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What's For Dinner - Part 91 [old]

(Note: there's a more recent what's for dinner thread available here: http://chowhound.chow.com/topics/790100 If you've got a reply to something below, go ahead and add it, but if you've got a new dinner to mention, please see the new thread. -- The Chowhound Team)

What's cooking at your mansion, house, apartment, condo, campfire, or grass shack?

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  1. As for me - I'll be making a spicy rosemary-lemon paste when I get home from work for a couple of Frankenchicken breasts. They'll marinate in that for a bit and then be roasted. Some for dinner tonight, the rest for (I think) a pizza tomorrow night.

    Sides are basmati rice and a combo of peas with roasted corn.

    10 Replies
    1. re: LindaWhit

      Awful hot to be roasting here Linda. I'm doing Ina Garten's Scallops Provencal, basmati rice and reheated roasted green beans. Oh, and I just ate a cold corn on the cob for my appetizer because I just walked in the door.

      1. re: mcel215

        Still comfortable in my area (at least at the condo - not sure how "north of the city" you as compared to me! LOL)), but I definitely might be rethinking the pizza tomorrow, as much as I'm craving it, as it's going to be hot and humid the next few days near us both! I suspect I'll turn on the A/C tomorrow before I leave for work.

        And I love cold corn - although not usually while it's still on the cob. :_)

        1. re: LindaWhit

          I'm in Woburn, Linda. And it was still confortable here too, but didn't want to ruin it by turning on the oven. I do a lot of cooking on the weekends and reheating during the week though.

          1. re: mcel215

            My former town before my move a few towns north. :-)

            s for today, we'll see how it is when I get home from work. I did take the precaution of putting the A/C on set for about 75 degrees so hopefully the house will be cool enough for that pizza I'm still craving. :-)

            1. re: LindaWhit

              After 25 years in CA and rarely using A/C, I learned when I moved to Memphis that it was more economical setting my A/C to 78 or 80 and leaving it on 24/7 rather than trying to cool down my apartment when I got home at night.

              Same here in Fort Worth. My A/C is set pretty high but my apartment is pretty comfortable tonight.

      2. re: LindaWhit

        Linda - how do you make the spicy lemon paste? Do share - sounds interesting! Thx!

        1. re: jenscats5

          Here you go - I rarely use jalapeno, so the red pepper flakes work for me.

          2 Tbsp fresh rosemary, finely chopped
          1 Tbsp lemon zest, grated
          2 garlic cloves, minced or pressed
          1/2 tsp salt
          1 tsp finely minced jalapeno pepper, or more to taste
          (OR 1/2 tsp. crushed red pepper flakes)
          1 Tbsp olive oil
          2 tsp fresh lemon juice
          4 boned and skinned chicken breast halves

          In a small bowl, stir together the rosemary, lemon zest, garlic, salt, and minced jalapeno pepper (or crushed red pepper flakes). Stir in the olive oil and lemon juice. Let stand at least 15 minutes or up to 1 hour at room temperature before using.

          Coat the chicken halves and let stand for 15 minutes or refrigerate for up to 1 hour before grilling.

          1. re: LindaWhit

            Thank you Linda! That sounds wonderful! Might also be good with lime....hmmmmm

            1. re: jenscats5

              Lime, lemon - either works!

            2. re: LindaWhit

              Sounds very good, Linda!

        2. Tonight is a Sicilian pasta dish -- Pasta con le Sarde -- followed by a green salad. Quick, and not too much time over a stove on a hot day!

          5 Replies
          1. re: roxlet

            Silly question, but do you use Cuoco and top it with modiga?

            1. re: Barbara76137

              Yes, I do use Cuoco, and I make it the way my mom did. She first made a small amount of marinara and then she added the Cuoco to that, and topped it with the breadcrumbs. It was kind of a bust. I was the only one who loved it. My son and husband are both not big fennel fans, and I forgot how fennel-y it is. Well, I liked it anyway!

              1. re: roxlet

                wish I was at your house tonight, because I would have enjoyed Pasta con Sarde alot more than the pasta and peas dish I made tonight. With all the heavy cream, butter and cheese it was boring and I can't justify the calories for the flavor. And the shelled peas that cost $2.39 barely covered the bottom of my colander. Expensive, boring, meal.

                1. re: Barbara76137

                  Oh, too bad, Barbara. It looks as if we both had disappointing meals tonight -- though for different reasons.

                  1. re: Barbara76137

                    Bummer, sounded like a winner. I had the best dish a week or two back with salmon and the fresh English peas and tendrils, with a grilled lemon aioli, it was heavenly! So don't give up on the peas, yet, $2.39 isn't really all that bad for a fleeting taste of spring!

            2. Seafood kabobs with julienned veggies, fresh basil and couscous. Perfect for a hot, hot day.

              2 Replies
              1. re: twodales

                I can't believe I haven't been able to convince the boyfriend to grill fish yet. He grills meat beautifully, but he's shy about taking on a new grill project. What combination of creatures did you use, twodales?

                1. re: onceadaylily

                  This time around I used salmon, swordfish, shrimp and scallops plus green pepper & onion of course. It seemed pretty economical too because I only used small amounts of each type of seafood but it also seemed like a special meal. I used fresh basil to flavor the couscous. The julienned/sauteed veggies were red pepper and yellow squash and zucchini.

                  I also like a nice piece of salmon on the grill...good for guests too.

              2. Is everyone getting hot weather except LA? It was nice today, but hot? No.

                At Le Grass Shack du Phurstluv, we're having meatloaf, buttermilk chive mashed potatoes, and roasted asparagus. Meatloaf is half beef, half pork, and since I used all of my ketchup and reserve ketchup (wish I remembered to pick some up @ Tar-jay today) I am basting it with my bbq sauce and about a tablespoon of ketchup. It already smells delicious, hope the boys dig it.

                2 Replies
                1. re: Phurstluv

                  I'd prefer bbq sauce over ketchup anyday!

                  1. re: Barbara76137

                    I usually do a ketchup-mustard mix glaze, it's one way to get my little guy to eat some mustard, but I was a little uncertain if the root beer bbq sauce I made might be a tad spicy for them, but it really made the meatloaf great!! I'm going to have to bottle this stuff!

                    Pics of the meatloaf:

                     
                     
                2. I really don't feel too great tonight, lots of stress at work. I have fresh english peas that I need to cook since they were $3.99/lb and I don't want them to go to waste, so I'm going to try a Food & Wine recipe for penne with asparagus, sage and peas. I'll omit the asparagus but since I have all the rest of the ingredients I might as well make it. If nothing else, it can be lunch tomorrow. It is currently 97 here and will be that way until further notice (probably around October). Gotta love Texas!!

                  3 Replies
                  1. re: Barbara76137

                    Your mention of English peas reminded me of a post about Paula Deen's recipe for English peas. I'm glad you didn't make that.

                    Hope tomorrow is better. :)

                    1. re: Barbara76137

                      That Food&Wine recipe is one of my all time favorite dishes. Delish!

                      1. re: acbell

                        sorry to disagree with you, acbell, but I was really disappointed with the recipe. I followed it to the letter with the exception of the asparagus and just felt it had too many artery-clogging ingredients without much taste or excitement. If I'm going to eat heavy cream, butter and cheese then I really want it to be exciting. This wasn't

                    2. Tonight was pan-seared, oven roasted soy/balsamic chicken with garlic and rosemary and grilled veg salad... Now it's lazing with the left over pinot grigio from dinner and a cinnamon apple empanada with dulce de coco made earlier in the day...

                       
                       
                       
                       
                       
                      4 Replies
                      1. re: inaplasticcup

                        Please open a restaurant and invite me to the opening.

                        1. re: twodales

                          So nice of you to say, twodales! If I ever do (which I highly doubt), I most certainly will. :)

                        2. re: inaplasticcup

                          Gorgeous! That veggie salad looks wonderful.

                          1. re: onceadaylily

                            Thank you, lily. :)

                        3. A version of donburi, with teriyaki chicken, oyster mushrooms, egg and scallions. Over Japanese brown rice it was fast and comforting, if a bit sweet.
                          Don't know why I haven't tried this dish more often, I can see a lot of variations in my future.
                          I was reading through the COTM and found the inspiration so I decided to give it a whirl, but I took so many liberties I probably won't post there. Made a quick sunomono too, but didn't have room in the end for it. It will be lunch tomorrow, maybe with some smoked fish.

                          1. Tonight it was cheesy sour cream/green onion enchiladas (from Pioneer Woman's Blog) with a big green salad and lots of wine! Ate it on big pottery plates in front of the t.v. (unusual for us). Simple and comforting........Ahhhhh.....

                            4 Replies
                            1. re: sedimental

                              Those enchiladas sound really good, and the weather will be cooler this upcoming week, so welcome back my oven. I'll check out that recipe. Thanks!

                              1. re: sedimental

                                What kind of salsa did you use for the enchiladas? The big pottery plates, with enchiladas oozing on top = satisfying image

                                1. re: twilight goddess

                                  Yes, it was very "gooey" comforting without being overly heavy. I just used a dollop of sour cream and some Jarred salsa on top of them. Nothing special, but I liked the lightness in the meat free enchilada's. It was a nice quick meal that was worth it :)

                                  1. re: sedimental

                                    sedimental -- I recently made a gorgeous batch with roasted butternut squash as a filling and some red bell peppers (not roasted) in skinny little strips. Keep it in mind for when squash weather rolls around again, for great meat-free enchiladas! I made a salsa out of dried Pasilla chiles and some other goodies.

                              2. Tonight will be leftover pan seared chicken thighs, with a peach/garlic/white wine sauce over rice and more cold, corn on the cob.

                                My AC will be running 24/7 for the next few days, as we are in for a scorcher here.

                                24 Replies
                                1. re: mcel215

                                  Oh - please, mcel - do you have a recipe for that peach/garlic/white wine sauce? Sounds GREAT!

                                  1. re: LindaWhit

                                    Linda,
                                    It was a test run, made with all fruit peach preserves, because I wanted something "summery" for my chicken thighs, bone in/skin on (trimmed).

                                    I tossed them with a couple of tablespoons of chopped rosemary, tossed them in a bowl with S&P and a couple of tablespoons of olive oil. Then I browned them on each side a couple of minutes on medium heat on the stove and tossed in the garlic, deglazed with about 1/2 cup of white wine. Added 1/2 cup of all fruit peach preserves, mixed well and turned down to simmer for about 10 minutes on low. When ready to serve, I tossed a couple of tablespoons of fish sauce and took off the heat. Served with basmati and roasted green beans. It was yummy.

                                    1. re: mcel215

                                      Thanks! And whenever we DO get fresh peaches up here, I'd bet it would be great with cooked fresh peaches as well!

                                      Still haven't bought fish sauce though. :-)

                                      1. re: LindaWhit

                                        Linda, I was afraid of fish sauce for a long time. THEN, a friend made Bill Granger's Carmel Chicken and I was hooked on the stuff. It gives a nice, rich flavor, without tasting fishy at all. I buy mine at H-Mart in Burlington.

                                        And BTW, I also bought some peaches at S&S for .99 cents a pound. They were rock hard, but turned soft in one day. I thought they were ruined, but I put them in the fridge and have eaten a couple. YUM. I can't believe it, it's been forever since I've had a peach as good. I wish I had them when I made this dish, they would have perfect.
                                        Enjoy your pizza. I just got home and my house is almost too cool from my AC. :)

                                        Oh, here is a picture of the chicken and rice.

                                         
                                        1. re: mcel215

                                          DAMN you plate very nicely, mcel! LOL

                                          I will have to try the fish sauce. If a trusted hound from the town I used to live in says it's good - it's good. :-)

                                          And no S&S near me (although one will be opening near my workplace) and I won't ever buy meat there again. But I have a couple of very new Market Baskets near me, and my new go-to place is Hannafords (used to be the Burlington Roche Bros. and TJs).

                                          And I'm still debating the pizza. Time to go downstairs and see if I want to deal with it. Otherwise, I'll have to figure out another way to use the chicken (or wait until tomorrow when it's supposed to be even hotter!)

                                          1. re: LindaWhit

                                            Thank you Linda, and I love Hannafords, but as you know, none near me. I used to do all of my grocery shopping at one place, but not now. I make a pit stop at TJ's, S&S (sale items only), MB and Costco. I think I am the only person in the World who likes to food shop, except in the Winter...
                                            BTW, how's the new condo? I hope you are loving it. :)

                                            1. re: mcel215

                                              Hey, I LOVE to grocery shop! That's always one of my "I gotta do" when I visit friends in other parts of the country.

                                              The condo is coming along quite nicely. Still not everything in its place because I'm still painting, but it's all good. And I'm happy - the most important thing. :-)

                                              I chose *not* to deal with pizza tonight - it was a "leftover creation" night - I had leftover chicken and spaghetti (although not enough cooked spaghetti for the two meals I wanted to create - tonight's dinner and tomorrow's work lunch). I had some onions and mushrooms to use up, and 2 carrots left in the crisper. I had some fresh squeezed lemon juice and some heavy cream to use up, along with about 1-1/2" worth of a goat cheese log. And there's always white wine (although that is NEVER left over in my household - EVER!)

                                              The carrots were peeled and cut on the bias. The mushrooms were cleaned and halved. The onion was chunked. The chicken was cut into slices. The carrots, onions, and mushrooms were cooked in some butter and olive oil, adding some some salt and dried fine herbs towards the end along with the chicken to heat it up and then set aside.

                                              I cooked some additional spaghetti, adding the already cooked at the end and then drained. To that pot, I poured in some wine and about 1 Tbsp. of lemon juice. Boiled that down a bit, then whisked in the goat cheese and heavy cream. Added a bit of Parm-Reg to the mix, tossed it with the vegetables and cooked spaghetti, put some in a bowl, topped it with more Parm-Reg, and it was dinner. With the rest of the wine. Told you there's never any leftover wine in my house! LOL

                                              1. re: LindaWhit

                                                Sounds great, now tonight is leftover "be creative" night for me! Stir fry with some veggies and leftover chicken sounds like a great idea, thanks. Stay cool. :)

                                              2. re: mcel215

                                                Oh, I love to food shop!!! I bet the new bf and one of my employees thought I was crazy when I took them on a "field trip" to Central Market here in Fort Worth. Central Market is laid out in sort of a maze, you go through all the produce first, then the meat and seafood, wine & beer, dairy, cheese, bakery, etc. etc.....We had a great time and the guys really got into it!

                                                When I've been flat broke, food shopping would get me through that horrible feeling of desperation. I could spend a few dollars & justify it because I certainly needed to eat, I couldn't starve.

                                                1. re: Barbara76137

                                                  Sounds like you make it fun too ~

                                                  The best Market I have ever been too, is the outdoor Market in Montreal. TDF. Endless.... :)

                                                2. re: mcel215

                                                  "I think I am the only person in the World who likes to food shop"

                                                  are you kidding me, I live to go to the grocery store.................honestly, Malls, no thanks, food stores OH YEA!
                                                  last week while in Colombia loved the supermarkets

                                                  1. re: iL Divo

                                                    Me too! And I always shop at grocery stores wherever I go in the world. Going to Prague and Eastern Europe this Saturday for two weeks -- wonder what treasures I'll find there!?

                                                    1. re: bayoucook

                                                      I do that too! How fun, bayoucook, enjoy your travels!!

                                                      1. re: Phurstluv

                                                        I too enjoy going to supermarkets when I travel, but it's much less fun living in a foreign country (in my case, Egypt) and looking in vain for ingredients that you'd think should be simple to find!

                                                        1. re: roxlet

                                                          When the boyfriend went to NOLA, I asked for a food gift, something that could only be had from that region. He brought back a can of chicory. We were both in the cafe business at the time, and had far more coffee beans than we needed. I laughed, and managed to say, "You brought me . . . *coffee*?" I just should have asked for Duke's mayo and made his mission easier, or file powder, or some such thing.

                                                          It's a very pretty can though.

                                                          1. re: onceadaylily

                                                            Blue Plate mayo is what comes from New Orleans. It is industrial strength! Duke's is from the southeast.

                                                            1. re: marthasway

                                                              They don't have Duke's in New Orleans? Well, I'm sure someone would have set the boy straight while he was shopping. ;) But I did just look up Blue Plate, and the minute I saw the label, I realized that I've seen that jar before! Either when I lived in Augusta, Georgia, OR my grandfather (he was a southerner) brought some back from his twice-yearly trips to visit family. It is entirely possible that I am going to call my mother today, and ask her what kind of mayo Grandma and Grampa used.

                                                              Industrial strength in a good way? Or a bad one?

                                                              1. re: onceadaylily

                                                                Industrial strength in a good way, to keep your po-boy filling and dressing from soaking through the french bread too fast. The juices and gravy, for instance, for good roast beef po-boy should require at least five to ten paper napkins, unless you don't mind having it all run to your elbow.

                                                                1. re: marthasway

                                                                  Most people I know say the deliciousness of a roast beef po boy is directly proportional to the number of napkins it takes to consume it.

                                                      2. re: bayoucook

                                                        bayoucook, if you love chocolate, keep an eye out for E. Wedel products (made in Pland, perhaps other places) - excellent and very reasonably-priced.

                                                3. re: mcel215

                                                  I think this is turning out to be a very good season for stone fruit. The peaches have been amazingly fragrant here too.

                                                  Lovely brown on the chicken, by the way...

                                                  1. re: inaplasticcup

                                                    Thanks. :)

                                                  2. re: mcel215

                                                    Nice plating!

                                                    1. re: sedimental

                                                      Thank you.

                                          2. We’re so grateful for another warm day that we’re compelled to work in the garden this evening so dinner will be grilled while we work.

                                            Tonight we’ll have a Greek-inspired meal of Chicken souvlaki, homemade Tzatziki, grilled whole-wheat pitas, a tomato/cucumber/roasted red pepper and olive salad and, with any luck, some steamed brown rice w caramelized onions, lentils and feta. I’m giving my new rice cooker another try and hoping for better results this time around!

                                            The outdoors has called us for the past couple of weeks so I’ve been light on my Chowhound reporting but one meal of note was a casual dinner w a few neighbours that dropped by. I’d picked up some wonderful organic Mennonite meats including some lovely ground turkey. A quick EYB search yielded a recipe for Turkey Burgers with Apple, Onion and Sage from Sally Schneider’s “A New Way To Cook.” These burgers even won over the non-turkey fans in the group. . . they were really tasty. Here’s a link to my review in the old COTM thread if you’re interested:

                                            http://chowhound.chow.com/topics/5925...

                                             
                                             
                                            1 Reply
                                            1. re: Breadcrumbs

                                              Sounds like we are on the same page today Bcrumbs. Another hot one here in Chitown so it will be shawarma with thin Lebanese bread, cukes, toms etc as a garnish, Maybe some couscous? Hummous and falafel and some leftover lentils (veggie can indulge here). A nice cool salad with feta and olives. To finish? French-style mini fruit tarts. It is supposed to be in the 70's tomorrow so I might make a meatloaf and mashed spuds to take a break from summer food and make the meat and 2 veg guy happy.

                                            2. It is very hot here, and quiet. The boyfriend just took our girl back (they'll stop in the city for lunch at Buddy Guy's, where he can get a soul food fix, and she can indulge in her chicken strip habit). For myself, I'm need to use up the last of the avocados that have reached buttery perfection, and the chilled soups thread decided the fate of two of those fruits. A cold and creamy avocado soup sounds like heaven in this un-air-conditioned. To go with, I'm making a batch of sun-dried tomato hummus to use in veggie wraps (roasted red pepper, tomato, spinach, and romaine). Also, a very cold martini.

                                              I have two other avocados to use, and a head of cabbage, and will make a small batch each of guacamole and a nice coleslaw. The coleslaw will likely have carrot, bell pepper, goat cheese, and maybe raisins (have to poke around my recipe files and the fridge shelves, and see what I come up with: suggestions are welcome). The boyfriend will be back at about eleven tonight, and these are two of his favorite things to snack on.

                                              We closed out her last night here by fleeing the ninety degree apartment for a midnight swim in the still-arctic lake, and then sat on the sand, eating frozen grapes, talking, and listening to the hushed voices of the other trespassers in the dark all around us. I wish she could have stayed longer, but soccer practice waits for no girl. All of my throw pillows are back in their proper places. It looks weird. :)

                                              3 Replies
                                              1. re: onceadaylily

                                                That all sounds great, oadl, even the martini, at 10:30 am!! I need to make some cole slaw too! Can't believe how hot it it for you guys already!

                                                1. re: Phurstluv

                                                  Let the record show the first martini was made at four o'clock as my thermostat recorded ninety degrees in the *coolest* part of the house. That soup is going to be delicious. The weather of late has really brought out my inner Goldilocks. :)

                                                2. re: onceadaylily

                                                  Sounds like a wonderful time, complete with the martini. I need to spend some time on the water, preferably salt water. I wonder if I could visit the Gulf this weekend.

                                                3. Spinach Fritters in a yogurt chile sauce from 660 curries. So simple (I used a food processor) and really good. Best when eaten immediately which of course I did. What a nice book (I just got it). I was so happy also to find a use for chickpea flour I had in the freezer. I even made some with pastry flour and egg - different but still good.

                                                  1 Reply
                                                  1. re: mscoffee1

                                                    I remember perusing that book when it came out! I might have to grab a copy. Let me know if you make other dishes that you like. I have a vegetarian Indian cookbook that I really enjoy (and for those recipes I too have happily used the chickpea flour). I would be curious to try 660 curries.

                                                  2. Last night I made Mar-a-Lago turkey burgers, which get a lot of raves on Chowhound. DH liked them well enough; I wasn't as crazy about them, although I suspect some sharp cheddar would have improved them drastically. But that kind of defeats the point of eating turkey burgers, eh? Full disclosure: I forgot the lemon juice and zest called for in the recipe until it was too late---but I still don't think they would have won me over.

                                                    Sides were honey-mustard glazed sweet peas and carrots, broccoli slaw, and grilled garlicky lemon-marinated artichokes. Nothing really blew me away...one of those "meh" cooking days, I guess.

                                                    Not sure what's on tap for tonight. We're visiting our new neighborhood farmer's market after work, which hopefully will be a good source of inspiration. A cucumber-dill salad is definitely in order, in any case.

                                                    1. WFD is what's for dinner for the next several days. When I saw that my week was going to be dominated by 90 degree and up temperatures, I took an evening to cook sausages, roast eggplant for baba ghannouj, make yogurt and generally turn my apartment into a commissary for a week's worth of dinners. The sausages have been chopped and tossed with salad (with a dressing made from the fat, rice vinegar and Sriracha), turned into sandwiches and will go soon be the protein for a dashi-based noodle dish with poached eggs and green garlic. Baba ghannouj has been a base for sandwiches and a filling part of cold platter rounded out by topfsulze, dilled havarti and labneh. Tonight I am making a Bombay grilled cheese with chaat masala, green chutney and edam. Once it's all cooked through and gooey, I'll pry apart the pieces to add tomatoes, lettuce, onions and any vegetables I have in the crisper to add a patina of healthfulness.

                                                      4 Replies
                                                      1. re: JungMann

                                                        The patina of healthfulness is my specialty. Love that phrase, JM, and everything sounds wonderful, especially that noodle dish.

                                                        1. re: JungMann

                                                          Smart move! Not only is cooking in 90 plus temps difficult, but my appetite decreases as the temperature increases. I want meals I can piece together and just pick at.

                                                          1. re: Barbara76137

                                                            I feel the same way. Summer has a way of sapping my energy and confusing my appetite, but leaving me with an undiminished lust for variety, particularly after the monotony of late winter meals. Having foods on hand that I can eat hot or cold as hunger strikes and combine with fresh produce are therefore ideal.

                                                            Tonight I'm taking tangy ham sülze, melting down the aspic with hot macaroni and combining the mixture with mayo, mustard, pickles and peas and hopefully ending up with a delicious ham salad to add to the evening's cold platter.

                                                          2. re: JungMann

                                                            That's good planning, Jung. And I like that dressing idea. Gonna try that next time we do sausages.

                                                          3. It's almost 100 degrees in Va. today. Crazy! I'm refusing to cook. we will have C-BLAT salad ( cold cooked chicken breast strips, precooked bacon, avocado, heirloom tomatoes, and butter lettuce), along with some olive and sundried tomato pesto rolls I baked this morning. we'll finish with some fresh cherries and chilled canteloupe. (sp?)

                                                            1. Korean beef BBQ 

                                                              marinating 4 hrs in:
                                                              soy
                                                              br sugar
                                                              mirin
                                                              pear preserves
                                                              sesame oil&seeds
                                                              scallion
                                                              Panamanian chili mix
                                                              black pepper
                                                              crushed garlic&crushed ginger
                                                              cola

                                                              Asian garlic noodles (hot)
                                                              Grilled  asparagus 
                                                              Home made soft flatbread

                                                              Dessert: Tiny Bites

                                                              3 Replies
                                                              1. re: iL Divo

                                                                What time is dinner? An absolute favorite here!

                                                                1. re: Phurstluv

                                                                  6:30 tonight cause have to wait for the kid to come home and his daddy too, for now, I'm just smelling everything...............

                                                                  smells so good in here :))

                                                                  BTW the garlic noodles came out crazy good.

                                                                  ^^^ YEAH^^^

                                                                  the extra dark frosting was a huge plus on the tiny bites

                                                                  1. re: iL Divo

                                                                    tiny bite

                                                                     
                                                              2. I'm going to try to make French Dip Sandwiches tonight. Salads ready, and everyone is just looking so sad cause my cooking has almost come to a halt. I think I'll make that Crazy Coconut Pie, that I make in the blender and some fresh whipped cream.
                                                                I can't stop looking at cookbooks, I'm planning parties, bbqs, bridal showers, such ideas, but this back of mine I HATE IT! phew.

                                                                1 Reply
                                                                1. re: chef chicklet

                                                                  I know what you mean, chef chicklet! Take care and glad to hear you're back in the kitchen!

                                                                2. It is hotter than a pistol here, and we are going to have the asparagus and frisee salad with a poached egg and an anchovy vinaigrette for dinner. There's left over roast beef if anyone is still hungry!

                                                                  8 Replies
                                                                  1. re: roxlet

                                                                    That sounds delicious. It was so hot here, we opted not to grill or to eat outside. Rare for us in summer.

                                                                    1. re: ChristinaMason

                                                                      The recipe was in yesterday's NY Times dining section. Very little cooking, which is just the thing for a hot day. Today is supposed to be even hotter -- 100 degrees in the NY Metro area. So far, I'm stumped for tonight!

                                                                      1. re: roxlet

                                                                        Yes, that is one of my faves, too! Love it! Can't believe what you guys are going through weather-wise, just brutal!! Stay cool!

                                                                    2. re: roxlet

                                                                      Someone posted the link to that recipe last night on another blog's message board I post on. Other than the overly crispy edges to the egg, which isn't to my liking, that salad looks wonderful - hope it was good!

                                                                      1. re: LindaWhit

                                                                        It was, but since we had a dinner portion, it should have had 2 eggs! Our edges weren't crispy. I don't love that either.

                                                                        1. re: LindaWhit

                                                                          That's funny. I usually don't like crispy edges on my eggs, but I do on a salad.

                                                                          1. re: inaplasticcup

                                                                            OK, good point. It *might* be good that way - I just usually attribute crispy edges to overcooked egg yolk - which I detest. I want it to be runny.

                                                                            1. re: LindaWhit

                                                                              Oh definitely! Runny yolks +10!!!

                                                                      2. Ain't no way I'm turning on anything hot for dinner making tonight. The home weather center reads 100 on my apartment terrace right now and it will only get worse before it starts to get better after dark. The massive heat combined with our woefully inadequate air conditioner and the late afternoon sun streaming into the windows of the dining and living and living area is a sure cooking deterrent.

                                                                        Tomorrow, H and I will be housesitting for my sister and looking after my mom, niece and nephew in a larger, much more comfortable house. Dinner will be boiled gulf shrimp, new potatoes and corn with homemade cocktail tartar sauces to accompany. I expect I'll be grilling all other meals we have over the weekend.

                                                                        1. Tonight the Fiancé tried to make Frikandel, but it didn't turn out so great. At all. He wouldn't even touch them.

                                                                          So, I made up a quick steak stir-fry with water chestnuts, butter squash, snap peas and broccoli. I seasoned it with hoisin sauce, soy sauce, rice wine vinegar, garlic, sesame oil and dried red peppers. Served over a bed of fluffy white rice. It came out delicious!

                                                                          2 Replies
                                                                          1. re: Levaeria

                                                                            Good save! What happened with the Frikandel?

                                                                            1. re: ChristinaMason

                                                                              I'm not sure really... He doesn't cook very often, but when he does it's usually wonderful.

                                                                              He over seasoned them for one, they were very, very, very salty. Second, the mixture just fell apart when it hit the hot oil. I thought it was because he didn't use casings... I've only had Frikandel twice before, I think they had casings, but he swears they don't.

                                                                              In the end, he made deep-fried, salty, potato-y ground beef.

                                                                              He wasn't too upset though, the stir fry made up for it pretty well.

                                                                          2. Well, we are in full swing with our June gloom, so while everyone else is basking(!) in the warmth, I am sitting here with two layers and an afghan on my lap! So my dinners may not appeal, we are doing comfort food this week.

                                                                            Grabbed a lot of stuff at the local farmer's market today. Pints of strawberries, a 3-pak of blue/rasp/blackberries, apricots and plums, arugula, parsley & bloomsdale spinach. After school, son #1 has to do his last school project, an instructional video on making strawberry sorbet. So, that's our little project today.

                                                                            Then. although I was planning on meatloaf leftovers for dinner tonight, instead I realized I thawed out double the amount of chicken I need. So I have 12 pieces of chicken to cook, dry brining with some salt in the fridge now, great. I know I should do fried chicken with them, but I am saving that for later in the month or the 4th, after I splurge for a 12-inch Lodge.

                                                                            So I found something in The Splendid Table's How to Eat Supper that sounded really good, so I'm going to try the Oven Roasted Chicken Cacciatore. You roast the chicken legs with peppers, (I have red, yellow & orange) Kalamata olives (I have pitted!), tomatoes, (I have tons) red onions, garlic and lots of fresh rosemary & thyme. Will mix the roasted vegetables with cubed & toasted Asiago bread from the g-store. Ans serve over the fresh spinach. Dinner's done.

                                                                            9 Replies
                                                                            1. re: Phurstluv

                                                                              I love that your kid chose a sorbet as his how-to project! The cacciatore sounds wonderful, Phurst, especially the bread and veg. I went through a cooked veg and toasted bread kick last winter, and it's such a satisfying dish, and so easy to change up.

                                                                              1. re: onceadaylily

                                                                                I know, cute, huh? But now of course I have to figure it all out! But we'll see how far he gets tonight, may be strung out over the next several nights, ugh!!

                                                                              2. re: Phurstluv

                                                                                Your meals always sound so good. I adore Chicken Cacciatore, that whole menu sounds fantastic..

                                                                                You know since I've had this little problem, I had my husband buy the big pack of boneless, skinless chicken breasts. I really don't have any craving so what I had him do is buy me those large burrito wraps. I roasted a few of the breasts, just simple.

                                                                                nd then for my lunch I make a wrap with romaine (i wash and dry, cilantro, carrots, cukes.and apple. I make a schmear of get this, The low fat MIracle Whip and Sriracha sauce. Drizzle that tasty Kraft asian low fat dressing on it and a little bowl to the side just in case. I've eaten them every single day for lunch now for 2 weeks. I had made extra Fajitas with peppers and etc for them, and he's adding cheese and rolling them up and he's happy. The little ones love everything and anything so he takes care of his meal. I am hooked on those wraps though. Maybe I'll lose some of this darn weight. Unlikely if I can't walk around. CRAP.

                                                                                1. re: chef chicklet

                                                                                  You're always so sweet, and you know me, I can eat fajitas every night of the week, especially made in NoCal!! Can't wait to get up there, may ot be until next summer, ugh! Rest up, chickie, cuz we'll do a chowdown when I do come up!!

                                                                                  1. re: Phurstluv

                                                                                    YAHHHHHHHHHHHHH! I'll be so much better then, yes.

                                                                                2. re: Phurstluv

                                                                                  I am intrigued by that twist on the cacciatore. I make Mario Batali's cacciatore with lots of mushrooms, some celery and onion and pancetta, his basic tomato sauce (with thyme), my homemade stock, rosemary, garlic. I brown the meat and then braise in the liquid until the meat falls off the bone, and serve as a stew. Cozy. The one you're trying is more of a dry roast -- no liquid?

                                                                                  1. re: twilight goddess

                                                                                    Yes, this one is roasted, which saves the browning step. I didn't but you can broil the chicken a bit to brown it more, next time I might use the convection for a bit, but it browned up just fine. You season the vegs with garlic, fresh herbs, evoo and red wine. And after it's cooked, you season with fresh lemon juice over the top. It makes it's own sauce as it roasts, since the tomato pieces tend to melt and you have the chicken schmaltz which adds richness and flavor. It was very easy and tasty. I would like to try Mario's, but maybe after summer, this is much lighter, I would think.

                                                                                    1. re: twilight goddess

                                                                                      Pic of the pan:

                                                                                       
                                                                                      1. re: Phurstluv

                                                                                        Pretty... :)

                                                                                  2. It was overcast earlier, but it has burned off nicely and I am glad to have my workout out of the way so I can enjoy a long evening outside reading and gardening.
                                                                                    Dinner will be a Vietnamese bun, with shrimp and lots of cucumber and herbs. I have an abundance of peppercress to harvest, so that may go in the bun too.
                                                                                    I am trying not to freak out over my lack of work lately and just enjoy this early summer vacation. I will be looking to the pantry and the freezer for inspiration and to save some pennies, hence the bun idea.
                                                                                    The cat will still be spoiled.

                                                                                    4 Replies
                                                                                    1. re: rabaja

                                                                                      What herbs are you using in the bun, rabaja? That sounds so good. I had a lobster 'slider' a few days ago, but it didn't quite hit the spot, but it was poorly executed, and now I can't stop thinking about how good it *could* have been.

                                                                                      Don't freak out. You're too good in the kitchen to be left relaxing for long. Spoil that cat. ;)

                                                                                      1. re: onceadaylily

                                                                                        OadL, you are too kind :)

                                                                                        The sun made me lazy and dinner turned into three tacos from my local taco truck (LA Bamba, it's the best) which was really budget friendly considering the tacos are $1.25 each.
                                                                                        So, the bun is on for tonight. I will pick mint and chervil from the garden, maybe some basil if it grows in todays sun and head to my tienda down the road for some cilantro.
                                                                                        It's supposed to be 80 today, which will be lovely, so I may fire up the grill after class and grill the shrimp and some chicken too, for tomorrows dinner.
                                                                                        We shall see, I notice my big plans seem to fizzle out quite a bit in my old age...

                                                                                        1. re: rabaja

                                                                                          "We shall see, I notice my big plans seem to fizzle out quite a bit in my old age..."

                                                                                          Tell me about it. I spent the whole day doing laundry and cleaning the apartment, and now I'm procrastinating with the remainder of the day's cooking plans. Nice mix of herbs you're contemplating though. My market had NO cilantro last trip. None. Weird, as they always have an fairly large bin of it. grrr.

                                                                                          1. re: rabaja

                                                                                            I would kill for a 'local taco truck' sigh

                                                                                      2. Peach cobbler and homemade vanilla ice cream. The cobbler is the batter kind, a recipe I got from a co-worker, who called it Lazy Pie. The peaches needed nothing nothing more than a little sugar and a few scrapings of nutmeg.

                                                                                        3 Replies
                                                                                        1. re: marthasway

                                                                                          that sounds delicious. was that dinner? ;)

                                                                                          1. re: ChristinaMason

                                                                                            And a glass of milk for protein! It all balances out over a day or two as far as I'm concerned.

                                                                                          2. re: marthasway

                                                                                            That would be soooo delicious about now...

                                                                                          3. Dinner tonight came mostly from the famer's market. Grabbed a fresh baguette and some local merguez sausage, which was grilled and topped with caramelized some vidalia onions, a schmear of dijonnaise and some mesclun. On the side, some pattypan and light green squash (also from market) sauteed with butter, shallots, onion, dill, and seasoned salt. A salad of grape tomatoes and farmer's market cucumbers tossed with syrupy aged balsamic, olive oil, a splash of champagne vinegar, and some basil from the container garden. DH made a peach sangria to go along with.

                                                                                            2 Replies
                                                                                            1. re: ChristinaMason

                                                                                              Yum. To everything!

                                                                                              1. re: Phurstluv

                                                                                                Thanks! I love when it all comes together like that.

                                                                                            2. Tonight was Thai style fish curry and spring greens & green apple salad with nuoc cham dressing. Didn't realize how much I'd missed the stuff until I took a rare second helping.

                                                                                              Been apartment hunting for a while and finally found our new place, but it's got electric burners. I'll be optimistic and tell myself I look forward to the challenge of re-learning how to cook on them. :)

                                                                                               
                                                                                               
                                                                                               
                                                                                               
                                                                                               
                                                                                               
                                                                                              2 Replies
                                                                                              1. re: inaplasticcup

                                                                                                Gorgeous photos! Want to share the recipe? :)

                                                                                                1. re: mcel215

                                                                                                  Gladly, mcel. :)

                                                                                                  Last night was an exercise in fridge cleanout and approximation (as I live in a relative culinary sticks until next month - YAY!!!). So it's not super authentic, but it turned out pretty tasty. Also, I used a little too much liquid (in an effort to use up the last of this week's chicken stock so rather than adding the corn starch slurry I did, you may just opt to use less liquid and adjust the fish sauce and lime juice accordingly).

                                                                                                  THAI STYLE FISH CURRY
                                                                                                  Serves 4 over steamed jasmine rice

                                                                                                  For the veg...

                                                                                                  - half a red bell, julienned (on the bigger side)
                                                                                                  - half a green bell, julienned the same
                                                                                                  - half an 8 oz. can of bamboo shoots
                                                                                                  - 6 or 7 crimini mushrooms, quartered
                                                                                                  - 2 small russet potatoes (about 4 inches long), cut into 3/4" squares
                                                                                                  - 15 stems cilantro, torn into 2-3" segments
                                                                                                  - 1 habanero, quartered (for steeping)

                                                                                                  For the base...

                                                                                                  - 5 shallots, thinly sliced
                                                                                                  - 4 garlic cloves, minced
                                                                                                  - a 2" segment of ginger, peeled and julienned
                                                                                                  - 1 Tablespoon tomato paste
                                                                                                  - 1 Tablespoon curry powder
                                                                                                  - 2 cups UNSALTED chicken stock
                                                                                                  - 1 cup coconut milk (which was VERY heavy on the cream, so you may even take one of the 16-ish oz cans, skim all the cream off the top and then spoon in the water to make the rest of the cup)
                                                                                                  - 3+1/2 Tablespoons fish sauce (start off with 2+1/2 - fish sauces vary in saltiness)
                                                                                                  - 2 Tablespoons fresh lime juice
                                                                                                  - 1/2 Tablespoon brown sugar
                                                                                                  - 10 to 15 thin strips of lime zest (last night's sub for kaffir lime leaves or lemongrass)
                                                                                                  - 1 teaspoon corn starch, slurried in 1 to 2 Tablespoons water

                                                                                                  - I also added 2 tilapia filets, cut into 1 inch cubes (at the end)

                                                                                                  1) Saute the bell peppers, cilantro, mushrooms and potatoes with a neutral flavored oil over high heat and set aside. (This will help them retain their shape and texture during the simmer. I did the peppers with the cilantro and the mushrooms with the potatoes.)

                                                                                                  2) In about 3 Tablespoons of oil, saute the shallots and ginger until the shallots are translucent and some bits golden brown. (3 to 5 minutes)

                                                                                                  3) Turn the heat down to just above medium. Add in the garlic, tomato paste, brown sugar, and curry powder and saute another 2 minutes or so to caramelize the tomato paste.

                                                                                                  4) Stir in the vegetables to coat with base and saute another minute or 2 to further layer flavors.

                                                                                                  5) Add the chicken stock, fish sauce, lime juice and simmer over medium heat for 5 to 7 minutes.

                                                                                                  6) Add in the coconut milk/cream, habanero and cornstarch slurry and simmer another 5 to 7 minutes.

                                                                                                  7) Add in the fish and simmer another minute or so until the flesh has just turned opaque then kill the heat. (You probably already know the fish will go from done to wrong very quickly. :) )

                                                                                                  Serve over steamed jasmine rice. We had a plate of extra fresh cilantro, lime wedges and chopped habaneros on the side for garnish.

                                                                                                  I added a few more pics of the cooking process in case that helps (and also so you can see how thick the coconut was).

                                                                                                  Hope you like. :)

                                                                                                   
                                                                                                   
                                                                                                   
                                                                                                   
                                                                                                   
                                                                                                   
                                                                                              2. Crispy tofu stir fry with broccoli, mushrooms, shallots, fresh ginger and garlic. Sauce of soy, rice wine vinegar, mirin, brown sugar, and huy fong chili garlic sauce. Sprouted brown rice on the side. For dessert, I have mango, blackberries, and cherries to choose from...

                                                                                                Haven't cooked for a loooong time - after the condo was flooded and the floor ripped up, haven't really felt like going into a cement-floored, dusty kitchen.

                                                                                                1. fish tacos

                                                                                                  with sauce made of:

                                                                                                  chipotle sour cream/yogurt/lime/mayo

                                                                                                  filled with cabbage/radishes/slivered carrots/scallions

                                                                                                  mashed refried pintos [in the pressure cooker now] with bacon and jalepeno sour cream

                                                                                                  more tiny bites from last night

                                                                                                  I'll have water, the men will have diet somethings

                                                                                                  3 Replies
                                                                                                  1. re: iL Divo

                                                                                                    Nice sauce for those fish tacos, Il Divo. I've never thought to use radishes in mine. That sounds good!

                                                                                                    1. re: onceadaylily

                                                                                                      Love the radish idea. I once got a burrito from one of those little hole in the wall taquerias in LA with radishes in it and it gave such a nice, peppery crunch to it.

                                                                                                      1. re: onceadaylily

                                                                                                        loved the radishes in there and the sauce [I think anyway] is a very typical sauce for these kinds of tacos

                                                                                                    2. Two weeks ago, the boyfriend asked me if I had room in the freezer for grapes. I said I did. He then became VERY put out that I did, in fact, freeze said grapes. Apparently the seeded grapes looked better than the seedless, which meant that he wanted them just refrigerated. He said he thought I would 'get that'. Ah, he makes me laugh. So, now we have seedless grapes in the freezer, and freshly thawed seeded in the fridge. And he no longer wants the seeded grapes, so part of today will be spent making some sort of chutney to be used later this week. When I told him of the plan, he said, "Once again, they're called SEEDS, and I don't want to eat them!" I shot back, "It's called cooking the stupid grapes and then running it through a MESH STRAINER to get rid of your damn seeds!" I have never in my life made a grape chutney, but my back's against the wall, people, and it must be done. And then worked into a dish. Too bad I don't eat pork, because I hear pork and grapes are fantastic together.

                                                                                                      WFD is yet another exercise in frugality. I have a ton of leftover bagels, so I'm making bread pudding. I have a mix of garlic, plain, and sesame bagels, that are going to be cubed, oiled, and baked before being tossed with the eggs, cream and parmesan, and a sauteed mixture of mushrooms, onions, garlic, green and red bell peppers, and maybe some basil. There will be salad, and leftover green beans to go with. The green beans were only lightly cooked, so I might toss them in a roasting pan to reheat.

                                                                                                      It dropped down into the sixties here (and rumor is it will be in the fifties by nightfall), so turning the oven on is, once again, a pleasure.

                                                                                                      9 Replies
                                                                                                      1. re: onceadaylily

                                                                                                        A grape granita would also be tasty---esp. with some gin poured over it (had something similar at a cocktail bar in town).

                                                                                                        1. re: ChristinaMason

                                                                                                          That would be perfect if it weren't fifty degrees here today. But I'll definitely keep that in mind for the batch in the freezer that I suspect will go uneaten. Poking around online, I saw a recipe for a lemon and grape granita that I would have happily consumed last night.

                                                                                                        2. re: onceadaylily

                                                                                                          Oh. oadl, that's quite the dilemma! The granita is a good idea. Or can you use them with fried fish or chicken? As a fresh relish, not necessarily cooked. There's a place that makes fish tacos with grapes, supposed to be delish. Or can you use the strained puree as a tart spread or filling? Or just freeze them too and throw them in a pitcher of sangria. Sounds like you need some! ; )

                                                                                                          1. re: Phurstluv

                                                                                                            On a similar note, I freeze grapes all the time to use as ice-cubes in sangria or, other mixed drinks. You could even add them to an ice ring for a punch bowl.

                                                                                                            1. re: Breadcrumbs

                                                                                                              They've been frozen and thawed, and might suffer from a refreeze. I've leaned toward a grape-herb-lemon-balsamic vinegar thing with this batch, destined for fish. Fish tacos ain't a bad idea. Phurst, do you know if that place uses it as a marinade, or use it to dress the taco, and what other components they pair it with?

                                                                                                              The bunch of grapes that are currently living in the freezer seem to be becoming more and more 'mine'. I think the boyfriend would like the grapes in sangria. These are all great suggestions. I can see grapes making a more regular appearance on my market list. :)

                                                                                                              1. re: onceadaylily

                                                                                                                It's used as a relish or salsa and I haven't ate it otherwise I'd know. Sorry, next time I hit them up, I'll ask them. Maybe they'll answer a tweet :o)

                                                                                                                1. re: onceadaylily

                                                                                                                  Do tell... What happened to the grapes? :)

                                                                                                                  1. re: inaplasticcup

                                                                                                                    I either made my to-do list a little too long . . . or slacked off a little too much. But it's in the works. Aaaany minute now. ;)

                                                                                                                    1. re: onceadaylily

                                                                                                                      I've been known to do both - at the same time. :D

                                                                                                          2. Tonight's meal is inspired by our desire to sit out on the deck and sip on a margarita while enjoying this (finally) warm weather!

                                                                                                            A roasted tomato poblano salsa and nacho chips to start followed by fresh soft tacos w grilled chicken, green chilli salsa and grilled onions. Alongside we'll have brown rice w roasted poblano, spinach and fresh cheese.

                                                                                                            Rhubarb compote w a light vanilla custard sauce for dessert.

                                                                                                            Happy dining everyone!

                                                                                                            5 Replies
                                                                                                            1. re: Breadcrumbs

                                                                                                              Now that sounds like a lovely meal, enjoy. I wish I were joining you. :)

                                                                                                              1. re: mcel215

                                                                                                                Thanks mcel, I had a margarita in your honour! Happy to report everything turned out to be delicious. All dishes were from Rick Bayless cookbooks and I'll happily make them again.

                                                                                                                ps. the margaritas didn't last long enough to be photographed!!

                                                                                                                 
                                                                                                                 
                                                                                                                1. re: Breadcrumbs

                                                                                                                  Gorgeous pics, Breadcrumbs. Looks fabulous.

                                                                                                                  1. re: Breadcrumbs

                                                                                                                    Now, I am even more envious..... YUM. :) Thanks for thinking of me via the margarita, lol!

                                                                                                                    1. re: mcel215

                                                                                                                      Thanks so much to both of you! I'd recommend these recipes if you're fans of Mexican food, all were wonderful! We finished off the salsa this evening.

                                                                                                              2. Crab Louis. A delicious retro classic served with Carr's cracked pepper water crackers. Dungeness-i-licious! (and cool)

                                                                                                                2 Replies
                                                                                                                1. re: shecrab

                                                                                                                  I'm making shrimp Louie tomorrow out of the leftovers from tonight's shrimp boil (Gulf wild shrimp)! I made a lobster Louie last weekend with the remains of a lobster feast from the previous night. I love a good Louie salad. It may be retro, but it still tastes as good to me today as it did 25 years ago.

                                                                                                                  1. re: agoodbite

                                                                                                                    My Dad often ordered "Louis" when he went out. I thought it was so sophisticated of him. 8)

                                                                                                                2. Recipe writing/testing repeat tonight - picadillo empanadas, Southwestern style vegetable chicken soup, and some peaches (tossed in a little sugar and a pinch of salt - they were incredibly flavorful, but not so sweet) with mint and feta.

                                                                                                                  Fridge cleanout Friday tomorrow and there's not much left to work with... :|

                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                  8 Replies
                                                                                                                  1. re: inaplasticcup

                                                                                                                    Yum. Love picadillo empanadas. Yes please!

                                                                                                                    1. re: Rubee

                                                                                                                      Sure thang! :)

                                                                                                                    2. re: inaplasticcup

                                                                                                                      Beautiful meal and photos iapc! You mentioned recipe testing . . . are you writing a cookbook? You obviously have a passion and talent for cooking. . . and photography.

                                                                                                                      1. re: Breadcrumbs

                                                                                                                        I've become a fan of her blog, Breadcrumbs. http://ridiculoushungry.blogspot.com/

                                                                                                                        This dish (spicy Thai seafood stew), in particular, looks just wonderful: http://ridiculoushungry.blogspot.com/...

                                                                                                                        1. re: onceadaylily

                                                                                                                          Holy cow, lily. You know how some days or weeks you just keep plugging along but doubting if what you're doing makes any sense or has any value? I've been feeling like that a bit lately, and I can't tell you how grateful I am for your encouragement.

                                                                                                                          Sometimes these little kindnesses are so crucial in keeping a person going.

                                                                                                                          THANK YOU. :)

                                                                                                                          1. re: inaplasticcup

                                                                                                                            You are so very welcome. You earned the encouragement the honest way. You're an accomplished cook, a damn good photographer, and a pretty fantastic *writer* as well. And I thought the stew looked *deliciously* orange-hued.

                                                                                                                            1. re: onceadaylily

                                                                                                                              *LOL* :)))

                                                                                                                        2. re: Breadcrumbs

                                                                                                                          Thank you for the kind words, Breadcrumbs!

                                                                                                                          I am working on a cookbook and I'm still floundering a bit on overall focus/theme, but I'm plugging away at the exercise of writing recipes in the meantime and hoping I stumble on an idea or suggestion that is useful, fits my approach, and hopefully even entertains a bit.

                                                                                                                          I must say I have a much better idea of the impact of a certain measurement of an ingredient than ever before, and it's been a really educational and beneficial exercise. So much so, I think every good cook should do it.

                                                                                                                          As a home cook, if you have any advice or pitfalls that you think I should heed or avoid, your input would be very much appreciated. :)

                                                                                                                      2. Some gorgeous cooking going on here (Chowhound) these days. The temp dropped from 101 yesterday to the 50's today with a strong wind and tons of rain earlier. I actually had goosebumps today! Yikes!

                                                                                                                        So tonight was meatloaf with mashed spuds & brussell sprouts. Strawberry shortcake for pudding.

                                                                                                                        9 Replies
                                                                                                                        1. re: twodales

                                                                                                                          Holy cow - where do you live to have that drastic a change in temps, twodales?

                                                                                                                          1. re: inaplasticcup

                                                                                                                            (Singing) Chicago, Chicago, that toddlin' town... The coldest I can remember was about 25 years ago when it was 83 below zero with the windchill. A few summers back it was over 100 and never below 90 something for a month. You've got to be hardy to live here!

                                                                                                                            1. re: twodales

                                                                                                                              LOL. I was there from October to January for work and I concur!!! Windchill BITES. :P

                                                                                                                              1. re: twodales

                                                                                                                                I left Chicago in 1981 after the 36 below windchill. :) Will never move back. Visited last August when it was hot & steamy and it was just as miserable. Hadn't been back there for probably at least 10 years.

                                                                                                                                1. re: Barbara76137

                                                                                                                                  All this being said about Chicago, it is a great and vibrant city...so much going on and foodie heaven too! Great theatre and always something going on with the arts.

                                                                                                                                  1. re: twodales

                                                                                                                                    You do have amazing food... :)

                                                                                                                                    1. re: twodales

                                                                                                                                      I grew up in the music part of Chicago, studied piano, orchestration and composition and made my living as a music copyist until I moved to Los Angeles and continued in my career there. I grew up in Elmhurst, just 20 minutes West of the city.

                                                                                                                              2. re: twodales

                                                                                                                                We must have rec'd your chilly weather today twodales as we've gone from a steamy hot day yesterday to a chilly-ish one today. Let me know what we can expect tomorrow! ; - )

                                                                                                                                1. re: Breadcrumbs

                                                                                                                                  I think you do get what we get a day later. Grey and chill now but meant to brighten up this afternoon and sunnier and 70's tomorrow.
                                                                                                                                  Haven't decided on dinner yet. Maybe an Indian carry out tonight. Cleaning today and don't feel like shopping and cooking.

                                                                                                                              3. Finally had a little more time to cook this week. Over the weekend I had friends over and decided to cook Spanish. I made some of my favorites from Penelope Casas' books. Prior pics and reports here:
                                                                                                                                http://chowhound.chow.com/topics/522410

                                                                                                                                Menu was:
                                                                                                                                Hipocras (wine spiced with fruit, cinnamon, ginger, cloves, nutmeg) - "La Cocina de Mamá".
                                                                                                                                Tapas: Empanadillas with a ground lamb/pine nut filling and Huevos Duros en Alino (eggs with a parsley/garlic/olive oil sauce). Eggs from "Tapas"
                                                                                                                                Entree: Fideua con gambas (toasted fideo pasta baked with shrimp) and Ensalada Mora (salad with cumin/smoked paprika dressing) - dressing from "La Cocina de Mamá"
                                                                                                                                Dessert: Tarta de Santiago (Almond Cake) "Food and Wines of Spain".

                                                                                                                                No pic of entree, but this is from a prior time: http://www.chow.com/photos/532919

                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                7 Replies
                                                                                                                                1. re: Rubee

                                                                                                                                  !Que fantastica! What a menu, Rubee.

                                                                                                                                  I see you baked your empanadas - how long does your pastry take? And I'm intrigued by that Almond Cake. What goes into it?

                                                                                                                                  1. re: Rubee

                                                                                                                                    Muy bonitas, Amiga!

                                                                                                                                    1. re: Rubee

                                                                                                                                      Rubee what a spectacular, enticing meal! Just beautiful. I'm interested in your P. Casas books. Would you say she has the best Spanish cookbooks?

                                                                                                                                      I have a few Spanish books on my shelf ( a couple of Tapas books , a book by J. Andres of whom I'm a big fan, I also recently acquired The New Spanish Table. I have Mario Batalli's Spain book and, 1080 Recipes which I admit I haven't even given a second look since it underwhelmed on first pass). I'd love to hear your recommendation.

                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                        Thanks everyone!

                                                                                                                                        Inaplasticcup - it's a flourless cake made with whipped egg whites and ground almonds. Not too sweet, and nice and moist. Recipe link here:
                                                                                                                                        http://www.examiner.com/baking-in-los...

                                                                                                                                        BC: I do love her books. My favorite is probably her Tapas book, but I've had good luck with the others too.

                                                                                                                                        1. re: Rubee

                                                                                                                                          Thanks Rubee, I'll have to take a look at the Tapas book then. We LOVE tapas.

                                                                                                                                          1. re: Rubee

                                                                                                                                            Thanks, Rubee. I've resolved to do more baking this year, so I'm printing this one. :)

                                                                                                                                            1. re: inaplasticcup

                                                                                                                                              Hope you like it! And I forgot to answer your empanada question - I just used a regular pie dough and baked at about 350 with an egg wash. I prefer them fried, though, like yours : )

                                                                                                                                      2. Last night I tried a new recipe I came across on Allrecipes.com for Curried Chicken with Mango rice. Sadly we did not care for the chicken at all, it was really lacking something to make it pop (perhaps a smidgen of brown sugar?) and I felt it was heavy on the salt. The rice on the other hand was quite good and the mango provided an interesting touch of sweetness to it. Here is a link to the recipe for those who may want to give this a try:
                                                                                                                                        http://allrecipes.com/Recipe/Curried-...

                                                                                                                                        9 Replies
                                                                                                                                        1. re: cookinforcash

                                                                                                                                          Here is an amazing curried chicken... Nigella's Chicken Mughlai. Make it the day before, as she suggests. Cumin, coriander, cardamom pods, ground almonds, cinnamon, bay, cloves, cream, Greek yogurt... the deliciousness goes on and on. I do not care for raisins, but at times I add an alternative dried fruit. Why not dried mango?!?!? I like the chicken thighs here = succulent.

                                                                                                                                          I cook a lot, lot of chicken dishes and this is one of my all-time personal favorites of the many that I make. If you have access to an Indian grocery, you can compile the spices for your pantry, you will have them for all kinds of fun in the future, and the flavors will definitely *POP* (and you don't have to use a premade curry powder). I do toast and grind my own garam masala, and I can give you a recipe for that if you want too.

                                                                                                                                          http://www.foodnetwork.com/recipes/ni...

                                                                                                                                          1. re: twilight goddess

                                                                                                                                            TG,
                                                                                                                                            Thanks for sharing, I cook a lot of chicken dishes as well. And I am always on the look out for new ones. And I have an Indian Market across the street from me, so I can get the ingredients I don't have on hand.
                                                                                                                                            Also, I bought cardamon pods already from them, but Nigella didn't state which to use. Do you use green or black, and do you have a preference?
                                                                                                                                            Thanks

                                                                                                                                            1. re: twilight goddess

                                                                                                                                              Oh. My. Go*. That is the dish my husband just goes tongue-gaping gaga for at our little Indian joint in our village. I must find that recipe & try it, it is amazing, doubt I can replicate the resto's but I do love Nigella. Thanks for that Goddess!!

                                                                                                                                            2. re: cookinforcash

                                                                                                                                              You can also make a delicious pot of chai from the assembled goodies in the pantry, with your cardamom, cloves, cinnamon stick, some fresh ginger.... mmmmm.

                                                                                                                                              http://www.foodnetwork.com/recipes/aa...

                                                                                                                                              1. re: twilight goddess

                                                                                                                                                Thanks for the recipe, I will give this one a try. It is so disappointing when something sounds good and then doesn't live up to the expectations.

                                                                                                                                                1. re: cookinforcash

                                                                                                                                                  TOTALLY agree with that. When I cook, there is nothing worse than passionately preparing what promises to be delicousness, only to end up crestfallen (and perhaps still hungry!) and pouting.

                                                                                                                                              2. re: cookinforcash

                                                                                                                                                Hey, that's my recipe! LOL It's patterned after another recipe I had a long time ago where the rice was curried and the chicken only slightly dusted with the seasonings and I thought the chicken needed more oomph. I also wanted a bit of sweetness in the rice and added the chopped mango to the rice and put more of the seasonings on the chicken, and ended up posting it up on Allrecipes.com a few years back.

                                                                                                                                                Perhaps use the brown sugar mixed in with the curry powder instead of into the rice mixture if you want something else on the chicken?

                                                                                                                                                And I'm curious - a 1/2 tsp. of salt for 4 servings (1/4 tsp. for the chicken and 1/4 tsp. for the rice) was too salty for you? I use homemade chicken stock, which has WAY less salt than store-bought broth, so maybe that's the difference?

                                                                                                                                                Sorry you didn't like it as much as I did when I posted it. I don't cook Indian food (and yes, I know this isn't Indian by any stretch of the imagination) but it did the trick for me when I created it.

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  I did use store bought stock, but the reduced sodium kind. Due to blood pressure issues salt consumption here has gone way down so perhaps as a family we are more sensitive to salt than normal. I did think of adding a bit of brown sugar to the chicken if I try it again. Thanks!

                                                                                                                                                  1. re: cookinforcash

                                                                                                                                                    That's what recipes are all about - tinkering until you find how it works for you. Or trying it and deciding it's just not for you. :-)

                                                                                                                                              3. I'm gonna re-purpose a few ingredients and make empanadas tonight.
                                                                                                                                                The dough from last nights bread is in the frig so I'll use that for the wrapper part.
                                                                                                                                                What will get used is chicken, alfredo sauce, broc and shredded cheese

                                                                                                                                                Green salad with radishes/carrots/cukes/celery/tomatoes. . . lemon vinaigrette

                                                                                                                                                1. Smoked pork tenderloin I chopped and sauced as BBQ (S.C, style) homemade penne with 4 cheeses and a cold pea salad. After a solid week of delicious salads, we needed to eat heavy! TGIF:)

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: shecrab

                                                                                                                                                    I think we are thinking alike, shecrab! I am also making BBQ, chicken legs this time, probably in the oven, since the DH isn't due home for a bit, and the little one and I need to eat!! I hate cleaning and lighting the grill, probably the only downfall of having a charcoal grill.

                                                                                                                                                    I made cole slaw earlier, with red & green cabbage, carrots and green apples. Will dress as usual with a mayo-cider vinegar dressing. Still trying to get the boys to eat cole slaw. How can you not like the slaw ; )?

                                                                                                                                                    And I made an outrageous pan of macaroni & cheese, from once again, The Splendid Table How to Cook Supper book. Called 21st century mac & cheese, but of course , I altered it, using about 5 oz of a bacon pimiento cheese spread in for the cream cheese. It was a touch spicy, so I didn't add the red pepper called for. And it's thickened with whole milk & an egg. Made a lot of sauce for 1/2 lb of penne, so I saved about a third of it for another use, later this weekend, sauce tastes yummy, this may be a winner.

                                                                                                                                                    Also made a shortbread crust for the fridge, to make mini plum and apricot tartlets this weekend. Hope they are tasty and to have pics.

                                                                                                                                                  2. I've had time this week to revisit some past COTMs. Tuesday night I made Claudia Roden's "New Style" Shish Barak (phyllo coils stuffed with ground lamb and pine nuts with a yogurt sauce and mint oil). It's from Arabesque, one of my favorites.

                                                                                                                                                    Tonight will be Cajun - Barbecued Shrimp from Paul Prudhomme's "Louisiana Kitchen". I''ll shell the shrimp and serve it over spaghetti.

                                                                                                                                                    Details and recipe link for the shish barak
                                                                                                                                                    http://chowhound.chow.com/topics/3870...

                                                                                                                                                     
                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: Rubee

                                                                                                                                                      Oh that shish barak looks phenomenal, I may have to research it more and make it this summer when my parents are here. Thanks, Rubee!!

                                                                                                                                                    2. Fridge cleanout Friday resulted in an Asian-esque noodle salad using up our leftover spaghetti, orange bell, red cabbage, green onions, spring greens, cilantro, mint, Korean BBQ marinade with some added lime and oil as dressing, and, don't laugh now, but, HOTDOGS. (It was that or ground beef, and it was easier to throw the hotdogs in the pasta water than cook the ground beef.)

                                                                                                                                                      We're headed up to Orange County this weekend, so I'm looking forward to getting some really good croissants, tarts and macarons at one of my favorite patisseries. We don't have one of those out here...

                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                      4 Replies
                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                        Where you at, iapc?? SD or the low desert??

                                                                                                                                                        1. re: Phurstluv

                                                                                                                                                          LOL, Phurstluv. If I wanted to be euphemistic, I could say I'm living in wine country. I live in Temecula until the end of this month, when I move to N. SD. Which puts me slightly closer to good groceries, but also in front of an electric (coil) burner. :P

                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                            Oh, yes, THAT wine country, LOL!! Yes, sounds like your making a better move, totally!! Maybe you could get a propane cooktop?

                                                                                                                                                            1. re: Phurstluv

                                                                                                                                                              We just put that on the list for the next Korean market run! Great minds. :)

                                                                                                                                                              Hope I don't blow through many of those canister thingies...

                                                                                                                                                      2. Last night's dinner was OUT at my favorite tapas restaurant with a friend. The bartenders reminded me it had been exactly 6 weeks since I had been there. I reminded THEM that I had moved 7 weeks ago and was still busy painting. And I was poor. :-)

                                                                                                                                                        My friend, and I had sangria, of course, and we shared roast duck with berry sauce, grilled whole salted langostinos, grilled baby lamb chops with peach sauce, and swordfish skewers with grapes and onions. Dessert was their wonderful Fresones - giant strawberries dipped in sherry batter and fried, and served with a crema catalana and a strawberry sauce, with a scoop of locally made vanilla ice cream. And some Licor 43. I LOVE this place. :-)

                                                                                                                                                        Tonight will be something home-cooked - it's a rather gray and dreary cool day, and I do need to make some dishes for my Mom's freezer, so I think I'll make a double batch of macaroni & ham & cheese - some for me, more for her in small containers - and maybe I'll start some stock in the crock pot so I can do something with that tomorrow.

                                                                                                                                                        3 Replies
                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          What a fabulous meal, Linda. You've got me quite intrigued by the idea of deep fried strawberries now.

                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                            Yes, that dessert sounds divine!! So lucky to have a place that you love in your area!

                                                                                                                                                            1. re: inaplasticcup

                                                                                                                                                              These strawberries have become a regular spring/summer item as soon as they can get them. They had them about 6-8 years ago as a single month's special dessert, and all of us regulars demanded they be brought back as soon as they could! LOL Very very large strawberries, stems left on (the batter doesn't cover the tops of the strawberries). A quick fry in the light sherry batter, and they're done. The crema catalana swirled with the sauce (either strawberry or raspberry) is SO good with the berries!

                                                                                                                                                          2. Bought some of the last local white & green asparagus, which will be cut into 2" pieces, blanched for a few min, then stir-fried with sesame oil, soy sauce, and lime.

                                                                                                                                                            Not sure about the sides. Maybe some of that hot-smoked salmon I got at the market today (100g - 3.29 € -- crazy expensive, but so, so, SO good), and a salad.

                                                                                                                                                            Now that the EHEC scare is over, I'm going all nutsoid on the raw veggie front :-D

                                                                                                                                                            1. Tonight we're having a beef stew with potatoes, carrots and celery. It's more of a winter dish in my eyes, but the Fiance requested it, so I'll oblige.

                                                                                                                                                              1. I was going to make spicy pumpkin and tomato soup, but the boyfriend said he'd rather have black bean. He is having a miserable time at work, so I'm giving way. Rather than doing a simple black bean, I think I might make it spicy, and go very heavy on the peppers, onions and garlic, deglaze with some beer (I might add in some soyrizo, and make it more of a stew). Sour cream, limes, avocado, cheese will be available for garnish, and quesadillas (sharp cheddar and green onion) served along side. Once I've swirled the sour cream in, and started squeezing the lime juice over my bowl, I'll be happy enough that this is WFD, I'm sure.

                                                                                                                                                                I just need the temperature to come up fifteen degrees, so I can finally open the windows and paint my sun porch without freezing, AND then be able to enjoy pumpkin soup and grilled cheese for dinner. as a reward.

                                                                                                                                                                5 Replies
                                                                                                                                                                1. re: onceadaylily

                                                                                                                                                                  That black bean soup is very appealing. I wish I had some NOW!

                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    That is very sweet of you, roxlet. I just wish I had some cilantro.

                                                                                                                                                                  2. re: onceadaylily

                                                                                                                                                                    I've made spicy black bean pumpkin soup before, it's good. And yes, it's freezing down here too.

                                                                                                                                                                    1. re: Phurstluv

                                                                                                                                                                      You are tempting me to abandon my altruism. :)

                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                        I'm bad like that ; )) It was very tasty, I remember, but I didn't lay my hands on it when I went through that file earlier. You know, that paper file, before computers!

                                                                                                                                                                  3. Last night's dinner was Prudhomme's spicy Barbecue Shrimp over pasta (butter, shrimp stock, Worcestershire sauce, beer, garlic, cayenne, thyme, rosemary, black & red pepper, salt, oregano). I cut down on the butter, and halved the black pepper and cayenne and it was still plenty spicy for us; perfect amount of heat.

                                                                                                                                                                    A friend came over for dinner last weekend and gifted me with a whole bag of goodies from a fancy food show. I have a chicken marinating in the Ginger People's Ginger Sesame Marinade, so will roast or grill that either tonight or tomorrow. I also just got back from the Korean market (Asiana in Glendale, AZ for locals) and picked up things like gochujang (red pepper paste), kimchi, sweet potato starch noodles, and rice cakes. I'm thinking maybe japchae and/or bin dae duk (pancakes) this weekend.

                                                                                                                                                                     
                                                                                                                                                                    8 Replies
                                                                                                                                                                    1. re: Rubee

                                                                                                                                                                      Sweet potato starch noodles, Rubee? I'm going to keep an eye out for those here. What kinds of dishes do you like to use them in?

                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                        I love the chewy texture (pic below of what they look like in the package I bought), though have really only had them in stir-fries like japchae:

                                                                                                                                                                        http://steamykitchen.com/180-korean-g...

                                                                                                                                                                         
                                                                                                                                                                      2. re: Rubee

                                                                                                                                                                        That pasta looks delicious, Rubee. What are you gonna put in that bindae dduk?

                                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                                          I'm thinking maybe a little ground pork, kimchi, Chinese chives, and red chile? Not sure yet, first time trying them. I'm going to make them for lunch tomorrow. Tonight is jap chae.

                                                                                                                                                                          And because it's cocktail time! E just made some mango margaritas.

                                                                                                                                                                           
                                                                                                                                                                          1. re: Rubee

                                                                                                                                                                            Mango margaritas sounds lovely... Hope you'll picturize the bindae dduk for us!

                                                                                                                                                                            1. re: inaplasticcup

                                                                                                                                                                              Will do, though for lunch today I ended up having the jap chae since I didn't get around to it last night. I made it vegetarian with dried shiitake mushrooms, egg, bamboo shoots, fresh red chili, Chinese chives, carrots, and onions, and seasoned with soy, sesame oil, sugar, salt, toasted sesame seeds, and garlic.

                                                                                                                                                                               
                                                                                                                                                                        2. re: Rubee

                                                                                                                                                                          That looks great! Inspires me for this week, maybe add some fresh peas. I love spicy shrimp!

                                                                                                                                                                          1. re: Rubee

                                                                                                                                                                            I just bought a package of sweet potato noodles when I was at Ranch 99 a couple of weeks ago, and NOW I know what I'm going to do with them, thanks Rubee!
                                                                                                                                                                            I know I've eaten them before, but don't think I've worked with them. That Jap Chae recipe will be a great starting point, and also a nice way to use up my farm stand and garden haul.
                                                                                                                                                                            I think I'll add some stir-fried shrimp or ground meat of some kind as well. After all it's Sunday Supper and I plan on spending the day at home gardening, cleaning and cooking.
                                                                                                                                                                            Wasn't I just complaining about too little work? Silly me. Two days of catering and I am so thankful for this lovely day off. It's a clear sunny day and supposed to hit 78F in these parts.

                                                                                                                                                                          2. Today is cool and rainy, so it is the occasion of eating up the rest of the wintery food that has been hanging around the refrigerator and freezer. First will be a frisee salad with the rest of the duck confit. I will make a mustard vinaigrette to serve with that, and I will be happy to get that crock out of the refigerator. For our main, we will have the remains of a fish soup that we will use as a pasta sauce over linguini with the addition of some tomatoes and some red pepper flakes. It's not that cool out, but 60 degrees is a LOT cooler than 100, so all these wintery foods are sounding good!

                                                                                                                                                                            1. It's summer (sort of, temps are in the 60's today). Time for boiled lobsters yet again here in Southern New England. Corn on the cob on the side. Sparkling wine to wash it down, Neil Young on the box. As usual, leftovers will go towards lobster rolls and bisque.

                                                                                                                                                                              I thought summer would never arrive.

                                                                                                                                                                              4 Replies
                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                Jealous a little. :)

                                                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                                                  I've seen your work on this board. I'm seriously jealous. :)

                                                                                                                                                                                2. re: steve h.

                                                                                                                                                                                  A lot. We still have low 60s and June gloom here. Enjoy your lobsters! : )

                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                    I'm trying out a new fish monger. The results exceeded expectations. Yankee day game tomorrow, lobster rolls when we get back. I'll be bringing a slicker to the Bronx. :)

                                                                                                                                                                                3. BBQ glazed meatloaf sandwiches on toasted garlic bread rolls, mine & the Mr. 's with smoked gouda cheese, arugula & curry ketchup, our new favorite condiment (since we went to lunch today at a beer garden that served delicious exotic sausages, huge burgers for the kids that they finished and great fries and beers).

                                                                                                                                                                                  Sides are leftover 211st century mac & cheese made w bacon pimiento cheddar, it is delicious and now I have to keep this uber expensive cheese in the house. Or there's mashed potatoes or cheesy risotto as well. A mixed green salad w asago bread croutons.

                                                                                                                                                                                  Finally completed the sorbet taping project. Still have the shortbread dough in the fridge, but I'm up at the pool now watching the kids, so dessert will have to wait, we have fixings for sundaes and cones.

                                                                                                                                                                                  4 Replies
                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                    did I post a pic of the mac & cheese yet?

                                                                                                                                                                                     
                                                                                                                                                                                    1. re: Phurstluv

                                                                                                                                                                                      These CH peeps really need to install a *LIKE* button...

                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                        OOOOOoooo that's gorgeous and I'm shamelessly pilfering the bacon pimento cheese in the sauce idea and will be proud to call it my own!

                                                                                                                                                                                        1. re: shecrab

                                                                                                                                                                                          You go for it, Girl!! It's awesome stuff!

                                                                                                                                                                                    2. Tonight I made Tequila lime marinaded shrimp soft tacos with spanish rice, pico de gallo, and a black bean/grilled corn salad. Here is my plate:

                                                                                                                                                                                       
                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: Barbara76137

                                                                                                                                                                                        That looks delicious!! Looking forward to the sweet corn for grilled corn salads....

                                                                                                                                                                                      2. Tonight was a Japanese/Korean-inspired dinner of ribeye tataki, Japanese cukes tossed in some salt, sugar, minced garlic, vinegar and oil and sprinkled with toasted sesame seeds, miso-esque soup made with dwenjahng (Korean soy bean paste - a little more pungent and funky) and a little steamed short grain rice. Now munching on some amazingly fragrant and flavorful mangos and strawberries.

                                                                                                                                                                                        My 10 year old helped from start to finish without being asked or reminded to stick around, which made big happy of me... :))))

                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                        1. Have family in today so we are going gourmet!

                                                                                                                                                                                          Hot dogs roasted over the fire down the pasture with homemade chili, potato salad, baked beans, coleslaw, watermelon, and gob cake.

                                                                                                                                                                                          1. Pizza for dinner tonight. A store-bought sourdough crust (which I haven't had before; hope it's good), roasted red pepper sauce with a hefty dash of Aleppo pepper to give it a bit of oomph, chopped cooked chicken and broccoli, dotted with some fresh mozzarella and a sprinkling of Parm-Reg.

                                                                                                                                                                                            At least I think that's what it'll be. That's what I'm planning right now. Five hours from now? Dunno. :-)

                                                                                                                                                                                            Just finished roasting 4 red bell peppers, so I *know* that will be the sauce at least. I'm in a bit of a Crankypants mood, as I've made TWO calls about the non-delivery of the Sunday paper (despite two others on my little side street in the complex having received *their* paper 3 hours ago!) and I still don't have it. And my sister's coming up to help paint trim. I didn't really want anyone here today, but I can't turn down an offer to paint trim now, can I? ;-) So my Happy Smile Face will be on while she paints trim in the half-bath and I do kitchen organizing.

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              Lately, I've been putting roasted red peppers on and in so much of my food, and I love it on pizza. The boyfriend never wanted me to put it on, but the last pizza night, he and his daughter were doing meat pizzas, so I was able to put whatever I wanted on mine. He stole a piece, and loved it.

                                                                                                                                                                                              Keep smiling, lady. And then send your sister over to my place tomorrow. ;)

                                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                                Well, luckily there was NO painting done today. My sister walked around playing interior designer (colors, furniture types, where the pretend furniture would go, etc.) and we did a lot of web searches for appropriate furniture I was interested in.

                                                                                                                                                                                                And then we just talked about "stuff". As she left just after 6pm, she walked down the driveway saying "I had fun painting!" Yeah, right. ;-) Ahh, well - didn't want to do it today, and it'll most certainly be there NEXT weekend, right? ;-)

                                                                                                                                                                                                And I LOVE LOVE LOVE roasted red peppers - chopped, in sauce, on pizza and countless other things. Glad your boyfriend is changing his mind on the wonderful world of RRP. :-)

                                                                                                                                                                                                Oh - and I never *DID* get my Sunday paper. So I'm still P.O.'d about *that*.

                                                                                                                                                                                            2. I did a "summer ratatouille" over penne last night -and it was terrific! I did much lighter flavors so it was a bit of a riff on ratatouille, actually. Easy- onions, garlic, tomato, red peppers and cubed eggplant, sauted together with a cup of Sherry (!) and a spoonful of tomato paste. Added some basil and oregano. Then served it over penne, topped with shaved parm and minced oil cured olives and fresh parsley. It made a heavier, more "wintery dish" into a very summery but hearty, meatless meal.

                                                                                                                                                                                              1. Another cool-ish day here so we took full advantage and got some yard work done so we needed a dinner that wouldn't require much attention. I picked up a lovely 5lb chicken from a local poultry farm yesterday so we decided on a "Pollo alla Porchetta" (Chicken in the Style of Pig) - a recipe I'd flagged from 1,000 Italian Recipe by Michele Scicolone. This will be served w some Roast Garlic Mashed Potatoes and some grilled asparagus and mushrooms w parmesan. To start I have a selection of veggies & olives from an antipasti bar at a favourite Italian bakery along w some fabulous fresh Italian bread. . . of course! If there's any room left in our bellies, I just happened to pick up some house-made Orange-Anise gelato from an amazing little take out spot on my way home! Buon Appetito to all!

                                                                                                                                                                                                20 Replies
                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                  Oh that sounds simple and divine., bc, enjoy everything!!

                                                                                                                                                                                                  We are also enjoying a coolish gray day here, again. So a seasoned flank steak was thawed and is marinating in the latest standard here at the Phurstluvs - oil, soy, red wine vinegar, mango chutney, chopped onion & garlic powder. It will be grilled and slice thinly.

                                                                                                                                                                                                  Contemplating a bbq or scalloped potato recipe. Spinach & romaine salad with buttermilk ranch w fresh herbs. Wanted to do my fried tomatoes recipe but it just got too late in the day with still more chores ahead. Made another batch of the boy's sorbet, and then, this fresh fruit plum & apricot tart fir dessert too. I would consider myself productive today..

                                                                                                                                                                                                   
                                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                                    That tart is gorgeous, Phurstluv! Just fruit and pastry or creme, too?

                                                                                                                                                                                                    1. re: Phurstluv

                                                                                                                                                                                                      What a lovely tart!

                                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                                        Seriously.
                                                                                                                                                                                                        Freaking.
                                                                                                                                                                                                        GORGEOUS.

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          Oh, my I'm blushing, thank you all so much. It's a shortbread crust made with almonds from my latest The Splendid Table's How to Eat Supper. There is apricot preserves brushed on the cooked & cooled tart crust, then the fruits and a wee bit more brushed on. I then baked it for 20 mins at 350, after the shot, of course. We'll see how it tastes, but I reckon it's better than a sharp stick in the eye, and nothing a little vanilla ice cream and warmed caramel sauce can't fix!!

                                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                                            I love the almond/shortbread crust. And with stone fruits - how perfect. I'll take a stick in the eye if it comes with a piece...

                                                                                                                                                                                                            1. re: inaplasticcup

                                                                                                                                                                                                              : ))

                                                                                                                                                                                                              1. re: Phurstluv

                                                                                                                                                                                                                I adore fruit tarts!!!

                                                                                                                                                                                                                1. re: twodales

                                                                                                                                                                                                                  Me too, even if they are filled with the pastry creme I am not supposed to eat (or should I say more so!!) This one was tasty, but I see why they use the creme, the crust starts to get soggy with the semi-raw fruit sitting on top. But flavor was great!

                                                                                                                                                                                                      2. re: Breadcrumbs

                                                                                                                                                                                                        Happy to report that MS's Porchetta Chicken was a huge hit, one of the best roast chickens we've ever had!

                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                          That looks and sounds so good. I'm linking to the recipe for future reference:

                                                                                                                                                                                                          http://books.google.com/books?id=_9s1...

                                                                                                                                                                                                          1. re: Rubee

                                                                                                                                                                                                            Thanks so much Rubee, and special thanks for that link, I'd highly recommend this recipe.

                                                                                                                                                                                                            1. re: Rubee

                                                                                                                                                                                                              Thanks, will be checking on this one in the near future. looks delish!!

                                                                                                                                                                                                            2. re: Breadcrumbs

                                                                                                                                                                                                              What a pretty birdie!

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                Thanks so much Phursluv & Linda, it really was a tasty bird. I think the 20 min blast cooking at 450 before turning the oven down to 375 really makes for a super-moist bird.

                                                                                                                                                                                                              2. re: Breadcrumbs

                                                                                                                                                                                                                That looks sooo good, Breadcrumbs. I've bookmarked the recipe.

                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                  Thanks so much roxlet, I hope you enjoy it as much as we did! It's so nice when a recipe exceeds your expectations.

                                                                                                                                                                                                                2. re: Breadcrumbs

                                                                                                                                                                                                                  That does sound good. The other recipes available on googlebooks also looked good, so I decided to buy the book from half.com. I'm going to run out of shelving soon...

                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                    Thanks CM. I don't think you'll regret that purchase at all, I've become a fast fan of Michele Scicolone's recipes. I started out w her Antipasto Table book and was so impressed w everything we tried that I started picking up some of her other books. I've now given 1,000 Italian Recipes a permanent spot on my small kitchen shelf (right beside the Antipasto Table) since there are just so many recipes in both books that appeal.

                                                                                                                                                                                                                    btw, I had to buy 2 new bookcases on the weekend and even to my surprise, they're almost full! Between my cookbooks and mr bc's albums I'm surprised we have room to move around!! Don't be surprised to see us on Hoarders some day!! LOL!

                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                      OMG - riot!! That show is scary though!! And I'm adding her to my "Future Cookbooks to buy" list, thanks!

                                                                                                                                                                                                              3. Ive had some short ribs cooking sous vide since friday, going to sear them off and make a parm risotto when the basketball game starts.

                                                                                                                                                                                                                1. Lobster rolls (leftover lobster meat from last night's supper lovingly extracted from their shells), corn on the cob, beer for me, wine for Deb. Homemade raspberry cake for desert. It was a good day in the Bronx (Yanks won).

                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                    Yes, but they DID get spanked by those Red Sox now, didn't they? ;-)

                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                      Yeah. And when they finished with us they got downright medieval with Toronto. 14-1? Mercy...

                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                        YAY! My recently departed but beloved Uncle Bobby would be so proud!!

                                                                                                                                                                                                                    2. Spaghetti pie, with a tossed green salad. deep dark chocolate cake for dessert.

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: sunflwrsdh

                                                                                                                                                                                                                        Mmm, spaghetti pie sounds lovely sunflwsdh, can you tell us more about it?

                                                                                                                                                                                                                      2. Choucroute garni in my shack last night.

                                                                                                                                                                                                                        1. ABout a week or so ago, the DH came home from the restaurant depot with a sack of red peppers. He doesn't love red peppers (I do), so I was surprised to see so many of them. Then I saw a smittenkitchen.com recipe for roasted peppers with mozzarella, and I decided to make it. The peppers were roasted (I did mine on top of the stove right on the burner), cut into thin-ish strips, and marinated with red wine vinegar and chopped garlic. Usually when I marinate peppers, I use olive oil and smashed cloves of garlic and then serve the peppers with anchovies. When I tasted the peppers, I felt that they were too acid, so I drained off the vinegar and added olive oil and chopped pieces of anchovy. It was much more delicious, but none the less, they continued to languish in the refrigerator in search of a meal to be eaten with.

                                                                                                                                                                                                                          Last night we were having lamb chops, and I raised the possibility of the marinating peppers as some sort of side dish or starter. My husband suggested I make some pizza dough and he would grill the pizzas right after cooking the lamb chops and putting them in the warming oven to rest. I made four small pizzas, he put them on the grill, flipped them, put mozzarella and the marinated peppers on the top, and served a couple of small wedges to each of us. Nobody wanted the rest of the dinner -- the pizzette were so delicious everyone wanted more. But dinner was already cooked and we had anticlimactic lamb chops, potatoes sauteed with red onion, and broccoli. Bring on the pizza making! Summer cooking solved!

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                            Roxlet your grilled pizzas sound divine! Brilliant idea to top w marinated peppers! You made me hungry!

                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                              Love it!!

                                                                                                                                                                                                                            2. Spatchcocked Cornish hens on the grill,braised fingerlings, bacon and green beans, strawberry spinach salad, homemade rolls and peach -blueberry cobbler southern style!

                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                              1. re: shecrab

                                                                                                                                                                                                                                shecrab I love the idea of spatchcocking the Cornish hens, we've done that w chickens but I've never thought of this possibility. . . .thanks for such a great inspiration, we'll have to do that. Your entire meal sounds scrumptious!

                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                  I weigh those babies down with foil wrapped bricks! Easy, good crust and cooks uniformly juicy inside

                                                                                                                                                                                                                                  1. re: shecrab

                                                                                                                                                                                                                                    What a terrific idea shecrab, thank-you!

                                                                                                                                                                                                                                    1. re: shecrab

                                                                                                                                                                                                                                      Nice.....love that technique!

                                                                                                                                                                                                                                2. Saturday night was keema curry (ground lamb, peas, mint) from a favorite Indian book (The New Complete Indian Cooking Course), cucumber raita, nuked poppadums, and whole wheat pita. I love this dish and he doesn't, so I don't make it as much as I could eat it.

                                                                                                                                                                                                                                  Sunday was a homey roast loin of pork (on the bone, so much better than boneless), potatoes mashed with butter and buttermilk and rehotted up in the oven, wild arugula salad and boiled artichokes with yogurt and shallot dip. The pan drippings looked so scrummy that I broke down and made gravy, something I very seldom do. I'd forgotten how much I loved pork gravy.

                                                                                                                                                                                                                                  Threatening to use the leftovers to make that most Canadian of dinners, hot pork sandwiches, properly served with mashed potatoes and frozen peas - that would make a nice supper tomorrow evening, it's supposed to be quite cool. YAY!

                                                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                    HEY YOU! Don't you DARE make a Canadian dinner! Not until the Bruins beat the Canucks, you hear me? ;-)

                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                      LW, you know the reverse is inevitable, just relax. And have a nice hot pork sandwich. ;-)

                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                        Now, girls! Girls! Behave yourselves now!

                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                          Instead of a fight breaking out at a hockey game, the fight breaks out on a message board ABOUT a hockey game. ;-)

                                                                                                                                                                                                                                        2. re: buttertart

                                                                                                                                                                                                                                          Lobster is WAY better than pork any day of the week.

                                                                                                                                                                                                                                          So I'll just enjoy my lobster roll, thankyouverymuch. :-P

                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            You Americans. (Really I should be rooting for Boston as they're an Original Six team.)

                                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                                              While our menu has yet to be finalized, I can say the beverage list has been finalized. All the Sam Adams has been banished to the basement in favour of the Okanagan Springs Pale Ale! ; - )

                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                That's the spirit!

                                                                                                                                                                                                                                              2. re: buttertart

                                                                                                                                                                                                                                                LOL!! Go Bruins!! (actually used to be a huge habs fan, back in my salad days...)

                                                                                                                                                                                                                                      2. Trying yet another new chicken skillet recipe tonight. This time it is Balsamic Chicken with thyme. This time I'm going to half the amount of salt called for (3/4 tsp.) from the get-go and use homemade stock. Coat boneless skinless chicken breasts in flour mixed with salt and pepper then brown them on both sides in hot olive oil. Then cover and braise them in chicken stock, balsamic vinegar, sliced red onions, and fresh thyme leaves.

                                                                                                                                                                                                                                        1. Friday night we had a play to get to, so dinner was a quick salad of seared sirloin steak over mixed greens, caramelized onions, cucumber, grape tomatoes, and a little grated cheddar, topped with (bottled) chipotle-lime dressing. Sauteed asparagus with rosemary on the side. A good 10-min. meal.

                                                                                                                                                                                                                                          Saturday dinner was had out and about. Highlights included Korean tacos and a shrimp salad roll.

                                                                                                                                                                                                                                          We were both busy last night, so dinner was kind of an afterthought: roasted (skinned) chicken legs with bbq sauce, sauteed dandelion greens with garlic, raisins, OJ, and soy sauce (almost unbearable bitter, even with boiling first), fried okra (from frozen), and Spanish rice. A Rogue OREgasm estate ale, which didn't necessarily live up to its name, but was still good.

                                                                                                                                                                                                                                          Tonight will be another seared-protein salad, this time with sesame-crusted tuna. Not sure about sides yet---maybe roasted fingerling potatoes.

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            Where you gettin' Korean tacos, Miss M?? And your steak salad sounds very tasty!!

                                                                                                                                                                                                                                            1. re: Phurstluv

                                                                                                                                                                                                                                              Tacos were from a local food truck that was stationed at a bluegrass fest we attended on Wednesday. Yummy, though the shrimp roll stole the show.

                                                                                                                                                                                                                                              I ended up making wasabi mashed sweet potatoes (with buttermilk, a little cottage cheese, and a couple white potatoes for balance) for our side tonight. The salad was kind of a kitchen-sink affair (my favorite): mixed greens, blanched asparagus, grapes, red bell pepper strips, grilled onions, scallions, grape tomatoes, and a sesame-ginger vinaigrette. Seared sliced sesame tuna on the side.

                                                                                                                                                                                                                                              To drink, we split a White Hawk IPA (from Mendocino).

                                                                                                                                                                                                                                              My man is in the kitchen now making quark. It's been kind of a random food week.

                                                                                                                                                                                                                                          2. After a few nights of ordering in from our favorite Philly cheese steak place, I'm back to cooking. Tonight, we had chicken breast stuffed with a cheesy sun dried tomato filling and a side of garlic mashed potatoes.

                                                                                                                                                                                                                                            The fiance said it was the best stuffed chicken he's ever eaten, which was huge for me. He's traveled quite a bit and eaten a lot of wonderful food. Now, if only I'd written down what I put into it! That's my problem when I cook, I never use recipes on the dishes we like the most. I typically just toss together something from what we have on hand, taste it as I go and then... Dinner.

                                                                                                                                                                                                                                            Oh well, he knows not to ask for the same thing twice, it always comes out different. But, as of tonight, I'm considering writing this stuff down! lol.

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: Levaeria

                                                                                                                                                                                                                                              I agree, Levaeria, that recipe sounds like a keeper, and I do the same thing sometimes, too. But then I keep myself awake at night, trying to remember everything and the sequence, etc. So now I do. Somewhere. Either on paper or pc, but eventually everything ends up on the hard drive, so I can find it when I need it!

                                                                                                                                                                                                                                            2. Well, tonight I have seven smallish Idahos in the oven baking. And that's about it. We'll make do with leftovers since we have a function to attend, the last Cub Scout meeting, where there's ice cream and dodgeball, and my boys are AMPED!!

                                                                                                                                                                                                                                              BBQ chicken salad for me (the kind over fresh spinach w leftover corn, carrots onions & peppers) w some bbq ranch dressing ( I could drink the stuff, even though I'm not supposed to eat it!) The boys have a choice of meatloaf slices or leftover steak, to go with said potatoes, corn & some salad. Sucks to be them! And with the leftover potatoes, I'm going to bake/stuff the larger ones and peel & quarter the smaller, and mix all with the leftover cup and a half of the rich bacon-pimiento cheese sauce I saved since I have no more elbows. And that will be my guilty pleasure for the rest of the week. Which will be stressful as it's the last week of school AND my MIL is coming. I'll need it!!

                                                                                                                                                                                                                                              1. I finally got around to making the bindae duk (Korean pancakes made with mung beans) I had planned for this weekend. Details are at link below. Ingredients included ginger, garlic, sesame oil, scallions, kimchi, ground pork, onion, and fresh red chili. I had planned a roast chicken tonight, and these for a late lunch. Instead, we finished off the whole batch and they turned into an early supper since we're too full to eat again. ; )

                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/7246...

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                1. re: Rubee

                                                                                                                                                                                                                                                  Ooooohhhh... I haven't had these in ages. They look delicious, Rubee!

                                                                                                                                                                                                                                                  1. re: inaplasticcup

                                                                                                                                                                                                                                                    These look fabulous!

                                                                                                                                                                                                                                                  2. re: Rubee

                                                                                                                                                                                                                                                    Oh, Yum, Rubee, that looks great!!

                                                                                                                                                                                                                                                  3. Tonight was penne with Italian sausage and sauteed mushrooms along with a basic spring greens and tomato salad with balsamic dressing (with a splash of soy for added umami).

                                                                                                                                                                                                                                                    The Man has begun taking my food pics for me with his fancy cam, and I am at a crossroads over picture processing. I love the resolution of the really good camera over my point and shoot, but I don't care for the over the top processing (IMO) of pics run through PhotoShop and LightRoom for a number of reasons, some aesthetic, others philosophical.

                                                                                                                                                                                                                                                    But I understand that they can be quite appealing to the eye. Any opinions?

                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                                                                                                                      Almost forgot the pics!

                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                                                                        Your pics are great, let the Man know. I don't edit my pics either, I just use my i Phone, not the best camera in the world. But if you're truly serious about blogging, etc. a killer lens is what you need, and a decent digital slr, to make it less painful. But you will always have to deal with the editing software.

                                                                                                                                                                                                                                                        Oh and food look awesome, too! Love the addition of soy to the dressing, will have to remember that for next time.

                                                                                                                                                                                                                                                        1. re: Phurstluv

                                                                                                                                                                                                                                                          Evening, Pl! I'll be sure to tell him you like the pics - he'll be very pleased. :)

                                                                                                                                                                                                                                                          Your advice is timely as I think I'm coming to the same conclusion about the quality of pics I'm going to need to continue on with the blogging and the e-book. Thanks for taking a look. Your input is very much appreciated.

                                                                                                                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                                                                                                                            Anytime, Sweetie, happy to help out!!

                                                                                                                                                                                                                                                      2. Last night we started with a salad my husband calls his "Raffles" salad, something he invented for a dinner party we threw with the theme of England and her Colonies. This salad is hearts of palm, mangoes, onion,,jalepenos and celery in an Asian style dressing. For the main, he made chicken vindaloo with jasmati rice. It was a super delicious dinner -- a send off for our current Egyptian house guest who wanted something spicy. Now, bring on the pork!!!

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                          Hahahaha!! Love how you think, roxlet (now bring on the pork!!)

                                                                                                                                                                                                                                                          How did the dear Mr. Roxlet do his vindaloo? We love vindaloo here. I've picked up a ready made paste, that is quite spicy & delicious, but just wondering. I am expanding a bit into Indian because we love it so much and we spend so much at our local takeout!!

                                                                                                                                                                                                                                                        2. Chicken and chorizo stuffed pablanos, beans and rice with avocado relish.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: bayoucook

                                                                                                                                                                                                                                                            Oh, yum. What did you use for chicken, bayoucook? Breasts or dark meat? I assume boneless. I love chorizo, but always seem to have a problem w the Mexican stuff we buy here, you can't slice it, too soft, and you just get piles of meat when you fry it, ok, then you have to drain it since it's so greasy. Is this the same type of chorizo you use, bc, or do you get good aged Spanish stuff?

                                                                                                                                                                                                                                                          2. Tacchino piccata.... couldn't find decent chicken breast, so turkey cutlets it is! Found a decent (and easy) looking recipe on epicurious, and hope it's delicious. Side will be cuke & tomato salad with creamy dressing.

                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                              Sure it will be just as delish, linguafood.

                                                                                                                                                                                                                                                            2. We're almost at 300, so I started a new thread here:

                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/790100