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What's for Dinner? Part 102 [OLD]

LindaWhit Aug 17, 2011 09:40 AM

It's time, as we were over the 300 mark on the last thread - so what's cooking? After two days of dreary, rainy, gray and VERY cool weather in New England, Wednesday has dawned gloriously sunny with perfect temps.

I, however, am still dealing with leftovers to be eaten, as I went out last night to watch the Master Chef finale at a restaurant where one of the finalists works (he didn't win). I did have a VERY nice crab cake with honey-sriracha aioli (which I want to try and recreate as a sandwich spread or for a drizzle on scallops!). And a few glasses of wine. :-)

So - what's going on in your kitchen?

  1. mariacarmen Aug 24, 2011 11:30 AM

    where's the new link?

    2 Replies
    1. re: mariacarmen
      linguafood Aug 24, 2011 11:33 AM

      ha. where are the last 3 posts?

      >sigh<

      1. re: linguafood
        LindaWhit Aug 24, 2011 11:35 AM

        SERIOUSLY? Someone asked to have those removed? @@

        :::Sigh::: Here's the new link to #103:

        http://chowhound.chow.com/topics/803550

    2. ChristinaMason Aug 24, 2011 08:03 AM

      Post-earthquake (and post-drinks that were needed to calm nerves and kill time), we had angel hair with marinara, topped with grated parm, and a mixed greens and arugula salad with diced plums and a tomato-basil-balsamic dressing. Worked in a pinch.

      1. L.Nightshade Aug 23, 2011 08:51 PM

        A very summery dinner tonight:
        Shrimp marinated in garden herbs, and grilled by Mr. Nightshade.
        Zucchini and yellow squash, shredded, briefly sauteed, and tossed with pesto.
        And broiled cauliflower tossed with kalamata olives, capers, pepper flakes and lemon agrumato (from a Batali recipe).
        So we finally finished off the most recent batches of zucchini and basil, and we will have a new CSA box to play with tomorrow.

         
        2 Replies
        1. re: L.Nightshade
          JEN10 Aug 24, 2011 04:45 AM

          Looks delicious! How often do you get a new box and how much produce is in it?

          1. re: JEN10
            L.Nightshade Aug 24, 2011 10:08 AM

            Thanks Jen.
            We just get a box every other week. I think it takes a big family to use up the weekly boxes. It's hard to say how much produce is in the box. I'd estimate the box is about 12" x 10" by 20" maybe even 24". It could fill up two big grocery bags. Weight varies by the type of items, which, of course, changes every time.

        2. inaplasticcup Aug 23, 2011 07:04 PM

          A pitcher of margi and chimichanga for dinner at a local joint, but lunch was a roasted chicken breast sammich on some more of the Il Fornaio French bread with which I have fallen a little in love. (I know there's a lunch thread, but it moves a little slow for the ADD in me...)

          Basil/lemon/garlic mayo to dress and some fresh melons on the side.

           
           
           
           
          1. JEN10 Aug 23, 2011 05:05 PM

            I picked up some Linguisa sausage this morning, so I opted to make a Portugese stew. I had a mutant squash that I added along with my Chard and some peppers from the garden, white beans, thyme, cayene, and some Roma tomatoes that I picked yesterday. It was delicious, served with rustic bread and an olive oil garlic dip.

             
            1. s
              suburban_mom Aug 23, 2011 04:08 PM

              I'm making grilled chicken thighs marinated in the yogurt lime black pepper marinade that LindaWhit posted over the weekend. I'm serving them with green beans and hashbrowns.

              1. m
                Matahari22 Aug 23, 2011 04:05 PM

                Went food shopping for a 3 day cooking marathon for a friend, so she can have some frozen meals for her for two months or so. Made 4 different meals so far. (lasagna, garlic shrimp and brown rice, vegetable rice pilaf, and soup)

                After all that cooking, I'm not really hungry. I just took a tiny cup of Potato and Barley Chowder that I made her, and some guacamole and corn chips.

                1 Reply
                1. re: Matahari22
                  GretchenS Aug 24, 2011 09:43 AM

                  Nice of you to do all that cooking for her. Isn't it strange how after a marathon cooking session you don't want to eat any of it and don't feel hungry? But if you kept a bit for yurself it will taste great today!

                2. BananaBirkLarsen Aug 23, 2011 03:14 PM

                  I'm planning on making enchiladas tonight. Considering it's 100 degrees outside, I will probably regret it once I'm standing over boiling pots with the oven preheating, but nevertheless, I am planning on making enchiladas tonight. And I plan on enjoying them, probably with grilled corn.

                  11 Replies
                  1. re: BananaBirkLarsen
                    mariacarmen Aug 23, 2011 03:48 PM

                    we hit 75 degrees today! (in foggy old San Francisco) last minute invite to a cook-out, will get home and see what's in the fridge that will do.... i know i have tiny sweet cherry tomatoes, i could do a quick stop and buy fresh mozz and some basil....maybe fresh sweet corn kernels too...

                    1. re: mariacarmen
                      rabaja Aug 23, 2011 09:41 PM

                      Enjoy it! I heard it was beautiful there. Your summer is around the corner!

                      1. re: rabaja
                        mariacarmen Aug 23, 2011 11:24 PM

                        i did, until about 7 p.m. when the fog rolled in. dinner was good, with a trained chef in residence - we had a plethora of dishes - tri tip on the grill, grilled fresh corn, étouffée with chicken and white rice (i'd only every heard of étouffée with seafood), pasta carbonara, and my salad of chopped heirlooms, basil, fresh mozz, and toasted garlic and buttered breadcrumbs over the top - a deconstructed bruschetta, if you will. and another chefly creation - lemon meringue pie with berries made in a cast iron pan. too much sparkling spanish rosé. very full, sleepy and headache-y.

                        1. re: mariacarmen
                          LindaWhit Aug 24, 2011 05:35 AM

                          Sounds like an AMAZING dinner, mc! Hope you slept off the headacheyness. :-)

                          1. re: LindaWhit
                            mariacarmen Aug 24, 2011 07:44 AM

                            did, actually, thx!

                            1. re: LindaWhit
                              mariacarmen Aug 24, 2011 07:48 AM

                              i can't resist, here's a pick of the lemon meringue-berry pie:

                               
                              1. re: mariacarmen
                                LindaWhit Aug 24, 2011 08:43 AM

                                VERY nice. Lovely way to end the meal!

                                1. re: mariacarmen
                                  nomadchowwoman Aug 25, 2011 10:22 AM

                                  Wow, love that combination!

                                  1. re: mariacarmen
                                    crowmuncher Aug 26, 2011 03:02 AM

                                    looks amazing- nothing like fresh merengue

                            2. re: mariacarmen
                              BananaBirkLarsen Aug 23, 2011 11:16 PM

                              Yes -- you should definitely enjoy it. I'm in Fresno and would give just about anything for 75 and foggy.

                              I did end up making the enchiladas after all, too, although I forgot how labour intensive they are and was too tired to grill any corn. I made the whole thing from scratch, using a recipe from the Mexico the Beautiful cookbook. Even made my own tortillas (which I am slowly, slowly getting better at). Exhausting, but delicious, and I got a pot of chicken stock out of it as well.

                              1. re: BananaBirkLarsen
                                mariacarmen Aug 24, 2011 07:53 AM

                                eek, hope it cools down for you soon..... but i'm afraid you've got another month or so of that,weather, right? sounds like you really went all out with those 'chiladas!

                          2. LindaWhit Aug 23, 2011 12:06 PM

                            I hope any WFDers in the Virginia area are SAFE after the 5.9 Richmond/Mineral, VA earthquake! It was felt all the way up in the Boston area (although I didn't feel it, but I'm a bit dizzy and headachy nevertheless).

                            1. l
                              luciaannek Aug 23, 2011 11:25 AM

                              Penne with fresh tomato brie sauce.
                              I'm not sure if other people do this, as it's something I've grown up with.
                              We chop up tomatoes, a little onion and a wedge of brie cheese. We mix them together and leave it on the counter all day. The acid in the tomatoes melt the brie and it makes a creamy tomatoey briey sauce. We put it on penne mostly. Add some basil at the end.

                              3 Replies
                              1. re: luciaannek
                                mariacarmen Aug 23, 2011 11:32 AM

                                oh man does that sound good. definitely going to try that one.

                                1. re: mariacarmen
                                  l
                                  luciaannek Aug 23, 2011 12:38 PM

                                  It's very easy and a nice tomato pasta recipe for summer! Good with sautéed summer squash.

                                2. re: luciaannek
                                  ChristinaMason Aug 24, 2011 07:59 AM

                                  If I'm not mistaken, there's a similar recipe in the Silver Palate Cookbook.

                                3. h
                                  Harters Aug 23, 2011 10:44 AM

                                  Piedmont roasted peppers - from Delia Smith's "Summer Collection"

                                  The dish has a longish history in the UK, appearing first in Elizabeth David's "Italian Food" in 1954. A few years later, chef Franco Taruschio put it on the menu at his legendary Walnut Tree (now under new ownership, we were there only the other week). Then Simon Hopkinson put on the menu at Bibendum (and recently recreated it on his latest BBC series). And St Delia blagged it from there.

                                  Enough of the history lesson, I hear you mutter.

                                  OK, here's what you do. You split a red pepper, per person,down the middle (keeping the stalk on to hold the shape) and put it in an oiled baking dish. Skin a tomato per pepper half, quarter them (you may need less if the toms are big, of course) and stuff them into the pepper. Then add some finely sliced garlic and a chopped anchovy fillet per half and drizzle with some oil and give it a grind of pepper. Bake for 50 - 60 minutes till throughly gooey, then scatter with basil leaves.

                                  We'll be having crusty bread with it.

                                  4 Replies
                                  1. re: Harters
                                    L.Nightshade Aug 23, 2011 10:49 AM

                                    This sounds like a great dish, thanks for the details. I assume when you say pepper you mean a red bell pepper and not a chile pepper?

                                    1. re: L.Nightshade
                                      h
                                      Harters Aug 23, 2011 11:16 AM

                                      Yep. In the UK, we'd always say chilli pepper if it was one, otherwise it's just a pepper

                                    2. re: Harters
                                      mariacarmen Aug 23, 2011 10:50 AM

                                      I've had something similar at a friend's home who did say it was an Italian recipe, but without the tomatoes. quartered red peppers, like little boats, with a whole anchovy in each hold, slivered garlic, a splash of vinegar, chopped parsley, drizzled with olive oil. i've replicated this a few times, i'll have to try your version soon.

                                      1. re: Harters
                                        onceadaylily Aug 23, 2011 10:53 AM

                                        Love it. I want to make that soon. Thanks, Harters.

                                      2. L.Nightshade Aug 23, 2011 10:42 AM

                                        An easy dinner for me last night, only prepared one dish! Mr Nightshade marinated and grilled a nice piece of salmon. Slowly chipping away at our big bag of zucchini, I made fritters from a Batali recipe I found in Food and Wine magazine. A few of the leftover tomatoes with za'atar on the side. Loved the fritters! Those left over will make a nice lunch.
                                        Anticipate a similar event tonight. As I'm busy with work, Mr. NS will grill something and I'll do a side.

                                         
                                        4 Replies
                                        1. re: L.Nightshade
                                          ChristinaMason Aug 24, 2011 07:53 AM

                                          Nice, sounds good. I'll have to find that fritter recipe. I've also been eyeing these Korean zuke pancakes, which another Hound recommended: http://www.facebook.com/l.php?u=http%...

                                          1. re: ChristinaMason
                                            L.Nightshade Aug 24, 2011 09:50 AM

                                            Here is the zucchini fritter recipe:
                                            http://www.foodandwine.com/recipes/zu...
                                            I was quite happy with the outcome.

                                            ETA: just watched the video (for the Korean pancakes). Interesting technique. It seems like the batter is just flour, water and vegetables, then a whisked egg goes over the top of the partly cooked pancake. Is that how you interpret the instructions? My audio is pretty bad. I'd like to try this some time with odds and ends of vegetables.

                                            1. re: L.Nightshade
                                              mariacarmen Aug 24, 2011 11:14 AM

                                              yes, it appeared there was no seasoning in the flower or after with the seafood or egg, just for dipping the finished product in after. still, looked good. mad flipping action by that woman!

                                              1. re: L.Nightshade
                                                ChristinaMason Aug 25, 2011 10:25 AM

                                                Thanks!

                                          2. onceadaylily Aug 23, 2011 09:32 AM

                                            Rain, rain, rain, and the boyfriend is out of town again. *sigh* Normally I like stealing a few days to myself, here and there, but this time, I just miss him. I need soup. I have one large sweet potato left in the cupboard, and thought a creamy chipotle sweet potato soup would be perfect for dinner tonight. I might add a decent amount of roasted red pepper to saute with the onions, ginger, and garlic. Probably seasoned with a touch of cumin, chili powder, and a little cinnamon. I still have cilantro to use up, so I might add a handful in at the end. Grilled cheese to go with. Maybe two.

                                            6 Replies
                                            1. re: onceadaylily
                                              mariacarmen Aug 23, 2011 10:06 AM

                                              what kinda cheese in the sammie, OADL? sounds like a yummy dinner to have when you're missing the boy....

                                              1. re: mariacarmen
                                                onceadaylily Aug 23, 2011 10:15 AM

                                                The bread is rye, and I have muenster, mozzarella, and sharp cheddar in the fridge. I can't decide. I might have to dip cubes of cheese into the soup, in order to make an informed decision.

                                                I have an errand that requires me to walk two miles, apparently, in the rain. That soup is going to be delicious . . . as is having the good spot on the couch, and not being forced to watch Storage Wars, or the History Channel, while I eat.

                                                1. re: onceadaylily
                                                  mariacarmen Aug 23, 2011 10:23 AM

                                                  love muenster.
                                                  enjoy the blue day.

                                              2. re: onceadaylily
                                                LindaWhit Aug 23, 2011 10:11 AM

                                                Rain, rain, rain, and the boyfriend is out of town again. *sigh* Normally I like stealing a few days to myself, here and there, but this time, I just miss him.
                                                ~~~~~~~~

                                                Awww, and you have a sadz avatar as well. :-( Your soup sounds perfect for a rainy day. And he'll be home soon. Snuggle under a blankie tonight and watch a chick flick. ;-)

                                                1. re: LindaWhit
                                                  onceadaylily Aug 23, 2011 10:57 AM

                                                  She thinking how delicious those fish would be, if only she were allowed to eat them. ;)

                                                  I have the chick flick covered. It has one of the people from Grey's Anatomy in it, which gives it a three purse chick flick rating (out of four purses).

                                                2. re: onceadaylily
                                                  inaplasticcup Aug 23, 2011 11:05 AM

                                                  Aww. It's good you still miss him when he's away. :)))

                                                3. crowmuncher Aug 23, 2011 02:37 AM

                                                  a repeat of sunday :)

                                                  1. mariacarmen Aug 22, 2011 08:04 PM

                                                    oof. we're on a s/b chicken breast kick. pounded thin, seasoned, dredged in seasoned rice flour (thyme, rosemary, s&p, cayenne, granulated garlic & onion), fried til beautifully gold and crispy with a squeeze of lemon at the table. the BF had a hankering for 3 bean salad - i've NEVER had a hankering for such, having always eschewed most typical americana-type church dinner-potluck-school fair- fare - but it was really good - fresh green beans, lightly steamed, canned pintos and garbanzos, in a simple vinaigrette of shallot, red wine vinegar, evoo, s&p, parsley and oregano. very fresh tasting. alongside were his thinly sliced potatoes with a topping of parm reg and grated fresh garlic, roasted in the oven til crispy. stuffed.

                                                    4 Replies
                                                    1. re: mariacarmen
                                                      GretchenS Aug 23, 2011 06:46 AM

                                                      mc, that sounds like a fabulous dinner! Something about the words "fried til beautifully gold and crispy" evokes a pavlovian response in me every single time....

                                                      1. re: GretchenS
                                                        mariacarmen Aug 23, 2011 08:15 AM

                                                        thx GS, me too!

                                                      2. re: mariacarmen
                                                        inaplasticcup Aug 23, 2011 11:06 AM

                                                        I don't think I've had a 3 bean salad in at least 10 years, but that sounds really good and fresh, mc.

                                                        1. re: inaplasticcup
                                                          mariacarmen Aug 23, 2011 11:31 AM

                                                          yup, and it's what's for lunch today, too!

                                                      3. inaplasticcup Aug 22, 2011 07:26 PM

                                                        *Miso* glazed salmon made with Korean dwenjahng instead of miso, a little brown sugar, Korean rice wine, green onion, garlic, and a splash of fish sauce.

                                                        Steamed rice, pickled carrots & daikon, and a communal pot of ramen on the side because we were kinda low on rice. :)

                                                         
                                                         
                                                         
                                                        17 Replies
                                                        1. re: inaplasticcup
                                                          rabaja Aug 22, 2011 08:31 PM

                                                          That ramen looks wonderful. Which one do you buy?

                                                          1. re: rabaja
                                                            inaplasticcup Aug 22, 2011 08:48 PM

                                                            Sapporo Ichiban. Always a staple in my mom's kitchen when I was a kid. :)

                                                          2. re: inaplasticcup
                                                            crowmuncher Aug 23, 2011 02:45 AM

                                                            how do u slice carrots? i ate at a jamaican place that served carrots this way and i loved it; i thought i didn't like raw carrots until i had them this way; don't think i can do that with my kitchen knife

                                                            1. re: crowmuncher
                                                              h
                                                              Harters Aug 23, 2011 05:24 AM

                                                              You need a different knife then. The photo suggests they are just basic juliennes. A bit fiddly but not a problem given a decent sharp knife with a large blade. Here's a YouTube:
                                                              http://www.youtube.com/watch?v=GrSELD...

                                                              1. re: crowmuncher
                                                                inaplasticcup Aug 23, 2011 07:09 AM

                                                                That video Harters linked to is a great resource. I personally prefer to just shave one side of the carrot by about 1/8" so I have a flat side, as the edge pieces don't really bother me.

                                                                A thinner blade helps with this kind of knifework as well, so if your knife blade is on the thicker side, it can get a little challenging unless your blade is very sharp.

                                                                Just as an FYI, here's an online link to a place where you can buy Kiwi knives (the brand I use), which are VERY inexpensive (3 to 10 bucks a piece), and worth every penny of shipping you might pay if you can't buy them locally. :)

                                                                1. re: inaplasticcup
                                                                  mariacarmen Aug 23, 2011 08:10 AM

                                                                  ooh! thanks for the Kiwi tip - there is one at my dad's house that my sister bought and i love it! my sister pooh-poohs it, but i think it's great. i have two japanese santoku knives that i use daily at my house, but they are rather thick and we don't sharpen them enough. i'm going to get some kiwis. thx again!

                                                                  oh wait..... you didn't post the link....

                                                                  ETA: is this it? http://importfood.com/thai_knives.html
                                                                  i had no idea they were thai knives...

                                                                  1. re: mariacarmen
                                                                    inaplasticcup Aug 23, 2011 09:17 AM

                                                                    DOH! This was the one I found.

                                                                    http://www.wokshop.com/HTML/products/...

                                                                    I think a lot of people are tied to the notion that more expensive things are necessarily better (not saying your sis is one of them), but these knives really do disprove that thinking. And they sharpen beautifully against the unfinished underside edges of porcelain or ceramic dishes in a pinch.

                                                                    1. re: inaplasticcup
                                                                      GretchenS Aug 23, 2011 09:23 AM

                                                                      Ina, can you recommend specific ones? or if you have them all, which do you use for what? TIA.

                                                                      1. re: GretchenS
                                                                        inaplasticcup Aug 23, 2011 09:32 AM

                                                                        Gretchen, I have the top three pictured on the left picture of that wokshop link, and if I were to choose one, I'd choose the very top. But I have what I like to call *man*-hands with fat palms, so that knife functions well as my all purpose meat and veg chef's knife type dealie.

                                                                        If you have smaller, more delicate hands, I would recommend the smaller (11") one with the pointed end. In general, I find the curved blade preferable to the flat. But I could easily do 99% of my knifework with either the 12" or 11" pointed end/curved blade knives. :)

                                                                        1. re: inaplasticcup
                                                                          mariacarmen Aug 23, 2011 10:04 AM

                                                                          that 3rd one down is the one at my dad's house. and i'm pretty sure my sister bought it, but she doesn't seem to care for it anymore. i like the idea of sharpening them on ceramic, as i have a ceramic sharpener.

                                                                      2. re: inaplasticcup
                                                                        mariacarmen Aug 23, 2011 10:05 AM

                                                                        aand sold! just bought those top 3. $25.00 for 3 knives, including shipping! thanks Ina!

                                                                        1. re: mariacarmen
                                                                          inaplasticcup Aug 23, 2011 10:11 AM

                                                                          Those wokshop people should give me a kickback, which, on a 7 dollar knife, might be, like, a free wonton wrapper.

                                                                        2. re: inaplasticcup
                                                                          L.Nightshade Aug 23, 2011 10:40 AM

                                                                          This is a timely post! I'm helping a friend outfit a vacation house, including kitchen supplies. Plus I'm in the market for a new cleaver. I had planned on spending more, but I think I'll give these a go.

                                                                          1. re: L.Nightshade
                                                                            inaplasticcup Aug 23, 2011 11:04 AM

                                                                            I think/hope you'll like them, Nightshade! :)

                                                                            1. re: inaplasticcup
                                                                              mariacarmen Aug 24, 2011 06:41 PM

                                                                              D'OH!! my kiwi knives came today, already! so thrilled! and THEN...so surprised that they had gotten here so fast, i checked the address.... and the Wok Shop is a maybe 15 minute walk from my office! in Chinatown. what a dope!! and i'm pretty sure i've been there before, and purchased some things! what a total dope. but i'm thrilled with my knives!

                                                                              1. re: mariacarmen
                                                                                inaplasticcup Aug 25, 2011 10:30 AM

                                                                                That's too funny. I didn't know they had an actual storefront! I think it's great they keep the pricing that they do on the Kiwis, though. Hopefully the S&H wasn't too much!

                                                                      3. re: inaplasticcup
                                                                        crowmuncher Aug 26, 2011 03:01 AM

                                                                        sorry, i was away- thanks for the resources on knifework Ina!

                                                                  2. s
                                                                    sunflwrsdh Aug 22, 2011 06:11 PM

                                                                    Leftover "skinny" eggplant parmesan, from Skinnytaste.com, starts with homemade tomato sauce, and I got some excellent Romas from my favorite farm stand, then while the sauce simmers, the eggplant (which has been sliced into 1/4 inch slices, lightly salted and placed in a colander for a half hour, to release any excess moisture, then is dried off, brushed lightly with olive oil and roasted at 450 for 30-35 minutes. The eggplant and sauce are then layered with low fat ricotta and mozzarella, as you would a lasagna, ending with a layer of mozz, and topped with Parm-Reg. It was excellent, and I didn't miss the breading and frying step or flavor. Tonight's dessert was a kid size hot fudge sundae on cherry cheesecake ice cream at the Ice Cream Mann, who make all of their own ice cream:)

                                                                    1. JenJeninCT Aug 22, 2011 04:55 PM

                                                                      Long, hard day, so it's tuna melts on rye with swiss and chips... more yummy cantaloupe in the fridge for dessert...pomegranate cosmo, anyone??

                                                                      1 Reply
                                                                      1. re: JenJeninCT
                                                                        sistereurope Aug 22, 2011 05:30 PM

                                                                        That sounds fabulous. Also a long hard day...leftover roasted vegetables with herbs, with some Whole Foods feta salad mixed in. And some Rose (Domaine de Pere Caboche) to wash the Monday away!

                                                                      2. onceadaylily Aug 22, 2011 01:49 PM

                                                                        I have no mushrooms.

                                                                        But the cat and I have the house to ourselves for the next three days, and I am not in the mood for chips and salsa for dinner. Huh. And I can't get take-out, because we were just hit with the back-to-school expenses, a rent increase, and a car repair. So, pantry meal it is. Which is cool, because I'm craving sweet potatoes, and I *have* sweet potatoes.

                                                                        I'll roast the sweet potatoes much as I did a few nights ago (with the fennel and coriander) but instead of cayenne, I'll make a very small batch of guajillo sauce, and use that to substitute for most of the roasting oil. The sweet potatoes will go into a wrap with spinach and cilantro. I was thinking of adding a few spoonfuls of something like lentils, or TJ's grain blend (with the baby chickpeas--so good), but I think light and savory appeals to me more than chewiness at the moment. Maybe the grains on the side. I tend to neglect eating the grains like 'they' say you should. I always get a grain baby. Doesn't feel healthy to me, but what do I know?

                                                                        And looking over at the sidebar here, I just noticed that Chow has a sweet potato/sour cream/lime thing. So, there be probably be sour cream and lime tucked into the wrap. I don't argue with the fates.

                                                                        5 Replies
                                                                        1. re: onceadaylily
                                                                          rabaja Aug 22, 2011 01:55 PM

                                                                          I feel the same way about grains, and I totally get a grain baby. Smaller portions seems to help, and bulgur doesn't seem to stick around too long, if you know what I mean.
                                                                          I already have a wine baby in my belly, I don't need twins.

                                                                          1. re: rabaja
                                                                            onceadaylily Aug 22, 2011 02:23 PM

                                                                            Haha. I get wine babies too, but they come with moon face. If I drink too much wine, pagans start circling all around me.

                                                                            I've never cooked with bulgur, and am uncertain if I've ever even eaten it. I'll have to check it out.

                                                                          2. re: onceadaylily
                                                                            L.Nightshade Aug 22, 2011 02:00 PM

                                                                            Wait, what's a grain baby?

                                                                            1. re: L.Nightshade
                                                                              onceadaylily Aug 22, 2011 02:20 PM

                                                                              Oh. Well. Do you know how your stomach can be completely normal, and then you eat something (maybe grains, maybe broccoli), and within an hour, you start to look like a little pregnant? And it can last a day or two? Those are food babies.

                                                                              1. re: onceadaylily
                                                                                L.Nightshade Aug 22, 2011 02:26 PM

                                                                                OK, got it, thanks.

                                                                          3. linguafood Aug 22, 2011 12:49 PM

                                                                            Two delightful hanger steaks waiting to be marinated with some soy & Worcestershire sauce, maybe some thyme & garlic powder as well, to be thrown on the grill later (not raining here for a change). Sides are green asparagus - not sure yet whether I'll grill that, too, or roast in the oven, and incredibly fragrant & flavorful maitake. God, those shrooms are awesome, and at 3.99/lb. basically a steal.

                                                                            1. L.Nightshade Aug 22, 2011 12:09 PM

                                                                              Last night we hosted an appetizer potluck to inaugurate our new supper club. Our contributions included:
                                                                              Tomatoes with za'atar pesto, which wasn't as nice as the one we made last night, as the tomatoes at the farmers market weren't as good as those we had from the CSA.
                                                                              Teeny weeny rosti, topped with horseradish sour cream, Mr. Nightshade's homemade gravlax, chives, and a caperberry.
                                                                              Tuscan chicken liver crostini.
                                                                              Walnut tart with a coffee glaze.
                                                                              Items of note brought by others included spiced meat turnovers (inside a yogurt pastry with a wonderful texture) and just-caught crab salad with wonton crackers.
                                                                              I love a meal comprised of small plates. What a nice evening!

                                                                               
                                                                               
                                                                              5 Replies
                                                                              1. re: L.Nightshade
                                                                                GretchenS Aug 22, 2011 12:57 PM

                                                                                Sounds like a very fun evening and the mini rosti picture has me drooling.... The tart is equally gorgeous, mind you, but I have no sweet tooth so it doesn't stimulate the salivary glands the same way.

                                                                                1. re: L.Nightshade
                                                                                  inaplasticcup Aug 22, 2011 12:58 PM

                                                                                  That tart is gorgeous, Nightshade. I can imagine how yummy it must have been... :)

                                                                                  1. re: inaplasticcup
                                                                                    L.Nightshade Aug 22, 2011 03:39 PM

                                                                                    Thanks, ina and Gretchen.
                                                                                    The gravlax/rosti was a little confusing. You don't want cold rosti, you don't want hot gravlax, so it had to be bake-plop-bite. Tasted fine unless one came late to the table.
                                                                                    I'm not much of a baking person, so I was thrilled that the tart came out!

                                                                                  2. re: L.Nightshade
                                                                                    nomadchowwoman Aug 25, 2011 10:15 AM

                                                                                    Those are lovely--and what a great idea for a party!

                                                                                    1. re: nomadchowwoman
                                                                                      L.Nightshade Aug 25, 2011 03:59 PM

                                                                                      Thank you ncw!

                                                                                  3. nomadchowwoman Aug 22, 2011 11:45 AM

                                                                                    Saturday night's dinner: rainbow trout filets (sauteed in a little brown butter and spritzed w/lemon juice), lentil salad ("beluga" lentils tossed w/EVOO, a little orange oil, sherry vinegar, fresh thym leaves, salt & pepper), sauteed dandelion greens.

                                                                                    Last night, we had a belated celebratory dinner (for the anniversary of each month DH keeps off cigarettes, he gets to dictate the menu; we're a little past month 4). We started w/ chanterelle crostini (chanterelles sauteed w/minced garlic and prosciutto, then finished w/a touch of half-and-half, grated pamigiano, and chopped parsely) and Negronis. Then we had grilled rib-eye, corn sauteed w/sweet onion and chopped roasted poblanos (finished w/asplash of the half-and-half), grilled "spring" onions squirted w/lime, and a side salad of lettuce, grape tomatoes, and blue cheese crumbles tossed w/red wine vinaigrette.

                                                                                    I tried out Phurstluv's technique of salting the rib-eye and letting it sit on a rack in the fridge to air dry (36 hours in this case). Wow, did that make for a fabulous, juicy steak. We really noticed the difference; I will definitely do this agai

                                                                                     
                                                                                     
                                                                                    7 Replies
                                                                                    1. re: nomadchowwoman
                                                                                      LindaWhit Aug 22, 2011 12:07 PM

                                                                                      Congrats to mr. ncw for quitting and getting to Month #4!

                                                                                      1. re: nomadchowwoman
                                                                                        onceadaylily Aug 22, 2011 12:12 PM

                                                                                        The whole menu sounds, and looks, lovely (especially the crostini), and the anniversary dinner sounds like a wonderful way to honor that day.

                                                                                        1. re: nomadchowwoman
                                                                                          L.Nightshade Aug 22, 2011 12:18 PM

                                                                                          Your menu does indeed sound great. And what a nice idea to have a monthly celebration for your DH! So many people I've known just could not make it that far.

                                                                                          1. re: nomadchowwoman
                                                                                            GretchenS Aug 22, 2011 12:53 PM

                                                                                            Yes, congratulations indeed to mr ncw and best wishes for continued success. Celebrating every month is a terrific idea. And the meal sounds duly celebratory!

                                                                                            1. re: nomadchowwoman
                                                                                              Uncle Bob Aug 24, 2011 06:34 AM

                                                                                              Bravo to DH for quitting!! ~~ I laid them down 29 years ago...One of the top three best decisions I've made in my life ~~ Bravo to you for preparing him such a fabulous dinner for the 4 Month Anniversary...

                                                                                              Fun!

                                                                                              1. re: nomadchowwoman
                                                                                                h
                                                                                                Harters Aug 24, 2011 07:17 AM

                                                                                                Congrats to himself. The first few months I went without cigs and booze were a real killer. That's nearly 13 years ago and, truth be told, I still really miss them both now & again. Probably one of those that never really leaves you.

                                                                                                1. re: Harters
                                                                                                  nomadchowwoman Aug 25, 2011 10:14 AM

                                                                                                  Thanks to all of you nice folks. DH is still off, but he says he struggles mightily everyday. After our meal the other night, he complimented me profusely--and then said the only missing element was the after-dinner smoke.

                                                                                                  Harters, good for you. My DH hasn't given up booze. That, I think, would kill him.

                                                                                              2. GretchenS Aug 22, 2011 10:38 AM

                                                                                                Found a gorgeous well-marbled steak in the freezer that will go on the grill. Beautiful rainbow chard, picked yesterday at the organic farm, will be sauteed with garlic and shitakes and sprinkled with a bit of sherry vinegar probably although I have some fabulous apple cider vinegar that is the most aromatic thing ever that might get used. Steak might be sprinkled with some crumbled Buttermilk Blue, depending on how decadent I feel this evening... A larger piece than usual of the steak must be reserved for Pokey (see avatar) because it's his birthday and it seems only right. Happy Monday everybody!

                                                                                                7 Replies
                                                                                                1. re: GretchenS
                                                                                                  mariacarmen Aug 22, 2011 11:19 AM

                                                                                                  you made me smile. happy birthday Pokey! yer steak with the blue sounds yum.

                                                                                                  1. re: GretchenS
                                                                                                    BananaBirkLarsen Aug 22, 2011 11:36 AM

                                                                                                    Pokey's a lucky dog! Happy Birthday Pokey!

                                                                                                    1. re: GretchenS
                                                                                                      LindaWhit Aug 22, 2011 11:59 AM

                                                                                                      Happy birthday, Pokey!

                                                                                                      1. re: GretchenS
                                                                                                        onceadaylily Aug 22, 2011 12:17 PM

                                                                                                        Aw, happy birthday to the pup. And you people are tempting me with mushrooms today. That chard and shitake dish sounds so good.

                                                                                                        1. re: onceadaylily
                                                                                                          GretchenS Aug 22, 2011 12:50 PM

                                                                                                          Thanks to all of you, I will pass on each kind birthday wish specifically! ;)

                                                                                                          1. re: GretchenS
                                                                                                            LindaWhit Aug 22, 2011 01:55 PM

                                                                                                            GretchenS: Pokey, people named mc, BananaBirkLarsen, LindaWhit, and OADL all wished you a happy birthday on the internet! Isn't that so sweet?

                                                                                                            Pokey: Whatever. Gimme more steak....more steak! Mooooorrrrre STEAK!!!!!

                                                                                                            1. re: LindaWhit
                                                                                                              GretchenS Aug 22, 2011 04:14 PM

                                                                                                              You KNOW him! That's Pokey, all right. And then he wants to know, "can I have a chip? come on, gimme a chip, i wanna chip, gimme a chip, c'mon." And THAT is why no chips in the house, it has nothing to do with any lack of control on my part or anything like that.

                                                                                                      2. s
                                                                                                        suburban_mom Aug 22, 2011 10:38 AM

                                                                                                        Tonight's dinner: Meatball sandwiches at my daughter's request. I'm making chicken meatballs to "lighten" up the dish a bit for summer. We will probably have salad on the side.

                                                                                                        1 Reply
                                                                                                        1. re: suburban_mom
                                                                                                          onceadaylily Aug 22, 2011 12:15 PM

                                                                                                          I love chicken meatballs in a sandwich instead of pork or beef. Chicken and tomatoes play so well together. Lucky daughter!

                                                                                                        2. h
                                                                                                          Harters Aug 22, 2011 09:41 AM

                                                                                                          Brabant style rabbit and rice * - bought from the farmers market and just needs microwaving.

                                                                                                          (* No, me neither. But I'm a sucker for Flemish dishes)

                                                                                                          3 Replies
                                                                                                          1. re: Harters
                                                                                                            LindaWhit Aug 22, 2011 10:01 AM

                                                                                                            * And when you *do* know, you'll tell us, right? ;-)

                                                                                                            1. re: LindaWhit
                                                                                                              h
                                                                                                              Harters Aug 22, 2011 12:41 PM

                                                                                                              Seemingly the good people of Brabant are as ready as the rest of us in Northern Europe to make a cream/apple/mustard sauce for game. Was just as I make to go with pheasant

                                                                                                              1. re: Harters
                                                                                                                LindaWhit Aug 22, 2011 01:53 PM

                                                                                                                Ahhh, perfect. Love that type of sauce.

                                                                                                          2. inaplasticcup Aug 21, 2011 07:28 PM

                                                                                                            Boiguhs on a toasted Il Fornaio French bread loaf (which I think is now my new favorite burger bun), freshly fried tri-color potato chips and the kids' fave strawberry spinach salad with a soy-Worcestershire dressing.

                                                                                                             
                                                                                                             
                                                                                                             
                                                                                                             
                                                                                                            1 Reply
                                                                                                            1. re: inaplasticcup
                                                                                                              crowmuncher Aug 22, 2011 02:30 AM

                                                                                                              i love strawberries in salad; in fact i prefer them to tomato

                                                                                                            2. ChristinaMason Aug 21, 2011 05:43 PM

                                                                                                              I'm a little under the weather today, so DH made dinner. He made a sort of mushroom-sherry stroganoff with criminis and chanterelles, served over egg papardelle, and thick-cut boneless pork loin chops. Very good.

                                                                                                              3 Replies
                                                                                                              1. re: ChristinaMason
                                                                                                                JEN10 Aug 21, 2011 06:46 PM

                                                                                                                Sounds like the perfect meal for an under the weather day. Hope you are feeling better.

                                                                                                                1. re: JEN10
                                                                                                                  ChristinaMason Aug 22, 2011 07:13 AM

                                                                                                                  thank you :)

                                                                                                                2. re: ChristinaMason
                                                                                                                  nomadchowwoman Aug 22, 2011 11:22 AM

                                                                                                                  That meal would get me feeling better!

                                                                                                                3. JEN10 Aug 21, 2011 05:00 PM

                                                                                                                  Gazpacho tonight, I used a mix of tomatoes from the garden, Lemon Cucumbers as well as the reg type, and some Marconi & Hungarian peppers from the garden were added to the other ing. I made a diced version that has been in the family for eons; it was nice to do it with the things I had nurtured over the summer. Served it with Lime, Chili, Honey marinated shrimp and a good baquette. That is what summer and a garden are all about.

                                                                                                                   
                                                                                                                   
                                                                                                                  4 Replies
                                                                                                                  1. re: JEN10
                                                                                                                    icey Aug 22, 2011 09:27 AM

                                                                                                                    Hi Jen10. Would you mind sharing your Gazpacho recipe? I want to use up the various veggies from the garden but most of the recipes I have seen ask for Vegetable juice or tomato juice from a can (like V8) and I really don't like those vegetable cocktails...

                                                                                                                    1. re: icey
                                                                                                                      JEN10 Aug 22, 2011 04:23 PM

                                                                                                                      3/4 cup fresh squeeezed lemon juice

                                                                                                                      4 med tomatoes chopped

                                                                                                                      3 small red bells chopped (I had some homegrown Marconi's and Hungarians that I added)

                                                                                                                      1 cucumber chopped

                                                                                                                      1 med. red onion diced

                                                                                                                      1/2 c. fresh parsley minced

                                                                                                                      2 cloves garlic minced

                                                                                                                      2 c. beef broth (I used better than bullion)

                                                                                                                      1T. salt

                                                                                                                      1/2 tsp. fresh ground pepper

                                                                                                                      1/2 - 1 tsp. cayene pepper (optional)

                                                                                                                      1 tsp. sweet paprika

                                                                                                                      1/2 - 3/4 c. EVOO

                                                                                                                      Chill for several hours before serving.

                                                                                                                      I am having it again tonight (it is even tastier) with BBQ Baby Back Ribs

                                                                                                                      Hope you like it as much as I do. It is so delicious and crispy, like a mouth full of summer delight!

                                                                                                                      1. re: JEN10
                                                                                                                        icey Aug 23, 2011 06:37 AM

                                                                                                                        Thanks! I will definitely try your recipe shortly. Last night I had a real hankering for it since seeing your pictures, so I looked up an old Gazpacho thread here and looked at Mark Bittman's recipe that someone had posted and used that as a guideline.

                                                                                                                        All the veggies came from my garden and it was a great new way to use up the cucumbers.

                                                                                                                        I took 4 extra large super ripe tomatoes that I would normally only make sauce out of. Added a big cucumber, a big handful of celery leaves, 1 serrano (ribs and seeds removed) and a few sweet banana peppers, salt, pepper and olive oil. I also soaked 2 small slices (crusts removed) of calabrese bread in water and then added those as well, along with a small clove of garlic.
                                                                                                                        Blended everything up in the food processor but let a bit of texture.

                                                                                                                        I then chopped up a bit of cucumber, banana pepper, tomato and celery and served that on top of the gazpacho for some added texture.

                                                                                                                        The soup was served alongside a grilled porkchop that we ate with some really spicy mustard.

                                                                                                                        1. re: icey
                                                                                                                          JEN10 Aug 23, 2011 12:44 PM

                                                                                                                          I like that you used the chilies, I did too. I am loving the Marconi peppers and will definetly plant them again next year. The Gazpacho was even better last night, so do give it a try and let me know what you think.

                                                                                                                  2. m
                                                                                                                    Matahari22 Aug 21, 2011 04:02 PM

                                                                                                                    This is kinda weird because I am trying to sort of create a fruity BBQ sauce, but I cannot do traditional BBQ because of the tomato and vinegar. I put two peaches and three figs, 3 cloves of garlic, couple spoonfuls of hoisin, piece of ginger, and an onion and ran that in my emulsifier to make a completely smooth sauce. Put that in the crock pot with baby back ribs, and two cups of white beans and minced onion. When the ribs were tender, I made a glaze from honey, hoisin, and curry powder, then broiled.

                                                                                                                    It's not awful, tastes ok together. Needs work. Lol

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

                                                                                                                    1. BabsW Aug 21, 2011 03:43 PM

                                                                                                                      Made New England Portuguese style beans and greens with white beans, kale and chouriço. It's a lot like a Caldo Verde, but without potatoes and not as soup-like. Very satisifying and spicy. :9

                                                                                                                      2 Replies
                                                                                                                      1. re: BabsW
                                                                                                                        ChristinaMason Aug 21, 2011 05:41 PM

                                                                                                                        Mmm, that sounds very good to me at the moment.

                                                                                                                        1. re: ChristinaMason
                                                                                                                          BabsW Aug 22, 2011 02:27 PM

                                                                                                                          It was very satisfying. :)

                                                                                                                      2. m
                                                                                                                        magiesmom Aug 21, 2011 03:31 PM

                                                                                                                        made a whole chicken on the grill ( between thunderstorms!) with a balsamic barbeque sauce for the last 15 minutes. Boy was it succulent. Also grilled some eggplant and made a salad with it, garlic, green pepper, hot pepper and sweet onion, olive oil and sherry vinegar. Also had a corn, red onion and green bean salad, Peaches for dessert.

                                                                                                                        1. JenJeninCT Aug 21, 2011 02:00 PM

                                                                                                                          Last of the baby heirloom tomatoes roasting... haven't yet decided whether to serve them in, or alongside, the shrimp/asparagus/penne/vodka sauce I'm making- mainly because I have all of the ingredients in the house, and don't feel like getting out of my pi's to go to the store. Hubby already went once today to get bacon to go with the waffles I made for breakfast- getting him to go again is highly unlikely, to say the least. Simple caesar salad and garlic bread to go with. Dessert has yet to be decided, but got some lovely organic nectarines and cantaloupe (2/$3!!), so that might be it- for me at least- he will probably go for 1 of the 600 lb gorilla ice cream sandwiches in the freezer.

                                                                                                                          Last night was all kinds of oysters at the Milford(CT) Oyster Fest -- YUM!!

                                                                                                                          Countdown to our trip to the Cape- seafood spectacular!

                                                                                                                          2 Replies
                                                                                                                          1. re: JenJeninCT
                                                                                                                            LindaWhit Aug 21, 2011 02:13 PM

                                                                                                                            Great meal tonight! Tomatoes in or out of the shrimp/asparagus/penne w/vodka sauce will be great, no matter which way you go.

                                                                                                                            And enjoy the Cape - hope you have good weather!

                                                                                                                            1. re: LindaWhit
                                                                                                                              JenJeninCT Aug 21, 2011 05:13 PM

                                                                                                                              Scratch the pasta- wasn't blowing anyone's skirts up. So, made a frittata instead with caramelized red onions, a package of pre-sliced "gourmet" (shitake, crimini and oyster)mushrooms, parsley and a handful each of parmigiano reggiano and pecorino romano. Garlic toast topped with a little pre-shredded 6 Italian cheese blend on the side. Cantaloupe will be the perfect dessert.

                                                                                                                              Pomegranate cosmos were the pre-dinner drink.

                                                                                                                              For the moment, my fridge is slightly less Flintstone's closet-esque, but that will be shot to hell tomorrow :)

                                                                                                                              Thanks Linda! we usually go about 4-5 times a year, but this will be our first trip this year. September weather is *usually* perfect for us.

                                                                                                                          2. mariacarmen Aug 21, 2011 01:38 PM

                                                                                                                            inspired by nightshade's lebanese chicken (but veering a bit, distracted by things i found in my spice drawer), and having a raw s/b chicken breast, i've pounded it out to uniform thickness, and it's now sitting in the fridge in a dry rub of s&p, granulated garlic, granulated onion, ground and toasted cumin & coriander, sumac and aleppo. forgot the paprika. i think i'll just pan fry that, and make some sort of couscous thing, with pine nuts; Klary's haloumi sounds like a perfect addition too. and maybe some garlic sauteed spinach. and a salad of some sort; have a beautiful rosy grapefruit that i might supreme and do something with, with raspberry vinegar.

                                                                                                                            7 Replies
                                                                                                                            1. re: mariacarmen
                                                                                                                              LindaWhit Aug 21, 2011 02:11 PM

                                                                                                                              That sounds like a wonderful meal, mc! I've got to try the fried/pan-sauteed haloumi. Still haven't done so - but lordy, I love cheese, so I'm sure I'll love that, especially fried up for a salad plate. :-)

                                                                                                                              1. re: LindaWhit
                                                                                                                                h
                                                                                                                                Harters Aug 21, 2011 02:31 PM

                                                                                                                                In Cyprus, fried halloumi gets served up as part of a mezze - usually alongside lountza (fried cured and smoked pork).

                                                                                                                                1. re: Harters
                                                                                                                                  LindaWhit Aug 21, 2011 03:33 PM

                                                                                                                                  Ohhh, I think I could enjoy both of those quite easily! LOL

                                                                                                                                  1. re: Harters
                                                                                                                                    JenJeninCT Aug 21, 2011 05:15 PM

                                                                                                                                    They were doing a tasting of cubes of grilled haloumi with speck and cantaloupe at Whole Foods the other day- it was delicious!

                                                                                                                                    1. re: JenJeninCT
                                                                                                                                      LindaWhit Aug 22, 2011 05:32 AM

                                                                                                                                      Oh MAN that sounds wonderful!

                                                                                                                                2. re: mariacarmen
                                                                                                                                  linguafood Aug 21, 2011 02:28 PM

                                                                                                                                  superdelish. chicken seems the way to go today :-D

                                                                                                                                  1. re: linguafood
                                                                                                                                    mariacarmen Aug 21, 2011 08:40 PM

                                                                                                                                    thanks LW & LF! Harters, yep, have had it that way too - it's good any way you serve it. our corner store is run by a Syrian fellow, and he told me he likes it with basmati rice, so i felt i was on the right track with the couscous.

                                                                                                                                    dinner was pretty good. didn't make the salad, but the couscous was chock-full of goodies: toasted pumpkin seeds (no pine nuts, and didn't want to spend $29/lb to buy some), minced red pepper, parsley, and shallots, dried cherries, diced white zucchini, and cubes of the fried haloumi. plenty for work lunches this week.

                                                                                                                                3. h
                                                                                                                                  Harters Aug 21, 2011 09:47 AM

                                                                                                                                  To start ........ an odd combination of three cherry tomatoes, three runner beans and a couple of courgettes, cooked together in some way, with marjoram....and dumped on toast. Only because it's the entire available crop from the stuff we've got growing in pots on the patio and we need to use it before we go away. I know.... let's give it a name. How about Tuscan Toast?

                                                                                                                                  To continue......pork chops (baked), boiled new potatoes, steamed brocoli, apple sauce.

                                                                                                                                  To finish........fruit.

                                                                                                                                  3 Replies
                                                                                                                                  1. re: Harters
                                                                                                                                    LindaWhit Aug 21, 2011 10:48 AM

                                                                                                                                    Your Summer Harvest appetizer sounds perfect, Harters! And are you about to go on walkabout again for another holiday? The wilds of Africa? The rain forest of Bali? Mixing with the rich and famous in Monaco? :-)

                                                                                                                                    1. re: LindaWhit
                                                                                                                                      h
                                                                                                                                      Harters Aug 21, 2011 11:05 AM

                                                                                                                                      Africa is in November, Linda. South Africa for 3 weeks.

                                                                                                                                      This trip is Mallorca. We've rented a house for 2 weeks. Part of the world we know well. Normally when we're away we eat out or get takeaway but produce will be so good at the moment that we plan to cook about half the time. Only very simple stuff - buy some fish form the quay for the BBQ, make a salad and have it with bread - that sort of thing. Or some of the easy local specialities like tumbet (which is a bit like ratatouille). Whether it lasts or we succumb more to the restaurants is anyone's guess. Other than that, there's going to be a lot of lying down in the sun, reading trashy crime novels. Oh, and romantic moonlight strolls on the beach.

                                                                                                                                      Herself calculates that by the end of the year, we'll have been away for 12 weeks which is pretty good going. There are worse ways of spending one's retirement :-0

                                                                                                                                      1. re: Harters
                                                                                                                                        LindaWhit Aug 21, 2011 11:27 AM

                                                                                                                                        Fresher-than-fresh seafood, sunning oneself, trashy crime novels, and moonlight strolls on the beach. Harters, you and the Mrs. are doing retirement RIGHT! ;-)

                                                                                                                                        Enjoy enjoy.

                                                                                                                                  2. crowmuncher Aug 21, 2011 09:46 AM

                                                                                                                                    boyfriend made salsa last night and he uses tons of raw garlic and peppers; it made our pinto beans and rice with guac and greens meal way more exciting than it would have been; i love those Kirkland brand tortilla chips; they are the closest thing to making them yourself chips i can find around here- love how thick they are so you can pick up lots of guac w/out it breaking; and speaking of avocado- i know this is a "What's for Dinner" thread, but i must tell you that for brunch i made avocado pancakes; never thought of it before and i'm not sure what possessed me to do it, but I'm glad i did cuz they were delicious; i did the same exact thing i do to make mango pancakes, but used FL avocado instead; it was just "too weird" for my boyfriend to eat so i left his plain :)

                                                                                                                                    5 Replies
                                                                                                                                    1. re: crowmuncher
                                                                                                                                      inaplasticcup Aug 21, 2011 10:14 AM

                                                                                                                                      So what all went into them avocado pancakes?

                                                                                                                                      1. re: inaplasticcup
                                                                                                                                        crowmuncher Aug 22, 2011 02:35 AM

                                                                                                                                        let me show off my permalink skills...

                                                                                                                                        http://chowhound.chow.com/topics/7990...

                                                                                                                                        just sub avocado and yes, i kept them sweet (used maple syrup as usual). I remember eating eating savory crepes in Paris a lot, so I'm sure they would be fantastic for dinner if made savory; i should try that next :)

                                                                                                                                        1. re: crowmuncher
                                                                                                                                          LindaWhit Aug 22, 2011 05:32 AM

                                                                                                                                          let me show off my permalink skills...
                                                                                                                                          ~~~~~~~

                                                                                                                                          You learn quickly, grasshoppah. ;-)

                                                                                                                                      2. re: crowmuncher
                                                                                                                                        L.Nightshade Aug 21, 2011 10:26 AM

                                                                                                                                        Also very intrigued by those avocado pancakes. Savory or sweetish? Do you put topping on them? (Maple syrup on avocado? Can't quite imagine it.)

                                                                                                                                        1. re: crowmuncher
                                                                                                                                          mariacarmen Aug 21, 2011 12:15 PM

                                                                                                                                          yes please! expound!

                                                                                                                                        2. linguafood Aug 21, 2011 08:49 AM

                                                                                                                                          Hmm. Our dinner party, which was planned for 5, kinda imploded. My buddy had a surprise gig, so neither he nor his wife showed up, and I ended up making only one pack of happy thighs for the 3 of us. Still used both Chinese eggplant b/c I LOVE them.

                                                                                                                                          The papaya I had bought was ripe, so the *green* papaya salad didn't happen. I now have a massive bowl of papaya chunks nobody is interested in eating. Sigh.

                                                                                                                                          I thought the curry was too creamy, not spicy enough, and was lacking depth in flavor. I guess that's what happens when you don't mortar & pestle your own curry paste.

                                                                                                                                          The flan was a huge success, tho.

                                                                                                                                          We ended up stopping by the bar where my buddy was playing, and I did a few songs. Then back to our place for scotch.

                                                                                                                                          Tonight I'll use up the second pack of happy thighs -- I'd love to marinate and grill them later, but the forecast says thunderstorms (when doesn't it?), so I may have to pan-fry.

                                                                                                                                          Sides? Not sure. Feeling like some nice veggies -- asparagus or sumtin like that, and salad. Always gotta have salad.

                                                                                                                                          1. L.Nightshade Aug 21, 2011 07:57 AM

                                                                                                                                            I get so out of the loop when the email is not working. I know I can find WFD in Home Cooking, but I kind of lose track of Chowhound in general when I'm not getting email.

                                                                                                                                            We had for dinner:
                                                                                                                                            First course - grilled beets with skordalia.
                                                                                                                                            Main dish - Jordanian grilled chicken from Planet Barbecue, which is a spiced, marinated chicken topped with a mix of onions, raisins, pine nuts, paprika, cinnamon and cardamom pods. I served it on top of homemade naan bread.
                                                                                                                                            Side dish - orange cherry tomatoes with za'atar pesto and pine nuts, from Radically Simple.
                                                                                                                                            Another dinner with total disregard for culinary borders, but it all worked quite nicely together.

                                                                                                                                            Tonight a few people are coming over for an appetizer/small plate pot luck. I've got a few things in mind...

                                                                                                                                             
                                                                                                                                             
                                                                                                                                             
                                                                                                                                            4 Replies
                                                                                                                                            1. re: L.Nightshade
                                                                                                                                              Klary Aug 21, 2011 08:01 AM

                                                                                                                                              that chicken sounds so good! I love any dish that combines spicy meat with bread. It reminds me a bit of musakhan, chicken with onions and sumac on flatbread. What kind of spices were in the chicken marinade?

                                                                                                                                              1. re: Klary
                                                                                                                                                L.Nightshade Aug 21, 2011 08:11 AM

                                                                                                                                                The spatchcocked chicken is rubbed with a dry mix of salt, cumin, coriander, paprika, and pepper. Olive oil is drizzled over and the spices are further massaged onto the chicken with the oil. It sits on a bed of thinly sliced onions and bay leaves to marinate.
                                                                                                                                                The recipe calls for the chicken to be placed on taboon, a Jordanian flatbread. But I had balls of naan dough that I had previously frozen, so just thawed those and popped them into an iron skillet.

                                                                                                                                              2. re: L.Nightshade
                                                                                                                                                inaplasticcup Aug 21, 2011 10:13 AM

                                                                                                                                                That Jordanian grilled chicken sounds different and delicious, Nightshade. You've been missed 'round here. :)

                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                  L.Nightshade Aug 21, 2011 10:23 AM

                                                                                                                                                  Aw, thanks ina pc.
                                                                                                                                                  By the way, love your be-aproned avatar!

                                                                                                                                              3. LindaWhit Aug 21, 2011 07:03 AM

                                                                                                                                                I pulled out some pork chops from the freezer, and after a conversation with my sister this morning (her asking me to detail the recipe for swordfish she's making tonight), I will be marinating them in a favorite marinade found in Food & Wine a long time ago. It's not available at F&W's site, but seems to be all over the Internet (without any attribution to F&W).

                                                                                                                                                I'll be marinating the chops and grilling them on the grill pan and finishing them in the oven. There will be roasted Herbs de Provence Yukon Gold potatoes and COTC alongside. And if I get ambitious, I'm hoping to make a peach cobbler for dessert. :-)

                                                                                                                                                Yogurt, Lime, and Black Pepper Marinade

                                                                                                                                                1 cup plain nonfat yogurt
                                                                                                                                                4 medium scallions (white and green) -- finely chopped
                                                                                                                                                1/4 cup fresh lime juice
                                                                                                                                                2 Tbsp lime zest -- finely grated
                                                                                                                                                2 Tbsp safflower oil
                                                                                                                                                2 large garlic cloves -- minced
                                                                                                                                                1 Tbsp black pepper -- coarsely ground
                                                                                                                                                1/4 tsp salt
                                                                                                                                                1 tsp ground cumin -- OR coriander, chili powder, or curry powder (optional, and I usually just leave it out, as I prefer it with just the lime and pepper)

                                                                                                                                                Combine all ingredients in a nonreactive bowl. Use as a marinade for beef, chicken, or pork; or cover tightly and refrigerate for up to 1 week.

                                                                                                                                                4 Replies
                                                                                                                                                1. re: LindaWhit
                                                                                                                                                  s
                                                                                                                                                  suburban_mom Aug 21, 2011 07:27 AM

                                                                                                                                                  That marinade sounds yummy. I may have to use it this week since I have most of the ingredients on hand.

                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                    nomadchowwoman Aug 22, 2011 11:20 AM

                                                                                                                                                    The marinade sounds great. I will have to try that w/my next pork chops.

                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                      LindaWhit Aug 22, 2011 11:58 AM

                                                                                                                                                      It is wonderful - the chicken or pork chops are really *best* cooked fully on the grill. The marinade gets a bit crusty (a good crusty!) and some will fall off when you flip it. Finishing it in the oven, you run the risk of it getting a bit ooky-looking. Still tastes good; it's just ooky-looking. :-)

                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                        nomadchowwoman Aug 25, 2011 10:08 AM

                                                                                                                                                        Noted--we surely don't want "ooky"! Sounds easier that way anyway. Thx, LW.

                                                                                                                                                  2. BananaBirkLarsen Aug 20, 2011 08:39 PM

                                                                                                                                                    Pizza and salad for dinner tonight. The pizza consisted of a homemade crust, left to chill in the fridge since last night, topped with a brushing of olive oil, some bottled puttanesca sauce (bought it on sale the other day because of the cute packaging, and it turned out to be the most flavourful bottled sauce I've ever tasted), sliced mushrooms, a little bit of ham, fresh mozzarella and a sprinkling of kosher salt and black pepper. Served with pickled jalapenos on the side.

                                                                                                                                                    The salad was baby arugula, shredded cabbage, halved red grapes, blue cheese and some leftover vinaigrette from the other night.

                                                                                                                                                    Sadly, we drank the last of the wine while I was making dinner.

                                                                                                                                                    1. iL Divo Aug 20, 2011 06:54 PM

                                                                                                                                                      Chicago pizza
                                                                                                                                                      Spag/meat sauce
                                                                                                                                                      Garlic bread
                                                                                                                                                      Big green salad
                                                                                                                                                      -Coke

                                                                                                                                                      1. JEN10 Aug 20, 2011 05:37 PM

                                                                                                                                                        I picked some Swiss Chard this afternoon, along with some of the tomatoes and peppers that need to get eaten. Tonight I browned some onions and Brats, added in the cut up Chard stems and continued to cook them, added in the sliced Chard, some scallions, and chicken broth. Heavenly chard. Served the brats and chard with some roasted potatoes, mustard, and a squash relish that I made. Now I need to do something with the Marconi Peppers, I am thinking a Frittata with some summer squash and fried peppers. Enjoy your weekend!!

                                                                                                                                                         
                                                                                                                                                         
                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: JEN10
                                                                                                                                                          ChristinaMason Aug 21, 2011 05:34 PM

                                                                                                                                                          Jealous of your beautiful produce haul! That sausage dish sounds simply delish.

                                                                                                                                                        2. inaplasticcup Aug 20, 2011 05:27 PM

                                                                                                                                                          Too lazy to cook so it was more of lunch, which was a fridge cleanout spicy pork stir fry made with the last bits of bell pepper, onion, green onion, half a zucchini and some garlic in a bean paste/sriracha seasoning. Served over steamed jasmine rice.

                                                                                                                                                          We're literally down to eggs, apples and a little baby piece of cheese, but I'm so incredibly lazy that I think grocery shopping will have to wait til manana...

                                                                                                                                                           
                                                                                                                                                           
                                                                                                                                                          1. r
                                                                                                                                                            Rocky74 Aug 20, 2011 04:26 PM

                                                                                                                                                            Hurray - for the first time in days this is allowing me to reply (not that my meals have been so super amazing that anyone needs to know about them!). Last night in an attemot to clear the freezer out a bit, I took a single portion of black bean chili out of the freezer and spotted half a chicken breast (surely not me to leave HALF a chicken breast in there!) so we had the BB chili and I invented a chicken and white bean chili. Definitely to be repeated. We both loved it.

                                                                                                                                                            Tonight we are having bits and pieces. The boy has made gazpacho, i have made mahi ceviche and a little dressing to drizzle over a bit of smoked salmon to make it more interesting. We also have some nice olives and a black bean salsa. I have toasted up some flour tortillas to have with it

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: Rocky74
                                                                                                                                                              JEN10 Aug 20, 2011 05:44 PM

                                                                                                                                                              I think I know what to do with my peppers and tomatoes tomorrow. I know I have some cucumbers that need picking, so Gazpacho it is. Thanks for the inspiration!!!

                                                                                                                                                            2. Klary Aug 20, 2011 01:14 PM

                                                                                                                                                              Made a really good black bean soup with lots of chicken en roasted corn in it. Spiced with pasilla flakes, cumin, coriander en mexican oregano.
                                                                                                                                                              Also, a salad of Belgian endive, radishes, avocado, pomegranate seeds, and fried cubes of tempeh and halloumi. Husband said, while licking his soup plate, that he doubted any guy in the Nehterlands was eating as well as he was tonight. I took it as a compliment ;)

                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                              5 Replies
                                                                                                                                                              1. re: Klary
                                                                                                                                                                inaplasticcup Aug 20, 2011 01:53 PM

                                                                                                                                                                What beautiful platings, Klary! I think I could eat that salad all day...

                                                                                                                                                                1. re: Klary
                                                                                                                                                                  LindaWhit Aug 20, 2011 02:27 PM

                                                                                                                                                                  THAT is a gorgeous salad, Klary!

                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                    Klary Aug 20, 2011 02:47 PM

                                                                                                                                                                    thanks! the combo of tiny cubes of halloumi and tempeh, fried, is my new addiction. They look the same, but when you bite into them you never know wether you'll get the sweet nuttyness of the tempeh or the squidgy saltiness of the halloumi. Sooooo good.

                                                                                                                                                                    1. re: Klary
                                                                                                                                                                      ChristinaMason Aug 21, 2011 05:32 PM

                                                                                                                                                                      Very nice! That looks great. Do you have a soup recipe you could share?

                                                                                                                                                                  2. re: Klary
                                                                                                                                                                    crowmuncher Aug 21, 2011 09:38 AM

                                                                                                                                                                    wow! i think your husband is absolutely correct

                                                                                                                                                                  3. m
                                                                                                                                                                    Matahari22 Aug 20, 2011 12:58 PM

                                                                                                                                                                    Butternut Squash Lasagna.  Seasoned and roasted sliced butternut squash, caramelized onions, ricotta cheese, procuitto, a mix of Italian cheeses, and a sage infused béchamel for the sauce.   

                                                                                                                                                                    Best friend's favorite cake for his birthday, apple crumb cake. Will give a dusting of powdered sugar when I get to his house.  

                                                                                                                                                                    http://photos-g.ak.fbcdn.net/hphotos-ak-ash4/294201_266336313376678_100000009333642_1088335_698908_n.jpg?dl=1

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

                                                                                                                                                                    6 Replies
                                                                                                                                                                    1. re: Matahari22
                                                                                                                                                                      Chocolatechipkt Aug 20, 2011 02:24 PM

                                                                                                                                                                      Yum to both! I wish it were cool enough here to consider lasagna. I love making it with butternut squash and béchamel.

                                                                                                                                                                      1. re: Chocolatechipkt
                                                                                                                                                                        m
                                                                                                                                                                        Matahari22 Aug 20, 2011 09:14 PM

                                                                                                                                                                        It was hot today, but not super muggy. I figured I had to turn the oven on for his cake anyway, so I thought I would make it, cause I was in the mood for it, and it would give me five other dinners. Might as well take advantage of that benefit if I had to turn the oven on anyway.

                                                                                                                                                                        That apple cake was so good, that I may need to do one with some lovely peaches I have tomorrow.

                                                                                                                                                                        1. re: Matahari22
                                                                                                                                                                          Chocolatechipkt Aug 21, 2011 04:14 AM

                                                                                                                                                                          I'd love to see the recipe if you have a link handy for the cake.

                                                                                                                                                                          1. re: Chocolatechipkt
                                                                                                                                                                            m
                                                                                                                                                                            Matahari22 Aug 21, 2011 09:09 AM

                                                                                                                                                                            I don't have a link, unfortunately, I would need to research, it's a recipe of my step mom's and her bakery, so I'm not allowed to even give it to my friend, lol. I can try to find something like it later, and if I find a link, I will post. It's not like a 'cake', really. It's more along the lines of like a shortbread cookie, more crunchy thing. Like how you make lemon bars, and that type of harder crumbly kinda thing. It's more like a cookie that you press into the pan first, then lay the fruit, and sprinkle the crumbs on the top.

                                                                                                                                                                            1. re: Matahari22
                                                                                                                                                                              Chocolatechipkt Aug 21, 2011 02:56 PM

                                                                                                                                                                              Gotcha. Sounds delicious. :)

                                                                                                                                                                              1. re: Chocolatechipkt
                                                                                                                                                                                m
                                                                                                                                                                                Matahari22 Aug 23, 2011 04:47 PM

                                                                                                                                                                                I've looked for two days, and cannot find anything even close. Sorry chocolatechipkt. Will still keep my eyes peeled for one tho.

                                                                                                                                                                    2. linguafood Aug 20, 2011 11:38 AM

                                                                                                                                                                      Som tam followed by Thai green curry with happy chicken thighs, Chinese eggplant, zuke, and lotsa spiciness, served with basmati rice.

                                                                                                                                                                      Dessert -- a rare occasion in our house, but we're having friends over -- will be my man's incredibly addictive tres leche flan, which will likely be inhaled. No leftovers needed.

                                                                                                                                                                      12 Replies
                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                        inaplasticcup Aug 20, 2011 01:52 PM

                                                                                                                                                                        What makes the thighs happy, lingua?

                                                                                                                                                                        1. re: inaplasticcup
                                                                                                                                                                          LindaWhit Aug 20, 2011 02:23 PM

                                                                                                                                                                          I don't think this message board is the right place for *that* type of conversation, ina. ;-)

                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                            inaplasticcup Aug 20, 2011 02:34 PM

                                                                                                                                                                            What. This isn't the Who's Fer Dinner thread???

                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                              LindaWhit Aug 20, 2011 02:46 PM

                                                                                                                                                                              That's a different kind of 'hound, m'dear. ;-)

                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                mariacarmen Aug 20, 2011 09:09 PM

                                                                                                                                                                                AHAHAHAHA you guys are funny tonight!

                                                                                                                                                                          2. re: inaplasticcup
                                                                                                                                                                            linguafood Aug 21, 2011 08:37 AM

                                                                                                                                                                            They're "organic".

                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                              LindaWhit Aug 21, 2011 08:59 AM

                                                                                                                                                                              Well, now that's no fun. We were hoping for a definition that was a bit more lascivious. ;-)

                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                linguafood Aug 21, 2011 09:03 AM

                                                                                                                                                                                I promise my next post will be about happy nuts, k?

                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                  LindaWhit Aug 21, 2011 09:25 AM

                                                                                                                                                                                  There ya go. Tee hee!

                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                    inaplasticcup Aug 21, 2011 10:11 AM

                                                                                                                                                                                    What makes the nuts happy, lingua???

                                                                                                                                                                                    :P

                                                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                                                      linguafood Aug 21, 2011 10:13 AM

                                                                                                                                                                                      Lots of TLC.

                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                        Chocolatechipkt Aug 21, 2011 02:54 PM

                                                                                                                                                                                        Lol that's how I describe organic things too.

                                                                                                                                                                          3. h
                                                                                                                                                                            Harters Aug 20, 2011 10:50 AM

                                                                                                                                                                            Bhuna gosht. An adaption of Pat Chapman's recipe in "250 Favourite Curries". Adapted in that Chapman wants you to make a large batch of curry powder, enough for several meals, from a multiplicity of ingredients. I can never be arsed to cook with that intricacy or fuss - so, a teaspoon of bought garam masala, a teaspoon of bought curry powder and a bit of anything in his recipe that we happen to have in. It'll do. it cooks in the oven for an hour.

                                                                                                                                                                            Served with rice (quick cook) and dahl (ready made supermarket). Preceeded by spinach bhaji (supemarket). Followed by halwa (packet mix - just add milk).

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: Harters
                                                                                                                                                                              LindaWhit Aug 20, 2011 02:22 PM

                                                                                                                                                                              LOL! I love your preceded by/followed by descriptions, Harters. ;-)

                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                h
                                                                                                                                                                                Harters Aug 20, 2011 03:58 PM

                                                                                                                                                                                It's another book winging its way to the charity shop. Even the cut down version was a lot of poncing about and the "new cooking me" of recent weeks no longer is interested in poncing about with food. Gimme straightforward simple food - it's really what I want to eat.

                                                                                                                                                                            2. nomadchowwoman Aug 20, 2011 10:28 AM

                                                                                                                                                                              Last night it was lamb loin chops (yes, the unidentifiable brown pile in the photo are lamb chops, cut too thin for my liking), chanterelle risotto, roasted asparagus, and grape tomatoes tossed w/EVOO, sherry vinegar, and chopped parsley.

                                                                                                                                                                              I'm getting ideas for WFD tonight (and the next few) by reading everyone's wonderful posts. Yu

                                                                                                                                                                               
                                                                                                                                                                              1. onceadaylily Aug 20, 2011 09:09 AM

                                                                                                                                                                                The boyfriend bought slightly spicy cabbage salad from a deli. He thought that we could fry it to use in an egg dish. We means me, and I agreed to do that for him. So, tonight will be a spicy cole slaw frittata. I know, I know. But he loves it when I march into the kitchen to execute his ideas. I'll saute the cabbage mixture with onion, garlic, and maybe a tiny bit of garlic chile paste. To go with, I knew I roasted sweet potatoes wedges and green beans, and Christina Mason just gave me an idea for the seasoning: coriander and fennel, olive oil, and I even have fancy pink salt. I'll throw together a couple of spinach salads as well.

                                                                                                                                                                                This is assuming we do not lose power, and I can actually open the refrigerator today. We're having a wicked storm at the moment, and I am terribly glad I canceled my plans for this evening. Maybe I should get the vodka out of the freezer now, just in case. Emergency preparedness is a real skill, you know.

                                                                                                                                                                                8 Replies
                                                                                                                                                                                1. re: onceadaylily
                                                                                                                                                                                  LindaWhit Aug 20, 2011 02:21 PM

                                                                                                                                                                                  Maybe I should get the vodka out of the freezer now, just in case. Emergency preparedness is a real skill, you know.
                                                                                                                                                                                  ~~~~~~~~~~

                                                                                                                                                                                  A Girl Scout's motto is "Be Prepared," OADL. Wait. That was the Boy Scouts. Oh well, no worries. They should be coed by this point anyway. :-)

                                                                                                                                                                                  And you just reminded me - a Vodka and Lemonade needs to be made while I prepare dinner. (Oh, who am *I* kidding? I just stopped typing here and went and made a V&L...even though dinner isn't going to be started for at least an hour! LOL) Dinner, believe it or not, is going to involve the oven on a warm and humid day. Have I said recently how much I *love* my central A/C? LOL

                                                                                                                                                                                  I've been roasting local tomatoes like crazy after tossing them with olive oil, salt, pepper and a combination of minced garlic, basil and oregano. Several containers of the roasted tomato sauce will be mixed with a container of homemade meat sauce, and all will be mixed with penne pasta and topped with thin slices of fresh mozzarella to bake in the oven. A butter lettuce salad tossed with a homemade vinaigrette and topped with local fresh tomatoes, sliced mushrooms, and sprinkled with corn kernels, and some garlic ciabatta bread will be dinner.

                                                                                                                                                                                  Slices of local peaches drizzled with a fig balsamic vinegar will be dessert.

                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                    mariacarmen Aug 20, 2011 09:07 PM

                                                                                                                                                                                    linda your dinner sounds yum from start to finish. i wish to god i could find a decent tomato here in SF, but it's been a WASTELAND. love the idea of those peaches.

                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                      onceadaylily Aug 21, 2011 09:15 AM

                                                                                                                                                                                      Haha, I know, I was a Girl Scout. Well, first you have to be a Brownie. My mom made me do it, and said I could quit only after I made it to Girl Scout. So, a few years, and a sash full of faked badges later, I finally got to quit. I was truly terrible at it. And my knee socks never stayed up.

                                                                                                                                                                                      And I just love roasted tomatoes lately, which is good because the tomatoes just aren't great this year, and roasting them helps hide their flaws a bit. I haven't been to the farmer's market looking for tomatoes yet, but the absence of anything that looks locally grown in the markets is disappointing. And I'm with MC, those peaches sound delicious.

                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                        n
                                                                                                                                                                                        nvcook Aug 21, 2011 08:33 PM

                                                                                                                                                                                        LW - even better than lemonade and vodka is lemonade, vodka and a nice splash of cranraspberry! Perfect summery drink

                                                                                                                                                                                      2. re: onceadaylily
                                                                                                                                                                                        mariacarmen Aug 20, 2011 09:06 PM

                                                                                                                                                                                        your bf's idea of the frittata actually sounds quite intriguing, OADL!
                                                                                                                                                                                        hah-my gin is living its quiet little life in the freezer as we speak, waiting to come out into the harsh light of the kitchen later tonight.

                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                          onceadaylily Aug 21, 2011 09:29 AM

                                                                                                                                                                                          The frittata was good, but not great. The container of cabbage was not only pretty small, but, even though it was supposed to be a little spicy, just tasted like cabbage and mayo (I tossed a little garlic chile paste in). The boy said it tasted really good, but that he couldn't tell that the coleslaw was in there. But it definitely tasted creamier than the average frittata. If I do it again, I'd increase the amount of cabbage, and saute it a tad less.

                                                                                                                                                                                          We never lost power, but the vodka and I did have a safety drill, just to make sure we had our routine down. We're ready. :)

                                                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                                                            LindaWhit Aug 21, 2011 10:43 AM

                                                                                                                                                                                            I think you might want to have a daily test, OADL. Just to keep on top of the procedure, you know. ;-)

                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                              onceadaylily Aug 21, 2011 08:58 PM

                                                                                                                                                                                              I ran the drill with the gin today. I did well . . . but I think I could do better, with a bit of practice. I know, I know, I'm so hard on myself.

                                                                                                                                                                                              And to appease the eyes in the sky, dinner tonight was a request of the boyfriend's favorite (boring) cold pasta salad. This one was pasta, artichoke hearts, chopped black and green olives, giardiniera, and the balsamic/mayo/garlic mixture he prefers. But then I thought about how much sooner he's going to exit the planet with him calling the shots like this when we have separate meals, and I added a healthy amount of baby spinach and chopped broccoli. I know *yawn* but he liked it.

                                                                                                                                                                                      3. ChristinaMason Aug 20, 2011 07:48 AM

                                                                                                                                                                                        Last night we made Giada's balsamic-roasted chicken minus the lemon zest and parlsey at the end. I crisped up the chicken under the broiler, defatted and slightly thickened the sauce with some cornstarch, and strained it before serving. As sides, we had sauteed garlic spinach, green beans roasted with ground coriander and fancy pink salt (a surprisingly delicious combination), and brown rice cooked with saffron, bay leaf, and chicken broth.

                                                                                                                                                                                        I liked the chicken, but not quite enough to make it again. I think I prefer regular roast chicken, and I could get the same tang in the gravy by adding some of the lemon juice, mustard, and balsamic called for in the marinade.

                                                                                                                                                                                        A baby bottle of Virginia chardonnay to wash it all down.

                                                                                                                                                                                        1. mariacarmen Aug 20, 2011 07:41 AM

                                                                                                                                                                                          well, i don't really know how that pork in Rabaja's spiced chicken thigh recipe turned out, because a) the BF ate most of it as a late Dinner Part 2 the night before i was going to use it for our Friday dinner ("but, but, i thought...." "you thought what?" "i thought it was good...") and b) what was left of it he mixed with a jalapeno sauce and made tacos out of, with black beans on the side and an arugula salad. they were very tasty tacos, but i don't know how the experiment went. anyway. today is garage sale day at the oldster's. dunno WFD yet. prolly delivery pizza.

                                                                                                                                                                                          6 Replies
                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                            GretchenS Aug 20, 2011 05:03 PM

                                                                                                                                                                                            mc, hope you sold a lot, I spent the day unpacking my oldster's stuff in his new place and bitterly regretting that we didn't get rid of more. :) Lots more boxes to go.... He skipped lunch in favor of a drink and a nap (moving day yesterday was hard on him) so was very hungry for dinner tonight: that Dorie Greenspan cornish hen with olive tapenade under the skin that he never gets tired of, with potatoes, mushrooms and artichoke hearts sauteed in duck fat because since it was in the fridge I didn't have to unpack it!! Awfully tasty...

                                                                                                                                                                                            1. re: GretchenS
                                                                                                                                                                                              mariacarmen Aug 20, 2011 09:02 PM

                                                                                                                                                                                              yum that chicken sounds amazing! we sold quite a bit, but not a ton; still, we made a dent. poor oldster got knocked on his noggin with the heavy railing of a queen size bed frame that fell on him, and bled quite a lot, poor thing. he said later that it was my mom telling him not to sell her stuff! which of course we proceeded to do. hard day. we treated ourselves all to lunch at a little frenchy bistro and i ate way too many frites. so no dinner for me, but for him i made a mild sausage and ground beef meat loaf, garlic mashed taters, and (horrors) packaged gravy (the flour had already been packed) which i doctored a tad by sauteing shallots in a little butter. he seemed pleased with the prospect of this meal, either tonight or tomorrow.

                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                LindaWhit Aug 21, 2011 06:57 AM

                                                                                                                                                                                                Ouchie on the knock on the noggin! I hope the great-sounding meatloaf dinner makes the owie all better. :-)

                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                  onceadaylily Aug 21, 2011 09:52 AM

                                                                                                                                                                                                  Oh, your poor dad! That's a definitely a day that calls for a sausagey meatloaf and garlic mashed.

                                                                                                                                                                                                  You and Gretchen are good girls.

                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                    nomadchowwoman Aug 21, 2011 08:06 PM

                                                                                                                                                                                                    Tough task. Oh, I hope the meal soothed everyone's nerves.

                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                      GretchenS Aug 22, 2011 07:26 AM

                                                                                                                                                                                                      mc, hope your dad's head is feeling better, that must have been very distressing, I'm super-impressed that he could make a joke about it, good for him! I'm sorry it was such a tough day but I know that yummy meatloaf and mashed would have made me feel better about it!

                                                                                                                                                                                                2. crowmuncher Aug 20, 2011 06:31 AM

                                                                                                                                                                                                  jamaican food (not cooked by me); went in for lunch $2.50 special for a fish, rice n beans, vegs, meal and bought another to go and had that for dinner (with some avocado on the side)

                                                                                                                                                                                                  1. BananaBirkLarsen Aug 19, 2011 09:50 PM

                                                                                                                                                                                                    Tonight was one of those what's-in-the-fridge? sort of nights. Tossed some packaged tortellini into a casserole dish, stirred in some tomato sauce (bottled, mixed with extra garlic, mushrooms and red wine), layered on a pile of baby spinach and covered the top with slices of fresh mozzarella. Baked until the spinach was just cooked and the cheese was browned on the top. It turned out well for something I just sort of pulled out of the fridge.

                                                                                                                                                                                                    Tomorrow night is going to be homemade pizza (which is what I bought the fresh mozzarella for in the first place). I just finished making the dough and it is in the fridge to chill until tomorrow night.

                                                                                                                                                                                                    1. s
                                                                                                                                                                                                      suburban_mom Aug 19, 2011 06:00 PM

                                                                                                                                                                                                      Fettuccine alfredo with bacon. I had sauteed mushrooms on top of mine. The kids didn't. Husband is out of town. My oldest requested the fettuccine and loved it.

                                                                                                                                                                                                      1. JEN10 Aug 19, 2011 04:47 PM

                                                                                                                                                                                                        Made some chicken meatballs with ground chic and chic Italian sausage. Cooked them in the oven then added them to the sauce. Served them over polenta made w/ parm regg. Gobbled them up while watching a summer storm come in over the Rockies, HEAVEN!!!

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. re: JEN10
                                                                                                                                                                                                          inaplasticcup Aug 19, 2011 05:05 PM

                                                                                                                                                                                                          That sounds like perfect stormwatch food, Jen! I used to sit on the back porch and watch them with my dad when we lived in AZ.

                                                                                                                                                                                                        2. inaplasticcup Aug 19, 2011 04:46 PM

                                                                                                                                                                                                          A fridge cleanout meal of sweet & sour pork topped with tri-colored peppers, onion, fresh red grapes, and a sauce made from yet more of that plum jam. (I am one more meal away from finally using it all up! YAYYYY!!!)

                                                                                                                                                                                                          Egg drop soup, steamed rice, and kimchi on the side.

                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                          1. LindaWhit Aug 19, 2011 04:36 PM

                                                                                                                                                                                                            Using up the *last* of the piri-piri spice blend that a former coworker brought back from Spain. Two large Frankenchicken breasts (bone in/skin on) were rubbed with olive oil and then the rest of the piri-piri spice. I'm roasting them in the oven and sides will be basmati rice with peas and corn. Simple enough.

                                                                                                                                                                                                            Dessert will be some leftover fruit (strawbs, cantaloupe, honeydew, pineapple, grapes, blueberries) drizzled with some Licor 43. The fruit was brought into work for the gluten-free people who couldn't have the bagels *also* brought in, and the purchaser didn't want them to go bad...so I got it. Perfect. :-)

                                                                                                                                                                                                            1. linguafood Aug 19, 2011 03:05 PM

                                                                                                                                                                                                              Alea iacta est: a big fat rib-eye currently sitting on the counter, well-salted. Will go on the grill in between thunderstorms. Maitake from the pan.

                                                                                                                                                                                                              Two corncobs will be nuked. There will be heirloom tomato salad with some leftover feta, parsley, and red onion.

                                                                                                                                                                                                              1. twodales Aug 19, 2011 09:48 AM

                                                                                                                                                                                                                I'm thinking crispy duck with cucumber and hoisin on pancakes...if not tonight, then soon...

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                  inaplasticcup Aug 19, 2011 02:49 PM

                                                                                                                                                                                                                  OMG. That sounds sooooo delicious. I haven't had that in ages...

                                                                                                                                                                                                                2. linguafood Aug 19, 2011 09:03 AM

                                                                                                                                                                                                                  Had a fantastic grilled whole trout each (they were small) yesterday -- one of my favorite summer pleasures. I just love the taste of charred, crispy fish skin, the sweetness of the trout flesh, all with just a squeeze of lemon and some salt. The trouts were brushed with oo, crushed rosemary, and lots of sea salt.

                                                                                                                                                                                                                  Side was a (better) Greek salad, tho I'm still holding out for *really* good tomatoes.

                                                                                                                                                                                                                  Tonight may have to be a grill night again if the weather holds up. I'm thinking steak, corn, and salad.

                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                    ChristinaMason Aug 19, 2011 09:06 AM

                                                                                                                                                                                                                    Trout is so good. Glad you finally found some. I need to find a place (maybe WF?) that carries it.

                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                      linguafood Aug 19, 2011 09:15 AM

                                                                                                                                                                                                                      We usually have a fish dude at our local market on Fridays, but he's been AWOL. Wegmans has a pretty decent selection of whole fish (Spanish mackerel, trout, branzino, orata).

                                                                                                                                                                                                                    2. re: linguafood
                                                                                                                                                                                                                      inaplasticcup Aug 20, 2011 01:50 PM

                                                                                                                                                                                                                      Whole trout sounds fabulous, lingua. That's another thing I haven't had in ages. You guys are making me hungry.

                                                                                                                                                                                                                    3. tcamp Aug 19, 2011 08:12 AM

                                                                                                                                                                                                                      I actually did a weekly meal plan last weekend. Last night was self-serve noodle bar: Fresh asian wheat noodles; ground pork fried with onion and black bean chili sauce; chopped zuchini, tomatoes, and lots of thai basil and mint. Kids got a fried egg tossed on top. And watermelon. Trying to clear space for tomorrow's CSA pickup.

                                                                                                                                                                                                                      1. JungMann Aug 19, 2011 07:38 AM

                                                                                                                                                                                                                        It's been a while since I had Filipino food, so I made a traditional chicken afritada earlier this week, though I did tweak it just a tad by adding roasted peppers and a dash of harissa in my serving, but it still had that soy sauce fullness and cross-cultural mashup that seems to so typify Filipino cuisine.

                                                                                                                                                                                                                        Today I'm going to the fish monger to see what looks good. I'm feeling like samkeh harra today, roasted white fish heavily seasoned with spices and chili and served with tahini sauce. Since I can never get tired of sesame noodles, I'll probably have some of those on the side along with a cucumber salad in tarragon vinegar as well as some feta and olives for a completely cold plate dinner.

                                                                                                                                                                                                                        1. crowmuncher Aug 19, 2011 03:26 AM

                                                                                                                                                                                                                          tomato soup and grilled (mozz/parm) cheese sandwiches; someone gave me tons of fresh rosemary so i put it in the sandwich and the soup

                                                                                                                                                                                                                          15 Replies
                                                                                                                                                                                                                          1. re: crowmuncher
                                                                                                                                                                                                                            inaplasticcup Aug 19, 2011 05:03 PM

                                                                                                                                                                                                                            Simple and delicious. What kind of bread?

                                                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                                                              crowmuncher Aug 20, 2011 06:29 AM

                                                                                                                                                                                                                              normally, i would make pizzas and not grilled cheese, but i ran out of bread i can use for pizza; only had regular whole wheat (prescliced) bread so that's why i call it "grill cheese" instead of pizza :)

                                                                                                                                                                                                                              1. re: crowmuncher
                                                                                                                                                                                                                                inaplasticcup Aug 20, 2011 06:47 AM

                                                                                                                                                                                                                                I love grilled cheese on any bread, really. Except for maybe rye. I haven't tried it yet, but i don't think I would love it.

                                                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                                                  m
                                                                                                                                                                                                                                  MaryContrary Aug 20, 2011 11:48 AM

                                                                                                                                                                                                                                  Try it with rye, Ina. It's great. Only, of course, if you like rye.

                                                                                                                                                                                                                                  1. re: MaryContrary
                                                                                                                                                                                                                                    inaplasticcup Aug 20, 2011 01:48 PM

                                                                                                                                                                                                                                    I think the thing is that I'm on the fence about rye. Every once in a looooong while, I get to craving maybe *a* slice of rye.

                                                                                                                                                                                                                                    But the next time I see a good lookin loaf of rye, I just might pick it up and make a grilled cheese sammy with it. The day after that might be a pastrami day, and then I'll be a little hard pressed to come up with ways to use up the rest of the loaf. But then I'll just come here and ask you guys what I should do with it. :)

                                                                                                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                                                                                                      Chocolatechipkt Aug 20, 2011 02:21 PM

                                                                                                                                                                                                                                      Rye is the preferred grilled cheese bread in my family. Something about it just tastes right (IMHO, of course.)

                                                                                                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                                                                                                        mariacarmen Aug 20, 2011 08:49 PM

                                                                                                                                                                                                                                        i love rye, Ina, but it was an acquired taste, i didn't love it as a kid. i have been using "jewish" rye for my faux banh mi sammies at lunch (made with liverwurst, the poor man's pate, sometimes ham, basil, jalapenos, cukes). i also love russian rye. dark ryes are really good. in l.a. you should be able to find all kinds. but i guess you gotta like rye! rye makes good croutons for a salad. a pastrami salad with paprika vinaigrette i once had, with napa cabbage, sent me into a swoon, and thinking about it now, i can imagine it would have been even better with some rye crunchy crumblies. every morning i have a slice of rye with a lox schmear. but again, you gotta like rye!

                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                          inaplasticcup Aug 20, 2011 09:07 PM

                                                                                                                                                                                                                                          See, I don't hate it. I think possibly I've not eaten enough of it to really like it, if that makes any sense. Will have to give it another try. I do remember once someone made tea sandwiches with rye, cream cheese and cucumbers, and that was yummy.

                                                                                                                                                                                                                                          When I do buy me another loaf, I'll just have to remember to buy enough other stuff that I think goes well with it so I can get through the whole thing. :P

                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                            mariacarmen Aug 21, 2011 12:12 PM

                                                                                                                                                                                                                                            poached eggs on buttered rye toast, which i am eating as i type this.

                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                              inaplasticcup Aug 21, 2011 12:34 PM

                                                                                                                                                                                                                                              Eggs n buttah - got those. :)

                                                                                                                                                                                                                                            2. re: inaplasticcup
                                                                                                                                                                                                                                              chef chicklet Aug 24, 2011 11:25 AM

                                                                                                                                                                                                                                              I love Rye bread, dark or light it doesn't really matter. I like to make my own Ruebens and use mostly a Jewish rye, but for liverwurst sandwiches, I love to use a dark rye loaded then load the sandwich raw red onion, and always a great mustard...mmmmmm!

                                                                                                                                                                                                                                              I must admit and come to think of it I've forgotten to make these in quite some time now, but one of my favorite hot sandwiches is the patty melt! A thinner hamburger patty, grilled onions, with not cheddar or american, but Fontina. Surely not the authentic, but my patty melt! Fontina cheese has the meltiness I love in these types of sandwiches not to mention that it goes so well with caramelized onions.
                                                                                                                                                                                                                                              Here's Saveur's http://www.saveur.com/article/Recipes...

                                                                                                                                                                                                                                      2. re: inaplasticcup
                                                                                                                                                                                                                                        crowmuncher Aug 21, 2011 09:36 AM

                                                                                                                                                                                                                                        didn't know about rye til i moved to Miami; i thought it was pretty gross the first time i had it, but as time went on i got to the point that if a basket of bread came to me with rye in it i would enjoy it with butter, but it's definitely a taste you have to grow up with to appreciate- i think; or it just grows on you eventually ;)

                                                                                                                                                                                                                                        1. re: crowmuncher
                                                                                                                                                                                                                                          onceadaylily Aug 21, 2011 10:00 AM

                                                                                                                                                                                                                                          I never liked rye growing up (and truly hated the even darker breads), but then had a patty melt for the first time a few years ago. And I 'got' it, rye bread, what it could taste like. And I kept on gettin' it. It became my favorite sliced bread. And it makes wonderful croutons--perfect with soup--and breadcrumbs for roasted veg, or mac and cheese.

                                                                                                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                                                                                                            nomadchowwoman Aug 21, 2011 08:02 PM

                                                                                                                                                                                                                                            Rye w/gruyere--buttered outsides, grilled--divine.

                                                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                                                              onceadaylily Aug 21, 2011 09:08 PM

                                                                                                                                                                                                                                              Oh, yes. And if one happens to only have milder cheese on hand (like muenster), a smear of spicy mustard (inside the bread) adds a nice bite.

                                                                                                                                                                                                                                2. inaplasticcup Aug 18, 2011 07:27 PM

                                                                                                                                                                                                                                  We, like so many WFD-ers, are in fridge cleanout mode. So I took a bunch of veg that seemed to match in my mind (asparagus, shiitake shrooms, onions, zucchini, yellow bell, one Roma and the neighbor's homegrown heirloom tomaters, garlic, and basil), made a quick pan roasted ratatouille type dealie and spooned it over some mozzarella cheesy polenta.

                                                                                                                                                                                                                                  Spring greens with balsamic vinaigrette on the side.

                                                                                                                                                                                                                                  The Man debuted his barley wine at the local bottle shop today to rave reviews. I am quite proud and a little buzzed at the same time. :P

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                                                  1. re: inaplasticcup
                                                                                                                                                                                                                                    LindaWhit Aug 18, 2011 07:46 PM

                                                                                                                                                                                                                                    Pretty!

                                                                                                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                                                                                                      mariacarmen Aug 18, 2011 11:06 PM

                                                                                                                                                                                                                                      congrats to The Man!

                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                        inaplasticcup Aug 19, 2011 07:25 AM

                                                                                                                                                                                                                                        Thanks LW and mc! :)

                                                                                                                                                                                                                                      2. re: inaplasticcup
                                                                                                                                                                                                                                        ChristinaMason Aug 19, 2011 07:52 AM

                                                                                                                                                                                                                                        My DH is prepping to brew a batch of barleywine himself. Does your man have a favorite recipe?

                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                          inaplasticcup Aug 19, 2011 05:02 PM

                                                                                                                                                                                                                                          He's got a couple he really likes. How big a batch is the hubs looking to brew?

                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                            ChristinaMason Aug 20, 2011 07:43 AM

                                                                                                                                                                                                                                            A few gallons at a time, I think.

                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                              inaplasticcup Aug 20, 2011 01:44 PM

                                                                                                                                                                                                                                              Okidoke. He's gonna scale one down and I'll post it as soon as he's done! :)

                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                inaplasticcup Aug 21, 2011 12:36 PM

                                                                                                                                                                                                                                                Hey Christina,

                                                                                                                                                                                                                                                Here's a barleywine recipe for your hubs. :)

                                                                                                                                                                                                                                                Barleywine -- 1.114 OG, 1.028 FG -- 11% ABV

                                                                                                                                                                                                                                                Ingredients

                                                                                                                                                                                                                                                - 17 Lbs liquid Pale Malt Extract (un-hopped) for extract brew OR 22.5 Lbs 2-Row Pale Malt (pre-milled) for all-grain brew. If all grain, mash in at 154 degrees F.

                                                                                                                                                                                                                                                - 2 Lbs Crystal 80L Malt (pre-milled)

                                                                                                                                                                                                                                                - 1 Oz bittering hops (hops with high Alpha %...Magnum, Columbus, etc)

                                                                                                                                                                                                                                                - 1-2 Oz aroma hops (usually hops with high Beta %...for English Style you could use Kent Golding, Fuggle, Hallertauer, etc. For American Style you could use Cascade, Willamette, Mt Hood, etc)

                                                                                                                                                                                                                                                - 1 vial White Labs Dry English Ale or California Ale Yeast (depends on whether you want English or American Style -- White Labs liquid yeast cultures are highly preferred for their viability and ease of use). Make a yeast starter the day before brewing, oxygenate your wort A LOT, or both for best results.

                                                                                                                                                                                                                                                Hope he likes!

                                                                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                                                                  ChristinaMason Aug 21, 2011 05:23 PM

                                                                                                                                                                                                                                                  Fantastic, thanks. I'll share it with him.

                                                                                                                                                                                                                                        2. Chocolatechipkt Aug 18, 2011 07:04 PM

                                                                                                                                                                                                                                          Grilled swordfish kabobs
                                                                                                                                                                                                                                          Home-grown green beans
                                                                                                                                                                                                                                          Tomatoes with basil
                                                                                                                                                                                                                                          Fresh corn on the cob
                                                                                                                                                                                                                                          Freshly baked bread

                                                                                                                                                                                                                                          Perfect summer meal

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: Chocolatechipkt
                                                                                                                                                                                                                                            crowmuncher Aug 19, 2011 03:28 AM

                                                                                                                                                                                                                                            love kabobs! had prawn kabobs one summer- that was really good too; what bread do you make and how do you bake it?

                                                                                                                                                                                                                                          2. auburnselkie Aug 18, 2011 05:35 PM

                                                                                                                                                                                                                                            Some friends of mine and I got together and went to the Farmers Market. We had decided to get together and each make a different version of vegetable lasagna. The other two went for red sauce, but just to be different I went with white, layered with sautéed eggplant, squash, leeks, zucchini, and grated carrot. The pasta was homemade too, which was a first for me...it was much easier than I thought and I will definitely be doing that again, and the lasagna turned out really well. We're talking about getting together once a month to make other things.

                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                            1. re: auburnselkie
                                                                                                                                                                                                                                              m
                                                                                                                                                                                                                                              Matahari22 Aug 18, 2011 05:57 PM

                                                                                                                                                                                                                                              Auburn, I love that idea of getting together each month with each person making their version of a dish. That would be awesome!

                                                                                                                                                                                                                                              1. re: Matahari22
                                                                                                                                                                                                                                                auburnselkie Aug 18, 2011 07:34 PM

                                                                                                                                                                                                                                                It really was fun, and so interesting to see how we each approached the dish. For example, I knew I wanted carrots so went searching for them at the market and the other two said, "There were carrots??"

                                                                                                                                                                                                                                                The nicest part, of course, was that because we all were driving *nobody* had to, if you know what I mean. Plus the eating at the end - can't leave that out!

                                                                                                                                                                                                                                            2. m
                                                                                                                                                                                                                                              Matahari22 Aug 18, 2011 04:17 PM

                                                                                                                                                                                                                                              Pizza with ricotta, a little goat cheese mixed in, caramelized onion, figs, and then a couple pieces of proscuitto were added after it came out of the oven.    

                                                                                                                                                                                                                                              Thank you to weezieduzzit, I think it was, for the inspiration!!  It is really good.  I was a little nervous, because all they had were the little green figs, I never had them, because I usually only find the black/purple ones.   I like the darker ones better, but this pizza is very good.  

                                                                                                                                                                                                                                              Draping the proscuitto on my pizza:

                                                                                                                                                                                                                                              http://photos-c.ak.fbcdn.net/hphotos-ak-ash4/301593_265433893466920_100000009333642_1085414_3660458_n.jpg?dl=1

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

                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                              1. re: Matahari22
                                                                                                                                                                                                                                                inaplasticcup Aug 19, 2011 07:24 AM

                                                                                                                                                                                                                                                Gorgeous pizza, Mata. :)

                                                                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                                                                  m
                                                                                                                                                                                                                                                  Matahari22 Aug 19, 2011 08:28 AM

                                                                                                                                                                                                                                                  TY. It was so good, I may need to do another version tonight. :) Either way, I want to use up my figs and goat cheese.

                                                                                                                                                                                                                                              2. icey Aug 18, 2011 02:30 PM

                                                                                                                                                                                                                                                Last night was PC street dogs with their yellow hot dog buns. On the side, we added a ton of grilled zucchini and a "bruschetta" style salad; small diced tomato, basil, and a crushed garlic clove, but sans bread.
                                                                                                                                                                                                                                                Tonight will be a broccoli soup (a la Martha Stewart again), that was supplemented with some extra zucchini thrown in, with some goat cheese and corn on the cob.

                                                                                                                                                                                                                                                1. ChristinaMason Aug 18, 2011 01:39 PM

                                                                                                                                                                                                                                                  Some friends may or may not be coming over for a quick dinner after work before we all head out to a (gasp) bar. DC's 2nd brewery to open in 50 years, Chocolate City, is launching tonight! https://www.facebook.com/chocolatecit...

                                                                                                                                                                                                                                                  On to dinner: Oddly, we don't have many things in the pantry and fridge that work together as a coherent meal. So I think we're going to end up having grilled chicken breasts (either "porchetta style" with fennel seed and garlic or bbq'd), stovetop mac 'n cheese, sauteed spinach with garlic and red pepper, and arugula with tomatoes from the garden, cukes, red pepper strips, shaved parm, and lemon dressing. Maybe I'll make croutons to spiff the latter up.

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                    Chocolatechipkt Aug 18, 2011 07:02 PM

                                                                                                                                                                                                                                                    Yum! And enjoy Chocolate City -- I'm in the area too.

                                                                                                                                                                                                                                                    1. re: Chocolatechipkt
                                                                                                                                                                                                                                                      ChristinaMason Aug 19, 2011 07:50 AM

                                                                                                                                                                                                                                                      Chocolate City was (for me) kind of a dud. But that's another story.

                                                                                                                                                                                                                                                      Dinner turned out different, because our friends didn't come for dinner. Instead, we had the easy meal I'd had in mind before we started talking dinner guests: Crispy "chick'n" patties on whole wheat buns with sriracha mayo and lots of ketchup, mac 'n cheese amped up with peas and parm., and an arugula salad.

                                                                                                                                                                                                                                                      Tonight, I'm making Giada's balsamic-marinated roast chicken. Hope it's good!

                                                                                                                                                                                                                                                  2. GretchenS Aug 18, 2011 10:05 AM

                                                                                                                                                                                                                                                    Last night I made the Korean-Style Salmon "Bulgogi" with Bok Choy and Shitakes out of Radically Simple by Rozanne Gold. Full report here: http://chowhound.chow.com/topics/7860... Executive summary: easy and oh so delicious! For tonight I have gorgeous fat steak tips in the fridge marinating in the Chow harissa marinade (they call it for tri-tip but I like it for steak tips). Will be served with a squeeze of lime on top, alongside whatever green veg calls to me at the farmers market on the way home.

                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                                                      onceadaylily Aug 18, 2011 03:41 PM

                                                                                                                                                                                                                                                      I am so glad you linked to that thread, Gretchen. I've been scrolling through it, and many of the recipes are so appealing. And, I gotta tell ya, that salmon bulgogi sounds worth getting the hives over.

                                                                                                                                                                                                                                                      And, I swear, sometimes I think I read WFD just to see what I forgot at the market. Bok choy and green onions, so far.

                                                                                                                                                                                                                                                    2. onceadaylily Aug 18, 2011 09:31 AM

                                                                                                                                                                                                                                                      I've been a little bored with cooking lately, and more excited about other projects around here, and have been falling back on soups. Last night I sent my guy a text informing him that dinner was boring, and if he wanted to bring home a cheeseburger for himself, I wouldn't care. He did, and then tasted the soup, stared at me, and said, "This is so flavorful! It's delicious!" Do you know why I didn't know it was good? I didn't taste it. Because I didn't care. I'm hoping that today's market trip will shake me loose. But market trips almost always mean we make pizza when we get home, so nothing profoundly new here.

                                                                                                                                                                                                                                                      I have been craving that artichoke heart, roasted red pepper, tomato, and caramelized onion pizza that I made awhile ago (this time with roasted garlic and olive oil rubbed on the top of the dough). I've recently been getting the cheaper canned artichoke hearts instead of the jarred marinated ones, and was surprised that I liked them better. They still have a bit of sharpness to them, and if I want marinated ones, I can do it myself. The other pizza I think will be a spicy pepper pizza with marinara. I'm craving a little heat, you know? I think I might follow Jungmann's lead, and make a small batch of guajillo, but with roasted vegetables and chiles this time. I can mix that with some of the marinara, and opt for chihuahua cheese instead. I'll save some of the plain marinara for dipping, and make the hungry one that much happier.

                                                                                                                                                                                                                                                      Yawn. Sigh. :)

                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                                                                        GretchenS Aug 18, 2011 10:01 AM

                                                                                                                                                                                                                                                        Sorry you are bored with cooking and food, that happens sometimes especailly when there is other more interesting stuff going on or you are fulfilling your artistic needs elsewhere. On the other hand, those pizzas sound fantastic and if I lived near you I would be turning up on your doorstep for dinner!! I'll bring the wine, OK? ;)

                                                                                                                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                                                                                                                          inaplasticcup Aug 18, 2011 10:10 AM

                                                                                                                                                                                                                                                          LMAO. I know exactly how you feel. I've been making the Man and the Monsters taste everything for the past week or so because I just don't give a crap. But wouldn't you know that when you don't care, they love it!

                                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                                            onceadaylily Aug 18, 2011 03:52 PM

                                                                                                                                                                                                                                                            Thanks you two. Ina, yeah, and then I get annoyed when I hear that I done good. And I don't even care enough to navel-gaze that psychology out.

                                                                                                                                                                                                                                                            But the market trip was good. There were quite a few elderly folk there today, and being tallish, watchful, and patient (you know, getting stuff from the top shelf, letting them select produce first in the tight spaces, etc), I felt like I'd been smiled at enough to last me for a good while.

                                                                                                                                                                                                                                                            Gretchen, dinner is at nine. Bring two bottles, please.

                                                                                                                                                                                                                                                            1. re: onceadaylily
                                                                                                                                                                                                                                                              GretchenS Aug 19, 2011 08:19 AM

                                                                                                                                                                                                                                                              Darn. Missed this till just now. Would have happily brought two bottles, clearly you are woman after my own heart. And that salmon bulgogi was to die for but I think it would be great with eel, too, can't you eat eel? Because hives are awful.

                                                                                                                                                                                                                                                        2. nomadchowwoman Aug 18, 2011 09:17 AM

                                                                                                                                                                                                                                                          Last night, pan-fried, breaded veal w/lemon-butter sauce, served w/roasted asparagus, and some multi-grain pasta tossed w/minced prosciutto, favas, olive oil, garlic, parsely, and parmesan.

                                                                                                                                                                                                                                                          1. mariacarmen Aug 18, 2011 08:12 AM

                                                                                                                                                                                                                                                            it was a night out for me with a local CHer and his lovely wife, of peruvian ceviche, roast chicken and anticuchos (yum), but i ran home first and made the BF dinner. following crowmuncher's lead, but shortcutting it, i pounded a chicken breast thin, cut it in half, seasoned them, then seasoned rice flour with granulated garlic, cayenne, s&p, thyme and paprika, tossed the cutlets in that and put them in the fridge. steamed some green beans and tossed those with butter, granulated garlic, s&p and minced shallots. on the side were garlic mashed potatoes and a hastily thrown together shallot gravy made from the pan drippings after i fried the cutlets in butter and oil. the BF really LOVED this dinner, and i tasted a corner of the chicken and agreed with him. really nice and crispy and still juicy. i'll make that chicken again, it's something my dad will love too.

                                                                                                                                                                                                                                                            in the midst of this i also tried rabaja's spiced chicken thighs recipe but on a small pork shoulder. rubbed a mix of brown sugar, cayenne, s&p, granulated garlic, and cumin (had no ginger and forgot the cinnamon) all over the pork, and even made some holes in it for the rub to go in, and let that roast at 275 degrees for 5 hours. when i got home at 11:30 it was ready - super tender, but really not very flavorful at all! i shredded the pork and mixed in the caramelized sugar at the bottom of the pan, and maybe it'll be tasty tonight. i am sure that recipe works wonders with chicken thighs, so i'm definitely going to try it the right way next time. http://asweetandsavorylife.com/grille...

                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                              rabaja Aug 18, 2011 09:30 AM

                                                                                                                                                                                                                                                              I hope that pork shoulder is better tonight MC!

                                                                                                                                                                                                                                                              I may have noted somewhere that I sub granulated garlic for actual pounded garlic, to which I add some salt and greek oregano...not sure how the salt ratio would work for pork shoulder vs. chicken thighs, though...I know you know your pork, maybe you can save it with a mop of sauce of some kind?

                                                                                                                                                                                                                                                              By the way, a friend went to the GoGo's concert the other night, she said Belinda was a wearing an awful pantsuit...but that they were good natured and that it was fun. I used to want to be pretty Belinda Carlisle, so the elastic waist pantsuit was hard for me to get my head around...even though I probably wore more elastic waist pants in the last two years than I am comfortable talking about...;)

                                                                                                                                                                                                                                                              1. re: rabaja
                                                                                                                                                                                                                                                                mariacarmen Aug 18, 2011 02:29 PM

                                                                                                                                                                                                                                                                i did use granulated garlic instead of the usual minced, but maybe just not enough salt. a mop is a good idea, will check that out. probably tomorrow night, as tonight is another night out.

                                                                                                                                                                                                                                                                ohmygod, i totally posted on FB about her outfit. she looked like a matronly Dress Barn dinner party outfit shopper! the pants were baggy over her belly and crotch area and the sequined top was boxy. her face looked a little too taught, too, tho she's still really pretty. hell, we're all older - Belinda turned 53 yesterday! totally fun show.

                                                                                                                                                                                                                                                            2. ChristinaMason Aug 18, 2011 07:35 AM

                                                                                                                                                                                                                                                              Last night we had a really no-fuss clean-out-the-fridge lasagna. I roasted some bell pepper, sliced mushrooms, and sliced zucchini with oregano, basil, garlic, and onion powder, and layered that with the remains of three (3!) jars of pasta sauce, some pureed cottage cheese mixed with parm., parsley, and egg, and mozzarella. Frugal, filling, and vegetarian.

                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                inaplasticcup Aug 18, 2011 10:06 AM

                                                                                                                                                                                                                                                                Way to make do, CM. We're in cleanout mode tonight too. And likely meatless as well.

                                                                                                                                                                                                                                                              2. BananaBirkLarsen Aug 18, 2011 01:31 AM

                                                                                                                                                                                                                                                                Chicken baked with garlic and thyme. Creamy, cheesy polenta. Slices of Chinese eggplant, cherry tomatoes, bell pepper, garlic and basil, sauteed with olive oil and a splash of balsamic.

                                                                                                                                                                                                                                                                I suspect that the leftover polenta and veggies will be beautiful with a poached egg for breakfast.

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                  ChristinaMason Aug 18, 2011 07:15 AM

                                                                                                                                                                                                                                                                  Yum.

                                                                                                                                                                                                                                                                  1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                    inaplasticcup Aug 19, 2011 07:22 AM

                                                                                                                                                                                                                                                                    Your leftovers sound like my leftovers. :)

                                                                                                                                                                                                                                                                  2. j
                                                                                                                                                                                                                                                                    JasFoodie Aug 17, 2011 08:35 PM

                                                                                                                                                                                                                                                                    I swear, I walked into the kitchen planning to make a simple pasta with olive oil and garlic. Nothing more. Then I saw the bunch of rainbow chard in the fridge. And the jimmy deans sausage. Next thing I know I've added both to the olive oil after infusing it with garlic. Add pasta, flavor it up some more with a generous spoonful of my home made red onion and red wine relish, red pepper flakes, and a tiny bit of beef stock to deglaze the pan. Serve topped with some shaved parm cheese.

                                                                                                                                                                                                                                                                    I have no idea what this dish is called, but it's mighty tasty. This is how I cook most nights, intending to make one thing and then pulling stuff out of my fridge as I cook to make something entirely different. Recipe, shemcipe. The only downside to this is next time I want this again I won't remember what the heck I did. Maybe I ought to start contributing to this thread regularly with notes of what I ended up making so I can find them again later.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: JasFoodie
                                                                                                                                                                                                                                                                      ChristinaMason Aug 18, 2011 07:14 AM

                                                                                                                                                                                                                                                                      <Maybe I ought to start contributing to this thread regularly with notes of what I ended up making so I can find them again later.>

                                                                                                                                                                                                                                                                      Yes, do! :)

                                                                                                                                                                                                                                                                      1. re: JasFoodie
                                                                                                                                                                                                                                                                        iL Divo Aug 19, 2011 04:13 PM

                                                                                                                                                                                                                                                                        N0 Fair
                                                                                                                                                                                                                                                                        rainbow chard? dang
                                                                                                                                                                                                                                                                        love the stuff

                                                                                                                                                                                                                                                                      2. BIGGUNDOCTOR Aug 17, 2011 08:20 PM

                                                                                                                                                                                                                                                                        PB&J all natural PB, and homemade apricot jam on a roll. Too damn hot to cook. 108 heading home after work today .

                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                        1. re: BIGGUNDOCTOR
                                                                                                                                                                                                                                                                          inaplasticcup Aug 18, 2011 10:05 AM

                                                                                                                                                                                                                                                                          Sometimes a good PB&J is all it takes. :)

                                                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                                                            iL Divo Aug 19, 2011 03:13 PM

                                                                                                                                                                                                                                                                            lover of pbj's!!!!!
                                                                                                                                                                                                                                                                            hater of iPhone lunacy ooopsies AND mostly "sausage fingers me"
                                                                                                                                                                                                                                                                            aaarrrrgh *~{

                                                                                                                                                                                                                                                                        2. crowmuncher Aug 17, 2011 08:11 PM

                                                                                                                                                                                                                                                                          Fish and farro. This time i cooked it longer and liked it better. First time i made farro it was too chewy. I like my pasta very al dente, but definitely not my farro

                                                                                                                                                                                                                                                                          1. Chocolatechipkt Aug 17, 2011 07:53 PM

                                                                                                                                                                                                                                                                            Last night in Maine, so we had to have our favorite lobster rolls (huge, full of lobster, not much else), coleslaw, and cherries.

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                                                                                                                                                                                                                                                                            1. re: Chocolatechipkt
                                                                                                                                                                                                                                                                              mariacarmen Aug 18, 2011 07:53 AM

                                                                                                                                                                                                                                                                              jealous.....

                                                                                                                                                                                                                                                                            2. s
                                                                                                                                                                                                                                                                              suburban_mom Aug 17, 2011 06:45 PM

                                                                                                                                                                                                                                                                              Tacos here too. Ground beef, Penzeys seasoning, hard shells and flour tortillas. Toppings included: lettuce, tomatoes, avocado, cheese, salsa. Served them with "refried" beans - crockpot cooked pintos that were mashed to the right consistency.

                                                                                                                                                                                                                                                                              1. weezieduzzit Aug 17, 2011 06:36 PM

                                                                                                                                                                                                                                                                                Chicken Marbella, fauxtatoes and something similar to zucchini carpaccio but a little simpler.

                                                                                                                                                                                                                                                                                Chicken was massively on sale so the freezer is full and the garden is still in overdrive with zucchini so...... it's like a contest to see how different I can make chicken and zucchini every night. So far, it hasn't been bad!

                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                                                                                                                                                  mariacarmen Aug 18, 2011 07:53 AM

                                                                                                                                                                                                                                                                                  alright, what are fauxtatoes? did i miss that somewhere?

                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                    weezieduzzit Aug 18, 2011 09:19 AM

                                                                                                                                                                                                                                                                                    Cauliflower cooked, mashed and treated like mashed potatoes. If you watch the butter and cream its a much lower calorie/ carb option.

                                                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                                                      mariacarmen Aug 18, 2011 02:20 PM

                                                                                                                                                                                                                                                                                      ohhh yes, i make those! i thought it was some kind of undercover TOMATO.

                                                                                                                                                                                                                                                                                2. inaplasticcup Aug 17, 2011 06:25 PM

                                                                                                                                                                                                                                                                                  We went out last night for chimichangas and a pitcher of potent margaritas between the two of us and then came home and had a little too much of the Man's homebrewed barley wine, so tonight's dinner was a delayed hangover meal of kimchi jjigae and sahngchoo ssahm (Korean style lettuce wraps).

                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                                  1. re: inaplasticcup
                                                                                                                                                                                                                                                                                    nomadchowwoman Aug 18, 2011 08:58 AM

                                                                                                                                                                                                                                                                                    Looks like a great hangover cure--and if you can put this together on a hangover, you deserve a medal. Lovely.

                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                      inaplasticcup Aug 18, 2011 10:04 AM

                                                                                                                                                                                                                                                                                      LOL. Thanks, ncw. To be honest, I wasn't debilitatingly hung over. I feel I'm too old to do that to myself without too much consequence anymore. :P

                                                                                                                                                                                                                                                                                    2. re: inaplasticcup
                                                                                                                                                                                                                                                                                      c
                                                                                                                                                                                                                                                                                      ChiliDude Aug 18, 2011 12:51 PM

                                                                                                                                                                                                                                                                                      Now there's another food I like very much...Kimchee. I can only make it in the winter when I need to use the garage as a refrigerator. Guess who won't let me open a container of kimchee in the house. A neighbor bought some for me in an Asian store, and it is in the fridge in a tightly sealed container. It will be opened on 26Aug11 when someone goes on a township sponsored bus tour to the Finger Lakes for the weekend. I will finish the delicacy at one sitting.

                                                                                                                                                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                                                                                                                                                        chef chicklet Aug 18, 2011 01:55 PM

                                                                                                                                                                                                                                                                                        Hmmmmmm .... dear friend, so shocked I don't see uni here, or did I once again sleep through it?

                                                                                                                                                                                                                                                                                        Loving your blog, love your humor and banter. Watch out or you'll be the next one I see on the FN ( (Ree Drummond) or whatever the heck her name is- please.) Pix are fabulous, and thought I was actually seeing blood. Uni? mmmmm can you believe as much as I love sushi I've never had the pleasure? Of course living in Central/Northern CA I probably wouldn't order it. : o

                                                                                                                                                                                                                                                                                        Much improved content, made me LMFAO!
                                                                                                                                                                                                                                                                                        pssst. that " F" is for fat since I don't swear. ahem....

                                                                                                                                                                                                                                                                                        1. re: chef chicklet
                                                                                                                                                                                                                                                                                          inaplasticcup Aug 19, 2011 07:21 AM

                                                                                                                                                                                                                                                                                          Methinks you slept through uni because there's no way I wasn't posting that meal here. :)

                                                                                                                                                                                                                                                                                          Thanks again for your input, chicklet. And sorry for all the swear words. Kekeke... :P

                                                                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                                                                            chef chicklet Aug 19, 2011 08:35 AM

                                                                                                                                                                                                                                                                                            haha, I was kidding! I had no trouble reading it, you made me laugh! But I did, I slept through the uni... but why the red fingers? How come that happens?

                                                                                                                                                                                                                                                                                            1. re: chef chicklet
                                                                                                                                                                                                                                                                                              inaplasticcup Aug 19, 2011 08:52 AM

                                                                                                                                                                                                                                                                                              It's apparently intestinal goop. And the color is a lot like squid ink.

                                                                                                                                                                                                                                                                                      2. m
                                                                                                                                                                                                                                                                                        Matahari22 Aug 17, 2011 06:17 PM

                                                                                                                                                                                                                                                                                        Tacos tonight.  I'm starving because I was bad and didn't eat all day. Sautéed a huge onion, mixed that with ground beef, seasoned smoked paprika, garlic & onion powders, oregano, thyme, chili powder, and cumin. Added black beans, diced bell pepper and rehydrated bulgar wheat, a pureed fresh tomato and chicken stock.  Cooked for 1/2 hour.  served on heated crunchy corn taco shells with avocado, cheese, and sour cream.    Hope the meat freezes well because it's just me and I'm only eating two tacos, and there is tons of filling.

                                                                                                                                                                                                                                                                                        1. JenJeninCT Aug 17, 2011 03:16 PM

                                                                                                                                                                                                                                                                                          Fish tacos- yes, I know, AGAIN- tonight's version with grilled swordfish lightly marinated in olive oil, lime juice, parsley(I don't enjoy cilantro, so I sub whatever fresh herb I have on hand- usually parsley or basil) and a splash of tequila. Lots of organic produce at or close to same price as traditional, so got mango, jalapeño, red onion and pineapple for the salsa and avocado (organic and traditional same price- yay). No jicama at the market, so got napa cabbage for a little crunch.
                                                                                                                                                                                                                                                                                          Forgot to get crema and have nothing that I can make a good sub with so, tossing some kind of aioli idea around as a dressing.

                                                                                                                                                                                                                                                                                          Roasted corn elote style- truly one of my favorite ways to eat corn.

                                                                                                                                                                                                                                                                                          May break down and make margaritas...

                                                                                                                                                                                                                                                                                          Dessert will probably be one of the Starbuck's or Ben and Jerry's pints that I got on sale ($1.99!! for those in the US) today.

                                                                                                                                                                                                                                                                                          Tomorrow is DH's night to "cook", so will report back on what kind of take-out we got, restaurant we went to, or sandwich or egg dish he made.

                                                                                                                                                                                                                                                                                          1. t
                                                                                                                                                                                                                                                                                            tzurriz Aug 17, 2011 01:21 PM

                                                                                                                                                                                                                                                                                            Tonight will be roasted chicken, farfalle noodles, and a veg of whatever sort entices me when I open the crisper. I'm thinking the chard will be nice with some sauteed onions and a splash of cider vinegar. Oh, and I have a blueberry coffee cake for desert. It's only Wednesday and my third night with company this week, and these folks are staying through the weekend.

                                                                                                                                                                                                                                                                                            1. rabaja Aug 17, 2011 11:44 AM

                                                                                                                                                                                                                                                                                              More ratatouille. This morning I rewarmed it and added some basil from the garden. It is a big pot of vegetable goodness, with barely any olive oil added, surprisingly. I could eat this everyday. Tonight I may have it with some Italian-fennel sausage I got at a Pop-Up last spring, they need to be eaten. Or over some penne. Or, maybe with the sausage, and over the penne...with lots of grated cheese...and a glass or two of good red.

                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                              1. re: rabaja
                                                                                                                                                                                                                                                                                                h
                                                                                                                                                                                                                                                                                                Harters Aug 17, 2011 12:51 PM

                                                                                                                                                                                                                                                                                                Or heat through with beaten eggs to make piperade.

                                                                                                                                                                                                                                                                                                On egin!

                                                                                                                                                                                                                                                                                                1. re: rabaja
                                                                                                                                                                                                                                                                                                  m
                                                                                                                                                                                                                                                                                                  MaryContrary Aug 17, 2011 01:14 PM

                                                                                                                                                                                                                                                                                                  Really wonderful pasta salad with jerk seasoned pork ribs.

                                                                                                                                                                                                                                                                                                2. h
                                                                                                                                                                                                                                                                                                  Harters Aug 17, 2011 11:15 AM

                                                                                                                                                                                                                                                                                                  Snacking - as we went out for lunch (http://chowhound.chow.com/topics/802240

                                                                                                                                                                                                                                                                                                  )

                                                                                                                                                                                                                                                                                                  Last night's leftover stew is now blitzed to soup. Followed by bread, cheese, apple.

                                                                                                                                                                                                                                                                                                  1. c
                                                                                                                                                                                                                                                                                                    ChiliDude Aug 17, 2011 11:05 AM

                                                                                                                                                                                                                                                                                                    I don't know. My wife, who is a good cook, hates to cook. She said she only cooked because she had to when our kids were growing up. The nest has been empty for since 1990 when our youngest got married. Now, she'll tell me a few minutes before dinner time that we are ordering out. There are 2 dishes that I cook that she will eat, risotto or chicken paprikash. I need more prep time than a few minutes before dinner time.

                                                                                                                                                                                                                                                                                                    I cook a lot of things for myself that she won't eat because she doesn't like them. But if I don't cook them, I will never have them. For example, this morning I made chopped chicken livers to be spread on rye bread. She will not eat that stuff, but if I don't make it, I will never have it, and I love the stuff. Due to chicken livers being high in cholesterol, I may have it twice a year, and this is the 1st time this year.

                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                    1. re: ChiliDude
                                                                                                                                                                                                                                                                                                      LindaWhit Aug 17, 2011 11:13 AM

                                                                                                                                                                                                                                                                                                      That's pretty hard to deal with, ChiliDude. Sounds like she's a "eat to live" type of person. :-(

                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                        c
                                                                                                                                                                                                                                                                                                        ChiliDude Aug 17, 2011 11:56 AM

                                                                                                                                                                                                                                                                                                        How true! Besides that there's only one cuisine that satisfies her because her genes originated in Calabria thru her grandparents. Forget about Asian, Mexican, or any other cuisine.

                                                                                                                                                                                                                                                                                                        1. re: ChiliDude
                                                                                                                                                                                                                                                                                                          mariacarmen Aug 17, 2011 02:35 PM

                                                                                                                                                                                                                                                                                                          Chilidude, that is so funny - my experience of Italians is they like Italian food, and they like it from their region, and that's that! (and I know that's a generalization.) Too bad about your wife.... Enjoy your chopped livers!

                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                            inaplasticcup Aug 17, 2011 06:20 PM

                                                                                                                                                                                                                                                                                                            LOL. To add fuel to that generalization, I once dated a first generation Italian, and that was my experience too.

                                                                                                                                                                                                                                                                                                            I could go for some chopped liver tonight...

                                                                                                                                                                                                                                                                                                    2. mariacarmen Aug 17, 2011 10:02 AM

                                                                                                                                                                                                                                                                                                      i made a sriracha maple syrup mayo once, used it as a dip for taters....

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                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                        crowmuncher Aug 17, 2011 08:13 PM

                                                                                                                                                                                                                                                                                                        Have those ingreds on hand. Il try it. Sounds like something different and delicious

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