I used snapper this time, which was the tastiest of all the fish i've tried so far in this dish. Had the cilantro, remembered to dredge in my seasoned rice flour.... it all went down perfectly. topped with a cabbage, shallot & cilantro slaw, and a "crema" of fat free yogurt, cilantro, lime juice, granulated garlic, and red habanero salsa. Yum.

                                                                                              Next up, a picadillo. And a chicken curry. One of those for Thurs., one for Fri. And maybe an italianate spag sauce for the boy to have for dinners while i'm gone. Let's see how far i get.

                                                                                              8 Replies
                                                                                              1. re: mariacarmen

                                                                                                Chicken curry did a quick turn and became my own version of Aji de Gallina, as I found some Aji Amarillo I had squirreled away. Nice and spicy! S/B chicken breast in chunks, sauteed with onions, added garlic, chicken broth, oregano, carrots, potatoes, bay leaf, and 2-3 good spoonfuls of the aji. Cooked it all down, not creamy or thick, but very tasty. Threw in some frozen peas at the end. It'll go well with rice.

                                                                                                Picadillo with green olives, red peppers and raisins will go well with rice too. Spaghetti sauce with gr. beef. Couldn't get any sausage this evening, but I spiced it up with lots of fennel seed and dried chili flakes, and basil and oregano, so I think it's a reasonable facsimile of a sausage based sauce. The boy can have his choice Thur. night.

                                                                                                1. re: mariacarmen

                                                                                                  I was thinking of putting picadillo into phyllo packets for another set of freezer meals for my father. What do you think? I know it's supposed to have rice but he can't be bothered to make rice. (!!) And if you think it would work, would you share your recipe please?? I know from prior discussions here that a pinch of ginger and a slurp of soy are key...

                                                                                                  1. re: GretchenS

                                                                                                    I make picadillo empanadas all the time, so that definitely sounds workable. Never done ginger and soy in it, though. Something to ponder...

                                                                                                    1. re: GretchenS

                                                                                                      i agree, that would totally work. i didn't use ginger or soy, completely forgot those discussions! but not too late to add tonight when i get home. thanks for that!

                                                                                                      i just chopped an onion fine, sauteed, browned 1 lb. grown beef, 5 minced garlic cloves, added a bit of chicken broth, sliced red pepper, a handful of raisins, oregano, cumin, a couple of bay leafs, s&p, and let the whole thing simmer for about 1/2 hour, then added a handful of green olives (pimento stuffed) and let simmer for another 1/2 hour or so. Oh, i also added some cayenne at the end, because it always needs a kick, for me.

                                                                                                        1. re: inaplasticcup

                                                                                                          oh duh, sorry! tomato paste, from a tube! how could i forget? we didn't have it tonight, we had the aji de pollo.

                                                                                                          1. re: mariacarmen

                                                                                                            Thanks for the clarification. I was wondering if this might be some regional variation, as I don't think I've ever had picadillo without some tomato product in it.

                                                                                                  2. re: mariacarmen

                                                                                                    I'm doing fish tacos myself tonight - I have some IQF flounder fillets from Costco that I wanted to try, so I'll saute those lightly. I'm planning a slaw with cabbage, carrot, cilantro and lime plus a chipotle-garlic crema made of fat free yogurt, chipotles, some caramelized garlic and maybe onion. Maybe pico de gallo if I get around to it.

                                                                                                  3. Last night I had mini sandwiches made from cheddar-dill biscuits. I cut the warm biscuits in half and added some super-sharp cheddar and a few slices of a good sour dill pickle.

                                                                                                    Here are the biscuits:

                                                                                                     
                                                                                                    6 Replies
                                                                                                    1. re: BabsW

                                                                                                      Those biscuits are gorgeous! What recipe do you use?

                                                                                                        1. re: GretchenS

                                                                                                          Thank you :) They made great little sandwiches too.

                                                                                                        2. re: roxlet

                                                                                                          Thanks! I tinkered around with a basic biscuit recipe - added buttermilk powder, used butter instead of shortening etc. They're not the flaky kind of biscuits that you can get with lard, and they have that bite of baking powder to them - which I love - (does anyone know what I mean by that?) and here's what I came up with:

                                                                                                          Ingredients

                                                                                                          1 cup all-purpose flour
                                                                                                          1/4 t salt
                                                                                                          2 T buttermilk powder - I like the Saco brand
                                                                                                          2 t baking powder
                                                                                                          1/2 T sugar
                                                                                                          1/4 cup butter, cut into small cubes
                                                                                                          1/2 cup shredded cheddar
                                                                                                          2 T fresh dill
                                                                                                          1/3 cup milk
                                                                                                          melted butter

                                                                                                          Directions

                                                                                                          1.Preheat the oven to 425 degrees Fahrenheit.
                                                                                                          2.Line a baking sheet with a Silpat or a silicone baking mat, otherwise be sure to use an insulated cookie sheet.* See Notes
                                                                                                          3.Mix together the flour, salt, buttermilk powder, baking powder and sugar in a large bowl.
                                                                                                          4.Cut in the butter until the mixture resembles coarse crumbs.
                                                                                                          5.Add the chopped dill and shredded cheese and mix well.
                                                                                                          6.Pour in the milk and mix with a fork until well incorporated and the dough starts to form a cohesive ball. It will still be sticky.
                                                                                                          7.Turn it out onto a lightly floured surface and knead by folding over until it feels smooth, then pat it down into a rectangle about 3/4 in. high
                                                                                                          8.Cut with a biscuit cutter, cookie cutter or a drinking glass.
                                                                                                          9.Place round on the prepared cookie sheet and bake for about 10 - 12 minutes.
                                                                                                          10.Brush with melted butter as soon as they come out of the oven and eat.

                                                                                                          1. re: BabsW

                                                                                                            I know what you mean about the bp taste. Nice!

                                                                                                            1. re: buttertart

                                                                                                              I know a lot of people who prefer a sweeter biscuit, but I love the way the bp biscuits make the back of my tongue tingle. lol

                                                                                                      1. Corned beef hash.

                                                                                                        Tin of corned beef, onions, spuds. Fried. Topped with lashings of brown sauce.

                                                                                                        For "afters" - indigestion tablets.

                                                                                                        1. I'm on my own for dinner tonight, and thought I would just make some kind of wrap, most likely hummus, spinach, tomato, and black olives. I haven't had a wrap in a long time, and I need something that I can put together in a hurry. The boyfriend's daughter is coming for her summer visit, and has allergies to dust and such, so I do a very thorough cleaning before she gets here. I also am stocking the fridge with a few meals that are easy for them to grab and eat whenever they get hungry: a spinach, pepper, and onion frittata, refried black beans that can become either a dip or a burrito, and a pasta salad with as many vegetables as I can sneak in without inspiring her to make 'that' face, the one that comes before she says, "I don't REALLY like vegetables". As if there has been some ruse that needs to come to an end. ;)

                                                                                                          I'm also going to give each dish, bowl, mug, glass, vase, and lamp a fond (perhaps last) look, just in case. She is a very beautiful and athletic girl, but very *active*, and her impulsiveness impedes her grace. She the type of kid who sits on the arm of the couch, and then promptly falls off, and picks herself up with a grin that says, 'it happens, no big deal'. My household usually suffers at least one casualty from such incidents.

                                                                                                          And she just got her learner's permit. It's going to be an interesting week.

                                                                                                          1 Reply
                                                                                                          1. re: onceadaylily

                                                                                                            Oh dear, does that mean that you also have to give your car a fond (perhaps last) look?? :)

                                                                                                          2. Tonight it's teen-o-rama with my son and 7 of his friends celebrating their final final exam and the end of their school year. On tap, skirt steak fajitas with guacamole, beans, peppers and onions, corn salad and home made chipwiches for dessert. I, too, am celebrating the end of the school year. I don't remember being as stressed when I was in HS as I am being the mom of a high schooler! Margaritas!

                                                                                                            13 Replies
                                                                                                                1. re: roxlet

                                                                                                                  The end of a perfect day. The weather here was so glorious, you could imagine yourself in the Bay Area on a sunny June day. No distant lights from across the bay, though.

                                                                                                                  1. re: roxlet

                                                                                                                    Sounds like you have the hangout house. That's a wonderful gift you're giving your son. Hope it was a blast. :)

                                                                                                                    1. re: inaplasticcup

                                                                                                                      Yes, it was fun, but the beat goes on -- I will be making pancakes for 6 boys later this morning. It seems my dinner party has morphed into a breakfast party!

                                                                                                                      1. re: roxlet

                                                                                                                        Which most definitely makes you the coolest Mom! ;-)

                                                                                                                        1. re: roxlet

                                                                                                                          Wow, you are the coolest Mom, hope the margaritas tasted good! :)

                                                                                                                          1. re: GretchenS

                                                                                                                            That's so sweet, you guys! Yes, the margarita was divine -- and much needed. Maybe I need another one now, lol! The boys are all gone now, having gone through a double recipe of pancakes (meaning 4 cups of flour and 4 cups of buttermilk, so you know HOW many pancakes and HOw big a recipe), and 8 croissants, a half gallon of orange juice and most of a gallon of milk.

                                                                                                                              1. re: roxlet

                                                                                                                                Oh man, and I think my food bill is scary, NOW!! Guess I have to just wait!!

                                                                                                                                1. re: Phurstluv

                                                                                                                                  Yes, it's pretty much equal to our gas bill (for the car) don't even talk about the PGE, that's our gas& electric. what a life.

                                                                                                                      2. i made grilled lamb burgers with some chopped cilantro and za'atar mixed in, we also grilled some eggplant with just a little olive oil and blackened some peppers which I then peeled and made a salad with. love having a grill and someone to grill for me!

                                                                                                                        1. Tonight we did a chicken tortilla soup type dealie (without the tortilla strips) and a watermelon feta salad with mint and balsamic drizzle to cool our tongues from the fresh jalapenos and habaneros we put in our soup.

                                                                                                                           
                                                                                                                           
                                                                                                                           
                                                                                                                           
                                                                                                                          2 Replies
                                                                                                                          1. re: inaplasticcup

                                                                                                                            is that a variation on (or inspiration from) Nigella's watermelon-feta salad with black olives, mint, and parsley, and red onion (the onion = marinated in fresh lime juice)? No balsamic drizzle on hers...

                                                                                                                            http://www.nigella.com/recipes/view/w...

                                                                                                                            1. re: twilight goddess

                                                                                                                              Good morning, goddess! No. I've heard a lot about Nigella's food, but don't know much about it. I've seen the concept here and there so it probably occurred to me from the memory of a picture or mention in a show... It wasn't the worst idea, but I wouldn't do the balsamic drizzle again. I think the next time, I'll keep the watermelon, feta and mint, and include some thin sliced quick lemon pickled white onions.

                                                                                                                              Thanks for the recipe. Gonna check it out...

                                                                                                                          2. A trip yesterday to the vet put me near the amazing fancy butcher shop so I *had* to stop in. The ruinous size of the vet bill kept my purchases fairly modest, however: some of their fabulous Italian sausage made a nice batch of sauce along with tomatoes etc and artichoke hearts that was dinner over pasta last night plus 3 servings for the freezer. And a gorgeously-marbled steak that is dry-aging in the fridge right now, ready for the grill tonight. Salad to go with.

                                                                                                                            Mariacarmen, hope that your cold is better and that you have a fantastic trip to Bolivia and lots of great eats there!

                                                                                                                            2 Replies
                                                                                                                            1. re: GretchenS

                                                                                                                              Thanks so much, Gretchen, very sweet of you!
                                                                                                                              Sorry about your vet bill, and your poor pet!

                                                                                                                              1. re: mariacarmen

                                                                                                                                I missed it?! You're going to Bolivia? How fun!! Have a wonderful & safe trip, can't wait to hear all about the food!!

                                                                                                                            2. It's Eastern Mediterranean night at Chateau Harters, with some elements of the meal coming from our cookbook of the week - Claudia Roden's "New Book of Middle Eastern Food". It's one that I'm very familiar with so it was a bit difficult to find something to cook that I fancied and that was new. So, it's a couple of mezze items.

                                                                                                                              Salatit Khodar Meshakel - almost not a recipe, rather a nod about what to do. Finely shredded Cos lettuce, finely chopped cucumber, tomato & onion, chopped parsley, dill and mint. A dressing of olive oil, lemon & garlic

                                                                                                                              For the other, an aubergine is going to be sliced 1cm thick, fried along with some garlic and left to cool. It gets arranged on the plate in a couple of layers with yoghurt drizzled under, between and over. Sprinkle of mint

                                                                                                                              There's olives and, no doubt, other "stuff" lurking in the fridge.

                                                                                                                              For a main course, an entirely non-authentic casserole of sorts featuring chicken thighs, a leek and a courgette and, no doubt, a tin of chickpeas and some dried fruit. Alongside some freekeh/farik/frikeh - or whatever the freak you call it.

                                                                                                                              3 Replies
                                                                                                                              1. re: Harters

                                                                                                                                This turned out to be an absolute cracker - not least as the weather here in North Cheshire meant we've were able to eat "al fresco".

                                                                                                                                The sounds of summer - grasses blowing gently in the wind, blackbirds singing from the rooftops, children playing in their gardens, police sirens screaming out as they storm through the traffic lights just over the fence, the sounds of aircraft constantly taking off in our direction.

                                                                                                                                1. re: Harters

                                                                                                                                  Halcyon days...the dinner sounds great, by the way.

                                                                                                                                  1. re: Harters

                                                                                                                                    Ahh, it always starts out in such a bucolic manner.......and then real life intrudes. ;-)

                                                                                                                                2. We lost power from Tuesday midday to Thursday midday, so there hasn't been a lot of cooking zu Hause this week. Thanks to some dry ice my hubby picked up, I doubt we lost more than the most perishables in the fridge. Items in the freezer are still frozen solid. If my ham and bean soup proves inedible/suspicious, I'm hoping we thaw out some steaks to have with sorely neglected salad and asparagus.

                                                                                                                                  Sigh. Good to have electricity back! I am so tired of eating in restaurants.

                                                                                                                                  4 Replies
                                                                                                                                  1. re: ChristinaMason

                                                                                                                                    Not to mention the heat this week, you poor thing.

                                                                                                                                    1. re: buttertart

                                                                                                                                      We survived, but I missed eating home-cooked food. Restaurant stuff is not the healthiest. Breakfast was especially hard!

                                                                                                                                      1. re: ChristinaMason

                                                                                                                                        That's funny, because that's one meal I almost never cook at home. I really only eat it on weekdays (office cafeteria). My husband is not a breakfast eater.

                                                                                                                                    2. A very simple meal since I didn't take anything out of the freezer last night to defrost - spaghetti and meat sauce with garlic bread on the side. And a quick salad with lettuce, carrot shavings, and cuke slices. Just an oil, dried herb, and vinegar dressing.

                                                                                                                                      Tomorrow, I believe I'm going out with several friends for a late afternoon get-together; I'm assuming there will be noshie-type things eventually ordered. :-)

                                                                                                                                      10 Replies
                                                                                                                                      1. re: LindaWhit

                                                                                                                                        We had a similar meal. Spag sauce I made two nights ago, and egg noodles, salad of romaine, tomatoes, spring onions, and an olive oil, dried oregano and vinegar dressing. Garlic bread on the side.

                                                                                                                                        Last meal at home, off on the South American adventure in the morning. "See" you all in about 11 days!

                                                                                                                                        1. re: mariacarmen

                                                                                                                                          Bon Voyage MC! Wishing you a safe and very tasty and happy trip!

                                                                                                                                            1. re: mariacarmen

                                                                                                                                              Oh, you won't read this until you get back, but have a WONDERFUL time, mc!

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                Safe trip and lots of delicious food to you... :)

                                                                                                                                                1. re: mariacarmen

                                                                                                                                                  Enjoy your trip, and let us all know about Bolivian food.

                                                                                                                                                2. re: LindaWhit

                                                                                                                                                  The "noshie-things" for me ended up being a lamb burger with thin-cut fries...the lamb burger could have used some kind of "oomph" to jazz things up as a topper or mix-in, but the company more than made up for it. There were a few games of pool after it cooled down on the deck after early dinner and drinks, along with some jukebox music us old folk picked out (but everyone enjoyed!).

                                                                                                                                                  The pah-tay started early (4pm) and ended earlier than usual (8:15pm) to get the couples home and for those who wanted to concentrate on the Bruins/Vancouver Stanley Cup Final Game #2. Us singles just came home. But it got me OUT of the house after doing some trim painting and at least I had a break from painting. Which will start up again tomorrow. :-)

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    sounds like fun, i love adult parties!! nice to talk to adults for a while!

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      The party sounds like something I'd enjoy. I'm definitely NOT a night person :)

                                                                                                                                                  2. tonight it'll be Colombian food. so fish and arepas

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: iL Divo

                                                                                                                                                      I lived in Cali for two years, and wow do i know all about the ondness for arepas! A couple of years back, I discovered a Colombian bakery in Providence, RI to my utter astonishment and delight, and I go there every month or so for arepas and other exciting treats -- pan de bono, buñuelo, and of course un cafecito. Mmmm. How did you prepare the fish, Il Divo?

                                                                                                                                                    2. Tonight I made jambalaya. It was my first attempt and I needed to use up the sausage that's been taking up space in my refrigerator. For a first try, I think it came out pretty well.

                                                                                                                                                      Its definitely going to be one of those recipes I work on perfecting each time. The fiancé has warned me that he'll be requesting it frequently, so that shouldn't be too big of a deal.

                                                                                                                                                      Tomorrow, the Mother is visiting for an early lunch, we'll be having my version of Nikuman.

                                                                                                                                                      1. When the DH gets a side of salmon, he has taken to cutting off the tail end and making cerviche as a first course. It's a great way to use that part of the salmon since it is thinner and usually gets overdone. Anyway, he served it on a bed of sliced avocados, and sprinkled it with red and black salts. It was fantastic. So, dinner was salmon two ways and for the main, the salmon was lightly smoked on the grill and served with a beurre blanc, boiled potatoes and corn salad. A very delicious dinner, indeed!

                                                                                                                                                        5 Replies
                                                                                                                                                        1. re: roxlet

                                                                                                                                                          That sounds soooo lovely. Specially the ceviche part.

                                                                                                                                                          1. re: roxlet

                                                                                                                                                            That does sound delightful. Remind me to show up for dinner at your place unannounced some day. I bet it doesn't matter when, it'll always be delish :-D

                                                                                                                                                            1. re: roxlet

                                                                                                                                                              wow, that sounds good. For some reason I never think of salmon for ceviche, I always think of a white fish.

                                                                                                                                                              1. re: Barbara76137

                                                                                                                                                                Yes, I did too until he started doing it this way. It's really delicious!

                                                                                                                                                            2. What was planned as a medium-sized housewarming tapas night has turned into a rather smallish gathering of a few friends for the same purpose. Edibles that will be served%3

                                                                                                                                                              gambas al ajillo

                                                                                                                                                              ensalada de atón with corn, capers, red onion, parsley, lemon oil, and lots of lemon

                                                                                                                                                              insalata caprese con mozzarella di bufala (i may not serve the tomatoes, and just have the mozza like it is with some olive oil & fresh ground pepper.... still nervous about the whole e.coli thing)

                                                                                                                                                              from the Spanish market%3

                                                                                                                                                              caper berries

                                                                                                                                                              sun-dried tomatoes

                                                                                                                                                              grilled zukes & artichokes & wild onions (! never had 'em)

                                                                                                                                                              roasted red peppers

                                                                                                                                                              olive and tomato ciabatta

                                                                                                                                                              jamón, chorizo & queso

                                                                                                                                                              Nobody will go home hungry.

                                                                                                                                                              4 Replies
                                                                                                                                                              1. re: linguafood

                                                                                                                                                                And everyone will be enjoying those tapas, lingua!

                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  Thank you, Linda. That's very nice of you to say. I do hope things will get et. I have way more food than we need. As usual '-)

                                                                                                                                                                2. re: linguafood

                                                                                                                                                                  Sounds lovely, and I trust the digs are more conducive to entertaining!

                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                    yes, sounds delicious, lingua! congrats on the new home!

                                                                                                                                                                  2. There's a heavy French theme chez Harters tonight.

                                                                                                                                                                    We're starting with a jar of pate we brought back from our trip in the spring. Some cornichons, plum chutney and bread alongside.

                                                                                                                                                                    Then lamb chops. With the spuds we usually just call "little crispies". Diced into about 1.5cm cubes, tossed in olive oil with garlic and chopped rosemary and roasted until, erm , crispy.

                                                                                                                                                                    And with a dish from the new household cookbook of the week - Elizabeth David's "French Provincial Cooking" (1960). In truth, and perhaps unsurprisingly, many of the recipes now feel quite dated even for current provincial cooking in France, let alone the modern British cook. So, some courgettes are thinly sliced and slowly fried in butter until just soft. Skinned and chopped tomatoes get cooked in another pan with parsley, garlic, salt & pepper until they are a thick puree. It's then mixed in with the courgette and bunged in a gratin dish, topped with breadcrumbs and baked.

                                                                                                                                                                    Then a cheese course. And, seeing as we now produce more different cheeses in the UK than in France, these are English - a Montgomery Cheddar and a Mrs Appleby's Cheshire. More bread, maybe a bit of dried fruit like a handful of sultanas.

                                                                                                                                                                    And, if we're still peckish, there's some blackberries (and cream) that came as a BOGOF with some raspberries that Mrs H needed for a her "cake of the week" (raspberry & oatmeal muffins, seeing as you ask).

                                                                                                                                                                    1. I was inspired by a facebook friend's pic of tostones so we did some tostones with a tomato/lime/garlic mojo to start and then DIY burrito fixings. I opted out of the tortilla.

                                                                                                                                                                      Now waiting for the man to return with some Pliny The Elder so we can kick back and relax...

                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                      7 Replies
                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                        Count me jealous re: the Pliny! Mmm. Still have yet to try it here---nearly impossible to find on the mid-Atlantic East Coast.

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          I'm finding that I like the hoppy ones when they're nice and cold because I can really taste the herbal/floral quality, but the bitterness becomes a little overwhelming as the temp rises...

                                                                                                                                                                        2. re: inaplasticcup

                                                                                                                                                                          OK. Gotta ask.

                                                                                                                                                                          Pliny the Elder?

                                                                                                                                                                          Presumably not your Roman author?

                                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                                            tostones are terrific! how do you make the mojo? i've never had the tomato component in that.

                                                                                                                                                                            1. re: alkapal

                                                                                                                                                                              Morning, alkapal! While I was frying the tostones, I ...

                                                                                                                                                                              - minced a large onion clove and a quarter of a large roma tomato (seeded and pulped)

                                                                                                                                                                              - tossed it with slightly more than 1/8 of a teaspoon of regular table salt

                                                                                                                                                                              - added in about 4 tablespoons of the hot frying oil - you will hear the garlic and tomatoes sizzle, and it is the most amazing aroma - different from sauteed or roasted garlic

                                                                                                                                                                              - squeezed and stirred in about a tablespoon of lime juice (which is usually about half a medium sized lime)

                                                                                                                                                                              The tomatoes give the mojo a little bit of bite and body.

                                                                                                                                                                          2. We spent most of the day at a wine festival (Vintage Virginia), and after a hot, sun-soaked afternoon, dinner will have to be simple. We'll have roasted salmon (maybe glazed with maple and mustard, maybe something else). Some yukon golds that need attention will be par-cooked and then roasted with some neglected asparagus. I'll probably make a tomato salad with basil and oregano from the herb garden to go along with.

                                                                                                                                                                            1. New Campo Argentian Restaurant in Miami Beach.
                                                                                                                                                                              dinner will be Chorizo Steak with loaded baked potato, diet coke

                                                                                                                                                                              hope I like it, new to me

                                                                                                                                                                              8 Replies
                                                                                                                                                                              1. re: iL Divo

                                                                                                                                                                                Good flavor steak and potato but meat fully half if it I had to cut away as it's got way too much fat. For this price disappointed, oh well.
                                                                                                                                                                                Good bread with creamy dipping sauce is good on steak too.
                                                                                                                                                                                So not. a total bust

                                                                                                                                                                                1. re: iL Divo

                                                                                                                                                                                  what's a chorizo steak? i mean, chorizo is some pretty fatty sausage, so i wouldn't be surprised if there was a lot of fat. but a chorizo steak? what?

                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                    I asked that very question of the hostess when she flagged me down walking the street.
                                                                                                                                                                                    I don't know much about chorizo except I've read the ingredients on packing and decided it's not for me so I've not bought it. Didn't want it in steak which she said us only the name they gave that steak and it was a ribeye. Ribeye I thought good instead of the "Chalmane" which was skirt steak. Either way no matter I won't go back.

                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                      Here's some info on "bife de chorizo." It has nothing to do with chorizo and shouldn't be a rib eye.

                                                                                                                                                                                      http://www.asadoargentina.com/bife-de...

                                                                                                                                                                                      1. re: c oliver

                                                                                                                                                                                        that's a pretty fatty sirloin strip steak. ick.

                                                                                                                                                                                        1. re: c oliver

                                                                                                                                                                                          i JUST had this in an argentinian restaurant in a mall (horrors) in La Paz, Bolivia. I was told bife chorizo was the name of the cut, and nothing to do with sausage as we normally call chorizo. The beef was tasty but rather tough - my dad ordered it, had a hard time eating it with his fake choppers. mine, on the other hand, was inedible. literally took every piece of it home to my cousin's dogs. a shame in a supposed argentinian place! mine was asado de tira. couldn't even get a forkhold on it! that's what i get for letting the family drag me to a) a mall; and b) an argentinian restaurant when all i wanted was bolivian food!

                                                                                                                                                                                        2. re: linguafood

                                                                                                                                                                                          the restaurant menu says the "bife de chorizo" there is a new york strip -- @ $20. http://www.newcampoargentino.com/

                                                                                                                                                                                          they also do a grilled chorizo sausage.

                                                                                                                                                                                    2. The DH had lunch in a local little Italian pizzeria/restaurant, and tonight he is adapting his lunch for our starter. Grilled calamari is quickly sauteed with garlic, lemon and olive oil, and served room temp over an arugula salad dressed with lemon and olive oil. The main will be seared duck breast served with fried corn.

                                                                                                                                                                                      1. So, after all the mayhem has left my home, and then I spent a day cleaning up after it all, seems like a few days have gotten away from me. I ended up eating out a lot, which was actually fine with me, as the craft services were, um, to be nice, not very inspiring. The first night's "dinner" was grilled cheese. Yes, I didn't detect anything else, except a constant stream of munchies, some healthy, like carrots & hummus, some not so much, like candy & cookies. Soda. Breakfast was a tad better, with oatmeal, with mix ins, a souffle-type omelet, and turkey & veggie bacon. Yogurts. Then for the next night, they served quesadillas. Oh, and hot dogs. Frankly, I camp better than this. It was a bit eye-opening.

                                                                                                                                                                                        nyhow, my boy & I went out last night to a local seafood place that has opened a store at the beach (their first being at Hollywood & Vine). Great drinks, burger and I love the clams & chorizo with grilled bread and aioli that I chose. It was wonderful, I had had their mussels on a previous trip, just as yummy.

                                                                                                                                                                                        Tonight, all of my boys are out camping on a local island, doing the cub scout thing, so I went to get takeout in the hollywood area for lunch and it's serving well as dinner. Mario Batali's lasagne from Mozza2go. Nancy Silverton's ethereal pizza dough, a rucola-prosciutto with a fresh sauce & some mozz. Crust is incredible. I also bought a panini, with mortadella, salami & prosciutto. Again, the bread is just to die for. And everything is balanced and delicious. No wonder the place is full night and day. My DH would be so jealous to know I'm eating the whole piece of lasagne. That man can cook. I have to look up that recipe. My DH raved about it the first time we visited, but that was probably 2 years ago. Totally fat and happy now.

                                                                                                                                                                                        4 Replies
                                                                                                                                                                                        1. re: Phurstluv

                                                                                                                                                                                          Craft services will make you fat AND unhappy! Best thing I ever had from craft services was an amazing breakfast burrito with freshly roasted jalepenos.

                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                            best meal I had was when I was working with the Rockettes Christmas show and we had Thanksgiving dinner catered since we were still working on the show on Thanksgiving Day. Other than that, I always avoiding eating "set food".

                                                                                                                                                                                          2. re: Phurstluv

                                                                                                                                                                                            Sorry craft services wasn't as good as I've read about, Phurst. But then again, as roxlet noted, perhaps that's better it wasn't! LOL Glad they're all gone.

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              It's no wonder, really. These are regular people, not a-list actors, so they are working on a budget, just like everyone else. I was only surprised, I guess, at the amount of sugar and empty calories, and I am no sugar nazi, by any means. They had fruit & yogurt, string cheese, cut veggies & dip. It's hard when you're working out of someone's garage, with just an electric skillet!! I guess I finally realized how is he cleaning stuff, and offered him use of the sink in the garage, clearing away some laundry so he could access it! I'm just glad I don't have to rely on others to be fed! To most on the set, (and my kids, of course) they thought it was great, I suppose since they are all single, don't have to feed anyone but themselves, and have empty refrigerators in their apartments, if they're lucky to have one!! Different world!

                                                                                                                                                                                          3. BBQ chicken, corn on the cob, hashbrown potato casserole, broccoli salad, and lemon blueberry bars

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: vafarmwife

                                                                                                                                                                                              Would you willing to share your lemon blueberry bar recipe? Those sound delicious!

                                                                                                                                                                                            2. Last night I had a curried yellow split pea soup with a cilantro-lime yogurt garnish/mix-in.

                                                                                                                                                                                              Today I think I may be making a roasted corn chowder.

                                                                                                                                                                                              1. Porcini mezzelune with sautéed pink (!) oyster mushrooms I got at a local market on Friday. The dude also had lemon oyster mushrooms (yes, they were yellow), but not enough to make a meal.

                                                                                                                                                                                                I'm curious as to how they will taste. On the side -- arugula tossed with lemon oil, lemon, and ground black pepper.

                                                                                                                                                                                                No booze tonight after last night's festivities.

                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                  LOL on your last sentence, linguafood! That must mean it was a wonderful tapas party. ;-)

                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    We made a serious dent in our wine 'collection.' In fact, we managed to finish all the wine in the house (5 people - approx. 7 bottles), but have food leftover. Not sure what that says about my food, or my friends '-)

                                                                                                                                                                                                    Two lovely bottles of Sardinian Vermentino I must get again.

                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                      LMAO!! ~~Not sure what that says about my food, or my friends '-)~~ I hear ya!! Happens a lot over here too!!

                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                        so are you the only other person here who drinks Sardinian wine?

                                                                                                                                                                                                  2. Tonight I'm going to try the asparagus and mushroom pie from Bittman's How to Cook Everything Vegetarian, making a few changes. I'm going to switch the provolone for some ricotta and the basil for some fresh thyme, and add some grated lemon zest to the filling.

                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                    1. re: writergeek313

                                                                                                                                                                                                      Asparagus here as well - in the form of an asparagus & smoked salmon risotto.

                                                                                                                                                                                                      I know they usually say "no cheese with fishy risotto" but I don't care what "they" say.

                                                                                                                                                                                                        1. re: writergeek313

                                                                                                                                                                                                          As I was putting this thing in the oven, I caught myself thinking, "Hmmm, I can always have cereal for dinner." Though Bittman's recipe doesn't call for it, I drained the filling several times, and I'm still worried it's too wet for the crust to crisp up. The filling smelled spectacular, though, so even if this is a flop, I'd make that part again to toss with pasta or use as an omelet filling.

                                                                                                                                                                                                          I tried spraying the phyllo sheets with cooking spray rather than brushing them with butter, a tip someone posted here recently.

                                                                                                                                                                                                          I'll either be having a piece of this, some leftover asparagus, and a spinach salad for dinner, or leftover asparagus and a bigger spinach salad...

                                                                                                                                                                                                          1. re: writergeek313

                                                                                                                                                                                                            How was it?

                                                                                                                                                                                                            If you like phyllo and vegetarian (as I do) and creaminess and mushrooms (as I do) try one of my favorite-ever vegetarian entrees: the mushroom strudel from the Original Moosewood Cookbook. Calls for cream cheese cut into sauteed mushrooms, onions, brightened with lemon juice and fresh dill. Hmmm, I may try asparagus here next time. I sometimes add spinach or not. Mmmm. I melt the butter and cover my stack of phyllo gently with a damp towel - that helps with the fragility of the sheets.

                                                                                                                                                                                                            recipe:
                                                                                                                                                                                                            http://www.cdkitchen.com/recipes/recs...

                                                                                                                                                                                                            I want to know the results of the asparagus and mushroom pie you made, please!

                                                                                                                                                                                                          2. Tonight's dinner is Grilled Szechuan-style pork chops (or at least that's what I'm calling it). Two boneless center cut loin chops are marinating in the fridge in a mixture of:

                                                                                                                                                                                                            2 Tbsp. soy sauce
                                                                                                                                                                                                            1 Tbsp. toasted sesame oil
                                                                                                                                                                                                            1 Tbsp. lemon juice
                                                                                                                                                                                                            1 tsp. chili paste with garlic
                                                                                                                                                                                                            2 tsp. turbinado sugar
                                                                                                                                                                                                            1-1/2 tsp. freshly grated ginger root
                                                                                                                                                                                                            1/4 cup dry sherry

                                                                                                                                                                                                            I'll grill them on the grill pan and have most of one of them alongside basmati rice and steamed asparagus and green beans. Since they're rather big, I'll split the other and have a couple of work lunches as well.

                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                              Turbinado sugar?

                                                                                                                                                                                                              I think that's similar to what we Brits call "demerara" (after a colony in Guyana) - good dark gold colour and very granular?

                                                                                                                                                                                                              Good marinade!

                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                Slightly different - demerara is slightly lighter, I think, than turbinado - the turbinado in my sugar bowl is a medium brown. Hmmm...now I wonder if that is what it is! Maybe it's demerara? I think the granularity of demerara is slightly larger (and it has more of a molasses-y flavor), and the granularity is larger than I'm used to. I don't have the original bag anymore, but will have to check next time I go to the wholesale club where I bought it.

                                                                                                                                                                                                                http://bakingbites.com/2008/01/what-a...

                                                                                                                                                                                                                Either way - it offers relatively the same flavor for the purpose for which I'm using it. :-)

                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                    I'm just going with what I've seen in the stores, as well as the link I provided. They do seem a bit different - I looked again this morning - the sugar I have is darker than what I've seen as demerara.

                                                                                                                                                                                                                    I will have to see how it's marketed when I next buy it at the wholesale club.

                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                Sounds fabulous! Grilled pork chops.... makes me wanna be back home where we have a grill.

                                                                                                                                                                                                              3. Cajun meatloaf (Paul Prudhomme's recipe), mashed potatoes, mushroom gravy, fresh corn on the cob. We'll grind the meats ourselves.

                                                                                                                                                                                                                Leftovers should be tasty.

                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                  It's MEATLOAF! Of course the leftovers are going to be tasty! :-)

                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                      I just love that meatloaf! Enjoy!

                                                                                                                                                                                                                      1. re: wineos

                                                                                                                                                                                                                        Will do.
                                                                                                                                                                                                                        Meatloaf is pretty cool in the sense that there are so many recipes that taste so good. Good ingredients, attention to detail are key. Prudhomme hit a home run with his recipe. He demands lots of ingredients but the instructions are easy to follow. You just have to block out a bit of time to make it all happen the way chef envisioned.

                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                          Completely agree- that is one amazing meatloaf!

                                                                                                                                                                                                                2. I am trying out a recipe my sister gave me, so two loaves of strawberry bread are in the oven now. It calls for frozen, and I bragged to her, who lives on the east coast, about how we already have local fresh strawberries here. Then went to the local market a bit later than I intended, and there were no more fresh strawberries, I had to get frozen!! That's what I get anyway, it's smells great right now.

                                                                                                                                                                                                                  Also made up a root beer bbq sauce, that was inspired by a local beer tavern that has awesome burgers and fries as well. It was pretty simple, and it tastes fantastic! Not as sweet as theirs, with a bit more kick, but I love it!

                                                                                                                                                                                                                  So the root beer bbq sauce is going on some beef burgers with bacon and smoked gouda. I'm also making onion rings (homemade), waffle fries (frozen) and sauteed mushrooms and roasted corn on the cob. Dessert will be vanilla and hot fudge sundaes with fresh cherries and grilled pears.

                                                                                                                                                                                                                  Pic of the bbq sauce:

                                                                                                                                                                                                                   
                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                                                    Phurstluv, have you posted the recipe you created for this? If not, please do! Sounds like it would be great on chicken or pork tenderloin as well!

                                                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                                                        That sounds really good! I will definitely have to try it!

                                                                                                                                                                                                                        1. re: Phurstluv

                                                                                                                                                                                                                          Thanks so much - it is bookmarked and a definite on my "to try" list!

                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                            Hope you like it, it goes together super fast, and I let mine cook for over an hour, it just kept getting better and better! So taste as you go, and use your judgment. Let me know what you think!

                                                                                                                                                                                                                            Here's pics of the burgers from dinner, they were by far some of the best, I think because of how we cooked them, and the beef was top quality from the WeHo butchershop I went to recently.

                                                                                                                                                                                                                             
                                                                                                                                                                                                                             
                                                                                                                                                                                                                             
                                                                                                                                                                                                                      2. re: Phurstluv

                                                                                                                                                                                                                        How was the strawberry bread? Could you share that recipe, too, please?

                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          Sure, my sister sent it to me. It's a lot like zucchini bread. She said you can use fresh berries if you have them. Just mash them up a bit before adding, whether fresh or frozen. And you need two loaf pans. I had one standard size, and one smaller, disposable pan, and it still worked. It's tasty, a bit too much oil for me, but I think it can be lightened. Let me know what you think!

                                                                                                                                                                                                                          STRAWBERRY BRE

                                                                                                                                                                                                                          2 pkg. (10 oz. each) frozen strawberries, thawed

                                                                                                                                                                                                                          2 cups sugar

                                                                                                                                                                                                                          1 1/2 cups vegetable oil

                                                                                                                                                                                                                          4 eggs, beaten

                                                                                                                                                                                                                          3 cups flour

                                                                                                                                                                                                                          3 teaspoons ground cinnamon

                                                                                                                                                                                                                          1 teaspoon baking soda

                                                                                                                                                                                                                          1 teaspoon salt

                                                                                                                                                                                                                          1 1/4 cups chopped pecans

                                                                                                                                                                                                                          Preheat oven to 350 degrees F. Grease 2 (9x5-inch) loaf pans.

                                                                                                                                                                                                                          Beat together strawberries, sugar, oil, and eggs; set aside.

                                                                                                                                                                                                                          Combine flour, cinnamon, baking soda and salt. Mix into strawberry mixture just until combined. Stir in pecans. Divide batter between prepared pans.

                                                                                                                                                                                                                          Bake at 350 degrees F for 1 hour.

                                                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                                                            I want to try this strawberry bread! mmmm

                                                                                                                                                                                                                            1. re: twilight goddess

                                                                                                                                                                                                                              Let me know what you think. I made the mistake of forgetting to add the pecans in the batter, then just sprinkled them on top. Still tastes good, but would be better if they were distributed in the bread : )

                                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                                            please share the strawberry bread....yum!

                                                                                                                                                                                                                        2. I have a roast in the oven that has been sprinkled with thyme, salt and pepper and then topped with sliced onions, stewed tomatoes and beef broth. This will be served with mashed cauliflower and a green salad.

                                                                                                                                                                                                                          1. For tomorrow, we're defrosting a cheese & onion pie that we bought at a farm shop (owned by the Duchess of Devonshire no less). There's courgettes left over from the other night. And other bits and bobs that need using up.

                                                                                                                                                                                                                            Then we're off on another trip. We're touring round Scotland for a few days. Weather forecast says it's going to piss down! So not much of the "braw, bricht, moonlicht nicht".

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                              So Harters...do you live near Chatsworth? BTW My Great Uncle Jimmy loved Sir Harry Lauder

                                                                                                                                                                                                                            2. I get to cook tonight! Well, just pizza with, um, store-bought dough. I guess I mean to say, I get to assemble food tonight! Stepdaughter-ish type girl has never 'made' her own pizza, even with just store-bought crust, so we thought this would be fun. And she eats pizza. Her list of items she has never eaten/refuses to try is truly daunting; she just had Chinese food for the first time a week ago, after years of refusing it because it 'smells weird'. So, pizza it is. The pizzas will be pepperoni (for them to share), a traditional margherita, and then a third with goat cheese, roasted red pepper, tomato, and basil (that's the one I'm craving). I asked her if she would eat a salad with the pizza, and she has requested iceberg with ranch. She said romaine was 'gross', and that she didn't like 'green things', so I didn't dare suggest spinach. Thank god the child likes fruit.

                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                                                                You are a martyr of a stepmom, onceadaylily! :)

                                                                                                                                                                                                                                1. re: Barbara76137

                                                                                                                                                                                                                                  I have the easy job. Her mother has to work around her firstborn's impressive food-phobia list AND feed three other little ones. I just feel guilty when I can't get even one vegetable in her during the course of a single week.

                                                                                                                                                                                                                              2. Dinner out Friday with my parents and some very rich ribeye last night for me and my house guests last night have left me craving something simple. I very well may make some popcorn on the stove and call it dinner. A shaken gin martini to start, of course.

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                  Sounds like a great dinner, rajaba! I am also finding that one rich meal has me craving something light for a few days!

                                                                                                                                                                                                                                2. A chicken and linguica paella with sauteed lemon garlic asparagus.

                                                                                                                                                                                                                                  One takes for granted an even and reliable (gas) heating element until one cooks in someone else's kitchen with a 2-burner paella pan over two wonky and lopsided electric coils of different sizes.

                                                                                                                                                                                                                                  All I made was schtinkin paella and sauteed asparagus, and I'm exhausted from the gymnastics of trying to compensate for the stove so I wouldn't burn the food to hell. (The blaring Tool and AC/DC may have added to the exhaustion...)

                                                                                                                                                                                                                                  Good thing this is where the Man brews his beer and there's lot of cold, rich, roasty stout to help me forget the still blaring AC/DC. :)

                                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                                  1. re: inaplasticcup

                                                                                                                                                                                                                                    When apartment hunting, electric stoves sent me back onto the sidewalk in a hurry. I learned to cook on an electric, and am willing to let that be a fond memory. My older brother blaring Back in Black all hours of the day and night for the better part of a year when we were teens makes for a less than fond memory. You have my admiration for turning out paella under those conditions.

                                                                                                                                                                                                                                    Enjoy that stout. I haven't had a home brew in way too long.

                                                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                                                      Funny you should mention that because we're apartment hunting, and while I'm fairly easy going about a lot of other specs, this is my one deal breaker requirement. You'd be surprised (or maybe not) how many otherwise workable digs this requirement has disqualified. (I made do for 13 years with electric and like you, am not fond of the idea of going back.)

                                                                                                                                                                                                                                      And thank you. I did enjoy. It was gooooood shizz. :)

                                                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                                                        I've been cooking on horrible electric stoves for about 4 years now, and have been tempted to buy a big propane "camp stove" and use it on my balcony. My mother still cooks on a Chambers gas stove, the same one that Rachel Ray has, and so I think I'm a bit spoiled.

                                                                                                                                                                                                                                        1. re: Barbara76137

                                                                                                                                                                                                                                          Wow you know, that's a really good idea! But probably against some fire codes!!

                                                                                                                                                                                                                                      2. re: onceadaylily

                                                                                                                                                                                                                                        That's the one thing I wish my townhouse had - a gas stove. Oh well, it had everything else I wanted, so I'll just have to deal with the electric stove/oven.

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          Can you spell "induction"???? :) I love mine far, far more than the gas range that I replaced. Just a thought.

                                                                                                                                                                                                                                          1. re: c oliver

                                                                                                                                                                                                                                            Well, that will be my next choice, should this stove/oven ever go kaput. Or when I win the lottery. ;-)

                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                              The prices have come way down. I paid about $1600 for a range, not just a cooktop.

                                                                                                                                                                                                                                              1. re: c oliver

                                                                                                                                                                                                                                                Need a new couch. And chair and ottoman. And a futon for the 2nd bedroom. And would *love* a new car. ;-)

                                                                                                                                                                                                                                    2. Nothing too exciting of late, work obligations have been keeping us on somewhat separate schedules (no like - and Liam HATES it). Tonight is a cassoulet-ish thing, white beans, tomato, mirepoix, bay leaf, homemade stock, frozen goose and Portuguese chorizo. Watercress salad with a lemony dressing. Wish my bread were done and cooled!

                                                                                                                                                                                                                                      1. Slow roasted sirloin. roasted carrots and beets from the farmer's market. roasted garlic mashed potatoes with a taste of aged gouda. Surprisingly good lightened up version of Paula Deen's Not Yo Mama's Banana Cream Pudding. Glass of merlot. Beyond, was the name of it. (Making an effort to a) try new wines, and b) remember the names of them:)

                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                        1. re: sunflwrsdh

                                                                                                                                                                                                                                          (Making an effort to a) try new wines, and b) remember the names of them:)
                                                                                                                                                                                                                                          LOL!! Love it!!

                                                                                                                                                                                                                                        2. Tonight we had a dinner party. First course was a corn soup served with a dollop of creme fraiche and a sprinkling of chives. For our main, there was prime rib rubbed with herbs de Provence and smoke roasted on the grill. That was served with potato salad and haricotes verts with a vinaigrette. Dessert was double chocolate cake frosted with vanilla flour frosting.

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                            1. Last night wasn't the best planned dinner, but had to pick up bf at airport and it was almost 9PM when we finally got home. I did as much prep as possible beforehand, so it was a simple mixed green salad, grilled ahi with just s&p and evoo, and farfalle with peas, edamame, sugar snap peas, pancetta, shallots & mint. It was a Giada recipe and I figured I could combine starch & veggie in one dish.

                                                                                                                                                                                                                                              I had the request of either peas or green beans as part of dinner, and the green beans didn't look good. I used frozen peas in last night's dish but now I have fresh english peas that I need to use and can't find the thread that was here recently.

                                                                                                                                                                                                                                              I also made the bisquick shortbread recipe (upon request) but forgot the sugar and tossed the first batch and made a new one today.

                                                                                                                                                                                                                                              Today I made a frittata with crimini & white mushrooms, orange bell peppers, garlic & red onion, chicken "breakfast" sausage & mozarella. It was perfect although I was panicking since I finished it in the broiler in a "non-safe oven" pan. I didn't melt anything and didn't set off any fire alarms.

                                                                                                                                                                                                                                              This afternoon the strawberry shortcake was a hit, and I also made some almond crescent cookies for the very first time that my grandmother used to make. I found the recipe online and sent half the cookies home with bf and other half I'll take to work tomorrow.

                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                  1. re: c oliver

                                                                                                                                                                                                                                                    I've just printed out the Food & Wine recipe for penne w/asparagus, sage & peas fron that thread and I'm going to try that tonight.

                                                                                                                                                                                                                                                    1. re: Barbara76137

                                                                                                                                                                                                                                                      That does sound tasty, Barbara, can you share the link if you like how it comes out? Thanks!

                                                                                                                                                                                                                                                1. Grilled shrimp with a honey mustard garlic glaze and pineapple salad.

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: melpy

                                                                                                                                                                                                                                                    melpy that sounds just wonderful! If you have a chance, pls share what goes into your pineapple salad.

                                                                                                                                                                                                                                                    1. re: melpy

                                                                                                                                                                                                                                                      Mmmm! I've been craving shrimp lately, that sounds so good right now.

                                                                                                                                                                                                                                                      I'll second the request for the ingredients in your pineapple salad. :)

                                                                                                                                                                                                                                                    2. I am going to see if the girl likes salmon tonight. She says she doesn't know if she likes it. I'll just have to figure out if I'm doing any kind of sauce or marinade, other than butter, salt and pepper, but kind of feel like that's pushing my luck.

                                                                                                                                                                                                                                                      She said she liked green beans, but I noticed that when I was scooping them out of the bin, she had a puzzled look on her face. I've just been pretending I didn't see that look, and will serve the beans, blanched and stir-fried, as simply as possible. Maybe with a little lemon and dill (her dad's favorite). There will also be salad to go with. And leftover pizza on standby, just in case.

                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                                                                                        I'm 64 and still don't care much for salmon. So we'll keep our fingers crossed for you.

                                                                                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                                                                                          Salmon's one of those like it/don't like it fish. Does she like whitefish? Maybe have some haddock as well, just in case?

                                                                                                                                                                                                                                                          And perhaps a maple marinade for the salmon? Don't know any kid who doesn't like maple. :-)

                                                                                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                                                                                            Oh, geez, oadl, good luck with that!! How old is she? She won't starve. Maybe a lemony hollandaise that you whip up in the blender, how can you not like butter & lemon? And as far as the beans, she may just be used to canned versions of vegetables? As in, cooked to death? Just a thought.

                                                                                                                                                                                                                                                            1. re: Phurstluv

                                                                                                                                                                                                                                                              She'll be sixteen in early fall. I'm pretty sure she did think I meant canned, but she's agreed to help me trim the beans, so she'll get to see them becoming a more familiar shape right under her own fingers. I asked what types of dishes her mom liked to cook for dinner, and she said, "She doesn't." Her mom doesn't cook. They either eat out, or go to her grandmothers (a few times a week) for "usually chicken, and vegetables. But I don't eat those."

                                                                                                                                                                                                                                                              After reading through these responses, I did see the possible folly of salmon. I'll make salmon for the adults, and for her to try a taste of if she likes, but I was able to ferret out that she likes fish sandwiches. I'll thaw, bread, and fry some tilapia for her, and let her pick out the cheese she'd like.

                                                                                                                                                                                                                                                              Her dad and I are excited for dinner though. The avocados are finally ripe enough to eat, and she's never had one before. We feel like we're giving her a gift. Let's hope she agrees. ;)

                                                                                                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                                                                                                She might be more accepting of that avocado in guac (tortilla chips always appeal to kids) than in a salad. Just a thought.

                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                  I wouldn't dare put it in her salad. ;) I'll have her taste of small spoonful of it before we 'use' it, and guacamole is a pretty good idea. And if it wasn't too hot to turn the oven on, I'd totally be doing the green bean fries.

                                                                                                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                                                                                                    Great idea to get her involved in trimming the beans and good luck with all of it, I hope she LOVES the "gift" you are giving her. Who knows, she may end up eating stuff with you that she ordinarily will not beause you make it an adventure and not a control issue.

                                                                                                                                                                                                                                                          2. Tonight we're having meatloaf with cream cheese pound cake for dessert... Sounds very tasty and we're both looking forward to it.

                                                                                                                                                                                                                                                            What we're not looking forward to is sweating our butts off because it's 90 degrees outside and out air conditioner is in so-so shape. The apartment manager won't fix it until it breaks... I never thought I'd say it, but I'm crossing my fingers for that thing to break. Soon. Before it gets even hotter.

                                                                                                                                                                                                                                                            I won't complain too much, I could just make something that doesn't involve the oven. However, the refrigerator is a bit empty, and walking to Whole Foods across the street doesn't sound fun right now.

                                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                                            1. re: Levaeria

                                                                                                                                                                                                                                                              Check into your local regulations. There are typically minimums and maximums for allowable temperatures in rental properties during certain times of year. Your landlord may not want to pony up fora replacement, but he may not have a choice.

                                                                                                                                                                                                                                                              On topic: That pound cake sounds good. Recipe?

                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                Thanks for the tip, I’ll look into that! I don’t know quite how hot it gets in here, but no matter what it always feels like it’s cooler outdoors, even when it’s in the 90s. But, I moved down to Denver from the mountains of CO where I never experienced much more than 75, so I’m not used to the heat.

                                                                                                                                                                                                                                                                As for the cake, it's so yummy, everyone who has tried it loves it (even my fiancée's super picky little brother.) Here’s the recipe, I highly recommend it. :)

                                                                                                                                                                                                                                                                8 oz. package cream cheese

                                                                                                                                                                                                                                                                1 1/2 cups butter

                                                                                                                                                                                                                                                                3 cups white sugar

                                                                                                                                                                                                                                                                6 eggs

                                                                                                                                                                                                                                                                3 cups flour

                                                                                                                                                                                                                                                                1 tbsp. vanilla extract

                                                                                                                                                                                                                                                                Preheat to 325. Grease and flour a 10 inch tube pan.

                                                                                                                                                                                                                                                                Cream butter and cream cheese, add sugar and beat on med. until fluffy.

                                                                                                                                                                                                                                                                Add eggs two at a time, beating each time. Add the flour beat until smooth. Add vanilla and stir.

                                                                                                                                                                                                                                                                Pour into tube pan. Bake 1 hour and 20 minutes.

                                                                                                                                                                                                                                                                1. re: Levaeria

                                                                                                                                                                                                                                                                  Yum, thanks! Will this work in a bundt pan, too?

                                                                                                                                                                                                                                                                  1. re: Levaeria

                                                                                                                                                                                                                                                                    Until CH fixes the issue with certain capital letters, put a space before the missing letter (which WILL be there when you go back into edit! Go figure).

                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      Thanks for that! Now if I could only get rid of the spacing between each line. It doesn't look too bad, but I can't seem to remove them.

                                                                                                                                                                                                                                                                      1. re: Levaeria

                                                                                                                                                                                                                                                                        Try deleting the space at the end of the first line, bringing the 2nd line up and then holding down the shift key and hit Return. Should be single spaced then. Interesting. I've been trying to get it to work and it won't. Let me delete and copy from yours and see what I can do...

                                                                                                                                                                                                                                                                        8 oz. package cream cheese

                                                                                                                                                                                                                                                                        1 1/2 cups butter

                                                                                                                                                                                                                                                                        3 cups white sugar

                                                                                                                                                                                                                                                                        6 eggs

                                                                                                                                                                                                                                                                        3 cups flour

                                                                                                                                                                                                                                                                        1 tbsp. vanilla extract

                                                                                                                                                                                                                                                                        Nope. I think it has to do with going back in to re-edit.

                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          It didn't work when I went back into edit, I tried several times. Oh well, it probably makes it easier to read anyways.

                                                                                                                                                                                                                                                                          Regardless of it not working, thanks for the help! :)

                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                            Interesting. I ran into that same problem today. An edit to a post seemed to generate some kind of protected pad space at the left margin some nine or ten lines down.

                                                                                                                                                                                                                                                                            That's just my feeble recollection.

                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                              Yeah, there's a bugaboo ticket out for it, according to Jacqueline on the Site Talk message board.

                                                                                                                                                                                                                                                                2. Housemade pizza. Peter Reinhart's recipe.

                                                                                                                                                                                                                                                                  1. Chicken sausages w apple & gouda were pan fried, after sliced orange & green bell peppers and red onion were sauteed. Leftover roasted corn was added. Kids got the sausages, with some quick risotto with parmesan, and the vegs. I put mine on tortillas with a drizzle of root beer bbq sauce & last night's failed onion rings. They went under convection broil to crisp up.

                                                                                                                                                                                                                                                                    1. Tonight was kind of a ho-hum chicken curry with all the veg I wanted to use up in my fridge. I had it over bulgur and felt quite virtuous.
                                                                                                                                                                                                                                                                      What I'd really like to make is the dish on the cover of Fuchsia Dunlop's Land of Plenty. It haunts me everytime I see the book sitting on my table. It's a noodle, maybe a soup dish with poached shredded chicken and chile sauce. It looks like the ultimate comfort food and I need to make it soon. Anyone know which recipe it is? I'm guessing it's Spicy Cold Noodles with Chicken Slivers on pg. 95.

                                                                                                                                                                                                                                                                      1. Sunday -- late lunch/early dinner--- Nigella's ricotta hotcakes. Wow. These are soooo yummy. Every time I make a batch I think to myself "make these all the time." Light, perfect.

                                                                                                                                                                                                                                                                        Monday -- Crispy roast chicken (thighs) with grape tomatoes and garlicky basil oil. Mmmmm. Served with a few of the spinach tortellini from Trader Joe's and a toasty ciabatta roll to soak up the tomatoes. Tonight will be sandwiches on squishy soft rolls with the leftover chicken and some mayo, with steamed green beans (satisfying crunch) in a divine shallot vinaigrette.

                                                                                                                                                                                                                                                                        For dessert last night, I made a blueberry mango rhubarb crisp.
                                                                                                                                                                                                                                                                        Yay!

                                                                                                                                                                                                                                                                        1. Charleston Shrimp and Grits (it's not just for breakfast).

                                                                                                                                                                                                                                                                          We cribbed the recipe from the Jamisons', "A Real American Breakfast."

                                                                                                                                                                                                                                                                          The recipe calls for all the good stuff: shrimp, Tabasco, lemon, salt, onion, unbleached flour, chicken stock, butter, thick bacon, peppers, cloves, scallions, sharp Cheddar cheese and real grits (stone ground, not that instant or quick cooking product).

                                                                                                                                                                                                                                                                          It's rich but oh-so-good. Perfect when the weather turns hot and humid. Deb will do all the heavy lifting, I'll prepare the drinks and wash the dishes.

                                                                                                                                                                                                                                                                          1. Last night's dinner was kind of a random assortment, but it worked. DH made boneless, skinless chicken breasts rubbed with Old Bay blackening rub on the grill, while I braised together some tomatoes and fresh green beans, made boxed mac 'n cheese, and this delicious Sephardic recipe for sauteed spinach: http://www.saveur.com/article/Recipes...

                                                                                                                                                                                                                                                                            I subbed dried cranberries because we were out of raisins.

                                                                                                                                                                                                                                                                            Only disappointment was the chicken---from one of those big bags of IQF that are "up to 10% solution." So spongy and nasty; never again, I don't care how good of a deal they are.

                                                                                                                                                                                                                                                                            1. Last night was leftovers from Sunday night: Epicurious merguez on the grill with a warm chickpea-anchovy-olive oil thing into which I briefly wilted some baby arugula from the farmstand, then added a squeeze of lemon. Next to those, a blob of garlicky Greek yogurt. Oddly the leftovers (merguez wrapped in foil and reheated in the oven) were better than the originals. Tonight a perfectly gorgeous piece of bluefish from the fish people at the farmers market which I will do with mustard, lime zest and lime juice (Mark Bittman recipe) and a salad of grilled romaine and thinly-sliced young radishes and haruki turnips, also from the farmers market (a colleague and I sneaked out to the one nearby after lunch today).

                                                                                                                                                                                                                                                                              1. It's time to start a new thread, which has been done here:

                                                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/788929