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what are you making today?

Most of us make breakfast once or twice a week for ourselves or someone else and several in here probably have our hands in dinner too. Many of you bake on a regular basis and maybe even make something baked every day.

Since cooking and baking are a favorite thing for me to do on days off or on, I'm in the kitchen always.

Makes me wonder what you make during the day to either add to a future meal or maybe you whip up a condiment or create something then freeze for later. I'm doing that today, are you?

Our son has been seeking strawberry jam so yesterday I bought all to make him a few jars to take home.

Also for my husband who's been under the weather healthwise, he'll get a dessert that has much of what he loves in the sweets department. It's puff pastry dolce caramel-corn chocolate millionaire bars.

Ingredients strawberry jam:

strawberries-lemons-sugar-sea salt-water. No recipe just shooting from the hip. I have 3 jars sterilized for pouring into. Hope it works

Ingredients puff pastry dolce caramel-corn chocolate millionaire bars:

puff pastry crisped glazed cookies-dolce sauce-[caramel-corn]-white chocolate chips-bittersweet chocolate bar. No recipe.

Please post what you're making today. Always gives me ideas of what I can make too.

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  1. I have a bunch of ripe peaches and am going to attempt to make my own pie crust for the first time. I'm trying the vodka recipe, so if it comes out bad I can always drown my sorrows.

    I also overbought bananas because they were 29 cents a lb, and how many Baileys Banana Coladas can you drink (uh oh, I'm sensing a theme here). Anyway a loaf of banana bread to stick away in the freezer for the future.

    Made a gallon of broth a few days ago; tonight half will go into a simple chicken soup with cavatelli, and the other half goes into a curried squash soup with all the roasted squash that is taking up room in my fridge. I always overdo it on the roasted vegetables. After all my other cooking, the soup will be served with grilled cheese sandwiches. I'll freeze the leftover soups, and hopefully can see into the back of the refrigerator for the first time this week!

    8 Replies
    1. re: coll

      coll, you're funny.
      so you've not ever made pie crust before then? it's not hard. if you need help, I'm happy to add my $.02. love the sound of your curried squash soup. do you roast the squash first to get a bit blackened or no?

      1. re: iL Divo

        I roast the squash til it's browned in spots but not really black. I over did it because I got the butternut on sale for 49 cents, but then saw calabasa and also snake squash. Had to have them all for some weird reason. I always use leftover squash, and an apple or two, or leftover applesauce, which I always have on hand this time of year. It's one of my first soups of the season.

        My husband hates squash, and curry too, so I call it Spicy Pumpkin Soup and he goes crazy for it. It's not like I'm lying exactly....

        Banana bread in oven, the way I make it it always overflows the bread pan. While digging through the cabinet, it was easier to reach the bundt pan and I realized it will probably be a lot better cooked in that. I usually lose a bunch of risen dough to the oven floor, which is a waste. Now on to the pie crust, if I run into any snags I'll be right back!

      2. re: coll

        just reading over this and wondered if you attempted your pie crust.
        today, right now, my dough is resting in the frig for half hour then I'll roll it out and fill it with banana filling so the pie-ettes I'm making for the husband will be ready for dinner.
        also making him a really hearty [with a little heat] beef stew. it's so cold outside, looking forward to a nice warm hearted dinner and a small bite at dessert, they are little pies that'll be baked in muffin cups. sort of a single bite and not too much on the stomach.

        1. re: iL Divo

          Yes, the first time was nothing to brag about. But the second time it was perfection. And the third. Not hard at all, once you see what it should look like. I made apple pie the second two times and the apples came out great too. Quiche and pot pies are big around here, so I'll be getting lots more practice. I will never eat store bought again, if I can help it!

          Just pulled out some cut up bone-in goat from the freezer that I bought on a whim, gonna make Jamaican curried goat with rice and peas in the next day or so. Doubt my husband will try but I will offer and have something else on hand. I'm trying not to buy any more meat until I empty the freezer of what I have, not that I haven't made a few exceptions.

          1. re: coll

            coll, I'm with you about not buying any more meat until emptied the freezer of what you have. we all need to do that but me more than anyone. my problem is every time I see something that is on sale that I know I use, I buy it and freeze it. about 2 weeks ago there were these flat steaks on sale, regularly around $10 each depending on their size but this day and this day only, they were anywhere from $1.43 to $2.37. not out of date, just maybe too many to see I don't know. I bought 10 of them. They're perfect size for hubby and I plus our DS#2 if he's here, so why not. That's where I get stuck.

            so glad you mastered your pie dough. I wrote a friend a complete 'how to' for Christmas a couple of years ago and gave that to her along with her ingredients to make it. she, like so many others, won't attempt pie dough for fear it'll go south on her. she still tells me how incredible her crusts now are, simply because she was determined and paid attention to a detailed report.

            1. re: iL Divo

              I studied how to make pie crusts for years, and swore when I retired I would finally attempt it. Why that deadline I don't know. But I'm happy that I succeeded so quickly. Now on to canning things besides preserves, growing a garden and all the other good stuff that was on that list.

              1. re: coll

                LOL! My bff and I always joke about things we know we'll NEVER get around to by saying "right after I finish the preserving".

                1. re: coll

                  in this day and age canning foods is probably a brilliant idea.market food these days come at a price

        2. Wedding cakes. We've got 11 going out on Saturday, so it's busy time here at the bakery :)

          1. I roasted a huge cauliflower and plan on using it in a variety of ways over the next few days.

            2 Replies
            1. re: danionavenue

              this morning I thought of posting a photo of the cauliflower I bought yesterday.
              it is the biggest I've even seen. you're roasting a huge one, they must be growing to mammoth sizes now.
              I only bought it because one I couldn't resist and two I love them raw with a little salt for lunch.

              1. re: danionavenue

                Roasted cauliflower doesn't last for a few days at our house. 24-hours max. We eat it like candy. If I'm going to cook with it (pasta or whatever) I have to do that right away.

              2. Nothing too much...its a workday for me, so.....a berry banana almond milk smoothie.....ate lunch out during the work day.....husband grilled a sirloin steak, brushed with Sweet Baby Ray's raspberry chipotle barbecue sauce, and I made broccoli cheese stuffed baked potatoes, and a tossed salad for supper...low fat brownies from a mix for dessert.

                1. Much of my time is spent in the kitchen. Today was a typical day. Had scrambled eggs and bacon for breakfast. Made falafel chips and hummus for a snack. Canned basil, lemon thyme and mint jelly. Prepped vegetables for canning salsa tomorrow. Made gluten-free Challah bread. Made Vichyssoise soup for dinner to go with the bread. And finally, made aioli to rub over chicken thighs to marinate overnight for tomorrow's dinner (chicken will roast with roasted lemons, fresh sage and rosemary and thyme, white wine). All in all, a productive (and delicious) day!

                  7 Replies
                  1. re: chefathome

                    ummmm excuse me, you got me at falafel chips.......are they store bought or do you make 'em somehow?

                    about the chicken: I watched a Cooks Illustrated/America's Test Kitchen tonight and they made Cornell chicken [I'd never heard of it] but it's bbq'd + from New York I think. also featured from New York was a salt potato.
                    your chicken reminds me of that chicken...I didn't delete the show, wanna make the chicken but not so much the pots, hubby isn't fond of major salt. I will be making the chicken, hope it is as good as it appeared on tv.

                    1. re: iL Divo

                      The Cornell University chicken "bbq" marinade recipe has been around for decades. My dad's company, which was agriculturally based, used it for their annual company chicken bbq every summer when I was a kid. It's very basic, has a simple but distinctive flavor, can be used as a marinade or used as a basting sauce for chicken as it's grilling.


                      1. re: bushwickgirl

                        I know BWG, I looked it up.
                        thanks though.
                        living on the West coast all my life, not something I'd have any reason to know a thing about it. and I didn't. but went back last night and watched the tv show again.

                        1. re: iL Divo

                          That's interesting you should say that, iL Divo - Cornell Sauce sounds like something you'd know about, even as a West Coastie - your menues definitely encompass more than a Left-coast sensibility, for sure.
                          At any rate it's really good.

                          1. re: mamachef

                            I plan on making it. I saved the episode. I'm sure it is good, that's why I made the chicken reference. But I can't possibly know all there is to know about cuisines, am sure no one does. thanks for input.

                    2. re: chefathome

                      chefathome, would you care to share your GF Challah recipe?

                      1. re: chefathome

                        Jaw drops to ground in surprise and eagerness
                        Falafel chips? How? How?!

                      2. I don't have any big plans for cooking or baking today, but your bars interested me. I did read you said "no recipe," but it that because it's a personal familiy favorite, or is it just that there's nothing written down about proportions? If it's the first, hush mah mouth: but if it's the second would you mind clarifying on a few points?
                        1. First layer is....puff pastry; which you then layer cookies on, but you don't say what kind, or how you crisp or glaze them or whether they come that way. So then comes the dolce (sweet) sauce, which can encompass many many things. What flavor is this sauce? I'm assuming it's what causes the caramel corn to stick to the base, which leads me to my next question: do you have to bake it at that point, and for how long, and doesn't the caramel corn overbake in the process of getting the pastry and cookies done?
                        I'm assuming the white cho. chips are part of the caramel corn? Or are they a drizzle, w/ the contrasting bittersweet the final layer? Baked atop, or added after.
                        Like I said, if it's something you don't care to give out, it's totally totally not a problem. It's a pretty fascinating recipe/concept, though - I'm interested in just how it works. Thanks.

                        1 Reply
                        1. re: mamachef

                          hi MMC,
                          94% of the time, there is no recipe. there are more than 1000 cookbooks in this house and reading them is my passion, I don't follow them, I usually just try and figure what makes sense to me regarding the ingredients I think would work. so, no, never made it or eaten it before, not a family favorite and no, not written down anywhere. to me that doesn't matter because I know what my husband loves, after all these years, he's transparent in his sweet desires.
                          he adored these. thinks I'm the bom . com
                          send me an email? it's too much to answer here..............
                          hope you're doing well today MMC

                        2. I had some odds and ends to use last night so I made quite a delicious hash for dinner - potatoes, onions and bell peppers, all cut into smallish cubes, sauteed till crispy and then tossed with the last of my latest batch of bacon jam. This batch was heavy on the chipotle and had a touch of maple syrup in it - not truly sweet, but sweet enough to cut the chipotle heat. Served it with a sliced flank steak because I was too lazy to poach eggs (for DH - I don't eat them, can't stand runny yolk). Probably not the most balanced meal I've ever had but it sure was good. Plums braised in balsamic vinegar with homemade Greek yogurt for dessert.

                          1 Reply
                          1. re: biondanonima

                            I was given an enormous marrow today, so have halved it, scooped out the flesh and diced it. I've added it to some onion fried with sausages cut into chunks and mixed with passata, all of which I've piled into the marrow halves. I have no idea whether this will work or be tasty; it's in the oven as I write and I plan to top it with melted Cheddar before serving with rice. Here's hoping!

                            I've also made today some small chocolate cakes with chocolate butter icing for my son's football team, and some kind of brownie-things to a very odd recipe I found in an old cookbook. It's like a cake but has cornflakes stirred in; it didn't rise and is very ugly, and I counted it a failure until the children came home and voted it completely delicious. A day of experimenting!

                          2. Making my first attempt at corn chowder. We'll see how it goes!

                            Also did carrot cake cupcakes with cream cheese frosting for a coworker's birthday this morning.

                            1. just made my daily supply of juice.
                              bit the bullet and bought a reasonably priced juicer on Friday.
                              if I hated it like previous ones, it didn't break the bank.

                              carrots, 2 kinds of apples, grapes, 2 kinds of pears, plums and oranges

                              so delicious and the unit, very easy to clean, who knew?

                              4 Replies
                              1. re: iL Divo

                                don't buy a cheap juicer- waste of money-- get an omega! the best and great service if you need it..

                                1. re: lovetalkinfood

                                  please be honest about the juicer/how hard to clean the mesh thing?
                                  I had one as noted somewhere in chowhound and it was hundreds of dollars but still so hard to clean I left it with a free sign on it at the neighborhood mail stop, gone on 60 seconds

                                  1. re: iL Divo

                                    we just wash ours under running water right after use, cleans right up, don't let it dry on then you have to get out the toothbrush, clean up is easy!

                                    1. re: lovetalkinfood

                                      appreciate you telling me that.
                                      I have seen so many different kinds, even hold them and wonder about clean up, then put them back and walked away thinking, I can't be bothered with the trouble that they can cause.
                                      there's a lot involved in juicers, the excess veg/fruit you purchase, where do you store all that food, plus what if you need to get out of the house quickly, do you just put the mesh thing in a bowl of hot sudsy water and hope that's enough until you can return to it? not sure.........

                              2. I am in the office hanging out with my buddy Excel but my slow cooker is busy making applesauce and my bread machine is making a loaf of buttermilk bread.

                                Tonight the 4 of us have 3 different places to be so quickie dinner is tuna melts, sauteed spinach, and applesauce.

                                1. This morning I made some spicy basil mint pesto, buckwheat pasta and will be making gluten-free banana bread later. Oh, and canning some roasted garlic jelly which will go very well with our duck tomorrow.

                                  1 Reply
                                  1. re: chefathome

                                    chef@home...oh that roasted garlic jelly sounds so good.

                                    biondan.....they'll appreciate your work I just know it and how could they not with the added brownies and spiced nuts. have you ever wrapped your pork tenderloin with bacon then baked? love it that way. never enough porky goodness

                                    I'm soaking lentils right now for my 3 lentil [orange yellow and organic green] soup dinner tonight. I know you don't have to soak them, but the texture is more preferred by me if I do. plus, just back from market cause I also wanted Giada's grilled tofu with her avocado cream drizzled over, looks so good to me. only had soft and recipe is extra firm, plus needed an avo.

                                  2. My parents are coming in tomorrow around noon, and my husband is arriving home from a weekend trip right about the same time, so I want to make sure there is food in the house for them. Therefore, I'm going to make a roasted pork tenderloin and a lentil and roasted vegetable salad tonight, which they can eat hot or cold tomorrow for lunch if they like (the kitchen is stocked with sandwich makings if they don't appreciate my efforts). Also a batch of brownies and some spiced nuts so there are things to snack on while they're here.

                                    1. I spend my evening in the kitchen last night, after our weekly grocery trip, and made a big batch of guacamole, a big batch of corn and black bean salsa, we had simple tacos for supper - hubby took the leftover fixings for lunch. I pulled some sole fillets from the freezer last night and popped them in the fridge to thaw. Tonight's supper is as simple as throwing together the coleslaw (new to me recipe - OJ, Lime Juice, vinegar, spices poured over shredded cabbage and carrots), pan frying the fish fillets, and heating up the shells to have fish tacos. Everything else is already done so I'm hoping that supper only takes 15 minutes or so to make (I'm going to do the coleslaw first thing and let it sit and mellow for a bit) then put the fish on a little later when I feel like standing at the stove.

                                      Once I am done with supper I think I'll take the pork chops out of the freezer for tomorrow nights supper - we'll try some kind of pork dish baked in the oven served over rice (wanted potatoes but they were too expensive at the store this weekend so going without). I'll probably put the vegetables together for the side dish and make my lunch for tomorrow. Then tomorrow I'll do the whole thing all over again, just with a different menu! I like to try to get things done ahead to time for dinner - I commute for over an hour in the morning and another hour plus at night so anything I can do ahead of time makes my life easier!

                                      1 Reply
                                      1. re: nsstampqueen

                                        I agree about getting anything out of the way so as to ease the making of a meal later.
                                        makes sense. often I start dinner fixins early, way early, like directly after my husb goes to work around 5:30. I'm in the mood, I'm up and not going back to bed and it's a good time to start a NYT bread or quick bread, prep some vegs or do fried apples like CB has. that way when it is time to put it together, much is already done. like to steep the tea outside when it's hot too, by dinner, done.

                                      2. I am getting my chicken marbella together and into the fridge to sit for the night and I am making a blueberry crisp for tomorrow's book club at my house:) I may just order in a pizza for dinner. Sad right?

                                        1 Reply
                                        1. Just made the brine for pickled habaneros, plus made incredibly hot habanero jelly (plan on blending it with goat cheese. This is a test for next trying bhut jolokia jelly.) Put chicken biryani to marinate yesterday, so will finish it today, along with sambar and naan. After that, think I deserve a gin and tonic (no lime). :)

                                          3 Replies
                                          1. re: pine time

                                            where do you live? your jelly and goat cheese are calling my name

                                            1. re: iL Divo

                                              I'm in San Diego County. I grow my own habaneros, and they produced like mad this year. also have probably 1 1/2 lbs of bhut jolokias on the bush, so need to figure out how to tame them (it such a thing is possible). We had some of the pickled habaneros last night with chicken biryani, and good thing I made a cooling raita, too! Mixing the hot jelly with goat cheese is great, also have mixed it with cream cheese, sour cream and Fage.

                                            2. re: pine time

                                              so glad i read your post again just now. great post and needed your reminder.
                                              I cleaned out the garage freezer and remembered my Hatch chilies I'd bought. I am going to look up their recipes for jam or jelly.

                                            3. two more batches of cake balls.
                                              taking some to Drs. apt in an hour for the gals to share, not the Dr. though, he doesn't like sweets, prefers salty and savory.

                                              1. We're trying to eat sparingly, I've been pretty busy on a new project lately, and really good heirloom tomatoes around here are going for under $4/lb. All of this means that for supper almost every night it's some kind of protein, usually fish (Trader Joe's frozen) and salade de tomates. This is a dirt-simple thing I learned in Burgundy, at the summer place of Mrs. O's French relatives. The cook/housekeeper, wife of the caretaker, was Spanish; I don't know if this came from Spain or her own smart head, but we never get tired of it.

                                                You cut each tomato across into two or three thick slices, and then cut each slice crosswise into chunks, like stew meat. Margo just tossed these with olive oil, salt and pepper, and kept it out, covered, at least an hour before serving. Mrs. O insists on some vinegar or lemon. I usually add slices of seedless cucumber, chunks of avocado, and crumbled feta or maybe queso fresco. I use two or three good-sized tomatoes for the two of us. There's usually about a cup and a half left over; this is simply covered and left on the shelf, and I have it at lunch the next day. It will keep like this overnight, or even two nights. Three and it starts to ferment, and not in a good way - tomato kimchi I don't see much hope for!

                                                1 Reply
                                                1. re: Will Owen

                                                  Great over pasta too; adding some chunks of Brie to it and minced garlic puts it over the top, as it melts over the hot pasta.

                                                2. Great thread! I roasted some eggplant today and will make pasta with eggplant, tomato sauce and mozzarella tomorrow. It's a favorite at our house. Today had leftover brocolli with chickpeas and cherry tomatoes and chicken scallopine. There is a roasted chicken and potato dinner planned for a rainy (according to all channels) Friday night :-)

                                                  1. made our salad for dinner tonight a few hours ago after watching a tv show where something similar was featured. since I'm a pasta freak and my husband is a lemon freak, it seemed a good idea. bought lemons limes oranges and grapefruit so I could make the citrus dust as gifts so have plenty of all citrus needed for it which leaves a good amount of lemons left for tonight.

                                                    1. up at 4 am with the husband, good grief it was early.
                                                      wanted some breakfast so did steel cut oats again this time with blueberry syrup from Anderson's Split Pea Soup restaurant in Buelton Ca. for lunch I knew it'd be time for a lot of fruit so cut up pears/apples/grapes/watermelon/cantelope/plums added a little sea salt and raw sugar and it's marrying in the frig covered so it'll be all runny hopefully when it's time to dive in. when it's time to eat, it'll get tossed with raw cashews and raw almonds.

                                                      1. I will be doing a buffalo or musk ox curry and serving it up "Bunny Chow" style. I still have plenty of ramen broth leftover from last month's ramen project and I froze a couple batches of alkaline noodles. I should be eating more than cooking, but I just love it so much. I guess I just have to entertain more often.

                                                        1. Managed to pick enough raspberries to marinate in liquor for the party we have the day after Thanksgiving. We put the raspberries in champagne!
                                                          Have loads of cukes of various sizes so will set up another jar of cornichon and find a recipe to pickle the 3-5in size
                                                          Need to blanch and peel a bunch of tomatoes. The plums will be used for making chili sauce over the weekend.
                                                          Made chocolate cupcakes for my husband's birthday to take to the gang at his school. Grilled veal chops for dinner with garlic mashed potatoes and veggies out of the garden.

                                                          1. Canned more green tomato salsa and made roasted banana bread. Am canning Thai chili sauce this afternoon. And, searing lovely duck breast with honey lavender for this evening.

                                                            6 Replies
                                                            1. re: chefathome

                                                              honey lavender or lavender honey? either way I'm intrigued
                                                              green tomato salsa, yum...

                                                              1. re: chefathome

                                                                Will you share how you do your honey lavender? I grow several types, and I just got interested in using it in cooking. Thanks.

                                                                1. re: pine time

                                                                  I'm hoping for a reply too about the honey lavender. but not sure if it's lavender honey or honey lavender. hope they read these requests.

                                                                  I'm making a recipe from a friend of my husbands for banana pudding for dessert tonight. he brought it home a couple of years ago. from opening up my cookbooks for inquiries about stroganoff [aaargh] I found this folded up hand written recipe. if I have the ingredients for the twist, I'll do it. if I don't it's off to TJ's for the two in question. my husband loves bananas but not too many other fruits, so.... intrigued to try this.

                                                                  1. re: pine time

                                                                    Man, I totally missed this thread for an entire year! Anyway, I should have said lavener honey. All I do is stick some lavender flowers into raw honey and let it infuse. I do the same with chiles, etc. Sorry this is soooooo late!!

                                                                    1. re: chefathome

                                                                      well let's see chefathome-I have oodles of lavender flowers~4 varieties and I have Amish raw honey-thinking making some is on order :)

                                                                      1. re: iL Divo

                                                                        You betcha. The mere thought of that Amish raw honey gets me all verklempt. :-)

                                                                2. I got a craving so tonight we are having grilled hot ham and cheese with cream of tomato soup.... looking for foodie recipes right now:)

                                                                  4 Replies
                                                                  1. re: danionavenue

                                                                    I didn't make anything in advance of prep for dinner last night because I was in a foul mood.
                                                                    Hubby came home and told me I was shirking my duties and he's gonna fire me.
                                                                    So I asked if I could rustle him up a sandwich and soup, he said sure.
                                                                    Your grilled hot ham and cheese sounds wonderful plus husbands favorite soup is cream of tomato. My grandma used to make it that way and it was new to him and he loved it.
                                                                    I did double patties of ground beef on rye with carmelized onions and a small squirt of ketchup on with double provalone > he got a patty melt with soup......great minds think alike :)

                                                                    1. re: iL Divo

                                                                      Have some leftover lamb roast which I am adding ingredients to to make a shephers pie. Also will be making bread machine Challah for french toast on Sunday morning. Will also make some English muffins today to keep on hand in the freezer.

                                                                      1. re: sharhamm

                                                                        challah recipe please, I have my bread out and ready for use.
                                                                        LOVE Shepards Pie

                                                                    2. re: danionavenue

                                                                      Try grilled cheese, I used Fontina since that is what I had in the house but a Gruyere would be wonderful too, with sliced peaches and basil.....so good, the sweetness of the peaches with the basil and cheese, yum!!!

                                                                    3. making a batch of trail mix for the coming work week.
                                                                      portion off in snack size zipper bags.

                                                                      1. Roasting, peeling, and seeding ancho poblano peppers [for chiles rellenos]. Wishing I'd grown them this year so I could process a bunch more for the freezer.

                                                                        Salting and packing lemons for preserved lemons.

                                                                        Grinding up chiles, garlic, and spices for harissa.

                                                                        7 Replies
                                                                          1. re: iL Divo

                                                                            The basic recipe, from Paula Wolfert's Couscous and Other Good Food from Morocco, is a clove of garlic and an ounce of dried red peppers (soaked and drained, then chopped up) ground together, then before storing in a sealed small container in the fridge add a pinch of salt and cover with a layer of olive oil.

                                                                            She gives more elaborate recipes in The Slow Mediterranean Kitchen. Aside from toasting the dried peppers before grinding, they include the Tunisian spice mix tabil, which is eight parts ground coriander seed to one part each ground cayenne, cumin, black pepper, turmeric, cloves, and four parts ground caraway seed.

                                                                            I did that mix yesterday just for the adventure (for the harissa, you use about a half-teaspoon of the result for a clove of garlic and ounce of dried chile). With just two of us, we never use all of even the smallest amount of harissa within 3 months, so I'm dividing it up two-thirds of it into tiny jars for friends.

                                                                            1. re: ellabee

                                                                              is your harissa kind of like this one?
                                                                              looks easy enough.
                                                                              I love how you describe the tabil. very interesting, love all those spices

                                                                              1. re: iL Divo

                                                                                Very similar to the recipe at the link, but I don't add olive oil exept at the storing stage. It gets mixed in when you use it, of ourse, but I don't add any to the basic paste.

                                                                                Usually, I make it with dried peppers, but this time I was using fresh hot peppers, so added a good squeeze of lemon juice to the ground mixture. It changes the flavor some, but it also prevents botulism...

                                                                                1. re: ellabee

                                                                                  oh good information about the botulism.
                                                                                  I've always heard that you can't make your own herb olive oil and then put in frig for later use [or whenever use] because of the botulism scare.

                                                                              2. re: ellabee

                                                                                tomorrow I'm making how you describe tabil.
                                                                                I just read it keeps forever and the ones I read online call for sun dried garlic cloves which I'll do and add to yours up above, can't wait. what do you suggest I use either the harissa for or the tabil? TIA

                                                                                1. re: iL Divo

                                                                                  I've used the harissa with lamb and couscous, but also in chili, as a rub-marinade for grilled chicken, and I just yesterday saw a great-sounding recipe for pickled carrots: put cut carrot lengths in a mason jar, top with a blob of harissa, and pour salt-sugar brine over. The recipe is for canning them (water bath), but I think they'd be great as fridge pickles too. Here: http://www.choosy-beggars.com/index.p...

                                                                          2. watched a UTOA with Jeff Saad that I'd taped. the episode showcased bacon and I got the idea to do a bacon wrapped bacon stuffed meatloaf that'll bake 2 hours at 300*. we'll see how it turns out.

                                                                            1 Reply
                                                                            1. re: iL Divo

                                                                              my rendition of the above mentioned was 3/4 good but could have had much more flavor.
                                                                              I knew going into the saute part of the veg used that I wasn't using enough bells peppers, green and yellow, nor enough onion plus didn't add the usual garlic and shallot so it's my fault but either way, the hubby loved the meatloaf and asked for it in sandwich form for todays' lunch, he got his wish. we love meatloaf sandwiches in this household.

                                                                            2. my version of slow cooked bolognese is in the crock and has been most of the day so far.
                                                                              in an hour or so it's time to get out the flour eggs water olive oil white wine and make the ravioli shells for the bolognese filling. brought lots of sage in from the yard, and with melted butter the ravi's will get a brown butter sage sauce with shallot and parm cheese, salt and pepper.
                                                                              still got the cookies so I don't have to get making any desserts.

                                                                              1. this morning I made a couple of portions of the fruit salad I'll be eating for breakfast for the next 2 days. just finished it for this morning, very good and refreshing.

                                                                                the chili con carne is in the crocker for tonights dinner.
                                                                                had to start early so it developes its' flavor.

                                                                                1. with 2 in school and the little one napping, son
                                                                                  at work, wanted to make a streusel bundt.
                                                                                  scratch no recipe crumbed some doughnuts and made a basic pineapple buttermilk cake with 3 layers of doughnut streusel in between. smells good we'll see what it's like when sliced. hoping it's good.

                                                                                  2 Replies
                                                                                  1. re: iL Divo

                                                                                    Wow. I want to be a kid napping at your house.

                                                                                    1. re: chicgail

                                                                                      it rose nicely and the girls enjoyed it while doing their homework.
                                                                                      they'll get toasted cubes of it with their breakfast of scrambled eggs, bacon and cut up fruit.

                                                                                      BTW: does anyone in Vegas know if there's a meat market in town?

                                                                                  2. Today I made Boston Baked Beans and they came out a bit mushy. I used Yankee Magazine's recipe which called for a quart of beans (I used soldier beans), other traditional ingredients,and a teaspoon of baking soda. I can taste the soda and I think I"ll leave that out next time and add less water while it bakes. I think too much moisture made the beans mushy. I also baked Fanny Farmer's whole wheat quick bread and added raisins. It goes well with the beans and is good for breakfast too.

                                                                                    1 Reply
                                                                                    1. re: noodlepoodle

                                                                                      the beans and bread do sound like a good marriage.
                                                                                      I've never been happy with the results I've had with from scratch BBB

                                                                                    2. it was a reunion of sorts...
                                                                                      cauliflower leek kugel/casserole bake
                                                                                      braised citrus endives
                                                                                      spinach and fennel salad with a lemon white wine vinaigrette
                                                                                      simple but creamy roasted halibut with lemon, onions, and fennel
                                                                                      finished with some homemade dairy free nutella and cookies and tea
                                                                                      the guest brought a nice merlot, so we had that....

                                                                                      1. our middle little one needs cookies for school.
                                                                                        somehow while she's in school I'll come up with a lemony solution.
                                                                                        lemon butter cookie with lemon glaze is what she asked for.
                                                                                        it's getting rapidly cooler these days and 'ginger peppers' are sounding chewily heartwarming.
                                                                                        may just do half and half.

                                                                                        2 Replies
                                                                                        1. re: iL Divo

                                                                                          I know this is an old entry, but could you please share the recipe for glazed lemon butter cookies? Still have over 5 lbs of homegrown Meyer lemons to use up. TIA.

                                                                                          1. re: pine time

                                                                                            *pine time 

                                                                                            I'm sorry for not seeing this; busy lifestyle.
                                                                                            if you're talking about the one I think you're speaking of it was a clash of the titans batch of cookies that should not have worked. I had a plan 'B' if I failed at the lemon experiment. lemon shortbread with simple lemon glaze she would have gotten-they take no time/no recipe and are a quick solution.

                                                                                            here's what I did for the teachers request of our middle cutie.
                                                                                            I'd made a lemon pound cake loaf, a copycat recipe (one of several I attempted) that quite simply failed. it called for lemon
                                                                                            rind in the simple syrup to steep.
                                                                                            it was over powering in a too tart lemony way. we all tasted- far too sour. intending to chuck it-I broke 1/4 of the loaf up then made 
                                                                                            a basic sugar cookie dough from scratch. the loaf chunks went into the cuisinart and got turned into crumbs. I combined the cookie dough I'd just made with the loaf crumbs. used a Tbl ice cream scoop and measured them then rolled them in powdered sugar-flattened them with a juice glass and baked 8 min. 
                                                                                            the glaze was powdered sugar, 1/2&1/2, 1tsp lemon pulp, vanilla castor sugar, 1 Tbl butter and whipped in Kitchen Aid.
                                                                                            as each tray was pulled from oven they briefly cooled  then the glaze was drizzled on top in a circular pattern via a zipper bag with tiny hole snipped.

                                                                                            very surprised the experiment worked and recipe asked for, plus no one at home thought those cookies were originally the 'not good' lemon pound cake loaf.

                                                                                        2. today I made this then took half of it to Drs. office for Dr and her nurses


                                                                                          1. Breakfast this a.m. - toast with orange marmalade I made on Sunday. Dinner - chicken in phyllo pastry. Easy and delicious. Love the crunch of the phyllo contrasted with the tenderness of the boneless chicken. Good luck with the jam, I'm sure it will turn our great. Let me know if you have any questions, I've been studying the "Blue Chair Jam Cookbook" all week : ) And hope hubby feels better soon.

                                                                                            1. today I'm gonna make 3 cookie doughs and pie crust [for tonights dinner chicken pot pie].
                                                                                              want my husband to be able to take a couple of batches to work to share tomorrow.
                                                                                              why wait until the holiday to give a gift, why not now.
                                                                                              so I'll do:
                                                                                              "dark chocolate chip sour cherry chews"
                                                                                              "Russian tea cookies with colored powered sugar dust"
                                                                                              "lemon glazed Scottish Shortbread triangles"

                                                                                              I'll probably bake them off after dinner while hubby's relaxing.
                                                                                              will also assemble the innards for the chicken pot pie that'll go in the oven about 5 pm

                                                                                              2 Replies
                                                                                              1. re: iL Divo

                                                                                                Could you please share those recipes? The choc-cherry in particular!

                                                                                                1. re: dianne0712

                                                                                                  “Chocolate chocolate chip very berry sour cherry chews”

                                                                                                  This is my made up recipe from Friday using no recipe, I’m going from
                                                                                                  best I remember so you may have to tweak or not, just letting you know
                                                                                                  350° 8 min about 4 dozen small or 3 dozen reg sized cookies

                                                                                                  20 oz flour [about] I didn’t measure < I know my bad but that’s just me
                                                                                                  1 t sea salt
                                                                                                  1 t baking soda
                                                                                                  1 t baking powder
                                                                                                  3 T dark chocolate cocoa, I used Canada's brand Rogers extra dark chocolate cocoa
                                                                                                  Mix together in a large bowl to combine well, set aside
                                                                                                  1 stick soft butter, not margarine
                                                                                                  2 LG eggs, room temp
                                                                                                  ¾ c white sugar
                                                                                                  ½ c dark brown sugar
                                                                                                  1 packet instant oatmeal [the Very Berry Flavored one] I found it again 2 days ago in WalMart
                                                                                                  ¾ c mini chocolate chips
                                                                                                  ¾ c dried sour cherries, minced, I pulsed in mini Cuisinart
                                                                                                  1 t vanilla *essence OR pure vanilla extract
                                                                                                  1. In kitchenaid put the butter and sugars and beat on medium for 5
                                                                                                  minutes until very light and fluffy
                                                                                                  2. Add each egg one at a time, beat 1 minute then add other egg beat 1 minute
                                                                                                  3. Add vanilla and beat until combined, scrape down bowl
                                                                                                  4. Mix the instant oatmeal flavored cereal into the flour mixture and
                                                                                                  stir...then slowly add to kitchenaid bowl. Machine on low just to
                                                                                                  combine, mine was still moist enough to add the chips and cherries to
                                                                                                  a perfect consistency. Add chips and cherries.
                                                                                                  5. Line baking sheet with parchment, use a small ice cream
                                                                                                  scoop, mine > size of walnut, and place on ungreased parchment, into
                                                                                                  oven 8 minutes, then out of oven, let cool and remove, enjoy...

                                                                                              2. watching the Miracle Worker right now and hope to someday meet Patty Duke. thinking of what to make today so dinner will be ready when husband arrives home. yesterday was a busy day plus with the snow it was hit or miss when I could leave or not venture out.
                                                                                                but when out > the market had lots of vegetables that called my name.
                                                                                                bought several and planned on a quick meal for hubby and I. stir fry seemed in order & quick.
                                                                                                today I'll do the same but use different meat and veg.
                                                                                                was fortunate to see bags of large Brussels at local market [great price] and bought 2.
                                                                                                1 chicken breast will be halved and the Brussels will be sliced with carrots/scallions/ginger/garlic/purple cauliflower then tossed with chix and sauce, will go over rice.

                                                                                                1. this was for yesterday's green day dinner.
                                                                                                  husband being Irish from County Galway, every year he gets his favorite meal, it's mine too.
                                                                                                  so good. wondering if anyone else had a good St. Patrick's Day dinner

                                                                                                  2 Replies
                                                                                                  1. re: iL Divo

                                                                                                    Yes, always Shepherd's Pie and soda bread. Just a wee bit of corned beef is enough for us, I got a pound of corned beef at our local BBQ place and we had sandwiches with jarlsberg, sauerkraut and deli mustard on rye Friday night, as a warm up.

                                                                                                    My family is from Galway too, and watching the parade I started thinking seriously about taking a trip before next March. Fly into Shannon, think I'll skip the Dublin scene first time around. Hopefully it will come to be.

                                                                                                    1. re: coll

                                                                                                      Shannon is a good bet, better and less traveled than into Dublin.
                                                                                                      My husband and I say every year that we're going to go back just around this time of year.
                                                                                                      The fun of St. Patty's Day parade, 'there' is neat to think about.

                                                                                                  2. I started early today for what will be dessert tonight.
                                                                                                    3 bread bread pudding with the maple syrup up I picked up a few days ago in St. John.
                                                                                                    The cinnamon rolls biscuits and chocolate chip scones are spending the day on the counter.
                                                                                                    In a couple of hours I'll toss the cut up pieces in custard then bake

                                                                                                    1. It is sooo very hot here in the Southeast today - I was lucky enough to bring back a large bag of bulgar wheat from my last NY trip - so today it's fresh tabouleh with mint from the garden. I think the mint is the only thing flourishing in this heat!!

                                                                                                      6 Replies
                                                                                                      1. re: katcancook

                                                                                                        I love a good tabbouleh salad. my mint is thriving too but here in the California or at our house anyway, it's not gotten to that scorcher heat yet, but we know it's around the horizon. how'd you get a large bag of bulgar wheat from NY? is there a specialty store or is in bulk?

                                                                                                        today, I'm attempting 3 different kinds of Toffee's.
                                                                                                        Cookie crumb
                                                                                                        Almond Rocca-ish

                                                                                                        1. re: iL Divo

                                                                                                          I went to this awesome international market. It was in a sealed bag, so i knew it would be ok on the flight back (don't want to get on TSA's naughty list!). i lve in NW Georgia, an 8 oz bag of bulgar cost $4.00!! I also bought some semolina flour (again, here it's really high).

                                                                                                          I love toffee, let me know how it came out! Does the humidity affect it? It's probably a fall project for me.

                                                                                                          1. re: katcancook

                                                                                                            Kat: you know what TSA stands for right? if not ask anyone going in or out of Atlanta :)

                                                                                                            we're @ 3200 ft and one thing that is almost nonexistant is humidity.
                                                                                                            so I don't know a thing about it except it makes my
                                                                                                            mane huge ;:-)
                                                                                                            my toffee experiments are coming along with pretty good results.
                                                                                                            I'm finding you can swap out nuts or use none, the cookie crumb is really fun and simple toffee sans anything else is simplistically delicious.

                                                                                                            1. re: iL Divo

                                                                                                              LOL - yes, traveling out of ATL is not fun!

                                                                                                              Lucky you - no humidity - It is the bane of curly hair - I understand exactly what you mean by the mane!

                                                                                                              Divo - if you don't mind - share the "core" recipe - I'd love to try it (when the weather cools, of course!).

                                                                                                              1. re: katcancook

                                                                                                                Kat: this is the one I've toyed with most.


                                                                                                                'mostly' it's a hit, but I think when it's a miss it's my miss with messing up ingredients not the recipes fault. it's 109* again today so as much as I'd like to make it for work on Thursday I think I'll have to pass.

                                                                                                                1. re: iL Divo

                                                                                                                  Thanks Divo! I enjoy David Lebovitz's recipes as well, love his marmalade and just made 12 pints of cherry jam with his "no recipe recipe." Stay cool, hope the weather breaks for you soon.

                                                                                                      2. I just started marinating short ribs in a soy/mirin/sesame oil mixture, and I'll grill them and thin-slice them, to serve with Jasmine rice and some steamed spinach with garlic. And I might bake something, but I'm just not sure yet.

                                                                                                        3 Replies
                                                                                                        1. re: mamachef

                                                                                                          how'd they turn out Mama? would you do them again and if so mind parting with ingredients for marinade?

                                                                                                          1. re: iL Divo

                                                                                                            Divo, they were soooo good, and I would absolutely make them again. The proportions for the marinade are 1/3 c. soy sauce. 1/3 c. dark sesame oil, and 2 T. Mirin, with a good squeeze of lime. What you want to do is cook them on the bone after marinating for about 4 hours - they'll take about 45 minutes on the grill or 2 hours in the oven. Slice them against the grain; they make terrific lettuce wraps.

                                                                                                            1. re: mamachef

                                                                                                              sounds like just the ticket Mama, thank you for sharing-now I'll wait for a coolish night.

                                                                                                        2. I just got done smoking 4 chicken leg quarters and a rack of beef ribs. I wonder if the aforementioned Cornell sauce would go with that smoky chicken. I've read about that mayo based bbq sauce before but have never made it.

                                                                                                          1 Reply
                                                                                                          1. re: junescook

                                                                                                            junescook, the Cornell sauce would be totally fabulous. It's a marriage made in heaven and in fact, chicken is the classic protien to use with it. Wonder no more; just do it! :)

                                                                                                          2. mentioning smokers, I saw a bright red gorgeous one today at the store for sale, but didn't buy it, don't know how to use it and it'd probably end up collecting dust in yard.

                                                                                                            1. I'm certainly enjoying my "home alone" day off. Normally bake on Sunday but the weeks dinner bread got put off until today. Have a pork roast in the oven, making green beans, creamed corn, sliced tomatoes and coleslaw for dinner. All vegetables out of my garden.

                                                                                                              I'm planning to retire this fall and am working on my house husband skills so my lovely wife won't be irritated that she has to go to work and I don't.

                                                                                                              2 Replies
                                                                                                              1. re: kengk

                                                                                                                oh that's funny...
                                                                                                                your buns are lovely

                                                                                                                1. re: kengk

                                                                                                                  Those look beautiful! Yes, if you've got a nice meal waiting for wifey she will have no complaints! ; )

                                                                                                                2. I spent a lot of the 4th baking 20 lbs of boneless breasts for chicken salad sandwiches for a day camp our church helps support. I used Barefoot Contessa baking method - brush with olive oil and salt and pepper and bake 35 min at 350- works great every time. Too much chopping so I did half yesterday and half today. Mixed diced chicken with chopped celery, chopped Vidalia onion and a bottle of orange french salad dressing- the secret ingredient. Then added mayo, s+p to taste and made 84 sandwiches. Projects like this are fun and rewarding but they remind me that I do not want to have a catering biz or a restaurant. ever.

                                                                                                                  1. I'm trying to keep summer cooking simple. Today, I made my protein of the week from a CHOW recipe. For dinner, I prepared a baked, skinless chicken thigh accompanied with a baked sweet potato (half) and mushrooms and kelp noodles. The oven did most of the work with a minor contribution from me ;-)

                                                                                                                    1 Reply
                                                                                                                    1. re: cityhopper

                                                                                                                      sounds heavenly cityhopper and light.

                                                                                                                    2. Today is closing of Olympics so I've got to make dinner quickly. But I don't want to make it taste like it was made quickly. I've chosen breaded (corn meal and seasonings) grilled Swai with fresh from the farm corn and asparagus. That all takes just fifteen minutes. Put the asparagus in water, bring to boil, turn it off and let it rest. Wrap 2 ears of corn in waxed paper, pop onto microwave carrousel and cook five minutes. Meanwhile, put Swai on the grill, grill each side until lightly browned, plate.
                                                                                                                      Glass of Pinot Grigio, napkins and silverware. We're ready for dinner and haven't missed much of the marathon runner event (it's pretty much the same throughout the race until the finish line anyway). We'll serve up the ice cream for dessert during one of those commercial breaks.

                                                                                                                      1. I made a coconut milk/banana/plum smoothie. Some fried cod and a salad for lunch. Then some chicken tacos dorados topped with a red jalapeno/tomato/garlic sauce, queso fresco, and a cabbage/red onion/cilantro/white vinegar mixture. Also made salsa verde with diced avocado for tortilla chips.

                                                                                                                          1. I made what was probably the most Amazing salad I've ever tossed together: blanched bean sprouts, bias-sliced celery, cucumber and green onion. I put it on a base of crispy fried rice noodles, and topped it off with shredded chicken, crushed peanuts and cilantro, and dressed it with an Asian vinaigrette of vinegar, lemon juice, sugar, salt, and sesame oil. I think I could eat that every day forever and not get tired of it. :) Dinner was a fambly affair; Darling Daughter and #2 Son brought their SO's to share a feast of N'awlins-style bbq'd prawns for an appetizer, along with hot sourdough bread. Our main was marinated London broil, a variety of different Heirloom tomatoes chunked and tossed in a dilly vinaigrette, broccoli salad (the one w/ red onions and raisins and sunflower seeds), and buttered orzo that I added sauteed onions and garlic to. They enjoyed wine with dinner; I had good old Pepsi over crushed ice. And for dessert, I made a 10-minute caramel and used that and salted pecans to top off vanilla bean ice cream. You should see the kitchen. A great time was had by all.

                                                                                                                            1. My day off, I made a deep dish pizza for the first time may have erred slightly from the traditional variety.

                                                                                                                              I used a simple white bread dough, a tomato sauce made with bottled crushed tomatoes, a fresh one, portobello mushrooms, onions, salt pork, garlic and herbes de provence. The meat was a meatball, with some breton cracker crumbs, maggi, onions, parsley, rosemary and egg yolk. Poached to render some of the fat and fried and placed in the dough lined pan then topped with the sauce. Threw in some spinach to delude myself that it was healthy, and a cheese mix of feta and marble cheddar (all I had).

                                                                                                                              turned out pretty well, even if it wasn't the real deal

                                                                                                                              1. my contribution was cutting up blocks of cheeses and setting out trays of crackers.

                                                                                                                                1. Heirloom tomato salad, steamed corn, roast local pork shoulder over baby fingerling potatoes. Can't wait!

                                                                                                                                  1 Reply
                                                                                                                                  1. I made scrambled tofu for breakfast. Easy and better than any scrambled tofu I've had in a restaurant, which often looks and tastes like mush.

                                                                                                                                    For dinner, I made trenne with smoked salmon in a citrus-cream sauce, following this recipe relatively closely: http://lacucinaitalianamagazine.com/r.... I dropped the garlic because it didn't seem right to me (though the recipe does say to remove it after simmering). Overall, I think the dish is a winner (this is the second time I've made it, and I don't re-make dishes often). I would not add herbs or more orange juice as some of the comments suggest.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: AlkieGourmand

                                                                                                                                      this recipe is right up my alley Alkie.
                                                                                                                                      great find...best guess is I have a pkg of frozen smoked salmon and I do have 2 kinds of penne.
                                                                                                                                      I would do it as called for then taste and adjust after that if need be.

                                                                                                                                      today I watched Giada do her 'hot fire' show. she made spicy gaspacho so I paused it and made it right along with her. my cleanse allows me all the veg I want and boy did I get it. had a big glass of it and really very filling.

                                                                                                                                    2. Moussaka, it's been awhile. I've never been happy with my results, but I have been researching for months, and I have two big eggplant awaiting me in the garden. I have high hopes; I have someone's grandmother's recipe that I got here awhile back. I'll let you know.

                                                                                                                                      11 Replies
                                                                                                                                      1. re: coll

                                                                                                                                        coll, funny you should mention Moussaka as I watched a taped 'the chew' a couple of months ago where the team on the show made their (I think?) favorite family recipes and Michael Symon made his Moussaka-everyone fell all over themselves. it was such a huge hit. I bookmarked the recipe as it seemed easy enough and devoid of items I don't typically like in Moussaka. the results and reviews were so high that even though •we don't like eggplant• I'm making it anyway.
                                                                                                                                        here's the link in case you want to compare and YES please do report back how yours turns out. I'd love to know and compare recipes. for instance on MS's it calls for sliced red peppers, I don't like red peppers-does yours call for red peppers.


                                                                                                                                        my car is telling me it's 96• I swear it's hotter. I watched some taped ' the chew' shows this morning and decided to make:
                                                                                                                                         Ming Tsai's shrimp shumai and some pork gyoza's both with different dipping sauces. 
                                                                                                                                        the results were rather dismal. the shrimp was partially frozen when it went into the Cuisinart but more than I thought as it had defrosted but not enough. the butter would not break down because the shrimp was freezing it too (argh) then adding the egg didn't help much, so...
                                                                                                                                        the dipping sauces were my mistakes, just too tired to plan the correct items that went into sauces. done it so many times...ended up putting red chili flakes into canola oil hoping it'll steep and give me a good hot oil for addition to the next batch of sauces I make. WallyWorld didn't have any Asian hot pepper oil.  the typical sauce is soy-water-rice vinegar-a few drops of Asian hot oil..... maybe next time I'll do them both right. froze both proteins for a trial run as apps later in the month.

                                                                                                                                        1. re: iL Divo

                                                                                                                                          I combined two recipes as I usually do, one called for red peppers but I have NEVER encountered that in moussaka so am eliminating. It also called for currants, like yours, again doesn't sound right. But that same recipe did call for a bottom layer of fried potato slices, and I have liked that at certain restaurants so may try that. Actually that is the only part of the second recipe I'm keeping basically.

                                                                                                                                          1. re: iL Divo

                                                                                                                                            Finally got around to the moussaka last night. I'm getting close to what I'm looking for, which is what the ladies make for the local Greek festival every year. Since you don't like eggplant, using some potatoes for one or two layers might appeal to you.

                                                                                                                                            MOUSSAKA MELITZANE
                                                                                                                                            Prep time 3 hours minimum

                                                                                                                                            2 large eggplants: peeled, sliced, breaded and fried
                                                                                                                                            Optional: deep fry one or two russet potatoes cut ¼ inch for bottom layer, til brown

                                                                                                                                            1.5 lb ground lamb, sauted in butter/oil with chopped onion/shallot
                                                                                                                                            1 lb spinach, frozen or fresh, added until cooked
                                                                                                                                            Season with lots of lemon juice, cinnamon, nutmeg, thyme, oregano, s&p, cayenne
                                                                                                                                            Then add can crushed tomato in puree, 2 Tbsp paste and 1 cup red wine.
                                                                                                                                            Reduce 15 minutes or more until almost dry.

                                                                                                                                            Layer in baking pan: potatoes if wanted
                                                                                                                                            1/3 of eggplant
                                                                                                                                            ½ of meat sauce
                                                                                                                                            Another layer of eggplant
                                                                                                                                            Rest of meat
                                                                                                                                            Rest of eggplant

                                                                                                                                            Now make béchamel:
                                                                                                                                            2 Tbsp plus one stick of butter
                                                                                                                                            2 Tbsp flour
                                                                                                                                            10z hot milk
                                                                                                                                            Salt, white pepper
                                                                                                                                            4 egg yolks
                                                                                                                                            2 tsp lemon juice
                                                                                                                                            2 tbsp parmesan or kefalotyri

                                                                                                                                            Can fold in some whipped heavy cream or yogurt at the end, if you have

                                                                                                                                            Melt 2 Tbsp butter in saucepan.
                                                                                                                                            Add flour and whisk 2-3 minutes.
                                                                                                                                            Gradually add hot milk, whisking continuously.
                                                                                                                                            Beat in 2 beaten egg yolks, slowly.
                                                                                                                                            Stir in the rest of the butter, cut in pieces.
                                                                                                                                            Add lemon juice.
                                                                                                                                            Add other 2 beaten yolks, 1 Tbsp cheese and s&p.

                                                                                                                                            Spread sauce on top of eggplant, and pierce casserole with knife so the sauce runs through to hold together.
                                                                                                                                            Sprinkle top with breadcrumbs and parmesan cheese.

                                                                                                                                            Bake at 375 for 30-40 minutes.
                                                                                                                                            Best made the day before, or, wait at least a half hour before serving.

                                                                                                                                            It seemed a tiny bit dry to me. Not dry dry, just not juicy. But maybe I'm just used to Italian casseroles. The original recipe called for 1 cup of tomato which is what I used, the other recipe said "one can" not sure if they meant 28 z; next time I'll probably use something in between.

                                                                                                                                            If anyone is an expert, I'd appreciate your thoughts!

                                                                                                                                            1. re: coll

                                                                                                                                              that looks great coll.........

                                                                                                                                              I see that Michael calls for 1 1/2 lbs eggplant.

                                                                                                                                              your recipe calls for 2 large.

                                                                                                                                              wonder if I could do half and half? don't see why not.

                                                                                                                                              about the dryness.

                                                                                                                                              I'd think 2 T of flour isn't a lot but then the amount of the tomato isn't clear.

                                                                                                                                              they could mean 28oz, you're right and the egg yolks are binders too that would tighten it up I'd think. 10 oz. of milk and 2 ts of lemon juice, yea, something seems off to me too.

                                                                                                                                              I'm gonna take another look at MS's and see how much liquid his calls for. well, the bechamel is different in his as it contains no eggs yolks or otherwise.
                                                                                                                                              his also has 2 1/2 cups milk and 1/2 cup flour, that seems excessive to me too.
                                                                                                                                              ok, I'm stumped.

                                                                                                                                              1. re: iL Divo

                                                                                                                                                This isn't my first try at moussaka....despite never having been able to get any kind of recipe from my Greek friends. Family secret or whatever. I just occasionally run across a recipe that looks tempting. So far this is the closest to what I'm looking for.

                                                                                                                                                Last night I warmed up some leftovers and put the rest of the crushed tomato underneath it, and I think that's all that was needed. The moussaka itself stayed together very nicely, and anyway it was recommended to let it sit at least 24 hours. That definitely seemed to help. But overall this will be my basic recipe for now.

                                                                                                                                                You know what, you just made me remember I have a book I found at the local thrift shop, called The Food and Wine of Greece by Diane Kochilas. After I got it, i read the reviews and it is highly regarded. First and foremost, she says that moussaka doesn't nessarily have to be eggplant at all. She includes recipes for zuccini with potato, and also one with artichoke hearts! She says these versions are more popular in the summer, as they are lighter. Her eggplant version calls for 6 to 7 lbs of eggplant (providing 8-10 servings) and 3 cups of tomatoes. So my original ratio is probably where it should be.

                                                                                                                                                1. re: coll

                                                                                                                                                  you know what coll, when cooler weather sets in I'm gonna try it. it was 104 today 'still'...
                                                                                                                                                  I will use eggplant because that's traditional, but I'll slice it thinner so not as "eggplanty" and will ensure I have all ingredients before I start.

                                                                                                                                                  I have watched moussaka being made several times as well as eggplant Parmesan
                                                                                                                                                  which I've also made for a request at a baby shower for the expectant Italian mommy. it as delicious so I'm willing to give this a go. I'll reread your recipe and
                                                                                                                                                  MS's and see if there a a few things I can combine. promise to study up. once again
                                                                                                                                                  with the ridiculous rave reviews and someone even removing it from the 'stars' fridge
                                                                                                                                                  as MS promised his wife he'd bring her the leftovers home that night I really gotta think it's that good

                                                                                                                                                  1. re: iL Divo

                                                                                                                                                    There is a recipe for Moussaka in this month's Saveur and much as I would like to make it I got tired just reading the recipe. What a lot of work but so good - I admire you and Coll for making this dish! The commentator in the sidebar remarks that it was a popular dish that got Frenchified with the addition bechamel in the 1920's and that her own well organized mother often prepped the dish the day before she assembled the components and baked them.

                                                                                                                                                    Coll's recipe says minimum 3 hours prep time. Maybe someone will post a 'weeknight' recipe for a small family.

                                                                                                                                                    1. re: Berheenia

                                                                                                                                                      I had said to coll that I wanted to make a version of hers and Michael Symons moussaka when the weather starts to change and coolness enters the picture.
                                                                                                                                                      I'd like the give it a try in smaller recipe to see if this could be a keeper.
                                                                                                                                                      I'm anxious to try.

                                                                                                                                                      yesterday I made brutti ma buoni cookies. the egg white cookies from David Rocco's tv show. I also did for dinner Melissa D'Arabians PoBoys. although both kept hubby up all night with his acid reflux, very good, both recipes.

                                                                                                                                                      1. re: Berheenia

                                                                                                                                                        I have a few recipes that are approx 3 hour prep, and I save them for special occasions. Cannelloni is another. I've seen short cut moussaka but it's not even remotely the same, sort of like baked ziti Greek style. Although curious to see if anyone comes up with something interesting. I can get something similar to the one I made at certain Greek restaurants here, but I have this obsession that if the world ends, but I survive, I want to be able to make everything I love from scratch! Believe me, this will be a once a year dish around here. Eggplant parmigiana is half the time to make.

                                                                                                                                                        1. re: coll

                                                                                                                                                          "Eggplant parmigiana is half the time to make"
                                                                                                                                                          yep it's cake after the eggplant breaking etc is done.

                                                                                                                                            2. re: coll

                                                                                                                                              My grandmother never heard of Moussaka but here is how I make it, which is a low-fat version: 1) Peel and slice a couple of eggplants. Lay slices on cookie sheet and drizzle with olive oil. Bake in hot oven until edges turn brown. Lay pieces in great big oiled baking dish or pan. 2) Saute ground beef (or lamb if you prefer) with chopped onion. Add an 8-oz can of tomato sauce plus salt, cinnamon, and lemon juice to taste and cook a few minutes. Pour this over the eggplant. 3) Empty a package of shredded mozzarella cheese over the meat. 4) Make a sauce with 1 stick butter, 1/2 cup flour, and 4 cups milk, salt to taste---beat up 2 eggs and incorporate them into the sauce. Pour this over the meat. (If fat is really an issue you can use Egg Beaters and 1% or 2% milk---the cheese adds enough richness that you can get away with this). Bake at 350* for 1 hour. Makes 12 portions. Freezes nicely in individual portions wrapped in Saran and a sandwich bag.

                                                                                                                                            3. I have some boneless country pork ribs that I'm going to cut into chunks and baste in 7Up &water plus seasonings for my sweet and sour pork for tonight's dinner.
                                                                                                                                              the sauce will be scratch sweet and sour sauce (gotta get ketchup I'm out ;:-/ ) with onions carrots tomato and green peppers and the side will be Chinese fried rice. Chinese veg-shrimp egg rolls with hot mustard and Chinese ketchup for dipping.

                                                                                                                                              that's what I'm making today.

                                                                                                                                              1 Reply
                                                                                                                                              1. re: iL Divo

                                                                                                                                                ...didn't end up doing the baste on the pork but instead did a City Chicken recipe but not cubed, pounded out instead otherwise the same as regular City Chicken. made a basic sweet and sour though and used that over the rice with the typical veg for sweet and sour pork/chicken.

                                                                                                                                              2. My flurry of activity yesterday included: my first attempt at jam (peach freezer jam, so a bit of a cheat); chicken stock for soup from the remainder of a roast chicken from last week; gazpacho; and experimented with the low-and-slow method on a small piece of top round roast (trying it to see if it would work for sandwiches because my man doesn't want to eat deli meat -- not sure he'd be happy with this outcome, either). Thinking that the cooler temps gave me a boost to cook.

                                                                                                                                                2 Replies
                                                                                                                                                1. re: Terrie H.

                                                                                                                                                  can you post your peach jam please Terrie H?
                                                                                                                                                  I love peaches plus I could combine with plums or nectarines I bet. TIA

                                                                                                                                                  1. re: iL Divo

                                                                                                                                                    Sorry I haven't replied sooner! I just used the recipe on the low-sugar Sure Gel box since it was my first time making jam. I recall it was 4 cups peaches, 2-1/2 cups sugar and 2 TBL lemon juice. I followed their instructions for freezer jam and it couldn't have been easier. Makes a whole lot of jam!

                                                                                                                                                2. made David Rocco's nonna's recipe for pizza dough that I'll grill and dress with tomatoes and basil olive oil, cheese and hot pepper flakes. ah, I hear hubby drive up-dinner is also Michael Symon's pasta anchovy mint garlic recipe.
                                                                                                                                                  but the dessert will be the showstopper.

                                                                                                                                                  the pizza-wonderful, the pasta I loved but hubby not a fan, but just let me tell you about the vanilla banana pudding custard ice cream with crushed Nilla wafers...
                                                                                                                                                  OML!!!! major hit!

                                                                                                                                                  1. Today I made most of the components of a gluten-free wedding cake. Two layers of chocolate cake and a middle layer of dark chocolate truffle cake. The middle layers are vanilla bean buttercream and the entire thing is iced with chocolate buttercream. Tricky thing is, it must be made in advance and frozen as I am going on hoildays next week for a month and the wedding is in October. So, I made the cakes, froze them, iced them and am re-freezing. Am also making extra buttercream in case.

                                                                                                                                                    Oven-dried tons of celery leaves (I grew celery this year) to make celery salt.

                                                                                                                                                    Am trying to use up all our produce before we go, too.

                                                                                                                                                    3 Replies
                                                                                                                                                    1. re: chefathome

                                                                                                                                                      gad that cake sounds like a lot of work.
                                                                                                                                                      I've never attempted gluten free anything altho I probably should.
                                                                                                                                                      don't have any of the ingredients for GF and no idea where to start.

                                                                                                                                                      today I made David Rocco's Nonna's-esque pizza dough after making it yesterday as well. guess I loved it so did it again. it takes about 40 seconds to achieve if you've got all ingredients out and Cuisinart at the ready-I timed myself today. hubby got doughnuts out of the dough with his breakfast today sprinkled with cinnamon sugar and powdered sugar-his comment=
                                                                                                                                                      "mmm....what are these little delights?" so good dipping into coffee.
                                                                                                                                                      I'll send him to work with some tomorrow so he can munch on his 65 mile drive. thinking I should melt a little of the Vanilla Banana Nilla Wafer custard ice cream I made him and incorporate that into the dough-he'd melt :)

                                                                                                                                                      1. re: iL Divo

                                                                                                                                                        More work than expected. Today I had to make an extra batch of both buttercreams as the layers were not thick enough. Plus another batch of chocolate went and seized on me so today was a buttercream nightmare. Soooooo not worth it. I dearly hope it goes well on the wedding day...

                                                                                                                                                        David Rocco's recipes are good. Have you seen his TV shows?

                                                                                                                                                        1. re: chefathome

                                                                                                                                                          ^^^I tape his shows. having spent several weeks in Italy with Tuscany being prominent, I recognize so much of where he is. and some of his recipes although simple are fun to try.
                                                                                                                                                          his brutti ma biuoni cookies hubby loves. hummm I happen to have egg whites, today may be the day..

                                                                                                                                                    2. Here you go, iL Divo & also for Ruthie789|

                                                                                                                                                      Just an aside....this was written in my Mom's words, and is her recollection of my Nana's Pot Roast. All three of us daughters have made this multiple times, I have to say, I've never had a bad review yet...however, you must know, my Nana was never a serious cook. and she was a Yankee, using little to no spice, except salt & pepper. I don't think she ever peeled a clove of garlic before. And as Rhode Islanders, for some wacky reason, (don't ask me, ask my dozens of cousins who'd still live there) we eat our Pot Roast with spaghetti. I think it had to do with the fact that there were just so many Italian immigrants that settled in the area, so it somehow got incorporated. But honestly, it's delicious with the pasta, but obviously, you can leave out that step, the pot roast is the same. Read through & try it first before you decide if its a keeper for your family. But I hope you and yours love it as much as we do. Thank you for asking me to share this:

                                                                                                                                                      Nana's Pot Roast with Vegetables and Spaghetti
                                                                                                                                                      Serves 4-6 with leftovers

                                                                                                                                                      3-4 lb. beef chuck roast
                                                                                                                                                      Vegetable oil
                                                                                                                                                      Quartered yellow onions, at least two
                                                                                                                                                      5-6 large carrots, peeled & cut into thirds
                                                                                                                                                      6 white potatoes, peeled & quartered (by white, she meant baking potatoes, but not Russets, which will fall apart)
                                                                                                                                                      1 lb spaghetti

                                                                                                                                                      Heat oil in Dutch oven. When hot, brown meat, seasoned & browned on all sides. When seared well, add water to cover. Place in a 350 degree oven. Add onion quarters and cover.

                                                                                                                                                      Expect to roast about 3 hours.

                                                                                                                                                      Add carrots 1 1/2 hours before finish time. Add potatoes 1 hour before finish. When vegetables are done, remove everything from pan. Add salt & pepper to taste (to broth leftover in pan).

                                                                                                                                                      Cook pasta (spaghetti) during the last 20 minutes or so of roasting time. When finished, add to meat juices in roasting pan (the same Dutch oven) and mix well and simmer for a few minutes.

                                                                                                                                                      You're done! We like to add fresh grated Parm to the spaghetti to serve, it's really quite delicious. Please feel free to post any questions you might have. Hope you can try it and let me know how it turns out!


                                                                                                                                                      6 Replies
                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                        so today after the gym I'll go to the market for the chuck and white potatoes.
                                                                                                                                                        I have a beef roast frozen but its eye of round so won't use that.
                                                                                                                                                        I also have 20lbs of russets but you're calling for whites so I will buy them loose.
                                                                                                                                                        have every thing else of course-hoping it doesn't heat up today.

                                                                                                                                                        1. re: Dirtywextraolives

                                                                                                                                                          you know what Dirty~I don't care if its hot outside- I'm goin with your Nana's Pot Roast tonight.
                                                                                                                                                          a big salad, oh better make some croutons as the kid'l be here and no croutons makes him sad.
                                                                                                                                                          I made a batch of bread dough that's rising so it'll come out with dinner buttered.
                                                                                                                                                          ok can't wait! oh and I'll report back.

                                                                                                                                                          Oooooooo Dirty~ no celery in Nana's recipe correct?

                                                                                                                                                          1. re: iL Divo

                                                                                                                                                            Yes, you are correct, no celery. Just onions, potatoes & carrots.... I am so excited for you! I hope I didn't build it up too much. We do it with the spaghetti, and leave the cooking liquid watery, as opposed to thickening it as a gravy, she never did tat. But if you opt to skip the pasta, you may want to reduce or thicken the liquid as its quite thin. Can't wait to hear!

                                                                                                                                                            1. re: Dirtywextraolives

                                                                                                                                                              so @ Von 's in meat dept I took the butcher 3 pkgs of beef roasts and told him of my intention. I asked "ok Charlie which one?" "that one" he replied. I have a gorgeous beef chuck beautiful white potatoes and all else for my dinner. it's getting late, better get started ;:-) Woot!

                                                                                                                                                              thanks Dirty no celery is going in the hot tub ;:-)

                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                I ain't skipping the pasta OR thickening the broth-heck no I'm doing it Nana's way ;:-)

                                                                                                                                                                1. re: iL Divo

                                                                                                                                                                  You rock.... Hope your family liked it....

                                                                                                                                                          2. Funny you should be asking as I made something kind of weird-sounding that I found in a church cookbook from New England. I loved it. SCALLOPED CLAMS: Crush 36 saltines (don't put them through the Cuisinart as you want big chunks, not crumbs). Beat 2 eggs with 1 1/2 cups milk and 1/4 cup melted butter. Add the crackers and 2 cans of clams (minced or whole or a mixture) including all juice. No extra salt! Bake this (I used an 8 x 8 Pyrex dish) for about an hour or until it is golden brown. When I make this again I will increase the clams or maybe add a can of oysters or some bay scallops. It sounds kind of odd but is better than it sounds.

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: Querencia

                                                                                                                                                              Sounds really good to me..... But then again, I adore clams.....thank you for sharing that!

                                                                                                                                                              1. re: Querencia

                                                                                                                                                                my husband LOVES clams, man this'll
                                                                                                                                                                make him sing aloud :)

                                                                                                                                                                1. re: Querencia

                                                                                                                                                                  I grew up in New England and your dish reminds me of every wonderful flavor from coastal ME. : ) Can't wait to give it a try.

                                                                                                                                                                2. Iam making avgolemono and no knead bread!! Love this time of year ! Bring on the comfort foods!!

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: Cabbagesoup

                                                                                                                                                                    cabbage soup~
                                                                                                                                                                    sounds delish!
                                                                                                                                                                    how do make your no knead bread? do you add extra ingredients or do you follow the basic? I ask because I can't leave any perfect recipe alone to save my life ;:-/

                                                                                                                                                                  2. I am engaged in mega prep today for our annual outdoor pizza party on Sat.
                                                                                                                                                                    Yesterday I made 6 double batches of crackers. So far this morning:
                                                                                                                                                                    about a gallon of bechamel
                                                                                                                                                                    about a gallon of bourbon caramel sauce
                                                                                                                                                                    toasted bread cubes for bread pudding
                                                                                                                                                                    cooked off three pounds of Italian sausage
                                                                                                                                                                    feeding/expansion of my sourdough starter
                                                                                                                                                                    a double batch of oatmeal streusel topping for apple crisp
                                                                                                                                                                    caramelized onions
                                                                                                                                                                    roasted squash

                                                                                                                                                                    Still to do today:
                                                                                                                                                                    red sauce
                                                                                                                                                                    cut and blanch veg for marinated salad
                                                                                                                                                                    put together about 10lbs. of artichoke dip
                                                                                                                                                                    make salad dressing
                                                                                                                                                                    mix up pumpkin and tres leches bread pudding custard bases
                                                                                                                                                                    find magic hidden bonus space in my fridge.

                                                                                                                                                                    and tomorrow:
                                                                                                                                                                    prep about 40 cold topping ingredients
                                                                                                                                                                    krispie bars
                                                                                                                                                                    make and portion 20lbs of pizza dough


                                                                                                                                                                    5 Replies
                                                                                                                                                                    1. re: splatgirl

                                                                                                                                                                      Wow splat! That's my favorite kind if day!! :)

                                                                                                                                                                      1. re: splatgirl

                                                                                                                                                                        and where is it you live cause I'm comin ov-uh.
                                                                                                                                                                        good for you, love an ambitious cook!

                                                                                                                                                                        1. re: iL Divo

                                                                                                                                                                          Rocking the 23 lb. pizza dough arm workout right now. The nice thing about the stretch and fold method is that there is time in between for drinking beer on the gloriously sunny patio. Looking good on the prep timeline!

                                                                                                                                                                        2. re: splatgirl

                                                                                                                                                                          Splatgirl, you're a girl after my own heart! I had the kids and the grandkids up a couple of weeks ago (total of 10, not as many as you) and made home made pizza - some traditional white crust, a killer whole wheat spinach crust, then I made traditional red sauce and an alfredo sauce. Each person got to pat out their own crust, put on their own sauce and top their pizza. It was so much fun! Dessert was home made peach ice cream with some of the last southern peaches of the season.

                                                                                                                                                                          1. re: katcancook

                                                                                                                                                                            I am still recovering and have just now gotten my house put back to rights!
                                                                                                                                                                            It's funny how the ingredient preferences vary from year to year. Last year's party had way more weird ingredient takers, this year I did a lot of basic margherita's and meat combos. Personally, I am a weird topping lover--winter squash or beets with chevre or arugula/prosciutto/chevre/hot peppers are a couple of perennial faves, but the winner on Saturday was a combo I ripped off from a pizza place in Albuquerque. Pepe Caldo: olive oil, fresh mozz, ricotta, caciocavallo (similar to provolone) brocollini and calabrese peppers. Outrageously good if you like spicy. I had never had that particular variety of pepper before I had this pizza, and they left such a mark that I had to seek out and pay kind of stupid money for them via the internet. They are oil packed and hot but super flavorful, and in combination with the milky fresh cheeses and the brocollini, amazing.

                                                                                                                                                                            We're still enjoying the leftovers! Post party week is like the tapas and crostini buffet of your dreams. And for the bonus round, I ended up using frozen whole chickens in place of ice for the coolers I had loaded with dough containers. I can't believe I haven't thought of this before, because it saved me buying ice twice, and by Sunday they were thawed and ready to roast in the stored heat of the wood-fired oven. Jackpot.

                                                                                                                                                                        3. Tomorrow I"ll be making a white turkey pumpkin chili in the crock pot, for dinner with friends of ours. She's bringing a mexican salad with a pomegranate lime dressing to go with it.

                                                                                                                                                                          I'll have to think of some tasty dessert. I've got a cookie craving, but it depends on how much time I have after work.

                                                                                                                                                                          3 Replies
                                                                                                                                                                          1. re: jujuthomas

                                                                                                                                                                            "I'll be making a white turkey pumpkin chili in the crock pot"

                                                                                                                                                                            shut the front door, uh yummmmm!

                                                                                                                                                                            1. re: jujuthomas

                                                                                                                                                                              the chili was good, but too tame. next time I'll put more chili powder in... or have new... ours is a bit aged.
                                                                                                                                                                              our friends brought this salad: http://www.myrecipes.com/recipe/mexic...
                                                                                                                                                                              it was really good.

                                                                                                                                                                            2. Does coffee count? Just kidding! :-)

                                                                                                                                                                              1. Beef and barley stew is in the slow cooker.
                                                                                                                                                                              2. Prepped some kid lunches for the weekend.
                                                                                                                                                                              3. Used up some leftover ganache and flour tortillas by mixing the ganache with Cool Whip and making dessert wraps (which I will later cut like a sushi roll and sprinkle with powdered sugar - kids'll love those).
                                                                                                                                                                              4. Used up the leftover ganache/Cool Whip mixture by layering it between some graham crackers for an ice box dessert.

                                                                                                                                                                              1. I was trying to post yesterday on my phone and kept having no service. I'd written it all out and the dang thing wouldn't for the life of me, post.

                                                                                                                                                                                So today I'm doing those pickles.


                                                                                                                                                                                I finally have the cukes.

                                                                                                                                                                                Yesterday other than sourdough bread, home made refried beans from dried beans, Mexican rice and beef mixture for taco's I also made "Almost Like VandeKamp's" date nut bread.

                                                                                                                                                                                http://www.waynesthisandthat.com/cook... breads

                                                                                                                                                                                boy I was excited because I've been wanting this masterpiece back in my kitchen for years ever since vandeKamp's went out of biz. well guess what, first of all, it's the wrong color when done baking, that was a concern to me. as it should have been very dark brown almost black, this is way too light and the final product, nothing like vandeKamp's date nut loaf at all. I am so sad and disappointed but at least I tried.

                                                                                                                                                                                7 Replies
                                                                                                                                                                                  1. re: splatgirl

                                                                                                                                                                                    A Southern California bakery in retail stores.

                                                                                                                                                                                    1. re: splatgirl

                                                                                                                                                                                      it was a brand sold in markets, not just baked goods/treats but also fish fillets that were frozen, yummy.

                                                                                                                                                                                      1. re: iL Divo

                                                                                                                                                                                        I remember the fish filets and sticks under that brand name from when I was a kid. I never knew they made bread, too. Was the bread frozen or fresh?

                                                                                                                                                                                    2. re: iL Divo

                                                                                                                                                                                      Did your recipe call for pumpernickel (sic?) flour and molasses? The bread you're referencing almost sounds like Boston Brown Bread with dates in it (YUM). Maybe that's the key?

                                                                                                                                                                                      1. re: katcancook

                                                                                                                                                                                        nope Kat, it did not. trust me on this it wasn't even close to VDK's.
                                                                                                                                                                                        I'm at a Whole Foods right now, I know they would have pumpernickel flour if its even made ;:-/

                                                                                                                                                                                        1. re: katcancook

                                                                                                                                                                                          this is the only other recipe I can find and molasses is an ingredient in it along with whole wheat flour, much more dates and water but less butter. I can give it a try after I do whatever with the loaf I just made. I had bought a huge plastic container of dates that'll last a lifetime for sure. I know the stickiness of the loaf I remember was no doubt due to more dates. I have had Boston brown bread and it's not close to that. my mom used to buy Boston Brown Bread in a coffee can type container, open one end and push it out, slice.


                                                                                                                                                                                      2. Tomorrow is our day to deliver a lunch entree for 12-15. at a women's day shelter near us and I am making it today- they heat it to order in microwaves. It is one of several choices they will have plus salads and desserts so I am aiming at stick to the ribs as it's raw and rainy here. I knew I'd be housebound this week so I stocked up with ingredients for Cowboy Beans. Bacon, hamburg and onion will be browned and then various canned beans and some bottled Bbq sauce and other condiments will go into the pot until I can't stand the smell and have to sample it.

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                            that is gonna hit the spot Berheenia

                                                                                                                                                                                          2. Salsbury steak, rice, roasted veggies and garlic toast !

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: Cabbagesoup

                                                                                                                                                                                              how do you do your salsbury steak Cabbage? is it with other vegs like peppers and onions carrots and celery, or is it basically steak cooked a long time in it's gravy?

                                                                                                                                                                                              1. re: iL Divo

                                                                                                                                                                                                I thought Salsbury steak was a baked hamburger with gravy.

                                                                                                                                                                                                1. re: chicgail

                                                                                                                                                                                                  we all make it different or call it something else.
                                                                                                                                                                                                  my MIL's version is the best for our family, nothing fancy but very good and satisfying.
                                                                                                                                                                                                  my mom's version is with peppers onions and celery so completely different profile.
                                                                                                                                                                                                  gramma's is lighter with pulverized tomatoes mixed in the gravy.

                                                                                                                                                                                            2. I may actually make that other date nut loaf recipe [the second copy cat] today and then take it and rest of first loaf to the Dr's office for his staff~he has diabetes so can't eat my stuff usually unless he has time to work it off.

                                                                                                                                                                                              meanwhile, I'm chopping up vegetables in advance for our DD's broccoli salad which will go with the pork tenderloin that is basting and will get wrapped for baking with bacon. love to do a quick brine of tenderloins in apple juice and cinnamon.

                                                                                                                                                                                              1. yesterday - more white turkey chili in the crock pot, while I shopped for fall clothes.
                                                                                                                                                                                                today - after a quick (ha) trip to the grocery store...
                                                                                                                                                                                                roast chicken, and while I have the oven on roast butternut squash with onions... ooh maybe I'll throw in an apple. that would be tasty.
                                                                                                                                                                                                baked oatmeal for breakfasts
                                                                                                                                                                                                and I need to hard boil some eggs. not very exciting stuff, but it sets us up for a week of healthy work lunches. :)

                                                                                                                                                                                                1. today is leftovers.
                                                                                                                                                                                                  i sauteed some spicy italian sausage. removed and drained. added red onions, till they had nice color. there was alot of sticking, so i added quarter cup of water to deglaze. then added garlic for a minute or two, then a drained can of chopped tomatoes till most of the remaining liqiud was gone. put the sausage back in, as well as boiled and blanched broccoli. let the penne pasta nearly finish, added it to the sausage mixture with some of the pasta cooking water and a glug of EVOO add a healthy amount of romano cheese. it really was good.

                                                                                                                                                                                                  1. Today is brown butter sage gnocchi for dinner and for dessert I'm indecisive between orange glazed cookies or maple walnut biscotti (or maybe both!). I still have leftover tres leches cake from yesterday sitting in the fridge so maybe I should take a break for the baking (easier said than done)

                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                    1. re: alliels

                                                                                                                                                                                                      "Today is brown butter sage gnocchi for dinner "

                                                                                                                                                                                                      oh good I'm coming over then for dinner :)

                                                                                                                                                                                                      I'm at work do no prep for me of any kind, sweetie's on his own :))

                                                                                                                                                                                                      1. re: iL Divo

                                                                                                                                                                                                        Haha at least you have someone else to take up the cooking duties while at work. Ask me what I eat/cook during the work week and it would not sound as exciting or appetizing unless there are people out there who love eating leftovers and food coming from the microwave!

                                                                                                                                                                                                      2. re: alliels

                                                                                                                                                                                                        After an overload of holiday ham, tonight was potato gnocchi with red sauce and a leaf lettuce salad with oil and vinegar. Dessert was leftover pumpkin bread. I love gnocchi. :)

                                                                                                                                                                                                        1. re: jammy

                                                                                                                                                                                                          my girlfriend is Italian and we go back & forth on how to make gnocchi.
                                                                                                                                                                                                          do you make the gnocchi or buy premade?
                                                                                                                                                                                                          if you make it is there a recipe you use? it can be heavy or light depending on the amount of flour I think.

                                                                                                                                                                                                          I'm making HH'ers sausage stew/soup today and pizza dough for sopping plus
                                                                                                                                                                                                          "Chocolate > dark chocolate chip sour cherry chews" cookies

                                                                                                                                                                                                          1. re: iL Divo

                                                                                                                                                                                                            I've used this potato gnocchi recipe for years. If you're on a budget, it's very inexpensive to feed a crowd.

                                                                                                                                                                                                            8 medium potatoes, preferably russets
                                                                                                                                                                                                            1 egg yolk
                                                                                                                                                                                                            1 tbsp. salt
                                                                                                                                                                                                            2 to 2 1/2 cups flour

                                                                                                                                                                                                            Poke potates with a fork all over. Bake potatoes at 400 degrees for about an hour or until tender. Scoop out insides while still hot and put through a ricer into a large bowl. Discard skins. Let cool slightly.

                                                                                                                                                                                                            Add egg yolk, salt and 2 cups of the flour. Mix well, then turn out onto a counter and knead into a ball. It will be a bit sticky, but if it is very sticky knead in the extra 1/2 cup flour. Cut portions off the dough and roll into long logs about the thickness of your index finger, a bit bigger won't hurt if you're in a hurry. Cut each log into 1 inch long pieces. Using a gnocchi board, fork or, my favourite for deep grooves - a sponge cake cutter - take each piece and shape into gnocchi. Youtube has many variations on how to do this.

                                                                                                                                                                                                            Put the gnocchi, not touching, on a parchment lined baking sheet.

                                                                                                                                                                                                            To cook, drop gnocchi into boiling, salted water. They're done when they float.

                                                                                                                                                                                                            My family likes gnocchi with a bit more chew, so I use bread flour; they'll be a little less firm if you use all purpose.

                                                                                                                                                                                                            1. re: jammy

                                                                                                                                                                                                              jammy, thank you for sharing.
                                                                                                                                                                                                              this looks like a weekend delight meal.
                                                                                                                                                                                                              it's bookmarked :)

                                                                                                                                                                                                      3. SO MUCH FOOD. It's batch cooking day!

                                                                                                                                                                                                        I have already made baked cranberry pumpkin spice oatmeal, and a vegetable biryani. This afternoon I'll make some banana bread as well.

                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                        1. re: Jetgirly

                                                                                                                                                                                                          baked cranberry pumpkin spice oatmeal... omgosh that sounds good. could you post the recipe please? I did a baked apple raisin cinnamon oatmeal today. :)

                                                                                                                                                                                                          1. re: jujuthomas

                                                                                                                                                                                                            From here: http://www.thecurvycarrot.com/2012/10...

                                                                                                                                                                                                            Subbed toasted pumpkin seeds for the nuts as the store was out (Canadian Thanksgiving!).

                                                                                                                                                                                                            1. re: Jetgirly

                                                                                                                                                                                                              thanks, that looks great. DH won't eat it - he does not like cranberry - more for me! :)

                                                                                                                                                                                                        2. Baby shower today, didn't need to make dinner. Prepped for breakfast for the week/ Made a big batch of muesli and caramelized spiced pears. Fantastic breakfast with a little greek yoghurt.

                                                                                                                                                                                                          11 Replies
                                                                                                                                                                                                          1. re: kate97497

                                                                                                                                                                                                            "Made a big batch of muesli and caramelized spiced pears. Fantastic breakfast with a little greek yoghurt."

                                                                                                                                                                                                            ok you got me~
                                                                                                                                                                                                            muesli recipe oh please
                                                                                                                                                                                                            caramelized spiced pears < WHAT? recipe oh please

                                                                                                                                                                                                            1. re: iL Divo

                                                                                                                                                                                                              The pears are from Eating Well - http://www.eatingwell.com/recipes/car....

                                                                                                                                                                                                              My Muesli recipe is pretty flexible, I think I originally found it on Allrecipes.com

                                                                                                                                                                                                              MIx 2 1/2 C rolled oats, 1/4 C toasted wheat germ, 1/4 C wheat bran, 1/4 C oat bran (I think I am substituting ground flax at the moment), 1/2 C dried fruit (raisins, cranberries, dates, whatever), 1/4 C chopped toasted nuts, 2 T brown sugar and 2 T sunflower seeds.

                                                                                                                                                                                                              I just mix and keep in a airtight container. Pour in bowl in the morning with a heaping T of greek yogurt, a little milk and my fruit, currently the pears. Wonderfu.

                                                                                                                                                                                                              1. re: kate97497

                                                                                                                                                                                                                Sounds great! I am also trying to use up a pound of ground flax, and this sounds perfect, thanks for sharing!

                                                                                                                                                                                                                1. re: kate97497

                                                                                                                                                                                                                  thank you Kate-
                                                                                                                                                                                                                  I stumbled on a supermarket that does bulk so I can make your Muesli with ease and keep it at work. I love to grab a yogurt on the drive to work and put it in my meal storage box for use later in the day.
                                                                                                                                                                                                                  thanks for posting-now I'll look at those spiced pears.

                                                                                                                                                                                                                  1. re: kate97497

                                                                                                                                                                                                                    these pears are very much the same as the recipe I did with apples last night for the kiddlebugs at our daughters house. I make the version using apples a lot as an addition in our meal the little ones always love the treat-hard not to. however I prefer pears to apples by a slim margin so I'll do these on Halloween when I'm there next.
                                                                                                                                                                                                                    thanks for sharing-love that its pear season too~

                                                                                                                                                                                                                    1. re: iL Divo

                                                                                                                                                                                                                      Do your apples fall apart? I am always afraid of ending up with applesauce. Bosc pears held their shape.

                                                                                                                                                                                                                      1. re: kate97497

                                                                                                                                                                                                                        no Kate, quite the contrary they hold their shape beautifully.
                                                                                                                                                                                                                        but then I watch 'em like a hawk.
                                                                                                                                                                                                                        I used 5 large red firm apples peeled and cut into slices and chunks of about the same size. butter brown sugar cinnamon salt lemon juice etc.
                                                                                                                                                                                                                        always a favorite.
                                                                                                                                                                                                                        2 kiddlebugs and 3 adults = 1/4 cup leftover

                                                                                                                                                                                                                    2. re: kate97497

                                                                                                                                                                                                                      went to the market just for Muesli ingredients and of course had to add a couple-dried apricots-unsweetened coconut-gold&black raisins snd a few other things that are still in the grocery bag. bought Demerara sugar for the brown sugar just because it was there in bulk. saddling up to make my batch right now.

                                                                                                                                                                                                                      thanks again

                                                                                                                                                                                                                      1. re: kate97497

                                                                                                                                                                                                                        muesli made and portioned out in individual bags for me and my breakfast at work for a couple of weeks.
                                                                                                                                                                                                                        love it!
                                                                                                                                                                                                                        thank you!

                                                                                                                                                                                                                        1. re: kate97497

                                                                                                                                                                                                                          hey Kate dumb question here but I gotta ask ;:-/
                                                                                                                                                                                                                          I wasn't supposed to bake any of the ingredients for the muesli like the oats was I?
                                                                                                                                                                                                                          because I didn't. I didn't toast the wheat germ, plus I bought almond flour that I wanted to add and forgot to toss it in as the little bags of bulk all looked exactly alike practically ;:-/
                                                                                                                                                                                                                          I had a serving of it this morning with a container of Greek blueberry yogurt -soooo good!
                                                                                                                                                                                                                          each packet contains approx > 1/3 cup < is that too large a portion? hiding here trying to avoid the frizzbee flying toward my head -

                                                                                                                                                                                                                      2. re: kate97497

                                                                                                                                                                                                                        it's important for you to know how much I'm enjoying your muesli.
                                                                                                                                                                                                                        it over a good Greek yogurt is
                                                                                                                                                                                                                        the perfect breakfast.

                                                                                                                                                                                                                        as I mentioned I added unsweetened coconut and flax seeds (for crunch and pop) and although I bought almond flour in bulk the bulk items all looked alike and I'd not labeled them so it never went in but next time it will.

                                                                                                                                                                                                                        thank you for a meal I look so forward to diving into.

                                                                                                                                                                                                                      3. After dinner last night, just before bed, threw together a gallon pot of our fall favorite, Curried Squash/Apple Soup. Today, will freeze half for the near future, and then for the next few nights will have a big bowl with some cinnamon yogurt on top. The leaves have just started changing, so it's time!

                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                        1. re: coll

                                                                                                                                                                                                                          OH YUM! I've got curried carrot/squash soup on my prep list here today. Carrots, carrots everywhere, and I have yet to pull any from my own garden.

                                                                                                                                                                                                                          1. re: coll

                                                                                                                                                                                                                            husband and I were in Minnesota last weekend for a cousins wedding.
                                                                                                                                                                                                                            the leaves there and also on our drive through Wisconsin were dazzling.

                                                                                                                                                                                                                          2. I'm having marinara for my lunch today. I buy marinara from the supermarket and for the sauce I am going to combine tomato sauce, worcesershire sauce,spicy red sauce, a few drops of fish sauce and a few drops of sesame oil and I just look through my spices to see what I'm going to add.
                                                                                                                                                                                                                            when I do cooking, I don't eat cooked onion, so make my own version of things without onion. I'll eat raw onion, but don't like the taste of cooked onion

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: kaiko1958

                                                                                                                                                                                                                              kaiko do you use your sauce over noodles or rice or as a topper on baked potato?

                                                                                                                                                                                                                            2. Tried something new today - made a pumpkin spinach pasta sauce and served over fettuccini for dinner. It was a nice change from alfredo, and was delicious and beautiful.

                                                                                                                                                                                                                              1. Beercan Chicken for dinner on the ceramic grill. Considering using wine instead of beer in the can.

                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                1. re: Nanzi

                                                                                                                                                                                                                                  I know how popular the beercan chicken is.

                                                                                                                                                                                                                                  I've often thought of using ginger ale or sparkling water.

                                                                                                                                                                                                                                  Today, a chicken will get brined then baked for dinner.

                                                                                                                                                                                                                                  Hash browns sound good to me so they'll be the starch and green beans with bacon and onions sauteed will be in the meal too.

                                                                                                                                                                                                                                  1. re: iL Divo

                                                                                                                                                                                                                                    Il Divo, did you ever get my Nana's pot roast recipe up thread? Just checking....

                                                                                                                                                                                                                                    1. re: Dirtywextraolives

                                                                                                                                                                                                                                      NO! how'd I miss that Dirty ;(?) Did I miss it or did I forget?
                                                                                                                                                                                                                                      now I gotta read.....hold on...
                                                                                                                                                                                                                                      I like the sound of it.
                                                                                                                                                                                                                                      sounds easy enough
                                                                                                                                                                                                                                      gotta buy that beef roast in market and I think it'll be Sunday's dinner.
                                                                                                                                                                                                                                      thank you Dirty-I am sorry for my mistake- you know how these posts run into each other...
                                                                                                                                                                                                                                      my bad :(

                                                                                                                                                                                                                                      1. re: iL Divo

                                                                                                                                                                                                                                        No worries! Just wanted to bring it to your attention, I figured you missed it! Let me know what you think!

                                                                                                                                                                                                                                        1. re: Dirtywextraolives

                                                                                                                                                                                                                                          it's hot here today again, just as I thought the coolish weather was forthcoming.
                                                                                                                                                                                                                                          so not a big meal if any meal at all.
                                                                                                                                                                                                                                          hubby took me to breakfast and we ordered way too much heavy food.
                                                                                                                                                                                                                                          so he said when I asked him if he'd like a pot roast tonight, said, 'no, no dinner."

                                                                                                                                                                                                                                          1. re: iL Divo

                                                                                                                                                                                                                                            Yes, I know. Even still, I'm braising chicken with parsley & capers in a vinegar sauce, and making farro like risotto to be served under the chicken. Also roasting some pears & asparagus.... And it's still cooler in my house than outside.....

                                                                                                                                                                                                                                2. Tonight's dinner is quinoa with prosciutto and walnuts. Let's see how this turns out, wanted to use some prosciutto that has been in my fridge for quite awhile!

                                                                                                                                                                                                                                  1. tonight was a mini-cooking marathon, made ham and pirogi for dinner, one of DH's favorites. steamed some broccoli, made rice for lunches and turned leftovers into chicken soup! phew! I SO need a bigger stove. :)

                                                                                                                                                                                                                                    1. Beef Stew for a 6 PM dinner.

                                                                                                                                                                                                                                      BIG, PLEASANT smells coming from the stove top.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: RedTop

                                                                                                                                                                                                                                        reading your post reminded me how much my husband loves a well made richly seasoned bountiful beef stew

                                                                                                                                                                                                                                      2. Ricotta cavatelli made from a few days old home made ricotta, with mushroom sauce and whatever else I find in the fridge. Super fast if you have a cavatelli maker.

                                                                                                                                                                                                                                        1. I roasted some semi ripe Bartlett pears with butter, honey & thyme. Will slice them and serve warmer over some vanilla frozen yogurt. And save the rest to put in salads during the week.

                                                                                                                                                                                                                                          1. There was an interesting looking "local cauliflower" at the grocery so I picked up a head, broke it into small florets, and roasted it with some olive oil, chickpeas, sage, sumac, and a little bit of cayenne. I've made it before but - and this is possibly the placebo effect of that "local" sign - I feel like this iteration was a little better than normal.

                                                                                                                                                                                                                                            I tossed the (unusually large and pretty) leaves because I couldn't think of anything to do with them, but they're apparently pretty good when deep-fried. Has anyone ever done this?

                                                                                                                                                                                                                                            1. I am making some chicken curry today for dinner along with some welted amaranth greens and having a simple oeufs a la neige with some leftover pastry cream turned creme anglaise.

                                                                                                                                                                                                                                              I have been peeling a big bowl of garlic that i will confit soon. hum. what should i do with these?

                                                                                                                                                                                                                                              1. although still very early, so far ;:-/ it's still cool outside.
                                                                                                                                                                                                                                                this may be the night for Dirty's pot roast, we'll see how the day pans out.

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: iL Divo

                                                                                                                                                                                                                                                  I don't know friend.... We're looking at triple digits by Wednesday.....ugh! May want to wait for the cool down on the weekend...but what am I saying, I braised & roasted yesterday..... Lol!

                                                                                                                                                                                                                                                2. Roasted potatoes, carrots, onion, and broccoli with garlic
                                                                                                                                                                                                                                                  Steaks - still undecided on how I'm fixing them, but they'll end up on the plate one way or another.

                                                                                                                                                                                                                                                  1. last night roasted two pans of veggies while dinner was cooking.
                                                                                                                                                                                                                                                    Pan 1 was baby carrots and onions with olive oil, salt and penzey's turkish seasoning.
                                                                                                                                                                                                                                                    pan 2 was broccoli, cauliflower and onions with olive oil, salt and penzey's turkish seasoning.
                                                                                                                                                                                                                                                    why not roast them together? DH doesn't eat broccoli and cauliflower... the plain carrots are for him, and I get to enjoy all three. :)

                                                                                                                                                                                                                                                    tonight I'll be making at least one flavor of baked oatmeal. I'm in the mood for something pumpkin-ish and he wants peach raspberry. since the recipe is easy, it's no big deal to make two flavors.

                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                    1. re: jujuthomas

                                                                                                                                                                                                                                                      juju, baked oatmeal? please expound on what that is.
                                                                                                                                                                                                                                                      also contents of Turkish seasoning please.

                                                                                                                                                                                                                                                      I'm gonna do carrot cake sandwich cookies if I can find my recipe.
                                                                                                                                                                                                                                                      then gotta buy carrots and assemble ingredients for later in the day when they'll get assembled and baked off.

                                                                                                                                                                                                                                                      1. re: iL Divo

                                                                                                                                                                                                                                                        Turkish seasoning: Hand mixed from: salt, garlic, cumin, Tellicherry black pepper, Turkish oregano, sweet paprika, sumac, cayenne red pepper, and cilantro. (penzeys.com)

                                                                                                                                                                                                                                                        Baked oatmeal is like an oatmeal cake, made with old fashioned oats, sweetener, fruit. I started making it when DH requested a better grab and go breakfast than a couple bagel thins. there are a number of baked oatmeal recipes about... mine (which I got from chowhounds somewhere) is:
                                                                                                                                                                                                                                                        3 cups old fashioned oats
                                                                                                                                                                                                                                                        2 tsp cinnamon
                                                                                                                                                                                                                                                        2 tsp baking powder (optional)
                                                                                                                                                                                                                                                        1/2 tsp salt
                                                                                                                                                                                                                                                        2Tblsp sweetener - I use Splenda
                                                                                                                                                                                                                                                        splash of vanilla
                                                                                                                                                                                                                                                        1/2 cup unsweetened applesauce
                                                                                                                                                                                                                                                        1 cup dairy-type product - I use vanilla soymilk
                                                                                                                                                                                                                                                        2 eggs or 1/2 cup egg substitute
                                                                                                                                                                                                                                                        2 smashed ripe bananas

                                                                                                                                                                                                                                                        about 2 cups of frozen fruit - peach raspberry is very popular in our house, I've also used blueberries, and strawberries.

                                                                                                                                                                                                                                                        mix all ingredients together, adding frozen fruit last. Put in a greased 9x9 pan bake at 350 for 35 minutes. Makes 9 servings.

                                                                                                                                                                                                                                                        1. re: jujuthomas

                                                                                                                                                                                                                                                          I looked up what it may contain and I was close with my guess.

                                                                                                                                                                                                                                                    2. crock pot bbq'd beef is in crock with home made sauce.
                                                                                                                                                                                                                                                      making dough for cookies I'll bake off later.
                                                                                                                                                                                                                                                      couldn't get into blog about my recipe for carrot cake cookies yesterday so that recipe is lost.

                                                                                                                                                                                                                                                      1. Yesterday was spent cooking for others- we ate out- not too shabby! I made a cauliflower, fennel. garlic soup for whoever bought it at the church auction last May and also put together two stratas to be baked this morning for a pot luck- one with ham and one with veggies. Enjoyed a chance to shop at greater Boston's largest super market (I think it is as it has 30 checkouts which are all fully staffed.) They have the best prices and are much more diverse than our local stores- it was like a field trip for me. The reward was breakfast at the local diner and going out dinner, starting with a martini then hot pot and hubby's favorite scallops. Today I need to make something for us for dinner.

                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                          berheenia, could I sub out cabbage for fennel in your soup?
                                                                                                                                                                                                                                                          or would another veg go good as a sub for the fennel?
                                                                                                                                                                                                                                                          not sure how it could work but love cauliflower and garlic, duh and always looking for a comforting soup on a cold night.
                                                                                                                                                                                                                                                          also, what's the name of the supermarket and where is it if I may ask?

                                                                                                                                                                                                                                                          what I decided on for our dinner tonight came from talking to a friend yesterday over breakfast at work. we were talking food as usual and she mentioned how much her family loved her enchiladas. I asked her how she made and she told me as I'm not the best enchilada maker.
                                                                                                                                                                                                                                                          my tortillas crack and not sure why. so, the pinto's are in the pressure cooker with garlic and Mexican spices for refried beans, the rice is in the rice cooker with the Ortega's and onions, chicken broth and garlic for the Mexican rice and the chicken mixture for the filling is simmering away. she said to place the tortilla's in hot oil for 10-15 seconds or so, then fill them, roll them up, seem side down, sauce and cheese tops, then bake 350* 20 minutes uncovered.
                                                                                                                                                                                                                                                          if a good enchilada maker is reading this and it's wrong, please tell me now what to do.
                                                                                                                                                                                                                                                          I want them not cracked and I've always put them in warm enchilada sauce and they always crack on me. so ???

                                                                                                                                                                                                                                                          1. re: iL Divo

                                                                                                                                                                                                                                                            Just catching up thanks to Sandy! The 3rd ingredient in that soup was 2 medium potatoes so you could probably double them or a leek might be a worthy sub.
                                                                                                                                                                                                                                                            We are in greater Boston and the supermarket chain is DeMoulas Marketbasket- there is a big thread about them opening last summer on Cape Cod in Southern New England Board. We went to their giant store in Chelsea. Wish it was less of a trek from our side of the river Charles but will go back again probably in January when things settle down.

                                                                                                                                                                                                                                                        2. Pasties! They're perfect for Fall. I didn't have rutabaga, so I diced some pumpkin-now it's time to carve the jack o lantern.

                                                                                                                                                                                                                                                          1. Migas this morning for brunch made with some leftover enchilada filling (slow cooked pork, spinach and onion). This afternoon, an apple galette. Later we will grill and enjoy the gorgeous fall day.

                                                                                                                                                                                                                                                            1. Found a simple recipe for Egg Foo Yung recently. So to observe the start of the World Series in San Francisco, will make that.

                                                                                                                                                                                                                                                              1. Pie, Mah, Red, you all sound busy and in the swing of it........good goin!
                                                                                                                                                                                                                                                                now wonder what Berheenia came up with for dinner.

                                                                                                                                                                                                                                                                I'm also making a batch of candy corn cookies for work tomorrow.
                                                                                                                                                                                                                                                                No recipe, just planning on making sugar cookies, chopping candy corn and tossing in the dough, sprinkling yellow and orange sugar over the tops and baking.
                                                                                                                                                                                                                                                                should work I think.

                                                                                                                                                                                                                                                                1. Detroit Tigers fans, and baseball pundits will be eating crow today. Sigh.

                                                                                                                                                                                                                                                                  1. It's puff pastry dolce caramel-corn chocolate millionaire bars.
                                                                                                                                                                                                                                                                    the cookies are of sugar glazed puff and then caramel sauce AND caramel corn and the rest, layered or what?

                                                                                                                                                                                                                                                                    It's 34F. and sleeting here today which comes as quite a shock after a gorgeous, ~70ish weekend. I have working a double batch of baguette dough and one of pain au cereales sourdough. I am going to prep a butternut squash for a soup and salad lunch I'm doing tomorrow and make the banana cake someone said they love from the recent bananas thread. Then it's on to chili for dinner. I still need to duck out to the garden to harvest some sage and arugula for the soup and salad. I'm not looking forward to that, but I'm thrilled to still have cool season garden crops to eat this late in the season. Lots of rapini still perfectly happy out there, too.

                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                    1. re: splatgirl

                                                                                                                                                                                                                                                                      splatgirl, did you make the millionaire bars or are you just mentioning them.
                                                                                                                                                                                                                                                                      your post confused me but then, it's early in the morning and so far, thought don't come easily :(
                                                                                                                                                                                                                                                                      I know what you mean about the weather. > spent weekend in Salt Lake City and went from gorgeous perfect day to snow as far as the eye could see in Huntsville where we had our burgers. pretty crazy how the weather is changing so rapidly.

                                                                                                                                                                                                                                                                      1. re: splatgirl

                                                                                                                                                                                                                                                                        Oh, sorry. I was asking for more detail about them please. It isn't something I've heard of before and they sound delicious. I've got a big caramel corn fan in the house.

                                                                                                                                                                                                                                                                        1. re: splatgirl

                                                                                                                                                                                                                                                                          I'm sorry splatgirl, I tried to answer you earlier on my D'ie'phone and it just froze so I had to turn the whole thing off-let it rest and hopefully reboot and my answer would still be there but nope.
                                                                                                                                                                                                                                                                          I'll write it out again tomorrow when I can think more clearly.

                                                                                                                                                                                                                                                                      2. yesterday hubby and I bought all the ingredients for Kates muesli and came home and made the new batch.

                                                                                                                                                                                                                                                                        today I'll be making a pumpkin roll.
                                                                                                                                                                                                                                                                        nothing fancy just good I hope.

                                                                                                                                                                                                                                                                        1. Yesterday I heavily doctored banana bread and brownie mixes for a coffee hour and they were a big hit. Used a banana I had frozen (always wanted to try this) and walnuts in the bread and instant coffee and white chocolate chips in the brownies. For a crowd this seems to be okay although for family or friends I get out the mixer and go for recipes from scratch.

                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                                            sounds like your recipe as a hit.
                                                                                                                                                                                                                                                                            I love doing things off the cuff like that and then praying they turn out.
                                                                                                                                                                                                                                                                            kinda like a "kitchen sink" brownie from scratch.

                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                              i keep a zip top bag of frozen bananas for baking "emergencies" :)

                                                                                                                                                                                                                                                                            2. Another first Friday so last night I pounded out 6 pounds of chicken breasts (loss leader at local store) and sauteed them with some chopped onion in canola oil. I had a huge can of mild enchilada sauce to pour over the chicken. After a slow simmer I added lots of grated cheddar and turned the pans off. They will be reheated today for the women's lunch at the daytime home/shelter and served over rice. We used the rice cooker to make a ton of the par boiled variety which holds up well. Lucky the women were able to remain in overnight shelters during the hurricane. Can't imagine already being homeless when a huge storm is coming in. We were very fortunate in Boston area that there was no power loss.

                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                                                Berheenia, you are duh bom :)
                                                                                                                                                                                                                                                                                what a woman!

                                                                                                                                                                                                                                                                                I buy huge pks of chicken when it's on sale as well.
                                                                                                                                                                                                                                                                                I've used a poaching method by Melinda Lee
                                                                                                                                                                                                                                                                                as it's a great way to 'cook' chicken in huge quantities then freeze.
                                                                                                                                                                                                                                                                                then you take one out at a time or however many you need and they're
                                                                                                                                                                                                                                                                                already to go for whatever prep you plan on using them for.

                                                                                                                                                                                                                                                                              2. I have an old recipe and a new recipe planned for this evening. The old one is for wild mushroom soup with Madeira - a pureed soup with morels, button mushrooms, leeks. I serve it hot with a dollup of sour cream and chopped chives - delicious. Then I ran across Anne Burrell's recipe for Shepherd's Pie, which calls for a stewed lamb mixture as the meat base. DL *loves* anything stewed, anything lamb, and he is especially fond of Shepherd's Pie, so I'm hoping for a triple home run tonight. ^_^

                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                1. re: Aravisea

                                                                                                                                                                                                                                                                                  toss me some morels Aravis, I love those.
                                                                                                                                                                                                                                                                                  I saw AB do that shepards pie on her tv show.
                                                                                                                                                                                                                                                                                  it looked yumalicious.

                                                                                                                                                                                                                                                                                2. I got up early to peel and slice the beef tongue that spent the night in my crockpot. Its now in the fridge for weekend tacos. I also made a cinnamon-ginger apple cake.

                                                                                                                                                                                                                                                                                  1. Gotta prep shop for chili/cornbread lunch for my board gaming group on Sunday!

                                                                                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                                                                                    1. re: jlunar

                                                                                                                                                                                                                                                                                      Love board games! This isn't a food question but what games does your group play?

                                                                                                                                                                                                                                                                                      1. re: Aravisea

                                                                                                                                                                                                                                                                                        So far: Dominion, Egizia, Apples to Apples, and there were a few more games that I wasn't around for (likely Arkadia and Macao). I think we're ramping up to play In The Year Of The Dragon soon... but gotta get the newer guys accustomed... :)

                                                                                                                                                                                                                                                                                        1. re: jlunar

                                                                                                                                                                                                                                                                                          Ha, I was playing Dominion just last evening with my brother. It was his first time playing it and he was a quick convert. Love A2A. I've heard of Year of the Dragon but never played it - is it good? We like Puerto Rico (my favorite), Catan, Twilight Struggle, Power Grid, Ticket to Ride....

                                                                                                                                                                                                                                                                                          1. re: Aravisea

                                                                                                                                                                                                                                                                                            My sister's the real board game geek in the house (I'm more of the video game geek), but we cross over lots and we have our phases where we play one more than the other as a group.

                                                                                                                                                                                                                                                                                            Puerto Rico's really good! My sister's fave is YOTD. But we've also played Game Of Thrones, Descent (like D&D), ooh Princes of Florence also good! Anyway, we have a whole cabinet full of games!

                                                                                                                                                                                                                                                                                          2. re: jlunar

                                                                                                                                                                                                                                                                                            Dominion is the best. I wish I lived closer to people who would play with me.... A board gaming group sounds like way much fun!

                                                                                                                                                                                                                                                                                            1. re: Kontxesi

                                                                                                                                                                                                                                                                                              How you get people to play the first time: bribe 'em with food...!!

                                                                                                                                                                                                                                                                                              Also, you can play Dominion online: http://dominion.isotropic.org/

                                                                                                                                                                                                                                                                                              1. re: jlunar

                                                                                                                                                                                                                                                                                                Yeah, I used to play online. But I haven't bothered to shell out for internet since I moved out of my mom's, and it's been over a year now....

                                                                                                                                                                                                                                                                                                1. Make friends
                                                                                                                                                                                                                                                                                                2. Teach them to play Dominion

                                                                                                                                                                                                                                                                                                1. re: Kontxesi

                                                                                                                                                                                                                                                                                                  O_O NO INTERNET!?

                                                                                                                                                                                                                                                                                                  But Dominon's a great and relatively easy game to teach at least! If you're looking for people, maybe if there's a game store in town? Some host evenings. And if you bring cookies or other baked goods... you'll be their favourite quickly.

                                                                                                                                                                                                                                                                                                  1. re: jlunar

                                                                                                                                                                                                                                                                                                    Truth. We have two regular board game groups. (One group is into party games like A2A and the other prefers strategy games.) Both started as potlucks - everyone bring a game and a dish. Awesome time! Boardgamearena.com is pretty good for playing a lot of games online (they have Puerto Rico, YOTD and a bunch of others), but they no longer have Dominion. I'm going to check out the site you recommended because I miss playing that game in particular online. Shuffling by hand gets old and it's nice when the computer keeps track of your actions/buys for you. :P

                                                                                                                                                                                                                                                                                                    1. re: Aravisea

                                                                                                                                                                                                                                                                                                      It's great for checking out the cards in new expansions, or just seeing how a certain card can play. I generally play a lot of solo games to get a feel for how a card works.

                                                                                                                                                                                                                                                                                      2. Turning some unloved butternut squash soup into cheese and spinach manicotti with butternut sauce.

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: Kontxesi

                                                                                                                                                                                                                                                                                          that sounds like a winner of an idea

                                                                                                                                                                                                                                                                                        2. I found some good-enough broccoli rabe, and some better than average "sweet" Italian style sausage, so I'm using that and some garlic and olive oil to dress some orrechiete. Not so inspired, but I kind of can't wait to eat it.

                                                                                                                                                                                                                                                                                          1. Grandmother's Chinese Checkers chicken wings
                                                                                                                                                                                                                                                                                            crazy rice
                                                                                                                                                                                                                                                                                            brussels sprouts
                                                                                                                                                                                                                                                                                            sour dough bread
                                                                                                                                                                                                                                                                                            chocolate cake with cream cheese frosting

                                                                                                                                                                                                                                                                                            1. I made Cooks Illustrated lentil soup.

                                                                                                                                                                                                                                                                                              It was just a soup kind of day and Im trying to eat more vegatarian dishes.

                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                              1. re: Kelli2006

                                                                                                                                                                                                                                                                                                is it something you could share or do you subscribe to CI?
                                                                                                                                                                                                                                                                                                my husband is afraid of lentil soup but I think it's delicious.
                                                                                                                                                                                                                                                                                                mine is nothing special: lentils, onion/garlic, salt, pepper, thyme, water or broth, maybe a tiny amount of very small cubed potatoes.

                                                                                                                                                                                                                                                                                                1. re: iL Divo

                                                                                                                                                                                                                                                                                                  Ive made it so many times that I don't even bother using the recipe.

                                                                                                                                                                                                                                                                                                  I don't use the water called for in the recipe. I use all chicken stock but I'd suggest that you reserve the last cup because you might like it thicker.

                                                                                                                                                                                                                                                                                                  I've also added 2 stalks of finely chopped celery to make a classical mire-poix base.

                                                                                                                                                                                                                                                                                                  1. re: Kelli2006

                                                                                                                                                                                                                                                                                                    tnx for link-love it.
                                                                                                                                                                                                                                                                                                    especially like the inclusion of vinegar.
                                                                                                                                                                                                                                                                                                    a tiny sharp undertone.
                                                                                                                                                                                                                                                                                                    I'll make this on a night where my husband is traveling.

                                                                                                                                                                                                                                                                                              2. Having gotten my client's delivery meals done and delivered for the M-W "shift," I've now got to get it together for tonight and tomorrow. This may prove a tad difficult as I still have a righteous buzz on from celebrating my 50th birthday last night just a wee too much. :)
                                                                                                                                                                                                                                                                                                However, it must needs happen, so:
                                                                                                                                                                                                                                                                                                Today I'm making stuffed cabbage, aka prakes, w/ a savory mushroom/caramelized onion kugel, and chicken/mushroom pot pies, which because I don't incorporate potatoes into the pies themselves will come with a side of potato casserole, after my hero Miss Edna Lewis, and a big green salad w/ homemade vinaigrette. And everybody should be hap-hap happy!

                                                                                                                                                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                                                                                                                                                      celebrate celebrate dance to the music.........
                                                                                                                                                                                                                                                                                                      Woot Woot!!!!!

                                                                                                                                                                                                                                                                                                  1. pork chili verde in the crock
                                                                                                                                                                                                                                                                                                    ^^ just got done putting all ingredients together, simmering, softening, cooking, chopping and organizing-then all in the Crocker it went.
                                                                                                                                                                                                                                                                                                    smoked split pea soup will be the starter of the meal with small salad, so cleaning and going through the dried peas then I'll start the soaking process.
                                                                                                                                                                                                                                                                                                    taking a couple slices of BF ham out of freezer to drop into the water that I boil the potatoes in.
                                                                                                                                                                                                                                                                                                    then all liquid and potatoes go in the pea with its seasoning and liquid but sans the ham, it'll have done its job.
                                                                                                                                                                                                                                                                                                    not sure what I'll put the pork chili verde over with its sauce-maybe a simple white rice.

                                                                                                                                                                                                                                                                                                    made a chocolate (light version) bundt
                                                                                                                                                                                                                                                                                                    cake yesterday.

                                                                                                                                                                                                                                                                                                    the sourdough bread dough I made yesterday became a baguette. didn't like the outcome of the loaf so tonight it'll get sliced diagonal drizzled with olive oil and ground black pepper then topped with a variety of cheese and broiled .

                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                    1. re: iL Divo

                                                                                                                                                                                                                                                                                                      disappointed in pork chili verde. I was surprised that the sauce that I shot from the hip making, was really spot on for this rookie using no recipe.
                                                                                                                                                                                                                                                                                                      however, 8 hrs in the crock pot and nothing about this %^#+ pork roast was shred able or pull able.
                                                                                                                                                                                                                                                                                                      not tender at all. aargh

                                                                                                                                                                                                                                                                                                      I bought this roast this morning on the advice of the butcher at Von's because the one I originally grabbed was (according to him) not the right cut. he went to culinary school so dumb me, I believed him. should I have pressure cooked it instead?
                                                                                                                                                                                                                                                                                                      I think I'll go in tomorrow and buy the lovely loin I originally had in hand. dabnabit

                                                                                                                                                                                                                                                                                                    2. Maple butter, maple taffy, and maple pastry cream tonight!!

                                                                                                                                                                                                                                                                                                      Maple mille feuille tomorrow!

                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                      1. re: jlunar

                                                                                                                                                                                                                                                                                                        jlunar: can I come over and play? please..................gad that sounds good!

                                                                                                                                                                                                                                                                                                        made a couple kinds of cookies today while we watched football.

                                                                                                                                                                                                                                                                                                        watching Notre Dame right now while dinner is finishing in oven.

                                                                                                                                                                                                                                                                                                        1. roasted and rubbed pork tenderlion

                                                                                                                                                                                                                                                                                                        2. oven roasted potato wedges

                                                                                                                                                                                                                                                                                                        3. oven roasted brussels sprouts.

                                                                                                                                                                                                                                                                                                        4. little green salad

                                                                                                                                                                                                                                                                                                        5. toasted baguets with olive oil

                                                                                                                                                                                                                                                                                                      2. Snow threatens, so soup season has begun.

                                                                                                                                                                                                                                                                                                        I'll be putting together a pot of Beef Barley soup with mushrooms for dinner tonight.

                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                        1. re: RedTop

                                                                                                                                                                                                                                                                                                          red, do you do anything extra to your beef barley & mushroom soup that could aid us all in making ours? like is there any alcohol like wine (or?) in the broth? love this kind of soup.

                                                                                                                                                                                                                                                                                                          chef@home, what kind of Thai are you making ? you're industrious today. I made Berbere several months ago as suggested on CH & used it on/in I don't remember what but still have the jar I made of it-smells great.
                                                                                                                                                                                                                                                                                                          today i caught a taped show with GZ where he used a Turkish blend spice. I'm interested in finding that to replicate also.

                                                                                                                                                                                                                                                                                                          today in this house is a repurpose day.
                                                                                                                                                                                                                                                                                                          pork roast out of freezer cubed and slipped in a braise to cook, then when it thickens whipped cream
                                                                                                                                                                                                                                                                                                          cheese will be added for creaminess and then the roasted potatoes and Brussels out of freezer tossed into seasoned hot milk & melted butter them mashed, a few more baked scooped potatoes added to the mashed product, more butter to finish and I'll hope the potato is the dominant flavor as hubby isn't as fond of Brussels as I am and they can aggressive in flavor. steamed carrots with honey and fresh thyme sprigs, baby salad.

                                                                                                                                                                                                                                                                                                        2. Today is spice grinding day - I am making Ras el Hanout and Berbere and a Moroccan blend that is great for roast chicken. Also making Swedish braided bread (gluten free). And making Thai for dinner.

                                                                                                                                                                                                                                                                                                          1. Actually made these yesterday but ran out of time to post. Veggie broth using the Union Square Cafe Cookbook- (COTM)- what a great way to clean out the refrigerator veggie drawers before Thanksgiving shopping.. now I have a great stock to use. Also made some whole bone in chicken breasts in the oven using Ina Garten's method of roasting them whole slathered in evoo and s&p at 350 for 40 minutes. One large curried chicken salad for lunches and some cooked white meat for to be decided.

                                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                                                              you're one smart cook Berhennia.
                                                                                                                                                                                                                                                                                                              I love how you say you were able to clear the veggie draw out to make a broth, so smart.

                                                                                                                                                                                                                                                                                                              is your broth basically a variety of veg with water and then highly seasoned or no seasoning at all. I know when the home made stock subject has come up in the past, like for making chicken stock, the argument was often to season [salt] or not to season. not sure I've ever made a veggie broth from scratch before. would you mind sharing how you did it?

                                                                                                                                                                                                                                                                                                              I love bone in chicken as well, so much more flavor to the chicken and usually it stays much more moist.

                                                                                                                                                                                                                                                                                                              I asked hubby what he thought sounded good for our meal tonight because I need to get started on it, like going to the market and buying whatever I'm missing at home. he wants stroganoff so that's what I'll settle on today.
                                                                                                                                                                                                                                                                                                              tomorrow is work again for me and I want to take some sweetheart mini bites to work.

                                                                                                                                                                                                                                                                                                              so mini shortbread cookies are in my plans today as well as a good strong stroganoff.
                                                                                                                                                                                                                                                                                                              I'm also going to count how many servings of Kate's Muesli I have bagged up and portioned out because I've promised packets of this delightful breakfast item to several at work. if my numbers aren't up there [and I've not counted so I have no idea how many I have left] I'll hit the market for making more of it as well.

                                                                                                                                                                                                                                                                                                              hope you all have a blessed day and stay warm, gad it's cold around here........burrrrrrrrr......

                                                                                                                                                                                                                                                                                                              1. re: iL Divo

                                                                                                                                                                                                                                                                                                                Well aren't you nice! I am in the office now and it brightens my day to get such a warm message. The broth was a ton of cut up root veg plus some cabbage and parsley stems sauteed in a tiny amount of oil with healthy salt and pepper. After about 10 minutes of stirring I added some chopped tomatoes and potato and 3 quarts of cold water. It simmered for an hour and then I had to run out so let it sit until I came back 4 hours later and strained off the broth.

                                                                                                                                                                                                                                                                                                                Stay warm- baking cookies helps! Love shortbread.. mmm.

                                                                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                                                                  oh you are sweet.
                                                                                                                                                                                                                                                                                                                  I love how your broth turned out. so strain and use with any number of things like adding flavor to gravy etc.

                                                                                                                                                                                                                                                                                                                  we got snow blizzard last Friday and I had to drive through it so when I say cold, it's cold. last night was about 8* warmer cause hubby and I walked the neighborhood and not completely bundled up, quite nice. yep shortbread is so easy and usually so appreciated, plus I know our son loves it and work friends will be thrilled [I hope ???] :)))

                                                                                                                                                                                                                                                                                                            2. got a burr in my saddle today for a good heartwarming meaty and filling soup.

                                                                                                                                                                                                                                                                                                              pressure cooked and then simmered.
                                                                                                                                                                                                                                                                                                              it's done and really so good.

                                                                                                                                                                                                                                                                                                              steak, mushroom, barley, (I know there's a theme here or repetition :)
                                                                                                                                                                                                                                                                                                              vegetable soup with rich stock and a loaf of fresh sour dough and butter.
                                                                                                                                                                                                                                                                                                              we may have a salad depends on my mood at the moment.

                                                                                                                                                                                                                                                                                                              blessed day to all

                                                                                                                                                                                                                                                                                                              1. I'm trying to replicate Garrett's caramel popcorn, not easy and probably no where close ;:-/

                                                                                                                                                                                                                                                                                                                time for jam making too as it's too cold to breathe if outside.
                                                                                                                                                                                                                                                                                                                wondering what types of fruits are good for jam making this time of year. hum...........

                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                1. re: iL Divo

                                                                                                                                                                                                                                                                                                                  I'm actually going to make a vanilla bean/rum chestnut jam, as soon as I recover from my flu. Ordered the tiny Ball jars online and will can most as future giveaways.

                                                                                                                                                                                                                                                                                                                  1. re: coll

                                                                                                                                                                                                                                                                                                                    Oh coll, I'm sorry to hear you have the flu. my husband keeps hounding me to get the shot but hating needles is the problem for me. hope you feel more yourself by now and are on the mend.

                                                                                                                                                                                                                                                                                                                    thanks for reminding me coll, I haven't shaken my 3 vanilla extracts in weeks nor have I paid a bit of attention to vanilla goop that's brewing under the wet bar either.
                                                                                                                                                                                                                                                                                                                    so vanilla bean&rum chestnut jam......do you mind sharing the recipe, I have a vacuum packed package of chestnuts already to use up. TIA

                                                                                                                                                                                                                                                                                                                    1. re: iL Divo

                                                                                                                                                                                                                                                                                                                      Sorry I recovered from the flu weeks ago, however no plans of getting a flu shot next year regardless. But I had a Mardi Gras party to throw (a week early) so now I am finally catching up on my correspondence (as I call hanging out on the internet ;-). I have probably about half the chestnuts I need myself, but they are on sale this week for 99 cents so I too will be in the kitchen making this, finally. Thanks for the reminder, they will make nice Valentines gifts.

                                                                                                                                                                                                                                                                                                                      Vanilla-Rum Chestnut Jam (my version!)

                                                                                                                                                                                                                                                                                                                      2 lbs chestnuts (3 lbs if unpeeled)
                                                                                                                                                                                                                                                                                                                      1 vanilla bean (shoot I just used my last one, now I have to find some!)
                                                                                                                                                                                                                                                                                                                      2 to 3 cups brown sugar
                                                                                                                                                                                                                                                                                                                      2 Tbsp dark rum

                                                                                                                                                                                                                                                                                                                      Put chestnuts and vanilla bean in large sauce pan and just cover with water. Cover pan and bring to a boil, simmer until chestnuts are tender, about 30 minutes. Remove and set aside vanilla bean. Drain chestnuts, reserving cooking liquid. Puree chestnuts. There should be about 2 and 2/3 cups of puree.

                                                                                                                                                                                                                                                                                                                      Put puree, sugar and 7 Tbsp reserved cooking liquid in a heavy pan. Split vanilla bean and scrape out seeds; add seeds and bean to pan. Heat mixture stirring until sugar is dissolved, then raise heat and boil until mixture is thick. Remove and discard vanilla bean, and stir in rum.

                                                                                                                                                                                                                                                                                                                      Put hot jam into sterilized jars, seal and process in a water bath.

                                                                                                                                                                                                                                                                                                                      That's the recipe, I haven't made it yet but I think this is the perfect week to do it. I got it here, so thanks to GG Mora who posted it back in 2005!

                                                                                                                                                                                                                                                                                                                    2. re: coll

                                                                                                                                                                                                                                                                                                                      I watched the little paris kitchen show, or whatever it's called, and the lady made a chestnut filling for crepes. reminded me of the chestnut jam.

                                                                                                                                                                                                                                                                                                                      I'd love to do a chicken sausage pork cassoulette today but hubby had a weird stomach when he got home last night.
                                                                                                                                                                                                                                                                                                                      the gnocchi I made from scratch plus the light pork sauce I'd made for over it, didn't strike his fancy AT ALL. concerned that if I did a cassoulette he'd not fancy that either. kind of stumped over what to do for dinner that he'd feel good about eating.
                                                                                                                                                                                                                                                                                                                      didn't get the cookies made yesterday so I need to do them today, plus the kid'll be here and he's a cookie lover.
                                                                                                                                                                                                                                                                                                                      so other than the cookies that have name I can't remember but the recipe is via Emily, not sure what I'll be thinking of for dinner. want something subtle for hubby's icky tummy.

                                                                                                                                                                                                                                                                                                                  2. Just did a roasted eggplant soup (modification of Smitten Kitten) and my daughter is working on clams with linguine.

                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                    1. re: debbypo

                                                                                                                                                                                                                                                                                                                      dumb question debby I'm sure but do you use real clams or clams from a can when you make the CWL? I have never attempted real clams as far as I remember, except once for steamer clams and bought them from the pier in Seattle, so knew they'd be very fresh.

                                                                                                                                                                                                                                                                                                                    2. Cranberry nut muffins from ATK 's radio show this week and the chicken and clementine dish from Jerusalem

                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                      1. re: shaebones

                                                                                                                                                                                                                                                                                                                        Chicken and clementines, gad that sounds like a recipe of pure deliciousness.

                                                                                                                                                                                                                                                                                                                        I tape ATK every day it appears on tv. love that show but didn't know they had a radio program. is it on serius or something like that?

                                                                                                                                                                                                                                                                                                                        speaking of chicken dishes, that's what's on the agenda for tonights' dinner.
                                                                                                                                                                                                                                                                                                                        I poached the 2 biggest chicken breasts I've ever bought in my life, yesterday. added enough water to completely cover and all the veg plus spices for a great hearty broth too. my intent was chicken and dumplings for tonight supper. the broth is simply an amazing smell after taking off the lid from the pressure cooker. for the dumplings I'm gonna do something unknown to me but found a recipe online that sounds like they'd work for the dumplings.
                                                                                                                                                                                                                                                                                                                        "easiest ever muffins"
                                                                                                                                                                                                                                                                                                                        1 cup sour cream and couple sticks of butter or margarine and couple cups of self rising flour.
                                                                                                                                                                                                                                                                                                                        if I make them and the consistency seems right to drop into a giant pot of broth, I'll use them for the dumplings but if I don't think they'd work after doing the dough, I'll just put them in the oven and use them for regular muffins that way. green salad with beets hard boiled egg walnuts tomatoes and red onion topped with mayo and house seasoning plus fresh green beans with lemon and butter just because they sound good.
                                                                                                                                                                                                                                                                                                                        it's freezing here, 29º so something warm and comforting is the ticket in this household.

                                                                                                                                                                                                                                                                                                                        1. re: iL Divo

                                                                                                                                                                                                                                                                                                                          I get the ATK radio show through itunes.

                                                                                                                                                                                                                                                                                                                        2. re: shaebones

                                                                                                                                                                                                                                                                                                                          Could you post the chicken & clementine recipe, either here or on Home Cooking? Sounds like a winner. TIA.

                                                                                                                                                                                                                                                                                                                        3. Boneless, skinless chicken breasts were on sale yesterday, so last night's dinner was Chicken Cordon Bleu (an oldie but goodie) and for tonight I'll be making Hoisin Explosion Chicken from Grace Young's "Stir Frying to the Sky's Edge."

                                                                                                                                                                                                                                                                                                                          1. The local Shoprite had sliced, bone-in pork shoulder (I don't think I've ever seen it sliced before - kinda strange) but it was $1.69, so I bought 3 or 4 lbs, chunked it up and browned it, sauteed some chopped onions, garlic, fresh Poblano and Serrano chiles and then dumped in all in the slow cooker with a couple of pounds of quartered tomatillos and some herbs to make a big bunch of chile verde.

                                                                                                                                                                                                                                                                                                                            Does that count as real cooking? It seems kind of lazy to me, but the results are really good served over rice, and I make a bunch at a time so I can freeze the leftovers.

                                                                                                                                                                                                                                                                                                                            Other than that, I've been reading the "Tinned Sardines" thread and I want to make the pasta one with the breadcrumbs and olive oil and garlic.

                                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                                            1. re: PesachBenSchlomo


                                                                                                                                                                                                                                                                                                                              was raised all my life on Kipper Snacks or Canned Sardines and have always had an affection for them. mentioned that before when I described mom and me sitting on the beach being bombed by Canadian geese trying to steal our fair.

                                                                                                                                                                                                                                                                                                                              that recipe sounds like it'd be easy enough to recreate, seems delish.

                                                                                                                                                                                                                                                                                                                              Cindy, like the idea of chicken with hoisin and think I may incorporate the same idea for our dinner tonight. been on phone way to long with married friends having dilemma so dinner was put off. guess I'd better get on it.

                                                                                                                                                                                                                                                                                                                              great evening and week ahead to you.

                                                                                                                                                                                                                                                                                                                              1. re: PesachBenSchlomo

                                                                                                                                                                                                                                                                                                                                Tomatillos mmm - Yes indeed that is real cooking! That sounds good!

                                                                                                                                                                                                                                                                                                                              2. while in the market fulfilling my list I decided the hubster would love a meatloaf. remembered hearing a Campbell's commercial touting their fabulous meatloaf recipe.
                                                                                                                                                                                                                                                                                                                                so I made it for dinner along with Greek yogurt mashed potatoes and dark rich gravy plus sourdough bread. I shucked peas or is it plucking peas, anyway I have nimble fingers now so sore for a big bag of the boogers that equated to such a small amount (but boy are the delicious). also for dessert orange cake with orange frosting cause hubby's been asking for it for weeks now.
                                                                                                                                                                                                                                                                                                                                tomorrow gonna conger up some kind of cinnamon shortbread cookie for my baking experiment.

                                                                                                                                                                                                                                                                                                                                1. Have a homemade red gravy cooking up in the crock pot. Dinners at 7, so the Italian sausage added in the gravy should work its wonders. Being served over a thick spaghetti noodle, with crusty rolls from my favorite Italian bakery.

                                                                                                                                                                                                                                                                                                                                  And butter. Lots and lots of butter for the rolls.

                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: RedTop

                                                                                                                                                                                                                                                                                                                                    you and me both RedTop
                                                                                                                                                                                                                                                                                                                                    I did that too today. took a large jar of pickled tomatoes out of the kitchen store
                                                                                                                                                                                                                                                                                                                                    (pantry) and lost the liquid plus herbs rinsed all off then puréed with a can of San Marzanos and it simmered away all day long. gad the house smells so good with a pasta sauce simmering all day long. cooked down some loose Italian sausage and added that to hubby's meal but not mine > not a fan

                                                                                                                                                                                                                                                                                                                                    also today I made a batch of cookies for a neighbor who's husband had a heart attack Saturday while she was on business out of state. she's home now but a mess so I wanted to take them
                                                                                                                                                                                                                                                                                                                                    something for the kids and just a thought to let them know we love them and are praying for them. made the lavender lemon shortbread cookies I did a few weeks ago but bought the French raspberry jam and sandwiched them. hubby said they're very good so hope neighbors get some enjoyment.

                                                                                                                                                                                                                                                                                                                                    maybe the pic will show the sandwiched jam in there.

                                                                                                                                                                                                                                                                                                                                    1. re: iL Divo

                                                                                                                                                                                                                                                                                                                                      the cookies are lessening so today there may be a batch of RD's basic chocolate cookie recipe. she made it on her Pioneer Woman show and made a white and regular chocolate dipping sauce then crushed toppings of all sorts to dip the cookies in the crunch factors. may do it, may not, depends on my mood.

                                                                                                                                                                                                                                                                                                                                      marinated chicken strips are defrosting for dinner tonight.
                                                                                                                                                                                                                                                                                                                                      they'll get dredged in seasoned flour, then into buttermilk egg mixture, then into panko then dropped into the fryer.
                                                                                                                                                                                                                                                                                                                                      making a buffalo dipping sauce and the salad will be fresh crisp greens with celery. butter poached potatoes.

                                                                                                                                                                                                                                                                                                                                      happy Tuesday

                                                                                                                                                                                                                                                                                                                                  2. This is the first night of 2013 Chinese New Year/ Year of the Snake and I am smashing cucumbers for a Shanghai Cucumber Salad to take to neighbors' dinner.

                                                                                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                                        that looks great!
                                                                                                                                                                                                                                                                                                                                        anything Ina does is pretty tasty!

                                                                                                                                                                                                                                                                                                                                      2. Made a great pan of cornbread with bacon fat for the grease. The crust came out super crunchy and bacony; I"ll definitely be doing it again.

                                                                                                                                                                                                                                                                                                                                        1. made Von's oatmeal cookie recipe for work and home plus David Leibovitz butter crunch toffee candy and Trisha Yearwood's nut brittle mostly for work.

                                                                                                                                                                                                                                                                                                                                          where's the camera icon?

                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                          1. Big batch of roasted garlic

                                                                                                                                                                                                                                                                                                                                            1. Panko-breaded baked pork chops. Now only minutes from dinner. Gawd, I hope they turn out nicely.

                                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: RedTop

                                                                                                                                                                                                                                                                                                                                                Oh RedTop please do post the results.
                                                                                                                                                                                                                                                                                                                                                this family loves pork chops but I will admit to not being the best suited for making them and having them turn out fabbo.

                                                                                                                                                                                                                                                                                                                                                today dinner was a sort of dig and scour the fridge and freezer. while looking in freezer this a.m. for corned beef I dragged out a lot of things for dinner. pulled out sliced roast beef that I stuck in the baby crock pot this morning with soy and hoisin sauce plus water. mashed some potatoes and used the cream and cheese from the freezer to make flavorful mashers and took out 1/2 of an acorn squash that we'd made but only ate one half of it-warmed it up in convection then added a bit of butter and brown sugar and cinnamon. made garlic bread. cleaned out the freezer and chucked stuff plus found I don't need to buy meat for a month :)

                                                                                                                                                                                                                                                                                                                                                1. re: iL Divo

                                                                                                                                                                                                                                                                                                                                                  Sorry this comes back to you so late Il Divo.

                                                                                                                                                                                                                                                                                                                                                  Used really nice, center cut, bone in pork chops. But way over-baked them. On for an hour, should have taken them out of the oven at 40/45 minutes.

                                                                                                                                                                                                                                                                                                                                              2. Beef stew with sweet potatoes and butternut. I've never eaten a sweet potato in my life, so it will be an adventure....

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                                                                                                                                                                                                                                                                                                                                                1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                                  yams or sweet potatoes are delicious. but that (as with any other food) is subjective according to your taste buds. baked as in a regular baked potato with butter salt & pepper-in a mash with butter salt pepper brown sugar & a bit of cinnamon-roasted with olive oil salt pepper rosemary.
                                                                                                                                                                                                                                                                                                                                                  hope they worked for you.

                                                                                                                                                                                                                                                                                                                                                  made pancakes this morning so syrup seemed like a good idea to make also.
                                                                                                                                                                                                                                                                                                                                                  frozen mixed berries into a sauce pan then added butter fine grind brown sugar maple syrup cinnamon vinegar salt water white sugar, reduced. really very nice change from regular maple syrup.

                                                                                                                                                                                                                                                                                                                                                  wonder if there are any other waffle/pancake syrup makers out there. if anyone has attempted to make syrup, please share how you've done it.

                                                                                                                                                                                                                                                                                                                                                2. Delicious Moroccan Lentil Soup from Eating Well magazine. Holler if you want a paraphrased recipe. I've made it 3 times in just the past month--it's that good--meatless and full of vegetables. Plus, Mr. Pine has decided it would be perfect with idlis, so that's next on the agenda (I love it with crispy cornbread).

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                                                                                                                                                                                                                                                                                                                                                  1. re: pine time

                                                                                                                                                                                                                                                                                                                                                    post away please pine time.
                                                                                                                                                                                                                                                                                                                                                    love lentils.
                                                                                                                                                                                                                                                                                                                                                    you made it that many times?
                                                                                                                                                                                                                                                                                                                                                    > it's gotta be sensational.
                                                                                                                                                                                                                                                                                                                                                    "idlis"??? enlighten this ole fool please (:-/

                                                                                                                                                                                                                                                                                                                                                    1. re: iL Divo

                                                                                                                                                                                                                                                                                                                                                      sorry pine time-I must have been out of the universe when I wrote this request for the lentil recipe. I have no idea what any of those chicken scratches mean myself :(did you post that recipe? please point me to the post)...thank you.

                                                                                                                                                                                                                                                                                                                                                      today for the little ones I made almond joy rice crispy treats.
                                                                                                                                                                                                                                                                                                                                                      had to sample before picking them up from school. OMGoodness! so good...

                                                                                                                                                                                                                                                                                                                                                      1. re: iL Divo

                                                                                                                                                                                                                                                                                                                                                        Gee, iL Divo, please forgive--didn't get back to this thread in all this time.

                                                                                                                                                                                                                                                                                                                                                        Idlis are a south Indian steamed bread/cake, made from fermented lentil & rice flours, often served with a hotter than hot sambar (soup).

                                                                                                                                                                                                                                                                                                                                                        Here's the Moroccan lentils recipe (and I've made it bunches more since originally posting!):

                                                                                                                                                                                                                                                                                                                                                        Adapted from Eating Well/ Feb. 2013
                                                                                                                                                                                                                                                                                                                                                        Moroccan Lentil Soup
                                                                                                                                                                                                                                                                                                                                                        12 servings
                                                                                                                                                                                                                                                                                                                                                        2 tsp EVOO
                                                                                                                                                                                                                                                                                                                                                        2 c chopped onions
                                                                                                                                                                                                                                                                                                                                                        2 c chopped carrots
                                                                                                                                                                                                                                                                                                                                                        4 cloves garlic, minced
                                                                                                                                                                                                                                                                                                                                                        1 tsp ground cumin
                                                                                                                                                                                                                                                                                                                                                        1 tsp ground coriander
                                                                                                                                                                                                                                                                                                                                                        1 tsp ground turmeric
                                                                                                                                                                                                                                                                                                                                                        1/4 tsp ground cinnamon
                                                                                                                                                                                                                                                                                                                                                        1/4 tsp ground black pepper
                                                                                                                                                                                                                                                                                                                                                        6 c vegetable or red. sodium chicken broth
                                                                                                                                                                                                                                                                                                                                                        2 c water
                                                                                                                                                                                                                                                                                                                                                        3 c chopped cauliflower
                                                                                                                                                                                                                                                                                                                                                        1 3/4 c lentils
                                                                                                                                                                                                                                                                                                                                                        28 oz can diced tomatoes
                                                                                                                                                                                                                                                                                                                                                        2 Tbl tomato paste
                                                                                                                                                                                                                                                                                                                                                        4 c chopped fresh spinach
                                                                                                                                                                                                                                                                                                                                                        1/2 c chopped fresh cilantro
                                                                                                                                                                                                                                                                                                                                                        2 Tbl. fresh lemon juice
                                                                                                                                                                                                                                                                                                                                                        Heat oil, add onion & carrots, cook until softened, about 10 min. Add garlic, cook 30 sec. Add spices, stirring, about 1 min.
                                                                                                                                                                                                                                                                                                                                                        Add broth, water, cauliflower, lentils, tomatoes & tomato paste. Bring to boil. Simmer, partially covered, about 45 min. Stir in spinach, cook about 5 min.
                                                                                                                                                                                                                                                                                                                                                        Just before serving, stir in cilantro & lemon juice

                                                                                                                                                                                                                                                                                                                                                  2. Made 15 bean soup with the Easter ham bone over the weekend, so we'll be eating that for supper, hope it's good. Threw out the "flavor" packet of "ham" seasonings, it was mostly sugar & MSG.

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                                                                                                                                                                                                                                                                                                                                                    1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                                                      I too looked at the ingredients in the glaze that came with my Smithfield ham: I did use about a Tbsp of it to mix with all the usual ingredients (molassas, bourbon, mustard, pickle juice etc). I was thinking to myself, do people actually use just this packet, there was nothing really in it but corn syrup and brown coloring and a bunch of chemicals.

                                                                                                                                                                                                                                                                                                                                                      1. re: coll

                                                                                                                                                                                                                                                                                                                                                        LOL, I was actually referring to the packet that came with the soup mix.....but I know what you mean & agree!

                                                                                                                                                                                                                                                                                                                                                    2. I'm making the cover recipe from the February 2013 issue of Bon Appetit. It's Rigatoni with Spicy Calabrese-Style Pork Ragu. The sauce is simmering as I write. This is about the third time I've made it and it's delicious.

                                                                                                                                                                                                                                                                                                                                                      Also, in anticipation of a trip to Friuli (not definite -- but it's a definite maybe), I'm making Frico Croccante to munch on with a glass of wine before dinner.

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                                                                                                                                                                                                                                                                                                                                                      1. re: CindyJ

                                                                                                                                                                                                                                                                                                                                                        That looks so good, will have to try it now.....

                                                                                                                                                                                                                                                                                                                                                      2. I have a brunch potluck (25 people) to go to after a fundraising walk tomorrow, I'm bringing a pasta salad (so 80's isn't it) Today I've been shopping and prepping the vegetables; blanching, chopping etc. They are now in a big bowl in the fridge marinating in the dressing. This evening I will cook the pasta (tricolor rotini and elbows and some leftover "red" bow ties.) After it's cooked I will toss the pasta lightly with olive oil and herbs, then tomorrow morning before I leave for the fundraiser all I will need to do is throw it all together.

                                                                                                                                                                                                                                                                                                                                                        I've got red, yellow, orange, and green bell peppers. Green beans, red and yellow grape tomatoes. Broccoli slaw, black and green olives, cucumbers, red onion, green onion, and 1/4 head of purple cabbage (also a refrigerator rescue). It'll be colorful if nothing else.

                                                                                                                                                                                                                                                                                                                                                        I'm going easy on the cheese, if it were me there would be some crumbled feta, but that wouldn't go over well with half this crowd, so I'm settling for just parmesan (not from the green tube.) I'll also be tossing in some pastrami and salami left over from a pizza making adventure a while back. I'm out of portuguese sausage, but this being Hawaii, I may chop up and pan fry some spam cubes as well, always a crowd pleaser in the Aloha State. LOL

                                                                                                                                                                                                                                                                                                                                                        Interesting to see threads like this coming to life a year or two later.

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                                                                                                                                                                                                                                                                                                                                                        1. re: KaimukiMan

                                                                                                                                                                                                                                                                                                                                                          I am yearning for some good old 80's pasta salad with the tri color pasta!

                                                                                                                                                                                                                                                                                                                                                        2. I just made a batch of vichyssoise using Julia Child's recipe. So simple and requires minimal ingredients. Only took me a few minutes of active/prep time. I ate a bowl hot for dinner, right after I used my immersion blender on it. After sitting happily with some in my stomach, I strained the rest through a sieve. It's chilling in the fridge to be eaten cold throughout the week.

                                                                                                                                                                                                                                                                                                                                                          With the green tops of the leeks leftover, I roasted them on a pan along with a bunch of green onions that looked a bit sad and wilty. I was liberal with the olive oil, sprinkled a bit of salt and pepper, and roasted in the oven at 400F. After taking them out and munching on half the pan, I think I oversalted a bit, but they are still good, especially if I use them alongside some other dishes.

                                                                                                                                                                                                                                                                                                                                                          Next up tomorrow, I plan to make a batch of homemade ricotta. If all goes well, I may enjoy a soft scoop of ricotta with roasted leeks on top, along with a balsamic drizzle.

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                                                                                                                                                                                                                                                                                                                                                          1. re: calmossimo

                                                                                                                                                                                                                                                                                                                                                            Instead of the ricotta, I am straining some Greek yogurt to make labneh. I might wait until next week for the ricotta-making. The vichyssoise was so great today at room temp for a light dinner.