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What's For Dinner, Part 95 [old]

We're at well over 300 unwieldy posts, so I thought i'd start a new thread. No cooking for me, unfortunately - summer cold - but I can drool along with all your delicious summer concoctions .... Whatcha got doin'?

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  1. Thanks for the re-start MC. The other thread was so long I'd forget where I was by the time I scrolled down.

    I have a nice piece of leg of lamb that we grilled off Saturday night. It is wonderfully rare still and I am thinking of making a lamb sandwich with lavash and tzatziki, but am looking for other inspiration as well...over a Thai salad maybe, or simply sliced and served with roasted turnips. -I found some lovely ones at the FM last week and have been wanting to slice them on the mandoline and roast them under parchment with thyme. It's not too hot today, so the oven is deployable.

    We are supposed to get rain and maybe thunderstorms tomorrow, so I pulled out some lamb ragu from February. Got to make room for the oven-roasted tomatoes and Hatch chiles!

    Lamb two nights in a row is not a bad thing in my world.

    8 Replies
    1. re: rabaja

      You are the lamb goddess, in my world, Rabaja - and I agree, could definitely eat lamb on multiple nights. But i might offer a maybe pedantic thought - lamb tacos? I adore a little rare lamb minced or thinly sliced in with some fluffy scrambled eggs in a nicely charred corn tortilla, with a sploosh of your favorite hot sauce. maybe even a little jack cheese, or taleggio if you have it on hand (just making this up as i go along, thinking of things i would actually be able to TASTE, with this dratted cold!) mmmmm... whatever you come up with i'm sure will be delish.

      edit: i think i meant teleme cheese - taleggio might be too strong, compete too much with the lamb.... or what do you think?

      1. re: mariacarmen

        Take care of that cold mc, bummer! You've reminded me that I have some taleggio in the fridge that must be almost at its due date so I'll have to do an EYB search and see what I might make this week w that. I do have a LOT of wild mushrooms too....

      2. re: rabaja

        What a lovely sounding sandwich for a warm evening rabaja. What about some caramelized onions on there as well? I've got onions on the brain as I just bought 10 lbs of Texas Sweets! :)

        1. re: rabaja

          Yum, I just did grilled leg of lamb for Father's Day, w homemade grilled flatbreads, and then we had lamb tacos the next night. Smeared bread w lemony hummus, topped w the lamb, some black olive relish and the tzatziki I made - didn't even need to heat it up, just let it sit out a bit to take the chill off, delicious. Here's the pic :

           
          1. re: Phurstluv

            I must be channeling all of you ladies because I stopped off at a local taqueria in town today that I haven't visited in ages and picked up some of their delicious, spicy green salsa. Then I came home and started a batch of caramelised onion marmalade.
            Lamb tacos with oniony green salsa and more caramelised onions are in my future. Thanks ladies!

            1. re: Phurstluv

              Phurst does that ever look yummy! If you have a moment, can you share what goes into your black olive relish, it sounds great!!

              1. re: Breadcrumbs

                Thank you, BC and you bet. I've adapted a Martha Stewart recipe from an old Annual recipes book of hers.

                Mince a large shallot, and let it soak in about a tablespoon and a half of Sherry vinegar for at least 15 minutes. Add a cup of pitted & roughly chopped black olives (she used oil cured, I like Kalamatas), about 4 sprigs of fresh thyme leaves, chopped, a 1/2 cup of fresh flat leaf parsley, chopped, and 1/4 cup of extra virgin olive oil. Season with freshly ground black pepper. Mix together and let stand at room temp before serving.

                I actually get cravings for this, and bought the JUMBO sized jar of pitted Kalamatas at Costco recently, with this recipe specifically in mind! The Sherry vinegar really makes it special. Let me know how you like it if you try it!

                1. re: Phurstluv

                  Mmm this sounds great Phurstluv, thanks for sharing and most definitely, I'll be back to report when I try it!

          2. You need chicken soup, maria, for that toad id your node!

            1 Reply
            1. re: LindaWhit

              The BF whipped me up some last night, LW! so I'm well cared for, thanks!! Think i'll go spoon me up some right now, come to think of it.

            2. Summer Rolls- I think I have lettuce, carrot, rice noodles, mango, basil, cucumber.

              2 Replies
              1. re: callmijane

                Sounds great callmijane. What sauce or dip do you serve w those?

                1. re: Breadcrumbs

                  Spicy peanut sauce! I just kind of throw it together, but chunky pb, sweet chili sauce, some sort of vinegar, a little soy maybe?

              2. Despite having taken a stew-like substance out of the freezer this morning, I couldn't resist the urge to grill since its absolutely beautiful out tonight. I picked up some chicken which will be given a quick marinade in lemon juice, oregano, thyme (both from the garden) and EVOO before skewering for the grill. I'll whip up some tzatziki and take a peek in Seductions of Rice as I think there might be a salad in there I'd flagged that would go w this meal.

                Yesterday was the perfect day for al fresco dining!! On the menu was a “mostly grilled” meal.

                Grilled Sardines on Arugula Salad w Gribiche Sauce to start, followed by three dishes compliments of Mario Batali:

                Il Galletto Al Mattone (Chicken Cooked Under a Brick)
                Waxy Potatoes in Pinot Noir Vinegar
                Asparagus Wrapped in Pancetta with Citronette

                For dessert, mixed berries with a cardamom infused Devon custard

                We were sooooo very full, I'm surprised we're even hungry today! Gotta love grilling season!

                 
                 
                 
                 
                 
                18 Replies
                1. re: Breadcrumbs

                  Gorgeous pictures, BC, I'm drooling as I'm reading this!

                  1. re: Breadcrumbs

                    Yes, droolworthy, and I don't even like sardines!! Your asparagus looks awesome, too, what is garnishing it?

                    1. re: Breadcrumbs

                      What a gorgeous meal. I can't believe my lucky stars to have found a group that doesn't find it odd to begin thinking about the next meal the second one meal is consumed! ((((( kindred spirits ))))

                      1. re: shecrab

                        'I can't believe my lucky stars to have found a group that doesn't find it odd to begin thinking about the next meal the second one meal is consumed! ' Hey, shecrab, I'm really surprised I haven't run into my old ex here since we would always be planning the next meal while enjoying the current one. Rick Riccio, Rick Riccio, where are you? LOL

                        1. re: Barbara76137

                          exactly! At bed time I have to make room for my hubby since I always have cookbooks or cooking mags on the bed for my usual nighttime reading material!

                        2. re: shecrab

                          It's so nice to find like-minded (as in crazy!) people, isn't it!! Yes, sometimes, my food plans keep me up at night, literally!! My husband already knows I'm whacked!!

                          1. re: Phurstluv

                            I've always said that family trips involve eating from one end of the trip to the other, planning the next meal as we eat the current one. We're going away for the week next week, and I scoped out the restaurant menus in the area. I applied for a job somewhere else and looked at the dining options available. I fall asleep and wake up planning my next concoction of food.

                        3. re: Breadcrumbs

                          Whoa! That looks so goooood.

                          1. re: Breadcrumbs

                            Really great pics, Bc. They just keep getting better.

                            Those potatoes look soooo yums.

                            1. re: inaplasticcup

                              Thanks so much everyone and I agree wholeheartedly agree that it's such a treat to have a place to share our passion for food and cooking, the sense of community here is unprecedented in my experience.

                              Purstluv you asked about the asparagus, the garnish is a mixture of lemon and orange zest and the drizzle is the "Citronette" which is essentially a citrus vinaigrette which, in my case was made w a mixture of lemon and orange juice, Dijon, EVOO, sea salt and a little fresh thyme.

                            2. re: Breadcrumbs

                              Amazing pictures, as always BC. This is making me want the Batali books badly.

                              1. re: GretchenS

                                Thanks Gretchen, the books are great, it's going to be a great COTM. Any chance you can get them from your library? Fingers crossed for you! FYI, EYB has started adding links to the recipes from the books that also appear online. . . when I last checked, it seemed like there were quite a few online.

                              2. re: Breadcrumbs

                                Great looking food! What is the dressing on the red potatoes? Was all done on your grill?

                                1. re: chef chicklet

                                  Thanks so much cc! Yes, all those dishes were done on the grill. The potatoes were really yummy and are drizzled w a Pinot Noir Vinaigrette which was based on a dish from Mario Batali's Italian Grill cookbook. His recipe calls for Chianti vinegar however I didn't have any so I went w my Pinot Noir vinegar which worked really well since we were serving Pinot Noir anyway.

                                  If you're interested in the dish, I found the recipe online so I'll paste the link below. FYI, Since I have an abundance of chives this year, I used those in place of the scallions MB calls for and, going w the Italian theme of the meal, I used fennel seed in place of the celery seed he calls for.

                                  Here's the recipe:

                                  1. re: Breadcrumbs

                                    oops links missing... But I can find it, I love a good Pinot Noir, and I love potatoes. They sound delicious did you partially cook the potatoes, or just skewered them raw? I want to make these now!

                                    1. re: chef chicklet

                                      So sorry cc, here's the link:

                                      http://www.thedailypress.ca/ArticleDi...

                                      Yes, the potatoes get partially cooked and then finished on the grill. They were outrageously good! We're having them again this weekend!

                                2. re: Breadcrumbs

                                  Beautiful! I'm a big cardamom fan too.

                                  1. re: twodales

                                    Thanks twodales, the custard was a real treat! I served some ginger wafers alongside which worked well.

                                3. I'm so hot that I barely want to eat, and certainly do not want to cook anything. So it will be left over potatoes from last night's dinner with eggs.

                                  On another site I'm on a woman made something that she called Chicken Murphy. Since I cannot have pepperoncini, wine, or vinegar, I made my own version jumping off her recipe.

                                   A mix a little new potatoes, onions, peppers, black olives, fresh chopped sage, parsley, oregano, and rosemary, and all tossed in EVOO.  Baked at 425 for ten minutes.  

                                  Meanwhile, I seasoned two tsp of flour with a tiny bit of Goya Adobo, just a bit because it's salty. Then a pinch of poultry seasoning.   Coated a chicken thigh in the flour and browned that.  Tossed in the pan with the potatoes and bake until chicken is done. I also through a little stock in there towards the end to deglaze the roasting pan and make a sauce.

                                  I will post a link for pictures. Can anyone tell me how to put the pictures in my post? Maybe I cannot because I'm using an iPhone?

                                  Share this album with anyone by sending them this public link:
                                  http://www.facebook.com/media/set/?se...

                                  10 Replies
                                  1. re: Matahari22

                                    Hi Matahari22! I love to roast potatoes and olives alongside, so yummy!

                                    When you type out your initial post, there is a link right at the bottom of the post that says attach photo. With your iPhone, you need to send the pics from your phone to your PC with the white cord that came with your phone plugged into your USB port on the PC. You need to have iTunes open, so it will recognize your phone. Have a folder open and ready on your hard drive where you want the pics to go when you copy them over. Then click on a My Computer (i'm assuming you have windows?) to see the iPhone, and your hard drive. Open your iPhone file, it should show you all the pics. Then scroll down to the ones you want to copy, highlight them and drag them over to the open folder on your hard drive where you keep your photos.

                                    Hope that helps, and is understandable!!

                                    1. re: Phurstluv

                                      Thank you, phurstluv. I was afraid you were going to say that, I'm on my iPhone because I dont have Internet at home. :) I suppose a link will have to do. Thank you for the explanation.

                                      1. re: Matahari22

                                        But you don't need internet to do it, just a pc w iTunes on it.

                                        1. re: Phurstluv

                                          Hmmm, maybe I am missing something, because while I make posts to these threads from my iPhone, there is no link right at the bottom to post a picture. The only thing down there is a red oval with 'Post my reply' in it.

                                          1. re: Matahari22

                                            Yea, I don't have the app on my iPhone, so I don't know how it's set up, but on a pc you get a gray box while you're posting that says "attach photo" and another one that says "manage links". Seems there's a glitch in the matrix tonight, tho, so check back on your app tomorrow, maybe it is there. Right now, there's no link as I type this, but normally there is, and there is other little screwy things going on. Good luck!

                                            1. re: Phurstluv

                                              Phurstluv, I've never seen any of that stuff with my iPhone. Will check tomorrow tho. Thank you.

                                    2. re: Matahari22

                                      That Goya Adobo is handy stuff, huh?

                                      It's not just you right now. The picture upload is disabled for me as well, and I'm on my laptop. But the link to your fb album works just fine, and your food looks delicious. :)

                                      1. re: inaplasticcup

                                        Inaplasticcup, thank you. I had never used the Adobo before. I had a friend that also loves to cook and she gave me a recipe that called for it quite some time ago. I bought it, but never opened it or used it. I figured I finally needed to crack it open and try it out.

                                        1. re: Matahari22

                                          I agree. A lot of the Goya seasonings are on the salty side when used in their prescribed quantities. But they're great cheat ingredients in a pinch.

                                      2. re: Matahari22

                                        Matahari, what an inspiring meal! Your potato roast sounds divine and, the colours are stunning! I have to admit I have a bit of an addiction to Adobo, that chicken sounds great!!

                                      3. Yesterday was my first excursion over to the 99 Ranch Market in Plano, which is about 50 miles from here. I used to shop there all the time in S. CA so it was worth the trip.

                                        I have some beautiful large head on shrimp that I am going to put on the grill, probably with some baby bok choy drizzled with sesame oil, seeds, etc. I also have five different mushrooms so I think I'll have to do something with them, not sure what. Maybe I can do the mushrooms with the sugar snap peas......hmmmm.

                                        OK, what if I stir fry the mushrooms & sugar snap peas along with ginger, soy, garlic and whatever else sounds good, and then serve that over bean thread noodles and then top with the shrimp and bok choy?

                                        I must have looked pretty silly at the store yesterday since I was so excited about shopping there once again. I don't care, I had fun!

                                        6 Replies
                                        1. re: Barbara76137

                                          Oh, man, if that's the criteria, I will soon be committed!!

                                          Your shrimp and vegs sound wonderful, Barbara! Mushrooms & sugar snaps sound delish right now. I'm drooling over everyone else's dinners since tonight for me it's repurposing leftovers, and I don't seem to have the talent like inaplasticup, which makes her leftovers look 5 star!! I haven't fully decided yet, but I think it will be BBQ chicken quesadillas. With avocado and chipotle salsa. There, that sounds better, LOL!

                                          1. re: Barbara76137

                                            That sounds like a lovely treatment for the shrooms and snap peas, Barbara.

                                            And if you're silly, I'll be silly with you. I get way excited shopping at ethnic markets too. :)

                                            1. re: inaplasticcup

                                              I feel perfectly at home exploring every single aisle! For the short time I lived in Memphis, there was a rather unique Asian/Hispanic market that I really enjoyed. The produce manager approached me one day since I seemed to be the only non-Asian/Hispanic that shopped there.

                                              The propane died on my grill just as I needed to flip the shrimp, so it didn't turn out as perfect as I expected. Also, even though I used lite/low sodium soy, everything was too salty. I also stabbed my left palm pretty good as I was deveining the shrimp.

                                              1. re: Barbara76137

                                                I used to live down the street from a great Middle Eastern/Asian market, but a Hispanic/Asian market would be even better! That would be right up my aisle.

                                                1. re: Barbara76137

                                                  I live in Memphis and love that place (Winchester Farmers' Market). We love going for an excursion just because it is so much fun. My kids get into it, too.

                                              2. re: Barbara76137

                                                Dinner sounds amazing Barbara, what great flavour and texture combinations you've chosen!

                                                Like you, I love grocery/market/gourmet store shopping and especially newly discovered or re-discovered shops! These stops are high on my list when we travel and I can spend hours combing the isles checking out each and every item! Oh, and then there's the kitchen stores like Sur La Table, New York Cake & Baking etc . . . .sheesh, it's amazing we get any real sightseeing done when we're on vacation!!

                                              3. Leftover bisque for lunch today. Added the lobster knuckles maybe five minutes before I took the sauce off the heat. It was a damn-fine meal. Funny how the sauce tastes even better on the second day.

                                                Burgers for supper. Routine stuff. They were good.

                                                1. Second to last day of make do. I've never looked forward to a grocery run as I do the one coming up this Friday after we move, and I always look forward to grocery runs. :)

                                                  Used up the last three potatoes to make a potato cheese soup inspired by the Ecuadorean soup the ex MIL used to cook. Topped it off with a poached egg, more cheese and some fresh cilantro. Eaten with a little squeeze of fresh lemon and a dash of Tapatio and a toasted burger bun.

                                                  Dessert was an apple cobbler made with three aging Granny Smiths and the last of the Raisin Bran inherited in the Man's mother's pantry dump two weeks ago, along with a scoop of vanilla bean ice cream.

                                                  Now cooling off with a Sierra Nevada...

                                                   
                                                   
                                                   
                                                   
                                                  16 Replies
                                                  1. re: inaplasticcup

                                                    nice.

                                                    1. re: steve h.

                                                      Thanks, lobster man. :)))

                                                    2. re: inaplasticcup

                                                      Ina, I don't know what it is, but it must be KARMA that we've found each other, my DH LOVES Sierra Nevada, so much so, I think he would LEAVE ME, if I didn't buy him SNIPA at least once a week, that's the 12 pack, btw!!

                                                      1. re: Phurstluv

                                                        Our dudes are gonna have to throw back a few when life allows. You and I can chug the pinot grigio. ;)

                                                        1. re: inaplasticcup

                                                          It's a date!!

                                                      2. re: inaplasticcup

                                                        that soup sounds excellent. Comfort food to the max!

                                                        1. re: chef chicklet

                                                          Thanks, chicklet! Hope all is well. I've missed seeing you here the past few days. :)

                                                          1. re: inaplasticcup

                                                            Thanks for missing me! We have company coming in from East coast and I'm spinning. Some of hubby's family here in CA is also coming, all here to get together & meet my kids and the babies, my boys fiancee's and their parents, and my bff and her hubby and kids.
                                                            BBQ on Sat. and I as usual have too many food ideas and then you wonderful people keep posting your gorgeous food shots, recipes and etc. I have ADD bad right now. It's so not me, and now i feel a panic attack coming on!

                                                        2. re: inaplasticcup

                                                          Looks dee-lish ina! What's Tapatio?

                                                          1. re: Breadcrumbs

                                                            LOL. Thanks, Bc. Tapatio is a Mexican hot sauce that tastes of red chilies, some kind of acid that isn't vinegar or fermentation induced, cumin, and I think I detect a mild garlic flavor too. It's the one I usually like best with Latin foods - well, storebought, that is. :)

                                                            1. re: inaplasticcup

                                                              Thanks Ina, I'll definitely be on the lookout for it, sounds like we'd really enjoy it!

                                                              1. re: Breadcrumbs

                                                                Tapatio has acetic acid (whatever that is) and doesn't have that overpowering "vinegary" taste like Tabasco. I have my own private bottle on my desk at work since the bottles I used to keep in the fridge would disappear in no time.

                                                            2. re: Breadcrumbs

                                                              Tapatio ROCKS. But I like a lot of other mexican hot sauces better, but Tapatio is widely found out here, the other stuff I like I have to go to East LA or up north to get - go figure.

                                                              1. re: Phurstluv

                                                                When I lived in S. CA I always had a ton of different mexican hot sauces, but around here I'm lucky to find Tapatio. For something hotter I like the Yucateca habanero sauces. I think I have three different varieties in the fridge right now.

                                                            3. re: inaplasticcup

                                                              Brilliant re-purposing of Raisin Bran in the cobbler!
                                                              I am inspired by your use of cupboard leftovers.

                                                              1. re: abijah

                                                                Thanks, abijah. Those bran flakes crisped up surprisingly well! :)

                                                            4. We were without power for a day or two so am way behind reading posts. Last night I made steamed Salmon with ginger, leeks (no scallions in the house), soy and sesame oil. Rice and veggies. It was surprisingly filling but healthy. Felt very virtuous but then again I attended 3 parties this w/e and ate and drank pretty well! Nice food at all of them.

                                                              Today I had a late lunch, about 3 and it was a large veggie salad with some chicken thrown in and a yogurt caesar dressing that I bought and tried for the first time. It was better than I thought and 100 fewer calories per serving. Consequently had a small and late dinner of capellini with mussels. Just right.

                                                              7 Replies
                                                              1. re: twodales

                                                                twodales sorry to hear about your power outage, was it weather related? A question about your newly discovered yogurt dressing. Since you enjoyed it, could you share the brand w us?

                                                                1. re: Breadcrumbs

                                                                  Thanks for asking Breadcrumbs. We had a whopper storm come through (Chicago area) here w 70-100 mph winds. We were lucky that it was only power and we didn't have to throw much out in the way of food. Hundreds of twigs and branches to clean up but no uprooted trees to deal with unlike some folks around town. Some people lost power for 4 days, not fun! Heard they made travellers at O'Hare airport go into underground tunnels in case the windows blew out. Yikes!

                                                                  The yogurt dressing is by Eating Right. Think they might be a storebrand of Safeway?

                                                                  Looks like that is the case. Found this online. http://www.eating-right.ca/product-pr... It isnt shown on the website but I did find it in the salad cooler where Maries and Litehouse dressings also live.

                                                                  1. re: twodales

                                                                    Thank goodness you emerged relatively unscathed td. I don't know about you but I used to be a lot more brave when it comes to storms. Somehow now when I see (or hear!) those winds coming, I just want to hide!

                                                                    Chicago is one of our favourite cities and we visit often. It certainly seems that over the past year there has been a lot more extreme weather.

                                                                    If you get a chance, do let me know about that dressing.

                                                                    1. re: Breadcrumbs

                                                                      I did mention the dressing above Breadcrumbs, you must have missed it. 8 ) I'll re-post here:

                                                                      The yogurt dressing is by Eating Right. Think they might be a storebrand of Safeway?

                                                                      Looks like that is the case. Found this online. http://www.eating-right.ca/product-pr... It isn't shown on the website but I did find it in the salad cooler where Maries and Litehouse dressings also live.

                                                                      I noticed at the store yesterday they have blue cheese, ranch and the caeser. It isn't as good as the real thing but not a bad substitute.

                                                                      I normally have my dressing on the side and dip my fork in using much less dressing so I don't mind using the high calorie stuff. The calorie count for the blue cheese version is 160 v 60 for 2 T. 26% fat v 5%, cholesterol 5% v 2%. I have not tried the blue cheese yet. It's all a matter of balance anyway isn't it? I am trying healthy eating during the week so I can have what I want on the weekend.

                                                                      1. re: twodales

                                                                        Update: I tried the blue cheese and wasn't too impressed. I added some gorgonzola and pepper to see if it would improve. Not really.

                                                                        The caesar wasn't bad though.

                                                                        1. re: twodales

                                                                          Thanks for the update and for all the dressing info, I don't know how I missed missed your first post twodales, I must book an eye appointment!! ; - )

                                                                          We used to have Safeway stores here in Ontario but I haven't seen one in ages. I did a search via that link you so kindly shared and it seems like the stores are on our west coast. Undeterred, I stopped in at a Sobey's yesterday and they had some Renee's Yogurt dressings. I love Renee's (full fat, super-creamy and likely oh-so-unhealthy!!) Caesar and Blue Cheese dressings so I thought I 'd give the new Yogurt-based type a try. I've picked up the Cucumber Dill and we'll see how that goes. Wasn't on the menu last night as we were still using up all our Canada Day leftovers!

                                                                2. re: twodales

                                                                  You just reminded me, twodales - I need to make that steamed fish! Haven't had it in the longest and it sounds lovely for this weather.

                                                                3. With the fantastic storm we're having, a NEED to be cooking and a fridge full of veggies that I need to do something with, tonights dinner is going to be a roasted cauliflower soup with chickpeas and chorizo. I really feel like a chicken chowder or something like that, but after having roasted a chicken last night (which was probablty the best chicken I've ever roasted!) I don't think anyone will forgive for me chicken two nights in a row :)

                                                                  3 Replies
                                                                  1. re: TheHuntress

                                                                    Hope you made it through the storm ok Huntress! The Cauliflower soup sounds outstanding. Do you use the fresh or smoked chorizo?

                                                                    1. re: Breadcrumbs

                                                                      Thanks BC! As far as storms go this one was pretty minor for me - I'm a seasoned cyclone girl myself, I just get all excited about the rain!

                                                                      The soup was outstanding, I really enjoyed it. I use a dried Spanish chorizo made by a local (amazing) butcher. It's not smoked, but has a nice kick to it. Sadly it's not easy to get smoked chorizo around here, but I modified the recipe I had by adding in some smoked paprika, which gave it a really nice flavour.

                                                                      1. re: Breadcrumbs

                                                                        Yes, that soup does sound delicious, I love chorizo.

                                                                    2. I have a lot of veggies in the refrigerator that we need to eat up. I'll be making a pork stir fry tonight, served over a bed of steamed white rice. I just got my order of green and white tea fusion in yesterday, so we'll be trying that with dinner.

                                                                      The fiance usually isn't a tea drinker, but if I serve anything even remotely Asian themed, he'll have a cup with me.

                                                                      I'm not sure what's for dessert, but I'll have to figure it out shortly, there's almost never a dinner without it around here. Perhaps I'll make some almond tea cookies...

                                                                      3 Replies
                                                                      1. re: Levaeria

                                                                        Dinner sounds great Levaeria and I'm really interested in your tea....I've never heard of that before, how did you like it?

                                                                        1. re: Breadcrumbs

                                                                          Mmm, the green and white tea fusion tasted lovely! It was light, smooth, refreshing and went down easily. Though, it has such an energizing effect from the caffeine I’d say that it shouldn’t be so much of an after dinner tea as a morning tea.

                                                                          It’s from Stash tea, if you want to try it :)

                                                                          1. re: Levaeria

                                                                            Sounds wonderful Levaeria, I'll definitely pick some up! Thanks for letting me know!!

                                                                      2. So last night I did end up making/grilling chicken souvlaki and alongside I served grilled pita, tzatziki and 2 dishes based on recipes from Seductions of Rice. A Pomegranate Onion salad in which I used basil in place of mint. While this was more of a condiment than a salad in our view, it sure was scrumptious! I also made a rice dish with fresh herbs, egg and yogurt.

                                                                        Tonight I have a couple of smoked pork chops that will be coated in a somewhat spicy rub, grilled and served w an onion-thyme gravy, a yet to be determined potato dish and a jicama/apple slaw.

                                                                         
                                                                         
                                                                         
                                                                        10 Replies
                                                                        1. re: Breadcrumbs

                                                                          I love the idea of that pomegranate onion salad. Not to mention that it's visually stunning. What all goes into it?

                                                                          1. re: inaplasticcup

                                                                            Thanks ina! The salad is made w thinly sliced onions that are first tossed in course salt and allowed to sit to draw out bitterness (this was a new technique for me relative to onions). Once rinsed and dried they're tossed in a dressing made w lemon juice, pomegranate syrup, sugar and chili flakes or cayenne (I used flakes). The recipe called for fresh mint to be added however I didn't have any so I used fresh basil instead. Pomegranate seeds are then scattered over top. It really is tasty!

                                                                            Here's a link to the COTM thread w more info and photos from Allegra K then my comments/photos follow beneath if you are interested:

                                                                            http://chowhound.chow.com/topics/7876...

                                                                            1. re: Breadcrumbs

                                                                              I do something similar with onions, but I'm really intrigued by the addition of pomegranates. Thanks for the link. Nice writeup over there!

                                                                              1. re: inaplasticcup

                                                                                Thanks ina, it's a really nice combo. I do a grilled lamb w a pomegranate glaze and I immediately thought that the onions would make a perfect accompaniment to that dish. I think it would be even better w the lime though, to me those 2 flavours were made for each other. I'd love to know if you make anything using the concept.

                                                                                1. re: Breadcrumbs

                                                                                  Assuming you mean lime + onions, I do a quick pickle of onions using a somewhat similar technique. I slice the onions thin, then pour boiling water over them to cover with a teaspoon of salt. Stir it around and let it sit for about 15 mins. Drain and give them a quick rinse then add a little more salt to taste and lime juice to taste (usually about a lime and a half per onion). The boiling water gives a different crunch to the onions - a denser, pickled crunch, if you know what I mean. :)

                                                                                  This pic is with white onions, but if you do it with red ones, they take on this really pretty jeweled beet color.

                                                                                  Depending on the cuisine du jour, I'll add fresh cilantro, mint or basil sometimes.

                                                                                   
                                                                                  1. re: inaplasticcup

                                                                                    Very interesting ina. I've done a quick pickled red onion in vinegar but never thought of using lime as the acid and I've never added salt to the pickling mix...I'll have to give this a try next time. Thanks!

                                                                                    1. re: inaplasticcup

                                                                                      Yes, I love pickled red onions made w lime juice & salt. Really tasty with grilled pork tenderloin that has a spiced rub on it.

                                                                                    2. re: Breadcrumbs

                                                                                      Now I know what to do with that bottle of pomegranate syrup, thanks BC!

                                                                              2. re: Breadcrumbs

                                                                                I can only imagine the flavor of that salad, with that chicken. The rice salad, wow, all of it looks wonderful!

                                                                                1. re: chef chicklet

                                                                                  Thanks so much cc!!

                                                                              3. I need positive energy today, honeys. I can't put off canning another day.Raspberry and blackberry jams ( so many @#$*! SEEDS to strain), dill and garlic green beans, peach chutney, and sweet onion relish have to be done today. I get to stand over giant steamy stockpots all day!.My garden speweth forth and people run the other way when they see me coming towards them with a paper sack in my hands. Turkey,avocado and bacon sandwiches, black bean and corn salad and something coated with MSG from the Frito Lay aisle tonight.

                                                                                3 Replies
                                                                                1. re: shecrab

                                                                                  shecrab sending positive energy and cool thoughts your way for your day of canning!! Your preserves sound wonderful, I especially love peach chutney. Please let us know how it all turns out!!

                                                                                  1. re: shecrab

                                                                                    I won't run away, sc. :)))

                                                                                    <Sending a heap of good energy your way...>

                                                                                    1. re: shecrab

                                                                                      I wouldn't run away either!! Your canning projects all sound delicious, you will be so happy to have them stashed away. Good luck, we'll be thinking of you!

                                                                                    2. Last night was very simple and very good. Lamb steak on the grill with just some kosher salt on it, then once off the fire I added lemon juice, a good drizzle of this amazing fruity olive oil I just got, and a few grinds of pepper. Served with a piggish amount of "English" peas from my farmstand. I am always piggy during the woefully short pea season and I'm afraid they'll all be gone when I get back from vacation in a week and a half. Tonight I really must eat something from the fridge and not buy anything else since I'm leaving Thursday early. Maybe devilled eggs and salad.... Oooh, and I have some lovely Spanish chorizo to use up too.

                                                                                      1. A super-simple meal tonight - I picked up a couple of roasted chickens at the local supermarket tonight on the way home. A healthy slice of one of the chickens and the remaining boiled potatoes and carrots were dinner.

                                                                                        The rest of the chicken has been pulled from the bones to cool down (and the carcasses tucked into a ziplock bag and into the freezer for making stock - which I REALLY need to do!). I'll prepare salad makings for work lunches over the next couple of days - lettuce from my CEO's garden, cut up chicken, red bell pepper, carrots, cucumbers, and dried cranberries tossed with a Maple Balsamic Vinaigrette. I think I'll pick up a tub of goat cheese crumbles on the way to work tomorrow to sprinkle that over as well.

                                                                                        1. It's hot again, and it's also a 'use up what you have in the fridge' night. So, I made broccoli soup from a crown and stem of broccoli, one carrot, half and onion, and two cups of home made chicken stock. Cooked that and saved a few florets to garnish, but put the rest in the blender. Something so texturally blah, called for some crunch. I made a Fruit Nut & Grain Salad. I used my left over three grain rice (jasmine, bulgur, and barley), diced apple, diced apricots, dried plums, and craisins, chopped pistachio nuts, green onion, and mayo.

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                                                                                          1. Tonight is my moms Ham Pot Pie the Amish square noodle type not Pastry covered. I'm preparing things for tomorrow I am grilling Chicken. I am going to do a spice rub on 8 Chicken Quarters. I am also cooking up veggie flavored rotini pasta for a Italian Pasta Salad with cheese, Oil cured olives, Artichoke hearts, halved grape tomatoes, Grilled red pepper, grilled purple spring onions, with Italian Dressing. Also getting ready for a yard sale and making a hidden flag cake for a picnic im going to on Saturday. So the pile of pasta salad and the chicken will feed me, my dad, and my brother till Friday at least.

                                                                                            1. An even simpler meal tonight. We had a late large lunch after an appointment today, so I am just indulging on the chicken liver mousse spread on some freshly baked La Brea bread demi baguettes. And a large cold bottle of Pinot Grigio. Will have to repurpose the rest of the lefotvers tomorrow, just didn't want to let this delicious mousse go to waste. Smacking & licking my lips now.

                                                                                              6 Replies
                                                                                              1. re: Phurstluv

                                                                                                My kind of lazy meal, Pl! Cheers, girlie. :)))

                                                                                                1. re: inaplasticcup

                                                                                                  Thanks, Sweetie!!

                                                                                                2. re: Phurstluv

                                                                                                  I might not have much of an appetite nowadays, but my mouth hasn't gotten the memo and I am still craving plenty of flavors in just a few bites. So I went your route and made a cold platter for dinner. I dressed some zucchini ribbons with lemon juice and olive oil and tossed it with dill and feta. A few slices of garlicky cervelat and ajvar made up the main portion of my plate. And to round it out, a hearty slice of flaxseed bread and pickled green papaya (sort of a gingery and garlicky sauerkraut).

                                                                                                  1. re: JungMann

                                                                                                    I always learn of a new (to me) food through your posts, JM. You seemed to be quite the connoisseur of cured meats!

                                                                                                    How do you pickle the green papaya?

                                                                                                    1. re: inaplasticcup

                                                                                                      Living within walking distance of a German deli has its perks! Most of the Spanish sausages I keep (morcilla, longaniza, chorizo) are uncured, but when it comes to assembling a quick cold platter, cured Aufschnitt is certainly handy.

                                                                                                      For the pickled papaya, I take a small green papaya, peel it, shred it, salt it and leave it in a colander to drain. After a few hours, I rinse it and wring it dry before tossing it with half a shredded carrot, julienned red bell pepper and a couple ounces of raisins. I pickle the mixture in a very simple brine (cider vinegar, salt, sugar, peppercorns, thumb-sized nob of ginger, two garlic cloves and a couple Thai chilies) and store it away in a mason jar in the fridge. Some people like pickled green papaya on the sweeter side and may add pineapples to the mix; I like them tangy and hot, so I omitted the raisins and reduced the sugar when I saw signs of ripening in the cut fruit. Green mango also takes well to this same pickling formula.

                                                                                                      1. re: JungMann

                                                                                                        That sounds like something I could like a lot. And pickled green mangos with chilies... keep 'em away from me if you want any.

                                                                                                        Thanks for the recipe. :)

                                                                                                3. Tonight was salmon burgers on whole wheat buns with tartar sauce, farmstand tomatoes (best of the season so far), red onion & leaf lettuce. Also had grilled corn on the cob. Pretty simple but very fresh and good. Then went to see "Hangover 2".

                                                                                                  1. Lamb stew. It was stormy all day and grey when I got home from the gym so my leftover piece of leg of lamb got transformed into stew.

                                                                                                    I used every scrap of veg I had on hand (spring onion, onion marmalade, carrot, potato, broccolini, turnips, mushrooms) and added chicken broth as my liquid.

                                                                                                    In an impulsive move I added some Indian curry and garam masala. Just enough, it was quite good over rice.

                                                                                                    I think I have a date coming up soon (!) so I am backing off of the lamb ragu and pasta. If it doesn't go so well once it actually happens, that ragu and some good parm will be waiting for me.

                                                                                                    4 Replies
                                                                                                    1. re: rabaja

                                                                                                      Have fun on that date, rabaja! I do love the backup plan, though... ;)

                                                                                                      1. re: rabaja

                                                                                                        Yeah Rabaja - cheers on the date, and maybe it turns out you have someone to share the lamb ragu with!

                                                                                                        1. re: mariacarmen

                                                                                                          Thanks MC, just got back from it and he TOTALLY seems like a lamb ragu kind of guy :)
                                                                                                          We'll have to see where this goes...

                                                                                                          1. re: rabaja

                                                                                                            Very glad to hear it, rabaja! Enjoy the lamb ragu. ;-)

                                                                                                      2. Productive day yesterday, so glad it's done. Quail etouffee, dirty rice and cornbread tonight, sided with cuke, onion and tomato salad (hooray for friends who hunt and a well stocked freezer). Sugar crusted figs and benne seed wafers for dessert. Thank you all for your support and kind words <3

                                                                                                        1 Reply
                                                                                                        1. re: shecrab

                                                                                                          That report made me weak in the knees. Quail etouffee and dirty rice, be still my heart.....

                                                                                                        2. Last night was a noodle stir-fry - quick and easy.
                                                                                                          Tonight will be some oven grilled chicken, oven grilled green beans, and steamed sweetcorn. And cooking up some soup to tide the other half over while I'm away.

                                                                                                          1. Last night was chicken prik khing with green beans and Thai basil from the balcony garden. We used this spice paste: http://www.templeofthai.com/food/curr... and served it tossed with rice capellini.

                                                                                                            Tonight we'll have chicken and spinach meatballs (a combination of SkinnyTaste and Smitten Kitchen recipes) with linguine and marinara. Likely also a salad of arugula with lemon vinaigrette.

                                                                                                            1. Last night I improvised a version of jambalaya risotto to use up some leftover grilled collosal shrimp, plus i threw in chicken andouille sausage and crayfish tails. with the onion I sweated some celery and red bell pepper. It was delicious. My made up recipe will be added to the regular rotation.

                                                                                                              2 Replies
                                                                                                              1. re: MAH

                                                                                                                Sounds wonderful. Did you use regular long grain rice?

                                                                                                                1. re: Phurstluv

                                                                                                                  Arborio.

                                                                                                              2. Still not quite into long periods standing, so I tried the spicy chipotle mahi mahi fish strips from Costco.
                                                                                                                Believe it or not, the hubby loved it! The 5 yr old loves fish and will eat just about anything, but I couldn't believe how good it was. Don't cook it as long as it says, and lower the temperature. I found that there were fish pieces were inconsistent in size, so higher heat made them dry. The sauce (has cumin in it) is pretty tasty too. Sides were for them , tater tots, me a salad. These are meant to be used for fish tacos and they'd work very nicely in that way.

                                                                                                                1 Reply
                                                                                                                1. re: chef chicklet

                                                                                                                  Tell more please! Were these frozen or fresh? Cooked or raw? Living with a non-fish eater myself I'm always looking for a short-cut to get fish on the table for me - he could have ground beef tacos.

                                                                                                                2. Just an empty-out the fridge salad, and no, it will not look like some of the restaurant-worthy things so many of you achieve when you do that, alas, but I did want to share with you that I have been working my way through the creamy salad dressing variations from this month's Everyday Food and they are really very good. http://www.marthastewart.com/355154/c... Well, maybe I should say that the base is excellent and the add-ins are good jumping-off spots although I think they all need at least minor tweaks. Overall, you need a higher proportion of add-in to base than is suggested. But it is fun to have different creamy dressings all week from one batch of the base.

                                                                                                                  1. Same here, emptying out the fridge. Made or making the following, though not all will be eaten together:

                                                                                                                    Sausage, potato & polenta hash
                                                                                                                    curried chicken salad
                                                                                                                    BBQ chicken salad w grilled red onions, bacon, cheddar & smoked gouda cheese, ranch dressing mixed w sriracha
                                                                                                                    Spinach salad w strawberries

                                                                                                                    Now if I can get all of that done, I should be ready to pick up some lobsters for the weekend, YAY!!

                                                                                                                    1. easy dinner tonight.
                                                                                                                      onion, bell pepper, tomato, pineapple in smidge butter.
                                                                                                                      sweet and sour sour over that and then the cluck will go into it all.
                                                                                                                      chicken chunks sauteed quickly in a very little butter seasoned.
                                                                                                                      white steamed rice.

                                                                                                                      1. Very old style clear, New England fish (haddock) chowder and sweet corn.

                                                                                                                        1 Reply
                                                                                                                        1. re: Passadumkeg

                                                                                                                          My relatives in RI always make their clam chowdah that way and call it RI style. Yum.

                                                                                                                        2. Easy dinner here too, but oh so yummy. I fried a piece of chicken. I made a salad out of red peppers that I roasted, tossed with EVOO, garlic, fresh Italian herbs, green onion, balsamic, and little cherry sized balls of fresh mozzarella.

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                                                                                                                          1. Freezer dinner tonight. Heated up frozen scallion pancakes. Once toasted and a bit crunchy on the outsides, I filled them with a bit of pate de campagne, a bare slice of gouda, cilantro, pickled green papaya and a squirt of Sriracha. Five minutes later: Chino-Latino tacos.

                                                                                                                            1 Reply
                                                                                                                            1. re: JungMann

                                                                                                                              oh man FUSION at its best!

                                                                                                                            2. NO squash, tomatoes or cukes tonight! Heels are dug in! Pesto coated spot tail bass, risi e bisi (I will accept sweet peas) and an antipasto platter because I don't want to think about salads. The summer kitchen is still askew from the canning bonanza so I'l make some focaccia out there and a chocolate layer cake. I'm cranky about fruit desserts today too.

                                                                                                                              4 Replies
                                                                                                                              1. re: shecrab

                                                                                                                                You survived the canning. YAYYYY!!! :) What a lovely, lovely meal you've got in store...

                                                                                                                                1. re: inaplasticcup

                                                                                                                                  ina have you moved now? When will you be cooking in your new kitchen?

                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                    Hey hey, Bc! Thanks for thinking of me! We just got our stuff trucked in today, so hopefully I'll be cooking tomorrow. Still putting stuff away. Gotta make a grocery run later today.

                                                                                                                                    Been reading everyone's dinner with great interest and a pinch of envy as I've been fast fooding it for the last couple days. :)

                                                                                                                                    1. re: inaplasticcup

                                                                                                                                      Congratulations on the move and here's hoping that first meal is glitch-free. Can't wait to hear about it!

                                                                                                                              2. These past couple months the freezer's been my best friend.
                                                                                                                                Lunch and Dinner yesterday was a Navy bean soup with ham hocks and tuna fish sandwiches!
                                                                                                                                I have found cooked pasta and frozen marinara sauce (separate containers), a red chile sauce I use for tamales or beef to make beef Colorado burritos, and numerous other things that I forgot I had. I try to save everything now, pickle it, make jam, freeze it, or my next venture, dehydrate it. Bones and shrimp shells too!

                                                                                                                                I'm so glad I had done this, it's really taken cooking or eating fast food out of the picture when I can't cook and my hubby is exhausted. I confess about 10 years ago I wouldn't eat leftovers, and neither would my boys, now they ask for them and I owe most of these skills to my friends at CH.

                                                                                                                                4 Replies
                                                                                                                                1. re: chef chicklet

                                                                                                                                  A well stocked freezer is like money in the bank. I buy bulk (ground beef, chicken breasts) cook the whole mess up, portion, label, freeze and save tons of time just in pots and pans washing. Filling the freezer is tie well spent, and preserves the bounty of the seasons (and sales!)

                                                                                                                                  1. re: shecrab

                                                                                                                                    <Filling the freezer is tie well spent, and preserves the bounty of the seasons (and sales!)>

                                                                                                                                    Well put!

                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      +1

                                                                                                                                    2. re: shecrab

                                                                                                                                      Do you cook the chicken completely or just to exact acceptable 160 degrees to maintain moistness? Honestly a terrific idea especially in times of medical problems or busy working families or when it's too hot!. I pulled out a container that I thought was only the marinara sauce day before yesterday and let it defrost in the fridge. Last night when I got ready to make dinner, I'd forgotten it had a load of meatballs in it. They were just as good as when I cooked them the first time. I made fresh angel hair and everyone was very happy with dinner.

                                                                                                                                      You make a good point too, right now we all could use a little extra "money in the bank", I know I'd love some!

                                                                                                                                  2. Well.... asparagus season is over, and chanterelle season has just begun. To honor that (and because I freakin' LOVE chanterelles), I bought some chanterelle & ricotta-stuffed tortelacci at the local market, along with about a 1/2 lb. chanterelles.

                                                                                                                                    The tortelacci take about 20 min. to simmer, while I'll be sautéing the crap out of some onion, bacon strips, and the chanterelles in goose fat. Oh yeah. Add a sploosh of white wine, some panna di cocina, and lots of fresh basil.

                                                                                                                                    Side is arugula salad with little shrimp and shaved parm, tossed with lemon oil and fresh ground pepper. Hungry now. Must cook.

                                                                                                                                    8 Replies
                                                                                                                                    1. re: linguafood

                                                                                                                                      I just picked some chanterelles, back behind the house. A wet summer in Maine, bad for tourists, good for mushrooms.

                                                                                                                                      1. re: linguafood

                                                                                                                                        Do they sell goose fat as such where you are? No more jokes about German food, Mr. Moran.

                                                                                                                                        1. re: buttertart

                                                                                                                                          They do, tho it's 90% goose fat & 10% pork fat. Not sure why. It's not as goose-y as the fat I had rendered from my November goose disaster, but tasty.

                                                                                                                                          Considering sending myself a care package '-)

                                                                                                                                          Below are the chanterelles sautéing away - there were some massive ones I had to cut up, and the tortelacci.

                                                                                                                                           
                                                                                                                                           
                                                                                                                                          1. re: linguafood

                                                                                                                                            I want I want I want...God I love mushrooms.
                                                                                                                                            How fun about the goose fat. Wonder if the pork fat makes it more stable? Hmm.

                                                                                                                                        2. re: linguafood

                                                                                                                                          I want some of that.

                                                                                                                                          1. re: inaplasticcup

                                                                                                                                            Well, come on over then. 5 tortelacci was too much for the two of us, so we have two left. And some chanterelles..... :-D

                                                                                                                                            1. re: linguafood

                                                                                                                                              If I were your neighbor, I'd be all over that invite. :)))

                                                                                                                                          2. re: linguafood

                                                                                                                                            "sauteing the crap out of" - i love your terms of art. sounds fockin' awesome.

                                                                                                                                          3. Last night my partner and I made casual dinner for friends we have over frequently. The original plan was salmon cooked in a Indian-spiced yogurt-y sauce with raisins and nuts; fried eggplant (battered in chickpea flour); and cauliflower with tomatoes.

                                                                                                                                            But we got lazy in the afternoon and instead served a very assertive basil/mint tabouleh that I'd made earlier in the day (intending it for the week's lunches), along with simple stir-fired ginger cauliflower, and braised salmon with a yogurt sauce on top that incorporated most of the flavors from the original dish, but was just simpler and less aggressive flavor-wise, so as not to compete with the tabouleh.

                                                                                                                                            I wouldn't say the flavors all sang together in perfect harmony, but it was still a delicious plate of food, and it's fun to be able to change course at the last minute when you feel like it.

                                                                                                                                            4 Replies
                                                                                                                                            1. re: abijah

                                                                                                                                              Mmmm, the tabouleh sounds great! Would you mind sharing the recipe?

                                                                                                                                              And braised salmon, yum. I really should read these posts when I'm working, now I'm hungry.

                                                                                                                                              1. re: Katrina_R

                                                                                                                                                Of course, Katrina!
                                                                                                                                                There's no recipe, really, just what I threw together:
                                                                                                                                                1. Soak 1 cup bulgur in 1 cup water for about an hour. (No heating.)
                                                                                                                                                2. Mix juice of 1 -2 lemons, a small amount of mild vinegar, such as red wine vinegar, 2 -3 minced garlic cloves, about 1 tsp. cumin. (And some crushed red pepper flakes, if you like that kind of thing.) Toss with soaked bulgur. You want enough liquid at this point that the bulgur is overall moist.
                                                                                                                                                3. Chop lots of herbs. Two days ago, I used a mint-parsley combination. Yesterday I used a basil-mint combination. I don't think you can go wrong. Just make sure there's lots and lots of herb. Mix the herb with the bulgur. When I look at the bowl of salad, I live to see equal amounts of green and brown.
                                                                                                                                                4. Pour in 3 -5 glugs of olive oil, and plenty of salt and pepper. If possible, let the salad sit and the flavors marry for a while before eating.

                                                                                                                                                1. re: abijah

                                                                                                                                                  Thanks! My Aunt used to make tabouleh for me all the time, but I’ve never made it myself. I’ll try it out! I’m especially interested in the mint/basil combination.

                                                                                                                                              2. re: abijah

                                                                                                                                                It's good to go with the flow, abijah. :) What else went into that stir fry?

                                                                                                                                              3. A simple dinner tonight - took a few take-and-bake crusty dinner rolls out of the freezer and will heat/bake them up. Slice them in half, put a schmear of Plum Ketchup on the bottom, some of the sliced roasted chicken, a sprinkle of goat cheese, back into the convection toaster oven to warm up and melt the cheese, top with a leaf of lettuce, and put the top on. Two of those and some chips, and it's dinnah. And cleans out the fridge, since I'm going out tomorrow night and leaving for Maine on Saturday morning. :-)

                                                                                                                                                4 Replies
                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  That sounds very appealing (as usual), LW. Could I ask which convection toaster oven you have? Have been mulling over getting one.

                                                                                                                                                  Maine? Some nice kitties come from there, I'm told.

                                                                                                                                                  1. re: buttertart

                                                                                                                                                    LOL on the Maine? Nice kitties, I'm told comment. :-P

                                                                                                                                                    As for the convection oven - it's a digital DeLonghi I got at Williams-Sonoma years ago since I had a $100 GC from my brother and his wife. It cost $199.99, so with the GC, it only cost me $99.99. Which was STILL an ouchie, but it's more than paid itself back in not having to heat up the oven on days when I just needed a baked potato to go with dinner.

                                                                                                                                                    They don't seem to make the digital anymore - the only ones I've seen have turny-knobs, which I dislike. This is similar to what I have - and of course, it's unavailable:

                                                                                                                                                    http://www.amazon.com/DeLonghi-AS690-...

                                                                                                                                                    Some others can be found here: http://www.chefscatalog.com W-S seems to only carry the Breville - at highly inflated prices.

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      That Breville is so appealing but so $$$. Still waffling.
                                                                                                                                                      Re the kitties: ;-)

                                                                                                                                                      1. re: buttertart

                                                                                                                                                        Mmm....I LOVE waffles. ;-)

                                                                                                                                                2. Seared Lamb Chops with the Roasted Red Pepper & Mozzarella Salad from yesterday. Chewing on a chop bone now. Easy and delicious.

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                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: Matahari22

                                                                                                                                                    Those chops look absolutely FAB, M22!! I can almost taste them now!! Except my mouth is burning at the moment!!

                                                                                                                                                    Took a little SE Asian tour tonight for dinner:

                                                                                                                                                    Orange chicken, rice pilaf w garlic, steamed broccoli w butter & sesame vinaigrette, green papaya salad, spicy mini pork egg rolls, vegetable samosas and garlic naan.

                                                                                                                                                    Not bad for cleaning out the freezer, everything but the rice & broccoli were from Trader Joe's, and the samosas, salad & egg rolls are nice and spicy, actually have flavor. Ice cream sammies w oatmeal scotchy cookies for dessert.

                                                                                                                                                    1. re: Phurstluv

                                                                                                                                                      Thank you. I love garlic naan and vegetable samosas. Rice pilaf and broccoli sound good too. I have broccoli in the fridge I should use tonight. Not sure what I'm doing yet though. It is 5:30ish. I should probably figure something out. . I so wish I had a Trader Joes some where near me. I am out in the boonies.

                                                                                                                                                  2. As my first post to the forums, I'll share what'll be on our plates tonight.

                                                                                                                                                    Tonight, I'm making Jiaozi and serving them with a hot chili sauce. For dessert, we'll be finishing off a batch of soft chocolate chip cookies that I made yesterday. I burnt most of the batch when the maintenance man showed up to fix our A/C unit and I didn't hear the timer go off.

                                                                                                                                                    Talking about dinner now has me wondering what I'll make for lunch. I'll probably go with Spanish rice and... Something. My refrigerator's lacking our usual chicken and hamburger and shopping doesn't happen 'till next week. I have a frozen London broil and the pork for the Jiaozi. The husband will just have to do without meat for lunch, I guess. We have some type of meat in nearly any meal, this will have to be one tasty lunch... On second thought, maybe we'll order in.

                                                                                                                                                    5 Replies
                                                                                                                                                    1. re: Katrina_R

                                                                                                                                                      Katrina, what is Jiaozi?

                                                                                                                                                      1. re: Matahari22

                                                                                                                                                        Jiaozi is a type of Chinese dumpling that's very popular in Japan as well. It's typically made with a type of ground meat (any type you'd prefer) and vegetable filling.

                                                                                                                                                        I make mine with ground pork, boiled and shredded bok choy, green onions and ginger. I toss it all in the food processor for a smooth consistency. I cook them in a bamboo steamer but you can boil or fry them as well. Each cooking style comes with its own name.

                                                                                                                                                        Zhengjiao = Steamed
                                                                                                                                                        Shuijiao = Boiled
                                                                                                                                                        Guotie or Potstickers = Fried

                                                                                                                                                        If you'd like a recipe, let me know :) They're great tasting, easy to make and fun to customize.

                                                                                                                                                        EDIT: Sorry if this sounds very impersonal, I just finished working and I'm still in "Article Writing" mode...

                                                                                                                                                        1. re: Katrina_R

                                                                                                                                                          Oh, ok. That sounds really good. I used to make ha gow, and shu mei and a roast pork filled bun. I guess I have never heard that term before.

                                                                                                                                                          1. re: Katrina_R

                                                                                                                                                            Jiaozi = Gyoza?

                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              Yes! I knew there was an additional term for it I was forgetting. Thank you :)

                                                                                                                                                      2. Not much cooking for me for the weekend as we've been invited to various get togethers so just have to bring a dish or two so I am planning the following:

                                                                                                                                                        Saturday night- invited to neighbor's fireworks party so I am bringing melon salad with lime mint dressing and lemon blueberry crumb bars
                                                                                                                                                        Sunday night community dinner- sweet and sour beans and melon salad
                                                                                                                                                        Monday- I have to cook so I think it will bbq chicken, blue cheese slaw, fresh half runners and new potatoes, and lemonade cake

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: vafarmwife

                                                                                                                                                          Lemonade cake?! Please share what this is, it sounds devine.

                                                                                                                                                          1. re: rabaja

                                                                                                                                                            Not as divine as it sounds- some people on CH would call it trashy, but it;'s good and easy.

                                                                                                                                                            1 super moist lemon cake mix
                                                                                                                                                            1 6 oz can frozen lemonade concentrate, thawed
                                                                                                                                                            3/4 cup powdered supgar

                                                                                                                                                            Heat oven to 350. Grease and flour 13 x 9 can cake pan. Prepare cake mix as directed on package, except add enough water to 1/3 cup of the lemonade concentrate to measure 1 and 1/4 cups. I also zest 1 lemon and add the zest to the batter. Pour batter in prepared pan. Bake are directed. Cool cake 15 minutes. While cooling mix remaining concentrate and the sugar. Poke warm cake with fork, drizzle concentrate mixture over cake. Serve with sweetened whipped cream.
                                                                                                                                                            If you want to be fancy, garnish cake with twists of lemon.

                                                                                                                                                        2. I turned to my BFF (the freezer) and after much flinging and swearing emerged with a venison shoulder roast. It's been injected with a bourbon marinade, wrapped in bacon and is now relaxing comfortably in the smoker.Stuffed mirlitons and pilau on the side. *Sigh* In a week the scuppernongs will be hangin heavy and I'll be back in the sweatshop preserving.At least I know everyone's Christmas presents are taken care of, IF I got the mason jars back. The mason jar rules are unyielding and non-negotiable.

                                                                                                                                                          4 Replies
                                                                                                                                                          1. re: shecrab

                                                                                                                                                            I always fling and swear at my BFF too. They're good like that.

                                                                                                                                                            1. re: shecrab

                                                                                                                                                              Did you put the roast in the smoker frozen? Or did you thaw it first? I used to have a smoker, in another life, and I am always toying with idea of getting a new one.

                                                                                                                                                              1. re: Phurstluv

                                                                                                                                                                No, it thawed then I shot it fulla booze. I love the smoker! They come in all sizes, simple to bells and whistles.Mine will cold smoke so I can do cheeses, almonds, things that don't need to be cooked. Getcha one!

                                                                                                                                                                1. re: shecrab

                                                                                                                                                                  Very cool.

                                                                                                                                                            2. Veal meat balls in a beef gravy w/ red & yellow bell peppers, and fresh oregano and a big Greek salad.

                                                                                                                                                              1. I made a Crispy Peanut Chicken Thigh with a Peanut Dipping Sauce and Vegetable Lo Mien.

                                                                                                                                                                5 Replies
                                                                                                                                                                1. re: Matahari22

                                                                                                                                                                  Haha, the man of the house was looking over my shoulder when I read your post. He would "like it very much" if you shared the recipe for your Crispy Peanut Chicken Thigh with a Peanut Dipping Sauce. I apparently don't prepare enough dark meat chicken.

                                                                                                                                                                  So... Would you mind sharing the recipe? :) It sounds delicious.

                                                                                                                                                                  1. re: Katrina_R

                                                                                                                                                                    Well, I didn't have a recipe, but I will tell you what I did. I mixed panko bread crumbs, curry powder and peanuts that I chopped in the mini chopper, for my breading. I mixed a heaping tbs of peanut butter and an egg and coated the chicken in that, then the panko bread crumb mixture. I fried the chicken in hot peanut oil, just until golden brown, then I finish the cooking in a 350 oven. I made the sauce out of hot water, a little honey, peanut butter and a touch of soy.

                                                                                                                                                                    1. re: Matahari22

                                                                                                                                                                      Thank you very much for sharing that! I will try it as soon as we make a trip to the store for chicken, the man of the house is very excited and would like me to thank you as well. It seems to be reminiscent of a dish from his childhood.

                                                                                                                                                                      I couldn't help but notice that you said you enjoy belly dancing, and I must ask, which style(s) do you practice? I practice Raqs Sharqi, American Tribal and Turkish.

                                                                                                                                                                      1. re: Matahari22

                                                                                                                                                                        that sounds good. thanks for sharing the recipe. i bet some 5-spice seasoning would be good in that crumb coating instead of curry powder, too.

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          Oooo, thanks for the five spice idea. That would probably be good. Should try that next time.

                                                                                                                                                                  2. It's Canada Day! So I asked my fish eating roommate what she wanted, and she said something Candian.

                                                                                                                                                                    Roasted salmon with onions and maple syrup, and a hash of smoked salmon, baby potatoes, and zucchini.

                                                                                                                                                                    So, I started by marinating some perfect salmon in maple syrup and some chopped garlic. I also set some baby potatoes boiling. When the potatoes were done, I halved them, then cooked them painfully slowly in butter and oil until they were deep brown and the skin was blistered. I set the potatoes aside. Then I took an onion, and sliced it into about 5 thick slices. I buttered my cast iron skilled, studded the bottom with chopped rosemary and garlic, then nestled the onion slices amid all the goodness. Then I started cooking the onions on low heat in the oven. When the onions were soft, I drizzled some maple syrup over, and rested my seasoned salmon on top. I followed it with a few dabs of butter, and tossed it back in the oven, basting/glazing occasionally. Then, in the same pan that I cooked the potatoes, I sauteed onion, red pepper, yellow and green zucchini, garlic, and rosemary. When the vegetables were soft, I added the reserved potatoes, and a handful of thinly sliced smoked salmon. When the salmon was done, I put the hash on a plate, topped it with the salmon, then a few onions, and drizzled the maple/butter/sauce on top.

                                                                                                                                                                    Seriously guys... knockout!

                                                                                                                                                                    Then had an old style IPA from a pioneer village that my roommate works at, and afterwards we headed to Greg's Ice Cream (toronto) for Roasted Marshmallow Ice Cream.

                                                                                                                                                                    going to a concert tonight, then fireworks... best day EVER?!

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: banjoman2375

                                                                                                                                                                      That sounds good! I like everything but the smoked salmon bit :)

                                                                                                                                                                    2. So little cooking going on.... still sick with a cold (4 weeks now!), BF still has teeth issues. But i did go to the oldster's house and made high-heat roasted chicken thigh/legs, with salad, rice. lotta stressful family issues abounding, so i wasn't in the mood to get too creative. and he wouldn't like it anyway. but then, for the picky GF of my sister, i malleted the shit out of (ala Linguafood) S/B chicken breasts, seared them on high heat with s&p, oregano, garlic powder, and made a little sauce for her of butter, lemon, Louisiana hot sauce, shallots, minced garlic and jalapenos. She liked. Here at the homestead the BF made us "food we could both eat", night before last - very soft meatloaf and mashed potatoes and gravy, and then tonight ground turkey Italian bunless burgers from WW recipe that i just love. and he quick-poached some veggies to put in the remains of a jar of Giardiniera - very refreshing on a hot day. and very thinly sliced french fries (i don't even know how he does them, they're shoestrings) in lieu of the bun. I'll take fried taters over bread any day. and since he couldn't eat his own fries - yay for me!

                                                                                                                                                                      It's looking to be a Negroni night....

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                        Negronis heal most things. Feel better soon!

                                                                                                                                                                      2. Soooo many incredible dinners made while I was moving!

                                                                                                                                                                        First meal in the new kitchen - took it easy on myself and made summer rolls. Boiled some incredibly tender, juicy and flavorful pork belly with a little fresh onion and garlic, sliced it super thin with my newly sharpened Kiwi (what a delight!), and rolled it up with red leaf lettuce, mung bean sprouts, mint, Thai basil, cilantro and purple perilla. Easy no-cook sauce of hoisin, sriracha, fresh minced shallot and a healthy squeeze of lemon.

                                                                                                                                                                        Now to catch up with these dinners I've missed in detail...

                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                        4 Replies
                                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                                          wow. still waiting for that restaurant to open.

                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                            LOL, steve. I'm still waiting to win the lotto. :P

                                                                                                                                                                            Oh wait. You gotta play to have a snowball's chance in Hell of winning... :|

                                                                                                                                                                            1. re: inaplasticcup

                                                                                                                                                                              Forget the lottery. Roll the dice. See what happens.
                                                                                                                                                                              Failure is ok. Not trying is not so good.

                                                                                                                                                                              All the best,

                                                                                                                                                                              -steve

                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                Thanks for the encouragement, steve. I'm a big believer in failure too. We usually don't ever really succeed without it.

                                                                                                                                                                                That was such a nice way to start my morning. Truly. :)

                                                                                                                                                                                Thanks again!

                                                                                                                                                                                shinae

                                                                                                                                                                        2. Last night was out for tapas and sangria with a friend - always good! Garlic shrimp, Scallops in saffron cream, pork tenderloin with blue sheep cheese and mushrooms - and for dessert, their wonderful giant strawberries in sherry batter, fried, and served with a crema catalan sauce. SUPERB!

                                                                                                                                                                          I will be making a Thai Pasta Salad up in Maine at my sister's and BIL's cabin some time this weekend - otherwise, I'm assuming WFD this weekend will be grilled foods - what else? :-)

                                                                                                                                                                          Have a safe and happy Independence Day holiday weekend, all!

                                                                                                                                                                          1. Starting to prep and cook for the rest of the weekend, so we can be lazy & enjoy the tremendous weather here in LA. Got another batch of the root beer bbq sauce simmering on the stove now. Just cooked a pound of new red potatoes. Thawed out some burger meat and a 2.5# seasoned tri tip roast. Dry brining some beautiful 2" thick rib eyes. And will start on a peach-raspberry cobbler. So the menu for the weekend is shaping up like this:

                                                                                                                                                                            Tonight, after an afternoon at the pool:
                                                                                                                                                                            Grilled Tri tip roast, grilled potato salad w bacon-bleu cheese vinaigrette, corn on the cob & slow cooked green beans w bacon, peach raspberry cobbler and s'mores ice cream cones

                                                                                                                                                                            Tomorrow:
                                                                                                                                                                            Cheeseburgers & bacon & cheese stuffed bratwurst on the grill for lunch
                                                                                                                                                                            then packing up for the beach for a sunset picnic & fireworks:
                                                                                                                                                                            Lobster salad rolls, hummus & pita chips, retro clam dip & potato chips, sodas & spiked lemonade, leftover cobbler and oatmeal scotchies for dessert

                                                                                                                                                                            Monday, after a day at the pool:
                                                                                                                                                                            Rib Eyes on the grill, tomato, corn & avocado salad, potato salad - if any left, if not, crash potatoes, broccoli salad w red onions, mandarins & almonds. Cold Beer & a nice juicy Zinfandel w dinner, leftover ice cream or cobbler for dessert.

                                                                                                                                                                            Hope everyone here has a wonderful & safe Holiday!! Happy 4th, America!!

                                                                                                                                                                            8 Replies
                                                                                                                                                                            1. re: Phurstluv

                                                                                                                                                                              I love clam dip! Please tell me you threw in some kind of powdered soup mix! What a perfect addition ( too often neglected ) to a real retro detail to an already flawless menu. Rock star!

                                                                                                                                                                              1. re: shecrab

                                                                                                                                                                                Thanks, shecrab, I do too!! Wish I could take credit but it's BombayUpWithaTwist's recipe that I found on her blog, and it's looks AWESOME!! Can't wait to try it!!

                                                                                                                                                                                http://myhomecookedmeals.blogspot.com...

                                                                                                                                                                              2. re: Phurstluv

                                                                                                                                                                                Damn, woman. So organized! And such great American menus for the holiday weekend. :)

                                                                                                                                                                                All I know is we're doing pho tonight at the monsters' request. The rest of the weekend is wide open.

                                                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                                                  I have to be, or my husband and kids would sit around staring at me, "I'm hungry, starving, about to faint, whats for dinner, MOM" written all over their faces.

                                                                                                                                                                                  I thought my menu was a bit beef heavy, wanted to do a pulled pork, but they had no shoulders at the market today, and I've already been back twice since! (helps when you have a new car to tool around in, then you don't mind so much ;))) And thought about ribs, but we just did them for friends at Memorial day. And those rib eyes looked awesome. And I thought lobster was still on sale, wrong. But I didn't care, I have been having cravings, so too bad!! We're eating it, they don't want, they can have a turkey sammie instead!!

                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                    Haha. I know exactly of which you speak. My kids want to know what they'll be eating for the next 4 meals when I can't even tell my ass from my armpit.

                                                                                                                                                                                    Lobbie. LUCKY. :)

                                                                                                                                                                                2. re: Phurstluv

                                                                                                                                                                                  pics of the cobbler, tri tip and plate

                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                    I love seeing all that thickened fruit juice clinging to the side of the cobbler dish. :))) Tri-tip perfectly done. Sweeeeeet!

                                                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                                                      thanks, Ina!! Yeah, the man usually overcooks it, I'm still training him!! 8))

                                                                                                                                                                                3. Tonight we're having tom kha gai for dinner with biko for dessert. I'll be purchasing an oven thermometer before I make the biko though.

                                                                                                                                                                                  My temperamental oven burnt a batch of chocolate chip cookies yesterday, so I'm not taking any more chances. You can never trust the ovens that come with apartments, it seems.

                                                                                                                                                                                  1. Last night, my good friend, who's gluten-intolerant, came by for dinner. We started with white sangria and hummus with carrot sticks and rice crackers, followed by caprese skewers (which included halved strawberries a la Dorie Greenspan). Those were drizzled with syrupy balsamic and topped with flaky sea salt. For the main, grilled sweet Italian sausage, cheesy polenta grilled with fresh rosemary sprigs, and spinach with garlic, raisins, and the zest and juice of a lemon. Dessert was grilled white peaches topped with (you guessed it) syrupy balsamic and frozen vanilla yogurt. Estancia Pinot Noir (one of my faves) along with.

                                                                                                                                                                                    Friends are coming again tonight, and this time, one is vegetarian. It will be a casual affair with grilled porchetta chicken as the main (http://books.google.com/books?id=_9s1...) and a pesto pasta salad with grape tomatoes, spinach ribbons, and mozzarella boccini. We'll probably also grill up some leftover polenta. For the vegetarian, there will be skewers of pattypan squash and the tiniest baby eggplant I've ever seen, in a herb marinade. We'll probably snack on either hummus or chips and salsa to start, and will cool off with Heavy Seas pale ale and sun tea with peach juice ice cubes.

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                      I love the polenta on the grill, don't you? And love it w rosemary, so yummy. I still have two large squares left from last weekend, may be breakfast tomorrow!

                                                                                                                                                                                      Was curious about your porchetta (which we adore) chicken, and see it is very similar to the grilled Tuscan chickens we did last weekend, with the polenta. Nice menu.

                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                        Thanks! We all (vegetarian excepted) really liked the chicken a LOT. I followed this method for grilling the chicken: http://www.sunset.com/food-wine/kitch... and brined it first.

                                                                                                                                                                                        It came out juicy, crispy, and very flavorful. The fennel seed was a welcome twist on the usual herbed chicken and complemented the other flavors well. Will definitely make again!

                                                                                                                                                                                    2. Since a week's vacation starts tomorrow, I can't start anything that will create leftovers. So I'll be doing Ricotta Gnudi from the freezer with tossed with pesto from the fridge (a little that I'm not taking on vacation).

                                                                                                                                                                                      I'm getting frustrated with just the freezer as part of the fridge and really want to start looking for a small freezer for extra stuff. The wine cooler just doesn't get cold enough. Unfortunately, the garage is seriously short of outlets *sigh*.

                                                                                                                                                                                      1. Pork, mushrooms, onions and peppers in a gravy over spaetzle.

                                                                                                                                                                                        1. Pho tai and Otter Pops tonight! Don't knock it 'til you try it. :)

                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                                                            miss underacheiver, my ass!! Looks incredible, ina!! as usual!! ;o))

                                                                                                                                                                                          2. Burgers. Deb ground the chuck minutes before pan frying the bad boys. American cheese (deli stuff) for a topper. Tomato and onion slices made it onto the bun, too. Ketchup for me, mayo and lettuce for Deb.

                                                                                                                                                                                            There's just something about a freshly ground hamburger patty. Corn on the cob was the veg of choice. It was all good. Nice to see (on TV) the Mets roll over yet again. Boston will have to scramble a bit this evening to remain 2.5 games back.

                                                                                                                                                                                            1. Grilled a marinated TJ's tri-tip at the oldster's house, which was very tasty and only the teensiest bit over-cooked. sister made riced mashed potatoes in heavy cream and sauteed a boatload of mushrooms. also a large pan of padron peppers, and although only one that i ate was truly hot, it was TRULY HOT. seared the hell out of my mouth for the next half hour. then, we'd purchased a lovely looking small black truffle, in rice, $10, from a fantastic local produce market, and we eagerly awaited the moment we could shave it into our mashed potatoes - just for my sister and me - my dad wouldn't appreciate/like, nor would her GF. And then... NOTHING! no smell, no flavor, NADA. the button mushrooms were headier. and it wasn't my apparently now-permanent cold, since my sister said the same thing. sooooooooooooo disappointed, more by the lack of anticipated deliciousness than the $$.... thinking of taking the remainder back.

                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                what?? what did they sell you, a lump of coal?? take it back, I say!!

                                                                                                                                                                                                1. re: Phurstluv

                                                                                                                                                                                                  buttertart just made the point (poetically, on the Food Haiku thread) that summer truffles are nowhere near as fragrant as fall/winter truffles. i never thought of that, but that makes sense. wah.

                                                                                                                                                                                              2. I'm slow smoking some turkey wings and the sides are chorizo stuffing from Emerils TV Dinners book with changes based on what's in my fridge and tomato salad. I have people left over from yesterday when we were in the pool and drank too much and they don't seem to want to go home. Yesterday we had a bunch of farm raised clams from St. James City, FL, which are the sweetest best clams ever. I steamed them in wine, garlic, green onions, and clam juice and served with toasted homemade bread for dipping and sliced Florida avocados with chilpolte thousand island dressing. Yum.

                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                1. re: Floridagirl

                                                                                                                                                                                                  love the sound of those clams, Floridagirl! I've got clam-envy!!

                                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                                    most farm raised seafood is way below wild, in my opinion. But, back in the day, a netfishing ban was passed in Florida and fishing industry was put out of business. At that point, the state gave them clam beds and the clams are incredibly delicious. I come from Long Island and when I was a kid we did lots of clamming and I've eaten tons of them. These are the best I've ever had.

                                                                                                                                                                                                    1. re: Floridagirl

                                                                                                                                                                                                      Thanks for the info, my parents (former New Englanders) have retired to FLA on the Atlantic coast. Can you give me an idea of where St James City is? My mom would probably love to know she could get delicious fresh clams there.

                                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                                        It's on the southwest gulf coast. I do know that the state did this everywhere because net fishing was banned statewide so I bet there are some on the east coast. If there was a local fishing industry before the net ban then there are clam farms now.

                                                                                                                                                                                                  2. re: Floridagirl

                                                                                                                                                                                                    Chipotle thousand island sounds good!

                                                                                                                                                                                                  3. The Canada Day long weekend means I've been making friends & family "favourites" which, in our case means Ribs, Baked Beans, Potato Salad, Coleslaw, Devilled Eggs, Poutine and so on. With a smaller group on hand tonight, I'm adding some of my own choices to the menu . . . dishes influenced by what I found at the market yesterday.

                                                                                                                                                                                                    I've roasted some fennel, heirloom tomatoes, baby red onions and garlic then plated over some wilted beet greens (I actually was after the first beets of the season but simply couldn't part w those lovely greens) . . . the whole lot will be drizzled w a balsamic glaze. I also picked up the freshest fava beans I've ever had. They were so fresh and tender we were eating them right out of the pod at the market. I wanted to take advantage of the fact that I could use them raw so found a dish from this months COTM which has them tossed in a lemon oil and topped w grated parmesan. Of course I still have some of the guest favourite sides on hand as well.

                                                                                                                                                                                                    For my main course, I'm making fried chicken using my induction burner for the very first time. Please cross your fingers for me!!! If it all turns out, I'll be serving it w a hot pepper honey drizzle. I'll let you know how it goes!!

                                                                                                                                                                                                    Happy cooking and dining everyone!

                                                                                                                                                                                                     
                                                                                                                                                                                                     
                                                                                                                                                                                                     
                                                                                                                                                                                                     
                                                                                                                                                                                                     
                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                      that all looks fantastic, BT! Happy Canada Day-weekend!

                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                        That roasted veg looks fantastic, Bc! Love the flavor of roasted tomatoes. :)

                                                                                                                                                                                                        Good luck with that burner. I'm learning to cook on a new stovetop too - only it's not as nice as yours... :P

                                                                                                                                                                                                      2. Tonight I made pizza with some of my no-knead boule dough for the first time, topped it with some marinara sauce, chopped Greek olives, hard salami strips, marinated artichoke hearts, red pepper strips and shredded mixed Italian cheese (whatever seemed a good choice in the fridge). For dessert some homemade blackberry frozen yogurt. Yumm.

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. re: noodlepoodle

                                                                                                                                                                                                          You can send some of that frozen yogurt right over. Yum!

                                                                                                                                                                                                        2. Tonight was chicken braised in a shallow bath of oolong tea, soy sauce, chinkiang vinegar, brown sugar, onion, garlic and ginger. The chicken was thrown under the broiler for the last 7 minutes to crisp up the skin and then topped with some fresh ginger and scallion.

                                                                                                                                                                                                          On the side, green beans and bok choy blanched in some pork stock (from yesterday's boiled pork belly that I was hesitant to throw away without repurposing in some fashion) and sauteed with garlic and oyster sauce.

                                                                                                                                                                                                          The braising liquid with the softened and caramelized onions and garlic with the bits of fresh ginger and scallion was really delicious over steamed jasmine rice.

                                                                                                                                                                                                          Working in a 7 x 6 kitchen (not including counterspace) with wonky electric coils is its own kind of fun. :)

                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                          1. Burgers stuffed with bacon and pepperjack on onion rolls, baked beans with shallots, bbq sauce and some bbq rib ends, steamed green beans and caesar salad. Intended to grill, but didn't want to stand in the rain, so the burgers were done in cast iron inside.

                                                                                                                                                                                                            1. We're having a last-minute 4th get-together with friends and friends-of-friends, so tonight will be a random potluck of summery goodness. They'll bring steaks, macaroni salad, and brownies. I've put together more of those pattypan, onion, and baby eggplant skewers, which were a big hit (and keep the vampires away with lots of garlic). We'll also have a blue cheese slaw with dried cranberries and toasted walnuts and will grill up some thin, sweet carrots from the farmer's market, are glazed with brown sugar and thyme. Some Haitian red beans and rice from the freezer and a nice platter of deviled eggs, and we should be good to go.

                                                                                                                                                                                                              And of course, beer, beer, beer.

                                                                                                                                                                                                              1. Last night we did salmon on the grill, with a little bit of a Penzey's bbq rub I got free with my order of vanilla extract, and some salt and pepper and olive oil. Very simple and I was so happy it didn't stick even one bit to my grill.

                                                                                                                                                                                                                To go with I made a salad of little gems, cherry tomatoes, kalamatas and bocconcini, dressed in a pesto vinaigrette. Corn on the cob rounded out the meal.

                                                                                                                                                                                                                Tonight we are having pulled pork (brown sugar, chiles, salt and pepper, an entire bulb of young garlic, cumin and oregano went into the rub, which sat overnight) and homemade cream rolls. An arugula salad will get sliced tomatoes, red spring onions, the left-over corn cut off the cob and a lemony dressing.

                                                                                                                                                                                                                We are going to start with a nice antipasti platter (soppressatta, a few cheeses, olives, artichokes, crispy crostini made from a nice seeded wheat) and I'm about to go make Smitten Kitchen's blueberry bars for dessert.

                                                                                                                                                                                                                We may enjoy some of this down on the square with all the townspeople, or we may just kick it in the backyard and try to stay cool at home. A run through the sprinklers is possible.

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                  Boy, that all sounds great--esp. the salad with corn and the antipasti.

                                                                                                                                                                                                                2. It's been lots of grilled foods up at my sister's and BIL's cabin in Maine while I was visiting - marinated grilled chicken, steak tips, a beef hot dog for lunch one day, and a cheeseburger. Sides have been a green salad, a Thai Pasta Salad that I made and brought to their friend's house, chips, baked beans - all simple things, but all very good!

                                                                                                                                                                                                                  I left their place early enough today that I didn't have any issues with the tolls coming down the highway (usually backs up by mid-afternoon - in fact, right around now it might be doing that!) No party plans for tonight, but I took yet another burger out of the freezer for tonight's dinner. It'll be a cheeseburger on a toasted English muffin, potato chips, and a pasta salad with corn, peas, and crispy minced ham bits. And then I'll watch the Boston fireworks on TV. :-)

                                                                                                                                                                                                                  I hope everyone had a safe and happy Independence Day holiday weekend!

                                                                                                                                                                                                                  1. Didn't have time to cook as much over the last week, but a couple of hits:

                                                                                                                                                                                                                    Carnitas tacos with onion, cilantro, avocado and Tapatio. I used to make carnitas the traditional way, simmered in lard with sour orange, garlic, and rock sugar, but I swear by this short-cut technique now: http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                    Last night's dinner were strip steaks in Scotch whisky marinade (from NYT Essentials Cookbook), and a wedge with blue cheese dressing, chives, and aleppo pepper. Keeping in the scotch theme, pre-dinner cocktails were Rob Roys. Wine was Oriel Midnight Rambler cab.

                                                                                                                                                                                                                     
                                                                                                                                                                                                                     
                                                                                                                                                                                                                     
                                                                                                                                                                                                                     
                                                                                                                                                                                                                    1. Spaghetti and meatballs.
                                                                                                                                                                                                                      Deb ground beef chuck and pork today. She channeled a Cook's meatball recipe that's pretty standard but it called for an egg yolk (no white) and buttermilk! Nice twist.
                                                                                                                                                                                                                      Meatballs were sauteed and will be finished in the house-made sauce. Pasta will be a Barilla spaghetti (thick).
                                                                                                                                                                                                                      Simple stuff. A good Italian wine will seal the deal.

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                        Sounds perfect -- almost like Sunday dinner and I had to think for a minute to realize it's not Sunday!

                                                                                                                                                                                                                      2. Have to get some work done today, so missing friends' festivities. For just the two of us, 4th of July dinner is at E's request - Hatch green chile cheeseburgers with macaroni salad (making it Southwestern with ancho, cilantro, Penzey's Adobo). I was happy to discover a vacuum pack of last season's roasted New Mexican Hatch chiles in the freezer. Margaritas to start. Strawberry shortcake for dessert. The shortcake recipe is one I've been making from Bon Appetit magazine (not on epicurious) for 20+ years using cake flour and heavy cream. Brunch was buttermilk pancakes.

                                                                                                                                                                                                                        ...now enjoying a Dark and Stormy while I make the shortcakes. ; )

                                                                                                                                                                                                                         
                                                                                                                                                                                                                         
                                                                                                                                                                                                                         
                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                        1. re: Rubee

                                                                                                                                                                                                                          Rubee, can you paraphrase the shortcake recipe if it's not too much trouble? Or provide a link, but all I could find online from BA was their buttermilk and AP flour biscuits.

                                                                                                                                                                                                                          And I keep forgetting that I wanted to try a Dark and Stormy, so thanks for the reminder (we're running out to restock the bar tonight).

                                                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                                                            Here you go. Glad I had written it out those many years ago. From Gourmet magazine 08/89.

                                                                                                                                                                                                                            2 cups of cake flour
                                                                                                                                                                                                                            1/4 cup sugar
                                                                                                                                                                                                                            1 TB baking powder
                                                                                                                                                                                                                            1/2 tsp salt
                                                                                                                                                                                                                            6 TB cut up chilled unsalted butter
                                                                                                                                                                                                                            3/4 cup whipping cream

                                                                                                                                                                                                                            Preheat oven to 400. Sift flour, sugar, baking powder, and salt into bowl. Cut in butter until the mixture resembles coarse meal. Add all cream and combine. Knead gently on a lightly floured surface until dough comes together. Roll to to 1/2-3/4 inches thick, and cut with a 3" biscuit cutter. Brush tops with egg wash and sprinkle with sugar. Bake for about 12 minutes.

                                                                                                                                                                                                                            Hope you like them as much as I do!

                                                                                                                                                                                                                            1. re: Rubee

                                                                                                                                                                                                                              Thank you, Rubee. The boyfriend loves berry shortcakes, but dislikes both biscuits and those odd supermarket sponges. I'll try these out on him soon.

                                                                                                                                                                                                                              1. re: Rubee

                                                                                                                                                                                                                                I was just thinking about making shortcakes on the 4th. Thank you for sharing this recipe, it looks good.

                                                                                                                                                                                                                          2. OK, my first post on this board (be kind :)! Last night we made our own pasta and it turned out really well. Had some tubot and rapini, so we decided to make turbot with a mornay sauce using parm, I cooked the rapini according to the traditional recipe of olive oil, garlic and red pepper flake. We thought that the turbot really went well with the parm mornay sauce, and the homeade fettucini turned out ok too!

                                                                                                                                                                                                                             
                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                            1. re: sistereurope

                                                                                                                                                                                                                              Welcome to the board! It looks great. I still have never tried to make homemade pasta. One of these days!

                                                                                                                                                                                                                              1. re: Rubee

                                                                                                                                                                                                                                Thanks Rubee! Homemade pasta is actually so much easier than I ever could have imagined...we do have an Imperia pasta machine so that helps, but we got the recipe from a really cheap cookbook called Essential Pasta that our son gave us several years ago (go figure). Anyway, with the machine it is really not as difficult as one might think, and the end result is really amazing! Of course now we have to always make the pasta, as these things seem to go...

                                                                                                                                                                                                                              2. re: sistereurope

                                                                                                                                                                                                                                Nice, sistereurope! Did you use a machine or go completely manual?

                                                                                                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                                                                                                  Manual until the very end...we ran it through the hand cranked Imeria machine for the final few presses and did use the machine to cut it. But we made the dough by hand as opposed to using the food processor. It really was so much less daunting than I had thought.., and the taste really exceeded my expectations (and made me want to do it again!)

                                                                                                                                                                                                                                  Your meal looked fantastic...best leftovers I've seen in a long time!

                                                                                                                                                                                                                                  1. re: sistereurope

                                                                                                                                                                                                                                    Thanks! You've inspired me to make pasta with my kids this weekend. Sounds like fun.

                                                                                                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                                                                                                      I love making homemade pasta! - I get the kind of thrill that people say they get from making bread but I'm not much of a baker. It helps to have a bit of semolina to add to the flour especially if you are a novice like me.

                                                                                                                                                                                                                                    2. re: sistereurope

                                                                                                                                                                                                                                      I have an Imperia as well. It really is easier to do most of it by hand, isn't it? Whenever I use the FP for dough, I suspect I overwork it slightly, just trying to get it evenly mixed. And to keep running the dough through the pasta machine as part of the kneading process when the dough is still a bit unwieldy can be frustrating. The next time I use that thing, I'll follow your cue and try it for just the smoothing and cutting.

                                                                                                                                                                                                                                      Your dinner looks lovely, sister. Welcome!

                                                                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                                                                        Thanks for the compliment and the welcome. We hadn't used the Imperia in a really long time - which was a good thing, as I think that using the manual method until near the very end really helped. us to achieve the perfect consistency..I only hope we can recreate the effort. It was close to perfect!

                                                                                                                                                                                                                                        I am happy to have wandered over to this section of CH. I love everyone's creativity and I am feeling inspired after reading about everyone's meals. You are my people!

                                                                                                                                                                                                                                        1. re: sistereurope

                                                                                                                                                                                                                                          How sweet! You are welcome to the WFD board w open arms!

                                                                                                                                                                                                                                2. I made crab stuffed mushrooms and a roasted red pepper salad.

                                                                                                                                                                                                                                  Stuffing of green onion, onion, saltine crackers, an egg, tiny bit of cream cheese, and then topped with panko bread crumbs and olive oil and baked.

                                                                                                                                                                                                                                  http://photos-b.ak.fbcdn.net/hphotos-...

                                                                                                                                                                                                                                  1. Grilled chicken sausage with onion, pepper and zucchini skewers, grilled pineapple and grilled corn. The star of the meal was the grilled fig halves, each stuffed with a cube of aged gruyere and wrapped in prosciutto that crisped up nicely on the grill.

                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                    1. re: MAH

                                                                                                                                                                                                                                      Those figs sound incredible!

                                                                                                                                                                                                                                      1. re: Matahari22

                                                                                                                                                                                                                                        Seriously about those figs. :)

                                                                                                                                                                                                                                        Saw some at the market today and was tempted, but they didn't look so good. Maybe next week's grocery run...

                                                                                                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                                                                                                          The actual figs (before assembly) were actually pretty lack luster. but the morsel of cheese, swath of prosciutto and time on the grill transformed them.

                                                                                                                                                                                                                                          1. re: MAH

                                                                                                                                                                                                                                            That's awesome. We have a fig tree and I've done the cheese and balsamic in the oven but never on the grill. Add in the prosciutto and that sounds like heaven! Now if the ever ripen...

                                                                                                                                                                                                                                    2. Scrappy fried rice made with the last piece of yesterday's tea and soy braised chicken, half a carrot, two shallots, some sad baby bok choy leaves and the leftover chicken braising liquid for seasoning.

                                                                                                                                                                                                                                      Fried egg on top, kimchi on the side.

                                                                                                                                                                                                                                      Now nursing a bottle of cheap but crisp pinot grigio...

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                                                        This is a great meal. That egg looks perfect. We are eggmaniacs. Nice looking kimchi.

                                                                                                                                                                                                                                        1. re: Luna2372

                                                                                                                                                                                                                                          Thanks, Luna! I'm big on egg too. Especially the runny yolk part. :)))

                                                                                                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                                                                                                            Ina, do you make your own kimchi? I've been thinking about it for months. It does seem like the perfect summer food project.

                                                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                                                              LMAO. I was just going to thank you on the WFD and Longer thread for injecting a little humor into what was getting to be a far too serious discussion. And then they locked it!!!

                                                                                                                                                                                                                                              So, my bad Asian food blogger panties are showing because I haven't yet written down a kimchi recipe. I've always made it with my mom and you know little ol' Asian ladies don't write recipes... However, I plan to make some this weekend and write down measurements.

                                                                                                                                                                                                                                              In case you need a recipe stat, here's a link to maangchi's kimchi recipes. Lots of peeps seem to like her stuff:

                                                                                                                                                                                                                                              http://www.maangchi.com/recipes/kimchi

                                                                                                                                                                                                                                              1. re: inaplasticcup

                                                                                                                                                                                                                                                I think I'm the one who got it locked when I spouted off about the mods. I took it too far yet again.

                                                                                                                                                                                                                                                Whenever I ask anyone about kimchi, they show me the way to maangchi (an excellent video resource). Maybe she drew the short straw at the summit meeting of little ol' Asian ladies that was created to get the white girls off their backs about the damn kimchi.

                                                                                                                                                                                                                                                But I am reassured by her claim that she likes kimchi on the fresher side, as I was under the impression that it *had* to ferment X amount of time before it could be enjoyed. So, maangchi it is! Thanks.

                                                                                                                                                                                                                                                1. re: onceadaylily

                                                                                                                                                                                                                                                  LOL. I would never pawn you off! If I actually had a recipe posted, I would most surely (not) direct you to it. (Minding my CH Ps and Qs... :P )

                                                                                                                                                                                                                                                  But you did inspire this thread:

                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/794063

                                                                                                                                                                                                                                                  1. re: inaplasticcup

                                                                                                                                                                                                                                                    Thank you, Ina! Let's hope that the closely-held secrets of kimchi are revealed, and my paranoia proved baseless.

                                                                                                                                                                                                                                      2. Tonight had a butterflied pork tenderloin with peanut marinade/sauce, basmati rice and a salad made of a julienne of red pepper, snap peas, scallions, and carrot with a lime vinaigrette. Wanted to grill rum infused pineapple but didn't feel like running to the store for the pineapple.

                                                                                                                                                                                                                                        All in all, it was a nice summery meal and very easy too.

                                                                                                                                                                                                                                        1. Spinach and goat cheese salad, Tupelo honey glazed chicken breasts, grilled peaches,eggplant saute, and stuffed tomatoes. This weekend was too little mint, too much julep, excess and debauchery. Time to reign it in a little bit and recover.Hope everyone had a great weekend!

                                                                                                                                                                                                                                          1. Finally back cooking after a rotten cold - got a pheasant at the Union Square Greenmarket on Saturday (just under 4 lbs), browned it in its own fat (to the restful tweetling of our ferbuggen smoke alarms, toward the end), drained most of it off, cooked a half large onion in the rest of it, added a bag of Boar's Head sauerkraut, a bay leaf, a few peppercorns, a few juniper berries, and a vacuum pack of chesntuts (Chinese), poured in a bottle of Alsatian Gewurtztraminer, boiled it a bit (tasted the last of the wine and was mad I hadn't pirated a glass), returned the pheasant to the pan and banged it in the oven at 350 for about 80 mins.
                                                                                                                                                                                                                                            Meantime, roasted some teeny Yukon Golds (from our local farmers' market) in the rest of the pheasant fat, salted, prepped some asparagus which will be part of dinner tonight since I didn't get around to cooking it, and made a butter lettuce salad with walnuts.
                                                                                                                                                                                                                                            Was a bit on the fallish side (and very much not a traditional 4th meal), but it was delicious, especially the potatoes which were creamy inside, a bit crunchy out, and pervaded with lovely poultry flavor.
                                                                                                                                                                                                                                            Raspberry pie followed later.

                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                                              Glad you're feeling better, buttertart. Summertime colds are the worst.

                                                                                                                                                                                                                                              Those taters in pheasant fat sound so very tasty...

                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                That sounds awesome. I love pheasant, and I am envious that you can get to Union Square so easily. It is the ultimate greenmarket, IMO. And raspberry pie? One of my favorites -- so tart and sweet!

                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                  Thanks for the well wishes, ina! There's something going around in our area, quite nasty.
                                                                                                                                                                                                                                                  Yes, it was a my-t-fine dinner, all in all. The spuds - going to do this from now on.

                                                                                                                                                                                                                                                2. re: buttertart

                                                                                                                                                                                                                                                  oooh BT, what a way to come back strong! sounds absolutely wonderful. glad you are feeling more like your old yummy-making self.

                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                    bt's back in town!

                                                                                                                                                                                                                                                3. Well I got my wish with my CSA membership and am making CSA driven meals. So Sunday we have had steamed beet greens and baby spinach with evoo and balsamic (with steak and baked potato), Monday, swiss chard with leftover ham steak and TJ's frozen mac and cheese and tonight will be stuffed zucchini using a rice and burger mix I had in the freezer from my last bunch of stuffed peppers. And during the week for lunch I get to try the pickles I made from the pickling cukes I get every week. The portions are small enough for the two of us to make a single meal. Tomorrow we start a new week and we are getting green beans and peas for the first time.Maybe there should be a CSA WFD thread but I thought I'd just stretch 95 out. :)

                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                                    I keep thinking about joining a CSA, but don't know if I would love it or hate it. I do love, however, reading about others' experiences with them. I look forward to reading about yours.

                                                                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                                                                      I think we got lucky with our CSA- it is their first year having a CSA and our first time so the manager is very open to suggestions plus they have a Swap Table so if you hate beets you can trade yours for another zucchini, bunch of carrots etc. We've enjoyed all the fresh veg and are pretty happy with our choice. We're going on vacation so a friend will get to eat our shares and we will go to a Farmers Market. I do find that my menu is more recipe driven when I can pick up what I want so we may be more adventurous. I really love making ratatoiulle in the summer but we haven;t gotten any eggplant yet in our share so that will probably be the star of my vacation cooking. On the Boston Board there is a regular thread about CSA's and Farmers Markets but no recipes. So I will post on WFD as I LOVE this group.

                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                        A swap table is a fantastic idea! It sounds like you really did get luck, as my only concern is getting a box of stuff I don't really want. When I go the the market, I have a list planned around the dishes I want to make. But having to cook what you get has to be very challenging, and a good exercise in creativity.

                                                                                                                                                                                                                                                        I actually just brought up joining a CSA to the boyfriend yesterday after we had gone to the market, and he completely revised his opinion of three years ago ("Can't we just go to the store?") with a very enthusiastic response. I think the words 'some deliver' were partially responsible for his change of heart. I've decided to do some legwork and see if there are any open spots in my area, though it's a bit late in the year, I think.

                                                                                                                                                                                                                                                  2. Today we're heading over to my Mother-in-Law's house to relax and help her make wontons. Before the wontons, we'll be picking up a Chicago style pizza to munch on.

                                                                                                                                                                                                                                                    The Husband loves her wontons, so I'll pay close attention and recreate them here sometime soon.

                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                    1. re: Katrina_R

                                                                                                                                                                                                                                                      You'll have to tell us what's in the filling! :)

                                                                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                                                                        Last night was definitely a nice, relaxing break from the normal. The pizza was great and I had fun helping my Mother-in-Law make wontons. I even managed to write down what went into them. Like many things I cook, she doesn’t measure her ingredients, so I just paid attention to what she was using: ground beef, green onions, water chestnuts, ginger, garlic, soy sauce and sweet and sour sauce.

                                                                                                                                                                                                                                                        I don’t know how I felt about the garlic in them, it almost seemed like it cancelled out the rest of the seasonings. They were a bit bland and (IMHO) she used a bit too much green onion. I’ll try out modifying this and working out the amounts to customize it to my household.

                                                                                                                                                                                                                                                        She fries the wontons and then freezes them so she can just toss them in the oven to reheat later. We were snacking on fresh ones while we made about 100 to be frozen for the upcoming family reunion. I’ll definitely have to try freezing some of my own, it’d be a nice and easy snack when I’m not up for cooking.

                                                                                                                                                                                                                                                      2. re: Katrina_R

                                                                                                                                                                                                                                                        That sounds like a perfect evening! It might be summer bathing suit season, but the combination of dumplings and Chicago-style pizza makes me want to commit carbicide right now.

                                                                                                                                                                                                                                                      3. Made our dry brined rib eyes on the grill, and DH cooked them perfectly! He's two for two this weekend!! Served them with baked stuffed potatoes (stuffed w smoked gouda & cheddar, bacon, scallions, butter & some milk), a corn salad with native, sweet corn off the cob, avocado & grape tomatoes, dressed w lime juice & evoo, and a panzanella salad with grilled bread, cukes and yellow cherry tomatoes, topped with a garlic vinaigrette. Also a pic of my lobster roll I enjoyed at the beach on Sunday before the fireworks!

                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                        1. re: Phurstluv

                                                                                                                                                                                                                                                          That's a lot of food! You must have a houseful. Two cheese, butter, bacon.mmm..I could stuff myself on those potatoes alone and be a happy camper.I love how you have the lobster roll next to the only acceptable side for a lobster roll... Chips! If you served them on dented pizza pans with seagulls screaming over your head, it would be just like Maine.

                                                                                                                                                                                                                                                          1. re: shecrab

                                                                                                                                                                                                                                                            Thanks, shecrab, it's just me, the hubby and our two growing and always hungry boys! But yes, I do have a lot of leftovers, which just means, I don't have to cook for the week!! Yes, had to have chips, which also went well with BombayUpWithaTwist's retro clam dip, which was delish. Luckily for them, the seagulls kept their distance!!

                                                                                                                                                                                                                                                          2. re: Phurstluv

                                                                                                                                                                                                                                                            That spread really rocks. Extra points for the lobster roll!

                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                              thanks, it's not CT style, but it sure scratched the itch!

                                                                                                                                                                                                                                                            2. re: Phurstluv

                                                                                                                                                                                                                                                              Beautiful, colorful pics, Pl! And you already know how I feel about them bone-in ribeyes... :)

                                                                                                                                                                                                                                                              1. re: inaplasticcup

                                                                                                                                                                                                                                                                thank you, my friends. We'll be eating for a week now!!

                                                                                                                                                                                                                                                            3. Our fridge is stuffed to the gills with bits and bobs, so I'm going to force myself to make dinner without a trip to the store. We'll start with seared pot stickers and egg drop soup (using up homemade broth in the fridge and the last lone egg), then have broiled (or grilled, if DH is feeling enterprising) bok choy in oyster sauce and salmon teriyaki filet.

                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                That sounds great particularly using up fridge stuff. After a big eating weekend I'm making teriyaki salmon also but baked on a bed of leftover spinach and broccoli mixed together. Hope it's not too fattening.

                                                                                                                                                                                                                                                                1. re: Floridagirl

                                                                                                                                                                                                                                                                  Thanks! I got lazy and skipped the bok choy, made a cucumber salad and honey-garlic roasted turnips instead. I must be reeking of garlic lately (went through a whole takeout-soup sized tub of peeled in about a month or two), so perhaps I should cut back.

                                                                                                                                                                                                                                                                  Your meal sounds pretty good, too!

                                                                                                                                                                                                                                                              2. i had a piece of sirloin from yesterday and i am planning on making some steak fajitas.

                                                                                                                                                                                                                                                                although, its quite hot. I will be happy with some egg salad sandwich..

                                                                                                                                                                                                                                                                1. Meatless Tuesday tonight. A slightly tweaked version of bibim bahp. Made bahnchahn of the leftover bok choy, mung bean sprouts, and zucchini earlier in the day. Threw that over some plain steamed rice, topped it with a fried egg and mixed it with dwenjahng (bean paste) rather than the traditional gochoojahng (red chili paste) seasoned with garlic, chili flakes, green onion, jalapeno and sesame oil.

                                                                                                                                                                                                                                                                  Also had some pork stock left from the weekend, so I made a very light kimchi soup to cleanse the palate between bites.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: inaplasticcup

                                                                                                                                                                                                                                                                    You are so good about using up leftovers and odds and ends in creative ways. Must needs follow your example!

                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                      Haha. Thanks, girlie. You know what they say: Brokeness is the mother of all invention. :P

                                                                                                                                                                                                                                                                  2. I think I caught a cold from these threads and now it's my turn to try to cook through summer rhinitis. I had planned on a week of salads with the produce I brought home from the farmer's market, but that is just not going to cut it when my head is stuffy and pounding. But rather than waste these beautiful herbs and greens, I decided to make a chicken soup out of them. The usual aromatics made up the soup base, which I seasoned with a Levantine baharat that I lightened with some powdered ginger. In went the chicken, crushed tomatoes and water. To thicken the broth as well as to add some greenery, I added a large amount of chopped purslane. To complement the lightly lemony taste of the purslane, I added some lemon juice and sambal. Within a few minutes, soup was on. To serve, each hot bowl of chicken soup was topped with a dollop of labneh, chopped scallions and a few sprigs of dill. Hopefully the combination of spice, probiotics and chicken soup magic will get me back on my feet by the weekend.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                                      mmmmmm... all you people cooking such delicious things through your colds! it was all i could do to fry up some padron peppers and sprinkle them with kosher. luckily, the BF rustled up a take on shepherd's pie - individual domes of hot italian sausage with tomato paste, chopped olives, some spices, wrapped in mashed potatoes, baked, and then drizzled with his own pesto. sooooo good, and good for his tooth issues, too. he managed to gum some of the padrons too, and i wrapped some up that he'll blend tomorrow and add to his potato leek soup.

                                                                                                                                                                                                                                                                      i'll be at the oldster's probably ordering up delivery pizza, since we are on a mad dash house hunt for my father. wish it was good news, but in reality it's all incredibly stressful, emotionally fraught stuff. this too shall pass....

                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        How 'bout it. I have been sick with a wicked ear ache. Dragged myself to doctor today. HopIng meds will help. All I have been managing to make myself force down, have been smoothies, and I didnt even feel like that. Tomorrow, I am making chicken soup.

                                                                                                                                                                                                                                                                    2. Wasn't feeling all that hot yesterday, combination of the weather and general malais. But I had some chicken defrosted that needed to be cooked, so cooked it was.

                                                                                                                                                                                                                                                                      I seasoned the breasts with salt, pepper and dried thyme, and pan-seared them in olive oil until brown on both sides. Added a combination of chicken broth, white wine, and about 1 Tbsp. of lemon juice (total of 1 cup of liquid) to the pan and simmered until the chicken was cooked and the liquid was reduced by 3/4. Served slices of the chicken over basmati rice with steamed asparagus alongside.

                                                                                                                                                                                                                                                                      Advil for dessert. And an early bedtime. Which didn't help. :-( But at least I have leftovers for tonight and don't have to cook.

                                                                                                                                                                                                                                                                      1. Today I'm making a cool tomato soup. Garlic, green onion and basil chopped and mixed into greek yogurt to plop on top, with some Parmesan toasts.Crepes con queso FTW with salsa ( I'm sneaking in tomatoes wherever I can ) hearts of palm salad, pole beans and sugar crusted figs (again) this time with a buttermilk custard sauce. Then honeylambs, I'm off to the thriving metropolis of Eufaula, Okl. and I ain't cooking shit for 9 days! Nothing but CFS and Indian tacos! Eat heavy!

                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                        1. re: shecrab

                                                                                                                                                                                                                                                                          I've been thinking about making crepes to enfold some of this great summer produce. Nice idea.

                                                                                                                                                                                                                                                                          1. re: shecrab

                                                                                                                                                                                                                                                                            Big crepe fan.

                                                                                                                                                                                                                                                                          2. Last night I made cheese and onion enchiladas since I had all the bits in the fridge. It meant no trip to the store where I would spend $ unnecessarily. I had a bit of butter lettuce and part of a tomato so I dressed those and heated up some rice that was leftover. ( The rest will go into a fried rice for lunch today.) Sliced up a perfectly ripe avocado. Made some Margaritas from scratch. I had a variety of fruit so made a fruit salad too. I was a happy camper: no grocery bill, no special meal for the vegetarian, I used up some leftovers in the fridge, and I made the enchiladas ahead so I could just pop it in the oven later and watch "Covert Affairs" on the telly.

                                                                                                                                                                                                                                                                            1. http://fortychestnuts.com/2011/07/05/...

                                                                                                                                                                                                                                                                              Spicy Thai Marinade with Cilantro

                                                                                                                                                                                                                                                                              (makes about 1/2 cup marinade, enough for 4 chicken thighs

                                                                                                                                                                                                                                                                              )

                                                                                                                                                                                                                                                                              1/3 cup canola oil

                                                                                                                                                                                                                                                                              1 tablespoon Asian fish sauce

                                                                                                                                                                                                                                                                              1 tablespoon Asian chili flakes in oil

                                                                                                                                                                                                                                                                              1/4 cup cilantro leaves, finely minced

                                                                                                                                                                                                                                                                              3 garlic cloves, finely minced

                                                                                                                                                                                                                                                                              1 teaspoon sesame oil

                                                                                                                                                                                                                                                                              1 teaspoon grated lemon zest

                                                                                                                                                                                                                                                                              1 teaspoon grated lime zest

                                                                                                                                                                                                                                                                              Cracked black pepper

                                                                                                                                                                                                                                                                              Sriracha (However much you can handle. I just used a tiny squeeze.)

                                                                                                                                                                                                                                                                              Stir together all the marinade ingredients.

                                                                                                                                                                                                                                                                              In a small container, refrigerate 3 tablespoons of the marinade to drizzle over cooked chicken.

                                                                                                                                                                                                                                                                              Broiled Spicy Thai Marinated Chicken Thighs

                                                                                                                                                                                                                                                                              4 bone-in, skin-on chicken thighs

                                                                                                                                                                                                                                                                              Wash the chicken thighs and pat dry with a towel.

                                                                                                                                                                                                                                                                              For marinading the chicken thighs, place the thighs in either a container with lid or large ziploc bag.

                                                                                                                                                                                                                                                                              Pour Spicy Thai Marinade with Cilantro over the chicken and mix well.

                                                                                                                                                                                                                                                                              Refrigerate at least 4 hours or preferably overnight/24 hours.

                                                                                                                                                                                                                                                                              Adjust the oven rack to top third, so it’s about 8 inches from the top heating element.

                                                                                                                                                                                                                                                                              On a broiling pan, place thighs skin side down.

                                                                                                                                                                                                                                                                              Broil, 16 – 18 minutes.

                                                                                                                                                                                                                                                                              Flip the thighs so skin side is up.

                                                                                                                                                                                                                                                                              Broil, 12 – 14 minutes.

                                                                                                                                                                                                                                                                              Serve with the side of reserved 3 tablespoons of marinade.

                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                              1. New thread started here: http://chowhound.chow.com/topics/794088