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What's for Dinner - Part #103 [old]

Time to start a new thread. What's going on the table for dinner?

As for me, I want pizza, I think. I've got some chicken, roasted red peppers, fresh mozzarella and basil, along with some freshly roasted tomatoes I'll whir up in the FP for a sauce. Won't be homemade *or* store-bought dough for the crust - to make it easy, I'll use a couple of mini packaged crusts I bought to try. We'll see. But at least it's dinner and tomorrow's lunch.

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  1. I just realized that the boy comes home late tonight, but he'll likely be full from dinner at his parents. Only sometimes he isn't full. Sometimes he comes in a midnight needing to be fed. I thought I'd make another batch of spicy ramen soup, with onions, garlic, ginger, carrots, and peppers. Instead of doing an egg drop style, I thought I would just add slices of soft boiled egg to each bowl. I'm out of green onions, mainly because I forgot to buy them in the first place.

    I wanted to put a small amount of miso in the soup, but am unsure if I was supposed to keep it after the power outage. It was in the freezer, and I suspect it had mostly defrosted before power was restored. I suspect it needs to be tossed. Let's go see how unhelpful google can be.

    5 Replies
    1. re: onceadaylily

      Okay, the salt is supposedly preservative enough to ensure that the miso paste will be okay, despite the fact that it is made from soybeans. I still don't like the whole freezing and thawing and freezing again, but I think I'm going to chance it. I'll tuck a small amount into a tea-ball and swirl it in.

      And does whoever programmed firefox's spell-check just not into food at all?

      1. re: onceadaylily

        Does miso ever really go bad?
        I usually keep it around for years. And then a little longer. I understand it thawed, but still, all that salt and it's fermented already, no?
        Maybe someone knows better than me, but I'd totally keep it.

        1. re: rabaja

          Another one on the keep it train...

          1. re: inaplasticcup

            Keep it, oadl. I know you to have drained whey off suspect cheese, and this is a much lesser offense. There's not much in it to go that wrong. I say keep it, use it, and report back. :)

            1. re: mamachef

              I'm keeping it, but never made the noodles last night. He came home three hours early last night, and we wound up eating egg sandwiches. I'll likely make the dish in the next few nights though.

    2. We kept it simple last night, post-earthquake and me with a cold. Yummy sandwiches on challah rolls with bbq chicken, bacon, avocado and tomatoes. Not sure about tonight ... I'm thinking soup.

      1. Pasta with an heirloom tomato sauce with lots of herbs. As a first course, eggplant (a beautiful firm, glossy dark purple one from yesterday's Farmers' Market) dipped in flour/cornstarch and then eggs beaten with Romano and then fried until crunchy and served immediately, with just a sprinkle of salt.

        2 Replies
        1. re: escondido123

          Second the pasta with "throw in the farmers market" sauce...No fancy eggplant though. That would be a nice treatment for a sliver of scallopine...

          1. re: escondido123

            Oh that sounds loverly, escondido! I've been getting heirlooms from neighbors' and friends' gardens, and they're such a treat!

          2. steak/beef milanese like gaucho grill with chimichurri dipping sauce
            NYT bread with many spices in it plus more in it too
            green cabbage salad with asian dressing
            white corn on cob
            dessert? uh, maybe not sure though

            3 Replies
            1. re: iL Divo

              What all goes into your chimichurri, ID?

              1. re: inaplasticcup

                I forgot to get parsley at the market when I went there for all else needed for my dinner.
                Not having enough parsley in the yard, I headed out to the garden to see how much of what I did have.
                Here's what I picked. Garlic, onions,shallots, scallions, oregano, thyme, basil, thai basil, sage.
                Salt and pepper, red pepper flakes, olive oil and red wine vinegar and a few drops of Myer lemon juice from mom's yard. It was killer albeit not really traditional chimichurri but you got go with what ya got and it was delicious. The bread and steak dipped it in really tasty.

                1. re: iL Divo

                  Sounds super tasty, and now you've got me craving a super beefy tasting medium rare skirt steak with chimichurri. I think that might be one of our weekend meals. Thanks, ID!

            2. Today my son and I took a jaunt out to our favorite place -- the North Fork of Long Island, and we bought the makings for a dinner we frequently enjoy when we rent a place out there. We went to our favorite meat market and bought a 2" thick sirloin to be grilled, sliced and served over a lemony arugula salad. The arugula from the farm stands is a whole 'nother animal than the hydroponic stuff you usually get in most markets. This turns the water green when you wash it, and it is very spicy. Along with fruit, I also bought some white corn from Wickhams Fruit Farm, which is the oldest continuously farmed land in the US. Their peaches, plums and apples also made it into my basket. There are none better than their white peaches. I would be tempted to do something with the peaches for dessert had I not also picked up a pie from Briermere's that I call "fruit fantasy." I have replicated it fairly successfully in the past, but I really want to try the original again. It's basically a cream pie where the cream is a combo of cream cheese and whipped cream. The cream is a vehicle for mounds of fresh peaches piled on top with a circle of blueberries in the middle. It's a thing of beauty.

              16 Replies
              1. re: roxlet

                That entire post is a thing of beauty, roxlet. Ahm Nom Nom Nom! And that pie/tart/fantasy? It sounds outrageous; not too sweet a filling because the fruit is the star. Like like like many times. What are you doing with the corn, grilling it with the steak?

                1. re: mamachef

                  No, we just boiled the corn, and it was so delicious and so tender. We buy corn at our farmer's market, but there is just something different, special and wonderful about the corn from Wickham's. It doesn't have that artificial sweetness that you find in so many genetically modified corn. This is just pure and fresh corn flavor.

                2. re: roxlet

                  The North Fork is a beautiful place. My father lived in Greenport for the last few years, til he passed away this March. I spent some time on the beaches and visiting small markets and stuff while I was there taking care of him. It's a gorgeous place, filled with lots of tranquility and peace.

                  As for what's for dinner, I had an everything bagel, untoasted. The darling had a taco made with refried beans and tomatoes from the garden.

                  1. re: marietinn

                    so sorry about your dad, marietinn, i know it's very hard. glad you had that time together, in such a lovely space.

                    and i love that you call your darling "the darling"!

                    1. re: mariacarmen

                      Thanks, Maria. My dad was only 52 and it was quite sudden, but I'm glad he lived out the remainder of his days someplace so lovely.

                      The darling is just that, so the title is well deserved. Tonight we just had boca chik'n nuggets and tator tots for dinner, although I'm looking to cut a cantaloupe we got out of the garden this morning before the storm rolled in.

                    2. re: marietinn

                      Sorry to hear about your Dad, and 52 is way, way too young. I'm glad he -- and you -- could enjoy the North Fork. It's God's acres.

                    3. re: roxlet

                      roxlet...That pie sounds absolutely glorious as does your whole shopping trip (and dinner). What apples are out already? I must get some this weekend,

                      Corn? Real corn? That would be something to have. We had corn picked yesterday morning (bicolor) last night and it was very good, but I really miss the older varieties' taste. Golden Bantam...

                      The corn was good with panfried pork chops, a sharp coleslaw, and halved local mini plum tomatoes. No bells and whistles (or fairy dust), just good eating.

                      1. re: roxlet

                        That sounds wonderful--every bit of it! Inspired by you and Deb of smitten kitchen--and all your reports of the beautiful produce, I have proposed to my husband that we try to rent a place in NF next summer.
                        I make a similar pie to showcase the very same fruits, but my base is cream cheese and sour cream, and I generally make a graham cracker crumb crust, but I've also used a regular pate brisee. You've made me want one, but, alas, peaches and berries are over in these parts.

                        1. re: roxlet

                          Here's a photo of the "Fruit Fantasy"

                           
                          1. re: roxlet

                            THAT IS STUNNING! is that the one you bought? or made? wow....

                            1. re: mariacarmen

                              Sadly, I bought it, but now I have a better idea for when I next try to make it. Last time I tried, I didn't have enough fruit, and with this pie, there is a larger proportion of fruit to cream.

                            2. re: roxlet

                              Gorgeous, roxlet!

                              1. re: roxlet

                                Glorious! Are the peaches coated with anything?

                                1. re: buttertart

                                  It seems that they are because I see a gel-like substance around the crust, but you really aren't aware of anything when you're eating the pie. It's actually quite perplexing (I have to do my duty and eat some more to try to figure this out, lol). But since the peaches haven't browned at all, there must be something, but for the life of me, I can't figure out what it is.

                                  1. re: roxlet

                                    Maybe that Dr. Oetker fruit tart glaze or its professional equivalent?

                                    1. re: buttertart

                                      Could be. It was so light as to be undetectable on the fruit.

                            3. Becoming obsessed with WFD!
                              Tonight going out for fried seafood, scallops, cod and calamari. Yum!

                              1. I'm bagging the pizza for tonight. In the 6 hours between writing the initial post and now, I fell out of the mood.

                                Not sure what it will be - I had leftover baked penne for lunch and I'm still full. So perhaps an eggroll heated up with duck sauce for dipping.

                                I'm so gourmet. ;-)

                                3 Replies
                                1. re: LindaWhit

                                  Not as gourmet as the unexpectedly pickled fried jalapenos I had last night when we went out for margaritas...

                                  1. re: inaplasticcup

                                    So the fried jalapenos were unexpectedly pickled because you drank margaritas?

                                    ;-)

                                    1. re: LindaWhit

                                      LOL. I was purposely pickled from drinking margaritas, and those jalapenos that I ordered before drinking, that were supposed to be stuffed fresh peppers (in my mind), ended up being stuffed pickled peppers.

                                      I'm guessing people who like deep fried dill pickle chips would like these, and I'm guessing now that I probably would not like deep fried dill pickle chips.

                                2. 21st anniversary, so going OUT!! :)

                                  happy dinner, everybody...see ya'll tomorrow!

                                  2 Replies
                                  1. re: JenJeninCT

                                    Very cool.
                                    Happy anniversary!

                                    1. re: JenJeninCT

                                      Happy anniversary!

                                    2. Tonight will be one of those low-effort, fridge-clearing meals: chicken thighs roasted with BBQ sauce, baked potatoes and a broccoli / blue cheese / water chestnut salad with some sort of dijon vinaigrette.

                                      1. Just back from the left coast. Deb and I went to Tarry Lodge, a Batali/Bastianich restaurant in Port Chester, N.Y., for lunch today. We drank prosecco and ate very good pizzas at the the marble bar. Later, we went next door to the market and picked up some killer olives, burrata, rustic bread and some inexpensive sparkly wines.

                                        Supper this evening will be tomatoes from our garden (Rutgers and Brandywine), house basil, burrata, four different types of olives, bakery bread, olive oil, sea salt and a modestly effervescent red (Gragnano). Nutmeg will be ground on the rasp and will gently float its way onto the burrata. The bread will be ripped apart by hand.

                                        1 Reply
                                        1. re: steve h.

                                          Your wife is one lucky woman!!! That sounds like the perfect meal to me, enjoy.

                                        2. Because the wonderful tamale lady came by earlier in the day, I can't claim the entree (pork and lengua tamales with tomatillo salsa) for my own, but I did make my own curtido and a fruit plate with chile and lemon and salt, so I didn't entirely go shady. And I found some fresh custards (vanilla) at the Mexican deli, and that's about what's for dinner here!

                                          3 Replies
                                          1. re: mamachef

                                            What do you put in your curtido, mc?

                                            1. re: inaplasticcup

                                              This was the superfast version, iapc: just superfinely shredded cabbage, ditto small amount of tamed white onion, minced jalapano (minus seeds - we like it hot, but not stupid-hot) lemon juice, and a good couple dashes of sesame oil which is so completely untraditional it's not even funny, but I had it and nothing else one day when I was making the slaw, and have never looked back. It really mellows it, and is delicious with the tamales. Its' just one of the things that's so much greater than the sum of its parts, you know? And even better made ahead a day or two and let mellow....Yeek, and I almost forgot just a scattering of minced cilantro, but i don't always use it.

                                              1. re: mamachef

                                                That sounds like it would be delicious over tacos or braised meat or really any number of things. Thanks for sharing your recipe, mc!

                                          2. Gin and tonic tonight. It's 113 outside my front door and 88 inside with the a/c going full bore in my small apartment. It's too hot to move, much less eat.

                                            3 Replies
                                            1. re: agoodbite

                                              uuuhhhhhhhickkkkky

                                              1. re: JEN10

                                                I'd love to hear that verbalized...

                                              2. re: agoodbite

                                                Cheers! that's way too hot.

                                                And gin is really medicinal in the heat...LOL

                                              3. My day two cooking marathon went well. I made my friends Pasta and Broccoli, Chicken Marsala, Cheesesteak Calzones and Chicken Soup.

                                                Didn't feel like eating/cooking any more again so, Peach Carrot Cake, Fresh Peaches and Pistachio ice cream.

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

                                                3 Replies
                                                1. re: Matahari22

                                                  Lord have mercy that looks good!!!!

                                                  1. re: Matahari22

                                                    Oh wow, especially the ice cream. I'm *green* with envy.

                                                    1. re: Matahari22

                                                      I love that you had cake and ice cream for dinner, it looks wonderful.
                                                      And you are a dear for working so hard to feed your friend!

                                                    2. An Italian-ish chicken stew (onions, peppers, tomatoes, garlic, basil, lemon) using up the last of our weekly whole chicken and a three potato gnocchi using up the last of the potatoes we used to make chips the other day with basil, lemon zest and a couple of dabs of cream cheese on top.

                                                      Spinach with balsamic dressing and a Sierra Nevada on the side...

                                                       
                                                       
                                                       
                                                       
                                                      4 Replies
                                                      1. re: inaplasticcup

                                                        Stunning photos.

                                                        1. re: steve h.

                                                          Thanks, steve!

                                                          Enjoy that zuni chicken. You're a lucky fella. :)

                                                        2. re: inaplasticcup

                                                          Those gnocchi sound heavenly! I've yet to try my hand at them, and they are among my favorite foods. I especially like your treatment of them.

                                                          1. re: L.Nightshade

                                                            Thanks, Nightshade! I owe the fact that I even tried to make them to you. :)

                                                        3. Roasted chicken thighs covered in a mixture of Dijon, Worstershire, lemon juice, brown sugar, and cayene pepper. Roasted beets swimming in orange oil, olive oil, shallots, and Balsamic, topped with toasted walnuts. Simple but satisfying.

                                                          1. Ratatouille casserole,made from farm stand fresh eggplant, peppers, zucchini and yellow squash, onions and garlic, layered with brown rice, topped with grated parm-reg, and a few glasses of chardonnay. Fresh peach claflouti for dessert.

                                                            1. NYT's chicken adobo (with coconut milk), white rice, and.....maybe a vegetable. Haven't gotten that far. Perhaps bean sprouts in sesame dressing.

                                                              I'm also slow-roasting a hunk of beef for lunches. Smells good.

                                                              Epic Brewery's Hopulent for sudsin'

                                                              25 Replies
                                                              1. re: ChristinaMason

                                                                nice.
                                                                Deb hasn't digested supper yet and she's already prepping a Zuni chicken for Friday.

                                                                1. re: steve h.

                                                                  Oh, word. That there's your payback for tonight's stellar dinner, Mr. steve h. Zuni chicken. Bless Judy Rodgers: there's really not much better on planet earth. Does she go fullbore and make the currant/bread salad too?

                                                                  1. re: mamachef

                                                                    yup.

                                                                    1. re: steve h.

                                                                      Garden tomatoes on the side, a Rose d'Anjou to wash things down. Yanks will be on the panel.
                                                                      And yes, Judy Rodgers rocks.

                                                                      1. re: steve h.

                                                                        Gotta love the summer, gotta love the home tomatoes.
                                                                        Pity the season is so short.

                                                                         
                                                                        1. re: steve h.

                                                                          I can practically smell them! I love those. Too bad I can't grow anything for shit it seems... I just killed the spearmint. THE SPEARMINT for gawd's sake. Who does that???

                                                                          *SIGH*...

                                                                          1. re: inaplasticcup

                                                                            If San Diego is your home, the farmer advisory guys are a (free) phone call away. They are an under-utilized bunch and would be thrilled to respond to your home questions, no matter how modest.

                                                                            San Diego does not have real weather: you can grow roses all year!

                                                                            1. re: steve h.

                                                                              Farmer advisory? I'll look them up. I have a big can of compost I've been collecting in hopes that I wouldn't be such a gardening loser, and I figure I should give it at least one more go. Otherwise, I don't know what's gonna happen with all that funky compost...

                                                                              Thanks, steve!

                                                                            2. re: inaplasticcup

                                                                              i've killed spearmint pretty much every time i've bought it; the one i have now isn't dead......yet
                                                                              but you live in socal, what's your excuse? ;)

                                                                              1. re: crowmuncher

                                                                                I don't have one. I'm a gardening failure. WAAAAAAAAAH. :'(

                                                                              2. re: inaplasticcup

                                                                                ROFLMAO! Oh, ina, you really killed SPEARMINT? A virtual WEED? LOL I'm sorry, but I'm just giggling away here at that!

                                                                                1. re: LindaWhit

                                                                                  You mock my pain, LindaWhit...

                                                                                  1. re: inaplasticcup

                                                                                    WAAAAAAAAAAAAAAAAAAAAAAH. :(

                                                                                     
                                                                                    1. re: inaplasticcup

                                                                                      I am still stunned, ina! LOL But I'm laughing WITH you, not AT you. ;-) Perhaps you just need to throw it into a small pile of compost and ignore it. I do believe it'll take over your lawn then.

                                                                                      And smell really good when you mow it! :-)

                                                                                      1. re: LindaWhit

                                                                                        Haha. I know. :)

                                                                                        I knew I was a crappy gardener going into it, and I still was shocked at how I managed to destroy it. I planted it between a boxwood and a hibiscus, which is apparently Mintmunchingpestville, because that poor plant was gnawed to the bone within, say, a week and a half, maybe?

                                                                                        Admittedly, I'm a little deflated, but I'm gonna give this gardening thing one more try before I give up.

                                                                                      2. re: inaplasticcup

                                                                                        “We can rebuild it. We have the technology. We can make it better than it was. Better...stronger...fertile.”

                                                                                        Apologies to "Six Million Dollar Man" intro.

                                                                                        Get some local advice, rebuild the beds, know what grows where and why. SoCal is so fertile you usually need to just dig a hole with your big toe and drop in a few seeds. Do some homework, make a few phone calls, make me proud.

                                                                                        1. re: steve h.

                                                                                          Yes, Master.

                                                                                          <Kung Fu theme playing in the background as I make the hot and lonely barefoot trek to the phone to call the farmer advisory guys...>

                                                                                          1. re: inaplasticcup

                                                                                            longest journey begins with first step...

                                                                                            1. re: steve h.

                                                                                              LOL! The Six Million Dollar Man *and* Kung Fu? :::::Whoosh!::::: The CH Time Machine just whisked me back 35 years. ;-)

                                                                                              1. re: LindaWhit

                                                                                                "Set the Wayback, Sherman!"

                                                                                                The Lau Tzu quote is a bit older.

                                                                                  2. re: inaplasticcup

                                                                                    Ina, I feel your pain. I have the black thumb of death. I have killed spearmint, I have killed day lilies, I have had iris that wouldn't bloom, I don't bother to garden. It is pointless. Catmint, I even killed catmint. If you're looking for a weed killer, forget the round up. Just lemme touch it. I have the finger of death. :(

                                                                                    1. re: Matahari22

                                                                                      You and me both, sister. Let's start a club.

                                                                                  3. re: steve h.

                                                                                    they look as amazing as they taste; i say say that as if i can taste them- nothing like a fresh picked tomato :)

                                                                                    1. re: crowmuncher

                                                                                      Thanks. There's something about a home-grown tomato still warm from the sun.

                                                                            3. re: steve h.

                                                                              The plate was very beige, but we enjoyed :)

                                                                          2. As it's back to down to low 60s in San Francisco, and as we had it, i made a pot roast with red wine, beef broth, thyme, a giant diced onion, a big tablespoon of dijon mustard, and 30 or so cloves of garlic. that'll go over creamy polenta with cream cheese and parm regg, and on the side is an heirloom tomato, fresh mozz and basil salad, with a little bit of toasted garlicky breadcrumbs sprinkled atop. waiting for the boy to come home from a late-ish night of work. the polenta looks dreamy.

                                                                            13 Replies
                                                                            1. re: mariacarmen

                                                                              yum! what a nice meal to come home to.

                                                                              1. re: ChristinaMason

                                                                                thx! the polenta was wonderful, i have to say. i can't believe it took me all these years to start making it!

                                                                              2. re: mariacarmen

                                                                                Be over directly with a bottle of something red. I'll be very quiet. I can't promise not to eat more than my share, but I will volunteer to do dishes, 'k?

                                                                                1. re: mamachef

                                                                                  come on over. dishes already done, but we'll spoon you out a bowl!

                                                                                2. re: mariacarmen

                                                                                  Superb meal. And provided the electricity stays on this coming Sunday what with Hurricane Irene heading towards New England, a pot roast is *just* what I'm going to make as well.

                                                                                  I.
                                                                                  Love.
                                                                                  Pot.
                                                                                  Roast. :-)

                                                                                  1. re: LindaWhit

                                                                                    I just put an eight pound pork shoulder in the oven for a long slow cook. Tonight we will have it with my first ever homegrown potatoes, and some carrots. Tomorrow Tacos.

                                                                                    1. re: JEN10

                                                                                      You're in for a treat, homegrown potatoes are one of my best-ever gastronomic memories. Sounds terrific.

                                                                                      1. re: buttertart

                                                                                        I never new that potatoes had a crunch when you slice them. It was a delicious meal and I have a ton of extra meet for other meals, love that!!!

                                                                                        1. re: JEN10

                                                                                          Perfect.

                                                                                  2. re: mariacarmen

                                                                                    I never make pot roast, but this makes me wanna try... What cut do you like to use?

                                                                                    1. re: inaplasticcup

                                                                                      i dug thru the trash for you, Ina! what i got this time was called a "beef chuck 7 bone pot roast" - it was right on the package, so i knew it was the right thing. others use other cuts, i know, but i wasn't going to take any chances.

                                                                                      however, i did "cheat" - i was doing it after work, and i wanted it to be done by the time the boy got home from his late work night, so i didn't have time to slow roast. i put it in the .... pressure cooker! the horror! the horror! it came out beautifully. i let it cook longer than recommended, because i did note, when i first took it out, that it wasn't as flavorful as i knew it should be if i'd cooked it for hours, and as 30 cloves of garlic and 3/4 of a bottle of red would dictate, so i put it back in, for a total of 40 minutes. it was delicious, and tonight, 2 days later, it was as good as anything i've ever let cook for 4 or 5 hours.

                                                                                      1. re: mariacarmen

                                                                                        Digging through the trash - above and beyond.

                                                                                        I'm gonna look for a good pot roast tomorrow. I'm feeling something hearty and delicious like that.

                                                                                        1. re: mariacarmen

                                                                                          7 bone chuck roasts are perfect for pot roast. Or *any* chuck roast. I'm *so* looking forward to Mom's Lemon Pot Roast tomorrow (provided I don't lose power!).

                                                                                    2. Dinner was delayed due to various obligations. So I made a first course to tide us over. I had leftover Spanish blue cheese, so repeated a dish we had as an appetizer the other night. I made a quick, small, blue cheese and roasted garlic flan (not for the faint of heart), sat it next to some figs and greens, dressed it with a mix of lemon agrumato and fig balsamic. Later that same night… Mr. NS grilled hamburgers.

                                                                                       
                                                                                      19 Replies
                                                                                      1. re: L.Nightshade

                                                                                        Absolutely lovely!

                                                                                        1. re: LindaWhit

                                                                                          Why thank you, Linda! It's one of my favorite indulgent dishes.

                                                                                        2. re: L.Nightshade

                                                                                          This is gorgeous, Nightshade. I think I would love it.

                                                                                          1. re: L.Nightshade

                                                                                            So gorgeous, LN! Would you mind paraphrasing the flan?

                                                                                            1. re: mebby

                                                                                              Not at all! It's very easy. No need to paraphrase, as I just made it up, inspired by a dish I had at Eva in Seattle. But I'm no pro at writing recipes so the directions are a bit loose.

                                                                                              4-6 oz Blue cheese, I prefer a strong Spanish blue, such as Cabrales, but I've used others. I lean more toward the 6 oz, especially if the cheese is milder.
                                                                                              3-4 cloves garlic, tossed in a little olive oil and roasted (I often use the microwave unless the oven is already on.)
                                                                                              3 eggs
                                                                                              scant 1 cup cream

                                                                                              This recipe can make 6 deeper flans or 8 more shallow flans

                                                                                              Preheat oven to 325. Heat water for bain marie.
                                                                                              Oil ramekins or custard cups and place a circle of oiled parchment paper at the bottom of each.
                                                                                              Blend all ingredients in a food processor.
                                                                                              Spoon mixture into molds, spooning from the bottom to pick up sunken cheese bits.
                                                                                              Place molds in bain marie on middle oven shelf.
                                                                                              Bake for about 30 minutes or until set.
                                                                                              Cool slightly before unmolding. May need a knife around the edge to loosen.
                                                                                              Serve warm or room temp.

                                                                                              These are very nice with fresh figs or strawberries.
                                                                                              In the winter I usually cook up a little relish of pears, dried figs, onion, hazelnuts and balsamic vinegar.

                                                                                              Let me know if you try it!

                                                                                              1. re: L.Nightshade

                                                                                                This sounds seriously good. Would a glass of amontillado work with the dish?

                                                                                                1. re: steve h.

                                                                                                  Mmm... cabrales flan, glass of amontillado, a little flamenco guitar in the background. I like it!

                                                                                                  1. re: L.Nightshade

                                                                                                    Rhumba flamenco for me, such as the Gipsy Kings or Guitarra Azul. It will be tapas and rhumba flamenco for me this Thursday. "Tapas Thursday" could start a new trend.

                                                                                                2. re: L.Nightshade

                                                                                                  Oh my! Thank you so much. When I make it -- and I definitely will -- I will attempt to replicate the gorgeous plate in your photo, as you have combined many of my most favorite flavors! And that winter version sounds rather perfect as well. Mmmmm...

                                                                                              2. re: L.Nightshade

                                                                                                Absolutely gorgeous!

                                                                                                1. re: twodales

                                                                                                  Thank you twodales. I like the idea of Tapas Thursdays.
                                                                                                  I'd say, let's start the evening with alegrias and soleares, pump it up with rumbas and bulerias as the night wears on and the sherry flows!

                                                                                                  1. re: L.Nightshade

                                                                                                    Sounds perfect Nightshade. I'm in! Who wants to make the Tortilla?

                                                                                                    1. re: twodales

                                                                                                      i'll do it! my favorite tapa.

                                                                                                      but - drats - i won't be cooking much this week.... busy with oldster's move and still have lots of leftovers in fridge.

                                                                                                      1. re: mariacarmen

                                                                                                        Sounds like a party!
                                                                                                        ¡Ole!

                                                                                                        1. re: L.Nightshade

                                                                                                          I'll bring the Iberian ham!

                                                                                                          1. re: Passadumkeg

                                                                                                            I've got the wines and olives!

                                                                                                            1. re: steve h.

                                                                                                              ...got whelks and tiny canned eel to sear in garlic oil....

                                                                                                              1. re: mamachef

                                                                                                                I'll see your whelks and raise you braised/grilled octopus. Haven't down this dish yet but I'm looking for an excuse.

                                                                                                        2. re: mariacarmen

                                                                                                          Hey mariacarmen, no fair editing your post after we've planned the party! We're counting on your tortilla (even if it's a virtual one)!

                                                                                                2. made a 'sort of' mapo do fu.. I say 'sort of' because besides beef, tofu chili bean paste and szecuan pepper, it also had tomatoes, carrots and zucchini, so I guess it was more a chinese inspired Bolgnese!
                                                                                                  But it was good.
                                                                                                  We had a bag of potato chips before dinner ( I know.. potato cravings), so no carbs with the meat sauce to keep it light, I served the sauce over sauteed Chinese cabbage which turned out quite tasty. Something I could do again, the cabbaga instead of rice or noodles.

                                                                                                  Woke up ravenously hungry so I guess it really was a light dinner....

                                                                                                  3 Replies
                                                                                                  1. re: Klary

                                                                                                    Wow..so many differnt ppl..but still

                                                                                                    Craved chips tonights...narffed back a bag with the hubby while quaffing a nice prosceco.

                                                                                                    Then a spicy corn chowder with bacon and red bell peppers. With a bit of grilled cod.

                                                                                                    And TA DA...because it was my first day off in forever...that man of mine made flan. A lovely custard flan...but i'm into the garlic blue cheese one!

                                                                                                    OMG..there might still be one in the fridge...

                                                                                                    1. re: Luna2372

                                                                                                      see, chips before dinner, it happens all over the world ! - assuming you're not in Amsterdam, like me ;)

                                                                                                      1. re: Klary

                                                                                                        I love your city! I have not been for almost three years. I miss the Thia place on Spuistraat down from Avengio Hostel. And pancakes with ham and kaas. And do they still have those vending machines that you can get those little pastries out of?

                                                                                                        I know this is very touristy food, but I still have the best memories of it, and still go to the same places time after time.

                                                                                                        And chips rule! with good beer.

                                                                                                  2. Have company from FL coming in for the weekend- tonight stuffed peppers with lemon green beans and sourdough bread. Dessert is a batch of blondies.

                                                                                                    1. Just put on a pot of pink-eye purple hulls with bacon and tasso..They are smellin so gooooooood....
                                                                                                      Gonna cook up some yellow squash/onions later...the very last from the garden :( ........
                                                                                                      Will make a pone of cornbread at the last minute....
                                                                                                      Got to cut up a chicken to fry. too.......
                                                                                                      Maybe a Musgo or two....
                                                                                                      Slices of Vidalia onion and tomatoes.....
                                                                                                      A small bowl of Blue Bell Chocolate Ice Cream later......
                                                                                                      That should do it........

                                                                                                      12 Replies
                                                                                                      1. re: Uncle Bob

                                                                                                        No nip of whiskey or single malt?

                                                                                                        1. re: LindaWhit

                                                                                                          Well...either a nice Bourbon....or maybe a Bloody Mary ~~ I'll just go with the flow and see what strikes my fancy at the time....:))

                                                                                                          Fun!

                                                                                                          PS...You're invited!

                                                                                                          1. re: Uncle Bob

                                                                                                            Yippeeeeeeeee!!!!!!

                                                                                                        2. re: Uncle Bob

                                                                                                          Welcome back! It's been a minute. What do you do with that squash? Saute or braise?

                                                                                                          1. re: ChristinaMason

                                                                                                            Well let's see....I slowly caramelize the onions ( a whole one) in a little butter....When they are nice and brown I cut up the squash (yellow crook neck) into the pan....add water, and simmer till It's like I like it...cooked down, but with still a little liquid in the pan....Obviously S&P to taste....Sometimes I caramelize the onions in bacon grease....It's good, but a different flavor profile completely ......

                                                                                                            Enjoy!

                                                                                                            1. re: Uncle Bob

                                                                                                              Sounds good to me!

                                                                                                              1. re: Uncle Bob

                                                                                                                Ooooooh yum. Every single time you post about that good Southern eatin' it makes me drool. Oh, purple hull beans. Oh glorious joy.

                                                                                                            2. re: Uncle Bob

                                                                                                              I'm guessing pink-eye purple hulls are beans?

                                                                                                              1. re: inaplasticcup

                                                                                                                Oh yes, and very good ones--esp. as prepared by Uncle Bob.

                                                                                                                1. re: nomadchowwoman

                                                                                                                  Thanks! I love their name.

                                                                                                                2. re: inaplasticcup

                                                                                                                  Pink-Eye Purple Hull Peas.....As in Southern Peas...Field Peas....Cow peas. ~~ Just one of many varieties.....A cousin to the Black-Eye Pea and Crowder Peas (Called Crowders because they are Crowded together in their hulls/pods) The Pink-Eye is the favored pea for the table in My South....

                                                                                                                  Edit....Technically I think they are a "bean" ...We just don't call them that ~~ Well, unless it's a Butter Bean, Soy Bean, or a String bean

                                                                                                                3. re: Uncle Bob

                                                                                                                  Uncle Bob, I had red beans and meat for the first time a few weeks ago at the local Cajun restaurant. They were delicious with a nice gravy and some shredded meat. Any ideas for a recipe for me? I just finished slow cooking an 8 pound pork shoulder with onions and tomatoes, Still have the broth if that would work, along with a lot of meat.

                                                                                                                4. Grrr. I had tried to organize a small potluck for my building to say goodbye to a tenant who is retiring and moving away, but no one got back to me. I didn't want to force anyone to participate, but we couldn't afford to host the whole shebang. I had thought if I provided the main, and sides, the other three could provide apps and dessert (with the guest of honor being exempt from duties), and we could have a nice party out on the large deck I share with the landlord. But, last night, I was told that we were doing cheese and crackers, in the backyard, before dinner--which we were not having together. I know the BYOB potluckish affair I suggested wasn't fancy, but, geez. Lawn chairs and chips? I was going to have candles, and hang lights on the deck, and put on Fats Domino. My casual party got downgraded to awkward snacks. Next time, I'll just be pushy. My neighbor deserves more than crackers. I'm so mad at myself right now.

                                                                                                                  So now I have to go to Whole Foods, and find something suitable, that isn't too fussy (no tables down in the yard). I'll pick up olives, and see what else they have, and then make a quick stop at a local bakery. I know having a dessert item at an 'appetizer' party is breaking the rules, but I don't care. I'm doing a damn pastry plate. And it's BYOB, so I have to stop at the liquor store.

                                                                                                                  And then after the gathering, I have to get my butt back up here and make dinner for the man. I think a quick curry would be nice. I have some massaman curry paste in the cupboard, but if WF has panang, I'll get that instead. Coconut milk, sweet potatoes, green beans, red and green bell peppers, onions, sambal oelek, and basil to go in, egg noodles under. I also have limes and ginger on hand, and might work those in. I was thinking of frying the egg noodles, but we'll see. At the bakery, I'll make sure to pick up an extra piece or two of bienenstich for dessert. I know it doesn't really 'go' with the curry, but neither of us will care. We think delicious cake goes with everything.

                                                                                                                  17 Replies
                                                                                                                  1. re: onceadaylily

                                                                                                                    Herding cats for breakfast, eh?

                                                                                                                    At least that curry will be tasty.

                                                                                                                    1. re: inaplasticcup

                                                                                                                      No, I'm not frustrated at aaallll. Hehe. Maybe the walk to the market will make the cats in my brain sleepy.

                                                                                                                      1. re: onceadaylily

                                                                                                                        oh oadl. so sad when others don't share your vision, i know. stupid lazy nabes. hope your dinner is swell.

                                                                                                                    2. re: onceadaylily

                                                                                                                      Some people just don't know how to throw a party. You had the right idea, too bad your neighbors brought it down.

                                                                                                                      1. re: L.Nightshade

                                                                                                                        Thanks, LN. I guess what really gets me is that the ones who decided this was how it was going down are the same people who entertain, nicely, on our deck anywhere from one to three times a week. This lady has lived here a long time, and has a lot of history with this building. The casual disregard grates.

                                                                                                                        But this has put me in the mood to entertain. And there are two friends I owe a dinner. I've already started to plan something for next week.

                                                                                                                        1. re: onceadaylily

                                                                                                                          Can I come? I can make a mean tater tot hot dish.

                                                                                                                          Ok so I've never really made one, but I'm assuming I can, and it just sounds like a really potlucky thing to say...

                                                                                                                          1. re: inaplasticcup

                                                                                                                            Party is at five. I should just bring the spinach artichoke dip that everyone greedily devours while secretly sneering at the one who brought it.

                                                                                                                            1. re: onceadaylily

                                                                                                                              Make a double recipe please. I'll be eating while others sneer. And for balance, I'll bring the famous chili-cream cheese dip, and we can both be the sneer-ees.

                                                                                                                              1. re: onceadaylily

                                                                                                                                Can you have a private farewell for this neighbor, OADL, since the potluck got poofed by boring neighbors?

                                                                                                                                1. re: LindaWhit

                                                                                                                                  Tonight is her last night here. The movers are coming bright and early. I'm about to go to the market right now, but when I get back, I think I'll knock and see if she needs any help packing, cleaning, or running things to the trash. The last day before a move is always a little crazy.

                                                                                                                                  1. re: onceadaylily

                                                                                                                                    Bummer. I'm sure *any* help you can give her will be much appreciated, OADL.

                                                                                                                                2. re: onceadaylily

                                                                                                                                  Potluckers - such two-faced malcontents.

                                                                                                                                3. re: inaplasticcup

                                                                                                                                  yes please, make some and deliver!

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    One day, we should have a real or virtual retro potluck. I'm signing up in advance for the tater tot hotdish. :)

                                                                                                                                4. re: onceadaylily

                                                                                                                                  Would that all the Hounds here could have thrown a pot luck for your friend. What a spread she'd be treated to.

                                                                                                                              2. re: onceadaylily

                                                                                                                                Maybe pick up some lavash rolls? Can be eaten neatly, one-handed; tasty; will provide a layer of buffer.

                                                                                                                                1. re: mamachef

                                                                                                                                  That is a good idea! I think WF carries them in their deli/market.

                                                                                                                              3. It's Thursday, which means another early eve gig for me = no big cookery.

                                                                                                                                I'm thinking a tuna salad with white beans, capers, red onions, and grape tomatoes, some olive oil and lemon. Anything else interesting I could toss into that salad?

                                                                                                                                8 Replies
                                                                                                                                1. re: linguafood

                                                                                                                                  some toasty garlic pita chips?

                                                                                                                                  1. re: ChristinaMason

                                                                                                                                    hmmm. not so crazy about pita chips, actually. something crunchy would be good, tho.

                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      i think i've settled on red, orange or yellow peppers. crunchy, sweet, and adds a nice splash of color.

                                                                                                                                    2. re: linguafood

                                                                                                                                      Sage is nice with tuna and white beans. You could do leaves, or a sage pesto.

                                                                                                                                      1. re: linguafood

                                                                                                                                        Needs a bed of something green and crunchy; maybe some escarole or arugula, but otherwise delicious and perfect. Maybe some pine nuts for crunchy?

                                                                                                                                        1. re: mamachef

                                                                                                                                          I LOVE mustard greens with white beans and tuna - as long as you are into their peppery goodness. Use raw baby greens or lightly saute or steam big ones!

                                                                                                                                        2. re: linguafood

                                                                                                                                          A crusty baguette on the side and your favorite house red should round out the dish.

                                                                                                                                          1. re: steve h.

                                                                                                                                            It's impossible to get decent baguette here. Also, it won't be a lavish affair sitting around the table (or, ahem, standing around the kitchen counter), given my need for early departure, so no wine bottles for me. A nice cold Spaten, perhaps.

                                                                                                                                        3. Night before last, it was eggplant parmesan (slices breaded and fried in olive oil, then layered w/tomato sauce, parmesan, and fresh mozzarella), grilled sausage, and grilled fat asparagus. (It is a cruel irony that eggplant peaks here just as the temperatures do; EP never seems like dish suited to hot summer, but that's always when we have it.)

                                                                                                                                          Last night it was a NO Monday classic, red beans and rice, albeit on the wrong day. Served with steamed fat asparagus and a tossed salad. Chocolate chip-pistachio cookies for dessert.

                                                                                                                                          Trying to "put up" some things for DH to eat while I'm going for a week, to Atlanta and Miami (I do hope to eat some excellent Cuban chow while in Miami). But I fear he might nourish himself with CC cookies, averse as he is to "cooking."

                                                                                                                                          To all Hounds in Irene's path: be safe; take precautions.

                                                                                                                                          1. A salade tiede of rice, green lentils, corn, parsley and onion.

                                                                                                                                            On top, poached smoked haddock.

                                                                                                                                            Simples

                                                                                                                                            11 Replies
                                                                                                                                            1. re: Harters

                                                                                                                                              Lovely. Any capers at all in there? or too salty?

                                                                                                                                              1. re: mamachef

                                                                                                                                                No. It was quite a bland affair, although I forgot to mention the tablespoon of balsamic that got stirred in at the end. And, perhaps more disappointing, the fish was only very lightly smoked so was also a bit underwhelming.

                                                                                                                                                One of those dinners that are perfectly OK (and very cheap) but you know you'll never want to cook it again.

                                                                                                                                                1. re: Harters

                                                                                                                                                  Was it your brainwave or can you blame it on someone else?

                                                                                                                                                  1. re: buttertart

                                                                                                                                                    I blame it on The Guardian (a national newspaper) and Tesco (a national supermarket). Between them they conceive a diet plan that we've been trying to follow. And we have followed (generally speaking) but have lost little weight in the last two months - but we have been mightily bored by many dinners.

                                                                                                                                                    That was the last meal that we're bothering with. Tomorrow - stuffed breast of lamb is to be roasted (bought from a farm shop the other week). And there'll be a general using up of whatever's in before we jet off to Mallorca on Saturday.

                                                                                                                                                    In the meantime, I have been drooling over menus for places where we've already made reservations - can tell you now Saturday's dinner is going to involve capers. They're grown in a a village near where we're staying and the restaurant does a starter of tongue and capers. That'll be followed by suckiling pig. No dessert - as the Spanish arent that good on desserts.

                                                                                                                                                    Oh, yes, and we're planning to do some simple cooking in the villa.

                                                                                                                                                    1. re: Harters

                                                                                                                                                      Sing ho for the life of the Harters.

                                                                                                                                                      1. re: buttertart

                                                                                                                                                        'Tis tough, indeed :-0

                                                                                                                                                        Keeping this just about on-topic, we've been scribbling down some ideas for dinners. Stuff that'll be easy, particularly as the kitchens in rented holiday places can be a bit sparse. The town's weekly market is on Sunday morning and the quality of the produce at this time of year should be first rate. We'll stock up on olives and the local versions of chorizo type products. So, that's tapas to start. And I see a Sunday dinner main course of roast chicken, salad, bread, followed by fruit & local cheese. That gives leftover chicken to dip in homemade alioli for Monday lunch, before another dip in the pool. Fab.

                                                                                                                                                        1. re: Harters

                                                                                                                                                          Absobloodylutely. Sounds divine.

                                                                                                                                                        2. re: buttertart

                                                                                                                                                          Was gonna say, I'd gladly come to table on the Harters' worst.night.ever. and prolly end up with one of the best dinners of my life. Mallorca? Will you be making Mallorcan potatoes then? (oil-poached with a little mint....not at all greasy when done right, and perfectly delicious with lamb...).
                                                                                                                                                          Tongue and capers? Dream-combo; is it with a little drizzle of vinaigrette or suchlike?
                                                                                                                                                          It looks like I'm kissing serious butt here, but this post absolutely dazzled me. :)

                                                                                                                                                          1. re: mamachef

                                                                                                                                                            Tongue & capers (from the village of Llubi) - you now know exactly what I know about the dish. I like tongue. I like capers. So, I'm guessing I'm going to like whatever they put in front of me.

                                                                                                                                                            Dunno about the spuds. They're usually very simply done - just boiled. And never too many as bread is a given at any Mallorcan meal.

                                                                                                                                                            As with most Spanish cooking, it's very uncomplicated on the island. No fancy prep. or fancy cooking. It's all about the ingredients. Top quality and with the minimum done to them. I think it's why I like it so much - the simplicity is very similar to the simplicity of much of British cooking (although you're talking very different native produce between northern and southern Europe.

                                                                                                                                                            1. re: Harters

                                                                                                                                                              Well, it all sounds very delicious.

                                                                                                                                                        3. re: Harters

                                                                                                                                                          Tomorrow's dinner sounds MUCH nicer than tonight's! And safe travels if the WFDers don't see you before you jet off to sunny Mallorca!

                                                                                                                                                2. New York strip, bone in. The meat is USDA Prime and sourced from Batali's Tarry Lodge Market in Port Chester, N.Y.. There will be a baked potato on the side and corn on the cob. House tomatoes will be a featured guest. Wine will be a California pinot noir (La Crema from 2009).

                                                                                                                                                  Zuni chicken Friday night.

                                                                                                                                                  Deb is doing all the heavy lifting, I'm doing dishes.

                                                                                                                                                  24 Replies
                                                                                                                                                  1. re: steve h.

                                                                                                                                                    A brilliant summertime meal - steak, baked, COTC. And wine. :-)

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      I'm hoping to add a special bed just for corn this fall in advance of planting next spring. It won't be big but should serve my purpose. We'll see.

                                                                                                                                                    2. re: steve h.

                                                                                                                                                      I like La Crema 2009 quite a bit. Have you tried Steele Pinot Noir 2008? It's very rich, smooth, and delicious. Well worth seeking and would also be good with a steak.

                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                        I have. It's a good bottle. I bought it in a grocery store in Monterey! We can't do that in Connecticut.
                                                                                                                                                        Deb and I will be back to the left coast in October (Tomales Bay area in a little rental cottage). I'm hoping to hit one, maybe two wineries on the trip. Any suggestions?

                                                                                                                                                        1. re: steve h.

                                                                                                                                                          I'm also a fan of La Crema. You're not planning on going as far as Sonoma, for a little wine tasting, are you? I don't know the wineries in the Tomales Bay area...

                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                            Yes. I really like driving over the mountains. Last year's big hit in Sonoma was a private tour of Keller Estate Winery (he's a huge car guy who showcases his collection at the Pebble Beach Concours). Didn't cost anything. It was a real highlight. The wines were good, the architecture superb. Wine caves were dug by hand, stones came from the Three Rivers Gorge project in China.

                                                                                                                                                            Driving, in daylight, to Napa, is fun, too. We enjoyed a wonderful lunch at Bouchon last year but didn't hit any of the wineries. I did manage to disgrace myself at Lagunitas Brewery but that's a whole different story.

                                                                                                                                                            Thoughts/comments/criticisms are always appreciated. What are your favorite wineries?

                                                                                                                                                            1. re: steve h.

                                                                                                                                                              well if you're game for driving, one of my favorites in Napa is Artesa - the architecture there is a departure from all the other valley wineries. It's been a few years, but I used to love their pinots. Some of my faves in the Sonoma region were Gundlach Bundschu, Ravenswood, Toad Hollow. And of course La Crema. Again, it's been awhile - used to go 1 or 2 times a year, but now it's been about 3 years since i've gone at all. *sniff*.... need to get back! if it rains when you're there in October, count yourself lucky, it's sooooo beautiful in the rain...

                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                Thanks for taking the time to respond. I like cars, I like driving so that makes Northern California one of our favorite destinations. Deb and I have been taking a small cottage on Tomales Bay in the month of October for some time now. It's a perfect pivot point for day trips to Sonoma, Napa, other places. Down the road, I wouldn't mind moving out there.

                                                                                                                                                                Driving in the rain, driving in the fog: it's all good.

                                                                                                                                                                1. re: steve h.

                                                                                                                                                                  i remember seeing a pic of your cottage here once (right?) - looked wonderful, made me very green!

                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                    Good memory. Our little rental cottage (Walt's Cottage) is pretty special. Been going there for years. It's not fancy. It never fails to put a smile on my face.

                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                      You're both making me miss Napa - A LOT.

                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                        Pt. Reyes Station could use a really good Korean restaurant. Maybe a shop close to Pine Cone Diner and the Cowgirls (Cowgirl Creamery).

                                                                                                                                                                        just a thought...

                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                          I've thought the same from time to time, and your encouragement actually makes me think I want to do it.

                                                                                                                                                                          But I've got heavy child-type attachments here in So Cal whom I dream of turning into teenage labor one day in a little 20-seat Tuesday through Friday anything goes kind of bistro by the sea...

                                                                                                                                                                          A girl can dream. :)

                                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                                            and we'll all dream a little dream with you! seriously, you do that and i might be tempted to step foot in so.cal. again one of these days!

                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                              Aww. Thanks, mc! That made me smile hugely. :)))

                                                                                                                                                                            2. re: inaplasticcup

                                                                                                                                                                              Well, you know I'd come for a meal, even to SD. But I'd also drive to Pt Reyes for some good Korean. You do have your fans, you see. On one hand, I wish you could do the food truck; on the other hand, I like my women cooks like I like my coffee: warm, bright, strong, and in a cozy little bistro.
                                                                                                                                                                              (I like my men like I like my cheese: aged, complex, a little nutty, and accompanied by a glass of wine.)

                                                                                                                                                                              1. re: L.Nightshade

                                                                                                                                                                                Thanks, Nightshade. That's so awesome of you. Some day... It would be the loveliest thing to be able to cook for yooz guys!

                                                                                                                                                                                BTW, I think a little nutty looks good on everyone. Don't you? :P

                                                                                                                                                                                1. re: L.Nightshade

                                                                                                                                                                                  that's great, LNS.

                                                                                                                                                                                2. re: inaplasticcup

                                                                                                                                                                                  Pt. Reyes Station is very kid friendly.

                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                    LOL. I have a feeling the ex might not see it that way.

                                                                                                                                                                            3. re: steve h.

                                                                                                                                                                              Steve, you inspired me to look that cottage up and I think I just might be imitating you sometime soon. Used to spend a lot of time in Point Reyes, but I haven't been there in years -- I think I need to rectify that quite soon. Thanks for the inspiration.

                                                                                                                                                                              1. re: mebby

                                                                                                                                                                                I love it up there.

                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                    Pssst....steve...La Crema *and* Steele Pinot Noir are available just slightly north of you. You know, that state that's the home of the American Revolution, and all that rot. ;-)

                                                                                                                                                                    ETA: Oh shoot. My funny isn't as funny when I re-read your post and saw you were talking about buying the wine in a grocery store. Poo. Hate when my funnies don't work out. ;-)

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      Qupe is another grocery store wine I like a lot. Unlike La Crema and Steele, it's not so common back East. It's a decent chardonnay. If you see it in the Bay State, grab it.

                                                                                                                                                              2. I'm going to make a panino for dinner tonight...grilled chicken, fresh basil leaves, roasted red peppers, thin slices of fresh mozzarella and a honey-sriracha aioli spread on the inside of a ciabatta roll, then pressed in the grill pan until done. I think I have potato chips downstairs, otherwise, just the sandwich. And a glass of wine. :-)

                                                                                                                                                                4 Replies
                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  All that and a bag of chips. Very cool. One glass of wine is never enough.

                                                                                                                                                                  On a different tack: talked to the landscape guy today, the general contractor guy yesterday. It never ends.

                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    Honey-sriracha aioli? Intrigued. 'Splain, please.

                                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                                      I came up with it after having it drizzled around a crab cake at the restaurant in Gloucester where I watched the Master Chef finale. All *I* did was blend about 1-1/2 heaping Tbsp. of mayo, maybe a 1/2 Tbsp. of honey (I could have cut back on this) and no more than a 1/2 tsp. of sriracha sauce in a small ramekin, and then schmeared it on the inside of the ciabatta before layering the ingredients for grilling. A lovely sweet-spicy zing, but not overly so, as I don't enjoy anything overly spicy.

                                                                                                                                                                      I would have liked it to have been thicker, but it worked for the purposes for which I needed it. I think it would be brilliant dotted onto seared sea scallops as well, or brushed onto skewered shrimp for grilling.

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        Thanks! I can totally see that working.

                                                                                                                                                                  2. Another fairly warmish day here, and I'm not really feeling the oven, so I'm butterflying a pork tenderloin and stufing it with pesto and pine nuts and grilling it on baby Weber. Nice thick slices of grilled heirloom tomatoes, to be dressed with a spoonful of lemony garlicky ricotta, and some flash-sauteed baby spinach. And some local foccacia with sweet butter, grilled likewise. Yay Dinnertime!

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                      That is a lovely dinner, mamachef! Did you buy the ricotta all lemony-garlicky, or just stir some of both into store-bought plain ricotta?

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        Option #2: 1 minced clove and a tsp. of zest and a tb. of juice and a sprinkle of salt and pepper did the trick. And I basket-drained the ricotta for a few hours, so it had a really nice consistency when it got whipped together; a little richer and not grainy at all.

                                                                                                                                                                      2. re: mamachef

                                                                                                                                                                        Who needs an oven? That sounds wonderful.

                                                                                                                                                                      3. Jerk pork tenderloin with Curried Peach relish and Caribbean Black Bean and Rice Salad - both from Epicurious. I grilled pineapple as a side. The Jerk pork and the saladnwere winners. I most likely won't mess with the relish next time. My 10yo daughter loved the salad and got seconds.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: suburban_mom

                                                                                                                                                                          Just got home, tired and hungry. I have to say, your dinner sounds wonderful. I like the sound of the curried peach relish. What didn't you like about it?

                                                                                                                                                                          1. re: L.Nightshade

                                                                                                                                                                            It was good but a lot of work and the pork was tasty on its own. The relish recipe made twice what you really needed and one of my kids didn't like it at all. I can see this meal being a quick weeknight meal but the relish would take too much time out of my day to make.

                                                                                                                                                                            I think a mango salsa would have been the ticket. Maybe next time.

                                                                                                                                                                          2. re: suburban_mom

                                                                                                                                                                            I got habaneros left over. I think you just inspired a jerk dinner for next week, s_m. Thanks!

                                                                                                                                                                          3. I worked late tonight, and my boyfriend had a late class and we had no food in the house, nor any desire to walk to the store. Rooting through the odds and ends in the fridge and freezer, I found some long, thin egg noodles and some slightly wilted corn on the cob. Cut the corn into chunks (tossed the really wilted bits), boiled both corn and noodles until tender and then tossed them into a pot with a broth made from chicken stock, 2 different types of curry paste (the end of one tin and the beginning of another), fish sauce and lemon juice. It was better than I expected. Sort of like pretentious ramen. The corn added a nice sweetness.

                                                                                                                                                                            Then I fried up the rest of last week's veggie spring rolls that were in the freezer, and served those on the side with (bottled) sweet chili dipping sauce.

                                                                                                                                                                            The best part was dessert, which was reheated chocolate cupcakes with lime curd filling (also from the back of the freezer) and after dinner tea -- two bags of organic Ceylon steeped in a pot with fresh mint and anise seed. Brown sugar and milk added to the cups.

                                                                                                                                                                            1. sorry was away; had fish stir fry and hummus/falafel last night - made by my boyfriend since i've been working overtime :)

                                                                                                                                                                              1. In the spirit of the OP...grilled pizza with chicken, basil, bacon and artichoke hearts. Sweetie doesn't know it but I'm making an apple pie for dessert. I had wanted this last night, but got a call yesterday morning informing me that my services had been promised for a meal to be delivered to one of his service club friends (along the lines of "mom, I have a science fair project due tomorrow...")
                                                                                                                                                                                So I made chili, corn muffins, and cookies!

                                                                                                                                                                                1. An ecletic meal at Casa Harters to completely empty the fridge and so on.

                                                                                                                                                                                  The breast of lamb got roasted. It was still very fatty and indigestion remedies loom large in our immediate future.

                                                                                                                                                                                  There were roast potatoes. There was Delia Smith's "quick braised celery & carrot" (effectively julienne cooked for a few minutes in butter and splash of water, sprinkle of chives I have growing in with the decorative plants). There was a sort of ratatouille - a single courgette left on the plant on the patio, a little onion, a couple of tomatoes that would otherwise have gone in the compst bin. There was mint sauce (I grow that in a pot to avoid it taking over the whole plot like triffids).

                                                                                                                                                                                  And so, bags are packed; taxi is booked and an early night is called for for. Hasta dos semanas. Bon profit.

                                                                                                                                                                                  3 Replies
                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                    Have a wonderful vacations, Harters!

                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                      You're already off on your adventure, so I hope you have a wonderful time in Mallorca!

                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                        Bon voyage, Harters!

                                                                                                                                                                                      2. Tonight will be mixed grill -- using up as many items from the freezer as possible -- lamb chops, Italian sausage, beef flap meat and maybe chicken. I have lots of left over rice and peas from last night's Jamaican chicken and rice and peas so we will have that as well as a salad.

                                                                                                                                                                                        1. we'll be doing leftovers as well, pot roast and polenta, which i expect to taste even better tonight than 2 nights ago (delivery pizza last night at the oldster's). may pan fry that polenta. not sure what's on the side yet. happy FRIDAY!

                                                                                                                                                                                          4 Replies
                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            Sounds like an excellent meal. Pan frying the polenta is the way to go, re-heated pot roast is the best. This calls for a good red. Farm-fresh carrots on the side would work for me. Nothing more, nothing less.

                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                              yeah.... but it's a leftovers dinner, and the boy is already teasing me for never being able to resist buying "just one thing" on the way home! i think we have leftover green beans, still uncooked. those might have to do.

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                cheers!

                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                  well the boy "foiled" me again. actually it was quite good. pot roast over leftover cooked spaghetti, with the freshly steamed green beans cut in, a lovely salad of fried haloumi batons and tiny sweet cherry tomatoes in a balsamic and shallot dressing. he cut up some of the polenta, cold, on the side, for me to "nibble" on. even like that, it was yum.

                                                                                                                                                                                          2. Fridge cleanout mode again. Used up the last of the protein, which was Basa/Swai fillets, schmeared them with a little Hoisin and sprinkled with green onions, pan fried, and served over our usual bun (Vietnamese rice noodles) salad (I lucked out and found a third of a packet in the pantry).

                                                                                                                                                                                            Some of the leftover pickled carrots and daikon from our miso salmon dinner last weekend on top. Fresh nuoc cham to dress.

                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: inaplasticcup

                                                                                                                                                                                              so beautiful. damn the boy and his dis-love for fish!

                                                                                                                                                                                              1. re: inaplasticcup

                                                                                                                                                                                                wow! and i see those carrots spears again :)

                                                                                                                                                                                                1. re: crowmuncher

                                                                                                                                                                                                  LOL. They're the same ones from last time. I had a lot left over. :)

                                                                                                                                                                                              2. It's been warm and muggy here - the heat before the storm... - so we felt like something low-key and light: a buddy's homegrown tomatoes with scallions, feta & olive oil (not very flavorful tomatoes, unfortunately), and seared scallops with diced veggie leftovers sautéed in olive oil, i.e. half a zucchini, half a red pepper, 2 ears of corn, two Thai peppers, fresh mint & a squeeze of lemon to give it some zinggggg.

                                                                                                                                                                                                Now off to singgggg.

                                                                                                                                                                                                 
                                                                                                                                                                                                12 Replies
                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                  Singapore?
                                                                                                                                                                                                  Chicken rice, chili crab at Hawker Centers.
                                                                                                                                                                                                  Sparkling wine, French bar food on Club Street (L'Angelus).
                                                                                                                                                                                                  ...mercy.

                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                    Sorry to disappoint - just singing at one of the local watering holes: smoking allowed, so.... pretty damn far from Singapore standards, me thinks '-)

                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                      ah. Got it.

                                                                                                                                                                                                    2. re: steve h.

                                                                                                                                                                                                      lingua's got a great voice. Smoky, sultry, speakeasy, cabaret kinda feeling/sounding...

                                                                                                                                                                                                      http://bitchinberlin.wordpress.com/ca...

                                                                                                                                                                                                      lingua, you need to take one of the instances of "//http:" out of your website addy on your chowhound profile. I know at least on my mac, it keeps my browser from going to your blog, and those scallops look delicious. :)

                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                        well, shucks. thanks for that! i hope to have some more professional recordings in the near future....

                                                                                                                                                                                                        the scallops were delightful. my man complained about the addition of the bird peppers to the veggie dice-o-rama, but he'll live.

                                                                                                                                                                                                        what can i say. me likey da spiy.

                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                          LOVE your voice, lingua! I would *SO* come see you if ever I was in Berlin. Or New Berlin, PA, maybe. ;-)

                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                            Very nice, thanks for sharing...I'm a big Melody Gardot fan.

                                                                                                                                                                                                          2. re: inaplasticcup

                                                                                                                                                                                                            I'll say. Gorgeous. And I loved how I could read the meal with music in the background (clever). You have an impressive voice, Lingua.

                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                              thank you, oad! don't make me blush, now. it doesn't become me.

                                                                                                                                                                                                              '-D

                                                                                                                                                                                                            2. re: inaplasticcup

                                                                                                                                                                                                              What a cool peek into a chowhound's life. Very impressive, love that jazzy, sultry voice.

                                                                                                                                                                                                          3. re: linguafood

                                                                                                                                                                                                            Linguafood, thoroughly enjoyed that song. You sing well. :)

                                                                                                                                                                                                            1. re: Matahari22

                                                                                                                                                                                                              Thank you, Matahari! That is very nice of you to say.

                                                                                                                                                                                                          4. I've got a lot of catching up to do here with all of these posts.

                                                                                                                                                                                                            Quick meal tonight. Fresh fettucine with a gorgonzola/fontinella sauce & sauteed speck and some truffle gathers sauce (purchased) too. Bit of greens and zucchini fritters. Easy friday night meal. Last night it was the Gipsy Kings and food (moo shoo beef) purchased at the venue.

                                                                                                                                                                                                            1. leftover fish stirfry (and sliced avocado on the side of course)

                                                                                                                                                                                                              1. The gathering the other night went well enough. My neighbor wound up bringing a big table into the yard to hold the food, and for us to sit around. Afterward, my man was happy enough to eat what I had leftover from the gathering. I wound up making the curry last night, to an enthusiastic review: he said he loved it, and then pointed to his bowl, and said, "Once a week." And now I have three hives on one shoulder, because I can't yet find an anchovy-based fish sauce besides Dynasty--I wanted the curry to be good, and if fish sauce doesn't make me wrinkle my nose, then I might as well just use soy sauce. So, I only ate a little. I really wanted him to have a good meal. Massaman isn't my favorite curry, but this was pretty good (especially with two tablespoons of sambal oelek to heat it up), and the fresh basil gave it a panangish echo.

                                                                                                                                                                                                                Tonight I think I'm making a smoky black bean chili with jalapeno cornbread. I have pasillas and guajillos in the pantry, and will make a sauce to add to the sauteed peppers and onions (after I toast a few spices, and deglaze with a little dark beer), and then toss in the tomatoes, beans, and whatever spices appeal. Cilantro, limes, cheese, and sour cream for garnish. I like my chili ladled over a bed of crumbled cornbread, with just a little cilantro, lime juice, and cilantro swirled in.

                                                                                                                                                                                                                And I just figured out that I have to go to the store because I'm out of oregano. Ugh.

                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                1. re: onceadaylily

                                                                                                                                                                                                                  glad your gathering was better than expected.

                                                                                                                                                                                                                  that chili sounds really, really good, and on this cold gray drizzly foggy SF morning, very enticing. enjoy it.

                                                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                                                    I wish there was a pill you could take so you could eat fish, lily...

                                                                                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                                                                                      Me too. The only time I ever took Benadryl, I had a bad reaction to it, but wonder if it was just a fluke. I might take one and see how it goes. I would kill for a plate of sushi and sashimi right now. Or, maybe, die for one, with the stubbornness I'm exhibiting.

                                                                                                                                                                                                                      And thanks, Maria!

                                                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                                                        Please tell me your use of the work fluke was intentional. Baaaaahahahahaha.

                                                                                                                                                                                                                  2. just pulled a big fat pork shoulder blade roast out of the freezer for tomorrow night, and OADL's black beanness is going to have to make an appearance, somehow. a co-worker gifted me some homemade, award-winning tangerine marmalade, and i think that will be part of a glaze for the pork.

                                                                                                                                                                                                                    tonight: belated (but planned that way) bday party in the happiest place on earth (the Castro!) - old school italian - pizza, raviolis, antipasto salad, some good old chianti, and a bunch of good old friends. happy saturday, all.

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      I think that marmalade will be outstanding on the pork. Enjoy your party, MC.

                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                        Tangerine marmalade on pork roast? VERY nice. :-)

                                                                                                                                                                                                                      2. Last night I crusted a NY strip w/ pepper and spices (Montreal Steak seasoning...sue me!) and seared it to a perfect medium rare. I served it in thin slices over mixed greens tossed with green bell pepper strips, sliced mushrooms, green onions, and balsamic-marinated teardrop tomatoes and strawberries. All the veg were tossed with my chipotle-honey-lime dressing.

                                                                                                                                                                                                                        Homemade hummus and homemade pita chips to carb it out. To drink: Fat Tire ale (finally available in DC) and DH's pale ale homebrew followed by a gin rickey.

                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          Oh, man. That dinner sounds right down my alley.

                                                                                                                                                                                                                          My sis & BIL are on their way down from CT, escaping Ms. Irene, so I still need to figure out what to make for them tonight. Steak (or burgers) is about as 'murrican as I can come up with. Maybe some corn, too? Hmmmmmm.

                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                            Nutmeggers are a hearty bunch. Hit 'em with your best shot.

                                                                                                                                                                                                                            and make 'em do the dishes. ;-)

                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                              Get real Real 'murrican and serve them a Jucy Lucy Burger. :) Warn them that it's molten, even though I know you're irritated with them just now. :)

                                                                                                                                                                                                                          2. Last night - no cooking was key for me. And sangria was calling its siren song. So I met a friend at my fave Spanish tapas restaurant, and along with sangria, we had some wonderful tapas: Lamb Meatballs in Tomato-Mint Sauce, Shrimp & Scallop Ceviche, Bacon-wrapped Prunes filled w/Goat Cheese and Broiled Scallops in Saffron Cream . Truly one of the best combinations of tapas I've had in a long time.

                                                                                                                                                                                                                            Tonight, I wanted to make something simple tonight in the *event* I lost power tomorrow...I could just pull out the other chicken breast, chop it up with celery and scallions and mix it with mayo and make chicken salad in a corn tortilla should I need to.

                                                                                                                                                                                                                            But my fingers are crossed I'll get to make the pot roast I'm craving tomorrow! LOL

                                                                                                                                                                                                                            Tonight, I'll rub a mixture of ground sumac, Aleppo pepper, salt and olive oil all over two Frankenchicken breasts and roast them in the oven. Basmati rice tossed with toasted chopped pistachios and steamed asparagus will be the sides.

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                              Love, love, love bacon-wrapped prunes. And scallops in saffron cream? You're killing me! That meal sounds heavenly.

                                                                                                                                                                                                                              Crossing my fingers for you and all the other east coasters!

                                                                                                                                                                                                                            2. Waiting for Irene is about as much fun as a highschool production of Waiting for Godot. At least with earthquakes you don't have to wait for them!
                                                                                                                                                                                                                              In the interests of nerve-calming, and I hope provisioning for next week, I have an 8 lb pernil in the oven. Going to give it a nice dose of salt and pepper, didn't want it to be garlicky or spicy this time. Made some Beard on Bread buttermilk bread today, will have some of it with dinner, along with the cauliflower I better cook. And 1975 JOC "Cream Meringue Tart Cockaigne" cake with raspberry-rose filling for dessert. Hoping not to be eating it in the dark unless it's us who turn out the lights.

                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                My sister is making a pernil too. Isn't that funny? She was just telling me about it. I have never tried it and definitely want to remedy that! It sounds so delicious.

                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                  Really? We have them quite often. I don't like the skin so I roast it for a couple of hours and take the skin off, then put beaucoup s&p on it. The crusty fat is scrummy hot.

                                                                                                                                                                                                                                2. re: buttertart

                                                                                                                                                                                                                                  That cake sounds exciting! Tell us about it :)

                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                    bt posted it on What are you baking

                                                                                                                                                                                                                                  2. re: buttertart

                                                                                                                                                                                                                                    Dinner sounds soooo good....and you are going to have outrageous porky leftovers to play around with. Wraps, salads, pulled and sandwiched into that bread with some slaw. Oh ho, and the cake Nevermind all the rest of it.

                                                                                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                                                                                      Just hope the power stays on so it doesn't have to get binned only part eaten.

                                                                                                                                                                                                                                  3. Seems we've both been craving a slab of iron lately, so we smoked a couple of ribeyes seasoned with salt and pepper and made a pan roasted veg salad with tomatoes, zucchini and onions, tossed with a teeny tiny bit of fresh garlic, fresh mint and basil, olive oil, lemon, and S&P.

                                                                                                                                                                                                                                    Washed it down with the Man's homebrewed barley wine.

                                                                                                                                                                                                                                    P.S. Call me unsophisticated, but I still love me some A-1 with mah steak. :)

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                                                                                                      only Ina would be able to take a pic for us of her ribeye while still smoking on the grill; looks juicy :)

                                                                                                                                                                                                                                    2. Leftover chicken adobo over brown rice, Ghirardelli chocolate chip cookies. An assortment of beers, and no hurricane.

                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                        Hurricane free - AWESOME. :)

                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                          no hurricane sounds delicious

                                                                                                                                                                                                                                        2. Hurricane comfort food: beer-braised chicken on top of cheesy soft polenta.

                                                                                                                                                                                                                                          Broiled s'mores for dessert

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: Chocolatechipkt

                                                                                                                                                                                                                                            Glad Irene did no more damage than she did. Tonight a potato, yellow squash, onion and garlic "casserole" topped with lots of bacon. Mr. C. had gone to the grocery store for some small item and found some quality bacon for $1.00 per pound. Came home with TWO stingy pounds!!! I went back the following morning intending to scoop up about 30 more pounds. Naturally it was a manager's special, good the previous day only. Grrrrr.

                                                                                                                                                                                                                                          2. A repeat of last week's successful ham and mushroom pizza with fresh mozzarella, using some of the leftover dough I put in the freezer. Spent most of the day cleaning the apartment in 100 degree weather and I wanted something that wouldn't destroy my bleach-fresh kitchen. It was the best of both worlds -- delicious homemade pizza and very few dishes to do after.

                                                                                                                                                                                                                                            1. My fingers are crossed that I don't lose power with the worst of (now) Tropical Storm Irene still headed our way in the Boston area. If that happens, I'll pull out the chicken from last night and make chicken salad to wrap up in tortillas, along with tortilla chips and salsa.

                                                                                                                                                                                                                                              But the aim is to make Mom's Lemon Pot Roast for dinner tonight. The sides are *always* boiled potatoes and carrots. :-)

                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/2796...

                                                                                                                                                                                                                                              1. My sis & BIL arrived safely from CT yesterday afternoon. We fed them a brown sugar & spice-rubbed salmon filet that was thrown on the grill along with roasted broccoli (unfortunately, I roasted it so long that I managed to reduce what was almost 2 lbs. to a small bowl of browned crispy florets) and tomato salad.

                                                                                                                                                                                                                                                It's pouring now, so we may have to figure out a plan B for tonight -- more grilling was planned (good old-fashioned steaks & corn) -- but perhaps roast beef or such is in order if we don't want to grow webbed feet out on the patio. Wegmans will inspire us for sure.

                                                                                                                                                                                                                                                1. "Hurricane comfort food"- so funny- we've been cleared of Irene for some time now thank God :)
                                                                                                                                                                                                                                                  I made a very faux pad thai last night; used my last package of spaghetti and salmon burger instead of shrimp and rice noodles; had one egg left so i threw that in and my sauce was just made up of peanut butter, soy sauce, fish sauce, siracha, rice wine vinegar, brown sugar; sauteed some onion, garlic, carrots and tossed everything together; topped it with fresh basil; it was really tasty- although not even close to real pad thai; and yes we had some avocado slices on the side

                                                                                                                                                                                                                                                  1. Bruschetta was on today's lunch menu. Grape tomatoes, mozzarella, arugula, garlic slivers, sea salt, squeeze of lemon and extra virgin olive oil. Beer to wash it down. Angels and Demons on the box.

                                                                                                                                                                                                                                                    Irene has now passed the Sou'west Shore of Connecticut. Lots of rain, lots of wind. The tomato garden was flattened. We'll reset the stakes when the soil dries a bit and salvage what we can. Weather happens.

                                                                                                                                                                                                                                                    1. Was away this weekend at the Slow Food Roots Music Festival. For a slow food event, most of the eats were rather disappointing, but I did enjoy the fresh oysters and the grilled lamb lollipops. And the music was fun, some of it fun and funny (e.g. Los Straitjackets). Now catching up on everyone's great-sounding food reports.

                                                                                                                                                                                                                                                      Tonight Mr. NS will spatchcock, marinate and grill a chicken. I'll accept the challenge to figure out something to make from our CSA mystery basket.

                                                                                                                                                                                                                                                      Happy to hear from those of you reporting in from Irene's pathway, and I hope everyone northward continues safe and sound.

                                                                                                                                                                                                                                                      1. made black beans late last night to have today and i just made some more white rice; that will be good w/ my avocado; man i can't wait 'til pay day...

                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                        1. re: crowmuncher

                                                                                                                                                                                                                                                          There's something really satisfying about those make do meals, cm. :)

                                                                                                                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                                                                                                                            yes, as much as i whine that i can't wait to go shopping, i love to eat rice n beans and avocado slices; very satisfying comfort food indeed :)

                                                                                                                                                                                                                                                        2. More "typical" American fare for my German visitors: steaks, corn on the cob, baked potato, salad.

                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            If you're trying to go on the all-American tip, what about fried chicken, mashed and gravy, biscuits, slaw, etc? Basically a trip to the Colonel's that you do yourself?

                                                                                                                                                                                                                                                            1. re: mamachef

                                                                                                                                                                                                                                                              That's a great idea, but way more work than I am willing to put in after running around with 'em all day.

                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                Shouldn't they be taking you out to supper?

                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                  Here's hoping they'll pay for dinner @Osteria in Philly. I'm not counting on it at all, tho.

                                                                                                                                                                                                                                                          2. Burgers: we ground the chuck a few minutes ago. There will be corn on the cob, home-grown tomatoes (still have a dozen or so on the counter after the storm), sliced onions. Land O' Lakes white deli cheese sliced at my local grocer will top the medium-rare beef. Beer for me, house white for Deb.

                                                                                                                                                                                                                                                            Good night Irene.

                                                                                                                                                                                                                                                            1. another pork pernil, to join the crowd! slow roasting as we speak. this time i made it with thyme and balsamic vinegar, to change things up a bit. with the usual 10 or so cloves of mortar and pestled garlic and kosher salt. Black beans are simmering with plenty of smashed garlic, and to that i'll add a slurry of dried pasilla and chipotle peppers and the water they soaked in, sauteed onions, oregano, and cumin. need to run out and get a little crema to sploop on top. not sure of salad yet, but i've got my eye on a couple of ripe manila mangoes. maybe a cabbage and mango slaw.

                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                You and your slow cooked yummies... I love the idea of that slurry in the black beans.

                                                                                                                                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                                                                                                                                  my new favorite pernil. added the tangerine glaze at the end, but even without that, the thyme/balsamic combo was really good. the beans were the bomb, even tho i got too lazy to leave the apartment to buy crema. lazy non-cabbage salad was romaine, minced parsley, slivered cukes and shallots in a lemon vinaigrette.

                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                    You don't know lazy, girlfriend.

                                                                                                                                                                                                                                                                    Garlic/mozzarella bread, balsamic for dip, a bowl of Concord grapes and a plateful of leftover Thai.

                                                                                                                                                                                                                                                                    Party.

                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                                                                                                                                      even your lazy looks prettier than mine!

                                                                                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                                                                                        Nice! Sometimes I think I should get a cell phone.
                                                                                                                                                                                                                                                                        Methusala Keg

                                                                                                                                                                                                                                                                        1. re: Passadumkeg

                                                                                                                                                                                                                                                                          Who needs a mobile, PDK? I gave my iphone up a year ago (ok - I lost it) and haven't looked back since. I think I'm happier for it.

                                                                                                                                                                                                                                                                          Giving up the laptop is a whole 'nother thang... :/

                                                                                                                                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                                                                                                                                            I'm too lazy (busy?) to upload photos from my Nikon!

                                                                                                                                                                                                                                                                2. Chicken pot pie with biscuit topping. My husband makes the best chicken pot pie and fabulous biscuit. Can't wait.

                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                    We're having leftover of the same tonight, I'm a bit worn out from the nervous tension of the past few days and need to do something easy. Sharp coleslaw with. Want to be soothed.

                                                                                                                                                                                                                                                                  2. More of what we had for lunch- spring rolls made with teriyaki chicken that was cooked on the grill last night (I can't stand to see good coals go to waste and had to wait until they were super low before doing the pizza.) Its much too hot to actually "cook" anything and they were really good so I don't think he'll complain about having them again. If he does he can have cold teriyaki drumsticks and cold rice noodle salad with shredded carrots, thinly sliced cabbage, cucumbers, mint and cilantro with a sweet chili sauce dressing- in other words, the same thing I'm having on a plate instead of rolled up. :)

                                                                                                                                                                                                                                                                    The pizza on the grill last night was amazing. The smokiness and extra texture it added made an already really good pizza (goat cheese, fig, prosciutto, carmelized onions and lots and lots of fresh herbs from the garden,) even better. I don't think we'll ever make pizza in the oven again.

                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                      LOL. I'm the same way with coals as you are. Sometimes with deep frying oil, too.

                                                                                                                                                                                                                                                                      I think those rolls are a great idea for leftover teriyaki chicken.

                                                                                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                                                                                        When the anaheim chilis are big I roast a batch of those when I first light the coals, too. I figure I can always freeze them for a mid-winter batch of chili relleno. Sometimes I can get 3 things cooked with one batch of coals! :)

                                                                                                                                                                                                                                                                      2. re: weezieduzzit

                                                                                                                                                                                                                                                                        That pizza sounds wonderful, I love those flavor combinations.
                                                                                                                                                                                                                                                                        I'm curious about those of you who do pizza on the grill. I was looking at a pizza stone that goes on the grill, but a lot of people seem to put the pizza directly on the grill. I'd love to hear opinions on this question, weezieduzzit, or anyone else who duzzit.

                                                                                                                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                                                                                                                          I don't have a pizza stone. The dough went directly on the grill. I put the lid on the (charcoal) grill for several minutes to get the grate super hot and the put the oiled crust on it. I peeked about every minute until it was a nice shade of brown but not overdone and then flipped it. I cooked that side for a few minutes until it was a nice shade of toasty brown and then took it off the grill, spread the goat cheese onto the hot crust and added the rest of the toppings. Start to finish was less than 10 minutes- just make sure all of your prep is done before you put the crust on the grill. The actual cooking time was probably 3 or 4 minutes each side but I'm sure that depends on how low you let the coals get. It seems to be something that is watched, not timed.

                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                            Thanks so much! That is just the kind of info I was looking for. I'll have to give it a try.

                                                                                                                                                                                                                                                                      3. New Mexican red chile stacked enchiladas, 5 chile ingredients only: chile pods, boiling water, garlic, salt and pork. It's all about the chile. Served w/ corn tortillas, diced onion and cheese. A fried egg on top, just for its yolkey richness. Ambrosia of Enchantment. Christ! I'm a lucky man.

                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                        1. re: Passadumkeg

                                                                                                                                                                                                                                                                          Indeed you are Passadumkeg - Is there a recipe to that? I like the idea of served w/ tortillas on the side.

                                                                                                                                                                                                                                                                          1. re: Passadumkeg

                                                                                                                                                                                                                                                                            U have my mouth watering

                                                                                                                                                                                                                                                                            1. re: Passadumkeg

                                                                                                                                                                                                                                                                              Hatch chilis ready? They're advertising them here, but the boxes don't say Hatch and there's no roasting event set up at the stores yet, so I'm dubious. .

                                                                                                                                                                                                                                                                              Tonight, beef chalipas made with a flour tortilla rather than the traditional corn.

                                                                                                                                                                                                                                                                              1. re: MaryContrary

                                                                                                                                                                                                                                                                                Oops. chiles. I know better than that.

                                                                                                                                                                                                                                                                            2. I've had a hankering for cheesecake - Made some Ghardelli's cupcakes w/ cream cheese blended in. I'm afraid they're not completely done but they're out of the oven now.

                                                                                                                                                                                                                                                                              I also have some pecan smoked sausage with green onion brats ready to top w/ bacon fat fried sauerkraut, on grilled sourdough rolls. I guess there should be a vegetable in there somewhere.

                                                                                                                                                                                                                                                                              Got the brats from SO from his trip thru Texas. Doziers Meat Market? Anyone know of it? In Fulshear. I also have some ham slug that I'm not sure what to do with.

                                                                                                                                                                                                                                                                              1. Tonight we had zuchinni, corn fritters with a simple salad of arugula, tomatoes, and bacon. Devine!!!

                                                                                                                                                                                                                                                                                1. We went for drinks with friends and all came back to our place for dinner. Whipped up a salad of green leaf lettuce and mixed greens with green bell pepper, teardrop tomatoes, sliced mushrooms, home-grown cukes, and scallions with chipotle-lime-honey dressing. For the main, we made this Spanish-flavored roasted pepper cous cous (http://www.chow.com/recipes/29671-spa...) with a little chicken broth and sauteed onions). That was topped with shrimp sauteed with garlic, hot pepper flake, sherry, and cream or heated up roast beef (for the non-seafood eating guest). We all really loved the cous cous. And the recipe made a ton, so leftovers will be lunch.

                                                                                                                                                                                                                                                                                  Many caipirinhas, watermelon-mint mojitos, beers, and glasses of port to lubricate.

                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                    hat sounds really lovely, CM!

                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                      Thanks! I'm really glad to have found the cous cous recipe on chow. The dressing is delicious!

                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                        Yes, it sounds quite good. I usually make the one from Plenty, but next time, maybe I'll give this one a whirl!

                                                                                                                                                                                                                                                                                  2. Irene smacked us around some- no power since 5 am- so tried to use up perishables before they, ummm, perished(yay for gas stoves!).

                                                                                                                                                                                                                                                                                    Hearty late breakfast of French toast, scrambled eggs and thick- cut applewood smoked bacon, washed down with a big glass of milk.

                                                                                                                                                                                                                                                                                    Late lunch of BLT's with the leftover cooked bacon, romaine and my last tomato ( the mayo was still cold enough , but will be going in the trash along with almost everything else, tomorrow).

                                                                                                                                                                                                                                                                                    Been told it could be a week or more for power to come back, so unless you want to hear about peanut butter and banana sandwiches, I probably won't post for a bit.

                                                                                                                                                                                                                                                                                    1. Black beans, mashed potatoes and salad tonight.

                                                                                                                                                                                                                                                                                      The beans were from a can, and so were somewhat mushy, but were cooked with caramelized onions, roasted garlic, mushrooms, white wine, thin slices of roasted red pepper, honey and spices (cumin, pasilla chili powder, hungarian paprika, salt, pepper)

                                                                                                                                                                                                                                                                                      Mashed potatoes were mixed with cream cheese, milk, salt, pepper and more of that roasted garlic.

                                                                                                                                                                                                                                                                                      I bought a bag of the most delicious, sweet, yellow plums from the 99 Cent Only store of all places (I never cease to be amazed by what the dollar stores here carry -- on a whole different level from the ones I've been to in Canada and New York). They went into the salad, along with romaine, baby arugula, blue cheese and a homemade honey-mustard vinaigrette.

                                                                                                                                                                                                                                                                                      1. Tonight it was spaghetti with a fresh tomato and basil sauce. (basil was picked shortly before going in the pot...)....its that time of year! I had mine with a little shaved parmesan on top; vegan hubby skipped the cheese. We paired it with a sourdough bagette, a spinach and avocado salad, and some house red.

                                                                                                                                                                                                                                                                                        1. The chicken never materialized somehow, so pork chops got the same treatment from Mr. Nightshade. I made a pasta dish from the COTM: penne with onions, zucchini, basil, mint, and parmesan. A quick and easy meal after a long weekend, but nothing to write home about.

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          1. Pregame soccer team dinner tonight. Any bets it will be spaghetti?

                                                                                                                                                                                                                                                                                            1. I'm doing a roasted chicken with rosemary, and just simple roasted quartered potatoes and baby carrots to go with it. Some for us, and some to take to my neighbor and dear friend who's been studying for the bar exam and living on complete garbage lately.

                                                                                                                                                                                                                                                                                              1. Peruvian Chicken, Lovely long frites, salad and fresh corn followed by a very tasty fresh berry pie. His Liege was well pleased (utters caveman grunt). I felt a bit over-indulged.

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: twodales

                                                                                                                                                                                                                                                                                                  His Liege was well pleased (utters caveman grunt).

                                                                                                                                                                                                                                                                                                  LOL!

                                                                                                                                                                                                                                                                                                  1. re: twodales

                                                                                                                                                                                                                                                                                                    Sounds great.
                                                                                                                                                                                                                                                                                                    Knuckle draggers (like me) really appreciate good food. Berry pie? Very cool.

                                                                                                                                                                                                                                                                                                  2. My 10yo daughter is cooking tonight. On her menu - unfried fried chicken, broccoli slaw, corn on the cob.

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                                                                                                                                                                                                                                                                                                    1. re: suburban_mom

                                                                                                                                                                                                                                                                                                      Another burgeoning CH-er! Please report back on her success.

                                                                                                                                                                                                                                                                                                      1. re: suburban_mom

                                                                                                                                                                                                                                                                                                        Love it!

                                                                                                                                                                                                                                                                                                      2. This puppy is closed. 316 posts is way too many to scroll through.

                                                                                                                                                                                                                                                                                                        Here's a link to the new guy:

                                                                                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/804378