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What's For Dinner - Part 92 [old]

Moving right along, and lots of great food being cooked! I'm loving the beautiful pics by inaplasticcup, Rubee, et al. :-)

So, what's on the menu?

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  1. reposted:

    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.

    15 Replies
    1. re: linguafood

      Such a good meal. I always forget about looking for turkey cutlets, even though I have recipes for them.

      1. re: linguafood

        That sounds wonderful linguafood, it sounds like a great dish for those turkey cutlets. Can't wait to hear how it turns out!

        1. re: Breadcrumbs

          Trust me, ladies. I'm as curious as you are '-D

          Never made piccata before, and, until reading the recipe, always thought it was an oven dish. This is a stove-top recipe that sounds incredibly simple, but I hope it'll have all that lemony & capery goodness in it!! Fingers crossed!!

          1. re: linguafood

            Oh no, it is a simple saute butter & acid dish, you will love it, LF, and it's so easy. Love piccata ANYTHING!

            1. re: Phurstluv

              You're right - it was pretty easy. I think it coulda used a bit more lemon (but I'm a lemon-fiend), and less wine... but hey -- for a first timer, this worked out well, and I can't wait to make it again.

              LOVE the flavor profile! And to think I used to hate capers! Silly me.

              1. re: linguafood

                So glad it turned out well linguafood, such a delicious dish, one of my favourites.

                Since you're a lemon fiend and now a friend of capers, let me share one of our absolute favourite pasta recipes. It's from Donna Hay's wonderful book "Off The Shelf."

                Here's the link to the truly scrumptious Lemon Chicken Pasta:

                http://www.donnahay.com.au/recipes/le...

                In a pinch I've made this w tinned tuna instead of the chicken and its wonderful as well.

                  1. re: Breadcrumbs

                    That sounds great, Bc! I'll have to give it a try.

                    I've loved capers for quite a while now, but as a kid, they were one of my serious 'yucks'.

                    1. re: linguafood

                      I too would pass up restaurant items with capers. Just retried them this week and can't remember what was so offensive?

                      1. re: melpy

                        Well, they're pretty intensely flavored - salty & briny & a bit sour. Over the top if you're a kid (or rather, if you are me as a kid).

                        1. re: linguafood

                          And they have that slightly weird flowery bitterness. I had to get used to them too. Ever have the pickled caper vines they use in Cyprus? The same taste with the added thrill of the spiny texture - like edible barbed wire. Better than it sounds.

                          1. re: buttertart

                            They sound interesting! Wonder if I could find them at the Turkish market here....

                            Caper berries are rather popular these days - can't throw a cat at an appetizer plate anywhere without finding them. I'm not sure if they are actually related, tho.

                            1. re: linguafood

                              I'm sure you'd like them - they're available in Greek markets here, bottled.
                              Capers are the bud and caper berries are the fruit. I prefer capers to the berries.

                          2. re: linguafood

                            In the last year or two I've been draining and rinsing before using and that takes some of that tartness away.

                      2. re: Breadcrumbs

                        Sounds a lot lot the dinner I made on Monday except with shrimp instead of chicken. If you like that flavor profile here it is:

                        http://www.myrecipes.com/recipe/lemon...

            2. Last night I made Edna Lewis' "Sausage baked in pastry with vegetables" (In Pursuit of Flavor, Page 130) and it was great. I used bulk sausage I got from the farmer's market, layered with julienned white potatoes, onions, mushrooms, garlic and parsley. A very hearty meal.

              5 Replies
              1. re: rainbowbrown

                That sounds wonderful rb! I don't have that book but did pick up her The Gift of Southern Cooking" while dining at Watershed (while Scott Peaccok was still there). You've inspired me to pull it off the shelf and take a look. Thanks!

                  1. re: LaLa

                    LaLa, any dishes you'd recommend? I just loved everything I ate at the restaurant.

                    1. re: Breadcrumbs

                      It reads beautifully...which is how I like a cookbook.,,,since I read them like a novel.

                      The she crab soup , oxtails, creamy grits, cheese straws, country captain, green tomato perserves off the top of my head!

                      1. re: LaLa

                        LaLa my mouth was watering reading this. I'll make note of all your recommendations in my book and on EYB. I can imagine a meal from this book in the very near future, thanks so much!

              2. Sunday night I grilled a ribeye and had it with the most delicious jap chae dish that was posted on the last WFD thread. I loved this dish, it came together easily and gave me the option of using up lots of veggies. Those noodles seem to be very WW friendly too, although I don't know that eating the entire batch within two days was particularly kind to my waistline.
                I wish I could post a picture of the finished dish, but my computer and my phone are not cooperating. I am seriously going to stock up on these delicious sweet potato noodles. It was great cold and room temp as well, which was how I had it the next day for breakfast. And then again for lunch.
                Last night I sliced some of the leftover rib eye and made a wrap with some whole wheat lavash and a garlicky tzatziki, to which I added a half a jalapeno. Along with chopped romaine, red onion and a handful or cilantro this was spicy, cool and delicious. Felt like Summer.
                Tonight I am marinating a bone-in chicken breast in lots of oregano, garlic and lemon and olive oil and maras. It will go on the grill and be served with a big Greek salad. Tomatoes are finally getting good here, and I have cucumbers and fat, black olives. Hopefully I can find some good feta to tart it up a bit. These simple, hot-weather meals are making me feel like I'm on vacation.

                1 Reply
                1. re: rabaja

                  What a lovely array of meals rabaja. I have to admit I've been on a tzatziki kick for a few months now and your idea of adding a jalapeno is terrific. We also recently discovered a source for fresh baked lavash and just love them, preferable to a pita in my view. I hope you found your feta and had a fabulous meal!

                2. I'm keeping it simple as I hadn't taken anything out of the freezer...Trader Joe's Mandarin Orange Chicken to which I'll add sliced sauteed carrots and serve it over basmati rice. And it'll give me lunch tomorrow. :-)

                  26 Replies
                  1. re: LindaWhit

                    We love that chicken here, LW!!

                    We are also taking it simple here, as in, last week of school, and we all have full schedules and not much motivation to do any work! Boys just had some sliders, and want to go to the pool, so dinner will be light for us.

                    Just a quick note: I had a LOVELY afternoon with a fellow CHer, BombayUpwithaTwist. I felt so lucky to meet her, (have you seen her blog?? OMG) and she is a lovely person. We toured a butcher shop together, and then had lunch at a great place in Mid City (LA). We had a lot of fun and similar experiences, and I feel very grateful that a place like CHOWHOUND has brought us together to get to know one another. She feels a little peckish about posting here, she thinks we are a bit CLIQUE-ish, and I understand how she feels. But her posts, food and photos are awesome, so we need to make her feel more WELCOME, she is really a doll. So please, let's be more friendly to those who may sporadically post here, but may not be regular contributors! Thanks!!

                    1. re: Phurstluv

                      I'm sorry she feels that way, Phurstluv. I cannot recall what might have been said that would have put her off posting here, and I thought the pictures with her posts were wonderful. But not everyone gets a post responded to, if that's what is meant by "friendly".

                      1. re: LindaWhit

                        I know, I reassured her of that, and she does understand that not every post can possibly be responded to, but for some reason, she felt a little out of the loop, so I assured her we would love her on this board, whenever she was up to posting, and her food & photos were great.

                        Just wanted to give everyone a heads up, since we are a bit of a "family" here, and want her to feel welcome, she is a jewel! Thanks everyone!

                        1. re: Phurstluv

                          I remember her posts, I really enjoyed them. I hope she returns to posting on this board. I can somewhat understand her feeling out of the loop, but I don't take it personally and just continue blathering on to you all anyway.
                          How great you were able to do a meet-up with an on-line friend!

                          1. re: rabaja

                            Exactly. It's not a closed message board - it's open to any and all who join CH. There are some new people who've joined this thread; there are some old-time CHers who used to post and left this particular thread for whatever reason.

                            It's always fluid, always changing. Sometimes I post when I have something to say; sometimes I don't if I'm only having leftovers. If no one responds to my spaghetti and meat sauce post, it's no big deal. I just move on to the next post and talk to whoever made a more interesting meal than me! :-)

                            1. re: LindaWhit

                              I know, Linda, I tried to explain that to her, not to take anything personally, and I am the same way, I usually won't post anything if it's leftovers or hot dogs or something like that, but I will still look at others' dinners if I have the time.

                              She seems a bit shy, so maybe it's just her personality to be a bit more reserved than us, and she sure got a look at my boisterous self! Think we had a good time and will meet up again, maybe do another food related tour, really cool to see the hanging carcasses at the butcher shop!

                              1. re: Phurstluv

                                Fair enough. Come on, Bombay - we *really* don't bite - just into good food! :-)

                                1. re: Phurstluv

                                  you know, i've felt intimidated at times on this site, but have felt very comfortable on this thread in particular, and what is the most impressive thing to me is the ability, the possibility, to maybe actually meet like-minded people that may become acquaintances and/or friends, and for me that is huge. it's not that i need more people in my life (i have plenty of foodie friend and family), but how really wonderful it is that we have the opportunity to virtually and maybe actually meet, talk to and interact with people from all walks of life, ethnicities, experiences, opinions, cultures, and to have the means to talk about and enjoy cooking/eating/loving and revering food. i've met a few CHers in person, and it's really opened up my world, even a small way. and i'm not a person who is without a very busy social/family life. it's just good to know that its out there if you want it. PH, i look forward to meeting you someday, on one of my inevitable ventures back to L.A., and i hope that others avail themselves of this (unintended or not) feature of this site, even if some of us may find resistance to closer connections, acceptance and/or validation on this site. i know this CH is not intended to be a typical "social networking" site, but in the end, that's what we're doing, all at our own pace, according to our own tastes and desires.

                                  1. re: mariacarmen

                                    That was really beautifully put, mariacarmen. Thank you. :)

                              2. re: rabaja

                                Thanks, rabaja, we had fun, hope we can do it again soon!

                              3. re: Phurstluv

                                You have my vote for official Good Will Ambassador for CH, That was a very cool thing to do. I have been out of the loop for medical reasons, and I admit that I am lousy at responding to things, you must know that about me by now. But that was a very nice thing you did. : )!

                                Bombay with a Twist, please come back I have my good days, and no so good, but I did appreciate your posts.

                                1. re: chef chicklet

                                  Aww, Chickie, you are always so sweet, and if you lived down here, I'd brave traffic to have a butcher's tour and lunch with you too!! Aww, heck I'm fine with driving 8+ hours to do that with you anyway!!!!

                                  I will tell her of all the good thoughts and wishes that y'all have expressed, maybe we can get her back.

                                  PS-how's the back?? You and my sister are incorrigible!! She had surgery too on the 23rd, and she's on the East Coast so we call, email & tweet each other and I asked her if she's taking it easy and she says no!! She doesn't have little kids anymore, but I know you do, so you better take it easy, girlie, you don't want a second surgery!!

                            2. re: Phurstluv

                              I'm always on the lookout for good reads. Gonna have to track that one down.

                              1. re: inaplasticcup

                                That's great, IAPC, here's her blog, her photos are exquisite!! And my advice to you earlier is why!!

                                http://www.foodbuzz.com/blogs/3771517...

                              2. re: Phurstluv

                                I've been wondering what happened to her! You were lucky to be able to hang out together. And how fun, going to the butcher shop. My friends always want to go to the day spa, and think it's weird when I suggest we shop for food together.

                                I'm sorry she felt that way on WFD. Honestly, I've always thought it was one of the friendliest threads on CH, and had no idea that she felt less than welcomed here. Her dinners were always so lovely! And I liked her 'voice', and felt that she *was* well-liked on here. Funny, how different perceptions of the same situation can be, isn't it?

                                1. re: onceadaylily

                                  Agreed that WFD is one of the friendliest places on CH. And thanks to all for making me feel welcomed and included. :)

                                  1. re: onceadaylily

                                    I know, we're lucky in so many ways!! That's the cute part, she was so thrilled that I actually WANTED to go to the butcher shop & tour with her, and lunch!! She's like me, I get nervous and excited about stuff like that, I'm a food geek, no question!! And she is too, and apparently a great photographer & cook as well!! My friends aren't as food-geeky as me, I asked one to chase down a food truck with me one time, and she thought I was smoking something!! And I love spas, pedicures, massages too, but I love food & wine WAAYYYY MORE!!! LOL!

                                    I think we are friendly too, but I did tell her I know how she feels since the LA board is a lot like that, cliquey and a little snobbish (God forbid you recommend a chain resto!!) but I developed a hard skin, and just keep plugging and now, since I guess they (the LA board) figured I know what I'm talking about, they now respond to me and make me feel included. But it does sometimes, take a bit of gumption to not let criticism get you down. I will email her and let her know, we all want to know What's For Dinner in her kitchen!! Thanks for the support, I really do love you guys, and weird, yes, but feel like if one of you ever emailed me or showed up at my door, and said, "Hi, It's LindaWhit from CH," I would welcome you like an old friend with open arms. And I think you'd do the same for me. So let's just show the newcomers how nice, friendly and COOL we really are, and talk to them so they stay interested!! Ok, done with pep talk now!!

                                  2. re: Phurstluv

                                    I've been referred to as an "occasional poster".
                                    Whatever on earth that meant. Occasional, hum...
                                    Thoughtless comment as far as I was concerned, so agree with BomUpWithTw.
                                    Did you meet @ Mid City Los Angeles or Louisiana? Sorry, I'm not familiar.

                                    1. re: iL Divo

                                      Phurstluv lives in Los Angeles so I'm guessing that's the LA she was referring to.

                                      1. re: iL Divo

                                        Il Divo, I thought you knew I was a bit east and over the Topanga canyon from you!! ; ) Yes, we met in WeHo, where the butcher shop was and then had lunch in mid city at Cube.

                                        I love your posts, il Divo, and I know you are not an occasional poster, but even if you were, who cares?? That's my whole point, that even the casual contributors should get some feedback, and those of us who are regulars should make more of an effort to help them feel included.

                                        1. re: Phurstluv

                                          gad PhLuv, I forgot any of that.
                                          thanks for your kindness, dually noted.
                                          I also appreciate you noting that with several hundred posts, that makes me pretty much a regular.
                                          Someday I'll understand this website, until then, I appreciate you, thank you.
                                          so when's lunch cause I've always enjoyed your posts as well..................

                                          1. re: iL Divo

                                            Summer's a bit tough for me, since I don't have a "nanny" or regular babysitter that is available all the time.

                                            They are in a summer camp for boy scouts the third week in July that may be a good week to try. We can meet halfway, just email me offline.

                                            1. re: Phurstluv

                                              July will be the hardest month for me but I'll explain why when lunch happens for us, whenever that is. Thanks PL, looking forward, we'll make it happen. Singing rehearsal is in Westlake Village and those days I have to drive a hundred miles to and the same from. I love the opportunity to connect at times such as that.

                                          2. re: Phurstluv

                                            But, in a way, we are all occasional posters on one thread or board or another. I'm a prolific poster on the baking threads, but an occasional poster on NAB, for example, so I don't think I'd be offended if someone referred to me as an occasional poster on that board.

                                    2. Evening, Linda!

                                      Too hot to cook tonight so it's a repeat of last night's pasta, a couple of soft boiled eggs to make up the shortfall and a mango banana fruit salad.

                                      Now chugging Newcastle and having Mystery Science Theateresque exchanges about Food Network shows with the Man...